9 Months A Vegan! Oil Free Curried Veggies With Quinoa. Gluten free, Nut free, Date free, No Added Sugar.

   

Me Sept. 20, 2014

                                  Me 2013                                                                                                                                                                                                                                  

       Its been 9 months and I've lost 63 lbs. With no working out, a few push-ups and unwavering determination, my waist went from a 44 to a 36 and collar size from 18.5 to 17.  The major change  is completely attributable to leaving behind animal products and eating nothing but plants. 
       Today I looked in the cupboard and in the  fridge to find them both pretty empty.  We had one onion, one lemon, some carrots, celery, baby sweet peppers, garlic, one bag each of Quinoa and Chia seeds and a jar of sliced jalapenos along with some spices.  That's all I needed to make lunch for today, tomorrow and probably the next day.  We really need to get some groceries!  Here's what I made with what I had:

    

Curried Veggies 

1 small onion sliced, 2 carrots sliced, 2 stalks celery chopped, 4 cloves garlic crushed, 4 baby sweet peppers chopped, 8 jalapeno slices chopped with 2 TBS of the brine, 3 TBS Chia seeds, 1 tsp Lawry's Season Salt, 1 tsp ginger powder, 2 tsp Curry powder, 2 tsp paprika, 1 tsp Cayenne pepper, 1 TBS lemon juice and 3 cups water.

Put it all in a skillet or pot, bring it to a boil, reduce the heat and let it simmer, stirring occasionally, for about 30 minutes until the veggies are cooked and most of the water is gone.

Serve over Quinoa or Brown Rice.  Garnish with sliced veggies of your choice and Sriracha sauce.

 3 TBS of Chia seeds = 9 grams of Protein.

1 cup of Quinoa = 20 grams of Protein.

1 cup of chopped veggies = 1 gram of Protein.

That's 30 grams of Protein