Reluctantly Vegan: Pictures! Down 50 lbs in less than 6 months!

Reluctantly Vegan: Pictures! Down 50 lbs in less than 6 months!

Pictures! Down 50 lbs in less than 6 months!

Here's me at my friend's sons wedding when I was not a Vegan:

This is me 50 lbs lighter with a Vegan diet:

That's my skeptical look.  I can't believe it either!  

Yesterday I pulled out my old leather jump rope and skipped it like Sugar Ray.  That should have KILLED my right knee, but there was no pain at all!

Release your inner Vegan!  

Let me know if I can help.  

(Skipping off into the sunset to the tune of Pharrell's "Happy"!)

Vegan Tortilla Casserole

Vegan Tortilla Casserole

Salad With Mango Cherry Dressing

     I really have to get more consistent about writing down my recipes.  The salad is just as good as the casserole and I'm not 100% sure of what I put in either one.  It was a euphoric cooking frenzy with spectacular results and some nice feedback from family at our Father's Day BBQ.  Even better feedback from office staff, one of whom said if she got this at a restaurant she'd definitely come back.  High praise indeed!

     Now that I have a few followers in Mexico I have a question.  Corn kernels or no corn kernels in the tortilla?

     Grammy who is proud to be 80 years old and born in San Antonio said the flavor is very good but authentic Mexican cooking does not include corn kernels...and next time put in garlic.  

I mixed my own spices, created a substitute for sour cream out of avocado, used red Quinoa instead of ground beef and used Vegan Cheese alternative with no push back.  Leave out the corn, add garlic and some oregano was the extent of the corrections. She made sure I was using corn tortillas and I passed on that part.   Pretty darn good for a first try.  (I was going for a taco casserole but landed on tortilla for the win.)

     So seriously.  Corn kernels or not?  I need some feedback.     

Before and After pictures.

Me on a meat diet:

Me on a vegan diet for 5 months:

Any questions?

5 Months a Vegan! Garlic Mashed recipe.

Garlic Mashed

I've been a vegan for 5 months now and feel great!  I've lost 45 pounds and 6 inches from my waist.  Now I'm starting to exercise a little.  There is a pool here, 25 meters long, and I've been swimming 10 laps twice a week. Its a start.  My kids promised to replace the bent rim on my bicycle for Father's Day so I can start doing that too.  This is the sort of activity I used to do regularly in High School and College, but sadly, I let it drift away.  Guess what?  I lost several chins!  I'M BACK!!!!

Me 2 months ago.

Me NOW!  I have a neck! 

So here's the recipe:

6 cloves of toasted garlic

1/2 Cup of dry Quinoa

2 potatoes 

1/4 tsp Kosher salt

1/2 tsp Cayenne pepper

1/2 tsp Paprika 

1 tsp Soy Sauce

6 TBS Extra Virgin olive oil

1.5 cups of water.

Boil the potatoes until ready to mash.  Cook the Quinoa per package directions.  Toast the garlic.

Put everything, including the water in a food processor or blender and grind it up to the desired texture.  Add more water if its too thick.  I got a new Ninja and I almost burned it out until I realized how much water this dish needed.

This can be a side dish or an appetizer.  Veggies go great with this, but its good on its own.

Enjoy!

Sweet Raspberry Dessert with NO added sugar!

Here I am again, using my imagination and getting creative!  This sweet treat has the consistency of yogurt but with no added sugar and no milk products.  I had 4 avocados that were a little past their prime and turned them into something delicious! I used raspberries because I had them in the house.  Use whatever fruit you choose.  After reading Dr. Joel Kahn's blog, I'm thinking watermelon with some of the white part of the rind is a GREAT idea!  I'm open to ideas on what to call it.  

Recipe:

4 Ripe Avocados

1 cup of Raspberries

12 Pitted Dates

2 TBS Extra Virgin Olive Oil

2 TBS Wine Vinegar

2 TBS Lemon Juice

1 Cup of Silk Vanilla Almond Milk sweetened

Take all the liquids and put them in a blender.  Start blending.  Add the solids.  Blend it until smooth. If its too thick, add a little more almond milk.

Put it in cups and garnish with a raspberry on top.  Chill in the fridge over night.

Pretty simple!  The hard part was realizing how much easier it is if you start with with liquids and add the solids.

Now GO and CREATE!

Quinoa Pilaf with a Kick!

QUINOA PILAF

Its late.  I don't want to sleep so what do I do?  I cook!
This has to be good for you even though it tastes great.  Its Popeye approved with lots of spinach!
This is a fabulous side dish instead of potatoes.

Ingredients for Vegetable Stock:
2 generous handfuls of baby spinach chopped
2 generous handfuls of fresh kale chopped
2 celery stalks chopped
1 onion chopped
2 cloves of garlic chopped
1 inch of fresh ginger chopped
16 roasted almonds chopped
2 TBS Sriracha sauce
2 TBS oregano
1/2 tsp Lawry's Season Salt (optional)
2 cups water

It all goes in a covered pot.  Bring it to a boil.  Turn the heat down and let it simmer covered for 30 min.
Save the liquid.  That's your vegetable stock.

In the same pot, bring your stock back to a boil.  Add 1 cup of Quinoa and reduce the heat to a simmering boil.  Cover it and cook for 25 min. then let it cool for 5 min.
Mix it all together and serve hot!  Garnish with your favorite veggies.

It contains no oil and has tons of flavor!  What could be better?