On the third day of a vegan + restriction diet and going strong. Lunchtime was a little rough yesterday with 3 kids, hot sun and so many temptations everywhere we went but I made it through with the help of snap peas and raw almonds. I couldn’t even have anything in the Whole Foods deli section! Pretty sure being “just vegan” will be a breeze by the end of this.
While surfing around Pinterest for vegan recipe ideas, I came across this: anatomy of a vegan. Some random facts about vegans in the US. Food for thought, though everything I have done in the last couple days feels food related.
I found a new favorite snack the kids go crazy over too. Not sure how I have missed fresh cured olives all my life. Here is the write up from www.olives.com that describes this salty treat:
Naturally great-tasting, Fresh Cured™ Green Ripe Olives are California-grown, hand-picked, then cured immediately after harvesting using only sea salt and water. This time-honored process preserves their natural color variations, retains their firm, juicy texture, and brings out a delicious buttery flavor that makes them a popular choice among consumers.
Going vegan is a very mindful endeavor. Maybe I am just transferring all of my concerns about caloric intake to plant-based thinking. I love that my doctor said to eat with a shovel, no hunger or calorie counting allowed, all in the name of sticking to the diet and warding away moments of weakness. Another piece of wisdom he gave was eat like a king in the morning, queen at lunch and pauper for dinner. I think I do that already. Unless I’m tired. Or stressed. Or feel like eating? Apparently that’s a work in progress.
I am trying new beverage habits: Lemon RO water, unsweetened almond milk (drank straight from the carton of course), yogi tea and this tomato juice has helped keep me hydrated and given some flavor to the day.
I also have a load of fresh spring garden veggies from Amanda’s bounteous garden plot- thank you Amanda!!! The coolest part of our garden visit was learning about garlic scapes– the perks of having a friend with a green thumb are getting a garden education and learning new ways to eat the food you grow. Plus I have an awesome friend, really, it’s a win win. 🙂
It is the flowering top of a garlic plant. The scape is just as edible and flavorful as the garlic bulb! I am thinking a leafy green skillet may be in order- with lemon, olive oil, garlic scape and pinenuts? Just thinking….
On the menu for tonight is broiled asparagus and butternut squash soup. I’m pretty psyched! *simple pleasures* Yesterday I found and made this tasty recipe for Gazpacho Soup and it has been a life savor in hungry moments. I almost finished it already, I need to find another go to for tomorrow!
Gazpacho Soup, plus one
- 4 cups tomato juice
- 1 small well-minced onion
- 2 cups diced fresh tomatoes
- 1 cup minced green pepper (I used yellow)
- 1 cup diced medium cucumber, peeled
- 1 clove garlic, crushed
- juice of 1/2 lemon
- juice of 1 lime
- 2 tbsp white vinegar (I did cider vinegar)
- 1 tsp tarragon
- 1 tsp basil
- 1/4 cup freshly chopped parsley (skipped the parsley, not my fav)
- 2 tbsp olive oil
- salt and pepper to taste (didn’t need it, enough in the tomato juice already)
Combine all ingredients and chill for at least two hours.
Now for the plus. I know it may seem random but it was SO GOOD. I added diced avocado to my individual serving-it added a perfect smooth texture. Just what I needed for my “cheese” fix.
SOURCE Food and the Gut Reaction