I Tried

I tried.  For five days I tried.  For five days I tried to be on the same diet I had put Prince Charming on to control  his blood pressure and lose weight.  It was working for him and in 5 days he had lost 11 lbs and in 5 days I had gained back 3 of my hard earned 60 lbs lost!!  I have a very difficult metabolism and what works for other people doesn't work for me.  I was tired and didn't feel well.  His eating plan just doesn't work for me and it wasn't worth the ease of cooking one meal to stick with it.  So I switched back to the plan that works for me.  He says that in time, he is willing to try my plan to see if it works for him but in the meantime, I have cooked two dinner meals a day for a year, I can keep it up now too. 

Since I changed back, I have lost 2 of the 3 lbs I gained and I am willing to bet tomorrow I will be back down the other pound!  I just have to stick with what works for me.

The other thing that has happened since I changed back is that I have energy to spare.  I want to be moving and doing things. I am no longer lethargic and it is so much easier to keep on top of the things I am expected to as a homeschooling mom of 4 kids (two of whom are special needs).

And it takes energy to keep up with cuties like this one!

Fun at a Fair (Grown-up Style)

I went to a  health and wellness fair today.  Prince Charming decided to come with me.  I was actually really impressed with the wonderful vendors there and all the great information I got.  I came home with some fabulous goodies that I can't wait to try and some numbers for people who may be able to help me in the future!

We stopped by a table where they were doing health checks and we both got our blood pressure checked.  Mine was perfect.  Yay me!!!  Prince Charming's was alarmingly high!!!  I told him that when Princess Belle gets started on her new healthy eat, learning about nutrition plan, I am putting him on a healthy eating plan too.  I love him too much to have him have blood pressure that high.  It was really scary and I bet  if they had checked me afterwards, mine would have been high too.

All in all, I am so glad we went and so happy with the things that we learned and the people that we met.  Afterwards, we hit the farmers market and got some wonderful local mushrooms!  When we got home, I organized our fridges and freezers.  This fridge is mostly filled with healthy foods and veggies which makes me so happy!

On a side-note, Little Prince has been in a really good mood today.  I LOVE when he is happy and smiley!

figuring it out

So I have been trying to figure out how to feel better and I have worked somethings out.
- I knew for years that I haven't been able to digest fat since I had gallbladder surgery.
- But due to an elimination diet and some VERY strong reactions, I know I can't tolerate milk and gluten.

So this means that there's a reason no diet I was ever on suited my stomach!  Each one had fairly high amounts of one or more of those things.  I was working against my own body!  So as of now, I am really concentrating on getting myself healthy.  I am eating a diet that consists of healthy whole foods, fruits, beans,  veggies, nuts, rice, and seeds.  I am avoiding meat, dairy, and gluten.  Right now it feels a complicated, but I am working on a plan to make it easier.  I have fruit and nuts for breakfast, salads, soups and stir-fries for lunch and I am still creating supper ideas.  I am open to suggestions and will share any particularly good creations.

Yummy Vegan Summer Salads

I love salads.  I do tend to get stuck in one kind of salad and I love getting new ideas for healthy salads to have on a hot summer day.  Here are some that I found.

1. Black bean and corn salad

2. Chickpea Salad

3.  Healthy, Creamy, Mexican Kale Salad

4. Corn, Avocado, Tomato salad

Low Fat Vegan BBQ Recipes

Here are some yummy, healthy recipes I have found for summer barbecue days!

1. Veggie stuffed Quesadillas (substitute Daiya cream cheese to make it vegan)

2.   Healthy BBQ sauce

3.  Summer Vegetable Platter

4. Grilled Portobello Steaks

5.  Grilled Portobello Mushroom burgers

Corn Tomato Avocado Salad

I LOVE new recipes and I love anything fresh and yummy. I guess that is one of the reasons why being a veggie works for me. I found this recipe recently and it is so good!!!

Corn Tomato Avocado Salsa Salad

Print
Prep time
15 mins
Cook time
5 mins
Total time
20 mins

This can be served as a salad or salsa. It goes perfectly with any barbecue.
Serves: 8 as a side dish
Ingredients

    1 tablespoon olive oil
    4 cups corn (frozen works fine)
    3 cloves garlic, minced
    1 cup cherry tomatoes, halved
    1 red bell pepper, finely chopped
    1 avocado, chopped
    1 scallion, minced
    ¼ cup cilantro, minced
    ½ jalapeno pepper, seeds removed, minced
    juice of 2 fresh limes
    a drizzle of extra virgin olive oil
    ½ teaspoon ground cumin
    sea salt
    fresh ground black pepper

Directions
Heat oil in pan and add corn and garlic. Saute until corn has some brown spots. Toss all ingredients together in a large bowl and serve.

Now That's Service!

Well isn't that wonderful?!  I was too sick to get to the Farmer's Market today.  I was really disappointed because I wanted to get to Belly Full of Veggies again.  Well, this evening, they actually delivered some of the things I wanted to buy at the Market . . . To my door!!!  They are so amazing and helpful and sweet!  And their food is so yummy too!!!

Yummy, Quick and Vegan Mug Cakes!

Chocolate Cake for one!

Chocolate Peanut Butter Mug Cake

One Minute Chocolate Cake

PanMugcakes

Banana Bread Mug Cake

Red Velvet Mug Cake

Pumpkin Pie In A Mug

Sweet Potato Mug Cake

Vanilla Mug Cake Recipe 

Skinny Apple Spice Mug cake

Vegetarian One-Pot Pasta Recipes

Here are some yummy vegetarian and vegan one-pot pasta recipes I found!
Click the pictures to go to the recipe.

1.

2.One-Pan Veggie Fajita Pasta

3. One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke

4.  Rainbow Very-Veggie Pasta

5.  Mushroom Spinach Pasta

6.  One Pot Pasta – Road Tested

7.  One-Pot Tomato Basil Spinach Pasta

Great Find!

I have been eating veggie again.  My stomach is so much better when I do that.  And I am taking vitamins and supplements to try to keep myself healthy enough to keep it up (No more hair loss for me!).  I really want it to work!

This weekend, when I was at the Alderney Landing Farmers' Market here in Halifax, I found this great place (Belly Full of Veggies) to get YUMMY vegan treats.  The owner, Sasha, is so sweet and helpful.

And she makes the very best vegan meat and cheese substitutes I have ever tasted.  I went to her table at the farmers market and came home to the yummiest 'bacon' and tomato sandwich EVER!!!  I will be making  many trips to the farmers market just to go to her shop, I swear!!  I love her chicken and bacon seitan and I can't wait to try more of her yummy goods!

Dairy Free Cream Sauce

• 1 (8 ounce) package silken tofu
• 1 1/2 cups soy milk
• 2 tablespoons soy margarine
• 2 tablespoons minced garlic
• 1 tablespoon nutritional yeast
• 1/2 teaspoon paprika
• 2 teaspoons dried dill weed (chipotle seasoning is also good)
• 1/2 teaspoon salt-free herb and spice blend
• 1/4 cup water
• 1 tablespoon cornstarch

1. Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
2. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.

Egg Crepes (vegetarian, low carb, low fat)

• 6 large eggs; or a combo of whole eggs & egg beaters
• 1/3 cup soy milk or almond milk or cream 
• 1/2 teaspoon salt  
• 1/4 teaspoon freshly ground black pepper for savory crepes 
• Pam cooking spray 

1. Whisk the eggs, milk, salt, and pepper in a medium bowl.
2. Heat a 6-inch nonstick skillet over medium-low heat and spray with Pam spray.
3. Pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly.
4. Cover and cook until the egg crepe is just set, about 1 minute.
5. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate.
6. Repeat until all of the egg batter is used up you'll get about 10 crepes, using Pam spray as needed

Number of Servings: 10

TIPS and USES:  

1. These egg crepes are a great low-carb substitute for lasagna noodles, manicotti, cannelloni or tortillas for enchiladas. 
2. You can fill them with berries/unsweetened coconut/sf preserves/plain or sf yogurt for dessert crepes. 
3. Or stuff them with your favorite mixture of savory fillings, top with sauce and/or cheese and bake in the oven. 
4. A great vegetarian filling can be made of sauted zucchini, mushroom, onion, tomato, parmesan cheese, farmer's cheese or ricotta if you'd like, shallot & herbs. You can fill the crepes & top with cheese & more parmesan & bake

Spinach Brunch Bake (vegetarian, low carb, low fat)

• 1/2 cup chopped onion 
• 4 garlic cloves, minced 
• 1 tablespoon butter 
• 8 Eggs or 2 cups egg whites 
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese 
• 1 cup (4 ounces) crumbled blue cheese, divided 
• 2 plum tomatoes, diced 
• 1/4 cup chopped walnuts 
• 1 plum tomato, sliced, optional

1. Combine onion, garlic and butter in a small microwave-safe bowl. 
2. Cover and microwave 1 minute or until onion is tender. 
3. In a bowl, lightly beat eggs with whisk. 
4. Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, diced tomatoes and walnuts. 
5. Place in a greased shallow 1-qt. baking dish. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. 
6. Garnish with remaining blue cheese and sliced tomato if desired.

Egg bake mushroom and swiss (vegetarian, low carb, low fat)

• 6 large eggs
• 8 egg whites
• 2 ounces of milk (1/8 cup)
• 3 ounces reduced fat Swiss cheese shredded
• 3-4 ounces sliced or chopped mushrooms, sautéed
• Chives and basil
• Salt and pepper    

1. Beat eggs and milk until well mixed
2. Add salt, pepper and a bit of basil and mix
3. Pour evenly into 6 deep popover cups (or 12 muffin cups)
4. Distribute mushrooms and cheese evenly in each cup
5. Push down so egg covers most of the mix-ins, and sprinkle chives on top.
6. DO NOT overfill. Mixture will rise while baking and deflate upon cooling. 
7. Bake for about 35 minutes (less for muffin cups) at 350 degrees..
8. Serve immediately or wrap individually for a snack on the go. 

TIPS:
Mix and match veggies and cheese. For example: Spinach and feta, onions and guyrere, roasted red peppers and provolone. Changes spices to your taste. This is a great basic recipie to make your own.

Zucchini Oven Frittata (low carb, vegetarian)

• 1 cup water
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 green bell pepper, seeded and chopped
• 3 zucchini, cut into 1/2-inch slices
• 2 cloves garlic, peeled   
• 1 small onion, diced
• 6 fresh chopped mushrooms
• 1 tablespoon butter
• 5 eggs
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 3 tablespoons Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. 
3. Simmer until zucchini is tender, about 5 to 7 minutes.
4. Drain off water and discard garlic. Stir in onion, mushrooms and butter. 
5. Cook until onion is transparent. 
6. Add eggs and stir; season with salt and pepper. 
7. Cook over low heat until eggs are firm.
8. Sprinkle mozzarella cheese over eggs. 
9. Bake in preheated oven for 10 minutes. 
10. Remove from oven and sprinkle with Parmesan cheese. 
11. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

Slow-cooker Eggplant-Zucchini Parmesan (low carb, vegetarian)

Ingredients

•     1 medium eggplant, peeled and cut into 1-inch cubes
•     1 medium zucchini, cut into 1-inch pieces
•     1 medium onion, cut into thin wedges
•     1 1/2 cups purchased light spaghetti sauce
•     1/3 cup shredded Parmesan cheese
•     1/4 cup finely shredded Parmesan cheese

1. In a 3-1/2- or 4-quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce, and the 1/3 cup Parmesan cheese.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. 
3. Sprinkle with the 1/4 cup Parmesan cheese. Makes 8 (3/4-cup) servings 

Pancake Crepes (Low Carb, Vegetarian, low fat)

 

• 3 ounces fat free cream cheese, softened
• 1/2 cup egg whitess, (or 2 eggs, beaten)
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar-free syrup
• 1 teaspoon butter

1. In a bowl, mash the cream cheese with eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
2. Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. 
3. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side
4. Flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.

Mexican Avocado Salad (Low-Carb, vegetarian)

Ingredients:

• 24 cherry tomatoes, quartered
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ medium onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• ¼ medium head iceberg lettuce, cut into ½-inch ribbons
• 2 ripe avocados, seeded, peeled, and chopped

1. Combine tomatoes, oil, vinegar, salt, and pepper in a medium bowl
2. Let stand at room temperature for 1 hour. 
3. Add onion, jalapeño and cilantro; toss well.
4. Arrange lettuce on a platter and top with avocado. 
5. Spoon tomato mixture on top and serve.

Nutrition (per serving): 100 calories, 9 g fat, 7 g carbs, 2 g protein, 4 g fiber

Cheesy Veggie Lasagna (Vegetarian, Low Carb)

4 large eggs
3 Tbsp water
2 large Portabella mushroom caps
2 medium zucchini squash, sliced thin
1 Tbsp olive oil
1 15oz. can of tomato sauce
16 oz. part-skim ricotta cheese
8 oz. part-skim mozzarella, shredded
4 oz. shredded Parmesan
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley, divided
salt
pepper

1. Preheat oven to 350.
2. Heat a nonstick grill pan or saute pan over medium heat. 
3. Brush mushroom caps with olive oil. 
4. Place in the hot pan to grill. 
5.  Slice zucchini thinly on the diagonal. Add to grill pan, brush with oil. 
6. Cook until both are browned. Remove from heat. Salt and pepper to taste. 
7. When cool, slice Portabella thinly.
8. In another saute pan, heat over medium low heat. 
9.  Beat 3 of the eggs with 3 tbsp water. Spray hot pan with cooking spray. 
10. Spoon about 1/4 of the egg mixture to the pan, swirl pan around to coat bottom. 
11. Cook until egg crepe looks dry on top. Remove from pan. Repeat with remaining egg. You should get 4 or 5 crepes depending on how much you use for each crepe.
12. In a bowl, combine ricotta, remaining egg, 1/4 tsp parsley, 2 oz. Parmesan cheese, and a dash of salt until well mixed.
13. In a rectangle pan or casserole dish, ladle some of the tomato sauce into the bottom of the pan. 
14. Lay 2 egg crepes on the bottom of pan. Cover with sliced Portabella mushrooms. 
15. Top with ricotta mixture, smooth cheese over mushrooms with a spoon. 
16.  Ladle more tomato sauce over ricotta layer. Cover with 1/2 mozzarella cheese. 
17. Top cheese with sliced zucchini. Sprinkle zucchini layer with garlic powder, basil, and oregano. 
18. Cover with remaining egg crepes. Ladle remaining tomato sauce over crepes. 
19. Sprinkle with remaining mozzarella and Parmesan. Sprinkle with 1/4 tsp parsley.
20. Bake at 350 for 30-45 minutes or until bubbly and cheese is browned.

Number of Servings: 6

Pizza on Cauliflower Crust (low carb, vegetarian, gluten free)

• 1 cup cauliflower, chopped
• 3/4 cup shredded low-fat mozzarella cheese
• 1 egg
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed garlic
• 1/2 cup pizza sauce
• 1/2 cup mushrooms, chopped
• 1/2 green bell pepper, chopped
• 1/2 red onion, chopped
• Vegetable oil spray
• (feel free to add other things like tomato or spinach)

1. Shred cauliflower in a food processor
2. Microwave for 8 minutes
3. Mix in the egg, 1/2 cup of the cheese (save the rest for topping), garlic and oregano
4. Spray a pizza pan with vegetable oil spray and spread with cauliflower/cheese crust mixture
5. Bake in the oven for 10-15 min at 350 degrees
6. Remove crust from oven and top with sauce, mushrooms, onion, bell pepper and remaining cheese
7. Place back in the oven for another 10-15 min

Serving Size: 1 slice
Number of Servings: 8

Tips
Use a fork to press cauliflower and cheese mixture into the shape of a pizza crust.