Veggie bbq pulled pork

Weeks 9-10: Keto Vegetarian

Weeks 9-10 –
Weight lost: 3.2 pounds (Total: -20.6 pounds)
% Body weight lost: 1.33% (Total: -7.98%)
Inches lost (waist): 0.25″ (Total: -3.75″)
Inches lost (neck): 0.25″ (Total: -1.0″)
Sleep quality: 92% (+2% from last week)

The plateau has been broken! Hoorah! Finally.

Not much new around here! I’ve been struggling a bit keeping hydrated as winter kicks in. I’m drinking a ton of water (60 oz a day absolute minimum, 80+ most days) and that’s hurting my electrolyte levels, leading to foot cramps at night. I can’t figure out my body’s middle ground. I have my annual doc checkup in a month or so, and I plan to have her check my electrolytes and get some advice.

Other than that, I’ve been a bit lazy with cooking (more like busy, but it makes my meals pretty boring). I did try a couple new products including the Morningstar Farms veggie pulled pork, which I really liked with Keto Connect’s BBQ sauce. I subbed white pepper for black pepper and used too much, so mine was too spicy, but it was still good.

Here’s the photographic evidence!

 

This is my lazy lunch go-to: some form of sandwich making vessel (Keto Connect low carb bagel, in this case), scrambled egg with cheese, and a Morningstar Farms veggie sausage patty.

 

This is the new Morningstar Farms veggie pulled pork, with Keto Connect BBQ sauce and plain green beans. I RAN OUT OF KERRYGOLD. The horror. This is the laziest meal ever. I couldn’t even be bothered to put it on mug bread.

 

Yep, another fathead pizza. Easy breezy beautiful. And green beans. Still out of Kerrygold.

 

3-minute mug biscuits have saved me this week. This looks boring but there is secretly some sugar free maple syrup between the biscuit and the scrambled egg and cheese, which made it quite delightful actually.

 

A new find at Costco – Hannah’s Cheesy Cauliflower Dip! I know, this meal looks weird, but it tastes so good! Mug biscuit, Rao’s tomato basil marinara, salted macadamia nuts, and some Flackers.

 

I made more meatball subs! The 3-meatball version from last week was too much food for one meal, so I did 2-meatball versions (same fathead dough recipe). These were perfect! Raos marinara and Gardien veggie meatballs inside.

 

 

 

Chopped Leeks

Promises, Promises

It’s Vegan MoFo Week 3!

Yes, I know. You missed me yesterday. I’m back this evening for your foodie enjoyment, and a little birdie told me there’s a morning edition on its way, too.

First up: pesto veggie sandwiches! Oh. You mean, you’ve seen those before here? Or here? Hey – I promised I’d try to make 20 posts about food in the month of October. I never promised it’d be different food every day!

What can I say? I eat a lot of pesto veggie sandwiches. To make this instance a tiny bit more palatable, I will show you one of my magic kitchen weapons. This little beast makes chopping veggies super easy:

Pampered Chef Food Chopper

Pampered Chef Food Chopper

It’s the Pampered Chef Food Chopper. I couldn’t really tell you if other choppers work as well. I’ve used this one for years and it still looks and works like the day I bought it. The thing can take a beating (I’m a clutz) – it just keeps chopping away.

Now, I didn’t use it to chop these leeks…

Chopped Leeks

Chopped Leeks

… but I did use it on the baby bellas (got a sweet deal on organics!) and the red peppers:

Leeks, Baby Bellas, and Red Peppers

Leeks, Baby Bellas, and Red Peppers

Sometimes I use onions instead of leeks. It just depends what’s in my fridge. These leeks were on their last legs, for sure. This mix is made of 1 carton of baby bella mushrooms (16 oz), 1 large sweet red pepper, 3 leeks, and 3 cloves of garlic. Saute and salt to taste… voila!

Pesto Veggie Sandwich and Green Bean Fries

Pesto Veggie Sandwich and Green Bean Fries

With my buddies the Green Bean Fries on the side (baked, not fried… 18 mins at 400F… salt and pepper… nom).

Roasted Green Bean Fries

Roasted and Grilled

Vegan MoFo Week 1, wrapping up! Here goes…

It’s recommended that we eat 5-9 servings of fruits and vegetables daily (which would translate roughly to 3-5 servings of veggies and 2-4 servings of fruits daily). Suffice it to say, most people don’t eat that much produce in a day. Me – well, I almost always hit 5 per day (though sometimes with 3 fruits and 2 veggies), and often hit 6 or 7 servings a day. It takes a little work, though!

Where do I sneak in the veggies? My staple 2-servings come in the form of a giant bowl of greens every day, often with some extras in there – carrots, red peppers, cucumber, etc. Beyond that, I’ve got to make a little extra effort. The easiest way for me to sneak in more veggies is via side dishes.

Enter: roasting and grilling.

This past year, I’ve added 2 devices to my kitchen arsenal that have become invaluable in my attempts to get more veggies on my plate. They are the Griddler grill/panini press, and the KitchenAid countertop convection oven. Let’s face it – when you have to fire up the giant oven just to roast a few broccoli stalks, it just rarely seems worth it. My countertop toaster/convection oven preheats nearly instantly and makes it super-easy to bake and roast things without waiting for preheating or heating up the whole house.

Of course, you can always throw some veggies in the microwave and steam them, but personally, I find the flavors from grilling and roasting to be so much more delicious and satisfying.

These days, I’ll grill or roast just about any veggie. Butternut squash, broccoli, asparagus, green beans, kale – you name it, and I’ve probably tried to roast or grill it. My go-to’s are asparagus, broccoli, and green beans. I have fresh produce of one of those 3 in my fridge at all times, and will grab one or two of them to fill half of my plate at dinnertime every day.

Asparagus!

Asparagus!

Asparagus works best on the grill. Break off the rough ends, spray with a little olive oil, sprinkle with your favorite seasoning (I either go bare with salt/pepper, or use some Perfect Pinch veggie seasoning), and grill on medium for 4 minutes or so – until the asparagus is bright green and just starting to get grill marks.

Asparagus on the Grill

Asparagus on the Grill

My other new favorite is roasted green beans. Trim the ends, spray with some olive oil, and toss with your favorite seasonings (again, salt and pepper work well – but I often throw in some garlic powder too), and roast at 425F for 12-15 minutes. I eat ’em like french fries!

Roasted Green Bean Fries

Roasted Green Bean Fries

The rules for grilling/roasting most veggies are about the same, but if you like more hard-and-fast guidelines, google is your friend for temps and times. Most good all-purpose cookbooks have roasting guidelines in the front too (like Veganomicon). I usually just throw stuff in at 400-425F and check it after 10 minutes or so, adjusting till it looks good!

So, no more excuses for why you can’t get all of your veggie servings in each day. Eat a big ol’ salad every day, and fill half of your plate with veggies at dinner and, you’re there!

Chickpea Cutlet Burger with frizzled leeks, Green Bean Fries, and Corn on the Cob

Make New Friends, But Keep the Old

Make new friends, but keep the old…

My dinners these days often revolve around two central questions: what produce do I have in my fridge, and more importantly – what’s about to go bad? Today’s answer to the latter: green beans. I love me some fresh green beans, but the word “fresh” wasn’t really true any more in describing these particular beans. Still, I bravely picked through the container and separated the questionable beans from the salvageable ones. (If I die of green bean poisoning tomorrow, you read it here first).

Luckily for my green beans, I just picked up the sequel to one of my all time favorite cookbooks. I’m a huge fan of Clean Food by Terry Walters, and the new Clean Start looks to be even more exciting. Since I’ve of course already read the book cover to cover (yes, I read cookbooks for fun), I knew my green beans had a solid future.

They would become Green Fries.

I don’t think I’ve ever really fried anything, aside from the brief stretch of time when I actually owned a little deep frier. I’ve never fried on the stove-top, though. I tend to avoid frying things (pesky calories and all). Tonight, though, I had some green beans, and I had a new cookbook, and doggone it, I felt like frying something.

For the record, a) frying stuff is dangerous. I could’ve used a reminder before I embarked upon this journey. b) Fried green beans are good, but I’m not sure they’re better than roasting them to eat as fries. The texture is a little better, but might not be better enough to be worth the trouble (and calories) of frying. That said, I still ate a ton of them.

So, green bean fries are my new friend (roasted or fried!)

To go with my green bean fries, I made an old favorite standby – chickpea cutlets from Veganomicon. So easy. So good. Such awesome leftovers. And I actually remembered to add the spices this time.

And I grilled a corn-on-the-cob.

Nom.

Chickpea Cutlet Burger with frizzled leeks, Green Bean Fries, and Corn on the Cob

Chickpea Cutlet Burger with frizzled leeks, Green Bean Fries, and Corn on the Cob

Word to your mother. Now go be a good scout and eat some plants.

Cooking! Quinoa Pineapple Stir-Fry from Veganomicon

I Eat in Virginia

Hello from Virginia!

It has taken a few weeks to settle in, but I finally have a functional kitchen and food in my fridge. And, after 4 weeks of eating lacto-veg again (for sake of convenience during the move), I’m also back to my vegan ways.

To prove that you haven’t missed anything too exciting, here’s what I’ve been up to the past couple weeks:

A Meal Amidst Boxes

A Meal Amidst Boxes

A meal amidst boxes – I was still unpacking. I could only find one pot, so I boiled some water, steamed some broccoli, chopped up a red pepper, and made organic shells and cheese from a box.

Cooking! Quinoa Pineapple Stir-Fry from Veganomicon

Cooking! Quinoa Pineapple Stir-Fry from Veganomicon

My first actual post-move-in meal, fully cooked! I had a social gathering to attend, and made this recipe from VeganomiconPineapple Cashew Quinoa Stir Fry. It was a big hit, so I made it again for myself at home. I didn’t use as much pineapple juice as recommended – just whatever juice I could get out of my can of pineapple – and made the quinoa in the rice cooker with the juice and water. I find that quinoa cooks best and burns the least with a 2:1 water:quinoa ratio in the rice cooker.

Roasted green beans = Green Bean Fries!

Roasted green beans = Green Bean Fries!

Lastly, a new bit of awesomeness: roasted green beans = GREEN BEAN FRIES! Oh, how I love anything I can eat with my hands and dip into sauce. Actually, I was just mogging these babies straight off the cookie sheet while prepping the rest of the meal. They never even made it to my dinner plate.

A photo-less bit of joy around here lately: I’ve been chopping up dried figs and putting them in my salads. Nom. SO good.

I do have some big news coming, and that is – I made concord grape freezer jam this weekend! I had to cobble together how-to’s from various web sites, as most emphasized traditional canning methods, and I was determined to pull it off freezer-jam-style. The good news is, I sampled the fruits of my labor today, and it’s a win. Write-up soon to come.

Until then, mog on, my friends.