365 days since I DECIDED to change. Not diet, CHANGE.
I'm happy to report that I've kept off all but 5lbs of the weight I lost! Those 5 lbs? I believe that was my body adjusting to having to (at the time) pause my workouts. That was back in July. I didn't know it then, but I believe I was (and still am, to a degree) dealing with adrenal fatigue. I was operating on 3-4 broken hours of sleep for about a year, nursing a baby far longer than I have in the past, working out every day, sometimes twice a day, and making big changes to my diet. I started seeing and feeling things happening to my body that wasn't right, so I decided to rest for a while.
So exercise has been minimal since then.
I believe I'll start feeling like myself again once the baby weens. But even without exercise, the weight has stayed the same.
I eat pizza (currently have a big one in my lap heading over to a party), icecream, cookies, brownies, french fries, chips... you name it, I eat it. Just a version of it that was made without animal products. And of course, no gluten. But that's not necessary for everyone.
It's easier than you may think. Sure, it took me a while to learn new kitchen techniques- still learning, actually... but there is a community of people who are willing and eager to help anyone switch over to a plant-based life. Pinterest and Facebook and Instagram make it easier than ever to find tasty recipes that turn any "traditional" dish to the vegan version- and plenty of it has no tofu or tempeh or Seiten or any of that "weird" vegan stuff that can sometimes put people off.
It's not a diet, it's a lifestyle. And when it's a lifestyle, you'll never have to "diet" again. ❤🤗🌱❤
I've made a few variations of this pasta dish over the last year, but they weren't technically vegan then.
This one, however is 100% plant derived! And 100% D-E-L-I-C-I-O-U-S.
I used the black bean gluten free macaroni by #pow and dressed it in the roasted jalapeño queso recipe from @minimalistbaker (with a few of my own alterations) and then tossed in some @beyondmeat "feisty beef crumbles" and topped it all with fresh diced tomatoes, sliced olives, chopped spinach, and a sprinkle of @so_delicious vegan cheddar jack cheese. And for the adults, some pickled jalapeño and cholula.
Did some serious name dropping there...
Makes it a little easier for anyone looking to make some healthier swaps. 😉
It's been a long while since I posted a breakfast pic, and that's because I've become a sort of creature of habit. It's been either waffles or oats, topped with bananas, dates, pumpkin and chia seeds, cinnamon, and either walnuts or my homemade almond-walnut butter. No use taking a picture of the same breakfast a dozen different ways!
I switched it up this morning because I picked up some gorgeously sweet strawberries yesterday that were calling my name. So I used the last of my almond-walnut butter (time to make a new mix!) and threw together some flavor combos I thought would pair well; dates, coconut flakes, and chia.
I may have had a little fun plating them up. 🍓🤗🍓
Spicy Crisp Buffalo Cauliflower Bites
If you think you're making a "healthier" choice by eating chicken, just know that chicken contains more cholesterol than both beef and pork. Don't believe me? Google the nutritional value of 100g of steak vs. 100g of chicken breast.
Go ahead, I'll wait.... 🤔.... 😮....are we good?
Surprised? I was!
Now that you're better informed, why not try substitutes at home for traditional chicken dishes, like Buffalo Wings... they'll satisfy that craving without putting your heart in jeapordy. "On a scale of 1 to 10, these are a 10!!!" -Hubs, last night at dinner.
I've tried several recipes of Buffalo cauliflower with lackluster results.
This one was by far, the best of the bunch. They were crisp on the outside (I followed the gluten free version), tender on the inside, and packed a helluva punch! The author also provides a homemade rance recipe, but for the sake of keeping everything simple, we used a drizzle of #hamptoncreek just ranch. Recipe is from @hotforfood (Link temporarily in Bio)
I used #franks wing sauce as the recipe calls for- but look forward to using this same method for BBQ "wings" for the girls so that we can enjoy the same dish as a family!
I don't usually post pics of the meals I make but I am pretty darn proud of this one! We made sticky rice, veggie stir fry, & Vietnamese rice paper rolls. Washed it all down with plum sake! Such a wonderful valentine's day at home with my sweetie. Oh, I can't forget the beautiful flowers Jared gave me! #girlswhocancook
Prob my best work, lil mini breakfast tacos! Hash brown, scrambled egg, bacon, homemade pico de gallo (red cabbage and red onion, cherry tomatoes, fresh parsley, lemon and lime juice, a little S&P and dash of red chilli powder), a pinch of cheddar cheese and a scoop of hot salsa.... can’t forget the side of OJ. #vermontfoodie#eatlocal#buylocal#girlswhocancook#bitchininthekitchen @foodandwine @foodnetwork
Part II of my "over the moon" #wholefoods trip yesterday was because of this... You may or may not have heard about these little patties of plant-based pleasure. The hubs and I gave them a try a while back and truly loved the taste and texture- and completely satisfied any lingering sentiments of "missing out" on one of our (former) favorite foods. We frequented Red Robin quite a bit before we went transitioned- so while we didn't dislike the other veggie burgers I bought or made... we were longing for something with a more familiar flavor and texture. This one did all that and thensome. So we've been having fun recreating vegan versions of our favorite burgers from Red Robin. The best part? No animals were harmed and no cholesterol means my heart is happy.
Anywho, where I was getting at was this: these aren't easily found in my area. My main grocery store carries them for a premium price... but I discovered Whole Foods had lower prices, often on sale, AND there's rebates available on #ibotta too! I would drive in to my nearest store (22 miles away!) And drive home with a huge bag full of these to stock the freezer.... that is, on the days they weren't completely sold out. Yes, it happened a few times... I drove ALL that way to find empty shelves.
THIS TIME, however, there was not one, but FOUR different freezers in various locations in the store that were stocked- this pic showing the largest. There MUST be some kind of crazy demand for them, which means there MUST be more people making the switch to the big V, which means there MUST be more people making connections between the animal products they eat and their declining health. That it's not just "bad genes," it's bad actions that fired those bad genes off.
If you could have all the foods you love and not ravage your body, the planet, or any being's lives in the process, would you make the switch?