Hummus in a Vitamix

I found a new bread at the store yesterday, and since I only have one starch meal a day, I haven't been able to try it until today. I had to redeem myself from the travesty that was last Thursday's dinner for my son when I used store bought white hoagie rolls and what I thought was vegan cheese. I don't want to talk about it, but you can read about it in last week's post if you really need to know about my bloopers. So tonight was sandwich night again, but much improved.

Our first course was a bowl of chocolate nice cream as we always eat the easily digested fruits before the items that don't digest as quickly. While they were eating their nice cream, I made the sandwiches on the griddle/grill my daughter-in-law gave me for Christmas last year. Nice grill marks! They consisted of hummus spread on both pieces with lots of nice veggies in between: arugula, sliced cucumber, sliced roasted red pepper, banana pepper rings, and green onion spears. I had made the hummus earlier in the day from this new recipe I found on Fat Free Vegan (http://blog.fatfreevegan.com/2012/03/hummus-in-the-blender.html). The chickpeas had been cooked over the weekend, and were salt-free. (They were cooked with a few pieces of kombu and some bay leaves. I don't know if the kombu adds sodium or not.) Anyway, that was one delicious sandwich. I have been looking for a sandwich spread to replace my beloved mayonnaise, and I think hummus is a great substitute. I might have to have sandwich day every week, but I know my son likes to try different things, so I'll have it on a different day. Here's what I ate today:

Breakfast: 7 bananas

Lunch: 203 g dried persimmons, 2 mangoes

Dinner: 2 veggie sandwiches: (each sandwich) 2 slices Killer Dave’s 21 Whole Grain bread, ¼ cup Hummus in a Blender, arugula, sultana cucumbers, roasted red pepper, banana pepper rings, green onion

Total calories: 1695 fruit;  2357 total

Caloronutrient ratio (carbs/protein/fat): 85/8/7

Be Nice, and I'll Make You a Nice Cream

So why "nice" cream? Well, it's nice on a couple of different levels. Because it's made from plant food instead of exploiting our bovine friends, so the cows are a lot happier. Also, it's pretty nice to our heart and other organs as there is no fat or cholesterol to clog things up. Oh, yeah, and it tastes good, too, and you can can eat it for breakfast like I did today. I put 5 frozen bananas in my Vitamix and let them sit for a few minutes to thaw a tiny bit. I added a fresh banana, 1 tablespoon raw cacao powder, and 25 grams of coconut sugar. (It doesn't really need the extra sweetening, but it helps get the carb calories up where they're supposed to be.) That was it. No liquid. The Vitamix mixed it up into a lovely softserve bowl of goodness which held me for about 6 hours until lunch time. I'd say that's pretty nice. Here's what else I ate today:

Breakfast: 7 bananas, 1 T cacao powder, 25 g coconut sugar, vanilla stevia

Lunch: 4 mangoes

Dinner: 4 cups basmati rice, diced tomatoes, El Pato tomato sauce

Total calories: 1657 fruit; 2533 total

Caloronutrient ratio (carbs/protein/fat): 90/6/4

Back on Track

I was pretty happy with how today turned out after the frustrations of yesterday. I think the beauty of this kind of clean eating is that one feels comfortable with it. There is a more positive outcome on a lot of different levels. Plus, I found out today I've lost 14 pounds since starting. While my objective is health, the weight loss is certainly a contributor to that. Here's what I ate today:

Breakfast: 5 bananas

Lunch: 16 oz strawberries, 32 g coconut sugar, 4 bananas

Dinner: 4 cups basmati rice, 362 g of crushed pineapple mixed with raisins

Total calories: 1631 fruit; 2358 total

Caloronutrient ratio (carbs/protein/fat): 93/5/2

Mess Up Day

I've spent a lot of years dieting, so it comes as no surprise to me when I have a mess up day. I learned long ago that my resolve to NEVER eat another whatever, wasn't going to happen. HOWEVER, this wasn't one of those days. I just wanted a salad, and my husband had been talking about making one for 5 or 6 days, so today was the day. So what's the problem, you ask.

For me a salad is not a lovely bowl of lettuce lightly sprinkled with lemon juice. My salads are huge and literally doused in salad dressing. I think when I am wanting a salad, what I am really wanting is a big bowl of greens floating in salad dressing. At least today when I ate my salad, I prepared a vegan dressing using a vegan mayonnaise. But my, what a price to pay in terms of my being able to stay within my parameters. After I entered what I had eaten in CRON-O-Meter and realized how badly I had done, I tried for a high carb no fat dinner, but the damage had been done. I'd like to say lesson learned, but who knows. I can be such a dummy sometimes.

I tried to tell Roger I wanted the salad at night so that I could get more fruit in during the day, but he gets very confused about the precise details of what I'm eating. At least he knew not to put the meat and cheese on my salad that was added to his and Wyatt's. Who am I to complain when someone wants to fix food for me when I'm working and don't have time to fix it. Of course, how difficult is it to peel a banana? Seriously?

Re: recipes. I am trying to decide if I want to go down the tofu trail to replicate vegan mayonnaise, ranch dip, etc. I have not been a fan before as I think there are issues with soy not being as healthy as just plain food, but I can't just eat fruit and vegetables yet (especially vegetables) without dips, dressings, and sauces. Of course, the need for too many vegetables is not great. One can get all their nutrients from fruit, but I am not yet acclimated to that. Sometimes I just don't want any more sweet. (Anyone who knows me finds that hard to believe, I know.) So now that we've had true confessions, here's what I ate today:

Breakfast: 6 bananas, 16 oz Harmless Harvest coconut water

Lunch: Large tossed salad with cucumbers, tomatoes, celery, craisins, and 162 g homemade Thousand Island dressing (This is the recipe for a batch: (It makes about 2 pints) 16 oz jar vegenaise, 8 oz catsup, 4 oz sweet pickle relish, and 25 g coconut sugar)

Dinner: 2 cups leftover lima bean soup with an 8 oz can of El Pato tomato sauce, 33 grams coconut sugar, and a splash of apple cider vinegar (I’m trying to replicate catsup.)

Total calories: 841 fruit; 2609 total

Caloronutrient ratio (carbs/protein/fat): 69/8/24 (Yikes!)

Salt of the Earth

Last night I put some beans on to cook, large limas, my favorite. I wanted to try something different and found this recipe and video on the internet. I was intrigued by her use of kombu as I had heard it was used to add umami to foods (Umami is a savory taste, one of the 5 basic tastes together with sweet, sour, bitter, and salty.) 

Low fat vegan chef recipe for cooking dried beans with added salt and no fat:

I use a slow cooker to cook my beans. They were pretty good, but I'm still missing the salt a little bit. Same with the corn chowder from last night. I don't miss it enough to not eat it, but it definitely adds to my satisfaction. There was some sodium in the catsup.

Breakfast: 6 bananas

Lunch: 3 bananas

Dinner: 736 g dried large limas w/ 114 g catsup (with some Smokin Homegrown pepper sauce)

Total calories: 1402 fruit 2359 total

Caloronutrient ratio (carbs/protein/fat): 87/10/3

I'll Always Remember You, Dad

Not sure what to talk about today. My father passed away on this day in 1985 from a throat cancer. I was living in Utah at the time, and I was having trouble trying to figure out when to come as I had two small children at home, and a 12 year old. When I finally got my ticket and got to Ft. Lauderdale where my dad was staying at my Uncle Jimmy's, I was able to be with my father for the last 12 hours of his life. I treasure this time; it was one of the most sacred days of my life, and I learned a lot being with him in those last hours. I arranged his funeral the next day at my old Church in Ft. Lauderdale since daddy didn't have one. I flew home the next day, and was reunited with my nursing baby and the other 2 boys. It was a tough week for all of us and one I will always remember. I also got to stay with my Aunt Katherine while I was there, and we had a wonderful visit as well. She was very kind to all of us girls. You can see by the picture that daddy was in the Air Force. I was born on an Air Force base in Ft. Worth, Texas while he was stationed there during the Korean conflict. Here's what I ate today:

Breakfast: watermelon

Lunch: bananas

Dinner: Vegan corn chowder

Total calories: 1998 fruit (Yay!);  total 2509

Caloronutrient ratio (carbs/protein/fat): 90/5/5

Fruit, Fruit, and More Fruit

I learned yesterday while reading the comments on a Facebook post that 2000 of my 2500 calorie minimum are supposed to be in fruit before I get to the dinner meal. I had been wondering what would motivate someone to eat minimally before hitting those starches when the clock strikes 4:00. (I just got an image of Fred Flinstone checking out of his job at 4:00, yabba dabba do.) 

I guess that speaks to the addictive nature of the cooked foods and/or grains if we think about it that way as the fruit in itself is so delightful. I know from the 3 weeks I spent only eating fruit that I got tired of it some days. I just wanted something savory. Salads were very appealing. The day I stopped and went to this plan, I had a giant salad with Thousand Island dressing for lunch. I still remember how good it tasted. Maybe I needed to be eating more greens. Maybe I just take the fruit for granted when that is all I'm eating. I can't wait to eat fruit in the morning and don't miss savory dishes at all at breakfast time. Here's what I ate yesterday:

May 1, 2015 Friday

Breakfast: watermelon, dragon fruit

Lunch: Youhoo daterade, banana

Dinner: boiled potatoes w/ El Pato tomato sauce, diced tomatoes, and yellow corn

Total calories: 1650 fruit; 2794 total

Caloronutrient ratio (carbs/protein/fat): 89/6/5