formats

Grain-Free Breaded Tomatoes & Zucchini Hash (for One!)

BreadedTomatoeswithZucchiniHash

 

I was looking through the fridge, wondering what to fix for dinner and saw a container of raw, shredded zucchini leftover from something I’d made the day before.  It looked a lot like hash browns.  Mmmmm…hash browns.  And so a plate of deliciousness was born.

Unfortunately, the zucchini didn’t quite behave like potatoes would in a similar situation, which I should have known, but they were still yummy, so I decided to call it hash…but not quite hash browns.  I simply put about 1/2 tablespoon of Earth Balance in a skillet, then mixed 1-1/2 cups of shredded zucchini with about 1/8 teaspoon (or less) of salt, a little pepper (I used a pepper mix called Pepperman; it includes some spicy red pepper), and 1 teaspoon of nutritional yeast (totally optional but adds a hint of cheesy flavor).  I then put the zucchini mix in the skillet on medium-high heat (after the Earth Balance melted) and let it get nice and brown.  Very tasty!

Since my pile of zucchini cooked down to the size of  a nice-sized scoop, I realized I needed a little more on my plate. So I picked out a fresh tomato from the garden and decided to try my hand at breading it.  The result: I want more! In fact, I made a big batch the next night and shared it with my mom, and we ate it all! The zucchini is good, but as far as I’m concerned, the tomatoes are the star of this show!

Grain-Free Breaded Tomatoes
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 small tomato, sliced
  • 2 T. almond flour
  • 1 tsp. nutritional yeast
  • salt and pepper to taste
Instructions
  1. Grease 10-inch skillet.
  2. Mix dry ingredients in a small bowl.
  3. Place each tomato slice in the dry mixture and coat on each side.
  4. Put coated tomato slices in the skillet on medium-high heat.
  5. Cook on each side until lightly browned.
Notes
The tomato I used was quite small, so if you want to use a bigger tomato or multiple tomatoes, just double, triple, or even quadruple the ingredients.

 

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formats

Weighing In: 7 Pounds

I started this blog to help me stay on track with a healthy lifestyle and to reach my weight loss goals.  And pretty much as soon as I started the blog, I went bananas and started eating like a mad woman.  Pizza, McDonald’s, chips, way too many M&Ms.  Actually my main meals were still pretty healthy, but I was doing a lot of splurging on the side and reaching for quick and easy processed foods (bad) when I was hungry.

I did begin exercising, though, which was good.  And I managed to lose two pounds over the course of several weeks.  And then I realized I really felt rather miserable (as I put in another handful of M&Ms).  This is not the life I want for myself.  So…here I am after recommitting to being healthy yet again.  I have failed and restarted many times.  And that’s ok.  I decided long ago that it’s ok to mess up and go in reverse for a little while, as long as I don’t give up altogether.  And I refuse to give up.

This week I started the beginning of 30 days going completely grain free (still mostly vegan, low-glycemic, whole foods). I’ve read about a lot of people with IBS who have found great relief by going gluten free or even grain free.  And grains have seemed to be an irritant to me, so I’m giving it a go.  Of course it’s hard because I really like grains…and they’re everywhere!  I don’t really feel a whole lot different yet, but I’ve lost a total of 7 pounds already!  Wow!  Now I realize that a lot of that could be water, but that’s ok with me — 7 pounds is 7 pounds in my book.  I should say that isn’t 7 pounds all this week; that’s 7 pounds total since I started this blog, but 3 of those pounds were just this week.  It’s always a challenge to restrict your diet in a new way, but seeing results makes it a whole lot easier!

I haven’t been very regular in updating my blog yet, but I hope to be back weekly with a weigh-in report!

formats

Peaches & Cream Shake

fresh peaches

Peaches fresh from the orchard. Delicious.

Peaches in a creamy, dreamy shake. Even better.

When I first started dabbling in the vegan lifestyle, I came across a recipe for a chocolate shake at vegancoach.com (if you click the link, you’ll have to scroll down a bit to find the recipe).  Since then, I have made many modifications to this recipe and use it all the time whenever I need a healthy sweet treat.  When I got some fresh peaches, I added those into the mix and the peaches and cream shake was born.

This shake is truly delightful! I often make it just plain vanilla, but the subtle peach flavor is wonderful.  Unfortunately, whenever I’ve made it so far, it’s already down the hatch before I remember to take a photo!

Peaches & Cream Shake
Author: 
Prep time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 c. almonds (raw is best!)
  • 3 c. ice
  • ¼ tsp. stevia powder
  • ½ tsp. vanilla (or use a little more - I usually don't measure!)
  • ¼ tsp. salt
  • ¾ c. water (may need to add a little more later)
  • 2 fresh peaches (pits removed)
Instructions
  1. Put everything in a STRONG blender (like a Vitamix) and go! You may need to use the plunger to keep things blending.
  2. You may need to add a bit more water. I have added up to ½ cup extra.
Notes
*I'm sure you could use frozen peaches for this recipe if fresh are not available. For a variation, try adding a little cinnamon. *I didn't have a Vitamix when I first started making this, so I used a food processor. This works, but your shake won't be quite as smooth as it turns out in a strong blender. Also, if using a food processor, you'll probably need to do the ice and nuts separate before adding the other ingredients.

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formats

Fresh Avocado Salad

 

This is my first blog post ever!  I decided to start out by sharing a recipe that’s one of my favorites and I make it a lot.  It’s so fresh, so simple, and so delicious!  I even have it for breakfast sometimes.  There’s just something so cool and refreshing about this mix of raw avocado, tomato, and cucumber.

Fresh Avocado Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 tomato, diced
  • 1 avocado, peeled and chopped
  • 1 small cucumber, peeled and chopped
  • 2 heaping teaspoons of Vegenaise
  • seasoning of choice (see below)
Instructions
  1. Mix all ingredients and enjoy.
  2. You can also serve this on lettuce or spinach or use it as filling in a wrap.
  3. For seasoning, I generally use Herbamare. It's a versatile seasoning salt I get from my local health food store, and I use it on all kinds of things. Something like Mrs. Dash or a garlic seasoning could work, too. It doesn't take much; just shake some on the top before you stir it up and add more to taste.
  4. If you're not a fan of Vegenaise, try using Italian dressing instead.
Notes
This makes enough for 2-3 servings, depending on the size of your ingredients, but I must admit I sometimes eat the whole thing! I haven't tried it yet, but I think black olives could make a nice addition to this mix. You could also try peppers or onions, although I think the cucumbers add the perfect amount of crunch.

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