I have been kind of slacking with updating everyday but I will say we are doing really well on our Forks Over Knives journey. We have tried faux chicken, meatless meat and made some really great recipes such as: vegan sloppy joes, no pork stew, roasted garbanzo beans a couple of different ways, vegan chicken pot pie and hamburger macaroni casserole. Next week we are going to try some seitan and see how we like that. I have been reading lots of different books regarding plant based eating and received my Forks Over Knives cookbook this week. It is so great looking up recipes and planning meals for the week! I am learning so much and we are feeling great! Here is my eating diary from today: Breakfast: 2 waffles with almond butter Lunch: 'Meatless' hamburger macaroni casserole Snack: Kind Bar Dinner: Chickpea curry http://www.savvyvegetarian.com/vegetarian-recipes/crockpot-chickpea-curry.php Snack: 1/2 cup Soy ice cream “Some people think the “plant-based, whole foods diet” is extreme. Half a million people a year will have their chests opened up and a vein taken from their leg and sewn onto their coronary artery. Some people would call that extreme.”
I know it has been more than 16 days that have passed since I have started on my Forks over Knives adventure but please allow me to explain. Gramps (Jesse's grandpa) passed away on July 24th. For those of you who may not know, Jesse and I have lived with him for the past 2 1/2 years, keeping him company and helping to take care of him. So things have been a little on the rough side for the past few weeks. We had so much food in the house graciously brought by neighbors, family and friends, we did the best we could with what we had. We honestly did not eat the Forks Over Knives way during the past few weeks but I can say WE ARE OFFICIALLY BACK ON TRACK and it feels GREAT!! Day 16 Breakfast: Black Bean and Rice Soup, Watermelon (I wasn't in the breakfast food kind of mood today)
Lunch: Engine 2 Black Beans and Rice 2 cans black beans, rinsed and drained 1 cup water or vegetable stock 1 tablespoon Bragg Liquid Aminos1 teaspoon red chili powder 2 to 3 tomatoes, chopped 1 bunch green onions, chopped 1 can water chestnuts, drained 1 cup corn, fresh, frozen, or canned 2 red, yellow, or green bell peppers, seeded and chopped 1 bunch cilantro, rinsed and chopped 1 avocado, peeled and sliced 3 cups cooked brown rice salsa or tamari, to taste Instructions: 1. Heat the beans with water, Bragg’s, and chili powder. 2. Chop vegetables and place in individual bowls. 3. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. 4. Add generous handfuls of chopped vegetables on top of the beans. 5. Add salsa or tamari to taste.
