Forks Over Knives: Day 24

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.”

Forks Over Knives: Day 16

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.



Dinner: No Pork Stew
Courtesy: http://books.google.com/books?id=3wf56L5jiN0C&pg=PT21&lpg=PT21&dq=no+pork+stew+recipe+by+skinny+bitches&source=bl&ots=3pW761HYYF&sig=QwxNNJO0RZ30WO96NYkBy2pYctg&hl=en&sa=X&ei=xyAjUJmfN4qE8ATcroHACg&ved=0CFgQ6AEwAQ#v=onepage&q=no%20pork%20stew%20recipe%20by%20skinny%20bitches&f=false

I am strong enough to make it through!

Forks Over Knives: Days 11 through 15

This past weekend Jesse and I took a random trip to Jacksonville Beach to visit with my family and enjoy some time in the sunshine. Although, I did my best to eat right I did splurge and have some meat and shrimp. As soon as I got home today, I was right back to Forks Over Knives eating. This spontaneous trip did open my eyes to how I can be more proactive and organized with food and snacks before I head out of town! So, I'm not going to beat myself up about it. I am just taking it as a lesson definitely learned and I'm going to keep on keeping on!


Day 11
Breakfast: Black bean veggie burrito and a peach
Dinner: Vegan eggplant parmesan and quinoa spaghetti
Snacks: Popcorn


Day 12
Breakfast: Ezekiel 4:9 Whole grain with almond cereal with almond milk
Dinner: Wendy's Side salad and baked potato with broccoli
Snacks: Kind Cranberry Almond Bar and a Tazo Chai Latte Tea with soy milk


Day 13
Breakfast: Waffle, banana and oatmeal
Lunch: Vegan hotdog with grapes
Dinner: Low Country Boil (shrimp, potatoes, sausage, and corn)


Day 14
Breakfast: Chicken and waffles
Dinner: Mahi Fish Tacos


Day 15
Lunch: Fried Chicken with red beans and rice
Dinner: Veggie burger, broccoli and a side salad


Life isn't always perfect, things don't always go right. Yes, its hard to be healthy and yes, I will be knocked down a few times. But I am stronger than you think and I CAN do this!!

Forks Over Knives: Days 7 through 10

It has been a busy few days and my computer battery died so I had to wait for another one to come in the mail. So here is my last few days of healthy forks over knives eating! So far I am feeling great :-)


Day 7
Breakfast: PB&J Smoothie with Soy milk
Lunch: Rice bowl with vegetables
Dinner: Chickpea Noodle Soup
Courtesy of: http://www.forksoverknives.com/chickpea-noodle-soup/
Snack: Apple Slices


Day 8
Breakfast: Burrito with tofu, black beans and veggies
                   Banana
Lunch: Black Bean Enchiladas
             Apple Slices
Dinner: Black Bean Burgers and Baked Oven Fries
Courtesy of:http://www.forksoverknives.com/sample-recipes-from-everyday-happy-herbivore/#more-3951 and
http://www.forksoverknives.com/baked-french-fries-ketchup/


Day 9
Breakfast: Banana
Lunch: Veggie Loaf with mashed potatoes, peas and corn.
Dinner: Curried Lentil Soup and braised kale and a slice of whole wheat bread
Courtesy of: http://support.pcrm.org/site/MessageViewer?em_id=55861.0&dlv_id=59268
Snack: Sliced Apples


Day 10
Breakfast: Burrito with black beans and veggies
               Apple Slices
Lunch: Zucchini and Mushrooms with Marinara
           Edamame
Dinner: Vegan Eggplant Parmesan
Courtesy of: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=405648


"One should eat to live, not live to eat" -Benjamin Franklin

Forks Over Knives: Day 6

Today, was a really busy but FUN day! I have my niece Adrienne and nephew Lil Markie for the weekend. We went to the farmer's market, splash pad and had lots of fun on the lake with Lauryn and Grayson.


Breakfast: Irish Oatmeal and a banana
Lunch: Chick-fil-A Side Salad and small fry 
Dinner: Cajun Cornbread Casserole 
Courtesy of: http://www.forksoverknives.com/cajun-cornbread-casserole/
Evening snack: Popcorn 


I'm not on a diet. I am eating healthy!

Forks Over Knives: Day 5

The weekends have always been the hardest times for me when dieting or trying to change my eating habits. Last night I went out with my family to a free concert series they do at Stonecrest Shopping Center. Before meeting my family, I ate dinner at home so I wouldn't be tempted to want to eat from one of the restaurants. I usually enjoy ice cream from Marble Slab while we are enjoying the music but last night I went to Starbucks and had a Tazo Chai Latte with Soy Milk instead! I figured that would be a healthier option and would be my reward for the week! So far so good! I am feeling wonderful :-)

Breakfast: Breakfast Burrito with tofu and black beans

                   Banana

Lunch: Zucchini Marinara

            1 cup of grapes

Dinner: Mexican Stuffed Peppers and Green Beans
Courtesy of: http://happyherbivore.com/recipe/mexican-stuffed-peppers/

Snack: Tazo Chai Latte with Soy Milk 

“In order to change we must be sick and tired of being sick and tired.”  ~Author Unknown

Forks Over Knives: Day 3 and 4

The past two days have been busy! After watching Addison yesterday, Jesse's parents took us out for our birthdays to a Japanese restaurant. I did the best that I could even with eating out! 


Day 3: Wednesday
Breakfast: Tofu Scramble with Hash browns and Veggies
                   Banana
Lunch: Vegetable and Brown rice Bowl
             Cup of Papaya
Dinner: (Japanese Steakhouse) Brown rice with mixed vegetables


Today, I went and saw my primary doctor to talk about the Forks Over Knives lifestyle and also have my blood work drawn so we know what my numbers are starting out and then we will recheck everything in 3 months. My end goal is to get off of my cholesterol and diabetic medications. I also got a new blood sugar meter so I will be able to keep a close eye on my blood sugars and send them in to her every 2 weeks to be sure my sugar levels aren't too low. 


Day 4: Thursday
Breakfast: Apples ( I had to fast for my lab work and then had some errands to run, so that held me over until lunch,)
Lunch: Leftovers; 1 cup of Moroccan bean stew with sweet potatoes and kale and 1 cup of roasted eggplant, tomatoes and onions over quinoa
Afternoon snack: 1 cup of cantaloupe
Dinner: Portobello Steak, yucca with mojo and a side salad 
Courtesy of: http://happyherbivore.com/recipe/balsamic-portobellos/
http://latinfood.about.com/od/saladsdressings/r/yuca.htm ( I used veggie broth instead of oil)
Bedtime Snack: 1 cup of watermelon 


I am feeling really good and have to say I have not had to take any acid reflux medicine since I began eating this way! 


The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”  ~ Thomas Edison