What I Ate Wednesday #49

 

Another Wednesday, I open my eyes to coffee and then, another breakfast of avocado toast and blueberry pie protein shake! I know, I know, I am boring.  I can’t help it, I am so satisfied with this post workout breakfast, I just keep making it. The shake changes everyday, but, avocado smashed on crisp toasted Ezekiel bread is a staple.

After breakfast I packed Mya’s lunch.

Once Mya was off to school, I did a bunch of laundry and cleaned up the kitchen before destroying it again in the afternoon. I am just a messy cook…everything out at once! Same goes for the office, my desk is always full of paperwork, it looks like clutter, but I always know where everything is.  I recently read an Einstein quote that said, “If a cluttered desk is a sign of a cluttered mind, then what are we to think of an empty desk?”  That’s me! I extend this theory to the kitchen as well!

I made Andy and I a rainbow salad for lunch.  It was full of tons of super fresh tender spring mix and an array of colorful veggies on top. Red tomatoes, yellow tomatoes, orange tomatoes, purple cabbage, white onion, several shades of green lettuce and grilled asparagus, mushrooms, mixed color peppers, white beans for protein, black Greek olives, and chunks of artichokes. What color would you say artichokes are?

A sprinkle of raw sunflower seeds and balsamic vinaigrette completed this salad masterpiece!

Now the fun begins. I am so excited to share this recipe. I adapted it from Maresa’s deviled egg recipe. Although I was totally inspired and loved her original recipe, I found it too salty for my taste, I tweaked it and changed out the “milk” too.

Being vegan, I have made a tofu version of deviled eggs, but they never looked like or felt like real eggs.  These are crazy vegan egg clones. The texture, taste and look! The best part is, just a few ingredients, and a few minutes until a devilishly good egg-y experience.

Recipe:

Egg Whites: about 30-2.5” chocolate molded egg halves

• 2 cups non dairy milk or creamer------UNSWEETENED
• Almond milk or soy creamer work best
• 2 tsp. agar agar POWDER
• 1/4 tsp. Kala Namak Black Salt
• Pinch plain sea salt
• Pinch white pepper (optional)
• Chocolate egg molds, deviled egg serving tray, or ice cube tray
• I bought chocolate molds on Amazon for less than $5.00

Method:

In a small sauce pan bring all ingredients to a slow boil, stirring to blend agar. Turn off immediately after boiling, stir and pour into molds.

Place into refrigerator about 20 minutes to set. You can leave them in as long as you like, and wait till serving before filling.  The agar is like a vegan gelatin and will not stick to what ever mold you use.

For the yolks:

• 1/2 lb. extra firm tofu
• 3 tbsp. Vegenasie (vegan mayo)I use reduced fat
• 2 tsp. yellow mustard or Dijon
• 1 tsp. white or apple cider vinegar
• 1/4 tsp. salt
• 1/2 tsp. black salt
• 1/2 t turmeric (don’t use too much or your eggs will be fluorescent!)

Put all ingredients in food processor. Blend until smooth.

Place into a plastic bag or piping bag.

When whites are set, spoon out an area for filling. Snip the end of the bag filled with “yolk” and pipe into egg white cavity.

These make a great appetizer, or on top of salads, or just themselves for lunch.  Mya insisted she gets the rest for lunch tomorrow.

Gorgeous, aren’t they?

While the “eggs” were setting up, I made some chocolate. 

My once a week fix.  This was a simple mix of 2 tbsp. melted coconut oil, 1/4 cup organic crunchy peanut butter, 2 1/2 tbsp. raw cacao, dash  of vanilla, dash of cinnamon, and 2 tbsp. agave.  Blend together and then add the mix-ins. Mine were 1/2 cup brown rice crispy cereal, 3 tbsp. shredded coconut, and 2 tbsp. raisins. Fill in candy molds, pop in freezer. 15 minutes later, chocolate!

These are the perfect size to enjoy a bit of semi sweet after a meal, or in between meals, or for breakfast, or anytime, its raw chocolate, that’s a health food, right?

Brown rice pasta and veggies for dinner. An early dinner. Mya was eager to hit the slopes to practice her developing snow boarding skills, she is determined top go down the big hill this weekend.  We are hoping for some more trips down the 1/2 mountain hill!

I made a sauce of chopped onion, garlic, zucchini, peppers, mushrooms, chopped kale and white beans, then added a jar of eggplant tomato sauce.  While that cooked, I boiled the brown rice noodles until al dente. I drained them and added them to the sauce. 

Once totally coated with sauce, serve!

Mya quickly finished her homework and got ready to go. I grabbed my decaf and we all headed out the door just after dark.

I wish I was not too scared to learn.  She is having a blast.  Her new favorite sentence is … “one more time”!

We came home and it was tea and bread orders before bed.  I am loving getting out her energy snowboarding.  It seems like great exercise.

What did you do today?

Have a great Wednesday, and as always, thanks for stopping by!

What I Ate Wednesday #48

 

Welcome to another week of creative veggie meals! Our challenge of eating mostly all veggie meals was so successful, we all decided to keep up with it as best as we can.  I am so excited to share some of these meals.  Thanks for joining me for another edition of…

Coffee is a must at 4:30am before my workout.  I cannot eat anything before I workout. Just coffee, water and vitamins. I am still on the Green Mountain Organic Sumatra Reserve addiction. So dark and delicious, just a tab bit of vanilla coconut creamer enhances its richness. I want another cup now just writing this!  Too late! Okay, so after my coffee, it’s 30 minutes of cardio followed by strength training.  Now I feel great, inspired and ready to eat, or drink!  

Today was another fabulous shake. Protein and super food are a great was to begin the day.  Energizing and filling too. I am getting used to these great boosts after my workout.  I thought it would not be enough considering I usually have a big appetite for breakfast.  I wish there would have been some nice outdoor light to take the smoothie pictures, unfortunately, the indoor shots don’t make it look as appetizing as it truly is! Same goes for my slice of avocado toast on sprouted flourless bread. It is now my favorite breakfast, I look so forward to it after every workout.

 

Normally, in daylight, it looks like this…much better!

I spent most of my morning writing a new nutrition speech that I will be giving in the beginning of March.  I also worked on some new materials that I am eager to share with my coaching clients.

Lunch crept up pretty fast.  I had no meal planned, so I thought I should use up some of the odds and ends of  the veggies that have lasted through the week. I am due to replenish tomorrow or Friday, depending on my stretching skills!

Here is what I found still fresh in the fridge…

Leftover corn and black beans, onions, mushrooms, potatoes, kale and peppers.

And then I dug a little deeper and found a field roast “hotdog” and some left over zucchini from last night’s tortilla pizza. I put it all together to cook up on the griddle.

It was OUTSTANDING.

I have to admit, I was craving something sweet after lunch.  I love eating a small piece of dark chocolate or a few dark chocolate chips, but nothing is quite as satisfying as some homemade chocolate.

This is kind of a recipe, because, it was more of an experiment that turned out to be heavenly.  As soon as my new batch of coconut oil arrives, I will make an exact recipe, but here is what I experimented with, if you are interested in trying it.

I combined equal parts melted coconut oil, crunchy organic peanut butter,  3 tbsp. each, and 1 tbsp. agave.  Then a pinch of cinnamon and dash of vanilla extract.  I whisked until blended.

Then, I added a handful of mini  shredded coconut and dark chocolate chips.

I blended again and poured half into my candy mold.

To the remaining half, I added 2 tbsp. raw cacao powder and a few raisins.  Then blended and pour into the mold. I only made a few to try, I was not sure how they would firm up.  I popped them into the freezer and gave one a try after 30 minutes.

HEAVEN.

CHOCOLATE PEANUT BUTTER HEAVEN.

For the love of my family I will commit to making these bite size blissful indulgences at least once a week. This guilt free confection is now Mya and Andy’s favorite new treat.

Prince stayed in the kitchen intensely watching the process, or maybe he was just waiting for the empty peanut butter jar!

As much as I hate to move on from chocolate, it is time to talk dinner.  Again, I pillaged the fridge, cabinets and freezer.  I was inspired to make a healthy fried rice.  I used brown rice and array of veggies along with a tofu “egg” and some chopped Asian marinated seitan. I chose the seitan to mimic the pork pieces usually found in this dish.

This was a great meal. It was exactly what I wanted. Dinner was followed by, you know what, another piece of chocolate!

What? Everyone deserves a little dessert!

What did you indulge in this week?

Have a great Wednesday and thanks for stopping by!

& Prince