Pineapple-Mango Protein Shake

Well, since I started the Vegan mornings the past two days, my weight has climbed to 134lb. this morning.

So, I plan to go back to my old ways (that worked!). This morning I decided to concoct a tropical shake.

Ingredients:

1 scoup (1/2 serving) of Lean 1 protein powder - vanilla
1 scoup (2 tbsp.) of TJ organic hemp protein
1/2 c. pineapple
1/2 cup mango
1/2 banana
1/2 c. soy milk, vanilla (light) not pictured
8 oz. fage 0% (greek yogurt)

Just toss all in the blender till smooth and creamy.

Okay, the color is slightly disgusting looking. I guess I should save the hemp protein for when I make a green drink. But the taste was just what I was looking for. I guess I could never be a vegan. Food choices are so limited and I think I really need my dairy products. I felt tired. I slept like a rock last night. Got a good 7 hrs. of uninterrupted sleep, which is big at my age, as it doesn't happen too often.

Did my 1 hour of Detox yoga #2 from yogadownload.com this morning. I did not do any up-level positions. My body is tight and just not stretched out very well, probably from my running. I have my running group in Bristol this evening with the trail running 5K. It is supposed to be very humid here this afternoon, but at least the sun is shining!

Calories: 546 (ouch!) carbs: 76 (another ouch!) fat: 8, protein: 43 (yeah!)

Since I am running at 6:30PM tonight, my day's meals will be a little mixed up. I plan on a 2nd breakfast of cereal with blueberries around 11AM and then I have an appointment that will keep me out till 3:30PM. I will have my dinner around 5PM (tuna sandwich and roasted edamame), which I will post. Then after my run, I just plan a Peanut butter Larabar.

Lynda

Zucchini spinach pasta

Okay, after I bragged that I converted the hubby, he announced today that he wanted spaghetti and meatballs! I had planned on making Zucchini Spinach Pasta recipe that I found on Sparkpeople Recipes. So, I made 2 dinners (just like the old days).

Check out that beauty of a zucchini! I picked it fresh tonight (check out the mud on my hand from all of today's rains). This recipe was delicious and low calorie. I omitted the goat cheese and did not even miss it. I also omitted the wine, since I am a red wine girl and did not want to open a white wine for just me. I made a double batch so I can have this for my lunch/dinner on Friday before the big race.

Nutritional Info

Fat: 12.5g Carbohydrates: 53.1g Calories:378.9 Protein: 16.2g

Ingredients

1 cup whole grain pasta
1 cup zucchini, sliced
1 pat butter
1 tsp. flour
1/4 cup chicken broth
1 tbsp. lemon juice
1 oz. white wine
2 tbsp. fresh basil, chopped
1 tsp. dried parsley
1 tsp. dried italian seasoning
1 cup fresh spinach
1 oz. soft goat cheese

Directions: Put on water to boil for pasta and cook pasta according to package directions.

Meanwhile, cook zucchini in non-stick pan until browned, about 5 minutes. Set zucchini aside, and in the same pan, melt butter on medium high heat. Add flour and stir well. Cook the rue for about 30 seconds.

Add the chicken broth and stir until smooth. Then add the wine, lemon juice, basil, and dried herbs and cook for about 1 minute. Add the spinach and cook until just wilted, about two minutes, and then add the zucchini.

Drain the pasta well and add to the sauce mixture. Stir until everything is evenly coated. Crumble goat cheese on top and turn off heat.

Serve immediately, and enjoy!

Number of Servings: 1

I give this recipe two thumbs up!

My total calorie count for today is:

Calories: 1742 over by 92 calories (ate those damn licorice scottie dogs from TJ's and also ate the peanut butter filled pretzels), fat: 61 (over by 1) carbs: 261 (over by 9), protein: 53 under by 8

Whoo, I have to do better. I have to watch my planned totals and not snack too much. That's what happens when I buy the goodies from TJ's. My refrigerator is full of good things right now. I need to stay the course.

Lynda

Blueberry-Roobios Antioxidant Smoothie

To be honest, when I am mixing up this smoothie, I am thinking, "I am never going to drink this. It looks disgusting." This is another recipe from the book, Thrive, from Brendan Brazier.

Ingredients:

1 banana
2 c. cold water or 1 1/2 c. cold water, 1 c. ice
1/2 c. blueberries
1 tbsp ground flaxseed
1 tbsp. hemp protein
1 tbsp. agave nectar
1 tbsp. hemp oil or coconut oil
2 tsp. ground rooibos (form of tea)

Mix in a blender. It is actually delicious. I'll let you know if it holds me through my crazy hi lo with weights class. I am having half now, half with lunch, which will be the remaining pizza from yesterday.

I think I ate too much yesterday. I woke up this morning with a very bloated feeling. My weight is actually up 4 lbs! (Lynda stop the wine at night). We will see how the week goes.

Calories for the above (2 servings) 430, carbs. 60, fat 21, protein, 9

Lynda

Portabella Mushroom wrap with zucchini

Well, I had planned portabello mushroom sandwiches (wrap) with sweet potato fries, but hubby went outside to turn the garden and told me that the zucchini are ready! So, change of plans. For the mushroom sandwiches, I just cut up some portabello mushrooms and added some olive oil and some hamburger spice from McCormick spices. I added some goat cheese and put them in a spinach wrap. So good!

Now for the zucchini: I had found a recipe in Runner's World magazine that looked good. It was called Zucchini with almonds and croutons. Well, we did not like it.

Ingredients:

3/4 c. almonds
1 tsp. olive oil
1 tsp. sugar
1 tsp. cumin
pinch of salt

Mix the above ingredients in a bowl, place on cookie sheet and roast in oven for 8 mins. at 375 degrees.

Slice 1 lb. small zucchini into 1/4 inch slices cut into half moons. Saute for 2 mins. in a frying pan with 2 tbsp. olive oil over medium-high heat. Remove and put into a bowl to cool. Add the almond mixture and add 2 tbsp. balsamic vinegar (white) and 1 tbsp. almond oil, 2 tsp. lemon juice, 2 tsp. shallots minced. Add 1 packed cup of mixed whole herbs, including parsely, chervil, dill and mint. Add 2 c. croutons and salt and pepper to taste.

Calories per serving: 360, carbs. 25, protein 10 fat 27g

Now, hubby and I did not care for this at all. I wish I didn't get this fancy and just made zucchini steamed with butter. It would have tasted better. We did not eat it all either. Oh well, that is how you learn.

Calorie count for the day: 1661, carbs. 192, fat 74, protein 59

So, I was over on the calories for the day, under on the protein, and over on my fat. Ugh! It is probably due to all of the almonds and the oils. I have to be better tomorrow.



Lynda

Chili Kidney Bean Pizza Vegan-style

Lunch today was Chili Kidney Bean Pizza, again from the Thrive Book, by Brendan Brazier

I made this lunch today around 12:30PM, but had some interruptions, so I did not eat until 1:30PM and I wasn't even hungry from that tiny smoothie from this morning.

This "pizza" is flat out delicious. It smelled so good cooking. Even the hubby almost wanted to have some. Until he found out what it was made of. I am slowly converting him to my vegetarian ways. I used to have to make two meals per night and he is now trying out my dinners and liking them. He has lost over 20 lbs. from his "I am a carnivore" days. So he is an easy convert.

Ingredients:

Crust: 1 1/2 c. cooked brown rice, 1 1/2 c. red kidney beans, 1/4 c. coconut oil, 1 tbsp. chili powder, 1 tsp. chili flakes (I used red pepper seeds), sea salt to taste. Put all into a food processor and ground down to a somewhat smooth consistency. Roll out onto a 8 x 8 brownie pan, lightly greased with more coconut oil.

Topping: 1 tomato, sliced (I used several grape ones) 1/2 onion, sliced, 1/2 c. grated carrot, 1 tsp. oregano, 1 tsp. thyme (you can also add red or green sliced peppers)

Calorie count for the pizza (2 slices, but makes 4) 324, carbs: 55, fat: 16, protein: 8

I am still full but I do have to make dinner. I also gobbled some Chia seeds (soaked ones) before my run this morning. They really don't have a taste, but I love them for some reason. Maybe it is the consistency. They are really good for you.

I have been so good eating so far today. I'll check back in for dinner!

Lynda

Thrive Chocolate Almond Smoothie

This mornings breakfast was a Chocolate Almond Smoothie -- Vegan style.

I have to be quite honest, when I decided to get back on the straight and narrow this morning after a not-so-great weekend of eating, I thought I would try this out. When I made it, it looked kind of yucky. This recipe makes 2 servings, one I had for breakfast and the other with my lunch. I looked at how much it made and thought about how hungry I was after returning from my 5 mile run this morning an thought I would gobble the entire meal up. But I did not. I had 1/2. And it held me over till 1:30PM today. I am amazed.

Ingredients:

1 banana (not pictured)
2 fresh dates (or you can soak them)
1/4 c. almonds (ground up in a coffee bean grinder to a powder)
1 tbsp. ground flaxseed
1 tbsp. hemp protein
1 tbsp. roasted arob powder
1 packet amazing grass chocolate (I added this ingredient)

Blend in blender.

Calorie count for 2 smoothies: 447, carbs: 60, fat: 20, protein: 16

It did not have that full, smoothie taste to it. In fact, the 2nd glass tasted better than the first. Next time I will mix it up before running. It did keep my hunger away for hours. I am hooked!

Lynda

Dinner at Cattails City Grill in East Providence, RI

Last night, our dear friends called us and asked if we wanted to meet for dinner. Of course, we said "Yes". We went to a place very close to our home called "Cattails". This restaurant is beautifully decorated and is a nice little place to get great food. I ordered the halibut special that came with grilled mushrooms, like the one pictured here. It had an orange sauce ontop. It came with mashed potatoes, but I had the "double vegetables" instead. As soon as I heard broccoli rabe, I was hooked. It also had grilled asparagus and bok choy. Add two glasses of wine and I had a complete meal.

Hubby had tomatoes and mozzarella stack (I helped him with his appetizer). He also had some chicken/cheese dinner that looked like Alfredo (bad bad hubby). We all licked our plates, which says a lot to the chef. I highly recommend this restaurant. We have never had a bad meal there. Menu is quite large and will accommodate all tastes. Great service, as well.

Lynda