Complex Dinner

Portobello Mushroom, Pecan, Sun Dried Tomato, Garlic stuffed Manicotti with a Butternut Squash Creamy Sauce served with Mushroom Sherry Quinoa and Steamed Broccoli.

1st: Cook Quinoa as directed ( 1 cup serves 4)
2nd: Steam Butternut squash and broccoli
3rd: Start manicotti, boiled as directed
4th: Cook Garlic, Pecans, Mushrooms Sun Dried Tomatoes in Sherry and Water.
5th: Puree 1/2 block of Silken Soft Tofu, unsweetened almond milk, lemon juice, garlic, butternut squash, salt, italian seasonings.(This is the sauce to top the manicotti)
(Remove from Pureer)
6th: Puree 1/2 block of silken soft tofu with lemon, salt, hot sauce, pepper, unsweetened almond milk, and half of mushroom mixture. (This will be used to fill the manicotti)
7th: Fill manicotti and top with butternut squash sauce and sprinkle of Chipotle Pepper, bake at 400F till bubbling
8th: Mix Quinoa with sprinkle of sherry and unpureed portion of mushroom mixture, with 2 TBL of juice from mushroom pan.

Struggles and confession

So this is a real confession:  We have been doing our best at the Vegan Diet since July 2011.  In the last week, I have had blue cheese dressing, caesar dressing, peppermint coffee creamer, icing on a cake(not vegan).  I have been really struggling with Dairy.  I crave it like a DRUG.

Today, however, I was drinking juice out of my grandmother's little juice glass and I was reminded that I don't ever want to get diabetes.  She died at 65, had diabetes at 40.  I have been off my pre-diabetic medication now for over a year.  I need to continue to do this lifestyle for my health and my future.

I need to reread, "The China Study" and "Women, Food, and God."   These 2 books are the key to my choices.  It is important to know that "You can eat these foods(meat and dairy), but you don't want to anymore for health reasons."  Also,  to "Eat when hungry and only till satisfied" will help with weight loss.

Grilled Vegetable Sandwich

Serves 2

1 Zuccini sliced thin long ways, and cut in half to make it shorter. (season with pepper and oregano)
1 portobello mushroom ( lemon and pepper), half it for each sandwich, or use a whole one per person.
3/4 yellow onion
2 garlic cloves

Grill all of the above

Put all on assorted bun (dairy and egg free).
top with fresh chopped basil and the grilled garlic(chop it after grilling)

Sauce is:
Puree 1 large jar of garlic and herb marinara(warmed) and 2 TBL of Vegan Cream Cheese and 1/2 TBL of Sriracha hot sauce (our favorite), add pepper and garlic powder and pinch of salt.  Pour over sandwiches.

We used the extra sauce and topped our Red Skin Mashed Potatoes.
I got the idea from eating the Grilled Vegetable Sandwich at Portillo's/ Barnelli's in Illinois.
see picture below.

Summer Sizzle Pasta Salad

1 box Bowtie noodles -cook al dente and chill.

Special Mixture

1/2 Red onion chopped

1/2 cup Kalamata Olives sliced

1/4 cup Craisans

Small Cherry Tomatoes, whole, about 20(you decide)

1/4 cup walnuts chopped fine

Spices 

(season to taste, I used mostly chipotle pepper, gave it a nice kick to the craisans.)

Chipotle Red Pepper

Black Pepper

Salt

Italian Seasoning(just a little, could likely skip this)

Sauce  you want it thin.

3-4 Sundried tomatoes chopped, drain most of the oil.

Sun dried tomato pesto 1-3 TBL, plus 1-3 TBL of water

Once noodles are cooked and chilled, toss in the special mixture, then add the sauce, and spice to taste.  You want it mildly spicy.  Then chill all to coagulate the pasta.

New Toy: Vegetable Spiralizer

I am so excited about this contraption.  I used it today for lunch.  I did 1 zucchini, 1 yellow squash, 2-3 carrots (didn't work very well for the carrots).  I added a can of garbanzo beans, cooked spinach, garlic, basil and some Sam's club bruschetta spread, warmed(has oil in it).


We were so full!! Love it.  A few ideas to try with the "noodles":  peanut asian style, sweet with mandarin oranges and pineapple, lemon& dill, greek with peppers and kalamata olives.


This will be a great meal maker for a few times a week.  The spiralizer is so easy to use, even though it is totally made for a righty, which I am not and had to use it backwards.



Here is a picture of the "noodles" before I added the beans, etc.

Journal and Pressing On

Journal
We are stuck, no more weight loss. I am so discouraged.  After all the sacrifices, we need to do better.
We need to cut down on the sugar, reduce our carb intake, and reduce our fat intake.  Overall, Steve and I just really love to eat.  There is no way around it.  I have to reinforce the truth about "stop when you are full or you'll just eat until you are sick."- paraphrase from Geneen Roth.

Today I woke up and thought about Geneen Roth's books ( I don't remember which one); she says "If you aren't sure if you are hungry, you're probably not."

I struggle with NOT eating when I am NOT hungry.  I make these fabulous meals that I enjoy making and sometimes I sit down and I don't even feel hungry and I ALWAYS eat it anyway.  It is the most annoying, nagging feeling that I continue to suppress.

Reinforce my goals:
When I started reading Geneen Roth's books, I hit 200lbs.  It was shocking and a defining moment for me.  Wow, I really got to my limit.  Talk about a reality check.  I think the biggest misconception is that people compare themselves to others.  70% of adults in the US are overweight or obese.  I hope you are looking at the 30%.  For me, it is about being healthy, active and agile to play with my energizer children.
Google: What is a healthy weight for my height?  It is a large range that I am striving to just be within.  70% are not in the range.  I am still part of the 70%.  I feel like the healthy weight for my height is so close I can taste it.  While living in Reno, adhering to Geneen Roth's guidelines, I got down to 167 lbs.  That is the lowest I had been since before having kids.  Moving to SD,  I shot back up to 185lbs within 6 months.  Now, at 159 lbs, less than when I was 21 years old. I feel so much better, but I don't feel like I have finished the work.

Have a plan or plan to fail:
Failed at getting rid of the coffee by May 1st.
Removed all artificial sweeteners from my diet weeks ago, and can't stand the taste Any soda.
Never add oil, but if it is in something it counts and we need to eliminate it(vegan mayo).

Taking steps to:
-Eliminate Coffee - purpose is to reduce added sugars and caffeine
-Eliminate White flour/rice: sugar
-Reduce added fats: Eating too many avocados, olives, nuts and high fat soy replacements(sour cream)

I love this picture. Focus on the organs, they are so unhealthy.  I would feel so sufficated.  Sometimes I still do.  It is so freeing to begin to feel comfortable in my clothes.  Losing the muffin top, the thighs rubbing together, arms waving around.  I look in the mirror and my face looks younger and less swollen.  I find that when I look in the mirror, I smile and I say to myself, " Well hello there, it's been along time, but I remember you."  I am going to make it.  I am going to reach my goal, even it if takes me years to do it.  It is better than being diabetic, or have sleep apnea, or getting cancer, or being constipated or having a heart attack at 42 years old(my aunt).  I have to say that how miserable would that be.  I am working hard to prevent diseases of influences(Dr. Esselstyn).  Anyone want to join me?

PS- I am so thankful to have the support of my husband, Steve.  Without him, I would not have been able to maintain this lifestyle.  I would have been easily tempted.

Vegan Creamy Polenta

Ingredients:
Tube of Polenta, sliced 1/2 inch thin
Block of Frozen Spinach, boiled and drained well
8 oz Mushrooms, chopped or sliced
1/2 White onion, sliced thin ( I precooked in a small skillet with water, I hate undercooked onions)

In a food processor, puree
1 block of drained Silken Soft Tofu
5 cloves Garlic, pressed
lots of fresh or dried basil, oregano, rosemary
salt and pepper to taste
squirt of lemon juice
1/4 -1/2 cup unsweetened soy or almond milk
Puree till smooth, you want it to be the thickness of Alfredo Sauce

Preheat oven to 400 F

In a rectangle baking dish:
Spread veggies and half of the sauce in baking dish, mix well and flatten evenly in pan
Top with polenta, then add the rest of the sauce.
bake 45 min, till bubbly.
Viola, yummy and we topped with some veggie italian sausage, sliced(not vegan, but close enough)

Easy Vegan Alfredo Sauce

1 block silken Soft Tofu
1/4 cup Unsweetened Almond or Soy milk
2 pressed cloves garlic
1/4 tsp salt
1 tsp lemon juice
PUREE

mix in lots of fresh basil(sliced thin)

Change as needed, like add more milk if too thick or more salt etc.
This is so easy to make.  Warm slowly in sauce pan. (optional: add 1 tbl of Earth Balance butter )

Vegan Chocolate Cake

Amazing...This cake is a tease between a brownie and a cake.  

Amazingly you would never know it was Vegan.

Look at that texture....melts in your mouth.

Recipe.

Ingredients

Cake Ingredients

1 1/4 cups flour (I added 1 TBL, add 2 if over 2500 ft.)

1 cup sugar ( I added 1 TBL, it needed to be a little sweeter for me)

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1/3 cup vegetable oil

1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar

4 tbsp margarine

2 tbsp soy milk

2 tbsp unsweetened cocoa powder

2 tsp vanilla extract

Note: if you don't care to make it vegan, or don't have soy milk or margarine, you can use butter in place of the margarine, and whatever milk you prefer in place of the soy.

Preheat the oven to 350 degrees F. In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.

Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!

Purely optional, but chocolate cake always looks so...plain, so add some sprinkles if you like.

Vegan Lasagna

Ingredients in Blue (don't forget the Vegan Mozzarella at the end)


Lasagna Noodles: Bowl, drain, set aside

Use any kind of red sauce you wish.

Key:
Soft silken tofu
Unsweetened Non dairy milk ( I used almond)
3 garlic cloves, pressed
Italian seasoning
lemon juice and pepper to taste

Puree Tofu with about a tablespoon of almond milk, you want it slightly lumpy, add milk as needed.
add garlic, squirt of lemon juice spices to taste.  you may want to add a little salt, but not necessary.

Spinach. Boil, drain and squeeze very dry
Zuccini, spiced,
Mushrooms, chopped

Spray 9 x 13 pan with Pam.  Bake 350F (cover for 20 min, uncover for 10)
Layer:
Sauce
noodles
Tofu mix
veggies

reapeat, finish with sauce on top
then sprinkle with a Vegan mozzarella grated.  I like "follow your heart"

Vegan Baked Enchiladas

Ingredients


Small flour tortillas
Green Lentils
onion
green pepper
corn
mushroom
***Chop and use as much or as little as you want, we just used to accent texture


Vegan Sour Cream
Small Can of Green Enchilada sauce
Vegan Diaya(sp) Chedder Cheese
Mexican Rice(make according to package or make your own with chili powder and veg broth)

Boil about cup of lentils till soft, drain, puree about half with squirt of lime juice, return to pan and mix.
Saute onion, grn pepper, corn, mushroom till cooked add to lentils.
Preheat oven to 350F,

Spray 9 X 13 glass pan.  Prepare tortillas with lentil mix, lil rice, chreese, fold and close tighly with seam side down placed in pan.  Repeat until your pan is filled should fit 5-7 in pan.
Puree green enchilada sauce with 1/4 cup vegan sour cream.  Pour all over top of enchiladas, make sure tortillas are coated or they will dry out.  Top with a little more chreese.

Bake till sauce is bubbling.  Serve with a side of vegetarian refried beans and side sour cream.  We also had Chips and Salsa.

Vegan Holiday Menu

Christmas Eve


Vegetables with Vegan Creamy Dip
Crackers with Hummus


Main Event Soup one of the following:
Sweet Potato Black Bean Chili 
Zuppa Toscana
Stocked Spit Pea 


Sweet Cornbread


Vegan Brownies and Peanut Butter Bars




Christmas Day


Fruity French Toast
Veggie Sausages with maple syrup


Celebration Roast
Chunky Cheezey Potatoes

Cheezey Peas
Cranberries
Dinner Rolls


Vegan Caramel Apple Bread Pudding

...what we had for Thanksgiving

Vegan Artichoke Spinach Dip with Pita Wedges and Chips

Vegetable Tray with Vegan Creamy Dip

Celebration Roast

Dill and Garlic Mashed Potatoes with Mushroom Gravy

Vegan Green Bean Casserole

Croissants(not vegan) stuffed with Veggie Pepperoni

Sweet Corn

Vegan Pumpkin Chocolate Cheesecake with Soy Whipped Cream

Apple Pie

Updated:Coming Soon

I really want to update everyone on the finances of a Vegan Lifestyle, but I feel like Christmas is sneaking up on me.  So I plan to post a financial update after Christmas.

Priority.....
I am going to post a menu what we made for Thanksgiving and what I plan to make for Christmas.
If anyone wants to experiment with a Vegan Variation I will email you the recipes.  I will link the items when I pulled from the internet.

Vegetarian (maybe vegan): "Olive Garden" Zuppa Toscana

First thing,

This soup, as is, is totally amazing.  We made it for our Christmas Eve Dinner before we started this vegan adventure.  I had to find a way to incorporate this fantastic soup into our Christmas Holiday.   

vegetarian

Instead of sausage: Use Soyrizo or other Italian Veggie Sausage (most have egg in them, be mindful).  I don't know if this Soyrizo has egg in it.  We used it anyway.

Instead of cream:  a) use 1 cup rice milk or almond(original) milk

b) puree soft Silken Tofu and 1 cup of milk(above)- this makes it more thick, not so brothy

Use Vegetable Broth or Bouillon

I use 1 TBL garlic,  we love garlic.

Omit Bacon.  I also added a can of washed and drained Northern Beans (makes for a hearty dish)

I also do 1-2 more potatoes.  I like it more like a stew.  

The kale is also great in tiny pieces, especially if you don't like Kale (steve).

Olive Garden® Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Enjoy: Vegan "Egg-less" Egg Salad (Tofu)

Makes 4 servings


Ingredients:


1 block Firm Silken Tofu, Cubed
White Wine Vinegar (1-2 TBL)*
Lemon Juice (1/2 TBL)*
Yellow Mustard (3 tsp)*
Veganaise (4 TBL)*
1-2 stalks Celery , sliced thin
1 Dill Pickle, sliced thin
1/4 cut Walnuts, chopped or sliced.
Salt
Pepper
Paprika


*****This is my best guess, I have a hard time measuring stuff.  I really just do this and that.  
Next time I make this, I will measure it out.


Cube tofu, throw it in the bowl. Salt and Pepper(lots of pepper).
Add Vinegar, lemon juice and Mustard, stir.
Add Celery, pickle and walnuts, stir and get coated with vinegar, etc.
Add mayo, stir.
Add paprika, sprinkle.
I added more salt and pepper, to taste, stir.
Toast whole wheat bread slices and spread.

Enjoy!!
Steve said this was better than Egg Salad(which he hates).
He also suggests adding chopped olives or potatoes if you like, to chunk it up a little.

Vegan "Alfredo" Pasta with Tossed Veggies and Bruschetta

First Sauce for Bruschetta  (you can definitely skip this for a more Alfredo tasting sauce, this will be added to make a  slightly "tomato cream" flavor)

2 tomatoes
5 cloves garlic, use a garlic press
5 leaves fresh basil
1/4 cup white onion ( I actually used leeks, I didn't have an onion)
pinch of salt (sub lemon juice if you want)
1 TBL Sun dried Tomato Pesto (store bought)
Puree in food processor. Move to bowl, refrigerate and clean your food processor.

Alfredo Sauce (3-4 servings)


1block of silken tofu soft, drained
1/2 container of vegan Cream Cheese(I used Tofutti)
2 tsp lemon juice
2 TBL Rice milk
1/2 tsp salt or to taste

Puree.  Move to pot.  I then added 2 TBL of bruschetta sauce warm low to med until hot, stirring occasionally.  I would recommend if you want to skip the brushcetta aspect, then add 2 cloves garlic prior to puree, mix in chopped fresh basil.

Saute Veggies: I used 2 cups of spinach, mushrooms, roasted red peppers, pine nuts and pureed artichoke hearts (I pureed for texture and I don't like big chunks of artichoke.) Use a little water to saute, in place of oil.

Cook Whole Wheat Noodles, drain.

I tossed the veggies with our noodles(use all veggies today), make more for left over noodles and sauce.
Top with sauce.  AWESOME!!!!

No Oil

I just watched a video by Dr. Esselstyn, author of The China Study.

We have been Vegan, mostly, for 3 months and Proudly Counting.  His son also has The Engine 2 Diet, he started for a fellow Firefighter.

This is a challenging lifestyle change in a world of misinformation, temptation and out right cynicism,  Unfortunately, people, unknowingly are so hostile to my decision. As if I am better than they are for succeeding at this.  I am not better or worse than anyone.  I am making this choice for me, my family and our joint effort for better health.  We don't expect changes from others. We hope to inspire, not condemn your choices.

Recently, someone said to me, "I don't know why you're killing yourself over finding substitutes.  If you want cheese, just eat it, there's nothing wrong with a little cheese."
Casein, is addictive and works in the body like a drug.  You crave it and your body knows what it wants.
I choose to skip the casein and get creative in the kitchen making meals I am excited about and know that they are "Oh So Healthy".  You can do what you want.

I am going to post my newest creation...it is lengthy and complex, but so worth it.  I made a mock "Alfredo" sauce for pasta.  It is more of a mild tomato cream sauce, but it tasted great without the Tomato aspect added.  I just missed my vodka sauce that I was buying.

All of this was a side note, now the real issue.
Dr. Esselstyn says "No Oil."  So here we... I will finish my last batch of olive oil and Vegan butter and be done with it.  I will continue to use nut butter, in severe moderation.  The kids love peanut butter toast and I am a fan, too.  I will reduce but not eliminate it entirely.
Also, I am reading The Kind Diet and plan to reduce and eliminate, White Sugar.  We already eat brown rice, flour and pasta.

So no oil, no white sugar.

Recipe in next post.

The Cost of Being Vegan: Money, Struggles and Waistline

Let's get real.  We started this to be healthier, regardless of the financial changes.  We were hoping for a reduction in grocery bill.  Let's face it meat is not cheap, nor is dairy.  However, food is not priced by calorie and fruits and veggies are pricey as well.  This is a breakdown.  It will be 3 months in on October 7th and I wanted to show you what I discovered(so the third month is a little off, but I have no plans to buy anything and it won't skew the data).

I'll save the best for last: the money

First up: Struggles

We feel great and alive and know we are doing what is best for our bodies.  I think about the long term effects and I am so excited.  I am motivated and love to get creative with my cooking. It is challenging to find substitutes and planning meals for us and stuff for the kids(they are picky eaters).   Overall, we rarely miss anything, but it is challenging to find food choices in restaurants(including fast-food) and traveling(eating with others) makes things difficult(limited choices).

We're not perfect and have cheated a little a long the way.
A bite of chicken nugget here
Dairy Queen or Culver's there
Coffee Creamer
Chocolate and Chocolate Chip Cookies (butter and eggs)
I have had 1 Egg White omelet, twice with veggies and vegan cheese.
Plus: Vegan's do not drink coffee, soda, alcohol...and we have had our fair share of these.

Second: Waistline

Steve has dropped 20 lbs(we officially weigh in Thursday, today he is already there).

I have dropped 15lbs(What's disappointing is that I gained 11 lbs moving to Sioux Falls and am only slightly less than when we lived in Reno).  My habits in Reno were much better. I was at the gym for a solid hour 3-4 times a week and walked to the park 1-2 times a day.  I am definitely struggling with moving my fanny.  I have to drive to the gym here and I had so many friends to walk with in Reno. (Jamie, Arlene, Stacy, Kristin...I need you all)
I feel that if I had not switched our lifestyle I would have climbed even higher on the scale.

Finally: $$$$$
Whoa Dolly!!!
I calculated our food this way:
I totalled Pre-vegan for 3 months and got the average.
I totalled Post-vegan for 3 months(minus 3 days this month, as it isn't over yet) and got the average.
I totalled Target purchase for 3 months pre and post and got the average...just to see if I was buying more(mainly for food purposes).


Here are the results:


3 Month Average:
Food Pre-Vegan: $475
Food Post-Vegan: $950

3 Month Average:
Target Pre-Vegan: $300
Target: Post-Vegan: $400


SERIOUSLY???  This is not cool!!  
As they say, if fruits and veggies were priced per calorie, it would be a huge savings!!


The New Plan:
Each month, I will be allotting $300 for Target and $500 for food, and if we go over, we will have to make do with what we have in the pantry, freezer or starve.  Also, we are DONE juicing for awhile.  We are going to just eat the food we would normally juice.  It seems so wasteful and we can just eat those foods, among others.  Even if we tried, we couldn't eat as much as that being juiced, too much food.

Your turn: Calculate you monthly food spending for 3 months....are you really on a budget? We weren't and boy did it hurt our pocket book.  Good Luck and I will post at the end of the month our new report.

Vegan Spinach Stuffed Shells

Boil 15 Jumbo Shells till al dente.

Saute fresh spinach(about 6- 8 oz) with 4 garlic cloves and 1 Shallot Chopped(or 1/4 cup white onion) and Italian Spices

In a food processor, puree 1/2 block of Silken Firm Tofu with 1/2 block of Vegan Mozzarella ( I used Vegan Gourmet Follow your Heart) with all the Spinach and pinch(about a1/4 tsp salt).  Preheat to 400.

In a glass baking dish, spray with cooking spray.  Stuff each shell with spinach mixture, place in baking dish.
Top with roasted red pepper, and Spicy Marinara Sauce.

I added "Gimme Lean" meatballs that I sauteed in olive oil. Top with more sauce.

20 min covered at 400, uncover for last 5 min.

Digging Deep into Health

Lately, I have heard a lot of personal resistance from people,"OH, I could never do that" or "Why would you go that extreme?"

Think...think, think.  When you really dig deep and think about the healthiest food you could eat, you think vegetable, at least I do.  So why would you knowingly choose a food that shortens your life, makes you uncomfortable(gas), adds to your waistline and subjects you to some lifelong painful diseases (a heart attack is no picnic).

Today, my close friend told me that her husband, 34 yrs old, is now on Lipitor.  Really, 34 years old?  That is unacceptable.  We are choosing a lifestyle of short and shi*ty life, counting pills, watching cholesterol numbers, blood pressure numbers, glucose numbers.

Steve has found, inner motivation due to the way he feels and how much/how fast he has lost weigh.  Granted he has been an avid(die hard) exercise freak of nature forever and he never could lose weight(minus a 1 year stint of running for 2 hours 7 days a week).

What I believe:

You and I need a reason.  Whether it be a doctor saying,"Oh you're sick(diabetes, high blood pressure, high cholesterol)."  We need a reason.  I was diagnosed with PCOS in 2009, which is an increase of androgen(male hormones) hormones causing insulin resistance and cysts(difficulty getting pregnant).  Number one way to reduce this problem is weight loss and metformin (which I take).  People take Metformin for hormone reasons and to avoid getting diabetes.  I was taking it 3 times a day, I am down to 1-2 times a day depending on what I eat.  My goal is to be off of it completely...timeline to be determined.

My motivation:

Besides being pre-diabetic and hormone insane, my grandmother was taken from us prematurely.  She was diagnosed with Type II Diabetes at 40 years old and had a stroke at 65 years old.  the Dr.s wouldn't even operate because of her blood sugar, thus killing her. 

I feel cheated. I feel like we have be brain washed to eat this crap.  50 years ago we at 1/3 the amount of dairy and 1/2 the amount of meat.  

Food Guide: eat you veggies.  If you truly at enough fruits and veggies, you would be so full, you wouldn't need anything else.

I just really felt moved to state my piece and I am thankful that Steve and I have teamed up to do this.  I hope others can find a way to follow suit.  

Advice:

1. Take your time ( we were eating feta cheese in the beginning, given up cheese was like having a panic attack)

2. Pick you battles.(Splurge once in awhile) If you really what a hamburger, try to substitute, but if it doesn't work, Go all the way and observe how you feel, how it tastes, are you satisfied, are you still hungry)

3.  Think of your reason for why.  My aunt had a heart attach at 48 years old and my grandmother died from a stroke at 64 years old...no thank you.

4.  Dig in. Find recipes that excite you and interest you in cooking and preparing.  You will be full and satisfied and CRAVING, not choking down, CRAVING and SCARFING down veggies.  We literally get excited to INHALE spinach, of all things we feel so gross if we don't get our veggies for day.

Favs:

Color me Vegan

Ultimate Cookbook:skinny bitch

For lunch we had a wrap with hummus (tons), roasted red pepper, spinach, mushroom, onion, artichoke, amd olives with tomato soup( I was craving it).