Vegans Have Superpowers: April 2014

Wednesday, 30 April 2014

Moab, Utah

I just spent four days in Moab, Utah seeing the Arches and Canyonlands National Parks...stunning!

But I wanted to talk about the food situation.
So we started out in Green River because it was much cheaper. We discovered why it was so cheap...it's an hour each way to Moab and the choice of food in Green River was terrible!!
The two places I that came up as having vegan options definitely did not!

Green River Cafe looked promising, only to discover that they only do eggs and they do them under the steamer of their coffee machine - they don't even have a stove. WTF???
La Veracruzana was a Mexican restaurant where the owners were lovely but didn't speak much English. I thought maybe I could get some good food though. The rice was ok but they didn't even use avocados in their guacamole! It was like the store bought guac - gross!!

So we ended up forking out for a larger amount and stayed at the Super 8 in Moab - which was surprisingly very nice!

I had dinner at the Peace Tree Cafe, they didn't really have anything so I had the salad sandwich which was actually really nice (homemade hummus and avocado) except that I found out later that their GF bread had eggs in it :( FAIL

Next I tried a random Mexican place called El Ranchito at the other end of Main Street, next to a Chinese take out place. The guy there was super nice and made me a vegetable fajita plate and REAL guacamole! It was actually pretty good.

Sorry I ate it so quickly I didn't get a picture LOL

I had Thai for dinner (I had wanted to try Sabaku Sushi but they were full) at Singha Thai. The waiters were lovely, the owner was rude as f**k! I've come not to expect too much from Thai in America and I wasn't disappointed! I had the Tofu Massamam which was ok - it was really salty and Massamam is normally sweetish. But at least they had vege options at every stage and they had my favourite beer...Tsing Tao!

The next morning I went to the Eklecticafe and had them make something up for and it was pretty good - tofu scramble with potatoes and GF toast with avocado - until I realized they used that same brand bread with the eggs in it ARGH!!! They also are only open for breakfast and lunch.

For dinner on the last night I just went to the supermarket on Main Street and got myself and Amy's GF/vegan mini pizza cause we had an oven in the hotel room. I added some pineapple and voila!

Definitely would have been better baked but what are you gonna do?

I found this delicious and healthy-ish vegan bar at the supermarket...for desserts ;)

The next morning Mum desperately wanted to go to Denny's because she hadn't been there since the 70's. Denny's, IHOP, Waffle House & Cracker Barrel are all really good at making you stuff up if you like. If I have to go to one of these place (and when you're on the road, let's face it, sometimes you do) I ALWAYS get them to make me two serves of hash browns using vegetable oil and vegetables mixed in. Waffle House does one with jalapenos...mmmmm. Denny's put their veges on the side but it is still delicious!

My last stop before leaving Moab was the Love Muffin Cafe, the one that I'd been waiting to try. They close at 1pm so I had missed them previously. The place was packed and I got a delicous GF vegan muffin which was apple, carrot, cinnamon and walnut I think? It was moist on the inside and chewy on the outside...So good. They also have GF vegan waffles and soy/almond milk on the menu so I think that is probably a better place to start on my next Moab adventure! (Although I do have to mention the server was lovely but the coffee bitch was well...a bitch LOL)

Brothy Brown Lentil Soup

I had some cooked brown lentils in the fridge so I just made this soup up with what I had in the house - delicious!!!

Brothy Brown Lentil Soup

Ingredients

2 cups cooked brown lentils
1 large potato, peeled and chopped into small cubes
2 medium carrots, chopped into rounds
1 onions, chopped
Approx 4 cups of vegetable stock (I used Vegeta)
1 Tbls olive oil

Method

In a large saucepan heat oil and fry onion and carrots on a medium heat until onions are clear.
Add lentils and potato and pour in enough stock to cover all the vegetables (hence the measurement "Approx").
Bring to boil then cover and turn down to a simmer for 20 minutes.
Once potato is soft is ready for the eating!
Celery might be nice too but I didn't have any :)

Coconut Pumpkin Curry Soup

This recipe was adapted from All Recipes. Seriously DELICIOUS!!!

Coconut Curry Pumpkin Soup
Servings: 3
Calories per serve: 219

Ingredients

1/4 cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 15oz pumpkin
1 cup coconut milk
1/2 cup almond/soy milk

Method

Heat the coconut oil in a deep pot over medium-high heat.
Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.
Mix in the vegetable broth, pumkpin, curry powder, salt, coriander, and red pepper flakes.
Cook and stir until the mixture comes to a gentle boil, about 10 minutes.
Cover, and boil 15 to 20 minutes more, stirring occasionally, until pumpkin is soft.
Add in coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth.
Return to a pot, and reheat briefly over medium heat before serving.

Monday, 28 April 2014

Week 10 - Beach Body Challenge

Yay final week of my 10 week Beachbody challenge!

So I was feeling like I'd let myself down, especially in the meal plan area and i'd been over my calories so I haven't lost all the weight I wanted to.
I spend four days on a road trip to Canyonlands and Arches National Parks in Utah and although my food options were limited, I was surprised as to how fit I actually was - walking the 3 miles (half of which is up hill) to the Delicate Arch I didn't even feel tired and I was overtaking "fit" people in all their outdoor gear. I wasn't expecting to be walking much when my mother is happy to just take pictures from the car so I definitely wasn't dressed for hiking! It was so refreshing seeing another side to the work I've been doing. Plus the motel had a full length mirror which i don't have at home and I really saw the difference in my body. I was worried when I wasn't seeing a HUGE difference on the scales but when I saw my body I realize the muscle was just replacing the fat on the scale.

Week 10

Sunday - 1595 calories

Workout – Hiked for 4+ miles (around 2 hours)

Breakfast

Tofu Scramble, Gluten free toast, avocado and seasoned potatoes - 509

Snack

N/A

Lunch

Had left over breakfast

Snack

N/A

Dinner

Amy's GF Vegan Pizza - 460
with pineapple - 140

Beer - 296
Nugo Organic Chocolate Bar - 190

Monday - 1518 Calories

Workout - T-25 Beta upper Focus

Breakfast

Denny's hash browns + veges - 459

Snack

GF Vegan Muffin - 230

Lunch

Left over Massamam - 340

Snack

Lara Bar - 230

Dinner
Coconut Pumpkin Curry Soup - 219
2 pieces GF bread - 140

Tuesday - 1572 Calories

Workout – Beta Dynamic Core

Breakfast

Vegan Smart Shake with banana-364

Snack

Sunflower Nuts - 85

Lunch

Coconut Pumpkin Curry Soup - 219
2 pieces GF bread - 140

Snack

Raisins - 90
Soy Nuts - 35

Dinner

Coconut Pumpkin Curry Soup - 219
2 pieces GF bread - 140

2 x Omission GF beer - 280

Wednesday – 1470 Calories

Workout – Focus T-25 - Beta Core Cardio
Breakfast

Vegan Smart Shake with banana-364

Snack

Raisins - 90

Lunch
Brothy Bown Lentil Soup - 203

2 pieces GF bread - 140

Snack

2 Dr Peppers (I know, I disgust myself!!) - 150
Veggie Chips - 180

Dinner

Brothy Bown Lentil Soup - 203

2 pieces GF bread - 140

Thursday -1567 Calories

Workout – Beta Rip't Circuit

Breakfast

Vegan Smart Shake with banana-364

Snack

Hash Browns - 413

Lunch

Brothy Bown Lentil Soup - 203

2 pieces GF bread - 140

Snack

Raisins - 90

Dinner
Fridge Spaghetti (using up all my veges) - 447

Friday – 1349 calories

Workout – Beta - Dynamic Core

Breakfast
Vegan Smart Shake with peanut butter - 390

Snack

Fruit -78

Lunch

Brothy Bown Lentil Soup - 203

2 pieces GF bread - 140

Snack

Raisins - 90

Dinner

Fridge Spaghetti (using up all my veges) - 447

Saturday – 1292 calories

Workout – Speed 2.0

Breakfast

Toast with Maremite - 201

Snack

Vege chips - 192

Lunch

Fridge Spaghetti (using up all my veges) - 447
Dinner

Fridge Spaghetti (using up all my veges) - 447

Wednesday, 23 April 2014

Healthy "Chicken" Noodle Soup

This recipe I got from my work page but they seemed to get it from Can you Stay For Dinner. I had to veganise it obviously :)

Healthy "Chicken" Noodle Soup
Serves 4
Calories per serve: 273

Ingredients

4-5 lbs vegan chicken (I used Beyond Meat)
2 quarts vegan chicken broth
4 large carrots, roughly chopped
4 stalks celery, roughly chopped
1 medium onion, chopped
2 bay leaves
3 sprigs fresh thyme
2 sprigs parsley
2 teaspoons salt
1 teaspoon black pepper
3 cups cooked GF pasta of choice
2 cups frozen sweet peas, thawed

Method

In a large stock pot bring 2 quarts of vegan chicken broth to boil.
Add vegan chicken, carrots, celery, onion, bay leaves, salt, black pepper, and fresh thyme then reduce the heat and simmer for 30 minutes.
Remove the bay leaves and thyme.
Stir in cooked pasta, parsley and peas and serve.

Sunday, 20 April 2014

Week 9 - Beach Body Challenge

Week 9 - So I had kind of being eating not the best so I feel like my weigh in on Saturday suffered because of it. I had gained a pound but my measurements were still good. I definitely feel stronger. I've just been super hungry all the time and sometimes haven't made the best snaking choices :(

Week 9

Sunday - 1428

Workout – Focu T-25 - Beta Dynamic Core

Breakfast

Pancakes - 300

Snack

Justin's Dark Choc Peanut Butter Cups - 240

Lunch

Quesadilla - 245

Snack

N/A

Dinner

Tacos - 363

Balvenie scotch - 280

Monday - 1366

Workout – Beta Rip'T Circuit

Breakfast

Vegan Smart Shake with banana-364

Snack

Sunflower Seeds – 100

Lunch

Avocado/Cheddar Wrap - 439

Snack

Raisins and Soy Nuts - 100

Dinner
Tacos - 363

Tuesday - 1728 calories

Workout – Beta Dynamic Core

Breakfast

Vegan Smart Shake with banana-364

Snack

Raisins - 90

Lunch

Avocado Wrap - 439

Snack

Sunflower Kernals - 42

Dinner

Healthy "Chicken" Noodle Soup - 273

1 x Omission GF beer - 280
3 x Justin's Dark Choc Peanut Butter Cups - 240

Wednesday – 1365

Workout – Focus T-25 - Beta Core Cardio
Breakfast

Vegan Smart Shake with banana-364

Snack

Hash browns - 413

Lunch
Healthy "Chicken" Noodle Soup - 273

Snack

Sunflower kernals - 42

Dinner

Healthy Homemade "Chicken" Noodle Soup - 273

Thursday -1252

Workout – Beta Upper Focus

Breakfast

Vegan Smart Shake with banana-364

Snack

Hash Browns - 413

Lunch

Pad Thai -332

Snack

N/A

Dinner

Healthy "Chicken" Noodle Soup - 273

Friday – 1320

Workout – Rest Day
I was road-tripping to Southern Utah so food options were limit!

Breakfast

Avocado on Toast - 514

Snack

N/A

Lunch

Dr Pepper - 200
Pinto Beans and Rice - 420

Snack

N/A

Dinner

Salad Sandwich - 186

Saturday – 1446

Workout – Rest

Breakfast

Dried Mangoes - 140
Dried Strawberries - 240

Snack

Lara Bar - 220

Lunch

Vege Fajita with Guacamole - 223

Dinner

Vege Massamam with brown rice - 373
Beer - 250

Healthy Hungarian Goulash

This recipe is from the a member on the Team Beachbody website.

Serves 6, Calories per serve:210, Calories from fat: 20, Fat: 2g

Healthy Hungarian Goulash

Ingredients

8 oz fettuccine pasta (I used GF spirals)
1 cup onions, chopped
3 cups mushrooms, sliced
3/4 cup red or green bell pepper, chopped
1/3 cup celery, diced
2 Tbls soy sauce
2 cups vegan mince (I use Gardein or Beyond Meat)
1/2 cup tomato sauce
1 also added some paprika

Method

Cook pasta as per packet instructions, drain and set aside.
Lightly spray a large non-stick pan and heat over medium-high heat.
Saute onion, mushrooms, bell pepper and celery until soft.
Stir in soy sauce, mince, tomato sauce and 1/4 cup water. More if needed.
Cover and simmer 5 to 8 minutes.
Serve over pasta.

Tuesday, 15 April 2014

Happy Easter!

Happy Easter everyone! I really enjoy seeing the kids excited faces as they run around the yard looking for eggs so I'm so grateful there is such a great only as the Natural Candy Store. Everything you see below I got there...Eco plastic eggs made in the USA, vegan Easter lollipops, vegan chocolate bunnies, vegan chocolate eggs in dark and milk...the list is endless! I love how they have a vegan section and have symbols on everything so you know if it's GF and made in the USA. If you're in Australia get your vegan Easter treats from the Cruelty Free Shop!

Some adult treats - Irish Cream Filled Choc Eggs!

And what would Easter be without Hot Cross Buns? I can't even imagine!!

Irish Cream Filled Easter Eggs

This recipe comes courtesy of my BFF Anna who spent a good part of a day coming up with this bad boy.
Thank you Anna! Your hard work will not be forgotten!

Irish Cream Filled Easter Eggs

Ingredients

350g vegan dark chocolate
1 can coconut cream
5 tsp icing/powdered sugar
2 tsp coconut essence
1 tsp instant coffee powder
1.5 Tbls cocoa powder
1 Tbls arrowroot powder
2 Tbls scotch whisky
Egg molds

Method

Melt the chocolate using a double broiler (or a microwave if you prefer, make sure you don't burn it!).
Add a small amount of chocolate to the centre of each mold, be careful to keep the chocolate off the edges of the mold.
Using a brush or a spoon gently spread the chocolate up around the inside of the molds, add more chocolate if it looks too thin.
Put molds in the freezer to set.

In a medium saucepan mix together coconut cream, coffee powder and coconut essence.
In a small bowl mix together the cocoa powder and sugar breaking up all the lumps until smooth - you can use a sieve if you like, then add to the saucepan and mix through.
Put the saucepan on the lowest heat and stir constantly to mix.
Once ingredients are dissolved and mixed through add the arrowroot powder mixed with a little water.
Continue cooking at a low heat until mixture starts to boil and thicken.
Take saucepan off the heat and cool in a sink of cold water.
Once mixture is at room temperature stir in the whisky well and refrigerate.
Once mixture has cooled add a small spoon of mixture into each of the egg mold, fill it all the way to the edges then replace back into the freezer.
Once frozen use some extra melted chocolate to paint over the filling, then place back in freezer.
Place them back in the freezer until you want to eat them!
Keep refrigerated.

Monday, 14 April 2014

Week 8-Part 2 Beachbody Focus T-25 Challenge

Side note: I started week 8 and then had to stop on Monday due to a back injury so I'm picking whwre I left off on the following Monday so now I'm a week behind .

So, week 8.
I have to admit, last week i kind of waned a bit. I did all my exercises but I ate badly on several occasions and even had a few sneaky beers so i'm not sure how much I blew out my calories by but I gained a pound and felt crappy :(
So I have to be extra good in the next three weeks to really get the most out of the program.
Also mixing up the meals a bit with some recipes that other Beachbody members posted :)

Week 8

Sunday - 1507

Workout – none :(

Breakfast

Toast with Avocado - 523