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RHEYNKLAW's Photo RHEYNKLAW SparkPoints: (73,244)
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3/15/12 2:27 P

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TOTALLY! I could eat tofu scramble for breakfast, lunch, dinner, and a midnight snack. Endless combinations and pretty much whatever you come up with is a nutritional powerhouse. Yesterday we had ours with collards, shiitake mushrooms, and broccoli, and it was fantastic. I'm getting hungry just thinking about it! I had planned on making a recipe from the new Chloe Coscarelli cookbook for dinner tonight, but this discussion make have changed my mind...
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Rheyn

"Be kind whenever possible. It is always possible."
-Tenzin Gyatso, 14th Dalai Lama

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SZERETLEK's Photo SZERETLEK SparkPoints: (56,320)
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3/15/12 8:44 A

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I agree on the tofu. I've gone from thinking I couldn't give up eggs to my new favorite breakfast of 2+ cups veggies and tofu scramble with a little cumin and chili sauce. Today I tossed on a couple of tablespoons of daiya pepper jack crumbles--yummy.

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MT in California

"The truth is that our finest moments are most likely to occur when we are feeling deeply uncomfortable, unhappy, or unfulfilled.  For it is only in such moments, propelled by our discomfort, that we are likely to step out of our ruts and start searching for different ways or truer answers.“ ~ Unknown


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CABINDOG's Photo CABINDOG Posts: 2,270
3/14/12 9:51 P

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I think the e book is great... I love tofu -- it is such a great source of protein and other good things and is low cal!



We must become the change we want to see.
Mahatma Gandhi


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SZERETLEK's Photo SZERETLEK SparkPoints: (56,320)
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3/14/12 11:01 A

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Hi everyone. I did pretty good the first week, especially considering that I was travelling part of it. Yesterday I made an excursion in the rain to Whole Foods -- got Daiya crumbles and Rice Vegan slices from Galaxy Foods, along with tempeh and seitan which I'm looking forward to trying.

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MT in California

"The truth is that our finest moments are most likely to occur when we are feeling deeply uncomfortable, unhappy, or unfulfilled.  For it is only in such moments, propelled by our discomfort, that we are likely to step out of our ruts and start searching for different ways or truer answers.“ ~ Unknown


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STEPFANIER Posts: 841
3/13/12 4:22 P

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Hey, everyone. So great to read your comments here. Sorry I've been absent. I spent three days at a yoga workshop over the weekend.
There is some tofu in the book but it's very well-balanced.
I agree with all of you who call Daiya a "sometimes" food. It's pricey, so I only buy a bag or two a month, usually for a pizza.

LARRI2010's Photo LARRI2010 SparkPoints: (58,058)
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3/11/12 11:50 A

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RONOSOF, I must confess that I purchased the e-book and looked at it briefly at that time, and then have not looked at it again. I keep hearing good things about it, so really should make an effort to read it and follow a few recipes.

Lauren =^..^=
RONOSOF's Photo RONOSOF Posts: 568
3/11/12 9:58 A

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Wanted: honest comments on the E-book emoticon What do you like about it? Is there a lot of tofu- cuz I don't care for it! See- honest emoticon

-Mary
eastern standard time

Be kind to yourself.

"You is kind, you is smart, you is important."

"We either make ourselves miserable, or we make ourselves strong. The amount of work is the same." – Carlos Castaneda

"I think the purpose of life is to be useful, to be responsible, to be honorable, to be compassionate. It is, after all, to matter: to count, to stand for something, to have made some difference that you lived at all."

– Leo Rosten


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CECHANDLER's Photo CECHANDLER Posts: 499
3/10/12 8:52 P

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Rheyn,

We loved the mock tuna melts! We actually bought the daiya cheese last night for vegan nachos (YUM), and it's so expensive! My husband was saying "man, why is healthy food always more expensive?!"..I think it'll have to be an occasional treat and I'll find some nutritional yeast cheeses to use more often. My brother in law made an amazing one years ago...maybe he'll still have the recipe :D



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RHEYNKLAW's Photo RHEYNKLAW SparkPoints: (73,244)
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3/10/12 8:18 P

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I wanted to participate even though we were already plant-based, so I set a goal for myself of making three recipes from the dozens of vegan cookbooks I've bought but never used, per week. I made three this week, both my and my husband's favorite of which was Isa Chandra Moskowitz's cauliflower and leek kugel (minus oil, plus extra dill, didn't have matzoh subbed panko), from Vegan With A Vengeance. Super creamy from the silken tofu, and the almond crust was the perfect amount of crunchy.

CEC, I looove mock tuna. It's the perfect excuse to (ab)use the seaweed shaker (which I can't get enough of in general, lol.) Bonus: good source of iodine -- iodized salt is groooss. I saw pics of Daiya wedges from an expo a few days ago, and they're supposed to hit the market soon. Rejoice! Also, if you want to switch it up, and nutritional yeast cheese-y sauce is very good on mock tuna melts.

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Rheyn

"Be kind whenever possible. It is always possible."
-Tenzin Gyatso, 14th Dalai Lama

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CECHANDLER's Photo CECHANDLER Posts: 499
3/10/12 7:00 P

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This last week was great! I started the week by eating my last meal of fish--a trout a friend had given me. It was delicious but I couldn't help feel a little squeamish eating it. I've noticed some definite 'detox' symptoms this week, but that's okay. I'm eating mostly vegan, with the occasional bite of something that is vegetarian. I'm trying to keep my consumption of trail mix as a snack to a minimum, taking baby carrots to school/work with me instead. I've also been drinking coffee again, which I was trying to quit, but hell, it's mid-terms and I need the energy.

I personally am really enjoying the new recipes, and have been finding really fun ones on pinterest, like roasted eggplant burgers. Can't wait to try those! Today I introduced my husband to 'mock tuna' and and we made mock tuna melts (mine with diaya cheese). Yum! I can't wait to have a big ol' salad tonight for dinner :D



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TLCFME's Photo TLCFME Posts: 1,426
3/10/12 1:46 P

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Great blog on friday!!! Thank you! emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon


A Smile a day keeps the pink in your petals!


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RAHIMEC Posts: 11
3/9/12 1:21 P

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My first week went pretty well. I'm not quite making my 80:20 vegan/vegetarian ratio that I was aiming for, mostly because I got sick (and - TMI - got my period and feel AWFUL) and am falling back on familiar/easy to cook things. I was hitting the goal until that happened.

But I've made a few substitutions that are really working for me: one is, instead of Nutella or butter and jam on my whole-wheat bread in the morning, 'tahin pekmez' - it's a Turkish food. You mix tahini and grape molasses (pretty much grape juice boiled down to a thick syrup) and use it as a spread. It's sweet, but not *too* sweet, and really tastes good. I like it better than eating nutella on bread and that's saying something!

The other really successful substitution is coconut creamer in my coffee and 'fake' milks (I've tried almond and hazelnut so far, still want to try oat) for dairy milk. I make smoothies with the fake milk - a banana, cocoa powder, flaxmeal, and the 'milk.' It's really good.

Dh and I still miss yogurt, though - he's Turkish and we eat a lot of foods that use plain yogurt (or yogurt with crushed garlic in it) as a garnish. I made a kale-white bean-rice dish last week and we were both going 'oh this would be sooooo good with some garlic yogurt' the whole time we ate it.

I feel good though - I think I mentioned before that I used to be vegan, and I remember how much energy I had then - I have been feeling that a little, so that's promising. I'm definitely sticking with it, probably after the month ends too.

JULESRULES78's Photo JULESRULES78 SparkPoints: (57,504)
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3/9/12 8:18 A

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We have been doing awesome this last week. By tracking my food again, I realized that I was actually getting a lot more protein than I need. My first goal is to remove cheese from our diet, and last week we significantly cut back. When you have nuts and spices to flavor dishes it is amazing how much it is not missed. I plan on ordering some nutritional yeast, vegan Parmesan, and vital wheat gluten this week. I want to try to make some meat replacements instead of relying on packaged products.

Julie
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ESCHMIEDT's Photo ESCHMIEDT SparkPoints: (10,130)
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3/8/12 6:58 P

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It's been easy for me since I've been doing the meatless challenge since the beginning of January (lifestyle change to only plant-based meals).

Today I had a yummy breakfast of fitness bread slice topped with jalapeno hummus, sliced tomato and romaine leaves. Apple slices with freshly ground honey roasted peanut butter from fresh peanuts.

For lunch, I made and enjoyed Smoky Mushroom Chili (recipe from The Complete Idiot's Guide to Vegan Cooking). http://www.foodreference.com/html/mushroom
-chili-smoky-1609.html

Edited by: ESCHMIEDT at: 3/8/2012 (18:59)
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AJHONDRNGAL's Photo AJHONDRNGAL SparkPoints: (34,459)
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3/8/12 10:36 A

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I'm also new so my first week of the challenge is this week.

I actually started eating vegetarian on Jan 1. I immediately noticed that our sugar, milk and cheese consumption went down along with our meat consumption. I've been finding recipes online so I haven't bought the book yet, but possibly will in the future. I'm trying to eat as near natural as possible with as few processed foods as we can. I've never been a huge meat eater (I grew up on 1.5 oz of meat for dinner), so giving up meat isn't hard for me. It was a bit of a challenge for my teenage son, but he switched over after a couple weeks of trying the good food. We're also not too strict. I keep animal products around so if he wants something he can fix it himself.

I am doing this for the health benefits. I'm just learning that following what the government tells us is good nutrition isn't and I'm frustrated that all the "good" eating and hard work I've done has been promoting heart disease and diabetes instead of postponing it. I don't have those yet, but I'm too close for comfort. I'm hoping eating this way will also help with my thyroid so I can limit those meds and get my blood pressure under control again.

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SPARKLINSUE's Photo SPARKLINSUE Posts: 1,088
3/8/12 8:36 A

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Thanks, this is my 3rd full day of veggie meals and I feel lots better, and today for the first time, I filled in my nutrition log and everything was in range, so woo hoo, must be paying off doing all the spark reading..lol
Hubby is meat eater so have made a huge pan of veggie curry and then split it into 2 and added diced chicken breast to his,put 7 veggies in it and it smells yummy, can't wait for tonight..lol

Sue, from UK


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STEPFANIER Posts: 841
3/8/12 8:26 A

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Welcome, Sue! It's absolutely fine for you to join anytime. We're a welcoming bunch!
If you have any questions, please ask.

SPARKLINSUE's Photo SPARKLINSUE Posts: 1,088
3/8/12 3:33 A

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I just joined the team and got the e book, so is it okay if I am a week or so behind while I go and do week one first...lol? New to this so having to work out my protein, calcium etc, without eating lots of cheese(going veggie before I try vegan) one step at a time

sue (UK)

Sue, from UK


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STEPFANIER Posts: 841
3/7/12 5:20 P

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Hi, everyone. We're a week into the challenge. How's it going?
I did have some chocolate walnut butter the other night that my boyfriend made. (He altered my chocolate almond butter recipe, which is in the e-book, then added black pepper, cinnamon, and ground chilies.) He offered me the spatula to lick clean, and let it melt in my mouth, savoring every bit. I didn't feel that "OMG, I need more, more, more!" sensation that I usually do when I eat something sweet.
As for my protein goal, I've been keeping track of my intake, and I've consistently reached my goal. I haven't felt as snacky as usual--until yesterday, when I didn't eat enough protein with lunch. As soon as I ate some nuts (a handful), I felt better and that held off hunger until dinner.
Speaking of dinner, that’s what I will focus on in my blog this Friday. I'll share 10 no-recipe, no-fail meals for those nights when cooking is the last thing on your mind.
Let's go veg! WooHoo!
Stepf

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