Working a Plan

Okay, I’m a little OCD (or CDO, for those of you who are really OCD and don’t like letters out-of-order).  So, I decided that the best thing for me is to make a plan, a schedule of exercising.  Today I walked 5 miles.  It felt great.  I really love to walk.  It took me about 1 hour and 10 minutes to walk the whole 5.  It was a pretty good clip.  That will be my Friday exercise.  I’m still working on what  to do for the other days, but I want to mix it up a bit.  I’ll probably do a lot of walking, though, because that’s what I like to do the most.

Here’s my rundown for the day:

Breakfast:  Oatmeal made of whole oats with almond milk, dates, blueberries

Snack:  Apple

Lunch:  Salad topped with kidney beans and Dijon date dressing; And, I came up with a Fuhrman  friendly, yummy, super easy and very filling vegan chili:

Vegan ChiliVegan Chili

28 oz. can chopped tomatoes

1 can white beans, drained and rinsed

1 can black beans, drained and rinsed

1 green pepper, chopped

1 small onion, chopped

1 Tbsp. Spike

1 Tbsp. Almond Butter

1/3 Cup Pumpkin Seeds

Directions:  Throw everything into a soup pot and cook for about 15 minutes.  Serves about 6-8.  It’s very filling.

Snack: banana with almond butter

Dinner:  Vegan/gluten-free pizza (I used a mix by a company called Namaste – it was pretty tasty, and it’s vegan, and it only has 1/2 teaspoon of oil in it) with mushrooms, peppers, onions and dairy free cheese (Daiya)Vegan Pizza

Dessert:  Yummy banana oat bar

I’m feeling a little hungry tonight, which is unusual, but I may need to increase my calories for the day if I exercise as much as I did today.  It’s too late to eat now.  My chili at lunch was very filling, so I didn’t eat much of it, so I may have not had enough to eat for lunch.  Oh, well, it’s good to go to bed a little hungry, right?  I think that’s a good thing, anyway.

Until tomorrow….


Trying to Keep My Focus

Okay, today I was a little sick of eating salad.  I just couldn’t bring myself to eat one for dinner.  I really wasn’t all that hungry and IStrawberry Banana Date Smoothie had a ton of fiber today, so I just felt salad-ed out.  I need to make exercise a priority.  I was extremely busy today and we just got home from our nursing home ministry and it’s 8:00 at night and I just don’t feel like exercising.  I need to find my groove for doing it.  I think I definitely need to do it in the morning, because once my day gets busy, the next thing I know is that it’s late and I’m too tired to exercise.  So, I guess my number one priority will be to go to bed earlier so I can get up earlier.  Okay, I put that out there.  Now I have to follow through with it.

Here’s the run down for the day:

Breakfast:  Strawberry Banana Date Smoothie (I added a couple of dates to my strawberry smoothie to sweeten it up – I was in the mood for something sweet this morning)

Snack:  Apple (felt like having a bagel, but ate an apple instead)Spaghetti Squash with Spinach Alfredo

Lunch:  I took my leftover cauliflower ‘cheese’ sauce and added some spinach and mushrooms (yummy); salad topped with black beans, a little dairy-free cheese, and Dijon date dressing

Snack:  banana with almond butter

Dinner:  I’ll call it Millet with vegetable gravy.  This was my first time eating millet as a grain.  I’ve used millet flour for baking bread, but never ate the grain.  I really liked it.  It was a little coarse textured, which I like.  I just cooked 1/2 cup millet with 1 cup of water and a teaspoon of Spike.  Then I took some mushrooms, broccoli, eggplant, and carrots and water sautéed them, added some Spike and water and thickened it up with a little arrowroot.  This is comfort food at its finest.  My family was having chicken and dumplings, so I felt like having some comfort food too.  It was really tasty.Millet with Vegetable Gravy

Dessert:  I had a yummy banana oat bar before the nursing home.

I’m enjoying trying different vegan recipes.  I feel so much better.  Now, if I can get the new cat to sleep somewhere else besides my chest tonight, I’ll probably have a better night’s sleep.  So, the plan is to go to bed a bit earlier and get up earlier to exercise.  I already know that I won’t have time tomorrow during the day.  We have company coming over on Saturday, so I have to prepare for that plus I’m making things for Easter dinner at Mom’s on Sunday, plus I’m making an Easter dress for my daughter, which is taking a lot more time than I thought it would, plus I have to think of food to make for myself.  On Saturday, we’re having lasagna for company, so I’m making myself a veggie lasagna, with zucchini as the noodles.  On Sunday, I’m going to make a raw cheesecake for dessert, but I don’t know what to make for myself for dinner.  I making twice baked potatoes for the fam, and I’m thinking that doesn’t really fit in with the Eat to Live diet.  Argh – gotta keep focused!  Maybe I’ll also make some twice baked sweet potatoes.  I haven’t made them in years.  It’s a Moosewood recipe.  Okay, I’m back in focus now.

Until tomorrow….

Staying on Track on a Busy Day – making somewhat decent choices

Today was one of those days:  I hit the ground running and didn’t stop until just now.  And, tonight in our kids’ club at church, I was playing guitar and the kids were dancing and going crazy.  It wiped me out.  So, I’ll get right to the run down for the day:

Breakfast:  Gluten Free Crunchy Flax Cereal (yes, it is as tasteless as it sounds, but it’s loaded with flax) with some almond milk and a bananabolthouse

Snack:  Green Goddess drink (even though Fuhrman says no juice, but we were out shopping and it was a better choice than, let’s say, chips.  It must be better:  it has Spirulina and chlorella in it, I think.)

Lunch:  leftover from last night – spaghetti squash topped with my cauliflower ‘cheese’ sauce and shiitake mushrooms;  salad topped with some dairy free cheese, pinto beans and Dijon date dressing

Snack:  banana with almond butter

Dinner:  grilled Portobello on gluten-free multigrain bread w/ grilled red peppers and onions;  salad topped with pinto beans and creamy sesame dressing

Dessert:  Yummy banana oat bar (even though I made some yummy looking cupcakes for our kids’ club tonight)

I was on the glider for 20 minutes and then danced with the kids while playing guitar for about 40 minutes.  I’ll be doing some yoga before bedtime tonight.  Until tomorrow…..

Having Fun with Vegan Cooking

Well, as I was making a very rich, homemade, mac n’ cheese for my family, I started to crave cheese.  Yes, I like cheese.  It doesn’t like me, though, so I don’t eat it. One of my favorite veggies as a kid was cauliflower topped with cheese sauce.  From thence came my idea for a vegan ‘cheese’ sauce to use in my Fuhrman friendly vegan alfredo.  I’ll post that recipe at the end of this post.  I was hungry this afternoon and I started to think it was because I had bread on my sandwich for lunch.  Once again, I was having the Portobello sandwich and have no gluten-free pitas so I used gluten-free multigrain gluten-free bread.  Anyway, I realized that I didn’t eat too much in the morning, no midmorning snack, and that’s probably why I was hungrier than normal.  It’s interesting how something as simple as an apple for a snack midmorning makes me eat less in the afternoon (make a mental note of that).  Not that I really ate more than normal in the afternoon, but I definitely felt like eating more.  So, here’s the run down for the day:

Breakfast:  oatmeal made with whole oats, pear, blueberries, cinnamon, flax meal, and almond milk

Portobello Sandwich 2


Lunch:  Grilled Portobello mushroom, grilled red peppers, grilled onions, and sesame ginger sauce on multigrain gluten-free bread; salad topped with chick peas and Dijon date dressing

Snack:  Banana w/ almond butter





Dinner:  Vegan ‘cheese’ sauce on top of spaghetti squash, topped with water sautéed shiitake mushrooms and onion;  salad topped with pinto beans and creamy sesame dressing.  Here’s the recipe for the vegan ‘cheese’ sauce:

Ingredients:Vegan Alfredo Sauce

16 oz. Bag Frozen Cauliflower

1 Cup Almond Milk

1 Tsp. Salt Free Seasoning

3 Tbsp. Nutritional Yeast Flakes



In a medium-sized saucepan, add the cauliflower, almond milk, and seasoning.  Bring to boil, reduce heat, and cook cauliflower until done, about 8 minutes.  With an immersion blender, or in a blender, mix together the cauliflower mixture with the nutritional yeast flakes.  Blend until cauliflower is thoroughly pureed.  Makes 4 servings.

Dessert:  Yummy Banana Oat Bar (these ones I made with dried blueberries because I was out of dates when I made them – still very yummy)

It was another good day today.  I walked for 30 minutes and otherwise had a busy day.  I’ll do some yoga before I go to sleep tonight.  Until tomorrow….

Beginning of Week 2

Well, praise God, I ended up losing 9 pounds the first week of the diet – it may have been more, but I was a still a little bloated from being glutened yesterday.  Still, that’s pretty good considering that it would usually take me about 3 months to lose that much weight.  I know, that’s a lot to lose in one week.  But, really, believe me, it was easy.  I didn’t feel deprived at all.  I never woke up feeling like I was starving.  I never felt run down because I had no gas left in the tank.  I slept like a rock.  Over all, it was a good week.  I’ve been praying for a long time for wisdom on how to take care of myself and wisdom on how to lose weight.  This has been an answer to prayer.  So, on to week 2.  Today was a pretty good day.  I really wasn’t hungry at dinner at all, but I had been out walking so I decided to eat a salad anyway because I didn’t want to wake up hungry.  Here’s the run down for the day:

Breakfast:  Strawberry kale smoothie:Strawberry kale smoothie

Two handfuls of frozen strawberries

1 cup coconut water

1 1/2 cups kale

1/2 cup almond milk

1 banana

1 Tbsp. almond butter

1 Tbsp. chia seeds

1 Tbsp. flax meal

Mix everything together in a blender for a few minutes, until thoroughly blended

Lunch: Asian Vegetable Stir Fry, Salad topped w/ chick peas and Dijon date dressing

Snack:  3 cuties

Dinner:  Salad topped w/ chick peas, chia seeds, and creamy sesame dressing

Dessert:  Planning on having a Yummy Banana Oat Bar later


I walked for 30 minutes and after I do ironing, I plan on doing yoga.  My back and neck have been really hurting me, so I really need to be diligent with the yoga.  Hopefully, as I lose more weight, I can get a handle on the pain issues I’m having.

Until tomorrow….

Glutened on ‘Cheat Day’

I made a stupid mistake today.  So, today at church I started to have issues.  By the time I got home, I felt very uncomfortable, like I had had some gluten.  I couldn’t think of where I would have been exposed.  Then I remembered that I had bought some veggie sausages as a treat for ‘cheat day.’  duh!  I didn’t even read the ingredients.  Number one ingredient:  wheat.  Number one!  It wasn’t even hidden in something like malt or triticale or barley.  I can’t believe I didn’t even read the ingredients!  Oh, well, you live and you learn.  I pretty much stuck to the plan and still had a few treats on my cheat day.  Here’s the run down for the day:

Breakfast:  gluten-free bagel (treat) w/ dairy free butter substitute, poached egg, veggie sausages (treat that turned into a trick), banana

Snack:  salad topped w/ Dijon date dressing and a mixture of black and kidney beans

Dinner (mid-day): roasted red potatoes (treat), grilled Portobello mushroom and grilled red peppers and onions (I made extra so I can have them in sandwiches this week)Salad with Creamy Sesame Dressing

Snack:  salad topped w/ Fuhrman’s creamy sesame dressing.  Here’s my typical salad:

Desssert:  black bean brownie, coconut milk yogurt (treat)

I made Fuhrman’s creamy sesame dressing today.  It was a little sweeter than I preferred, so I added some liquid aminos to it.  Next time, I’ll lay off of the dates.  Overall, I like the Fuhrman dressings, or at least the idea of Fuhrman’s dressings:  using nuts as a base instead of oil and vinegar.  They are definitely more nutrient dense and they’re very rich tasting as well.  I did pretty well this week.  Tomorrow I’m going to weigh in and see how well I did.  Until tomorrow….

Busy Day – Test to stay on track

Today was a really busy day, and it was kind of a test to see how I can stay on track.  You see, I live in kind of a bubble.  I homeschool my kids, so I have the luxury of being able to stay at home, fix my food ahead of time, have things at my disposal pretty easily.  I guess that could work against me too, because it could make it easy to eat things I shouldn’t.  But, generally, it’s a real benefit.  Today, we were off all over the place, but I still managed to stay on track.  I’m still jonesing for a cup of coffee, though.  At least the caffeine withdrawal headaches have disappeared and so have the detox aches that I was having.  So, here’s the run down for the day:

Breakfast: oatmeal made with whole oats, almond milk, pear, blackberries, and cinnamon.

Lunch:  leftover gluten free vegan pizza from last night

Snack:  salad with  black and kidney beans and dijon date dressing on top

Dinner:  two egg frittata with black beans, broccoli, kale, mushrooms, onions, and Daiya dairy free cheddar ‘cheese’Broccoli Kale Frittata

Dessert:  black bean brownie

So, I think the big thing I notice right now is that this is the time of the year that I tend to be in a lot of pain.  I don’t know why.  And, when I’m in pain, I don’t sleep well.  Sometimes the pain will last for a few weeks.  Sometimes the pain will last for months.  Last year, I was in pain for about 4 months, which is why I ended up going gluten free, which helped alleviate a lot of the problems I was having.  Jump ahead a year and I’m doing pretty well on the pain scale.  I’ve never taken any medicine for the pain.  That’s just something I don’t like to do.  Since I’ve started this diet, I have been sleeping so solidly.  I’ve been having a bit of pain, but I’ve been waking up in the morning feeling like I’ve actually had a good night’s sleep.  I don’t know if it has anything to do with the diet or not, but it’s probably not hurting.  Everything seems to be working well in my body this week.

Well, until tomorrow (‘cheat day’)……