Vegan Experience
About
It started as a 30 day vegan experiment for a work project ... that was 5 years ago. The experiment became an experience.
Recent grad of The Natural Epicurean Culinary School - where I was trained in Vegetarian, Vegan, Macrobiotic, Raw Living Foods and Ayurvedic cooking.
Currently the Raw Vegan Chef at Austin Skinny Limits.
Back on Weight Watchers trying to loose the weight I gained eating crazy amounts of food at culinary school.
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Displaying results for "healthy"
Starting the day with some beet juice.
my wheat-grass is ready to juice and it’s gorgeous!!!!
Dehydrated lemon and celery to grind up and use as a salt substitute.
Actually had enough energy to juice today!!! (Over 2 weeks with bronchitis and I’m over it!!!) my lemon was a little bitter today but that’s not always a bad thing!! Blood orange, apple, carrot, celery, ginger and lemon.
Raw key lime pie w/ coconut whip cream yum!
Before you eat something take a moment to see where it falls on the chart.
(Source: nolovehandles-college2013, via shesshrinking)
This is my kind of salad!!! I love salads with raw corn!!
Big Ol’ Salad!
This was a great dinner salad that I had the other night, filled with many, many veggies that were calling to me in my fridge. It started with a bed of fresh baby spinach, chunks of summer squash, crunchy bits of radish, cute cherry tomatoes, sprouted lentils (for some added protein), grilled corn, sweet red onion, little bits of bell pepper and a few slices of creamy avocado. I dressed it with a homemade lemon-garlic vinaigrette that was a great balance between tangy, spicy and sweet.
(via mrstashab)
(Source: owlsfitspiration, via pinkvegn)
(via veganfeast)
It bothers me that…
Some people in my family think losing weight may be unhealthy and that I might be taking it too far but yet being extremely overweight is ok ? (Yes there are more overweight people in my family than not and some are even in the MO range)
Weight watchers tells me based on my height -
“Your healthy weight range is 135 to 169 lbs.”
Today I weighed 164.1 - I’m at the high end of my healthy range.
My goal weight is 140- 150 .. I’m not sure what I’m aiming for I’m just eating better and exercising and will see how it shakes out.
My average weekly weight loss is 1.5 lbs. (over 2 lbs a week consistently can be unhealthy)
I eat a lot of food in little amounts through out the day and most of it is obscene amounts of fruits and vegetables.
I’m not anemic.. I’m not lacking in ANY vitamins and minerals to be exact.. Why? because I get tested regularly.
I don’t need meat..I don’t need dairy… I don’t need eggs.. if fact those things put me on track to follow in my father’s footsteps.. heart attacks, stints and 15-20 pills a day and not being able to do the thing you want because you don’t feel well and all your conversations revolve about how you feel or what Doctor you have to see. My Dr is VERY happy with how I have brought down my cholesterol levels.
Am I on a diet?
NO!
A “diet” implies at some point I’ll be done… I can not be “done”
Done would be stopping what I am doing now and going back to what I used to be doing. That is just stupid… where did that get me? Over 200 lbs with high cholesterol and getting out of breath just walking up the stairs and feeling unhappy and defeated.
I will always be vegan.. (my heart demands it)
I will always do some form of exercise (even if it’s just a walk around the block or dancing around the house)
I will always eat healthy food in healthy portions
This is a lifestyle change not a diet
As a very good friend pointed out to me… people who criticize others for doing something good for themselves need to look inside to see why they are doing it. Usually it has nothing to do with the person they are criticizing but a way to justify why they aren’t doing it themselves.
Healthy and Delicious: Mexican Potato Soup
Ingredients:
- 1 pound boiling potatoes, peeled and diced (about 2 cups)
- Kosher salt
- 3 large red ripe tomatoes, about 1 1/4 pounds, peeled and coarsely chopped
- 1 medium onion, coarsely chopped (about 1 cup)
- 2 cloves garlic, coarsely chopped
- 1 canned chipotle in adobo sauce, coarsely chopped
- 2 cups vegetable stock
- 1/3 cup cilantro, finely chopped
Directions:
- Place in large saucepan and cover with water by about three inches. Season water with salt. Bring to a boil and cook until tender but firm to the bite (potatoes will cook further in step 2). Drain potatoes and set aside. Meanwhile, blend tomatoes, onion, garlic, and chipotle pepper in blender at high speed until smooth, about 30 seconds.
Pour tomato mixture into large saucepan. Add vegetable stock and potatoes. Stir to combine and season to taste with salt. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are completely tender, about 7 to 8 minutes. For thicker broth, mash a few potatoes against side of pot with wooden spoon. Add cilantro and simmer for 2 minutes longer. Serve immediately with extra cilantro, sour cream, and cashew cream as desired.
