Sweet tooth and the realization that losing weight is not my full time job

I am back with an upgraded computer (no more 20 minute post uploading times!!) so I am happy to say I will be posting with regularity again!

 

ooh shiny

And now that I have a super speedy machine, this post (and those to come) will be especially gif heavy!

I have been sick the last few days with a cold.

 

It's been so long since I've had a cold that I feel like it's worse than I remember?

We've had reports of valley fever so of course my neurotic self had to do research to make sure that's not what I have (I'm still not convinced).

I've been working so hard on losing weight and putting so much pressure on myself that honestly, having to take a break feels strangely nice, even if it feels like my head's about to pop off. I've been indulging in binge watching all my favorite true crime shows and taking naps, two things that I used to do all the time when I was morbidly obese but rarely do now. (Well, I still watch enough true crime to convince my husband that I'm plotting his demise, but I usually do it at night. You know, there's nothing like stories of dismemberment and unexplained disappearances to unload the day's stress.)

true story

We went to San Diego at the end of July for a long weekend, and I ate my way through the city's vegan fare like it was my last weekend of eating. Ever.

normal people don't get this excited about nachos, do they?

By my third desert in two days (maple pecan cupcake, mmmmm), my sugar addiction reared its ugly head again and it's been so hard to get it back under control. I haven't been indulging in desert every day or anything since, but it's been so hard to not have a little something sweet every day!

I've also been increasingly busy with work (yay!) but the downside is actually having a life and obligations beyond the gym makes it harder to work out consistently. I know I just have to get used to this new schedule and make time for it, but it's been a reminder that, hey, losing weight is not my full time job! As much as it feels like it sometimes...

I will talk more about what kind of workouts I've been doing in a future post, and I have a pretty epic milestone approaching (did somebody say [almost] 90 lbs lost?!?!?) so expect more from my little corner of the internet!

My favorite kind of meal

Since becoming vegan, I've fallen in love with cooking. Out of all the things I cook on a regular basis, my favorite is very simple: bowls. Some people call them buddha bowls. They consist of a grain/carb, veggie, protein, and sauce. You don't have to be vegan to make bowls using this formula (although you should definitely try them the veg way sometime). I'd been making them for a while when I read about them in Appetite for Reduction by Isa Chandra Moskowitz. She also has an entire chapter devoted to bowls in Isa Does It (aka the best cookbook ever).
The combinations are endless and so easy, even for the laziest of cooks.

Here are a few of my favorite combos:

                       

Sprouted rice blend, sauteed cauliflower/carrots, dry-fried cubed tofu, and a curry peanut sauce (sauce recipe from Isa Does It)

                        

Looks gross, oh so good. Israeli couscous, lightly breaded tofu, steamed broccoli, and Trader Joe's goddess dressing

                        

Burrito bowls. Rice (I usually use jasmine or basmati), black beans, salsa, and some kind of veggie (and crunched up tortilla chips on top, of course). The second bowl is the burrito bowl from Isa Does It (again). 

I love recipes with basic formulas like this because it really lets my creativity flow. Sometimes I steam the veggies, sometimes I roast them. I like to vary the way I cook the protein too. And there are so many grains out there! Quinoa, barley, couscous, millet, brown rice, black rice, wild rice. 

Apparently this is how I feel about grains

How to make the perfect cheeseless pizza!

When I first met my husband, he actually referred to himself as a "pizza connoiseur" (apparently I found his dorkiness charming). That being said, pizza is still his favorite food.

When I went vegan, I knew that pizza would still be part of our dinner rotation. Daiya is okay on occasion, but I'm not a superfan and I prefer not serve it to someone who still eats regular dairy cheese (which my husband does). Through mostly trial and very little error, we've come up with our favorite vegan pizza recipe. This is so delicious, we find that we don't miss the cheese at all!

 

Most grocery stores will have a fresh refrigerated pizza dough- many are vegan, but always check ingredients. If you live near a Trader Joe's, their par-baked organic pizza crusts are awesome (and always going out of stock, so apparently I'm not the only person who thinks so). If you can't find pizza dough, and don't live near a TJs, here is a good recipe.

Our secret for amazingly tasty veggie pizza is to roast our veggies first. The second secret is to use an awesome homemade marinara. This recipe is what my marinara is based on, although every time I make it I play with seasonings and spices, so no two batches are the same. The marinara is pretty smooth, but if you really hate any chunks of tomato in your pizza sauce, run it through the blender or use a jarred pizza sauce.

I sometimes add bruschetta and dollops of Not-zarella Sauce from the Sexy Vegan Cookbook,

or sliced Field Roast sausages.

You can even top it with this delicious vegan parm. But our very favorite combination is broccoli, cauliflower, garlic, red/green peppers, fresh basil, sun-dried tomatoes, artichoke hearts, and kalamata olives.

Roasted Vegetable Pizza

It's hard to say how much you need of each vegetable- eyeball it and figure out how much will fit on your pizza. We load our pizza up!

Cut up broccoli, cauliflower, bell peppers and add to rectangular pan with several cloves of garlic. Drizzle with olive oil, and toss. Sprinkle with sea salt, oregano, and parsley, and toss again. Roast at 450 for 25-30 minutes- stir every 10 minutes or so.

***Roasting time depends on two things- what sort of pan you use- metal cooks faster (I usually use a vintage Pyrex pan, which is glass and cooks a bit slower), and how long the crust will need to cook. If it's par-baked, you can roast your veggies a little longer. If your crust needs to cook longer, roast the veggies for a little less time.***

I like to brush a little olive oil or melted Earth Balance (vegan butter) on the crust and sprinkle with garlic salt. Then I spread a thin layer of marinara sauce, and put my roasted veggies, fresh basil leaves, sun-dried tomatoes, artichoke hearts, and olives on top. Bake according to crust instructions, then dig in!

 

The Imperfect Vegan: Socializing

Many people equate being vegan with being perfect, or pure. I really can't say it better than vegan guru Colleen Patrick-Goudreau:

I'm not looking to get imaginary certification, but I am trying to make the best decisions for my body, and, of course, the animals I love so much.

That being said, one of the hardest things as a vegan is going to social events that involve food. In my field (I recently entered real estate), it's hard to avoid socializing. The other day, I was invited to a gathering and, not wanting to be a bother, I didn't mention my diet and just "pre-ate" a protein bar. I didn't realize how awkward it would feel to be the only one not eating! The wonderful hostess said I should've mentioned it ahead of time and pulled out a yummy veggie tray. In a split moment decision, I added a spoonful of ranch to my plate of vegetables.

In talking it over with one of my favoritest people later that night, she suggested that I figure out solutions for the future to avoid last-minute decisions I might later regret. So I began brainstorming and I thought what I came up with may be useful for other newbie vegans:

1. Bring one or two dishes to luncheons/pot lucks.

A few dishes that came to mind were tempeh pâté and better-than-tuna salad from The Vegan Table. Bring an assortment of crackers or a loaf of french bread and you're good to go. Fruit salad is always a good option too.

2. Bring my own ranch (aka plan ahead)

Okay, this is a little tongue-in-cheek, but I do bring my own creamer when I go out to breakfast- I've even brought my container of Earth Balance (vegan butter) to Einstein Bros! If you have to attend an event at a restaurant, look up their menu online and even call ahead to find out more information and plan what you can order.

3. Speak up!

When I go out to eat, I have no issue with speaking up as a vegan.

But when you are invited to someone's home, it's hard not to feel like you're being a burden. I think I expect people to be antagonistic or defensive when I bring up my veganism, but in reality, my in-person interactions have been extremely positive. Most people are curious and usually ask wonderful, respectful questions. Truly, the only negative interactions I've had have been online.

Any vegans/vegetarians out there who have been through awkward social events? What is your solution?

Recipe: Cranberry Almond Muffins

I love these muffins. Baked goods can be kinda dangerous for me when I'm trying to lose weight, so I don't do it as much as I'd like. Oh, and vegan baking? You can eat as much batter as your little heart desires.

 

Cranberry Almond Muffins

1 cup whole wheat flour
1 cup almond meal*
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup almond milk (vanilla or plain, I use vanilla unsweetened)
1/2 cup applesauce or coconut oil
1 tsp almond extract
1 cup dried cranberries**
1/2 cup slivered or sliced almonds

*if you don't have any almond meal, just use a full 2 cups of whole wheat flour
**you can also sub fresh or dried cherries for the cranberries (I originally conceived these as cherry almond muffins)

Makes 12 small muffins or 6 large muffins.

Preheat oven to 375. Prepare your muffin tin- I use coconut oil to grease it up.

Whisk together dry ingredients (flour through sugar). Make a well in the center.

Combine wet ingredients (milk through extract) and pour into well; gently mix.

Add cranberries and almonds and mix evenly into batter.

Pour into greased muffin tin. You can sprinkle some slivered/sliced almonds if you're fancy like that.

Bake for 18-20 minutes (for smaller muffin pan), 25-27 minutes (for larger muffin pan).

Let cool for a few minutes, then remove from pan onto cooling rack. In my house that means either letting the dog out or having to stand directly in front of said muffins like a prison guard.

Nutritional Info (for 1 large muffin; halve if using small muffin tin)

Calories: 385
Fat: 11 g
Carbohydrates: 68 g
Sugar: 37 g
Protein: 9 g
Fiber: 8 g

I can think of healthier things to eat for breakfast, but they are delicious, convenient to grab on the go, and far better for you than the big ass muffins at Panera or the local coffee shop/breakfast joint.

Happy baking!

Things I Ate Thursday

I take Instagram very seriously. I use seemingly endless hashtags, make my family wait to eat until I take a satisfactory picture of our food, and embarrass myself taking food pictures out in public.

Oh, Joffrey.

Not all of you will want to be subjected to my IG feed (connect with me over there if you want, I also share lots of cute animal pictures), so I will be doing a weekly round-up of what I ate that week here on the blog. The good, the bad, the meh. Consider it a (albeit incomplete) food journal- this is a weight loss blog, after all. On the subject of calories, I do try to stay around 1400 calories per day. Some days (especially if I've exercised) I'll go a little above, on rest days I might be a little below.

I like sharing my meals because I love showing people that a vegan diet isn't all grass and twigs.

Thursday- leftovers of this creamy curry (from the Oh She Glows cookbook)

Friday- mini burritos stuffed with mexican tofu scramble and avocado 

Saturday- we went to the Arizona Vegetarian Food Festival, where I failed to photograph my frito pie from the Vegtacular food truck (in my defense, I didn't know I was going to start a blog this week)

 Mustache pretzels are a thing

Monday- Queso Blanco bowl from Isa Does It

Tuesday (and Wednesday lunch)- 40 Clove Broccoli and Chickpeas from Appetite For Reduction

Tonight- Greek takeout, much yum. This veggie combo plate lasts at least two meals, so I will be having this again at some point over the weekend.

Looking over My Fitness Pal (connect with me if you're on there!), I actually did pretty well this week and ate right within my 1300-1500 range all week.

Those of you trying to lose weight, share your accomplishments!

What was your favorite meal this week?