Holiday Challenge

I haven’t really designed any new recipes in the last week because I’ve been following the Eat to Live menu plan. I’m loving it still. I’ve lost about a kilo and I’m back at the gym three times a week minimum. I’m feeling fantastic! I can’t actually describe how clean and vibrant and awesome I’m feeling. It really shows me how much food influences your health and life.

I made an awesome Thai Vegetable Curry for dinner the other night and even husband loved it! It didn’t have much heat which suited us perfectly. I had mine as per recipe while Tom substituted his tofu for chicken. No matter what I try, I don’t think I’ll even quite bring him around to tofu! I served mine with a side of quinoa and some steamed broccoli. Recipe for it is here.

So how many of you are undertaking Dr Fuhrman’s 2012 Holiday Challenge? I’m doing it and I’ve even got my Mum partially following it! We’ve made a deal to try cut back on the wine too because I’m sure we’ll all get to indulge a stack over Christmas! The challenge has already started but if you feel like cleaning up your act in the lead up to Christmas, you can get the info here.

How are your Christmas plans coming? Only a month now! I’m hosting the event this year, which is just for 5 of us, but I’m already planning menus. Tom’s sorting out the meat for everyone because we’ll have a barbeque (Christmas Day barbies are an Aussie institution!) so I’ve been thinking about salads and sides. I think I’ll definitely be making Carrie on Vegan’s Lemony Brown Rice and Lentil Salad. It looks like a great hearty salad that won’t make me feel like I’m missing out at all. I’ll probably chuck together a green salad of sorts and I know Tom will ask for a potato salad. My old standby had a mayonnaise and sour cream base, so I’m going to have to re-think this one this year. I’d love to hear some suggestions!

Hopefully I’ll be able to share some of the recipes I’m eating soon!

Stay awesome x


First week of Eat to Live

So this week I’ve been sort of following Dr Fuhrman’s Eat to Live program. I say sort of because I can never strictly follow any diet, especially one that requires a different dressing for every salad and a three course dinner! That said, I drafted up my own guidelines, roughly following the daily menu suggestions made by Dr Fuhrman.

So for breakfast I’ll either have a large serve of fruit or I’ll make up one of my smoothies. I’m pretty boring with my smoothies and generally they contain a banana, a stick of celery plus it’s leaves, few handfuls of spinach, cinnamon, vanilla paste, a Medjool date and a cup or more of water. This satisfies me quite nicely and I notice when I have these green smoothies regularly, I feel better and have more energy!

For lunch I’ll generally have a massive salad with beans and a dressing. However, I had a few leftover gluten-free wraps I wanted to get rid of, so I created a bastardised version of Dr Fuhrman’s Portobello & Red Pepper Pita. I didn’t want to make up a large tahini dressing to go with it, so I made a bean paste of sorts and it turned out really nice. I’ll add my version below for you to try.

Portobello Mushroom & Bean Wrap (serves 1)

1 large Portobello mushroom, stalk removed
40g drained Always Fresh Fire Roasted Pepper Strips or 1 large marinated red capsicum
1-2 handfuls of baby spinach
1/4 cup of drained chickpeas
1-2 tsp nutritional yeast
1 tsp reduced sodium tamari
Juice from half a lemon
1 gluten-free wrap

Pre=heat your oven to about 180Β°C. Place mushroom on tray with baking paper, face down. Pop in the oven and let roast for about 15-20 minutes or until tender. Take out, cool and slice thickly.

While the mushroom cooks, mash your chickpeas in a bowl with a fork. Add nutritional yeast, tamari and lemon juice until you get a nice consistency.

Microwave your wrap for about 20 seconds. This will make it more flexible and gluten-free wraps break and tear very easily. Spread all of the bean mix over the lower portion of the wrap. Add the mushrooms, the capsicum strips and the spinach. Roll up tightly and enjoy!

Hope some of you give the bean mix a go. I’ve added it to all my wraps this week!

For dinner I’m trying to stick to the main courses suggested and adding extra vegetables. I tend to eat two courses now, a soup or salad for started and then the main dish or salad (if I had soup for starters). There’s a great recipe for Golden Austrian Cauliflower Soup. It served 4 so I halved the quantities. It still made 3 massive serves! Here I had it with some butternut pumpkin that I rubbed with cumin and roasted.

I’m trying to stick to the four portions of fruit minimum so I will often snack on a mango or peaches later.

So that’s it. I’m losing weight and exercising. I was running up to 20km on my long runs last year, so I’d like to get back to that. Currently 5km is my limit so I need to start upping the stakes!

Hope this inspires you to give Eat to Live a try! I’m loving it so far!

Stay awesome x

Scrambled Tofu & Eat to Live

It’s been a busy few weeks for me here, so apologies for not posting! I’ve been on night shift, which aways drains me and knocks me about due to lack of sleep and not really seeing my family because I’m asleep!

I increased my raw veggie intake during my week of night shift and made sure I had a nice big salad for ‘dinner’ every night. My dinner is just at 4 am or so! I also thought I’d try my hand at scrambled tofu for my ‘lunch’ before I left for work. I had a block of firm tofu in the fridge that needed to be used so it seemed a good option.

It turned out great! I didn’t follow much of a recipe. I just pressed and crumbled a full 375g block of tofu. Then I water sauteed some onion, garlic, mushrooms and diced tomato, added the tofu plus a little curry powder, garlic powder and tumeric. At the end I added a stack of spinach and cooked it until wilted. It made up 4 generous serves, so I was able to refridgerate the leftovers and have them for the following nights!

I served it with wholegrain toast and a little Toffutti Better than Cream Cheese.

A while back I mentioned in a post that I am inspired by Carrie from Carrie on Vegan. Boy has she been through a rough time recently but her posts are still so upbeat and full of wonderful foods and healthy ideas. If you haven’t read her blog before, I urge you to get to know her! She’s also just released a phone app that I downloaded yesterday and have already used twice!

Anyway, Carrie first sparked my interest in Dr Fuhrmann and his book ‘Eat to Live’. I finally got around to buying a copy and have spent the last few days reading it. I’m so glad I made the committment. I can’t wait to start this plan and am eagerly awaiting Wednesday (i.e. pay day!) so I can stock up and start his plan. Hubby will just eat whatever I give him but he does still eat meat so I’ll probably have to supplement his meals with some meat occasionally!

This book just makes so much sense and really speaks to the ‘hidden’ vegan that’s always been inside me. I’m looking forward to lowering my risk of heart disease and diabetes, which are problems that affected my father’s health. I’m also looking forward to eliminating my migraines, which have plagued me for years. One think that did make a lot of sense to me was the fact Dr Fuhrmann recommends you reach a lower weight than the national guidelines. I remember when I was at my thinnest and weighed about 67 kilos (my weight range for my height is 65 – 75), I still had a bit of a belly. But people would tell me I was too thin. According to Dr Fuhrmann, I should be looking at closer to 60 kilos. I don’t think I’ll ever go quite that low but I will change my goal weight. Instead of hitting 68kgs, I’m going to aim for 64 and then see how that feels.

I hope to document over the next few weeks how I go on the ‘Eat to Live’ program and document some of my meals. Please be patient with me because, as always, I work odd hours and study so my posting is likely to be irregular.

Have any of you guys read ‘Eat to Live’ or follow a similar lifestyle choice? I would love to hear your stories!

Stay awesome x