Lunch

Leftovers of tofu on quinoa salad.

Breakfast

Banana and strawberries in soy milk.

Snack

A bar and soy milk at the end of the day.

Dinner

Dinner was a modification for the season with kale from Berley's recipe for tofu over quinoa salad.

Lunch

Lunch is the place for pre-prepared foods for me. Best when they are leftovers. Today I relied on store bought veggie burgers, ketchup, and salad dressing to keep lunch prep under five minutes.

Another Way of Accounting

Years ago I learned the way for me to lose or control my weight is to track what I eat. I did this by entering everything into my handspring visor back in the day. I have gone through periods of entering info into my apple devices but as the novelty has worn off so has the continuity of the tracking. A few weeks back I tried to photo each meal and post as a way of accounting. I found that when I was thinking someone was going to see what I was eating, I made better choices. So I am going to try this again. Breakfast 11/16/2014. Two bananas with raspberries and soy milk. Enjoying.

I think we can call these Pizza

When the wholewheat flatbreads are well topped, I feel more comfortable calling them pizza. Used white wholewheat flour with just a few tablespoons of regular stoneground thrown in. I started a notebook (the paper type that I will likely store in my bread-maker) for working on the crust refinement. I was out shopping earlier in the day and was frustrated at the lack of wholewheat herbivore pizza. I thought maybe if I prove it can be done well, someone will figure out how to make money selling it.
This one was topped with sautéed spinach, olives, and toasted pine nuts. We also had one with caramelized onions with fresh orange bell pepper and parsley and one with roasted Brussels sprouts over caramelized onions. Both of these were served with a balsamic glaze which tasted great but didn't photograph well.

Apples for Dinner

Looking for a way to use two Granny Smith apples in dinner I came across a recipe in Midwest Living. http://www.midwestliving.com/recipe/curried-cauliflower-apples-and-chickpeas/
Not a source I think of for herbivore cooking but I gave it a try. It worked as indicated and with a little salt tasted just fine. Not sure I would serve it to guests just yet but with a little tweaking it may be a nice herbivore Thanksgivings day side dish.

Lunch Photo - Day 2

Lentil soup with vegetables and a side of grapes.

Mid Morning Snack Photo

Left over "pizza".

Breakfast Photo - Day 2

Decaf coffee and smoothie of strawberries, banana, pear, and unsweetened soy milk.

Dinner Photos

Flatbreads for dinner. We call these pizza. Wholewheat crust. Eggplant purée and caramelized onions on one. Sautéed shiitake mushrooms, spinach, and garlic on the other.

Happy Hour Photo

Psychopathy

Lunch Photos

Two course lunch. First: omelette prepared by Matt. Second: mixed greens salad with grapes and honey mustard dressing served with bell pepper and baba ganoush.

Breakfast Photo

Trying to get my diet back where it feels good. Thought maybe a simple picture blog series would help inspire me.
Saturday Breakfast - simple smoothie of fresh and formerly frozen fruit with unsweetened soymilk and flaxseed meal.

Whole Wheat Pizza Crust

Bread Machine Whole Wheat Pizza Dough
1 Tablespoon active dry yeast
1 Cup warm water
1 Teaspoon sugar
3 Tablespoons olive oil, extra virgin of course
2 1/2 Cups whole wheat flour
1 Tablespoon vital wheat gluten
3/4 Teaspoon salt
2 Teaspoons sugar
Water, yeast, and sugar in bread machine pan. Measure out dry ingredients. Add oil and dry ingredients to bread machine. Put on regular dough setting.

Cooking Together

Matt and I have been back in the kitchen. We have been working to
reduce the fat in our recipes and upping the number of times we cook a
week. I have been so excited to eat our creations I forget to snap
pictures. This meal was just making due with what was left at the end
of the week so of course I got a picture. Kale and Mushrooms along
side (somewhat) Blackened Tofu. Both from Appetite for Reduction. Both
fall in the lets try this again with some tweaks category. Thinking
different approach in the garlic for the tofu, boiling the kale a bit
before sautéing, and a dash of balsamic added just before serving.

Chili and Sides

Used Cookin Crunk cookbook as inspiration for coleslaw and cornbread
sides to some make do chili. Was missing the poppy seeds for the
coleslaw so used celery seeds and added a bit of celery. For the
cornbread I was missing pickled jalapeños so used some pickled garlic.
Also missing margarine and egg replacer so substituted corn oil. The
cornbread uses whole wheat flour along side the corn meal which was
new to me. I liked the crisp crust created in the cast iron skillet
but was initially off put by the whole wheat density. Matt renamed it
corn crake and I came to love it. (Corn Crake is perhaps the best
restaurant I have ever been to so it is actually a compliment.)

Creamy (aka Cheesy) Grits with Mushrooms and Kale

First venture into my new Cookin Crunk cookbook by Bianca Phillips.
This recipe calls to have tempeh bacon mixed in vs. the mushrooms and
kale but this substitution is not only what I had but also just what I
wanted. I would say this was pretty much a success even if it tasted a
bit of nutritional yeast (will reduce a bit next time). Sautéed the
mushrooms, a shallot, and the boiled and chopped kale in a tablespoon
of olive oil and served on top of the grits but quickly discovered I
liked it mixed in as pictured. It satisfied like chicken and rice or a
simple risotto. Probably meant to be a side, it served nicely as my
dinner with a glass of Pinot. Upped the water and cooking time a bit
but suspect the basic "cheesy grits" will become a standard reference
for my kitchen. These were yellow grits from Mississippi. Thanks to
Jiffer for the cookbook and the grits. Now to look for the next recipe
to try.