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Struggles of Life Change Choices

If anyone ever tells you they get it right the first time…they are lying. No one gets every attempt they make at something right the first time. Let me repeat this…No one gets every attempt they make at something right the first time. We are human and while we often make hard choices and choices that we know are better for us, we don’t always hit the mark. This of course means we don’t give up. We push forward and strive to try again and get it right.

The Nutritarian lifestyle is not a diet, it is a way of life.  It is not about just changing the way we eat, it is choosing to change the way we look at food and understanding why our society eats they way they do.  When I did my bariatric surgery back in 2012, I had to make some serious life changing choices in that prior year before the doctors would even consider this an option.  One of those things was to quit smoking.  If you are not a smoker you may not be able to understand this, but for a smoker the desire to have that cigarette between your two fingers or at your lips is very strong.  Much of this I feel (as a former smoker) is in my mind, but that need and desire to have a cigarette when you are doing certain things like driving in the car is there.

I quit smoking and discovered that I was a stress smoker, but conquered that.  I rode the roller coaster of eating the right foods after bariatric surgery and maintained my weight, but have not lost more and certainly not attained my ultimate goal.  I climbed on board with my spouse to move toward the Nutritarian way of life.  She has Rheumatoid Arthritis and Osteoarthritis, so this was a means of reducing inflamation for her and for me to move away from meat.

This by no means has been difficult and yes people, I’ve had setbacks, but I will conquer this also.  The good out of this even though I’ve had a couple of setbacks is sod has been completely eliminated.  While I didn’t drink a lot, I was drinking it, so I’m thankful that I no longer do that.  And I was able to successfully kick caffeine.  Back to the one vice…I still drink coffee, but it is decaf (smiles).

Soups & Chili

Vegan Corn Chowder

This recipe is not completely Nutritarian due to the larger amount of starchy veggies, but it is really yummy if you want to go crazy and try something different.

Vegan Corn Chowder
 
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Hearty soup
Ingredients
  • 1 Yellow Onion, diced
  • 1 Red Pepper, diced
  • 2 sticks of Celery, diced
  • 6 cloves garlic, minced
  • 1 medium sweet Potato, peeled and diced
  • 3 tablespoons Flour
  • 1 cup Soy/Almond/Oat Milk
  • 2 cups Vegetable Broth
  • 1 teaspoon Celery Salt
  • 1 teaspoon Cajun
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Table Blend
  • 4 ears of Corn, shucked (3 cups)
  • 1 teaspoon Apple Cider Vinegar
  • Salt/Pepper, Nutritional Yeast to taste
  • Chopped Green Onion, for garnish
  • Cilantro, for garnish
  • Extra bits of Corn and Red Pepper, for garnish
Instructions
  1. In a large pot water Sauté Onion, Garlic, Red Pepper, Celery and sweet potato for 10 minutes or until onions are soft.
  2. Add flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
  3. Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
  4. Once sweet potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
  5. Transfer ¼-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
  6. Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving. Top with chopped Green Onion, Cilantro and extra bits of Corn/Red Pepper.
Notes
http://www.crazyvegankitchen.com/creamy-vegan-corn-chowder/

 

Desserts

Silken Tofu Strawberry Ice Cream

Silken Tofu Strawberry Ice Cream
 
Author: 
Nutrition Information
  • Serves: 5 servings
  • Serving size: 5
  • Calories: 131
  • Fat: 3
  • Carbohydrates: 22
  • Sugar: 16
  • Sodium: 40
  • Protein: 5
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Yummy treat you don't have to feel guilty about eating.
Ingredients
  • 14 oz of silken tofu
  • 1 cup frozen unsweetened strawberries
  • 4 or 5 dates (be sure and remove pits)
  • ½ cup diced fresh strawberries - set aside
  • 1 cup fresh coconut milk
Instructions
  1. Blend tofu, frozen strawberries, dates and coconut milk in high powered blender until smooth. Spoon mixture into a freezer safe bowl.
  2. Fold in fresh strawberries, cover and place in freezer for a few hours.

 

Nutri-Thoughts

Letting Coffee Go

Seriously!  I can’t have anymore coffee?

I gave up many vices prior to my bariatric surgery – like soda and smoking.  Good ones to give up right?  Giving them up was huge for me, but I was ready to do it.  I did occasionally have a soda in the past year or so.  The smoking has been totally given up since July of 2011.  The one big vice I had left was my coffee.  I loved my extra large carmel swirl coffee.  I would say 90% of my coffee was decaf and when I had my migraines I would go for the caffeine.  The nutritarian lifestyle requires giving this up and I did do it successfully. What was hard and still is hard is the head stuff you have to deal with.  Like on a cold morning when you are walking around outside or running errands, I’d love the hot cup of coffee in my hand.  Or – getting up on a workday and heading to work and grabbing a cup of coffee for the trip in.  While I’ve been successful in giving it up, I’ve no idea what the summer will bring when the weather gets better and hot and a nice cold ice coffee hits the spot.  I can only hope that by then that urge is truly gone.

Dehydrated

Dehydratorific

Can’t wait to dehyrdrate

Just bought a Gourmia GFD1950 dehydrator.  Today we are dehydrating some peas and then adding wasabi seasoning.  I have so many things I want to try my hand at like apples, pineapple, kiwi, coconut, lime, peas, corn and so on.  I think over time this will actually save us money.  We have eating lots of kale and spinach in our veggie drinks, however it sometimes goes bad before we can use it all.  It would be better to dry it and then Food Saver it in bags and use it in our drinks in a dried form.  This way we won’t lose it to it going bad.

Smoothies

Silken Tofu Fruit Smoothie

When you look at the nutrition on this drink your eyes may pop.  This is all natural carbs.  Of course this is not something I would suggest you make everyday, but a hot summer day, this is a treat, high in fiber and protein.

Silken Tofu Fruit Smoothie
 
Author: 
Nutrition Information
  • Serving size: 1
  • Calories: 324
  • Fat: 41.1
  • Carbohydrates: 156
  • Sugar: 43.65
  • Sodium: 5 mg
  • Fiber: 43.4
  • Protein: 21.8
Recipe type: Breakfast
Cuisine: American
This is a great breakfast drink in a pinch
Ingredients
  • 1 cup home-made almond milk
  • 2 Tbsp of PB2 Powder
  • ¼ cup frozen unsweetened strawberries
  • 1 small banana
  • ½ silken tofu
  • Add ice if you choose for a colder icecreamier texture.
Instructions
  1. Add all ingredients to a high powered blender and blend until smooth. Drink up.

 

Soups & Chili

Vegetarian Chili

Vegetarian Chili
 
Author: 
Nutrition Information
  • Calories: 381
  • Fat: 1 g
  • Carbohydrates: 76 g
  • Sodium: 85 mg
  • Fiber: 20 g
  • Protein: 22 g
  • Cholesterol: 0
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Tasty spin on Fuhrman's chili
Ingredients
  • 1 cup water
  • 3 cups chopped onions
  • 3 cloves garlic, minced or pressed
  • 2 green bell peppers, chopped
  • 3 cups diced tomatoes
  • 3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained
  • 2 cups fresh or frozen corn kernels
  • 2 tablespoons chili powder
  • Garlic cloves to your taste
  • 1 small can of tomato paste used to thicken the chili
  • 1 cup diced mushrooms
Instructions
  1. Water saute onions, peppers, garlic and mushrooms in a saucepan. Add more water as needed.
  2. Stir in tomatoes, beans, corn, and chili seasoning, tomato paste and more water as needed. Bring to a boil, then reduce to simmer and cover for about 1 hour.

 

Desserts

Almond Coconut Macaroons

Almond Coconut Macaroons
 
Author: 
Nutrition Information
  • Serves: 36
  • Calories: 182
  • Fat: 15.5 g
  • Saturated fat: 6.5 g
  • Carbohydrates: 9 g
  • Sodium: 9 mg
  • Fiber: 3.9 g
  • Protein: 5 g
  • Cholesterol: 0
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Yummy cookies to treat yourself to.
Ingredients
  • 2 cups finely shredded unsweetened coconut
  • 2 cups finely ground blanched almonds (see note)
  • ¼ cup soy, hemp or almond milk
  • 1 tablespoon orange zest
  • 1 teaspoon almond extract
  • 2½ tablespoons ground flaxseed simmered with 3 tablespoons water for 2 minutes
  • ½ cup pitted dates
  • ¼ cup hot water
Instructions
  1. In large mixing bowl, combine, coconut, almonds, non-dairy milk, orange zest, and almond extract. Mix in the flaxseed mixture.
  2. In a food processor, add dates and hot water and mix until mixture forms a ball. Add this to the bowl and mix well. The dough should have a firm consistency and be slightly moist. Next add a little of the non-dairy milk.
  3. Line a baking sheet with parchment paper. Shape into round balls and flatten into small patties.
  4. Bake at 325F for 15 minutes. Makes about 36 cookies.
Notes
Use your food processor to grind the almonds to a fine powder.
Almond pulp from home-made almond milk may be substituted for the ground almonds and the non-dairy milk.

 

Condiments

Walnut Vinaigrette Dressing

Walnut Vinaigrette Dressing
 
Author: 
Nutrition Information
  • Calories: 84 g
  • Fat: 4.2 g
  • Saturated fat: .4 g
  • Carbohydrates: 11 g
  • Sodium: 21 mg
  • Fiber: .8 g
  • Cholesterol: 0
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Tasty dressing to accompany your wonderful salad
Ingredients
  • ¼ cup balsamic vinegar
  • ½ cup water
  • ¼ cup walnuts
  • ¼ cup raisins
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • ¼ teaspoon dried thyme
Instructions
  1. Combine all ingredients in a high-powered blender. Serve over you favorite salad and enjoy the flavor.

 

Nutri-Thoughts

OMG Give Me Some BeanO

Gassy is not even a good word for this

With the increase in fresh veggies and of course eating beans daily – can you say gassy?  First the bloating is incredible and the flatulence is ridiculous, not to mention some days very painful.  I guess it is possible as my body begins to work the way it’s supposed to and my guts begin to process the right food the right way that the flatulence will ease up.  I hope so!