Vegan for a month

Now that spring is in full swing, Nick and I have decided that our bodies needed some renewal as well! So taking on Bonzai Aphrodite's Monthly Mission for May, we are trying to cleanse by forgoing all meat and dairy! (she is doing all RAW!)

Here is what we have been eating for our first Vegan week...

My everyday breakfast - oatmeal with raisins, walnuts, and molasses. This is what I eat normally, but I have made it vegan by using almond milk (yum!) and EarthBalance "butter"



green smoothies and veggie juice too!




Lunches have included veggie sandwiches made with various spreads. We also found some yummy burritos that totally count from a new Local restaurant!



I have been doing a lot of cooking (not normal!) and am having fun experimenting with new recipes! Although it has been a challenge when I am pressed for time, trying not to fall back on old habits (hello, lets just go out for pizza :P)

Monday was so rushed, so we had a not completely cooked version of this Lentil Quinoa recipe (not pictured....you wouldn't want it to be!)

I tried Bonzai's Vegan Mac n' Cheeze , and though it doesn't taste like the traditional mac, it is BETTER and so YUMMY! I used gluten free pasta, a very comforting dish (much needed when you've got a baby with an ear infection in the house!).



Another success was Nick's portobello burgers last night....enjoyed with a small glass of Victoria with lime and salt....ah :)



One night we cheated because a good friend lured us with chicken enchiladas....she is such. a. good. cook. couldn't pass it up :/

Other than that there has been lots and lots of snacks, dry fruit, nuts, chips and homemade salsa (one day I will get his recipe), it is hard to stay full, but its kinda nice to have this problem! eat eat eat ;)

I feel great so far, much lighter. I find myself avoiding my classic traps, chocolate and ice cream mainly, its good to take a break.

So this is my story for the next three weeks......we will see how our upcoming vacation to Cali goes! I am determined!

Veggie Juicing

I have always wanted to make veggie juice....but never had a juicer to do so...luckily I am silly and thanks to fellow blogger Sayward at Bonzai Aphrodite I now know that I do not need one!! woo!!

Here is my version of her tutorial

mmmm...fresh veggies....I used leftover Kale, cucumber, carrot, and an orange



Throw them all in the food processor with some water (I added some orange juice also)



and take them for a spin ;)



dump it all in cheese cloth (or like material) over a big bowl



and squeeze, squeeze, squeeze! (just when you think you have gotten all the juice, squeeze some more!)



pour in to a glass (a funnel is helpful, but I don't have one...so I lost a bit in the pour :( )

and omg....YUM! and ZING!



be sure to save the pulp (I am going to add it to our sunday muffins this week)



and LOOK, even big kids like it :D



in fact he liked it so much that he was in much distress when I told him I drank the rest - so we made do with a quick version with strawberries...



I feel great, kiddo loves it.....I think I'm convinced!

Sunday Morning Muffins

What better way to spend sunday morning than in our pj's makin muffins?!?



Kiddo loves to hold and crack the egg, he has discovered what can happen to a dropped egg...therefore handles them very carefully now!



He also practices being a scientist.....look how the liquid changes mom! (after we pour in the oil)



and I get one on one time with Kiddo and breakfast at the same time....YUM!

Gluten Free Banana Mini Muffins....comin right up :D

A fitting fall dinner

This week I did something this crafty DIYer rarely does, I successfully made a delicious fall dinner from scratch! I had two small pumpkins from our halloween decor, and wanted to put them to good use. So I found this recipe in a circular from our local Sunflower Farmers Market. Originally it is from Christina Cooks, by Christina Pirello.

Here is the recipe!

Roasted Pumpkin and Carrot Soup - Series 6 
This soup creates a serene strength and a calm disposition. By normalizing 
our blood sugars, this soup keeps our emotions on an even keel, keeping 
opera-like drama out of our lives and on the stage. 

What You'll Need
2 small sugar pumpkin, seeded 
extra virgin olive oil 
sea salt 
1 small yellow onion, diced 
3-4 carrots, diced 
grated zest of 1 lemon 
1 tablespoon mirin or white wine 
2 cups spring or filtered water 
1 cup plain soymilk 
2 teaspoons sweet white miso 
2-3 tablespoons pan toasted pumpkin seeds, for garnish

Instructions
Preheat oven to 375º. Generously rub the outside skin of the sugar pumpkin 
with oil and place, cut side down in a shallow baking pan. Sprinkle lightly 
with salt and add water to the baking dish to accumulate about 1/8-inch. 
Cover loosely with foil and bake until the squash is tender, about 40 
minutes (time may vary depending on the size of the pumpkin). Remove from 
oven and set aside to cool. 
Place about 2 tablespoons oil and onion in a small soup pot and turn heat to 
medium-high. When the onions begin to sizzle, add a pinch of salt and saute 
for 2 minutes. Stir in carrots, a pinch of salt, lemon zest and mirin. 
Saute for 1-2 minutes. 
Scoop the flesh of the pumpkin out of the skins and add to the vegetables in 
the soup pot. Add water, soymilk, cover and bring to a boil. Reduce heat to 
low and cook soup until the carrots are quite soft, about 25 minutes. 
Transfer the soup, by ladles to a chinois or food mill and puree until 
smooth. Add a small amount of soymilk to thin the soup as desired. Return 
soup to the pot and place over very low heat. Remove a small amount of 
broth and dissolve miso. Stir miso into soup and simmer, uncovered, for 3-4 
minutes. Serve garnished with toasted pumpkin seeds. Makes 3-4 servings.