So since March we have been changing over to a plant based diet in our house. We have been doing so great with it. Loving exploring new recipes and foods. Finding what works for us and what does not. In the mean time I have lost 20 lbs and my Husband (Don) has lost over 30 lbs, my kids have also had such great health improvements. The changes for my kids have come in the form of no more itchy back, normal bowl movements, and no more complaints of acid reflux, just amazing.
So my great friends Ann and Sue contact me and want me to check something out. So of course I do!! And WOW!!!! I started with a company called Isagenix. I am so loving where this new venture is taking me. Isagenix is a company that offers vitamins, protein shakes and nutritional cleanse. I have been using the products for one week and I have already lost 5 lbs in just one week. Loving how this is just going to further my weight-loss goals. Plus the added bonus of more energy. You can use the products in so many ways, if you are looking for a cleanse, to loose weight or for the vitamins.
Check out my new web-site: www.onemealatatime.isagenix.com
So excited to further be able to help others achieve all they want to achieve.
Saturday, June 30, 2012
Sunday, June 24, 2012
Knowing where your food comes from??
Ever since our Food for Life Class, watching Forks Over Knives and reading the book Veganist I have been buying Organic and Local as much as possible. Now just tonight I watched another documentary called Fresh. Wow, I am still always shocked and amazed at how little people know about where their food comes from. Until I started educating myself I didn't know either. But once you know I feel like you have to act. Yea, yea all well and good so here are some tips on what I have done with my family. First of all I choose to say NO to these big corporate farms with my debit card. If I choose not to buy meat and dairy and only purchase Organic and Local. I am sending a huge message. And I would much rather know that my greens were not shipped 1/2 way across the country. Visit those Farmer's Markets. Ask questions, educate yourself. No one is going to do it for you. God help's those who help themselves.
That documentary (Fresh) really moved me. I was in tears at parts. And believe me I am no animal lover. But I can not stand to see animals and our great land treated in such a way. What are we thinking as a nation?
So I challenge you to read books, read labels, read whatever you can get your hands on and ask yourself......
That documentary (Fresh) really moved me. I was in tears at parts. And believe me I am no animal lover. But I can not stand to see animals and our great land treated in such a way. What are we thinking as a nation?
So I challenge you to read books, read labels, read whatever you can get your hands on and ask yourself......
Saturday, June 16, 2012
BPO
Today was not a normal day. Busy, busy, busy. So my day started with my monthly Pampered Chef meeting, where we normally do a recipe. I was planning on just adapting to whatever was there. Well the featured recipe was a Cold Stone Creamery show. Hum, now what am I going to do? I was looking for the BPO (Best Possible Option). My choice was to just say the heck with it and just eat everything that was there or make my choices fit with my new lifestyle. So I had a banana that I had brought with me and my nut and seed mix that I had also brought with me and just supplemented so that I didn't feel left out with the strawberries and blueberries.
After my meeting Nevin (age 5) and I stopped off for lunch. We decided to try a new pizza place. So we ordered a salad and veggie pizza. As I was ordering the Chef heard me ask for no dairy and said he had a non-dairy cheese (Diya) would I like for him to use that? So you really just need to ask. If you don't ask you don't know. I have had some of the best meals since switching to a plant based diet. I really just do one meal at a time. That is really all I can control and look at. Otherwise I was finding this all way to overwhelming.
So my next opportunity to make the BPO work for me was after my Niece's dance recital. I was not expecting to eat out so much today. But sometimes that is just how life works out. So the next restaurant we ended up at had no vegetarian selections at all. But after asking a few questions I went with a veggie burger. And yes it did come with fries. I do not do this all the time. Even though they are considered vegan, just really not the healthiest choice.
After I thought back on the day I was really happy that even with all of this going on I was able to stay plant strong and on track all day.
The difference is in the past I would have just said forget it and gone with a burger or something. Then I would have felt guilty.
Hope this helps you stay on point with what ever it is you are trying to accomplish by using the Best Possible Option.
After my meeting Nevin (age 5) and I stopped off for lunch. We decided to try a new pizza place. So we ordered a salad and veggie pizza. As I was ordering the Chef heard me ask for no dairy and said he had a non-dairy cheese (Diya) would I like for him to use that? So you really just need to ask. If you don't ask you don't know. I have had some of the best meals since switching to a plant based diet. I really just do one meal at a time. That is really all I can control and look at. Otherwise I was finding this all way to overwhelming.
So my next opportunity to make the BPO work for me was after my Niece's dance recital. I was not expecting to eat out so much today. But sometimes that is just how life works out. So the next restaurant we ended up at had no vegetarian selections at all. But after asking a few questions I went with a veggie burger. And yes it did come with fries. I do not do this all the time. Even though they are considered vegan, just really not the healthiest choice.
After I thought back on the day I was really happy that even with all of this going on I was able to stay plant strong and on track all day.
The difference is in the past I would have just said forget it and gone with a burger or something. Then I would have felt guilty.
Hope this helps you stay on point with what ever it is you are trying to accomplish by using the Best Possible Option.
Wednesday, June 13, 2012
Tuesday, June 12, 2012
Quick Spinach Lasagna
Made this recipe tonight and it was so good. I did do things my own way of course. I used fresh spinach instead of frozen (only because that is what I had on hand), I added just a sprinkle on each layer of the Nutritional Yeast (for the added B12 benefit) and I added Dyia non-dairy mozzarella cheese on the next to last layer and also to the top layer. It was heavenly. I could barley get the spatula in quick enough to grab Don a piece for his lunch.
Although it takes a little more than an hour to make this dish, most of that is cooking time; prep takes just a few minutes.
1 package (10 oz) frozen spinach, thawed
1 pound reduced-fat firm tofu
1 tablespoon chopped or minced garlic
1 teaspoon salt
1 jar (26 oz) fat-free low-sodium tomato-based pasta sauce
1 pound whole wheat lasagna noodles
10 button mushrooms, sliced or 1 cup other vegetable of choice
1/4 cup vegan Parmesan or Nutritional yeast flakes
Preheat the oven to 325 degrees.
Combine the spinach, tofu, garlic, and salt in a medium bowl.
Coat the bottom of a 9x13 baking pan with tomato sauce, then add a layer of lasagna noodles, overlapping them slightly. Spread half of the spinach mixture over the noodles. Follow with another layer of noodles, then tomato sauce, and a layer of mushrooms or other veggies. Repeat until the layers reach the top of the pan. The final layer should be sauce topped with vegan Parmesan or yeast flakes.
Cover tightly with foil and bake for 1 hour. Stick a knife through the center of the lasagna to be sure the noodles are completely cooked. Let stand for 15 minutes, uncovered, before serving.
Makes 8 servings
Per serving: 332 calories, 18g protein, 5g carbohydrates, 7g sugar, 5g total fat, 9% calories from fat, 0 mg cholesterol, 9g fiber, 284 mg sodium
Recipe by Jennifer Reilly, RD From the book: Dr. Neal Barnard's Program for Reversing Diabetes
Although it takes a little more than an hour to make this dish, most of that is cooking time; prep takes just a few minutes.
1 package (10 oz) frozen spinach, thawed
1 pound reduced-fat firm tofu
1 tablespoon chopped or minced garlic
1 teaspoon salt
1 jar (26 oz) fat-free low-sodium tomato-based pasta sauce
1 pound whole wheat lasagna noodles
10 button mushrooms, sliced or 1 cup other vegetable of choice
1/4 cup vegan Parmesan or Nutritional yeast flakes
Preheat the oven to 325 degrees.
Combine the spinach, tofu, garlic, and salt in a medium bowl.
Coat the bottom of a 9x13 baking pan with tomato sauce, then add a layer of lasagna noodles, overlapping them slightly. Spread half of the spinach mixture over the noodles. Follow with another layer of noodles, then tomato sauce, and a layer of mushrooms or other veggies. Repeat until the layers reach the top of the pan. The final layer should be sauce topped with vegan Parmesan or yeast flakes.
Cover tightly with foil and bake for 1 hour. Stick a knife through the center of the lasagna to be sure the noodles are completely cooked. Let stand for 15 minutes, uncovered, before serving.
Makes 8 servings
Per serving: 332 calories, 18g protein, 5g carbohydrates, 7g sugar, 5g total fat, 9% calories from fat, 0 mg cholesterol, 9g fiber, 284 mg sodium
Recipe by Jennifer Reilly, RD From the book: Dr. Neal Barnard's Program for Reversing Diabetes
Thursday, June 7, 2012
Challenges
Went for such a great walk with a great friend today. It was so what I needed. Today is also my kids last day of school, so I thought I better take advantage of this opportunity. So when were done I felt so good and refreshed ready to face the challenges that 3 boys home from school will present. Then went and picked the boys up from school and on the way home I proceeded to tell them the schedule for the night, which was eat a quick dinner then go off to T-Ball for my 5 year old Nevin then Grammy was going to pick them up and put them to bed. Well that is not at all how it all went down.
So when I went to leave Hunter, my 8 year old jumps into the car and will not get out. So I end up driving everyone home and Grammy follows to watch the kids after we get home. Well Hunter is not having it. He is throwing a complete tantrum. To the point where we were not comfortable leaving my Mother In-Law alone with him. I tell you all of this so that you can all see we all have challenging times. It is how we deal with them. So what was supposed to be a great dinner at my Husband's work is now no dinner, everyone angry and now I feel like just crying.
So what am I going to do with all of these feelings??
After we got the kids to bed I made us Veggie burgers and a great salad. Tomorrow will be another day. I will not even mention it. It is all done and over with.
So when I went to leave Hunter, my 8 year old jumps into the car and will not get out. So I end up driving everyone home and Grammy follows to watch the kids after we get home. Well Hunter is not having it. He is throwing a complete tantrum. To the point where we were not comfortable leaving my Mother In-Law alone with him. I tell you all of this so that you can all see we all have challenging times. It is how we deal with them. So what was supposed to be a great dinner at my Husband's work is now no dinner, everyone angry and now I feel like just crying.
So what am I going to do with all of these feelings??
After we got the kids to bed I made us Veggie burgers and a great salad. Tomorrow will be another day. I will not even mention it. It is all done and over with.
Monday, June 4, 2012
Great Quick Dinner
Love when I make dinner and everyone eats it all up. I have also learned to ignore the initial bluster. When I put the pot on the table my 5 year old Nevin started to fuss and saying "I don't like that"!! Which I have to tell you I burst into laughter since he is the biggest tomato head we have at our house. The great recipe comes from The Cancer Survivor's Guide by Neal D. Barnard, MD.
Penne with Kale, Tomatoes, and Olives
The Kale in this flavorful combination provides highly absorbable calcium and isothiocyantes, which have strong anticancer effects.
1/4 cup vegetable broth or water
1 onion, diced
3-4 cloves of sliced garlic
5 cups chopped kale
2 cans (14.5 oz each) chopped fire-roasted tomatoes, undrained (I used a combination of Pomi diced tomatoes and fire-roasted can)
1/2 cup sliced kalamata olives (I have had it with the kalamata olives and it was great, but this night I didn't have them so I used black olives)
1 tablespoon chopped parsley
8 oz whole wheat penne
1/4 cup vegan Parmesan cheese or Nutritional yeast flakes (optional)
1. Heat the vegetable broth in a large saucepan. Add the onion and garlic and cook and stir over medium heat for 3 min. Add the kale and cook for 20 min. Add the tomatoes and their liquid. Bring to a boil, lower the heat, cover and simmer for 5 min. Stir the olives and parsley and cook for 5 min longer.
2. While the kale is cooking, bring a large pot of water to a boil and cook the penne until just tender. Drain and transfer to a serving bowl. Add the Kale mixture and toss gently. Sprinkle the top with the optional vegan Parmesan cheese and serve immediately.
3. Store in a covered container in the refrigerator, leftover Penne with Kale, Tomatoes, and Olives will keep for up to 3 days.
Makes 4 servings:
Per Serving: 281 Calories, 3.3 g fat, 0.05 g saturated fat; 10.5% calories from fat; 0 mg cholesterol; 12 g protein; 57.6 g carbohydrate; 8.3 g sugar; 8.7 g fiber; 497 mg sodium; 166 mg calcium; 5 mg iron; 53.9 mg vitamin C; 6796 mcg beta-carotene; 2.9 mg vitamin E.
This is such a great, quick, easy meal. It re-heats well and is pack with vital nutrients and yummiiee to boot. Love it.
Penne with Kale, Tomatoes, and Olives
The Kale in this flavorful combination provides highly absorbable calcium and isothiocyantes, which have strong anticancer effects.
1/4 cup vegetable broth or water
1 onion, diced
3-4 cloves of sliced garlic
5 cups chopped kale
2 cans (14.5 oz each) chopped fire-roasted tomatoes, undrained (I used a combination of Pomi diced tomatoes and fire-roasted can)
1/2 cup sliced kalamata olives (I have had it with the kalamata olives and it was great, but this night I didn't have them so I used black olives)
1 tablespoon chopped parsley
8 oz whole wheat penne
1/4 cup vegan Parmesan cheese or Nutritional yeast flakes (optional)
1. Heat the vegetable broth in a large saucepan. Add the onion and garlic and cook and stir over medium heat for 3 min. Add the kale and cook for 20 min. Add the tomatoes and their liquid. Bring to a boil, lower the heat, cover and simmer for 5 min. Stir the olives and parsley and cook for 5 min longer.
2. While the kale is cooking, bring a large pot of water to a boil and cook the penne until just tender. Drain and transfer to a serving bowl. Add the Kale mixture and toss gently. Sprinkle the top with the optional vegan Parmesan cheese and serve immediately.
3. Store in a covered container in the refrigerator, leftover Penne with Kale, Tomatoes, and Olives will keep for up to 3 days.
Makes 4 servings:
Per Serving: 281 Calories, 3.3 g fat, 0.05 g saturated fat; 10.5% calories from fat; 0 mg cholesterol; 12 g protein; 57.6 g carbohydrate; 8.3 g sugar; 8.7 g fiber; 497 mg sodium; 166 mg calcium; 5 mg iron; 53.9 mg vitamin C; 6796 mcg beta-carotene; 2.9 mg vitamin E.
This is such a great, quick, easy meal. It re-heats well and is pack with vital nutrients and yummiiee to boot. Love it.
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