365 Project: Recipes 61-75

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Here are the latest 15 recipes. Less than 300 to go. It finally feels like I’m making a dent.

61. Greek Salad with Cumin Seitan:

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Source: Family Circle Magazine

Notes: This recipe calls for chicken but I replaced it with seitan. Seitan is a great substitute for poultry if you want to make a recipe vegetarian or vegan.

Rating: LOVED

62. Ginger Lime Roast Carrots 

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Source: Whole New You

Notes: This can be served as a snack or a side dish.

Rating: Liked

63. Orange White Chocolate Cookies

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Source: Landeelu 

Notes: This was one of my favorite cookies as a kid. You’ll notice that I haven’t been rating the baking recipes as high as the savory dishes. That’s because I’ve been attempting to make them semi-healthy. Replacing butter with apple sauce works for me taste wise but replacing all purpose flour with alternatives hasn’t worked well for me unless the original recipe was written using a flour substitute. The lesson is when I do bake I should use the less healthy ingredients.

Rating: Okay

64. Orange Tumeric Protein Shake

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Source: Nutritionist Meets Chef 

Notes: This may be healthy but tasty it was not.

Rating: Pass

65. Creamy Hummus Pasta 

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Source: The Savory Vegan

Notes: For pasta recipes, I’ve replaced white flour pasta with Explore Cusine brand pasta. They are high protein and low carb which are great for people who are trying to get more protein from plant sources. They are also gluten free and tasty.

Rating: LOVED

66. Sundried Tomato Pesto

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Source: Greatest

Notes: This source has multiple variations on classic pesto. I liked this because the sundried tomatoes gave it a lighter flavor.

Rating: Liked

67.  Baked Salmon with Pesto 

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Source: Cooking Classy 

Notes: I love that this was so easy to make and to clean up.

Rating: Liked

68. Mexican Lasagna 

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Source: Foodie Fiasco 

Notes: This was yummy. Carb smart tortillas make this dish semi-healthy. I used a mix of seitan and tofu for the protein.

Rating: LOVED

69. Espresso Chocolate Mousse 

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Source: Supergolden Bakes 

Notes: Finally I dessert that I loved.

Rating: LOVED

70. Lavender Lemonade 

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Source: Ritely 

Notes: I have since made this without the honey as a type of spa water.

Rating: Liked

71. Tumeric Lime Chickpeas 

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Source: Pulse Pledge 

Notes: I’m excited to try some of the other varieties of this dish.

Rating: Liked

72. Beef Tips in Honey Bourbon Sauce 

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Source: Spicy Southern Kitchen

Notes: I used seitan instead of beef to make it vegetarian.

Rating: Liked

73. Balinese Green Bean Salad 

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Source: Asian Inspirations 

Notes: This has a nice sweet and spicy kick to it.

Rating: Liked

74. Slow Cooker Pineapple Black Bean Rice 

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Source: Real Life Dinner 

Notes: Once again I used seitan to replace the chicken.

Rating: Liked

75. Kale and Lemongrass Protein Shake

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Source: Original

Notes: I used Plant Fusion natural protein powder, two celery stalks, 1/2 a cup of pineapple, a kale leaf, a tablespoon of lemongrass, and a tablespoon of hemp seeds

Rating: LOVED

 

365 Project: Recipes 31-45


Here’s the next round of 15 recipes I’ve tried along with my notes and ratings. 45 down and 320 to go.

31: Lemon Sole with Almonds and Thyme 

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Source: 21 Day Sugar Detox 

Notes: This came out dry didn’t have a ton of flavor. I have a theory though that unless you’re able to get Dover Sole (which the market didn’t have that day) it’s probably better to stick with salmon or some other fish.

Rating: Okay

32. Herb Almond “Cheese” Spread 

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Source: 21 Day Sugar Detox 

Notes: Faux cheese is probably what will prevent me from becoming vegan. I think meat substitutes are delicious and milk and egg substitutes are fine, but I’ve yet to find a cheese replacement that actually tastes like cheese.

Rating: Okay

33. Spaghetti Squash Pasta with Sage Cream Sauce

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Source: Divialicious Recipes 

Notes: This was good, it’s really rich so you get full quickly. If I were to make this again I’d add some almonds for a little more protein.

Rating: Liked

34. Divine Vibration Smoothie

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Source: The Plant Power Way 

Notes: I’ve had this cookbook for a couple of years. It’s vegan recipes and one of my favorite sources for juice and smoothie recipes. I always add protein powder which isn’t in the original recipes. This is a very floral shake as it has lavender and rosewater among the ingredients. That isn’t to everyone’s taste but I happen to love floral and herby flavored dishes and beverages.

Rating: LOVED

35.  Stuffed Mushrooms with Quail Eggs 

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Source: Bite Delite 

Notes: Quail eggs were on sale so I decided to search for a recipe that called for them. They taste exactly like chicken eggs they’re just smaller. I made this as a little lunch for myself but they’d be a great and easy appetizer for a party.

Rating: Liked

36. Tofu “B”LT 

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Source: Food.com 

Notes: I’ve been making vegan bacon for about a year now but this is the first time I could enjoy a BLT since acid reflux had prevented me from enjoying nightshades for a while. I made this with heirloom tomatoes, romaine, and vegan mayo.

Rating: LOVED

37. Black Bean Casserole 

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Source: Simple Green Moms

Notes: I followed the recipe but if I were going to make this again I’d probably do half the rice and more beans.

Rating: Okay

38. Zucchini Pancakes 

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Source: 21 Day Sugar Detox 

Notes: The recipe was correct in that it said these were crispy when you first cook them but if you refrigerate them they’ll get soft so you can use them as a bun substitute on a sandwich.

Rating: LOVED

39. Portobello “Burgers” 

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Source: The Plant Power Way 

Notes: This was the easiest version of a portobello burger I’ve ever made. The balsamic vinegar gives it a great flavor. I served this with the leftover zucchini pancakes as a bun.

Rating: LOVED

40. Vegan Peanut Butter Cookies 

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Source: The Plant Power Way 

Notes: This was the first time I baked using flaxseed as a substitute for eggs. This would have gotten a love rating except I didn’t like the addition of the dark chocolate it made the cookies too rich, but this was the best peanut butter batter ever. I’d like to try making a batch again without the chocolate and sea salt.

Rating: Liked

41. Seitan Stir Fry 

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Source: Dinner Then Dessert 

Notes: I substituted chicken with seitan to make this vegetarian and it was amazing. I like seitan even more than tofu.

Rating: LOVED

42. Roast Plum Toast 

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Source: The Green Blossom Kitchen 

Notes: I made this for friends who were staying with me when we needed a quick breakfast before they headed to the airport. It was easy and delicious. I bet this would taste amazing if the goat’s cheese was substituted with almond butter.

Rating: Liked

43. Roast pumpkin chickpea salad 

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Source: An Original

Notes: I had an amazing chickpea salad at a restaurant and wanted to make one of my own. I tossed a can of chickpeas that had been washed and drained in pumpkin pie spices. I baked at 350 for an hour. I roasted some tomatoes and tossed those ingredients with lettuce, hearts of palm, and artichoke hearts. I love to experiment in the kitchen and I’ll go back and improve recipes. For this one, I’d substitute the roast tomatoes for sundried tomatoes and the hearts of palm for feta cheese. I made a balsamic vinegarette for the dressing.

Rating: Okay

44.Chocolate Cherry Chia Smoothie 

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Source: The Plant Power Way 

Notes: Like the earlier smoothie from this cookbook I added protein powder to this. This also calls for apple juice which I substituted with extra water.

Rating: LOVED

45. Persimmon Ice “Cream” 

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Source: Food 52

Notes: This was so easy and a great dessert that’s low in sugar. I substituted coconut milk for almond milk.

Rating: LOVED

Bonus Recipe

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Earlier this week I posted some new recipes I’ve tried. I’ve been posting these recipes on Instagram and I’ve got a lot of requests for the recipe to broccoli crust pizza. This isn’t one of my 365 recipes in a year since I first made it in 2016, but I’m including it in the blog since so many people have asked me for it.

Source: Gimme Delicious Food

Notes: Make sure you squeeze as much water from the broccoli as you can otherwise the crust won’t get crispy.

Rating: LOVED

 

 

Throwback Thursday: Back to Basics


So after being thrown for a loop last week it’s back to basics. Weight loss and maintenance is easy and hard at the same time. The easy part is that while there are any number of diets or routines you can follow the basic principle is if you burn more calories than you ingest you should loose weight. The hard part is that it’s easier than it sounds. Busy schedules, stress, sometimes medical issues, and a host of other things can make it more challenging.

So in going back to basics I decided to be proactive, which I’m a big fan of in general. When given the choice I will chose pro-action over reaction every time. I know that a low carb and low sugar lifestyle works well for me because when I eat protein, veggies, and healthy carbs I stay fuller longer and have more energy. So I decided to do the 21 Day Sugar Detox. This isn’t really a diet or a cleanse it’s more of a lifestyle reboot. It’s three weeks of eating very low carb and low sugar to help you get rid of those sweet cravings that lead to unhealthy food choices and sugar crashes throughout the day. When it’s done you can still enjoy pretty much any food you want but hopefully you’ll have less of a craving for white flour and sugar filled products.

I’ll admit it’s challenging but I feel great and I’ve dropped 8 pounds. I have a goal to loose 13 more pounds to get back to my pre-slipped band weight and then enter maintenance mode. I am working with a nutritionist and have a support system behind me. I’m not a medical expert so I can’t say if doing this detox would be good for you, but for me this has been the kickstart I’ve needed after last week.