Week 7:

This post took me a few days to post because this is the FIRST week since I became vegan that I didn’t lose weight. We had company in town for a week, I cooked, we ate, etc. BUT there are no excuses. I should have tried even a little bit harder!!!!!!!!! But I guess I should give myself credit that I didn’t gain any weight!

Starting Weight: 252 pounds
Current weight: 233.2 pounds

Down to date: 18.8 pounds
Down this week: 0 pounds

Still SO close to 20 pounds!!! COME ONNNN!!!!!!

Xoxo

I have eaten avocado toast a hundred ways and wanted to share some of my favorites!

  1. Sesame Avocado Toast
    Sprinkle some sesame seeds on top on the avocado toast! YUM!
  2. Lemon & Arugula Avocado Toast
    Add some lemon juice to the avocado, and top it with a handful of arugula.
  3. Caprese Avocado Toast
    Top the avocado with tomatoes, fresh basil leaves, and drizzle it with balsamic.
  4. Salsa Avocado Toast
    Throw a splash of your favorite salsa on your avocado toast and enjoy!
  5. Everything Bagel Avocado Toast
    Top the avocado toast with Trader Joe’s Everything Bagel Seasoning. Seriously, it’s amazing!
  6. Cucumber Sprout Avocado Toast
    Top the avocado toast with slices of cucumber and fresh sprouts.
  7. Sorta Spicy Avocado Toast
    Sprinkle the avocado toast with some red pepper flakes!
  8. Sriracha Avocado Toast
    Drizzle some Sriracha over the avocado toast!
  9. Tomato & Cilantro Avocado Toast
    Top the avocado toast with tomato slices and sprinkle with fresh cilantro!
  10. Garlic Bread Avocado Toast
    Add some garlic powder to your avocado and enjoy!

Xoxo

Here are my top 5 vegan products of the week!

  1. Trader Joe’s Roasted Seaweed Snack
    This has been my FAVORITE snack this week! Healthy & full of vegetables!!!!! Oh & did I mention one package is only 99 cents?!?! SCORE!
  2. Steaz Tea
    I found these teas at Whole Foods and I absolutely LOVE them. I have tasted pretty much every flavor. Some have sugar and some don’t. The Grapefruit Honey flavor is my FAV!
  3. Unreal Peanut Butter Cups
    I love a good peanut butter cup, and this is my favorite vegan one! There are a few different flavors, but my favorite is the Dark Chocolate Almond Butter Cup.
  4. Trader Joe’s Quinoa Duo with Vegetable Melange
    Ok ok, I’m on a Trader Joe’s kick this week! But this is SOOO good! I like to eat this for lunch right out the bowl with a little Sriracha on top! YUM!
  5. Beanitos
    Yes you can eat most (if not all) tortilla chips, but why not buy ones that are made with beans? They are so tasty and pair perfectly with good bowl of salsa!

Enjoy!

Xoxo

Roasted butternut squash is one of my favorite fall treats, or any time of year treats! I have made TONS of recipes with butternut squash (stay tuned- some of my favorites coming soon)! But even better, sometimes I love to grab a spoon and eat it warm right out of its skin. Either way you eat it, it’s absolutely delicious!!!! & super sweet!!!! Here is my quick and easy way to roast butternut squash!

 

Vegan. Dairy-free. So sweet & delicious.

Serves 2.

Ingredients:

1 butternut squash
1 teaspoon extra virgin olive oil (or pam spray)
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

  1. Preheat oven to 400.
  2. Cut butternut squash in half.
  3. Place on oiled baking sheet and drizzle squash with oil.
  4. Sprinkle with salt & pepper bake open side up for 30 minutes.
  5. Flip squash open side down and bake another 30 minutes.
  6. Scoop butternut squash out of its skin, and either use in a recipe or eat with a spoon!

Xoxo

Vegan. Dairy-free. Delicious.

Serves 4.

Ingredients:

1 large eggplant
2 cloves of garlic
1/4 cup flat-leaf parsley leaves, plus extra for garnish
2 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon salt

Preparation:

  1. Place whole eggplant over a medium/high flame directly on your gas stove grate. Turn every few minutes until the entire eggplant is black, peeling, and soft. This could take up to 20 minutes. DO NOT leave the stove while roasting the eggplant.
  2. Move roasted eggplant to a cutting board and cut in half. Scoop out as much flesh as you can, while removing any blackened skin. Transfer directly into food processor.
  3. Add remaining ingredients into food processor and puree for one minute until smooth and creamy. Add 1-2 tablespoons of water to slightly thin it out. Puree another 15 seconds to mix thoroughly.
  4. Transfer to bowl and refrigerate until cold.
  5. Garnish with extra parsley and serve! It is delicious as a dip for pita chips, cucumbers, and/or raw zucchini!
  6. Enjoy!

Xoxo

Hi Guys! This is my FIRST Weigh In Wednesday and I am so excited about it. I wanted to get down some weight before starting updates, and I am super excited to share! I have been on a strict plant-based strict diet for 5 weeks. Over the past week, I have been trying to do more of a raw vegan diet to keep the weight loss going! My diet is “raw” about 70-80% of the time, and I’m pretty happy with that! I have also been walking about 5 days a week, approximately 3 miles/day.

 

Week 5:

Starting Weight: 252 pounds
Current weight: 235.6 pounds

Down to date: 16.4 pounds
Down this week: 2.2 pounds

Can’t wait to see what this coming week holds!

Xoxo

 

Here are my top 5 vegan products of the week!

  1. The Grapery Cotton Candy Grapes
    These are my new favorite go-to sweet snack. They seriously taste like candy. I like to pop them into the freezer for 10 minutes before I eat them, trust me…do it!
  2. Yellow Squash
    I love yellow squash in veggie fajitas, and in stir-fries, but I was recently introduced to eating them raw. & wow they are delicious. I eat them plain or with some hummus. & 1 cup is only 18 calories!!!!!!!!
  3. Trader Joe’s Japanese Style Fried Rice
    This fried rice is SO yummy and so easy. I can make a bowl in less than 5 minutes! Try them with the Trader Joe’s Thai Vegetable Gyoza and BOOM you have a quick delicious meal and you only have one pan to clean!
  4. McDougall’s Right Foods Vegan Ramen Bowls
    I love love love some good vegan ramen. This isn’t delicious fresh ramen, but it does the job. There are quite a few different flavors to chose from, and they are perfect for a quick easy lunch at the office or at home.
  5. Dried Cranberries
    I love grabbing a handle of dried cranberries, nuts, and seeds for an afternoon pickup. I throw all 3 of them together is a ziplock bag and munch on it throughout the week. Salty and sweet!

Enjoy!

Xoxo

Vegan. Dairy-free. Delicious.

Serves 2.

Ingredients:

1 cup all purpose flour (can also substitute for whole wheat flour, or gluten free all purpose flour)
1 cup almond milk
2 VeganEggs
2 tablespoons melted butter
1 tablespoon coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
raspberry preserves, grade A maple syrup, or other filling/topping of choice

Preparation:

  1. Whisk flour and milk in a large bowl until completely mixed (until no small clunks of flour remain).
  2. Add VeganEggs, melted butter, sugar, vanilla extract, and salt. Mix well.
  3. Pour a thin layer of batter into slightly oiled pan over medium heat.
  4. Wait until edges of Swedish pancakes are cooked through, and flip. Cook until cooked through, but still soft and pliable.
  5. Fill or top each Swedish pancake with your topping of choice.
  6. Serve with fresh fruit and enjoy!

Xoxo

Vegan. Dairy-free. High Fiber. Delicious.

Serves 2.

Ingredients:

1 sweet potato
1 teaspoon extra virgin olive oil (plus extra to oil pan)
4 teaspoons (divided) grade-A maple syrup
1/8 teaspoon salt
1/8 teaspoon pepper
chopped chives (optional to top)

Preparation:

  1. Preheat oven to 375.
  2. Cut off ends of sweet potato, and cut down the middle. Score lines on top of sweet potato halves.
  3. Put on oiled pan, and drizzle sweet potato with olive oil, and sprinkle with salt and pepper.
  4. Bake for 45 minutes.
  5. Drizzle each sweet potato half with 1 teaspoon of maple syrup and bake for another 15 minutes.
  6. Drizzle each sweet potato half with 1 teaspoon of maple syrup, and top with chives (if desired).
  7. Serve warm and enjoy!

Xoxo

Vegan. Dairy-free. Low calorie.

Serves 2.

Ingredients:

1 bulb of fennel
1 teaspoon extra virgin olive oil
1 cup unsalted (or low sodium) vegetable broth
1/2 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

  1. Cut off top of fennel head, and save 1/2 teaspoon of fennel fronds (put aside for later).
  2. Cut fennel bulb into 1 1/2 inch slices and saute on medium in olive oil until each side is lightly browned.
  3. Cover fennel with vegetable broth and enough water to cover the fennel completely.
  4. Add spices and simmer for 15-20 minutes, until you can poke it easily with a fork.
  5. Drain the fennel and top with the saved fennel fronds.
  6. Serve & enjoy!

Xoxo

Vegan. Dairy-free.

Serves 2.

Ingredients:

1 banana
1/2 cup frozen mango
1/2 cup frozen pineapple
1/3 cup papaya (strawberry papaya is the best!)
1/2 cup coconut water
1/2 cup orange juice
1 tablespoon coconut flakes
1 teaspoon chia seeds

Preparation:

  1. Add all ingredients to a blender.
  2. Blend until smooth!
  3. Serve in a coconut (or bowl) and top with additional ingredients.
  4. Enjoy!

Xoxo