Tuesday -

I used up all my Mung Beans - made a dish with Coconuts, Mung Beans and Rice... Delicious.

For the rest of the family:
Marinated Tofu Slices with Black Sesame Coating (Baked) - Asparagus (Roasted) -
Assorted Raw veggies with Hummus

Monday - Week 3

I am using as much seasonal produce as possible.
This the prime time for Asparagus, Sugar Snap Peas (my favourites), Strawberries (soon), Cherries (soon).
We are getting the US version of the latter 3 right now - a reasonable choice.

Today:
We had a Salad with Romaine lettuce. I had to use up some Szechuan Tofu -
Roasted some Sugar Snap Peas and Cooked some Soba Noodles (buckwheat kind) - and we had Strawberries for Dessert. Simple but delicious.

Snacks are mostly yogurt and nuts (almonds, walnuts or pistachios)

Breakfast: if not oatmeal in some form then some Kashi Cereal. I prefer the ones with less than 10 g sugar per serving

On the exercise front:
I am finally back to running.  :)
(I had trouble with the back of my right knee after the race, then, when that got better, I had a fall (a week ago) and seriously bruised my left kneecap. It's finally better)

Doing OK.

There is always room for improvement, but we are doing OK.

Today:
Stirfry - with Curried Tofu - Broccoli Slaw, Asparagus and Brown Rice Vermicelli.
Odd mix but it worked.

Lunch was a Multigrain Bun with Hummus, Roasted Veggies, Cheese, Salad and Fruit.

Most recipes offered in VT seem to be pasta-based.  I love pasta but  am trying to eat less of it .
(Having said that: tomorrow we are having Bow-tie Pasta with Rapini:) )

Thursday and Friday

Thursday is my gym/errand/shopping day. In about a week, it will become my "market day". That is my favourite time: I get to buy all the fresh produce.

But I'm off topic.

Still sticking with the plan.
I have used Kashi cereal (Go Lean) for some snacks (with Almond Milk, Frozen Bananas, Cocoa Nibs)
Used up leftovers, mostly.
Egg Salad Sandwiches with less yolk...
Amy's Bean Burritoes
Broccoli Slaw with a dressing of equal parts of Dijon/Yogurt and Mayo.
I also use the Slaw for a Multigrain Wrap with a Slice of Cheese. Very filling.

Wednesday

Cream of Asparagus Soup (minus the cream)  - Mushroom Paprikash - Steamed Green Peas- Brown Basmati Rice - Kale Chips

Tuesday -

Working on emptying the fridge before shopping.
Today:
Lunch:  Wild Mushroom Ravioli

Dinner: Black Bean Burritoes - Roasted Asparagus, Peppers, Zucchini, Plum

Monday - Week 2

Week 2 of the challenge:

Lunch : everyone was on his/her own - Sandwiches

Dinner:
Mushrooms-peppers-garlic stir fried with Shirataki Noodles and Egg whites beaten over them.

(Even Atkins fans would approve - the noodles are made out of tofu)

I also had some delicious Kale Chips (made with Cashews, Hemp Seeds, Apple cider Vinegar, Agave and Sea Salt.)

Long Weekend

As everyone is running around, doing their own thing -
I improvise a lot.

Today's memorable meals included:
grilled vegetable panini (with multigrain/hummus/baby eggplant/bell pepper and cheese...)

a yogurt-party:
low fat plain organic yogurt with strawberries/banana slices, cocoa nibs, crunchy quinoa (or is it quinoa crunch?), toasted coconut... delicious.

a quick soup with mushroom slices/brown rice vermicelli/chives
some tempeh ...

We did Ok :)

Today

It was a busy day -
I was not home long enough to post...

Our lunch was Falafel and Blueberries.
I had Banana/Cashew butter sandwich  for dinner. (Was not hungry - my throat's been bothering me)

Day 6 - a Rant

I was all excited about VT challenge...
then I read today's e-mail.
I understand that it is trying to convince our carnivorous friends to  stop eating meat but...
there should be emphasis on health. Promoting processed foods IS disturbing.
Processed foods are unhealthy whether they are vegetarian or not.

I am not a purist - I will use canned chickpeas, black beans from time to time. Certain items can help us put dinner on the table at a reasonable hour. But...  vegetarian pepperoni? Don't make it a regular part of your menu. It should not be on your weekly shopping list.

Day 4 and 5

Day 4 -

We had Ribollita followed by Amy's Soy Pizza topped with Broccoli and Zucchini and a lovely fruit salad (Strawberries, Grapefruit, Blood Orange, Lime).

Day 5

Busy day -

Interesting menu, to say the least:
picked up some Edamame Salad with Kale- nice!
Couscous with Almonds, raisins, Cilantro - lovely!
has some of my Energy bars while running around - worked out well.

Day 3

of VT challenge
(Moksha challenge winding down - Be Peace is this week's motto... one of the tougher concepts to master. Work in progress :) )

As for our food:

today I made Ribollita.  It's  been cool - sometimes even cold and wet outside. It worked out.
What I love about it is that it makes a large, very flavourful (and healthy) pot of soup that is filling enough for a light lunch or dinner.  And, it's a great excuse to have toast:).

Toasted Coconut

Well, I had toasted coconut sitting in my cupboard. When I saw the suggestion to use it with my Oatmeal, I    just had to try.  It was very enjoyable. In fact, I did not even bother with any sweeteners - the coconut with a bit of dried cherries did the trick for me.

Since I had it out already, I decided to make a batch of Vegan Energy Bars.
Original recipe can be found here - you'll want to scroll down.

My version:

• 2 c. quick cooking oats
• 1/2 c. whole wheat pastry flour
• 1 t. baking powder
• 1/2 t. salt
• 1/4 c. mixed dried fruits (cherries, blueberries)
• 1/4 c. (total) cocoa nibs and toasted coconuts
• 1/2 c. peanut butter
• 1/4 c. brown rice syrup
• 1/4 c. coconut sweetener 
• 2 T. ground flax seed + 6 T. water

Follow the original instructions for assembly  then bake.

Once ready, drizzle with a little melted dark chocolate.    (It is not as sweet as the original version)

Excited

I know that the novelty will wear off but I am excited to get started with this challenge.

The menu  provided by Vegetarian Times serves as a good guideline and helps me decide on our meals of the day. I don't have adhere to it exactly - I can alter those recipes according to personal preference but it is still helpful with ideas. When we did our grocery shopping yesterday, I used the Week 1 Menu Plan for my list.

Today's lunch will be
Greek Lentil Salad, half a pita and Watermelon.
Snacks: Hummus and Cucumber
Dinner:
Curried Tofu with Rice and Green Peas
Green Salad and Strawberries

I might just make this dressing for the Lentil Salad.

Quick Post

... on the VT Challenge:

I made two things based on ideas I found there:
1. I used up a Celery Root (originally intended for a salad but never made...) -
cooked it with some potatoes, mashed them with a bit of margarine and served them as a side dish for my tofu slices (marinated/coated with sesame seeds and baked).

2. I gathered some snack ideas:
Pumpkin seeds /sesame seeds/ chia seeds toasted with a hint of agave and sea salt. Very delicious. (and full of great nutrients, but we won't say that to family members... it seems to go against the cause...)

A Challenge

:)

Vegetarian Times Bootcamp

Now, there is a good idea!

Currently, I'm still doing the Moksha challenge sometimes with more, other times with less success.
However, I do think that just making a conscious effort or thinking it through is already progress.

Trail And Pond Revisited

Almost exactly a month ago we went to the lovely trail and pond where the Canada Geese reside...
I have a slide show on the right with the photos.
Well, today we headed back there for a jog.
What a difference: much of the greys and browns are now green!

A cropped version allows a better view of two sunning turtles in the background:

Neglected Blog

Not really:)
This week went by quickly.
I made it to Whole Foods and, of course, I had to bring some "neat stuff": Buckwheat Soba Noodles - which are great both hot or cold, Brown Rice Vermicelli, good in soup and stir fry, a lovely chickpea pie, which is like a treat. There are days when even I like a break from cooking. :)
I don't get there often...  Soon, there will be a Whole Foods closer to home. I probably won't be there every week but it will be nice to have the option.

New Link

I added a new link to my Recipe Links.
It's a Baked Oatmeal recipe. I already make  a version of that but the fresh fruit layer on the bottom sounded really appealing, especially, as we are heading into the seasons when lovely, local fresh fruit is available.

There is also something about having  oatmeal in baked form. It seems more special somehow - more 'dessert-like'.

MAY FOCUS

Announcing the new food focus:

seasonal/local foods.

In a way, this is always my focus. However, Winter is NOT the best season for it as we are severely limited in our choices if we insist on local produce...

Foodland Ontario is a useful link for me.

10 K

BEFORE THE RACE

Lots of pretty shops on the way

The sign actually said,
"Check your shoes"

Construction and more construction...

A whole blue team, with flags in their hats, brought smiles on peoples' faces

Almost there...

The finish line:)

Well done:)

12,157 runners and walkers took over the streets of Toronto in order to raise money to send kids with cancer to camp. A good cause, without a doubt.

As for me:
This was my 3rd time at this race.
My goal was to beat last year's time: I did, although not by much. (1:16:45.7)
I was hoping we manage to finish the race before the showers came. We did that.:)
It was a bit chilly but not too bad.