My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

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Gratituesday: Anticipation

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Yesterday I mentioned that this is a busy week for us. I’m pretty sure the next 6 weeks will be filled with activity. Right now my days are filled with anticipation. It’s not that I’m wishing away today, I’m just really excited about everything that awaits this week.

We are all familiar with anticipation; the smell of something delicious cooking (or baking…mmmm), a long-awaited reunion with a friend, a coming holiday, or even payday. My anticipation is growing for several reasons today.

First, my husband has been out of town since Saturday morning and arrives home today! I’ll pick him up from the airport this afternoon, I cannot tell you how ready I am for him to be back. Yes he was gone most of the time I was sick. 🙁

Second, two of our big kids come home (for 6 weeks) on Wednesday night! I am very ready for them to be here too. My 3 year old is sooo ready for his daddy and siblings to be here. I started teaching him about calendars just to explain when they would be here.

Third, my first Food Demo is coming up on Saturday! I have a dozen people confirmed and a few others that mentioned a month ago they would probably come but I haven’t seen an RSVP from them yet. A few of the ladies coming are already fully plant-based, others are just interested in eating healthier, and some of them are people I’ve “met” through blogging or are friends of friends and I’m super excited to actually meet.

I’ve got a few other things in the works too but they are not imminent. I’ll talk about those in the coming months. They are mostly just big news to me, I don’t think anyone else would bat an eyelash, but that is ok.

Do you have a vacation coming up? Maybe a birthday party? I think anticipation is a good thing, I love the excitement it brings.  What are you anticipating now?

Join us for Gratituesday at Heavenly Homemakers!

Meal Plan Monday: A Different Kind of Week

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Tropical Smoothie with Hidden Greens

This will be an odd week for us. My husband was out of town last weekend, typically that means I do very little cooking, This weekend I happened to be sick, that resulted in very little eating as well. I think I’m almost back to normal. My kids survived on dry cereal, frozen waffle’s, banana’s, apple’s, strawberries, oatmeal and a few leftovers. They didn’t complain, it was all their favorite foods. 😉

On Wednesday two of our teenagers will be here for the summer! YAY! My cooking will increase substantially with their arrival. Then on Saturday I will have my first Food Demo, I have a ton of cooking to do for that.

With all of that going on I have decided not to do an official Meal Plan. So what will we eat, probably more of what we ate this weekend plus a few other things.

Unofficial Meal Plan

Breakfast will be our normal fare; oatmeal, GF waffles, cereal, etc. It’s just that kind of week.

Lunch will be equally easy; sandwiches, burritos, bean and grain bowls, wraps, and the like.

Snacks will be fruit, nut butter on apple’s or banana’s, and probably a smoothie or two or three.

Dinner will be pretty easy stuff for the first few days this week. I have some portobellos and zucchini I hope to grill along with other veggies. I’m sure we will eat out once or twice with the big kids arrival, that does not mean fancy or expensive though. Friday and Saturday I will be very busy cooking and prepping for the Demo. I’m going with a Mexican food theme. Originally I was going to do a bunch of different things but it will be easier this way. My next Demo I’ll showcase different types of food. Needless to say we will be eating lotsa Mexican food toward the end of the week.

I’m also considering blogging a little less while our big kids are here. I’m not sure what our schedule will be like so I haven’t really decided. What are your thoughts?

 

Gratituesday: Helping

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I love helping people. I especially love helping people begin to get healthy with a plant-based diet.

I love talking to people, cooking for people and blogging about plant-based eating. I strive to be helpful, I want people to realize they can eat real food that taste great and wont cost them an arm and a leg.

In the last week I’ve had two people (one a dear friend and the other an acquaintance from years ago) contact me and tell me they are interested in a plant-based diet.

EEEEKKKKK! That is me squealing in excitement. I learned that sound from my daughter when she was a tween. If you have a daughter you know that sound too. First, I get excited because I know someone I care about will be healthier. Second, I get to play a small part in that.

Most of my friends are not plant-based eater’s and that is ok. I love them no matter what they eat. I do get excited when I hear they make a meatless meal or try a new grain or veggie. I love their feedback on my plant-based meals.

I’m just thankful for the opportunity to help people!

What are you thankful for today?

Join us for Gratituesday at Heavenly Homemakers!

Meal Plan Monday: La Fiesta

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Avocado, what else can I say. I am diggin me some avocado these days. Thankfully they have been pretty inexpensive lately, usually 2 for $1 where I shop. I also have some prepared guacamole ready to go. So we may not actually have a party but a little avocado can turn any meal into a party worthy occasion.  Most of my meals will be inspired by the lovely avocado along with other fresh veggies.

I haven’t been in much of a breakfast mood lately. Between getting my boys fed and getting the day started I don’t want to think about getting me fed too. I know that breakfast is super important so I do not skip it. Usually I’ll start with a banana, which I sometimes have to share with the offspring, so I get another banana that also gets shared. Sometimes this continues for quite a while. That is why we purchase 4 bunches of banana’s at the start of the week then usually at least 1 more by late in the week.

I think oatmeal is one of the best things you can eat for breakfast, but truthfully I’ve been a little burned out on oatmeal, I’m thinking of trying some new combinations this week. You can check out this post about breakfast for more ideas. I usually eat twice in the morning (then sometimes have an early lunch). First is typically a piece of fruit, next I’ll have something a little more substantial.

Meal Plan

Breakfast will be toast with nut butter and fruit, oatmeal, Breakfast Rice, and an occasional bowl of cereal with fruit and almond milk.

Lunch will be leftovers, Bean and Grain Bowls, spinach and hummus wraps, and maybe even some PB&Js.

Snacks will be jalapeno hummus with fresh veggies, fruit, granola bars, and anything else that strikes my fancy.

Dinner

Monday: Tonight we are having company over and plan to make Portobello Fajita’s with Mexican Rice, Unfried Beans, grilled veggies and all of the fixings.

Tuesday: will probably be leftovers 

Wednesday: Pasta night! Last week we had gluten-free (quinoa) pasta with mushrooms that was pretty out of this world.

Thursday: I want to make a huge veggie soup to use up any veggies that may have been neglected over the week. I know we have some celery that will make it into that pot, I only like cooked celery.

Friday: Date night! We will probably be grabbing hummus and pita’s  from our favorite restaurant.

My Food Demo is coming up in less than two weeks so when I get the chance I hope to do a little extra cooking to prepare for that. There are a few recipes I want to try like a whipped coconut cream, yum! Next week two of our “Big Kids” will come for a nice long summer visit. I hope to fully convert them to be plant lovers but we will see how it works. I forsee future topics of Plant-Based Teenagers and Feeding Plants to the Reluctant. 🙂

How is your summer going? Are you in love with avocados like I am or do you have a different summer time favorite? 

Getting Fit: A 30 Day Challenge

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On Monday I told you how my husband and I made a commitment to get fit. I left of most of the details so I’ll share those today.

Our 30 day Fitness Challenge started June 18th. We were discussing it the day before we started and I somehow agreed to doing P90X. Of course I was afraid I would die, but thankfully not yet. The first week I was still trying to find my groove. Some days my schedule does not accommodate a workout. Working out with my kids around is not only impossible it is also the most frustrating thing on the planet. I think I would rather let ants sting my eyeballs.

Also, we have been dealing with a situation that takes some time (that is normally when we work out) and drains our energy.

So what do my workouts look like? On Monday, Tuesday, Thursday, Saturday, and Sunday I do P90X for about an hour. I use resistance bands instead of weights. I try to go on a run after my workout. We usually start working out around 7:30 or 8:00 after the boys are in bed and it has cooled down to 100° F by then. Sometimes something comes up and we can’t do a full workout. On those days I usually try to run and/or we will do one or two 10 Minute Trainer video’s, basically a speedy version of P90X.

What does my running look like? I almost hate to even call it running. So far I’ve kept to the same course, the sidewalks and streets of my neighborhood; it is about half a mile. Originally it took me about 10 minutes to jog (with a little walking) and now it takes just over 5 minutes. This weekend I plan to take a new, longer route. I’ll update My Plant-Based Family on Facebook if I think about it. Even though I’m not running far or long it totally wipes me out, much more the my other workouts, I’m guessing the heat may be a contributing factor there.

So far this week I’ve only been about to go on two runs and do two workouts. I know I’d have more time if I would wake up earlier to run before it is too hot, or to workout but I’m not that committed yet. I normally get up between 5:30 and 6:00 just to get ready before my boys wake up and I’m not ready to get up any earlier.   

Results? In a week and a half I haven’t seen any weight change but I can see more muscle definition. Since my runs take less and less time I know I’m doing better. Also I am hungry all the time. I’m eating a lot more so I’m assuming most of that is due to the workouts but I know a small portion is just me wanting to be a little piggy. 🙂

I want to say thank you to all of you who have given me tips and advice. The whole time I’m running I’m going over everything my friend Aletia has told me. I’m also formulating my goals like my friend Breht advised.

Do you have any tips or advice for me? What about favorite foods to help me stay fueled?

 

Black Bean Goodness

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I finally did it, I made Black Bean Soup. I had never eaten it but had it on my Meal Plan several times. About a month ago I finally got a taste of Black Bean Soup from Paradise Bakery. It was lovely and I decided I would make it soon. This was the week. I put it on the Meal Plan, bought beans, and finally made it. Since I have been working out (almost daily) I’ve been needing more food. I was craving a huge bowl of fuel so I made Potato Soup on Monday and Black Bean Soup on Tuesday! They were both delicious!

Spicy Black Bean Soup

Ingredients

  • 6 cups soaked beans, 3 cups unsoaked
  • water to cook beans
  • 2 onions
  • 2 jalapeno peppers
  • 2 tomatoes (optional)
  • 4 cloves of garlic
  • 1 tbsp salt
  • 1/2 tsp cumin
  • 1 tbsp chili powder (of more to taste)
  • 1/4 cup nutritional yeast (optional)
  •  a few tbsp of Better than Bullion Veggie broth (optional)

Do

  1. Measure out 3 cups of dried black beans, sort them (look for random rocks to remove), the rinse them.
  2. Put in a pot or large bowl and cover with water (overnight or for several hours).
  3. Discard soaking water and rinse beans. Place beans in a pot with clean water that covers beans.
  4. Cook the soaked beans on the stove (medium heat) for about an hour. Test beans for doneness by tasting or by placing a few beans on a spoon and lightly blow on them. If the skin cracks and starts to peel back they are done. If they are not done cook for an extra 30 minutes or more.
  5. Take approximately half the beans and place them a  food processor or blender along with some of the water and blend until smooth.
  6. Add the onion, jalapeno, garlic and tomato to the blender and wiz, chunky is ok.
  7. Pour this mixture back into the bean pot and simmer.
  8. Add chili powder and cumin. I added the Better than Bullion Veggie Stock here. Why didn’t I add it to the beans when they were cooking? So I could save some unseasoned black beans in case I make Black Bean Brownies.
  9. Simmer until flavors are incorporated.

Serve

Eat this delicious soup with corn bread or corn fritters for a “southern” inspired flavor. This is also great poured over brown rice with a bit of avocado (lunch today). Although this is called spicy, my 1 and 3-year-old kids LOVED it. It was not too spicy for them.

My husband can’t eat seeds but loves spicy food. Instead of adding the jalapeno to the blender I just stabbed it with a knife a few times so the seed stayed in, I then added it to the pot to simmer for a while. The soup had a nice spicy, but not too spicy flavor.

My husband resisted black beans when we first began eating a plant-based diet. Even if you are not in love with the flavor you should eat them because of how good they are for you. I happen to love them!

A cup of cooked black beans provides 227 calories, 15 g of protein, 1 g of total fat, no saturated fat or cholesterol, 41 g of carbohydrate and 15 g of fiber. Black beans contain no saturated fat or cholesterol. One cup of black beans also provides 20 percent of the daily value, or general recommended amount for adults, for iron and 5 percent of the daily value for calcium. Black beans also provide significant amounts of the minerals magnesium, phosphorus and manganese, and the B vitamins thiamin and folate, or folic acid. LiveStrong