Wednesday 30 April 2014

Moab, Utah

I just spent four days in Moab, Utah seeing the Arches and Canyonlands National Parks...stunning!


But I wanted to talk about the food situation.
So we started out in Green River because it was much cheaper. We discovered why it was so cheap...it's an hour each way to Moab and the choice of food in Green River was terrible!!
The two places I that came up as having vegan options definitely did not!

Green River Cafe looked promising, only to discover that they only do eggs and they do them under the steamer of their coffee machine - they don't even have a stove. WTF???
La Veracruzana was a Mexican restaurant where the owners were lovely but didn't speak much English. I thought maybe I could get some good food though. The rice was ok but they didn't even use avocados in their guacamole! It was like the store bought guac - gross!!

So we ended up forking out for a larger amount and stayed at the Super 8 in Moab - which was surprisingly very nice!

I had dinner at the Peace Tree Cafe, they didn't really have anything so I had the salad sandwich which was actually really nice (homemade hummus and avocado) except that I found out later that their GF bread had eggs in it :( FAIL



Next I tried a random Mexican place called El Ranchito at the other end of Main Street, next to a Chinese take out place. The guy there was super nice and made me a vegetable fajita plate and REAL guacamole! It was actually pretty good.
Sorry I ate it so quickly I didn't get a picture LOL

I had Thai for dinner (I had wanted to try Sabaku Sushi but they were full) at Singha Thai. The waiters were lovely, the owner was rude as f**k! I've come not to expect too much from Thai in America and I wasn't disappointed! I had the Tofu Massamam which was ok - it was really salty and Massamam is normally sweetish. But at least they had vege options at every stage and they had my favourite beer...Tsing Tao!


The next morning I went to the Eklecticafe and had them make something up for and it was pretty good - tofu scramble with potatoes and GF toast with avocado - until I realized they used that same brand bread with the eggs in it ARGH!!! They also are only open for breakfast and lunch.


For dinner on the last night I just went to the supermarket on Main Street and got myself and Amy's GF/vegan mini pizza cause we had an oven in the hotel room. I added some pineapple and voila!
Definitely would have been better baked but what are you gonna do?


I found this delicious and healthy-ish vegan bar at the supermarket...for desserts ;)


The next morning Mum desperately wanted to go to Denny's because she hadn't been there since the 70's. Denny's, IHOP, Waffle House & Cracker Barrel are all really good at making you stuff up if you like. If I have to go to one of these place (and when you're on the road, let's face it, sometimes you do) I ALWAYS get them to make me two serves of hash browns using vegetable oil and vegetables mixed in. Waffle House does one with jalapenos...mmmmm. Denny's put their veges on the side but it is still delicious!


My last stop before leaving Moab was the Love Muffin Cafe, the one that I'd been waiting to try. They close at 1pm so I had missed them previously. The place was packed and I got a delicous GF vegan muffin which was apple, carrot, cinnamon and walnut I think? It was moist on the inside and chewy on the outside...So good. They also have GF vegan waffles and soy/almond milk on the menu so I think that is probably a better place to start on my next Moab adventure! (Although I do have to mention the server was lovely but the coffee bitch was well...a bitch LOL)



Brothy Brown Lentil Soup

I had some cooked brown lentils in the fridge so I just made this soup up with what I had in the house - delicious!!!



Brothy Brown Lentil Soup

Ingredients

2 cups cooked brown lentils
1 large potato, peeled and chopped into small cubes
2 medium carrots, chopped into rounds
1 onions, chopped
Approx 4 cups of vegetable stock (I used Vegeta)
1 Tbls olive oil

Method

In a large saucepan heat oil and fry onion and carrots on a medium heat until onions are clear.
Add lentils and potato and pour in enough stock to cover all the vegetables (hence the measurement "Approx").
Bring to boil then cover and turn down to a simmer for 20 minutes.
Once potato is soft is ready for the eating!
Celery might be nice too but I didn't have any :)

Coconut Pumpkin Curry Soup

This recipe was adapted from All Recipes. Seriously DELICIOUS!!!



Coconut Curry Pumpkin Soup
Servings: 3
Calories per serve: 219

Ingredients

1/4 cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 15oz pumpkin
1 cup coconut milk
1/2 cup almond/soy milk


Method

Heat the coconut oil in a deep pot over medium-high heat.
Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.
Mix in the vegetable broth, pumkpin, curry powder, salt, coriander, and red pepper flakes.
Cook and stir until the mixture comes to a gentle boil, about 10 minutes.
Cover, and boil 15 to 20 minutes more, stirring occasionally, until pumpkin is soft.
Add in coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth.
Return to a pot, and reheat briefly over medium heat before serving.

Monday 28 April 2014

Week 10 - Beach Body Challenge

Yay final week of my 10 week Beachbody challenge!

So I was feeling like I'd let myself down, especially in the meal plan area and i'd been over my calories so I haven't lost all the weight I wanted to.
I spend four days on a road trip to Canyonlands and Arches National Parks in Utah and although my food options were limited, I was surprised as to how fit I actually was - walking the 3 miles (half of which is up hill) to the Delicate Arch I didn't even feel tired and I was overtaking "fit" people in all their outdoor gear. I wasn't expecting to be walking much when my mother is happy to just take pictures from the car so I definitely wasn't dressed for hiking! It was so refreshing seeing another side to the work I've been doing. Plus the motel had a full length mirror which i don't have at home and I really saw the difference in my body. I was worried when I wasn't seeing a HUGE difference on the scales but when I saw my body I realize the muscle was just replacing the fat on the scale.

Week 10

Sunday - 1595 calories
Workout – Hiked for 4+ miles (around 2 hours)
Breakfast
Tofu Scramble, Gluten free toast, avocado and seasoned potatoes - 509

Snack
N/A
Lunch
Had left over breakfast
Snack
N/A
Dinner
Amy's GF Vegan Pizza - 460
with pineapple - 140

Beer - 296
Nugo Organic Chocolate Bar - 190


Monday - 1518 Calories
Workout -  T-25 Beta upper Focus
Breakfast
Denny's hash browns + veges - 459

Snack
GF Vegan Muffin - 230

Lunch
Left over Massamam - 340

Snack
Lara Bar - 230
Dinner
Coconut Pumpkin Curry Soup - 219
2 pieces GF bread - 140



Tuesday - 1572 Calories
Workout – Beta Dynamic Core
Breakfast
Vegan Smart Shake with banana-364

Snack
Sunflower Nuts - 85
Lunch
Coconut Pumpkin Curry Soup - 219
2 pieces GF bread - 140

Snack
Raisins - 90
Soy Nuts - 35
Dinner
Coconut Pumpkin Curry Soup - 219
2 pieces GF bread - 140
2 x Omission GF beer - 280


Wednesday – 1470 Calories
Workout – Focus T-25 - Beta Core Cardio
Breakfast
Vegan Smart Shake with banana-364

Snack
Raisins - 90
2 pieces GF bread - 140

Snack
2 Dr Peppers (I know, I disgust myself!!) - 150
Veggie Chips - 180
Dinner
2 pieces GF bread - 140



Thursday -1567 Calories
Workout – Beta Rip't Circuit
Breakfast
Vegan Smart Shake with banana-364

Snack
Hash Browns - 413
Lunch
2 pieces GF bread - 140

Snack
Raisins - 90
Dinner
Fridge Spaghetti (using up all my veges)  - 447


Friday – 1349 calories
Workout – Beta - Dynamic Core

Breakfast
Vegan Smart Shake with peanut butter - 390

Snack
Fruit -78 
Lunch
2 pieces GF bread - 140

Snack
Raisins - 90
Dinner
Fridge Spaghetti (using up all my veges)  - 447

Saturday – 1292 calories
Workout – Speed 2.0
Breakfast
Toast with Maremite - 201
Snack
Vege chips - 192
Lunch
Fridge Spaghetti (using up all my veges)  - 447
Dinner
Fridge Spaghetti (using up all my veges)  - 447




Wednesday 23 April 2014

Healthy "Chicken" Noodle Soup

This recipe I got from my work page but they seemed to get it from Can you Stay For Dinner. I had to veganise it obviously :)



Healthy "Chicken" Noodle Soup
Serves 4
Calories per serve: 273

Ingredients

4-5 lbs vegan chicken (I used Beyond Meat)
2 quarts vegan chicken broth
4 large carrots, roughly chopped
4 stalks celery, roughly chopped
1 medium onion, chopped
2 bay leaves
3 sprigs fresh thyme
2 sprigs parsley
2 teaspoons salt
1 teaspoon black pepper
3 cups cooked GF pasta of choice
2 cups frozen sweet peas, thawed


Method

In a large stock pot bring 2 quarts of vegan chicken broth to boil.
Add vegan chicken, carrots, celery, onion, bay leaves, salt, black pepper, and fresh thyme then reduce the heat and simmer for 30 minutes.
Remove the bay leaves and thyme.
Stir in cooked pasta, parsley and peas and serve.




Sunday 20 April 2014

Week 9 - Beach Body Challenge

Week 9 - So I had kind of being eating not the best so I feel like my weigh in on Saturday suffered because of it. I had gained a pound but my measurements were still good. I definitely feel stronger. I've just been super hungry all the time and sometimes haven't made the best snaking choices :(

Week 9

Sunday - 1428
Workout – Focu T-25 - Beta Dynamic Core
Breakfast
Pancakes - 300

Snack
Justin's Dark Choc Peanut Butter Cups - 240
Lunch
Quesadilla - 245

Snack
N/A
Dinner
Tacos - 363
Balvenie scotch - 280


Monday - 1366
Workout – Beta Rip'T Circuit
Breakfast
Vegan Smart Shake with banana-364

Snack
Sunflower Seeds – 100
Lunch
Avocado/Cheddar Wrap - 439

Snack
Raisins and Soy Nuts - 100
Dinner
Tacos - 363


Tuesday - 1728 calories
Workout – Beta Dynamic Core
Breakfast
Vegan Smart Shake with banana-364

Snack
Raisins - 90
Lunch
Avocado Wrap - 439

Snack
Sunflower Kernals - 42
Dinner
Healthy "Chicken" Noodle Soup - 273

1 x Omission GF beer - 280
3 x Justin's Dark Choc Peanut Butter Cups - 240

Wednesday – 1365
Workout – Focus T-25 - Beta Core Cardio
Breakfast
Vegan Smart Shake with banana-364

Snack
Hash browns - 413

Snack
Sunflower kernals - 42
Dinner


Thursday -1252
Workout – Beta Upper Focus
Breakfast
Vegan Smart Shake with banana-364

Snack
Hash Browns - 413
Lunch
Pad Thai -332
Snack
N/A
Dinner

Friday – 1320
Workout – Rest Day
I was road-tripping to Southern Utah so food options were limit!
Breakfast
Avocado on Toast - 514
Snack
N/A
Lunch
Dr Pepper - 200
Pinto Beans and Rice - 420
Snack
N/A
Dinner
Salad Sandwich - 186

Saturday – 1446
Workout – Rest
Breakfast
Dried Mangoes - 140
Dried Strawberries - 240
Snack
Lara Bar - 220
Lunch
Vege Fajita with Guacamole - 223
Dinner
Vege Massamam with brown rice - 373
Beer - 250




Healthy Hungarian Goulash

This recipe is from the a member on the Team Beachbody website. 
Serves 6, Calories per serve:210, Calories from fat: 20, Fat: 2g



Healthy Hungarian Goulash

Ingredients

8 oz fettuccine pasta (I used GF spirals)
1 cup onions, chopped
3 cups mushrooms, sliced
3/4 cup red or green bell pepper, chopped
1/3 cup celery, diced
2 Tbls soy sauce
2 cups vegan mince (I use Gardein or Beyond Meat)
1/2 cup tomato sauce
1 also added some paprika


Method

Cook pasta as per packet instructions, drain and set aside.
Lightly spray a large non-stick pan and heat over medium-high heat.
Saute onion, mushrooms, bell pepper and celery until soft.
Stir in soy sauce, mince, tomato sauce and 1/4 cup water. More if needed.
Cover and simmer 5 to 8 minutes.
Serve over pasta.

Tuesday 15 April 2014

Happy Easter!

Happy Easter everyone! I really enjoy seeing the kids excited faces as they run around the yard looking for eggs so I'm so grateful there is such a great only as the Natural Candy Store. Everything you see below I got there...Eco plastic eggs made in the USA, vegan Easter lollipops, vegan chocolate bunnies, vegan chocolate eggs in dark and milk...the list is endless! I love how they have a vegan section and have symbols on everything so you know if it's GF and made in the USA. If you're in Australia get your vegan Easter treats from the Cruelty Free Shop!


Some adult treats - Irish Cream Filled Choc Eggs!



And what would Easter be without Hot Cross Buns? I can't even imagine!!


Irish Cream Filled Easter Eggs

This recipe comes courtesy of my BFF Anna who spent a good part of a day coming up with this bad boy.
Thank you Anna! Your hard work will not be forgotten!


Irish Cream Filled Easter Eggs

Ingredients

350g vegan dark chocolate
1 can coconut cream
5 tsp icing/powdered sugar
2 tsp coconut essence
1 tsp instant coffee powder
1.5 Tbls cocoa powder
1 Tbls arrowroot powder
2 Tbls scotch whisky
Egg molds

Method

Melt the chocolate using a double broiler (or a microwave if you prefer, make sure you don't burn it!).
Add a small amount of chocolate to the centre of each mold, be careful to keep the chocolate off the edges of the mold.
Using a brush or a spoon gently spread the chocolate up around the inside of the molds, add more chocolate if it looks too thin.
Put molds in the freezer to set.

In a medium saucepan mix together coconut cream, coffee powder and coconut essence.
In a small bowl mix together the cocoa powder and sugar breaking up all the lumps until smooth - you can use a sieve if you like, then add to the saucepan and mix through.
Put the saucepan on the lowest heat and stir constantly to mix.
Once ingredients are dissolved and mixed through add the arrowroot powder mixed with a little water.
Continue cooking at a low heat until mixture starts to boil and thicken.
Take saucepan off the heat and cool in a sink of cold water.
Once mixture is at room temperature stir in the whisky well and refrigerate.
Once mixture has cooled add a small spoon of mixture into each of the egg mold, fill it all the way to the edges then replace back into the freezer.
Once frozen use some extra melted chocolate to paint over the filling, then place back in freezer.
Place them back in the freezer until you want to eat them!
Keep refrigerated.


Monday 14 April 2014

Week 8-Part 2 Beachbody Focus T-25 Challenge

Side note: I started week 8 and then had to stop on Monday due to a back injury so I'm picking whwre I left off on the following Monday so now I'm a week behind .

So, week 8.
I have to admit, last week i kind of waned a bit. I did all my exercises but I ate badly on several occasions and even had a few sneaky beers so i'm not sure how much I blew out my calories by but I gained a pound and felt crappy :(
So I have to be extra good in the next three weeks to really get the most out of the program.
Also mixing up the meals a bit with some recipes that other Beachbody members posted :)

Week 8

Sunday - 1507
Workout – none :(
Breakfast
Toast with Avocado - 523

Snack
N/A
Lunch
Vege Sushi - 354
Snack
N/A
Dinner
Kale Burger with stir fried veg– 391

Went a bit mental on sugar today :(
Equal Exchange Chocolate - 115
Cocomels - Java Flavoured - 210


Monday - 1350
Workout – Beta Core Cardio
Breakfast
Vegan Smart Shake with banana-300

Snack
Celery with Cream Cheese & Raisins – 100

Lunch
Kale Burger with stir fried veg– 391

Snack
Strawberries & Blueberries - 100

Dinner
Black Bean Gazpacho - 285




Tuesday - 1341 calories
Workout – Beta Upper Focus
Breakfast
Vegan Smart Shake with banana-300

Snack
Soy nuts - 100
Lunch
Snack
Strawberries & Blueberries - 100
Dinner
Lentil Shepherds Pie - 430
1/2 Glass white wine - 100
Mini Equal Exchange Choc -26

Wednesday – 1407
Workout – Focus T-25 - Beat Speed 2.0
Breakfast
Vegan Smart Shake with banana-300

Snack
Soy nuts – 100
Lunch
Snack
Celery and cream cheese - 170

Pistachios - 80
Sunflower kernals - 42
Dinner
Lentil Shepherds Pie - 430


Thursday -1252
Workout – Rest Day
Breakfast
Vegan Smart Shake with banana-300

Snack
Strawberries & Blueberries - 100

Lunch
Lentil Shepherds Pie - 430

Snack
Celery & Cream Cheese 100

Dinner
Hungarian Vegetarian Goulash - 322


Friday – 1344
Workout – Beta Rip't Circuit
Breakfast
Vegan Smart Shake with banana-300

Snack
Raisins – 90
Soy Nuts - 35
Lunch
Hungarian Vegetarian Goulash - 322

Snack
Celery & Cream Cheese 100

Dinner
Sushi - 384
Seaweed Salad - 113

Saturday – 1330
Workout – Rest
Breakfast
Pancakes - 190

Snack
Green Juice - 170
Lunch
Sushi - 354
Dinner
Sushi - 354
Sweet potato Fries - 140
1 glass wine - 130