by graciezoe » Thu Feb 11, 2016 8:46 am
B: simply Elizabeth ancient grain, banana, blueberries
S: apple
L: Roasted vegetable soup, it's getting cold here in NE
Roasted Veggie soup
Vegetable broth
3 large carrots, peeled and chopped
1 large parsnip, peeled and chopped
3 red peppers, deseeded and cut into strips
4 garlic cloves, peeled
1 tsp paprika
1/2 tsp ancho chili pepper
salt and pepper to taste
Preheat oven to 350 degrees. Put vegetables on a baking mat and roast them for 35 minutes. Put vegetables in a pot with the broth and seasoning and heat. I then use a stick blender and blend until smooth.
D: homemade split pea soup, side mixed green salad, Food for Life sprouted grain pita stuffed with sweet potato dip, tomatoes, shredded carrots
Sweet potato dip
I found recipe in a UK vegan magazine I changed* some of the recipe to make it healthier.
1 large sweet potato
1 large garlic clove, peeled and crushed
2 tbsp lemon juice
3 tbsp white beans mashed*
1 tsp maple syrup
1 1/2 tsp cumin
1 1/2 tsp chili powder
1/2 tsp cinnamon
1/2 tsp paprika
salt and ground ginger to taste
Bake potato, cool, take off skin. Put all ingredients in a food processor or use a blender stick and blend until smooth. Add water* as need to make the right consistency.
* recipe called for oil and tahini
A HCLF Vegan.
Cardio Goal: 650 minutes a week on treadclimber and Bowflex Max 5 plus, weekend hikes.
Starting weight on 3/2014 was 304 lbs
Weight as of 4/2016 is 114 lbs