Gluten-Free Veggie Pizza

I've tried making my own vegan crust for a while but have never been happy, hence why I decided to use this pre-made kit from Bob's Red Mill. Plus its easy to find in the organic section of any grocery store.
I'll post a link a little later.
Crust:
1. Follow instructions on package; cut in 1/2 for 1 pizza
2. Make a flax egg to replace egg (1 Tbsp ground flaxseed + 3 Tbsp warm water, allowed to set for a few minutes)
3. Spray pizza pan lightly with cooking spray and dust with a little cornmeal
4. Again follow instructions
Topping:
- 1 roma tomato, chopped
- 1 cup fresh baby spinach, finely chopped
- 1/2 red onion, chopped
- 1/4 bell pepper, chopped
- 1 cup fresh white mushrooms, chopped
1. Place desired amount of low sugar pasta sauce on crust
2. Mix all veggies in a bowl and pour on top of pasta
3. Top with some soy mozzarella cheese (optional)
Feel free to mix this up with toppings and I'll be posting new ideas soon.

A couple of good books to check out

Lately I've been inspired to check out various cookbooks and make some meal decisions based on what I find. Of course I do some alterations, but honestly some of the recipes are perfect as is.

Lindsay Nixon, from happyherbivore.com is an excellent chef and I recommend any of her published works.

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I also like Dreena Burton and her easy recipes.

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Today I purchased a book from Barnes and Noble called La Dolce Vegan!. I'm excited to go home this evening and try some. Then put my modifications on here. Please check out these books for your health and for culinary adventures. I'd be happy to know if you like them half as much as I do.

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Looking toward the future

Hi all, hope that you're enjoying the recipes and being adventurous enough to try a few.
I'm really looking forward to this coming weekend as I'll be seeing my mom, sister, and nephew. Should be quite fun for my little family and I to be with them.

For the last 2 weeks I've stayed pretty steady at 274 lbs, which is a total loss of 26 lbs. This is a weight I've not seen in at least 8 or 9 years. Yes I know it's still quite large by most standards. But nonetheless, it's significant for me and number that will continue to decline as I continue to focus on God's truth in my life and only put whole, good things into my body.

I'd eventually like to create a cookbook with this site and it's recipes. So please read and try them, then give me feedback. The more I know the more I can help. Also, let me know if you'd be interested in a cook book.

As always, thanks for your support and be looking for new stuff to come.

Easy Veggie-Stuffed Pitas

Tonight I wanted something really easy to eat that was still loaded with nutrition. I also didn't want to get over-full with loaf bread. So I opted for whole-wheat pita bread which is yummy anyway. You can make this with virtually any filling you want, so feel free to mix up the veggies. I just used what I had on hand.
Stuffing:
- 1/3 a cucumber, peeled and finely diced
- 1 roma tomato chopped
- 1/8 cup finely chopped red onion
- 1 small sweet pepper, finely chopped
- 1/3 large avocado chopped
- 1 Tbsp vegan mayo
Stir all together
Meanwhile slice pita in half, spread pocket open and toast lightly in toaster oven.
Throw it all together:
1. Place a little fresh spinach into 1-half of each pita
2. Place a small amount of shredded soy cheese in pocket
3. Feel in the pockets with stuffing
.... the remaining stuffing makes a good dip for corn chips

Chickpea Taco Salad

Mine turned out a bit too spicy so I made a few minor modifications before putting the recipe on here.
- 2 cups cooked chickpeas
-2 tsp lemon juice
-1 Tbsp Bragg's Liquid Aminos ( or low sodium soy sauce)
-1 tsp ground cumin
-1 tsp pepper
-1/2 tsp paprika
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 Tbsp chili powder
-1/4 tsp oregano
Make the paste (everything except peas). Pour peas and paste in a ziplock bag. Seal and shake around until peas are completely covered.
Place peas on parchment paper and bake for 25 min at 400 degrees.
Place chips out on plate. Top with 2 cups chopped romaine lettuce. Place 1/2 peas mixture on lettuce and then top with quacamole, salsa, and olives.





If you'd like to try this recipe or many others check out this book.

Teriyaki chickpeas with mango/pineapple salsa

One of my favorite and easy dinners to make.
Mango/Pineapple Salsa
1 mango diced
1 6oz can crushed pineapple (in juice not syrup), drained
1/3 red onion, diced
1/2 tsp chili powder
1 Tbsp lemon juice
Mix all together and refridgerate
Chickpea Teriyaki
2 cups cooked chickpeas
1/4 cup low sodium Teriyaki sauce
1 Tbsp hot sauce
1 Tbsp raw sugar
- mix all in a cold pan and let marinate for 10 minutes
- turn on heat and cook covered ~ 5 min until liquid absorbed
The Whole Shebang
- place 1 cup cooked brown rice in bowl
- cover with a generous amount of salsa
- place half of the chick pea mix on top.... Enjoy!!

Black Forest walnut pancakes

So still on a kick for pancakes I made a new recipe this morning. It's very yummy, and rather than us syrup.I topped mine with jam and fresh fruit.
Ingredients
-3/4 cup whole wheat flour
-1/4 cup unsweetened cocoa powder
-1 Tbsp baking powder
-1/8 tsp. Salt
-1 cup unsweetened non-dairy milk
- 2 Tbsp raw organic sugar
-2 Tbsp agave nectar
-1/4 cup chopped walnuts
1. Sift together dry indregients
2. Mix nectar and sugar with milk til evenly distributed
3. Mix wet and dry ingeredients just until blended, then fold in walnuts
4. Let sit for 10 minutes ( this is necessary for it to rise and cook properly)
5. Make 1/4 cup size pancakes on the pan cooked on medium heat.

Cornmeal Berry Breakfast Cakes

Some mornings I just really want pancakes. Since becoming vegan I had to get creative and modify recipes to exclude the eggs but keep the flufiness and binding.
Here I've listed a couple recipes. Have fun and change up the ingredients as you want.
Cornmeal Berry Pancakes
-1 Tbsp ground flaxseed
-1.25 cups unsweetened almond milk
-1 cup ground oat flour (or half brown rice flour and half wheat flour
-1/2 cup cornmeal
-1/4 tsp. Almond extract
-1 Tbsp baking powder
-1 cup berries (frozen or fresh)
Combine all and lightly spray pan. Cook on medium (1/4 cup scoops at a time) until done.
Coconut Lime Pancakes
-1 1/2 cups ground oat flour
-2 cups unsweetened coconut milk
-zest and juice from 2 limes
-2 Tbsp. Ground flaxseed
-1/2 cup cornmeal
-2 tsp. Baking powder
-1/2 tsp. Cinnamon
1. Grind oats and flaxseeds --} transfer to a bowl
2. Add remaining dry ingredients
3. Blend wet ingredients
4. Combine dry and wet ingredients
5. Heat a skillet on medium and cook
Choco-Bluberry Pancakes
-1/2 cup brown rice flour
-1/2 cup whole wheat flour
-2 Tbsp cocoa powder
-1 Tbsp baking powder
-1/2 tsp. Cinnamon
- dash of salt
- 1 cup unsweetened non-dairy milk
-2 Tbsp Agave Nectar
-1/2 cup frozen or fresh blueberries
-1/2 cup vegan chocolate chips
-1/4 cup chopped walnuts
1. Fold wet ingredients into dry
2. Stir in berries, chips, and nuts
3. Spray pan lightly and cook 1/4 cup scoops at medium heat until done

Beany Enchiladas

If you look at my previous post you can see how the enchiladas are supposed to look at the end. I've made some modifications that you can basically make from stuff in your kitchen. I know most people don't go to the health food store so they won't have access to TVP.

Plus tonight I brought the new and improved enchiladas to a potluck with my Sunday school class this evening.  They were a big hit and I had a few ladies ask me for the recipe, so of course I'm putting the recipe on here.

Ingredients:

• 1 cup white mushrooms, coarsely chopped
• 1/2 onion, coarsely chopped
• 2 Tbsp water
• 1 cup cooked brown rice ( I use instant because it's way faster)
• 1 can Rotel
• 1 can reduced sodium black beans, well rinsed
• 1/2 can fat-free refried beans
• 1 small can sliced olives
• 1/8 shredded non-dairy cheese (optional)
• 1 - 2 cans of green enchilada sauce
• 10 - 12 corn tortillas

Instructions

1. Cook rice
2. Saute mushrooms, onions, and rotel in the water until the onions are opaque
3. Add the saute mix to the rice
4. Add in beans and mix until all is uniform on low heat
5. Heat corn tortillas in microwave for about 30 seconds 
6. Spoon mixture into tortillas and roll
7. Pour half a can of enchilada sauce in a baking dish
8. Place the rolled tortillas in dish until packed and pour remaining sauce over. Also sprinkle cheese and olives on top
9. Bake at 400 F for 20 minutes
10. Enjoy!!!! 

Mediterranian Wrap

Just created this tonight and it was pretty yummy.
Ingredients:
- 3 leaves romaine lettuce, chopped (hard ribs removed)
- 2 cups spinach, chopped
- 1 can low sodium garbanzo beans
- 1 small can sliced olives
- 5 white mushrooms, sliced
- 1/4 cup rice vinegar
- 1 Tbsp vegan mayonaisse
- 1/4 cup soy mozzarella cheese
- 1 tsp black pepper
- 1 tsp salt-free Greek seasoning
- Whole grain or whole wheat tortillas
Instructions:
1. Drain and rinse the beans and olives (this cleans off most the salt)
2. Mix everything in the bowl
3. Slightly warm tortillas in microwave
4. Spoon mixture into warm tortillas and roll up
5. Enjoy!

Success even over a vacation

You really can maintain weight loss and continue on the path of healthy heating when out of town! I was dreading getting on the scale this morning after all the great food I had in Northern CA for over a week. But I was so happy to see another 5 lbs gone for good. I'm 277 now. That's 23 lbs from my start point and 53 from my final pregnancy weight. Praise God for all His blessings!

I'll have some new recipes up soon to share.

18 lbs! Woot

Checked the scale this morning and the progress continues. So happy

Yummy Blueberry, Banana oatmeal

Fresh ripe fruit is so amazingly sweet that you never need to add sugar or sugar-substitute to satisfy a sweet tooth. This breakfast is a staple for me and I tend to have it at least 3 days a week. It's cheap and easy to assemble. Not to mention so satisfying. If I ever need a little more to fill me up I'll just pair it with a small bowl of fresh fruit.

Ingredients:

• 1 cup water (or unsweetened vanilla flavored non-dairy milk)
• 1/2 cup rolled oats (see the picture below. you can use the instant ones but they require less cook time and don't taste as good in my opinion)
• 1/4 cup raisins and/or craisins
• 1 tbsp chopped nuts ( i prefer pecans because they are a little sweet... but always make sure you do raw. roasted and salted nuts lose most of there nutritional value and healthy fat when cooked)
• 1 tbsp shredded unsweetened coconut (optional)
• 1/2 cup frozen or fresh rinsed blueberries
• 1 - 2  ripe bananas, sliced

Instructions:

1. Bring water and all ingredients excepts oats, bananas, and blueberries to boil
2. Reduce heat a little and add oats, stir well
3. Add blueberries and bananas, stir well
4. Allow to cook about 5 minutes stirring frequently to prevent sticking
5. Let cool a little before eating and ENJOY!!!!

So I found over the vacation a short microwave alternative for this. Simply mix everything in a bowl and nuke for 2 minutes. Stir and then go another minute.

Stuffed acorn squash

http://healthycrush.com/quinoa-stuffed-acorn-squash/
I made this the other night. I opted for the sunflower seeds. I couldn't find any raw without paying a fortune. So I used salted and roasted (it does take away from the nutritional value but it also adds a ton of flavor to the dish)

I did not use any oil. Instead just add pepper to the squash before baking a place on some parchment paper. This greatly reduces the amount of calories.

Also, I only like Tempeh or Tofu in limited amounts so I used chick peas.

I don't have tamari. But Bragg's Liquid Aminos (found at all health food stores and some grocery stores in the organic section is great) is a low sodium soy-sauce alternative that works well.

Additionally. I had to microwave the squash on each side for 3 minutes just so I could cut it. Then I microwaved about another 3 after cutting which cut the baking time in half.

Bean Burgers

Another great site!... I love bean burgers. You can eat them on a bun like a standard beef patty. Or you can chop them up and add them to a salad with salsa for dressing.  Or go breadless and top them with some homemade fresh guacamole. There are so many options.

Also use any bean you want. I've done it with chick peas (garbanzo beans) and they're great.

http://katelinmae.blogspot.com/

Homemade Guacamole
1/2 rip avacado
1 medium tomato
1/3 small onion

Smash the avocado in a bowl with for. Add chopped tomato and keep smashing. Stir in finely chopped onion. Easy and delicious.

Shout out to a great website

I've been very inspired by the recipes found on Cathy's page and I have tried several of them.

My two favorites to date are the Thai Vegetables with Couscous ( I use brown rice) and the Carrot Cake Donuts ( I make them into muffins).

She is an amazing cook and what's cooler than healthy, nutritous food that tastes wonderful!!!

http://www.straightupfood.com/blog/

Vegetarian Enchiladas with Dairy-Free Cheese

This is first of many recipes I will provide. Feel free to make alterations as you've needed them. You can do dairy but I've opted to cut it out of my life due to the high calories and cholesterol. I also don't add oil to my recipes so be sure to use non stick pans and glass baking dishes if available

Filling:

1 Cup Textured Vegetable Protein (TVP)* found at any health food store
1/2 a pack standard taco seasoning
3/4 vegetable stock or water
1 Cup cooked wild rice or brown rice
1/2 chopped white mushrooms
1/2 bell pepper chopped
1/2 onion chopped
1 Medium tomato chopped
1 cup  fresh spinach chopped
1/4 cup frozen corn, thawed
1 - 2 tbsp water, or more if needed to prevent sticking

Remaining Ingredients:

10 - 12 corn tortillas ( dry to avoid any that have oil added, you want to keep it whole grain if possible
1 small can slice olives, drained and rinsed to cut out added sodium
1 can green enchilada sauce, look for low sodium if applicable
1/2 cup grated non-dairy cheddar cheese alternative
10 to 12 toothpicks, optional


Instructions:
1. Heat the vegetable stock or water in microwave for 2 minutes. Add the TVP mix until no more dry granules are present then let set until needed.  You want to give the TVP time to rehydrate.

2. Saute all the veggies from filling on medium-high heat with the water. Stir as needed. Continue until the onion becomes translucent.
3. Add the rehydrated TVP to pan and reduce heat to medium. Mix well
4. Add the taco seasoning and maybe 1 tbsp more of water and mix well.
5. Remove from heat and place in a medium bowl. Add the cooked rice and mix. Let this sit at room temperature until cool enough to touch. You don't want to burn your fingers while trying to roll the tortillas
6. Preheat oven to 375 degrees F.
7. Pour a small layer of the enchilada sauce on the bottom of an 11 x 9 glass baking dish.
8. Warm tortillas in microwave for about 30 seconds, if they're warm they tend to hold together better.
9. Place some of the filling in the middle of tortilla spreading all the way across and roll up. Use a toothpick for added seal and place seam-side down in the baking dish. Continue until all filling is used. You may need to add a few more tortillas depending on how much filling you put in each.
10. Pour remaining enchilada sauce over the enchiladas trying to make sure that all are covered
11.  Sprinkle the dish with the olives and cheese and place uncovered in oven
12. Bake for 30 - 45 minutes until the sauce is bubbling and the tops of tortillas brown.
13.  Let cool 5 minutes before serving and Enjoy!!!!!


* TVP reminds me a lot of finely ground beef or ground turkey when its cooked. I had some for another recipe and this is where I got the idea to make TVP tacos. They were good but I thought they'd better serve as enchiladas and boy was I happy. Copy and paste the site below if you want to see what it looks like
http://www.bobsredmill.com/tvp-textured-veg._protein.html

On January 3rd, 2012 two milestones occured in my life. First I gave birth to my child, Zacchaeus Jordan Wood. Second, I had reached the highest wieght of my life, 330 lbs. Thankfully, the baby was healthy and a normal weight. Also, surprisingly I had no weight related pregnancy problems such as hypertension and gestational diabetes.

 I knew I needed to something about my size. Not only was it unhealthy but it would also greatly shorten my enjoyment of playing with my son as he got older and significantly limit my lifespan. I opted for breastfeeding initially and I was able to lose 40lbs in 2 weeks. That was a miracle in itself. It's amazing how God designs a woman's body to restore her size simply by feeding her child.

I was on a natural high from all the endorphins, being able to breath again, and despite poor sleep times with a newborn I was able to feel more energized. I attributed much of this boost to the weight loss.

Sadly, however, the pressures of teaching and being a graduate student wore me thin and my milk supply was running out. I started introducing formula at week 6 and by week 14 I had no more production of breast milk. I continued my stress driven eating habits and caffeine addiction. It was so surprise that 10 lbs seemed to creep back on in no time.

By May I was beginning to feel the effects of a poor diet. Tight clothes, lack of energy, headaches, insomnia, and fatigue. This is when I discovered. "Eat to Live" by Dr. Joel Fuhrman. The information just clicked and I was hungry to know more. I have a vast biology background so I don't just go with Fad Diets that promise results but don't care to mention the real health and science behind a plan. Dr. Fuhrman provided real evidence and research. For those who care check out his 2 websites. I don't want to make this whole thing a campaign for the book. I'd rather provide the awesome recipes and tips that my friends and family continue to ask for.

www.drfurhman.com
www.diseaseproof.com

Also, I started scouring Vegan websites for additional recipes that I could make the necessary alterations to that would allow me to more closely follow the good Dr.'s principles.

My goal to keep posting great recipes (with photos, should I remember to take them) and my progress.

Enjoy!

Amanda Gullick-Wood
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