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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