plantbasedtina

[plantbasedtina]

[plantbasedtina]

2 Week Update!

I’ve become a lot more mindful ever since becoming much more plant based. 

I don’t feel as tired and I’m not taking as many naps anymore.

To be honest, before when I was eating meat: I was obsessing over getting enough protein and just eating my calories up and such.

Now I’m much more focused on getting my beans and nuts in as well as sticking whole food as best as I can. I must say being whole food based is A LOT more filling than being an omnivore! I also love how much fun I am having in the kitchen.

Now, don’t get me wrong. I’m still hitting some serious protein gains - but from much more body friendly and Earth friendly sources! I have a vegan protein powder that people have mentioned is DELICIOUS and my mother picked up the package from my brother’s yesterday- can’t wait to try it! It’s chocolate - my favorite. I’ll mix it with maca powder and PB2 powder and I’m sure it’ll be a staple in my meals. 

I’ve always loved cooking so being in the kitchen is natural, I’m pretty happy cooking and seeing my take on some popular recipes - it’s very rewarding! It makes me appreciate food a lot more. 

After a failed ‘chickwheat’ seitan recipe I was going to give up on the wheat protein ... but then I tried a chicken nugget recipe from Sweet Simple Vegan... wow! I actually ended up loving it! 

The summer is coming up soon (though here in Boston it snowed overnight) so I plan to make seitan sausages and lentil bean burgers for BBQs that I attend (just so I have something to eat besides a bun and ketchup.. haha). Actually, I checked today on Amazon to see what other stuff my vital wheat gluten brand was selling and they sold out of the VWG! I’m so happy I got one of the last packages.

I also am soaking two bags of dried chickpeas to make FALAFELS! Yes... it’s been so long since I’ve made them and I’m excited. I plan to make A LOT to freeze for future meals. It’s essentially only chickpeas and no added flour or sugars - the only thing is that you MUST fry it! Can’t bake it - it’ll be too dry and won’t be crunchy. I can have a little fun especially since my diet is so clean. 

On another health note - am SO grateful I made the switch during quarantine because apparently it takes quite some time for the body to get used to eating beans (2 weeks approximately) so the gases in your body will regulate itself because of the increased fiber intake. Lol so the only person that has to be around me during this time period is Rocky! Thankfully I’m used to his regular farting so now he shall be used to mine (at least for two weeks). 

I’ve been keeping notes on my iPhone of vegan foods I don’t like and recipes that I’m sticking with forever! I hate tempeh. No matter what I do, I can’t get over the gross creamy bean that comes with some bitterness. Nope, never again! At least I know now. 

I received my Crate & Barrel wooden bowls and plate! I am soooo happy. They make my salad and food look so beautiful. They were well-priced and can’t wait to use them more often - though I wish I got a second plate! Darn. Oh well. 

Something else I’ve taken up on is making fish-free sushi! I just use avocado for the filling and it is very satisfying.

My mom and dad are really supportive of my switch to plant based diet and it’s awesome having this support! 

[plantbasedtina]

Fall Quick Oats

These oats were too damn good guys. Once I tasted it - I closed my eyes and felt like I was in the middle of a fall day: orange leaves, the fresh and crisp air, it was so reminiscent.

These oats will make you feel warm and cozy. This is really a satisfying comfort breakfast food that whips up in only 2 minutes.

I used quick oats for the oats because of ease and added a packet of Stevia to make it sweeter.

After microwaving, I topped the oatmeal with the following:

1. Pumpkin seeds

2. Unsweetened coconut shreds

3. Golden raisins (make sure no sugar is added!)

4. My secret ingredient....!!!! Coconut and almond milk creamer from Trader Joe’s. It makes the BIGGEST difference!

Try this out for an easy breakfast or sweet meal.

[plantbasedtina]

Asian Pumpkin Salad and Avocado Toast

Forgot to take a picture before I started eating lol! 

Super greens salad with steamed kabocha pumpkin and cucumber with Asian Sesame dressing from Newman’s Own.

Omg guys the squash in the salad IS LITERALLY PERFECTION! It reminds me of the texture of egg yolk and I used to LOVE eggs in my salad. I would always put eggs in my tuna salad, regular salads, anything. I loved boiled eggs lol, but ever since making the transition to plant based obviously I don’t eat it anymore! So yesterday I randomly just put some leftover steamed squash into my salad and let me tell you... the flavor - WOW. SO freaking good! For sure will be a staple for me!!!!

I had avocado toast on whole wheat tuscan bread with mushroom seasoning on top on the side as well :) Have to get my healthy fats in! 

Right now I have some tofu and tempeh marinating! Tofu in a lemongrass marinade and tempeh in a hoisin sauce. Clearly I love Asian vegan flavors lol. 

Later I’m going to try to make some chickwheat from vital wheat gluten and chickpeas - wish me luck!! 

[plantbasedtina]

Vegetarian Green Smoothie

Not vegan because of egg whites being used in this smoothie! I’m going to use the rest of this box then afterwards will try to eliminate eggs in my diet.

This is tough because most (99%) of plant based protein sources come with fat and carbs - not like chicken and beef which is pure protein (and fat, depending on what you buy). I need 1g/lb since I am still cutting, though because the gyms are closed I haven’t been sticking to this so strictly. During this time I really want to figure out that part of veganism and body building so that when I can go back to the gym I’m not so flustered.

Kale smoothie ingredients were: egg whites, almond milk, kale, and frozen pineapple! Next time I want to add pea protein. I put the smoothie through a strainer to only have the liquid. 😊

[plantbasedtina]

Miso cucumber, cannellini beans, rice, and crispy kale 😛😊

[plantbasedtina]

Visualization of Your Plate on a Plant Based Diet

[plantbasedtina]

Oil-Free Tumeric Naan

This was so easy to make. They aren’t vegan (honey was used for the yeast) but they are vegetarian.

Ingredients:

• 3 cups flour

• 1 teaspoon tumeric (may be omitted, only adds color to dough not flavor)

• 1 packet of yeast

• 1 teaspoon honey

• 2 teaspoons salt

• 1 teaspoon mushroom bouillon granules

• 1/2 cup of water + 1tbsp if dough is dry

Directions:

1. Mix yeast and honey with 1/2 cup of warm water to activate yeast. Leave for 5 minutes.

2. Mix all dry ingredients.

3. Place yeast mixture into dry mixture and knead. Add 1 tbsp of water at a time if dough is too dry.

4. Knead dough for 5-7 minutes into smooth.

5. Let proof in warm place for 2 hours or until it has doubled in size. Alternatively, dough may be left in fridge overnight.

6. Roll out dough until 1/2 inch thick. Use flour if dough sticks to surface.

7. Section dough into 24 pieces.

8. Heat skillet over medium high heat until slightly smoking.

9. Place naan in pan - let puff up and cook for 1-2 minutes.

10. Flip and leave for 1-2 minutes to brown other side.

11. Serve warm or may be kept in fridge for up to 4 days.

Nutrients:

55 calories per naan

0g fat, 11.5g carbs, 1.5g protein per naan

Enjoy!

[plantbasedtina]

Thai curry potato, grilled tofu, rice, cabbage!

The potato was good - I think next time I’ll just eat it with sweet corn.

[plantbasedtina]

Multigrain Italian Bread!

One savory and one sweet.

Measurements:

• multigrain bread

• 60g avocado

• 17g everything hummus

• garlic powder

• 8g unsalted peanut butter

• 85g banana

• ground cinnamon