Cheesy Vegan Enchiladas

Ingredients:

1 Large can of La Victoria (mild) Enchilada Sauce

1 pkg. Medium Firm tofu (squeezed, drained and then cut into small chunks)

2 Teaspoons of The Pepper Plant Hot Sauce, (whichever flavor you prefer…I use the garlic one)

½ Cup Homemade salsa or Tostitos brand Mild

1 Can of Organic Sweet Corn (drained & rinsed)

1 Can of Organic Black Beans (drained & rinsed)

¼ Cup chopped Cilantro (fresh or dried)

1 Heaping Tbsp. minced garlic

1 Tbsp. each granulated onion and garlic

1 Tbsp. Granulated Sugar

3 Tbsp.’s Chopped Dried Chives

½  Cup of finely Chopped Sweet Red Onion

1 Cup of Whole Black Olives, crushed between your fingers so they are large chunks.

1 Pkg. Daiya Jack Cheese wedge, shredded

Combine:

Rinsed Black Beans, Corn and Tofu in a large bowl.

Add:

Salsa, Hot Sauce, Garlic, Cilantro, Gran. Garlic and Onion, Freshly Chopped Onion, Sugar, Chives, Corn, Beans and ½ of the shredded Daiya Cheese (reserve other half for the top of your enchiladas) to Chunked and drained Tofu. Mix well & let sit for one hour so all flavors blend.

Prepare 9 x 12” dark glass pan:

Spray lightly with Vegalene non-stick spray. Pour a small amount (about another ½ cup of enchilada sauce over the bottom of the pan and set aside. Make sure you cover the bottom with the sauce to help keep them from sticking.

Microwave:

Lightly brush both sides of corn tortillas with corn oil. Place in microwave on high for approximately 2 mins, or until they are soft and change color. When tortillas are ready, remove from microwave and stir your filling one more time to mix well. Blot both sides of your tortillas to remove excess oil.  Place two heaping tablespoons of filling in the middle of your tortilla in a line down the center. Roll quickly and place in pan seam side down. Do all of the tortillas the same way until you have filled the pan. I usually put seven to the left side of the pan, and then add the last two lengthwise at the other edge.

Pour:

The remainder of the enchilada sauce, (or however much you want, making sure you cover all of them well), over the finished enchiladas, add the remaining shredded vegan cheese, and sprinkle with the crushed olives, covering the casserole.

Spray:

The top of the aluminum foil with Vegalene so the cheese doesn’t stick to it, place the foil (spray side against the enchiladas) on top of casserole pan, cover & seal them with foil. Bake at 375 degrees for 35 mins, remove the aluminum foil and bake for 10 more mins uncovered. Serve with brown rice, vegan refried beans and a salad. Yum!

Here's another of my Vegan Favorites! Enjoy!

Vegan Shepherd’s Pie

Prep Time:  Approx. 40 minutes                              Serves: 4 people

Cook Time:  Approx. 40 minutes                             Preheat Oven: 400 degrees

You will need for crust:

1)      4 Large Organic Russet or Idaho Potatoes, cut in large    chunks

2)     ½ container of Tofutti Cream Cheese (Vegan)

3)     2 Tablespoons Earth Balance Buttery Spread

4)     3 - 4 Cloves of fresh, minced garlic (optional)

5)     1 Tablespoon sea salt

6)     1 Teaspoon of Black Pepper

7)     ¼ Cup of chopped scallions, (green tops only)

8)     ½ Container of Tofutti Sour Cream (Vegan)

9)     1 Cup of Silk Soy Creamer

10)   2 Teaspoons of Garlic Granules

11)    2 Teaspoons of Onion Granules

Steam Potatoes in Vegetable steamer until soft.  Put chunks into bowl and add all other above ingredients.  With an electric mixer, mix until smooth and creamy.  Set aside. (Salt & Pepper to taste)

You will need for filling:

1)      1 Carton of sliced Crimini Mushrooms

2)     1 Carton of button mushrooms (quartered)

3)     1 Carrot chopped thinly in rounds at an angle.

4)     1 Cup of Broccoli florets cut into bite sized pieces

5)     1 Sweet Vidalia or Maui Onion, cut into chunks

6)     3 Cloves of garlic, minced

7)     ½ Cup of Fresh or Frozen Sweet Corn

8)     ½ Cup of Fresh or Frozen Peas

9)     1 Can of 365 Organic Green Beans, drained

10)   ½ Cup shredded cabbage

11)    1 Cup of shredded Dinosaur Kale (It's delicate nature is excellent in this recipe)

12)    ¼ Cup of Shoyu Soy Sauce

13)    1 small container of Pacific Vegetable Stock (6 oz.)

14)    ¼ Cup of Water

15)    2 ½ Tablespoons Arrowroot Powder or Corn Starch dissolved in 3 Tablespoons of cold water

16)   2 Tablespoons of Toasted Sesame or Peanut oil

In large skillet, sauté mushrooms, onions, garlic, carrots, and broccoli until the vegetables turn bright in color.  Add Sweet Corn, Peas, Green Beans and Shredded cabbage and Kale.  Add Vegetable stock, Soy Sauce, Water and let simmer 5 minutes.  Salt and Pepper to taste. Add Arrowroot powder (or Corn Starch) dissolved in water and let simmer until sauce thickens.  Gravy should be thick, if it isn’t, add another tablespoon of Arrowroot powder to a teaspoon of water, stir and mix well then add to the vegetable/gravy mixture again.  When gravy is formed, set the skillet aside.

Return to mashed potatoes, lightly grease your 9 x 12 x 2 ½ inch deep, glass pan.  Dump potatoes into the center and push out and up the sides of your dish until a sort of mashed potato bowl is formed.  Pour vegetable & gravy mixture into the pan with the mashed potatoes.  Place in preheated 400-degree oven for 40 minutes or until potatoes rise above the sides of the pan and are browned on the bottom.  Remove from oven and let stand 10 minutes.  Serve with whole grain bread for dipping, and a salad.  Enjoy!

After studying the human body, as well as health and nutrition throughout my life, I've finally conceded that there is no substitute for proper food and exercise in the effort to lose weight. So many of us chase the illusive magical pill, or diet trick, or just plain old starvation in our desire to find the almighty "thin" balance that so many talk about.

Unfortunately, this weight loss tends to be just out of reach to many of us. I've wanted to believe, for many years, that the weight would come off, "if only". "If only" I ate the right foods, and "if only" I lowered my carbohydrate intake, I would lose weight. But the truth was, I HAD to exercise. You see, I realized that I spent most of my time on a diet, trying to figure out how I could "avoid" exercising...(not one of my favorite pursuits in life!). I'm not one for sweaty cardio exercise, although, ultimately, I realized I would have no choice if I wanted to lose the weight! I would just have to buckle down and work at it...that would be my challenge.

My cardio workout, however, consists of 10 times up and down the stairs in my house, 3 times a day. The rest of the time it's walking...man's age-old best friend. I live in the mountains, so walking is more of a chore than I ever wanted to do, but I find myself doing it now...every day...whether I want to or not! I don't know if you really have to do that "muscle confusion" thing to keep up with weight loss, so I'll have to get back to you on that. I must say, keeping the body fit is a lot of work, especially when you write for a living. That in itself tends to keep you pretty sedentary for hours. At any rate, next Saturday is my day for weigh-in, so I'll keep you posted on how it goes. In the meantime, remember, there's no substitute for proper proportions, a diet filled with 80% vegetables, 10% fruit, and 10% protein (in the form of tofu, nuts, seeds and beans). Good nutrition, physical activity, and a positive mind set will work every time! Best of luck to you all.

With Love,
Jan C.

Well, I've started something new. I discovered that fruits and vegetables have very few calories! What a wonderful find! I am making a juice drink that tastes great, (I'll include the recipe at the end) in an effort to lose weight. My highest weight was 323 lbs. After 10 days of juicing, I'm at 300! I feel so much better than I did. I'm diabetic and have been having trouble with some chest pain.  I don't take insulin during the day, only at night now when I have my one sensible meal.

I've noticed so many things that are different. Best of all, I can say that I no longer have any chest pains! I can get behind the steering wheel of my 4 Runner and have room between my body and the wheel now. I don't have to swing my foot down so I can sit up out of bed. I am breathing better and most of my depression has lifted. I can go up and down a flight of stairs and not be out of breath. I still have bad days, but they don't make up my entire life anymore.

Some days I get up and all I want to do is eat. But, I promise myself if I'm still hungry I'll eat something small after I drink my juice. I don't have an expensive juicer or anything for this. Instead, I have a Black and Decker two-speed blender. It has a "smoothie" setting which is what I use for my juice drink. Here's the recipe.

Fill your blender half full of water.

Add:

3 cups of spinach
3-4 leaves of romaine lettuce
1/2 cup shredded carrots
1/2 cup fresh-frozen blueberries
1/2 cup fresh-frozen strawberries
4-5 pieces of frozen banana slices
1/2-1 apple, sliced & cored
Add enough water to make 1/2 gallon of juice drink

Drink = 354 calories

You can change up the veggies and fruits that you use so that you're using fresh locally grown fruits and vegetables in season. You can freeze your fresh fruit in baggies and they'll keep for quite a while in your freezer, so stock up.

You can track how many calories are in your drink here:
http://www.sparkpeople.com/myspark/nutrition.asp

Blend fruit and veggies on Smoothie, (or equivalent), setting. It takes a good 5-7 minutes to puree your veggies. Once your drink is smoothly blended, put in a sealed container and refrigerate. Any time you are hungry, pour some into a glass and drink slowly. If you drink it too fast, it will upset your blood sugar balance. You don't really taste the vegetables, rather you taste the fruit. So, make sure you use fruit that you like. Due to the high fat content in bananas, I use them sparingly. The reason I use frozen fruit is because you can purchase it ripe and place it in Ziploc baggies, freeze and use for a long time. Also, it thickens your drink, (especially bananas), and makes it cold right away.

I hope you enjoy! Please let me know how your own experiences compare! I look forward to hearing from you.

Vegan Twice Baked Potatoes

Prep Time:  Approx. 15 minutes                               Serves: 4 people

Cook Time:  Approx. 1 ½ - 2 hours

You will need:

1)       2 Large Organic Russet or Idaho Potatoes

2)      1 Lb. yellow zucchini, yellow crookneck or yellow acorn squash (Golden zucchini is particularly delicious in this recipe)

3)      ¼ Cup Earth Balance Buttery Spread

4)      ¼ teaspoon cumin (optional)

5)      1 Tablespoon sea salt, seasoned salt or salt free seasoning

6)      2 teaspoons organic Paprika

7)      2 Tablespoons melted Earth Balance Buttery Spread in separate bowl

8)      ¼ Cup chopped scallions or chives

Bake Russet or Idaho potatoes in aluminum foil until soft.  Approx 1 hour in a 450° oven.  Remove from oven when done and take out of aluminum foil, let cool somewhat.  While the potatoes are cooling, Chop up zucchini or squash and steam until soft.  Remove squash and set aside, allowing it to cool.  While squash is cooling, cut potatoes in half lengthwise with sharp knife.  Gently scoop insides into a bowl large enough to accommodate both the potato and the squash, leaving a shell of skin with a little potato on it.  Add squash to the potato, add seasonings (not paprika) and ¼ cup of Earth Balance Buttery Spread.  Blend on med. speed with blender until smooth and creamy.  Return filling to the potato skins.  Return filled potatoes to 450° oven and let bake for about 10 minutes.  Brush tops of potatoes with melted Buttery Spread and sprinkle with paprika.  Turn on broiler in your oven, bake for approximately 5 minutes or until light golden brown.  Sprinkle with chives or scallions and enjoy!

Delicious Winter Squash for 4!

Sweet, Stuffed, Autumn Acorn Squash

Prep Time:  Approx. 20 minutes                                   Serves 3-4

Bake Time: 1 hour

You will need:

¼ Cup Fresh Spring Water

2 Organic Acorn Squash, halved lengthwise

1 Tbls Organic Cinnamon

1 Teaspoon Organic Dried Tarragon

1 Teaspoon Organic Dried Parsley

1 Med Organic Onion coarsely chopped

½ Organic Sweet Apple (Honey Crisp are especially tasty in this recipe)

½ Cup Organic Raisins

½ Cup Organic Chopped Pecans

2 Cups Cooked Organic Short Grain Brown Rice

8 Tbls Organic, non-GMO “Earth Balance” Margarine

2 Tbls Organic Dark Sesame Oil

½ Cup each, Organic Brown Rice Syrup & Organic Barley Malt

4 Slices of San Luis Obispo Whole Wheat Sourdough Bread cut in small cubes

Cut 2 Organic Acorn Squash in half, lengthwise, turn over and cut a small part of the ridged squash so that it sets evenly in your pan.  Make sure all four pieces fit in the oven dish that you have selected to cook your stuffed squash in.  Set them aside in baking dish and begin your sautéing.

Sauté in 6 Tbls “Earth Balance” margarine and 2 Tbls dark Sesame Oil, your onions, apples, raisins, Tarragon, Parsley and Cinnamon until everything is aromatic and the apples and onions are just soft.  Add the last 2 Tbls of Earth Balance, Pecans and the 2 Cups of Cooked Brown Rice (This is a great way to use your left over Rice), add Organic Barley Malt and Organic Brown Rice Syrup, stir in the Whole Wheat Sourdough Bread Cubes until the mixture is coated evenly and moist.  Let cool.  Turn on your oven to 375 degrees.  When stuffing is warm to the touch, but not hot, place heaping amounts of the stuffing in the squash, making sure that they are evenly filled.  Add ¼ cup of fresh Spring Water to the bottom of the baking dish.  Cover it with aluminum foil or glass lid, place in pre-heated oven for  50 minutes.  Lift cover from dish and let the top brown lightly.  Test for doneness by piercing the squash with a fork.  It should be soft. Put a small dot of margarine on the stuffing or imitation cream cheese and serve.  This is delicious with Brown Rice and steamed vegetables. Enjoy!

Vegan Tamales...YUM!

Although these are a bit labor intensive, they are delicious! You can freeze these after cooking them and they hold up well. This is one of my family's favorites and I serve them with Vegan Spanish Rice and Refried beans. Enjoy!

Vegan Tamales

Prep Time:  Approx. 1 - 2 hours                              Makes:  About 4 Dozen

Cook Time:  Approx. 1 ½ - 2 hours

You will need:

1)     1 Sweet Vidalia Onion, (or other sweet variety)

2)    1 Lb. yellow zucchini, yellow crookneck or yellow acorn squash (Golden zucchini is particularly delicious in this recipe), chopped in small cubes

3)    1/2 head of Organic Cabbage, shredded finely

4)    1 Organic Carrot, grated

5)    1 Stalk of Organic Broccoli, chopped fine

1/2 pkg. Extra Firm Organic Tofu, crumbled  with fingers

6)    1/2 teaspoon cumin (optional)

7)     1 Tablespoon sea salt, seasoned salt or salt free seasoning

8)    1 small can of La Victoria, mild Enchilada Sauce

9)    3-4 Tablespoons Toasted Sesame Oil

Sauté all vegetables in Toasted Sesame Oil for a few minutes until all vegetables are soft.   Add Enchilada Sauce and crumbled Tofu.  Cook 10 minutes and set aside.  Prepare Masa. 

MASA

6 Cups Maseca para Tamales, corn flour

5 Cups Pacific Organic Vegetable Broth

3 ½ Teaspoons Non-aluminum baking powder

6 Teaspoons Sea Salt (or to taste)

2 Cups Organic Vegetable Shortening (Softened)

Combine Masa, Baking Powder & Salt in a bowl.  Stir Well.  Add room temperature shortening and broth.  Mix together with hands (Make sure you get all the shortening mixed in well and there isn’t any dry flour.  The dough should be soft and pull away from the hand when rubbed from one hand to the other.  The dough should not stick to the hands when there is enough liquid added.  Make sure that dough is not too dry, it should be light, fluffy and easily spread.

Soak corn husks in very warm water for about 20 minutes, submerging the husks. Remove from water, clean and separate.  Line your pot with husks that are too small to use for Tamales. (I place a couple of layers over a steamer that allows the water to boil beneath it without touching the Tamales).

Spread masa mixture on with a small spatula, ¼ inch from the bottom (the small end or bottom, is away from you and the large end is toward you). Spread all the way to the top edge (or large end) of the husk.  Spread masa evenly on the shiny side of the husk while holding the corner of the husk and pulling masa toward you.  Put 2 - 3 Tablespoons of filling into the center, top portion of the covered husk.  Fold husk by folding one side over, then the other, then bring the bottom (small end) of the husk up toward you and place in steamer pan.  Finish all of the masa and filling.  Steam tamales on low heat in steamer until done, approximately 1 ½ - 2 hours. Add water every hour and check for doneness by seeing if the husk pulls away from the tamale.

*Note: If the filling is too wet, let cook longer until liquid is thickend.

Filling and Tasty Split Pea Soup!

Split Pea with Smart Bacon Soup

Prep Time:  Approx. 15 minutes                                 Serves: 4 people

Cook Time:  Approx. 1 ½ - 2 hours

You will need:

1)      3 Cups Dry Organic Split Peas, cleaned.

2)     Approximately 2 cups Spring water and 1 carton of Pacific organic vegetable   broth, in heavy pot. You may need to add more as the peas cook down and    absorb the liquid, so watch the pot carefully.

3)     1/2 Sweet Organic Vidalia Onion, chopped in small chunks

4)     1 Organic Carrot sliced finely into medallions then cut into quarters

5)     1 Tablespoon each: dried organic garlic granules, dried organic parsley (or 1 ½ Tablespoons fresh), dried organic Thyme.

6)     1 - 2 Tablespoons of Roasted Organic Sesame Oil (Not for use with cancer patients, use ¼ cup water instead).

7)      Sea Salt and Fresh Ground Organic Pepper to taste, (Optional, approx. 2 teaspoons each).

8)     4 slices of Smart Bacon, sliced width-wise into small strips.

9)     2 Tbls Organic Brown Rice Vinegar added the last 15 minutes of cooking.

Saute diced onion, carrot, Smart Bacon and spices in Sesame Oil (or water) In large, heavy  soup pot.  When Onions are lightly browned, or soft (In the case of water usage), add water, broth and split peas.  Turn down heat, set on flame diffuser and simmer gently for approximately 1 ½ - 2 hours.  Check pot frequently to make sure that you don’t need to add any water.  If you do, only add a cup of water at a time. 
When peas are softened and have turned from bright green to an olive color, the soup is done.  Add vinegar and simmer for about 15 minutes more.

Pour into small soup bowls and garnish with sliced scallions or a sprig of fresh rosemary.  Enjoy!

Comfort Food for the Soul

Sweet, Stuffed, Autumn Acorn Squash

Prep Time:  Approx. 20 minutes                                 Serves 3-4

Bake Time: 1 hour

You will need:

¼ Cup Fresh Spring Water

2 Organic Acorn Squash, halved lengthwise

1 Tbls Organic Cinnamon

1 Teaspoon Organic Dried Tarragon

1 Teaspoon Organic Dried Parsley

1 Med Organic Onion coarsely chopped

½ Organic Sweet Apple (Honey Crisp are especially tasty in this recipe)

½ Cup Organic Dried Cranberries or Raisins

½ Cup Organic Chopped Pecans

2 Cups Cooked Organic Short Grain Brown Rice

8 Tbls Organic, non-GMO “Earth Balance” Margarine

2 Tbls Organic Dark Sesame Oil

½ Cup each, Organic Brown Rice Syrup & Organic Barley Malt

4 Slices of San Luis Obispo Whole Wheat Sourdough Bread cut in small cubes

Cut 2 Organic Acorn Squash in half, lengthwise, turn over and cut a small part of the ridged squash so that it sets evenly in your pan.  Make sure all four pieces fit in the oven dish that you have selected to cook your stuffed squash in.  Set them aside in baking dish and begin your sautéing.

Sauté in 6 Tbls “Earth Balance” margarine and 2 Tbls dark Sesame Oil, your onions, apples, cranberries or raisins, Tarragon, Parsley and Cinnamon until everything is aromatic and the apples and onions are just soft.  Add the last 2 Tbls of Earth Balance, Pecans and the 2 Cups of Cooked Brown Rice (This is a great way to use your left over Rice), add Organic Barley Malt and Organic Brown Rice Syrup, stir in the Whole Wheat Sourdough Bread Cubes until the mixture is coated evenly and moist.  Let cool.  

Turn on your oven to 375 degrees.  When stuffing is warm to the touch, but not hot, place heaping amounts of the stuffing in the squash, making sure that they are evenly filled.  Add ¼ cup of fresh Spring Water to the bottom of the baking dish.  Cover it with aluminum foil or glass lid, place in pre-heated oven for  50 minutes.  Lift cover from dish and let the top brown lightly.  Test for doneness by piercing the squash with a fork.  It should be soft. Put a small dot of margarine or vegan cream cheese on the stuffing and serve.  This is delicious with Brown Rice and steamed vegetables. Enjoy!

Vegan Chili Corn Carne (Well, Smart Ground anyway!)

Easy Tasty Vegan Chili - (not spicy, just flavorful!)

Preparation: Approx. 15-20 mins

Ready to serve in 1 hour
Serves: 12 or lots of leftovers (you can freeze this!)

Shopping List:

Tofu or Original Smart Ground

1 Large can each, Pinto, Black & Small Red Beans

1 Sm. can of Kidney Beans

Large Can of Enchilada Sauce

Large Can of Chopped Tomatoes

1-2 Carrots chopped small

1 Sweet Maui or Vidalia Onion

1 Package of Sweet Corn, frozen

1 Package of Vegan Cheddar Cheese, shredded

1 Large Chili Pot - approx. 2 gallons

Add to Pot: 

One Sweet Onion Diced in large chunks (or however you prefer)

2 Tablespoons of Peanut or Olive Oil

4 Cloves of Fresh Garlic

Saute: In oil with 1 1/2 Tablespoons of Cumin, 2 teaspoons of Cilantro (if fresh use 2 Tablespoons) & 1 1/2 teaspoons chili powder.

Add to sauteed veggies and spices:

1 Large can of Pinto Beans (or fresh frozen)

1 Large can of Black Beans (or fresh frozen)

1 Large can of Small Red Beans (or fresh frozen)

1 Medium Can of Kidney Beans

1 Solid Cake of Extra Firm Tofu cut into chunks OR 

        1 pkg of Smart Ground, Original Flavor

1 1/2 Cups of Fresh or Frozen Sweet Corn

1 Cup of chopped carrots (approx. 1/4 in size)

Add:

1 Large Can of Vegan Enchilada Sauce

1 Large Can of Tomato Sauce with Tomato Chunks

Bring to low boil, cover & turn down heat. To avoid sticking, place on heat diffuser if you have one. If not, turn down heat to lowest setting and stir frequently so it doesn't stick.

*Top with shredded vegan cheddar and finely chopped green onions! Enjoy!

**Note: You can use either Mild or Spicy Enchilada sauce, according to your tastes. We use the mild, since I make it for my family and the kids don't like spicy. Also, when it's hubby and I alone, we add some of The Chunky Garlic flavored sauce made by The Pepper Plant. It adds just enough heat and tons of flavor! This chili will hold for up to two weeks in your refrigerator, but it never lasts that long in our house.

My endocrinologist took me off all my insulin, except for my long-acting Levemir. I can't tell you how difficult it is to NOT eat after 7pm. Anyone with suggestions, please send away. I'm looking for tricks to help me keep from eating late at night. I need to lose weight. So far no heart related disease has shown up, but that won't last long if I don't lose the weight. I'm open to any type of suggestion in how to either trick my body, or any way to keep myself from eating when I'm bored. It seems as though the worst part of this whole weight problem may just be the fact that I can't seem to steer clear of food in the evening hours. I suppose that I could go to bed early, but then I'd wake up at 4am with nothing to do until at least 6:30 or so.

Just checked the scales! My weight is down one more pound! I think the Metformin is giving me the "trots" and that's helping with the weight loss. I'll have to let you know what the Doctor says when I see him on the 25th of this month. I'll keep you posted! Thanks for listening.

Keep on writing and send those recipes!

Yours,
Jan C.

Sharing Recipes

If you should have recipes that you would like to share, please email them to me at: jancarpenter55@yahoo.com for review. I will be happy to post any vegan or vegetarian recipes that you've tried and your family likes...especially those that are kid friendly!

 Please include all measurements and brand names of the products that you use, so that our readers can duplicate your recipes as closely as possible!

Thanks!
Jan C.

A Sign of the Times

Over many years people have changed lifestyles and eating habits. We've gone from the simplest of menus, to one of more refined tastes and sauces which have included the use of herbs and spices. Here we are in the year 2012 and there are a lot of folks out there who have become conscious about what foods they consume and feed their bodies with. With the prevalence of diabetes and other cardiovascular disease topping the charts for health problems, the American and world population has come to a crossroads. A crossroads that demands a different diet and way of life from us.

From Mad Cow Disease, to e. coli bacterial outbreaks on our food sources I believe that people are afraid to eat many of the foods that the FDA has approved for our consumption. It seems that the most beneficial foods are those of organic nature. Large amounts of organic vegetables and fruits help to lower high cholesterol and other factors which contribute to heart disease, diabetes, strokes and other high profile diseases.  I have recently, (as a diabetic), been taken off my insulin and given Metformin pills to take in an effort to help me lose weight. I'm going to blog about my success or failure, whichever it is, and share the information with everyone else. I am doing this under a doctor's care and supervision with the understanding that I am vegetarian/vegan in my dietary discipline. Let's see what happens!

As I start off this venture, I currently weigh 326 pounds and have recently had pneumonia.

Week One:

I got on the weight scales yesterday and it shows that I weigh 312 pounds. That would be a total of 14 pounds lost. Whether that is due to the new diet, or from having been seriously ill, I'm not sure. We'll continue to keep track once a week to see where this all leads.

I eat scrambled eggs for breakfast (vegetarian) with mushrooms, broccoli, onions and carrots. I prepare this as an omelet. It's quite tasty and lasts me all morning long. Lunch consists of a salad with as many veggies as I can pile on, a dressing of Balsamic vinegar, with a little salt, pepper, splenda, garlic powder and onion powders, (about 1/2 teaspoon each). Dinner is generally some form of tofu, (I like to press it with crushed peanuts on both sides) then I saute it in peanut oil and have 3 different steamed veggies of my choice. The idea of eating this way is to eliminate carbs for the time being. For those who eat shellfish, you can have some type of fish or shellfish for your protein and then add the veggies to your plate. It's filling and I've found myself not terribly hungry after. 

I am a bit of a snacker in the evenings, so I've chosen the least amount of calories in the food I snack on. I end up eating celery, which I've found has small amounts of insulin in it.