Thursday, April 22, 2010

Happy Almost Friday :)

It's almost Friday...THANK GOODNESS!!  Any exciting plans for the weekend?

Thank you all for the positive feedback from my last post.  I think that like every single woman (and some men) I struggle with maintaining a positive self body image.  It's difficult when the girl on the treadmill is sprinting twenty thousand times faster than you or your friend maintains her "perfect" figure while still eating chocolate or you're in the fitting room trying to find a pair of pants that actually fit you.  In those situations, I have to mentally check out for a few moments and focus on my body and realize all the wonderful things my body does for me.  I might not run as fast as the girl on the treadmill next to me but my body carries farther and faster than I ever thought possible.  I might just have to take Stacy and Clinton's advice and start getting my pants tailored or wear dresses every day :)  

I don't maintain my "girlish figure" with pounds of chocolate but my body adores all the fruits and vegetables and oatmeal that I eat every day.
LOL...I couldn't resist :)

Speaking of wonderful food, since my new conversion to veganism (two weeks on Sunday), I've been becoming more adventurous in the kitchen.  After searching my favorite blogs I discovered an interesting recipe from one of my favorite vegan blogs: Happy Herbivore.  Here's an ingredient teaser...
Any good guesses???

I made Lindsay's Mock Tuna Salad.  But since I'm only so ambitious I altered her recipe to my tastes and lack of desire to make yet another trip to the grocery store (as in some days I've gone to Whole Foods twice due my lack of proper planning).

  • 15 oz can garbanzo beans
  • 1 large carrot
  • 2 tsp nutritional yeast
  • 1 T yellow mustard
  • 1 T soy sauce
  • 1 tsp onion powder
  1. Drain and rinse garbanzo beans.  Place in food processor and pulse until no whole beans remain.
  2. Remove skin from carrot and shred using a cheese grater (perfect for grating veggies)
  3. Mix carrot and garbanzo beans.  Add remaining ingredients and mix well.
  4. Refrigerate for a couple hours to let flavors intensify (or eat right away like I did). Makes about 4 1/2 cup servings. 
Here how I ate one (or two...) of my servings:
"Tuna salad" on a whole grain La Tortilla shell with a massive pear and massive salad...yuuuuum.

Do you ever alter recipes?  I try to make recipes with ingredients that I have and sometimes the results are quite comical but I still eat them mainly because I hate wasting food.  Also have you ever tried the "mock" meats, etc?

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