Vegan MaMa: 15lbs in 2 months

I wanted to write a quick post on how adopting a gluten free vegan diet (plant based) change my mind, body and spirit.

This isn't done yet and it needs revision.

My interest in a vegan diet began when I started taking a Hinduism class in January 2012. I was advised that this course, if you could fit it into your schedule, was one of the best ones around. This course was taught by Prof. George, in the theology department. The Hindu culture, coming from little that I knew about it, was always intriguing to me because of their interesting lifestyle (music, dance, attire, and intellectual level) and so I decided to learn more. What I learned was that they practice a whole different lifestyle over in India, including diet and how they practice medicine (Ayurvedic) and because of this, they are often healthier.


One of the biggest things in life is remembering this key piece of advice: KNOWLEDGE IS POWER.

The more you know about anything in life actually makes you the wiser person. You know why? When you don't know something, you are unaware of all the intricacies about that specific thing. Being ignorant is not bliss. People get diseases because they do not know that things are harmful to them, such as inflammatory causing reagents (which can include but not be limited to: food, drugs, hormonal imbalances, and mineral/vitamin deficiencies).

I briefly will state what has helped me change my life from being ~150 pounds to a slim, but not YET sculpted, 135 pounds in ~2 months. That is 15lbs in 60 days. The best part is, I am just beginning to have time to work out like I want. Imagine when I have the summer to train fully, every day, and not slip up because of stressful moments. Anyways, I was talking on a rant to myself...motivation!
 

The things that helped me lose 15lb in 60 days:

Going Vegan.

Going Gluten Free.

I also started moving: dancing, singing, crawling on the floor, picking up sticks in the yard, doing laundry....etc. Something little every day. The summer is approaching and what a better way to enjoy the nice weather than with a little bit out sunshine and activity.

Do it all, especially incorporating you FAMILY....Even babies. They love the food, love the activity

These are my tips. I will update photos when I can find them...I'm apparently missing many photos at this present time :(

Good luck and let me know how this works for you!!

Amelia

Quinoa Milk

Wow, I have never been happier with a new idea than this one.

Today, after creeping my  sister-in-laws Vitamix recipe book, i noticed that there was a very simple recipe for rice milk. I didn't have the cooked rice on hand, but I did have quinoa, which I love just as much, if not more, than brown rice. With that being said, I decided to make Quinoa Milk!

Recipe for Quinoa Milk:
1/2 C. cooked Quinoa
2 C. Water

Blend on high for approximately 2 minutes, or until all particles are very fine.
This recipe doubles easily, and does well without having to strain it. (Double the processing time, though)

On a slightly off topic idea, this new milk recipe is coming off of the upcoming notion that I am going to be weaning my son off of his baby formula and onto "regular" milk, yet I would never let cows milk be the type, for my family has a sensitivity with lactose.

Since I have been discovering how much allergies and sensitivities to foods can create a poor health/immune system environment, I am insistent on keeping several foods out of my life, as well as my sons: Gluten, Corn, Eggs, Lactose, Tree nuts, and Soy.

I use a little anagram GCELTS to remind me when informing others, as well as when I am trying to remember it myself.

Since Soy and Dairy are out of the picture, along with other nut milks, such as coconut and almond, I am turning mainly to rice and other grains that contain no gluten to give to my son as a nutritional source. I am hoping to make my own, in order to save money, and to make it the most nutritious as possible.

This was a good trial today. To make it a little tastier and coffee-matable (I like milk with my morning cup) I added a few things:
Honey
Cinnamon

*Don't give this to children under 1yr, as it does contain honey!! Keep the containers seperate and labeled with the type and date made.

Let me know if you give it a try!!!

Amelia

Mixed Veggie Sautee with Rice Noodles

Today, I was craving carbs. Being GF, I chose a rice noodle by Tinkyada, which is by far my #1 choice for any pasta/noodle out there. Great texture, firmness and taste.

I have been on an eggplant kick, and I had a very firm, small, deep pruple eggplant that I picked up from the Winter Garden Farmer's Market, which diced up beautifully.

For this recipe I used:

2Tbsp EVOO
1TBsp minced garlic
1TBsp minced white onion
1tsp minced ginger
1/2 c. Eggplant chopped
1/2 c. Zuccinni chopped
10 cherry tomatoes halved
1/2 c. baby bella mushrooms sliced
1tsp. Seasoned salt

1 cup rice noodle (boiled and drained)

I sauteed the first four ingredients to bring out the flavors, then added the tomatoes, eggplant, mushroom and then finally the zucinni. I gave each veggie a minute or two to sautee before adding the next. The order pertains to how long each veggie takes to cook. (I like well done eggplant, but tender zucinni!)

After the veggies are all done, season them with salt (and pepper, if you like that) and pour over 1 cup rice noodles. Stir, and enjoy!