Thursday, January 21, 2010

Rethinking the food stuff

Today makes a week of the weekday vegetarian plan. So far I only had some chicken so that my curry chicken salad wouldn't go to waste, and it really wasn't that good.
I think this plan is going very well. I've completely restructured the way that I eat. The best part is that I'm not feeling like I'm deprived, I'm eating more fruits and veggies than anything else, and I feel pretty good.

Breakfasts thus far have been yogurt, an orange or a banana, and a slice of Dave's Killer Bread with a glass of orange carrot juice mixed with apple juice. Lunches and dinners have been mostly my quest for the ultimate homemade veggie burrito, another piece of fruit, lots of peas (I forgot how much I love peas!), the mushroom marsala I made a few days ago, and whole avocado light caesar salads. Tonight I just wolfed down the most delicious Portobello burger from Burgerville! I usually end my night with a few bites of the fanciest coconut milk ice cream. Right now I'm working on a pint of chocolate with hazelnuts and a fudge ribbon. I think this ice cream is considered vegan, but I'd have to check the ingredients to make sure. Anyway, this is the kind of food I should be eating! I feel like I'm really taking care of myself. The cool thing about being veggie is that you can actually afford to eat the fruits and vegetables you're supposed to be eating because meat is so expensive!

I still haven't lost any weight, but I know that the way I'm eating right now is tons better than what I'd be eating normally. One of my students said her mom owns a Curves. I was telling her about  my new food plan and she said that they teach people to eat to get all of the nutrition your body craves so that it doesn't store fat trying to get it. I think this idea is interesting and I want to learn more about it. She said her mom may potentially need a part time manager in the future. I think it would be so cool to use this fascination I have with diet and exercise! I've never thought of myself as someone that could ever really work at a gym, but this might not be a bad gig. It's very tentative at this point anyway, but the idea is a cool one.


  1. Oooh, mushroom marsala? Can I get your recipe?
    Also, as a vegetarian of 13 years and an ex-vegan, I have a ton of delicious vegan and veggie recipes and sources, please do holler at me if you are looking for anything!

  2. Mushroom Marsala Recipe:

    1lb mushrooms sliced
    1 small onion chopped
    1/2 C Marsala Cooking Wine
    1/4-1/3 C veggie stock
    1 tsp cornstarch
    pinch salt
    pinch pepper
    cooked pasta

    In a saucepan fry the mushrooms and onions with a bit of olive oil. I put the lid on to steam them a bit. In a cup or small bowl with a fork or whisk, blend the stock, and cornstarch - try to keep the cornstarch from lumping by whisking and adding it in gradually. (I didn't do this and it got lumpy) add this to the mushrooms and onions along with the wine and stir it all together. Let the liquid reduce until it's more like a glaze. Add salt and pepper to taste. You could also add chopped parsley for flavor. Spoon this over the pasta.