Wednesday, September 26, 2012
Vegan Warriors...
I love this! You can be a vegan, build muscle, and be very fit. These guys require a lot of calories and nutrition. If veganism is good enough for them, then it's good enough for me!
Watch and be amazed at the vegans on YouTube!
A link to their web site is here.
Tuesday, September 25, 2012
Veggie Soup with Kale
I love Kale... With all my heart. And it's good for my heart. And lots of other body parts....
Okay, I'm not a poet so I'll stop there. I think with a little iteration I could turn that into a nice poem, but not today. I've got some other things to do! This is also the second attempt at posting this recipe--remember, yesterday I complained how blogger ate my post. Cross your fingers that this post sticks.
The days are starting to sort of feel like fall. Sort of. (Never mind that it was in the low 80s on Saturday and the high 70s of Sunday.) On Sunday, I wanted soup--warm, comforting soup. I wanted it with lots of green.
I scoured the web and looked at many versions of veggie soup with Kale. There are lots of similar recipes. I didn't see anything that was exactly what I was looking for so I made one up. Here it is:
2 yukon gold potatoes diced (not peeled)
1 large yellow onion diced
2-3 carrots diced
1-3 cloves of garlic diced
1 can of garbanzo beans
1 32-ounce container of veggie broth
~3 cups of water
Combine all of the above in a big stock pan and bring to a boil. Let it cook at a slow boil for 20-40 minutes or until all the veggies are soft. (The time it takes to make the veggies soft will depend on the size of the veggies.)
After the veggies are of a good texture add:
~28 ounces of diced tomatoes
another 32-ounce container of veggie broth
salt (if needed see how much is in your tomatoes and broth)
1 zucchini sliced into thin pieces (I sliced thin and then quartered) (peel or not, your preference, I didn't)
Cook for another 5-10 minutes.
Add Kale 3-4 cups chopped with stems removed
You could stop here as it's a delicious very low-fat, no-oil soup. Or, if you're feeling adventurous you can add 2 links of Italian Vegan Field Roast Sausage chopped into small pieces. (Nick, Nat, and I love this stuff.)
If you choose to add the vegan sausage you will add fat to the soup, but it's delicious!
After you add Kale (and the vegan sausage), cook for another 5-10 minutes.
Here are the nutrition facts without the vegan sausage. If you add the sausage you add ~2 grams of fat per serving and ~48 more calories. (I'm calculating 10 very GENEROUS servings for this recipe, but it might be more like 16 normal sized servings. I love soup!)
Kid report:
Nat, the vegan who loves veggies, ate the soup.
Kira ate the broth and the potatoes
Tia ate the broth, potatoes, garbanzo beans, vegan sausage, and a few pieces of zucchini.
Yea, I had to try to ladle the soup up with only their preferred veggies.
I'll be making this soup again this fall and winter!
Okay, I'm not a poet so I'll stop there. I think with a little iteration I could turn that into a nice poem, but not today. I've got some other things to do! This is also the second attempt at posting this recipe--remember, yesterday I complained how blogger ate my post. Cross your fingers that this post sticks.
The days are starting to sort of feel like fall. Sort of. (Never mind that it was in the low 80s on Saturday and the high 70s of Sunday.) On Sunday, I wanted soup--warm, comforting soup. I wanted it with lots of green.
I scoured the web and looked at many versions of veggie soup with Kale. There are lots of similar recipes. I didn't see anything that was exactly what I was looking for so I made one up. Here it is:
2 yukon gold potatoes diced (not peeled)
1 large yellow onion diced
2-3 carrots diced
1-3 cloves of garlic diced
1 can of garbanzo beans
1 32-ounce container of veggie broth
~3 cups of water
Combine all of the above in a big stock pan and bring to a boil. Let it cook at a slow boil for 20-40 minutes or until all the veggies are soft. (The time it takes to make the veggies soft will depend on the size of the veggies.)
After the veggies are of a good texture add:
~28 ounces of diced tomatoes
another 32-ounce container of veggie broth
salt (if needed see how much is in your tomatoes and broth)
1 zucchini sliced into thin pieces (I sliced thin and then quartered) (peel or not, your preference, I didn't)
Cook for another 5-10 minutes.
Add Kale 3-4 cups chopped with stems removed
You could stop here as it's a delicious very low-fat, no-oil soup. Or, if you're feeling adventurous you can add 2 links of Italian Vegan Field Roast Sausage chopped into small pieces. (Nick, Nat, and I love this stuff.)
If you choose to add the vegan sausage you will add fat to the soup, but it's delicious!
After you add Kale (and the vegan sausage), cook for another 5-10 minutes.
Here are the nutrition facts without the vegan sausage. If you add the sausage you add ~2 grams of fat per serving and ~48 more calories. (I'm calculating 10 very GENEROUS servings for this recipe, but it might be more like 16 normal sized servings. I love soup!)
Kid report:
Nat, the vegan who loves veggies, ate the soup.
Kira ate the broth and the potatoes
Tia ate the broth, potatoes, garbanzo beans, vegan sausage, and a few pieces of zucchini.
Yea, I had to try to ladle the soup up with only their preferred veggies.
I'll be making this soup again this fall and winter!
Monday, September 24, 2012
&*@#$ !!!
Darn it!
I wrote a GREAT post last night (brilliant, even) and blogger ate it. Seriously. HOW ANNOYING.
I know what happened, but I can't believe blogger was so stupid. I had two windows open with the post in it. I finished it in one, changed the title, and published it. Then, I found the other window that was nearly blank with only the start if the post in it. It still had the OLD title. I closed it. I must have hit save.
Even though I hit save, I can't believe the one with the new title (that was published) was wiped out by the old post with the old title when I saved it. GRRRR! But the new post I wrote is no where to be found. It's not published and it's not in my drafts. Blogger ate it. It must have been because it was a post with a tasty soup recipe in it. You can't really blame blogger, can you?
Sigh.
Now I have to do it again and it won't be nearly so brilliant.
So what'd I tell you in the other post? I told you about the fun cooking weekend I had! I made 2 versions of these bars I'll have to tell you about the strawberry version I made (later) 'cause they are scrumptious!
I also (FINALLY) had a chance to make these pumpkin and chocolate chip muffins! I actually got to make them on Monday and then again on Saturday. You know you like a recipe if you make it twice in one week. The girls give them two thumbs up! I love it when I find something all of them will eat! Muffins are so nice as a quick breakfast. A quick healthy breakfast makes mornings so much easier!
I did change the recipe slightly the second time I made it. I added flax and removed 1/2 a cup of the oatmeal flour. I also only added 1/2 cup of chocolate chips. Below are the nutrition facts for the new version of the recipe (below) with the serving size being one muffin.
Here's the new recipe:
1 medium banana, mashed
1 (15-oz.) can Pumpkin
1 tsp. vanilla extract
1.5 cups Whole Grain Oat Flour
1/2 cup Flax Seed Meal
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup Organic Dark Chocolate Chips
4 tablespoons 100% pure maple syrup
If you decrease the maple syrup to 2 tablespoons, you get only 7 grams of sugar in each muffin. I think they are sweet enough with only 2 tablespoons of maple syrup, but I don't like the taste of sweet.
If you want pictures, go take a look at the forks over knives site and scroll down until you see very cute muffins! I'll try to remember to take a picture before we devour the muffins next time I make them!
Okay, this isn't the brilliant post I wrote last night about veggie soup, but I'm stopping here for now. I'll share the recipe for the soup I made last night in another post.
I wrote a GREAT post last night (brilliant, even) and blogger ate it. Seriously. HOW ANNOYING.
I know what happened, but I can't believe blogger was so stupid. I had two windows open with the post in it. I finished it in one, changed the title, and published it. Then, I found the other window that was nearly blank with only the start if the post in it. It still had the OLD title. I closed it. I must have hit save.
Even though I hit save, I can't believe the one with the new title (that was published) was wiped out by the old post with the old title when I saved it. GRRRR! But the new post I wrote is no where to be found. It's not published and it's not in my drafts. Blogger ate it. It must have been because it was a post with a tasty soup recipe in it. You can't really blame blogger, can you?
Sigh.
Now I have to do it again and it won't be nearly so brilliant.
So what'd I tell you in the other post? I told you about the fun cooking weekend I had! I made 2 versions of these bars I'll have to tell you about the strawberry version I made (later) 'cause they are scrumptious!
I also (FINALLY) had a chance to make these pumpkin and chocolate chip muffins! I actually got to make them on Monday and then again on Saturday. You know you like a recipe if you make it twice in one week. The girls give them two thumbs up! I love it when I find something all of them will eat! Muffins are so nice as a quick breakfast. A quick healthy breakfast makes mornings so much easier!
I did change the recipe slightly the second time I made it. I added flax and removed 1/2 a cup of the oatmeal flour. I also only added 1/2 cup of chocolate chips. Below are the nutrition facts for the new version of the recipe (below) with the serving size being one muffin.
Here's the new recipe:
1 medium banana, mashed
1 (15-oz.) can Pumpkin
1 tsp. vanilla extract
1.5 cups Whole Grain Oat Flour
1/2 cup Flax Seed Meal
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup Organic Dark Chocolate Chips
4 tablespoons 100% pure maple syrup
If you decrease the maple syrup to 2 tablespoons, you get only 7 grams of sugar in each muffin. I think they are sweet enough with only 2 tablespoons of maple syrup, but I don't like the taste of sweet.
If you want pictures, go take a look at the forks over knives site and scroll down until you see very cute muffins! I'll try to remember to take a picture before we devour the muffins next time I make them!
Okay, this isn't the brilliant post I wrote last night about veggie soup, but I'm stopping here for now. I'll share the recipe for the soup I made last night in another post.
Saturday, September 22, 2012
Not green
I can't find really good web sites on goji berries, but everything I read says they are super good for you and a lot of the sites tell the story of Li Qing Yuen, who "lived to the age of 252 years" (1678-1930). The legend goes that he ate Goji berries every day. I don't know if they'll help me live to be 252 years, but I think they are tasty and probably not bad for me.
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