Post by birukitty on Mar 28, 2016 17:59:36 GMT
Hello Vegan Peas. How is everyone doing this week? I'm sorry I haven't been very active on this thread. I've been very busy preparing for a trip I'm taking to Boston this week. I'm leaving on Thursday and returning late Sunday night, so I'll be even more scarce this week. I'm going with my father and sister to see the World Figure Skating Championships. It's a multi-day event that my sister planned. I actually wasn't planning to go but my mother doesn't want to go so I'm taking her place, which is why I'm scrambling at the last minute to do everything to prepare.
Heath wise I'm still fighting the sinus infection but it's getting better. I know that eating well has a lot to do with getting better. That goodness for this vegan, whole foods plant based diet. Lots of times I can just feel what my body craves-the other day it was craving something like oranges or citrus. We didn't have any orange juice in the house, and I was too tired to peel an orange (it was really late) but we had some fresh pineapple pieces from Whole Foods in the fridge and I had those. Oh, it hit the spot! Isn't it funny when you finally make that transition from no longer craving processed junk food to craving fresh wholesome natural foods? Your tastes and palate really do change and adjust.
Weight wise I'm still at 124 lbs, but I tried on a fleece jacket I want to take on my trip that I haven't worn since the fall. It was very tight last time I wore in in the sleeves and the body, and thank goodness it now fits much better. The sleeves are looser and the body feels looser too-just right. I loved this jacket. I got it on sale last year-it's the Polartec Power Stretch Hoodie from LLBean and I got it in a Small because it didn't come in a Petite and I have very short arms. If I'd gotten a Medium the arms would have been longer, so I kept it and am thrilled it now fits! That's one of the best things I love about this vegan style of eating, the weight comes off so easily and being able to fit in new or old clothes you haven't been able to wear is such a rush!
I haven't discovered any new foods-been sticking mostly to the same favorites. Oh, I do have a recipe to share now that the weather is getting a bit better. This is a well loved recipe for a filling, rainbow colored salad that is so delicious even my son loves when I make this. Hope you like it! I got this recipe from All Recipes.
Black Bean and Corn Salad
1/3 cup fresh lime juice
1/4 cup olive oil (the recipe calls for 1/2 cup but I decrease it)
1 clove garlic, minced
1 teaspoon salt (I add more to my own bowl)
1/8 teaspoon ground cayenne pepper
2 (15 oz.) cans black beans, rinsed and drained
1 1/2 cups frozen corn (I buy the 1 lb. bags, throw it into a colander and rinse it in hot water to thaw it out and use all of it)
1 avocado-peeled, pitted and chopped (I use 2)
1 red bell pepper, chopped
2 tomatoes, chopped (depends on size of tomatoes, if huge yes two. If medium I'll use three. If small I'll use four or five)
6 green onions thinly sliced
1/2 cup chopped fresh cilantro (this says optional, but I love it and it's nutritious. If you hate cilantro leave it out. We all love it)
Directions:
1. Place lime juice, olive oil, garlic, salt and cayenne pepper in small jar. Cover with lid and shake until all ingredients are well mixed.
2. In a very large salad bowl combine beans, corn, avocado, bell pepper, tomatoes, green onions, and top with cilantro. Shake lime
dressing and pour over salad. Gently stir salad to coat vegetables and beans with dressing, and serve.
Have a great week and I'll try to check in here and there while I'm busy getting ready for my trip.
Debbie in MD.
Heath wise I'm still fighting the sinus infection but it's getting better. I know that eating well has a lot to do with getting better. That goodness for this vegan, whole foods plant based diet. Lots of times I can just feel what my body craves-the other day it was craving something like oranges or citrus. We didn't have any orange juice in the house, and I was too tired to peel an orange (it was really late) but we had some fresh pineapple pieces from Whole Foods in the fridge and I had those. Oh, it hit the spot! Isn't it funny when you finally make that transition from no longer craving processed junk food to craving fresh wholesome natural foods? Your tastes and palate really do change and adjust.
Weight wise I'm still at 124 lbs, but I tried on a fleece jacket I want to take on my trip that I haven't worn since the fall. It was very tight last time I wore in in the sleeves and the body, and thank goodness it now fits much better. The sleeves are looser and the body feels looser too-just right. I loved this jacket. I got it on sale last year-it's the Polartec Power Stretch Hoodie from LLBean and I got it in a Small because it didn't come in a Petite and I have very short arms. If I'd gotten a Medium the arms would have been longer, so I kept it and am thrilled it now fits! That's one of the best things I love about this vegan style of eating, the weight comes off so easily and being able to fit in new or old clothes you haven't been able to wear is such a rush!
I haven't discovered any new foods-been sticking mostly to the same favorites. Oh, I do have a recipe to share now that the weather is getting a bit better. This is a well loved recipe for a filling, rainbow colored salad that is so delicious even my son loves when I make this. Hope you like it! I got this recipe from All Recipes.
Black Bean and Corn Salad
1/3 cup fresh lime juice
1/4 cup olive oil (the recipe calls for 1/2 cup but I decrease it)
1 clove garlic, minced
1 teaspoon salt (I add more to my own bowl)
1/8 teaspoon ground cayenne pepper
2 (15 oz.) cans black beans, rinsed and drained
1 1/2 cups frozen corn (I buy the 1 lb. bags, throw it into a colander and rinse it in hot water to thaw it out and use all of it)
1 avocado-peeled, pitted and chopped (I use 2)
1 red bell pepper, chopped
2 tomatoes, chopped (depends on size of tomatoes, if huge yes two. If medium I'll use three. If small I'll use four or five)
6 green onions thinly sliced
1/2 cup chopped fresh cilantro (this says optional, but I love it and it's nutritious. If you hate cilantro leave it out. We all love it)
Directions:
1. Place lime juice, olive oil, garlic, salt and cayenne pepper in small jar. Cover with lid and shake until all ingredients are well mixed.
2. In a very large salad bowl combine beans, corn, avocado, bell pepper, tomatoes, green onions, and top with cilantro. Shake lime
dressing and pour over salad. Gently stir salad to coat vegetables and beans with dressing, and serve.
Have a great week and I'll try to check in here and there while I'm busy getting ready for my trip.
Debbie in MD.
