Wednesday, July 23, 2014

A Delicious Dinner, Diet Update and a Trash To Treasure Redo

Hello fellow vegans and blogging nice to see you again.
This week there is so much to talk about. First up, I made some delicious vegetarian quinoa, a toss salad and some delicious crusted  garbanzo tofu which was muy delicioso.  By the look of the picture everything sure looks mighty scrumptious.

Vegetarian Quinoa
I first soaked my quinoa (1 cup) for 10 minutes in water before cooking it. I then chopped up some broccoli, 2 red sweet peppers, some fresh spinach & fresh kale...I also chopped up 1 yellow onion, 6 fresh cilantro stems, parsley & 4 garlic cloves. For flavoring I used some salt, black pepper, dried basil, some dried onion powder and a 1/2 c. Maple Grove Honey Dijon salad dressing. 
I sauteed the onions, peppers, parsley & garlic in 1/4 c. olive oil in a non stick pan. Then after these ingredients loosened up its flavor I added the veggies with the quinoa, the dressing and a1/4 c. water. I stirred it all well, I covered it with the lid and cooked it for 5 minutes on low heat, stirred it again and cooked it for 10 more minutes. I then removed it from the stove and I let it vaporize covered for 10 minutes with no heat before serving. My tofu recipe is in my recipe box.

Update on my diet and my setback
This was one of my breakfast while on my weight loss quest. A green protein smoothie full of spinach, a banana, 2 slices of pineapple, 2 slices of lemons, some fresh ginger, 4 slices of cucumber & 2 grape tomatoes with some vegan protein powder & honey. 1 sliced green apple, 1 sliced orange and 2 teaspoons of Organic gluten free peanut butter...delicious.
My diet is going great with lots of yoga, strength training with weights and cardio...unfortunately my daily 6 mile walk has come to a screeching halt, because my right foot has collapsed from the ankle just like my left foot did 7 years ago. In 2007 I had to have a cadaver bone ankle put in to replace the old rusted ankle that was full of arthritis. The arthritis ate away the ankle up to nothing. The ankle collapsed and I was rushed to surgery 2 days late. These 2 photos show all the hardware that is holding that new ankle together.
2 titanium plates holding the new ankle in place
Along with the large screw that holds it all together

When I had this surgery my surgeon told me that I would have to eventually have the right ankle done in a near future because it was also becoming damaged by the arthritis. Well after walking so much I think I accelerated the process.
Now that the right foot has collapsed and my inability to walk is limited without holding unto the walls, furniture or by the help of my crutches it is obvious that the surgeon will determine its next course. I see him on August 4.
On a lighter note
I still am doing as much as I can to stay busy. Last week I stopped into Goodwill and I found this lamp for $5.99. I have another one just like it and I joined them in marriage by restoring its beauty with paint, jute cord and 2 new shades.

This is the way it looked before I turned it into a treasure.

The shade was beautiful and it was included into the price.

This is the lamp I had, they are the same lamps.

To see what I did with this trash to treasure design just click on the link...

Thursday, July 17, 2014

A Delicious Poor Man's Dinner

Many of you know how I name some of my meals "Poor Man's Dinner" and that is because as a Puerto Rican there are areas in our island where many of our people are poor financially but they are very humble. I say "poor" because they have a very small wooden home and to feed their family they harvest about 80% of their food supply. Their land is their pot of gold and they grow anything from coffee beans, to fresh roots, vegetables, fruits and even their own spices to conserve their small money flow.
I call this a poor man's dinner because in many of these humble homes this is all they have for a meal eliminating the breaded tofu. Sometimes roots, fruits & vegetables is all they eat.
In my wonderful poor man's dinner there is steamed cauliflower, roots like ripe plantain bananas and yautia, breaded tofu & seasoned mushrooms steamed & pressed in my Cusinart Panini presser and served with lots of diced avocados...all drizzled with virgin olive oil. 
Delicious seasoned & steam pressed mushrooms.
Breaded tofu



Wednesday, July 9, 2014

Loosing Weight...My Quest Towards Better Health

If you look at this first picture, this is how I look now. Heavy and working hard to loose 80 pounds by next Summer 2015.
As a vegan for the last 10 years you may think she's a skinny girl, but being a vegan doesn't mean your thin...It only means your healthy.  I am the contrary of a thin vegan.  When exercise is not included every calorie you eat starts to build up and taking steroids for my RA doesn't help.
My goal by next July is to have lost 80 ponds.
 I am walking 5 to 6 miles every day (3 in the morning & 3 in the evening).
I increased my vegetable intake more than before.

 And I also increase my fruit intake.
 40 minutes of yoga 4 times a week.
Weights...30 minutes and 30 minutes on the stepper daily.

So you all may know now that this Thanksgiving I will be eating like this.
I may look like this now...but....
by next Summer I want to look like this...that is my goal.


Wednesday, July 2, 2014

Great Bargins I Never Resist

Hello my friends, its so nice to see you again. This week I have to share the great bargains I got from our local Marc's store.
Every morning Marc's cleans out their produce dept. and they price every thing down to $1.00 or less. This morning I ended up bringing home all of these veggies, fresh spices  like Rosemary & Basil  and many fresh fruits. I spent less than $25 dollars including the cans of Gandules (pigeon peas) . This is not counting all the oranges & apples (2 bags each) that I got on Friday for $1 a bag. Now I am stocked for 2 weeks. Look at today's lucky find...check it out.

My fridge is bulging with veggies and fruit.


Wednesday, June 25, 2014

Great Summer Salad

Hello there. So nice to see you back.
Its been pretty hot here in Ohio and dinners here have plunged from big cooking meals to salads.
I made this fabulous salad one day and let me repeat myself...IT WAS FABULOUS!
So look at what I put in my salad.
Romaine lettuce and spinach leaves, broccoli, tomatoes, red & yellow peppers, pineapple & mango  chunks, breaded tofu cut in small squares, dates and it was all drizzled in olive oil.


Wednesday, June 18, 2014

The Healthy Benefits of Eating Pineapple

Pineapple is a tropical, perennial, drought-tolerant plant that grows up to 5-8 ft in height and spreads around about three to four ft. It is essentially a short, stout stem with a rosette of waxy long, needle-tipped leaves.
The plant bears several long, oval to cylindrical fruits during each season from March until June.
The fruit is described as compound (multiple) type of fruit that develops from many small fruits fused together around central core. Its pulp is juicy and fleshy with the stem serving as a supporting fibrous core. The outer skin features rough, tough, scaly rind. The color in the ripe fruits may change to yellow, orange-yellow or reddish. Internally, its juicy flesh may range from creamy white to yellow color and has a mix of sweet and tart taste with rich flavor. Each fruit measures in size up to 12 inches long and weighs 1 to 8 pounds or more.

Health benefits of Pineapple fruit
  • Fresh pineapple is low in calories. Nonetheless, ii is a storehouse of several unique health promoting compounds, minerals and vitamins that are essential for optimum health.
  • 100 g fruit provides just about 50 calories equivalent to that of apples. Its flesh contains no saturated fats or cholesterol; however, it is rich source of soluble and insoluble dietary fiber like pectin.
  • Pineapple fruit contains a proteolytic enzyme bromelain that digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. Studies have shown that consumption of pineapple regularly helps fight against arthritis, indigestion and worm infestation.
  • Fresh pineapple is an excellent source of antioxidant vitamin; vitamin C. 100 g fruit contains 47.8 or 80% of this vitamin. Vitamin C is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
  • It also contains small amount Vitamin A (provides 58 IU per 100 g) and beta-carotene levels. These compounds are known to have antioxidant properties. Vitamin A is also required maintaining healthy mucus membranes, skin and essential for vision. Studies have suggested that consumption of natural fruits rich in flavonoids helps the human body to protect from lung and oral cavity cancers.
  • In addition, this fruit is rich in B-complex group of vitamins like folates, thiamin, pyridoxine, riboflavin and minerals like copper, manganese and potassium. Potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure. Copper is a helpful cofactor for red blood cell synthesis. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger.

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