(Source: singingali, via real-mean-archive)
April is my gluten-free ‘bee’gan month
So far it’s been… a day and a half and it’s going pretty well, I think ;) I am keeping a food diary on my Facebook to keep track/stay accountable, so I will probably post updates over here as well for those who are interested. Since I am not (yet?) living a full vegan lifestyle, and since I’m not gluten intolerant or suffering from celiac, I am allowing things that say they were processed in the same plant as dairy/wheat, so long as they don’t explicitly contain them.
April 1st
-banana x 2
-peach white tea with raw cane sugar
-brown rice/tofu/veggie/pesto scramble (found out later they used pesto paste w/Parmesan, oops!)[veggies- potato, tomato, onion, zucchini, broccoli]
-fresh fruit cup [melons, grapes, blueberries, pineapple, apple]
-lara bar
-carrot/orange juice
-dried fruit & nut trail mix
-homemade sea salt & basil olive oil sweet potato and kale chips
-organic green tea soy milk
-water!
April 2nd
-rice chex in rice milk
-homemade green tea latte (water, green tea, honey, green tea soy milk)
-clif bar
-coconut milk yogurt
-roasted peanuts
-water!
No-Bake Energy Bites.
Ingredients:
- 1 cup (dry) oatmeal (Used here are old-fashioned oats)
- 1 cup toasted coconut flakes
- 1/2 cup chocolate chips
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed
- 1/3 cup honey
- 1 tsp. vanilla
Method:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (These are about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
I made these bits of amazingness last week. They never made it into ball form. I just dig a soup spoon in and go about my day…
Getting back to better.
I miss how good I felt when I ate mostly vegan/gluten-free. I had fewer tummy issues and more energy. So I’ve made up my own… detox diet sort of thing to try for April. It’s sort of extreme, a little like an elimination diet, but I’m only going to do it for about 4 weeks, then I will reintroduce some things. And I will make an allowance for Easter (my mom already goes out of her way to make me non-meat things) and perhaps a smoothie or candy treat at the movies or something. But for 95% of the time, if it isn’t listed here, I won’t be eating/drinking it. My gluten-free vegan cookbook should be getting quite the workout (minus all the chilies, ow)…
My made-up, superfood/anti-oxidant/vitamin-heavy, gluten-free, bee-gan diet:
water, tea (green/herbal mostly), rice milk, carrot juice (limited), Naked juice (limited), honey, agave nectar, vegan cane sugar (limited), lemon juice (limited), (brown) rice, oatmeal (certified gluten-free when possible), corn tortillas, quinoa, tofu (limited), potatoes (limited), rice chex, corn chex, kale, spinach, broccoli, chard, romaine lettuce, brussel sprouts, asparagus, chick peas, black/white beans, lentils, split peas, edamame, snap peas, artichokes, celery, cauliflower, yams/sweet potatoes, squash (inc. zucchini and pumpkin), red/green bell peppers, tomatoes, carrots, mushrooms, onions, garlic, avocados, pomegranates, apples, pears, mango, strawberries, raspberries, blueberries, kiwi, bananas, red grapes, figs/dates, walnuts, almonds, flax, sesame seeds, herbs/spices (esp. paprika, turmeric, cumin, coriander, cardamom, ginger, cinnamon, basil), olive oil, coconut oil, (pea)nut butter (limited)… and dark chocolate.
Have any constructive thoughts, additions, subtractions?
reblogged from the-vegan-crockpot:
Chamomile Sorbet
Prep + cook time: 5 minutes to prepare tea mixture. About 2 hours for steeping and chilling, plus time required in ice cream maker. Makes about 1 quart of sorbet. Recipe can be modified to make more or less, but make sure you use 1 part sugar to 4 parts water to ensure the correct texture. Also, if you cant find loose chamomile, you can substitute with about 3 bags of regular chamomile tea.
Ingredients:
1/4 cup dry chamomile herb
4 cups water
1 cup raw cane sugar
2 tablespoons agave nectar
(optional) 1 tablespoon fresh lemon juice
Directions
Bring water to boil in a large pot. Remove from heat and add sugar, herbs and agave. Stir a few times to get sugar dissolving and herbs to open up.
Let steep in pot until tea reaches room temperature.
Once cool, strain out herbs. Easiest is to just pour the mixture through a colander into another pot. Chill in fridge for about an hour.
Once cold, add to ice cream maker and run like usual.
(Source: , via kalemason)
BTW, welcome to my new semiregular breakfast. This has been some major fuel for me lately.
This needs to be in my mouth right now and always.
Simply Sugar and Gluten-Free
from the website:
About Amy
Living free of refined sugars and gluten since 2004 has allowed me to live a fulfilled, healthy life. My food cravings, migraines, and depression vanished and was able to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that’s SS&GF and delicious. I hope to help you do the same.
Chocolate Coconut Soft Serve
A protein-filled dessert that is incredibly easy to make, but a little harder to share with those around you. ;)
Read about it and get the recipe at Vegan Yack Attack!
Vegan Beer Cheese Soup
[image: a black bowl of light orange soup topped with large croutons.]
Arugula and White Bean Whole Wheat Pizza!
Easy peasy- mash up white beans, garlic and olive oil and spread on the whole wheat dough. Add mushrooms and onion.
When it is all baked, top with arugula, garlic, and fresh chopped basil! Drizzle olive oil and sprinkle salt and pepper!
