I took the challenge last year and posted every day how it went...almost a year ago. I thought I would share the link to the email information I received today in case anyone is interested in checking it out.
My intention is to record what I eat and how I am doing on the challenge as I did last year. This year might be more difficult with less imported goods in Lebanon BUT it will not be impossible.
Why am I doing this challenge? Because I want to. I believe it is a healthy way to live, better for the planet and those living on the planet. So...I'll be back at the end of the day to summarize how it went and what I ate.
Lunch: quinoa patty on bran bun with tomato, pickle and mustard + soup made from leftovers using potato-zucchini mixture from last night
Quinoa patty made earlier and in freezer - don't have the recipe I used back then
Soup: the vegetable mixture from last night was twice what was listed and I saved half for later. That amount was added to two cups vegetable broth and whirred together for a satisfying soup. There is half left for another meal (made at least 4 cups and I had 2 for lunch)
1/2 cup beans
1 tomato, chopped
4 cups (?) spinach, chopped
1 small onion, minced
1 large garlic clove, minced
tsp olive oil
* mashed beans with a fork on the tortilla
* Put the veggies in a skillet and sauteed in oil till cooked down - seasoned with salt and pepper
* Put some hot sauce (chipotle tabasco is what I used)
* added the veggies
* closed it up and enjoyed dinner
5 oz orange juice from oranges picked from our trees
cathygeha , I like the variety in your menu. Thank you for the recipes. Do you count calories or points? Is it easy to stay within your food budget.
I am kind of trying to do both points (original version of them - sort of) and count calories (sort of) on My Fitness Pal. I am coming in around 1300 calories per day (give or take) so far. It is hard to know exactly what to count since most foods here don't come with nutritional information. I figure whatever I am doing and writing down has to be better than when I wasn't writing anything down!
Today my husband came home with spinach, zucchini, broccoli, rutabaga and there might have been something else. I already have carrots and cabbage so coming up with something for tomorrow might be fun
I am learning (again) that some foods are more calorie/point friendly than others. The wrap I had tonight has four points - 206 calories and more fat than say two ounces of local bread at 160 calories, some fiber and no fat...so...am slowly leaning toward the foods that give me more bulk and satiety...veggies are low in calories and high in fiber/bulk so it isn't hard to feel full and stay low in calories as long as I don't go overboard with the oil and starch in the meal.
I did this last year and sharing was good for me so am doing it again Enjoy!
- whole grain high fiber "regime" bread topped with 1/2 cup mashed beans (red/pinto/kidney?) and a cooked in the microwave tomato seasoned with salt and cajun seasoning
Lunch: veggie burger and soup
- whole grain bran burger bun
- bean burger (homemade)
- pickle, tomato, mustard and ketchup
- zucchini potato soup (leftover from Tuesday evening)
NOTE: I make my own veggie-bean burgers. I usually take a can of beans, drain them, saute onion-garlic-grated carrot in a bit of oil and add some salsa or tomato sauce or whatever, put 1/2 cup rolled oats in with the beans and mash with the sauteed veggies, check for ability to hold form when made into patties then add in sunflower seeds or sesame seeds or nuts or whatever along with cornmeal or farina or whatever to make the patties thick if not thick enough to form pattties. I put about 1/3 cup of the mixture onto a nonstick pan, cook over medium heat till brown on both sides and serve. Freeze the rest on a tray then put into a freezer bag to use when in a hurry.
Economical Veggie Burgers (credited to Dave Walls of Annandale, VA)
1 can Pinto Beans (15 oz) 1/2 cup Quick Oats 1 tablespoon "Spike" seasoning 2 1/2 oz water
Rinse off beans to reduce sodium content, if desired. Mash with fork to desired consistency. Add oats and Spike seasoning. Add water and mix with a fork. You can add more oats or water to get the consistency you want. Form into patties. Fry on Pam sprayed or non-stick pan (recipe said lightly oiled fry pan) until lightly browned. Add condiments as desired. Patties can be wrapped and frozen. Adding a few extra spices in this mix won't hurt, try dumping some salsa in for an extra kick, or some fresh veggies such as onions, mushrooms and peppers. These can be whipped up in about 20 minutes.
Dinner: (leftovers reheated with tahini sauce) 1 cup brown rice (cooked) 2 cups broccoli (steamed) 25 grams TVP cooked in broth tahini sauce (2 tablespoons tahini + juice from a lemon + 4 garlic clove pounded with salt - used half and saved half for another day)
Put the rice in a bowl and top with broccoli and heat in microwave
*It proved higher calorie than I thought it would and tastier than I expected. I might adjust the portions to make it more calorie friendly.
1/2 cup oats + 2 Tbsp chia seeds in bowl - mix
2 Tbsp cocoa powder and pinch of salt - mix with above
1 cup soy milk (or other plant milk) - stir till mixed together
1 tbsp maple syrup - stir in
1 packet splenda - stir in
2 tbsp black walnuts (or nut/seed of your choices) = stir in
1 tsp vanilla - stir in
1 banana - chop and add on top in the morning
NOTE: This was tasty and had 21 grams of protein without adding protein powder to it (530 calories, 13 grams fiber, 72 carbs, 21 protein, 20 fat) ~ so you can see why I might be rethinking the portions. I can see doing a regular overnight oats adding in the cocoa powder perhaps...or...something. It was fun to try.
Lunch: Went to fast food Malak Al Tawouk and had a french fry sandwich with diet pepsi...not easy to track points/calories but it was vegan . They take a pita and spread toom (garlic paste) and hummus down the middle then top with tomatoes, lettuce, pickles and french fries and wrap it up. It is always tasty and filling - may even skip dinner.
Evening: Wine to unwind and some nuts...no meal and probably over the allotted calories/points BUT all vegan...even the wine
Breakfast: homemade quince jam and peanut butter on toast with soy milk
Lunch: shell macaroni with tomato spinach sauce.
1-2 tsp olive oil
1 small onion, minced
2 cloves garlic, minced
500 ml tomato sauce
some red wine
2 cups spinach, chopped
Saute onion and garlic in oil.
Add all but spinach and cook awhile
Top pasta with sauce
NOTE: No measurements as I don't measure when cooking. Also believe next time I would add TVP or white beans for protein
Dinner was leftovers from lunch adding in some TVP to the sauce
Admission: I lost the plot with points BUT did remain vegan...a pretend peanut butter cookie dough (vegan) and hindbe (large dandelion leaf like things boiled and eaten with Arabic bread, onions, lemon juice and olive oil. Also orange juice and a bit of wine...
So...Vegan but definitely NOT on program and within calories/points for the day.
Breakfast: peanut butter and quince jam on whole grain light toast with orange juice
Lunch: at a friend's house. She has stroganoff with little if any meat and I didn't have the meat but did have the noodles and sauce, braised red cabbage and apples, okra with tomatoes and onions, banana bread, w ine
Dinner: hindbe and chankleesh with bread
Hindbe (large dandelion leaf type greens) that are chopped and added to a pan with chopped onions fried in olive oil. Salt & Pepper are added and you eat it with raw onion and scoop it up with Arabic flat bread
Chankleesh is a low fat cheese that you mix with olive oil, tomato and onion then eat with bread
It was not a vegan day but mostly vegetarian except for that bit of meat in the sauce.