This morning our family gathered for breakfast and opening of presents. I decided to look up vegan breakfast options that aren’t smoothies/oatmeals. We found the Chickpea Flour Omelette recipe from strengthandsunshine.com.
In a small bowl, mix together all ingredients except the greens and optional veggies.
Let stand for 5 minutes. Add more water if too thick. It should be pancake batter consistency (but not too runny).
Meanwhile, heat a lightly oiled non-stick pan over medium heat. Once the pan is hot, pour the batter in the pan like you’re making a pancake. Cover the pan with a lid and cook on low heat for 3 minutes until the edges dry and bubbles form on the surface.
Now add the greens and/or veggies to one half of the omelette and take a spatula to fold the omelette over in half and cook uncovered for 2 more minutes.
Remove and transfer to a plate before topping with ketchup, salsa, hot sauce, etc.!
We used the Follow Your Heart brand for the egg replacer and used salsa on top. Next time, a little more salt and green peppers will be added. The consistency reminded me more of a Southwestern chickpea flour cake than an omelette. I was happy to have this option and will cook again soon.
Earlier this week, I started researching float therapy. I heard about it earlier this year and a woman in one of my writing classes recommended it. Since hubby has been experiencing some nerve pain recently, we decided to try it together. I read about many benefits including stress and chronic pain relief, relaxation and even bursts of creativity!
The ambiance in The Float Zone was spa-like. Comfortable chairs, soothing music and a basket was provided immediately for our shoes. There was also an Ipad and headphones provided to view a video for first-time floaters. After the viewing and signing a waiver, we went on a tour of the center. The tour completely calmed me down. I am not claustrophobic however, if you agree to climb into a pod I believe that is something you should examine. Because you have your own float room that locks and you can keep the door to your pod as open as you’d like, I don’t think it is a big concern.
Every time you float, you must shower and shampoo before and after and they had everything ready in the room beforehand. You must wear earplugs, too. They also provided a neck pillow for comfort while in the pod. I noticed the pod seemed massive compared to what I saw online. I think it was just seeing it in person for the first time. I also love they had Vaseline with the toiletries provided to protect your self from the Epsom salts if you had cuts and bruises. Because of my psoriasis, it was immensely helpful.
As I stepped into a pod, I couldn’t help but feel like I was some kind of alien. Climbing into a pod and shutting it over yourself is definitely a singular sensation. I tried not to have any expectations except to float. I heard a range of testimonials from deep relaxation to nausea to psychedelic visions.
My pod! It is so much bigger in person!
I decided to forgo the light and let their meditation music play in the background at first. The music wasn’t distracting but it added to the chatter going on in my mind. Once I found the button to shut it off, my relaxation went to a deeper level. For some reason, I focused a lot on my maternal grandmother, Yvelle. We called her Veve. She passed away in 2003. She was beautiful with an appetite for life. I saw her face and couldn’t stop picturing the couches and curtains in her house on 109th in Queens. I even saw myself as a little girl sitting in a backseat of a car in New York, driving to or talking about going to a McDonald’s.
At one point, my body felt baked into the salt solution. My body was there but I was very aware that my brain was someplace else. I might have been dreaming. Even when I wasn’t sleeping or drifting off, I could clearly hear my breathing and heartbeat. I knew this could happen after watching part of the “Float Nation” documentary on YouTube.
Before I knew it, I simultaneously heard a soft, female voice telling me it was time to exit the pod and sensed the light come on in the pod. I came out of sleep (or whatever state I was in) and found I couldn’t just stand up or find the bottom which was crazy because I was only in 12 inches of water. I had to roll over to my side and grab the short bar to get my bearings and in a matter of seconds, I was able to stand up and lift the top of the pod.
When I walked out, I felt some cool air but it did not disturb me. I showered and left the float room and settled into the post-float room. It was complete with water, herbal teas, magazines, books, adult coloring books, a fireplace and more comfy seating. Hubby liked floating but kept the light on and told me he started exercising in the pod. The darkness freaked him out but it was one of the things that I liked best about it.
The fireplace in the post-float space. It was beautiful!
Hubby and I smiling from ear to ear after our floats!
The question is: Would I do it again?
Yes, because now that I know what to expect I think I will have a real idea if incorporating into my life will have real benefits on my journey of healing.
Your turn: Would you try floating? And if you have, what was your experience like?
I found tonight’s recipe from the minimalist baker. Their recipe called for a coconut quinoa but I was not in a mood for quinoa. I decided to cook some brown rice instead. Here is the recipe for the coconut curry. Although I had vegetable broth, I chose to substitute with the Goya vegetable seasoning and water. I may have cooked the curry a bit too long because it wasn’t as thick as I would have liked but the flavors were all there. I also added a bit more curry powder so the color lost some of its brightness. All in all, I am glad I tried it!
Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed. I added another pinch or two of salt.
How about all of you? Do you find yourself adjusting the recipe while cooking?
This week, especially after a couple of days of snow, I decided to make a soup as part of our dinner tonight. Hubby found this recipe from choosingchia.com:
Ingredients
1 large sweet potato
2 cups carrots
1 tbsp vegetable oil
1 onion
1 garlic clove
2 tbsp grated ginger
1 liter vegetable broth
pinch of cayenne
salt & pepper to taste
Instructions
Preheat your oven to 400 degrees and line a pan with parchment paper.
Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic and and add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste.
Roasted carrots and sweet potatoes
No veggie broth? No problem!
After simmering for a half-hour, it was ready to be blended.
It turned out to be amazing. Because of the onions and garlic clove, I barely had to salt and pepper to taste. I also did not have veggie broth so I mixed water with Goya salad and vegetable seasoning and added that to the onions, garlic, ginger and cayenne. I also used 1 tablespoon of ginger instead of 2–it’s all we had left. Hubby told me we already had everything we needed to make this soup so the improvisation was clearly not planned. But that’s ok. Sometimes, that’s how it is and it did not disappoint.
It’s here! It’s here! It’s here! Day 30 of #bloglikecrazy is here! November flew by. I can admit there were a couple of times during the challenge that I thought about quitting. However, I knew I wouldn’t get the lessons I was bound to learn if I didn’t complete it. And therefore, wouldn’t be able to share it with all of you.
So here it goes:
1. I’ve learned my 21-Day Water-Workout-Write Challenge was not a fluke.
2. If challenged (by myself or in this case, by See Jane Write founder Javacia Harris Bowser), I will rise to the occasion.
3. I love trying new recipes regularly. I have never been a woman who loves to whip out the cookbook and dive in. I was more of a go with what you know type of cook and try a new recipe once in a blue moon. Meatless Monday posts stretched me and now I want to incorporate recipes more regularly. What I eat is a significant part of my wellness journey and deserves a place here.
4. I am capable of surprising myself. This is something I suspected while taking Life in 10 Minutes with Valley Haggard and Pens Up, Fears Down with Sadeqa Johnson. Even when I thought the well dried up, the words would find a way to appear. However, this challenge asked me to do it every day and more days than not, I opened my computer and stared at a blinking cursor and typed nonsense until I found my way or my way found me.
5. Inspiration is everywhere. It is in the photos you take, nature, the TV or movies you watch, past travels, a conversation at work, books or even as I discovered this month, in a hospital room. Life is going on around you, inside you, and has a past, present and God willing, a future. It is always ready to be found.
If you’ve ever wondered if a challenge like this would be beneficial to you, wonder no more! Give it a try! I am already excited for #bloglikecrazy 2018!
I was listening to a podcast earlier today and they were discussing why people don’t try to change or at least don’t stay consistent in their efforts to change. The interviewee pointed out how easy it is to stay the same and do nothing. The interviewer agreed, acknowledging the comfort of being static. Forgive me for not remembering names, I listened to many today while working so I don’t want to attribute the interview to the wrong people.
It got me thinking that of course it’s easy (and convenient) to continue down a path you’ve always gone or to tell yourself the exact same story about your life. “I always do this…I never remember that or I never follow-through on….
It reminded me of a a quote I first heard from Jim Kwik: “Your mind is always eavesdropping on your self-talk.” What if I’ve been telling myself a story about myself, convinced that I already know the ending? And is my mind being programmed by my negative self-talk?
When I engage in negative self-talk, I believe I am giving myself permission to give up. I’ve done it with some of my writing and wellness goals in the past. It makes the bad medicine go down, nice and smooth.
Except that it’s not so smooth, is it? While you’re swallowing, the taste gets a little sour–even rancid, doesn’t it?
When our self-awareness grows, the harder it is to feel the comfort, to convince ourselves we are at ease when we quit. Now that I am writing on a regular basis, I am not choking down anything.
I decided to make a salad tonight. Since the misconception from many people is that vegans only eat salad, I have shied away from posting one. However, I found a recipe for one that is hearty, colorful and sure to fill anyone up. I even made the dressing–Creamy Cumin Ranch Dressing! Both recipes come from Jenn S. at veggieinspired.com.
Ingredients
Black Beans
1 15ozcan black beans(rinsed and drained) (or 1.5 cups cooked black beans)
1head green leaf lettuce(chopped) (romaine would be great too)
1-2chopped tomatoes
1red bell pepper(diced)
1avocado(diced)
1cupfresh corn kernels
Instructions
Preheat oven to 400 degrees F.
Toss chickpeas with the chili powder, cumin, salt and cinnamon.
Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy…they will continue to crisp up as they cool. Set aside.
Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5-6 minutes.
To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Creamy Cumin Ranch Dressing.
Salad before adding in roasted chickpeas and black beans
Creamy Cumin “Ranch” Dressing
Creamy Cumin Ranch Dressing:
Ingredients
3/4cupraw cashews(soaked for 1-2 hours if you don’t have a high speed blender)
Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon if needed to thin.
Enjoy!
Hubby says we should have it every night! The roasted chickpeas, avocado and black beans along with the dressing made this meal as filling as promised. This is the last Meatless Monday I will be doing as part of #bloglikecrazy. Challenging myself to try a new vegan recipe each week has made me push myself. It’s so easy to get stuck in a rut with 4 or 5 of your favorites and take-out but this has opened my world up. I will definitely be posting new recipes in the future.
I decided to do something simple this time around and try the Easy Fettuccine Alfredo with Broccoli from brandnewvegan.com. I was particularly excited about it because I had never tried to make an Alfredo sauce and my curiosity was piqued because the recipe called for potatoes, onion, spices and cashews to make the creamy sauce.
Drained cashews that eventually became major part of a creamy Alfredo sauce!Here’s the “Alfredo” sauce. Loved the creamy consistency!
Here is the recipe:
Ingredients
2 Potatoes, quartered. (I recommend Yukon Golds)
¼ onion (or the white part of 1 Leek), chopped
½ cup cashews
1 cup potato water used to boil potatoes
1 Tbls Italian Seasoning
1 tsp Lemon Juice (I like 2 personaly)
2-4 cloves Garlic (again, more is better for me)
Salt and Pepper to Taste
1-2 Tbls Nutritional Yeast (optional if you don’t like Nooch)
Fettuccine Noodles
Instructions
Soak cashews in 1 cup hot water while preparing sauce
Peel potatoes if desired and quarter them
Add potatoes and onion to a large pot and cover with cold water
Once the water is boiling, cook for 10 minutes
Remove veggies with a slotted spoon and add to blender
Add 1 cup of the potato water
Drain cashews and add to blender
Add remaining ingredients and blend until smooth
Add more water to get the consistency you desire
Season with salt and pepper to taste
Prepare Fettuccini according to package instructions
Add 1 bag frozen Broccoli during last 5 minutes of boil
Drain thoroughly and stir in Alfredo Sauce
I can’t wait to make this again! Jeff and I both loved it. Speaking as someone who used to be a cheese addict, I was thoroughly impressed with this recipe.
Today, I decided to try vegan tuna. I saw a few videos online that made my mouth water and last week, I tried a version at Whole Foods that convinced me it was time to try it at home. A few of the recipes I saw included some kind of vegan mayonnaise which I like but I wanted to challenge myself to make the “mayo.”
The recipe I found was onhttp://www.brandnewvegan.com. I know hubby and I eat too much oil and this recipe was oil-free which made it an easy yes. As I was mashing the chickpeas with the potato smasher and fork, I loved watching the transformation of the consistency into something that definitely reminded me of tuna. After I blended the cashew mixture, it really was a smooth, creamy dressing! I was probably a little too excited. It was definitely a recipe I would try again and I am looking forward to trying more recipes from this site.
Ingredients
½ cup raw cashews
½ cup water
15ox can low sodium garbanzo beans (chickpeas)
½ cup red onion, diced
1 stalk of celery, diced
1 small carrot, diced
2 tbls dill pickle relish
3 tbls lemon juice
2 tsp apple cider vinegar
1 tbls yellow mustard
1 tsp nutritional yeast (optional)
1 tsp low sodium soy sauce
½ tsp garlic powder
Instructions
Add the cashews and water to your blender to let them soak
Mash garbanzo beans in a large bowl using a potato masher, or fork
Add diced veggies and stir
All the remaining liquid ingredients to the blender with the cashews and water and pulse until smooth.
Stir dressing into ‘tuna’ .
My husband and I both enjoyed our vegan tuna salad sandwiches and I am already looking forward to trying a new vegan recipe next Monday!
I’ve actively resisted using the word “weight” on this blog. I happily write about wellness in its totality. However, the world seems so invested in exact numbers. It’s as if people need to know exactly where to place you.
Sometimes “people” is me.
I don’t define beauty and worthiness by a number. For sure, I want to change the number but I don’t subscribe to any of those notions. I heard a podcast host (an extremely fit man) in response to his guest who is struggling with his weight loss goals say something like: Yeah, I love doughnuts! The guest said nothing about doughnuts and the host repeated it more than once.
Clearly, this is not wildly offensive. I am sure it was just an awkward attempt to relate to his guest but I was disappointed by it. For me, it fed into the notion some people have about overweight/obese people sitting around, glued to the couch and shoving _________ (insert whatever junk food you would like) down his/her gullet. I actually have heard some version of this on more than one podcast, radio station, TV show, magazine, book or film.
Since you can find overweight people sitting next to you at work, class or at a sporting event, traveling beside you on the plane or working out with you at the gym, why does this notion persist?
Maybe I feel compelled to write about it as my husband and I, who eat a plant-based diet to heal from our conditions exacerbated by inflammation and love to be out and about, are about to undertake a serious weight loss journey. I don’t want who we already are to be lost on those who read this or already know us. I start as someone who works, writes, dances, prays, reads, travels, nurtures and cooks and I will be that woman in a smaller body and my husband will be who he is in a smaller body, too.
Not people who are waiting to get off of the couch but people who are ready to move on to the next adventure.
Kristina Hamlett writes to connect, heal, and be a force for change. 