I have so much to say about today that I don’t even know where to begin.
I guess I’ll just dive right into breakfast and we’ll see where it takes us.
Typical green smoothie. Andd I found some spinach from last week hiding in the back of a drawer. Yay! However, today’s smoothie had a twist. The mother that I’m working for decided to buy me a HUGE container of non-fat plain Greek yogurt because I mentioned that one of my dressing recipes asked for some. (note: The dressing needs 1 tablespoon. She got me a freaking quart.) So, not wanting her to have wasted her money, I tried putting a spoonful in my smoothie. EPIC FAIL!
I mean, it tasted pretty awesome. And it was quieter since I replaced the ice with the yogurt. But apparently, my body isn’t aware that I am not 100% vegan yet. Because my stomach really hurt and was all crampy. No more dairy for me. So basically right now, I am a vegan. End of story.
However, if you looked closely enough at the picture, you may have noticed that on the bottom was some fresh PINEAPPLE! Which, coincidentally, I cut up myself after watching this video.
I was very excited to have fresh pineapple. Also in my smoothie was lots of spinach, blueberries, peaches and the horrible yogurt.
Now I know that it may seem strange to you that I am putting off being an official vegan. Many vegans can pinpoint that one moment when they decided to never eat meat again. But I’m doing it more for health reasons than for ethical reasons. Don’t get me wrong, I love animals. It’s just that, if I were to be completely honest, my health is the primary reason.
Anyway, for lunch I had a pretty basic salad with iceberg, peppers, cucumber, dried cranberries and toasted almond slices. No dressing. And alas, my employer tried to help me again, but she failed. The cranberries, which are one of my favorite salad ingredients, have sugar added to them. Although this is certainly not the end of the world, and definitely better than the yogurt fiasco, the sugar is useless. I like the plain dried cranberries better and they’re healthier. But it’s ok. I will survive.
After lunch, I decided to make the dressing that had caused the entire yogurt fiasco: the Thousand Island Lost Dressing from Dr. Fuhrman’s Eat to Live. It’s a vegetarian/non-processed/healthier version of thousand island dressing. The ingredients are 2 hard boiled egg whites, chopped cucumber, onion powder, ketchup, plain yogurt and chopped red pepper. Since I didn’t have any onion powder, I used chopped onions. I also added a little bit of water since I thought the dressing was too thick at first.
I tried just a little taste and I thought it was very good. But immediately, the stomach cramps came back. If I needed any more proof that my body did not want dairy, I certainly had it. I will no longer eat dairy. However, I can’t promise that I won’t use eggs if I need them for baking this summer. Obviously when I am at school, I will have egg substitutes and I will be able to use them. But that’s why I try not to call myself a compete vegan just yet. I am leaving the tiniest margin of error available. But I probably won’t need it. An upset stomach is not worth the discomfort. I also realized I really dislike the smell of hard boiled eggs. So I put the dressing in the fridge and told my employer mother that she is more than welcome to use it, because I can’t.
Now, on to my final success of the day! Dinner!
I adapted this fantastic recipe from VeganYumYum. This is a big deal because a) it’s my first real adapted recipe b) it’s my first attempt at actually cooking a vegan dinner for myself c) i had both cooked and raw vegetables today instead of just raw d) i used chickpeas AND soy sauce, both of which I am not overly fond of. Chickpeas are ok, but I basically loathe soy sauce. And with good reason, too. Almost 50% of your FDA recommended daily intake of sodium is in 1 tablespoon of regular soy sauce!! Of course, I didn’t notice this until after I finished eating when I looked again at the recipe and saw that it called for low sodium soy sauce. Whoops!
You can see the original recipe by clicking on the above link. Most of my changes were pretty minor and due to lack of ingredients. For the dressing, I only mixed together red wine vinegar and mustard. Yes, I know that the salad is called “Avocado Wasabi Salad.” Yes, I know that I did not include either avocado or wasabi in my salad. Just bear with me. To make the wasabi-less wasabi chickpeas, I sautéed the chickpeas in some water and some of the broth that it was canned it. And of course, I realized after I did this that canned chickpeas don’t really need to be sautéed. Oh well, at least it warmed them up. And I was able to add a dash of the toxic soy sauce, to get the peas to absorb some. Next I cooked some broccoli in the same broth that the chickpeas were warmed in. Finally, I mixed the chickpeas and the broccoli with my iceberg lettuce mix (which included sliced carrots and cabbage) and toasted, lightly presalted almond slices. I was very proud of this recipe because I was able to eliminate the salt, sugar and oil that it called for.
So finally, it was time to taste my concoction.
It was missing something.
Chopped onions! Yes! And some black pepper! (which was technically in the recipe, I had just forgotten it.)
Perfect! I was sooo happy that I had thought of an ingredient all on my own that completed the recipe. Even if it was just onions.
Well, that brings us to the conclusion of my happy day. I would just like to give a quick shout out to my lovely friend, MKF! She is the first person that I told about this blog and she even added it to her bookmarks =) Love and miss you, girl<3