PB & Jade

Archive for the ‘Low Carb’ Category

BTW

Posted on: December 27, 2009

I bet myself that as soon as I lose 20 lbs, I’m going to get my new tattoo.

I fell off the vegan train. This means I’m just going to have to get back on it!

I’m going to be attempting to follow the Eat-to-Live plan. This means lots of beans and veggies and not so much carbs. I think this is a great place to show off my meal plans.

All of this is coming around a time where I need change. I gotta get back to my healthy weight. I also need to fit into my jeans.

So for week of 12/27

Sunday 12/27

Breakfast: Veggies and tofu scramble

Snack: Seitan slices

Lunch: Chickpea Gumbo

Snack: Roasted Garbanzo Beans

Dinner: Gumbo or Tofu Scramble

Monday 12/28

Breakfast: Oatmeal

Snack: Kale chips

Lunch: Gumbo or Vegetable Lentil Curry

Snack: Roasted Garbanzo Beans

Dinner: Seitan Salad

Tuesday 12/29

Breakfast: Oatmeal

Snack: Fruit

Lunch: Eggless Egg Salad

Snack: Kale Chips

Dinner: Leftovers

Beyond that, I plan on doing a mix of the above. i am also getting myself a gym membership.

Here’s hoping for some change!

Tempeh Bacon on a bed of Baby Spinach

I feel like I am cheating by making all of these random tiny posts, but I don’t care. I just wanted to add that celery + salsa = delicious low carb, low calorie win.

In other news, I’ve started rehearsals for my choreography project. I am super excited and now super busy. Heh.

Alright, Nooch. You win this time.

Baked Nooch Encrusted Vegetarian Mock Duck (canned Seitan)

My ballet midterm was today. It was awesome except for the part where I slipped and hurt my left knee. Oh snap. But in other news, I made some Quick Spinach and Chickpea Curry that I found over at fatfreevegan. Delicious. The only thing I changed is that I used fresh baby spinach instead of the frozen type. I added it in like the last 3 minutes of cooking because spinach cooks faaaaast. 😀

The garam masala is really what makes this dish. I constantly ask myself if I’m tasting something sweet or spicy with this dish. The answer? Both. Awesome.

I love beans. I’m not sure if this is a Tex-Mex thing or not, but I particularly love refried beans. To be even more specific, I love refried black beans.

“Oh no, Jade! Doesn’t that mean your beans are full of nasty animal lard?”

Fear not, wise veg-heads, I have the magical ability to turn this:

Into this:

Alright. Now this is going to annoy some of you so bear with me.

Process:

I pre-soaked the beans overnight. Then I drained them and cooked them in water several inches above the beans in my slow cooker, on low, while I was away at school and then kept them going until I felt they were tender enough so maybe 8 hours total. Then I sauted about a large clove of minced garlic on a lightly PAM’d skillet for a minute until it browned then I added the beans and remaining water. I let it cook while I mashed the beans with the back of a very large spoon. Next thing you knew, I had refried beans without gross lard there trying to clog your pores and give you a heart attack.

You’re welcome. ;D