Going Vegan: Week Four And Five

Going Vegan: Week Four And Five

I’m Not Vegan Anymore!

We ended week four a day early and hit up one of our favorite Houston Taco Trucks for their famous tacos de trompo. Can you see how excited we were to try meat again?

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I’m Not Vegan Anymore!

We ended week four a day early and hit up one of our favorite Houston Taco Trucks for their famous tacos de trompo. Can you see how excited we were to try meat again?

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My best friend took me out for Korean Fried Chicken that weekend. Look at how happy chicken makes me. Yes I eat it with the glove because who wants a bunch of hot sauce under their fingernails. ❤ I pretended to take a photo of my chicken to get a photo of her.

The Fourth Week

I was sad yet excited to be able to eat cheese again. For the four weeks I was vegan I lost a total of 14 pounds. And that to me is a huge victory! Here’s what I was doing to get there.

  • Boxing and yoga for a couple hours on the weekends
  • Walking 6 miles a week
  • Vegan diet

The Fifth Week

I gained 3 pounds after I started eating meat and cheese again… It was all fun and games the first couple of days.

Monday morning was difficult for me I felt sluggish. Tuesday I felt slightly dizzy throughout the day. Wednesday I felt under a lot of stress and had fast food from Jack In The Box. Talk about huge mistake, I was miserable the entire day. Now I’m not talking about food poisoning but I had zero energy and had to take a really long nap after eating. The best way I can describe it is the way you feel after eating at Thanksgiving. By Thursday I’d had enough of feeling bloated and miserable. I noticed how much better I felt when I was on the vegan diet.

Seeking Balance

The only reason I went vegan was to see if I lost weight and felt better. I did but once I went back to my old eating habits, I gained weight and had very little energy. Even with the exercising on the weekends I gained the three pounds back.

I’ve realized I need balance. While I was vegan I wasn’t able to join my family for the weekend meals and felt left out.

Going vegan forced me to explore other ways to eat and nourish my body and mind. I think that’s why my old eating habits were making me gain weight.

Here’s What I’m Going To Try Next

Boxing is the funnest part of this weight loss journey. And the best part is that my boyfriend is helping me along the way.

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I will continue doing boxing as a workout along with yoga using my free apps. Eventually I’ll be able to do all those cool yoga stretches. The walking is refreshing and helps clear my mind, I’ll work up to jogging those 6 miles again.

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My diet will include a large majority of vegan meals. Those beans really left me feeling full with out the sleepy feeling. On weekends I’ll allow myself to one cheat meal because you know… Balance.

The meat and cheese will have a much smaller role in my eating plan. Especially if I don’t make the meal myself.

Check back next week for my progress and modified Mexican Recipes…

 

 

 

Going Vegan: Week Three

Temptations are everywhere… Not only did we survive another BBQ but we had to get through BYOS Night(bring your own steak).

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Sandwich from Doshi House in Houston

Temptations

They are everywhere… Not only did we survive another BBQ but we had to get through BYOS Night(bring your own steak). And then my nephews asked me to slice the pizza for them. That was even more difficult, it’s probably how they feel when we tell them they can’t eat candy.

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Thankfully my family grilled some veggies separately for us. We got to stuff our faces with brussels sprouts, peppers, mushrooms, steamed potatoes and spring rolls.

I’ve Lost 11 Pounds In Three Weeks!

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I’m really proud of this moment right here! This is the other part of my weekend workout. I use the free Nike app and do the yoga exercises on there. The first time I tried to do this pose, I could barely get my leg to go past my hip. Even then I could only hold for 5 seconds.

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It’s exciting to see the numbers on the scale decrease. This week I lost 3 more pounds and I can’t wait to reach my goal!

Week Four?

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Our Healthy Fridge #FridgeGoals

My boyfriend and I had originally planned on going vegan for three weeks. We had even spent Friday night trying to decide where we would go eat to celebrate. Then we went shopping and found ourselves sticking to our newfound “old habits.” The shopping cart was filled with our usual vegan essentials for the week.

salad meal prep

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Black beans, lime-cilantro cauliflower rice, quinoa, corn and sauteed bell pepper with onion

We are getting good at this meal prep thing. We get to spend time together making smart choices and learning about keeping ourselves healthy.

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Papaya with strawberries, pineapple, flax and Hemp seed

Check back next week for my progress and modified Mexican Recipes…

 

Healthy Vegan Lentil Soup

It’s All About Using The Right Spices

I remember trying lentil soup at a restaurant that shall not be named and it tasted basic…

Try my version of vegan lentil soup for that guilt free, filling feeling.

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It’s All About Using The Right Spices

I remember trying lentil soup at a restaurant that shall not be named and it tasted basic…

My guess is that they didn’t add the spices I was used to when my mom would make it for us. Try my version of vegan lentil soup for that guilt free, filling feeling.

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Ingredients

  • Lentils
  • 1 Tomato
  • 1/4 Onion
  • 1 Garlic clove
  • Salt to taste
  • Vegetable Broth
  • Pinch of ground cumin
  • Pinch of oregano
  • 1/2 Tbsp Oil

Prep Your Ingredients

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Place the bag of lentils in a bowl with water. Rinse the lentils and remove any trash or pieces that float to the top. Get a pot and pour the vegetable broth in with the lentils to cook for about 5 minutes over medium high heat. For my non vegan friends go ahead and use chicken broth instead.

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Blend The Veggies

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While the lentils are cooking blend the onion, tomato and garlic. Heat the oil in a large pan, make sure it’s big enough to hold the lentils as well. You’re going to be pouring the lentils in there after this next part.

Cook the blended ingredients for about 2-3 minutes over medium heat. Add in the lentils and 4 cups of water.

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Spice Things Up

While the lentils continue to cook add in the ground cumin. I like to grind mine manually in the molcajete.

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Next add the oregano, crumble and crush in palms and add into the soup.

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Taste the broth and add any salt that may be needed at this point. Cover the lentils and reduce heat to low for about another 10 minutes.

This simple and easy to make soup is going to become your new favorite.

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Buen Provecho! Enjoy!

 

Going Vegan: Week Two

I Can’t Believe How Different This Feels

The weight continues to fall off. This week I lost 3 pounds, although it wasn’t as much as last week I’m still happy about it. Going vegan has forced me to incorporate ALOT more vegetables, fruits, beans and grains into my daily diet.

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Cauliflower rice with veggies and black beans

I Can’t Believe How Different This Feels

The weight continues to fall off. This week I lost 3 pounds, although it wasn’t as much as last week I’m still happy about it. Going vegan has forced me to incorporate ALOT more vegetables, fruits, beans and grains into my daily diet. I’m having to the read the nutritional facts and ingredients on everything I eat.

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Two weeks ago I’d be drinking 2 sodas a day and now I only allow myself two per week. I’ve been testing out Kombucha and this one up here is still my favorite.

Fitness Time

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This past weekend I learned another move… The Uppercut. I was worn out after 1 round. In addition to the gym on the weekends I also walked a total of 6 miles at the park. My goal is to be able to run 12 miles per week again.

More Than Halfway There

Somehow I survived a family BBQ this weekend. The smell of carne asada floated all around me but I made it through without eating it.

I’m looking forward to the end of my vegan diet only because I miss cheese so much. There’s a really good pizza place downtown that my boyfriend and I will be paying a visit to real soon.

This week I plan on drinking more water, and jogging 1 of the 6 miles.

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Frijoles with onion, tomato, cilantro and avocado

Check back next week for my progress and modified Mexican Recipes coming soon…

 

 

 

 

 

Going Vegan: Week One

Literally everything I love has cheese or at least chicken broth in it.

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No More Fajitas Or Quesadillas

Never thought I’d be saying this but I decided to go vegan. I know what you’re thinking and yes I do miss cheese like this one in my enchiladas recipe. The good news for all of you that enjoy my Mexican Recipes is that it’s not forever. I plan on doing this for three weeks and after that eat meat and all the good stuff in small amounts. The main reason I’m doing this is to see if I feel better and lose weight.

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Vegan Mexican Food

The biggest challenge so far is having to modify my favorite meals. Literally everything I love has cheese or at least chicken broth in it. After asking for help on my personal Facebook page for Mexican vegan options one of my friends recommended The Raw Boy. After watching a few of his videos on YouTube I realized it can be done.

Has It Made A Difference?

It has!! There were several times when I had to turn down delicious food this week and I felt like crying. My usual Saturday routine would be going to the farmers market, eating three tacos de fajita and a bread filled with jalapenos and cream cheese. Instead I was at the gym doing some cardio. Here’s a photo of my boyfriend teaching me some boxing moves. He’s gone vegan with me as well.

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I feel better and have lost weight, 5 pounds in my first week. My moods improved, my hair looks shinier and I don’t feel bloated all the time.

This first week has been challenging. Especially when my mom made corn and everyone was slathering mayonnaise and cheese on it like in my elote asado recipe.

Meal Prepping

Having the food made and ready to go makes it a bit easier on days when I go to work. It’s been an experimental first week. Here are just some of the groceries we got for the week. We try to get enough for salads, soups, smoothies and snacks.

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Check back next week for my progress and modified Mexican Recipes coming soon…

Tacos De Papa

When you want that crunch and spice.

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When You Want CRUNCHY And SPICY Mashed Potatoes

Just kidding, I can’t imagine adding salsa to traditional mashed potatoes. It’s still the best way I can think of describing these taquitos de papa.

Ingredients

Tacos

  • 4 Potatoes
  • Stack Of Tortillas
  • Cabbage
  • Cream (optional)
  • Queso Fresco (optional)

 

Salsa

  • 2 Tomatoes
  • 3 Chiles De Arbol
  • Garlic
  • Cumin
  • Oregano

Peel, Chop And Boil The Potatoes

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You can always do the chopping and peeling after the potatoes are cooked but I find this way easier. Put them to boil while you work on the rest.

Different Salsas For Different Dishes

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You can’t just put any kind of salsa on these tacos. It’s like pairing wine with food. Grab your tomatoes and chiles. Place them in a pot with water covering the tomatoes about halfway. While the potatoes and the salsa stuff is cooking, prep the cabagge.

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Chop! Or Is It Slice?

I’ll admit I don’t really know the difference. Put the cabbage on a chopping board and start cutting away to make thin strands.

If your a fan of queso fresco like I am. Take a chunk of it and crumble to add to the tacos.

Mash Them Up

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By this time the potatoes should be done. Drain them and begin to mash until they are completely smooth. Don’t leave any lumps. Add salt to taste.

Blend And Hold Your Breath

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They make look tiny but don’t underestimate their power. Once the tomatoes and chiles are done its time to make awesome sauce!

Tip: Don’t inhale hot chile fumes.

This is where you add the Salt, Garlic, Cumin and Oregano. I grind my spices in a molcajete and then add to the blender.

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Prep The Tortillas

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Assuming you use store bought tortillas and they are cold coming out of your fridge, heat them up. I passed them quickly on the comal just enough to warm them up. Cold tortillas are brittle. You can always stick them in the microwave for a few seconds.

Press about a spoonful of the mashed potatoes into the tortillas with a little pressure. Almost like your icing a cake except your pressing down on it. Fold in half and set aside. Do this with a few of them and heat up a pan with oil.

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Fry The Tacos

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We have this really cool round disk thing with a space to fill with oil but you can use any frying pan. After the oil is hot enough place them in the oil and flip once you see the underside turning a caramel color.

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Time To Decorate Your Tacos

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I sorta burned a few of them…

It’s okay just means more crunch! Throw cabbage, some crema, salsa and sprinkle on the queso fresco.

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Buen Provecho! Enjoy!

Sorta Healthy Blue Corn Tamales

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Tamales Take Practice, Flavor And Love

You could say this recipe is a hybrid. In this guest recipe my sister used our traditional tamale recipe but swapped out a few ingredients for slightly healthier ones.

The reason I say it’s sorta healthy is because she used coconut oil instead of “manteca” or lard. Gather the family, this is a perfect time to gossip or catch up with each other while spreading the masa on the corn husks.

Ingredients

  • Dried Corn Husks
  • Baking Powder
  • Blue Corn Masa Mix
  • Chicken Broth
  • Coconut Oil
  • Canola Oil
  • Chile Ancho
  • Chile Cascabel
  • Chicken
  • Onion
  • Garlic
  • Cumin
  • Salt

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It’s All About The Broth

Grab a pot and place the chicken, water, garlic, onion and some salt to cook. It’s better to use chicken with the bone in. It’s more flavorful than boneless. While the chicken is cooking prep the chile.

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After toasting the 2 different chiles on the comal soak them in cold water. One adds the spicy flavor and the other a bright red color but I forgot which one does which.

Hydrate The Corn Husks

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Put the corn husks in a large container with water. You want them to be soft and pliable.

Pull The Chicken Apart

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Once the chicken is done separate from broth and pull apart. Careful it will be hot.

Blend The Chile

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After removing the stems from the soaking chiles place them in the blender with garlic, a dash of cumin, salt and some of the chicken broth.

Heat The Specified Chile Pan

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In our family we reserve a special pan that we use just for dishes that involve chile. The reason is “Carraspera.” This is that uncontrollable cough that happens when the chile is being fried.

Pour a small amount of canola oil and fry the chicken and chile in the pan. Stir, mix and make sure there is good ventilation in the room. The chile smell will be strong.

Mix The Masa

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Now comes the fun part. Mix the blue corn mix, a teaspoon of baking powder, about 3 large spoonfuls of coconut oil, broth, and salt to taste.

Mix and mash with hands for a good 5 minutes. A good consistency wont stick to the bowl if it does add some more blue corn. If it’s too dry there will be several cracks and you should add a bit more broth.

Spread The Masa

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This part might be the most difficult of tamale making. Grab a corn husk leaf and place it in the palm of your hand. Using a large mostly flat spoon grab the masa and begin spreading across. Try to distribute it evenly across.

Before I forget make sure you place the masa on the smooth side of the leaf. One side will have small ridges you can usually tell by feeling it or looking up closely.

Fill Them Up And Pack Everything In

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Fill the tamales with the chile and chicken mix. Fold the sides over and then the top. I love how our specified chile pan has no handle.

Stack Correctly

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tamal_24.jpgStack the tamales in a steamer with the open part facing upwards. Try to make a teepee shape when stacking.

My sister used a pressure cooker but you can use anything that will steam them. Depending on how many are being cooked it could take an hour or two.

We cooked about a dozen and they were done in about a hour and a half. You’ll know they’re done when the husk peels away from the masa. If it sticks leave it on there a little longer.

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Buen Provecho! Enjoy!