Month: December 2023

Day 256 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Jog 5k outdoors in sunshine – post meal
* Lift (pull day on Total Gym) – post meal
* 20 minute brisk walk outdoors in sunshine – post meal

WATER:
(2) × (32) = 64 oz (+)

EATS:
* rolled oats, ground flaxseed, water, fresh pomegranite, defrosted jackfruit, blueberries, vitamin C powder & splash of almond milk
* one vegan holiday tamale (from frozen, contains XL-oil, see ingredients above), pinto beans w/ salsa
* 2 servings of rice noodle soup w/ water, chopped kale, red onion, broccoli-slaw, carrot, dry seasoning (no oil)
* corn tortilla oilfree air-fried bowls filled w/ salt-free pinto beans, pomegranate, chopped salad, salsa & the last drizzle of Sharon’s birthday creamy dressing

… SUN HAS SET …

5 Dressings to JAZZ UP Your Salad

#1. 3-2-1 Dressing (I suggest doubling it!)
3 TBL vinegar (I usually use balsamic or red wine vinegar)
2 TBL mustard (any variety!)
1 TBL maple syrup

#2. Cauliflower Ranch Dressing
1 cup (packed) steamed cauliflower*
1/4 cup cashews
1 cup water
1/2 TBL apple cider vinegar
1 tsp. dried dill
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1-2 TBL fresh chives, chopped finely (add these after blending the other ingredients)
*You could also sub the 1 cup cauliflower & 1/4 cup cashews for:
– 1 cup cashews only
– 1/2 cup cashews + 1/2 cup cauliflower
– 1 cup white kidney beans

#3. Peanut Lime Dressing (this written recipe is doubled already)
6-8 TBL powdered PB2 (or sub with 1/3 cup peanut butter & use just enough water to thin)
2 TBL Tamari (or soy sauce)
2 TBL maple syrup
4 TBL water
Juice from 1 lime
Optional: add grated ginger or minced garlic

#4. Corn Basil Dressing
1 cup corn (thawed if using frozen)
1/2 cup packed basil
1/2 cup water
1 clove garlic
1 TBL lemon juice
1 tsp. onion powder
1/4 tsp. salt

#5. Cashew Cream
1 cup cashews
1 cup water
Pinch of salt

Optional add-ins*:
1-2 TBL hot sauce,
1 TBL nutritional yeast,
1 clove garlic (or 1/2 tsp. garlic powder),
1/2 roasted red pepper, handful of basil, etc.
*I like to combine a few of these together each time. If you’re uncertain about combining different flavors, start by adding them 1 by 1 until you get a combination you like.

Day 255 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Jog 4k outdoors in sunshine – post meal
* Lift (ab day @ gym) – post meal

WATER:
(2) × (32) = 64 oz (+)

EATS:
* ate some apples (no crust) baked inside yesterday’s tart oat-apple pie
* steamed broccoli
* gorilla salad (topped w/ whole wheat pasta, and underneath chopped romaine, chicory, broccoli, cauliflower, red & green cabbage, carrot, kale, brussels sprouts, pomegranate, heart of palm, etc) w/ drizzle of leftover creamy dressing
* more gorilla salad w/ leftover bbq jackfruit & dressed w/ leftover 3-2-1 dressing
* airfried corn tortilla chips topped w/ salsa-mashed potato, more gorilla salad & drizzle of leftover creamy dressing
* celery stick

… SUN HAS SET …

Day 254 of Year  Low-SOS Vegan Plan

EXERCISE:
* Powerwalk 45 minutes indoors – post meal
* Lift (push day @ gym) – triceps, shoulders, upper & mid chest

WATER:
(2) × (32) = 64 oz (+)

EATS:
* watermelon & orange
* gorilla salad dressed w/ Sharon’s Creamy Dressing
* leftover very veggie & quinoa spaghetti topped w/ nutritional yeast & sauerkraut
* more gorilla salad dressed w/ 3-2-1 dressing
* celery stick (to naturally nuetralize oral pH)

… SUN HAS SET …

* very small slice of homemade apple pie

Vegan Oat Cream recipe (Dairy free, Oil free) for coffee, dressings, and more * Plant Based Recipes: Easy Oil Free Vegan Recipes

Ingredients
2 cups water See instructions.
1.5 cups rolled oats Regular.
salt Optional


Instructions
Rinse the oats.
Add the oats to a high powered blender with the water and optional pinch of salt.
Blend for 25 seconds at high until smooth.
Pour/strain through a fine mesh strainer, towel, or nutmilk bag into a container and refrigerate


Notes
This makes about 2 cups of oat cream.
We are not using oil in this recipe, so the oat cream will separate a bit in the fridge. Oil is used as an emulsifier. We just shake it in the bottle to recombine it prior to use. If you consume oil, you can add a couple tablespoons to the blender which will emulsify the cream.

Nutrition Facts
Oil-free Oat Cream
(Click on link)

https://www.plantbasedrecipe.com/articles/vegan-oat-cream-recipe-dairy-free-oil-free-for-coffee-dressings-and-more/#recipe

5-Minute Vegan Sour Cream – EatPlant-Based

Ingredients 

  • ▢1 pkg firm silken tofu 12-14 oz
  • ▢2 tablespoons lemon juice
  • ▢1 tablespoon red wine vinegar
  • ▢1 clove garlic or more
  • ▢1/4 teaspoon salt

Instructions
Open tofu package and drain any water. If using shelf-stable tofu, there won’t be much water. For the refrigerated tofu, you’ll need to drain and then press all water out.

Place all ingredients in a blender or food processor and blend until smooth.

Keeps in air tight container in the refrigerator for up to 10 days.

https://eatplant-based.com/tofu-sour-cream/