Month: January 2024

Day 280 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Lift (pull day @ gym, pre-meal)
* Jog 5k outdoors (post-meal)

WATER:
(2) Ă— (32) = 64 oz (+)

EATS:
* mung egg omelet w/ veggies, cherries & no-sugar cherries preserve
* leftover Moroccan stew
* combo burger on thin multi-grain sourdough toast & more stew
* banana
* Mediterranean chopped salad w/ cannellini beans & half slice of multi-grain sourdough toast (dry)
* rolled oats w/ pomegranate & splash of almond milk

… SUN HAS SET …

COURT DECISION FORCES CDC TO RELEASE V-SAFE ‘FREE-TEXT’ DATA

Jan 13, 2024

The Attorneys that represent ICAN have won a huge case for transparency around COVID vaccine injuries. A Texas judge has ruled that CDC must produce 7.8 million “free-text field entries” in the V-safe reporting app, which they had previously omitted from a production they were supposed to provide ICAN back in September of 2022. These entries are highly significant because they represent accounts of the victims injuries in their own words, rather than simply checking a box. The CDC must provide 390,000 entries a month, starting Feb 15th, and every month thereafter for the entire year. The productions will be available to download or view at www.icandecide.org/vsafe.

Day 279 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Mini-trampoline freestyle 15 minutes (pre-meal)
* Lift (leg day @ home & gym)
* Powerwalk outdoors 15 minutes (post-meal)

WATER:
(2) Ă— (32) = 64 oz (+)

EATS:
* rolled oats w/ pomegranate & splash of almond milk
* leftover Moroccan stew w/ sweet & white potatoes, garbanzo & red lentil beans, brown rice, onion, garlic, brussel sprouts, red cabbage, Ethiopian seasoning & fresh lemon juice
* sliced orange
* potato waffle (no oil) w/ “natural” ketchup
* combo veggie burger on thin slices of multi-grain sourdough toast, tomato, mustard avocado, Mediterranean chopped salad inside
* more leftover stew w/ added sauerkraut
* fresh cherries

… SUN HAS SET …

Day 278 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Jog 5k outdoors (pre-meal)
* Lift (press day @ gym, post-meal)
* Freestyle mini-trampoline 15 minutes (post-meal)

WATER:
(2) Ă— (32) = 64 oz (+)

EATS:
* rolled oats w/ pomegranate, blueberries & splash of almond milk
* Moroccan stew w/ sweet & white potatoes, garbanzo & red lentil beans, onion, garlic, brussel sprouts, red cabbage, Ethiopian seasoning & fresh lemon juice
* 1 thin slice of multi-grain sourdough toast (dry)
* fresh watermelon, cantaloupe, pineapple, red grapes

… SUN HAS SET …

Taquitos plant-based oil free vegan recipe


This is a whole-food, plant-based recipe without oil, that’s simple to make and sure to please any picky eater.

www.TheHighFiveDiet.com

These bean taquitos are so much tastier and fresher than the frozen taquitos I used to buy, and they aren’t greasy or give me a stomachache like store-bought or restaurant taquitos. These also make delicious party snacks.

Filling Ingredients
2 cans oil-free, fat-free, refried pinto beans
3 T coconut aminos
ÂĽ cup salsa
ÂĽ cup filtered water

A few dashes of each:
salt,
garlic powder,
oregano,
red chili pepper flakes,
cayenne pepper,
paprika,
cumin,
chipotle chili powder

2 T nutritional yeast flakes
1 onion, peeled and diced
½ red bell pepper, seeded, cored and chopped
1-2 T jarred jalapeno juice
26 non-GMO corn tortillas made with corn and lime juice

Toppings
Guacamole
Salsa
Freshly sliced iceberg lettuce
ÂĽ cup cilantro leaves

Instructions

Put beans, coconut aminos, salsa and 1-2 T water in a large bowl and mix with a large spoon.

Add herbs, spices, yeast, onion, pepper and jalapeno juice and mix again.

Add 1-2 tablespoons of water if too dry to mix.

Heat oven to 350 degrees.

Put half of the tortillas in the oven [or in microwave] to warm up so they don’t break when rolled.

Warming time is 7 minutes in a cold oven and 5 minutes in a warmed oven.

Put a few tablespoons of filling in the center of each warmed corn tortilla.

With the edge of the tortilla, fold over half the tortilla over the filling and tuck the edge underneath the filling.

Continue rolling the tortilla until it looks like a rolled taco.

Place the rolled tortilla, seam side down, onto a parchment paper lined baking sheet.

Follow these steps with each tortilla, making about 12-14 tortillas at a time.

Warm the remaining corn tortillas in the oven for 5 minutes.

Remove tortillas and place on a plate or cutting board.

Place the filled taquitos into the heated oven on the top rack and cook for 15 minutes.

While the taquitos are cooking, finish making the rest of the taquitos.

After the taquitos have been baking for 15 minutes, turn the oven to air-fry or increase the oven temperature to 400 degrees for 5 minutes.

Remember to reduce the temperature to 350 degrees when baking the remaining taquitos.

Put taquitos on a large plate (we usually eat five taquitos) and top with guacamole, salsa, lettuce and cilantro leaves.