I have to confess that I have been rethinking the terms and definitions of my diet. Most people I meet haven’t heard of the Whole Foods, Plant Based diet [WFPB], so I tend to throw out the term “vegan” to simplify the general concept. However, I am hard core struggling to give up seafood and cheese. Like, really struggling. And not just because I went on vacation. So I’m thinking of redefining things to be more honest and realistic about the stage of the process I am currently at, because I feel it really is a process. If you can give up all of the things cold turkey, more power to you! But I am not one of those people, and am therefore willing to admit that I am really a vegetarian working her way toward WFPB.
Of course, if you want to get super technical I would be categorized as a combination of Lacto-Vegetarian and Pescetarian/Flexitarian. See a full breakdown of the vegetarian types here. In the long run, I would very much like to be strictly WFPB but I think it is going to take time for me to find substitutes and alternatives to the things I don’t especially want to give up. But I do think that the benefits of WFPB are great enough to be worth the effort.
Regardless of diet labels, this was a solid weekend of culinary yumminess. After being out of town and breaking most of my dietary rules for a week, I was determined to grocery shop in a way that would set me up for rebound success. Everything turned out so delicious I couldn’t decide which recipe to feature, so I decided to make like some of the YouTube vloggers I follow and do a “What I Eat In A Day” type post. I’m quite proud of myself, actually, for eating very strictly WFPB all weekend long.
Okay… so there was that one shot of Blue Chair Bay Key Lime Rum Cream (scroll all the way to the bottom). But that’s it. And it was the last of the bottle. Though I can’t promise I won’t go buy another bottle…
First up was Saturday morning breakfast:
I woke up to a chilly 29°F morning and immediately started craving oatmeal. I used a combination of quick and old fashioned oats. I like to do this with oatmeal cookies for texture, so thought I’d try it as cereal. I used Blue Diamond Unsweetened Almond Coconut milk and sweetened the oatmeal with pure maple syrup. I added some cinnamon and nutmeg, and topped it with pomegranate seeds. I paired this with a cup of coffee (used the same Almond Coconut milk for creamer) and a full glass of green juice. Bolthouse Farms is my favorite brand (available at my grocery store) and I love this savory Daily Greens blend to boost my veggie intake. I sipped on the coffee and juice most of the morning.
Saturday lunch consisted of a veggie and hummus wrap. I love making my own hummus but didn’t want to wait for my chickpeas to be done (I buy them dried and cook them myself), so I bought a big tub of Sabra Pine Nut hummus that will be used by everyone in the house throughout the week. I generously spread the hummus on a spinach and herb tortilla. I filled the wrap with a leaf or 2 of romaine lettuce, shredded carrots, matchstick celery, a leaf of red cabbage, and sliced up sweet yellow grape tomatoes. After taking the first bite, I decided more hummus was needed so put a heaping spoonful on the plate and used a knife to add it bite-by-bite. I drank water because this girl needs some serious re-hydration after that vaca.
I was planning fajitas for Saturday dinner, but just wasn’t that hungry. A friend of mine came over last minute though, so I grilled up some avocados (my new favorite thing) as an appetizer of sorts. I was introduced to grilled avocados while on vacation. We went to this restaurant/bar that has a grilled avocado appetizer topped with black bean corn salsa and goat cheese. They were out the night we were there, so we grilled some up a few nights later down by the pool and topped them with Buffalo Trace Bourbon Salsa. My dad said I could order the salsa online, but I don’t see it on their website. Anyway, it was one of the best things I’ve ever tasted. The salsa and the avocados. Last night I used a local salsa I get at my grocery store. It has the same affect, trust me. To grill the avocados I halved them, took out the pit, and seasoned with a grind or 2 of smoked sea salt and pepper. I heated the cast iron skillet on medium heat, sprayed on a little avocado oil, and grilled the avocados face down for 5 minutes or less. You just need to warm them up. Top with salsa and eat out of the skin with a spoon.
I may have had a few bites of left over pasta with olive oil and sea salt as a late night snack, but it wasn’t that exciting and I didn’t take pictures. I drank water the rest of the day, with the exception of the before-mentioned rum cream shot.
So I found something at the grocery store on Friday and nearly squealed in excitement right there in the store. I’m sure this has been around for a while, but sometimes things take a bit longer to make it to Idaho.
I found dairy-free, SOY-FREE yogurt! Bah! Do you know what this means?! I was so incredibly excited! I just saw the one brand, and they only had 2 flavors… so naturally I went scouting today to find more options. I was successful and now have one of every flavor in my fridge for the week. Anyway, this morning’s breakfast consisted of Silk Almondmilk yogurt topped with pomegranate seeds, a toasted English Muffin (egg-free) with a little coconut oil spread on top, and a cup of tea.
My favorite brand of tea released some new seasonal teas that we purposefully displayed by the cash registers. I grabbed one of each to try. 3 are herbal, the 4th is a black tea. I can drink 3-5 cups of tea every day at work, so go through it like crazy. Sunday breakfast was paired with the Winter Spice tea.
Sunday’s dinner was the star of the weekend and almost got it’s own blog post. I made the fajitas I was planning for Saturday and was planning to eat them at my computer… they didn’t make it out of the kitchen, they were that good.
While hunting for other flavors of the yogurt, I found one dairy-free, soy-free plain unsweetened kind and bought a small container. One thing I miss most when eating Mexican foods is sour cream. I know plain yogurt can be a substitute, but had not previously found a dairy-free alternative. I tried not to get my hopes up, in case it didn’t work out, but I am happy to announce that it did! There is a subtle flavor difference, which is to be expected, but when paired with the spicy flavors of the fajitas (and other Hispanic inspired dishes) you can’t even tell.
To make the fajitas I sliced up a little onion and 3 bell peppers (one each red, yellow, and orange.) I tossed them with avocado oil, salt, pepper, a little oregano and garlic powder, and lots of ground cumin and chili powder. I heated the cast iron skillet over medium high heat and sprayed a little avo oil on it as well. Once the pan was hot, I added the veggies and sauteed them until the started to tenderize. I decided to add some crimini mushrooms at the last minute. I also mashed up an avocado and seasoned with lime juice and salt. I heated the flour tortillas in the microwave for 30 seconds and assembled my fajitas, topping with a spoonful of salsa. I was seriously considering just doing a blog on the fajitas because they were so satisfying. I’m glad I made a large batch because now I have leftovers for lunch tomorrow!
Post dinner I tried the Peppermint Cheer tea. I’m picky about peppermint teas, but this one was quite delicious.
This weekend was the kind of successful kitchen run that rekindles my inspiration for food. I consider myself a pretty dedicated foodie, but sometimes it’s hard to be creative in the kitchen. We all go through phases of being bored with the usual but not feeling inspired by anything new. Maybe it was the week-long vacation, but I’m actually excited about the things I’m going to eat this week. And even better, I know that for the most part it will all be WFPB.
Currently drinking: Twinings Holiday Berry tea
Currently playing: Diablo III Reaper of Souls Season 12