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Sign of Fatness

Loving Food and Living Cheaply

Category Archives: Vegetarian

Unintentionally, I made today Sweet Potato Day. For breakfast, I brought these spelt cinnamon sweet potato pancakes I bought from Whole Foods for breakfast (which are sooo good. I also heated some frozen berries to spread on top which was a nice touch). For dinner, I had sweet potato mash. Even though it’s May I still can’t seem to let go of fall foods. Fall may be my favorite season for food only because of pumpkins and sweet potatoes.

Anyway, I finally come to you with a recipe! This sweet potato mash took me all of 5 minutes to make, was delicious, filling, and pretty healthy… not bad!

Sweet Potato Mash

Ingredients

1 sweet potato

1 tbsp almond butter

2 tbsp nutritional yeast

1 tsp agave syrup

1/2 tsp cinnamon

1 tbsp coconut milk

Directions

Cook the sweet potato either by oven or microwave (I poked holes in mine with a fork, covered it in a wet paper towel, and microwaved it for 5 minutes). Peel the sweet potato, and then mash it with a fork. Add the other ingredients and continue mashing. When all of the ingredients are combined, eat!

I’ve been terrible with the blogging recently, I’ll admit. The past two days since I’ve been home, I’ve been bustling about the minute I get home, primarily because I never get home until at the very least 7 pm. Why so late? Well I’ve been kicking my butt at the gym! I’ve given myself a sort of work-out schedule:

M/W/F: Treadmill Training for 5k, Elliptical for 15, Stairmaster for 15. Weightlifting

T/Thurs: Bike for 30, Elliptical for 30, Stairmaster for 15. Sculpting workout dvd

I’ve been good at sticking to my workouts, with the exception of less stair-mastering because all but one are broken at my gym currently. I need to get in an outdoor run this weekend; it’s my last weekend before the 5k! The problem is this weather isn’t a huge motivator for me to get outside, and now they’re saying it’s going to rain or snow this weekend?!?! Enough, winter, enough; I need to get my run on.

Moving on, I’ve made some delicious eats these past few days. Monday for dinner, I made the cauliflower mash but threw in some beets along with the cauliflower. The beets were a great addition, they made the dish much creamier. I used to beet juice from the can to make pickled eggs for lunch the next day. Last night, I made a vegetable ragout recipe that I got from Self Magazine (but I amped up the spice with some added cayenne). Also made my first batch of completely homemade brownies for the bf. Now they aren’t too wonderful, mainly because they were a slimmed down version, but with some banana soft serve/homemade chocolate syrup they should be amazing.

Pickled Beet Eggs

Ingredients

3 eggs

1/2 cup of apple cider vinegar

8.5 ounce can of beet juice

1/4 cup of sugar

1 tsp of salt

Directions

Hardboil the eggs. I’d provide instructions, but I’m sort of a terrible hard boiler. As a general rule I submerge the eggs in water, bring the eggs to a rolling boil, then set it to simmer for 10 minutes, and remove it from the heat, continuing to let it sit. Combine the vinegar, sugar, beet juice, and salt in a pot and set to boil. After it boils and the sugar is dissolved, remove the pot from the heat and set the pot aside to cool. When the pickling juice is pretty much cooled, put it into a container. Peel the eggs and place in the pickling container. Throw in the fridge overnight. The next day your eggs will be a nice, creepy pink but tasty! I also threw in some onions with the eggs which definitely added some flavor to the sandwich I made the next day.

Vegetable Ragout (Courtesy of Self Magazine)

Ingredients

1 cup of chopped tomatoes

1/2 cup of chopped onions

1 cup of chickpeas (drained)

1/2 cup of vegetable broth

1/2 cup of water

1 tbsp of minced garlic

1 tbsp of cayenne pepper

1/2 cup of spinach

1/2 cup of frozen peas

Directions

Take ingredients and put into a large pot. Simmer for around 30 minutes, stirring frequently. Take out and eat up.

Healthier(?) Brownies

Ingredients

3/4 cup whole wheat flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons smart balance light
2/3 cup brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup nonfat Greek yogurt
1/4 cup semi-sweet chocolate chips
1/4 cup chopped walnuts

Directions

Preheat the oven to 350. In a large bowl, combine all the ingredients (except chips and walnuts), mix thoroughly. Afterwards mix in the chocolate chips and walnuts. Put into a a pan (beforehand spray it with pam so the brownies won’t stick, I forgot to do this). Let it bake for around 20 minutes. Take it out of the oven and let it cool.

It is freeeezing outside. I spent my weekend almost exclusively indoors because of this, and I was not pleased! I’m ready for warm weather; which means no more coats, no more jackets, no more heat in my car, and no more staying indoors. The cold was the main reason why I didn’t go for a run this weekend and instead cooked/ate way too much. Seriously cold weather turns me into this grouchy monster that just sleeps and cooks;it’s scary stuff.

This weekend I made curried tofu with quinoa, spinach dip (for the basketball games/pitas were on sale for 66 cents!), fudge balls,  almond butter cookies, cauliflower mash, overcooked steamed shrimp, and banana soft serve with chocolate sauce/crumbled almond butter cookie. My favorite meal was most definitely the curried tofu; it’s a recipe from a book (I forget the namE) at the bf’s house, and it’s really, really good. As far as desserts go, the banana “ice cream” with the chocolate sauce and almond butter cookie was amaaazing. Below are the recipes, and I highly reccomend giving them a go: they’re all easy to make and healthy so win/win.

Curried Tofu

Ingredients

One blog of Extra Firm Tofu

1 bell pepper

1 tbsp of olive oil

1 onion

1 green chile

1 package of curry paste

2 cloves of garlic

3 tbsp soy sauce

1 tsp tumeric

1 tsp of pepper

Directions

Press the tofu, making sure to press all the excess liquid out (I did this by pressing it in between two plates for around 20 minutes). Sautee onions and garlic until the onions are translucent, then add the peppers. Cook for around 5 minutes and add the curry paste and soy sauce. The curry paste can be pretty thick, so to loosen it up we added some water as well. Cook for another 5 minutes and then add the tofu. Simmer for 20 minutes and then serve.

Almond Butter Cookies

1/2 cup of almond butter

1/2 cup of steel cut oats

2 eggs

1 tsp baking powder

1/4 cup of chocolate chips

4 tbsps of brown sugar

Directions

Preheat the oven to 350. Combine ingredients in a bowl, mix well. Put the mixture into little dollups on a baking sheet (size is your preference). Bake for around 10 minutes. Take out and let it cool.

Banana Soft Serve with Chocolate Syrup

Ingredients

2 frozen, chopped bananas

2 tbsp greek yogurt

1 tbsp of agave syrup

1 tsp of unsweetened cocoa powder

Directions

Take the banana and greek yogurt and put into your food processor. Mix ingredients until there are no banana chunks and it resembles soft serve. Put the mixture into two bowls. In another bowl, combine agave syrup and cocoa powder. Microwave for 20 seconds to make it a little warm, pour over the two bowls of soft serve. Enjoy.

Fudge Balls

Ingredients

1 cup of almonds

15 dates (I used less to conserve dates)

1 tbsp agave syrup

2/3 cup of cocoa powder

Directions

Put the almonds into the food processor and blend well. Add the dates, followed by the cocoa powder and syrup. Add water if the mixture is too dry. When done, take scoops out of the processor and form into little balls (or just little scoops). Just to warn you, this is not a pretty dessert and can be really messy but they’re pretty popular.. for a reason ;).

I don’t think I’ve shared one of my weaknesses: the McDonald’s Shamrock Shake. Yes yes yes I’m fully aware of how gross McDonald’s is, but I can’t resist the creamy goodness of the Shamrock Shake (or the Big Mac sauce.. but that’s another story). Because I gave up fast food AND sweets for lent, the Shamrock Shake is a no-go. I’m also trying to forbid McDonald’s completely from my diet, which isn’t hard considering I have it maybe once every six months. But St. Patrick’s Day makes me think of the shake more than anything, probably because I hate all other foods associated with St. Patrick’s. Despite my Irish heritage I can’t stand any of the foods and the fact that I’m not a big meat eater doesn’t help. So the only food I enjoyed with this time of the year was my dearest Shamrock Shake; you are missed my friend.

This morning for breakfast I decided to try and make a healthy green monster version of my Sham Shake. The result? I mean it was good, but next time I’ll substitute mint leaves instead of peppermint extract. I only went with the extract to avoid wasting a bunch of mint leaves. Also it still was nowhere near as creamy and sweet as the Sham Shake, but i figured that would happen. Had I used vanilla froyo maybe it could have been done, but sadly that doesn’t fit in with my lent promises. But hey, give it a try if you want a green and nutritious boost to your morning. I would have something else as well, although it’s filling it’s not quite filling enough for breakfast (I had another pumpkin quinoa muffin).

Green Monster Shamrock Smoothie

Ingredients

1 cup of spinach

1 cup of vanilla almond milk

1 tsp of vanilla extract

1 chopped up frozen banana

1/2 tsp of peppermint extract (do not do a full tsp, ick too pepperminty)

Directions

In the following order, place in the blender: spinach, bananas, almond milk, vanilla extract, and peppermint extract. Blend until smooth. Drink it up!

And for more green monster recipes, check out: http://greenmonstermovement.com/

Now back to my tortilla struggle…. I still have SO many left! For dinner last night I made a delicious quinoa burrito. It was filling and flavorful, and it took maaaybe 3 seconds to make. I paired it with a couple of celery sticks and black bean salsa (desperately trying to eat my celery too). I even made another one for lunch today (along with a celery stalk/peanutbutter), took no effort. Give it a try! And I apologize for the classy paper plate/bad pic (photography/using a real camera are things I need to embrace still).

Quinoa Black Bean Burrito

Ingredients

Almost 1/2 can of TJ’s Refried Black Beans with Jalapenos (you can change the amount, it’s up to you!)

1 serving of Chevre Goat Cheese

1/2 serving of cooked Quinoa (so about 1/4 cup cooked)

1 tortilla

2 tsps of hot sauce

3/4 cup of mushrooms

2 tbsp of veggie broth

Directions

Cook quinoa (see box for details). Meanwhile in a skillet, combine black beans, broth, and mushrooms. Cook for around 5 minutes or until warm. Place cooked quinoa, cheese, and bean-mushroom mixture in the tortilla and sprinkle with hot sauce. See, easy-peezy.


Today has just been a great day in terms of food. First my overnight oats, then my egg salad sandwich, and tonight mashed cauliflower! I’ve seen cauliflower pop up on a bunch of blogs so I decided to try mashed cauliflower. I saw a few recipes but decided to go with my own rendition, and I wasn’t disappointed. I decided to couple the mash with a Masala Burger from TJ’s that I simply microwaved (lazy) and chopped up.  After an hour and a half at the gym this dinner was a great reward. In fact the mash was so good I found myself dipping my finger into the food processor to get more.. ended up scraping it clean.

Mashed Cauliflower

Ingredients

1/4 head of cauliflower

1 tbsp of greek yog (I’m currently using Chobani 0%)

1 tbsp of garlic powder

1 tsp of curry powder

1 sliver of Chevre Goat Cheese

Directions

Boil a pot of water and meanwhile take the 1/4 head of cauliflower and chop into florets. When the water has boiled, add cauliflower and turn heat down to medium. Cook for ten minutes, drain, and save 1/2 cup of the boiled water. Take the steamed cauliflower and put into the food processor, add the rest of the ingredients including the 1/2 cup of boiled water. Puree. Serve with lemon pepper.

So it’s been awhile since my last blog. I went to DC to visit family and friends and had a wonderful time. Got to fill up on some Chipotle (their vegetarian option is not only the cheapest BUT it includes GUAC!) and Sweet Green, probably my favorite place on Earth. Not only are all their fruits and veggies organic and from local farmers but their froyo is fantastic. I got it twice… both times with peach butter, walnuts, and cinnamon apples.

if you’re ever in DC make sure to stop by!

Moving on… I’ve been eating pretty horrendously recently. My weekends are the worst as far as my diet goes: my portions are too large and the food I’m eating isn’t the most nutritious. This weekend wasn’t too terrible.. except for the fact that my ravioli portion sizes were ridiculous, and the bf and I splurged on some bar food.

When I came back I went grocery shopping (list is coming up) and spent up all of my food stamps… although to be fair, I didn’t have as much because I used a bunch for events like the Superbowl and Valentine’s. So last night I was surrounded by all of these groceries but instead I decided I needed something quick and delicious. I cooked up some of TJ’s Vegetable Gyoza and my last apple chicken sausage, sprinkled some TJ’s low sodium soy sauce, and that was dinner. For dessert I sprinkled half of a grapefruit with cinnamon and broiled it in the toaster oven for 8 minutes. Popped it out and ate it.

After I ate I got an idea:I’ve been dying to try overnight oats, so why not make them for tomorrow. I saw what I had in my pantry, put some stuff together, threw it in the fridge, and hoped for the best. I took them out of the fridge the next day and brought them to work and wow… I’m going to need to eat these more often! I thought the texture would creep me out as well as the cold temperature (I’m weird about food’s temperatures) but it was really really good.

Last night another idea came to me:The Baba Ghanoush I bought apparently expires on the 24th so I knew I had to use a bunch of it.. so why not in an egg salad? So I’m happy to report that today has been great thanks to my prep work last night.. both the overnight oats and egg salad sandwich were a complete success and I couldn’t be  happier!

Berry Dericious Overnight Oats

Ingredients

1/2 cup of whole wheat rolled oats

1/2 cup of unsweetened organic soy milk

2 prunes (chopped up)

1 tbsp of flax seed

1/4 scoop of Chocolate Amazing Grass

1/4 cup of frozen berries

Directions

Combine all of the ingredients in a container. Store in the fridge. Take out the next day and eat.

 

Simple Baba Ghanoush Egg Salad Sandwich

Ingredients

2 slices of TJ’s whole wheat rustico bread

1 egg

1 tbsp of Greek yog

1 tbsp of Baba Ghanoush

1 dash of cayenne

1/2 cup of spinach

Directions

Place egg in a pot of water (make sure it is pretty much immersed in the water). Set to boil. After it boils let it cook on medium for a couple of minutes. Remove from heat and let the egg in the water cool. When the egg has been hardboiled, remove it from its shell and place in a bowl. Add the greek yog, cayenne, and baba and mash it all together. Toast the two slices of bread, spread the egg salad, add the spinach. Enjoy.

 

… with brussel sprouts!

I remember loving them when I was little, and I honestly haven’t had them in forever! Because I’m running really low on food/I try not to waste I knew it was now or never to eat my brussel sprouts. I tried looking at various food blogs and googled some recipes but nothing really stuck out to me… plus a majority of them called for tons of butter and oil. Both of which I am trying to avoid. So I decided to come up with a recipe of my own using sprouts, my food processor (best christmas present ever), and CANNED wild alaskan salmon. This was also the first time I have ever tried canned salmon, I usually try to steer clear from most canned fishies (except anchovies) because they creep me out but TJ’s wild alaskan salmon in a can is A-Ok in my book. I made two recipes: one for dinner and a salad for lunch.

Sauteed Brussel Sprouts with Canned Salmon

Ingredients

1/4 lb of brussel sprouts

3 tbsp of red wine vinegar

3 tbsp of vegetable broth

1 tsp of cayenne pepper

2 tsp of garlic powder

2 tsp of lemon pepper

1/2 can of wild alaskan salmon

Directions

Chop up brussel sprouts in the food processor. Pour vegetable broth into skillet. Add brussel sprouts and cook for 5 minutes on medium heat. Then add the red wine vinegar, spices, and salmon. Cook for another 5 minutes on medium heat until salmon is warm. Remove from heat and serve. Sprinkle with parmesan.

Brussel Sprouts Salad

Ingredients

3 tbsp of apple cider vinegar

1 tbsp of honey

1 tbsp of dijon mustard

1/4 lb of brussel sprouts

2 tbsp of flax seed

1/2 cup of canned salmon

1/4 cup of dried pomegranate seeds

Directions

Chop up brussel sprouts in the food processor. Put the shredded brussel sprouts into a bowl and toss with flax seed, canned salmon, and pomegranate seeds. Set aside. Combine apple cider vinegar, honey, and dijon mustard in a bowl. Stir until all the ingredients are completely blended. Pour the dressing over the brussel sprouts and other ingredients. Toss it up and eat! Sadly I’ll have to wait until tomorrow to eat this… doesn’t mean I didn’t have a bite or two ;).

Today’s Workout

So I was able to go to the gym today and I decided to do some serious cardio. I got on the treadmill and ran 2.5 miles at around a 5.5- 6 pace. By the end I was super gross/dying but hey that’s progress. I then hopped on the elliptical for 35 minutes for a FitSugar workout. Afterwards I ended my workout did some arms- weight lifting machines and some stretching.

I got the elliptical workout from FitSugar… but the pace they had everything set to was really fast.. and sadly I am not at that fitness level yet. Here’s my modified version

Beginner’s Butt Elliptical Workout