21 Day Fix Vegan (Plant-based) Version

Can you believe we are already half way through October. Today I did the math and I only 42 days until my awesome Caribbean cruise vacation. Everything is ready- my bag is packed yup, my itinerary is set, grandma (my mom) is going take care of my fur munchkins- except I’m out of shape =\

Since I need to get bikini ready fast, I’m doing Beachbody’s 21 Day Fix vegan version. It is a program for beginners which has food guide and exercise videos, exactly what I need. After seeing the before and after picture of people I feel confident that it will work.

But my determination usually dwindles as time goes by so in order to keep myself accountable, I plan on blogging about it. I’ll share my meals, my meal prepping, my post exercise glow, and any tips I have.

GOALS: to get in bikini shape and get back on track with exercising daily.

Here is my food plan for the upcoming week

MONDAY, WEDNESDAY,FRIDAY, SUNDAY

TUESDAY, THURSDAY, SATURDAY

 

 

Anadama Bread

The Fall is finally here! As the days get colder, I crave hearty food. I was browsing through a bread magazine and saw a picture of Anadama bread. It looked so delicious I had to try it out.

Course Breakfast
Cuisine American
Keyword Bread
Prep Time 10 minutes
Cook Time 35 minutes
Resting time 2 hours
Total Time 45 minutes
Servings 1

Ingredients

  • 1/2 cup corn meal
  • 2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 tablespoon rye flour
  • 1 packet active yeast
  • 1/4 teaspoon salt
  • 1 1/2 cup warm water
  • 1/2 cup molasses*
  • 1/4 cup canola oil

Instructions

  1. In a bowl mix all the flours, yeast and salt.

  2. Combine the water, molasses, and oil in a cup.

  3. Pour liquids to the flours and let rest for 10 minutes, so that the corn meal softens.

  4. With a fork or your hand mix the flour and liquid until there are no pockets of dry flour left.

  5. Cover with plastic wrap and let rise for 2 hours.

  6. Heat oven to 350 degrees. Spray a loaf pan with non-stick spray or butter pan.

  7. With a spatula mix the dough for 3 minutes then place it in pan. Cover with plastic wrap again and let it rise while oven heats up.

  8. Bake for 35 to 40 minutes. Then let cool in wire rack.

Easy Peasy Banana Bread

Category: Dessert

Cuisine: Plant based-diet, vegan

Yield: 8

Serving Size: 1 slice

This easy banana bread recipe can be made as dessert or as a snack.

Ingredients

  • 2 cups white whole wheat flour*
  • 1/2 teaspoon baking powder
  • pinch of salt**
  • 3/4 cup sugar***
  • 1 cup almond milk, any milk will do
  • 1/4 cup coconut oil
  • 2 very ripe bananas

Instructions

  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. Mix the flour, baking powder and salt in a large bowl.
  3. In blender add sugar, milk, oil and 1 1/2 bananas. Reserve half a banana to slice on top. Blend for a second or two.
  4. Pour banana liquid on the flour and stir until batter is well mixed.
  5. Put the batter loaf pan, slice remaining banana and place on top.
  6. Bake for 40 to 45 minutes.

Notes

To make this recipe even healthier you can add 1/4 cup oats and walnuts. * I used white whole wheat flour because I like the denseness of it. ** When baking, a pinch of salt adds contrast to sweet. *** I don't like my banana bread to be overly sweet, but if you have a sweet tooth I suggest making the sugar 1 cup rather than the 3/4 cups I used.

https://tasteevegan.com/easy-peasy-banana-bread/

Simple Chickpea, Kale, and Tomato Sautee

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Category: Entree

Cuisine: Plant based-diet

Yield: 4

I created this 5 ingredient recipe because I love simple yet nutrient dense food. It is perfect on a bed of quinoa or on top of avocado toasts.

Ingredients

  • 1 clove of garlic
  • 1 medium tomato
  • 1/2 onion
  • 1 can of chickpeas, drained*
  • 1 bunch of kale
  • 1 Tablespoon olive oil
  • salt and pepper to taste

Instructions

  1. Mince garlic and dice the tomato and onion.
  2. In a pan heat olive oil.
  3. Sautee garlic, tomato and onion in olive oil until tomato starts to fall apart.
  4. Add chickpeas, salt and pepper and cook for another 5 to 7 minutes.
  5. Tear kale into bite size pieces and add to pan. Cook until kale wilts but still maintains its green hue, 2 to 3 minutes.
  6. Serve while hot.

Notes

* Reserve the chickpea liquid for baking. It's called aquafava and binds like eggs =)

https://tasteevegan.com/simple-chickpea-kale-and-tomato-sautee/

  

Moisturizing Hair Mask

I love summer because I  get to spend a lot more time outdoors, but the elements leave my hair dry and sad :(. This moisturizing hair mask recipe is really simple to make and it makes a big difference (check out my before and after pictures)

 

Ingredients

1/2 banana

1/4 avocado

1/4 cup tea (Lipton is good but any tea will do)

Juice from 1/2 lemon

2 Tablespoons coconut oil

Instructions

Place all ingredients in blender.

Blend until the mask looks like mayonnaise. 

Apply to dry hair. It will smell coco-nutty.  Put any left over mask in a container, will keep for about a week in the refrigerator.

Put a cap or a plastic bag on your hair and leave on for at least half an hour.

Then shampoo and condition like regular.

Let hair air dry if possible.

 

       

SMOKY TOFU STRIPS

Lately I have been on an avocado toast kick. I basically love anything with avocado, but there is something special about a crunchy and nutty toast paired with the creaminess of avocado. That said I thought the dish needed protein (otherwise I can eat five or six toast and still be hungry 😉 I wanted to create something bacon-y and easy to make thus the smoky tofu strips came to be.

Ingredients

1 block tofu

1/4 cup soy sauce (tamari if gluten-free)

1 Tablespoon olive oil

3 Tablespoon blackstrap molasses

1/4 teaspoon liquid smoke

Instructions

Paper-towel dry tofu to get rid of excess water.

In a small bowl or measuring glass mix soy sauce, olive oil, molasses, and liquid smoke. 

Cut tofu into strips.

Place tofu in a sheet pan pour soy sauce mixture and marinade 15 minutes to 1 hour, turning the tofu over so it gets well coated.

Now you have the choice to bake it with the liquid (for a saltier taste) or bake it in a baking sheet spray with non-stick oil for a lighter and crispier tofu. Which ever you decided to do bake it at 375 degrees for 20 to 30 minutes depending on how crispy you like your tofu.

Once done let it cool and then store some for the week. 

You can added it to your avocado toast,  in your grain bowls or just eat it by itself whenever you are hungry =)