Wednesday, March 28, 2012

WIAW & My Favorite Green Drink Powder

Happy Wednesday. It's that day of the week, hope you're having a good one. In this week's post I'm going to share my food for the day (WIAW), as well as my favorite "green powder" and new baby bib alternative I've been trying out.

Does it seem like I eat a lot? Well I do. I'm still nursing Avery, who is 11 months old, and when I'm not with her, I'm pumping for her. This, in combination with my exercise, works up quite an appetite! Enough talk about food, let's get right into my yummy, gluten-free, vegan food for the day...

5:00 AM Just woke up snack: 2 slices of Rudi's Multigrain
Gluten-free Bread, with Earth Balance butter, and organic
strawberry jelly.

Workout: 1 hour yoga with Shiva Rea Sun Salutations.

7:30 AM Breakfast: Chocolate Ice Cream Smoothie

9:15 AM First Morning Snack: Peanut & Jelly Larabar
10:15 AM 2nd Morning Snack: 2 gluten-free vegan pancakes
with Agave Nectar as syrup. Recipe from: The Cinnamon Quill.

11:30 3rd Morning Snack: 1 organic orange

12:30 PM Lunch: "Spaghetti with Sneaky Sauce"...what's the
sneaky sauce you ask? It's simply 1 cup cooked green lentils
and 2 hand fulls of spinach, blended into one jar of spaghetti
sauce on some gluten-free Tinkyada rice noodles. Yum!

2:15 PM 1st Afternoon Snack: 1 Silk Strawberry Soy Yogurt

3:15 2nd Afternoon snack: "Simply Sprouted Way
Better Snacks: Simply So Sweet Chili Tortilla Chips"

4:30 PM: "Green Juice" (aka green powder + apple juice)

So in "dream world" I would crank my "green-ness" up to the top notch, but sometimes reality hits and that just isn't possible. Before Avery was born I would make fresh green juice each morning...ah Kris Carr would've been so proud. But now that Avery's here, things are a little different. I don't have time to get out my juicer, prepare the produce, juice it, and then clean it up. Instead I just make smoothies.

In the past 10 months, I've gotten pretty fast with my smoothies and that "Chocolate Ice Cream Smoothie" that you saw above that I have every morning...well I could probably prepare it, make it, and clean my blender in 3 minutes flat. I'm sure that if I wanted to, I could get my juicing up to that speed, but for now, I've found a solution that works for me...a cool green powder: Amazing Grass Green SuperFood Powder.

Now I'm sure all the true "greenies" out there would say, "Come on just juice it fresh! You're missing so many nutrients!" And I'm sure they're right, but this powder is better than nothing.

Here's some of it's benefits according to the website:
-boosts energy and immune system
-supports body alkalinity
-one serving gives you the antioxidant equivalent of 7 servings fruits and vegetables
-contains pre and probiotics and digestive enzymes to ensure rapid nutrient digestion

It costs about $20 for an 8.5 oz. which lasts me about a month (using one scoop per day).

My favorite way to have this green powder is with some apple juice and here's how I make it...

Using an old BBQ sauce bottle, I fill 3/4 way full with
Simply Apple Apple Juice.

Next, I add one scoop of the green powder.

Since you probably don't want a mouth
full of powder, continue to the next step...

And shake it!  I love using the BBQ sauce
bottle because in between drinks I can
shake the bottle to distribute the powder
back into the juice, since it tends to sink
to the bottom.

And now we have some green juice! I love
this stuff and find myself looking forward
to drinking it every day.

Have you ever used a green powder? Share below what brand and how you like to have it.
5:30 Just-got-home snack: "Chocolate Vanilla Smoothie": vanilla
coconut milk, Chocolate Sun Warrior Rice Protein Powder,
Spinach, 1 1/2 frozen bananas, 3 frozen strawberries.

Around that time Avery woke up from a late nap and had a rockin' hair do. She joined Brandon and I outside to say "Hi!" to the dogs...boy does she love those dogs right now.
Talk about some "bed head"!

"Like my hair guys?"

Always happy with Daddy and the dogs

7:00 Dinner: "Mushroom Mexican Casserole" with some
homeade guacamole.  I need to post this recipe for you guys soon!
It's got mushrooms, quinoa, black beans, pinto beans, onions,
salsa, Daiya vegan cheese, and corn.

Let's find out if Avery liked it?

"Ohhh good!"

Messy fingers are a good sign...

Here's the new bib alternative I've been trying lately:
Baby Buddy Bib Clip.

I'm already annoyed with the semi-plastic bibs I got for Avery, because although they were PVC-free (one yucky toxin), they are not holding up very well. I suppose I'm not washing it right because it says just to wipe clean, and I usually soak it and then try to ring it out...but I'm sorry, wiping it does not get the job done!

I've looked into cloth bibs but none seemed to fit Avery (they are all too small and too short), so until I have the time to make my own (maybe a Pinterest craft of the month?) this is what I'm trying now and for only $5 it's worth a shot.  Even better, the clips are BPA, lead, phthalate, and nickle free.

So far they've been working out great. We just attach a dish towel, make sure to put the clips kind of close together (so no food goes down the front), and let her eat away. Afterwards, I unclip the towel, throw it in the wash and we're good to go. I love how it helps decrease the need to buy, throw away, buy and throw more away. Talk about being better for the earth and your wallet.

Avery's favorite part of dinner: finding Daddy's nose,
a body part she loves to label...messy
fingers and all!

Dessert: "Chocolate Chip Cookie Dough"...SIKE! It's actually
beans (that taste like cookie dough) from
Nourisng & Flourishing.

See you all next week! 

Wednesday, March 21, 2012

WIAW & Tofu Mushroom Stroganoff Recipe

Hey everybody. It's that time of the week again, time to share my "What I Ate Wednesday". Curious what other people are eating? Hop on over to Peas & Crayons and see the link up party. You can find all kinds of other cool blogs and yummy eats.

Without further ado, here's this pumping mama's gluten-free, vegan eats for the day, followed by a recipe for one of my favorite meals right now: "Tofu Mushroom Stroganoff".

5:00 AM Just woke up snack: 1 Food For Life Gluten-Free
English Muffin with Earth Balance Butter and honey.

Workout: 1 hour of yoga with 10 Minute Solutions: Yoga

7:30 AM Breakfast: Chocolate Ice Cream Smoothie 

What makes this chocolate ice cream smoothie
so "chocolatey"? This amazing raw cacao powder!

Aside from awesome chocolate flavor, it's packed full of nutrients and antioxidants like iron and magnesium, as well  4g of fiber, 3g of protein, and 0g of sugar (in a 2.5 Tbs serving...about how much I use for this smoothie.) I highly recommend you give it a won't regret it!

9:15 AM First Morning Snack: Peanut & Jelly  Larabar

0:30 AM 2nd Morning snack: Gluten-free, vegan pancakes
from Cinnamon Quill with Maple Agave Nectar.

11:30 3rd Morning Snack: 1 banana

12:30 PM Lunch: Vegan Chili and Pasta, inspired by
"Cincinnati Suburb Chili" from Vegan on the Cheap
by Robin Robertson (pinto beans, TVP, tomatoes,
spices with Tinkyada rice spaghetti noodles,
topped with fresh onions)

2:15 1st Afternoon Snack: 1 organic orange

3:15 2nd Afternoon snack:  "Simply Sprouted Way
Better Snacks: Simply So Sweet Chili Tortilla Chips"

5:00 PM 3rd Afternoon Snack:
" Grape Juice Green Smoothie"
6:00 PM Dinner: Tofu Mushroom Stroganoff over Tinkyada
rice of our favorite dinners right now, see recipe below!

Dessert: Chocolate Avocado Pudding from Oh She Glows
Now I said this was one of OUR favorite meals right now, and I mean a favorite for everyone...including Avery! Don't just take my word for it, see below...

"Mmmm Stroganoff."

I call this her "Tofu Hold"...she just wraps her hand around
the tofu and sticks her whole fist in her mouth.

Favorite Dinner Activity #1: Touching her pointer finger
to Dad's and we say, "Bing!"

Favorite Dinner Activity #2: High-fives!

Someone's done with dinner...
that bib's coming off!
 After dinner was done...or Avery decided dinner was done, we took advantage of the extra hour of daylight (thank you Daylight's Savings Time!), and went for a walk.

"Are you guys ready yet?"

We loaded up our wagon with a blanket, a skateboard, and a baby that loves her "diva sunglasses".

"It's walk time guys."

At times, Brandon would pull Avery
in the wagon while riding his skateboard.
She didn't seem to mind one bit! ( :

I did some pulling myself, but I probably wasn't quite
as entertaining.

Okay now onto that recipe! Who doesn't love a good stroganoff? This recipe, along with many of my favorites, remind me of my pre-vegan days, when I could dig into a comforting bowl of meaty, creamy stroganoff.  But things are different now,  meat has been swapped for tofu and sour cream has been swapped for vegan sour cream...oh and some mushrooms were added for good measure as well. The result: one awesome gluten-free, vegan stroganoff.

Tofu Mushroom Stroganoff

Modified from "Tofu Stroganoff" from 125 Gluten-Free Vegetarian Recipes by Carol Fenster

1 pkg. of extra firm tofu (drain or press the extra water out, like I did here)
1 yellow onion
1- 8oz pkg. mushrooms (I use baby portabella)
2 Tbs. ketchup
2 Tbs. Braggs Liquid Aminos or soy sauce
2 tsp. mustard powder
1/2 tsp. salt
1 1/2 cups water + 1 1/2 tsp. broth powder (or 1 1/2 cups vegetable broth)
2 Tbs. brown rice flour
1 cup vegan sour cream (I use Tofutti)
salt and pepper

Preheat oven to 375 degrees. You'll need a baking sheet or pan for the tofu, mine is 9 x 13".

Ingredient group shot...which reminds me I'm almost out of
ketchup and Braggs Liquid Aminos...lovely.

1. Chop the onion into small pieces

2. Chop the entire package of mushrooms into as big
or as little of pieces as you like.

3. In a big stock pot, boil some water for the noodles.
Once boiling, add the noodles and cook until theyreach a desired softness.

4. Drain the noodles and allow them to cool.

5. Now that we've crossed the noodles off the To-Do List,
it's onto the mushrooms and onions.  In the same stock pot
you used for the noodles, turn the heat to Medium-High
and add the onions and mushrooms.  You can add some
oil if needed. Saute them for about 5-6 minutes.

6. Now add the ketchup, Braggs, and mustard powder.

7. Next up is the vegetable broth. Instead of traditional vegetable
broth, I use this powdered broth and add 1 tsp. of it to 1 cup
of water and stir it up.  I then pour it into the onion/mushroom

8. Next bring this mixture to a boil and then reduce to a simmer.

Then cover it with a lid and cook for 30 minutes.

9. Tofu Time. Remove tofu from press or drain water
from it as best you can. To chop it, I like cut it into
wide rectangles first. Then I take each rectangle
and cut it into about 4-5 small
rectangle chunks.

10. Next sprinkle 1-2 tsp. of cumin onto the tofu and rub
it in with your hands.

11. In a small bowl or container add about 1-2 Tbs. of oil and
lightly dip the tofu in before placing on the pan.

12. Place tofu on a baking sheet or pan, I used a 9 x 13 pan.
Place in the oven at 375 degrees for 30 minutes.

13. Remove the tofu after 15 minutes, and with a fork,
"shuffle" the tofu around.
Place the tofu back in the oven for another 15 minutes.

14. After the mushroom/onion mixture has simmered for 30
minutes, combine 2 Tbs. brown rice flour with 1/2
water or vegetable broth and whisk together.
Then add to the mushroom mixture.

15. Next add 1 cup of vegan sour cream.

Stir to combine.

16. Now stir in the tofu so it can absorb some of the
creamy mushroom flavor.

17. If it's been a while since you made the noodles, add some
water to "revive" them a bit before serving. You could
re-heat them again if you needed, but mine are usually fine.

To serve, scoop some noodles into a bowl.

Now add the tofu/mushroom stroganoff sauce and enjoy!

Hope you like the stroganoff! See you next week.

This post was recently linked up to "Healthy Vegan Fridays" which you can find on any of these three blogs: Everyday Vegan GirlVeggie Nook, and Carrie On Vegan. So get your "vegan on" and check out some of these great recipes!
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