Ok, April 12th was Day 1 of being vegan. Easy Peasy. Here’s what I had:
Breakfast: Organic TJ’s Cereal with Almond Breeze Almond Milk. Coffee w/ almond milk
Lunch: Garden burger with thin layer of BBQ sauce, tomato, sautéed mushrooms, pickles, lettuce, with a side of sweet potato fries.
Snack: Surprisingly, I didn’t need a snack
Dinner: Dr. Barnard’s Perfect Portobello Burger, baked sweet potato fries, and brussles sprouts
I went to bed so full. What was the most surprising thing is when Stephen finished eating it, he looked at me and said, “Ugh, I hate you…” with a side smile. “Why do you hate me???” “Because you’re making it hard not to become a vegan…this was so good, and I’m full…what are you doing to me??? I didn’t even miss the meat in a the burger” Meet Stephen, a steak loving, potato eating, cheese devouring man…who just enjoyed a total meatless, dairy missing meal. Ah, success. We can do this. Now I’m determined to try more dishes. Let me share with you the very easy recipes from dinner.
Perfect Portobello Burger, Baked Sweet Potato Fries, Brussels Sprouts
Perfect Portobello Burger (2 servings):
3 cloves garlic, minced or sliced along the length
¼ teaspoon salt
½ tsp paprika (smoked paprika preferred)
2 large Portobello mushrooms, de-stemmed (not necessary to remove the gills)
2 whole wheat buns
Malt vinegar (I used Balsamic vinegar)
1 roasted red pupper, cut in half
2 pieces of romaine lettuce (I used spinach)
Sweet Potato Fries (makes 4-6 servings):
2 Sweet Potatoes, peeled and sliced to French fry size
Nonstick cooking spray
¼ tsp coarse salt
3 cloves garlic, minced
1 tbls diced parsley
As many as your heart desires
Non stick cooking spray
Lemon Pepper (I used the TJ’s grinder)
Instructions: Cut a red pepper in half (clean out the innards), and put it on a baking sheet, in the oven at 425 until nicely roasted (about ½ hour, or until you smell the peppers). While cooking, cut the sprouts into ¼ pieces and put in a bowl. Spray with cooking spray, and toss with salt and lemon pepper then put in corning wear (or any oven save container with top). Then prepare your cookie sheet (cover with foil, easy for clean up). Cut potatoes into French fry size, and put in bowl. Spray with cooking spray and toss with garlic, salt, and parsley. Then spread on cookie sheet
After they’re peppers are done, remove and set aside. Reduce the heat to 375. Place potato fries and sprouts in preheated oven for 30-40 minutes. While sprouts and sweet potatoes are cooking, start on the mushrooms.
Add about ¼ inch of water to a sauté pan and bring it to just above medium heat. Add the garlic, salt, and paprika to the water and stir. Add the Portobello caps. Cook until Portobello is no longer raw on either side (about 10 min). Replenish water as necessary so the mushroom doesn’t cook on a dry pan. Once done, remove the mushrooms and set aside. Let the water evaporate so that the garlic/salt/paprika are left in an almost marmalade form. Take that and spear onto the mushrooms. While cooking the mushrooms and evaporating the water, you can sauté some onions on another burner. No oil or butter needed (I know, Julia Child would be so disappointed in me). All you do is cut up the onion thinly and put them in a dry pan (I used a non-stick pan). All veggies have their own natural oil. Put the onions on medium heat. Be patient :) Stir the onions around a bit. If they start to stick, or burn the pan, add about a shot of water to the pan. Keep doing that as necessary. The onions should be a nice, soft texture, light brown in color. This should take about 10 minutes as well.
While all of this is cooking I like to start preparing the “fixins.” I set aside the spinach, cut up the tomato slices, and avocado. I poured some balsamic in small bowl and set out the brush.
During the last 5 minutes of the sweet potatoes cooking, I put the buns in the oven for a nice toasting.
Once done, brush the buns with the vinegar. Then place the mushroom caps on, pile on some onions, spinach, tomato, and end with the avocado slices. Place bun on top, give it a nice smush J Add your sweet potato fries and sprouts to your dish, and bon appetite!
Sweet Potato Fries: 173 Calories, 3 g. protein, 40g carbs, 8 g sugar, 0.2 g total fat, 1% calories from Fat, 6 g fiber, 370 mg sodium
Portobello Burger (without avocado): 149 calories, 7 g protein, 28 g carbs, 9 g sugar, 3 g total fat, 16% calories from fat, 18 g fiber, 421 sodium
Sprouts (I made this recipe up, so just on cooked brussels sprouts, 1 cup): 65 calories, 5.6 g protein, 12.9 g carbs, 3.2 g sugar, 0.6g total fat, 1% calories from fat, 6.4 g fiber, 23 mg sodium
Total dinner nutritional break down (rounded): 400 calories, 15.6 g protein, 81 g carbs, 20 g sugar, 3.8 g fat, 30 g fiber, 814 mg sodium
Based on my 1350-1700 daily allotted calorie intake (that’s to loose 5 lbs a day, and to maintain the healthy weight):
This meal consists of 23% of my daily calories, 31% of my daily carb, 6% of my daily fat, 11% of my daily protein, and 35% of my daily sodium
Today’s weight: 196.2 lb