Ever had to eat in a very limited time window? The shortest for me occurred today–for six hours! I got back from my annual EEG test where the doctors would check my brain to see how I was functioning and if I could lower my epileptic medication. The results were that because I didn’t have a seizure for over two years, I need to decrease my dosage by a half a pill every five days starting now. This means I could be off the pill by the end of the summer! You have no idea what an achievement this is for me. I resented it so much I tried to eat my way out of it through ketosis (which did not go well). The problem with the test was that I had to sleep for only five hours last night. Surely some can function on those wee hours but I got a good three-hour nap after the test and couldn’t eat until 2 P.M. When I woke up I was so hungry my first meal was literally ecstasy.
Despite that, I still cannot get over how amazing summer’s been. So relaxing and free! I’ve really been upping my exercise and enjoying my fruit and vegan treats! I discovered that I have to exercise intensely for at least two hours to maintain my weight because my body tends to hold onto sugars and carbs the most easily. But the extra tuck jumps and minutes on the spinning machine are so worth it. More mangoes for meeeee!
Lately I’ve also been a food rut. There’s so many leftovers it’s overwhelming. The best way to get rid of all the leftover food in your kitchen–a crudite! Just find literally every single leftover veggie, fruit or lean protein you have in your fridge, chop it into hand food and enjoy with some hummus, guacamole, tahini, nut butter or baba ganoush (which is something I TOTALLY want to try because eggplant is life).
This time I used a wonderful vegan organic soy chicken product to replace my meat. Stir-fried it with some lentils and spices = perfection. I know that a plant-based diet minimizes soy, but as long as you use an organic and completely clean brand, you should be set. And I thought I’d miss cottage cheese with the tofu. Nope! Tasted just as good. However, I still love you, cottage cheese. No hard feelings 🙂
- 3 baby cucumbers or 1-2 Persian cumbers
- 2 celery stalks
- 1/2 cup organic soy chicken slices
- 2 TBSP cooked lentils
- 1 medium heirloom tomato or 1/2 large heirloom tomato
- 1/4 cup seaweed salad, can also be any other salad
- 1/4 cup silken tofu
- 1-2 TBSP roasted red pepper hummus
- Opt: other dips such as Greek yogurt, tahini, nut butter, salsa, etc.
- Heat your soy chicken as you wish, whether it be steaming, pan-frying, baking, roasting, etc.
- Take the tofu and whisk it with a fork and separate it into small pieces.
- Mix the tofu and hummus together. If you don’t want chunky tofu scramble pieces, then quadruple the recipe and blend in a food processor. Set aside when finished.
- Slice your celery, tomato and cucumbers into sticks.
- Stir the lentils with the chopped soy chicken slices.
- Place your cucumber, celery, seaweed salad, tomatoes, and soy chicken in a circle on a large plate.
- Scoop the tofu hummus dip in the middle and serve.
This obviously doesn’t have to be