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| From An Opera Singer in the Kitchen |
What a beautiful Tuesday! How was everyones day and was it sunny like it was here? Sigh…It is wonderful to see how some days are perfect spring days and others are like summery days. Even the tulips have already started blooming and people are fearing that they will not be in perfect bloom for Tulip Time next month. Yikes! We can’t have that happen since I have family coming to visit us next month. I am leaving it in God’s hands for sure!
I mentioned to some people that I started journaling everything I eat in addition to counting calories. Last week I mentioned that I have learned that one can still gain weight while following a vegan lifestyle, go figure, so upon my husband’s suggestion we both started counting calories and journaling what we ate.
I started last Monday and today I clocked in at losing 10 pounds in 8 days. How did I do it? I calculated my daily calorie intake for my height and current weight and then focused on eating more whole foods and fruits and vegetables. I also worked out a bunch and pretty hit a calorie deficit that allowed me to feel energetic. In addition to this I fasted for 2 days with herbal detox teas and water to boost my metabolism. How could I do this?
I have not gone through a detox in years and I was only given the strength through God’s grace to do it especially the weekend of the bake sale. It actually was not a huge issue. After 2 days, I was convincing myself to try doing it for 5 more days but decided against it until another weekend. Before these 8 days, I had never counted calories, but I realized that I had been missing out all these years. It has also helped with portion control! Yes, portion control. These two upcoming dishes are two lunches I enjoyed this past week.
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| From An Opera Singer in the Kitchen |
BBQ Tempeh Tacos
makes 4 tacos (400 calories total)
4 tortillas
4 ounces tempeh, sliced
1/2 onion, sliced
1 garlic clove, minced
1 Tbsp olive oil
1 1/2 Tbsp BBQ sauce
1/2 cup spinach leaves
1/2 cup daikon, julienned
Heat olive oil in non-stick pan. Add tempeh, onions, and garlic and cook for 5-10 minutes. Add BBQ sauce and cook for 5 more minutes.
Warm tortillas and divide tempeh mixture between them. Top them with spinach and daikon. Enjoy!
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| From An Opera Singer in the Kitchen |
Red Kale Salad with Sweet Mustard Dressing
adapted from The Blissful Chef
435 calories for 2 servings
serves 2
2 cups kale, washed and chopped
1/2 cup tomatoes, chopped
1/2 avocado, cubed
1/2 cup cucumber, chopped
2 Tbsp onions, diced
1 Tbsp sunflower seeds
Sweet Mustard Miso Dressing
2 Tbsp lemon juice
1 Tbsp miso
1 Tbsp stoneground mustard
1 Tbsp brown rice syrup
1 Tbsp nutritional yeast
1 Tbsp filtered water
Black pepper, to taste
Sea salt, to taste
In a medium bowl, add chopped red kale, cucumbers, avocado, tomatoes, onions, and sunflower seeds.
For dressing:
In a small bowl, add all ingredients and blend well. Add half the dressing to the salad, or more for a creamier salad.
