Hey Melissa...how is the vegan fest going?

I'm semi doing my own version

A month of the same recipes, some of which I was not crazy about, was enough. I learned a lot and am making some of the same things myself. I also learned that the secret to doing this for yourself is lots and lots of containers, and I saved them all. I also lose weight better with more animal protein. Even when most of the carbs are "good carbs" the vegan is just too many.

 
so glad to hear it's going well. Besides the weight loss, are you noticing any other changes?

I'm thinking along the lines of indigestion which I get after a meal with too much meat/fat.

 
I'm beginning to wonder if my vitamins/supplements

are causing the indigestion. We have - for years now - eaten a very veggie/fruit loaded diet but the last couple of months have been more difficult and constant for me. Is it the new gummies or glucosamine chews?

I'm "working on" this indigestion issue, too. Please share if you figure anything out. Colleen

 
I can eat fatty meat & cheese all day and never get heartburn on Atkins

I rarely get heartburn anyway, but it seems like it is when I add bread to fatty stuff.

I really didn't notice much difference except that it was a nice responsibility break. I'm trying to continue the overnight oats for breakfast & a veggie bean soup (but with chicken broth, or salad or something like that cranberry chickpea salad for lunch. I've added meat back into dinner. I'm still trying to portion everything out in containers, even dinner, so it is grab & go or dump on a plate & heat when I get home.

 
Overnight oats? I do steel-cut oats with almond milk in my $5 thrift shop crockpot

portion it out when done and have oatmeal for the week.

I reheat at work and use a scoop of Greek God yogurt in place of cream. Not sure what vegan option you would use.

4 Cups almond milk (I use the fresh vanilla flavored in the cold case. Actually cheaper than the boxed stuff I used to use. Zap it in microwave for 4 minutes to get it hot to start,
1 C steel oats, sautéed in a bit of butter for 7 minutes to lightly goat.

Cook for 2 hours on high, stirring every 30 minutes.
This is what works with my rinky-dink crockpot. Note: if you DON'T heat the milk first, it will take longer than 2 hours.

 
I'm doing the raw soaked, not cooked. I add chia seed. I have a lifelong aversion

to the texture of cooked oatmeal, though steel-cut is okay. I like it cold, not warm. I mix either yogurt & milk, or coconut almond milk with the oats, and add:

Blueberries and sliced almonds
Dried cranberries & lots of orange zest
Chopped apple, cinnamon & walnuts

a little vanilla is good in all, as is splenda.

 
oh, so...like muesli? I LOVED that the first time I had it in ABQ. Soaked in apple juice, topped

with yogurt, apple slices, nuts, drizzle of honey and cinnamon.

You could have knocked me for a loop when I realized it was the same ingredient as the tasteless gray gruel my mom served us kids.

 
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