New Week, New Job, New Food!

There are a few things I haven't really mentioned on here. First, I quit my job. Second, I got a new one. I know a lot of you were with me for my student teaching earlier this year, and I was really stressed out. I started a job with a very large school district here, and it just wasn't working for me. I think I cried every day except Fridays and Saturdays. So I quit.

Today I am starting a new job at a vet's office. I am really looking forward to it. The best part is that I don't have to do hours of planning at home, so I had plenty of time to get everything ready for this week regarding food. Of course, food is the first thing that pops into my mind when I have any kind of free time.

Sundays now, are spent planning meals, food shopping and cooking. All through the week when I find something I want to make, I put it on the "Dinner Ideas" list, and then add the ingredients to the list. By Sunday, I maybe have one meal to add, and we are ready to go. After hitting Trader Joe's (we are addicted to their granola, aka crack in a box) and Wegmans, I headed back for a nice afternoon of cooking my little heart out.

First up is a batch of seitan, same as I made last week. I had dinner plans, but I really wanted to bake something. I poured through my many cookbooks and ended up on the computer going through Sweet Freedom. I love this cookbook, but I've only made a few things because many of the recipes include things that I should have on hand...but don't. Like agave. I ran out a few months ago and didn't buy it again. There is a lot of agave. Anyway, I settled on a delicious Raisin Tea Bread. Named not because it is to be eaten with tea (which was what I thought), but because there is actually tea as part of the liquid in it. Sweetened lightly with maple syrup and made with whole grain spelt, this baked up beautifully, with a nice crunch to the exterior, but a light and moist interior.

I used Chai Tea, which was intensified by the warm spices added to the bread.

After that, we watched a movie and I have to say that our recent movie rentals have been dismal. One of them we didn't even finish, and the other two...if I had my way, we wouldn't have. Nick said, that's what you get when you get your movies from a vending machine (Redbox), but I really think we just chose poorly.

Dinner was Breakfast. Or the other way around. I wanted to try Bianca's Breakfast Casserole, and I knew I would never actually get around to making it for breakfast. Her recipe calls for the use of any cheesy sauce recipe, and I doubled this recipe, from Fat Free Vegan's Eggplant Parmesan, which was one of the first posts I made on here, actually.

It came out delicious; yummy pieces of soaked bread, chunks of scrambled tofu, and bites of smoky sausage. I used Yves breakfast sausage, and I added garlic and onion to the scramble. Next time I think I will add some greenery to it, maybe mix in some peppers, or spinach.

Of course, it was only natural to follow this up with something else breakfast-y, the Tea Bread! With some vegan cream cheese slathered on, this was the perfect end to my day of food.

How do you go about planning your meals for the week? Do you just play it by ear with what's in the fridge? Go shopping every other day? Plan everything in advance and hope it all works out?

Hope everyone has a fantastic week! I hope to see you back here fairly often since, as my job doesn't start until 11, I will have plenty of blogging time!

Sweet Harvest Muffins

A lot of things have changed since I started this blog.  My husband came back from Iraq, I moved, I completed my student teaching, I graduated.  All good stuff.  One not so good thing though, is that there is more of me.  

A little background, I've lost some weight in the past.  I grew up eating a pretty normal diet, but my mom was always good about getting low fat mayo, turkey burgers, diet soda, low fat cream cheese, etc.  Then I went to college and there was full fat butter, whole milk whipped cream, and those disgusting Minute Steak cheesesteaks that were full of fat but tasted delicious.  Oh yeah, and there was beer.  Obviously I wasn't vegan or vegetarian before college, or during college, but the quality of my diet was severely different and as such...I gained weight.  

By the end of my junior year I was about 30 pounds overweight.  I started watching what I ate (and drank), I started exercising, and I eventually lost the full 30 pounds, although I don't think the weight I was at was ever sustainable for me.  I didn't become vegetarian until after I lost the weight, and I didn't become vegan until after my weight sort of evened out. 

I'm very frustrated because while I know exactly how and why the weight has come back on (stress!!!), I'm disappointed with myself for letting it happen.  But what else can I do but fix it, right?  I signed up for a 5K, I found a running buddy (we're going tomorrow, we'll see how that goes), I have a training plan, and a nutrition plan.  I don't have a scale, so I don't necessarily have a number that I am looking for, but it'd be nice if my jeans would fit again without having to do the "stretch out the jeans" dance.

To start out on the right foot, I made some muffins last night.  I know, that doesn't *sound* like it is on the right foot, but if they're the Sweet Harvest muffins from Sweet Freedom, they can be.  You've had zucchini bread, and you've probably tried carrot cake or muffin.  But this muffins packs in three different vegetables as well as something a little fruity.  Plus there's a little chocolately hint of goodness.  I did halve the number of chocolate chips.    

Makes 12 Muffins

Nutrition Information:  214.4 Calories;  8.0g Total Fat;  0.9g Saturated Fat;  0.0mg Cholesterol;  36.7g Carbohydrates;  4.5g Fiber;  4.6g Protein

These are so nice and moist.  One of my favorite things about this book (of which you can buy the hard copy or the e-book, like I did), is her reminder that you can freeze everything!  I get tempted when yummy baked goodness is just lying around.  

For lunch I had some roasted beets, roasted sweet potatoes, roasted garlic, and scallions with a sweet mustard dressing.  Simply it was about 2tbsp Vegenaise, 2 tsp brown mustard, 1 packet stevia, and a few tsp of apple cider vinegar.  

There was tofu too, but not pictured

Hopefully this is a new leaf turning over.  Not just getting in better shape but generally having some stability, and hopefully a better 5K time.