my salad needs help!

One of my New Year's Resolutions this year was to eat more salad.  As a vegetarian/vegan, you'd think I eat salad all the time but I don't.  My goal was to eat salad three times a week.  The year started out great and I was having salad either as a meal or with a meal several times a week (often more than three!).  However, lately I've fallen out of the rhythm.  I got into a rut of a plain salad, sometimes dressed up with extras but often not, and I've quickly gotten bored with it.  I need to get back into having salad more often.  Today I threw some gorgeous raspberries onto the salad.  It was yummy but now I'm out of raspberries so what do I do tomorrow?  Do you have suggestions to make salad more exciting?  What are your favorite toppings and/or additions?   

pesto-based pizza

Everyone loves pizza and my family is no exception.  My kids' favorite meal is make-your-own pizza.  They load theirs up with cheese and "pepperoni" and it's always a meal they'll actually eat.  While they are creating their masterpieces, I create my own vegan version.  Today's pizza (for lunch) included fresh walnut-basil pesto, sundried tomatoes, red onion, artichoke hearts, broccoli and "pepperoni".  I always throw on whatever is around but this particular combination was especially delicious!

Back to sugar free

So, it's been a while since I updated. P90x went out the window once I went on vacation. That is kind of how I work- all or nothing! I had only missed one day and then when I missed 2 in a row it just made it too easy to stop altogether. I have been running off and on, but not too consistent with that either. It is time to get motivated again! So, here I go with no (added)sugar for 30 days. It always works to jump start my metabolism and help me feel great! It's been 3 days and I have lost 3.5 lbs- woo hoo!

Sample Eating Plan

Breakfast- oatmeal, skim milk, blueberries

Lunch-HUGE salad with beans or some type of meat, no grain, apple

Dinner- HUGE salad and lean meat or a meatless soup, rice

I can't wait to feel good again and I know it will help my running too!

Thanks for all the inspiration Cherl! Any more ideas would be great. Although, I am a much simpler cook than you are so I am impressed with the recipes you make!

my favorite tofu scrambler

Since eliminating dairy from my diet in January, I've been experimenting with different tofu scramblers. I was eating egg scramblers so often before the diet change that the tofu was unwelcomed to my tastebuds, initially. Then I discovered a vegan sausage that is very similar to the Jimmie Dean variety and my tastebuds couldn't get enough. I make this tofu scrambler 2 or 3 times a week after particularly hard workouts. It's loaded with protein and very tasty. To make: Pat dry firm tofu and crumble into a cooking pan sprayed with olive oil. Crumble some vegan sausage, adding it to the pan. Throw in some steamed broccoli and let the whole thing fry until the tofu begins to brown. I add a tablespoon of something at the very end -- pico de gallo, salsa verde, homemade pesto, a sweet chili sauce would be awesome, too. If I have some Flaxseed Ciabatta (from Trader Joe's), I slice and toast one or two pieces and cover it in hummus. It's a very, very good breakfast!

When moderation goes out the window...

Yesterday's experiment: Purchase this package of Oreos and NOT eat the entire package in one sitting. I failed. Well, not exactly, but the Oreos are gone less than 24 hours later. I recognize that I have a serious problem with sugar and moderation. I don't typically buy this sort of stuff because it just doesn't work well for me. The rest of the family is fine, but not me. Moderation completely goes out the window when there's something like Oreos in the house. I honestly thought I could pace myself with this package yesterday. I'm chalking it up to a lesson learned. I will not be buying these again. Ever.

P90X

My latest experiment has involved my newest exercise regimen-P90X. This is a program I have heard about for years, but was never ready for the commitment. It is a 90 day program- 6 days a week of intense workouts. Once I start a program, I go for it 100%, so I knew I couldn't start unless I was willing to finish. :-) The time was finally right for me. I needed a break from running, and I decided it was time to focus on building core strength and total body strength. Jeff agreed to do it with me, and the next door neighbors and friends, the Giles, also took the challenge. So, pretty much every night for the last 6 weeks we have spent from 8:30pm-10pm following this program. The results have been awesome! I love working out with Jeff, and I love getting stronger! I do miss running, but I don't miss getting up at 5:30 am (or earlier!). I am not completely ripped yet, but I do see definition that I have never seen before. I have lost 6 pounds and about 6 inches total. We are not quite halfway through the program and I think our progress will continue to build on itself. My view of exercise is that everyone has to do it. The key is finding workouts that challenge you! I am hoping that when I go back to running in the summer, that my core strength will ultimately make me a stronger runner and I can still aim for that Boston goal!

Spinach Fettuccine Primavera

I made a vegan version of this tonight for my family and it was well-received by everyone. I also used a whole grain (or was it whole wheat?) fettuccine since I didn't find the spinach fettuccine at the store today. This recipe is very, very good! And any meal that is able to sneak a few more veggies into my young children is a great one to me!

SPINACH FETTUCCINE PRIMAVERA
Recipe by Rachael Ray

Ingredients
•Salt
•1 pound spinach fettuccine
•2 carrots, peeled
•2 medium zucchini
•2 tablespoons extra-virgin olive oil
•2 tablespoons butter
•2 shallots, thinly sliced
•2 cloves garlic, finely chopped
•1 cup frozen green peas
•1/2 cup dry white wine
•1 cup vegetable or chicken stock
•Freshly ground black pepper
•1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
•1/4 cup chopped flat-leaf parsley, a generous handful

Directions
Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.

Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.