DDD #43 – Vegan Fish Tempura Sushi Rolls

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch the video.

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When I went to Dallas in 2015 to MC an event for the Humane League there – everyone kept talking about how awesome these vegan fish sticks are.  So – I bought some as soon as I got home.  My first effort with them was these vegan fish tacos.

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They were delicious!   The fish sticks are triangle-shaped and almost as large as the palm of my hand – and they have 90 calories each.  I am a huge fan.

So – I got it in my head that I wanted sushi.  My first thought was to make tempura chicken with Beyond Meat chicken & tempura batter but I discovered that I had no tempura batter & then I decided I didn’t want to fry anything, anyway.  Then these guys jumped into my mind!  So – while these are not fish & not in tempura batter – they are breaded & they made an excellent substitute.

I buy my nori at Bangluch Market because it costs about $1.25 for a package where Gelson’s charges almost $5 – so I recommend looking in ethnic stores for ethnic supplies.  I bought the fresh ginger & wasabi at Gelson’s.

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Sushi Rice

2 cups sushi rice

2 cups water

2 TBS sugar

2 TBS rice vinegar

1 TBS salt

Put the rice & water in a pan.  Bring to a boil then reduce heat to low & cover.  Cook for 25 minutes.

Let the rice cool & then mix in the other ingredients.

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Vegan “Fish Tempura” Sushi Rolls

INGREDIENTS

Gardein fishless fillets (or other brand) – cooked according to package instructions

Carrots – cut into sticks

Daikon – cut into sticks

Cucumber – cut into sticks (I forgot to use mine)

Avocado – sliced

Nori sheets

Sesame seeds – white & black

Wasabi, ginger & soy sauce for dipping.

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DIRECTIONS

Get all your ingredients ready.  Press some rice onto the nori – leaving about an inch on one end uncovered.  Layer the ingredients & roll tightly.  Wet the naked end of the nori with water on your fingertips.  roll until the seam side is down & rub the roll back & forth on the counter a few times to better seal the seam.  Cut with a sharp wet knife.

Serve with ginger & wasabi & soy sauce & a sprinkling of sesame seeds.

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DDD #41 – Vegan Vietnamese Fresh Salad Rolls with Homemade Peanut Dipping Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Click the image below to watch the video.

Vegan Vietnamese Fresh Salad Rolls

Ingredients:

FILLING OPTIONS:

  • 1 package vermicelli rice noodles, prepared according to package directions
  • Tofu or other protein
  • Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
  • Mint – fresh
  • Cilantro – fresh
  • Butter lettuce, washed and separated into leaves – ribs removed
  • Carrots, peeled & cut into very thin matchsticks
  • Cucumber, peeled and cut into very thin strips
  • Avocado
  • Purple cabbage
  • Bell pepper strips
  • Asparagus
  • Mango
  • Papaya
  • Sprouts
  • Micro greens
 Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers.  Those are an entirely different breed & need cooking.

Directions:

Prepare the noodles & vegetables in advance – being sure they are washed & dried.  Have a large bowl of warm water ready for dipping the spring roll wrappers.
  • 1  Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • 2  On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
  • 3  Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier.  Be prepared to throw a bunch away or to settle for some funky shaped rolls!  They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!

You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903).  They are usually quite good, but, if you are feeling motivated –

Peanut Sauce Dipping Sauce

Ingredients

  • 1/4 cup of peanut butter – smooth or chunky
  • 1/2 cup hoisin sauce
  • 1 TBS low sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup of water
  • cilantro, crushed nuts or a swirl of sriracha for garnish

Directions

  1. Combine
  2. Garnish with a squeeze of sriracha or nuts or cilantro

Of not in the mood to make sauce – many options are available at the store.

DDD #33 – Vegan Creamy Avocado & Spinach Pesto for Pasta

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have a video on my Youtube channel for this recipe.  Click the image below to watch & please subscribe.

This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish.  I had an avocado that was about a day past its prime & loads of spinach – so this was born.  I used a few serrano peppers for heat but that it totally optional.

*NOTE – I also used fresh basil that I had frozen a few weeks ago.  Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.

Vegan Pasta with Creamy Avocado & Spinach Pesto

Serves 4

INGREDIENTS

1 lb pasta – cooked as directed

1 large avocado

2 packed cups of fresh spinach

2 garlic cloves

1/4 packed cup fresh basil *See note above

2 serrano or jalapeno peppers (optional) – seeded

1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste

S&P to taste

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DIRECTIONS

Blend everything except the pasta in a blender or food processor.  Season with S&P & adjust anything else to suit your fancy.

Toss with warm pasta.

See?  EASY!

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DDD Ep. #19 – Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

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I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

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Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

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Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

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DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

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DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

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DDD Ep. #14 – Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Hey, everybody! DDD #14 is up!

My Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado!

And I offer my rebuttal to the slut shaming I experienced Wednesday for referencing my #BOOBS. Apparently, the word #boob is tasteless & inappropriate & I am a vulgar hussy. My thoughts on this & more. Plus a blooper!

Enjoy!! Click the link for the video & please subscribe. Happy Cinco de Vegan Mayo!

https://www.youtube.com/watch?v=s4JNPkWrwS0&feature=youtu.be

 

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OK – I am not sure what the weather is like where you are but here in LA – it is hot as a muthafuckah!   It is pushing 100 degrees!  Just brutal.  I don’t have AC & cooking is just impossible in this weather.  So – I whipped up these cool & vegan bad boys!  They are kind of like a taco-wrap hybrid.  I used these little flour tortillas – right from their home in the cool of my fridge.  I am not positive they are vegan – so if you are vegan – use a tortilla you know suits your diet.

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And I used that Beyond Meat vegan chicken.  The coupon above is good until the end of May 2014 – so print a few out & go get some of this awesome stuff!  If you let it sit on the counter a few minutes – it will defrost enough so that you can cube it up & by the time this all comes together – the chicken is thawed completely but still CHILLED!  Perfect!

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Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Feeds two very well

INGREDIENTS

1 9 oz package of faux chicken – thawed

1 avocado – peeled & seeded & cubed

Fresh lime juice

1/3 cup vegan mayo

1/4 cup (or more) cashews

2 celery stalks – diced

1/2 small cucumber – diced

2 mini sweet peppers (or half a bell pepper) – seeded & diced

1/4 cup purple cabbage – chopped

1/4 cup cilantro – chopped

1/2 cup dried cranberries (or raisins or other dried fruit)

1/2 tsp cumin

Pinch of salt

Pepper to taste

Flour tortillas or other wrap (even lettuce)

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DIRECTIONS

Prep the avocado & squeeze lime juice all over it.

Now – just mix everything up in a big bowl.  Season to taste.  Eat with lettuce cups or as wraps or as little flour tortilla tacos.

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DDD Ep. #13 – Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – kiddies! DDD #13 is UP!

Like boobs? Like mac & cheese? Who doesn’t? I am really proud of this episode (and my cans – it seems) as it makes the best of a disaster & really showcases (boobs) how mac & cheese can be delightfully vegan (boobs). But – if (boobs) mac & cheese is not your bag – my rack is very prominently on display here & really tries hard to distract viewers from the recipe in progress so – feel free to just focus on that. Watch my blunders, my fun bags or learn a great recipe – I don’t care. Just watch! I even have a post-credits blooper! Oh – and I think I say “fuck” about 20x in this. So – enjoy!!! Please share & please SUBSCRIBE!! Did I mention boobs? BOOBS!

Click the link for my Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower recipe & please subscribe!

https://www.youtube.com/watch?v=aFiPBGYVT0s

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So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta.  I looked in the fridge & my pantry & found these potential ingredients.

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As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds.    So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices.  If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).

This is a very easy dish to make – though it does have a few steps.  The only special tool you need is a blender (or a food processor).  No need to soak cashews overnight.  And – most importantly – it is VERY convincing!  None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese.  I swear – non-vegans will not identify this as vegan.  It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).

My primary excitement about this recipe is the green enchilada roux.  Traditional roux is made with butter, flour & milk.  I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce.  Happy news!  The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.

Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying!   I hope you try it!

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Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Serves at least 6

INGREDIENTS

2 heads cauliflower (I used one white & one yellow)

for the roux

4 TBS vegan butter

4 TBS flour

16 oz green enchilada sauce

7 oz vegan cheddar (sliced up or grated)

1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)

for the mac & cheese

1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)

1 4oz can diced green chilies (I used hot but you could use mild)

2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)

1 lb pasta (shape of your choice)

1-2 cups breadcrumbs (I used panko)

Cooking spray

GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies

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DIRECTIONS

Heat the oven to 400 degrees.  Treat a 9×13 casserole pan with cooking spray.

Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.

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If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately.  Or not.  It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will.  Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide.  If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.

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If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth.  Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.

If you used to heads of the same color – just puree one head worth as described above.  Set aside.

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Melt the butter in a sauce pan & whisk in the flour.  It should thicken & brown a bit very quickly – maybe a minute.  Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.

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Add the cheese & stir until it melts.

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Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.

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Combine & adjust S&P – if necessary.

Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets.  Combine.

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Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno.  Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).

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Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.

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Let rest for about ten minutes & then serve.  Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.

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Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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A bunch of my friends are doing the 28-day Arbonne detox.   Click that link to go to their site & get a pretty thorough overview of the program.  My friends all bought the whole program & committed to a 28 day cleanse.  I was out of town for the first week, working, so – I started a week late.  They all bought the products that assist in the detox – I did not (though I caved & bought the 7-day Cleanse).  Other products they include are a protein shake & detox tea & some other things.  Frankly, the price tag was a little out of my reach plus – I do not buy into the level of protein people in fitness & nutrition seem to be fixated on.  Plus – the diet plan was not going to be especially restrictive for me as I eat pretty clean already.  Here are the things you CANNOT eat on this cleanse (and it is a cleanse – NOT a diet):

  •  Dairy
  •  Gluten
  •  Soy
  •  Peanuts & Peanut Butter
  •  Sugar, Honey, Maple Syrup
  •  Artificial Sweeteners
  •  Coffee
  •  Alcohol
  •  All Fruit EXCEPT limes, lemons green apples & berries
  •  Pork
  •  Farm-raised fish
  •  Non Cage-Free Eggs
  •  Non Free-Range Chicken
  •  All Beef, other than grass fed
  •  White Potatoes
  •  Corn
  •  Nitrates
  •  MSG
  •  Vinegar

And here is the list of things you CAN eat:

  •  Almond, Coconut & Flax Milk
  •  Brown Rice
  •  Raw Almonds
  •  Almond Butter
  •  Coconut Sugar
  •  Stevia, Xylitol
  •  Green & Herb Teas
  •  Non Starchy Vegetables
  •  Organic green apples & berries
  •  Cage-Free Eggs
  •  Wild-caught Cold Water Fish (limit to 1x per week)
  •  Free-Range Chicken and Turkey
  •  Grass fed Beef (limit to 1x per week)
  •  Sweet Potatoes, Yams,
  • Turnips
  •  Legumes
  •  Avocado
  •  Olive Oil, Grapeseed Oil, Coconut Oil, Flaxseed Oil

So – I do not eat beef, chicken or fish & I really try to avoid eggs and I almost never eat sweets.  But, a quick look at the menus & shopping lists found HERE left me confident that I could tweak things easily enough to stay satisfied.  For me – the big challenge is not drinking a bottle of wine every night.  Yes, every night.  Also – my faux chicken of choice, Beyond Meat, has soy in it – so – I was going to try to minimize using it – but for the purposes of this cleanse ONLY!  I will definitely return to it – likely before the end of my first week.  Beyond Meat is just too good & the Quorn (I just realized) has both eggs & sugar in it.  I bought this Quorn stuff to try, instead, though.  It is NOWHERE NEAR as convincing as Beyond Meat but I will be using what I bought – and return to Beyond Meat.  And it worked well in the chicken soup I am posting here.

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Initially, I had no intention to blog about this experience but I did not want to go a month without posting things so – I am dragging you along on my journey.   Because I did not intend to blog about it – I did not take very nice photos of the first dishes I tried – so please forgive the photography.

Oh – because I have a bunch of random vitamins & supplments around – I decided to add them (until they each run out) to my daily regimen.  There is fish oil here because I bought some ages ago to aid my thin hair.  Then I gave up fish – but – fuck it.  I bought them, I have them, my hair needs help – so – I am taking them.  Here is the random collection I amassed:

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The plan suggests having one of their protein shakes for breakfast & maybe lunch, too.  I never eat breakfast & do not believe I need a daily protein infusion so I am blowing off the shakes.     So – I took the week 1 shopping list and spent $200 on everything on it that I did not already have.  Five big bags, stuffed to the brim.  For just me.  For one week?  But – know that the recipes I have made – made an ENORMOUS amount – enough for two – easily.  In addition – they are easy & really very good, so far!  So – if you and your partner want to do this plan – I would not double the recipes.  So – $200 to feed two adults every meal & snack of the day for 7 days seems pretty economical, to me!

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So far – I made their snack suggestion:

Beet Hummus

Serve chilled with carrots, sliced cucumber, snap peas or other favorite veggies or brown rice chips.

INGREDIENTS

2 large beets, peeled and steamed

1 can garbanzo beans, mostly drained

2 lemons, juiced

½ tsp. salt

¼ tsp. white pepper

2 garlic cloves

2 heaping Tbsp. tahini

¼ cup avocado oil (olive oil works well too)

DIRECTIONS

  1. Place all ingredients in the blender and whirl till they have a smooth consistency!
  2. Chill and enjoy all week with veggies of your choice or brown rice chips

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I could not find brown rice chips so – I used those above.

Then I made their

MONDAY

Lunch:

Beet and Avocado Salad

INGREDIENTS

2 beets pre-cooked (or steamed)

1 avocado

1 cup spinach

handful pistachios

Sweet and Spicy Dressing:

1/8 cup agave (I cut this in half)

1/2 Tbsp. siracha (I doubled this)

1/2 Tbsp. EVOO

¼ tsp. salt

¼ tsp. pepper

DIRECTIONS

  1. Cube beets and avocado.
  2. Layer spinach, beets, avocado, and pistachios.
  3. In a blender combine agave, siracha, EVOO and S+P.
  4. Drizzle dressing over salad, Enjoy!

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This salad is a revelation!!!!  I adore everything in it & the dressing was AMAZING!   Plus, it made enough for two – so I ate some more with my dinner.  AND I had it for lunch the next day!

Dinner was their:

Dinner:

Twice Baked Potatoes

*Veg: sub mushrooms instead of ground turkey

2 large sweet potatoes

2 Tbsp. ghee

1 package ground turkey (I used Quorn meatless grounds – which I just discovered are merely vegetarian!)

taco seasoning (see recipe at freshandcleanrecipes.com)

1 cup spinach

S+P to taste

fresh salsa (see recipe at freshandcleanrecipes.com) – I used store bought

½ avocado

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Cook potatoes in oven 30-45 min. (or until easily pierced in the center with fork)
  3. Brown ground turkey with taco seasoning and a few tsp. of water.
  4. Cut potatoes in half and scrape inside into a med size bowl saving the skins.
  5. Mix in ghee, turkey, spinach and S+P to taste.
  6. Fill skins with the mixed potato.
  7. Place in shallow baking dish (covered in foil for easy cleanup) and broil for 5 min until top is browned.
  8. Add a scoop of your favorite fresh salsa and avocado.

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TWO large sweet potatoes PLUS a 12 oz of protein?  In my world, that is enough for two.  I did not bother to stuff & cook the potato a second time.  I ate it as above.  I had another entire potato & more than half of the faux meat/spinach mix left over.  I saved the second potato & fed it to my dogs over the course of two days, with their dinner.

The extra meat/spinach I added to the next recipe I made:

Dinner:

Chicken Tortilla Soup

*Veg: substitute veg broth and omit chicken

INGREDIENTS

2 cups shredded chicken

4 Tbsp. olive oil

½ onion diced

1 large carrot; diced

1 zucchini; diced

1-quart chicken broth

2 cups water

1 lime + 1 more lime for topping

S+P to taste

4 Tbsp. cilantro + more for topping

1 can black beans

2 cups your favorite red salsa (fresh recipe at freshandcleanrecipes.com)

I added about 1-2 cups of leftover faux meat crumbles & spinach from the previous day – which was GOOD!

Toppings:

tortilla strips (brown rice tortillas cut in half and then cut into 1/4-inch strips and fried in coconut oil/ or EVOO)

diced tomatoes

chopped green onions

cilantro

½ avocado

lime wedge

DIRECTIONS

  1. Add EVOO to large pot over med heat.
  2. Once oil is warmed, add chopped onions stirring often so as not to burn. Cook approx. 3-5 min until onions are tender.
  3. Add shredded chicken, chicken broth, water, juice of 1 lime, carrots, diced zucchini, carrots, cilantro, black beans, salsa and S+P to taste.
  4. Simmer for 1 hour or longer.
  5. Pour into individual bowls and add preferred toppings toppings

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The only toppings I used were avocado & cilantro.  Frying tortilla strips (and I could not eve FIND brown rice tortillas, anyway) seemed like unnecessary calories.

This soup is delicious!  Especially with the addition of the vegetarian meat crumbles from the previous night’s leftovers.  I had it for dinner, lunch today and I still have more than enough for lunch tomorrow.

So – so far – this plan is great!  I am not a snacker so – I have not indulged in any food outside of the two meals a day except – late night when I get hungry (because I have been way too energized to fall asleep before midnight – UNHEARD OF for me) – a handful of berries & maybe 8 raw almonds.  I have not missed the wine, either, which is nothing short of a miracle!  I will admit, I have become OBSESSED with My 600 Lb. Life!  Mostly, I am amazed by the different shapes various people’s bodies take in an effort to store 600+ pounds.  I would include some images but it feels like body-shaming – despite the fact that the show exists precisely to shock them into their own reality & then try to help them but MY LORD!  The human body is an amazing thing.

So – I will keep you posted on my progress with this thing.  So far – I am giving it an enthusiastic thumbs up.  It might even be better if I could have sprung for all the fun products they offer but I will have to live with this budget version.  If you CAN afford it – and I THINK it is about $300 – and you do it – let me know your results.

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