Green Smoothie Challenge: Day 4

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3

On Day 4 I had a full day of school, which means I was away from the house for 11 hours. I was a little scared of being stuck without enough food so I made sure to take some time the day before to make coleslaw, soup, and taco lentils. It’s a good thing I do well at thinking of planning ahead when it comes to having food on hand to take to school and work, otherwise this definitely would have ended up as a cheat day!

Day 4 Eats:

Breakfast at 6:30am was a Pineapple Peach Smoothie. It had 1 cup frozen pineapple chunks, ½ cup frozen peach chunks, ½ a banana, ½ cup Greens Puree, 1 tbsp hemp protein powder, 1 cup unsweetened almond milk, and 5 drops of orange stevia. This was quickly followed by a cup of hot rooibos tea.


Later in the morning, once I arrived at school, I had some ginger rooibos tea (which unfortunately did not live up to expectations) and some hummus and raw vegetables.


At 1pm I enjoyed some Butternut Squash Lentil Soup on my lunch break. I knew I wouldn’t be exercising this day, so I also snuck in a 15 minute walk in the sunshine before class started again.

I made this Butternut Squash Lentil Soup by adapting my Golden Lentil Barley Soup to the Challenge rules, basically by using butternut squash in place of root vegetables and omitting the barley. I was really pleased with how this one turned out!

Butternut Squash Lentil Soup
1 clove garlic, minced
½ an onion, diced
2 carrots, diced
1 medium-sized butternut squash, peeled and diced
½ tsp ground turmeric
1 tsp ground cumin
⅛-½ tsp cayenne (to taste)
1 cup red lentils (I used 1/2c split and 1/2c whole), rinsed
5 cups low-sodium vegetable broth OR 5 cups water and 1 vegetable bouillon cube (I like Harvest Sun)

In a large pot over medium-high heat, water sauté the garlic and onion until translucent.
Add in all other ingredients, cover, and bring to a boil.
Reduce heat to low, cover, and let simmer, stirring occasionally, until the lentils and squash are tender.

I forgot to take photos of the soup once it was done, but this is what it looked like while cooking:



At 4pm I had a salad of Lentil Taco Filling, Lemon Pepper Coleslaw, romaine and red leaf lettuce. This had enough flavour that I didn’t end up using the pictured Balsamic Vinaigrette.


I made the Lentil Taco Filling without any onion, tomato paste, cilantro, or bell pepper, and added an extra diced carrot.



Around 7:30pm, when I finally got home I had the rest of my hummus and vegetables.

Later on I enjoyed another Chocolate Covered Blues Smoothie. This ones a winner!


My water intake today: 11.5 cups!

Jem and I weren’t together most of the day, so except for the morning Pineapple Peach Smoothie we actually ate differently today. For lunch, Jem had a salad of 1 cup of red leaf and romaine lettuce, 1 cup of Lemon Pepper Coleslaw, artichoke hearts, Balsamic Vinaigrette, and ½ cup Lentil Taco Filling. In the afternoon she had a large vanilla rooibos tea with soy milk and a Naked Fruit Smoothie. For dinner she had Butternut Squash Lentil Soup.

Green Smoothie Challenge: Day 5

Green Smoothie Challenge: Day 0.5

Have you read about our Green Smoothie Challenge: Preparation?

Rather than fully start the Green Smoothie Challenge yesterday, we used the day to ease into it a bit. When choosing a start day, we didn’t realize that we would both end up with (non-challenge-approved) leftovers from a pre-planned dinner out on Saturday night, and Jem didn’t know that she had an impromptu late Thanksgiving dinner to go to on Sunday night.

So, yesterday, Jem had the Chocolate Covered Blues Smoothie for breakfast, and then ate regularly for the rest of the day. She did include 30 minutes of elliptical in her day. I ended up having one and a half smoothies, a serving of soup, and some hummus and raw vegetables, and rounding it out with some non-challenge-approved foods. The photos below show what I ate for the day.

I started the day at 6:30am with a Chocolate Covered Blues Smoothie. I choose to start with this one because it is very similar to my favourite smoothie of frozen blueberries, Chocolate Vega One, greens, and almond milk. I used only half a banana (because I really don’t like them), choose 1 tbsp of hemp protein powder for the flax/hemp/chia option, used 1/2 cup of my Greens Puree in place of the spinach, and didn’t add the water. The smoothie turned out the perfect texture for me, and I really enjoyed it, even though I was freezing!

Jem had the same smoothie for breakfast, except she used a full banana as the recipe states.

To help warm me up, I had a hot cup of orange pekoe tea with vanilla creme stevia right after I finished my smoothie. Yes, this tea has caffeine in it, but a lot less than the coffee I usually have every morning. I figured it would be a good stepping stone to the next week without any caffeine. And I didn’t have any coffee for the whole day!


After a 30 minute walk to work, I had a few almonds and one piece of the fig date bread pictured below.


At noon I had 1 1/2 cups of the Cheezy-Smokey-Spicy Vegan Black Bean Soup and a piece of toast. I really love the taste of this soup, but just like last time I made it, I’m not really a fan of the texture. Right now it is about half pureed, but I may try fully pureeing it before I have any today.

We did make some changes to the soup, so I’m going to write our version below.

Cheezy-Smokey-Spicy Black Bean Soup 
1 medium onion, finely diced
4 garlic cloves, minced
1 chipotle pepper in adobo, finely diced and seeds removed
2 carrots, diced
1/2 large zucchini, diced
1 red bell pepper, diced
2 tbsp ground cumin
1 tsp oregano
1 tbsp chili powder
2 tsp smoked paprika
1/8 tsp cayenne pepper powder
1/2 tsp sea salt
2 cans low sodium black beans, rinsed and drained
1 tsp liquid smoke
4 cups water
2 tbsp tahini
3/4 cup nutritional yeast

In a large pot over medium heat, water sauté onions and garlic until translucent. Add the carrots, zucchini, bell pepper, chipotle pepper, and spices and cooking stirring for a couple of minutes. Add black beans, liquid smoke, and water, stir, and bring to a boil. Reduce heat and let simmer for at least 10 minutes. Stir in nutritional yeast and tahini. Pulse a few times with a stick blender to desired consistency.



Around 4pm, I had another small meal of hummus with raw cucumber, carrot, and yellow bell pepper. I also had the other piece of my fig date bread and some green tea.


At 5pm, I had another 30 minute walk from work.

For dinner, around 6:30pm, I had a small bowl of leftover pasta from the night before.

Around 7:30pm I did 30 minutes on the elliptical and 10 minutes of yoga stretches.

After my workout, I made an Apple Pie Green Smoothie, and drank about half of it. Then I had some lemon ginger herbal tea with stevia to warm me up. I liked the taste of the Apple Pie Smoothie, but didn’t like the texture. My blender probably just isn’t powerful enough to blend the apples smoothly. It was drinkable, once I blended it with ice, but next time I think I’d use applesauce in place of the full apples.


I was also drinking water throughout the day, and made it to a grand total of 11 cups! This includes herbal tea, but doesn’t include the water in the smoothies and other food I ate.

Looking forward to starting the challenge off for real today!

Green Smoothie Challenge: Day 1

Green Smoothie Challenge: Prep

My sister Jem and I are planning on starting this Green Smoothie Challenge tomorrow and continuing it for at least one week. If you don’t know about this challenge, Somer of the blog Vedged Out created it and shared it earlier this year, then posted about her experience of it every day for a week. The timing didn’t work for me at that point, but I did try some of the recipes, and thought of the challenge earlier this week when Jem suggested to some type of cleanse.

What’s great about this challenge is that, while it focuses on nutrient-dense whole foods, with no grains, nuts, added sugars or oils, animal products, caffeine, or starchy vegetables, it is absolutely not about deprivation. Each day you can have two 4-cup green smoothies, a huge salad, two cups of soup, and up to one cup of hummus with as much raw or steamed vegetables as you like. I haven’t started yet, but I feel like I may not even be able to finish all four meals each day!

You can get the complete details and recipes for the Green Smoothie Challenge here.

On Thursday we went through all the recipes and made a rough grocery list, making sure to include ingredients for the recipes we absolutely have to make. Most of the list was estimates, so we will probably have to do a small shop for some more produce later on.

Today (Saturday), we took a few hours and did a bunch of prep so that we are ready to start first thing tomorrow morning (Sunday). I’ll be going to work early on Sunday, so being prepared ahead of time was key to starting off right.

What We Made Today:

Cheezy-Smoky-Spicy Vegan Black Bean Soup – I’ve made this soup before and it is great, so we thought it would be a good one to start with.

Hummus – This is the oil-free recipe from the challenge, and it tastes great!

Balsamic Vinaigrette

Tahini Cream Dressing

We also made a big batch of Greens Puree, to help our non-power blender along with the green smoothies, and ensure we get a smoother textured smoothie. This is essentially the same as what I make for my Frozen Greens Cubes, but we won’t be freezing it because it will all be used up in a few days.

We also prepped a couple bunches of lettuce like this, so we are all ready for salad making.


All this delicious food is actually making me really excited to start the challenge! Which is good, because it means I’m not fretting too much about all the things I won’t be having for the next week (like coffee, chocolate, and my beloved Silver Hills bread).

Stay tuned! I’ll be posting throughout the week to show and talk to you about the food we are eating, and update you on our progress.

What I Ate Wednesday #138



Vegan MoFo 2013 #6 & What I Ate Wednesday #138

IMG_3558Falafel Salad – Green leaf lettuce, broccoli sprouts, yellow pepper, cucumber, lemon juice, Sriracha, falafel burger, and hummus.


A baked potato with hummus, Sriracha, yellow pepper, broccoli sprouts, and Daiya cheddar. With a Field Roast Frankfurter.

IMG_3595Quinoa, lime juice, Vega Antioxidant Oil, pickled jalapeños, cucumber, and yellow pepper.

IMG_3596Part of a raspberry lime mini-loaf with almonds and walnuts.

IMG_3605Chocolate Blueberry Oats – I made these as overnight oats, but really didn’t like them cold, so I warmed them up a bit. Just oats, chia seeds, blueberries, cocoa powder, and unsweetened almond milk.

IMG_3607Toasted Silver Hills Squirelly Bread with avocado, lemon dill hummus, Sriracha, broccoli sprouts, and spinach.

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What I Ate Wednesday #137
What I Ate Wednesday #109: Salad Love 
What I Ate Wednesday #136: Vegan In Victoria
What I Ate Wednesday #130

What I Ate Wednesday #130

It’s time for What I Ate Wednesday #130! Its a very green one this time and I’ve finally worked my way through the backlog of random meals I had photographed and not shared! Enjoy!

Pizza – Whole wheat pita bread, lemon dill hummus, spinach, sliced Field Roast Italian Sausage, yellow and green pepper, and Daiya Pepperjack shreds.
Bagelwich – A toasted Silver Hills Squirelly Bagel with spicy chilli pepper hummus, cucumber, and romaine.

Mint Chocolate Chip Vega Smoothie – We followed the recipe, except used greens cubes in place of the spinach and the ice. I love the idea of using peppermint tea to make minty smoothies! I could have done without the chocolate chunks, as most of them sank to the bottom, and chocolate doesn’t have much flavour when its so cold anyway, but this was a great healthy treat!
Field Roast Frankfurter – On a whole wheat bun with Vegenaise, spicy chili pepper hummus, and romaine. With dill pickles.

Salad – Romaine lettuce, black olives, pickled jalapeño peppers, sliced almonds, cucumber, avocado, lime juice, Vega Antioxidant Oil.
Frankfurter Wrap – Avocado, chilli pepper hummus, Field Roast Frankfurter, Hot & Sour Refrigerator Pickles, and romaine lettuce on a whole wheat wrap.

Falafel Salad – Green leaf lettuce, broccoli sprouts (grown with the help of my handy Sprouts app), red pepper, cucumber, balsamic vinaigrette, baked Casbah Falafel, and  Sriracha.
Mediterranean Chickpea Burger, with spicy chilli pepper hummus, romaine lettuce, and cucumber.

Salad – Green leaf lettuce, broccoli sprouts, black olives, avocado, red pepper, carrot and cucumber Hot & Sour Refrigerator Pickles, balsamic vinaigrette, and black pepper. Toasted Silver Hills bread with red pepper hummus.
Basic Chickpea Taco Bowl – red quinoa, lime juice, taco spiced chickpeas, and avocado.

Trail Mix – A mix of a bunch of nuts, seeds, and stuff I have in my cupboards. I kept this in my locker at work for a couple of weeks for quick nibbles. I always have stuff like this in my cupboards, mostly for baking, so I never buy trail mix, just make my own little mixes that are always different. Almonds, walnuts, pumpkin seeds, sunflower seeds, dried currants, raisins, peanuts, and raw cacao nibs.
Taco Chickpea Bowl Take 2 – With cabbage and Daiya Jack Wedge added this time.

Pasta – Whole wheat penne with spinach, artichoke hearts, bell peppers, grape tomatoes, olive oil, lemon juice, balsamic vinegar, chill flakes, and italian seasoning. Garlic bread is french bread spread with Earth Balance and minced garlic, then browned in a pan.
Crazy Saute – Barley, sprouted red lentils, parsley, cooked yam, red pepper, and zucchini, all sautéed in a pan with Bragg’s and Sriracha.

What I Ate Wednesday #97


I really do like doing these What I Ate Wednesday posts, but I honestly keep forgetting about it until its too late. Then I tell myself I’ll wait until next week, because its no fun if I can’t link up to everyone else’s. Then I forget again!

Anyway, I was a little lazy with the photos, but I’ve actually got a What I Ate Wednesday post for you this week!

Yesterday’s eats:

Two slices of Silver Hills Mack’s Flax Bread, toasted. One with natural peanut butter and one with Crofter’s Superfruit Spread.
Orange pekoe tea with Original Earth’s Own Almond Fresh Milk.

Coffee with more Almond Fresh Milk.

Double Kale & Squash Pasta – whole wheat pasta with roasted buttercup squash, Kale Pesto, sauteed kale, garlic, crushed red pepper flakes, and Almesan.

Grande Cafe Americano with a splash of soy milk.
Starbucks Blueberry Oat Bar.

Pizza – whole wheat pita bread (in our house, this is what homemade pizzas are always made on), Summer Fresh Roasted Red Pepper Hummus, spinach, crimini mushrooms, red pepper, artichoke hearts, pickled banana peppers, Bragg Organic Sprinkle Seasoning, Daiya Cheddar Wedge-Style.
I have to say that I make pizzas like this quite often, especially when sharing dinner with my omnivore family (as we can each customize our own), and this was one of the best ones I’ve had in a long time! It was a fantastic mix of vegetables, but I think it was the Daiya that put this over the edge! Have you tried any of the new Daiya wedge-style cheese yet? They are way too good! I really liked the shreds, but the wedge-style ones are so creamy and wonderful that they make me never want to buy the shreds again!

So Delicious Mint Chip Coconut Milk ‘Ice Cream‘ – this stuff is so amazing! Perfectly minty, and you can’t really go wrong when you’re half-cup serving of ice cream is loaded with healthy fats, some protein, and 6g of fibre!
Almond Fresh Noel Nog – I tried this for the first time yesterday, and I really enjoyed it.  Creamy and lightly spiced, but not at all heavy. Last year I tried the So Nice Noel Nog and I  didn’t really like it. I have never actually tried traditional egg nog (just the idea of it always grossed me out), so I don’t know how either of them compare to that, but I definitely prefer the Almond Nog to the So NIce Nog.

Not the healthiest of eating days: too much coffee, too much sugar, and somehow I didn’t have any fruit, but I sure did enjoy everything I ate!

Today’s Lunch: Just because it was awesome!
Sauteed zucchini, red pepper, spinach, artichoke hearts, and prepared Casbah Falafels with Bragg Organic Sprinke Seasoning and Sriracha.
Ryvita Sesame Rye Crisp bread with roasted red pepper hummus.



WIAW #91 – Wraps!

What I Ate Wednesday #91

Vegan MoFo 2012 Post #10

Since I once again, didn’t take photos of any one day of food this week, I’m going to use this What I Ate Wednesday to share a bunch of different wraps I’ve enjoyed over the past couple of weeks.

I love wraps! I started using them because it’s a lot easier to stuff tonnes of vegetables in them than in between two pieces of bread. If I’m at home for lunch, theres probably a 75% chance that I’m going to have a wrap. And I almost never have the same one twice. So what goes in them? Almost anything! Whatever leftovers and vegetables I have in the fridge, veggie burgers, hummus, and usually something spicy.

The following is just a snapshot.

#1 – Smoked Paprika Lentils, Daiya Pepperjack Shreds, roasted red pepper hummus, cucumber, lettuce

#2 – Soyganic Smoked Tofu, Daiya Pepperjack Shreds, roasted red pepper hummus, orange pepper, lettuce

#3 – Soyganic Smoked Tofu, Daiya Pepperjack Shreds, mashed yam, orange pepper, lettuce

#4 – Yves Veggie Chicken Burger, spicy BBQ sauce, dill pickle, spinach

#5 – Yves Veggie Chicken Burger, Sriracha, mashed avocado, cucumber, black pepper

#6 – Lemon dill hummus, hemp hearts, cucumber, orange pepper, alfalfa sprouts

Tired of the traditional sandwich? In need of a quick tasty meal? Try a wrap!

Do you prefer your sandwiches on bread or in a wrap?

What is your favourite wrap filling, or combination of fillings?

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Spicy Lime Tofu Nuggets

Remember, back when I made Tofu Balls for the first time I mentioned baking them as little nuggets and playing around with the flavours? These lovely little Spicy Lime Tofu Nuggets are my first result of that experimentation. I’ve swapped the peanut butter for spicy chili pepper hummus and added lime juice and zest. Then, instead of rolling into balls and frying, I make mini patties and bake them in the oven. I had meant to try coating these in panko breadcrumbs before baking, but I didn’t remember until they were already in the oven. Maybe next time!

Spicy Lime Tofu Nuggets
1 lb firm or extra-firm tofu
Zest and juice of 1 lime
1 tbsp Braggs
3 tbsp spicy hummus (chili pepper, chipotle, jalapeño)*
1/2 cup breadcrumbs
1/3 cup flour (any kind) for coating
* If you don’t have any spicy hummus on hand, feel free to use plain hummus and add a hot pepper or some spice powder into the mixture to give these spiciness.

Gently press excess water out of tofu. Using your hands, crumble tofu into a medium-sized bowl. I like to cut the tofu into pieces first, and then crumble the pieces. Zest lime over bowl, then slice lime and add juice to the bowl as well. Now add the Braggs, hummus, and breadcrumbs to the bowl.

Using a fork, thoroughly mix everything together until it starts to clump together.

Preheat oven to 350°F and lightly grease a large baking sheet. Measure flour into a small shallow dish. Using a 1/8 cup scoop, scoop out tofu mixture and release into your palm.

Shape mixture between palms to form a little patty.

Set down patty in flour and turn over to lightly coat. Place on baking sheet.

Lightly spray patties with oil and place in oven. Bake for 20-25 minutes. You can flip these half-way through, but it isn’t necessary.


Sorry, I forgot to count, but this makes quite a few little nuggets! I enjoyed them on their own, in a wrap, with salad, and crumbled over pasta. How did you enjoy them?

You May Also Enjoy:
Tofu Balls, Chipotle Lime Cashew Cream, or Spicy Peanut Vegetable Soup

Chunky Hummus Dip & Baked Corn Chips

As I know is common for vegetarians and vegans, I almost always have hummus in my fridge. Especially when I had first turned vegan and was still sharing a kitchen with my omnivore family, having hummus available gave me instant options in terms of quick meals and snacks. I use it as a dip for veggies, crackers, crisp breads, and chips. I spread it on toast and in my sandwiches and wraps. I use it as pasta sauce. I thin it out with water and use it as salad dressing.

I also like making this Chunky Hummus Dip to eat with crackers and crisp breads. Instead of dipping vegetables in the hummus, I dice them up and mix them into it, creating a great chunky dip/spread. I usually use whatever veggies I have, almost always using cucumber and bell peppers, but I’ve also added olives, fresh herbs, spinach, cabbage, and zucchini. Obviously this would work with any flavour of hummus. I especially like roasted red pepper, or spicy ones such as chipotle, jalapeno, or chili pepper.

Chunky Hummus Dip
1 1/2 to 2 cups diced mixed vegetables (cucumber, red bell pepper, carrot, artichoke hearts, banana peppers)
1 tbsp hemp hearts (or chia seeds)
1-2 tsp lemon or lime juice (whichever will go better with the flavours of your hummus)
about 1/2 C hummus (just enough to make the veggies stick together)

Put diced vegetables, hemp hearts, and citrus juice in a small bowl and mix well. Add hummus and mix until everything is sticking together. I don’t usually measure this, so you may need some more hummus. Feel free to add anything else that seems good to you. Serve with crackers, crisp breads, or chips.
I find that this recipe is enough for one meal for me if this is all I’m having, so if making for multiple people you may need to double or triple it. Enjoy!

Before hummus.

With hummus.

 As you can see in the first photo, I had my dip this time with some baked corn chips. These were homemade in the sense that I cut up some bought corn tortillas that needed to be used up and baked them in the oven.

Baked Corn Chips
Cut some small corn tortillas into triangles.
Arrange the triangles on a baking sheet and mist them with oil (I use olive oil in a Misto).
You could add some salt or spices at this point, but I left mine plain.
Bake in a 375° oven for 10-12 minutes.

Before baking.

After baking.

These chips were much thicker and crunchier than store-bought taco corn chips. They were also really quick to do. It only takes a minute to cut them up and I made the humus dip while they were in the oven. I really enjoyed them and can definitely see doing this again.

Do you also have a hummus addiction?

Do you use hummus in any ways I didn’t mention?

Do you ever bake your own chips?
I’ve tried baked potato chips a couple of times, and I love making kale chips. This is the first time I’ve turned tortillas into chips.