Green Smoothie Challenge: Day 7!

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
Green Smoothie Challenge: Day 4
Green Smoothie Challenge: Day 5
Green Smoothie Challenge: Day 6

My Day 7 Eats: 
For breakfast I made a smoothie very similar to the day before. One thing I’ve learned from this challenge is how to make a good green smoothie that tastes good and is the exact right texture. This one had ½ cup blueberries, ½ cup water, ½ cup almond milk, 4 drops orange stevia, ½ a banana, ½ cup frozen pineapple, ½ cup greens puree, and 1 tbsp hemp protein powder.

I had half of the smoothie followed by some ginger mint tea, then had the other half after my 30 minute walk to work.

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At 11:30 I had a salad of lettuce, cucumber, orange pepper, and balsamic vinegar. I also had some warm taco-spiced lentils and quinoa and some herbal tea with vanilla stevia.

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At 2:30 I had a jar full of steamed baby bok choy with Bragg’s and red pepper flakes.

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Later, I walked another 30 minutes home.

Jem’s Eats:
For breakfast she had the same smoothie as Day 6, except with greens puree instead of greens cubes.
For lunch she had Butternut Squash Lentil Soup.

Confession time. After a long day (I’d already been up over 12 hours) we decided to stop the challenge at 6:30pm, and celebrate by going out for some Japanese food!

Stay tuned for a recap of our experience with the Vedged Out Green Smoothie Challenge!

Green Smoothie Challenge: Day 6

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
Green Smoothie Challenge: Day 4
Green Smoothie Challenge: Day 5

My Day 6 Eats:
For breakfast I made a mixed fruit green smoothie consisting of 5 Frozen Greens Cubes, ½ cup frozen pineapple chunks, ½ a banana, 1 cup frozen blueberries, 1 tbsp hemp protein powder, 1 cup almond milk, and ½ cup water. This was followed by some hot rooibos tea.

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About an hour later I had a snack of steamed baby bok choy with Bragg’s and red pepper flakes. I felt weird about having this so early in the morning, but it was really good. I love bok choy!

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Around 1:30 I had a salad of cabbage, romaine lettuce, cucumber, orange pepper, and Balsamic Vinaigrette, along with some warm Lentil Taco Filling. Afterwards I had some orange ginger herbal chai tea with vanilla stevia.

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A few hours later I had a bowl of Butternut Squash Lentil Soup.

Around 7pm I walked 30 minutes home and drank some vanilla rooibos tea and munched on a few almonds along the way. The Challenge doesn’t include any nuts, but I really needed a little something to tide me over until I got home and this was all that I had.

At 8:30pm I had a Chocolate Covered Blues Smoothie.

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My water for the day: 14 cups!

Jem’s Eats:
For breakfast she had a smoothie consisting of 1 banana, 3 greens cubes, 4 frozen strawberries, 1 cup frozen pineapple, 1 tbsp ground flax, 4 drops of orange stevia, and 1 cup almond milk.
For lunch she had a green salad with Balsamic Vinaigrette and mint tea.
For dinner she had cooked chickpeas and kale and a green salad with red peppers, pomegranate, and lemon juice.
Later on she had some ginger mint tea.

I’ve shared this post with Healthy Vegan Friday #67.

Green Smoothie Challenge: Day 3

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

Today is actually Day 5 of our Challenge, but my full school day (which means I’m gone for almost 12 hours) didn’t leave any time for posting.

Things are going pretty good. I’m feeling less hungry and have more energy than I thought I would. I am enjoying the food once I’m eating it, but am having to talk myself into making it.  Still daydreaming about all the other things I’d like to be eating. Like bread and avocado and Granny Smith Apples and coffee and dark chocolate and peanut butter… Only three more days to go!

All recipes below without a link can be found at the Vedged Out Green Smoothie Challenge page.

Day 3 Eats:

Breakfast was a Razzleberry Lemonade Smoothie. As usual, I used ½ cup Greens Puree in place of the greens, only ½ a banana, and left out the ice. I also used ½ of a lemon (segmented and some peel). I’ve had this smoothie before, and I love how different it is. The sour berry lemon flavour sure wakes up the tastebuds!

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Once again, I forgot part of my smoothie in the freezer for a little bit and ended up with some lemonade slush. Yum!

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After my smoothie, I had some warm ginger mint herbal tea.

I put together a big salad plate for lunch. It tasted just as good as it looks! It had romaine lettuce, red leaf lettuce, Balsamic Vinaigrette, artichoke hearts, cucumber, orange pepper, Italian White Beans, and some Lemon Pepper Coleslaw.

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The Lemon Pepper Coleslaw was something I had just come up with. Basically, I was thinking of making my Basic No-Mayo Coleslaw challenge-worthy, and this is what I ended up with. Without any sugar or oil for balance, it is quite sour, but has made a great addition to salads and other things.

Lemon Pepper Coleslaw
3-4 cups shredded cabbage
Juice and zest of one lemon
1 tbsp red wine vinegar
½ tsp ground black pepper

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Mid-afternoon Jem and I met for a study date at a coffee shop. It was very difficult to talk ourselves into having herbal tea and nothing else! We both ended up with vanilla rooibos tea with steamed soy milk. The milk isn’t really challenge-approved (though it doesn’t actually say anything about it other than it is in some smoothies), but I’m pretty sure it was the only thing coming between us and a sweet caffeinated drink and/or a treat.

When we got home, we each had a plate of mini lettuce wraps (because we had already torn the lettuce). Our lettuce wraps were just red leaf and romaine lettuce with hummus and Lemon Pepper Coleslaw.

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A couple hours later, dinner was leftover Hot & Sour Soup. Still just as good as the day before!

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I made a Berry Vanilla Smoothie (based on the Blueberry Vanilla Smoothie) for an evening snack with ½ cup Greens Puree, 1 cup mixed berries (blueberries, blackberries, raspberries, strawberries), ½ cup blueberries, ½ a banana, 1 tsp vanilla extract, 1 tbsp ground flax, 1 cup unsweetened almond milk, and 5 drops of vanilla stevia.

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My water today: 7 cups. 

Jem and I ate the same Razzleberry Lemonade Smoothie for breakfast, except that she used a whole banana and hemp protein powder instead of flax. During the morning she had ginger mint tea and some hummus with orange pepper, carrot, and cucumber. She didn’t actually have a salad or a second smoothie on this day, but had the same vanilla rooibos tea, lettuce wraps, and Hot & Sour Soup with me.

Green Smoothie Challenge: Day 4

I’ve shared this post with Healthy Vegan Friday #66 and Gluten Free Friday #62.

Green Smoothie Challenge Day 2 & WIAW

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

Yesterday was Day 2 of the our Green Smoothie Challenge it was full of lots of good food! Check out what I ate, including two new smoothie recipes!

For breakfast I made a Blueberry Peach Green Smoothie, which is sort of a combination of the Blueberry Vanilla and the Spotted Peach.

My smoothie was followed by a cup of rooibos tea, and later on by some more vanilla rooibos tea.

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Blueberry Peach Green Smoothie
1/2 cup greens puree (or 2 cups packed greens)
1/2 a banana
1/2 cup frozen peaches
1 cup frozen blueberries
1 tbsp hemp protein powder
1 cup unsweetened almond milk
1/2 cup water
6 drops liquid vanilla stevia

Just put everything in a blender and blend until smooth. Enjoy!

After being out in the damp foggy air without a proper jacket (my own fault) I was way too cold to have something cold for lunch, so I made a quick stir-fry. It included broccoli, bok choy, orange pepper, edamame, garlic, red pepper flakes, Bragg’s Liquid Aminos, and a spoonful of leftover Gomae sauce on top.

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Around 2:30, after Jem got home from school and had finished lunch, we went for a 1 hour walk through some trails by our house. I’m loving the cool & sunny fall weather!

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After our walk I had another little portion of Gomae, and some more vanilla rooibos tea.

For dinner we made Hot & Sour Soup. We were really looking forward to trying this one and it definitely lived up to our expectations. I actually said while we were having it that it was the best thing I had eaten in at least 3 days. I’m looking forward to leftovers today!

We did make a few little changes to the soup.
– We used cremini mushrooms instead of shitake mushrooms.
– We used red pepper flakes instead of cayenne powder.
– We used medium-firm tofu instead of extra-firm. It falls apart a little in soup, but we like the softer texture.
– We also left out the scallions but added one diced carrot and a bunch of bok choy. (We added the stalks in with everything else and added the greens in with 4 minutes remaining.)

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It was also really nice how easy this soup was to make. Just throw everything in a pot, bring to a boil, turn down and let it simmer for 10 minutes. Easy peasy.

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After dinner I made some more Greens Puree, this time with one large package of baby spinach, one huge head of romaine lettuce, and 1 1/2 cups water. All set for another few days of smoothies! I’m finding it really handy having this in the fridge for green smoothies. My blender likes it better than the Frozen Greens Cubes, and it does make for a smoother texture.

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Jem and I were craving some sweet snackage so we came up with this minty chocolate smoothie, based on the Chocolate Covered Blues Smoothie, to help us get to bedtime. It definitely did the trick. This makes 4 cups, but is a thicker smoothie (more stuff and less liquid) so we split it between us.

Minty Chocolate Covered Blues Smoothie (Yields 2 servings)
2 cups frozen blueberries
1 handful fresh mint leaves
1/2 a banana
2/3 cup greens puree (or 2 cups spinach)
2 tbsp hemp protein powder
2 tbsp cocoa powder
1 tbsp carob powder
1 1/2 cups unsweetened almond milk
1/2 cup water
Vanilla stevia to taste

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I also had a cup of ginger mint tea to warm me up a bit after the smoothie.

Water Intake Today: 12 cups!

As you can tell from today’s log, Jem ate the same thing as me for breakfast, lunch, dinner, and evening snack. She had her Gomae in the mid-morning, rather than the afternoon, along with some citrus mint tea.

Green Smoothie Challenge: Day 3

I’ve also shared this post with What I Ate Wednesday #144.

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!

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

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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.

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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.

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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.

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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

What I Ate Wednesday #143

Welcome to another edition of What I Ate Wednesday!

I have more random vegan eats, as per usual. You can check out everyone else’s What I Ate Wednesday posts here. Enjoy!

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Salad: Baby spinach, quinoa, a Baked Falafel Burger, orange pepper, broccoli sprouts, Sriracha, and thinned lemon dill hummus.

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A Chickpea Flour Omelette with orange pepper, spinach, black olives, mushrooms, and Daiys wedge cheddar.

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So Delicious Vanilla Coconut Yogurt with frozen blueberries (thawed by the time I ate this), chia seeds, cinnamon, and raw cacao nibs.

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Salad: Baby spinach, orange pepper, cucumber, a Perfect Veggie Burger, lemon dill hummus, and Sriracha.

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Ryvita with tahini and fig jam.

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A Field Roast Frankfurter, cucumbers, orange pepper, and lemon tahini dip (just tahini, lemon juice, water).

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Mocha Vega Smoothie – frozen blueberries, 3 greens cubes, 1 scoop Chocolate Vega One, 1/2 tbsp cocoa powder, almond milk, cold coffee.

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Oatmeal with chia seeds, cinnamon, ginger, chopped dates, and peanut butter.

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Warm taco-spiced lentils and quinoa with artichoke hearts, raw cucumbers and red pepper.

You May Also Enjoy:
What I Ate Wednesday #138
What I Ate Wednesday #137
What I Ate Wednesday #136: Vegan In Victoria

Gorilla Food, Take 2

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Vegan MoFo 2013 – Post #3

I don’t have much time for a full post today, so I just thought I’d share this meal with you that I had at Gorilla Food recently.

This was my second time enjoying a meal from Gorilla Food, an organic raw vegan cafe in downtown Vancouver. You can read about the last time HERE.

My lunch was the Mini Gorilla salad (it also comes in a larger size) with a BC Blue smoothie and a Gorilla Biscuit for dessert.

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The Mini Gorilla – “A combo salad packed with delish and nourishing leafy greens, veggies, chill almonds, sunny-pate, olives, sprouts, avocado, almond, super-food dressing.”
I absolutely loved this salad! It is super fresh and just has so much going on: lots of great textures and flavour. I really enjoyed the addition of sun-dried olives, which I’d never tried before. So good!

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Gorilla Biscuit – This is a raw cookie, consisting of a nutty layer, a chocolate layer, and coconut on top. This was the first treat I’ve tried from Gorilla Food, and I was really impressed by the texture of the cookie part. The combo of the three layers made for a perfect little dessert.
BC Blue smoothie – That’s my (awesome recycled paper) smoothie cup that the cookie is sitting on. This is a simple smoothie, but oh so good! Very fresh and refreshing!

If you’re in the Vancouver area, you should definitely check out Gorilla Food. And if it’s a nice day, I highly recommend taking your food the few blocks down to the waterfront. 🙂 Or, if you’re not in the area, Aaron Ash, the man behind Gorilla Food, also has a cookbook of the same name that includes recipes for almost everything on the menu, plus more.

You May Also Enjoy:
My Birthday Part 2: Wild Rice
Raw Vegan High Tea at Indigo Food Cafe
Lemon Coconut Energy Bites
Vega Chocolate Macaroons