Jill, that soup sounds great, I'm going to make it today. Great job on the exercise, everyone, I've been slacking, starting again today. My wrist ismuch better, still throbbs occassionally. Where's Darby's chili? My Bf decided to eat more grains and veggies, probably thanks to my influence, it will make things easier. Erin have a great time, and enjoy ETL. I need to start it again too. I go home in less than two weeks, kinda nervous.

Jazz - Darby's chili recipe is a few pages back, I think around post 197.

Jill - You're probably not going to find nooch (nutritional yeast) in a regular grocery store. Do you have a health store or co-op? If not you can order it online. IMO the nut cheeses are by far way better then anything I've bought in the store - and more of a "whole" food product.

I'm sore from ice skating today! I have to have dinner at Longhorn (ICK) for my sister's b-day tonight. woo hoo baked potato with A-1 sauce (insert heavy sarcasm here).

Fat Chick B Gone, yuck! Have fun at the Bday anyway. Has anyone tried making the cheeses out of the uncheese cookbook, and, if so, how'd it go? I hate all vegan cheeses, I won't buy them, they're so gross. The nut cheeses are better, but, they have dairy derivitives in the ingredients. Thanks.

Jazz - I haven't made anything out of the uncheese cook book but I'm referring to nut cheeses I've made at home - I assure you no dairy!

This is my favorite for "nacho cheese" - http://shmooedfood.blogspot.com/2006...heese-dip.html (I omit the pimentos and a bit heavy on cayenne)

I use the alreda sauce out of Vegan with a Vengence for pasta and sometimes pizza sauce or veggie toppings.

For a grilled cheese type I use this recipe - it's a bit like a sharp cheddar:

1 cup raw cashews, soaked for 1 hour and drained
1 cup water
1 clove garlic
4 teaspoons tahini
4 teaspoons nutritional yeast
½ teaspoon ground flaxseed
2 tablespoons lemon juice
1 teaspoon sea salt
In a blender or food processor, combine everything, and blend until completely smooth. This will take several minutes; be sure to stop the machine as needed to scrape down the sides. Pour the mixture into a medium saucepan and cook, whisking constantly, for 2 minutes. The sauce will thicken slightly. Remove from heat, and allow to cool 5 minutes.

Use immediately, or pour into a glass jar and refrigerate for up to a week. The sauce will thicken on refrigeration, so gently re-warm it in a saucepan or microwave before using.

And for a more solid cheese a vegan chevre - the agar is a bit of a biznitch the first few times I tried and it didn't get super solid but still tasty:

1 ½ cups raw cashews
3 cups boiling water
½ cup water
¼ cup fresh lemon juice
2 tablespoons raw tahini
1 tablespoon apple cider vinegar
1 ¼ teaspoons sea salt
2 teaspoons agar powder (or 2 tablespoons flakes)
¼ cup water

Pour boiling water over cashews, and soak for at least an hour, or up to overnight.

Drain cashews, rinse, and drain again. In a blender, combine cashews, ½ cup water, lemon juice, tahini, vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary. This will take several minutes.

Meanwhile, in a small saucepan over low heat, completely dissolve the agar in ¼ cup water. It should be quite clear, with very few visible flakes or grains; add additional water by the teaspoon if it evaporates before the agar is dissolved. With the blender running, pour in agar mixture, and continue blending.

Scrape into a shallow container (a 9”x 9” or 9”x 13” casserole dish is ideal), smoothing the top. Cover loosely and refrigerate until firm, at least 4 hours, or overnight.

Once fairly solid, divide the Chévre in half, and form each section into a cylinder 2” in diameter and 6” long. Wrap tightly in plastic, and chill until ready to use.

The Chévre can be stored in the refrigerator for up to a week

Well I am getting myself back on track and started a cleanse yesterday. It omits soy and gluten as well as animal products. It will really put me back to eating what I should, whole foods.

weight today 272

Maybe I need to be more of a regular around here again. :^:

I've been on a pretty major backslide here. I've been slowly gaining little by little for almost a year now I'd say, it picked up after the wedding (big surprise :rolleyes:) but the last 2 or 3 months it has gained momentum at an alarming speed. I always get a little lethargic and find it hard to not sleep and eat at every possible opportunity as winter sets in, but this year has been particularly bad. I did have a few kind of stressful events over that past few months, maybe that has something to do with it. Ah well, nothing to do but get back on the wagon, again, just like all the times before. I think I'll get a solid week of cleaner eating and some exercise under my belt before I get on the scale again. I'm scared to know.

Hey, B Gone, thanks for the cheese recipes. Jasmine where'd you find the cleanse, good luck with that. Shananigans, I can relate, winter is really bad here. Went out to the store, could hardly make it, the snow is so bad. This is the part of winter I hate most. I usually need to get someone sighted to take me places, because walking in the snow and ice is so dangerous. My trainer told me there were things to slip over your shoes, so I will try them. Jill, cooking your soup, boy, it's taking a long time, this is two hours now, and it looks like it needs another hour. When I find it, it was off one of the McDougall DVD's, I'll post my favorite soup recipe ever, it's a quinowa, cauliflower, potato based chowder. I addeded a base of a tablespoon olive oil to sautee everything, IMO, it tastes better, and, some say, it helps absorb th nutrients to have some fat with your veggies, certainly not necessary. Llord, it's cold.
Amie

Hey girls.

Glad to see some action around here :)

Day 10 or 16: ran 5 km, did a tiny bit of weight lifting.

So I made some pumpkin-y whole wheat muffins tonight because I had a left ove rbox of Jello Pumpkin Spice pudding. They turned out pretty well- like cinnamon spice with a hint of pumpkin:

2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
.5 tsp salt
.5 cup oil
.5 cup maple syrup (I didn't have this but as I added the pumpkin pudding which wasn't in the original recipe I just used that, a bit of sugar, maybe .8 cup, and a tiny bit of tufu I had sitting around)
1 tsp cinnamon
1 cup water

mix dry ingredients then add mixed wet ingredients. Cook for 20-25 minutes at 375. It made 11 muffins and I've had great reviews even from my skeptical Irish housemates who are scared of the idea of pumpkin anything.

Thanks everyone for all the cheese recipes, I can't wait to try them!!!

I have my first of four finals on Wed., wish me luck! I hope I can keep up the exercise and control the eating.

Dee

Hello ladies :) Work is dragging on today! How is everyone?!


FatchickBGone... thanks! That helps :) I will try our health food store!

Day 11 of 16: ran 6.4 km total, 5 km in 28:22 minutes. Woohoo!

My first final is tomorrow. AGH!

Dee

:carrot::carrot::carrot: for everyone having finals. I DON'T miss finals :)

hey all. I had my history final today, I think it went well! I've been pretty good on track today! Good luck everyone!

Good luck on finals!

Remember tomorrow is weigh in day :)

ooook so this is ridiculous the scale says ive gained 8lbs in a week and i'm sorry but that is BS and i dont know why the scale hates me so im about ready to just not care cause even when i eat to maintain i still gain sooooo ya im not submitting my weighin, i mean next week is tom but 8 lbs seems a little high for retaining!

Ok so I'm up another .2 pounds. Weigh in 109.8. I need to get my eating under control, but I have finals the next 3 days so I'm going to do my best but not be too hard on myself.

Dee