[140] Black Bean Burger Salad

Wednesday afternoon, Dustin and I went to Chili's for lunch. I ordered their Avocado Burger with a black bean burger substitute, and only managed to devour half of the burger (in addition to my fries, coleslaw, and splitting a bottomless tostada chip appetizer. Mmm, it was so good!).

For dinner I decided to make a salad using the rest of my burger as an ingredient. And so we have...

LEFTOVER BLACK BEAN BURGER SALAD

• Spinach and Arugala
• Grape Tomatoes
• Broccoli Slaw
• Crumbled Feta
• Leftover Black Bean Avocado Burger
• Newman's Own Lite Raspberry & Walnut Dressing

Enjoy!

[125] Veggies all wrapped up

Since moving back home, my mom has been real helpful in making sure the refrigerator is stocked with fresh veggies knowing I don't particularly like to eat frozen or microwaved foods as much as I used to. She has me tag along for trips to the grocery store so I can pick out what I like to eat.

Every base I've lived at/near has always had a great selection of produce. I'm not huge fruit person, so I opt for more veggies than anything else, but I do enjoy an apple or orange from time to time. On one of our last trips I picked up a lot of veggies that are easy to prepare for wraps, as well as a jar of apple sauce to enjoy on the side. Beats eating french fries (my weakness!) with every meal.

Picture below: spinach, sauteed zucchini, tomatoes, red onions, and avocados topped with shredded cheddar and sour cream on a tomato and basil tortilla. It was so good, I actually ate this two days in a row, mostly because I prepared way too many veggies for one sitting.

The beverage pictured below is V8 Fusion pomegranate blueberry. Currently my favorite morning and mid-day beverage, although a little on the sugary side. Pretty delicious when watered down.

That bowl contains about 1 serving of Mott's Natural Apple Sauce. It is prepared unsweetened and contains only half the sugar in a serving of their original apple sauce.

[124] 36 pounds, and I ain't talkin' currency

In 6 weeks I will be coming to the end of a goal I set for myself 1 year ago.

Original post: Goal: Drop 50 lbs in 1 year

Last January, I weighed 210 pounds. I have never felt an extreme level of embarrassment and disappointment in myself until that moment. Often questioning myself, "How did I let this get out of hand?" Last March I weighed 197 pounds and decided, I've had enough of this. I must get this under control. I've lost a total of 36 pounds since last January and I still have another 27 pounds to lose before March 25, 2012. That's 6 weeks away! How do I plan on busting down those last 27 pounds? Staying positive, continuing to eat fresh & homemade foods, and quite a bit of cardio.

"I've had the urge to go running lately. I'll probably make it to the corner and have to turn around.
...I live on a corner house."

Quoting myself because I'm real cool.

When I started this journey I was wearing sizes 12 and 14. I'm now comfortably wearing sizes 8 and 9! In fact, I only have two pairs of jeans in 8's and one pair in 9 (which happen to be my yellow jeans from my Pichu costume). I honestly can't even remember the last time I was in the single digits. (Single digits for the single girl. Haaaay!)

I have received numerous comments and messages about my progress. People I haven't talked to in years have started to contact me just to say congrats and keep going. All these positives keep me going! Not that I'm relying on others to push me towards my goal, but it sure does help. So, thank you to everyone who has helped me through this. Thank you for taking a moment out of your day to let me know that you have seen and support the improvements and changes I have made in my life to better my health.

I love being able to walk into a grocery store or a restaurant and say "no" to something I don't need.

This picstitch photo sums up how I feel about myself.

I often get the urge to play dress-up now that I feel as beautiful on the outside as I do on the inside. :) Love yourself because there's absolutely nothing wrong with doing so.

1½ years vegetarian & 13 months soda free.

[116] Boca-dillas!

While on a Skype video call with a friend, I decided it was a good time to make lunch. I carefully placed my iPod Touch on top of my toaster oven, began gathering my ingredients, and carried on conversation as if my friend were sitting in my kitchen with me.

2 Original Vegan Boca burgers

Mozzarella cheese

Flour tortillas

Assemble. Cook. Enjoy.

Greatest recipe ever, right? Serve with a small scoop of sour cream on the side. :D

I can't wait for the seasonal shopping to end. I need my sleep.

[108] Product Review: Kashi's Tuscan Veggie Bake

via Kashi.com

I recently tried Kashi's frozen entree, Tuscan Veggie Bake. During my last grocery trip, I walked through the freezer aisles and came across Kashi's selection of frozen entrees. I was interested in trying out on of their entrees, so I began skimming through the ingredients on each box before I chose their Tuscan Veggie Bake. It's vegan friendly and it was the only entree available (in my store) without meat in the ingredients.

"Yellow squash, roasted eggplant, red onion, and sweet potato. Zesty basil tomato sauce with sun dried tomatoes served inside Kashi seven whole grain noodles."

 Growing up, I ate a lot of microwaved meals. Over the last 4 years I've dramatically reduced how often I use microwaves to cook anything. If there's a stove-top, oven, or toaster oven option, I'll take it.

The Tuscan veggie bake comes with two cooking methods: microwave (11 minutes total) and conventional oven (45 minutes total). I was starving and opted for the microwave cooking instructions. Upon opening the box, I was surprised at how big the veggie bake actually is. It's a pretty decent sized portion of food, but you'll have to decide for yourself if you need something on the side to fill you up.

I found the vegetables absolutely delicious, as well as the noodles. However, I did find this dish to be a little too spicy for my taste. To put it simply, I'm not a fan of spicy foods. If you're the type who enjoys any and all spicy foods, this just might be the meal for you. Since I am not vegan, I would probably put a dollop of sour cream on this if I choose to eat it again.

If you like spicy foods, this meal is for you.
If you're not a fan of spicy foods, don't even bother.

[058] Interview 02: Staci

Meet Staci! A personal friend and blogger of veg-friendly food. She is a serving member of the United States Air Force and the mother of twin boys.

I met Staci when I moved to Alaska in 2006. During my two years in Alaska her friendship helped keep me sane and feeling right at home. I like to think of Staci as a seasoned vet in the world of vegetarianism as she's taken on many different levels of this lifestyle. I'm excited to say that she's going to discuss what it's like to be deployed on a vegan diet, as well as being the parent of two boys in this world of picky eaters. I hope y'all enjoy what she has to share!

* * * * *

[Interviewed via e-mail August 14, 2011]

Jasmine: First off, thank you for taking the time to do this interview! Tell our readers how you came across Vegging for Health.
Staci: I, of course, came across your blog because you are one of my bestest and coolest friends...like EVER :)
(She is so sweet and so right!)


Jasmine: How did you get interested in vegetarianism/veganism?
Staci: I became seriously interested in the whole vegetarian/vegan thing when I was in middle school (so about 15 years ago). My parents had raised a cow they named Dinner Bell, so whenever we had steak my mom would laugh and say “you’re eating dinner” (har, har, har).


Jasmine: When did you adopt this lifestyle and how long have you been vegetarian/vegan?
Staci: I adopted the lifestyle officially when I was 19 and did it for a few years, then started eating meat again, then stopped eating meat, then started...it was a whole vicious cycle. Most recently I was a pure vegetarian (no ovo-lacto) for about 2 years, until I got deployed to Iraq. Eating nothing but beans, rice, and salsa can get rather boring. Slowly I started eating eggs, sour cream (to eat over those delicious beans and rice), and butter. I did the whole vegetarian thing for a few months while deployed before I became a pescatarian. Every Friday night was seafood/sushi night and I LOVE seafood. Eventually it became too much for me and I gave in to temptation, thinking I would give up seafood again when I got home. I didn’t and about 6 months or so down the road, I was convinced to start eating poultry again.


So there I was, on a strictly no mammal diet. About a month ago I stopped eating poultry again thanks to a video I was made to watch in one of our Self-Aid and Buddy Care classes. They cut open the artery of a live pig to demonstrate how blood spurts out of the body and how something called “Quick-Clot” works. That was all it took to stop eating chicken again. My plight has always been more so because of animal rights than because I don’t like meat, or even because of my health.


Jasmine: Were your loved ones supportive of you becoming a vegetarian/vegan?
Staci: Not when I was still living at home. I wouldn’t say that they were completely unsupportive, but I got the usual “where does your protein come from” speech and the “we’re supposed to eat meat, that’s why God put it on Earth” speech. That’s when I had to remind myself of the Alice Walker quote:

“The animals of the world exist for their own reasons.  They were not made for humans any more than black people were made for white, or women created for men.” 

It’s hard for people to support you when they 1) don’t necessarily agree with what you’re doing and 2) don’t understand it. A lot of people think they know things about the vegetarian diet, when they have never done the research to substantiate their claims.


Jasmine: Do you think it is easy to adopt vegetarianism/veganism/pescatarianism as a way of life or does one require a lot of changes in their lifestyle? How did you make the change?
Staci: I don’t, by any means, think it is easy to adopt this kind of lifestyle, especially long term. You have to really want it. I was never a big meat eater, so it was a little bit easier of a lifestyle for me to adopt. It’s still hard though. I can easily give up red meat and pork, but chicken is a little harder and seafood is damn near impossible. That’s the reason I am a pescatarian now. I know that fish, crustaceans, and mollusks (etc) don’t have the complex nervous systems that land animals do. So, it’s easier for me to convince myself that eating them is okay. :)


Jasmine: As the mother of twin boys, are your kids vegetarian too? If not, do they eat veg meals with you or do you make them separate meals?
Staci: My children are not vegetarians. First is because they go to daycare on base. Unless they have a food allergy, you don’t really have a huge say in what they eat. Their father (my ex) is also a meat eater. When they’re with me they eat what I eat and have no problem with it. They love vegetables.


Jasmine: Do you have any tips to share on raising children in our fast food world?
Staci: Start them early. When they finally started eating baby food, it was nothing but vegetables at first, even before fruit. When you start babies off on fruit, they tend not to want to eat the vegetables (can you blame them really?). As they moved on to solid food, I always had the Steamables vegetables at every meal. I also made them try a variety of things (like chickpea curry - which they loved) because there are a lot of really good vegetarian meals in other cultures.
(Parents like this warm my heart.)


Jasmine: Are there difficulties with being a vegetarian/vegan/pescatarian?
Staci: I think the biggest thing is going out to eat. While restaurants are finally realizing that there is a market for, at least, vegetarian dishes, it’s still really hard to find a good meal when eating out. I think you’ll  notice that a lot of dishes that tout “vegetarian” are usually covered in cheese.


Jasmine: Describe yourself as a vegetarian/vegan/pescatarian today.
Staci: It’s somewhat of an involved lifestyle for me, but I choose it for myself. I say myself because I’m not, and never have been, one of those people that spew their convictions on to others. I am completely fine with other people eating meat if that is what they want to do. If they have questions about vegetarianism/veganism, I will gladly answer what I can, but I refuse to expect people to change.
(I agree with Staci. Some of us are super nice and willing to answer your questions with a smile on our face. I respect the choices of others and all I ask is that you respect my choice to be the vegetarian/pescatarian I am today.)


Jasmine: Do you feel you have influenced the rest of your family?
Staci: Not really, although I was told by my boyfriend that he started eating more vegetables after he began dating me.


Jasmine: Some people seem to think that vegetarian food means breads, boiled veggies, and salads. What would you like to tell them?
Staci: Most food people eat can be considered vegetarian. I think the problem is they see meat as the entree and vegetarian type food as the side dish. People also tend not to think outside of the box. There are many cultures that have plant based meals, like Indian food. When you start exploring, an entire world of meat free dishes will appear.


Jasmine: Do you think vegetarianism/veganism/pescatarianism is a passing fad or is it here to gain more strength?
Staci: It’s actually starting to become much more mainstream. Take the “Meat Free Monday” campaign for example. It all started out back in WWII when they were rationing meat and wheat. Now it is a global phenomenon. More and more people are touting vegetarian/vegan lifestyles, especially celebrities. You’d be surprised how many people there are that don’t eat meat.
(She's right! Some of my favorite celebs are vegan/vegetarian.)


Jasmine: What is your favorite meal/dish? (Homemade, store bought, restaurant.)
Staci: My absolute favorite is a vegetarian combo platter I get at this Greek restaurant. It has hummus, baba ghanoush, tabouli, stuffed grape leaves, falafel, tzatziki, and of course pita bread. It’s amazing.


Jasmine: Would you like to share your favorite vegetarianism/veganism/pescatarianism recipe?
Staci: I have a few recipes on my blog (that I have a hard time keeping up with sometimes), with the newer ones also have nutritional info. awesome-ends-in-me.blogspot.com

* * * * *

I hope you enjoyed reading about Staci's journey into becoming the pescatarian she is today. See what I mean about seasoned vet? Over the years that I have known Staci, her decisions to go from vegetarian to vegan to pescatarian (and everything in between) is something that helped me decide to make the change for myself.

(I haven't seen Staci since 2008. We are extremely overdue for a reunion (along with my other EAFB ladies)!)

* * * * *

A huge thanks to Staci for being part of Vegging for Health! If you enjoyed this interview, look forward to more interviews coming soon. If you, or anyone you know, would like to be featured in a VfH interview please contact me at veggingforhealth@gmail.com.

Happy vegging!

[050] Interview 01: Jenny

To kick off the interviews, I'd like you to meet Jenny, a personal friend of mine. We met a few years ago through a mutual interest in online gaming. I've had the opportunity to meet Jenny in person during a spring trip to Utah in 2009 (before either of us decided to venture into vegetarianism). I'm very excited to have someone with such a fresh perspective on going veg... or close to it. I hope everyone enjoys what she has to share!

Pescatarian (also pescetarian): "is the practice of a diet that includes seafood and excludes other animals. In addition to fish and/or shellfish, a pescetarian diet typically includes all of vegetables, fruit, nuts, grains, beans, eggs and dairy. The Merriam-Webster dictionary dates the origin of the term "pescetarian" to 1993 and defines it to mean: "one whose diet includes fish but no meat"." -Wikipedia- Pescetarianism

* * * * *

[Interviewed via e-mail August 7, 2011]

Jasmine: First off, thank you for taking the time to do this interview! Tell the readers a little bit about who you are and how you heard about Vegging for Health.
Jenny: I’m a 24-year-old vegetable addict. J I work as an accountant at a sod farm and attend the University of Utah. I heard about VfH from you Jazzypants.

(Fact: my pants certainly are jazzy!)

Jasmine: Are you a vegetarian/vegan/pescatarian? How did you become interested in taking on this lifestyle?

Jenny: I am pescatarian. I’ve been wanting to increase my vegetable intake for at least a year just for the health benefits, but it was always easier to eat out (and eat meat), so other than adding salads once a week, it really didn’t happen. I came to the conclusion that in order to actually increase my vegetable intake (instead of just talking about it) I would need to make a drastic change. The desire to make the change came during the July 4^th holiday this year. My boyfriend and I went to visit my BFF in CA, and we ended up eating a LOT of meat. By the end of the weekend I was craving vegetables and some kind of cleanse. I decided to make a change for 30 days minimum, and then evaluate if I want to continue at that point. I thought about going full vegetarian, but I knew that would be such a dramatic change I would probably fall off the bandwagon before my 30-day mark. Plus, I love sushi more than any person should, and I just wasn’t willing to give it up. So I decided to try being pescatarian for one month to see how it goes. Today is the end of my month long trial period and I’ve decided to stick with it. The first couple of weeks were the hardest, but now I feel so much better I can’t imagine going back.

Jasmine: How long have you been vegetarian/vegan/pescatarian?

Jenny: Today is my one-month anniversary.

Jasmine: Do you think it is easy to adopt vegetarian/vegan/pescatarian or does it require a lot of changes in your life style? And how did you make the change?
Jenny: At first it was very challenging. For me the hardest part was finding super quick and easy meals to eat with my busy life. I relied on Burger King’s Veggie Burger and Chipotle far more than I should’ve the first couple of weeks. But, the way I see it is those were still better options than what I had been eating (Whopper, anyone?). Once I started browsing vegetarian recipes online and gathered the courage to try some of them, things became much easier very quickly. I then began to convert meat dishes I used to prepare into vegetarian dishes, and now nothing is impossible! My boyfriend actually likes my vegetarian cooking better than my meat cooking, even though he hasn’t given up meat.

Jasmine: Are there difficulties with being a vegetarian/vegan/pescatarian?
Jenny: Eating socially can be hard sometimes. Many places are adopting vegetarian options, and if you do eat fish that can make it easier, but I’ve had my moments looking at a menu and thinking why does every item have meat?

Jasmine: Do you still eat fish? And how did your diet evolve from when you started to the present?
Jenny: Yes. My diet when I first started was very heavy in animal products (fish, milk, eggs, cheese, etc) until my body gradually got used to the program. Now I eat fish a couple of times per week and my cow product usage has dropped off significantly.

Jasmine: Describe yourself as a vegetarian/vegan/pescatarian today.
Jenny: It’s the best lifestyle and I’m so happy to be living the dream.

Jasmine: Do you feel you have influenced the rest of your friends/family?
Jenny: Yes, definitely. In my search for fresher, better quality, cost effective, and higher variety of vegetables my friends and family have started eating better as well. They can sense my excitement and everyone knows it’s a good idea to eat more veggies, the key is how to do it.

Jasmine: Some people seem to think that vegetarian food means breads, boiled veggies and spices. What would you like to tell them?
Jenny: That’s a very boring perspective… If it really was that way I wouldn’t want anything to do with it! All we’re doing is removing meat. We still have plenty of ways to cook things.

Jasmine: Do you think vegetarianism/veganism/pescatarianism is a passing fad or is it here to gain more strength?

Jenny: It’s here to stay, for sure. When done properly it is the healthiest way to live!

Jasmine: What are your favorite meals/dishes? (Homemade, store bought, restaurant.)

Jenny: Eggplant Parmesan, Sinigang, Cilantro-Lime Rice, Chipotle’s Veggie Burrito Bowl, Vegetarian Pot Stickers

Jasmine: Would you like to share your favorite recipe(s)?

* * * * *

Eggplant Parmesan:

2/3 eggplant, sliced

1 cup mushrooms, sliced

1 jar spaghetti sauce

Parmesan cheese

Mozzarella cheese

Preheat oven to 400 degrees. Spray 2qt baking dish with non-stick spray. Layer the eggplant, mushrooms, Parmesan, and mozzarella 2-3 times and then cover with spaghetti sauce. Cover with tinfoil. Bake for 30 min. Uncover and top with remaining Parmesan and mozzarella. Bake uncovered for 5 min or until cheese is melted. Enjoy!

* * * * *

Vegetarian Pot Stickers:

½ pkg firm Tofu

3 mushrooms

2 green onions

½ head of cabbage

4 stalks baby bok choy

4 Tbsp grated carrot (1 carrot, 5 baby carrots)

¼ cup soy sauce

5tsp sesame oil

Salt and pepper

Wonton wrappers

Place the tofu between a few layers of paper towels and apply pressure so the moisture is released. We don’t want soggy pot stickers! Leave the tofu in the paper towels while you prepare the other ingredients.

Dice the mushrooms, green onions, cabbage, and bok choy very finely and put into a mixing bowl. Add the soy sauce, sesame oil, salt and pepper and mix. Chop the drained tofu finely and add to the mixture.

Place ½ tsp of mixture in wonton wrapper. Use water along the edges and press firmly to seal the wonton. Repeat until the mixture is gone.

To cook the wontons you can boil them or steam them for 10 minutes.

I’m sure you can also fry them like traditional pot stickers, but I haven’t tried that.

* * * * *

A huge thanks to Jenny for being part of Vegging for Health! If you enjoyed this interview, look forward to more interviews coming soon. If you, or anyone you know, would like to be featured in a VfH interview please contact me at veggingforhealth@gmail.com.

Happy vegging!

[049] Interviews and Guest-Reviews

I'm on the hunt for vegetarians, vegans, and pescatarians. I don't want their heads, I want their words! Before I get into it, I'm in need of more people for interviews! Tell your friends. Tell your family. Post it on bulletin boards across the nation! Just... get them in touch with me. Thanks!

A friend of mine recently changed her diet (for the better!) and this inspired me to start a series of interviews. Not only did she make a positive change in her diet, she also became interested in trying a certain dish I grew up eating. She'll be featured in the first interview. In addition, I've also for a "mini-review" of this dish she tried for the first time. When the post goes live, if you're familiar with the dish you'll know why I wanted a review. Haha.

Tomorrow will officially kick off the series. I hope you're all looking forward. I know I am!

[045] Fruits and Salads, but not Fruit Salad

Mango Avocado Salad with Raspberry Walnut Dressing

(That sounds like a good name!)

1 cup  Spinach

1/3 cup  Broccoli Slaw

1/2  Avocado (cubed)

1/4 cup  Tomato (cubed)

1/4 cup  Cucumber (cubed)

1/3 cup  Mango (seeded, peeled, cubed)

2 tbsp  Newman's Own Light Raspberry and Walnut Dressing

Fresh cracked pepper (optional)

Those measurements are approximate.

1. Arrange spinach on a plate. Add broccoli slaw (if you don't want to measure out 1/3, just grab a small handful).

2. In a small bowl (or container with lid), add avocado, tomato and cucumber. Mix well before adding desired amount to the plate.

3. Drizzle with the light raspberry and walnut dressing. Finish with a sprinkle of cracked pepper (optional).

Pour yourself a glass of wine (or if you're me, Crystal Light's peach mango green tea). Enjoy!

[041] A letter to myself

Dear Self,

Tomorrow marks 365 days free of red and white meats. You've tried to accomplish this in the past years but eventually went back to your habits of eating fast foods, fried foods, and other junk that caused your overall health to go down hill. While you understand that meat is a source of protein (that seems to be the number one argument every meat-eater has ever mentioned), you have displayed, and continue to display, a great amount of self-discipline in keeping your meals red/white meat free.

Not only did take on an ovo-lacto vegetarian diet, you also gave up carbonated sodas as a new years resolution. And what do you have to show for it? Twenty pounds of weight lost in the past 7 months. Sure you've had some ups and downs but you've always managed to bring yourself right back on track. Never give up on your goals!

People doubted you. Teased you. Some even argued that meat is a requirement to lead a healthy lifestyle. Others called you a hypocrite for consuming dairy products and eggs. While those people were sitting around telling you all sorts of negative things, you continued to keep your chin up and look at the positives. Frankly, your meat-free diet isn't affecting their life at all. It isn't increasing nor decreasing their intake of meat or meat products. Sure some joke, "For every animal you don't eat, I'm going to eat three." Great! You'd sit there with them and watch them consume all three of those animals without cringing.

A lot of people will assume you're doing this for animal rights. When in fact, this all started as a simple "experiment" to see if zero red/white meat consumption decreased your eczema breakouts. As you've discovered by trial and error, eliminating fungus from your diet has greatly helped your skin. Now if only we could decrease your sugar intake. That would really kick your weight loss goal into gear!

Congratulations to you on your 1st Veggie-versary! Make your 2nd year even better by exploring new recipes.

Love,
Jasmine

P.S. Never give up!

[040] Answering a public question from Tumblr

While searching the "vegetarian" tag on Tumblr I stumbled across this post about weight loss as a vegetarian. I reblogged and replied. Enjoy!

Wanting to Lose: Day Fifteen: Are you vegan or vegetarian? If so, has this helped you lose weight? If not, would you ever consider...

fatgirlfavorites:

I am not vegan or vegetarian. I tired being vegetarian once last year, and I lasted for twenty four days. It wasn’t that hard. But my health was effected by it, so I stopped. I don’t really like peanut butter, so I couldn’t just grub out on that to get protein. I got headaches a lot and I was...

I'm a vegetarian and I've lost 20 lbs since January. On top of vegetarianism, I also gave up soda as a New Years Resolution which has helped me tremendously! August 1st, 2011 marks my 1 year as a vegetarian and I plan on continuing into my second year.

Weight loss as a vegetarian doesn't work for everybody, as you may have found out. But if you avoid eating the wrong meals you'll watch the pounds shed. Obviously I can't just go out and grab a burger from my local fast food joint and chow down for all three meals. That was definitely a great thing for me. I used to eat burgers and fries like they were the only thing available. Being a vegetarian has definitely helped me to control my intake of fast food and anything take-out.
Don't limit yourself to spoonfuls of peanut butter as your source of protein. Beans are a great source of protein as well as vegetable protein. It's a matter of finding what's right for you in the vegetarian world. I know a lot of vegetarians who find themselves in search of more and more recipe's everyday. Because I'll be honest, it's hard to just make these recipe's appear out of thin air. Recipe websites, like allrecipes.com, and cookbooks are a great helper. I've found that a lot of recipe's are also provided with weight watcher points, so you know it's good for you.

[038] Product Review: Veggie Patch™ Veggie Dogs

Veggie Patch™ Veggie Dogs 
0g Trans Fat - Good Source of Vitamins B6 and B12
Good Source of Protein - Good Source of Zinc


Nutrition Facts:
Serving Size: 2 veggie dogs (70g)
Calories: 170
Total Fat: 11g, 17%
Saturated Fat: 1.5g, 8%
Sodium: 560mg, 23%
Carbohydrates: 5g
Fiber: 1g, 4%
Sugars: 2g
Protein: 13g

Allergies: contains eggs, soy, wheat. May contain traces of sesame.


In my first year of vegetarianism I started out exploring tofu options rather than diving head first into meatless "meat" foods. While tofu is a delicious replacement, it's not exactly my cup of tea for every dish that calls for some sort of meat. And believe me when I say, I loved meat before going veg.

I'm less than a week from celebrating my 1st year anniversary of (ovo-lacto) vegetarianism. With that being said, I just tried veggie dogs for the first time. Veggie Patch™ took my veggie dog v-card.

When I first picked up Veggie Patch™ Veggie Dogs I wasn't paying much attention to the brand. I actually thought I was picking up MorningStar Farms®. It wasn't until I made it to the register that I realized my mistake, but I still bought them. For those of you who didn't know (like myself), MorningStar Farms® discontinued their veggie dogs. From what I understand they just recently brought back their corn dogs.

Anyway. I was a little nervous about trying veggie dogs. What if I hated them? What if they taste like cardboard? What if I'm allergic to them? What if they decided they didn't like me? Would our relationship be over so soon? Am I going to end up in the Veggie Patch High School "Burn Book"? "She doesn't even go here!" Okay, clearly I enjoy Mean Girls way too much for my own good. Why would veggie dogs have a Burn Book? Right?

The cooking instructions call for you to boil the veggie dogs in a saucepan of boiling water. Reduce heat and simmer for 2-3 minutes. Drain before serving. In fine print they add; Avoid overcooking. Appliances vary. Heating times are approximate and will vary upon number of Veggie Dogs.

I used the smallest saucepan I own to boil some water. I then added 2 veggie dogs (Serving Size 2 veggie dogs, 70g). After allowing them to boil for a few minutes I then reduced the heat and simmered for what I thought was 2-3 minutes. You see, I was distracted by my french fries in the toaster oven. I drained the water from the saucepan and began to inspect the middle of my veggie dogs. I had to make sure these little guys were fully cooked. Of course, they weren't, but that was completely my fault! I immediately boiled more water and added the veggies back to the saucepan.

As I waited for my veggies to finish boiling themselves to perfection I prepared my bread. My boyfriend and I don't eat hot dogs often enough to remember to pick up hotdog buns. But my boyfriend does eat enough buffalo chicken to remember to pick up some hoagie buns. Spinach, honey mustard, and relish are my condiments of choice. Some people may question spinach on a hotdog. I really needed to use my spinach before it started to go bad and I just really enjoy the taste of spinach.

A few bites into my veggie dog sandwich and I decide, "This is actually really good."
Gretchen Wieners would probably say "Veggie dogs are so fetch!" In that case, "fetch" just might happen.

I don't recall these tasting very "cardboardy" at all. Then again, I didn't try it without condiments. Also, I haven't tried other veggie dogs so I don't have other brands to compare this to. Maybe in a future review I'll compare brands.

While reading other Veggie Patch™ Veggie Dogs reviews I have come across this extra bit of information: "For a meat-eater, these aren't going to do it for you - in fact, Ball Park Fat Free Beef Franks has less calories (50 calories per 50 gram dog) and are mighty tasty. But if you don't eat meat, then these will do ... but only just." -i{ATE}A{PIE}.net
"For those of you watching your points, they are 2 points+ each. Not bad!" -The Peppertree

It looks like an 8 pack of these will run you anywhere from $3.50 - $5, assuming your local grocery store carries Veggie Patch. I'd tell you how much I paid for mine, but I threw away my Wal-Mart receipt.

Happy vegging!

[037] Less than a week

Getting there! 6 more days until my 1 year anniversary of taking on an (ovo-lacto) vegetarian diet.

Redesigning my blog has had its ups and downs. Creating a new header image hasn't been as easy as it was the first time around. I've simply hit a dead end in the creativity department. I'm sure it will come to be soon.

During the past year I've tried products that are new to me and I'm hoping to get a few reviews written. Hopefully that will help some vegetarians (new and old) in deciding if a product is right for them.

In addition to veg talk, I plan on just simply sharing my thoughts on things outside of vegetarianism. Girly things. Boyish things. Gamer things. Hipster things. Non-hipster things. Things I wish were hip. Owl things (I'm obsessed). All sorts of things, really.

I've even considered doing a vlog post from time to time as well. Once I start talking to my camera, the shyness starts to wear off. Strange because I'm really just talking to myself while I vlog. Just knowing that some stranger is about to view it is what makes the shy part of me come out. Together, we can overcome this obstacle!

Enough rambling. Enjoy this new layout. Reviews on products coming soon!

[031] Veggie Burger v-card

I HAD MY FIRST VEGGIE BURGER.

And it was delicious! Yes, it was a Boca burger.
This is the recipe I followed (sorta): http://allrecipes.com/Recipe/Totally-Vegged-Out-Burgers/Detail.aspx
I didn't take a picture of my first burger because I didn't have tomatoes. I thought it looked rather lacking without the tomato. So I'm using the image from the recipe link.

Totally Vegged Out Burger

Ingredients

• 1 veggie burger (Any flavor. I chose the original Boca Burger.)
• 1/4 small zucchini
• 2 tablespoons cucumber (I diced mine.)
• 1 tablespoon low-fat plain yogurt
• 1/2 teaspoon fresh dill (I didn't use fresh dill)
• 1/4 teaspoon dillweed
• 1/8 teaspoon lemon-pepper seasoning salt
• 1 whole-wheat hamburger bun (I used white bread hamburger buns, simply because I don't like the taste of whole-wheat breads.)
• 1 slice tomato
• 2 teaspoons red onion (I pretty much minced my red onion so that it lays with the zucchini really nice.)

Directions

1. Cook veggie burger according to package directions.
2. Meanwhile, use vegetable peeler to cut zucchini lengthwise into very thin strips. Set aside. In small bowl stir together cucumber, yogurt, dill and seasoning salt. Serve burger in bun with tomato, zucchini, yogurt mixture and red onion.

[029] Bat Sugar Cookies and Baked Bean Burritos

Guess who has been pretty busy with work lately? Me! Halloween had me busy baking sweet treats for my boyfriend and co-workers. I like to spoil the tummies around me. I baked up a batch of sugar cookies which I cut into the shape of bats. I also baked two batches of pumpkin cookies.

Tonights dinner:
Cubed Yukon gold potatoes seasoned with onion powder, paprika, sea salt, red pepper corns, and cooked in vegetable oil.
Sliced zuchinni grilled in olive oil and seasoned with sea salt.
A small serving of vegetarian baked beans.

I had been wanting some baked beans all day. I recently used left over veg baked beans in some burritos I made. Their sweet taste is far superior to refried beans.

[028] Lasagna in meatless form

Vegging for Health... more like, VEGGING FOR AWESOME.


Tonight's dinner: Vegetarian Lasagna (Chicken Lasagna for Shawno).

Vegetarian Lasagna

The vegetarian lasagna contains the following ingredients:
-eggplant
-zucchini
-tomatoes
-onions
-garlic and herb pasta sauce
-oven ready lasagna
-ricotta cheese
-mozzarella
-parmesan
-eggs
-basil

Originally I had wanted to place slices of eggplant and zucchini in layers. I changed my mind half way through prep work because I was cooking both lasagnas in the same pan.

Chicken Lasagna

The chicken lasagna contains the following ingredients:
-chicken
-onions
-garlic and herb pasta sauce
-oven ready lasagna
-ricotta cheese
-mozzarella
-parmesan
-eggs
-basil

Shawno cooked his chicken in a pan first then chopped them up really small. As he put it, "I know you asians like to chop things up really small when you cook things." Hahaha, I love him. While we were eating he said he forgot his lasagna had chicken in it. Although he could taste the flavor, he couldn't feel the chunks of chicken.

[026] Veg Weakness

I'm on a baked potato kick. When I'm not at home to make them, I hunt down a Wendy's.

Just look at this deliciousness.

I didn't make this, but that's pretty much how baked potatoes should look before you devour and smash them. Mixing all the cheese, sour cream, and butter. Mmm. Steam veggies are optional, but always a delicious addition.

[001] Going Vegetarian

I am challenging myself to explore the world of vegetarianism. There are hundreds of meatless meals out there just waiting to be consumed by me. If not completely meatless, I'll accept a delicious fish dish. Pescatarian anyone?

You might be asking yourself, "If she wants to go meatless, why isn't she dropping fish off the menu?" Because I can't afford to buy supplements in pill form. Those fish oils are good for you. Did I mention I love sushi? Yum. Let me reassure you, I won't be dining on fish every night. That will ultimately cause me to lose my love for the taste of fish. Which brings me to my next point...

One reason I am taking on a vegetarian (or pescatarian) diet; so I can enjoy the taste of beef more so than I do now. Through out my junior high and high school years, I often preferred the taste of chicken to beef. It wasn't until I was working for a KFC - Taco Bell that my preference for chicken started to decrease. I cannot tell you how delicious a cheeseburger tasted after eating so much chicken.

The second reason I'm going veg? Health reasons. No, not because I think being a vegetarian will automatically make me some sort of health nut. I'm curious to see if a change in my diet will some how effect my eczema. I've seen some vegetarians use a mushrooms as the "meat" of their dish. Unfortunately, I can't do that. I came across an article while doing research on eczema and what foods, chemicals, and environments/weather cause breakouts.

The article stated high fungus, dairy, and sugar diets can cause an increase in eczema breakouts. I've had mushrooms cut from my diet for about a year now. I love a variety of dairy products. Sugars... I can cut down on those, easy. That means 1 freeze-pop every couple days, right? Shucksss.

This diet goes into full effect starting August 1st, 2010.

What am I looking for? RECIPE'S GALORE! I have a brand new notebook (with a cute owl on the cover) ready and waiting to be filled with veg-friendly recipe's. So please, start sending them my way!