Plant-Eating Challenge, Risky Kitchen Recipes

Day 4 and 5 Plant-Eating Challenge


My daughter and I are both still on track with our Plant Eating Challenge, and we feel great.

I had my usual two smoothies, yesterday and today, and I worked out in the am both days. Pat on the back for me!

Lunch was the usual reheated homemade yumminess (stew, soup or stoup, or is stewp better?…a combo). I did have a little bit of pasta with tomato sauce-this is not the ideal food as it is processed, and not made from a whole grain. Also, there was probably oil and sugar in the sauce.

For dinner tonight I made two dishes. My meals are always…”how fast can I make this?” I am usually a wingin’ it kind of cook.

Dish #1: Chunky/Creamy Broccoli Soup

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Ingredients (measurements are not exact)

  • 3 cups chopped broccoli florets with some of the stem
  • 1.5 cups organic veggie broth
  • 1.5 cups water
  • 1 cup homemade rice milk
  • 1 onion
  • 1/2 cup rice
  • 3 potatoes
  • 2 cloves garlic
  • salt and pepper to taste

Instructions: Most recipes call for sauteeing this, and blah, blah blahing that…I’m too impatient. I just put all the ingredients into a pot and heat until the broccoli is cooked. Then, into the blender for a few spins. Back into the pot, to simmer while the flavours blend. Then I add 3 cooked potatoes; chop them up, skin and all. Add a bit of salt/pepper or some nutritional yeast, and voila! A hearty soup. This would work really well with cauliflower too…hmmm…I’m getting ahead of myself.

Dish #2: Rice with Asian Mushroom Sauce

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Ingredients (measurements not exact)

  • Variety of mushrooms (about4- 6 cups chopped)
  • 1 cup water
  • 1/8 cup cornstarch blended in 3/4 cup water
  • 2 green onion stalks
  • 1 tablespoon soya sauce
  • 1 teaspoon chili garlic sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon ginger

Instructions: Place 1 cup water into large sautee pan. Turn heat to high. Throw in the mushrooms for about 2 minutes, and then turn heat down to med-high. Let mushrooms cook for several minutes. Add sauces and spices. Add water/cornstarch mixture. Stir over medium heat, continuously for about 2 minues. Add green onions. Throw over a bowl of rice, or eat as a delicious soup on its own.

After dinner, I ejoyed a couple of glasses of red wine. Yum But, I wonder, how will this interfere with my energetic healthy feeling I have been living for the past few days?

Here are some things that are helping me succeed on this Plant Eating Challenge

1. After reading The Monk who Sold his Ferrari, I found the author’s videos on Youtube. Super inspiring. They help me to:

  • have less stress
  • procrastinate less
  • push myself to do more (5 more crunches, mark 3 more papers etc)
  • have more control of my thoughts

…all which result in me feeling better. This helps me to make better choices.

2. Getting up Early 

This can be a tough one, but here is what works for me. Last week, I decided I would get up before 6:30 a.m. each day. This week, I have been up before 6:00 a.m. each day. Now, I moved pretty quickly. Anyone could try this by changing more slowly. For example, if you get up at 7:00 a.m., and you really want to be getting up at 6:00, then start week 1 with a 6:50 a.m. time to rise. The next week, go to 6:40 a.m., and so on. It really works. Next thing you know, you have an extra hour, every day to work out, write, read, research, mediate, take time for you etc.

Hoping your journey is healthy.

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Dining Out, Weight-loss Record

Down and Proud


Today, I am 7.2 lbs down, since Aug. 24. Woo hoo! If you’re curious about what I’ve been eating to achieve this, check out the 5 lbs to Success entry on Aug. 29.

I am so proud of myself. Yesterday, I went out to dinner to The Keg (a great steak restaurant, if you are not familiar with it). I knew the menu before I arrived, as I’ve eaten steak, lobster, stuffed mushrooms and other delicious meals there in the past…many times over in the last 30 years or so.

Since I no longer eat most of what they offer, I just created my own meal. I forgot to take a picture of it (wish I had because it was awesome!).

I shared a spinach salad with my husband. With all salads, I ask for the dressing on the side, so I can control how much oil I use. If there is sugar or other things in the dressing that are not ideal, then I am also in control of that. This particular salad came with crumbled blue cheese, which I also asked for on the side. I don’t eat cheese anymore, but I asked for it anyway, so my hubby could enjoy it on his steak. Teamwork!

My main meal was simple, yet tasty. I asked for three side orders: steamed asparagus, sautéed mushrooms (done in oil, not butter) and a plain baked potato with chives and horseradish on the side. I had eaten very little during the day, so I was full before I could even get to the potato. I had it wrapped up and will eat it for lunch today.

For a beverage, I had a soda water (club soda) with lime, my standard drink these days.

It is a wonderful feeling to eat the way I say I want to. Absolutely wonderful!

My tip for dining in restaurants is to look at all the side orders in addition to “sides” that come with certain meals. Create your own meal, and let the server know you have some dietary restrictions. You may find a meal you like that just needs a few substitutions to meet your needs. More often than not, the establishment will be happy to accommodate your request.

Don’t be afraid to ask for what you want. It is your body, and you should decide what you want to put into it.