Tag Archives: The Kind Diet

Friday I’m In Luuuurve

Happy Friday lovlies!! It’s been a good day πŸ™‚

I slept in and took another rest day, which was rejuvenating and awfully productive. My muscles got the break they needed, and my closet got the organization it’s been craving for a looong time. No “before” picture, but here’s an “after” picture that, mind you, is a giant improvement!

Ahhhh, organization πŸ™‚

Slight organization fail.

Now that my closet’s been detox’d, I have to find a place for all of these hoodies I never wear – you know, the ugly one you got when you were on the JV soccer team? Kaybye!

These will be going on the top shelf of el Closet, I just have to clear it out first. Hello, Saturday project!

Last night I was awfully tired, so here’s a quick recap of dinner: leftover braised daikon, Black-Eyed Pea Croquettes, Lundberg wild rice, and corn πŸ™‚ So crunchy sweet. Did I mention my appetite thinks it’s fall already?

I was NOT very hungry last night.

Since I slept in and this is Rest Day Numero Dos, I had a breakfast of juicy, crunchy fresh fruit. Ahhh, some days I forget how refreshing it is!

Grapefruit, strawberries, blackberries, and cherries πŸ™‚

This morning’s TeaSpiration:

Until lunch, I had been working hard at el Closet, so when I finally did make lunch I just threw everything together. It was so crispy and fresh. I had a kale salad topped with 2 small, sliced heirloom tomatoes, leftover corn, baby carrots and braised daikon. I love vegetables too much πŸ™‚ I also had the very last half of a Black-Eyed Pea Croquette (sad face 😦 ) which didn’t make it into the picture (I can’t help myself!) and some wild rice.

Crunch crunch πŸ™‚

Immediately after lunch I had to prep dinner for tonight since I would be working from 4-7. P.S. This was my first day of actually working! Yesterday was some computer E-Learning business that was completely boring, and as a bonus I got frozen from standing for 3 hours. AAANYWHO, I whipped up a Polenta Casserole and some Fruity French Lentils that could be popped in the oven when I got home and served straight from the fridge. When I got home, I stuck some baby bok choy in the steamer basket and let that go for a couple minutes, then drizzled on some EVOO and sprinkled some sunflower seeds. This dinner was di-vine. Warm, filling, and totally yummy.

The spread.

Fruity French Lentils πŸ™‚ Watch out, this stuff is addictive!

Love bluebs

Fruity French Lentils

(Adapted from The Kind Diet)

Ingredients:

  • 1 cup lentils (I used sprouted green lentils, but French or any other kind would work too)
  • 3 cups water
  • a pinch of salt
  • 1/2 cup chopped walnuts
  • 1/2 cup blueberries (or other berry/fruit of your liking πŸ™‚ )
  • 1/2 cup natural, unsweetened applesauce
  • 2 tsp. lemon juice
  • 1 heaping tbsp. Woodstock Orchards Apple Spread

Directions:

  1. Boil water in a medium saucepan, add a pinch of sea salt, and then add lentils and reduce to a simmer (about medium heat). Let simmer for about 30 minutes, or until tender.
  2. Drain extra cooking liquid and then rinse with cold water and put in a small-medium sized bowl (I used our serving bowl).
  3. Add walnuts and berries/fruit; combine. In a small bowl or dish, combine applesauce, lemon juice, and apple spread. Pour over lentils and mix thoroughly.
  4. Refrigerate for at least 30 minutes, and then dig in! Enjoy πŸ™‚

Polenta Casserole

(adapted from The Kind Diet)

Ingredients:

  • 1.5 cups polenta
  • 5 cups water
  • 2 pinches sea salt
  • 1 medium, or half of 1 large, head cauliflower, chopped into large pieces
  • 8-10 spears asparagus, woody ends broken off and chopped into 1-inch pieces
  • 1 cup frozen sweet peas, thawed
  • 1 cup frozen corn kernels, thawed
  • 1 package seitan, drained and sliced
  • 2 tsp. sesame tahini
  • 2 tbsp. Bragg’s Liquid Aminos
  • 2 tsp. Bragg’s Apple Cider Vinegar
  • 1/3 cup plain dairy-free milk (almond alll the way πŸ™‚ )
  • 1/4 cup chopped fresh parsley

Directions:

  1. Put polenta, water, salt, and chopped cauliflower in a large soup pot and bring to a boil. Cover and reduce to a simmer, stirring every 2 minutes (at least!) for about 30 minutes. Stirring is super important so that the polenta doesn’t stick to the bottom or clump up.
  2. Meanwhile, preheat the oven to 350F and lightly grease an 8×8 (or similarly sized) casserole dish with a little EVOO. Place the seitan slices in the bottom to create the base. Evenly distribute the corn kernels and then the chopped asparagus.
  3. When polenta is all done, remove from heat and mash with a fork or a potato masher until it looks like mashed potatoes.
  4. Add tahini, Liquid Aminos, Apple Cider Vinegar, and dairy-free milk and combine well. Add sweet peas and parsley and combine again.
  5. Spoon into the casserole dish and smooth the top, then sprinkle all over with some more Bragg’s Liquid Aminos. It makes the top crispy and brown πŸ™‚
  6. Cook for 40 minutes and let cool and firm up for about 15, then cut into squares and serve! Enjoy πŸ™‚

Awe, baaaaby bok πŸ™‚

So in tonight’s dinner we got some autumn goin’ on with the casserole, and a taste of summer with the lentils. Mmmm πŸ™‚ It was perfect. I might have to go grab some from the fridge for a late night snack!

And yes, I am just a tad in love with The Kind Diet. Not all of her recipes are exactly my style, but I’ve changed ’em up to my liking πŸ™‚

Slash I am so pumped to go running tomorrow morning! It’s been two days recovery due to the fact that my muscles have been feelin’ it (plus, I’m a strong believer in the importance of rest days), and I am craving feeling the pavement under my feet and the refreshment it gives my body first thing in the morning. It’s the most wonderful thing to just let your head go and think for an hour.

These days, it seems so hard to find a minute for myself – I’m feelin’ the burn of being a workin’ woman!

Today at work was so much fun. I got to meet some amazingly sweet people and was let in on the staff party loop. Holllllaa

I also picked up drink-making and cashier-being really quickly. Within one hour of my shift, I knew how to make just about every drink and take any (really complicated) order. People like they’re effing coupons. A lot. But hey, I’m not complaining! I actually had a really great time. It’s such a nice environment with really fun, kind people. I cannot wait to go to work at 8 am on Monday – that’s right, I’m excited for the 5-hour morning shift. Stick that on your fork and eat it πŸ™‚

Which reminds me – now that I have the lovely morning shift (which is actually way more convenient), I’m going to have to get up even earlier to run. We’re talkin’ 5 am kind of early. I’ll be practicing it tomorrow morning when I have the security of wearing my running clothes to bed – yes, it will be one of those mornings.

Question of the Day: What was your first job? Did you like it?

Many of you will probably have horror stories – bring it on πŸ™‚

See you in the morning lovlies!

xoxox,

Katelyn

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Filed under Recipes, Vegan

Croquettes..you mean croquet?

Hi lovlies! I’ve been an awfully lazy blogger. Here’s a quick recap of my past 24 hours:

Dinner last night was sooo good! Salads, Black-Eyed Pea Croquettes, Braised Daikon, and Lundberg Wild Rice:

The Croquettes were SO good!! I have to share the recipe πŸ™‚

Black Eyed Pea Croquettes

(Adapted from The Kind Diet)

Ingredients:

  • 2 cups black eyed peas, soaked overnight in enough water to cover by an inch
  • 2 tbsp. fresh chopped parsley
  • 1/2 tsp. ground cumin
  • 1 tbsp. Bragg’s Liquid Aminos
  • EVOO
  • Barley-Dijon Dipping Sauce Glaze (recipe below)

Directions:

  1. Preheat oven to 350F.
  2. Drain peas in a colander for half an hour, then transfer them to a food processor. Add chopped parsley, cumin, and Bragg’s and pulse until beans are shredded but not into a pulp.
  3. Use your hands to shape the mixture into small UFO-shaped things – think of an oval.
  4. Place croquettes on well-EVOO’d baking sheet and coat each generously with EVOO (generously!).
  5. Cook for about 20-30 minutes, or until bottoms are well-browned and tops are crispy, firm-feeling, and browning.
  6. Let cool for about 10 minutes to firm up.
  7. Drizzle generously with Barley-Dijon Dipping Sauce Glaze and enjoy! πŸ™‚ Yum yum

Barley-Dijon Dipping Sauce Glaze

(Adapted from The Kind Diet)

Ingredients:

  • 1/2 cup barley malt syrup
  • 1 tbsp. dijon mustard

Directions:

  1. Put syrup and mustard in a small saucepan and heat over very low heat, stirring continuously. It’s ready when little bubbles start to come to the surface πŸ™‚ Mmmm.
  2. Drizzle generously over the croquettes before serving, and put out on the table for dippage πŸ™‚

Today, I slept in a wittle (I was so tired!) and was awfully sore, so I decided today would be one of my rest days. I wasn’t too hungry, so brekkie was some juicy fresh fruit (1/2 grapefruit, strawberries, and cherries πŸ™‚ ) and cinnamon-raisin Ezekiel sprouted grain toast with some apple spread:

Lunch was just as yummy πŸ™‚ Leftovers make the best lunch! Salad with some crunchy veggies, the Croquettes, Daikon, and Rice:

That’s my quickie post for this morning – I’ve been working endlessly on my post on disordered eating, guilt, and health. Get excited lovlies πŸ™‚

Have a good day everyone! See you after din din πŸ™‚

xoxox,

Katelyn

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Filed under Recipes, Vegan

It’s all Greek to me

I love Greek food. I could eat hummus, falafel, pitas, and Greek salads (minus the feta cheese) for the rest of my life. Actually, any Mediterannean food will do. So tonight, I made up some homemade falafel wraps with a lemon-tahini sauce. They were to die for! Have a peek:

Pre-wrapping πŸ™‚ mmm

Homemade Falafel

Recipe adapted from 1000 Vegan Recipes by Robin RobertsonΒ (Serves 4)

Ingredients:

  • 4 Ezekiel 4:9 tortillas, defrosted
  • 1 1/2 cups (or one 15.5-oz can) chickpeas, drained and rinsed
  • 1/4 red onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 tsp. ground cumin
  • Salt to taste
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup old-fashioned oats (or quick oats, if you don’t have old-fashioned)
  • Chickpea flour (I used whole-wheat because I was out of chickpea..oopsie :))
  • EVOO
  • 1 tomato, cut into 8 wedges
  • Lettuce (kale, spinach, arugula, whatever floats your boat)
  • Lemon-tahini dressing (recipe below)

Directions:

  1. Put chickpeas, onion, garlic, cumin, salt, pepper, and oats in a food process and process until it looks like a dough, scraping down the edges and stirring occasionally (make sure you stop the processor first! you should already know this, but safety first :))
  2. Once completely smooth, refrigerate for at least 30 minutes.
  3. Heat a skillet over medium heat with some EVOO (about 2 tbsp., but I don’t really measure).
  4. Form into 4 balls, then flatten slightly into patties about 3/4-inch thick. Dip each in the flour and then place on the skillet. Cook for about 7 or 8 minutes total on each side, flipping first after 5 minutes. Continue flipping and cooking until completely golden brown.
  5. Place one in the middle of each tortilla and top with lettuce, tomatoes, and the dressing.
  6. Wrap and enjoy! πŸ™‚ Yum yum.

Lemon-Tahini Dressing

(Makes about 1 cup)

Ingredients:

  • 3 tbsp. tahini (sesame paste)
  • 2 tbsp. Bragg’s Liquid Aminos
  • 3 tbsp. lemon juice
  • 1/2 tsp. minced garlic
  • 2 tbsp. sesame oil

Directions:

  1. Whisk together the first 4 ingredients, then add sesame oil and combine completely.
  2. Serve room temperature, warm, or refrigerate until ready to use. Will keep refrigerated for 2 to 3 days.

With my salad (half-eaten πŸ™‚ ), sauteed broccoli and cauliflower, and leftover beets! I. love. beets.

Didn’t I do a lovely wrapping job? It’s clearly pro. The dressing was dripping out a little, but who cares about presentation when you’re hungry? πŸ™‚

I am still totally stuffed. And reading through the Superhero recipes in The Kind Diet. I love this book! I’ve been a dedicated Skinny Bitch vegan for 3 months now, adding in as much raw as I can, but The Kind Diet opened my eyes to macrobiotics and so many vegetables I’ve never tried. So tonight is the start of my Superhero lifestyle, and I will (most likely πŸ™‚ ) be trying the grains-and-vegetables concept for breakfast. But there will definitely be some fruit in there…I need my juicy grapfruit!

Have a lovely evening babies πŸ™‚ I’ll be recipe planning and watching Sweeney Todd! I love creepy movies

xoxox,

Katelyn

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Filed under Recipes, Vegan