All my efforts this week were very mildly rewarded by a .4 lb weight loss since last Friday. I was really hoping for more after extra k-bell workouts and a change in eating, but I'm trying not to be discouraged. It's better than gaining .4, and better than staying the same. Le sigh.

this one's for you, michael kerner.
Anywho, about being vegan for a week...

Breakfast was enjoyed alongside Camarillo's finest publication:

  • Lemon Coconut Chia Muffins (see recipe below)
  • Frozen Mixed Berries
  • Vegan Yogurt
  • Coffee

The muffins are an adaption from Mama Pea's Lemon Chia Muffins.  The recipe calls for lemon extract, which I totally overlooked until half my ingredients were combined. The recipe also uses coconut oil, so it was already going to have a little coconut flavor, so I used coconut extract and extra lemon juice and zest in the recipe to make it my own. They aren't very light muffins (5  WW P+), but they are definitely a delicious treat. They are a wonderful alternative to lemon poppyseed muffins, which i'm sure are NOT 5 points ever.

Lemon Coconut Chia Muffins
12 5 WWP+ muffins


  • 1/2 c. soy/rice/almond milk whatever
  • 2 tbsp fresh lemon juice
  • 1 c whole wheat flour
  • 3/4 c unbleached flour
  • 2 tsp baking powder
  • 1/2 tsp bakin soda
  • 1/2 tsp salt
  • 1/4 c. chia seeds
  • 1/3 c. coconut oil, melted
  • 2/3 c. agave nectar
  • 1/3 c. unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2 tbsp lemon zest


  • Preheat oven to 325 F
  • Combine milk and lemon juice and set aside (zest your lemons first... it's a pain to zest a squeezed lemon)
  • In a large bowl, combine flours, bakin powder, baking soda, salt, and chia seeds. Set aside.
  • Back in milk mixture land, add coconut oil, agave, applesauce, extracts, and zest. You may have to nuke this mixture for 20 second intervals to make sure the coconut oil melts and mixes.
  • Add wet to dry and stir to combine
  • Fill muffin tins and bake for 20-25 minutes

i need a microplane

Super moist and tasty! Chia is a natural gel, so it makes things chewy and moist. And texturally, it's just like poppy seeds!

Lunch was boring, but I had to eat something before I went to boxing, or I wouldn't have the energy:
  • Grilled Daiya Cheeze and Hummus 
    • with marinara to dip
  • Salad with edamame, avocado, and tomato

But what we really need to talk about is dinner.
Again, a recipe from Mama Pea. I love her.

I made her Pumpkin Tofu Curry because there is nothing I love more than Pumpkin Curry from Thai Classic in SLO.  Now, this recipe is not the same because I'm sure Thai Classic uses full fat coconut milk and other magic secret weapons of health destruction. But Mama Pea's version fixed my craving for sure. Her version is kind of a mix between thai and indian flavors. Also, the meal was LOADED with fiber and veggies. Very little to feel bad about. I adapted her recipe by adding more veggies and doubling the pumpkin.

It all starts with perfect tofu and my favorite, kabocha squash.

A few hours ahead, I prepared the tofu. This would be excellent alone for snacking, in a different dish, or as an entree:

Marinated Baked Tofu


  • 1 package extra firm tofu, drained and pressed
  • 1/4 c. maple syrup
  • 1/4 c. apple cider vinegar
  • 2 tsp cinnamon
  • 2 tsp ground ginger


  • Combine maple syrup, vinegar, cinnamon, and ginger in a sealable dish like gladware or a ziploc bag
  • Add tofu
  • Let it chill in the fridge for 1-4 hours, tossing the tofu around occasionally to make sure it gets all coated and wonderful
  • When ready to cook, preheat oven to 400F
  • Drizzle EVOO on a baking sheet
  • Toss tofu in oil
  • Bake for 15 minutes
  • Turn tofu pieces, bake another 15 minutes

I roasted my kabocha along with my tofu. I could have just eaten that baking sheet of kabocha and tofu and been happy as a clam.

But instead, I made Pumpkin Curry:

Pumpkin Curry
1/4th recipe = 6 WW P+

  • One package of tofu and half a large kabocha squash, cubed and baked
  • 1 tbsp fresh ginger, minced
  • 2 cloves of garlic, minced
  • 2 large carrots, peeled and coined
  • 1-2 cups broccoli florets, depending on your feelings about broccoli
  • 1 small white onion, chopped into 1" pieces
  • 1 bell pepper, chopped into 1" pieces
  • 2 tbsp curry powder
  • 3/4 tsp garam masala
  • 1 14 oz. can light coconut milk
  • 1 c. canned pure pumpkin
  • 1 tbsp cornstarch
  • juice of 1 lime
  • 2 tbsp fresh cilantro
  • 2 tbsp fresh basil
  • 1-2 tbsp white sugar, to taste
  • salt, to taste
  • EVOO for stir frying


  • In a wok or skillet, stir fry veggies, garlic, and ginger in a touch of EVOO
  • As soon as vegetables just start to soften up, cut the heat and remove from flame
  • Set veggies aside for a bit

  • In a bowl, combine canned pumpkin and cornstarch. This is your thickening agent.
  • In a deep pan or a pot that is dry, toast curry powder and garam masala over medium heat just until aromatic
  • Add coconut milk and whisk until spices are combined
  • Add pumpkin/cornstarch mixture
  • Reduce heat to low and add lime juice, cilantro, and basil
  • Add sugar and salt to taste. You could also add your favorite hot sauce or spices to heat it up at this point.
  • When you're happy with the flavor, add in the veggies and the roasted tofu and kabocha squash
  • Stir to coat
  • Serve with brown rice

And delight in your nutritious and delicious dinner! This is super filling because of all the veggies and fiber. I really am not missing meat, especially with meals like this!

Very much studying to be done this weekend. No time for typing!

No comments:

Post a Comment