Vegan Archives - My Eating Clean Journey

GoodBelly 12 Day Belly Reboot

May 7, 2015

Disclaimer: I was provided enough GoodBelly for the 12 Day Reboot. All opinions are my own.

I was offered the opportunity to try GoodBelly for their 12 day reboot. I was actually pretty excited about it since i’ve been having some tummy troubles for the past few months. My biggest concern was what the drink would taste like. I was pleasantly surprised that I really enjoyed the taste.

So, What’s the 12 Day Belly Reboot?

GoodBelly is designed to naturally renew your digestive health, right where your overall health gets started — in your belly. During the 12 Day Belly Reboot, you’ll drink one 8 oz. glass or one shot of delicious GoodBelly a day for 12 days.

GoodBelly is Non-GMO, Soy and Dairy Free and Vegan. It contains live and active probiotic cultures. I tried the Pomegranate Blackberry which contains 110 calories per serving, no fat and 24 grams of carbs.

For the first week, I enjoyed the juice straight up in a glass. After that I started incorporating it into my morning smoothie. They have many other flavors and I’m looking forward to trying them all.

GoodBelly Berry Smoothie

2015-05-07 16:21:12

A delicious breakfast smoothie with live and active probiotic cultures

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Ingredients

8oz of GoodBelly Pomegranate Blackberry Juice
1 Scoop Vanilla Shakeology (or any other protein mix)
1 cup of frozen strawberries

Instructions

Combine all ingredients into a blender and blend. Add additional GoodBelly Juice if the smoothie is too thick.

By Tamra Augostino

My Eating Clean Journey http://www.myeatingcleanjourney.com/

April is National Soyfoods Month

April 13, 2015

Ad disclaimer: I was provided coupons and payment for this post.

April is National Soyfoods Month. It’s so easy to substitute some of your regular ingredients for a soy based product. For example, substitute soy milk for dairy milk or tofu for chicken. Soy protein is the only plant protein the FDA recognizes to reduce heart disease risk.

This really surprised me. I’ve been using almond milk instead of cow’s milk and after reading this, I’m substituting soy milk instead. I love getting the extra protein.

I love, love, love, edamame. I would easily make this swap. Steamed edamame pods sprinkled with a bit of garlic powder and salt. Yum!

A snack higher in protein and lower in fat. Great swap!

I decided to swap out one item in my Breakfast Scramble and include an extra one in my meal celebrating National Soyfoods Month. Instead of using pork sausage, I used Morningstar’s soy-based sausage patties and I also included edamame, already shelled.

Breakfast Scramble (featuring Soyfoods)

MorningStar Farms Sausage Patties
Mixture of Green, Red and Yellow Peppers and onions (I buy the frozen mixture)
Hashbrown potatoes (either the shredded or diced)
Edamame (shelled)
Chili powder, salt and pepper, to taste

Microwave the MorningStar patties per the directions on the box.

Chop into a crumble.

Saute the peppers and onions in a pan on the stove. Once softened, add in the frozen hashbrowns and cook until no longer frozen. Add in the MorningStar crumbles and edamame. Sprinkle with chili powder, salt and pepper. Enjoy.

For more detailed information, please visit http://www.soyfoodsmonth.org. Be sure to follow facebook.com/soyfoodsassociation for weekly #swapportunities offering soy swap tips each Wednesday and pinterest.com/soyfoods for hundreds of recipe ideas.

Spaghetti Squash Noodle Bowl with Lime Nut Sauce

May 14, 2014

If you have never tried Spaghetti Squash, you don’t know what you’re missing. It’s so versatile and you can treat it just like you would any other pasta. It’s a great low-carb, gluten-free alternative but even if you aren’t following a special diet, give it a try. You’ll be thanking me.

If you need steps on how to bake one, stop by my blog post on that.

Spaghetti Squash Noodle Bowl with Lime Nut Sauce

2014-05-13 17:12:22

Serves 4

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Ingredients

1 large spaghetti squash
2 cups of kale, chopped
2 shallots, peeled and sliced
3 T sesame seeds
2 T basil, chopped
1 head of cauliflower, cut into florets, steamed
salt and pepper

Instructions

Preheat the oven to 375 degrees F.
Line a baking sheet with aluminum foil and place the spaghetti squash on it bake in the oven for 45 minutes. Remove from the oven and let it rest for 15 minutes, to cool. When it's cool enough to handle, cut the squash in half and remove the seeds from the inside and discard. Take a fork and scrape the "strands" from the inside of the squash. Place in a bowl. Add the kale on top of the squash so the steam can slightly wilt the kale.
Toss the squash and kale together and divide evenly into four serving bowls. Top each bowl with 1/2 of the cauliflower, sesame seeds, basil and shallots.
Drizzle with the Lime Nut Sauce and serve.

Notes

low-carb, paleo, phase 3 Omni Drops Program

My Eating Clean Journey http://www.myeatingcleanjourney.com/

Lime Nut Sauce

2014-05-13 17:18:29

Serves 4

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Ingredients

1 tsp ginger, dried (or 1/2" of fresh, peeled and minced)
2 tsp of garlic (or 2 cloves, peeled and minced)
2 tsp chili garlic sauce
2 T almond butter
1 lime, juiced
1 T apple cider vinegar
2 packets of Sweetleaf Stevia
1 1/2 T Bragg's Liquid Aminos
1 tsp sesame oil
1/2 cup olive oil

Instructions

Mix all of the ingredients in a blender and blend. Serve on top of the Spaghetti Squash Noodle Bowl or as a salad dressing.

My Eating Clean Journey http://www.myeatingcleanjourney.com/

Spicy Cabbage Salad

February 9, 2014

This was really good. I served it with the mini meatloaf. My husband compared it to a salsa. I’m not a fan of raw radishes but in this dish they worked really good and I actually enjoyed them.

Spicy Cabbage Salad

· 1oz cabbage, shredded

· 1oz tomatoes, chopped

· 1oz radishes, chopped

· 1oz green onions, chopped

· Apple cider vinegar

· Lime juice

· Dash of Salt

· Frank’s Red Hot Sauce

Mix the vegetables in a bowl. Whisk the vinegar, lime juice, salt and hot sauce together. Pour over the vegetables and mix well.

My lunch – packed in advance. Meatloaf and Spicy Cabbage Salad

Roasted Asparagus with No Oil

January 6, 2014

I love Asparagus and the recipe below contains no oil. Perfect for someone following the Omni Diet, Low Fat or the Eat to Live diet.

Since I’m eating a certain amount of food, I need to make sure I keep my food separate from my family’s.

Tonight, since we all love roasted asparagus, I weighed out my portion and then arranged it on the baking sheet.

I placed my spears on the baking sheet and then put the rest of the family’s on there. I made sure that mine were facing a different direction then theirs (see the yellow square).

Since I don’t use any oil (or cooking sprays) in my cooking, I was worried that the asparagus would stick to the pan. I poured a bit of beef broth onto the pan with some water (maybe 1/4 cup total). I sprinkled some garlic powder, salt and pepper on the asparagus and then it into the oven. Cook at 425 for 15 minutes (keep an eye on them). 1/2 way through I turned them.

After taking them out of the oven I squeezed 1/2 a lemon over them.

If you’ve never cooked with fresh asparagus before, make sure you break the woody part of the stalk off before using. To do that, take the tips into one hand and the stalk into another and bend slightly. The stalk with break right at the point of where it gets woody. Throw away the woody part.

Mango-Lime-Bean Salad

November 19, 2013

I made this for supper tonight and served it with grilled chicken. It was so good. The hint of cilantro and lime, the creaminess of avocado and the nice protein punch from the beans.

Ingredients:

A mango peeled and diced
An avocado peeled and diced
1/2 red onion, chopped
1 can of black beans, drained and rinsed
1 can of white kidney beans, drained and rinsed
Zest of a lime
Juice of a lime
Cilantro, chopped, at least 1/2 cup

Roasted Butternut Squash Soup (with lots of garlic and red onions)

October 3, 2013

Roasted Butternut Squash Soup

1 large butternut squash
3 large red onions
12 cloves garlic
3 T olive oil
2 T dried rosemary
2 T dried thyme
3-4 cups vegetable broth (I only needed 3 cups – one whole carton)
2 T balsamic vinegar

Poke squash with a fork in several places. Place on a baking pan and bake for 70 minutes in a preheated 400 degree oven. Remove from oven and let cool.
Place onions in bowl and toss with the olive oil. Place on a baking sheet and roast for 20 minutes. Add garlic cloves to the baking pan and roast garlic and onions for an additional 20 minutes or when golden brown.
Meanwhile, cut squash in half and remove seeds. Scoop out squash with a spoon and place in a bowl.
Using a blender or a food processor; blend the squash, onions, garlic, rosemary, thyme, vinegar and broth in small batches (unless you have a larger blender/processor). The large basin of my Ninja blender was able to handle all of it at once.
Pour into a pot to rewarm on the stove.
Serves 8 – This soup freezes very well.

If you’re following the Weight Watcher plan, one serving is 4 PointsPlus.