Emily Can B Fit: Deed Develops into Habit

Last night was a rough one: between my children being waking sick and myself being blue about the journey ahead of me to get back to where I once was, I couldn’t sleep. My partner arrived home early from his nightshift and immediately set about building me a fort-nest.
The fort-nest is my way to find peace and sanctuary when a hug isn’t enough. It takes the kitchen table, several blankets (with a chair atop the whole mess for support) and every available pillow to construct – which my husband did without being asked. Crawling inside fort-nest is like crawling back into the womb. There is something quiet and calming, even within my own noisy city apartment. Of course, it is not a complete fortress of solitude and soon my peaceful retreat was pierced by the meek noises of an ill three year old, but I find fort-nest is made better by nursing, the release of oxytocin helps magnify the calming effect.
After three hours of sleep I was awoken by my another child who preferred I walk him to camp, a regular feeling of his and actually a blessing in disguise. His personal desire for my presence on the morning walk forces me to get up for a morning walk (this could be made more manageable if the other ones let me sleep – this morning he shouted “wake up mom!” while we were crossing the street, I can’t be sure that I wasn’t dozing while walking).  Deeds become habits and the same thing kept me feeling healthy while I was completing my M.ed, I walked two and a half miles to and from campus daily in the sweltering Baltimore heat.

Blue Lotus Chai

Arriving home I decided to make my Super Quick Vegan Dal for breakfast and eat half of a gluten-free ginger coconut muffin. I am trying to eat fitter by eating half of what I normally do, with the knowledge that if I want more I can have.  After years of battling eating disorders I have found that my sense of satiation as well as hunger is not reliable. Half a muffin was actually enough and I finished it all off with my new favorite local made, chai tea – it’s good plain (which is what is healthiest) but it is fantastic with rock sugar and vanilla flax milk.

Next were basic chores around the apartment and making salt dough for the little tyke.  This is the children’s favorite and keeps them creatively occupied for hours.  I even took a nap.  Awaking feeling…well, rested somewhat, I made a Super Quick Vegan Mock Ham Salad and scooped it atop two pieces of my favorite local gluten-free bread, open faced. Open-faced is my trick for eating slower and visually being more full – it looks like more sandwich.

The day started to wind down as we headed to pick E up from camp and drop the little one off for a gym class. Another great chance to walk with the family.  I love living in Portland, everything is easily accessible via walking or biking – it was one of the reasons I moved here and I am finally taking advantage of this.

My nightcap? A 7 pm yoga class only 700 feet from my front door at the local health club. Looks like my fitness is on the right track!

 

Vegan Children: World’s Best Salt Dough Recipe for Hours of Play

I have tried many dough recipes, this is the best I have ever found and was given to me by a worker at a children’s museum years ago. You can add natural food coloring and essential oils to the water before mixing to make scented and colored dough, as well as glitter. The whole thing can be made with organic ingredients too, especially in Portland where Bob’s Red Mill is readily available to visit and makes a nice trip for the kids.

1 1/2 cups hot water

Vegan Salt Dough for Play

3/4 cup of salt (I buy the 99cent Mortons)
1/2 cup of vegetable oil
3 cups of flour

Place flour in a large bowl, I pour the salt around the outer edge and make a well in the center. In the well I pour the oil, then the water and stir with a big ole spoon. Once it has formed add about 1/2 cup of more flour gradually until you reach the less sticky consistency.

Viola! You have salt dough, it can be kept in a sealed mason jar and will retain moisture for about 4 days.

Quick Vegan Recipe: Vegan Mock Ham Salad

Vegan Mock Ham Salad

I call this one Mock Ham because of the pinkish tinge created by the red bell peppers and purple carrot.

It can be difficult and down right sad to be a vegan at lunchtime, there are few vegan delicatessens to frequent when you need to nosh. My mock salads have become a staple in my eating and really are versatile and quick.
I own a Ninja food processor and have no idea how to use half of the attachments, but I love the food processor part.

As always most of my ingredients come from Trader Joe’s and are organic, a few come from Whole Foods.

 

 

• 1 can of garbanzo beans
•  1/2 red bell pepper sliced
•  1 purple carrot cut in rounds
•  2 tablespoons of “vegan” mayo (or you can use silken tofu)
• 1/3 cup of natural pickle relish
• 1 tablespoon of Penzey’s Sweet Curry (or dijon mustard)

Here’s the quick and simple – chuck it all in the food processor and pulse a few times until it reaches a chunky but creamy consistency. Be careful, over processing results in a hummus like spread which is also good as a dip! I slather this on bread with tomato and spinach, or place a top some power greens for a salad (sometimes I lightly dress the greens with balsamic vinaigrette).

Makes 3 servings. This comes in at approximately 150 calories per serving.

Vegan Quick Recipe: Red Lentil Dal

Red Lentil Dal

With three kids and three adults to organize life around and prepare meals for they have to be quick to prep if I want to eat.

I purchase all of my organic produce, etc. at Trader Joe’s, but anywhere you like to shop will do!

1. Dried red lentils (1/4 cup)
2. 1/2 cup water
3. 1 tablespoon (more or less for your taste) of Penzey’s Sweet Curry Powder
4.pinch of salt (to taste)

I combine the first 4 in a saucepan, cover and heat on high until boiling, then simmer. Within 7 -10 minutes the lentils are ready for part two, the water is almost completely absorbed.

5. one purple carrot sliced in rounds
6. one half of a red pepper diced
7. 1/4 cup water

I added the rest of the ingredients into the pan and cook until all liquid is absorbed and the lentils are really soft. Serve immediately, or refrigerate – you can even eat them cold.

Makes: 1 serving of lentils at approximately 130 calories.

Back to School Treats Vegan Tofu Coconut Cookies, Raisin Cookies and Tofu Sticks

America’s leading tofu purveyor since 1983, House Foods Tofu, is making the transition of back-to-school simpler with their easy to make, healthy and delectable recipes. Revealing new school lunches, after school snacks and sweet treat recipes.

I have been treated to new cookie recipes from House Foods Tofu. Their Tofu Oatmeal Coconut Cookies and Tofu Oatmeal Raisin Cookies are made by combining House Foods Organic or Premium Tofu Soft with old fashion oats with either coconut flakes or raisins. For a quick finger friendly lunch, after school snack or family dinner, whip up House Foods Crispy Tofu Sticks. Simply coat House Foods Organic or Premium Tofu Extra Firm with a mixture of crushed cornflakes and spices. These Tofu Sticks look a great deal like the wings at my family’s favorite vegan restaurant, I can’t wait to get a kitchen and give them a try!  Let me know if you try these recipes and how they work.

Tofu Oatmeal Coconut Cookies

Created by House Foods America 

INGREDIENTS:

½ pkg House Foods Premium or Organic Tofu Soft
1 ½ cup all purpose flour
1 ½ cup old fashioned oats
¼ c brown sugar
½ c granulated sugar
⅓ cup vegetable oil
½ cup coconut flakes
1 tsp vanilla extract
½ tsp baking powder
½ tsp salt 

DIRECTIONS:

Add Tofu, sugar, oil and vanilla to food processor and purée until smooth. Set aside.

In a large bowl, whisk together flour, oats, baking powder, salt and coconut and combine with wet ingredients. Mix thoroughly and place in refrigerator for 1 hour to firm.

Spoon approximately 2 Tbsp worth of dough onto greased baking sheet. Repeat for remaining cookie dough. Bake for approximately 20 minutes at 350 degrees.

 

Tofu Oatmeal Raisin Cookies

Created by House Foods America

INGREDIENTS:

½ pkg House Foods Premium or Organic Tofu Soft
1 ½ cup all purpose flour
1 ½ cup old fashioned oats
¼ c brown sugar
½ cup granulated sugar
⅓ cup vegetable oil
½ cup raisins
1 tsp vanilla extract
½ tsp baking powder
½ tsp salt

 

DIRECTIONS:

Add Tofu, sugar, oil and vanilla to food processor and purée until smooth. Set aside.

In a large bowl, whisk together flour, oats, baking powder, salt and raisins and combine with wet ingredients. Mix thoroughly and place in refrigerator for 1 hour to firm.

Spoon approximately 2 Tbsp worth of dough onto greased baking sheet. Repeat for remaining cookie dough. Bake for approximately 20 minutes at 350 degrees.

Once batter is thoroughly mixed stir in chocolate chips.
Pour into greased baking tray and bake at 350° for approximately 30 minutes.

 

Crispy Tofu Sticks

Created by House Foods America

 INGREDIENTS:

1 pkg House Foods Premium or Organic Tofu Extra Firm, drained and pressed
1 cup all purpose flour
1 tsp garlic powder
1 tsp salt
½tsp black pepper
2 eggs, beaten (or egg replacer)
1 ½ cup cornflakes, crushed into small pieces

 

DIRECTIONS:

Preheat oven to 400 degrees.

Slice Tofu into 1 x 1 x 3 in. sticks. In a medium bowl, mix together flour, garlic powder, salt and pepper and set aside. Add beaten eggs to a small bowl, and cornflakes to a third bowl.

To coat Tofu sticks, lightly roll in seasoned flour, dip in egg, and roll in cornflakes, turning to coat all sides. Repeat for remaining Tofu sticks and place on baking sheet. Bake for approximately 15 minutes, or until golden brown and crispy.