Posts tagged diet
Posts tagged diet
My class just finished our first rotation and we’re back together for a week of skill building and catching up with friends. I went to a pot-luck with a couple of my best friends and brought a huge tray of this winning kale salad. I approach potlucks by bringing something that I’d be happy eating all night. Therefore, I frequently choose salads or homemade vegan desserts. I fill up my plate with my own salad and just supplement with other items I want to try but not eat a ton of.
Ingredients for 4-6 servings:
Salad and toppings: 1 bunch lacinato kale, 1/2 cup dried figs, 1/2 cup crushed almonds, 1/2 diced onion, 1/2 cup quinoa, tablespoon olive oil
Dressing: 1/4 cup orange juice, 1 juiced lime, 2 teaspoons maple syrup, 1/4 cup olive oil, black pepper
1) cook quinoa (rinse seeds, 1 cup water + 1/2 cup quinoa, bring to boil, then lower heat, cover)
2) caramelize onions with tablespoon of olive oil in frying pan
3) remove stems and chop kale
4) chop figs into bite sized pieces
5) combine kale, cooked quinoa, figs, almonds in a large bowl
6) Dressing: combine ingredients and whisk together, toss with kale.
modified from http://www.thekitchn.com/recipe-kale-quinoa-salad-with-citrus-dressing-healthy-lunch-recipes-from-the-kitchn-199341
This salad is great because the warm quinoa softens the crisp kale leaves. It can stand as meal by incorporating proteins, fat, and greens. We tripled this recipe and was eaten up!
P.S. feels good to be back on the blog =)
USMLE Step 1 study month recipe #1: Vegan Lasagne
Cooking goal accomplished. I made lasagne for the first time. This recipe uses homemade sauce, spinach, and tofu. This is the recipe I used: http://allrecipes.com/recipe/vegan-lasagna-i/ (I doubled the recipe)
But this one might be even better because it uses more vegetables (eggplant)! http://www.chow.com/recipes/29439-vegan-lasagna
My boyfriend and I made this during our day off. It was so much fun even when neither of us has ever made lasagne. We had no idea how soft the noodles had to be prior to baking. Anyhow, it was really delicious, healthy, and filling! So much Vitamin C from the tomatoes and protein from the tofu. I couldn’t find any whole wheat noodles…but let me know if you know of any!
Talk to you soon,
Above would be my weight as of this morning…and my ugly bathroom floor, and my progressively right-leaning right big toe due to a running-induced bunion.
Lost 3 lbs since Jan 1st, 2014! ~107 lbs has been my lowest stable weight since Jan 2012. At this rate, I probably won’t be at my goal weight (105 lb) by April 5th when I’m going to Hawaii (and wearing these bikinis from H&M (1) (2))…but still I’m really happy to see progress! The “last 5 lbs” are notoriously hard to lose and to keep off. They always seem to inch back on. However, I’ve been able to lose weight slowly, but more importantly, not gain weight while NOT CALORIE COUNTING (EFFTHATSH*T just can’t live my life tracking everything yo). The following changes really help:
Honestly, by limiting my carbs to mealtimes, I can eat as much almond butter and dark chocolate as I want. I literally eat 4-6 tablespoons of peanut/almond butter every morning.
Other notes: I’m up to 4 unassisted pull-ups in a row!
…and I’m studying for USMLE Step 1 (medical boards exam) with 3 weeks to go…and my scores still have a long way to go (even for non-ambitious standards). I’ll try and keep blogging on my study breaks =).
Try and do something active each day, you’ll feel really proud, have more energy to mingle with your friends and family, and do something great for your body. Let’s keep each other motivated through the holidays. No extra holiday weight for us!
Roasted Brussels Sprouts and Parsnips
If you don’t have enough time to make a crazy Thanksgiving dish, roast up some vegetables! We had a roommate dinner a couple weeks ago and this is what I made. It was the first time all 5 of us did something together/were in the same place at the same time since I joined in July. Other dishes included eggplant casserole, potato casserole, asparagus, and pumpkin pie from FRESH pumpkin. This was also the first time 3 of my roommates had parsnips! Introducing people to healthy new foods brings me such great joy…hence my blog.
P.S. Ben and I are going to get Vietnamese food and see Catching fire tonight! Tomorrow we’re having a Thanksgiving feast with his friends, and Saturday, my family’s having a dinner!
Glad you asked!
My dad thinks it’s great because I eat more vegetables.
My brothers think it’s annoying because we can’t go eat Pho…
My mom is vegan 5-7 days a week (this has been her lifestyle all her life stemming from Buddhism). She is concerned that I’m not “feeding my brain” enough and believes I should at least eat fish sometimes.
My grandma is very concerned and even though she’s vegan/Buddhist vegetarian most days of the week, she believes I need to eat meat for “strength.” I ease her worries and just tell her that I eat meat and fish sometimes.
My extended family have cultural beliefs about meat and fish being nourishing and nutritious food. These ideas stem from growing up poor in Vietnam where good meat was a luxury and something to covet.
Honestly, I don’t tell my family members about my diet much. I know that when they tell me to eat certain things, it’s because they care about me which makes me less annoyed.
About splurging: The last time I ate animal flesh (I know that sounds weird…) was on Labor Day. It was my friend’s wedding and the preset menu had salmon and shrimp. I’ve only focused on a Vegan diet for 2 years now…and I’ve had meat/seafood a couple times. I estimate I eat a non-vegan treat once a week (i.e. Birthday cake, shared baked cookies in a meeting, free sandwich that has mayo on it)
Confession: I really want some shrimp dim sum right now. Even though it’s all ground up with fat…
Confession 2: I’m in lecture and blogging…
Jamba Juice has new fresh-pressed juices! I’ve tried #4: beets, carrots, kale, apple, ginger which is the healthiest option. it has the most vegetables and the least sugar. I enjoyed the slightly sweet taste with a spicy tinge. The beets, carrots and apple balance out the bitter kale, and the ginger adds the kick!
However, I’m still a devote fan of their fresh-squeezed orange-carrot juice which is cheaper and still a super healthy option.
Price: 12 ounce = 4.59, 16 ounce = 6.09! >.<
P.S. Jamba juice employees love the apple ginger lemon.
Have you tried any? What did you think?!
Green Roots Pizza!
Highlights: Vegan, veggie-filled, whole-wheat, delicate flavors, mix of fresh and baked goodness
Kai and I finally made a vegan pizza together! We’ve been wanting to make one for a couple months now and got to it once his oven was fixed and I had a free-ish weekend. We just thought of vegetables that sounded delicious and a base that could work to hold the ingredients together. This is what we used:
Overall, I loved this pizza. It had such a good array of vegetables with flavors that did not overwhelm the subtle tastes of the beets, parsnips, avocado, and arugula. The onions added savory flavor. Also, the parsnips and olive oil made a good base to hold the ingredients to the dough. It kept the dough soft in the middle as well. This pizza is easy and fun to do with someone else! I was stretching the pizza dough (first time ever!) and Kai was working on the vegetables. Although he did question whether I make the process more efficient or if I should help out more…Anyhow! We’re think of ways to add plant-based protein to our pizza. Any ideas? Would garbanzo beans go well? We made a little date out of cooking dinner. We went to Whole Foods and I tried not to get too distracted by all the new food trends (like Kombucha and chia drinks!). Then, we worked on making the pizza. While waiting, he watched Star Trek while I was sketching his profile on my iPad. We ate together and I was just so satisfied with the healthy meal we made! Just wished we had more protein…
Try making a vegan pizza this weekend and tell me how it goes!
P.S. Vegan pizza sold at hipster bakeries like Arizmendi Bakery near my school, is so actually really unhealthy. They use refined white flour on the dough, bake the pizza until all the vegetables are wilted, and use a TON of oil. The slice literally drips of olive oil which is how they get it to taste good. You also won’t find a rich and colorful array of vegetables by eating out!
Butternut Squash Zosui Soup!
-vegan, veggie-filled, healthy comfort food
My weekly routine includes searching up recipes for butternut squash because diced and cubed organic butternut squash is too tempting to pass while grocery shopping. I admit, sometimes I buy a bunch and don’t end up cooking it. Also, after having Japanese hot pot the other weekend, I fell in love with Zosui soup! It’s the rice soup broth soup served at the end of your meal.
Honestly, I should be studying, preparing for small group tomorrow, and reading papers for my summer research project…but this was SO GOOD I had to take a break to share =) Okay…so I’ve taken a 2 hour break so far to cook, clean, photograph, and blog (and listen to Les Miserables soundtrack which I’m not liking so far…). So when I’m studying at home, I’m sitting most of the time. I find that getting up and cooking for an hour is a great break which allows you to stand, move, get creative, and be productive!
So what you have all been waiting for…the recipe! It’s adapted from http://www.vegetariantimes.com/recipe/butternut-squash-edamame-zosui-with-ginger-150-green-onion-relish/ but I changed some ingredients and used a deep pan instead of a pressure cooker!
Ingredients (4-6 servings):
Zosui (soup part)
Tips: When buying diced butternut squash, look for a package with bright orange pieces. Oftentimes the pre-cut squash are not that ripe and lack flavor. Grapeseed oil is used because it can withstand high heat. If you don’t have it, use canola oil.
I can’t decide if I want this for dinner or breakfast this week…
Okay everyone, please enjoy this recipe and I hope you make it soon!
Lately, I’ve been keeping a food log on Paper, an iPad app. It’s fun because I can doodle, and I can just write out what I ate instead of type/search/find the closest substitute on an online tracker. Doodling is fun too because sometimes I draw out how I feel or make light of eating not-so-stellar that day. My calorie counts are guess-estimates from general knowledge of how many calories…and eyeballing how big my servings are. (If you’re looking to change your weight, I’d be more meticulous/scientific than this!)
Made With Paper
Honestly, I rarely (almost never) eat an entire 400+ calorie muffin…but I like to make lower calorie versions of pumpkin and banana breads when I get a craving! Substituting applesauce for butter is AH-MAZING. Whoever came up with that is a genius. My favorite bread right now is a chocolate-cherry sourdough loaf from a local San Francisco bakery! It’s quite dense, so I try and only have a chunk for dessert and I don’t buy it every week. My goal right now is to not eat like I’m training for a marathon still…I’m always striving for moderation =) Sometimes you just need the real deal though you know?
Also, I wanted to share this message with you all in case anyone was thinking the same thing. I hope not! Don’t worry about me…I’m doing fine health-wise in med school! I’ll try and be more sensitive in my posts, but I tend to be kind of sarcastic and use exaggerations as humor.
Update your Nike Training App! There’s new bonus workouts and rewards!
FINALLY, it’s about time they released some new workouts. This one features USA’s women’s soccer celebrity, Alex Morgan (fyeahalexmorgan tumblr). It’s only 15 minutes, but it’s fast and intense! You’ll need a kettlebell (or dumbell), step, and medicine ball (optional). It’s a circuit of 3 sets. Each set is 5 minutes with 5 moves. No resting breaks, but pause the workout if you need a breather (we did!). My roommate, Jo, and I did this workout + 15 minutes on the elliptical after class.
Take at look at what’s new on NTC and let me know what you think! I’d love to hear from you…miss my tumblr readers!
Med School starts tomorrow and I’ve been planning how to eat healthy and efficiently. Here are some tips from me and Dr. Barbara Rolls’s The Ultimate Volumetrics Diet book (Facebook & Amazon). For lunch salads, I buy mostly pre-cut and washed items to quickly throw together. For dinners, I use whole vegetables and prepare them quickly, mostly by boiling. I’m not a fan of frozen vegetables because mine always end up soggy…I also prepare big batches of grains and refrigerate them for the week. However, I did see some frozen cubed butternut squash and frozen cooked lentils that looked promising. I absolutely hate frozen zucchini…bleghhh soggy tasteless mess.
What’s more important for you? Saving time or saving money?
Hope everything is going well! I miss everyone =)
These are my favorite sources of plant protein! As you can see, you can get a lot of protein from plants. Not only that, vegetable sources also provide fiber which animal protein sources do not.
This past month, I’ve been breaking out worse than usual, in different areas, and during different times of the month. Therefore, I’ve decided to cut out dairy, which has been shown in many reliable studies to positively correlate to acne. That means, no Greek yogurt and its powerful punch of 20g of protein per cup. I’ve relied more on vegetable protein, especially from these sources! For dinner today, I had brown rice, lentils, and spinach.
For some light reading on the relationship between acne and dairy see:
For a more rigorous review: Diet and Acne
Hope this helps!
P.S. My skin’s clearing after 2 weeks.
Friday Morning Grocery Haul! (Taken with Instagram)