Eat to Live

Well I finally bit the bullet and committed to “Eat to Live”…a guide to health by Dr. Fuhrman. I have been dabbling in it for about a year but hadn’t fully jumped in. Well I did…..I am 7 days in and feel fantastic! Because I have been vegan for so long, it has been pretty easy because I have so many staples that fit right in. The hardest part (and this was a suggestion made by him because of my PCOS history) was giving up starches. But I really think it was all in my head because I hardly miss them now. He recommends 2 pounds of greens/veggies a day which has been challenging but I think I am up to a pound of raw greens  and ½ pound of cooked veggies. I have had to increase my nuts/seeds intake and eliminate all the oil (which is pretty easy because I rarely cook with it). I have increased the beans which I really LOVE. I guess I didn’t realize how much better I would feel. I am increasing starchy fruit on my longer run days to help refuel because I am burning around 800-900 calories….as my runs get longer, I will probably add more nuts/seeds and avocado. It was amazing how much more energy I had on my 8 miler today! I felt a little heavy in the legs around mile 7 but after I don’t feel fatigued at all.

 

Here is my latest recipe creation. I served it over the biggest salad I have ever seen… I had to actually put the mushroom on another plate entirely!

 

Stuffed Mushrooms:

 

6 portabellos (4 medium to  2 large)

8 oz frozen spinach

1 onion

4 cloves of garlic

handful of cilantro

1 T of cumin (ground)

1 can chickpeas

1 T nutritional yeast

1/4 cup of chickpea flour

1/4 cup of pine nuts

1 teaspoon baking powder

I sautéed (no oil) the onions, garlic, and spinach. I ground the pinenuts in the food processer. Then added the chickpea flour, spices, nutritional yeast, baking powder, cilantro and processed. After 5 minutes of cooking I added the onion mixture into the processor and mixed again. Then pulsed in the can of chickpeas. I spread the mixture into the portabellos with a spatula. They cooked for 30-40 minutes covered then about 15 minutes uncovered in a 350 degree oven.

 

My husband even loved them J

KElli