Saffron Pickle Juice Dressing/Sauce Over Brussel Sprouts

SAFFRON PICKLE JUICE DRESSING/Sauce

Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! Cold or hot. There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.

Makes 3-3/4 cups

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Working It Out With The Main Brain

If my brain gets that I’m unpredictable in my food consumption choices within the category of animal-free, then that’s what it will expect as being okay with me.

I’ll stay in the unpredictable category and my brain will rest easy with that, since there’s a lot going on there to focus on without needless worry about getting stuck in one place.

Sum:

General category I = animal-free

General category II = unpredictable

Sub categories = all over the animal-free board

Sharon’s board.

Yeah, she gets bored easy.

No she doesn’t. She likes moving around.

Most like staying in one place till the universe makes them move.

She moves the universe.

Cool.






 

BAKED VEG CHEESE AND VEAL CANNELLONI

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets. 

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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30 October 2016 – weight loss update

My goal is to lose 5 lbs. per month. For the third month I’ve reached that goal. For weeks I weighed myself everyday, then only when I felt like it. Now it’s about every ten or so days, usually after a weekend, but not always. My final weight for the month is usually taken on the 30th of the month.

I’m pretty much going by the Circle Of Fat-To Fat-Free on what I eat (besides being animal-free). One half of the time I eat fat-free, then the other half is divided into low fat, medium fat and fatty. So far it’s working. I’m estimating everything, so the lines are blurred. Just being on some kind of weight control program makes one lose weight, although for the first three weeks of essentially no fat, the scale went up and down like a yo-yo. Sticking with it seemed to be key, at least for me. Eventually the scale moved and stayed moved. Then the yo-yo effect starts over again, but at a lower weight. I’m good with that.

My mother died. I had a sinus infection, then got a bladder infection, then upper respiratory and just got done with what I think was the flu. I didn’t get medicine for the flu, because I wanted my body to beat the illness it by itself. I figured if that happened, then my immune system would strengthen. I did take antibiotics for the bacterial infections, and maybe I didn’t really have the flu, since my fever soared to 103 degrees, but I don’t have a fever now, so I’m okay.

Perhaps the fever upped my metabolism and is responsible for the success of losing 5 lbs. a month. Stress, especially of losing such a powerful force in my life, my mother, tended to make me eat more. I don’t know the actual why of losing that 5 lbs. per month, except that maybe because I posted it, I felt compelled to succeed. Anyway, I’m back to work after nearly a month of grieving and processing and healing and bingeing on a lot of Netflix. I kept recalling what my mother had said to me decades ago regarding my work, “the animals need you”. Then I attended to when Hillary Clinton said in her concession speech, “…fighting for what’s right is worth it”. I think what she meant was ‘worth the pain of losses’. I’ve known many losses in my animal rights endeavors – in every realm of those endeavors. And sometimes when the body gets sick the mind gets weak, especially when progress is so slow. But I’m feeling better. Top of the mountain I’m at today. I’m optimistic.

After I weigh in on the last day of the month, I let my body know that I’m not starving, by eating more fat for a few days. I figure that will jack up my metabolism. Then about mid-month or just before it, I buckle down and focus on not gaining the 5 lbs. back and on losing 5 lbs. more.

The most recent morning after my 5 lb. weight loss success I made myself a Fatty Veggie Sandwich and loved every bite! A perfect breakfast.

Toast 2 slices potato bread. Spread one slice with peanut butter and the second slice with veg mayo.

Spread dill pickle relish on top of peanut butter, then squirt with a little mustard.

Top mayo side with lettuce, tomato and sweet onion.

Sprinkle all with fresh grind black pepper.

Lots of fat, but lots of veggies too! I like that. So of course I look forward now to the day that I make my weight goal.

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ROASTED CHICK PEAS

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ROASTED CHICK PEAS

Seasoned chick peas baked till dry on the outside and creamy on the inside. Serve as a snack or as a topper on your favorite salad!

Makes about 1-1/2 cups Continue reading →

TOMATO SANDWICH FOR STEVE

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TOMATO SANDWICH FOR STEVE

Steve’s losing weight, but he’s not going the fat-free route. He still wants a little veggie mayo on his tomato sandwich.

So this is what we do. We still spread one half of the bread with Tomato Onion Salad Dressing – that is essentially fat-free, and it adds great flavors to the sandwich, then we spread only one half of the bread with the veg mayo, and not much either.

It worked out perfectly. I did one sandwich on toasted French baguette  (that was his breakfast) then the other on toasted pretzel sub roll (that was his lunch).

A little fresh grind black pepper finished it off with style. So simple. So delicious!

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Is this the most perfect tomato or what? All summer I waited for a tomato like this and at the end of summer I finally got it.

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TOMATO ONION SALAD DRESSING






APPLE CARROT SALAD

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APPLE CARROT SALAD

Some fresh ginger sticks, a few walnuts, some fresh spinach and a fat-free dressing created a nice lunch combined with the apple and carrot cut into tiny julienne style pieces. Fresh, succulent plus an attractive presentation! The addition of the walnuts makes this lunch salad mostly fat-free!

Serves 2

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TOMATO BRUSCHETTA

TOMATO BRUSCHETTA

Nobody is going to miss the oil on these appetizers. Just don’t tell anybody it’s fat-free. If you say that, they won’t want to eat it. Just serve it and they’ll love it. Good quality ingredients – remember that! It’s mostly fat-free – just a teeny bit in the tomato spread. 

Makes as many as you want

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SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS

SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS

Animal-free hot dog slices sauteed with charred onion, then cooked in a Balsamic, brown sugar and garlic marinade. Mixed with canned baked beans, pinto beans and soy bacon bits. Nobody would notice the absence of fat. Rich and delicious!

Makes 5-1/2 cups

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EDAMAME SPLIT PEA SOUP

EDAMAME SPLIT PEA SOUP

Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free!

Makes 7 cups

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TOMATO ONION SALAD DRESSING

TOMATO ONION SALAD DRESSING

Just a tiny bit of oil brings the pureed solids to a happy place for the palate! The olive juice, ground fennel and liquid smoke help bring out the richness of the tomato, while the onion and garlic create a surprisingly fresh flavor quality, making one think it’s a fresh tomato dressing! Use over green salads.

Makes 1-3/4 cups

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