Bianca Phillips's Blog, page 30
February 10, 2022
Pizza, Burgers, & Tofu Scram
On Tuesday night for dinner, I had some leftover Thanksgiving Burgers from the No Meat Athlete Cookbook in the freezer, so I had one of those with leftover vegan goat cheese dip (from Imbolc) and Trader Joe's Romesco Dip (makes a great burger topper). Plus, I made the Sesame Turmeric Fries from the NMA Cookbook too.
And here's my breakfast this morning! A quick Tofu Scramble to use up some old veggies (the last of my baby spinach, shredded carrots, onion, and cherry tomatoes). I added some pickled jalapenos for heat. Since I'm doing totally whole food breakfasts, I skipped butter on my sprouted toast and used tahini and nooch instead.
February 9, 2022
Desk Eats, Wrapzody, & Overnight Oats
As I mentioned in a post earlier this week, one of my February goals is to nail a whole food, plant-based breakfast every day. No vegan sausage & Just Egg sandwiches this month! Just whole foods (and no sugar) for breakfast. I'm focusing on monthly goals in 2022, and my other Feb goals are strength training 3x a week and journaling every single day. Plus, I'm still on a yoga and foam rolling streak!
I made Overnight Oats from the Complement Well app this week for breakfast. These have almond milk, chia seeds, chopped dates, allulose (a natural sugar-free sweetener), and matcha powder. I topped them with a little Picky blueberry granola, raspberries, and unsweetened Kite Hill Greek yogurt.
I started a new job this week, and although I'll be mostly working from home, I'm going into the office a bit as I learn new things. On Monday, my first day, I wanted to bring a very easy lunch because I didn't know what kind of equipment they had in the break room. Fortunately, I picked up this Wicked Foods Punchin' Potatoes & Beans Chili Mac on clearance at Kroger, and that was perfect. I love the Wicked Foods line, but it's so expensive. Always fun to find things like this on sale! It was surprisingly filling with bean chili and pasta. I also packed some Rosemary Garlic Ka-pop Chips from my Vegan Strong box.
On Tuesday, my second day in the office, I went out for lunch with a co-worker (who also happens to be an old friend) at Wrapzody downtown. I noticed they had a vegan menu so I wanted to check it out. They have several vegan options (including a Beyond Burger), but I went with a classic Garden Vegan Wrap (with black beans, corn, hummus, romaine, mushrooms, and red onions) and Veggie Chips.
February 8, 2022
Tofu Puffs & Vegan Chicken Spaghetti!
On Friday, we were iced in after a major ice storm that hit Memphis on Thursday, leaving 140,000 homes in Memphis without power (and many are still waiting for that power to be restored five days later). We somehow escaped damage to our home (from falling icy limbs and trees), and we never lost power. But it was cold!! So on Saturday, Paul and I were craving the tofu pho from Pho Binh. It's the best cold-weather soup in Memphis (and possibly the only vegan pho in Midtown, but I'm not certain).
Unfortunately, a call to Pho Binh for takeout revealed that they were closed due to the power outage. So we took things into our own hands and made Vegan Pho at home. We stopped by the Viet Hoa grocery store (thankfully not out of power) for rice noodles, tofu puffs, bean sprouts, and fresh jalapeno. I already had some vegan pho broth cubes at home. It wasn't quite the same, but it hit the spot.
We had a bunch of tofu puffs left over, so I used the rest to make a Tofu & Veggie Stir-fry for dinner on Sunday. This made a ton, and I'm so glad to have enough left for lunch tomorrow!
Backing up, my lunch on Sunday was this plate of Whole Wheat Spaghetti with Vegan Chicken and Marinara. I had some leftover Gardein Scallopini from last Wednesday's Imbolc feast, so I pan-fried that and chopped it up atop some spaghetti with marinara. This was really good! I used a no-sugar spaghetti sauce since I'm trying to keep my sugar down to 25 grams or less per day (jarred pasta sauces tend to be very high in sugar).
February 7, 2022
Rainbow Wraps & Healthy Breakfast!
I started a new job today — as the newsletter editor for The Daily Memphian newspaper! Very exciting, and I'm learning lots of new things. But last week, I took a full week off to rest and reset before starting a new career. Rather than take a trip, I just stayed home and watched a lot of Netflix, organized my home office (much of my work will be remote), and ran a bunch of errands.
Last Tuesday, I made the drive out to Trader Joe's. It's about a 35-minute drive from my house, so I rarely go. I figured my off week would be the best time. I picked up some fun new products (the TJ's vegan feta was fantastic!), and I grabbed this quick Rainbow Wrap with chickpeas, curried hummus, beets, and spinach to eat in the car since I had more errands to run. This was good, but it needed way more curried hummus.
Now that I'm off my 30-day reset plan, I'm trying to strike a healthy balance between whole foods and indulgent treats. My goal for February is just to nail breakfast every day, meaning I want to make sure to eat whole foods only for my first meal of the day. To do this, I'm getting some inspiration from the Complement Well app (run by the No Meat Athlete folks). They have links to lots of WFPB breakfast recipes, like this Spicy Tofu Scramble from Lazy Cat Kitchen. This was made with silken tofu rather than firm, so it had a different texture from what I'm used to. It was perfect atop sprouted grain toast with avocado!
And here's some more traditional Avocado Toast from Sunday morning. I sprinkled this with turmeric and Everything But the Bagel seasoning, plus my homemade hot sauce.
February 4, 2022
Imbolc Eats!
Wednesday was Imbolc (aka Candlemas) — a Gaelic traditional festival marking the beginning of spring. Of course, actual spring doesn't start until next month, but this is the time when we acknowledge that spring is coming back soon. It's no coincidence that it also happens to be Groundhog Day (RIP, Milltown Mel).
The holiday is traditionally celebrated with dairy products, specifically goat or sheep cheese because this time of year was associated with baby lamb and baby goat season (when the mothers were providing milk for their babies). As a vegan, I can't have goat or sheep cheese, but I can veganize anything! I used the 2022 Sabbats Almanac book, which has a few Imbolc recipes, for my feast.
There was a recipe for Goat/Sheep Cheese Dip, so I subbed Trader Joe's feta for the goat cheese and Kite Hill Greek unsweetened yogurt for the yogurt in the recipe. TJ's feta is awesome! But much like Violife's version, it tastes very much like goat cheese, so it was perfect for this herb-y dip. Trader Joe's also had the rainbow carrots and rainbow cauliflower!
The book also had a recipe for Citrus Chicken, so I used Gardein Scallopini. The chicken is marinated in citrus juice and ginger (I used blood orange and lime juice) and then baked in the oven. It was really good, especially paired with some garlic green beans!
After my feast, I whipped up some vegan hot cocoa (using the vegan Swiss Miss) with Bailey's Almonde and Dandies and sat on my porch as I watched the cold rain come down.
We'd wake up the next day (Thursday) to ice-covered trees, which have been dropping branches ever since. Much of my city is without power, but thankfully, ours is still on. During wintry weeks like this, I'm so glad Imbolc reminds me that spring is coming soon!
February 2, 2022
Beyond Chicken at KFC!
On Monday night, the last day of my 30-day whole food-based NEURO meal plan, I wanted to treat myself with something ridiculous. So I got the KFC Beyond Chicken nuggets! I had serious FOMO a few weeks ago when they first launched nationwide and all of my vegan friends were trying them. But I waited patiently until my meal plan was over.
I tried these when they were testing them out in Nashville KFCs a few years back, and I couldn't wait for them to launch nationwide. It took long enough! But I'm so glad they're finally here. These crispy little nuggets are the best vegan chicken nuggets I've ever had. I've heard mixed reviews from vegans, but I think they're amazing. Crispy, flavorful, meaty. And cruelty-free!
I got the fries as a side. I don't typically eat a lot of fried food, and when I do, I always get a tummy ache. But sometimes, it's worth it. I made sure to eat this meal several hours before bed, because I sleep terribly if my body is still digesting fried food. But this time, I gave it plenty of time to digest.
Oh, and one important note: None of the KFC dipping sauces are vegan (come on, KFC!! Fix that!). Even the BBQ sauce has honey. So I made my own agave mustard dip, and I also dipped some in Imagine Vegan Cafe's ranch.
I know some vegans don't feel comfortable eating these because they're prepared in shared grease. And I get that. Personal purity is important to some vegans who wish avoid consuming any animal products whatsoever. But the way I see it, no additional animals are harmed by shared grease or shared grills. My sole mission as a vegan is to do the least harm, and I believe putting your money behind plant meats is a way to do just that. Just think of all the non-vegans who will try these out of curiosity. Some of those people may even go vegan one day, and the rest, hey, that's one meat-free meal in their day. Every little bit helps.
I got these at the Union Avenue KFC in Memphis — the same KFC where my animal rights group used to protest once a month with PETA KFC Cruelty signs back in the early 2000s. Of course, KFC still supports cruelty. But the fact that they're taking a chance on plant meats is a step in the right direction, and it makes me feel like all of our protests back in the day weren't for nothing. How times have changed for the better!
January 31, 2022
30-Day NEURO Plan Recap!
My 30-day Alzheimer's Solution NEURO Plan ends today! For the last 30 days, I've been eating unprocessed foods, avoiding sugar (except around workouts), limiting alcohol, meditating for 10 minutes per day, learning chess and Spanish (when I have the time! I found a great learn Spanish podcast that I've enjoyed while running), and moving my body with daily runs and daily yoga.
Most of what I've eaten since my last post has been leftovers, so I won't bore you with that. But here are a few things I've had over the weekend. On Friday night, I got my pre-Saturday run carbs in with a bowl of Chili Spaghetti. I used the leftover Hearty Bean Chili from the 30-Day Alzheimer's Solution cookbook. Topped with nooch!
On Saturday morning, I had a breakfast Drs. Dean & Ayesha Sherzai (the book's authors) probably wouldn't recommend —White Bagel with Cashew Cacao Spread (with a bit of sugar in it). I decided during my reset that I would still allow processed carbs and sugar pre-workout because that's when your body needs quick-digesting carbs for energy.
On Saturday night, I had another Totally Possible Burger and a side of Chili Fries (using more of that leftover chili). This hearty meal hit the spot after my 12-miler. Yes, my burger bun was upside down. Ha!
And, on Sunday, I had a post 5K Mushroom Chickpea Bulgur Bowl after my friend Megan and I ran the Winter Off-Road Series 5K trail race. This has bulgur, roasted chickpeas, roasted kale, pan-seared broccoli and mushrooms, and a dill tahini sauce. It was fantastic! Bowls like this are my fave.
Also for January, I set out to do a 31-day run streak, running at least one mile (or more) every day. This morning, I finished my streak with a 4-mile run through Overton Park. I also did Yoga with Adriene's Move 30-day yoga series in January. So lots of good eating and healthy movement!
Tonight, I'm rewarding myself with KFC's Beyond Nuggets and I cannot wait! But I hope to carry some of these healthy eating/living habits forward. I'll definitely continue to limit sugar and keep my meditation practice going. And I hope to continue good bedtime hygiene for better sleep. I still struggle with that, but I'm trying!
January 27, 2022
30-Day NEURO Plan, Days 23-25
And lunch was the last of the Chickpea Barley Soup. Dinner was a new recipe from the book — Spicy Squash & Portabella Tacos! These have roasted bellas and butternut squash with avocado and toasted pumpkin seeds. I had a small salad on the side.
On Tuesday (Day 24), I had a Blueberry Larabar before my morning gym class, followed by another new recipe — Tempeh and Sweet Potato Breakfast Casserole — with toast and tahini. This non-traditional breakfast casserole has chunks of tempeh, sweet potato, broccoli, zucchini, garlic, onion, ginger, and spinach mixed with a noochy cashew cheese sauce. It made enough for four breakfasts, and it really hit the spot!
My morning snack was extra fun! I made the Fermented Cashew Cheese from the book. This aged cheese spread was made with probiotic capsules and cashews, and it was supposed to firm up after sitting out for 48 hours. It didn't firm, but that was okay. It was still very tasty! I had some (topped with dill) with Mary's Gone Crackers SuperSeed Crackers and fresh blackberries as my snack at work.
Lunch on Tuesday was another Totally Possible Burger with a salad, and dinner was another new recipe — Hearty Bean Chili with Cashew Sour Cream and Cornbread Muffins. All recipes were from The 30-Day book. The chili was a classic bean chili, and the muffins were sugar-free and low-salt. I thought they turned out great, but Paul wasn't a fan. He's not big on things tasting healthy, and he prefers sweet cornbread.
I washed it all down with an n/a Hellraiser Dark Amber ale from Well-Being! Beer and chili just go together!
On Wednesday (Day 25), I had another day of leftovers. I had a Mango Green Protein Smoothie after my 5-mile tempo run. Lunch was leftover chili and corn muffins, and dinner was leftover tacos (with red wine)!
Next Monday (the next time I blog) will be my last day of this plan, so I'll check in with a recap then! I'm also starting a new job on February 7, so this is my last week at my current job at Crosstown Arts. Lots of endings and new beginnings!
January 25, 2022
30-Day NEURO Plan, Day 22
Sunday was Day 22 on my 30-day NEURO plan from The 30-Day Alzheimer's Solution book. I've been eating lots of leftovers lately, but on Sunday, I finally had time to do some cooking! On Sunday morning, I went for a one-mile run for my running streak, and then I made the last of the Chickpea Omelets. I'd portioned out the dry ingredients the week before for quick breakfasts. This was stuffed with tomatoes, mushrooms, and spinach and served with hummus and fruit.
Breakfast was more like brunch (10 am-ish), so I just had a light salad for lunch. This has cooked buckwheat, carrots, beets, mixed greens, and toasted almonds and pepitas, plus a tasty Roasted Carrot Dressing from the book. I made a big batch of the dressing for salads this week. It's oil-free, but I plan to add some olive oil to it because the texture was really thick without oil. Tasty though!
Though I've been drinking some red wine during the 30 days, I've been alternating with alcohol-free beers. My favorite brand so far is Untitled Art, and this S'mores Brew is the best one yet! It tasted just like a s'more! I enjoyed this while my dinner was in the oven (and while we watched Good Will Hunting — can you believe I'd never seen it???).
That dinner was Totally Possible Burgers from the Alzheimer's book! Isn't that a clever name? Don't get me wrong. I love Impossible Burgers, but since this meal plan is all about whole plant foods, these Totally Possible Burgers were a nice alternative.
They're made with black beans, chickpeas, lentils, oat flour, mushrooms, beets, and spices. I love how the beets give them a meaty look. The patties were pan-fried and then baked for a firmer texture. I served them on Ezekiel sprouted buns with red onion, mixed greens, pickled jalapenos, and whole grain mustard. Plus, some sweet potato fries on the side!
January 24, 2022
30-Day NEURO Plan, Days 18-21
I'm getting so close to the end of my 30-Day NEURO plan from The 30-Day Alzheimer's Solution book. Next Monday is the last day! Today, I'm recapping four days on the plan because, for most of those days, I ate leftovers.
On Wednesday (Day 18), I had a post-run smoothie for breakfast, leftover chickpea barley soup for lunch, and another tempeh farro bowl for dinner.
On Thursday (Day 19), I had another chickpea omelet for breakfast. But for lunch, I went out on a late Christmas lunch with the leadership team from work. This was my first dining out experience in January since I've been sticking to this meal plan. We went to McEwen's, which isn't the most vegan-friendly place, but I was able to get a couple things that fit pretty well into the parameters of my plan. I ordered the Jungle of Greens Salad without chicken. This has a base of napa cabbage with lots of veggies and peanuts and a ginger sesame dressing. The dressing probably had some sugar, but that's okay! Loved that pickled ginger on top! I didn't eat the little crostini though because it appeared to be spread with dairy butter.
The soup of the day was vegan Vegetable Curry, so I ordered a cup of that as well. It was a very cold day, so this hit the spot.
Later that night, I had a bowl of post-gym class oatmeal with Complement protein, PB, and berries for dinner.
On Friday (Day 20), I had the last of the strawberry rosewater chia pudding for breakfast, the last of the chickpea salad over greens for lunch, and the last of the Plantastic Neuroplastic quinoa-sweet potato meatballs over pasta for dinner (with a glass of red wine!).
On Saturday morning (Day 21), I had some white rice with Bragg's before my 10-mile run. During the run, I fueled with Plant Bites (real fruit snacks for endurance athletes), and afterward, I had this Berry Whole Grain Smoothie Bowl from the book. This has mixed berries, avocado, quinoa, buckwheat, Complement protein, and cardamom. Very tasty!
My smoothie bowl was my lunch since I finished my run around 1:30 pm, and my dinner was the last of the tempeh farro bowl leftovers (and another glass of wine!).
I'll be back with a Day 22 (Sunday) recap tomorrow!
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