|
Hi, a great vegan, low carb, high fiber substitute for pasta is tofu shirataki noodles, available in all natural food stores / health food stores and sometimes even in regular grocery stores. A large portion is also less than 20 calories. I think they are delish.
Quote:
|
Oh I have seen those even in Walmart but I didn't know what they were, exactly. Thank you!
|
I am on a low carb eating plan and if you figure out your total carbs for the day, you can include veggies and fruits.
I don't do a strict Atkins; just a low- carb, keto-ish type plan and really love it. This list might be helpful and I included the website. Vegetable List Here’s a quick list of all the lowest carb veggies. Serving Size: 1/4 cup, unless otherwise indicated. Vegetable | Net Carbs Artichoke 6.9 Asparagus (6) 2.4 Beans, green 2.9 Beets 6.5 Bok Choy 0.7 Broccoli 1.7 Brussels Sprouts 7.6 Cabbage 1.1 Carrot 5.1 Cauliflower 1.5 Celery 0.8 Collard Greens 3.0 Cucumber 1.8 Eggplant 2.0 Garlic (1 clove) 1.0 Lettuce 0.5 Mushroom 1.0 Onion 4.0 Parsnip 9.0 Peas 6.5 Peppers, Green 3.4 Peppers, Red 3.3 Pickle (1 medium) 2.0 Pumpkin 6.3 Radish 0.5 Rutabaga 4.0 Spinach 0.2 Squash, yellow 1.4 Tomato 3.2 Turnips 2.3 Zucchini 3.3 Fruit Quick List Serving Size: 1/4 cup, unless otherwise indicated. Fruit | Net Carbs Applesauce 6.2 Apricot (1 whole) 3.1 Avocado (1 whole) 0.5 Cantaloupe 3.0 Carambola/Starfruit (1 whole) 3.0 Cherries 4.2 Coconut 1.3 Grapes 6.7 Grapefruit (1 whole) 9.0 Honeydew 3.6 Kiwi 6.5 Lemon (1 whole) 3.8 Mango 6.3 Orange (1 whole) 12.9 Passionfruit (1 whole) 2.0 Peach (1 whole) 8.9 Pineapple 4.3 Plantain 12.0 Plum (1 whole) 7.6 Watermelon 2.6 Low Carb Berry Quick List Here’s a quick list of all the lowest carb berries. Serving Size: 1/4 cup, unless otherwise indicated. Berry | Net Carbs Acai Berry (1 oz) 5.0 Blackberry 2.7 Blueberry 4.1 Boysenberry 13.0 Cranberry 2.0 Currant 4.0 Elderberry 4.0 Gooseberry 9.0 Huckleberry (3.5 oz) 8.0 Loganberry (3.5 oz) 8.0 Pokeberry shoots 1.0 Raspberry 1.5 Salmonberry (3.5 oz) 8.0 Strawberry 1.8 http://lowcarbediem.com/atkins-low-c...egetable-list/ |
Just got home and saw this, thank you Anya!!!! This is very helpful!:koolaid:
|
Gayandgray
This is just a suggestion, but why not grow your own organic vegetables? And perhaps plant a small fruit tree? You can make your own compost. All it takes is your time and lawn clippings, leaves, and little dirt etc. Start with something simple like peas and zucchini and maybe a lettuce patch? It's up to you! You could save quite a lot not buying at the store and the satisfaction you will feel will make it well worth it.
|
I don't see anything wrong with keeping complex carbs in your diet. You can have potatoes, but the problem is that if you're on a diet you can't have butter or cheese with them. I'm a vegan and if I didn't eat complex carbs like potatoes, quinoa, brown rice, etc., I'm not sure what I would eat. I eat mostly carbs like pumpkin, lentils, corn, but I don't eat anything with added sugar. No white bread and obviously no eggs or dairy. I use vegan cheeses which are not delicious on their own, but taste fine when added to dishes in moderation. I use all kinds of sauces that are vegetable-based, nooch (nutritional yeast), fruits, and vegetables, vegan butter. It takes some research and experimentation for people to find what works for them. I think the trick is when you're starting out on a vegan diet is to always have suitable snacks on hand so you don't give into temptation. That's what worked for me.
Quote:
|
My boss at the kennel gave me some veggie "chicken" patties to try, but I haven't made them yet. I have been eating a lot of fruits, veggies, and I cooked a pot of brown rice and measured myself a 1/2 cup serving with veggies. Im still eating eggs and cheese right now. But funny thing is, since I stopped obsessing about carbs and eating so much meat, my appetite seems to have decreased a bit?? And I'm not feeling so tired and yucky. I'm thinking my body was seriously lacking some nutrients. I'm going to keep researching and trying out recipes and stuff. And the compost idea doesn't seem too hard? I love working out in the yard.
|
I was vegetarian from age 12 to 28 and have been vegan now for 3 years :) Best decision I could ever make. The variety of vegetables, greens, fruits and legumes I've been eating ever since going vegan is incredible. Most of the things I eat now on a daily basis, I never even KNEW of when I was ovo-lacto-vegetarian, because honestly, as long as *it* had cheese in it, I was as happy as it gets. But without the cheese, I have found all sorts of recipes to make my dishes just as delcious, albeit very differently tasting of course.
I have about 25 oz of green smoothie for breakfast every morning, and don't eat any sugar refined or otherwise, unless it naturally occurs in whole fruits and veggies. I don't eat wheat, spelt, or rye. As a vegan that leaves me with limited options when eating out, but I manage. My health has improved significantly and that, to me, is worth it. I'm primarily vegan for the animals, though. I LOVED the taste of meat, fish and chicken. Disliking any of it was never the reason for quitting it. |
Quote:
|
The seagan person (I'm referring to StephfromMIT) was a fake profile who is now banned, full of nonsense!
I made myself a vegan meal tonight that I thought would be too bland but somehow it was delicious. I was exhausted from work so it was a quickie. I threw together 1/4 of an avocado, half a can of tomatoes, 1/4 cup finely chopped celery, garlic powder, frozen/microwaved spinach and string beans. Not sure why it ended up being so good! |
try this...
for beautiful French skin
To get your grape fix on the go, add them to your morning smoothie with this easy recipe : • 1 cup of unsweetened almond milk • 1 handful of frozen red organic grapes • 1 handful of spinach • 1 banana • 2 tablespoons of peanut or almond butter • Place contents in blender and enjoy! Read more: http://us.caudalie.com/vinosource?ut...#ixzz480y1Tu90 |
Yummy afternoon meal today:
A mix of roasted chestnuts, beets, cooked spinach, dark red kidney beans, and honey mustard dressing. |
Quote:
:blink: |
a veggie pizza
on pizza dough, drizzle a good olive oil, raw garlic (chopped fine) raw tomatillo slices, slices of purple onion, slices of jalapeño (seeds removed for the tame), cooked chickpeas, (top with)a good vegan cheese, or organic grated cheese or white cheddar, ..slid on a stone in hot 500 degree oven til pizza crust is a light brown w/ cheese is bubblin, garnish with finely chopped cilantro and squeeze of lime..serve with green salad with side of ranch..
|
I just accidentally made an amazing vegan banana split. I love to make strawberries and bananas, the kind you add the sugar to and let sit in the fridge overnight....so anyway did that last night. Tonight, I decided to have some of Ben and Jerry's vegan chunky monkey: banana ice cream, fudge chips, and walnuts. I always nuke my ice cream 30 seconds so it's soft and easy to get out of the container. Plus, it tastes better to me. ..so, after I spooned some out I figured I'll just add some strawberries and bananas with lots of the strawberry juice. Tasted just like a banana split!😍
Also, for gay and gray: my favorite meal is rice, I have a rice maker- his name is Josh 😃, with stir fry vegetables, I buy it in bulk frozen, with Gardein beef tips. Just throw them right in with the veggies. Can't mess it up. So good! But, I admit I have no idea if they really taste like beef tips, as I haven't had meat since I was a kid. Pretty much can't go wrong with anything Gardein, though. |
Vegan
I eat lots of carbs. lots. I had rice and toast for dinner. Toast before bed. When you're not consuming meat and dairy you tend to burn them.
Giving up dairy was the best choice ever for me. |
Vegans? Vegetarians? Yes, please! I've always found them to be particularly tasty. ;)
|
V for Vegan
Hello all, I've been on a vegan diet most of my life! Here's to plant-based vitality!
|
My People!
*hugs all of you* I never in my life thought I would find other people like me....lesbian is one thing, right? And then vegetarian/vegan is something completely different. I'm so glad you all exist and are here! :) On a food note: I gave up sugar* 10 days ago and I am craving blueberry muffins. About to go make some and just sub in a mashed banana for the sugar. I love experimenting in the kitchen, but this one has me slightly nervous. Wish me luck! *I promise I don't hate myself! :P |
V
Living the vegan life style has been the one of the greatest changes in my life...really...began making green smoothies and running and the rest, well...really like night and day, on another planet. I am grateful to those green smoothies, and running.
I will say that the change was for me. One of my grand-nephews who just turned 14yo btw was vegetarian since birth! He does not touch/eat meat, always refused it, so we do eat together when I'm in the City. And I do cook what my other family members eat, chicken, fish, steak again when in the City...interestingly, my eldest sister doesn't eat red meat anymore...so, being an example and not preaching is the best policy for me and for my family. Yes to those green smoothies! Greco |
I recently tried jackfruit as a "meat substitute." It gets a lot of hype but *shrug*- it wasn't my thing- looked cool but that's about it!
Speaking of meat substitutes (and yes, yes, I know some people don't subscribe to them at all), I'm back into Primal Strips as a treat (vegan jerky). My favorite is Thai Peanut flavor. |
Quote:
|
Have y'all tried the Field Roast Deli Style slices? I'm kind of in love with them; mainly because the grocery store next to my work offers them as a sandwich filling option! I went on a road trip once, stopped at Subway for their veggie sandwich (which is a mockery of a sandwich and never worth the $6 they charge me, I swear), and stuck these slices in to bulk it up.
I do have to figure out more high-protein options beyond fake meats. Those get expensive fast. I am working with a nutritional coach who gave me specific macros to hit, and when I can get 'enough' protein in, my body seems to do what I want (it to do) better and easier. |
I've been vegan since I was 18. Vegetarian since I was 11. I just realised I was a bit of a hypocrite saying I was an animal lover while supporting the industries that hurt them. I love cooking and finding new things to try :)
|
Light Life vegan sausages are amazing!!
|
I've gone back to making smoothies every morning and wow! I can feel the difference already. I add in a scoop of Vegan protein powder and always use kale or spinach.:jester:
|
I tried some Tofurky sausage links and really liked them. And I finally tried the strawberry & rubarb flavor vegan yogurt I been wanting to try. I forget the brand...Noos?? Noosh? It starts with an "N" anyhow.
|
Quote:
The strawberry rhubarb is great. I have switched to Wallaby's no sugar added yogurt (also not vegan) but most of them only have 4 grams of natural sugar (in the fruit) and 8 grams of carbs. This website does have vegan yogurts listed: http://www.yourdailyvegan.com/vegan-yogurt/ |
Quote:
|
I'm not vegan or vegetarian, so you all might have known this but I was a little surprised with a couple of the foods listed.
7 Foods You Thought Were Vegan or Vegetarian But Aren't |
I knew most of these but love to review. I was at a restaurant and asked if the mac and cheese was vegetarian. They said, "No, chicken stock." Chicken stock is in soooo many things...
Quote:
|
Quote:
: ) |
Has anyone tried Breyers Vegan ice cream? I bought the Oreo cookie one today and I really like it. They also have a vanilla peanut butter flavor which I want to try. It was only $4.88 for a half gallon in my Superwalmart, which is way cheaper than the vegan Ben & Jerry's I had been getting. The So Delicious coconut ones are still my favorites, though.
|
I've been vegetarian with vegan tendancies (eat vegan as much as possible, the sources aren't great here ... and I only use cruelty free household&cosmetic brands, unless something's medically necessary) for five years ...
I've fell off the vegewagon a couple times, but back on it now! It makes me so happy that I can do this for animals! And, apparently, it's soo good for human health and the environment! :cheer: :stillheart: |
I was half vegetarian tonight for dinner.
|
Quote:
|
|
Quote:
Thanks for posting this! |
Anya has requested-Worth every calorie!
Vegan Banana Cake
Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 1 two-tiered cake (approx. 16 servings) Ingredients For the cake (makes two tiers): 2 cups whole-wheat pastry flour (all-purpose flour is a good substitute-- it makes for an even more tender cake) 1/2 cup canola or other vegetable oil 1 tsp baking soda 2 tsp baking powder 1 cup sugar 1/4 tsp salt 3 medium, very ripe bananas, mashed 1/2 cup soy or any non-dairy milk, like almond, cashew, hemp, or pumpkin-seed milk + 1/2 tsp balsamic vinegar (set aside five minutes to curdle) For the peanut butter frosting: 1/2 cup smooth and creamy peanut butter 1/3 cup vegan cream cheese 1 1/2 tbsp vegan "butter", like Earth Balance 1 tsp pure vanilla extract 1 1/2 cups confectioners (powdered) sugar Instructions Make the vegan banana cake: Combine the flour, baking soda, baking powder and salt in a bowl. Beat together the oil and sugar with a handheld mixer for about two minutes. Add the soymilk mixture and beat until just mixed. Add the mashed bananas and beat in. Make sure there are no big lumps remaining. Add the flour to the banana-soymilk-oil mixture in 2 batches, beating in after each addition until the mixture is smooth. Do not overbeat, though. Line the bottom of two 9-inch cake pans with parchment or wax paper. Oil and flour the pans. Divide the batter equally between the two pans and bake 25-30 minutes in a 350-degree oven until a toothpick inserted in the center of each cake comes out clean. Place on a rack to cool, about 10 minutes. Unmold, peel off the parchment paper, and leave on the rack to cool thoroughly before frosting. Make the vegan peanut butter frosting: Have the peanut butter and Earth Balance at room temperature, and the cream cheese cold. Place the ingredients in a bowl and mix with a wisk or with a handheld or stand mixer until everything's combined. Add the sugar 1/2 cup at a time, beating in well after each addition. I use less sugar than most peanut butter frosting recipes would, but if you want a stiffer frosting add more confectioners sugar. Place the frosting in the refrigerator for at least 30 minutes before frosting. Assemble the cake: Place one cake on a cake stand or flat dish. Put about 1/3rd of the frosting (recipe follows) in the center of the cake and using a spatula spread it evenly across the surface. Carefully place the second cake on top of the first one. Put the remaining icing in the center of the cake and evenly frost the top and sides. Garnish with some chopped, roasted peanuts. In fact, if you have the time and the peanuts, sprinkle nuts all over the surface of the cake and press some into the sides. Cut yourself a hunka cake love, and enjoy! or try Strawberry Frosting (that's what i did) Mind Blowing Strawberry Frosting Recipe (Vegan) Prep time: 10 mins Total time: 10 mins Serves: 2½ Cups Mind Blowing Strawberry Frosting Recipe. Also, substitutions to make a vegan strawberry frosting! Great as dips, to frost cupcakes or to decorate cakes! | carmelapop.com Ingredients ⅓ Cup (a good)Vegan Butter ⅓ Cup strawberry preserve 2 Cups confectioners sugar (opt for Organic!) *optional* 1 Tbsp. Vegan cream cheese Instructions In a bowl mix the vegan butter and the strawberry preserve. Add the confectioners sugar and keep mixing until light and fluffy. Refrigerate for (at least) 10 minutes as vegan frostings tend to be very soft. Then frost cake add sprinkles if desired and when finished put whole cake in icebox til serving. Enjoy Anya! copied from "so you're dating a vegan" |
Quote:
|
| All times are GMT -6. The time now is 01:18 AM. |
ButchFemmePlanet.com
All information copyright of BFP 2018