Wednesday, February 22, 2017

Legal Snacks


We all have the urge to snack from time to time. There’s nothing wrong with snacking, just make sure to keep it legal.  No matter what type of snack you’re craving, here’s some healthy, legal ideas.

Crunchy Snacks
  • Apples
  • Frozen Grapes
  • Rice Cakes (oil-free)
  • Air-popped Popcorn
  • Pretzels (oil-free)
  • Baby Carrots
  • Veggie Crudités w/ Dip (Hummus, Vinaigrette, Oil-free Dressing)
  • Celery with Nut Butter
  • Hummus with Whole Grain Toast, Baby Carrots or Rice Crackers
  • Nuts (avoid if trying to lose weight)

Sweet Snacks
  • Fresh Whole Fruit
  • Apples & Almond Butter
  • Whole Wheat/Gluten-free Bread with Fruit Preserve
  • Dried Fruit (limit if trying to lose weight)
  • Grains to make sweet porridge: drizzle maple syrup and sprinkle cinnamon, add almond/coconut milk or fruit juice and fresh fruit
  • Fruit Smoothies
  • Banana “Ice Cream”
  • Dark Chocolate Chips (vegan)

Salty Snacks
  • Olives
  • Pickles
  • Pickled Vegetables (Carrots, Daikon, Beets and Lotus Root)
  • Steamed Vegetables with Tamari or Braggs Liquid Aminos (soy sauce alternative)
  • Tortilla Chips (oil-free) with Salsa or Guacamole
  • Hummus (oil-free)
  • Sauerkraut
  • Salted Edamame

Creamy Snacks
  • Fruit Smoothies
  • Avocados (avoid if trying to lose weight)
  • Rice Pudding
  • Dips and Spreads, like Hummus and Baba Ghanoush
  • Puréed Soups
  • Puddings made with Silken Tofu, Avocado or Mashed Banana
  • Mashed Sweet Potatoes
  • Chocolate Almond Milk

Beating MS!

Monday, February 13, 2017

Wednesday, February 8, 2017

What I Eat In A Week: Winter Edition



The number one question I get asked is, "What do I eat?"  I realize that most people are just looking for inspiration to get them started on their vegan way or ways to spice up what they are already doing.  So I’m going to give you a glimpse of what I eat in a typical week.   But first, a little background…

I tend to change what I eat through the various seasons.  It's currently winter and I'm eating warming, comfort foods.  These meals are heavier then what I would eat in the summer. 

I also tend to eat the same things daily for breakfast and lunch throughout the work week.  It does not get boring and I actually find myself craving certain meals at specific times, so give it a try.  Keeping it simple is key to keeping it healthy.

My cooking technique of choice at the moment is pressure cooking with the help of the Instant Pot.  In fact I use it so much, that I bought two and I’m only cooking for two!  I commonly find myself steaming vegetables in one and cooking rice in the other in order to get dinner on the table quickly.

While I gave some measurements to give perspective, I don't measure anything.   

One last thing, what I don’t have listed is what I typical drink and that is about 8 to 10 cups of water daily.

Ok, now I’m ready…


This is what I eat Monday - Friday up until dinner:


Breakfast: 
I know it sounds weird to have soup for breakfast, but I tend to crave savory things in the morning.  Having a sugary breakfast or breakfast specific foods is an American thing and not something commonly shared around the world.  Look to other cultures for new breakfast ideas.


Mid-Morning Snack
  • Hoff’s Apple Sauce (recipe coming soon)

Lunch
I like to make a big batch of soup on Sundays, using, you guessed it, the Instant Pot!  Check out my Healthy Hoff website for more soup recipes.

Mid-Afternoon Snack
  • Baked New Jersey or Japanese Sweet Potato
If you haven’t had one of these, seek them out!  You’ll never want a regular sweet potato again.  While you can steam or pressure cook them, it’s best to bake to release the potatoes natural sugars.

Now dinner, I don’t like to have the same thing every day – it may work for some people, but not me.  However, that doesn’t mean I want to spend a lot of time making it, so all of these meals come together in under 30 minutes.

Monday Dinner
  • 1 handful shredded Romaine topped with Chick Peas and dressed with w/Hoff's 1 to 5 Dressing
  • Spaghetti
  • Green Beans
A handful of lettuce is standard restaurant measurement for a side salad – I know this because, I went to culinary school.  :)

After Dinner Snack

Tuesday Dinner
After Dinner Snack

Wednesday Dinner
After Dinner Snack
  • Chai Tea

Thursday Dinner
After Dinner Snack

Friday Dinner
After Dinner Snack


Now on the weekends, I mix things up at little bit:


Saturday Breakfast

Saturday Lunch
  • Spaghetti leftovers

Saturday Dinner

Sunday Breakfast
Sunday Lunch
  • Fried Rice leftovers

Sunday Dinner


That's what I ate in one week!  I hope it helped or inspired your vegan journey and remember the key to keeping it healthy, is keeping it simple.

Beating MS!

Wednesday, February 1, 2017

Hoff's Roasted Red Pepper Tomato Soup

Hoff's Roasted Red Pepper Tomato Soup 
Serves: 2
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:
  • 4 cups Veggie Broth
  • 1 14.5 oz can Diced Tomatoes
  • 1 Roasted Red Pepper (jarred)
  • 1 tbsp. Nutritional Yeast
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder

Directions:
  1. Place all ingredients in a Vitamix & blend on high for 6 minutes
  2. Serve!