Compared to last week, I look thicker above my tummy now too, but in reality not noticing much change. Clothes still fitting fine, but I don’t wear tight clothes, especially in the summer – lots of skirts with forgiving waistlines!
One high point this week is my returned ability to eat kale. We have SO much kale in the garden, luckily it just keeps growing and doesn’t go bad, because my stomach couldn’t handle it for about 6 weeks.
A lot of people have never cooked or eaten kale, they think it’s just used as a garnish. But it’s really one of the most nutritious foods for you, cheap and easy to make, and accepted even by picky husbands if you use the following method:
Roasted Crispy Kale
-Preheat oven to 350.
-Tear bite sized pieces of kale off the stem and spread evenly on a baking sheet or large pan. You can pile two layers on, but not more or they probably won’t get crispy.
-Roast for 12-15 minutes until the edges are crispy.
-Put in bowl and toss with olive oil, salt, nutritional yeast, or any other spices you like on veggies.
OR, top with:
Vegan Cheese Sauce
-2 cups soy rice, or almond milk (plain and unsweetened! make sure there is no sweetener, even “original” silk brand is sweetened, make sure it’s unsweetened! coconut milk works too.)
-3/4 cup nutritional yeast
-2 T flour
-1/2 t salt
-1/2 t garlic powder
-1/4 t turmeric
Put everything into a saucepan over medium heat and whisk together until thickened, about 7 minutes.
The above is a very basic version of the many vegan cheese sauce recipes out there. I don’t like to overseason it because you can always add to your dish later. Many of the other recipes include stone ground mustard, olive oil, soy margarine, lemon juice, onion powder, pepper, etc. You can also substitute soy milk with any other kind of milk or even water (which I haven’t tried, but you’d probably need more thickener). As long as you have a liquid, the nutritional yeast, some sort of thickener, and spices, you can probably whip up a sauce to your liking.
My non-vegan husband loves this sauce and it’s very versatile – use it on veggies, pasta, nachos, burritos, etc.
If you’re unfamiliar with nutritional yeast, it sounds scary but is really good and good for you. Read about it here:. I always buy it out of the bulk bin at the co-op, but I think most grocery stores carry the packaged Red Star brand too.