Week 5

Hi Everyone!

Well its here!! I have been a vegetarian for 1 whole month!! Justin on the other hand not so much but he has been doing better with eating better and has stop drinking soda so that is always a plus.

This week was Christmas and I survived my first holiday with no meat. It was actually a lot easier than I would have thought but then again we did go to Justin's family for Christmas and they don't know that I am not vegetarian besides his mom. So no one really noticed me not taking the ham. I just had mashed potatoes, corn, green bean casserole and lots of desserts. Probably really unhealthy but I lived. If I would have had Christmas with my side of the family it would have been worst because my family would have gave me a lot of crap most of my family are big animal hunters and all eat a lot of meat. My mom on the other hand doesn't really say much she keeps thinking I am a vegan and is like you can't have eggs and stuff anymore. But she is excited for me.

This week I weighed in (at home no longer on weight watchers) and only lost .2 but I thought that was excellent since I ate really really bad at Christmas. I also went shopping with my mom and even got a size smaller in jeans. I have gone down 2 sizes pretty exciting.

I have finally finished all my application stuff for my clinical training after I graduate I was hoping to mall it tomorrow but read the fine print and it says I also need an official transcript so I spent 17 bucks to get it rushed to me I hope it comes soon because Bismarck's is due on the first and Jamestown started accepting theirs since December 1st.

Tonight I made a delicious dish I want to share with everyone it was so good. Justin's grandfather even liked it. Justin sadly didn't get to have any because he is sick and he didn't feel like eating. Good thing for leftovers.


The recipe came from another blogger Vegetarian Nation 
http://vegetarianation.blogspot.com/2011/04/spinach-black-bean-enchiladas.html

Ingredients ( unfortunately they don't have any amounts of stuff so I just winged it)

pound of mushrooms, sliced
garlic
cumin
chili powder
salt & pepper
tons of fresh spinach
a few cups of cooked rice
black beans (1 or 2 cans, drained)
one bunch of cilantro, chopped
bunch of green onions, finely diced
cheese (we used a non-dairy cheese substitute)
whole wheat tortillas
green enchilada sauce
sour cream
optional toppings: olives, avocado, tomatoes, extra cilantro

1) In a large pan, sauté the garlic and mushrooms in a little olive oil.  Add cumin, chili powder, and salt and pepper to taste.  Drop in as much fresh spinach as will fit in your pan since it cooks way down.  Cook until just wilted.  Transfer this mixture to a large bowl and add a few cups of cooked rice, chopped cilantro (reserve a little for garnish on top), green onions, black beans, and a cup of shredded cheese.  Add more spices (same ones you added in the sautéing stage) as needed.

2)Spray a pan with some Pam and put a small amount of the enchilada sauce on the bottom (just enough to barely cover the bottom of the pan.  Pile mixture into the middle of the tortillas and then roll up and put in the pan.

3)Add a few big scoops of sour cream to the remaining enchilada sauce and then pour over the top of all the rolled up tortillas.  Sprinkle the top with some more cheese and olives if you like them!  Cover with foil and put it in a 350 degree oven for about 40-45 minutes.

To make it pretty and even tastier, garnish it up with chopped avocadoes, tomatoes, and cilantro!

Here is a picture of mine

I also made baked chile cheese sandwiches they were really good too.

That one came from Simply Vegetarian cookbook

Ingretidants
3 1/2 cups grated cheese , such as cheddar
1/2 cup butter, softened plus extra for baking
4 fresh green chiles seeded and chopped
1/2 tsp ground cumin
8 thick slices bread

1) preheat the oven to 275 mix together the cheese and butter in a bowl until creamy then add the chiles and cumin
2) spread the mixture over 4 slices of bread and top with remaining slices
3) spread the outside of the sandwiches with extra butter and bake for 8-10 mins until crisp

I paired mine with tomato soup :D

Well that is all I have for this week.