Vegan Day 1: Strawberry Banana Pancakes

Happy October everyone!

Today is the first day of my 31 days as an experimental vegan! New beginnings and habits means jump-starting everything into gear! I went for the regular 4.5 km run around the lake first thing this morning, and then went swimming after breakfast! Felt awesome!

So before we officially kick-start this 12-month journey, let's look at some physical statistics concerning mon corps :$ (saying it in another language is supposed to make it less embarrassing...)

Mary- October 1, 2011

Height: 5'4

Weight: 107.6 lbs

Classified: Active

BMI (Body Mass Index): 18.47

RDI (Recommended Daily Intake): 2100 cal

Average Daily Intake: 1200-1400 cal

Details:

The ideal weight for a female my age and body figure is 117 lbs.

At the beginning of summer, I weighed 122 lbs. Through exercise and eating well, I dropped my weight to 105 lbs. At this time however, I started experiencing some health problems! Being underweight gave me regular nausea, fatigue, and lightheadedness, so I was told to stop running and exercising for a while, and to try to regain some weight! I gained 2 lbs while vacationing in Hawaii :D

Okay now that's OVER and DONE with, let's get back to pancakes! I had originally wanted to start off my day with a seasonal pancake recipe, like a sweet maple-pumpkin but summer was on my mind and this recipe just seemed too good to pass up. This is an adapted version of a recipe from ChocolateCoveredKatie.

I just love the combination of Strawberry Banana, and it's a genius idea to have it in a pancake! You can easily change it to a 'Blueberry Pie' version- just sub for blueberries, and add 1/2 tsp of cinnamon! I used thawed frozen berries and it turned out fine!

The recipe below is single-serving but you can easily double/triple/quadruple it for your whole family! :)

Strawberry Banana Pancakes serves 1 person!

• 1/2 cup chopped strawberries
• 1/3 cup whole wheat flour
• 2 tbsp rolled oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp pure vanilla extract
• 1 tbsp sugar or sweetener (optional)
• 1/3 cup nondairy milk
• 1/2 cup banana, mashed

Combine all ingredients except strawberries together in a bowl. Pour a spoonful of batter on a slightly oiled pan over med heat, plop some strawberries on top and cook. Flip the pancake when you see bubbles.

"The BEST Chocolate Chip Cookie"? Batch #1

I had some fun in the kitchen last weekend! When there are infinite variations of a classic recipe (such as the chocolate chip cookie) with so many that claim to be "the best", you've just got to try them all right!? I'm on a search for the BEST chocolate chip cookie out there! In total, I've chosen 4 different recipes that claim to be the best. Let's review what makes a great chocolate chip cookie:

• slightly crispy outside with a fluffy inside
• soft chewy texture
• right sweetness of dough
• LOADS of chocolate chips!

Our first batch is Thick and Chewy Chocolate Chip Cookie from Baking Illustrated, p. 434. You can also find the recipe here http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/. Its claim to fame? An oversized thick cookie with the perfect crispy-chewy ratio. The secret ingredients that make this just that is the extra egg-yolk and melted-butter method instead of the cream-butter method.

The result? A beautiful chocolate chip cookie that spread nicely and evenly while baking! The edges were slightly crispy (could have baked for a TAD bit longer) and it was definitely chewy when cooled completely. The vanilla accent was a bit strong for me, but you like that in your cookie, then the dough was perfect! It tasted so good my mom's already betting on this to be the best recipe out there! The recipe got a total rating of 8.5/10.

Recipe: Thick and Chewy Chocolate Chip Cookie from Baking Illustrated, p. 434

or click the title to go to Brown Eyed Baker.

I will be putting this cookie-hunt off to the side while I venture off into the vegan world tomorrow for a month! Stay tuned!

Bought some non-dairy milk and tofu to kick-start vegan month for tomorrow! (what looks like illegal substances in the bags is actually whole wheat flour and pearl barley)

What is Veganism?

What is veganism and why do people follow this diet?

We've already established that veganism is a diet where absolutely no animals or animal-byproducts are consumed. Very simply, there is no meat or fish, eggs, or dairy. Seems quite simple doesn't it? That's what I said too!

"Oh that means I'll just start subbing for soy in my latte, sub the sunny side up, and give up my sushi (*yelp!*)"

When it comes down to how many FOOD PRODUCTS contain the restricted foods however, it shines in a different light and does seem quite challenging. Some common foods that contain eggs or dairy include (some will seem obvious):

• Mayonnaise (made of eggs)
• Whey protein
• Some pastas
• Some breads
• ice cream and yogurt
• CHEESE!
• Butter (considering myself as a baker, this is a HUGE deal! Although butter can be substituted, it is a staple ingredient in most baked goods such as pastries, pies, cookies, cakes, breads, etc)

I'll miss the baking but I'm excited to try vegan baking and recipes as well!

So why veganism? Why do people do it?

There are two main reasons, one is ethical and environmental and the other is for health-related purposes. Environmentally, a vegan diet is kinder to the Earth.

How is it good for your body? Going back to Science 10 ( ahh!) we learned about the trophic pyramid and transfer of energy from one trophic level to the next. We learned that foods that have a higher trophic level receive less and less of the initial energy that comes from foods on the 1st trophic level. People believe that by eating foods on the primary trophic level (plants and veggies) will give them the most energy, and will result in cleaner and more efficient eating and use of that energy. Vegans claim that they are more abundant in energy, and have a very little amount of toxins in their body.

If you want to learn more, you can go to www.vrg.org or if you are interested in some vegan foods and how they vary or differ, you can visit some of my favourite vegan blogs:

www.chocolatecoveredkatie.com

www.ohsheglows.com

www.veggie101.com

www.blog.fatfreevegan.com

Enjoy! :)

Ultimate Revealing: The 12 Month Diet Experiment

Hey guys! It's almost October so I thought it was time to finally lay out this crazy idea on you. This is a 12-month (year long) experiment that I am conducting on myself. I came up with this idea during the summer. It may sound crazy, and I may be a little nuts, but diets and basically different kinds of foods just really interests me. Now before I explain, let us review that the word diet does not necessarily mean 'an eating plan with restrictions in order to minimize calorie intake and lose WEIGHT'. No no...

diet, noun: the foods eaten, as by a particular person or group.

It's as simple as that.

I don't know why, but I've always been fascinated by the different types of diets out there that millions of different people follow, and the effects that it has on the body. Why do they do follow that specific diet? What effects does it have on your body; Your mood? Your energy levels? Metabolism? I'm about to find out!

Also, the cooking component REALLY appeals to me too! Did you know that in my free time (the time that swings by ever-so-rarely) I like walking in grocery stores and markets and just looking at the different kinds of produce there is!? LOL Yeah it's silly.

Okay. This experiment comes down to this, it's quite simple, and I hope that I can overcome the challenges that come with it and my body can take it till the end. I won't risk my health for it, so if there ever comes a time where it's harming me for some reason, I'll stop.

The 12-Month Diet Experiment:

I have done my research on a WHOLE list of diets that people follow in the world, whether culturally, ethically, or for the well-being of their body, and I have chosen 12 from the list.

I will follow and abide the rules and restrictions of a different diet per month. I will cook for myself following those rules and restrictions. I will only eat the foods allowed by that specific diet for the whole month.

While doing so, I will post those diet-friendly recipes that I find or like on this site so maybe you can try the foods out for yourself! The posts will probably not be regular, but hopefully I'll have enough time to post a recipe weekly.

Not only will there be recipes posted, I will be recording every single aspect and effect that it has on my body/mind. At the end of the month, I will do an overall summary of the toll it had on my body and a physical calculation as well. Loss or gain of weight?

I won't list the 12 I've chosen, but here's a teaser list of some of the ones I hope to be experimenting with.

• Raw Diet
• Gluten-Free
• Mayo Clinic
• Hollywood Cookie Diet
• Low-Carb
• Atkins (if I can get over my squeamish feelings of meat...I am curious though)
• Ballerina diet

So what will I be starting with in October? Well, it is a diet that I've been most curious about for the last couple months, and vaguely following it too! Now I'm excited to immerse myself into it completely and see what kinds of effects it will bring! October is...

Veganism Month.

vegan: a strict vegetarian who consumes no animals, dairy products, or any animal-byproducts. Also may refrain from using any animal products such as leather.

In a nutshell, they are not allowed to eat anything that comes from an animal. No meat, no eggs, no milk. We'll see how I do!

Currently reading: The Accidental Vegan by Devra Gartenstein

Note: If you guys wiki "list of diets" and go through the list, you'll be amazed at how many different kinds are out there. There are some REALLY crazy and outrageous ones too! I couldn't believe some of the ones I saw- and people actually follow them!

Garlic Potato Wedges

Hello, hello!

Long before being educated on my food groups, daily intakes, serving sizes, and taking up my interest in healthy wholesome foods...I was an innocent and oblivious pig-tailed little girl. If you asked my 6 or 7 year old self what her favourite food was, she would have answered "potatoes!"

Remember those SMILEY FACE potatoes? Those were the days...

Anyways! Back to the recipe! These are exceptionally good fries- crispy, garlicky, and you can bake them at home! Potato fries/wedges are so much better baked! I mean, have you SEEN those deep fryers at McDonald's!? *shudder*

I found this recipe on Purple Foodie.

Garlic Potato Wedges serves 2

• 2 large potatoes
• 8 small garlic cloves, freshly crushed
• 6 tbsp olive oil
• 3 tbsp cornstarch
• 1 1/2 tsp salt
• 1 1/2 tsp freshly ground black pepper
• ½ tsp paprika
• ½ tsp garlic powder

Preheat oven to 400 degrees F.

Microwave the olive oil until just warm and add the garlic pieces. This infuses the garlic flavor with the oil.

Boil the potatoes in a pot for 10 minutes or just tender enough to be able to put a knife through. Make sure not to over-cook it. Run it under ice cold water and let it cool on a plate.

Cut the potatoes into wedges. First in half, half again, and then into three wedges (hope you got that ;) lol!) It makes 12 wedges per potato. Transfer wedges into a large bowl.

Pour in the olive oil mixture and add all other ingredients to the bowl. Make sure to rub the wedges with the oil and cornstarch so every wedge is covered evenly. Lay the wedges on a baking sheet lined with parchment paper, make sure they don't overlap! Bake for 30-40 minutes until golden and crispy. You may need to rotate the pan halfway through for even baking.

The Best Chocolate Fudge Pie Ever (Will Rock Your Vegan World!)

Terrible picture, sorry! Took this with my phone and attempted to photoshop it to look better lol!

Oh my goodness, it's been too long! School has just been busy busy busy and dance has been busier busier busier, music classes have been difficult difficult difficult, and work on top of this has seriously exhausted me to the bone, and it's only the 2nd (or 3rd?) week into September! I'm actually frightened of how I will come out of this year. I've been getting 4 hours of sleep if not less every night, and instead of drinking water, it feels like coffee has replaced it. There was a Pro-d day yesterday and I spent all morning doing my homework, but in the evening I made this baby here!

I had no idea what to title this recipe made by Katie from www.chocolatecoveredkatie.com. I've tried many of her vegan recipes (they don't disappoint!) but this chocolate pie was truly a winner. I couldn't believe how sinfully delicious it was (rich, creamy, dark, chocolately...any kind of word to describe a great mousse-like pie!) and it was SO SO SO EASY! It takes 10 minutes from start to finish, I promise! I also couldn't believe what it was made of! Now, don't get grossed out- instead take it in with an open mind...and be curious! This pie is made of...

Tofu.

I know!! I have never made a dessert with tofu, but hey, there's a first for everything. I didn't know how versatile tofu really was, and how inexpensive it was! I see a future full of more tofu recipes :)

This pie was truly amazing! You can't taste the tofu at all, it's blended in very smoothly and as it chills in the refrigerator, the soy taste just vanishes into the chocolate. It just tastes like chocolate heaven after that!

Also, the calorie count on this thing. Compare it to a slice of Chocolate Mousse Pie at the Cheesecake Factory that weighs in at over 930 calories- a slice of this baby comes in at a skinny 143 calories per serving and 2.5 g of soy protein goodness!

And of course, if you aren't vegan you can use real milk!

Chocolate Fudge Pie serves 8

• 1-9" graham crumb or pie crust* (optional)
• 1 package (13 oz) silken/firm tofu
• 1 tsp cocoa powder
• 1 tsp vanilla extract
• 2 tbsp nondairy milk (almond, soy, rice, coconut, etc...or real milk!)
• 1/8 tsp salt
• 2 tbsp sugar or sweetener
• 1 1/3 cup chocolate chips

Melt the chocolate chips over low heat on the stove or in the microwave! Combine all ingredients together (minus the pie crust if using) in a food processor (or blender) and process until very smooth. Pour into pie crust (if using) or a pie dish. Refrigerate until chilled!

Note: If you use silken tofu like I did, it turns out like a mousse pie, it will be firmer if you use the firm tofu.

Important: Some tofu that you purchase will require you to boil it for a minute to kill any bacteria that may be on it. Please look for this note in the package and follow accordingly!

*adjust calorie count with your purchased pie crust

Happy Birthday Lulu!

Happy Sweet 16th Lulu!

Super last minute cake baking, but I hope you liked it! :) It was my pleasure making such a special birthday cake for you!

I was too excited actually, since I bought my new MARTHA STEWART icing spatula from Macy's a couple weeks ago and could not WAIT to use it. The cake is a basic white cake with fluffy vanilla-almond buttercream, if any of you were wondering!

This is just a gallery post, no recipe here, but I can definitely tell you how to do different colour layers! Just take a white cake recipe, separate the batter into however many layers you are going to make, colour each one to your preference, and bake! Make sure to cool completely and even freezing them for an hour before assembling helps too! Gradient cakes are the it-thing lately among food-bloggers, just to let you know, so many beautifully coloured cakes out there! Even rainbow layer ones!

Anyways, I hope your birthday was awesome! Happy Sweet 16th!! Love forever!

M.

Warm Apple-Buttermilk Custard Pie

picture taken from www.cookinglight.com as I was unable to cut a piece out of mine- it was a gift!

The thought of it already being September pains my soul. So very muchhh. I'm definitely not ready to let go of summer! Everything's nicer in the summer! The weather, the activities, not being in school...

To finally come to reality about Fall-time, I baked an apple streusel pie for my complex neighbor here in Honolulu. Their family has been extremely welcoming since we've arrived, they let us share their wi-fi and gave us the key to the swimming pool so we could go swimming every day!

Apple pies are delicious, and who doesn't love streusel topping? And custard?! Combining the three is such a brilliant idea!

This recipe is from Cooking Light. Being a lazy one today...I copied and pasted the recipe from the site! Hehe.

Warm Apple-Buttermilk Custard Pie

• 1 (9 inch) unbaked pie shell

• 2 1/2 tbsp butter, chilled and cut into small pieces

For the filling

• 5 cups (2 lbs) Granny Smith apples, peeled and sliced
• 1 cup sugar, divided
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1 3/4 cups non-fat buttermilk
• 1 tsp vanilla

Preheat oven to 325 degrees F.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.