Wednesday, May 26, 2010

Day 7: Maxin' and Relaxin'

Today was a good rest day for me.  I could have either just had rest, or do the X Stretch routine.  Knowing that I'm fairly inflexible as it is, and wanting to get a good stretch in to relieve those aching muscles, I opted to do X Stretch.  It felt so good to stretch out the body and I felt so much better afterward.  It wasn't an hour of working, but an hour of relaxing and feeling the muscles get stretched out, so it was very calming.  Perfect to do before getting ready for bed.

The diet today didn't go that well.  I went off the vegan path and strayed to a Quorn Gruyere Chik'N Cutlet for dinner.  The cheese part really gives it away, but apparently, all their products contain egg whites.  I rationalized it by saying that I had already bought it, so eating non-vegan products is better than buying the products, then throwing them away.  I find it a bit sad that Quorn products aren't vegan, because they are definitely my favorite fake chicken product.  Maybe one day they will be, or at lest some of them will be.  There is a campaign on Facebook to make Quorn vegan.

Beyond the non-veganness, we had a lot of fat and carbs for the day, including the first glass of Maibock from my newest batch of beer.  It was tasty and so worth the extra carbs.  A great, refreshing desert.


Spinach, muchroom tomato, tofu and "cheese" scramble
cup of soy milk

You know the drill, cut an 8oz block of tofu in half, squeeze out a good amount of the moisture, and crumble into the pan.  Add in the spinach and mushroom, and cook till mushrooms are almost done.  Add in the tomato and cook until tomato is warm and soft.  At the end, melt in some "cheese" and you're good to go.  Tofu should be slighlty browned on the outside, but if you're impatient, you can just wait till it gets hot enough, doesn't matter.  Salt and pepper to taste.

Chocolate chip peanut chrunch Cliff bar

Tofu stir fry
veggie soup (remember, sans cream and with limited amount of olive oil)

These are both leftovers from previous nights, so they make a handy lunch at work.  Just pop them in the microwave and you're ready in a few minutes.

Snack 2
30 pistachios

Quorn Gruyere Chik'N Cutlet (easily substitute in Boca burger or other vegan protein product)
roasted rosemary potatoes
steamed broccoli
1 cup soy milk

For the potatoes, we just cut up a clove or two of garlic, cubed about 6 red potatoes, and threw in some fresh rosemary.  Mix this with just a bit of olive oil (only enough so they don't burn, not too much) and bake at 375 for 40 minutes.  This makes enough for 4 people easily.  Serving size is about a cup.  Remember to measure!

Broccoli was just steamed for about 8 minutes, or until it gets soft, but not mushy.  I top mine with a bit of lemon juice to give it some flavor.

1 pint Coalson's Spring Maibock

Brewed and made proudly in my home.  If you are interested in how to make it, you can pick up what you need at the Austin Homebrew Supply store.


  1. Sounds like you're doing well. :) Have you tried any of the Gardein products yet? They make a 'chicken' scallopine as well as 'wings' and a few other items that are pretty good and they're all vegan.

  2. Thanks, I haven't heard of that before. It'll give me a reason to go to Randall's to get my groceries. I'll check it out.