Day 2 | An Ephiphany!

I felt pretty good going to sleep last night - good because I made it through my first day of eating vegan heart healthy (no oil, avocados or nuts). I slept more deeply than I have in a very long time - it was great!

It's only been 1 day but I noticed that I had more energy today than I have in a while. I found myself not dwelling on anything negative - like my mind was more focused on the day's tasks.

One of my missions today was to find something I could eat that was crispy/crunchy and I found it at Jimbo's in Carlsbad/Encinitas. It's a rice cracker with black sesame and tamari - oh, my, gosh - these are AWESOME! I love these better than the crackers and chips I used to stuff my face with - they are that good (my family will be hearing about these for the foreseeable future...). The other item I discovered today was 'Bubbies.' These are stocky little kosher dill pickles in a garlic water rather than brine/vinegar. I love pickles of every kind and these just may be my favorite.

While at Jimbo's I spent a lot of time in the dry and canned bean section. I was trying to tap into my visual sense to see what meals I could create with them. Afterward I looked for my cart and thought that someone took mine because the one in front of me had so many healthy choices in it - then I realized it was my cart - interesting moment.

While driving home from Jimbo's I saw things along the way that I had not noticed before - the few homes on the hill top in the distance, the willowy clouds clinging to the sky, the daylilies blowing in the wind in the medians and I felt I was different. Something came over me including a wave of emotion realizing that this nutritional journey I started to stop and reverse my heart disease is much more and I don't even know how but I was excited.

The excitement that built over the afternoon was hope - something I haven't felt in a few years. Having dealt with massive disappointment, the death of my father, the death of my previous life, major health issues and finding the desire to fight for my life - I didn't dare get excited about anything because I didn't want to continue feeling pain. To feel excited now about something so positive, something I truly believe in, means everything. I am now committed to this lifestyle and hope not only to be a shining example of the benefits but to tell everyone who will listen.

Today was a great day - I committed to the vegan heart healthy lifestyle, I loved my food and I started to love myself. Oh, and, I didn't have a headache.

Here's what I ate today:

• Green apple
• Oatmeal
• Rice crackers (oh yeah!)
• Bubbies
• Baked potato with hot sauce
• Oven-roasted tomatoes (even better the 2nd day!!!)
• Red grapefruit
• Confetti salad (see recipe below)
• Potato chili (see recipe below)

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RECIPES

Confetti Salad
Combine all ingredients as you prepare them into a large ziploc baggy:

• Lettuces (romaine, red leaf, butter - whatever you like) - cut into thin shreds
• Fresh tomatoes - dice
• Oven-roasted or sun-dried tomatoes (plumped w/hot water for 10-15 minutes) - cut up
• Red cabbage - cut in thin shreds
• Carrots - buy or cut in thin shreds
• Beets - buy or cut in shreds
• Celery - diced small
• Zucchini (and/or yellow squash) - buy or cut in thin shreds
• Pepperocinis - slice in rings
• Red onion - diced small
• Roasted red peppers - dice 1 whole pepper
• Balsamic vinegar - to taste (optional)
• Fresh basil - chiffonade (optional)
• Cracked black pepper - to taste

Mix all ingredients in the bag by smooshing (it's a word!) the outside of the bag until all looks mixed - serve individually or in large bowl.

Tips/Notes:

1. There are box bottom ziploc bags that are even larger when serving for more people
2. Quality of balsamic vinegar makes a difference - buy the best you can
3. If not on a heart-healthy plan you can add toasted pepitas (pumpkin seeds), diced olives and diced avocado

Potato Chili

This is the 'convenient' version.

Ingredients:

• 1 12 oz can Organic Chili Beans
• 1 cup Salsa (any kind as long as there's no oil included)
• 1 tbsp Tomato Paste
• 1 large baked potato - diced - bake for 45 minutes at 350 degrees (not quite done), OR 1 cup frozen Hash Browns or diced Potatoes (I like chunks of potato; no oil added)
• 1 cup chopped Portabello/Brown/Cremini Mushrooms
• 1-2 cloves of Garlic - minced (I buy the jar - it's much easier)
• 1 large or 2 smaller Jalapenos - finely diced (not needed if your salsa has this in it already)
• 1/2 to 1 cup Cilantro - chopped
• 1/2 tsp Garlic Powder
• 1/2 tsp Cumin Powder
• 1 tbsp Chili Powder
• Chipotle Powder - to taste (consider the spiciness of the salsa before adding)
• Worsteshire Sauce - a couple dashes (optional)
• Green Beans - any style (optional)

Heat pan (needs to include a lid for simmering later on) on medium high - add minced garlic. Move garlic around quickly for 30 seconds or until they are about to pop. Add can of beans and tomato paste stirring quickly to incorporate. Then stir in all the remaining ingredients - let them get hot and steamy before lowering the heat to simmer and placing the lid on. Simmer for 20-30 minutes and serve. Garnish with remaining diced onion. 4 servings

Tips/Notes:

• There is a lot of room for substitutions and/or additions to this recipe. I picked things that I love to eat.
• You can put the chili over brown or wild rice, mashed potatoes or even whole wheat pasta.