Veeg-Log Day 4

Weight: 281.1

Entry One - 10:03pm

Today was a good vegan day. I’m catching a lot of flack at work, but I know that it’s all in good fun. They’re just jealous that they get to eat whatever they want and I can only eat vegetables. Wait… I think I screwed that up..

I’m getting better at not automatically reaching for “snacks” at the shop, though! Today there was a veritable smorgasbord* of veeg-hating delights available free for the taking, and I was only tempted to sneak a treat like ten thousand times. (Which is FAR less than the usual eleventy billion – so be impressed!)

It looks like I’ve dropped a few pounds, so I was excited about that... Until I was told that that’s probably just “water weight” so it doesn’t count. I’m not sure what “water weight” is, but I think it’s bologna**, cause I’m still drinking water! So I’m gonna go ahead and call it “doritos weight” and count it anyway. So YAY ME!!

Today’s [late] breakfast was a spinach wrap with roasted sweet potatoes, wild rice, dried cranberries, and almonds. (Uh schyeah. Be jealous.) Lunch was half a “Greenie Zucchini” wrap from TCG and some chips w/ guacamole. For dinner, Kelly and I took a nice long walk from her house to the Mediterranean Deli downtown! She got the falafel wrap and I got the hummus – then we switched halfway through! (But then.. we both decided hers was better… so we had to switch back. Psh - Girls.) On our walk, we decided to try that new dang-fangled fad called… jogging? I believe that’s it, yes.. jogging. So we jogged across the bridge. We did not like it. I think I’ll stick to walking; it’s easier on my… everything.

Here’s the recipe for the pesto in the Greenie Zucchini wrap. I made this up for Kelly and it’s WONDERFUL! (If I do say so myself.) We like it because the three different greens give it plenty of ‘body’ without any one flavor becoming too overpowering.  The almonds are a cheap and tasty alternative to pine nuts (which are just STOOPID expensive) and skipping the traditional parmesan cheese keeps ‘er vegan!

Veeg-D’s 3G Pesto:

1 Cup Fresh Basil (Packed

1 Cup Fresh Cilantro (Packed)

1 Cup Fresh Spinach (Packed)

1 Cup Toasted Almonds

6 Cloves  Garlic

1 Tablespoon Lemon Juice

1 Cup Extra Virgin Olive Oil

Salt & Pepper to taste

Save yourself the hassle and throw the whole garlic cloves into the food processor with the lemon juice and a splash of olive oil first, then give it a few pulses. Mincing garlic sucks. It takes forever and makes your hands stink. This way you’re done in no time and your hands can stay clean and hand-smelling . Then add everything else (except the olive oil) and give ‘er a whirl. Once all the goods have a nice chop on them, flip that baby on and start drizzling in the oil. You won’t necessarily need to use the whole cup. If you’re using it as a spread, you’ll want it thick, so use less. If you’re tossing it on pasta, you’ll want it thinner. Et Voila! Presto Pesto, Baby!!

I think that’s all I have for you cats tonight.. tomorrow’s gonna be a tough day, as I work both jobs with no break in between! If I thought it was hard keepin’ it green through a shift at The Grounds, the bar is gonna be really interesting! (I’m pretty sure the one and only veeg-friendly thing we have there are the French fries. If those.) wish me luck!

Veeg-D, out.

* Heh.. what a funny word...

** Another one!