Hospitalized: Negotiating A Whole Food Plant Based Diet No Oil, No Sugar

Featured

Featured Image -- 717

Having a hysterectomy was inevitable. My mother and twin sister both needed to have one done in their 40’s. I was in the 82nd percentile for having the same issues they did..  Here I was 56 and it was time for me. I knew a few years back that I was headed that direction with the need of repeated D and C’s, due to thickening uterus walls and bleeding that should never be happening. Seemed like a crossroads.

I found it a little depressing because like for all women, my uterus and it’s attachments had been a big part of my life for many years.  A pain in the neck, yes.  Just not sure how losing those parts would impact me overall.

Then I realized how ridiculous I was being and decided to be even more ridiculous but in a more fun manner.  We turned it into a celebration! We took this life event and made it our own.   I made a meme and invited my facebook friends to celebrate the end of an era, the parting of me from my uterus. We all got a good laugh out of it.

Uterus good bye

While laughing about it helped, I also wanted to give myself the best chance of being my healthiest going into the surgery and during recovery. Maintaining my whole food plant based diet has been very important as a tool to being my healthiest.  It’s the one thing I have control over.

One would assume that since a hospital is a place of healing that they would serve healthy foods. Reality is that in the mix are class one carcinogen. Translation would be to say that it’s the same as smoking cigarettes. Sausage is considered a processed meat so picture them being sold in cigarette cartons as well. Then there are eggs which I simply refuse to eat.

20190607_204630~26369685932540749836..jpg
Eek! Avoid The Processed Foods!

 

So seemed counter productive to have my uterus, fallopian tubes, ovaries and cervix removed and enduring a hospital stay to improve my health, but at the same time eat the typical hospital food offerings.

My healing depended on continuing to eat whole food plant based no oil, low fat, low glycemic index, no added sugar low glycemic index. So no white flour, no animal product and no processed foods.

I phoned  in advance the dietician responsible for the meals served to see what was possible. There were some great options they had available. They invited me to bring any shelf stable foods of my own to use with what they could provide. I took them up on their offer.

I brought in some foods from home including fortified nutritional yeast, brown rice, a pull top can of chick peas, an envelope of prepared, shelf stable baby beluga black lentils, and WASA crackers.  I used them with a modified version of a couple of their menu selections they prepared without oil and other items I asked them to alter.  I enjoyed delicious water sautéed stir friend vegetables with black lentils. Their pasta with marinara sauce and chickpeas, broccoli,cherry tomatoes and spinach with a side of orange sections was lovely.

Mercy Hospital even sautéed  vegetables for my breakfast

This slideshow requires JavaScript.

Hospital dinner
Mercy Hospital in St. Louis Missouri water sautéed a mixture of vegetables and then I added black lentil and nutritional yeast to make it balanced. Very healing.

My surgeon, Dr. Cory Wagner did a wonderful job on my surgery and fully supports my eating Whole Food Plant Based Oil Free and Low Glycemic Index.  My labs were perfect for surgery and all went well.

I am now home and have a freezer and fridge filled with my favorite berries, greens, fresh vegetables, apples and oranges, homemade bean burgers, a shelf with my favorite crackers, rolled oats, garbanzo beans, black beans, lentils and dried peas.

As I continue to recover I won’t stop continuing to evolve as a healthier person. Each chapter of life is ours to safeguard and enjoy. We have power in selecting what we eat and to work with the world around us to make it happen.

I want to thank ‘St. Louis Mercy Hospital for being open to bending their menu selections to meet my needs. It kept my blood sugars level, my blood pressure healthy, and kept me from blowing up like a balloon.

I also want to thank my husband Tim for coming up to the hospital at night and rubbing my feet and making me feel like a special woman. He even made a special trip just to bring me an apple to snack on.

 

Thank you to my son Eric who held down the fort at home so well and gave me such a wonderful homecoming.

I love my family and I love my life, every stage of it and every challenge I come across. Lots of changes for the better. I am grateful.

 

Gourmet Black Beans Burgers Using WFPB Spinach Artichoke Dip

Bean Burger ala Dippy Plate 2

We hadn’t been there in 10 years. We went back to Fitz Root Beer Bottling Company and Restaurant as part of our 10th anniversary week.  Heard they now serve a mean black bean burger. It was delicious but when I enquired as to what was in it, I learned that the secret ingredient was their spinach-artichoke dip. Drats! It had animal products in it.

Looked online for simple spinach-artichoke dips that didn’t use oil or animal products. They may be out there, but I didn’t find any.  I have these stupid extremely painful Dercums Disease tumors all over including my arms and along my spine.  So being on me feet, using my arms for any length of time without arm rests and so on, was a no go. So that took away most options. I knew my husband and son would not be willing to do all the work on new recipe like this. Ii was going to have to wait until I had a good day and play with this and just pray it didn’t get too involved. They had enough on their plates. I would need to be the one to at least do parts of it. So it had to be simple.

This was one of those situations where having convenience appliances like a Vitamix makes all the difference. And my husband took care of the more taxing parts of it. Love, love, love the results

So with Fitz Root Beer Bottling Company and Restaurant’s bean burger as inspiration, and guidance from reading multiple recipes online, I came up with this recipe. My husband and I just love it and we swear it’s every bit as good as what we had at Fitz, but without the animal products. It is still 100% compliant to a WFPB No Oil or added Sugar, Low Glycemic Index and Low Fat and Sodium Way Of Eating.

Both recipes have also been geared to be exactly the amounts needed to make exactly 7 to 9 large burgers or 14-18 smaller burgers. If you want dip to spare for the days to come, just double that recipe.

The recipe for the dip is at the end of this article. Highly recommend it as a dip on it’s own.

Black Beans w/WFPB Spinach-Artichoke Dip Burgers (Wowzer Burgers)

Makes 7-9 large burgers or 14-18 smaller burgers

Preheaat oven at 400 degrees F

2 cans black beans, drained and rinsed..

1 can of any kind of lentils OR my favorite, 1 packet of Target’s Simply Balanced black beluga lentils (if you can’t find these and don’t want to cook lentils, just skip them and maybe use less of the dip sauce)

* 1 cup of the Spinach-Artichoke Dip (recipe at the end) combined with 1/3 cup salsa of your choice

2/3 cup or more compliant crumbs, 100% oil free white flour free, 100% whole grain options such as whole rye crackers, whole wheat bread

1/2 tbl. garlic powder

Step 1. Combine the ingredients in the order listed. Will be meatloaf consistency.

Step 2. For the burgers  and stick them covered, in your refrigerator for 1-2 hours.

20190517_203554~24428842298577134316..jpg

Step 3. On parchment paper lined cookie sheets, bake the burgers for 10 minutes. Remove and allow them to cool enough to be easier to flip over. Then bake for another 10 minutes. Remove from oven and let set for 15 minutes. Serve or cool off completely and freeze.

20190517_185338~25520352325653656474..jpg

Vegan Oil Free Baked Spinach Artichoke Dip

20190517_163859~25414004337290676911..jpg
It gets incredibly thick when it bakes. That’s what you want so it helps the beans hold together in the bean burger recipe.

Preheat Oven 425 degrees

3/4 cup raw unsalted cashews (either soak in water for 4 hours or use quick method of bringing them to a boil in water with a good size squirt of lemon juice, then cover and let sit for 20 minutes) drained

2 cloves of garlic sliced

1/2 small diced onion (or you can add in onion powder to taste later on)

3/4 cup unsweetened non diary milk (plant milk)

1/8th cup (or more) nutritional yeast

1 Tbl lemon juice

1/2 tsp salt

2 cup loosely packed fresh spinach

One 14 oz can oil free artichokes

optional vegan parmesan cheese

Combine all the ingredients except vegetables in a high power blender and pulverize until very smooth. Add the vegetables and blend until smooth (If you are making this as a dip only, you may want to leave it chunky).

Pour into a small baking dish, sprinkle if you desire a little additional seasoning or nutritional yeast on the top.

20190517_163827~23284326507983024123..jpg

 

Bake for 20 minutes or until browning and thick.

20190517_163859~25414004337290676911..jpg

 

 

 

 

 

 

 

Healthy “Fried” Cauliflower W/ Dipping Sauce

Featured
air friend cauliflower in oven
Air Fried or Oven Fried, No oil needed for a delicious result
cauliflower air fried
Whole Rye, oil-white flour-sugar free breading that is held to the cauliflower by a light coating of salsa. Dipping sauce in the top left corner uses garbanzo beans, salsa, garlic and salsa with crushed red pepper.
Air Fried Cauliflower zoodles with lentils and mushrooms berries
Jazz up any meal . Dipping Sauce used with Air Fried cauliflower for a delicious Au Gratin style dish minus the cheese! Served with left over zoodles with mushrooms, black lentils and oil free sugar free marinara sauce.

People who still include animal products in their diet have this pre-conceived notion that either all Vegans are “fat vegans” meaning they eat unhealthy…or that my eating whole food plant based (WFPB) must leave me starving or eating salad all the time.

Well what if I told you that the photos you saw above are examples of a way of cooking and eat that have helped me eat healthy. Do you see any salads? I never go hungry. My husband and son both help with meal prep which is great. But it’s simple for even one person to pull off. I am disabled so sometimes I do need assistance by them doing the cooking for me.

First of all, Everything about how I eat is satiating because of all of the fiber in the food. My meals are never sparse, they are filled with delicious, colorful and enjoyable options.

Not all vegan food especially in restaurants is healthy though, so I prefer our family make our food at home. It’s not difficult to make our favorites in a way that is healthy without losing the textures and tastes we love.

Recently for our anniversary we ate at a vegan restaurant in St. Louis, Missouri. The Cauliflower sounded delicious but it was coated with white flour and not at all crisp. It was soggy from both the oil it was cooked in and the oil based buffalo sauce it was doused in. I did not enjoy it. The endothelial cells of my lymphatic and cardiac system didn’t need all that fat and overly processed grain.

So we came up with this way of making the dish so that it is low glycemic index,  oil free, low sodium, low fat Whole Food Plant Based.  All it takes it takes is typical, homemade or store bought oil-free salsa is used to coat the cauliflower . Then coat it with 100% whole grain crumbs. Bake on parchment paper lined cookie sheet or use an air fryer.

Because I try to keep it low glycemic index, I prefer using authentic, European style whole rye bread or crisps. I use a hard dark version and a light softer version. I keep it no oils or sugars white flours in the ingredients, lower sodium. Whole rye breads down in our system slower, giving a slow steady stream of energy without spiking blood sugars.

Dipping sauce is easy and can also  be used as a sauce for macaroni and un cheese or as a hummus like dip.

Healthy “Fried” Cauliflower

cauliflower air fried

1 smallish head of cauliflower or  12 oz bag of fresh cauliflower florets

1/2 cup salsa or hot sauce of your choice

2/3 cup whole rye/pumpernickel bread or crackers/crips crumbs(oil free, sugar free, no white flour)

optional to taste :garlic powder, onion powder, low sodium curry powder, turmeric, dried crushed red pepper

Directions:

Step 1: If using traditional or toaster oven, preheat at 425 degrees.

Step 2: Divide the clean cauliflower into reasonably small pieces. (make sure pieces are not wet)

Step 3: With your clean hands, toss together the cauliflower and salsa until thoroughly but lightly coated.

Step 4: Sprinkle crumbs over the coated cauliflower, and toss with your hands until thoroughly but lightly coated.

IF BAKING:  Place cauliflower pieces on parchment paper lined cookie sheet, bake for 15-20, turn each piece over and rotate pan at the 10 minute mark.  Each oven varies, keep an eye on it the first time so you don’t over bake.

IF USING Air Fryer: We have owned two different air fryers. My first one was a basket style air fryer and the one we use now is like a small toaster oven but it is an air fryer as well (Black N Decker).

-Air Fryer that looks like oven style 10-15 minutes, no flipping needed. One single layer, the pieces can be close together.

-Basket style air fryer may be better to keep it one layer, but experiment.
air friend cauliflower in oven

Dipping Sauce:

Play with this. You can create whatever suits you.

1 can garbanzo beans, drained and rinsed

1/4 cup unsweetened plant based milk

2/3 cup salsa or 4Tbl or more or less hot sauce (depending on your preference)

1/4 cup Nutritional Yeast (I like B-12 Fortified and Trader Joes is very tasty)

Garlic Powder to taste plus others you may like to add (suggestions would be same as the cauliflower coating)

optional: add 1/8th cup ground cashews with a splash of lemon (cashew cheese base for added creaminess)

Also a splash of apple cider can make it tangy.

We use a high power blender (Vitamix) to blend all ingredients until smooth. Feel free to add enough liquids to make it blend smoother.

The Dipping sauce can be added directly to the cauliflower or used on the side just for dipping. Great on pasta or for dipping fresh veggies, or used in burritos.