Vegetarian - Low Acid

Well, I'm back again! I can't seem to stay on the path to be at my best health. I've gained over 10 pounds since January 2020. Ah, the pandemic weight gain! But realistically, it's the dealing with stress gain. I tell myself while sitting at my computer, if you eat a little snack it will make the work go easier. In a way it does but the weight gain with it is not healthy. I'm now having issues with my blood glucose. Each day when I take it first thing (after night fast) it is above 115 mg/mL which places me in pre-diabetic. Usually through the day, I think my blood glucose stays at a good level. I recently purchased the book, Glucose Revolution by Jessie Inchauspé. It's really interesting. She wears a constant glucose monitor. She finds that adding vegetables or a protein source prior to eating carbs helps to level the blood glucose without spikes.

Vegan - Low Acid diet

May 23, 2019 - weight 148.2 June 3, 2019 - weight 144.2 So I've been eating semi-vegan for the past week. I have noticed a big difference in my face. I was trying on glasses over a week ago so I had a recent photo of my face. I compared with how I look presently. In one week, I noticed a marked improvement! This is inspiring! Well, even more inspiring, I've lost 4 pounds in the last couple of weeks! That's right. How did I do and what did I eat? Well, I cut off meat (duh), dairy, and sugar. I am not an all or nothing and watching every little detail, but I am making sure less than 5 grams sugar or a natural alternative like cane sugar, honey, agave, or stevia. Here's a sample menu for a couple of days: Breakfast: Califia Yogurt - unsweetened with homemade granola (oats, honey, nuts, olive oil), banana, and blueberries, coffee with Califia milk. Lunch: PBJ (gluten-free bread, almond butter, all fruit blueberry jam), chips Snack: Nuts, apple, strawberries with Califia yogurt with a little honey Dinner: Tofu and cabbage stir-fry Breakfast: same Lunch: Salad, pita with homemade baba gnoush and veggies Snack: hummus with carrots and celery, nuts, apple Dinner: Cauliflower crust pizza with pesto (no cheese), Trader Joe's almond milk cheese (best stuff ever!!), veggies, and salad (no dressing) Breakfast: same Lunch: O'dough's flat bagel, vegan cheese, mixed greens, chips Snack: Popcorn, apple, mixed fruit, banana smoothie (made with Califia milk and agave) Dinner: Sweet potato & black bean saute over mixed greens and tortilla chips Now why low acid you may ask? Well, I have serious acid reflux. I found the book, Acid Watcher Diet by Dr. Aviv. This helped me so much last year. I was able to quit all medications. Now I"m back on stomach meds because I have chest pain and they don't seem to know anything else to do for it. About the only acid item, I allow myself now is coffee and tea (really need to cut back on both).

Cranberry Orange Cheesecake -- low calorie but delicious!

The following is a low-caloried recipe that I made. I did it a little differently and it came out fabulous. I only made a third of the recipe and I used a glass container. Also I did not use the butter and simply put the crumbs in the dish. When you pour the mixture on top and bake, the crumbs make a good crust that doesn't fall apart. You save the calories of skipping the butter.

Bon appetit'!

Cranberry-Orange Cheesecake
• ⅔ cup crushed chocolate wafer cookies (12 to 13 cookies)
• 1½ tsp. finely shredded orange peel, divided
• 2 Tbsp. butter, melted
• 3 8-oz. pkgs. reduced-fat cream cheese (Neufchatel), softened
• ¾ cup sugar
• 2 Tbsp. all-purpose flour
• 3 eggs, lightly beaten
• ⅓ cup snipped dried cranberries
• ¼ cup low-calorie cranberry juice or fat-free milk
• ½ cup fresh cranberries, coarsely chopped
• 1. Preheat oven to 375 degrees F. For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
• 2. In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining ½ tsp. orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
• 3. Bake 35 to 40 minutes or until a 2-½-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.