Why Plant Based?

Why plant based??

My journey to becoming vegetarian and eventually vegan goes something like this...

I first gave up eating meat because I had lost my appetite for it. It just wasn't tasting as good as I thought it should. One too many over cooked, flavorless chicken breasts and fatty steaks, I guess. My wife had been cleaning up her diet and my youngest son (he was 10yrs old at the time) had also been pressuring me to stop eating "dead animals"! So, on a bit of a whim, I decided to give it a try. 

It just so happened that I was training for my first marathon at this time. It occurred to me, after declaring my intention to become vegetarian, that maybe this was not the best time to give up meat. I decided to do some research. What I learned changed how I look at fitness and nutrition completely!

Not only could I train and successfully complete a marathon, I could exceed my expectations through faster recovery and stronger lean muscle mass. Gone were the days of sore, inflamed muscles and overall body fatigue after long workouts. I felt amazing! I had more energy and mental clarity of purpose than I could remember ever having before. These feelings were further enhanced when I stopped eating dairy products going entirely vegan. 

As if that wasn't enough reason to truly believe in this lifestyle, and it is a lifestyle, not just a "diet" or temporary "cleanse", it became the catalyst for a nearly wholesale change in my outlook towards almost everything in life! As my palate shifted and matured, so too did my attitude towards my marriage, family, work, knowledge and community. I am much more open to new ideas and to operating outside my comfort zone in order to learn and live a fuller more satisfying life. 

I can't attribute all of these changes directly to a plant based diet, but it was definitely the catalyst for change in me. Allowing myself to NOT accept the "status quo" and to change some of my bad habits was not that difficult. All I had to do was make the decision. Draw a line in the sand and stick to it. 

I'm so glad I did!

Sweet Potato Burrito with Kale Salad and Fresh Salsa

It can be hard when a family that live together all have different dietary needs.

I'm fairly certain that I am not alone here. I've been making different foods for my children since they were born. I am a touch surprised that still, after 13 years, I struggle to find something we all like.  

The following meal is one of the TWO family favourites and is easily adapted for the non-vegan/vegetarian eater. The other, all inclusive family favourite is Mexican Bean burritos.

Vegan - Sweet Potato Burrito

* I often bring this to potlucks with a side of guacamole and salsa. So delicious.

Filling:

Shred and peel sweet potatoes ( 5-6)

In Olive Oil, fry up onions and garlic and then add shredded sweet potatoes

Add Cinnamon (tsp)

Add Cumin (tbsp)

Add Chilli Powder (tbsp)

Add Curry Powder (tbsp)

Burrito:

Add sweet potato mixture, salsa (fresh) and hot sauce if desired.

Roll it up, ensuring both ends are tucked in

Fry on both sides OR use Panini/Sandwich Maker (works nicely)

Non-Vegan’s ----> Add Mexican Cheese

Vegan - Kale Super Sweet Salad

One large bunch of Kale into bite size pieces

One large mango chopped into small bits

One sweet onion chopped

4 to 6 dates in small pieces

Roasted cumin seeds

1 tablespoon of balsamic vinaigrette

15 cherry tomatoes cut in half

Quarter cup of sun dried tomatoes

2 tablespoons of Red wine vinegar

Quarter cup of cranberries

Quarter cup of chopped walnuts

Quarter cup of pumpkin seeds

Fresh Salsa - Vitamix

6 vine tomatoes

3 jalapeño peppers

1 sweet onion

Handful cilantro

1 Mango

2 garlic gloves

Green Ginger Goodness - Vitamix

Half Liter of pineapple coconut water

Half a fresh mango

Dozen fresh green grapes

Handful of frozen sliced peaches

2 tablespoons of fresh ginger

Handful of spinach

One scoop Vega protein powder

Four ice cubes

Garlicky Sweet n’Spicy Kale Chips

Garlicky Sweet n’Spicy Kale Chips 

These are a FAVOURITE snack in our household. Sometimes, I cut the Cashews down by half due to the high fat content. The dates and hot oil together play tricks on the tastebuds, but oohhhhh they are scrumptious! No salt, no sugar, no saturated fats, no dairy and all natural.

Large Head of Fresh Kale (cut or tear it off stem and break into medium, chip sized pieces)

3/4 Cup of  Raw Cashews (soaked for a few hours to soften) -> Very healthy and full of monounsaturate fats, calcium, dietary fiber BUT also very HIGH FAT. Replace Cashews with Salsa - it works.

4 Gloves of Garlic

2 tbsp of hot olive oil (jalapeño)

6-8 pitted dates

1/3 Cup of Almond Milk 

In blender mix all the ingredients (except the Kale, of course, which is in a large bowl).  Once consistency is thick and creamy (I like it to still have a few chunks), use your hands (gets messy, so gloves are handy) and spread, meld, fuse, press…all over the Kale.  Piece by piece, put the Kale on they trays, trying to isolate each one. I always start the dehydrator at HIGH for one hour and the lower the temperature for about 8 hours. If no dehydrator, do the same thing at low temperature in oven (180 degrees or so).

Vegan Wild Blueberry and Date Muffin Goodness

VEGAN Blueberry & Date Muffins

These muffins definitely top our favourite snack list. They are so easy to make, contain no eggs, no butter, no refined sugar and no dairy products. We eat them before a workout and sometimes during a workout or even just for a healthy ‘pick-me-up’ sort of snack during the day. Ingredients are all natural, there is no salt and the milled flax seed provides Omega 3 and Omega 6 Essential Fatty Acids and an awesome dose of iron and fibre. 

Dry Ingredients:

2/3 Cup Whole Wheat Flour

1/3 Cup Ground Flax Seed

1 tbsp Baking Power

1 tbsp Baking Soda

Cinnamon

Wet Ingredients:

Chopped dates (natural sugar and potassium is great for recovery!!)

Mashed Banana mixed with Apple Sauce (Potassium)

Cup of Wild Blueberries (super antioxidant)

1 tbsp Apple Cider Vinegar

1/3 Cup of Agave Nectar

1 Cup of Almond or Flax Milk

Topping and Filling:

Sliced Almonds

Oats

Touch of Brown Sugar

Chia Seeds and/or Cacao Nibs (complex carbs and very high source of FIBER)

Fresh or Frozen Blueberries (with some juice) - with spoon, place (press) into centre of muffin after filling muffin pan

Directions:

Mix dry and wet ingredients.  Fill Muffin pans ¾ full. Bake at around 350 degrees for about 30 minutes. Time ALWAYS varies as it depends on the consistency of mixture which is never perfect. Remember to grease the pan.

The muffin themselves are approximately  150 Calories of PURE PLANT POWER GOODNESS.

Québec des Deux Rives Marathon

The Québec City marathon took place on August 25th. The course began in Lévis, across the St. Lawrence river from Québec City. This was a very small, intimate affair with around 1500 runners gathered at the start area. No pushing and shoving for positional advantage here! Although very much a francophone dominated field, everyone was very helpful and welcoming to us (my wife, Zoe, and I) english speaking folks. The universal language of physical fitness and personal challenge was unifying as always. After a quick countdown with some loud music and nervous shuffling of feet, we were off and running!

The first six km, from the Lévis Convention Centre to a dedicated pedestrian/bike path, were unspectacular. Once on the bike path however, everything changed. The path cut behind some suburban housing surveys on the edge of town and gradually lead downhill to the waters edge, where it remained for the next ten km. Amazing views of the St. Lawrence river and Québec City on the other side. The Chateau Frontenac loomed large over the runners as if to say, "Take as long as you need... I'll be here whenever you get here..."

Small riverside communities dominated the next ten/eleven km. Giant stone cliffs on one side of the street and the mighty river on the other. Traditional brick French houses and small frame cottages filled in where the rock and water had not. People cheered and clanged bells from their front porches over Sunday morning coffee. It was all very festive and very relaxed. I enjoyed this stretch of the run as much as any ten km I have ever run. That's how picturesque and beautiful it was!

The "Pont de Québec" was interesting in that I crossed the one km bridge virtually alone. By now the field had spread out considerably. The temperature was becoming a factor as the race wore on. There were plenty of cold water sponges and showers along this final stretch of the race. Offerings of banana and orange were a nice treat! Not as many spectators here, but live music in the form of drums, sax and guitar are always welcome in my books.

Québec City is not very big. By the time the race entered the city limits, it was all but over. Pockets of crowds were present here and there, but it wasn't until the final km that I really felt the boost that only a large encouraging audience can inspire. As I pushed every last bit of energy out through my legs, the clapping and cheering washed over me and helped me finish much stronger than I thought I could. An awesome feeling to be sure!

This was an exceptional route. I would greatly recommend it to anyone looking to run a relaxed, low key, "small town" type of race. It was also great for planning a vacation around. We rented a condo/apartment in Levis, five minutes walk from the ferry to Québec City. It was very reasonably priced and had a fantastic view of Québec City. We stayed a full week and found Lévis to be a good fit for us. A little less hustle and bustle while retaining the charm of a very French town.

FOOD WE EAT - AT HOME AND ABOUT

FOOD WE EAT AT HOME AND ABOUT 

We will be updating this page through a GOOGLE DOC, PINTEREST, SCOOP IT, and other SOCIAL MEDIA.  We hope to get some suggestions and ideas from others as well as offer our support to families or individuals thinking of changing their diet.

Our Favourite Vegan Family MEALS (AT HOME)   (WE WELCOME SUGGESTIONS!)


 Our FAVOURITE Hamilton Restaurants with Vegan Options:

 1) Naroma Pizza  Mario and his gang have catered to our Vegan tastes. In fact, they keep our "Vegan Pizza" order pinned up so we don't have to repeat it each time:
Copia Pizza - Vegetale. No Cheese. Add: Mushrooms, Tomato, Rapini, Garlic and Artichoke. Extra Hot Pepper Oil on the side. Casa Salad (@2) Dressing on the side, Balsamic oil on the side.

Seriously - ask for the "Zoe and Brad" Vegan Pizza and you will be guaranteed to get the best VEGAN pizza that you've ever had.

 2) Sensational Semosa (Hamilton Farmer's Market) There are so so so many VEGAN OPTIONS. Better yet, there are options here for the whole family (Meat and cheese lovers!) Brad and I thoroughly enjoy the JUMBO VEGAN SEMOSA and ALWAYS bring them with us to eat before a race.

3) Mex-I-can on James Street North. This is probably the best mexican restaurant in this area. In fact, we've been hard strapped to find any mexican restaurant that serves as delicious food as this one. They have food for the entire family - Vegan, Vegetarian and Meat eaters! Our favourite is the cactus burritos and of course, the freshly made guacamole. We've grown accustomed to waiting a little longer for our food - but we know it is always worth it.

OTHER RESTAURANTS...and WE ARE STILL LOOKING!!

 http://pinterest.com/zbpipe/hamilton-vegan-restaurants/ 

Prologue...


 Eventually this blog will become a wonderful story, collaboration and reflection of our journey, education and commitment to how and why we've become vegan runners. At age 40, with two children (Jackson and Nathan), we've discovered something in ourselves that we didn't know existed and the result of this discovery has had an incredible impact on our life, our love, and our family.

~  Zoe and Brad