Thai Spiced Tomato Soup

Thai Spiced Tomato Soup

Ingredients:

  • 1 white onion, chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons Thai Kitchen red curry paste
  • 1/2 teaspoon cumin seeds
  • 2 (14-oz) cans reduced-sodium vegetable broth
  • 1 (28-oz) can crushed tomatoes
  • 1 cup water
  • 1 tablespoon packed brown sugar (you can skip this if you are sugar conscience)
  • juice of 1/2 lime
  • a handful of cilantro leaves

Preparation:

1. Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes.

2. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.

3. Puree soup in batches in a blender or using an immersion blender (be careful when blending hot liquids). Return soup to pot and reheat if necessary. Otherwise stir in lime juice and serve immediately. Sprinkle a few cilantro leaves and enjoy. Serves 4

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

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Ingredients

4 large artichokes, about 3-4 inches across
2 medium lemons, sliced in half
1/4 cup extra virgin olive oil
6 large cloves garlic, finely chopped
2 teaspoons salt, sea salt or Himalayan salt preferred
Freshly cracked pepper
1 recipe scallion vinaigrette

Instructions

1. Preheat oven to 400.
2. Cut the stem of the artichoke so there is an inch or two remaining. Cut an inch off the spiky top of the leaves and tear off the tough outer leaves.
3. Take one half of the lemon and rub the inside flesh of the lemon on the cut surfaces and around the outside where you removed the leaves. Then cut the artichokes in half from top to stem. Using a sharp paring knife or a spoon; scrape out the fuzzy interior that sits inside the heart and about 2 layers of the very inside leaves. Rub this with lemon as well and place them all on a baking sheet.
4. Squeeze the lemon juice into a bowl (removing any seeds) and mix in the oil, garlic, salt and pepper. Spoon the mixture in between the leaves over the cut interior. Lay the artichokes cut side down on the baking sheet and coat the outer leaves in oil that has dripped onto the pan. Bake for 30 minutes or until the heart is nice and tender.

5. Serve immediately with the scallion vinaigrette, or without is just fine!

Scallion Vinaigrette

Artichokes with Scallion VinaigretteIngredients

2 teaspoons Dijon mustard

4 tablespoons wine vinegar

4 scallions including green tops, chopped

6 tablespoons chopped fresh parsley

1 1/4 teaspoons lemon juice

1 1/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 cup olive oil

Instructions

In a small glass or stainless-steel bowl, whisk together the mustard, the rema4 tablespoons vinegar, the scallions, parsley, lemon juice, salt, and the ground pepper. Add the  oil slowly, whisking. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.

 

Stuff it!!!! Vegan protein stuffed avocados

Just stuff it! That’s exactly what I want to say when people exclaim “you are vegan?? But how do you get your protein?!?!!!” I would love to respond by first telling them they are insanely ignorant and then slapping them, but I chose the more socially acceptable response of saying “from plants”. Recipe below is a great after workout snack that first appealed to me because it was different than all the other stuffed avocado recipes, but it stuck with me for my love of edamame and salt after a work out. Enjoy!!

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Ingredients

2 ripe avocados, sliced in half and pits removed
1 1/2 cups shelled edamame
1/2 cup unsweetened coconut, toasted
2 tablespoons diced red onion
2 tablespoons chopped parsley
1 teaspoon black sesame seeds
2 tablespoons chopped nori (optional)
For the dressing:
1 teaspoon dijon mustard
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper to taste

1. Whisk dressing ingredients in bowl and let sit
2. Mix filling ingredients together
3. Pour dressing over filling and just stuff it! Into the avocado.

Let’s Catch up!!!

Hi all!!!

I realized today that I haven’t done a blog in a little while that simply explained where I am in my life now! There are tons going on and it’s an amazing journey!!! My type A personality makes me want to organize this by numbering them…so here goes!!!

1. Tons of folks are purchasing the movie UnSuperSize me and it sincerely warms my heart to know that my story is helping to inspire others!!! Check out this trailer at WWW.UNSUPERSIZEME.COM. The movie can be purchased here for the upcoming gift season, or streamed online!

2. Carly and I have had tons of requests for public speaking appearances and film viewings. Last month we were in Tucson, Arizona, and got to see people’s reaction to the film first hand. It’s so interesting to see others reactions, since sometimes the things we find funny in the film aren’t funny to the audience and sometimes they laugh at things we did not realize was funny! But most of all, it was so inspiring to me to be able to answer questions during a Q&A session after the film. The questions were so thought out, and very honest. It was probably the most rewarding thing I’ve ever done. They really cared about me and my journey! Check out a small clip of this session here

3. We have received tons of reviews…some even international stating how inspirational the movie is! This is such an honor!!!! Veganism, EyesIn Magazine, a German vegan site, RunSpiration, blogger Bianca Phillips, Podcast, Favorite Run Community and much more!!! We have been busy spreading the word and love it!! (Reminder: the message I’m referring to is how I lost 200lbs in one year using a plant based diet and exercise, which is explained in the UnSuperSize Me Documentary).

4. I completed my 5th Half Marathon, the Marine Corps Half Marathon in Jacksonville, FL.

5. Oh yeah….I COMPLETELY MY FIRST WHOLE MARATHON!!!!!!! The Marine Corps Marathon on October 27, 2013!!! My first race ever was the Gainesville Turkey Trot 10k on November 24, 2011. Less than two years later and I have completely a marathon. Check out the amazing medal!!

medal

6. UnsuperSize Me was asked to be part of a newscast to spread the word further. What a great honor to be on the news and as a featured speaker at the Northeast Florida Veg Fest! Loved every moment!!! Click on the links below to watch some of our new presence!!!

News4Jax!

First Coast News

But honestly most important to me, which was way I originally started this blog back in 2011 was to help open the line the communication about obesity. Life does not have to be hard. No one has to be imprison by physical or emotional barriers. Our goal with UnSupersize Me is to help show people the easy solution to a huge problem that has plagued our world. Just think about this…three years ago, I could not go up a single flight of stairs without being winded…and now I have completed a marathon! Please if you do nothing else for your health…just watch this movie in hopes that it will inspire you to make small changes and see big results. www.unsuperszieme.com.

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Dear Unsupersize Me Movie Viewers,

Dear Unsupersize Me Movie Viewers,

So it’s been threes weeks from one of the best nights of my life…the movie premier of Unsupersize Me and I have seen an unexpected response from many of the viewers. Some of the questions asked the most are below:

1. Are you still vegan?

Answer: Heck yeah! Why would I not?!?!

2. Do you still work out?

Answer: Heck yeah! Why would I not?!?!

3. What was the hardest part?

Answer: well this one isn’t quite as easy to answer.

The truth is that the diet and exercise was the easy part of my journey. I did have some struggles along the way, but never with the diet. My body IMMEDIATELY felt better from eating a plant-based whole foods diet. It helped my mood improve, sleep better, have more energy, and in general be a better person. There is no way I could have ever endured the Zen Fitness workouts, if I was still eating the crap I used to.

The main struggles were some emotional ones. While my daily life activities changed, my thought processes and personality changed as well, and this left me struggling to keep up. I realized that my fat was a large emotional cover up. I was very jaded, sarcastic, and some might even say mean-spirited. I realized during this change, that I was mean and sarcastic in an effort to scare people so that they didn’t hurt my feelings. No one was going to hurt my feelings, if I got to them first. I had a “Don’t care!” attitude and I honestly thought that I didn’t care what people had to say. As the pounds came off, I started to get a lot more sensitive. Things that “friends” were saying about my new life was hurtful to me and my feelings were hurt. What used to be my old sense of humor is now recognized to be a very negative way of thinking that came from trying to protect myself from having my feelings hurt.

During the year of filming, I lost a few friends, had struggles at work, dating, shopping, and finding my way in new social circles. I lost the comfort from my big fat security blankey and was vulnerable. Every aspect of my life had changed and my mind was left to try to catch up with it.

But it is! And everyday of my life get better and better. I have made new friends that support my lifestyle changes. I’m more sensitive to people’s thoughts and feelings. I have a new house, job, car, friends, and relationship and things are looking pretty darn good. My mind is catching up to what I have done with my body and both are looking forward to the future.

With the premiere of Unsupsersize Me, it was a big reminder of how far Carly and I have come on this project. To see people’s honest reactions helped me to realize that many people were in my same old fat shoes. I hope that the film will show people how easy the diet and exercise part of it is and how great it feels to have your mind catch up with it! I’m truly humbled by everyone that has reached out to me after watching the film and gave questions and comments. Keep em coming!!!

Best Regards,

Tracy Ryan