Jump to content


  • Posts

  • Joined

  • Last visited

Posts posted by VelvetVoices

  1. I started recording my daily activities/food intake yesterday, I'm an newbie so any recommendations is greatly appreciated. I'm slowly learning and working on my exercise routine; my goal is build healthy lean muscles.

    Past history, 12 years ago injured my back, neck and right shoulder; to-date I still sometimes feel pain in my back/neck but my right shoulder healed fine. Just over a year ago I injured my left wrist which still hasn't healed; going to the doctors next month to see what my options are.



    Age: 29
    Height: 5'5"
    Weight: 123.5lbs (was 122lbs last week)
    Body Type: Ectomorph
    Forearms - 25cm
    Bicep - 28cm
    Chest - 84cm
    Waist - 77cm
    Thighs - 49cm
    Calves - Left 35 1/2cm,  Right 34cm


    June 08, 2010::


    7:15am - 2/3cup oats, 1tbsp ground flax seed, dozen raisins

    7:40am - 20mins bike ride to work

    9:30am - tea, 19 cherries

    10:30am - apple

    11:30am - big salad (head lettuce, kale, and cucumber)

    1:20pm - 1/2 cup red lentils, 3/4 cup bok choy, 2 cups pasta

    3:15pm - 1 banana

    4:00pm - 20 mins bike ride back to home

    4:35pm - 1 cup soy milk (light)

    6:00pm - 2 cups water, lift weights:


    -60 pushups

    -Barbell Incline Bench Press 10 reps, 4 sets

    -Concentration Curls 10 reps, 3 sets

    -Ez-bar Bicep Curls 10 reps, 3 sets

    -Wrist curls 10 reps, 3 sets


    7:45pm - 1 cup water, 1 cup mix brussel sprouts & green beans, 1 cup pasta with 1/2 cup red lentils, 1/4 tomato sauce and sprinkle of nutritional yeast over top

    10:15 - 2/3 cups oats, 1tbsp hemp seed hearts, dozen raisins




    Is there an online calculator (or spreadsheet) to calculate my daily calories/fat/carbs/protein?

  2. I am happy coz I am learning how to be a vegan and feeling that my healthy is improving. I am happy because I have you all here to share experiences, doubts, questions and a lot of another things and thinks.

    I am happy because it's not so hot here in Brazil.

    I am happy coz my weight is 152 lb (about 68,6 kgs - I am 5'68" - 173 cm)

    I am specially happy coz I'll be on vacation in next July!!!! YEAH

    That's great Dan_Brazil, all the best to you, your health and your journey down veganism.

  3. Because of the pancakes I just had. (out of "Skinny Bitch - cookbook")

    They've probably been the fluffiest, best pancakes I've ever had.

    mmmmmmmm my girlfriend and I love pancakes, did you use whole wheat pastry flour like the recipe asked for? (or the recipe I'm thinking of)


    I love this theme!


    I also focus on positive things as often as possible.


    Today I'm happy for an interview with a mainstream magazine that seems to continue to go well...interview has really been going on for about a week now, but still positive feedback, which is great.

    Sweet, good luck on the interview; hope it turns out great.

    I find life is just so much more easier and stress free when I have a positive outlook on things.

    Have a great evening y'all.

  4. Unsure if we have any movie buff's on here, but what was the worst movie you've ever seen?


    Epic Movie - a disaster of epic proportions

    Scary Movie series -

    G.I. Joe: The Rise of Cobra - Growing up with GI Joes I was excited to watch it, then when I was watching it I couldn't wait for it to be done

    Spiderman series - Dislike spiderman 2 and 3 so much that if they make a spiderman 4 I refuse to see it.

  5. As the subject says, so why?

    I'm generally a positive person and thought people could share their happiness. (something do did, helped someone out, good workout at the gym etc etc)



    After receiving all the rain/thunder showers we did this past week; I woke up this morning with the hot sun shining down on me during my morning bike ride to work, was great.

  6. Here I'll add one more.....


    Quick Green Veggie Soup with Couscous

    1/2 cup	Couscous (preferably whole wheat)
    One 32-ounce carton	Vegetable broth
    1 cup	Water - boiling
    2 cups	Water
    1 medium	Zucchini - quartered lengthwise and diced
    1/2 cup	Frozen green peas or frozen edamame - completely thawed
    1 1/2 cups	Broccoli - florets finely chopped
    3	Scallions - sliced
    1 to 2 tsp	Fresh or jarred ginger - minced
    2 tbsp	Fresh dill - chopped
    2 to 3 tbsp	Reduced-sodium soy sauce
    1 tbsp	Olive oil
    2 to 3 ounces	Baby spinach or watercress
    1/4 cup	Fresh parsley or cilantro - chopped
    Fresh ground pepper
    -In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.
    -In a soup pot, combine the broth with 2 cups water and bring to a simmer.
    -Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill.
    -Return to a rapid simmer, then cover and cook 3 to 4 mins, until the vegetables are done.
    -Stir in soy sauce to taste along with the oil, spinach, and parsley.
    -Cook for another minute or two, just until the spinach has wilted.
    -Stir in the couscous. Season with pepper and, if desired, additional soy sauce.

  7. Garden Vegetable Casserole

    1 medium	Onion - chopped
    1 tbsp	Olive oil
    1	Garlic clove - chopped
    2 cups	Kale - finely chopped
    2 cups	Broccoli - finely chopped
    1 cup	Parsnip - finely chopped
    1 large	Carrot - chopped
    1/4 cup	Vegetable stock or water
    1 tbsp	Tamari
    1/2 tsp	Salt
    3 slices	Bread - roughly chopped
    1/2 cup	Vegan cheese - grated (optional)
    1/2 cup	Firm tofu
    2 tbsp	Olive oil
    1 tbsp	Tamari
    1 tsp	Dried basil
    1 tsp	Dried oregano
    1 tsp	Asian chili garlic sauce (or other hot sauce)
    1/4 tsp	Salt
    1/4 tsp	Ground black pepper
    -Preheat oven to 350F
    -Lightly oil an 8x8-inch baking dish and set aside.
    -In a large saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, kale, broccoli, parsnips, carrots, stock, tamari, and salt.
    -Cover with a lid and simmer for 4-6 mins, or until carrots start to soften.
    -While vegetables are simmering, in a food processor, blend the bread, "cheese", tofu, oil, tamari, basil, oregano, hot sauce, salt and pepper until smooth.
    -Transfer cooked vegetables to baking dish.
    -Spread tofu mixture evenly over top of vegetables and bake for 20-25 mins.

  8. Chickpea Broccoli Casserole

    3 (16-ounce) cans Chickpeas - drained and rinsed (or equivalent amount cooked)
    1 large Onion - quartered and thinly sliced
    3 large Carrots - grated (about 2 cups)
    1 Broccoli heat - cut into small florets (about 4 cups)
    2 tbsp Chives - thinly sliced
    1/2 cup Bread crumbs
    3 tbsp Olive oil
    1 cup Vegetable broth
    1 tsp Salt
    -Preheat oven to 350F
    -In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.
    -Add the vegetables and mix well.
    -Add the bread crumbs and mix, then add the oil and mix again.
    -Finally, add the vegetable broth and salt, and mix one last time.
    -Transfer all ingredients to a 9x13-inch casserole dish.
    -Press the mixture firmly into the casserole.
    -Cover with foil, bake for 45mins.
    -Uncover and bake for 15 more mins.
    -Serve it hot the day of, but it tastes good cold as well.

    Can't remember if I've tried this recipe or not

  9. make a sweet and sour sauce, fry up some tofu, steam the broccoli then mix it all together and top with sliced almonds. Serve over rice/couscous/quinoa etc

    or would you be interested in a Chickpea Broccoli Casserole?

  10. Hey T, great to have you aboard, congrads on the weight loss that's amazing, keep it up.

    I just recently started learning how to cook for myself, now that I’m on my own. after (I just realized I’m prattling on and I’m sounding kind of pathetic. Who the heck is 20 and can’t cook? Especially vegans?!)

    It's great your learning how to cook, I know a lot of 30 even 40 year olds that still don't know how to cook *sad*

    Quinoa pilaf eh, hmmmmm thanks think I'm gonna make that for supper now.

  11. Looking at ordering a custom mix at trueprotein.com


    Soy Protein Isolate non-GMO 20%

    Gemma Pea Protein Isolate non-GMO 35%

    Rice Protein Concentrate non-GMO 30%

    Branched Chain Amino Acids (BCAA's) 15%


    Total Calories 112.6

    Protein 25.44g


    Last minute I noticed in the description of BCAA it stats "Vegan or Vegetarian Safe: Many of the ingredients in this product are synthetically derived, but can often originate from animal byproducts."

    Any recommendations on supplements I should add to replace BCAA? L-Glutamine?

  • Create New...