Monthly Archives: August 2010

Autumn in August

Hi lovlies! I apologize for no post yesterday. I was a busy busy bee, shame on me, and awfully tired to boot…I slept a little late today. Oopsie πŸ™‚ So my day is a little delayed, but it is beaauuuutiful out, so it’s perfect for a run! I’ve come to really love running. But more on that later πŸ™‚

Onto yesterday!

Yesterday truly was the epitome of a fall day. It started off dark and chilly with tons of rain, and continued and ended dark and chilly with tons of wind. But regardless, I absolutely loved this excuse to put on sweatpants, slippers, a comfy sweater, and sip some hot tea πŸ™‚

In the morning, I had to wake up at 5:15 am to get in my workout, shower, get ready, eat, and get to work by 8 am. But let me tell you, I am not complaining! It was a great morning.

I hopped right out of bed (I slept in my workout clothes for extra security! Click here for more of my morning workout tips), hydrated, and got on the treadmill for my workout.

I’ve been reading lately about the benefits of interval training and Jeff Galloway’sΒ run/walking method (as well as some great running tips I found here. thanks, Women’s Health!), so I decided today would be the day to try it. There’s no time like the present, right?

I based my workout off of this chart that I found on Angela‘s blog:

Run-walk-run ratio should correspond to the training pace used:
8 min/miβ€”run 4 min/walk 35 seconds
9 min/miβ€” 4 min run-1 min walk
10 min/miβ€”-3:1
11 min/miβ€”2:30-1
12 min/miβ€”-2:1
13 min/miβ€”-1:1
14 min/miβ€”30 sec run/30 sec walk
15 min/miβ€”30 sec/45 sec
16 min/miβ€”30 sec/60 sec

My miles are usually done on the treadmill at 5.4, which is about 11 minutes per mile, but I honestly don’t know how fast my fastest mile currently is. So, yesterday I used the intervals for 11 min/mi, or 2:30 – 1. My workout looked like this:

  • 5 minute warmup at 5.4
  • 2:30 at 5.0,Β 1 at 4.0 (repeated 6 times)
  • 5 minute cooldown at 4.0
  • Total: 2.5 miles, about 30 minutes
  • stretching
  • My classic ab routine: 50 crunches, 25 crunches w/ legs raised, 25 crunches w/ legs long, 25 side crunches on each side, 1 minute traditional plank.

Unfortunately, no arms yesterday – I was not going to risk being late for my first morning shift πŸ™‚ I love going to work (gasp!), so I make it my first priority to look my best and be at least 10 minutes early. What can I say, I’m a go-getta πŸ˜‰

I quickly showered after my sweat sesh and got ready, then went downstairs to make my favorite Bob’s Red Mill Creamy Buckwheat Cereal. As soon as I removed it from the heat, I put in a chopped Cinnamon Bun Katebar, mixed it in, and let it sit covered for a few minutes while I grabbed some fruit (1/2 a grapefruit, blackberries, and bluebs).

The result? Gooey, melty, warm cinnamon bun goodness.

No photograph could quite capture the gooey deliciousness that was my hot morning cereal – you’ll just have to try it yourself πŸ™‚

I got driven to work on this windy, freezing, rainy morning (thanks Dad!), and had a great time! I met some more fun people, and I look forward to meeting the rest of the crew πŸ™‚

As soon as I got home, my tumbly was grumbling and I knew it was time for some Shroom Pizza from last night along with a giant bowl ofΒ sautΓ©edΒ veggies, also from last night, atop some of my lovely kale:

Mmmm πŸ™‚ I love my pizza.Β I still have a quarter of the pizza left for my lunch today. Now I’m getting hungry!

I spent the day relaxing in my favorite sweater, sweats, and slippers, and sipped some sweet, satisfying tea (woo alliteration! here I come, AP Lit!). When dinner came, I wanted something hearty and yummy, so I whipped up a sweet potato (my all-time favorite! I eat these straight up – there is no reason to enjoy sweet potaters with salt or butter…why would you do that when they’re so yummy sweet!), some Garlicky Beans, quinoa withΒ sautΓ©edΒ vegetables mixed in (red onion, broccoli, red pepper, zukes, shrooms), and brussels sprouts. It was absolutely perfect, warm, and delicious for the cool weather we were having πŸ™‚Β Recipes will be at the end, lovlies!

The only way to eat brussels - roasted to perfection πŸ™‚

Slight quinoa camera fail

Beans, beans, the magic fruit!....These tasted way better than they looked πŸ˜‰

The mighty Sweet Potater!

By the way, all of you naysayers, sweet potaters are a Superfood! Yes, these little tubers are filled with Beta Carotene and Vitamin K among a host of a million other vitamins and minerals and do not make you fat! In fact, the sweet potato is not even in the potato family. Plus, the starches in yammies are slow-release, keeping you full, helping you burn fat, and helping to build muscle.

Stick that on your fork and eat it!

Of course, for dessert we had to have some of my Chocolate Chip Cookie Cakes. No meal is complete without dessert! Here’s some food porn for ya πŸ™‚

Mmmm πŸ™‚ There are just a few more for tonight, and we will be fighting for them! In this family, we treasure our desserts…especially my guilt-free concoctions. I had been feeling a little run-down last night from being up since 5:15, but the chocolate made me feel instantly better – chocolate could create world peace!

Okay, now for the recipes πŸ™‚

How to Cook a Sweet Potater

  1. Preheat oven to 350F and place some tin foil on a baking sheet.
  2. Wash and scrub your sweet potaters, then poke 3 holes on each side.
  3. Place one of the poked sides down on the tin foil, then pop in the oven for 30 minutes.
  4. After 30 minutes, flip over and cook for another 30.
  5. Cut, slice, mash, or serve however you please! I like mine in a giant slice πŸ™‚

Garlicky Beans


  • 2 cans, or 3 cups, of your favorite beans, drained and rinsed
  • 2 tsp., or 2 cloves, minced garlic
  • EVOO
  • thyme
  • oregano
  • 2/3 cup water
  • 5 scallions, chopped


  1. Saute garlic with a bit of EVOO in a medium saucepan over medium heat for 1/2 minutes, or until fragrant.
  2. Add the rest of your ingredients and continue to cook over medium heat until hot and steaming.
  3. Serve over some of your favorite grains, bread, or in a bowl like a soup! Mmm πŸ™‚

How to Roast Brussels Sprouts

  1. Preheat oven to 400F.
  2. Pour some EVOO into a rimmed baking sheet and sprinkle some sea salt, then spread it around my tipping the sheet all around.
  3. Halve the brussels and place them cut side down on the baking sheet, then drizzle with some more EVOO and sprinkle with some more salt.
  4. Stick in the oven to roast for 15-20 minutes, depending on whether you like them browned or not. I like them the darker, the better πŸ™‚
  5. Serve and enjoy!

Simple Quinoa


  • 1 cup uncooked quinoa
  • 2 cups water
  • Veggies of your choice, chopped (I used broccoli, red peppers, red onion, shrooms, and zucchini)


  1. Preheat oven to 400F, and place quinoa and water in a medium saucepan.
  2. Bring quinoa and water to a boil, then reduce to a simmer and cover, checking periodically and cook for about 15 minutes (or until all the water is absorbed).
  3. Meanwhile, place veggies on a baking sheet and toss and coat with some EVOO and some sea salt on the baking sheet.
  4. Roast veggies for about 15 minutes, then combine with the quinoa and serve. Enjoy! πŸ™‚

Time for my run – see you after brunch, lovlies!



Filed under Recipes, Tips and Tricks, Vegan, Workouts

Homemade Larabars and Chocolate Chip Cookie Cakes

I. am. so. full. Dinner was the most delicious thing that has crossed my lips in the past…however knows when.

But halt! Quick note: the Albany Vegetarian Network’s Vegan Fashion Show entries are all up on the web now! Our full-body and headshots as well as our answers to all of our questions. For those of you that are just dying to see my page…click hurr.

Okay, back to dinner. Tonight we decided to go standard-american-diet, but healthy and vegan. Let me rephrase that. We had pizza night! πŸ™‚ Filled with pizza, veggies, and chocolate-chip cookie bliss accompanied by ‘naner soft serve.

The cookies ended up more like something I like to call Cookie Cakes, and they were de-licious. I had never had Banana Soft Serve before, so when I first tried it tonight I actually died. I think I’m still waking up. For all of you people in the blogosphere thinking to yourself “What’s so special about banana soft serve? It’s just bananas.” ….stop. This stuff is the darned bee’s knees if I ever knew them. I may never touch So Delicious again (gasp!).

How do you make ‘Naner Soft Serve, you may ask? My super-simple recipe, taken from the amazing Gina:

Banana Soft Serve


  • Bananas
  • Aluminum foil/tupperware/saran rap/whatever you have for storage
  • Food processor


  1. Peel bananas and wrap/store using your method of choice.
  2. Freeze bananas (ours were frozen in 4 hours)
  3. Stick ’em in the food processor and let it whirl! Stop every once in a while to scrape down the sides and mix it around until it looks like ice cream and no giant chunks are left.
  4. Serve and eat immediately! Enjoy πŸ™‚Β Stuff your face πŸ™‚

Seriously. Go freeze some bananas and make banana soft serve as soon as they are frozen. You will never regret it. Not only is it totally guilt-free because it’s just frozen fruit, it’s better than nice cream. Super sweet and scrumptious.

Okay, enough of this food-talk. I’ll show you the goods:

Pizza! P-I-Z-Z-A…

Bob’s Red Mill Gluten-Free Pizza Dough (with thyme and oregano added in πŸ™‚ ) topped with Amy’s Low-Sodium Marinara Sauce, diced purple onion, shrooms, basil, and spinach. I cannot wait for leftovers tomorrow!

Veggies! Broccoli, shrooms, red pepper, purple onions, and yellow summer squash πŸ™‚

Slight camera fail

Chocolate Chip Cookie Cakes! Mmmm πŸ™‚

With some freshly scooped ‘Naner Soft Serve:

I can’t wait for dessert tomorrow night πŸ™‚ Can you say “cookies in the microwave”? Ohhh my gosh, melty gooey goodness.

The best part? Fat-free with no added sugar. But you would never know. Who woulda thunk?Β That’s the beauty of stevia!

Here’s my recipe! πŸ™‚

Chocolate Chip Cookie Cakes

Makes 12


  • 1.5 cups spelt flour (any flour will work, eyeball to adjust moisture for other flours)
  • 2 tsp. vanilla extract
  • 1 tbsp. tapioca flour
  • 3/4 cup NuStevia Baking Blend (or sugar/other substitute if you roll like that)
  • 2/3 cup applesauce
  • 1/4 cup + 1 tbsp. unsweetened vanilla almond milk
  • 1 cup vegan semi-sweet chocolate chips
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt


  1. Preheat oven to 350F and lightly grease a cookie sheet.
  2. Mix tapioca flour, NuStevia, applesauce, and vanilla almond milk in a large bowl. Then, add in vanilla extract.
  3. Add in spelt flour, baking soda, sea salt, and chocolate chips. Mix well, and then use an ice cream scooper to scoop the cookie dough onto the cookie sheet, about 1/2 to an inch apart (they don’t spread out very much).
  4. Bake for 8-10 minutes, or until the outsides are cooked and give a bit when pushed (or you can use a toothpick in the middle of one).
  5. Let cool for a couple of minutes, and enjoy! πŸ™‚

These were too delicious, and I love my guilt-free desserts! I will definitely be having one more than one tomorrow after din din. I can’t help myself – Rebecca and I had to split another one πŸ™‚

Since Larabars are my favorite thing ever (but they’re super expensive), I decided to make my own Katebars to have with my morning oats! This time, I whipped up my own version of Cinnamon Bun Katebars. These are quick, simple, delicious, and most of all, nice to my wallet πŸ™‚

Cinnamon Bun Katebars

Makes 2 Katebars


  • 1/3 cup almonds
  • 1/2 cup packed, pitted dates
  • a few sprinkles of cinnamon
  • a drizzle of vanilla extract


  1. Whiz the almonds in your food processor until they are well-crumbled but not a flour.
  2. Add dates, cinnamon, and vanilla and process until no whole dates are left.
  3. Put in a small bowl and squoosh it with your hands (this is the fun part πŸ™‚ ) until combined to your liking.
  4. Divide in half and shape each into an energy-bar type shape. Wrap in plastic wrap and refrigerate until ready to eat.
  5. Enjoy! πŸ™‚


  • Substitute part of the dates with raisins or another dried fruit such as mango, apple, cherries, or pineapple. Mmmm πŸ™‚
  • Substitute a different nut. For example, you could use peanuts with an eensy bit of salt for Peanut Butter and Jelly Katebars!
  • Use other spices, or no spices at all!
  • The possibilities are endless. Go crazzaay

What flavors would you like to see? Give me some fun ideas!

Well, tomorrow I have work at 8 am, so I have to get up extra early to run – 5 am! This should be interesting. I am super pumped to go running though, especially with my brand-new 15 dolla watch! Checkit:

Thank you, Target πŸ™‚

I’m off to go read before bed! See you tomorrow lovlies πŸ™‚



Filed under Recipes, Vegan

Sunday with the Fam

It’s another rainy Sunday in our neck of the woods, and I loooove it πŸ™‚ Yes, it’s chilly, and yes, it’s slightly muggy, but I love a good, relaxing day filled with activities accented by hearty meals and a warm cup of tea.

So this morning, I overslept about an hour (the rain gets me every time!), so I had to whip up breakfast and pop it in the oven, then squeeze my workout and shower into the 45 minutes of cooking time. Oh boy. Throw a challenge at a girl, and this is the one you pick? I was not looking for a hectic morning. But thankfully, everything came together beautifully.

I ran .9-something of a mile, not any more, for the very devastating reason that my treadmill blew a fuse just as my mile was about to be done! Boooo. So I ran upstairs, showered, and came down to prepare brekkie for the fam πŸ™‚

Strawbs, blackberries, cherries, apple spread, and nut butters for topping:

Mmm, my famousΒ Apple-Cinnamon-Raisin Muffies in baked oat form πŸ™‚

My plate, pre- giant spoonful of apple spread. After that, there was no mercy on these oats.

They were so perfectly crispy on top and gooey and warm in the middle, packed with cinnamon-y apple-raisin goodness. It’s like oats taken to a whole new level! I will be making these on a much more regular basis. With plenty of variations to come, of course πŸ™‚

I was inspired by Jackie‘s recipe, and changed it around a ton and made it a more breakfast-y and moist version of my muffies.

Apple Cinnamon Raisin Baked Oats

(Adapted from Carolina Vogue‘s Baked Overnight Oats)


  • 1.5 cups rolled or old-fashioned oats
  • 1.5 cups unsweetened vanilla almond milk (or other non-dairy milk)
  • 1/2 cup unsweetened, natural applesauce
  • LOTS of cinnamon! At least 2 tsp., add more to your liking (I like more πŸ™‚ )
  • 1/2 cup raisins
  • 1 apple, cored and diced (Cameo is my favorite!)
  • 1 heaping tbsp. almond butter
  • 1/2 cup chopped walnuts
  • 1/4 tsp. NuStevia powder


  1. Preheat oven to 350F and lightly grease a 7×11 or 9×9 casserole dish.
  2. Mix dry ingredients in a medium-sized bowl, then add wet ingredients and mix, mix, mix!
  3. Pour it all into a casserole dish and even out with a spoon, then pop in the oven for 45 minutes and let cool for 5-10 minutes (it needs to firm an eeensy bit).
  4. Then cut into squares and enjoy! πŸ™‚

These are incredibly low-calorie and loaded with fruit, whole grains, protein, fiber, and good fats that kept me full for a looong time πŸ™‚

After brekkie, we went to church and then to the local farmer’s market. Unfortunately, I forgot about the farmer’s market until we were already at church, so no camera was on hand; next week I’ll deliver the goods.

But, we did pick up these goodies! We’ll be feasting on yummy things for awhile πŸ™‚

Heirloom tomatoes, giant beets (my fave!), crab apples, apples with "strawberry" in their name (no joke), dill pickles, and raw almond buttah!

I love me some almond buttah πŸ™‚

They also had cashew, sunflower seed, and peanut buttah, but that will have to be for another weekend πŸ™‚

The pickles were so good, esp. with my lunch sammie!

Crab apples! So sour, but I like

The strawburry apples

Did I mention I really like love heirloom tomatoes?

My lunch! We had a make-your-own-sammie Sunday, and I decided on Ezekiel 4:9 sprouted grain bread with my homemade hummus, cukes, celery, kale, and sprouts; pickles and daikon on the side πŸ™‚

Slight camera fail

Crunch, crunch πŸ™‚

Ahh, now it’s time to relax with my books and some tea πŸ™‚ My new favorite is Yogi Ginseng Vitality. I love it because it has cinnamon and lots of antioxidant-filled herbs.

For dinner, tonight’s Pizza Night! Followed with our first time having vegan chocolate-chip cookies πŸ™‚ I may have been vegan for awhile, but I can only make so many desserts! I can’t wait to try them.

Have a cozy afternoon lovlies! See you after dinner πŸ™‚




Filed under Recipes, Vegan

Friday I’m In Luuuurve

Happy Friday lovlies!! It’s been a good day πŸ™‚

I slept in and took another rest day, which was rejuvenating and awfully productive. My muscles got the break they needed, and my closet got the organization it’s been craving for a looong time. No “before” picture, but here’s an “after” picture that, mind you, is a giant improvement!

Ahhhh, organization πŸ™‚

Slight organization fail.

Now that my closet’s been detox’d, I have to find a place for all of these hoodies I never wear – you know, the ugly one you got when you were on the JV soccer team? Kaybye!

These will be going on the top shelf of el Closet, I just have to clear it out first. Hello, Saturday project!

Last night I was awfully tired, so here’s a quick recap of dinner: leftover braised daikon, Black-Eyed Pea Croquettes, Lundberg wild rice, and corn πŸ™‚ So crunchy sweet. Did I mention my appetite thinks it’s fall already?

I was NOT very hungry last night.

Since I slept in and this is Rest Day Numero Dos, I had a breakfast of juicy, crunchy fresh fruit. Ahhh, some days I forget how refreshing it is!

Grapefruit, strawberries, blackberries, and cherries πŸ™‚

This morning’s TeaSpiration:

Until lunch, I had been working hard at el Closet, so when I finally did make lunch I just threw everything together. It was so crispy and fresh. I had a kale salad topped with 2 small, sliced heirloom tomatoes, leftover corn, baby carrots and braised daikon. I love vegetables too much πŸ™‚ I also had the very last half of a Black-Eyed Pea Croquette (sad face 😦 ) which didn’t make it into the picture (I can’t help myself!) and some wild rice.

Crunch crunch πŸ™‚

Immediately after lunch I had to prep dinner for tonight since I would be working from 4-7. P.S. This was my first day of actually working! Yesterday was some computer E-Learning business that was completely boring, and as a bonus I got frozen from standing for 3 hours. AAANYWHO, I whipped up a Polenta Casserole and some Fruity French Lentils that could be popped in the oven when I got home and served straight from the fridge. When I got home, I stuck some baby bok choy in the steamer basket and let that go for a couple minutes, then drizzled on some EVOO and sprinkled some sunflower seeds. This dinner was di-vine. Warm, filling, and totally yummy.

The spread.

Fruity French Lentils πŸ™‚ Watch out, this stuff is addictive!

Love bluebs

Fruity French Lentils

(Adapted from The Kind Diet)


  • 1 cup lentils (I used sprouted green lentils, but French or any other kind would work too)
  • 3 cups water
  • a pinch of salt
  • 1/2 cup chopped walnuts
  • 1/2 cup blueberries (or other berry/fruit of your liking πŸ™‚ )
  • 1/2 cup natural, unsweetened applesauce
  • 2 tsp. lemon juice
  • 1 heaping tbsp. Woodstock Orchards Apple Spread


  1. Boil water in a medium saucepan, add a pinch of sea salt, and then add lentils and reduce to a simmer (about medium heat). Let simmer for about 30 minutes, or until tender.
  2. Drain extra cooking liquid and then rinse with cold water and put in a small-medium sized bowl (I used our serving bowl).
  3. Add walnuts and berries/fruit; combine. In a small bowl or dish, combine applesauce, lemon juice, and apple spread. Pour over lentils and mix thoroughly.
  4. Refrigerate for at least 30 minutes, and then dig in! Enjoy πŸ™‚

Polenta Casserole

(adapted from The Kind Diet)


  • 1.5 cups polenta
  • 5 cups water
  • 2 pinches sea salt
  • 1 medium, or half of 1 large, head cauliflower, chopped into large pieces
  • 8-10 spears asparagus, woody ends broken off and chopped into 1-inch pieces
  • 1 cup frozen sweet peas, thawed
  • 1 cup frozen corn kernels, thawed
  • 1 package seitan, drained and sliced
  • 2 tsp. sesame tahini
  • 2 tbsp. Bragg’s Liquid Aminos
  • 2 tsp. Bragg’s Apple Cider Vinegar
  • 1/3 cup plain dairy-free milk (almond alll the way πŸ™‚ )
  • 1/4 cup chopped fresh parsley


  1. Put polenta, water, salt, and chopped cauliflower in a large soup pot and bring to a boil. Cover and reduce to a simmer, stirring every 2 minutes (at least!) for about 30 minutes. Stirring is super important so that the polenta doesn’t stick to the bottom or clump up.
  2. Meanwhile, preheat the oven to 350F and lightly grease an 8×8 (or similarly sized) casserole dish with a little EVOO. Place the seitan slices in the bottom to create the base. Evenly distribute the corn kernels and then the chopped asparagus.
  3. When polenta is all done, remove from heat and mash with a fork or a potato masher until it looks like mashed potatoes.
  4. Add tahini, Liquid Aminos, Apple Cider Vinegar, and dairy-free milk and combine well. Add sweet peas and parsley and combine again.
  5. Spoon into the casserole dish and smooth the top, then sprinkle all over with some more Bragg’s Liquid Aminos. It makes the top crispy and brown πŸ™‚
  6. Cook for 40 minutes and let cool and firm up for about 15, then cut into squares and serve! Enjoy πŸ™‚

Awe, baaaaby bok πŸ™‚

So in tonight’s dinner we got some autumn goin’ on with the casserole, and a taste of summer with the lentils. Mmmm πŸ™‚ It was perfect. I might have to go grab some from the fridge for a late night snack!

And yes, I am just a tad in love with The Kind Diet. Not all of her recipes are exactly my style, but I’ve changed ’em up to my liking πŸ™‚

Slash I am so pumped to go running tomorrow morning! It’s been two days recovery due to the fact that my muscles have been feelin’ it (plus, I’m a strong believer in the importance of rest days), and I am craving feeling the pavement under my feet and the refreshment it gives my body first thing in the morning. It’s the most wonderful thing to just let your head go and think for an hour.

These days, it seems so hard to find a minute for myself – I’m feelin’ the burn of being a workin’ woman!

Today at work was so much fun. I got to meet some amazingly sweet people and was let in on the staff party loop. Holllllaa

I also picked up drink-making and cashier-being really quickly. Within one hour of my shift, I knew how to make just about every drink and take any (really complicated) order. People like they’re effing coupons. A lot. But hey, I’m not complaining! I actually had a really great time. It’s such a nice environment with really fun, kind people. I cannot wait to go to work at 8 am on Monday – that’s right, I’m excited for the 5-hour morning shift. Stick that on your fork and eat it πŸ™‚

Which reminds me – now that I have the lovely morning shift (which is actually way more convenient), I’m going to have to get up even earlier to run. We’re talkin’ 5 am kind of early. I’ll be practicing it tomorrow morning when I have the security of wearing my running clothes to bed – yes, it will be one of those mornings.

Question of the Day: What was your first job? Did you like it?

Many of you will probably have horror stories – bring it on πŸ™‚

See you in the morning lovlies!




Filed under Recipes, Vegan mean croquet?

Hi lovlies! I’ve been an awfully lazy blogger. Here’s a quick recap of my past 24 hours:

Dinner last night was sooo good! Salads, Black-Eyed Pea Croquettes, Braised Daikon, and Lundberg Wild Rice:

The Croquettes were SO good!! I have to share the recipe πŸ™‚

Black Eyed Pea Croquettes

(Adapted from The Kind Diet)


  • 2 cups black eyed peas, soaked overnight in enough water to cover by an inch
  • 2 tbsp. fresh chopped parsley
  • 1/2 tsp. ground cumin
  • 1 tbsp. Bragg’s Liquid Aminos
  • EVOO
  • Barley-Dijon Dipping Sauce Glaze (recipe below)


  1. Preheat oven to 350F.
  2. Drain peas in a colander for half an hour, then transfer them to a food processor. Add chopped parsley, cumin, and Bragg’s and pulse until beans are shredded but not into a pulp.
  3. Use your hands to shape the mixture into small UFO-shaped things – think of an oval.
  4. Place croquettes on well-EVOO’d baking sheet and coat each generously with EVOO (generously!).
  5. Cook for about 20-30 minutes, or until bottoms are well-browned and tops are crispy, firm-feeling, and browning.
  6. Let cool for about 10 minutes to firm up.
  7. Drizzle generously with Barley-Dijon Dipping Sauce Glaze and enjoy! πŸ™‚ Yum yum

Barley-Dijon Dipping Sauce Glaze

(Adapted from The Kind Diet)


  • 1/2 cup barley malt syrup
  • 1 tbsp. dijon mustard


  1. Put syrup and mustard in a small saucepan and heat over very low heat, stirring continuously. It’s ready when little bubbles start to come to the surface πŸ™‚ Mmmm.
  2. Drizzle generously over the croquettes before serving, and put out on the table for dippage πŸ™‚

Today, I slept in a wittle (I was so tired!) and was awfully sore, so I decided today would be one of my rest days. I wasn’t too hungry, so brekkie was some juicy fresh fruit (1/2 grapefruit, strawberries, and cherries πŸ™‚ ) and cinnamon-raisin Ezekiel sprouted grain toast with some apple spread:

Lunch was just as yummy πŸ™‚ Leftovers make the best lunch! Salad with some crunchy veggies, the Croquettes, Daikon, and Rice:

That’s my quickie post for this morning – I’ve been working endlessly on my post on disordered eating, guilt, and health. Get excited lovlies πŸ™‚

Have a good day everyone! See you after din din πŸ™‚




Filed under Recipes, Vegan

Training and Crunchy Crispy Yoga

Despite the unusually fall-like weather we’ve had today, it’s been such a good day. Who needs sunshine? I’ve got slippers πŸ™‚

Yoga class was so much fun! I always come home feeling stretched out and happy, but today I left completely energized and giddy. We had a substitute today who was nothing short of fabulous – the class was filled with laughs and endless conversation, along with every pose becoming ten times more fun and childlike.

The one thing she said at the beginning of class was that she had taught a class for kids yesterday, and they were all having fun, making fun out of what most people would have as “vogue” – pose, hold! pose, hold! “Yoga should be fun,” she said; so I thought to myself, if yoga class can be made more fun, so can everything else.

So my goal today is this: Have fun! To make everything fun, because life is too short to grumble through. You can make it your goal too! Here are some suggestions:

  • Play some of your favorite songs while folding laundry and sing and dance along. Go crazy, girls! (and guys πŸ™‚ )
  • Sing your favorite song while making dinner
  • Imagine that all of your co-workers are giant carrots, broccoli, apples or what have you from the Fruit of the Loom commercial. Or wearing the Cat in the Hat’s signature hat – something that will amuse you.
  • Just be happy! If you’re happy while you’re doing something, it’ll be more enjoyable – so think happy thoughts, people!

So in my post-yoga giddiness, I whipped up a delicious lunch: an Ezekiel sprouted grain wrap with hummus, sprouts, kale, and a juicy heirloom tomato πŸ™‚

Mmm πŸ™‚

The Prep:

Juicy heirlooms πŸ™‚

The Platter:

So good. Too good.


I’m a bit obsessed. I think wraps might grace my plate a few more times πŸ™‚

Heirloom Tomato and Hummus Wrap


  • 1 Ezekiel 4:9 Sprouted Grain tortilla
  • about 1/3 cup (or more πŸ™‚ ) of my Simple Hummus
  • 2 tbsp. sprouts (more or less to your liking)
  • 3/4 – 1 cup kale
  • 1 medium heirloom tomato, sliced into 5 slices
  • 2 toothpicks (very important!)


  1. Defrost and warm the tortilla, then spread with hummus, leaving about a half inch bare around the edges.
  2. Evenly distribute sprouts, kale, and the tomato slices.
  3. Roll up tortilla, being sure to roll tightly and use your fingers to push fillings under the rolled part as you roll (so it doesn’t squoosh out!).
  4. Place 2 toothpicks (yes, this is what they’re for!) in the wrap, each about 1/3 tortilla length away (divides the wrap into 3 parts).
  5. Cut wrap in half using a good knife (like a bread knife, has teeth) and enjoy! πŸ™‚


  • Use any kind of hummus, or instead use some vegan cream cheese, sour cream, Vegenaise, dressing
  • Use as many different fillings as you want! Some other ideas are: other veggies, seitan, tofu, tempeh, vegan deli cuts, Gardein chicken strips/beef tips/any cooked and cut Gardein product, rice, beans, other grains..or if you want this for breakfast, have a breakfast fruit wrap! Just use jam or nut butter instead of hummus. Mmm πŸ™‚ The possibilities are endless.

What’s your favorite wrap combo?

During lunch, I always have some reading next to me to enjoy after I finish eating (I never read when I eat. I always try and put my whole self into the meal, the food, and the experience it brings).

As usual πŸ™‚ Rereading

AP Lit summer reading and my new favorite guide to running!

After lunch, I got a pleasant surprise! Eat, Pray, Love FINALLY came in the mail. Let’s just say I was really excited.

I don't waste a minute πŸ™‚

In other notes, working out first thing in the morning has gotten so much easier! Not only am I excited before bed, but when I wake up I’m ready to go. The first few days, I was tired and sluggish once noon hit, but now I feel completely energized throughout the day! Can’t get used to the water if you don’t go in it, as I always say πŸ™‚

Some of you might be hesitant to try working out first thing in the morning, but you should try it! Here are my tips and tricks for motivation:

  • Sleep in your workout clothes. I’m serious! It works. I did this for the first week, and it never failed me.
  • If your house is chilly in the mornings, sleep in a sweater or jacket (or have one next to your bed to put on). It keeps me in a warm, energized state when I wake up instead of the cold that makes you sleepy.
  • Have your shoes by your bed so you can pop them on as soon as you wake up.
  • As soon as you wake up, wash your face with cool water and drink a glass of water (or more). Hydration is very important!
  • Look up what shows are on during your planned workout (if you’ll be indoors), and get excited for the show you’re going to watch. For me it’s always the Today show – why not start the morning with some fresh news and gossip from Kathy Lee?

Let me know if you try any of these out!

I’ll be trying out some of these training plans:

From's workouts

Many thanks to Hal Higdon! This man is amazing

Question: What are your favorite ways to get motivated for your workouts?

Oh, and before I forget! Today’s inspirational tea bag quote:

Okay, that’s all for now! See you after dinner lovlies πŸ™‚




Filed under Recipes, Tips and Tricks, Vegan, Workouts

I am a lovesick puppy

Not for a boy…oh no, not this time. For almond butter.

After my morning workout (20 mins running, stretching, abs, arm weights), I whipped up the most delicious brekkie I’ve had in a hot long time:

It ain’t very pretty, but it was delicious, let me tell you. Gluten-free rolled oats with a ton of cinnamon, a chopped up cameo apple (my favorite apple), and a giant spoonful of crunchy almond butter. Mmmm πŸ™‚

Now, mind you, I was an almond butter virgin until this morning. I couldn’t take it any longer. I had to try it! So I did.

The goods.

It was amazing. I licked every last bit off of the spoon from the jar. And it was great in the oatmeal! I think I’ll start adding some almond buttah to my morning oaties πŸ™‚ I didn’t completely enjoy the ton of apple in my oats though..I think from now on I’ll stick with big fruit on the side, and tiny chopped or dried fruits in my oats. I like mine creamy, not with giant chunks! So I ended up eating all of the apple pieces first, and then my precious oaties. Delish.

I ate every last bite.

Success πŸ™‚

So for all of you almond buttah lovahs, some food porn:

Hungry yet? I am πŸ˜‰

Backtracking a little bit, I got to read some of Chi Running before beddie bye last night. It’s different from all of the running books that are super serious and talk about it like it’s a science – which it is, in many senses – but I prefer the style of this book. It’s much more laid-back, conceptual, and tangible to fit everyone’s fitness and skill levels. I guess that’s what puts the Chi in Chi Running πŸ™‚

This guy is also an ultramarathoner who’s crazy good at what he does, training athletes and doing T’ai Chi while he’s at it. No, this guy doesn’t do crazy weight training, cross-training, or Body Pump. He runs and does T’ai Chi. This guy might have the key to the universe.

I’ve begun to really enjoy running, an activity that I used to grind my teeth through and continuously think to myself, One more mile, Katelyn, just one more minute…just 100 more calories and then you can be done. It was all about calories, mileage, and making sure I always ran exactly an hour and 15 minutes.

Now, I run with my body. If my body needs a break, I’ll walk for a minute. If I’m thirsty, I’ll take a sip. If my lungs are working too hard, I slow down a bit. If I wake up one day and feel like I need a day off, I’ll take it.

Because I don’t feel guilty anymore.

It’s a beautiful feeling. I’ve come to just enjoy getting up early when the house is quiet, enjoying some fresh water while I check my email and read blogs, and then enjoying the feeling of waking myself up with some running and the Today show (and I’ll admit, Sesame Street and Arthur some days πŸ™‚ ).

I always leave my run feeling awake, refreshed, energized, and ready for a yummy, hearty brekkie πŸ™‚ There’s no better feeling in the world.

Question of the Day: What are your thoughts on working out, break days, and guilt?

I’m excited to hear your responses πŸ™‚

Off to power vibrant yoga! Have a beautiful morning lovlies πŸ™‚




Filed under Uncategorized