Tag Archives: healthy

banana bread blondie…cake!

Good morning bloggy boos! How are you?

I am quite the snuffalupagus this morning, I am pretty sure I have sneezed up a tornado. I think it may be appropriate to bring my own box of tissues to class. Whaddup, nasal decongestant!

I loved hearing all of your weird food stories and advice about college! In case you missed yesterday’s post, you can read it here. Long story short, I won an indoor triathlon and am choosing between two AMAZING colleges, and one that I am wait-listed to.

Finally it is sinking in that this is a decision that will determine my life path for the next four years. And possibly my life course for the rest of my life. Not going to lie, it’s a bit heavy but I am ready for it. No matter where I go, I know I will have a fun four years, at one more so than the others:) Sorority, here I come!

So what’s a girl to do with such a heavy decision on her shoulders? Um, eat.

Specifically, Banana Bread Cake.

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That’s what happens when you’d rather have banana bread that looks like a slice of cake than a slice of bread. Chickayeahhhh 🙂

As a child, banana bread was my favorite thing that the Madre would make. It has a soft spot in my heart, and obviously I had to replace the sugar, eggs, and gluten with high-protein alternatives. You could basically eat this for dinner.

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What, you don’t eat cake every day?

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Because that’s just wrong. Make this, and have cake every day for the rest of your life.

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Or should I say, ten times a day for the rest of your life.

Not that I would know or anything.

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Banana Bread Blondie Cake

Vegan, gluten-free, sugar-free

Adapted from my Orange-Cranberry and Raspberry Amaretto Cookies

Ingredients:

  • 2/3 + 1/4 cup quinoa flour
  • 1/3 + 1/4 cup garbanzo bean flour
  • 1/4 cup NuStevia Baking Blend
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 2 bananas, mashed
  • 1.5 tbsp. vanilla extract
  • 1/4 cup non-dairy milk (I used unsweetened So Delicious Coconut)

Directions:

  1. Preheat your oven to 350 degrees F and grease a cake pan with coconut oil.
  2. Combine the dry ingredients in a large bowl.
  3. In a smaller bowl, mash both of your bananas until almost liquidy, and then add the extractives and 1/4 cup of non-dairy milk.
  4. Add wet to dry, and mix thoroughly. Add more non-dairy milk as needed to make a dough that is stirrable, not tough or stiff. You want your dough to be wet enough to spread itself into a cake shape.
  5. Pour dough into your cake pan, and smooth the top.
  6. Bake for 30-45 minutes, or until a toothpick poked into the center comes out clean. Cook it more if you want a less dense center.
  7. Try not to burn your tongue eating a slice of this straight out of the oven.

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Dense like a blondie, banana-y like banana bread, and sliced like a cake. What more could a girl want?!

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I enjoyed a (few) large slices with apple spread frosting, coconut butter, and chopped banana. It doesn’t get any better:)

No picture of that though because it just looked narsty.

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^^ See my oven mitt thumb print? Aweeee presh, my cake has a beauty mark!

That’s all for today loves! Tomorrow you will have a delicious macaroon/ball recipe and some sweet protein socca! See you on the flip, chickadees:)

Tell me some of your college stories/advice!!

Please and shank you:)

How do you handle big life decisions? Are you a worrier or a planner?

I am a huge planner. Although things can worry me a little bit, my viewpoint is that there is a plan, and you will end up where you are supposed to be.

Favorite childhood food?

Banana bread and oat cakes:) Recipe for those son of guns coming soon!

xoxox,

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37 Comments

Filed under Gluten-Free, Recipes, Vegan

Happy Bunny Bunny Day!

You’re probably thinking, what the heck is Bunny Bunny Day? Well, I’ll tell you!

The first day of every month, as soon as you wake up, jump out of bed and hop three times and spin around three times, saying “Happy Bunny Bunny Day!” for good luck in the coming month.

It’s so goofy and you look ridiculous, but it’s a cute tradition.

In my high school, on the first day of every month, the morning show puts up decorations, the hosts eat bunny-shaped chocolates, and remind you to hop out of bed next month and get some good luck!

Awe, how cute!

As far as my life goes, I’ve been working my tail off these past few weeks at my new job (which I love by the way 🙂 ), and spending more hours running, standing, and walking around to do so.

I mean, I’m not complaining – I am getting paid after all! But it would be nice to have a foot massage at the end of the day…or a swiss massage

What are your solutions for the end-of-the-workday slump?

I have to apologize for not blogging as often as usual – getting used to this new schedule is so draining! I’ve had plenty of time to cook and photograph, though, so don’t fret – we’ve got yummy deliciousness coming up.

We’ll start with brekkie for the last two days – since it’s my favorite meal of the day =)

BREAKFAST:

As usual, my butt-whoopin’ workout left me wanting something loaded – with almond buttah. Ain’t nothing betta than my almond buttah.

Oh, and lots of blackberries, bluebs, cherries, and strawberries – can you say cherry-stained fingers?

This was actually my Brunch for Lunch on Tuesday – so no lunch. That’s why it’s so loaded!

Finished devoured. Clean bowl =)

Today’s was similar, but I took an even larger portion (hungry hungry!) – the giant dollop of almond butter is not pictured, mainly because it immediately went in my mouth.

I also added in a chopped up Apple Pie Katebar just at the end of cooking the buckwheat – ooey gooey goodness =)

p.s. I was eating at 6 am – I woke up at 3:45 am to wake up, run (4.25 miles! yayay), shower, and eat brekkie…I had to make it to lunch! I did enjoy a mid-morning snack of an organic pink lady apple, though!

Oh, almond buttah, how you make me swooooon.

LUNCH:

Lunch the past couple of days has been equally delicious. I had Brunch for Lunch Tuesday as you saw before, but today I had lunch at work for the first time!

So, I packed up my big-girl lunchbox with Kabocha Squash and Azuki Beans, roasted cauliflower (350 degrees, drizzled with EVOO, sea salt, and your favorite seasonings for 20-25 minutes), fresh veggies (carrots, green peppa, cukes, and baby tomatoes), and Italian Mushroom Savory Buckwheat.

I used to despise leftovers because then I would have to have the same thing two nights in a row, but now I enjoy them at lunch and switch it up at din din!

Isn’t my wittle lunchbox adorable? I absolutely love it.

DINNER:

Last night I made Kabocha Squash with Azuki Beans, one of my all-time favorites. It got a little messy though, so I had to whip out the apron for the first time!

Who woulda thunk this little girl would be a messy cook?

Of course, it yielded a generous (to say the least) amount! This is something that I always look forward to eating as leftovers!

CK Dad modeling the food:

Oh yes, a generous amount.

Definitely not the prettiest dish, but one of the absolute tastiest – I guess this kind of goes along with the theme that sometimes the best things come in the ugliest packages =)

We also had some Italian Mushroom Savory Buckwheat which was just as delicious as the night before. I love my buckwheat at every meal, but it still wins my heart at breakfast

I also whipped up some roasted cauliflower as mentioned in lunch, which was so perfectly seasoned – I use Simply Organic All-Purpose Seasoning for quick and delicious seasoning.

Oh, and of course leftover Beet Still My Heart Farmer’s Market Salad!


Tonight for dinner I whipped up some Carrot Cake Quinoa – and it went perfectly with the Kabocha Squash with Azuki Beans, salads, and roasted cauliflower. Mmmm.


Carrot Cake Quinoa

If I didn’t have this at dinner, I might actually have thought it was carrot cake! Well, not really – but it’s about as close as you can get without a ton of added suga =)

Ingredients:

  • EVOO
  • lemon juice
  • 1.5 cups freshly grated carrot – fresh! About 2 large carrots worth
  • 1/2-3/4 cup raisins
  • 2 cups water
  • 1 cup uncooked quinoa
  • cinnamon

Directions:

  1. In a large skillet, heat about 1-2 tbsp. EVOO with a tablespoon or so of lemon juice. Add grated carrot and raisins and saute for a few minutes, or until heated and juicy.
  2. Add water and quinoa and bring to a boil. Add lots of cinnamon (more the merrier!) and reduce to a simmer and cover, stirring every few minutes for about 15 minutes, or until all water is absorbed.
  3. Serve warm or cool, and enjoy! =)

This dish is always a hit with the fam, and has me going back for seconds thirds. Its natural sweetness and nuttiness is a perfect combo – it’s also a super healthy way to satisfy your cravings for something a bit sweet!

Plus, it makes for great leftovers! Can you say Chef Katelyn’s lunch tomorrow, anyone?

After dinner I made some Chocolate Chip Cookie Dough Katebars! They smell amazing and I am beyond dying to try these all melted in my buckwheat tomorrow =)

Chocolate Chip Cookie Dough Katebars

Makes 5 Katebars

Ingredients:

  • 1 cup pitted, packed medjool dates
  • 2 tbsp. raisins
  • 2/3 cup almonds
  • pure vanilla extract (alcohol-free) – about 1 tsp.
  • 2 tbsp. mini vegan semi-sweet chocolate chips

Directions:

  1. In a food processor, pulse almonds into small pieces, or until no whole almonds are left.
  2. Add dates, raisins, and vanilla extract and pulse until combined and it starts to roll around in a ball.
  3. Add chocolate chips and pulse a few times, then place in a bowl and mush-mash with your hands (the fun part!). Your hands will get all sticky but it is so worth it.
  4. Break up into 5 equal sections and form into bars. Wrap with wax paper, plastic wrap, or plastic baggies – whateva you got!
  5. Store in the refrigerator until you’re ready to eat them. Enjoy! =)

Ideas for optimum Katebar enjoyment!:

  • Chopped up and combined with your morning hot (or cold!) cereal. It’s a mind explosion/dream/the most delicious thing in the world chopped up and added just as your hot cereal is just about to finish cooking – then remove from heat and keep covered for a few minutes. The result? Ooey gooey goodness!
  • A pre- or post-workout snack
  • Dessert!
  • Chopped up and mixed or blended/processed with Banana Soft Serve!
  • Chopped up and in your cookie/brownie/pancake/waffle/bread/muffin dough! Bake according to recipe directions and enjoy melty in-your-mouth goodness =)
  • The possibilities are endless.

Let me know if you think of any other fun ways to enjoy a Katebar! =)

That’s all for tonight, lovlies! I’ve got the 7 am shift again tomorrow – I have the joy of waking up at 3:45 am again to get in my 5K training!

The race is currently 4 days away! Holy moly.

Hope everyone has a relaxing evening! I know I will =) I’ll be in bed within 10 minutes of this post going up…I’m an early birdy.

Nighty night!

xoxox,

21 Comments

Filed under Recipes, Tips and Tricks, Vegan, Workouts

Time to Get Saucy

Today was another beautiful day 🙂 I slept in (until 8 – what a rebel, I know) and decided to take a rest day from 5K training and go to yoga instead. As usual, yoga was a perfect start to my day, stretching out my running muscles that have been working so hard! I’m proud of them.

My morning fuel was a plum, a papaya, and a champagne-strawberry apple (that’s actually what it’s called! so sweet and delicious 🙂 ) paired with my favorite creamy buckwheat cereal con blackberries and some strawbs:

After yoga, I was starvin’! I came home to my Happiest, Healthiest Vegan Mac and Cheese, Beet Still My Heart Farmer’s Market Salad, sauteed broccoli, daikon, and carrots, and a farmer’s market dill pickle 🙂 Happy tummy? Oh, yes.

After lunch, Rebecca and I baked some of what I like to call Lemon Poppyn Lock it Seed Bread (recipe to follow) and watched some of The Little Mermaid 2. Awe, don’t you love Disney movies? Reminds me of being a little kid again 🙂

And, I enjoyed some of my homemade kombucha during the baking process…

Lemon Poppyn Lock it Seed Bread

Ingredients:

  • 1 cup natural, unsweetened applesauce
  • 1 cup NuStevia Baking Blend (or other sugar substitute)
  • 1/4 cup unsweetened vanilla non-dairy milk (I roll with Tempt hempmilk 🙂 )
  • 4 tbsp. lemon juice
  • 1 tsp. lemon extract (I didn’t have any, but would definitely use next time – or lemon zest)
  • 1 cup whole wheat flour and 1 cup spelt flour (or any kind of flour, totaling 2 cups)
  • 1.5 tbsp. poppy seeds
  • 3/4 tsp. baking soda
  • 3/4 tsp. nutmeg
  • 1/4 tsp. sea salt

Directions:

  1. Preheat oven to 375F and grease a standard loaf pan.
  2. In a large bowl, combine applesauce, stevia (or other sugar), non-dairy milk, and lemon juice/extract.
  3. In a smaller bowl, combine flour, poppy seeds, baking soda, nutmeg, and sea salt.
  4. Mix dry into the large bowl, adding more non-dairy milk for moisture if necessary.
  5. Pour into your loaf pan and pop in the oven for 30-40 minutes, or until a knife inserted into the center comes out clean.
  6. Slice and enjoy! 🙂

This was great on its own, but would be even better with…

  • A lemon glaze – combine 1/2 cup NuStevia Baking Blend (or other sugar) with enough lemon juice to moisten (3 or 4 tbsp.) and heat in a saucepan over medium-low heat, stirring continuously. Drizzle over warm bread just before serving 🙂
  • Some Earth Balance – is this stuff ever not good?
  • Some homemade lemonade! (that rhymes)
  • Your favorite jam or fresh fruit

For dinner, I felt like gettin’ saucy – Italian style! After having the Spinach and Chickpea Delight last night, I realized my true love for all things marinara-sauced – so it was time to get saucy.

I whipped up some Italian Mushroom Savory Buckwheat, roasted asparagus and zucchini topped with marinara sauce, Spinach and Chickpea Delight, and salads con avocado (mmm 🙂 ). It was certainly savory, if I ever tasted it.

Italian Mushroom Savory Buckwheat

Ingredients:

  • 2 cups water
  • 1 cup uncooked buckwheat (hulled)
  • EVOO (about 3 tbsp.)
  • 1/2 red onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 3/4 cup diced/pureed/crushed tomatoes
  • thyme and oregano
  • sea salt and pepper, to taste

Directions:

  1. In a medium saucepan, bring water to a boil and then add buckwheat. Reduce to a simmer, cover, and let cook for 15-20 minutes or until all the water is absorbed.
  2. Meanwhile, in a small saucepan, heat EVOO over medium heat and sauté onion until translucent and fragrant. Add mushrooms and continue to saute until reduced.
  3. Add tomatoes and heat until hot.
  4. Add sauce to buckwheat, stir well, and serve! 🙂

This was to die for! The entire meal was a huge hit in my books, and received many happy smiles from the fam 🙂 I will definitely be making this combo again soon!

Note: Add marinara to just about anything and it instantly becomes a million times better – try it out!

For dessert, of course, was the Lemon Poppyn Lock It Seed Bread. No meal is complete without some dessert! 🙂

Question of the day: What’s your favorite savory meal? Favorite variety of bread?

Lasagna, Spinach Pie, and tonight’s meal would have to be at the top of my “savory” list – and for breads? Chocolate-chip banana bread all the way 🙂 Tonight’s is definitely close, but no bread can beat banana in my books.

I’m out to go read some Chi Running and Beowulf (thanks, AP Lit!), then I’m hittin’ the sack early – time to get back to 5K training! Goodnight lovlies 🙂

xoxox,

13 Comments

Filed under Recipes, Tips and Tricks, Vegan

Beet Still My Heart

I am speechless. Today has been a beyond beautiful day (hit 90 degrees! finally, it feels like summer again), with beyond beautiful things – I woke up before the sun (ahhh, thank you alarm clocks!) to get up and run before work, and I logged the farthest I’ve ran since I started running again – 3.85 miles! (you can see my workouts here)

I’ve been using the Jeff Galloway method of run-walking, and it’s been a success so far! I feel better and can run longer, plus, it’s great for training for my 5K 🙂 (a week from today…ahh! so nervous) Which, by the way, my daddy has decided to run with me! Awe, I love CK Dad. Such a great father, and has also run numerous marathons, including the Boston Marathon (twice!). Am I a lucky daughter or what?

Question: Ever since I started running again, I’ve noticed my legs looking normal when I wake up, but then swelling throughout the day – is this normal for when I’m building endurance/training? It’s so strange! Maybe I’m bulking up 🙂

Please let me know if you have any experience with that or know what’s going on, because the rest of me would like to know! Oh, the joys of race training.

BREAKFAST:

After my morning butt-whooping of a workout, I needed some serious fuel. I whipped up a variation of my favorite brekkie, complete with half a grapefruit, bluebs, blackberries, with the main event, a chopped up Apple Pie Katebar (as usual, mixed in just as the buckwheat is finishing cooking). Oh, gooey goodness, you should be illegal.

You can see the Katebar peeking out! All warm and mixed 🙂

LUNCH:

Lunch was the Happiest, Healthiest Vegan Mac and Cheese from last night (midnight snack? I think yes) along with a kale salad mixed with sliced heirloom tomaters and some sautéed broccoli from last night, topped with a generous helping of Bragg’s. It is very rare you will ever see one of my salads sans some of that dressing – it’s just too good.

The day at work was so fun (as usual) – I am such a dork for loving work, but I don’t mind 🙂 I’ll be working maximum hours from now on, thank goodness! I’ll be super busy, but it means some money in my pocket, some happy customers, and me, a happy camper 🙂

DINNER:

Dinner tonight was to die for. I think my stomach applauded me after each bite, saying “Thank you! You’re the best eater ever!” – well, if stomachs could talk, that’s what mine would have said.

On the menu tonight was a Spinach and Chickpea Delight inspired by OhSheGlows, a Beet Still My Heart Farmer’s Market Salad, Amy’s California Burgers (oh. my. god. if you have not had these, you must run to your grocery store and get some! my lifelong favorite), and sautéed daikon and carrots from a night or so ago.

Since today was a scorcher, I didn’t want to have too much of a hot dinner, so everything was nice and cool for din din except for the burgers. My tummy was very happy 🙂

Spinach and Chickpea Delight

Ingredients:

  • 2 (15.5-oz) cans, or 3 cups cooked, chickpeas (drained and rinsed)
  • EVOO (about 2 tbsp.)
  • 4 large handfuls fresh, baby spinach (about 4 to 5 cups)
  • 1/2 cup marinara or tomato sauce (I used Amy’s Low Sodium Marinara – it’s my favorite!)
  • 3 garlic cloves, minced
  • 1 tbsp. red wine vinegar
  • 1/4 red onion, diced (only if there isn’t some in your sauce)
  • sea salt and pepper to taste (I didn’t need any because of the marinara)

Directions:

  1. In a large, heavy-bottomed skillet, combine EVOO, marinara sauce, minced garlic, red wine vinegar, and salt and pepper to taste.
  2. Turn on the burner to medium heat and then add chickpeas and spinach. Stir continuously until coated, and then let cook until spinach is wilted, stirring occasionally, for about 15 minutes.
  3. Serve and enjoy! 🙂

This dish was just absolutely divine. There is no two ways around it – I tasted it and I’m pretty sure my mind exploded (not to toot my own horn, but…toot toot! 🙂 ). I will be making this again. (and again, and again..)

It was super simple and beyond delicious, a killer combo. It would also be good with some diced heirloom tomatoes or some crusty bread – mmm 🙂

Oh, be still my heart – this recipe is too simple to be true! But, oh, it is so much more than that.

Chock-full of beta-carotene among other health benefits, beets are sweet, delicious, and awfully refreshing. Even better when paired with some farmer’s market heirloom tomatoes!

Beet Still My Heart Farmer’s Market Salad

Ingredients:

  • 1-2 lbs. beets, with stems removed and scrubbed
  • 1 lb. heirloom tomatoes, chopped (or if smaller, quartered)

Directions:

  1. Preheat oven to 350F.
  2. Wrap each beet individually with aluminum foil and place on a baking sheet and roast for 1 hour.
  3. Allow to cool and then peel each beet using a paper towel – the skins should come off easily.
  4. Chop beets into 1/2-inch chunks and toss in a large bowl with tomatoes.
  5. Serve and enjoy! 🙂

My plate:

Of course, my California burger was sans a bun. I love these things plain (with some marinara or OrganicVille Agave-Sweetened ketchup) – no other way to enjoy something so delicious!

And for dessert, I had to try out the Tempt Hempmilk ice cream I picked up earlier today – I’ve been itching to buy it for awhile, but for some reason never did.

I think I can describe this ice cream by this statement: I am never going back to soy ice cream! (gasp!) Seriously. This stuff is so creamy, and healthy to boot – hempmilk is loaded with healthy fats, and this baby isn’t filled with refined sugars, saturated fats, and a giant list of ingredients. It was amazing paired with some fresh bluebs and strawberries (none of which made it into a picture – I couldn’t help myself).

Not too shabby!

Alongside my giant stock of fruit: pomegranates, papaya, organic pink lady apples, peaches and plums 🙂

I don’t mess around with my fruit.

In other news, I’ve been getting excited/nervous/starting to dread the first day of fall semester. Excited because of all of the great classes I’ll be taking (with the best teachers! I am too lucky), nervous because I’ll have such a crazy schedule, and starting to dread it because I know what my workload/lack of sleep will look like – I’m thinkin’ lots of Kombucha to keep me energized!

I’ve been brewing my own, and have been drinking some every couple of days – it is so perfect and fizzy, sweet and sour at the same time. I’ll be posting pictures and my method of brewing soon 🙂

What are your thoughts on the start of school? Are you in college or high school, and how has it been, or do you think it will be, different to start college after high school?

That’s all for tonight lovlies! All around, today was wonderful – I hope your day was too! Enjoy the rest of your evening 🙂 Aka, the Emmys!

xoxox,

10 Comments

Filed under Recipes, Vegan, Workouts

Kick the Blue Box Blues – Mac and Cheese :)

Lately we’ve been having some less-than sunny weather..but today it decided to perk up! I awoke to sunshine and a climbing temperature (thank goodness), giving me some precious vitamin D and an opportunity to read my VegNews on the patio 🙂 It’s supposed to reach 90 degrees next week – talk about a huge turnaround! Today, my boss was playfully complaining about how the apple crops would be ruined by the weather changes – oh, Bill. He’s a keeper.

Nature’s way of saying “Good morning!”

Today’s To-Do List:

Unfortunately, I didn’t get to run today – my muscles had been feelin’ it from my workouts the past couple of days, so I thought, hey, time for a rest day! The sunshine made that easy 🙂

But, my workout clothes were waiting for me – sorry kiddos, not until tomorrow!

Update: My first 5K is now a week away! I’m not gonna lie, I’m getting nervous. My goal is just to finish, no expectations – slow and steady wins the race, right?

MAC AND CHEESE:

When I think of Mac and Cheese I can’t help but smile. It reminds me of childhood bowls piled high with creamy, cheesy noodles that make a slurp! sound when you stir it. Warm, full bellies and big smiles. Ahhh, isn’t it wonderful how food brings back such good memories?

Since I had failed previously to find a good vegan mac and cheese recipe (usually resulting in my “this is icky” face – mature, I know), I was slightly skeptical when I decided to adapt some to make one without boatloads of margarine and soymilk. I stumbled upon a recipe at Oh She Glows and modified to make the perfect recipe – healthy, tasty, and packed with nutrition. My tummy was very happy 🙂

Happiest, Healthiest Vegan Mac and Cheese

Serves 8

Ingredients:

  • 1 lb. elbow macaroni (whole wheat, gluten free, and quinoa varieties are great – I rolled with whole wheat)
  • 1 1/4 cup water (or reserved cooking liquid)
  • 1 cup non-dairy milk (plain)
  • 1 cup nutritional yeast
  • 3 tbsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1 tsp., or 2 cloves, minced garlic
  • 1/2 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/2 tsp. tumeric
  • 2 tbsp. tahini
  • peppa to taste

Directions:

  1. Cook pasta according to package directions, then drain in a colander and rinse immediately with cold water.
  2. In the pot where your pasta was, whisk remaining ingredients together until thoroughly combined.
  3. Add pasta back into the pot and simmer on medium-low heat for 10-15 minutes, or until sauce is thickened to your liking, stirring continuously.
  4. Serve generously (with a big spoon!) and enjoy! 🙂

I am so stuffed. I definitely ate too much! I paired dinner with some sautéed broccoli (always goes perfectly with mac and cheese), Great Northern Beans with Mushrooms, and leftover sautéed daikon and carrots. Overall, very happy tummies!

In other news, I have fallen in love with Toms. So much, in fact, that my first real paycheck is going to buy me this beautiful pair of shoes! Size 5, please and thank you 🙂 (I have baby feet, it’s totally fine)

That’s all for tonight, lovlies! Time for me to read some of my summer reading Eat, Pray, Love. Hope everyone is having a great weekend so far, and see you in the morning 🙂

xoxox,

7 Comments

Filed under Recipes, Vegan

My Life in Food

Good morning lovlies! Sorry for the lack of posting lately – busy busy! I’ve been catching up with friends, work, and getting ready for school starting next week. Oh boy.

I’ve had a yummy past few days of meals. Let’s have a look  🙂

A snacky snack. Isn't hummus the greatest?

Lunch a few days ago! Tons of raw veggies (I had a tummyache) and leftover Spaghetti Squash Primavera 🙂 Oh, and VegNews for dessert.

Like my big girl lunchbox? Me too 🙂

My other favorite tea mug 🙂

Possibly the greatest heirloom tomater I've ever seen.

A friend of mine was coming for din din a couple of nights ago, so of course I had to make my famous Spinach Pie! I paired it with some Black Jimaca Rice from Lundberg Farms and Brussels Sprouts – my killer combo.

Mmmm 🙂

And of course, there was a little left for lunch! I saved some for today, too. I know, I’m a sneakster.

Then for din din, I whipped up some Great Northern Beans with Mushrooms, some Parsnip Fries, sauteed daikon and carrots, and leftover black jimaca rice. It was a sweet night 🙂 The poor parsnips got a little overdone (thank you, 3 things on the stove at once!), but they were delicious despite their charred appearance. Next time I’ll be paying more attention to the fries, and less to the stove!

Parsnip Fries

Ingredients:

  • Parsnips, amount depending on how many fries you want (I used about 3)
  • EVOO
  • Sea salt
  • Pepper to taste (I don’t like peppa, so I didn’t use any)

Directions:

  1. Preheat oven to 425F.
  2. Slice parsnips in half lengthwise, then slice into fry-like sticks about 1/4-1/2 inch wide.
  3. Place on a baking sheet and toss and coat with about 2 tbsp. EVOO and sprinkled with sea salt.
  4. Bake for 25-30 minutes, or until golden brown, tossing halfway through and checking every 5 minutes or so for the last 15.

The fries were so good, and perfectly sweet. I may have snuck a few a few handfuls after dinner…

I will definitely be trying squash, sweet potato, and carrot fries in the near future (yes, carrot fries!). Ahh vegetables, so versatile 🙂

Great Northern Beans with Mushrooms

Ingredients:

  • EVOO
  • 1/2 of a small red onion, diced
  • about 6 baby bella mushrooms, washed and sliced
  • 2 handfuls TVP
  • 1/3 cup water
  • 1.5 cups great northern beans
  • a pinch of sea salt

Directions:

  1. In a medium saucepan, heat about 2 tbsp. EVOO over medium heat and then add diced onion. Sauté until transparent, and then add mushrooms and sauté until reduced.
  2. Add water and TVP and allow to cook for about 2 minutes, then add beans and a pinch of sea salt. Cook until thoroughly heated and flavors have been absorbed.
  3. Serve and enjoy! 🙂

This dish was perfect for the cool night we were having, and filled me right up. This was my first time trying and cooking with TVP (textured vegetable protein), and I liked it – slightly meaty texture but without the meat! Vegans and non-vegans alike would enjoy this good source of protein. Plus, beans are unrivaled in the protein ring, and ‘shrooms are my favorite 🙂

KATEBARS:

I also had some time to make some more Katebars…but this time, Apple Pie!

Apple Pie Katebars

Makes 5

Ingredients:

  • 1/3 + half of 1/3 cup almonds
  • half of 1/3 cup walnuts
  • 1 cup dates
  • 1/4 cup dried apple
  • 1/8 cup raisins
  • cinnamon

Directions:

  1. In a food processor, pulse nuts until no whole nuts are left.
  2. Add dates, dried apple, raisins, and a generous sprinkling of cinnamon (don’t be shy!). Pulse until no whole dates are left and it is beginning to form a ball.
  3. Place in a bowl and knead it with your hands (the fun part 🙂 ) until it’s all totally combined. Place on a wax sheet of paper and flatten, then divide into 5 bars.
  4. Using your hands, make the bars look very bar-like and then wrap in saran wrap or wax paper.
  5. Refrigerate until ready to eat, and then eat alone, in your hot cereal, or crumbled on anything else. Enjoy! 🙂

As usual, this morning the Katebar went straight into my favorite brekkie:

Mmmm, gooey cinnamon morning bliss 🙂 With a new friend – a fresh papaya on the side! I’ve never had non-dried papaya before, so this was a treat. I love my tropical fruits!

That’s all for now, lovlies! I’m off to work. Today’s a rest day, so I’ll be reading some VegNews and indulging in some vegan desserts 🙂

What’s your favorite part of rest days? Do you believe in “active” rest or just relaxing?

xoxox,

6 Comments

Filed under Recipes, Vegan

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 🙂 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 🙂

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 🙂

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’s 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/mi—run 4 min/walk 35 seconds
9 min/mi— 4 min run-1 min walk
10 min/mi—-3:1
11 min/mi—2:30-1
12 min/mi—-2:1
13 min/mi—-1:1
14 min/mi—30 sec run/30 sec walk
15 min/mi—30 sec/45 sec
16 min/mi—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, 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 🙂 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 😉

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 🙂

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 🙂

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 of sautéed veggies, also from last night, atop some of my lovely kale:

Mmmm 🙂 I love my pizza. 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 with sautéed 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 🙂 Recipes will be at the end, lovlies!

The only way to eat brussels - roasted to perfection 🙂

Slight quinoa camera fail

Beans, beans, the magic fruit!....These tasted way better than they looked 😉

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 🙂

Mmmm 🙂 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 🙂

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 🙂

Garlicky Beans

Ingredients:

  • 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

Directions:

  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 🙂

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 🙂
  5. Serve and enjoy!

Simple Quinoa

Ingredients:

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

Directions:

  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! 🙂

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

xoxox,

9 Comments

Filed under Recipes, Tips and Tricks, Vegan, Workouts