Tag Archives: tomato

Strut

In honor of my entry into the Albany Vegetarian Network Expo’s Vegan Fashion Show (vote for me! πŸ™‚ ), I have selected Sheena Easton’s classic song to grace the title of this blog post.

Strut, pout, put it out, that’s what you want from women..come on baby, what’cha taking me for? Strut, pout, cut it out, all taking and no giving, watch me baby, while I walk out the door…

Okay, that’s enough. I might just really like that song, a little bit..or a lotta bit. It’s my “runway in my room” song…I mean what?

I’m not a model. Actually, I’m too short to be a professional model, so this show is perfect for me! Plus, I’d be able to rock some vegan clothes, makeup, bags, and shoes on a runway at one of the best vegetarian expos in the country.

I don’t think I can contain my excitement much longer..I am so excited!! I really hope I get picked. Jeez Louise, I feel like a little girl waiting for Christmas morning to come and see if I got my Barbie dreamhouse. So “Like” my entry here (or don’t! that’s totally fine too), and help me get chosen πŸ™‚ Every “Like” is a vote for me, so click away! (and tell your friends!)

And since I’m asking you to vote for me, I might as well show you the pictures I submitted as well as some of the outtakes. Here’s a little runway show for you!

The ones I submitted:

The ones I didn’t submit, exclusively for your enjoyment πŸ™‚

Hahah, don't mind my funny eyes in this one πŸ™‚

And that concludes our photo shoot! So remember to vote for me here, and tell your friends!

Okay, that’s enough self-promoting and vote-harassing Kate-lyn. Onto other things! πŸ™‚

Lunch today was so yummy, much thanks to the copious amount of squash and quinoa I made last night, ensuring that I would have plenty for lunch:

Kale salad with one of the baby heirlooms (I finally ate one!), kabocha squash with azuki beans, and savory quinoa. Mmmm, happy tummy πŸ™‚

Then, I went to work for orientation! It didn’t last very long, mostly filling out and signing papers, but I got my visor, and it looks pre-tty snazzy.

When I got home, I basked in the sun and read the employee handbook (which took an awful long time, but I’m not complaining πŸ™‚ ), and then brewed some more tea for myself. I love Yogi tea because they always have inspiring words on the tags. Today’s was one that definitely hit #1 on my list of inspiring tea-bag quotes:

This is so important for everyone to remember as they go through life every day. I’ve been working on a post about disordered eating and guilt, so this really hit home. It’s about your inner self. Love yourself and the world will love you. Skinny is often what girls strive for, but it really should be about health, within your body and in your spirit.

So, I leave you with that, children. Walk with a sound spirit and a sound body, and the world will walk with you.

Namaste.

xoxox,

Katelyn

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Raw, raw, ah ah ahhh

Last night, I felt like going raw. So, I made a raw tomato soup and tabbouleh (bulgur isn’t exactly raw, but it was the only part that was cooked! πŸ™‚ ). The soup has a little bit of a kick to it (from the garlic) which I really liked, and it was super refreshing. The tabbouleh was so good, and we kept going back for more! I made a giaaaaaant bowl that was totally full and we ate most of it. Go us!

Raw Tomato Soup

Serves 4

Ingredients:

  • 6 tomatoes
  • 4 stalks of celery
  • 1 red bell pepper
  • 2 cloves garlic, minced
  • a large handful of basil

Directions:

  1. Blend and serve immediately. Yum πŸ™‚

Tabbouleh

Ingredients:

  • 2 cups water
  • 1 cup dry bulgur
  • 1-2 cups halved grape tomatoes
  • 1/2 green pepper, chopped
  • 1 (15.5-oz.) can chickpeas, drained and rinsed
  • 2 tbsp. lemon juice (this would also probably be good with a tablespoon or two of EVOO)

Directions:

  1. Boil 2 cups of water in a medium saucepan with a pinch of sea salt. Once boiled, stir in the bulgur, then remove from heat and cover for 30 minutes (or until all the water is absorbed).
  2. Fluff bulgur with a fork and combine with chopped vegetables and chickpeas. Pour in lemon juice and thoroughly combine.
  3. Season with salt and pepper to taste (I prefer this dish naked) and serve!

We also had a few bananas lying around that were just a tad too ripe to eat, so I decided to whip up some banana bread for dessert! However, it’s the healthiest banana bread on earth since it contains no added sugar, artificial sweeteners, or refined carbohydrates so it’s perfect as a breakfast or pre-workout snack! You can find my recipe here. This time, I added a cup of raisins (a heaping cup I should say) and another heaping cup of walnuts. You can make it more dessert-y by adding in some vegan chocolate chips, cacao nibs, or even some unsweetened cacao powder! Yum πŸ™‚

You can still see little chunks of bananers :)yum yum

We also happened to have a pineapple lying around. And two mangoes. And a watermelon….

Let’s just say I have a lot of fruit in my fridge.

In other news, I’m training for a 5K! It’s on September 5th, so I still have time to train. I have to get used to running outside, it’s always so humid! I got in two miles outside today, and tomorrow I’ll try to build my endurance. After that, I had to go inside for the rest of my workout…much too humid for my little lungs.

Do youΒ haveΒ any advice for race training? Personal stories in running? Let me know! πŸ™‚

That’s all for now! I observed a dietitian for 5 hours today, so I’ll recap on that later πŸ™‚

xoxox,

Katelyn

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Filed under Recipes, Uncategorized, Vegan