A Tough Decision
Hi all.
I really apologize for the long term hiatus. I originally intended on taking a break from blogging so I could focus more on school/finals and such, but I must honestly admit that during this time period, I realized how liberating it was to not have to photograph every meal, every morsel I put in my mouth. To not have to feel pressured to prepare a gourmet-style meal for the sake of the blog when in reality all I was craving was a simple veggie burger. I’ve been thinking long and hard about this, but I’ve finally come to the decision that I will no longer be blogging. Yeah, you probably saw that coming. Instead of something I feel passionate about, blogging has become somewhat of a burden and not something that I find enjoyable anymore. My heart is simply not in it anymore, guys. I’ve gotten quite a few rather rude comments about disappointing and letting people down by not updating, but all I can say to that is this is my life, and although it saddens me to leave you all, I have to focus on me and my state of happiness and well-being right now. Sadly, all blogging has done for me as of late was pile on unnecessary stress.
From the bottom of my heart I would like to thank all of my wonderful readers who have been with me from the very beginning and who have supported me this past year and a half. And to those who just recently started to follow my blog, you’re just as important. Maybe someday, when the time is right, I will pick up blogging once again. But at this time in my life, I feel as though I want to live in the most care-free way possible.
I hope you all understand where I’m coming from. Again, I can’t thank you all enough for riding this journey with me. Although I wont be updating my own blog anymore for the time being, I still read ALL of your blogs, and thoroughly enjoy each and every one of them.
- Erica xo
The Final Straw
Hey guys, sorry for being MIA these past couple of days- with finals, papers, exams, and all that, I’m not going to be able to devote my time to blogging at the moment. I’m still taking pictures of my meals/food so I will be posting some particularly memorable eats in one big post sometime soon (hopefully). I hate to have to take another break, but I need to focus on school at the moment! Don’t worry, I’ll be back as soon as possible!
P.S. - Enter to win some adora dark chocolate calcium disks here!
And better yet, enter to win the infamous holey donuts here!
Good Day Sunshine
Today was one of the most perfect days, weather wise, that we’ve had in New York this Spring thus far. It was quite hot (it got up to 92!), but the mild breeze offset the extreme temperatures, and made for pure sunny paradise.
I started this unseasonably warm day with a huge bowl of mixed cereal! I combined 365 brand cornflakes, cascadian farms cinnamon crunch, and honey kix, topped the bowl off with a sliced banana and strawberries, and drowned them in a pool of creamy vanilla hempmilk. I also had a small spoonful of peanut butter, just ’cause. This delicious blend kept me going all morning!
Once again, I whipped out the trusty hummus container come lunch time, and came up with this bad boy of a sandwich-
Caramelized Onion Hummus on Whole Grain Nut and Seed Bread stacked with Grilled and Raw Vegetables.
I think this was the best sandwich I’ve ever made, no exaggeration! It was my first time trying Sabra’s Caramelized Onion Hummus, and let me just say that it was one of my favorite sabra flavors yet! The subtle sweet flavor from the onion complemented the rich and creamy texture of the hummus with perfection. As far as the veggies are concerned, I first grilled up some sliced zucchini and tomato which really brought the sandwich alive and added an unexpected exciting twist to it. Aside from the grilled veggies, I piled my hummus-slathered pieces of bread with lots of sprouts, shredded carrot, roasted red pepper, and cucumber slices. The sandwich was hearty, filling, and packed with nutrients! Oh, and it was extremely tasty to boot. ;)
I was going to eat my apple alongside my sandwich as I typically do, but this little guy had bigger and better things in it’s future-
Warm, Sliced Granny Smith topped with Cinnamon, Drizzled Almond Butter, and a Sprinkling of Nature’s Path Granola.
Man, oh MAN was this spectacular! I heated the apple, once topped with the almond butter, in the microwave and once topped with the granola, it tasted like a super decadent, deconstructed apple crisp! In actuality, this snack was extremely healthy and well balanced- fiber from the apple, protein and fat from the almond butter, and carbs from the granola. Perfection!
Of course I had to take advantage of this wondrous weather and take a stroll along Central Park. You know what that means!
Once I got home, I was getting hungry once again (surprise, surprise), so I made myself a delicious and nutritious salad for dinner-
Lemony Chickpea Salad Over Couscous and Arugula
This was SO SIMPLE to assemble, guys. Seriously, it took me about 15 minutes max to put this together. First, I cooked up 1/3 cup dry couscous in veggie broth that I spiked with black pepper, thyme, and lemon juice. Once cooked through, I let it sit while I threw together the chickpea salad. I used about 3/4 can rinsed and drained chickpeas (would’ve loved to use homemade, but I was pressed for time), a roasted pepper, caramelized onions, a handful of plump raisins, and a healthy scoop of toasted pinenuts. I tossed the salad with a simple dressing consisting of olive oil, lemon juice, a pinch of agave, basil, thyme, oregano, S+P. I dumped the cooked couscous and about 1/2 of the chickpea salad on top of a bed of peppery arugula, and voila! Dinner was served. Halfway through, I headed back to the fridge and grabbed the hummus and added a big glob on top, for good measure. Easy and delicious!
After letting my dinner digest for a while, I was finally in the mood to add a little sweetness into my life. I settled on an absolutely fabulous yogurt mess- 3/4 cup fage, 1/4 cup pumpkin, truvia, cinnamon, 1 MASHED banana, and a handful of kashi golean. After I snapped the picture, I proceeded to mix the entire thing up. This was one of the best yogurt bowls to date! The mashed banana really made all the difference in the world- not only did it add extra sweetness, but it lent a rich and creamy texture as well as volume. In a slightly larger portion, this would make for an outstanding breakfast. Especially with some juicy raisins and almond/peanut butter added to the mix!
Although I was basking in the sun today, I must admit that it’s worn me out quite a bit- I’m exhausted at the moment! Plans for tonight consist of- me, my bed, green tea, and a good movie/book. It’s the simple things in life, folks!
Here Comes The Sun
I can’t even begin to tell you how absolutely gorgeous it is outside today- bright and sunny with a high of 90 degrees! It’s a Central Park kind of day for sure! Anyway, backtracking a bit to yesterday, after hearing Jenna’s tragic news, I didn’t feel like blogging would be all too appropriate, so I held off on posting yesterday’s eats until today. Here we go!
I had yet another terrific breakfast yesterday- Pumpkin Blueberry Almond Oatbran! As always, I used 1/2 cup oatbran, 1 cup almond milk, a mashed banana, 1/2 cup pumpkin, maple syrup, heaps of cinnamon, and a tbsp of flax. I topped the bowl off with a handful of heated frozen blueberries and a spoonful of decadent and delicious almond butter. It got my morning off to the perfect start!
As I mentioned yesterday, after breakfast it was Whole Foods time! I came home with a bunch of produce, yogurt, cereal, peanut butter, bread, etc. Being that I was sent a packet of coupons thanks to the lovely Kristina at Stoneyfield Farms, I also snagged two containers of Oikos Organic Greek Yogurt to try! Being that I’m a purist, I stuck to good ‘ol vanilla and plain for starters. I’ll be sure to let you know what I think once I try them!
It was pretty late once I got home from my grocery trip, so I worked up quite the appetite! After toying around with a bunch of different lunch options, I went with a safe favorite of mine-
Sundried Tomato Hummus and Raw Veggies on Organic Italian with a Crispy Braeburn
This sandwich is definite evidence that sometimes, simplicity is best. I toasted two pieces of whole foods organic italian bread, spread it with a healthy helping of sabra’s sundried tomato hummus, and stuffed it with sprouts, shredded carrot, roasted red peppers, cucumber, and tomato, and the star- thinly sliced apples! This sandwich was simply divine, achieving the perfect balance of sweet and savory flavors, and creamy and crunchy textures. I thoroughly enjoyed every single bite, and devoured this baby like it was my job. Accompanying my sandwich was the remainder of the crispy, juicy braeburn.
During the afternoon, I was starting to feel a bit empty, so I made myself a substantial snack- a maple nut clif bar alongside a small mix of kashi golean and honey kix in almond milk with a sliced banana. For whatever reason, I’ve had a huge hankering for a clif bar lately, so I bought one at Whole Foods to cure that craving. The maple nut was quite good, but not nearly to the caliber of the carrot cake or oatmeal raisin walnut varieties. It still did the trick, and satisfied both my hunger and craving! And the mini bowl of cereal was exactly what the doctor ordered- cereal is fabulous at any time of the day, I think!
Not to toot my own horn or anything, but my dinner last night was one of the best I’ve come up with yet! I was in the mood for a huge, hearty salad so that’s what I opted to prepare. I came up with this fantastic creation-
Wheatberry Waldorf Salad with Roasted Sweet Potato and Pecans
I took inspiration from a wonderful recipe provided by Skinny Bitch in the Kitch, and basically worked around the recipe to coincide with the ingredients I had laying around the fridge. First up, I cut a medium sized sweet potato in relatively small chunks, tossed them with olive oil, a drizzle of agave, cumin, cinnamon, chili powder, sea salt, and pepper, placed them on an aluminum foil-lined baking pan, and roasted them for about 30 minutes in a 400 degree oven, flipping them halfway through. They came out perfectly tender, sweet, and moist, just how I like ‘em. I put them aside, and started to work on the wheatberry portion of the salad. I had already soaked 1/3 cup dry wheatberries and cooked them off for about 50 minutes, so my job was basically done! All I did was toss the cooked wheatberries with 1/2 thinly sliced granny smith apple, about 1/4 cup raisins, 1/4 diced red onion, and a bit of minced parsley. I dressed the salad with a spoonful of my homemade sweet and spicy dressing which contained- nayonaise, bone suckin’ mustard, a squirt of whole grain dijon, apple juice, rice vinegar, sea salt, and pepper. I laid the wheatberry mixture on a bed of arugula, topped it with the roasted sweet potato chunks, and sprinkled the entire thing with roasted pecans. My GOD, was this amazing! I loved the contrasting textures, of the crunchy apple, chewy wheatberries, and soft sweet potato, as well did I appreciate the savory sweetness (I know, that doesn’t make much sense!) that permeated throughout the plate. My recipe made a HUGE salad, so I left over about 1/4 of it to snack on today at some point. This is the type of recipe that probably gets even better with age, so I’ll be looking forward to trying it today!
Although my salad was the size of my head, I was still in the mood for a sweet treat to end the night right. That’s when I though up this lovely union-
Coconut Yogurt and Dark Chocolate “Pudding” Parfait with fresh sliced Bananas, Strawberries, and cereal.
I had bought the new dark chocolate silken creations a week or so ago, and have yet to think up ways to incorporate it into my meals. I decided a parfait would be the perfect vehicle for it! I was a bit hesitant at first, so before I put it in my parfait I tried a spoonful of it. To my surprise, it was absolutely fantastic! It had the exact same taste and consistency of chocolate pudding, only better! It was definitely parfait material, so I went ahead and assembled the layers, alternating between a container of fage mixed with shredded coconut and sweetened with truvia, kashi golean, sliced bananas and sweet strawberries, and the silken creations! Not only was this dessert healthy enough to pass for breakfast, but managed to be incredibly indulgent tasting! I can’t wait to use it for other things in the future! Like a chocolate peanut butter pie.. mmm!
But no, the fun didn’t stop there! I also made a batch of some my favorite cookies ever-
Eat, Drink, and be Vegan’s Infamous Super-Charge Me Cookies
These will always be top contenders for my favorite homemade cookies, just by virtue of the fact that they pack in so many of my favorite ingredients in one small package- oatmeal, raisins, pecans, chocolate chips, coconut, AND almond butter! How can you go wrong? You simply can’t! Of course, I couldn’t help but sample one straight out of the oven. Divine.
Alright guys, I’m going to take advantage of the picture perfect weather and head out. I’ll see you all tonight at some point! I’ll leave you with this-
I’m Only Sleeping
I apologize for being a lazy blogger last night; I was just SO incredibly exhausted and couldn’t even begin to think in logical sentences to formulate my thoughts for a blog entry. I’m on my way to Whole Foods (!!), so I’m just going to give you a quick run through of yesterday’s eats and musings.
Yesterday’s breakfast was a delicious and creamy bowl of blueberry banana creme oatbran! In the mix was 1/2 cup oatbran, 1 cup hemp milk, 1 mashed banana, maple syrup, a gluttonous amount of cinnamon, a handful of fresh blueberries, and a big scoop of greek yogurt stirred in at the end. I topped the bowl with a sliced strawberry and the last scoop of cinnamon raisin swirl peanut butter. Just as i had hoped, this combo was both nutrient and flavor packed!
After breakfast, I headed to school for my “it’s too early to be awake” latinos class, and then headed to Central Park during my break. I took an ungodly amount of photos (aka over 200), so it’s going to quite hard to pick which to post. I’ll just show you some personal favorites!
Being that the blogs have been swarmed with tons of amazing salad creations as of late, I decided that a hearty tofu chef salad would be the perfect lunch to throw together once I got home! On a huge bed of arugula, I tossed in whatever I had on hand, basically- leftover lemon baked tofu, shredded carrot, raisins, sprouts, 1/2 red pepper, soy feta, and a generous dollop of guacamole. After taking the picture, I drizzled some blueberry vinaigrette on the salad, and dug in! It was a five star salad, for sure. Full of volume, and oh so filling.
The star of this lunch, however, was my baked sweet potato that I topped with a healthy spoonful of ALMOND BUTTER!! Yes, you heard right! This unlikely collaboration was absolutely spectacular; the nutty, rich almond flavor complemented the creamy sweet potato like no other topping can. It certainly wont be the last time you see this pairing! Try it for yourself!
My afternoon snack was yet another yogurt mess- 3/4 cup fage stirred with a packet of truvia, 1 cup of honey kix, a sliced ripe banana, and a huge drizzle of mighty maple. This was, by far, one of my favorite yogurt bowls yet- the peanut butter took it to a whole other level, and made for an over-the-top snack in terms of richness and flavor.
Last night, I was craving an asian inspired dish for dinner that would somehow involve the use of soba noodles. I headed straight to the lovely heidi swanson and made a tried and true recipe that I knew wouldn’t fail me-
Wasabi Crusted Tofu with Garlic Soba Noodles
I basically followed Heidi’s recipe for her Garlic Soba Noodles to a tee, except that I substituted the parmesan for my raw vegan chipotle cayenne parma, which is possible the greatest stuff since sliced (banana) bread. However, I chose to do my own thing for the tofu portion of the dish and whipped up two delicious slabs of wasabi crusted tofu. The night before, I whipped up a quick marinade consisting of ginger tamari, brown rice vinegar, agave nectar, toasted sesame oil, and a squirt of sriracha and let the tofu bathe in the mixture overnight. Once I started on dinner, I removed the tofu from the fridge, pulsed about 1 cup of fiery hot wasabi peas in the food processor until the texture was similar to that of course sea salt, dredged the tofu in the peas, and fry it up to a golden crisp (this tofu always come out great when baked). I topped the soba noodles with the tofu, and called it dinner. This meal packed in some major flavor! These crunchy little firecrackers fancied up my tofu and took it to a whole other dimension, providing a wonderful texture that took my tastebuds on quite the culinary journey! Amazing, from start to finish.
For dessert, I indulged in this bowl of heaven-
Coconut Milk Ice Cream(!!!) buried underneath layers of sliced banana and warm frozen blueberries topped with juicy, plump raisins.
A holy YUM is certainly in order when describing this beautiful creation. Turtle Mountain’s non-dairy frozen confections have never disappointed, but they’ve totally outdone themselves with this one- the coconut flavor was delicate but apparent, and the texture was so incredibly rich and creamy. It paired perfectly with the blueberries, adding a lovely contrast of warmth and chill.
Off to Whole Foods, and then I’ll probably be spending the day outside in some way or another. It’s going to get up to 85 degrees, after all! See ya!
Edit- I just read about Jenna’s loss, and I am so deeply saddened by the news. Jenna and her family are in my thoughts, prayers, and my heart.
Wasted Trip
Hey guys!
After two days of miserable, rainy weather, we finally got our first warm and sunny day in what feels like ages! It’s really amazing how the warmth and sunshine can really have an impact my mood. I felt so happy all day long!
I started this gorgeous Thursday morning in style with yet another one of my new breakfast obsessions, aka yogurt messes. This bowl is overflowing with- 1 cup fage stirred with maple syrup, lots of cinnamon, 1/2 cup each of golean and honey sunshine, a sliced banana, sugary sweet strawberries (both warmed), and a drizzle of melty almond crack butter. Seriously, this is probably one of the most fun and filling breakfasts ever! The perfect balance between warm and cold, creamy and crunchy. Not to mention that this bowl was packed with nutrients- filling protein, heart healthy fats, and sweet carby goodness.
It only got better with an absolutely delicious coconut curry tempeh and sundried tomato hummus sandwich for lunch! I grilled up two slices of my organic italian bread (freshly made at whole foods) and stuffed ‘em silly with four coconut curry tempeh strips (totally amazing), arugula, sprouts, carrots, tomato, dried cranberries, and a new find- sabra’s sundried tomato hummus! Now I know I vowed to never buy any other flavor besides my beloved supremely spicy, but I figured that this variety had to be good just based on the face that it’s sabra. Low and behold, sundried tomato sabra was a winner! Although mild, the flavors were bold, and the hummus itself was rich and creamy as expected. I’d buy this again in a heartbeat! My sandwich snuggled up next to a perfectly crisp granny smith, for good measure.
After lunch, I lounged around the house until it was time for me to head into the city for my only class of the day, psychology. I was running a bit late so I was rushing once I got off the train, almost tripping and pushing people along the way. I finally get to class, and what do you know. CLASS CANCELED. I didn’t know whether to laugh, cry, or scream! I held back my raging emotions, and dragged myself back to the train station to head home. What a total waste! I settled my nerves with this square of dangerously delicious ghirardelli dark chocolate that I packed in my bag before leaving the house.
With the canceled class fiasco behind me, I decided I deserved an ultra special dinner tonight. I was craving both tofu and spicy, mexican-esque food big time, so I came up with this lovely concoction-
Spicy Mexican Grilled Tofu with Cilantro Lime Bulgar Pilaf, garlicky sauteed Spinach, and a dollop of fresh Guacamole.
This impromptu dinner was a total success- a fiery mexican fiesta in my mouth! The tofu was insanely simple to prepare being that all I did was drench it in my spicy mexican marinade and toss it on the grill until those infamous marks appeared. The tofu absorbed the glaze like a charm, and paired perfectly with my pilaf. For the bulgar, I tossed 1/3 cup dry into a bowl with 2/3 cup water, cumin, paprika, chili powder, oregano, onion powder (sorry, Kath!), salt, pepper, and a generous squirt of lime juice. I cooked it up int he microwave according to package directions until the liquid was completely absorbed. In the meantime, I sauteed a big handful of frozen corn and 1/2 red bell pepper in some olive oil with fresh cilantro. Once the veggies were soft, I tossed the bulgar into the skillet until completely heated through. For some much needed greenage, I sauteed a bunch of spinach with an unholy amount of garlic (don’t worry, I didn’t kiss anyone tonight!), and I then proceeded to stack all of the meal components on top of one another. I also made some fresh guacamole to jazz things up, and complete the dish. I devoured that plate like a beast!
Sadly, I have to read a thirty two page play for my theater class tonight- we’re getting a quiz on it, and in true slacker style, I left it to the last minute. Hmm, maybe I’ll get friendly with Sparknotes instead. ;)
Goodnight everyone! It’s almost Friday!!! *cues friday dance*
The Earth Says Hello
Good morning, Sunshine’s!
Much like Katie, I’ve been waking up every day this week thinking that it was Earth Day. Glad it’s finally here! I did my part by taking an unusually short shower being that I can take up to 30 minutes sometimes! Oops! After my lightning speed shower sesh, I was more than ready for some food!
I was really craving a cool, refreshing yogurt bowl for breakfast this morning, so that’s what I had! From bottom to top, I used 3/4 cup fage sweetened with a packet of truvia, a sliced banana, a bunch of gorgeous strawberries, a handful of blueberries, a sprinkling of kashi golean crunch, and a drizzle of warm almond butter for some decadence! This breakfast totally satisfied my craving, and managed to fill me up all morning! Ahhh, the long-lasting powers of protein.
I decided to be boring and try another new kashi frozen meal, the tuscan veggie bake, for lunch this afternoon. Portion size aside, I was very impressed with the mayan harvest bake, so I had high hopes for this. Luckily, it didn’t disappoint! Although it was flat and not at all piled high with tons of veggies as shown on the box (ahem, false advertising), it make it’s mark in the taste department. For a bit more bulk, I served the meal on top of a bed of peppery arugula (my favorite salad green, by a mile) with a side of leftover lemon-pepper broccolini. All in all, I was pretty happy with this lunch!
Like I’ve said in the past, toddler sized frozen meal portions just don’t cut it with me. Not too long after my lunch, I found my stomach growling once again. I decided to make my second yogurt bowl of the day! I can’t get enough of them, obviously! This bowl of deliciousness contained- 3/4 cup fage stirred with some maple syrup, a sliced banana, sliced strawberries, and a hearty handful of kashi honey sunshine cereal. This did the trick!
I have a ton of leftovers to use in my fridge, and therefore I came up with a delicious dinner that would incorporate the other half of my package of tempeh that has been anxiously waiting for a little lovin’.
Hot Sauce Glazed Grilled Tempeh, Roasted Parsnip and Cauliflower Mash, and sauteed Swiss Chard with garlic.
This dinner was another winner! And apparently, I’m a both a cook and a poet tonight! Haha, ANYWAY I based my tempeh glaze on the one provided by the vegan bible (veganomicon), but I did add a few things to make it all my own (such as a spoonful of bone suckin’ mustard amongst other things that escape my mind). For once, I finally think I’ve mastered the art of tempeh! In the past, I always felt as though my homemade tempeh paled in comparison to the versions served at restaurants, but this tempeh could rival the best! I think the trick is lightly steaming the tempeh before marinading it so it maximizes the absorption of the glaze. It was superb!
Although a roasted parsnip and cauliflower mash surely sounds as though it would look delicious, the final product was certainly lacking in terms of appearance! Luckily, it made up for it’s not-so-stellar looks in taste! First, I roasted a big parsnip and some cauliflower tossed with olive oil, salt, pepper, ginger, and a pinch of cinnamon in a 400 degree oven for approx. 25 minutes. I threw the fork-tender veggies in a food processor to which I added a handful of fresh parsley, a spoonful of earth balance, a splash of unsweetened almond milk, a dash of nutritional yeast, and a squirt of agave nectar and pureed, leaving some chunks for texture. It had a wonderful, unexpected, mild sweetness to it, and was simply delicious! Now all I have to work on is making it look a bit more presentable!
Luckily I don’t have class until 4:10 tomorrow, so I get to wake up and enjoy a leisurely breakfast! Rushed mornings are the absolute worst! Anyway, I’m off to (attempt) to read an assigned play for my theater class. Of course though, I have my priories straight so I’ll first be watching tonight’s episode of America’s Next Top Model first. See you all tomorrow! I’ll leave you all with my new set of bowls that I bought today. Aren’t they adorable?
Get Back
Today was my first day back at school since spring break started, and let me tell you, it was not pretty having to wake up at 6:00 in the morning once again! I keep having to remind myself that I only have 12 more days of actual classes (!!) to go! I can hardly wait for the summer! Bring it onnn!
Anyway, after I got myself ready, I then proceeded to fix myself an absolutely incredible breakfast sandwich- a peanut butter, banana, and chocolate chip panini on fresh whole foods italian bread! I spread a thick, luscious layer of mighty maple peanut butter on both slices of bread, topped each piece with a super ripe sliced banana and yummy chocolate chips! I fired up my grill pan, and within minutes I had a gourmet, ooey gooey melty sandwich straight from the gods. This was possibly the greatest sandwich of my entire life, no exaggeration! The warm banana slices basically melted into the peanut butter, as did the chocolate chips; it was basically like a giant reeses peanut butter cup, only better! Breakfast of champions, for sure!
Even with such a delicious breakfast in my system, I was exhausted on my subway ride to school, falling asleep along the way. When I arrived, I was greeted by a lovely piece of paper sticking on the door informing us that class had been canceled. I was livid! My next class didn’t start until 12:45, so I had absolutely nothing to do from 8:00 until then. I decided to brave the drizzle and mist (which is hair suicide for me, sadly) to take a stroll through Central Park, Strawberry Fields in particular, just to reflect. As always, I went a bit picture-crazy, so I’ll just give you a little taste of the shots I took.
I had to get back to school by 11:00 to meet with my friend ashley, who was also my acting scene partner, to do a quick rehearsal for our performance that we were scheduled to do today. The premise was that we had to memorize a very simple dialog and create an original scene/scenario that went along with said lines. We decided to do a “talent competition” in which both ashley and I would get to “perform” a short number (I sang, she danced), and I’m glad to say that it went very well! We barely rehearsed, and decided to just do it off the cuff, and not give it too much though so it wouldn’t come off as overly scripted. I guess it paid off! I was so relived!
Anyway, my last class of the day (psych) was also canceled so I got to go home earlier than usual! Yay! For lunch, I heated up a giant bowl of Vegan With A Vengeance’s Chili sin Carne con Mole that I had made and froze about a week ago. I couldn’t get over how hearty and meaty this was! I really bet you could even fool a meat-eater with this one! Not only is the dish protein-packed and extremely filling, but it was absolutely delicious! The flavors combined with each other immaculately, and I especially loved the subtle richness and body provided by the addition of the cocoa powder. As expected, I served my chili topped with a giant dollop of guacamole and a little bit of fage alongside two slabs of my wonderful Jalapeno cornbread. This made for one of the best and most exciting lunches I’ve had in a while!
Tonight’s dinner was yet another success! I had leftover marinade from the other day, so I came up with this meal to use the rest up-
Ginger-Pear Mustard Grilled Tofu and Sweet Brown Rice studded with Raisins over a bed of sauteed Broccoli Raab.
I didn’t want my precious ginger-pear mustard marinade to go to waste, so I used it to create a repeat performance of the tofu I made the other day. As far as the rice was concerned, all I did was toss a handful of raisins into my portion and walla- an instant flavor booster! Served alongside an insanely delicious pile of broccoli raab (I’m a total vegetable dork, listen to me!), this dinner was exactly what my body was craving!
I was really craving a big bowl of greek yogurt for dessert, so that’s what I had! Into my mini bowl went 3/4 cup fage mixed with a packet of truvia (thick and rich vanilla greek yogurt anyone?) on top of a bed of luscious and sweet strawberries, all topped off with a new cereal- Kashi Honey Sunshine! I’ve seen this cereal featured on so many different blogs, so I decided to go ahead and join the honey sunshine bandwagon. Boy, am I glad I did! It tasted basically identical to my beloved captain crunch, only healthier!
It’s currently 3:50 in the morning, and I’m basically pooped. Time for this girl to head into bed! Goodnight guys!
Let It Rain
All I have to say is that it’s been raining ALL DAY LONG today, nonstop. I’m going out of my mind! You all know how much I despise the rain and the dreary weather.. it brings me down big time!
Despite the lousy weather, I still managed to prepare a terrific breakfast- Ginger-Pear Date Oatbran! This was one of my favorite combinations yet- 1/2 cup oatbran, 1 cup almond milk, 1 mashed banana, 1 finely diced pear, maple syrup, loads of cinnamon, and a bunch of gooey chopped dates! I topped the whole thing off with a big swirl of ginger-pear butter, chopped peanuts, and a sprinkling of goji berries. The pairing of dates and ginger-pear butter was simply sensational, and the chopped peanuts added a nice, salty crunch to the bowl. I’d make this again in a flash!
Mid-morning, I made a quick trip to whole foods to pick up some produce amongst other goodies. Luckily the rain had subsided while I was grocery shopping which made the outing a lot less aggravating! More than anything, I hate having to drag tons of bags out of the store when it’s pouring rain. What an inconvenience! Anyway, Once I got home, I set out to make the king of all wraps- a lemon baked tofu and hummus wrap! I stuffed (to the point that closure was near impossible) a rudi’s 7 grain flax wrap with sabra’s supremely spicy hummus heaven, 3 slabs of lemon baked tofu, baby spinach, sprouts, sundried tomatoes, dried cranberries, and a sprinkling of mediterranean soy feta. This wrap was one of the best I’ve ever made! I loved the sweet and tart flavor lended by the cranberries, and the tofu was out of this world. I’ll definitely be making this again in the near future! To round out the meal, I had a granny smith apple which I proceeded to dip in peanut buttah. Mmm!
My afternoon snack today involved more peanut butter, naturally- once I start, it’s hard to stop! I spread a layer of both cinnamon raisin swirl and mighty maple peanut butter on two rice cakes, and was a very happy girl. It doesn’t take much to put a smile on my face- just hand over the peanut butter jar with a big spoon, and I’m perfectly content!
Shortly after my rice cake snack, my stomach started to growl again. I’m such a bottomless pit! Tonight’s dinner, although simple, was everything but simple in terms of flavor!
Asian Grilled Tofu, Baked Sweet Potato, Sauteed Swiss Chard topped with Grilled Tomatoes.
This was my first time using super-firm tofu that doesn’t need to be pressed, and let me tell you, I’ll never go back to regular ‘ol extra firm ever again! Not only was the texture of this tofu much improved, but it was 100% hassle free to work with, and will certainly come in handy when quick meals are necessary. I used the asian tofu marinade from none other than Veganomicon, and it was absolute perfection. Grilling tofu just might be my new favorite cooking technique for it! It allows for the tofu to retain it’s chewy texture, all the while providing a crispy crust and aesthetically beautiful grill marks, and it absorbs and holds on to the flavor of the marinade effortlessly. I lucked out with this sweet potato, because it was one of the creamiest and sweetest that I’ve had in quite a while! And naturally, the simple shard with grilled tomatoes did not disappoint. I cleaned my plate, and thoroughly enjoyed every bite!
Surprisingly, I wasn’t in the mood for dessert tonight so I skipped it. I KNOW, who AM I? I guess my dinner must’ve really hit the spot! Don’t worry though, I’ll probably make up for it with double the dessert tomorrow. ;)
Off to bed I go! Goodnight.. sleep tight!
A Change of Plans
Sadly, my plan to go into the city today was torched once my friend who was going to meet me ended up bailing on me. Jeez, nobody is reliable these days! Although pretty bummed, I decided to just rest at home and take advantage of ‘the calm’ before I head back to school this upcoming Tuesday. My spring break went by so incredibly fast; I felt as though I didn’t even have one!
After finding out that I wasn’t going to meeting my friend in the city, I kicked off my shoes and set out to fix myself a hearty and reliable breakfast- a delicious bowl of Banana Cream Pie Oatbran! In the mix is 1/2 cup of oatbran, 1 cup almond milk, 2 mashed overripe bananas, maple syrup, and a container of creamy fage that I stirred in at the end. I went a little wild this morning, and decided to top my oatbran with the remainder of the box of cookie crisp cereal along with a sprinkling of goji berries for good measure! Of course, the healthy goji’s were totally necessary amongst the heaping pile of cookie crisp. ;)
Like I’ve mentioned before, my sleeping patterns have been a little bit on the erratic side as of late; so much so that after I finished breakfast, I crashed back into bed and took a two hour nap! Rarely do I ever take naps during the day! It goes to show you that getting an inadequate amount of sleep always manages to catch up to you at some point or another!
Upon waking, I felt so much more refreshed and ALIVE. My body really needed those extra two hours, I suppose! After toying around on the computer for a while, I started on lunch. I was planning on making a tortilla pizza, but I was feeling pretty lazy at the moment and decided to make an open-faced tofu egg salad sandwich instead! Sadly, I didn’t make the tofu salad myself. Even so, it was quite delicious! I’ve never been a huge egg salad fan to begin with, but I admit that I really did enjoy this tofu version. I topped the salad with some shredded carrots and sprouts, and paired my sandwich with a crispy gala apple and another one of my rachel’s cottage cheeses, this time the pomegranate orange flavor. The cottage cheese wasn’t overly sweet, which I appreciated, and the little chunks of fruit were a nice added touch. The consistency was a bit more runny that I’m accustom to, but I still thoroughly enjoyed it!
This afternoon, I satisfied my sweet tooth with one of my homemade Vegan Double Chocolate Walnut Cookies that I had made a week or so ago. It still tasted just as fresh and delicious as it did when I first made them! I dunked my cookie in a glass of sweet, creamy vanilla hempmilk. Perfection! My mom also shared in the cookie consuming, and had two cookies alongside a hot cup of coffee. Bonding over cookies is the absolute greatest!
Once dinner time rolled around, I knew I was in the mood for some simple, comforting fare. I had some leftover chickpeas in the fridge, and decided to incorporate them into tonight’s meal. After giving it much thought, I came up with this light, flavorful, and easy dish-
Chickpea-Quinoa Salad and Spiced Roasted Vegetables
I made a big batch roasted sweet potato, parsnips, and carrots that I tossed in olive oil, chili powder, paprika, cinnamon, cumin, red pepper flakes, sea salt, and pepper. I put the veggies on a baking sheet and roasted them in a 400 degree oven for about 30 minutes when they were fork-tender and caramelized to perfection. Alongside my roasted veggies, I cooked up 1/3 cup dry quinoa in vegetable broth and spices, and mixed the cooked quinoa with my warm leftover chickpeas. I also had a simple side of steamed broccoli raab for some necessary greenery. This meal totally hit the spot; I think this was my best batch of roasted veggies thus far! The flavor from all of the spices were present in every bite, and they were soft inside with a crispy coating. Delicious! Midway through the meal, I added a giant dollop of hummus to the mix which really brought the entire dish alive. Seriously, I could live on roasted veggies alone!
For dessert, I had a simple bowl of kashi golean (cue the tears; this was the last of the box!) with a sliced banana which swam in a pool of almond milk, and was given some life with a sweet dollop of concord grape jam. I loved every bite! I also indulged in a rice cake smothered with a tbsp each of cinnamon raisin swirl and mighty maple peanut butter! Needless to say, it was crazy good.
I’m off to relax in my room and listen to some music! Goodnight all!
