Keep It Simple

I feel like I haven’t posted a recipe on here forever! I could blame it on my crazy work schedule (which is true), or the hot temperatures which have kept me far from the oven, but really, it’s just because I’ve been embracing simple foods lately.

My work meals are easy to throw together — Sunwarrior chia puddings+toppings (raisins, stevia chocolate chips, raw nuts), Kit’s Organic bars, fresh fruit, flax crackers, carrots+homemade hummus. Basically anything I can eat at my desk while writing stories for 8 hours. When I get home, I get my workout in and then throw something together for ‘dinner’ (if you can count a meal eaten at 4 pm as dinner…that’s life when you work early mornings). No more elaborate recipes requiring special ingredients. It’s all about things I can make from my pantry staples and put together in 10 minutes or less.

Keepin' it simple at the farmer's market. Locally-grown mini zucchinis and local-made smoked hummus.

Keepin’ it simple at the farmer’s market. Locally-grown mini zucchinis and local-made smoked hummus.

So what have I been eating?

Sweet potato hash.

Sweet potato hash.

Sweet potato hash. Aka heaven in a bowl. Basically I take a sweet potato, peel it, and then chop it up into fine chunks in my Ninja, and blend it with spices (pink salt, nooch, garlic, cayenne). And then I dump it into a pan heated up with a a little coconut oil, add in some spinach and hemp ‘tofu’ when I have it and let it cook up til it’s crispy. And then I top with hummus (either local from the farmer’s market or homemade) and raw nuts and seeds.

Pan-roasted cole slaw (cabbage and carrots) with kelp noodles, spices, hemp seeds and smoked hummus.

Pan-roasted cole slaw (cabbage and carrots) with kelp noodles, spices, hemp seeds and smoked hummus.

Pan-roasted veggies. The spices are really what makes these so craveable. I’ve done it with both cauliflower and cabbage, and both are really good. My go-to spices are pink sea salt, garlic granules, cayenne powder and nutritional yeast. And I just cook the crap out of the veggies over a pan on the stove, because ovens are overrated and I love having a gas range that heats up in seconds.

It's gotta be greeeeeeen.

It’s gotta be greeeeeeen.

Banana softserve. Some days, I really wanted a cold dinner that was more on the sweet side. Enter banana softserve. I think you all know how this works, but I blend a frozen banana with greens (spinach or romaine), some Sunwarrior protein powder and a little almond milk. And then I serve with raw nuts and dried fruit on the side.

Snack plates. When all else fails, and I’m feeling like eating a bunch of random stuff, I go for the snack plates. While my combinations vary, I always include…A) a veggie (usually romaine hearts drizzled with spicy mustard or carrots), B) fruit (berries or watermelon), C) hummus or salsa, D) raw nuts or seeds, E) dried fruit/stevia chocolate chips.

I used to be so concerned about getting tons of variety in my diet, but now I honestly just go with the flow and eat what I crave. It’s so freeing, and it makes for easier grocery shopping trips. I literally buy about 20 or so of the same things every single week, with a few changes here and there. And of course, I still get plenty of variety in the produce I eat…and I’ve been a produce monster this summer so far! I spend about half of my grocery budget on fruits and veggies and I can’t get enough.

Giant produce haul (mostly organic) from Whole Foods.

Giant produce haul (mostly organic) from Whole Foods.

What have you been eating lately?

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WIAW: Foods of the Moment

I like trying new things. It’s the best way to figure out what you like, right? But sometimes, you just gotta come back to old–or new–favorites.

Doing the whole raw foodism thing for the past 2+ weeks has given me plenty of time for experimenting, and it’s helped me figure out what foods are my favorite. So lemme share them with you this WIAW!

Cauliflower ‘Rice’

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower 'rice' and dehydrated sweet potato fries.

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower ‘rice’ and dehydrated sweet potato fries.

Dehydrated Sweet Potatoes

Almost like baked fries but even better.

Almost like baked fries but even better.

Carrot Cake Anything

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert ever.

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert breakfast ever.

Fruits and Veggies (of ALL kinds)

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

More veggies in the produce drawer. Cauliflower, rainbow carrots, jicama, kale, bell peppers.

More veggies in the produce drawer. Cauliflower, asparagus, rainbow carrots, jicama, kale, bell peppers.

Strawberries, blackberries, spinach and romaine.

Strawberries, blackberries, spinach and romaine.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Beautiful blood oranges.

Beautiful blood oranges.

Zucchini ‘Pasta’

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

Chia Puddings

Valentine's Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Valentine’s Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Sprouted Mung Beans

Just soak and marinate for a great raw protein source.

Just soak and marinate for a great raw protein source.

Kelp Noodles

Kelp noodle 'stirfry' (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Kelp noodle ‘stirfry’ (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Avocado (in sweet things)

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Flax Pancakes

Flax 'pancakes' topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Flax ‘pancakes’ topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Even though I have a lot of favorites, one thing I love about being raw is getting such a variety of foods in every day. Instead of getting stuck in a food rut, I’m always excited about trying something new and mixing things up so I get in a variety of nutrients!

What are some of your ‘foods of the moment’?

WIAW: Eat Yo Veggies

“Sooooo…what exactly do raw vegans eat?” While I personally haven’t been posed that question just yet, I know it’s a commonly asked question just from my experience as a vegan and from browsing raw vegan forums. But really, anybody who eats different from the ‘norm’ is probably asked this question and you know it can get annoying.

It probably comes as no surprise, but I’m eating a LOT of veggies as a raw vegan. And I mean a lot. Most days I eat veggies at lunch, snack and dinner and on Tuesday, I happened to cram veggie servings into each meal. Currently, I’m feeling great eating this way and I’m excited to continue my adventures into the raw foods world, but more on that in Friday’s post. For now, let me share some of what I’ve been eating lately!

Carrot cake-inspired protein chia pudding. No better way to start the day than with a serving of veggies!

Carrot cake-inspired protein chia pudding. No better way to start the day than with a serving of veggies!

This is one of my favorite breakfasts at the moment. Sadly, my vanilla Sunwarrior is almost out and I have to wait til I can afford it again to reorder more from Amazon. It pairs so well with carrots (I used one full-size carrot here)+raisins and coconut manna. Speaking of which, Nutiva’s  raw coconut manna is amazing and cheaper than Artisana’s coconut butter!

Cilantro lime cauliflower rice in the making. Better than Chipotle's.

Cilantro lime cauliflower rice in the making. Better than Chipotle’s.

I’ve never been a huge fan of rice, brown or white. It’s just a filling carb and I haven’t eaten it in a couple years (other than in sushi occasionally) because it does nothing for me. Cauliflower rice, on the other hand, is incredible. I prefer the texture to rice and when seasoned with fresh-squeezed lime juice and cilantro, plus a little nooch and onion powder, you won’t miss regular rice at all.

Cilantro Lime Cauliflower Rice (vegan, raw, gluten free, grain free, no added sugar or salt)

1/2 head raw cauliflower, rinsed

handful fresh cilantro leaves

lime juice, to taste

1 tsp nutritional yeast

pinch onion powder

Combine all ingredients in a food processor and pulse until cauliflower is about the consistency of rice. Serves 1-2.

Superfood salad for lunch featuring cilantro lime cauliflower rice. Base of spinach+arugula, with cauliflower rice, hemp hearts, spicy sprouted sunflower seeds, Farmhouse Culture raw jalapeno kraut and a little raw taco filling.

Superfood salad for lunch featuring cilantro lime cauliflower rice. Base of spinach+arugula, with cauliflower rice, hemp hearts, spicy sprouted sunflower seeds, Farmhouse Culture raw jalapeno kraut and a little raw taco filling.

This salad was completely random, and as per usual, was amazing. Funny how the most random combos turn out the best. I’m sad that I’m out of my favorite sauerkraut (Farmhouse Culture brand, smoked jalapeno flavor) but that just means a trip to Whole Foods is in order, amiright? Sauerkraut is my weird obsession–I can’t get enough of the sour, spicy tang and the fact that it’s a natural probiotic is even better. This stuff is expensive, but it lasts me about a month, so it’s worth it.

No veggies in this, but still good!

No veggies in this, but still good!

I made the superfood cups from the Sweetly Raw blog, only these were basically just triple coconut cups. EV coconut oil, coconut manna, a little lucuma powder and flaked coconut on top. Perfect for people who are as obsessed with coconut as I am. Can’t believe it used to be one of my major fear foods…plant-based saturated fats no longer scare me!

Crazy for Coconut Cups (vegan, raw, gluten free, grain free, no added sugar)

2 1/2 tbsp melted coconut oil (use extra virgin for best taste)

1 tbsp melted coconut manna

1/2 tsp lucuma powder (optional)

1 tbsp unsweetened coconut flakes

In a small bowl, mix melted coconut oil, manna and lucuma powder until smooth. Pour into cupcake liners and top with coconut flakes. Makes 3 small cups.

Taco Tuesday! Lettuce wrap tacos for lunch with homemade guac, more kraut, hemp seeds and raw taco filling.

Taco Tuesday Monday! Lettuce wrap tacos for lunch with homemade guac, more kraut, hemp seeds and raw taco filling.

I finally got some good avocados at Whole Foods this weekend! I’d given up on making guac at home because the avocados I was getting were mealy and too brown, even when they weren’t quite ripe. Maybe they’re coming back into season now or I picked well, because at least one of the avocados I got turned out perfectly creamy and ripe. Mexican food to me is alllllll about the guac, and going raw hasn’t changed that for me. I definitely prefer the fresh crunch of romaine hearts to traditional taco shells and I love loading them up with my favorite raw healthy fats, like hemp and sunflower seeds and guacamole, of course.

Lots of good stuff on my snackplates.

Lots of good stuff on my snackplates.

More snackplate action.

More snackplate action.

I never skimp on the veggies when it comes to snack time! This is when I like to get creative with my veggies, like romaine+dates or dried figs or dehydrated sweet potato ‘chips’. Plain raw veggies get the job done too. And I’ve been loving blackberries lately since I got some on sale for $2 this weekend at WF. Is that a steal, or what? I never used to like blackberries, but blame it on my changing palate since going raw–I love them now!

The raw sweet potato fries, courtesy of Rawmazing.

The raw sweet potato fries, courtesy of Rawmazing.

I made some incredible sweet potato ‘fries’ in the dehydrator yesterday, so I will be making this raw poutine once I get some mushrooms for the gravy. I know poutine is big in Canada, and I’ve actually never tried it (nor want to) but this raw version looks incredible! I’m becoming more and more creative while eating raw and I love it. It’s the perfect way to get me out of my food ruts, and I’m learning to love all kinds of different veggies. Of course, I still have my favorites (ahem romaine, spinach, carrots, cauliflower and sweet potatoes) but I’m up for trying new things all the time and adding new favorites to my rotation.

Other than that, my dinners have mostly been raw macro bowls on top of greens or kelp/carrot/zucchini noodles with some kind of sauce. I like how easy it is to make dinner now, but that I can go more creative if I want to.

From way back in December, but just pretend this was recently.

From way back in December, but just pretend this was recently.

Dessert has often been protein banana softserve, usually with spinach blended in for an extra serving of greens. I’m not a crazy 30 bananas a day raw vegan, but I usually eat 1 or 2 bananas a day at the moment, always in softserve form. Something about an unfrozen banana freaks me out now, I just prefer the taste and texture of frozen!

So that’s what this raw vegan’s been eating lately! I’ll be back with a post on Friday with some of my current raw food staples and how anyone can incorporate more raw foods into their diet…even omnivores!

What are some of your favorite veggies?

Insta-January

We’re already over a month into 2014–craziness! Just over a month post-graduation, and I’m still trying to figure things out. Ah, such is the life of a (currently) unemployed 20-something.

I wanted to start a new kind of post as a way to look back on the previous month, and with my love for Instagram, what better way to do that than through the filter of my Insta account?

New-to-me Uber bar flavors, scored for $1 at Target.

New-to-me Uber bar flavors, scored for $1 at Target. #funfoodiefinds

Clothes shopping makes me happy...and shopping the sales makes my wallet happy.

Clothes shopping makes me happy…and shopping the sales makes my wallet happy. #shopsmart

Homemade grain free pizza  >>> delivery. Quick, vegan, healthy and tasty makes this a winner.

Homemade grain free pizza >>> delivery. Quick, vegan, healthy and tasty makes this a winner. #nograinsnoproblem

Dawwww it's little blonde baby me! #TBT

Dawwww it’s little blonde baby me! #babypictures

 

Banana softserve all day errry day! Blended with PlantFusion for a protein boost and topped with PB+stevia chocolate chips to make it dessert-worthy. #heaveninabowl

Banana softserve all day errry day! Blended with PlantFusion for a protein boost and topped with PB+stevia chocolate chips to make it dessert-worthy. #heaveninabowl

Iced coffee in January? Why not? #bejealous

Iced coffee in January? Why not? #bejealous

Where do I get my protein? From this delicious bowl, of course. #proteinpacked

Where do I get my protein? From this delicious bowl, of course. #proteinpacked

Snow is the bane of my existence...but it is really pretty. #ohtheweatheroutsideisfrightful

Snow is the bane of my existence…but it is really pretty. #ohtheweatheroutsideisfrightful

What were some of your favorite moments (Instagrammed or not) from January?

WIAW: On Repeat

I’ve been eating a lot of the same things lately. That’s not to say I haven’t been trying new things/recipes, but I’ve been really feeling a few favorites this week, and I’ve been repeating them…a lot.

Banana softserves with various toppings.

Banana softserves with various toppings.

Breakfasts have been of the banana softserve variety for…ummmm…2 to 3 weeks now? Yep, this is one of the longer breakfast ruts, and I’m hoping it’ll last awhile. I love having something cold and fruity in the morning, and this fits the bill. Toppings are necessary, at least in my world, and generally homemade protein balls+homemade coconut butter lately.

Snackplates for snacks...and lunch. Full-size organic carrots, raw flax crackers, fresh pineapple+mango+golden raspberries, homemade PB&J bites, homemade guac from half an avocado.

Snack plates for snacks…and lunch. Full-size organic carrots, raw flax crackers, fresh pineapple+mango+golden raspberries, homemade PB&J bites, homemade guac from half an avocado.

Snack plates have just been super easy to throw together, and I’m loving them for lunch now too. Luckily, my snack plates have evolved from a lot of crackers and chips (I thought they were healthy because they were organic/vegan, but not so!) to mostly fresh fruits and veggies with a few ‘fun’ things that still have plenty of nutritional value. Take the flax crackers–packed with omega 3s, raw and made with lots of veggies. And the PB&J bites were a random thing I threw together in the food processor and basically made from dates, raisins and peanut flour. So good…too bad I ran out of peanut flour!

My mom's hibiscus plant is finally flowering!

My mom’s hibiscus plant is finally flowering!

As much as I loved our old house, I like our new yard because we’ve planted so many flowers, veggies and herbs. I love this hibiscus especially because it’s so tropical and smells amazing. And I’m excited because my Japanese eggplant is flowering, and my hot pepper plants are growing baby peppers!

Awkward OOTD. Only wearing glasses because my contacts bothered my eyes...stupid allergies.

Awkward OOTD. Only wearing glasses because my contacts bothered my eyes…stupid allergies.

I’m starting to feel okay with my body, at least some days. Yesterday was a bit hard, because I chose to wear a bodycon-style dress. I love it, and think it looks cute, but I always feel so self-conscious about how my stomach looks in it, especially after meals. I’ve gotta remind myself that everyone’s stomach expands after eating (duh!) and no one else notices or cares but me. Same with my arms. For some reason, they tend to be my most hated body part, and some days I think they look toned and lean, while others they look huge to me. Working through these feelings and telling myself they’re just temporary helps me avoid getting stuck in a bad body image rut.

Snack plate for snack too! Watermelon, Sunwarrior protein dip, raw zucchini with garlic gomasio (told ya I'm obsessed), raw maple walnuts, blueberries.

Snack plate for snack too! Watermelon, Sunwarrior protein dip, raw zucchini with garlic gomasio (told ya I’m obsessed), raw maple walnuts, blueberries.

Snack time snack plates are about the same as lunchtime ones, only with different veggies and fruit. I’ve been trying to get in veggies at lunch, snack and dinner and have been going strong with that for a couple of weeks. Gotta love fueling up with produce!

Raw vegan goat 'cheese'.

Raw vegan goat ‘cheese’.

I love making raw vegan cheeses. I was never a huge fan of cheese pre-veganism, but now I love homemade vegan cheeses.

Raw Goat Cheez (vegan, gluten free, raw, grain free)

1/2 cup raw cashews, soaked at least 1 hour (I recommend longer)

1-4 tbsp water (less for thicker cheez)

1/2 tsp olive oil (optional, adds Mediterranean flavor)

sea salt and black pepper, to taste

In a food processor, blend soaked and drained cashews until they begin to resemble cashew butter. Add in remaining ingredients until combined. Spoon into cheesecloth or coffee filter (this helps thicken and strain the cheez) and place in a small bowl in the fridge. Serve with flax crackers, veggies or on salads. Makes 1/4 cup.

Salads on salads on salads. Organic spinach base, organic chickpeas topped with nooch, homemade guac.

Salads on salads on salads. Organic spinach base, organic chickpeas topped with nooch, homemade guac.

I’ve been getting my daily dose of greens with dinner, in the form of salads. My greens of choice have been baby spinach and chopped romaine lettuce. I’ve been loving chickpeas on salads, guac and nooch (for taco salads), strawberries and balsamic, my raw goat cheez. Anything goes on my salads…well, almost.

Desserts have also been snackplate-y, but with more fruit. And chocolate.

Desserts have also been snackplate-y, but with more fruit. And chocolate.

I’ve either been doing Sunwarrior protein mixed with coconut water as a base for fruit+coconut butter, or mini snack plates with berries, raw cacao powder+coconut oil+a little raw local honey mixed to make a raw chocolate dip, dates and homemade protein bites. Half a Larabar with some fruit has been happening too. I haven’t been 100% raw every day, but I’m trying to stay high raw at every meal, while incorporating some non-raw sources of protein like beans. So far, it’s working for me and I like not having to be so strict with my macros. I feel like I’m eating healthier than ever, and as a result, my mindset around food and my body has been healthier as well.

 

What foods/meals have you been repeating lately?

WIAW: Food Fails & Fashion Talk

I like trying out new recipes, and just new things in general, but unfortunately, they don’t always work out in my favor. I bookmark recipes with high hopes that they’ll be amazing and sometimes they’re not but that’s okay! That’s why I like to throw some new things into the mix but keep some old favorites so I’m never totally disappointed.

Breakfast: cacao banana softserve with Sunwarrior, cacao and lucuma powders, topped with buckwheat rawnola and raw pumpkin seeds.

Breakfast: cacao banana softserve with Sunwarrior, cacao and lucuma powders, topped with buckwheat rawnola and raw pumpkin seeds.

This isn’t really a fail, but more like a weird thing I’ve been doing lately. I used to be able to blend my banana softserve with just bananas, and it would turn out smooth and creamy every time. Now that I’ve been doing add-ins everyday, I’ve needed to add in a splash of coconut milk to get things moving. Not necessarily a bad thing, but sometimes the softserve turns out more like a thick soup than ice cream. Trial and error!

Lunch: raw taco salad. Base of romaine, dressed with lime juice and cracked pepper, topped with homemade guac, homemade sprouted and dehydrated corn chips. Side of canary melon and water.

Lunch: raw taco salad. Base of romaine, dressed with lime juice and cracked pepper, topped with homemade guac, homemade sprouted and dehydrated corn chips. Side of canary melon and water.

I’ve been trying to perfect the homemade salad dressing. I love cashew based dressings, but they are sometimes chunkier than I’d like them to be. I just can’t get the smooth consistency down, even though I soak the raw cashews beforehand. At least they taste good, right?

Raw snackplate: homemade buckwheat rawnola in coconut milk, half a chocolate coconut Kit's Organic bar, frozen watermelon. carrot, flax crackers, Thai coconut curry cashews.

Raw snackplate: homemade buckwheat rawnola in coconut milk, half a chocolate coconut Kit’s Organic bar, frozen watermelon. carrot, flax crackers, Thai coconut curry cashews.

Snack plates are never a fail! You just can’t go wrong combining different tastes, textures and macros all in one plate. Like I’ve said before, I’m indecisive when it comes to snacks, and I like having a little bit of everything.

Dinner:: raw teriyaki portobello burger (marinated in coconut aminos+liquid smoke and prepped in dehydrator for 30 minutes) on romaine 'bun' topped with homemade cashew pumpkin seed 'pesto' and fresh pineapple.

Dinner:: raw teriyaki portobello burger (marinated in coconut aminos+liquid smoke and prepped in dehydrator for 30 minutes) on romaine ‘bun’ topped with homemade cashew pumpkin seed ‘pesto’ and fresh pineapple.

I had high hopes for my first raw veggie burger, but sadly it wasn’t that great. I think I just don’t like the consistency of portobello mushrooms if they aren’t cooked well enough or at least drained of their excess water. I found a few recipes for raw portobello burgers but they all called for the portobello to be in the dehydrator for at least an hour. I was running short on time and wanted to eat NOW so I set it in there for only half and hour and it wasn’t so tasty. The toppings definitely made up for it though! I’ll definitely try it again when I have more time to let it sit in the dehydrator.

Dessert: chocolate Sunwarrior protein 'pudding' topped with cacao+coconut oil 'magic shell', raspberries and coconut flakes.

Dessert: chocolate Sunwarrior protein ‘pudding’ topped with cacao+coconut oil ‘magic shell’, raspberries and coconut flakes.

The only fail about this was that I ran out of Sunwarrior a week or so ago and had to wait for my order to come in from Amazon before I could start whipping up raw protein-packed desserts. I used to like the Garden of Life RAW protein powders but they’re really chalky and only taste ok in some things, like banana softserve. Lesson learned: Sunwarrior is the best raw protein powder I’ve found so far!

The BEST raw chocolate I've found!

The BEST raw chocolate I’ve found!

I raved about this bar on Instagram the other day. Such a delicious raw treat, but at $5 per bar (and these bars are about half the size of a normal chocolate bar), it’s a once-a-week purchase that I make last for a whole week. I could easily demolish the whole small bar in one day, but that would be a total wallet fail. Maybe I’ll try to make a version of it at home with the lucuma powder I have, coconut oil, cacao and dates. I gotta say though, as much as I like making things from scratch, some things are better storebought. Like this chocolate. And the Living Intentions raw flavored nut mixes I love.

OOTD June 25: black studded tank (Forever 21), light pink high-waisted shorts (Abercrombie & Fitch), unpictured pink heart pendant and white rose ring (F21), white watch (American Eagle), black sparkly flats (Target).

OOTD June 25: black studded tank (Forever 21), light pink high-waisted shorts (Abercrombie & Fitch), unpictured pink heart pendant and white rose ring (F21), white watch (American Eagle), black sparkly flats (Target).

I feel like my style is really evolving lately, and I like it. Both the tank and shorts are recent purchases (bought within the last 3 months) and prior to this year, I would have never bought either. The tank is the first black thing I’ve ever owned as casual wear and though I’m still not a huge fan of black, I think it works well in small doses and paired with pink or white/black patterned things. The shorts are high-waisted, which I never thought I could pull off–they generally work well on curvier girls and I am…not curvy. They may not be as fitted as they’re supposed to be but I really like them and I think they look great with tucked in shirts or cropped tops.

As I’m getting closer to college graduation, I’m reevaluating my closet. As much as I still like most of it (and the rest I gave away to charity–one good thing that came out of the fires was that I was able to donate some of my summer clothes to fire victims!), some of it screams high school, or at least college. I may or may not donate those things, but I know that they’ll probably be more casual and weekend wear for me. I would like to focus on building a more adult casual wardrobe, but especially focus on finding career wear. I have a few things that I got last year when I started with the campus TV station that are definitely work-appropriate, but I need a LOT more (or maybe just want a lot more…). Before this year, I didn’t have a need for a ton of dressy clothes, and while I never wore the typical college kid yoga pants and sweatshirts, my school clothes are a bit too trendy for the workplace. On-air dress code is generally business casual to business (blazers with pencil skirts, solid sheath dresses, etc.) and I’ve never really had a need for those clothes before, so it’ll definitely be a learning experience for me. Luckily, I don’t mind dressing up as long as I can make my outfits fun with a pop of color and such, so I’m excited for what’s ahead fashion-wise.

Do you ever have food or recipe ‘fails’? If you have a job, what’s your dress code? 

WIAW and New Series

It feels like forever since I’ve done a WIAW (okay, so it’s only been 2 weeks) so I’m back again with some random things I’ve been eating throughout the past few days. And…I’ve been wanting to start another post series like my grocery budgeting one and with my new found interest in raw foodism, I figured, why not do posts on my adventures in going raw?

I’ll start off with a few non-raw pics for WIAW, and then move into the first Adventures in Raw topic, which will be obsessiveness. I know a lot of non-raw-foodies think that a raw food diet, whether LFRV (aka the 80-10-10 fruitarian diet) or HFRV (including some higher fat raw foods) or somewhere in between, can become obsessive and restrictive, but so far, I’ve found that to be the opposite. More on that below!

WIAW

A non-raw breakfast for once: GF buckwheat+coconut flour based pancakes, topped with vanilla Sunwarrior 'frosting', Justin's vanilla almond butter, blueberries and coconut flakes.

A non-raw breakfast for once: GF buckwheat+coconut flour based pancakes, topped with vanilla Sunwarrior ‘frosting’, Justin’s vanilla almond butter, blueberries and coconut flakes.

Besides when I was on vacation, and even then I was still trying to eat somewhat raw when I could, I’ve been eating at least one raw meal a day, and it’s usually been breakfast. But one day I was craving a cooked breakfast so I opted for some quick GF pancakes made from a mix of coconut and buckwheat flours. They turned out fine, but I realized while eating them that I missed my raw breakfasts. Nothing like prepping raw flax pancakes or chia puddings the night before and just having to plate and top them in the morning!

Dinner from the grill: portobello mushroom (marinated in coconut aminos, liquid smoke and a little maple syrup) topped with fresh-made guac, side of grilled sweet potato fries.

Dinner from the grill: portobello mushroom (marinated in coconut aminos, liquid smoke and a little maple syrup) topped with fresh-made guac, side of grilled sweet potato fries.

If I haven’t been eating mostly raw at dinner, I’ve been wanting things grilled. Grilled veggies, grilled fruit, grilled tempeh. I finally decided to grill a portobello for the first time. It was good, but it could have been grilled a little longer–I like my foods dry! The sweet potato fries were pretty good though. I thought you had to always precook sweet potatoes before you grill, but I just sliced up this one, spiced it with Old Bay and almond oil, and tossed it in a grill basket. Some pieces were too firm, and some too burned, but they were tasty!

Work snacks: half a Vega One double chocolate bar (the cleanest and tastiest protein bar out there!), organic blueberries, leftover grilled sp fries, date.

Work snacks: half a Vega One double chocolate bar (the cleanest and tastiest protein bar out there!), organic blueberries, leftover grilled sp fries, date.

On Mondays and Thursdays I work a 5 hour shift from 2 to 7 pm at my weather internship. That’s basically my ideal snack time, and I want to make sure I’m not too starving to make the half hour drive home from work unbearable (or make my wallet unhappy by stopping at Whole Foods every time) so I pack a lot of little snacks that I eat whenever I get the time. My favorite combo is half of a Vega or Larabar, with fresh veggies and fruit.

If only alcohol was raw, amiright?

If only alcohol was raw, amiright?

Now that I’m legal almost 21 (in just a month and 8 days!), and it’s summer, I’ve been in the mood to sometimes (read: once or twice a month) enjoy a little adult drink. And by little, I really mean little, because my body does NOT have a high tolerance for alcohol. I can’t even handle one drink without feeling a little weird. Guess that means I’ll be a cheap date in the future 😉 However, I was able to handle this watermelon frosty because it was just 1 shot of vodka and basically, it was like a watermelon in frozen form! My mom added some lime juice and a bit of honey with the watermelon, along with the vodka and a little water to the blender and it was the perfect summertime drink. It would be awesome too in nonalcoholic form, and made more raw-friendly with raw honey instead of regular.

Adventures in Raw

Now, onto what I was saying about raw foodism and obsessiveness. I know it can seem, and can actually become, overwhelming to eat all raw, all the time. Right now, I’m not at that point. I still eat cooked foods once or twice a day, and some things I eat aren’t strictly raw, but I keep it clean and healthy within the limits I’ve given. Going out to eat while raw can be hard, unless the restaurant you go to has some raw options, so that’s why I’m keeping my diet mostly raw at home, and just healthy and vegan if I’m out (unless there is a raw option, then I’ll probably go for it!)

Anyways, my point is that raw foodism doesn’t seem obsessive to me. In my experiments with it so far, it’s made me less obsessed over macros especially. When I was still tracking my calories, and even after I stopped, I was so focused on my macro balance. Earlier this year, I think I was striving for a 50-20-30 balance (carbs/protein/fat) and it wasn’t just a loose goal–I tried to get that everyday, and if I didn’t, I was disappointed and beat myself up. With eating raw, I just focus on nutrients and getting in enough calories because you have to eat a LOT more when you’re raw. It’s helped me challenge my old bad habit of wanting to restrict and seeing raw foodies’ Instagrams inspires me to eat a lot more than I’m used to. I just don’t worry about getting the perfect balance of macros anymore. I’m not sure I believe that the 80-10-10 balance is the way to go, because I feel great with more fats, but I think I’m probably hitting more of a 60-15-25 balance right now, and it’s great. I don’t stress about getting enough protein or too many carbs like I used to, but I also don’t worry about getting too much fat from healthy sources like raw nuts, seeds and coconut.

Raw banana 'ice cream' mixed with a little chocolate Sunwarrior and a Medjool date, topped with raw pumpkin seeds and a raw chocolate bar. This meal had protein, carbs and fat but I wasn't stressing if I got enough or too much of any macro.

Raw banana ‘ice cream’ mixed with a little chocolate Sunwarrior and a Medjool date, topped with raw pumpkin seeds and a raw chocolate bar. This meal had protein, carbs and fat but I wasn’t stressing if I got enough or too much of any macro.

Raw foodism has also made meal prep a breeze. Like I mentioned above with the pancakes, I’m getting used to making meals that take almost no prep time, or can be made ahead of time. Even complicated raw desserts or sauces just need a few minutes in the food processor and they’re ready to be served. And making things in the dehydrator is actually less time-consuming, because I’m not constantly checking on the food and I can just let it run overnight. And if I’m starving and want to eat NOW, I can just throw veggies, spices and a fat together in a bowl and call it a meal.

Green goddess bowl--an easy raw dinner. Base of kelp noodles mixed with coconut aminos and lime juice, topped with spinach, mashed avocado mixed with sea salt and lime juice and raw pumpkin seeds.

Green goddess bowl–an easy raw dinner. Base of kelp noodles mixed with coconut aminos and lime juice, topped with spinach, mashed avocado mixed with sea salt and lime juice and raw pumpkin seeds.

And with raw foods, I don’t have to worry so much about the ingredient list. Looking at ingredients became such a compulsive and unhealthy thing for me. Whenever I wanted to buy a new food, I always had to check out the ingredients list in the store or research it online before to see if the ingredients were acceptable. With raw foods, pretty much all the ingredients have to be clean and vegan anyway, so I’m not so stressed out about buying new products.

I'm even trying out new-to-me fruits, like this canary melon. Kinda tastes like a sweeter honeydew.

I’m even trying out new-to-me fruits, like this canary melon. Kinda tastes like a sweeter honeydew.

Do you prefer quick and easy meals, or ones that require a lot of prep work? What’s your favorite thing to grill?