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Currently: May

I feel like I was just saying this a month or so ago, but it’s dead week again on my campus. It’s honestly not as awful as it sounds, but seeing as I have just over a week until my first and only final, as well as many projects due this week, I needed to get in some quick and easy posts while I’m stressed out over end-of-the-year stuff for the next week and a half. I promise I’ll be back to more normal posting once school ends, I move out and get settled back in at home and with my internship and online summer class. Until then, enjoy the mindless fun posts 😀

Current Book: Does my geology book count? ‘Cause that’s probably the only book I’ll be reading until next Tuesday…and it’s not even by choice.

Current Music: Still loving on the alt rock genre, especially Vampire Weekend and Blondfire. I jammed out to this song while taking an impromptu mini road trip to the mountains two weekends ago. Reminds me that summer’s coming soon!

Current Guilty Pleasure: All things raw and delicious! This weekend alone, I stocked up on kale chips (hey, they were on sale!), sprouted Thai curry cashews (total obsession), cacao nibs, dried fruit and a few raw energy bars. Raw food can be expensive but it’s worth it to me for the taste and health benefits.

Haven't bought this in awhile, but it may be my post-finals treat.

Haven’t bought this in awhile, but it may be my post-finals treat.

Current Nail Color: Pink+coral, with polka dots. So fun, but so easy to do!

Super cute!

Super cute!

Current Drink: My infused water…planning on making a second batch soon!

Current Food: I’ve been loving on the raw snacks (as I said above), sweet potatoes (what else is new?), salted crunchy peanut butter (normally not a PB lover, but I’m going with it), all kinds of summer fruit, tofu, avocados and the new paleo BBQ sauce I picked up.

Current Favorite Show: I haven’t been keeping up with many shows, but SNL is a perennial favorite of mine and Zac Galifianakis is always hilarious.

Probably one of the funniest sketches.

Probably one of the funniest sketches.

Current Wishlist: For the weather to stay warm for the rest of the summer(60s and rain is better than snow, but I want 70s and 80s!), good grades in all my classes, a smooth move-out process, maybe one more time to hang out at my apartment’s pool (which as far as I know still hasn’t reopened…and there’s less than 2 weeks left in the semester).

Current Needs: Less stressful days,  more sunshine (we’re set to get rain most days this week, which is nice for drought conditions but makes me a little sad) & more regular visits to the Whole Foods salad bar (maybe when I go home for the summer?!)

Current Triumphs: Finishing off my second semester at CTV strong, getting the summer internship I really wanted, starting to conquer my food issues. (P.S. Look for me in the video at about 6:20 and ignore the awkward screenshot)

Current Bane of Existence: The checkout list I got from my complex for moving out. Seriously, it’s a full page of cleaning instructions. I see a lot of sweeping and vacuuming in my future 😦

Current Celebrity Crush: Justin Timberlake. He’s super sexy, got a great voice and sense of humor and I loved his SNL “Veganville” song!

 

So flippin' funny!

So flippin’ funny!

Current Indulgence: I finally got my fill of the Whole Foods salad bar again this weekend, and it reminded me how excited I am to be home so I can enjoy it more often. My wallet doesn’t love it, but it makes for a better dinner out option than most restaurants! And everyone’s got a guilty pleasure, right? Might as well be a healthy one!

Always so damn good.

Always so damn good.

Current Blessing: Much better weather this week than we’ve been getting the past 3 weeks. I don’t want to jinx it, but I’m thinking we’re done with the snow for awhile, and rain is always much-needed here. I would hate to have to deal with a wildfire like California is right now and like the bad ones we experienced last summer.

What are some of your currently’s?

WIAW: Dead Week Staples

Well, guys, I’m in the midst of dead week here, and it’s kind of hitting me hard. Okay, maybe it’s not that bad, but I’m definitely a lot busier than normal and last-minute assignments are still pouring in. Side note: doesn’t the term ‘dead week’ just sound so much more awful than it is? Don’t get me wrong, it is a stressful time but I have yet to die in the 5 dead weeks I’ve experienced so far in college. Just sayin’.

Anyways, here are some of the things that have been keeping me sane during this crazy week full of papers, presentations, class evals and finals.

Looks weird, tastes good.

Looks weird, tastes good.

This week, I’ve been loving on the crepes more than the waffles. Errr…well…my attempt at crepes. I’m calling them ‘pancrepes’ because they’re not quite as thick as pancakes, but thicker than crepes. Either way, they’re really good and easy to make. Basically I just take 3 tbsp of buckwheat flour and mix it with stevia, then add enough almond milk to thin it out, swirl it around in a pan, cook and then stuff with lots of fillings, fold over and eat. Who knew crepes were so easy to make?

Lovin' on the raw kale salads.

Lovin’ on the raw kale salads.

A raw kale salad has been my lunch staple for the past few days and it’s not changing anytime soon…except when I run out of kale. I bought a new salad dressing over the weekend, a no-oil tangerine dressing that’s sweet and sour and perfect for mixing with kale, dried fruit, nuts, lentils, whatever other weird things I decide to throw in my salad.

I'm usually a sucker for seasonal things, but this was not good.

I’m usually a sucker for seasonal things, but this was not good.

I had such high hopes for this bar. I’ve been looking for it since last year, with no luck until a week or so ago. I haven’t had a Clif bar in probably a year because I just don’t care for the flavor anymore, and they’ve got too many ingredients for me, but I really wanted to try this. Unfortunately, it disappointed this peppermint-loving girl’s taste buds. It was not peppermint-y at all and I couldn’t even swallow the one bite I took. Sorry, Clif, but I just can’t do your products anymore.

Another variation on the classic stir-fry: orange-glazed tempeh, kale, cauliflower, quinoa, pineapple, pumpkin seeds.

Another variation on the classic stir-fry: orange-glazed tempeh, kale, cauliflower, quinoa, pineapple, pumpkin seeds.

Another thing I can’t really stomach anymore? Tempeh. I blame it on a few instances of stomach bugs over the summer that for some reason turned me off tempeh. I used to prefer it over tofu and ate it regularly, but I just can’t stand the taste of it anymore. I tried an orange-glazed version but only liked it when I ate it with the other parts of the stir-fry and not by itself. I’m thinking of going back to (organic) tofu again–I seem to really love it at the Whole Foods salad bars.

A delicious new breakfast: sprouted grain French toast topped with fresh fig and raw vanilla chai protein powder.

A delicious new breakfast: sprouted grain French toast topped with fresh fig and raw vanilla chai protein powder.

Up until this summer, I’d never had French toast. For real. Then I made this recipe, loved it and then forgot about it. Until I bought a new brand of sprouted bread. And I loved this version even more than the original one. I cut a slice of the sprouted bread down the middle (the slices are pretty big), toasted it first, soaked it in a mix of almond milk and raw vanilla chai protein powder, cooked it up and topped it with almond butter and a fresh fig. The key was definitely toasting the bread first–it made the French toast less soggy. Plus the flavor combo was totally winning. You can’t go wrong with fresh figs.

I just love Christmas trees!

I just love Christmas trees!

I couldn’t ignore Christmas, even amidst all the studying and stress! Decorating my mini tree and listening to Christmas music all day long have really helped me get through the past week and it’s reminded me how close I am to being home for Christmas. I think the season’s even more special now that I actually get to go home for Christmas.

A cheap girl's answer to pumpkin butter.

A cheap girl’s answer to pumpkin butter.

So I was always jealous of the bloggers who slathered their food with pumpkin butter. I craved that fall-ish spread but didn’t want to shell out $6 or more for a teeny jar. So I got creative, invested in this much cheaper (and larger) can of organic pumpkin pie mix that’s basically just pumpkin, cane juice and spices and realized that it’s exactly like pumpkin butter. But it’s better for your wallet and it lasts longer too. Win win!

Now this was a winner of a dinner: creamy kale enchiladas roja.

Now this was a winner of a dinner: creamy kale enchiladas rojas.

I haven’t been having too much success with recipe experimentation lately. But this dinner discovery definitely made up for it! I found the recipe for cashew kale enchiladas on this great vegan recipe blog but as per usual, I made a few changes to it and well, it’s a keeper.

Creamy Kale Enchiladas Rojas (vegan, gluten-free)

1/2 cup cashews, soaked for 4-6 hours

1 tbsp nutritional yeast

sea salt and pepper, to taste

cayenne pepper, to tastes

kale, rinsed and shredded

4 gluten-free tortillas (I used Rudi’s gf spinach tortillas)

1 cup canned lentils, drained and rinsed

red vegan enchilada sauce (I used the Frontera brand)

Preheat oven to 375 degrees. Spray a large glass oven-safe cooking dish with nonstick spray and set aside. In a food processor, blend soaked cashews, nooch and spices with enough water to smooth out. Place tortillas in the cooking dish and fill with cashew cheese, shredded kale and lentils. Roll each tortilla tightly and place side by side. Pour enchilada sauce over the tortillas to cover them. Bake in preheated oven for 30 minutes or until sauce starts to soak into the tortillas. Serve with extra cashew cheese, fresh guacamole and salsa. Makes 4 enchiladas.

Have you ever had a crepe? What’s one thing you used to love that you just can’t stand to eat anymore?