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?

College Vegan on a Budget: Stocking Up

A look into my adventures of learning how to budget shop for healthy vegan groceries.

After my refrigerator fiasco of last week (BTW: I got a new fridge out of the deal, score!) I had to throw out a bunch of my food. Normally I don’t mind tossing things that I didn’t love or whatever, but now that I’m buying almost all of my own groceries, it kinda hurts to have to waste so much, especially not by choice. I just didn’t want to risk getting sick! However, I was excited to do a big restock of my fridge and freezer. Yeah, I get excited over grocery trips. Lame, maybe, but I don’t care! Anyways, I went on a couple shopping trips this weekend while I was at home and my dad was nice enough to buy a few things for me so I won’t be counting those things in my budget list, but I am pumped to try them. I got my first ever kabocha squash and after hearing so many amazing things about them I am roasting mine ASAP, and I also got a chocolate raspberry Raw Revolution bar that sounds so good.

Pantry staples.

Whole Foods

This is all the stuff I bought for myself to restock my fridge, freezer and pantry. I missed a few things, but I’ll be making a trip back next weekend for some extras. (*=organic)

What I Got: kale*, garnet yams*, black grapes*, black figs*, brussel sprouts, baby carrots*, Jazz apples, bulk nutritional yeast (nooooooch!), raisins*, unsweetened vanilla almond milk*, sprouted tofu*, bulk maple almonds (ob-sessed), garbanzo beans*, virgin unrefined coconut oil*, harissa hummus, pineapple upside down Larabar, frozen sweet potato puffs, kelp noodles, NadaMoo! mint chocolate coconut milk ice cream, dry roasted edamame, pumpkin puree in a box*, Justin’s vanilla almond butter squeeze packs, olive bar olives, black bean dip, fresh guacamole, hot sauce dressing (ummm, yes please), Truvia

Fridge and freezer stuff.

What It Cost Me: $81.84 (pretty good for having some higher priced items in there)

Verdict: So glad it came in under $100. I had to do a bunch of restocking since my fridge was basically empty, but I got a bunch of things that will last me a while like the nooch, coconut oil, hummus and sweet potato puffs. I only spent over $5 on 3 items, which is a great way to save money. Those more expensive items add up!

Produce (minus apples and yams).

Now I’m all restocked and ready to go for another week here at my apartment! I’ll be doing some meal prep throughout the week and will hopefully come back sometime with some recipes for you to try out. Tonight I’m making socca pizza for the first time…with a twist!

How much produce do you buy every week? What’s your favorite dip/dressing?

WIAW: Award Season

Can you believe it’s already the second WIAW party of the year? Um, nope, neither can I! If the year’s already going by this fast, that’s a good sign. The first few months of the year always tend to drag on, which isn’t fun. I already can’t wait for summer break, which is pretty pathetic 😛

Peas and Crayons

Anyways, the very sweet and beautiful Kat just tagged me in the Lactose Free Lizzie Food Award. It is award season, after all, with the Golden Globes and SAG Awards and the Oscars all coming up within the next month or so!

“The blogger that is tagged must host an award thing-ama-gig about FOOD. Yes, food (it’s the food awards). Anything related to it. A food blogger, a company, a favorite meal, or even whatever you like to sprinkle on your popcorn. After you are finished you tag 3 other bloggers to host a Food  Award ceremony (aka a post). But remember, you may only focus on the positive aspects of what you are awarding. No negativity is tolerated, especially if it will hurt someone’s feelings). Also, you are ALL winners in my book, even if you are not mentioned   xoxo Lizzie”

Nominees for Best Greek Yogurt Flavor

  • Oikos superfruits
  • Siggis orange & ginger
  • Fage mango guanabana

Winner–Oikos! I’ll admit that I’m a diehard Oikos fan (the original Stonyfield organic kind, not the new Dannon variety), so all of their flavors are winners in my book, but the superfruits takes the cake!

Breakfast: turtle sundae voluminous overnight oats (topped with banana soft serve, small Medjool date, chopped pecans), unpictured spicy veggie sausage

Nominees for Best Veggie Burger

  • Sunshine falafel burger
  • Gardein ultimate beefless burger
  • Amy’s low sodium California burger

Winner–Gardein! I actually love all these veggie burgers, but the Gardein has the most protein, 17 grams in one burger. Not too shabby!

Lunch: random snack plate of steamed edamame (with mustard for dipping), the thickest peanut flour paste I've ever made, fresh pineapple

Nominees for Best Nut Butter

  • MaraNatha natural honey almond butter
  • Whole Foods bulk crunchy almond butter
  • Archer Farms almond peanut cashew butter

Winner–Archer Farms almond peanut cashew butter! Obviously, almond butter is my hands-down favorite nut butter, but this one has the creamiest texture and a great mixed nuts taste.

Afternoon snack: peanut flour paste, fresh pineapple, frozen black grapes, teaspoon of homemade cookie butter

Nominees for Best Use of Sweet Potatoes

  • Alexia sweet potato tater tots
  • topped with nut butter and cinnamon
  • the base of a baked good

Winner–Alexia sweet potato tots! I love these crunchy little nuggets of sweet potato goodness. They’re much healthier than typical tater tots, because they’re baked not fried and cooked in just a little olive oil. Definitely my favorite way to enjoy my favorite veggie!

Dinner: homemade vegetarian spicy chili, iced unsweetened vanilla Almond Breeze (first time trying this brand of AM and I'm hooked!)

Nominees for Most Versatile Product

  • Medjool dates
  • Oats
  • Peanut flour

Winner–peanut flour! All three of these are staples in my daily eats, but I can’t deny the amazing-ness of peanut flour. It’s a great sub for flour, is delicious as a protein powder, works well in microwave mug cakes and (my personal favorite) is beyond yummy mixed into a paste with water! It’s like a higher protein version of nut butter!

Dessert: Raw carrot cake bite with peanut flour 'frosting'

I’m passing the award onto… Aja @ Writing and Recovering, Chloe @ LightOnMyFeet and Lena @ Fit on the Rocks!

What’s your nominee for most versatile product? What is one food you’ve been obsessed with lately?