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?