Savoring Summer

Guess what, guys? Just ONE MORE WEEK til I am done with my sophomore year! Wooooooo 😀 Okay, so I still have one final the next week, but I’m trying to ignore that fact 😉 Anyways, my summer basically begins next Friday and I am beyond ready and excited for it! 3 whole months of enjoying the warm weather, soaking up the sun, going on a couple vacays (hopefully) and my internship, along with some other things that I’ll share with y’all later. Oh, and of course, my 20th birthday is in exactly 3 months–heck to the yes!

I’ve mentioned this about a million times before, but living in a dorm is pure torture for a foodie like me. I really miss having a kitchen and getting to experiment with recipes but luckily that won’t be a problem in a week. Of course, I’ve been planning up tons of things I want to make once I have daily access to the kitchen and it’s been making me really hungry 😛 In case you’ve been wanting some recipe inspiration, I’m sharing a few of them here (note: none of them are my own recipes, though when I make them, I will probably tweak some a lot of things. Plus all of them are vegan or can be made vegan).

Photo courtesy of Peas and Thank You.

Who doesn’t want a fun way to eat their veggies? The sauce alone is drool-worthy.

Photo courtesy of Healthy Happy Life.

A healthified root beer float? Count me in, especially since it’s spiked with coffee! I’m planning on making mine with some root beer stevia and vanilla-flavored almond milk ice cream.

Photo courtesy of 101 Cookbooks.

My tempeh obsession is still going strong, and this Asian-inspired dish looks beyond tasty.

Photo courtesy of Shape.

Would you believe me if I told you the taco filling is made from walnuts and the ‘sour cream’ is made from cashews? It sounds strange but I’m willing to bet it’s really good.

Photo courtesy of Healthy Happy Life.

Pink lemonade is a great summertime refresher, but add in a little coconut water, and it’s even better!

Photo courtesy of Peas and Thank You.

I still need to get a donut pan, but as soon as I do, you best believe I am making these salted maple donuts!

Photo courtesy of Healthy Food for Living.

I’ve tried making chocolate avocado pudding and let’s just say it wasn’t great. But pudding with sweet potatoes sounds promising!

Photo courtesy of The Raw Chef.

I am obsessed with all things Greek/Mediterranean and I’m also interested in raw foods. Combining the two sounds like perfection, especially in this totally raw falafel and hummus wrap.

Photo courtesy of Oh She Glows.

Who wants a chemical-laden, sugar-filled DQ Blizzard when you can have a totally vegan, much healthier cookie dough version?

Photo courtesy of The Vegan Version.

I generally don’t like cheese (duh, I’m vegan!) but nut cheese is a whole different story! This baked ‘feta’ made from almonds seems almost too good to be true!

Photo courtesy of Peas and Thank You.

Who knew watermelon could be grilled? It’s definitely a summer staple for me, so it’s nice to have new ways to enjoy it.

Photo courtesy of Healthy Happy Life.

I always need new overnight oats inspirations–why didn’t I think of sticky banana bread? This topping looks crazy good and perfectly indulgent.

What recipes look the yummiest to you? What do ‘summery’ recipes usually include for you?

I’m Weird Because…

My spring break has officially begun! I am super psyched to get a whole 9 days off from school and get a little chance to relax in the middle of this crazy semester. I don’t have any really exciting plans for this break (boo!) but I’m sure I’ll have some fun no matter what goes down.

I’ve been thinking a lot lately about things that I like and comparing them to the preferences of the healthy living blogging community as a whole. Don’t get me wrong–I’m not comparing in a way that makes me feel inferior or whatever–just in a fun way that shows that we all have differences and it’s good to embrace those differences. So in the spirit of my It’s Okay… post a while back and share the reasons that I’m weird awesome!

I’m weird because…I love peanut flour but can’t stand peanut butter.

I basically have peanut flour paste in some form at least once a day!

I know most people say peanut flour isn’t a replacement for PB, but for me it is–not because I’m scared of the fat in PB (I just prefer other nut butters, like almond and pecan) but because I don’t like the texture or taste of straight-up PB. I use peanut flour as a source of easy protein and I just love how delicious it is!

I’m weird because…my Greek yogurt brand of choice is Oikos.

I haven't seen this flavor in sooooo long!

I know, I know, I’m not a Chobani fan like most of the blogging world. Honestly, I discovered Greek yogurt prior to blogging and Oikos was the first brand I tried–and I was hooked! I’ve tried Chobani and Fage a few times since then (Fage is okay…) but Oikos is still my one true Greek yogurt love. I like that it’s organic and I just love the flavors they offer, plus the plain kind is so thick and tangy.

I’m weird because…my favorite dinner at the moment is a topped sweet potato.

An oldie but a goodie!

I just love a hot sweet potato “baked” in the microwave and topped with peanut flour paste, almond peanut cashew butter and some cinnamon. I don’t know why, but it’s just so tasty and filling!

I’m weird because…I’m loving my coffee iced and my tea hot right now.

Some iced coffee (and a yogurt mess) from last summer.

Before a couple of months ago, you couldn’t pay me to drink hot tea–I loved iced, and that was that. Now I really love me some hot Celestial Seasonings, especially country peach passion, and I’m craving iced coffee like no other. I’m hoping I can hit up Starbucks over spring break and get some of their iced coffee with some sugar free vanilla or hazelnut syrup in it–mmmm! For now, I’m making my own and flavoring it with my new stevia drops.

I’m weird because…I prefer my fruit frozen.

Bananas are so much better frozen!

Once I realized bananas taste amazing when frozen, I don’t think I’ve eaten a room temperature banana! I’m also hooked on freezing my grapes, and buying frozen pineapple, mango and berries from Target. There’s just something about frozen fruit that can’t be beat. I don’t even care if it’s cold out, I’m eating my fruit frozen!

I’m weird because…I make oats just for the toppings.

One of my fave oats combos--caramel apple pie oats.

Okay, maybe I don’t make them just for the toppings, but they are the best part! You’ll never find me eating a naked bowl of oats–I love me some nut butter/peanut flour, dried fruit, nuts, cereal, etc. to top them with. I love creating flavor combos and making a totally delicious bowl. Some of my current faves include carrot cake, s’mores, PB&J (topped with grapes and peanut flour) and banana/honey/pretzel/peanut flour. Mmmm, so many choices!

Finish this statement: I’m weird because…

WIAW: Flavor Flav

Hi my lovelies! What is up? I loved all your responses to my fashion blogging post–even if you aren’t the ‘fashion’ type, I really appreciated your feedback on what makes a good blog.

Peas and Crayons

Anyways, no, my WIAW title this week has nothing to do with the rapper–it’s just my super-lame way to say that this week’s edition is all about new-t0-me flavors. Like I mentioned in my recent Saturday Seven post, I love trying out new things and this week, I apparently tried out a few new combos and they did not disappoint! So lesssss go!

Breakfast: PBBH sandwich oats (aka peanut butter banana honey sandwich), topped with peanut flour paste, frozen banana slices, drizzle raw honey; unpictured veggie sausage

Ummmmm yeah…let’s just say I have yet another favorite oats combo. I don’t know where I came up with this idea, but it totally reminded me of a peanut butter banana honey sandwich and it. was. delicious. The combination of frozen banana chunks, thick peanut flour paste, creamy voluminous oats and a drizzle of my favorite honey was a magical one. This has just replaced my latest favorite, carrot cake oats!

Starbucks Christmas VIA Blend with AB unsweetened chocolate almond milk.

I have no lunch picture this week (and probably won’t for a while) because my class schedule forces me to eat on-the-go, hence I basically just scarf down baggies of Kashi GoLean, baby carrots, grapes or edamame. Not the most gourmet, but it gets the job done. Oh how I miss leisurely lunches at home…

Tuesday's outfit: pink cropped cardigan (A&F), navy lace-front tank with pinstripe waist tie (A&F Kids), slim boot jeans (American Eagle). The weird face is all me, sadly.

This week and last have been devoted to wearing all my brand-new clothes. I actually love that part of back-to-school–showing off all my new outfits. The tank top in the picture is the new piece, and I love it because it’s one of my few lace pieces, and it’s got an adorable bow around the waist. What’s not to love?

Snack: plain Stonyfield Oikos yogurt mixed with cinnamon and Truvia, topped with half a honeycrisp apple and a little Kashi GoLean.

I’ve been really enjoying plain Greek yogurt lately. Now hear me out. Plain doesn’t mean boring–it just means I buy the plain kind and then flavor it myself with cinnamon, dark cocoa powder, instant coffee–whatever. It’s more economical that way, plus I get more yogurt in a container. Win win! I loved this combo in particular because it had the crunch from the cereal and the sweet-tartness from the apple. Plus the amazing protein and calcium from the yogurt.

Dinner: vegan nachos.

Definitely not nachos in the traditional sense, but good nonetheless. I topped some Late July mild green mojo chips (the best chips, in my opinion) with some Whole Foods refried beans (with chile and lime) and some heated-up frozen grilled peppers from Target. Simple, delicious and a healthy way to get your Mexican fix.

Snack: Annie's pretzel bunnies, heaping teaspoon almond peanut cashew butter.

I’ve said it a million and one times, but again, I love the sweet-salty combo. Nothing better. The other night, I got the super-smart idea to dip pretzels in almond butter. Soooooooo tasty. I love Annie’s pretzel bunnies in particular, because they’re cute!

What’s your favorite way to eat pretzels? What’s the best flavor combo you just discovered?