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? 

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WIAW: Photo Dumpage

Wow, I’ve been gone for awhile! Obviously, it’s that time of the year–midterms. Luckily I’ve just got one more left and then tomorrow afternoon starts my spring break! I won’t be doing anything too exciting (unless you consider going home for over a week to be exciting) but it’ll be great to see my family again…and possibly mooch off them for groceries? Haha it’s the little things!

Anyways, I’ve just got a photo dump of a WIAW for you…so enjoy!

Leftover chocolate chili yam from Tasty Harmony.

Leftover chocolate chili yam from Tasty Harmony.

One of the best vegan restaurant meals ever. How can you go wrong with chocolate chili+sweet potato+cashew ‘cheese’+tempeh bacon?

My new fave Kevita flavor.

My new fave Kevita flavor.

I just noticed this for the first time this weekend at Whole Foods, and I had to snag this flavor. Um, this is spot on like a sparkling mojito!

Outfit of the day (Monday): navy striped crop tee (Hollister), white watch (American Eagle), burgundy jeggings (Hollister).

Outfit of the day (Monday): navy striped crop tee (Hollister), white watch (American Eagle), burgundy jeggings (Hollister).

I had to take advantage of the nice weather and wear a tee without a sweater for the first time in months. Rumor has it it will be in the 70s on Friday…hell to the yes!

It's hard to tell, but that's a pink car next to mine!

It’s hard to tell, but that’s a pink car next to mine!

The car doesn’t look so pink in this picture, but it was most definitely a raspberry color. I want!

Fresh pineapple.

Fresh pineapple.

Eating fresh pineapple makes me want to take a beach trip real badly. Too bad I’m a college student with no extra money.

Kelp noodle stirfry. Kelp noodles, fresh pineapple, red cabbage, spinach, peanut flour curry sauce, raw pumpkin seeds.

Kelp noodle stirfry. Kelp noodles, fresh pineapple, red cabbage, spinach, peanut flour curry sauce, raw pumpkin seeds.

I can’t get enough of kelp noodle stirfrys. You can just make them so many different ways it’s impossible to get bored with them.

A new dinner: homemade edamame burger crumbles topped with spinach, jalapeno slices and pineapple, side of eggplant 'fries' and homemade BBQ sauce.

A new dinner: homemade edamame burger crumbles topped with spinach, jalapeno slices and pineapple, side of eggplant ‘fries’ and homemade BBQ sauce.

This was actually a pretty successful dinner, though the veggie burger didn’t hold up too well. The eggplant fries were sooooo good though–coated in almond flour, sprinkled with sea salt and dipped in homemade BBQ sauce (basically unsweetened ketchup mixed with stevia and liquid smoke).

My more fun Whole Foods buys.

My more fun Whole Foods buys.

There was no budgeting post this weekend, but I managed to stay around $50 for the week, buying just stuff from Whole Foods with a few splurges! I’m excited to try the new Vega One bar, 15 grams of clean vegan protein in a chocolate-covered bar!

Have you ever seen an unusual colored car? What warm weather foods are you loving right now?

WIAW: 6 Days

Ahhhhh I can’t believe we’re so close to Christmas! It always seems like the days drag on leading up to the big day, but then it’s all over so fast. So this year I’m trying to savor each moment leading up to the 25th so it doesn’t zip by me!

This week’s WIAW is what I ate Monday and it’s a random assortment of old favorites and new foods…and there’s even a recipe thrown in there.

Breakfast: carrot cake buckwheat waffle topped with shredded coconut and vanilla Sunwarrior protein frosting

Breakfast: carrot cake buckwheat waffle topped with shredded coconut and vanilla Sunwarrior protein frosting

I’ve been alternating between homemade waffles and protein chia puddings for breakfast. This waffle was carrot cake inspired–filled with carrot shreds and raisins, and topped with coconut and vanilla ‘frosting’. The Sunwarrior is new to me, and not my favorite protein powder, but I think it’ll grow on me.

OOTD: colorblock dress (American Eagle), pink heart necklace (Forever 21), tortoiseshell hipster glasses (American Eagle).

OOTD: colorblock dress (American Eagle), pink heart necklace (Forever 21), tortoiseshell hipster glasses (American Eagle).

It was not warm enough to wear this dress on its own (Colorado in December isn’t quite that nice!) but I paired it with my faux leather jacket, grey tights and my favorite grey wedge booties and felt like a total fashionista hipster. This is my first winter-appropriate dress and now I want even more–dresses are my absolute favorite thing to wear so it’s nice not to have to say goodbye to them during the colder months!

Lunch: fresh raw lemony kale salad topped with raw sunflower taco 'meat', mango salsa and guacamole.

Lunch: fresh raw lemony kale salad topped with raw sunflower taco ‘meat’, mango salsa and guacamole.

I love kale salads for lunch but I need a way to mix them up. Enter: raw sunflower taco ‘meat’. Obviously it’s not meat, as I am vegan, but it replicates taco filling so well…actually, better than taco filling! I’ve seen a few recipes for raw vegan tacos so I tweaked those to come up with my own, crave-worthy taco filling that’s totally raw, packed with healthy fats and protein and is delicious.

Raw Sunflower Taco Filling (vegan, grain free, gluten free)

1/2 cup sunflower seeds

1/2 tbsp coconut aminos

1 tbsp nutritional yeast

chipotle powder, to taste

Pulse all ingredients in a food processor until it comes together and resembles taco filling. Serve in kale or lettuce leaves with guacamole, salsa and raw cashew cream. Makes about 1 cup. 

Lunch (part 2): fresh Satsuma tangerine.

Lunch (part 2): fresh Satsuma tangerine.

Can’t go without fruit or something sweet to end lunch! On my trip with my dad to WF over the weekend we picked up some Satsumas which are my favorite type of citrus fruit, and luckily, they’re actually good this year. I love how pretty they look with their leaves and stems, too.

Snack: rice cake topped with cheap girl pumpkin butter/chocolate chips/coconut shreds, baby carrots, peanut flour paste, Theo orange dark chocolate square, fresh fig.

Snack: rice cake topped with cheap girl pumpkin butter/chocolate chips/coconut shreds, baby carrots, peanut flour paste, Theo orange dark chocolate square, fresh fig.

The snackplate lives on! Sadly I had to toss the fig after a few bites because it was dried out inside and not tasty, but everything else was. The rice cake combo is something I’ve been having almost daily–there’s just something about pumpkin butter, chocolate and coconut that goes together so well.

Dinner (repeat photo, sorry): pineapple 'fried' quinoa with edamame, kale and cauliflower.

Dinner (repeat photo, sorry): pineapple ‘fried’ quinoa with edamame, kale and cauliflower.

As much as I love to give new recipes a try, there’s nothing like reinventing a classic. I’m just obsessed with pineapple ‘fried’ quinoa for some reason and I’ve been eating it at least once a week. I think it’s the sweet, salty, spicy and crunchy combo that just gets me. It’s so good and it’s so quick and easy to whip up.

Dessert: PB chocolate microwave protein cake topped with Nuttzo, java chip coconut milk ice cream, Alter Eco mint dark chocolate square.

Dessert: PB chocolate microwave protein cake topped with Nuttzo, java chip coconut milk ice cream, Alter Eco mint dark chocolate square.

I’ve been having some kind of protein cake for dessert for at least a week now and I don’t see it stopping anytime soon. This version is probably my favorite though–I just combine peanut flour and raw chocolate protein powder with a splash of unsweetened almond milk, baking powder and sometimes a few Enjoy Life mini chocolate chips (love them!) and pop it in the micro for a minute until it puffs up and turns into a cake-like consistency. I sometimes have it with a small side of coconut milk ice cream and a square of dark chocolate if I want a little extra something.

Do you prefer making new recipes or sticking with old favorites? Do you like citrus fruits?

Recipe submitted for Healthy Vegan Friday #22

WIAW: The Home Stretch

Well, this is (almost) it. Just two more finals, a day and a half and some packing before I don’t have to think about school for 5 weeks! I’ve been excited about Christmas break since at least Thanksgiving break and it’s finally here. This weekend was a little tease though–I went home on Friday and came back last night, mostly so I wouldn’t have to take back a crap ton of things when I drive home on Thursday night but also to be in a better study environment. Don’t get me wrong, I love my one bedroom apartment all to myself but things can get a little cray-cray around the complex on the weekends so I thought it would be better to try to study at home.

Today’s WIAW features my eats from Tuesday–side note, I wasn’t able to snap a picture of dinner, so I’m reusing a similar-looking pic from this summer.

Breakfast: peanut chocolate chia 'pudding' topped with homemade almond flour banana bread and unsweetened coconut shreds.

Breakfast: peanut chocolate chia ‘pudding’ topped with homemade almond flour banana bread and unsweetened coconut shreds.

The pantry has been a little slack-a-lackin’ as of late (wow, did I really just say that?) so I’ve been whipping meals and snacks out of my butt. The microwave at home also just broke (how convenient) so instead of being able to make my usual protein microwave cake, I had to settle for a cold breakfast. Luckily I had some chia seeds on hand so I made a chia pudding overnight made with peanut flour, almond milk and raw chocolate protein powder. In the morning, I topped it with crumbles of an almond flour-based banana bread I made over the weekend (so good, BTW!) and unsweetened shredded coconut. This was actually really good, definite repeat breakfast. I can’t believe I used to hate coconut, it’s such a good topper!

Lunch: homemade sweet potato wedges with organic ketchup for dipping, raw cauliflower, homemade maple cinnamon cashews, peanut flour paste with Theo coconut dark chocolate square.

Lunch: homemade sweet potato wedges with organic ketchup for dipping, raw cauliflower, homemade maple cinnamon cashews, peanut flour paste with Theo coconut dark chocolate square.

The snackplate lunch returns! This was a very random one, but I like random. The sweet potato wedges were made on Monday night and I’ve gotta say, homemade is way better than store bought when it comes to sweet potato fries–I’m baking them myself from now on! The cauliflower is my latest veggie obsession, I always eat it raw and plain, which is totally weird but whatever. It’s good. I made the cashews over the weekend and again, never going back to store bought flavored nuts (ok, I probably will when I’m feeling lazy). I just mixed a tablespoon of maple syrup with a shake of cinnamon and a teaspoon of coconut oil in a pan until it started to boil and then stirred in the cashews. This will totally work with all nuts, in case you hate cashews. I don’t love them, but they were all I had on hand and they were good with the maple and cinnamon.

Snack: dried pineapple eaten in the car.

Snack: dried pineapple eaten in the car.

I didn’t eat this entire bag, but I love it so much I could have! This stuff isn’t cheap (~$3.50 per bag) but it’s a pretty good deal for dried fruit with nothing added, and I always make it last almost a week. I only eat dried fruit that doesn’t have added sugars or oils or other crap, and let me tell you, it is beyond amazing! I’m calling it my crack in a bag, it is literally that good.

Dinner: Panera chopped Thai salad, without the chicken or wontons.

Dinner: Panera chopped Thai salad, without the chicken or wontons.

My mom and I grabbed Panera for dinner before she dropped me off. Panera is always a good, quick, healthy option and I pretty much always order the same thing: the Thai chopped salad minus the chicken and the wontons. I love it because A) it’s a huge bowl of fresh veggies and B) it has an addicting spicy-tangy peanut dressing and edamame. I almost went with the black bean soup because it was so cold on Tuesday, but I had to go with my favorite. Never disappoints.

Dessert (left to right clockwise): peanut flour/raw chocolate protein powder microwave cake topped with Justin's chocolate hazelnut butter; raw lemon pie macaroon; a few Vega cocoa-covered saviseeds.

Dessert (left to right clockwise): peanut flour/raw chocolate protein powder microwave cake topped with Justin’s chocolate hazelnut butter; raw lemon pie macaroon; a few Vega cocoa-covered saviseeds.

I was feeling indecisive when snack time rolled around (but when am I not?) so I went with a mix of my favorite protein-packed snack of a protein microwave cake and healthy, delicious fats in the form of a raw macaroon and some dark chocolate-covered saviseeds. Those last two items were part of my most recent iHerb purchase, and they were both worth the price. The raw macaroons taste exactly like a lemon pie and are perfectly dense with just a hint of coconut. I love that they’re raw and basically made from coconut, almond flour, maple syrup and lemon juice. My kinda snack. The saviseeds have definitely grown on me–the first time I bit into one, I thought it had the oddest taste, but now they taste almost like what I remember peanut M&Ms tasting like. I’m glad I got the cocoa saviseeds because I have an obsession with all things dark chocolate. It’s a problem.

Have you ever tried a raw macaroon or saviseeds? What’s your favorite dried fruit? 

WIAW: Protein-Packed, Plant Style

Any current or former vegetarians and vegans out there know this question all too well: “So where do you get your protein?” To most omnis, protein is only found in meat, eggs and dairy products. But as we all know, protein is found in pretty much everything, from kale to cacao nibs. Yes, there are actually 3 grams of protein in a one ounce serving of cacao nibs, which is all the more reason to enjoy chocolate 😉 Anyways, the point is, even strict vegans don’t need to worry much about adequate protein consumption as long as they’re consuming enough calories as well. However, I do love a lot of plant-based protein sources–I love me some healthy carbs, but I can’t survive on those alone. Last year, when I was just starting out on my vegan journey, I gravitated more towards carbs, which is okay, but nowadays I have a much better balance of fats, protein and carbs and I feel a lot more energized. If I had to categorize my macros, I’d say I’m usually around 45% carbs, 20-25% protein and 30-35% fats. That’s a big change, especially in the fats department, but I’m definitely embracing protein a lot more today too.

That being said, here are Monday’s protein-packed, plant-based eats. Note: I am a big fan of plant protein powders (not soy-based ones, but ones made from sprouted quinoa/rice, pea and cranberry proteins, like Vega and Sunwarrior) and I use them frequently, but I don’t think they’re a necessity in a plant-based diet. I use them (along with peanut flour, which isn’t really a protein powder but just concentrated peanut protein that tastes AMAZING) because I like how they taste and that they give me a protein boost for relatively fewer calories. Yes, I will admit that I still have a fear of eating ‘enough’, mostly because I don’t know what ‘enough’ is for me and it’s scary to change our habits. I do like whole food sources of protein, but protein powders are fun and tasty and I always choose the less processed versions.

Breakfast: banana bread in a bowl. Garden of Life RAW chocolate protein powder, half of a mashed banana, almond milk, mini Enjoy Life chocolate chips, topped with Maranatha maple almond butter.

Lately, I’ve been obsessed with banana bread. I’ve been fulfilling that craving with making my protein microwave cakes with a banana mashed in and adding chocolate chips. Maybe you won’t believe me, but this legit reminds me of banana bread. The best part is the gooey banana and chocolate, and the melty nut butter on top. Swoooon…

Protein: 19 grams

Lunch: pumpkin curry socca pizza topped with kale and red cabbage, side of black grapes and Chocolove peppermint dark chocolate square.

Socca is a great way to have pizza while still getting in some great protein. I love loading up my pizzas with veggies, and since I don’t eat cheese, most traditional pizzas don’t have much in the way of protein. But socca does, and I love it! Today’s version had a pumpkin curry sauce (made by mixing pumpkin puree and a premade coconut curry sauce) and was topped with sauteed kale and crunchy red cabbage. Perfect combo!

Protein: 8 grams

Afternoon snack: peanut and buckwheat flour waffle, topped with maple almond butter and vegan chocolate mousse.

You guys already know I have an insane obsession with homemade waffles. I love everything about them–the toppings, the texture, the endless flavor options, the flour choices. This one was made with a mix of (mostly) peanut flour and a little buckwheat flour and then topped with my new favorite almond butter and some mousse from the Whole Foods dessert section (it has a really great ingredients list of just dark chocolate, tofu and maple syrup). I added in a bit of banana and some more chocolate chips into the batter and it was just too good.

Protein: 14 grams

Dinner: pineapple fried quinoa, with edamame and (unpictured) Kaia raw sprouted “party mix” pumpkin seeds, unpictured side of kabocha squash dipped in organic ketchup.

Guys, this may be my new favorite dinner (other than waffles). I made it for the first time around my birthday back in July and made it a few times shortly after, but then forgot about it as I was moving into my apartment and starting school again. I randomly decided I wanted to make it again and I am so glad I rediscovered it. It is really so simple, but tastes crazy good. The best part is, it’s packed with protein from whole foods sources–edamame, quinoa and pumpkin seeds.

Protein: 11 grams

Dessert: PB Puffins mixed with peanut flour, almond milk, raisins and mini chocolate chips, unpictured side of peppermint dark chocolate square and Hail Merry raw maple vanilla almonds.

I don’t have cereal as much anymore, but I still have a soft spot for PB Puffins. They’re just so…addictingly good. Now when I have cereal, I like to add in some protein powder or peanut flour in with the almond milk to make it more substantial. This particular bowl was very peanutty, but good, even for a girl who hates peanut butter (but loves peanut otherwise).

Protein: 11 grams

The total protein count for the day was 63 grams! I know that doesn’t sound like a lot, but it’s right in line (actually a little higher) than Fitsugar’s chart on protein needs based on weight and activity levels. And for me, it’s about double the protein that I was eating a year ago so I consider that a major success! And it just goes to show that vegans can get enough protein, without having to eat a ton of soy (I only had half a serving on Monday) or even a lot of supplements (I only used one full scoop of protein powder the entire day).

Do you ever track your protein consumption? What’s your favorite plant-based protein source? 

Friday Faves (August 17)

Wow, where has the week gone? I feel like I’ve been running around like crazy for most of the week and I’m not getting a break anytime soon! I got back from vacation on Sunday, left right away for FoCo for a job training session on Monday morning, came back home and started unpacking stuff from vacation, shopped for school supplies and repacked for college! I’ve just got this weekend before it’s back to the daily grind of school. I can’t believe the summer’s almost over, but I’m pretty pumped for this school year!

Favorite Change: New hair (color & style)

I desperately needed a trim and recoloring!

I think the last time I had anything done with my hair was over spring break…which was almost 6 months ago, yikes! It’s really hard to fit in hair appointments when I’m usually up at school but I’m just glad I got it done before I go back. My bangs really needed to be reshaped and cut and my color needed refreshing. Now I’m all ready for a new school year!

Favorite First Time Breakfast: Tropical French Toast

Alvarado Street California-style sprouted toast topped with fresh pineapple, Bear Naked Fit vanilla almond granola and organic maple syrup (side of frozen mango).

This might sound crazy, but I don’t think I’d ever had French toast before a couple days ago. I know, who am I? Obviously this was a veganized version (meaning no eggs) but I think it turned out delicious, especially for my first time making/eating it. And being the pineapple lover I am, I went for a pineapple upside down inspired version.

Tropical French Toast (vegan, can be gluten-free)

1 or 2 slices sprouted toast or gluten-free toast (like millet or rice bread)

1/4 cup unsweetened vanilla almond milk

cinnamon and ginger, to taste

vanilla stevia drops, to taste

handful small pineapple chunks

In a small pan, heat up some nonstick cooking spray or coconut oil over medium heat. In a small bowl, whisk together almond milk, spices and stevia until combined. Dip both sides of the toast in the milk mixture until it soaks in. Place toast on pan and heat on both sides until golden brown and crunchy. Before flipping, add pineapple chunks to top side of toast and then flip to cook. Serve French toast with granola, coconut butter, maple syrup, fresh fruit or whatever you want. Serves 1. 

Favorite Late “Birthday Present”: Alejandro

Meet Alejandro, my ‘new’ baby!

As I’ve mentioned several times before, I didn’t have a car at college the past two years. With the job I have this upcoming semester, along with my off-campus housing, my parents realized that I do need a car. Over the summer, we were considering getting me a newer model used car, then a brand new car, then they finally decided to let me have our red 2008 Hyundai Santa Fe. It has a lot of miles on it for its age (because of my mom driving back and forth from home and my college town on weekends) but I really love it because A) it’s red and B) I’ve driven it a lot, especially this summer. I really love the look and feel of the car and I’m already used to it so it’ll be no big deal to take it up to school with me. And because I love him so much, I named him Alejandro (like the Lady Gaga song)!

Favorite Addiction: The Newsroom

I really need to get all caught up on this show!

I am so glad we moved to a new house back in June, because DirecTV gave us three free months of HBO…meaning I get to watch The Newsroom, which has become one of my new fave shows. I just watched the most recent episode and I’m hooked for part 2! I love how crazy and action-packed the show is.

What TV shows are you addicted to? Have you ever had “exotic” French toast (anything out of the ordinary)?

Birthday Weekend and Pineapple Fried Quinoa

Hey guys! Sorry I’ve been slacking on the commenting lately, but today is my 20th birthday and the start of my unofficial birthday weekend so I’m probably going to take the weekend off from the computer but I’ll try to comment here and there if I have time. I’ll be back early next week with a birthday weekend recap but for now, here’s a quickie recipe I threw together for dinner last night. If you follow me on Twitter, you might have seen the tweet and picture I had for it. Anyways, it’s super delicious (and spicy, of course!), easy to make and totally customizable to your tastes.

Like fried rice but fresher and healthier!

Pineapple “Fried” Quinoa (vegan, gluten-free)

1 tsp tamari (gluten free) or reduced sodium soy sauce

2 tbsp fresh pineapple juice

1/4 tsp sesame oil

ground ginger, to taste

curry powder, to taste

1/4 cup fresh pineapple, chopped

1/2 jalapeno, sliced and seeded

handful pumpkin seeds or cashews (optional)

1/3 cup quinoa, cooked

protein of choice (I used flax tempeh and edamame)

Cook quinoa according to directions on package. In a small bowl, stir together tamari, pineapple juice and sesame oil until combined. Add in ground ginger and curry powder, to taste. In a large saucepan or wok, heat a little olive oil and add in your protein. Cook until browned. Stir in pineapple tamari mixture, fresh pineapple, jalapeno, seeds/nuts and quinoa and stir occasionally, for 5 to 10 minutes, or until quinoa is browned and a little crunchy. Makes 1 serving.

What are you doing this weekend? What do you like to put in your stirfrys?

This recipe is being submitted for this week’s (August 12) Healthy Vegan Friday.