WIAW: The Last One?

As much as I love the weekly party known as WIAW, I probably won’t be participating in it for awhile. Why? Well, other than being busy with school again (I just started up yesterday and I think this semester will be crazy, in a good way) I’m just getting bored with posting my daily eats. I tend to go in waves with things that I eat, so a lot of my WIAWs look pretty similar. Nothing wrong with that, it’s just not that exciting to me anymore. I will still be checking out all your WIAW posts though, no worries!

Breakfast: PB& J inspired French toast.

Breakfast: PB& J inspired French toast.

I went to Sprouts the other day for a few things, and finally found the bread I’d been looking for–Alvarado Street essential flax sprouted bread. I liked the ingredients (for the most part), the nutrition stats and the fact that it’s smaller bread so it makes for better sandwiches. I don’t know about you but I like my sammies to be all about the filling–I prefer open-faced sandwiches but those aren’t so portable. So this 50 calorie per slice bread is perfect, and has simple ingredients for being a lower-cal bread, unlike most brands. It also made the perfect PB&J inspired French toast. I just dipped two toasted slices of the bread in peanut flour thinned with almond milk, cooked it, and topped it with crunchy almond butter and microwaved frozen blueberries. This is as good as it gets for a breakfast made at 7 am. That might not seem that early, but it is to me #collegeproblems

Lunch: noochy kale salad with olives and roasted chili lime chickpeas.

Lunch: noochy kale salad with olives and roasted chili lime chickpeas.

I’ve been having salads a lot lately for lunch, and the key to a great homemade salad is shaking all the ingredients up so they get coated in the dressing. Today, I just mixed nutritional yeast with a little apple cider vinegar and thinned with water, then tossed in some dino kale, olives and some new-to-me roasted chickpeas. I love these things, they’re way too addicting. I also had some unpictured salted in-shell pistachios (amazing!) and a date stuffed with chocolate coconut butter. I don’t know what it is about that combo, but it’s delicious. I just discovered it yesterday, and now I need more dates to enjoy the combo on a daily basis.

Snack: homemade trail mix with spicy chickpea crackers, dry roasted edamame, raisins, freeze dried tropical fruit and mini chocolate chips.

Snack: homemade trail mix with spicy chickpea crackers, dry roasted edamame, raisins, freeze dried tropical fruit and mini chocolate chips.

Trail mix in a baggie–how classy. This is going to be a go-to snack this semester on my busier days when I don’t have time to swing by my apartment to have a snack. I love making trail mix myself because I can add in whatever weird stuff I like. The chickpea crackers in this one were a new addition to my normal mix–I made them the other day and they’re actually really good and basically just made from chickpea flour, nooch and spices.

Dinner: curry peanut kelp noodle stirfry with edamame, carrots and bok choy.

Dinner: curry peanut kelp noodle stirfry with edamame, carrots and bok choy.

Why do the most random creations turn out to be the tastiest? I was tired after my first day of classes (a long day, BTW) and didn’t want to think too much about dinner so I threw together some stuff to make a sauce for my typical kelp noodle stirfry. For the record, I combined Whole Foods brand crunchy PB (the only PB I can stand), Hope Hummus coconut curry hummus, Frontera hot sauce and coconut aminos with almond milk to thin and it made the most delicious sauce. I don’t know why, but it was amazing. This will be repeated nightly weekly.

Dessert: peanut flour microwave cake with chocolate chips and crunchy AB.

Dessert: peanut flour microwave cake with chocolate chips and crunchy AB.

This has been my usual dessert for probably two weeks and I’m still not sick of it. I like to have some protein before bed to keep me from getting hangry so this does the trick while also giving me my sweet fix. I also had an unpictured square of dark mint chocolate (Alter Eco brand, natch) and another cacao bliss-stuffed date. Told you I’m obsessed.

Do you ever make random but delicious meals? What would you put in your trail mix?

College Vegan on a Budget: “Nuttzo” for New Finds

A series of posts on my adventures in buying vegan health foods as a college student.

I know I said last time that I wasn’t going to be buying anything else before the end of the semester. Welllllll…that was before I ran out of nut butter and had to go without it for about a week. And I came back to no fruit other than some pomegranate seeds and frozen banana slices. Not acceptable. So I had to make a quick trip today which worked out perfectly because I had one final around noon and I headed to Whole Foods right after that. Let me just say that shopping at WF on a weekday afternoon is a lot better than going on a Saturday afternoon. Other than a shrieking baby, my trip was pretty pleasant and quick. But most importantly, I left with everything I needed…and more.

Just a few WF staples to tide me over for a couple days.

Just a few WF staples to tide me over for a couple days.

What I Got: Mother’s plain salted rice cakes, Nuttzo mixed nut/seed butter (new to me!), Hail Merry raw maple vanilla almonds (always a winner), brown figs (I can only get these at the WF near me at school, needed my fix before break!), small superfoods kale salad, Heavenly Organics dark chocolate ginger honey patties (can’t believe these only have three ingredients!), Theo dark chocolate orange bar

What I Spent: $28.32 (mostly because of that Nuttzo…)

Verdict: I don’t really want to talk about how much I spent on the Nuttzo but it really is hard to find cheap nut butter that doesn’t have added oil or sugar (but does have a little sea salt, because it brings out the nut flavor) but everything else was pretty cheap. And the chocolate bar, rice cakes and nut butter will last a while so I’m not too worried.

Do you like mixed nut/seed butters? Do you make special trips to the store if you’re running out of something you love?

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?

WIAW: “Normal” Eating

This WIAW will be more ED focused than most of them, but I’ve got a few fun things to share so hopefully that’ll make up for the more serious talk!

So remember way back when (aka March) when I talked about how I was fed up with how much I was restricting? And I mentioned in other posts after that one about how I was working on making changes. Well…honestly…that didn’t happen. I didn’t make much of an effort to increase my eats, other than an extra handful of something here and there. I didn’t really make a conscious effort at all until…well, a couple of days ago. Okay, so it really started a few weeks back but lately I’ve been making big strides in eating more. And not only eating more, but feeling okay and ‘safe’ with it. Safe was one of the words my ED used to justify restriction–it felt safe and ‘normal’ to me. But now that I’ve seen the light, and realized I can eat way more and not balloon out of control well…I’m kinda saying goodbye to ED.

I know I still need to increase more. 2000+ calories seems to be the magic number for a lot of people. I’m fairly active, between walking to classes and doing daily full body workouts. But I’m also a small girl and I’m thinking I probably need fewer calories than somebody taller or wither a bigger build. But I know that what I’m eating now, even though it’s more than I was eating for too many months, still isn’t quite enough.

Anyways, enough of the chit chat. Let’s see how I’ve been normalizing my eating, and what better time to do it than WIAW?

Just as good as it looks, and so easy to make!

Yes, I made this. And yes, I also have been eating it. What exactly is it? It’s coconut whipped ‘cream’, completely vegan and totally yum. I followed Angela’s method, using a little bit of maple syrup and peppermint extract to sweeten it up. While mine didn’t turn out as fluffy as hers (maybe my canned coconut milk had a defect?) it is still delicious, creamy and crave-worthy. I’ve been enjoying a spoonful here and there and enjoying my new found love of coconut.

Another Whole Foods salad bar box? #sorryimnotsorry

This isn’t anything new…oh, wait, actually it kinda is! It was my first time trying beets (they had them in raw form at the salad bar) and I’m officially a fan. I’m also apparently a fan of veggies dipped in a big dollop of fresh guac and dumping tons of pumpkin seeds on my salad. Embrace the fats, people. So good.

Tall iced Americano. With 2 pumps pumpkin spice syrup and a splash of u/s vanilla almond milk. Welcome, fall.

It sure didn’t feel fall-like on Monday when I stopped into Starbucks for this new-to-me drink. But it totally got me in the mood for it. I finally gave in and tried the pumpkin spice syrup that everyone raves about. I took home my pumpkin-spiked Americano and added in some vanilla almond milk (seriously, Sbux, why don’t you have this?) It was good, but not amazing. I guess I’m more of a peppermint mocha kinda girl.

Disclaimer: not taken while actually driving.

Guys, I’m sorry. But I’m officially addicted to the ‘driving selfie’. Except I always take them in the parking lot, or mayyyyyybe at a stop light if I’m feeling rebellious 😉 I just like making goofy faces and seeing the reaction of my fellow drivers.

This meal made me a tofu lover. Mixed greens/broc slaw with raspberry acai vinaigrette. Curry spiked ketchup. Tofu “fingers”. Alexia chipotle sweet potato fries.

I was never a big fan of tofu. Yes, I know I’m a crazy vegan, but it’s true. I would eat it sometimes, but never loved it. All that changed when I made Angela’s tofu nuggets over the weekend. They were crazy good on their own. But they were even better dipped in ketchup. Oh yeah, now I also like ketchup too. I found an organic brand with only 2 grams of sugar, and it’s pretty good.

This truly was a bowl of decadence, and I enjoyed every bite.

My nightly snacks are taking on a different look lately. I don’t go for cereal much anymore. Instead, I like a bunch of different flavors and textures in one bowl. Enter, this bowl of healthy vegan decadence. Healthy, because the base was a protein microwave cake, made with a plant-based protein powder, some flax and almond milk. Decadent, because it was topped with a spoonful of Whole Foods vegan chocolate mousse (just a few healthful ingredients, but tastes so rich), Nada Moo coconut milk ice cream, semisweet chocolate chips and a little of the mint coconut whipped ‘cream’. Yeah, this was just as good as it sounds and looks. I think I’ll be repeating this soon.

So close to 90,000 miles! Alejandro and I will have to throw a party when that happens.

Contrary to what Alejandro’s odometer says, he’s only 4 years old. That’s kind of a lot of miles for that few years, but a lot of long distance driving was done in Alejandro before my parents let me have him. Oh yeah, in case you didn’t know, Alejandro’s my car, a super hot red Hyundai Santa Fe. I’m not totally crazy, promise.

Leftover tofu fingers with ketchup. Kale massaged with nooch and lemon juice. Fresh figs. Almond peanut cashew butter mixed with maple syrup and chocolate chips.

This was a lunch, but it’s a lot like my typical snackplates. What can I say, I love variety! My lunches lately have been more substantial, incorporating veggies, protein (usually edamame or my favorite protein powder) and fat (usually nut butter).

Breakfast is getting more delicious! Chocolate mint kale protein smoothie topped with mint coconut whipped ‘cream’ and chocolate chips.

Who says you can’t have dessert for breakfast? Okay, this wasn’t quite dessert, since it incorporated greens and protein (but I don’t exactly shy away from those things in my desserts) but the addition of the whipped ‘cream’ definitely took it over the top. And this pudding like breakfast packed 20 grams of protein, plus kale! Who wouldn’t go for that?

Sweet and salty kale salad–kale massaged with lemon juice and nooch, kalamata olives, strawberries, figs and dry-roasted edamame. Half sweet potato topped with maple-infused almond peanut cashew butter. Pumpkin spice iced Americano.

Coffee at lunch…why not? But let’s talk about this salad for a second–so good. I always love sweet and salty combos, and this was just amazing for a random mix. The sweet potato was great too. But that’s a given.

Do you like sweet and salty salad combos? Did you try anything new (food related or not) over the weekend?

Friday Faves (June 15th)

Moving in the summer is no joke! It’s been at least 85 degrees here the past three days we’ve been moving stuff back and forth between our old house and our new one but it’s felt more like a million degrees in the house, especially carrying boxes and moving furniture around. I’m just glad I don’t live somewhere humid, so it’s sticky on top of being hot! I’m also glad we got our internet hooked up on our first full day of being moved in. It kinda sucks having to live without internet at your own house!

Favorite Workout: Walking to Starbucks with my sister

Tall coffee light Frappuccino with soy…worth the $4!

Like I mentioned in my WIAW post, we moved closer into town so now we’re nearby all the good things a city has to offer–like movie theatres, grocery stores, gas stations and…Starbucks! In fact, our new house is within walking distance of the ‘bucks! Okay, well if you consider walking distance a 20-25 minute walk in the blazing hot sun. Honestly, it wasn’t that bad though and going with my sister made it even more fun. And the drink was even more worth it since we had to work for it–win win! I love this Frapp flavor because it’s got a hint of caramely-ness (not a word but whatevs) that makes it perfect, and since it’s a light version with soy, it’s not a calorie bomb and I feel a little bit better about enjoying it!

Favorite Discovery: I love to drive…by myself

I have a liiiiiiiiittle bit too much fun while driving (no worries, this was taken in a parking lot!)

I don’t have a car of my own (yet…) but I’ve been doing a lot of solo driving lately and I’m loving it. It feels so freeing to sing at the top of my lungs to “Call Me Maybe”, go where I want when I want and cuss out other drivers for being stupid. Hey, it happens sometimes, and as long as I’m not actually engaging in road rage, I think a few choice words here and there are okay 😉 Anyways, it’s been a lot of fun realizing the independence that comes from having a car.

Favorite Thing That Cost Me $7: Whole Foods salad bar stuff

No boring salad bar for this girl! It was totally worth the money!

I always get super jealous when I see people’s pics of Whole Foods salad bar boxes on their blogs. The last time I went (before Tuesday and Wednesday) was February. Lame! So I used the opportunity of us moving and being too busy and tired to cook to pick up some of their salad bar goodies. Both days, I got basically the same things because I loved them all–chipotle orange tofu, chilled sweet potato chunks with currants and some yummy sweet dressing, salted pistachios, acai kale salad, Mediterranean crunch salad and California quinoa salad. Ah-mazing to all of the above, especially the sweet potatoes and quinoa salad. I also picked myself up a dessert on the side both days, one time it was a giant vegan chocolate chip cookie that I split up for two nights and the other time it was a vegan chocolate donut that I split with my sister. Actually, she ate most of it and loved it, which was fine by me. She’s usually wary of vegan items but she’s been loving the vegan desserts I’ve been giving to her lately! To anybody who thinks vegan means boring, it most certainly does not, as evidenced by this salad bar box and every vegan dessert I’ve ever tried 😀

Favorite Thing to Eat When I’m Not Feeling So Hot: Whole Foods Caribbean popsicles

Not quite the same, but you get the idea!

I generally don’t eat popsicles–like smoothies, they don’t usually do much for my hunger because I can eat them so quickly. But sometimes, you just gotta have a naturally-sweetened, giant popsicle. Yesterday, I was getting over some nasty stomach issue that left me leaving kinda queasy all day plus it was hot and I was moving stuff around. So a popsicle from Whole Foods was in order! I liked it a lot because it was pretty big so it took me longer to eat, it was tropical-flavored which is always my favorite and it only had a couple ingredients besides the fruit in it. It quenched my thirst, cooled me down and left my stomach feeling a little better.

What’s something you’re willing to spend a (relatively) large amount on? What do you eat or drink when you’re not feeling so great?

WIAW: Strange Combos

I’ve been doing a lot of pre-scheduled posts lately because I am actually in the process of moving! Well obviously not just me but my mom, dad and sister too. I don’t want to go into too many details about the move, but it’s not really major since we’re just moving about 20 miles from where we are now. It’s kinda bittersweet, though, since I’ve lived in this house since I was 12 and I’m in love with everything about the house, especially the location (it’s in a forested area that’s pretty quiet and secluded but gorgeous and nature-y). But since I’m now spending most of the year living in my college town, my sister’s off to college in two years and all the crappy bad economy stuff going on, my family’s downsizing and moving into town to save money on gas and house costs. It definitely makes sense but it’s gonna be hard getting used to sharing a bathroom with my sister and having a smaller kitchen!

Enough with the boring stuff, let’s move on to WIAW! I’ve been kinda slacking on the photo taking with all the packing and moving shenanigans I’ve been involved in but I have some random food pics that all have something in common–weird combinations. Sometimes I experiment and combine really strange foods together and it actually works out!

Breakfast: peanut flour brownie batter pancakes, blue corn blueberry pancakes with Amande blueberry almond milk yogurt and granola.

Pancakes–normal. But pancakes made with blue cornmeal? I decided to try out the blue cornmeal I bought to make quinoa cornbread in some mini pancakes. I mixed the cornmeal with oat flour and added some blueberries into the mix. They actually turned out tasty and had a different texture than typical pancakes. The almond milk yogurt on top was my first experience with nondairy yogurt and it was pretty good, but the texture is definitely different. It’s got a lot of calcium though–30% DV–which is always something I’m trying to get more of.

Lunch: multigrain pizza pita bread, baby carrots, green chile hummus, kalamata olives, artichoke hearts with nooch, tamari pumpkin seeds.

I was going for a Mediterranean-inspired lunch snackplate here. The tamari pumpkin seeds kinda threw that off since they’re more Asian though. The pizza pita bread was from some leftover Whole Foods multigrain pizza dough that I cut into thin-ish pieces. The hummus also isn’t really Mediterranean, and it’s not my favorite hummus either. I’m still on the hunt for the perfect hummus that I can pair with anything…any suggestions?

Alvarado Street sprouted sourdough toast topped with Crofter’s mango jam, sunny “raw”nola and maple macadamias.

This was kind of a tropical take on toast. The mango jam is the best jam I’ve ever had and it went perfectly with the macadamias and granola pieces. Kinda weird to have crunchy things on toast but I don’t care, it was delicious.

Dinner: spicy mac ‘n cheez (quinoa pasta, spicy nacho cashew cheez sauce, Mexican chipotle Field Roast vegan sausage), random kale salad with Bragg’s aminos/lemon juice, nooch, raisins and sunflower seeds.

The mac ‘n cheez isn’t the weird part, the kale salad is. I really don’t know how I came up with this combo but it worked. I took raw kale, massaged lemon juice into it, spritzed it with Bragg’s liquid aminos, dumped nooch on top and sprinkled on raisins and sunflower seeds. Completely random, but totally winning.

What are the weirdest food combos you love to eat? Have you ever tried almond milk yogurt?

Friday Faves (June 1st)

Hi guys! Happy first day of June! I can’t believe we’re already almost halfway done with 2012–crrrrrrrazy stuff. I’m excited though because in a little less than 2 months, I’m turning 20 which is also crazy. Where is my life going?

I wanted to start doing Friday Faves posts to highlight some of the things I’m currently loving so here goes!

Favorite Song: Titanium (David Guetta ft. Sia)

I don’t know why, but I’m just loving this song. The music video is a little out there, but it kinda goes along with the lyrics. I like them because they’re talking about inner strength, which is something I always need a little more of.

Favorite Nail Color Combo: Teal and sea foam

Sally Hansen Insta-Dry in Blue Streak (teal), Nicole by OPI in Peas and Q’s (sea foam).

Apparently I’m taking my nail polish inspiration from the ocean! I really love how these two shades play off each other and work so well together. And they’re bold but not too flashy.

Favorite Lunch

Kale massaged with Ginger People hot ginger jalapeno sauce, mango-glazed tempeh (recipe to come), watermelon chunks, Alvarado Street sprouted sourdough toast with carrot cake toppings (almond peanut cashew butter, raisins, carrots, cinnamon).

I’m loving random lunches lately. The one above covered all the bases: veggie, fruit, grain, protein, fat. But more importantly, it was delish! If you’ve never tried sprouted sourdough bread, you must. It’s flour free but has that great hint of sourness and is perfect for toast. The mango-glazed tempeh was also a winner and beyond easy to make.

Favorite Website: The F***ing Weather

Don’t go here if you don’t like, um, not so nice language. But it’s kinda hilarious.

Favorite Outfit

Dark grey lace tank (Hollister), hot pink twill shorts (Abercrombie & Fitch).

Lace anything is my favorite right now, as are neon-colored shorts. What can I say, I like to make a statement! Dark grey and hot pink look amazing together and are just as good of a color combo as black and pink–I hate black, so this is how I roll.

Favorite Thing I’ve Made: Spicy Nacho Cheez Sauce

Uh, doesn’t this look tasty!

I love love love cashew cheez! Seriously, it’s perfect in every form–cream cheez, mascarpone cheez and now, nacho cheez. Who would have thought a simple nut could make delicious vegan cheese sauces?! I don’t question it, I just make it! Now you can enjoy some vegan nacho cheez to drizzle on nachos (duh), tacos or whatever. I made mine thick, like a hummus, but you can thin it out with more almond milk. So far, I’ve had it as a dressing on a veggie burger salad and as a carrot dip and it’s sooooo creamy and spicy.

Spicy Nacho Cheez Sauce (vegan, gluten-free)

1/4 cup raw cashew pieces 

1/2 can white beans, drained and rinsed (use any kind of white beans that are soft, like navy beans)

1/4 cup unsweetened almond milk 

1 1/2 tbsp nutritional yeast

sea salt, to taste

1/2 large jalapeno, sliced

cayenne pepper, to taste

In a food processor or blender, process all ingredients until smooth and thick. Add more jalapeno slices or cayenne pepper, if needed. Serve warmed over multigrain tortilla chips, or chilled over salads. Makes about 1 cup.

Favorite Purchase: AE Metallic T-Strap Sandal

I love American Eagle’s leather sandals!

They still haven’t come yet (stupid slow mail) but I’m beyond excited to wear them. I love that they’re simple yet still dressy and they’ll go with a lot. Plus I got them for only $18…with free shipping. Score!

What’s your favorite song right now? What have you bought lately?

My Week Through Instagram

Happy Saturday errrrybody! Saturdays just aren’t as special to me during the summer, since every day is basically the weekend. Except this summer, Saturdays are going to feel even less like the weekend because they’re one of two days of each week that I have to intern at the TV station. I start on Tuesday, and I’m pumped!

I’ve been obsessed with Instagram lately, in case you haven’t noticed from my latest WIAW posts. I got the app on my iPod Touch a year ago, and then about a month ago I realized they introduced it for Android phones, so I got the app for my phone too. I realize using my phone or iPod to take pictures is lazy, but the Instagram app is just so cool and vintage-y that I can’t stop using it. Sorry I’m not sorry.

I love the way the light reflects through the umbrella.

Homemade blueberry pancakes topped with fresh blueberry juice.

Model status…JK!

Asian-inspired massaged kale salad with Ginger People peanut sauce, shredded carrots and edamame.

My feeeeeeeeet.

Tropical overnight oats topped with fresh pineapple, frozen mango and maple macadamia nuts.

White boyfriend blouse (Wet Seal), floral bandeau (Hollister), coral culotte shorts (Abercrombie & Fitch).

Do you use Instagram? What have you been up to this week?