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?

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?

College Vegan on a Budget: Last Stock-Up

The latest installment in a series of posts on sticking with a college-sized budget with expensive, vegan tastes and a love for cooking.

My last week of classes officially started today, and I am beyond excited to go home for Christmas break! I don’t wanna brag, but my college is giving us 5 whole weeks of break this year–usually we only get 4, so I feel really blessed. Thanksgiving break came and went too quickly so I’m planning on enjoying every moment of Christmas break.

This weekend is (hopefully) the last shopping trip of the semester while I’m at school. I bought a lot of stuff, but I can bring it back with me when I go home so I’m not too worried about it. As usual, I picked up a couple new-t0-me things because, well, why the heck not? Some of the things I bought are specifically for recipes I’m planning on making so if they turn out amazing, I’ll be sure to let you know!

Sprouts

My Sprouts haul

My Sprouts haul

*=organic

What I Got: Silver Hills Bakery The Big 16 sprouted bread*, gold nugget squash (love finding new squashes), navel orange, cauliflower, buckwheat flour*, curry seasoning

What It Cost Me: $16. 43 (this is why I love Sprouts!)

Verdict: I’m excited to try the squash and the bread. I’ve been on the lookout for a really good sprouted bread without unnecessary ingredients (Ezekiel is okay, not my fave, and Alvarado Street is a little too processed) and I was excited to see that they sell Silver Hills bread in CO. I love their simple, whole ingredients so I’m super excited they sell it here. Now I need to look for their Little Big Bread and their gluten free breads!

Whole Foods

Whole Foods staples...

Whole Foods staples…

What I Got: almond flour, dried pineapple*, red enchilada sauce, Coconut Secret raw coconut nectar (not sure how I feel about this yet…), So Delicious no sugar added mint chip coconut milk ice cream (love the mint chip combo), Justin’s chocolate hazelnut butter squeeze packet, dark chocolate raisins*, Garden of Life RAW chocolate protein powder (new favorite protein powder brand), spelt flour*, Vega One French vanilla protein powder packet, Theo toasted coconut dark chocolate bar, mini candy canes* (so excited for these), Rudi’s gluten free spinach tortillas, kale*, no oil tangerine dressing, baby carrots*, black figs* (I’ve been missing these like no other)

What I Spent: $86.73 (typical lately…)

Verdict: I wasn’t expecting to spend this much, but then again I spent under $50 last weekend and I was running low on protein powder, which is a major chunk of the total (even with a coupon). I bought the coconut nectar because I needed more maple syrup and it was the same price for a larger amount, but I’m not sure I love it yet. I think I’ll use it in recipes, but save my beloved maple syrup for waffles and almond butter. 

...and Whole Foods splurges

…and Whole Foods splurges

Do you like sprouted bread? What’s the best new food find you’ve discovered lately?

 

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?