WIAW: Makin’ Changes

No matter how much you may love your life–your daily routine, your meals, your workouts, etc.–there’s always a time for change. I’ve been making some changes lately and loving them…so let’s get to it, WIAW-style! (P.S. These are all my meals from Monday)

Breakfast: grain free almond joy pancakes (almond flour, raw cacao powder, unsweetened coconut shreds, cacao nibs, raw cacao protein powder 'frosting'), roasted kabocha.

Breakfast: grain free almond joy pancakes (almond flour, raw cacao powder, unsweetened coconut shreds, cacao nibs, raw cacao protein powder ‘frosting’), roasted kabocha.

I’ve been moving away from my beloved homemade buckwheat waffles to grain free pancakes. I change my breakfasts up every few months and now I’m on a pancake kick, especially almond or peanut flour based pancakes. They’re not pretty but they’re tasty and easy to whip up and change around. The almond joy inspired combo is a real winner…I can’t believe I hated coconut for so long!

My new hair (and new-ish dress).

My new hair (and new-ish dress).

I had a long overdue hair appointment on Friday. Seriously, I hadn’t gotten it done since August, yikes. I got more blonde highlights added and took the plunge and got full bangs, rather than my usual sideswept. I gotta say, I love my new bangs. I feel more adult and fashion-y, if that makes any sense.

Lunch part 1: green smoothie (made with unsweetened almond milk, spinach and Sunwarrior vanilla).

Lunch part 1: green smoothie (made with unsweetened almond milk, spinach and Sunwarrior vanilla).

I don’t do smoothies a lot (they’re too filling for me, and I’d rather eat my calories) but I wasn’t feeling a salad today so I went for my greens in smoothie form. I actually didn’t finish this because it was getting too filling, but it was pretty delish. I think I’ll be doing more green smoothies for lunch this semester on busy days.

Lunch part 2: Whole Foods salad bar leftovers.

Lunch part 2: Whole Foods salad bar leftovers.

Sorry for the millions of Instagrammed WF salad bar photos–can you tell I’m obsessed?! I’ve just been trying to get my fill of the salad bar while I’m still home on break because as I’ve said before, the WF near me at school has a subpar salad bar. Though, I haven’t been there in over 5 weeks, so maybe they’ve improved it…? I celebrated the Golden Globes on Sunday with half of this box, and saved the rest for Monday’s lunch. Leftovers have never tasted better!

Snack (reused photo, minus the bok choy): half garnet yam with peanut flour 'frosting', sunflower seed butter, mini dark chocolate chips and chopped dried fig.

Snack (reused photo, minus the bok choy): half garnet yam with peanut flour ‘frosting’, sunflower seed butter, mini dark chocolate chips and chopped dried fig.

As you may have noticed, I haven’t been eating too many grains lately. Not necessarily on purpose (oh and BTW, I am NOT going paleo, I could never eat all that meat/eggs), just because I’ve found that other things are more appealing to me, plus I just like to switch things up and I’m actually doing a lot more experimenting now without relying on grains for most of my meals. Anyways, my favorite snack at the moment is a sweet potato/yam topped with SSB, peanut flour paste, dried fruit and chocolate chips. Sweet potatoes are a great filling snack option, and they’re just amazing topped with nut butters and chocolate. Trust me, it sounds weird but when the chocolate gets all melty, you’ll understand my obsession.

Dinner: peanut coconut curry kelp noodle stirfry with kale, pineapple, peanut flour and edamame.

Dinner: peanut coconut curry kelp noodle stirfry with kale, pineapple, peanut flour and edamame.

I’m so glad I discovered kelp noodles, because they’re my favorite easy go-to dinner lately. They don’t add any weird taste and soak up other flavors easily so they’re perfect in stirfrys. I know a lot of people like using spaghetti squash as a pasta replacement and as much as I love squash, the spaghetti variety isn’t my fave. Kelp noodles are also a veggie-based pasta replacement (a sea veggie, so they have a lot of minerals!) but I just like them better, and there’s minimal prep work involved with them.

Dessert: PB chocolate protein microwave cake topped with sunflower seed butter, mint chocolate almond milk ice cream, Alter Eco dark mint chocolate square.

Dessert: PB chocolate protein microwave cake topped with sunflower seed butter, mint chocolate almond milk ice cream, Alter Eco dark mint chocolate square.

This is a normal dessert for me, but I’m planning on switching it up. I like having some protein before bed to keep me from getting hungry, but I’m going to forgo my usual almond or coconut milk ice cream for awhile. It’s kinda expensive to buy (even just twice a month like I was doing) and has a lot of sugar. I’ve been cleaning up my eats a bit lately and am trying to go for more natural sugars. Even though the ice creams aren’t unhealthy or as sugary as normal ice cream, I just need to take a break from them for awhile and try out different desserts like banana softserve, nuts and dried fruit, etc. But the daily dark chocolate habit won’t be changing anytime soon 😉

Have you been making any changes in your life lately? What’s your go-to breakfast?

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The End is Near+Kelp Noodle Stirfry

Well guys, here we are again, at the end of another year. I hate being cliche, but where the heck did 2012 go? I feel like as I get older, the years fly by so much faster than when I was a kid. Not that I’m complaining, but it’s crazy to me that I’m practically done with college!

I’m really excited for 2013. I have no idea exactly what will happen, which scares the type-A planner in me, but it’s exciting to think about all the things that could happen this year. For one, I’m finally turning the big 21 in July. Don’t get me wrong, I’m not big into drinking or anything but it’ll be nice to be able to order a good drink in a restaurant sometimes, or enjoy a cool cocktail at home. Also, I might possibly be graduating in December–crazy talk! I really want to get all my credits done in time so I can graduate a semester early and get started on my first big girl job. I know a lot of people would rather stay in school as long as possible but I’m so excited about my future career (hopefully as a meteorologist) that I want to get a head start!

I don’t want to drag this post on forever, so I’ll just share some brief highlights from the year with you and then give you a delicious, quick recipe at the end.

January

I finally got a Twitter, I experimented more with raw recipes and I overcame my hatred for hot tea. 

Raw carrot cake bite with peanut flour frosting.

Raw carrot cake bite with peanut flour frosting.

February

I tried a bunch of new-to-me products, did a raw food challenge and went to a father daughter dance with my sister and dad. 

Dressed up for the dance.

Dressed up for the dance.

March

I reevaluated my recovery journey and eating habits, got an internship at a local TV station and made a bunch of recipes over spring break.

Enjoying the sunshine during spring break.

Enjoying the sunshine during spring break.

April

I celebrated Easter with the fam, tried Zevia for the first time and got ready for summer food & fun

Coloring Easter eggs.

Coloring Easter eggs.

May

I finished up my sophomore year of college, made my first pancakes from scratch and celebrated my blog’s first birthday

Peanut flour pancakes with homemade strawberry vanilla jam

Peanut flour pancakes with homemade strawberry vanilla jam.

June

I talked about why I eat healthy, made a goal to stop counting calories and moved to a new house

Eating applesauce on the go.

Eating applesauce on the go.

July

I embraced my love of healthy fats, made my go-to meal for the first time and celebrated my 20th birthday

The delicious vegan cake I enjoyed on my birthday.

The delicious vegan cake I enjoyed on my birthday.

August

I tried vegan sushi, almost saw the President and started budgeting my grocery shopping. 

Vegan sweet potato tempura sushi rolls.

Vegan sweet potato tempura sushi rolls.

September

I overcame my fear of coconut, had jury duty and embraced fall

I also did my first giveaway!

I also did my first giveaway!

October

I participated in Vegan MoFo, started my addiction to kabocha and broke some fashion rules.

My first Fashion Friday post.

My first Fashion Friday post.

November

I shared my Christmas wishlist a month early, proved that vegans can get protein too and spent Thanksgiving break writing papers

Almond cake vodka on Thanksgiving.

Almond cake vodka on Thanksgiving.

December

I proclaimed my love for the Whole Foods salad bar, stressed out about finals and had an enjoyable (while sick) Christmas.

It was a white Christmas after all!

It was a white Christmas after all!

 And now for the recipe! I don’t know about you, but after Christmas, some nights I’m feeling lazy and I just want a quick dinner to throw together so I have more time for family game and movie nights. This stirfry recipe comes together in 10 minutes and is easy to customize to your tastes. I used kelp noodles as the base because I love their texture and how they can bulk up a meal without adding any calories but you can use rice or soba noodles if you prefer.

coconut curry kelp noodle stirfry in bowl

Coconut Curry Kelp Noodle Stirfry (vegan, gluten free, grain free)

1/4 cup light canned coconut milk (can use full fat)

1 tsp curry powder

red pepper flakes, to taste

1 tbsp peanut flour (or peanut butter)

1 tsp coconut aminos (or tamari)

1/2 cup kelp noodles, rinsed and dried

fresh or frozen veggies (I used shredded carrot slaw and fresh green kale)

1/4 cup fresh or frozen pineapple (or chopped fresh orange)

1/2 cup shelled edamame

In a small bowl, stir together coconut milk, curry powder, red pepper, peanut flour and aminos until thickened and combined. In a medium pan over medium heat, cook edamame, veggies and pineapple in a small amount of coconut oil. Add in kelp noodles and stir sauce over noodles. Cook for 5 minutes or until mixture is hot and sauce thickens up a bit. Serve topped with shredded coconut, chopped peanuts, pumpkin seeds or a drizzle of sriracha. Serves 1. 

What are some of your favorite memories from 2012? What’s one new thing you tried this last year?

Recipe submitted to Healthy Vegan Friday #23.

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.

WIAW: New in Review

Who else loves finding new products at the grocery store? I know I can’t be alone…well, maybe I’m the only one who almost squeals when I see something I’ve been searching for forever or something that just looks too good to pass up 😉 Lately, on all my Whole Foods trips, I’ve been buying at least one new-to-me product so I thought I’d share some of them with you in case you’ve been seeing them too and wanted to know if they’re worth the splurge. Spoiler alert: most of them are!

(Some) of the new-to-me flavors: lemon bar, key lime pie, peanut butter cookies, chocolate coconut chew.

First up, Larabars. Not exactly new, but lately I’ve been branching out and buying some flavors I’ve never tried before. Sure, I love the pineapple upside down cake and cappuccino, but I need to try new ones so I can find new favorites! And some of them were. The peanut butter chocolate chip and peanut butter cookie ones were awesome, the chocolate cherry torte not so much, but that can be expected because I hate most cherry flavored things. It was decent though, but mostly because of the chocolate chips! I haven’t tried the other flavors in this pic, but it’s only a matter of time 😉

From the freezer/fridge: Spicy Nothings curry sauce, NadaMoo! java crunch coconut milk ice cream, Amande peach almond milk yogurt, Nayonaise.

Okay, I can’t say enough good things about the curry sauce and coconut milk ice cream! The curry sauce is perfectly spicy (which, coming from me, is saying something, because I love all things spicy, and most things aren’t spicy enough) and so good over veggies and the ice cream is so dreamy and creamy, all without dairy. Love it. I kinda like the Amande yogurts, since they’re made from almond milk, but they have the weirdest texture. I can’t wait to find the So Delicious Greek style almond milk yogurts because I’m guessing they’ll be so creamy and thick, not jelly-like like Amande. I do love that it’s got vegan probiotics and plenty of calcium though. I haven’t tried the Nayonaise yet, but I really want to use it in curried tofu salad and tofu crab cakes!

Told you I love the LabelBox app!

Like I mentioned in my latest Friday Faves post, I love LabelBox app. It’s probably not new, but it still is to me, and it’s just so fun to use. Get it now if you still haven’t (bonus–it’s free)!

Annie Chun pad Thai style brown rice noodles, Alter Eco dark mint chocolate, veggie spirals quinoa pasta.

The quinoa pasta isn’t new to me, but this particularly shape is! Who else loves getting cool shaped pasta just because? Plus this one is made with veggies, in addition to corn and quinoa flour. Yum. I also really love the brown rice noodles. They just have two ingredients, brown rice flour and water. It doesn’t get more simple than that, and they’re also really tasty with Asian dishes! But the real winner in this line-up is the chocolate. I used to think Chocolove was my favorite chocolate brand, but Alter Eco basically takes the cake. 7 of their 10 flavors are vegan, they’re totally organic and fair trade certified, which I think is awesome. The company is really focused on sustainability and being fair to the coffee growers, which is so much more than most companies can say. Plus they have a chocolate bar with quinoa puffs in it, which just sounds delicious!

A yummy, nutritious Pan-Asian dinner: brown rice noodles stir-fried with Spicy Nothings curry sauce, steamed kale and spicy orange-glazed chickpeas.

And finally, another recipe for you! I kinda made up this dinner on the spot but it turned out so good that I couldn’t not share. You can use whatever curry sauce you love or have on hand, but I definitely recommend the Spicy Nothings brand.

Spicy Curry Stirfry with Orange-Glazed Chickpeas (vegan, gluten-free)

For Chickpeas

1/2 cup chickpeas, rinsed and drained

1/4 large navel orange

maple syrup, to taste

red pepper flakes, to taste

1 tsp cornstarch

For Stirfry

1 oz brown rice noodles

3 tbsp curry sauce

handful kale

In a small bowl, mix together orange juice, maple syrup and red pepper flakes. Toss in chickpeas and let marinate for 15-30 minutes.  In a pot, boil water and add in brown rice noodles. Cook for about 5 minutes, or until softened. In a wok or sauce pan, cook chickpeas and kale until orange glaze starts to bubble. Stir in cornstarch until glaze thickens and add in noodles and curry sauce. Mix until combined and serve garnished with cashews, cilantro or sesame seeds. Serves 1. 

Do you like buying fair trade products? What’s your favorite noodle/pasta shape?

WIAW: Award Season

Can you believe it’s already the second WIAW party of the year? Um, nope, neither can I! If the year’s already going by this fast, that’s a good sign. The first few months of the year always tend to drag on, which isn’t fun. I already can’t wait for summer break, which is pretty pathetic 😛

Peas and Crayons

Anyways, the very sweet and beautiful Kat just tagged me in the Lactose Free Lizzie Food Award. It is award season, after all, with the Golden Globes and SAG Awards and the Oscars all coming up within the next month or so!

“The blogger that is tagged must host an award thing-ama-gig about FOOD. Yes, food (it’s the food awards). Anything related to it. A food blogger, a company, a favorite meal, or even whatever you like to sprinkle on your popcorn. After you are finished you tag 3 other bloggers to host a Food  Award ceremony (aka a post). But remember, you may only focus on the positive aspects of what you are awarding. No negativity is tolerated, especially if it will hurt someone’s feelings). Also, you are ALL winners in my book, even if you are not mentioned   xoxo Lizzie”

Nominees for Best Greek Yogurt Flavor

  • Oikos superfruits
  • Siggis orange & ginger
  • Fage mango guanabana

Winner–Oikos! I’ll admit that I’m a diehard Oikos fan (the original Stonyfield organic kind, not the new Dannon variety), so all of their flavors are winners in my book, but the superfruits takes the cake!

Breakfast: turtle sundae voluminous overnight oats (topped with banana soft serve, small Medjool date, chopped pecans), unpictured spicy veggie sausage

Nominees for Best Veggie Burger

  • Sunshine falafel burger
  • Gardein ultimate beefless burger
  • Amy’s low sodium California burger

Winner–Gardein! I actually love all these veggie burgers, but the Gardein has the most protein, 17 grams in one burger. Not too shabby!

Lunch: random snack plate of steamed edamame (with mustard for dipping), the thickest peanut flour paste I've ever made, fresh pineapple

Nominees for Best Nut Butter

  • MaraNatha natural honey almond butter
  • Whole Foods bulk crunchy almond butter
  • Archer Farms almond peanut cashew butter

Winner–Archer Farms almond peanut cashew butter! Obviously, almond butter is my hands-down favorite nut butter, but this one has the creamiest texture and a great mixed nuts taste.

Afternoon snack: peanut flour paste, fresh pineapple, frozen black grapes, teaspoon of homemade cookie butter

Nominees for Best Use of Sweet Potatoes

  • Alexia sweet potato tater tots
  • topped with nut butter and cinnamon
  • the base of a baked good

Winner–Alexia sweet potato tots! I love these crunchy little nuggets of sweet potato goodness. They’re much healthier than typical tater tots, because they’re baked not fried and cooked in just a little olive oil. Definitely my favorite way to enjoy my favorite veggie!

Dinner: homemade vegetarian spicy chili, iced unsweetened vanilla Almond Breeze (first time trying this brand of AM and I'm hooked!)

Nominees for Most Versatile Product

  • Medjool dates
  • Oats
  • Peanut flour

Winner–peanut flour! All three of these are staples in my daily eats, but I can’t deny the amazing-ness of peanut flour. It’s a great sub for flour, is delicious as a protein powder, works well in microwave mug cakes and (my personal favorite) is beyond yummy mixed into a paste with water! It’s like a higher protein version of nut butter!

Dessert: Raw carrot cake bite with peanut flour 'frosting'

I’m passing the award onto… Aja @ Writing and Recovering, Chloe @ LightOnMyFeet and Lena @ Fit on the Rocks!

What’s your nominee for most versatile product? What is one food you’ve been obsessed with lately?