Well girlies, I am so close to being completely done with my first two years of college! I’ve just got one final
bright and early tomorrow night and then I am done done DONE! I’ve already been home since Friday afternoon, but getting this over with means that summer can officially begin.
Being home has been awesome so far! Of course, I went on a huge grocery haul my first full day back–does anyone else love grocery shopping? I could literally do it every day and not get bored, especially at Whole Foods. There’s always some new product and I’ve always gotta try it! So this week’s WIAW will be featuring a few of those new finds, and a couple of recipes.
The ginger root beer variety is almost as good as the cream soda.
The 6-packs of Zevia were on sale at my WF, so I had to try out a new-to-me flavor. It was really good, but I was expecting a little more ginger flavor. I love ginger anything so it was a little disappointing, but I’m sure it’ll make the perfect healthy root beer float! I’ve been on the lookout for Zevia’s newer flavors (lime cola and strawberry) but no luck yet. I think I’ll be hitting up all the Whole Foods in CO… 😉
Whole Foods guacamole (aka the best guac ever) and amazing locally-made mango salsa, in honor of Cinco de Mayo.
Cinco de Mayo wasn’t too exciting for me or my family (my dad was more excited about the Kentucky Derby) but we did ‘celebrate’ with salsa and guacamole. WF has the best guac, but unfortunately it’s super expensive. We got a tiny container of it for $4.99, a total rip-off but so worth it. The mango salsa was a much better buy, and also delicioso (had to get some Spanish in there somewhere!). I am in love with fruity salsas and really want to make my own this summer. I made a strawberry jalapeno pico de gallo last summer but the recipe never made it to the blog–I’ll be making it again soon and sharing the recipe this time!
What season is this?!
So Monday morning, I woke up to snow. Yes, snow in May. Crazy Colorado! We’ve had warm, dry weather for 2 months straight and now this. At least it was only a dusting, and didn’t stick around for long.
A Cinco de Mayo snack plate: crushed sweet potato and blue corn Late July chips, kettle corn, stuffed Medjool date, chili and jalapeno olives, guacamole and mango salsa.
I don’t think I will ever get sick of snack plates. They are perfect for indecisive people like me who don’t like to commit to one huge thing. I’d rather sample a bunch of small things and please all my cravings. Plus each snack plate is completely different, so I never get bored.
I’m always down for seasonal flavors!
You know you’re a foodie when you practically pee your pants upon seeing brand new Larabar flavors. Especially ones that you haven’t even heard about, and that sound as amazingly delicious as these. I am so glad I am no longer a Larabar snob because I will be hoarding these seasonal flavors like nobody’s business. I love anything and everything limited edition, especially summery things. I’ve only tried the pineapple upside down cake one and it’s so pineapple-y! I can’t believe it’s only made of almonds, dates and pineapple. If you see these near you, buy
the whole box some! You won’t regret it.
[Pancake] breakfast of champions: peanut flour pancakes topped with homemade strawberry vanilla stevia jam and drizzle sunflower seed butter.
I couldn’t come home and not make pancakes, right? I haven’t had any in months, and this was my first time making them completely from scratch–no boxed mixes for this girl anymore! These pancakes are super easy to make, taste just like a gooey PB&J sandwich and have 15 grams of protein in the entire batch! P.S. Both recipes are adapted from here
Peanut Flour Pancakes (vegan, gluten-free, high protein)
3 T peanut flour (or PB2)
1 T ground flax seed (I used golden flax) or mashed banana/unsweetened applesauce
1 1/2 T water
1/2 t baking powder
2 packets Truvia or stevia (can use liquid stevia drops)
4 T unsweetened vanilla almond milk (I used Almond Breeze)+ water, to thin
Stir together ground flax and water to make a flax “egg”. Set aside for a few minutes. In a bowl, mix together peanut flour, baking powder and Truvia. Add in flax egg, almond milk and any additional water needed to thin the batter. On a skillet or small pan heated to medium, scoop batter in small spoonfuls (I used a melon baller) or form into a larger pancake, cooking two at a time. Flip pancakes once the batter bubbles up. Serve pancakes topped with nut butter (I used sunflower seed butter), caramelized bananas, real maple syrup or homemade jam (see recipe below). Makes 5 small or 2 large pancakes.
Homemade Microwave Strawberry Vanilla Jam (vegan, gluten-free)
strawberries, sliced (I used 3 large berries)
4-8 drops liquid vanilla stevia, to taste (you can use any flavor)
Stir berries and stevia together until combined. Microwave on high for 30 seconds to 1 min. Can serve warm or chilled. Spoon over pancakes, on toast or on top of nondairy ice cream. Makes 1 serving.
So spicy, so good.
Continuing with my love for all things hot, I picked up this gem at WF this past weekend. Like a lot of new-t0-me products, I hoped that it would live up to the hype that I put on it. Well, this definitely delivered! Spicy with just a hint of ginger, it’s perfect as a marinade, sauce and dip.
Having Mexican food a few days after Cinco de Mayo still counts, right? Black beans with mango salsa, crispy kale tempeh taco on sprouted Ezekiel tortilla topped with guacamole.
I am usually a fan of tacos. Just because I don’t eat meat doesn’t mean I can’t enjoy a taco every once in awhile. In the past, I’ve used beans as a filler but this time I went for ground tempeh and it was a winner. In fact, it was probably the best taco I’ve ever had.
Crispy Kale Tempeh Tacos (vegan)
1 oz crumbled tempeh (I used Lightlife organic flax tempeh)
marinade of choice (I used the Ginger People Hot Ginger Jalapeno sauce above)
salt and pepper, to taste
nooch, to taste
tortilla (I used a small Ezekiel sprouted grain tortilla)
taco toppings (guacamole, vegan sour cream, Daiya cheese or cashew cheese, salsa)
Marinade tempeh in sauce for 5-10 minutes. Place tempeh in a pan on the stove over medium high heat and let cook until browned and somewhat crunchy. Add in kale, salt, pepper and nooch and cook until crispy. Spoon kale and tempeh onto tortilla and top with more sauce and whatever toppings you love. Makes 1 taco.
PB&J smoothie in a bowl (unsweetened vanilla Almond Breeze, peanut flour, Truvia) topped with fresh strawberries and crushed PB Puffins.
Apparently I’m on a PB&J for breakfast kick right now! I’m just loving the combo of peanut flour and fresh strawberries right now–I may have to make a wrap or open-faced sandwich with these two ingredients soon.
Did you celebrate Cinco de Mayo? Have you spotted the new Larabar flavors yet?