WIAW & ABCs

You guys already know how much I love surveys so I always get really excited when I see a new one floating around the blog world. This one’s a little more focused on life in general rather than food+fitness but I’ll still be including some WIAW-worthy pictures throughout!

Addictions: yoga, nori sheets (gotta love that seaweed-y flavor), sunshine & warm days, colored shorts, nut butter-stuffed dates, sleeping in, dark chocolate+mint combo, Larabars…etc.!

Recent lunch: nori ‘burrito’ (filled with cashew butter, coconut aminos, raw kraut, kelp noodles and spinach), dry roasted edamame, dried apples.

Bed size: Full. Prior to college, I always had a twin bed, then in the dorms they had twin XL but finally I’m in an apartment with a bigger bed and plenty of space for it!

Chore you hate: Cleaning the bathroom, or pulling weeds. We used to have the worst weeds at our previous house, and some of them were kinda scary to pull up (imagine 3-4 foot tall spiky green plants)!

Dogs or cats: I don’t have either, but I’d love to have one of each someday, preferably an Italian Greyhound and an orange tabby.

Essential start to your day: My now-daily ACV drink. I got into the trend a few months ago after reading all about it on blogs and while I haven’t noticed too many changes (I do tend to have less acne around that time of the month, though) I’ve come to enjoy the sweet and sour combo of ACV+vanilla stevia+cinnamon.

My daily ‘cocktail’.

Favorite color: Pink is #1, but orange is a close second.

Gold or silver: I prefer silver for jewelry, but I love the look of gold sparkly shoes! I currently own two pairs and want more.

Height: 5’1 and 1/2. Yes, that extra half inch really counts when you’re this tiny!

Instruments you play (or have played): I’ve played the clarinet, tenor and alto saxophones (my favorite to play!), piano and electric guitar. I’m not sure I could play any of them well now though.

Job titles you’ve had: people & academics editor, managing editor and weather anchor. I’ve actually never had a job outside my field of study (journalism) before and hopefully it’ll stay that way, though I wouldn’t mind working at Whole Foods for a summer!

Kids: Um…not right now, I’m only 20 (almost 21!) but it’s crazy how many people my age are getting married and having kids already. I want to have kids someday, hopefully twin girls.

Live: Both northern (for college) and southern (where I grew up) Colorado.

Mom’s name: Tammy, but I still call her Mommy!

Nickname: Usually just Ash, but my sister sometimes calls me Ashie.

Overnight hospital stays: None, I’ve actually never been to the hospital for anything other than when I was born.

Pet peeves: People smoking right by me, people showing up really late (like more than half an hour late with no explanation), rude drivers.

Quote from a movie: “She doesn’t even go here!” Name that movie, it’s one of my faves!

Right-handed or left-handed: Right-handed.

Siblings: Just my younger sister. I can’t believe she’ll be turning 18 in December!

Time you wake up: Mondays and Wednesdays at 8:30 (I know, college life is rough), Tuesdays and Thursdays at 7 and weekends between 8:30 and 9:30. I definitely need to get in at least 8 hours of sleep each night.

Underwear: Yes, I wear it. And my underwear store of choice is Victoria’s Secret PINK, they have the cutest stuff there.

Veggies you dislike: Spaghetti squash, tomatoes and beets.

One of my favorite veggies (sweet potato) for dinner.

What makes you run late: finishing up a workout, getting together all my stuff for the day.

X-rays you’ve had done: teeth, right ankle and foot, left wrist.

Yummy food you make: Raw desserts, kelp noodle stir-frys, waffles, banana bread and eggplant muffulettas.

A very delicious waffle-for-dinner I made last week: cornbread (organic cornmeal+buckwheat flour) waffle topped with spinach, homemade chili and nooch.

Zoo animal: I love flamingos! I just think it’s so cool that they’re pink.

One of the last times I enjoyed pretzels…oh it’s been way too long!

Thanks to an Instagram reminder from Kat, I realized I haven’t enjoyed pretzels in over a year. I remember how much I used to love the Annie’s bunny pretzels dipped in almond butter and jelly, but I gave them up because they were too ‘processed’ or whatever. Even though I don’t eat much gluten nowadays, I can still enjoy some fairly clean and GF pretzel sticks from Mary’s Gone Crackers with some of my favorite sweet+salty combos.

One of the best French toast combos ever: dark chocolate+coconut.

I have a confession to make. This delicious-looking French toast pictured above is NOT vegan! I know right?! I’m not giving up veganism by any means, but I was really curious about this frozen ‘Paleo bread’ I saw at a health store (mostly because it was made of coconut flour, which I love, but I can’t deny that the high fiber+protein and low calorie count also drew me in) and though it’s made with egg whites, I wanted to give it a try. I haven’t knowingly eaten egg products in forever, mostly because I’ve always hated eggs, but I though egg whites in a baked thing would be fine. For those of you wondering, the bread has only a slight coconut flavor and is kinda spongy but it works really well as French toast. I wouldn’t buy it again because it isn’t vegan but mostly because it cost almost $10 for a loaf, yikes! I’m still on the hunt for a totally vegan and gluten free bread that tastes great and isn’t too pricey…

Snow…in April?!

I wish this were a (late) April Fool’s trick, but sadly, Colorado is known for bad April snowstorms. However, they predicted a blizzard, with high wind gusts and up to a foot of snow, and that (thankfully) didn’t happen! I was dreading having to take the bus to classes, but the streets stayed snow and ice free. Since it’s been so warm otherwise, I’m hoping the rest of it will melt soon too.

The best kraut I’ve ever had!

This stuff is seriously addicting! I’ve been looking for the local brand of kimchi that Whole Foods stores around here sell and they’ve been out for weeks, but this smoked jalapeno kraut is an amazing substitute. I’m seriously putting this on everything, from salads to nori burritos to kelp noodle stir-frys and even just eating straight up. This brand isn’t quite local, but I’ve heard most real krauts are only sold within the region they’re made in, so if you’re from California (where it’s made) or anywhere in the western U.S. you might be able to find this brand!

Share some of your ABCs here! Do you like kraut or kimchi?

WIAW: Almost Wordless Weekend

Yep, I’m back for another WIAW. This one isn’t focused on one day of eats, but mostly recaps my weekend and past week or so, almost wordless style. I wish I had better content for y’all but it is what it is–I’m super busy right now and I still want to blog!

Me and my sissy at the annual Father Daughter Dance.

Cheesin’ solo at the dance.

Pretty in pink.

It’s a 9-year strong trend…our city’s annual Father Daughter dance. I’ve been going with my dad since the 7th grade and my little sister joined in a few years ago. It’s always an extremely enjoyable night, full of dancing, photos and bonding. And I also had an excuse to enjoy some Whole Foods salad bar goodies–yep, I’m ‘that’ girl who snuck in food to a catered event! #veganproblems

Lunch: green smoothie (vanilla u/s almond milk, spinach), green chia seed pudding made with Vega protein powder/coconut shreds/Justin’s vanilla AB, frozen pineapple.

Dessert for breakfast: chocolate PB chia pudding made with Vega chocolate protein powder, coconut flour and peanut flour, topped with coconut shreds, cacao nibs and Kit’s Organic chocolate coconut bar.

I can’t get enough of chia seed puddings now that I finally understand the secret to making them turn out thick. I eat them for breakfast, lunches and snacks because they’re so nutritious, well-balanced and great for toppings and different flavor combos. The combo above was particularly dessert-like but definitely not a splurge.

Kevita stevia-sweetened coconut probiotic drink.

Breakfast for dinner: side of carrots, maple syrup for dippage, tirsmisu-inspired buckwheat-almond flour (GF) waffle topped with Sunwarrior protein frosting, coconut shreds and coconut whip.

Raw vegan chocolate ganache for dessert.

Obviously I have a love for all things coconut. Funny how scared I used to be of it–I used to claim I hated it to avoid its saturated fat content. Boy, was I wrong! It’s so delicious, and actually super healthy. The Kevita drink didn’t taste particularly like coconut, but I’m starting to really love their acidic taste and bubbly mouthfeel.

I accidentally made coconut whipped cream from light coconut that had been chilling in my fridge for a few weeks. Who knew? It was just as good as the full fat whip, and made for a great waffle topper.

And my newest obsession: (expensive) raw desserts from Whole Foods. Guys, I have a problem. I can’t stop drooling over these amazing desserts in the frozen aisle–they’re made from raw superfoods and taste so decadent. The only issue is the price, at least $3 per dessert, yikes. But since they’re so rich, I make them last a couple days despite their small size, so I guess it’s not too expensive.

What were you up to this weekend? Do you like chia puddings or coconut? 

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

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).

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.

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.

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.

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.

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.

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: 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? 

WIAW: What I Ate (& Made) Monday

Most of my WIAW posts are a random assortment of food pics I happened to take through the week. But not this week, no, I was actually on top of things and managed to take a picture of everything (well, basically everything) that entered my mouth on Monday. Plus I’ve got a recipe to share with you so it should be one of my better WIAWs in awhile. Let’s do it to it!

[from left] Leftover pumpkin”water”. Pumpkin chip buckwheat waffle topped with real maple syrup, Vega chocolate protein frosting and pumpkin spice latte quinoa granola.

Most people are either “pancake people” or “waffle people”. I am most definitely a waffle person. Not frozen waffles, of course, but I love whipping up a homemade waffle for breakfast. I like pancakes, but I am horrible at making them turn out perfectly fluffy and circular. So I’m sticking with waffles, which are more foolproof. Except that one time I tried making a coconut flour-based waffle and it got majorly stuck to the waffle iron. Let’s just say that vegan pancakes and waffles don’t work so well made with coconut flour. This waffle was amazing though and it didn’t get stuck to the iron at all. Win win. Yes, I am obsessed with all things pumpkin. But it’s even better combined with chocolate.

[from left] Kelp noodles. Spicy peanut sauce. Shredded carrots. Steamed edamame. Alter Eco dark chocolate with quinoa crisps. Black Mission figs. Justin’s vanilla almond butter.

Lunch was faux stir fry with a side of figs dipped in AB and a square of chocolate.  The stir fry was faux because it wasn’t really stir-fried but it tasted like a peanutty stir fry. Kelp noodles are amazing, because they totally soak up the flavors of whatever sauce you pour on them, and they are pretty similar to noodles, without the calories and carbs but with all the nutrients of sea vegetables. The chocolate, well, I swear, I can’t not eat chocolate in some form for most of my meals or snacks. It’s kind of a problem.  Oh, and BTW, if you have access to fresh figs and Justin’s vanilla AB, please try them together. It’s a magical combo.

[clockwise from left] Chocolove raspberry dark chocolate square. Apple nachos topped with Udi’s g-free cranberry granola, almond peanut cashew butter, chocolate chips, pumpkin seeds. Cookie dough inspired protein microwave muffin.

Those apple ‘nachos’ are my favorite snack discovery. They are a million times better than regular nachos, obviously health wise, but they also taste great for being so simple. Basically you slice an apple (I used a Pink Lady, my fave) really thin, microwave it for 30 seconds and then top it with whatever you like. I went with drippy almond butter, chocolate chips, granola and pumpkin seeds. So. Good. And then there are the usual suspects, a microwave protein muffin (easy to make and a great way to get in some extra protein) and a square of one of my favorite chocolates. Missing from the pictures is a little bit of some dry roasted edamame I ate during my late class.

Almost raw granola inspired by a classic Starbucks drink.

I was obsessed with making rawnola (raw granola) over the summer when I got my dehydrator. But since being at school, I’ve only lugged it out once to make some kale chips. That obviously had to change, since I missed homemade granola. Like everyone else, I’ve been loving pumpkin lately (which is weird ’cause I didn’t like it much last year) so I decided to make a pumpkin-y rawnola. If you don’t have a dehydrator, you can totally make this in an oven, set to a low temperature.

Pumpkin Spice Latte Quinoa Rawnola (vegan, gluten-free, raw)

1/2 cup dry Alter Eco organic royal rainbow quinoa, soaked for a few hours

1/2 cup rolled oats (can sub buckwheat groats to make raw)

1/4 cup canned pumpkin puree

2 tbsp raw agave or maple syrup

1 tbsp ground coffee (I used Archer Farms caramel apple coffee)

2 tbsp raisins

2 tbsp chopped nuts and seeds

In a large bowl, mix oats and soaked quinoa until combined. Add in coffee, raisins, nuts and any other mix-ins you’d like. Stir in agave and pumpkin until mixture is a little sticky and thick. Spoon granola mixture onto wax paper lined dehydrator trays (or use reusable dehydrator liners, if you have them) and dehydrate for 4-6 hours. Turn off dehydrator and let rawnola sit uncovered for several hours or overnight. Serve with almond milk or on top of fruit. Makes about 1 cup.

[clockwise from top left] navy striped sweater (Hollister), navy lace pencil skirt (Gilly Hicks). Mom-made veggie chili. Spiced yellow squash, red grapes, giant corn coconut microwave muffin. Celestial Seasonings tropical iced tea.

Like how I threw in a random outfit shot there? Yeah, it looks so dark ’cause I forgot to take one until it was already nighttime. Oops. Dinner on Monday was a winner, though. I reheated some spicy veggie chili my mom made a couple weeks ago and sent with me to freeze for future dinners. So if I can’t make it to the grocery store, I guess I’ll be set for a few days! Lately I’ve been loving yellow squash–I bought it randomly at Target and I can’t get enough of it sauteed with a little coconut oil and seasoned with chili powder and cinnamon. But the giant corn muffin was the best part of the dinner, obviously. I don’t know how it turned out so giant, I just made it with 2 tbsp of corn meal, 2 tbsp of coconut flour, some water, salt, stevia, baking powder and flax. Whatever, I’m not complaining. It was so good, especially for being thrown together, and it actually wasn’t too crumbly for a grain-free vegan microwave cake.

Are you a pumpkin fan or not so much? Are you a waffle person or a pancake person?

This post was submitted for Healthy Vegan Friday #10.

WIAW (on Sunday)

So I haven’t done a legit WIAW (aka, posting all my meals from one day) in a really long time…why not do one now? I managed to take Instagram pics of basically everything I ate on Sunday so here it is!

Breakfast

Homemade oat flour waffle with semisweet chocolate chips and frozen raspberries, topped with chocolate protein ‘frosting’ and fresh raspberries.

It’s obvious that I’m obsessed with waffles for breakfast. But I haven’t spent a dime on frozen waffles in probably 2 years. Why not make your own, with all the things you want and nothing you don’t? My waffle maker is getting so much use by me that my mom said I could take it with me to my apartment! My basic recipe always includes oat flour, baking powder, Truvia, unsweetened almond milk and chia gel. But I always include add-ins. And you can’t forget the protein frosting, that’s the icing on the cake waffle.

Lunch

Steamed edamame topped with nooch, baby carrots, mini raw carrot cake bite topped with pineapple cashew cream frosting, fresh pineapple and blueberries.

I love having edamame at lunch! Lately, I’ve been increasing my protein and it keeps me so satisfied. I’m not straying from veganism for the sake of protein though–there are plenty of plant based proteins that I’m obsessed with. Edamame is definitely one of them, it’s just so good and easy to make. And it tastes awesome with nooch–sounds weird, but it does.

Snack

Simply sprouted sweet potato chips, wasabi rice crackers, kettle corn, dried edamame, maple cashews, Medjool date, Alter Eco dark mint chocolate square.

I don’t think it’s possible for me to get sick of snack plates–there’s just so many combos! I always have a good mix of carbs (sprouted chips, rice crackers and organic kettle corn), protein (edamame), fat (cashews) and fun (chocolate and date). I just love the mix of flavors and textures, plus it lets me be indecisive 😉

Tennis

It’s a Christmas court!

I’ve been trying to play tennis with my dad every weekend this summer. It hasn’t always happened, but we’ve been playing a lot and it’s always a fun break from the norm. On Sunday we only played for half an hour since we started out late (around 5:50 pm) and the clouds were rolling in but we were running around the court more than usual.

Dinner

Spinach and mixed greens topped with falafel and homemade vegan tzatziki, veggie straws (unpictured chocolate banana protein smoothie).

I was feeling lazy and uninspired when dinner rolled around but I decided to make use of some falafel balls taking up space in the fridge. I whipped up a vegan tzatziki sauce made from some coconut milk yogurt I just bought, topped some greens with the baked falafels and sauce and had some veggie straws and a protein smoothie on the side. It was actually a great dinner, especially for being on the fly!

Coconut Tzatziki (vegan, gluten-free)

1 container So Delicious plain coconut milk yogurt (can use Greek-style or regular)

1/4 seedless cucumber, peeled and chopped

mint leaves, to taste

1 tsp minced garlic

1/4 lemon, juiced

salt and pepper, to taste

Scoop yogurt into a bowl. Add in cucumber, mint leaves, garlic and lemon juice. Stir until combined, and add in salt and pepper. Let sit for 10 to 15 minutes to let flavors mix. Makes 4-5 small servings.

Dessert

Half of a WF vegan chocolate chip cookie, fresh raspberries, mint chip coconut milk ice cream.

I know I post a picture of a vegan cookie and ice cream all the time, but I don’t have it every night! The cookie I buy maybe once every two weeks when I hit up Whole Foods, and I split it in half to make it last two nights. And I have a small bowl of vegan ice cream a few nights a week, it’s just too good not to enjoy often! But it’s expensive so I try to make it last!

I just noticed that I was obsessed with chocolate and berries on Sunday–not bad obsessions at all 😛 Actually, I’ve been loving both a lot lately, along with pineapple, mango, quinoa and sunflower seed butter. Hey, food ruts aren’t all bad!

Have you been in any ‘food ruts’ lately? Do you like eating salads for dinner?

Recipe submitted to Healthy Vegan Friday #42. 

WIAW: Snack Talk

July’s almost over and I haven’t even done a WIAW post that really fits with the theme for this month…sorry to disappoint, but this one doesn’t either! Oh well, I play by my own rules 😉

As you can probably guess by the title, this WIAW is all about snacking. I am big on snacks and have at least 2 per day, along with little bites and tastes of fruit and nuts here and there. I can’t do the 3 square meals a day because I get full fast but I also get hungry fast so my 5 meals a day are all fairly small and snack-sized but that’s what works for me. And I love getting to eat a little bit of a bunch of things rather than one big thing so snacks are perfect! These are some of the snacks I’ve been enjoying this week…

One of my favorite new finds: Alter Eco dark chocolate with quinoa crisps.

Chocolove used to be my favorite chocolate brand because of all their creative flavors, like ginger dark chocolate and chilies and cherries in dark chocolate. But once I discovered Alter Eco chocolate, I’m not planning on going back to Chocolove. For one thing, Alter Eco’s chocolate is organic and fair trade. But it also tastes richer and more like chocolate. Oh, and it comes in a quinoa crisp-studded flavor. Yeah, it’s like those chocolates with rice crisps in it, but way better. Quinoa may seem weird in chocolate but it so works!

Nothing better than fresh mango!

I didn’t eat this bad boy all at once, but I probably could have. I love the juiciness of a ripe mango and don’t really care how messy and sticky it is, it’s just so damn good. They’re so hard for me to cut, but it’s well worth the deliciousness.

Homemade trail mix: dry roast edamame, freeze-dried mango, pistachios and mini chocolate chips.

I’m a trail mix lover for sure. What I don’t love is the price–store-bought trail mix is pretty pricey and not always tasty. That’s why I like to make my own because I can put only the stuff I like in it and it’s cheaper to buy all the ingredients I need in bulk. That’s a win win in my book.

Outfit break! Red flutter-sleeve shirt (American Eagle), aqua cami (Aeropostale), denim cuffed shorts (Abercrombie Kids).

I always say that I don’t really have a set style. It’s kind of a mix of girlie, preppy and boho but it’s all me. This outfit was more on the breezy, boho side. I bought this top a couple summers ago and I love it. I don’t have a lot of red in my closet but some days I like wearing the color if I’m feeling really bold and fun.

Nighttime snack: vegan chocolate chip cookie, Nadamoo mint chip coconut milk ice cream.

I recently discovered Nadamoo and their coconut milk ice creams and I can’t get enough of them. So far I’ve had the maple pecan, java crunch and now the mint chip. My favorite is hands-down the mint chip. Everyone has a favorite ice cream or froyo flavor that they go back to over and over and mine is anything pairing mint and chocolate. The coconut milk ice cream version is super creamy and reminds me of Christmas because it’s more pepperminty but I love it. And I love that it’s colored slightly green by spirulina instead of artificial colors!

Who said vegans couldn’t have maple bacon waffles?

This wasn’t a snack, but I just had to share it. I have no idea where I came up with this waffle flavor, but I realized I had a package of smart bacon in my fridge and wanted to experiment with it. I’m not the hugest fan of it because it’s pretty processed, despite being low in calories and stuff, but it does taste good when it’s crisped up in the microwave. I decided to put it in a waffle and this sweet and salty combo was born. It was actually decent, but next time I’d drizzle more maple syrup on top. Oh, and I’m a huge fan of real, pure maple syrup. None of that low-cal, fake syrup stuff for me!

What’s your favorite frozen dessert flavor? What’s the weirdest waffle or pancake flavor you’ve ever seen?

WIAW: The Random Salad Chef

Like a lot of bloggers out there, I love me a good salad. Not just any lame rendition of greens and too much dressing will do, though–it’s gotta be flavorful and unique. There are a couple restaurants that actually make some pretty awesome salads (like Panera and Chipotle) and Whole Foods always has some amazing versions at their hot and cold bars but making my own almost always beats them out because I control what goes in…and I can make them huge to last for several days! Lately I’ve been feeling pretty creative when it comes to salads and I made a couple in big batches so I can enjoy them again and again. And luckily, they’re delicious enough that I want to eat them daily!

Breakfast: peanut flour chocolate chip waffle topped with sunny “raw”nola and honey vanilla agave.

I’ve been on a pancake kick lately but I’ve been wanting to switch it up so I dug out the waffle maker and decided to wing a high protein waffle. I based it off my peanut flour pancake recipe and it actually turned out almost perfect. Sure, it was a little thin and crispy but I loved it, especially with a few dark chocolate chips thrown in there and topped with my sunny “raw”nola and agave.

Lunch: southwestern style pasta salad, baby carrots, half a raw brownie, fresh blueberries.

This pasta salad was not totally thought out, but it worked. It’s been hotter than hell here lately (in the upper 90s, yikes!) so I’ve been wanting chilled dinners. I boiled some quinoa pasta (I love it more than whole wheat pasta and it’s gluten free), cooled it off and mixed it with pinto beans, chopped sweet peppers, cilantro and a homemade dressing made with a little olive oil and chili lime seasoning. It made a huge batch–I had some for dinner on Sunday, lunch on Monday and I still have a ton left. Of course, I topped it with some nooch, aka my obsession and served it with a delicious raw brownie that I froze, baby carrots and blueberries. Perfect summer lunch.

Pool time is where it’s at!

Kiddie pool time, that is!

Speaking of being hot, we just invested in an inflatable pool for our new backyard. My sis and I tried sitting in it for awhile on Monday but the water was a little too freezing. We ended up just settling for putting our feet in it and it helped cool us down, at least for a little while.

Snackplate: kettle corn, sweet potato multigrain chips, frozen pineapple, Chocolove coffee crunch chocolate square, maple macadamias, peanut flour paste.

Nothing crazy or new here, just a different variation on my typical snackplate.

Hopefully I wasn’t a hot mess like I felt I was…

Dinner: Moroccan quinoa salad, unpictured carrot cake smoothie.

This salad was more thought out and actually turned out pretty delicious. I dubbed it the Moroccan salad because the flavors seemed Moroccan-ish but what do I know?!

Moroccan Quinoa Salad (vegan, gluten-free)

1 can chickpeas, rinsed and drained

1/4 cup raisins, golden or regular

handful green kale, washed and patted dry

1 medium sweet potato

1/4 cup dry quinoa, rinsed

2 tsp olive oil

1/2 tsp apple cider vinegar

cinnamon, hot chili powder, curry powder, sea salt (to taste)

sunflower seeds, to garnish

Place chickpeas, raisins and kale in a large bowl or container and set aside. Cook sweet potato in microwave for 3-4 minutes, or until partially cooked but still firm. Slice into thin rounds, brush with a little olive oil and some spices and place on oiled grill (or grill pan) for 15 minutes or until the sweet potato gets grill marks. Make quinoa (boil 1/2 cup of water, add in rinsed quinoa, turn down heat and let simmer, covered, for 15 to 20 minutes) and then stir in with chickpea mixture. Once sweet potato is cooked, chop slices into quarters and add in with chickpeas and quinoa. In a small bowl, stir together olive oil, apple cider vinegar and spices until it forms a thin paste (add water if needed to thin out). Mix it all together and let it sit in the fridge for at least half an hour. Top with sunflower seeds. Makes 4-5 servings.

Dessert: peanut butter Puffins in almond milk, sunny “raw”nola, almond peanut cashew butter.

Cereal is the best way to end the day, obviously!

Oh, and before I forget–please keep Colorado in your thoughts and prayers. There have been way too many wildfires here within the past month and a lot of people have been displaced temporarily or even lost their homes. There are large fires burning near both of the cities I call home (my college town and my hometown) and it’s been kinda scary watching the news lately. Thanks for thinking of us!

One of the fires, only 30-ish miles from my house 😦

What’s the most random salad you’ve ever made? How have you been keeping cool (if it’s hot where you are)?