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.
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.
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.
April
I celebrated Easter with the fam, tried Zevia for the first time and got ready for summer food & fun.
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.
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.
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.
August
I tried vegan sushi, almost saw the President and started budgeting my grocery shopping.
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!
October
I participated in Vegan MoFo, started my addiction to kabocha and broke some fashion rules.
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.
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!
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 (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.
almostveggirlie 