Vegan Recipe Review

Quinoa and Vegetable Stuffed Bell Peppers

2013-05-15T20:30:00.000-07:00

I tend to put sugar on a lot of things. And as in "things" I mean words (did you think I meant food?!). So instead of rambling on before I get to the point, here goes:

I never had stuffed bell peppers before until today.

Conclusion: they're pretty darn great!

Quinoa and Vegetable Stuffed Bell Peppers
inspired by a recipe from Jeanette's Healthy Living
serves four

1/2 cup quinoa, rinsed
2 cups water
1 medium carrot, sliced
1 very small onion, chopped
1/2 teaspoon dried thyme
1/2 cup tomatoes, chopped
1/2 cup black beans, cooked
2 large organic red bell peppers, halved and seeded
1/2 cup water
salt and ground black pepper, to taste

1. Preheat oven to 375 degrees F.
2. Cook the quinoa in the 2 cups of water in a medium saucepan along with the sliced carrot, chopped onion, and dried thyme. Bring to a boil, then low heat to medium. Cover and let cook for about 20 minutes.
3. Turn off the heat and stir in the tomatoes and black beans until heated through. Spoon this mixture into the halved red peppers and place on a baking sheet. Pour the 1/2 cup of water into the baking sheet; place in the oven to bake for an hour. Serve warm with salt and ground pepper on top.

They look pretty stuffed to me.

Packed with vitamin C, fiber, and protein, these peppers make a great side dish or a (very!) light entree; they're less than 150 calories! Heck, have two of them, then you'll have yourself a nice entree.

Nutrition Facts per Bell Pepper
Calories: 149
Fat: 1.8g
Carbs: 29g
Protein: 6.3g
Fiber: 6.1g
Sugar: 5.8g
Sodium: 13.7mg
Calcium: 36.6mg

Delicious. I highly recommend adding salt to the peppers. The only reason why I left it out of the ingredients list is because, well, everyones' taste buds are different. Rick added very little salt to his serving while I added more, for instance.

Anyway, this is today's reason to be thankful...
Reason #135: I'm thankful for the beach.
Rick and I enjoyed noon time out of the house and into the beach after an exciting morning of frisbee golfing. The sun was out and bright so we even took a little dip in the water to cool off our burning feet from the hot sand; it was so fun I was scared! The ocean waves were lifting me off my toes and Rick held my hand the whole time. Yep. Got to go to the beach more often too!

Basil Pesto Fusilli with Broccoli and Grape Tomatoes

2013-05-14T11:26:00.000-07:00

Our kitchen is sad and upset with me; yesterday I overworked my Vitamix blender which caused it to spaz out and die. Well, that's what I get for trying to blend the homemade hemp milk that I accidentally left in the freezer overnight. But never fear, my little kitchen, as I am in the process of getting my Vitamix repaired!

In other news, and on a happy note, I also made this delicious pasta dish yesterday:

This fusilli dish is great! It is savory and a little spicy, ideal for a little pep in your taste buds for lunch.

Basil Pesto Fusilli with Broccoli and Grape Tomatoes
inspired by a recipe on Vegan Richa
serves about three

1 1/2 cups uncooked whole wheat fusilli
1 teaspoon coconut oil
3 cloves of garlic, minced
1 very small green chili, seeded and chopped
1 1/2 cup broccoli florets, chopped into bite-sized pieces
1/8 teaspoon salt
1/4 cup of water
6 grape tomatoes, sliced

For the pesto:
3/4 cup packed basil
1 tablespoon olive oil (I used coconut oil!)
2 tablespoons raw cashews
2 cloves of garlic
salt and pepper, to taste
a few tablespoons of water, if needed

1. Cook the fusilli in a large saucepan. Drain, and set aside.
2. In a medium-sized pan, heat up the oil on medium-high heat. Toss in the chopped garlic and chili and cook for about a minute, making sure not to burn. Add in the chopped broccoli florets, salt, and the 1/4 cup of water. Stir before covering; cook on low for about 5 minutes. Remove from heat.
3. While the broccoli mixture is cooling, prepare the pesto by blending the ingredients in a blender until smooth. Transfer to a large bowl and stir in the broccoli mixture and sliced tomatoes. Finally, add the broccoli pesto mixture to the drained fusilli pasta. Mix together until evenly distributed and slightly heat up the mixture again before serving, if necessary.
4. Serve fresh and warm with a cup of camomile tea on the side. Also tastes great when cooled!

The dish was so tasty I almost ate it all and left none for Rick. Luckily for him, I saved him just enough leftovers! If you want to make this dish gluten-free then use gluten-free pasta instead. The nutrition facts below represent the use of whole wheat fusilli.

Nutrition Facts per Serving
Calories: 298
Fat: 9.3g
Carbs: 48.5g
Protein: 10.9g
Fiber: 6.7g
Sugar: 2.8g
Sodium: 217mg
Calcium: 71mg

Don't forget your pepper shaker for extra spice.
Below are my latest reasons to be thankful.
Reason #127: I'm thankful for Teavana.
Since I worked on Mother's Day, I decided to take my mom out to lunch early. She and I went to Teavana and enjoyed a fresh cup of tea and it was great! I got her hooked; now she loves the little shop and wants to go again next time. There really is nothing like the gift of good health.

Reason #128: I'm thankful for deep breaths.
Thanks to my yoga practices, remembering to breathe deeply during the day keeps my mood and all-over health in check. Try it right now; you'll feel a hundred times better than before.

Reason #129: I'm thankful for frisbee golfing.
Also called disc golf, this simple but challenging activity has recently gotten on my and Rick's weekly to-do list thanks to our friend and co-worker (who is a beast at the game). I have to improve on my throwing skills but, since I play to have fun, a good time is my top priority!

Reason #130: I'm thankful for donating.
I'm kind of an addict when it comes to donating unwanted items. Not only is donating a good deed but it also leave the house looking clean and uncluttered!

Reason #131: I'm thankful for Barnes and Noble.
Rick and I really like going to bookstores to just browse around. Both of us love to read and we can spend maybe more than an hour in Barnes and Noble just snooping around! On our last visit, we purchased three books, two of which were yoga-based and another which was about veganism. All of them are awesome reads.

Reason#132: I'm thankful for my mom.
I love you, mum!!!

Reason #133: I'm thankful for fast workouts.
A little effort is better than none at all.

Reason #134: I'm thankful for hope.
Sometimes when all else fails, hope gets us by.

Before I go, I just want to say yet again that I'm sorry for my absences as I have been working my little vegan butt off at work! The only food I have had time for is take-out, produce, and Larabars. I have the next couple of days off so I should get some more posts in for you guys. You are all so patient! *hugs*
Take care.

Dressed Noodles and Raw Sesame Greens

2013-05-06T13:14:00.000-07:00

The past couple of days have been really busy as I have been working 40-hour work weeks. Work has been wonderful though a couple days ago I finally had some time to cook lunch at home:

Kale!

Rick and I found this recipe at a fellow blog called Katie at the Kitchen Door. We wanted to use up the kale before it went bad and this recipe was a fresh and lovely use for it. We're so used to eating cooked greens or green smoothies but the raw robust kale, mild Brussels sprouts, and zesty scallions were a refreshing change for our taste buds. Click here for the recipe.

Light but filling!

Originally, the noodles called for in the recipe were soba but since I've been currently avoiding (too much) gluten for the sake of a detox from MyYogaOnline, Rick and I purchased rice noodles instead. It was indeed tasty but we concluded that the texture and stickiness of the rice noodles was not fit for this recipe. Sad face. Next time I'll try gluten-free soba noodles!
(The nutrition facts below take into account the use of rice noodles, not soba.)

Nutrition Facts per Serving
(serves about three)

Calories: 349
Fat: 11.3g
Carbs: 56.5g
Protein: 13g
Fiber: 7.5g
Sodium: 591.7mg
Calcium: 183.2mg

This dish is a great source of vitamin A, vitamin B6, vitamin C, vitamin K, folate, calcium, copper, iron, manganese, and potassium. What's not to like?
Check out my latest reasons to be thankful below!
Reason #121: I'm thankful for Calvin and Hobbes.
A few nights ago, Rick and I drank herbal tea and read many Calvin and Hobbes comics from the collector set that I bought him for Christmas last year. Ahh, best relaxation ever since my regular savasanas.

Reason #122: I'm thankful for beans.
Heck yes! Those little, tasty, mushy capsules are chock full of protein and fiber and I heart them. In fact, our cupboard is running low on the stuff. Time to stock up in the bulk department.

Reason #123: I'm thankful for kale.
Ooh, yummy yummy kale. What a nutritious powerhouse. What is your favorite way of eating kale?

Reason #124: I'm thankful for duo-shifts.
Yeah, I've been working closing shifts a lot lately but I haven't been alone; Rick has had the same shifts as myself too and it makes carpooling a breeze! Of course, we don't work the same departments (that would be against the store rules and would be distracting) but we get to have our breaks and lunches together.

Reason #125: I'm thankful for King Paul.
He's my and Richard's friend and coworker who works in the produce department at Sprouts. I've been proud of him recently because he's aiming to change his diet and be healthier than ever. If you've ever walked in the store and heard strange announcements then you'd know it's King Paul!

Reason #126: I'm thankful for silica.
During the huge vitamin sale at Sprouts, I purchased a dropper bottle full of concentrated silica. I've said this too many times before but I'm growing out my hair (I keep cutting it out of boredom!) and supplemental silica will help aid in hair growth! I swear, I think my hair grows more than the average half inch a month. Woot woot.

Nice to drop by and say hello to you all again. Now I have to get ready for another closing shift. After tonight I finally have a day off!

Peanut Butter Banana Oatmeal with Hemp Seeds

2013-04-30T11:21:00.000-07:00

Another recipe that involves peanut butter and banana?!

Yeah, I do hope I'm not boring you guys out. The pair is my and Rick's weakness.

Topped with hills of hemp seeds and a sprinkle of granola.

It just occurred to me that although Rick and I have eaten this oatmeal recipe many times before I am just now sharing it to you all. Epic fail. This recipe is hefty and a great source of clean carbs and fats, making it a wonderful and delicious breakfast option.

Peanut Butter Banana Oatmeal with Hemp Seeds
serves two

1 cup almond milk, unsweetened
water, as needed
1 cup rolled oats
1 large banana, ripe
3 tablespoons organic peanut butter, unsalted
1 teaspoon vanilla extract
1 tablespoon raw hemp seeds
dash of cinnamon
sprinkle of granola, optional

1. In a medium saucepan, heat up the almond milk and oats over medium-high heat. Stir as the mixture begins to boil, making sure not to burn. Add water if necessary. Reduce to medium heat to simmer.
2. Thinly slice the ripe banana and add it into the oats along with the peanut butter and vanilla extract. Stir until well incorporated.
3. Transfer the oats into a medium bowl and top with the raw hemp seeds and dash of cinnamon. Dig in with a friend and enjoy!

Our favorite! We love guilt-free, decadent oatmeal breakfasts. Below are the nutrition facts per serving, not including the optional sprinkle of granola.

Nutrition Facts per Serving
Calories: 411
Fat: 18.6g
Carbs: 49.9g
Protein: 14.3g
Fiber: 8.6g
Sugar: 11.3g
Sodium: 7.5mg
Calcium: 270.4mg

This tasty breakfast option is a great source of fiber, vitamin B6, calcium, manganese, and niacin. Also, the hemp seeds add in extra fiber, protein, and healthy omega fats. Yummy.

Check out my latest reasons to be thankful below (hey, I'm pretty good at keeping my resolution).
Reason #114: I'm thankful for closing shifts.
Okay, not all of them are fun but I do enjoy how my work depends on me to close the department like a boss; there's many responsibilities and tasks to get done and when they are done I feel great!

Reason #115: I'm thankful for cat toys.
On behalf of my two precious cats, Midna and Luna, I'm thankful for cat toys! I bought three new things for them to play with a few days back and they love all of them. I bought them the following: the SlimCat feeder, the FroliCat: SWAY, and the Play-N-Squeak Scratch It Cat Scratcher. I think they got way too much stimulation that day because they were dead tired after playing for hours!

Reason #116: I'm thankful for humming.
I notice that I hum a lot while working. It makes the time go by and keeps my wee spirits up.

Reason #117: I'm thankful for My Yoga Online.
This site is incredible. If you do yoga and you want to save money but still take classes then I highly recommend you sign up at My Yoga Online. I've only been a premium member for less than three weeks but I'm loving it. I tried a couple classes and have been very zen lately. Success.

Reason #118: I'm thankful for oats.
Good ol' oats, our go-to breakfast option. How do you have your oats?

Reason #119: I'm thankful for nature walks.
Yesterday Rick and I woke up early (well, earlier than usual) and went on a nature walk around the area. It was lovely and, best of all, we had nonstop energy all day. He and I plan to have nature walks more often! The last time we did that was sometime last year. Yeah, definitely in need of "more often!"

Reason #120: I'm thankful for MegaFood.
MegaFood is a high-quality vitamin brand which uses local harvesting and Slo-Food processes to give consumers the freshest nutrients possible without having to eat hundreds of fresh fruits and vegetables in one sitting (although that might be possible...). The thing I love most about this brand is that their supplements are (almost) 100% food-based which means you can take it on an empty stomach and your body will recognize it as food because it is! Unfortunately, not all of their products are vegan due to either the use of lanolin for their vitamin D3 or milk for their probiotics but if you want to browse their special vegan collection, click here.

All righty. Time to get ready for class. Later today I'll make a grocery list so that I can finally whip up and share a good entree recipe with you all! Until next time.

Update: Vegan Donuts @ Dark Horse Coffee Roasters

2013-04-23T10:28:00.000-07:00

Last Sunday, Rick and I had breakfast with a good friend at Dark Horse Coffee Roasters in Adams Avenue, CA. It was our second time going there and enjoying delicious vegan donuts and freshly brewed coffee.

Wonderful underground coffee shop! Starbucks should be jealous.

If you live in San Diego or are visiting the city and want to check out this awesome coffee shop then just know that it's a very discreet building and Rick and I drove passed it a couple times last week when we were trying to find it. It's such a tiny shop that it just blends in with the rest of its environment! But finding it (and an open parking spot) will grant you out-of-this-world donuts.

Another thing you should know: Dark Horse is currently only serves vegan donuts on the weekends. Wonder if they'll make it an everyday thing... *hint, hint!*


Dat sign.

Our friend loved this place, too! It's a real shame that she's leaving San Diego though. She recently ventured out into the world of veganism and I hope she continues on that journey when she leaves off to her destination in Colorado. Check out the vegan donuts that we enjoyed at our last time together:

Well, we didn't order the entire batch (although that would have been desired but selfish) but we did enjoy the heck out of the french toast donut...

The maple frosting made a very tasty topping to the moist donut.

...the peanut butter with chocolate sprinkles donut...

My first time enjoying this donut. It was delicious but the peanut butter was a little over-powering for me!

...and, last but not least, the strawberry donut.

Light, sweet, and simple. Yum.

Yeah, I pretty much splurged on three donuts which is a lot more sweets than I enjoy out of an entire week. I guess you can call Sundays my indulgent treat day..? Sundays are my cardio/soccer days so I burn out the simple sugars like a madwoman! Balance is good.
Anyway, until I finally make crazy tasty homemade donuts I'm going to continue dropping by Dark Horse. Lovely, lovely little business, even the workers are nice! Here are the store hours:

Ooh, I wonder if they can make creme-filled vegan donuts. Those used to be my favorite before I went vegan. Or I can stop being a lazy ass and try making them myself, haha. Check out my latest reasons to be thankful below.

Reason #109: I'm thankful for healthy snacking.

Heck yes. Carrots and hummus, dates and almond butter, peanut butter and banana, non-dairy yogurt and granola... the list goes on!

Reason #110: I'm thankful for eggplant stir-fry.

My weakness at almost every Asian restaurant. No other dish seems to top eggplant stir-fries made with Japanese eggplant. In fact, I could use a bite right now.

Reason #111: I'm thankful for Dark Horse Coffee Roasters.

Yup! Can't wait for the next donut splurge.

Reason #112: I'm thankful for planks.

No, not floorboard planks. No, not those internet meme planking sensations either. I'm talking about the exercise where you hold yourself in a low pushup position with your forearms on the floor, where you tighten your abs for as long as possible like there's no tomorrow. It's my go-to exercise every time I work my abs and it works wonders.

Reason #113: I'm thankful for Monty Python.

Good ol' British humor, one of my favorites of all the comic reliefs I can get. Monty Python and the Holy Grail is definitely my top favorite of their movies!

Time for yoga and then stats class. Until next time.

Cinnamon Breakfast Apple Pie

2013-04-18T16:51:00.002-07:00

Yar.

It's been a while and I still have not gotten my recipe and blogging mojo back. Ugh, I know. But I'm going to try to make it a habit to make a new recipe every week, at the least. It'll be good for adding variety to my diet, entertaining my readers, and keeping the livelihood of this wee blog.
Anyway, this is what I decided to have for breakfast today:

I want to say it looks like a giant cookie of some sort (snickerdoodle?) but it's actually more like a giant pancake filled with caramelized apples. Pretty darn good. I will have to make this recipe again in the future though because I still own a very aged oven and the temperature controls are quite jacked... it just makes it difficult to cook things correctly and it ended up under-cooking my breakfast. So, I'm saving up for a new oven that won't under- or over-cook my food!

Cinnamon Breakfast Apple Pie
(adapted from a recipe by Vitamix)
serves 4

Apples:
2 tablespoons vegan butter
2 medium organic apples (I used gala apples), cored and sliced
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Pancake:
5 tablespoons ground flax + 3/4 cup water
1/2 cup whole wheat pastry flour
1/2 unsweetened almond milk
1 tablespoon non-dairy yogurt
1/2 teaspoon salt
1 teaspoon vanilla extract

1. Preheat oven to 400 degrees F. Lightly oil a pie tin and set aside.
2. Saute sliced apples in butter with sugar and spices until just soft. Transfer this mixture to the pie tin.
3. Combine all of the pancake ingredients in either a medium bowl or a high-speed blender, mix or blend until smooth. Pour the batter over the apples.
4. Place tin in the oven to bake for 20 minutes or until pancake batter is cooked through. Serve warm with drizzled agave and a dash of cinnamon with freshly brewed chai tea on the side.

I did chai tea and cranberry juice on the side. Yum.

Since I usually shy away from too much sugar, I made this first with only 2 tablespoons of sugar. It wasn't so bad but I decided to amp up the sweetness from the end product. Hey, it's breakfast, when the brain and muscles are in need of glucose. *nerd talk?*

Nutrition Facts per Serving
Calories: 259
Fat: 10.1g
Carbs: 39.5g
Protein: 3.8g
Fiber: 7g
Sugar: 22g
Sodium: 346.8mg
Calcium: 100.8mg

I topped my serving with some cinnamon and peanut butter and it was delish! Click here to see a very similar recipe to this one.

Check out my latest reasons to be thankful below.
Reason #101: I'm thankful for rest.
Yoga, weight lifting, walking, and constantly standing up is frequently rewarded with rest, every night and once a week. Ahh...

Reason #102: I'm thankful for singing.
Not sure if any of you guys sing (professionally or just cause it's awesome) but sometimes there's this tension that builds up in my lungs during my weekly band practice and the only way to get it out is to sing. It's so hard to explain but it's great! My little acoustic guitar sings backup with me.

Reason #103: I'm thankful for sweat.
Oh, the glow in our skins after breaking a good sweat.

Reason #104: I'm thankful for Vega.
A wonderful brand that every vegan should know. Click here and here. Get schooled.

Reason #105: I'm thankful for Greek food.
Okay, I live in America so I have no idea how authentic Greek food tastes but I have experienced tasty dolmas and tabouli... yum, yum. I can confidently assume that the authentic stuff tastes even better.

Reason #106: I'm thankful for pet-sitting.
Have I ever mentioned that I pet-sit? I find nearby pet-sitting jobs with the help of SitterCity.com.

Reason #107: I'm thankful for playing fetch with Midna.
My cat plays fetch with me! All I have to do is throw her a crumpled up piece of paper and she goes running like a little yappy dog. She's so cute!

Reason #108: I'm thankful for breakfast.
If I had to choose between breakfast, lunch, and dinner to eat everyday of my life I'd definitely choose breakfast. The possibilities are endless and most of my favorite dishes take place at the beginning of the day anyway. Yum... Who knows? My next post might be on a breakfast dish...

Time for soccer and band practice!

Revamped Orange Juice with Flax

2013-04-10T23:23:00.000-07:00

Naming smoothies juices is like calling vegans vegetarian. What a no-no.

But if mister orange juice wants me to like him then he must have fiber. Unfortunately, he can't make that choice for himself so I helped him out a bit...

...and introduced him to a helpful little friend called flax.

We all made best friends and quite instantly.

Revamped Orange Juice with Flax
serves two

3 small oranges, peeled
2 tablespoons ground flax seed
1 cup cold water
handful of ice

Combine all ingredients into a high-speed blender. Blend until smooth. Pour into a tall cup for two and enjoy!

Good morning? Great morning!

Drink up your vitamin C, healthy carbs, omega-3s, and fiber all in one go.

Nutrition Facts per Serving
Calories:108
Fat: 3.2g
Carbs: 18.9g
Protein: 2.9g
Fiber: 5.5g
Sugar: 13.5g (all natural, baby)
Sodium: 0mg
Calcium: 77.6mg

Yummy, yummy.
Check out my latest reasons to be thankful below.
Reason #98: I'm thankful for energy.
The other day I was zombie-like after I woke up from a deep sleep. But after working out and drinking glasses and glasses of water, I felt energized so much that I forgot that I wanted to nap! At the end of the day, I slept like a rock... you know, because rocks sleep like that.

Reason #99: I'm thankful for hugs.
A little oxytocin never hurt anybody.

Reason #100: I'm thankful for good communication.
Sometimes cell phones and Facebook messages don't cut it; talking in person does wonders and we all need to do more of it because it's the greatest way to communicate.

Time for practicing music... I'm a little behind on that! Until next time, friends.

Crispy Orange Cauliflower with Brown Rice

2013-04-07T12:53:00.000-07:00

Lately our ~~gaming~~ dining table has been flooded with fresh navel oranges ever since Sprouts put out an insane sale last week: navel oranges for 10 cents a pound.

Rick brought home a giant, 38-pound box of oranges for just $3.80. Crazy, right? You want to know what's crazier? Rick has been helping me eat them (he's usually a non-fruit-eating vegan!).

So this is what I made with the oranges a few days ago:

Purple cauliflower + orange sauce = alien

I found this unique recipe from VeganRicha.com via Facebook. I had a ton of oranges on hand as well as a head of purple cauliflower so I went for it and made this meal during one late night. Frying the cauliflower was scary and quite a bit of work but I'll say it was definitely worth it. Knowing me, I don't always eat fried food but I gave myself a moment to splurge that night. Yummy, yummy. Click here for this awesome recipe.

Unfortunately, I'm sure I missed out on the full flavor of the original recipe since I had no green onion on hand. Still, I thought the dish was very tasty. Check out the nutrition facts below.

Nutrition Facts per Serving

Calories: 447
Fat: 18.2g
Carbs: 67.6g
Protein: 9.8g
Fiber: 11.5g
Sugar: 19.3g (primarily from orange)
Sodium: 223.9mg
Calcium: 114.8mg

Don't forget to serve it over freshly steamed brown rice! This dish is a great source of fiber, vitamin B6, vitamin C, vitamin K, folate, manganese, pantothenic acid, and potassium.

Check out my latest reasons to be thankful below.
Reason #90: I'm thankful for control.
When one realizes what can and cannot be controlled, stress is managed better. I'm glad to be going with the flow of life rather than stress over every little thing like I used to.

Reason #91: I'm thankful for freebies.
Given they are useful, I'm all for freebies and I've been getting tons of them ever since I got rehired at Sprouts. Vitamin reps are so nice. Here are the freebies Rick and I received two weeks ago:

Aw, yeah. Post-workout protein for the win.

Reason #92: I'm thankful for learning.
I was going to say I'm thankful for college but, at the moment, being a student isn't all that great for me. Without getting into too much detail, I'm still thankful for all of the things I learned in my long stay at community college.

Reason #93: I'm thankful for oranges.
Tasty, tasty vitamin C... the box of oranges Rick brought home is halfway done!

Reason #94: I'm thankful for texting.
No, I'm not addicted to technology but texting is such a great way to communicate via small talk. Just be smart and safe: no texting and driving.

Reason #95: I'm thankful for being a vitamin clerk.
For years I've tried to get into the vitamin department at Sprouts and I'm finally in. Helping people find what vitamin and supplement they're searching for gives me joy in knowing that they are working to keep themselves healthy.

Reason #96: I'm thankful for tidy eyebrows.
Yep. I had me-time yesterday night where I finally got plucking after days of class, work, and game nights! Hahaha... I look less unruly now, thank goodness.

Reason #97: I'm thankful for flax seeds.
Omega-3 fatty acids, lignans, fiber; healthy digestion, healthy cardiovascular system, healthy skin... the list goes on and all the benefits sprout out from these tiny flax seeds! My favorite way to eat them is to either toss them in a smoothie or simply mix ground seeds with water first thing in the morning.

Today is a soccer day! Time to work up a sweat and work them legs.

Update: A Taste of Vegan Festival at Hillcrest

2013-03-30T22:14:00.000-07:00

Today, the man and I went to the A Taste of Vegan at Hillcrest which was a free, all vegan festival held at Joyce Beers Community Center from 11am-7pm. Though we left a little early, we had tons of fun!
Take a look:

We first browsed through All Vegan's half-off sale. They had a lot of great items to choose from, from pins, stickers, wallets, shirts, handbags, and shoes. This is what Rick bought for me:

Presents for my guitar case!

Two of the stickers I chose are a little more than rated PG-13 but it gets the vegan message across (and me likes). I also got vegan peppermint lip balm from The Merry Hempsters. Oh! And I also picked out these ever, so comfty slippers:

Got a little vitamin D on my feet!

These slippers from Simple only cost me $15 and, my goodness are they comfortable; since the soles are bumpy, it feels like I'm getting a foot massage every time I walk in them! Too bad I can't wear them at work...
Anyway, the event began with a couple presentations. We were all first greeted by Teagen McClain, who hosted the entire event.

She was a great host! She gave the guests a brief overview of the festival before introducing Barb Gates, the founder of Lean & Green Kids.

Her presentation was great and very informative on the current and future health of children and the environment. She apologized a couple times for rambling on but I enjoyed every minute of her speech! I even got to briefly talk to her after the presentations.
We also got a chance to listen to Reverend Beth Johnson, Gates' minister of Palomar Unitarian Universalist Fellowship.

She talked to us about the human-animal connection like how we find joy and happiness in other species besides our own. At the end, she said a prayer for us all before we enjoyed the many tasty food samples!
At the beginning of the line, injera cups with lentil spread and beet salad from Muzita Bistro (where we went on Valentine's Day!) was served to guests.

So pretty!

They were delicious. The salad made me want to look into beet recipes, since I never really cooked with the vegetable before. The line for the vegan food samples was pretty long even though the community center is quite small, so this is how my plate looked like at the end of the line:

Epic flavor clash.

(Where do I begin?) There were so many food vendors, from Sipz to Casa de Luz, Jiyoti Bihanga to Plumeria. All of the samples were delicious and I even felt uncomfortable because the entire event was free... in other words, I felt like I should have paid to attend. I was just so thankful to be there! I sure hope everyone else felt the same way too.
In the middle of the community center was a little pine tree with notes all over it. It was called The Promise Tree, where everyone goes there to pledge to go vegan/vegetarian. Here was my promise:

Aw, yeah.

And then I got a little kooky when I noticed that the event had a kids section with coloring crayons and blank vegan-related coloring pages. I had this nagging urge to color... so I did! Check out my fine piece of art:

Don't hate on my masterpiece.

I was like, "I'm going to color this and put it right on my fridge." Guess what? It's on my fridge right now. *wink*
The last thing Rick and I did inside the community center is play a little vegan trivia; one question per player, all players get a prize.

Rick, answering a trivia question.

We both got coupons for free vegan yogurt, among the other coupons we received (after the event, we went to Sprouts Farmers Market to claim our prize... yum, yum).
After Rick and I decided to head back home, our noses smelled the savory flavors from yet another vendor, Ranchos Cocina (my favorite!). Here was our last sample of the day:

Vegan pollo asado street tacos!

Those little street tacos were amazing. Kind of spicy for my palate but worth every bite. Our tummies left the event full and happy. I can't wait until the next vegan festival!

Below are my latest reasons to be thankful.
Reason #88: I'm thankful for work.
Yesterday was my first work day at Sprouts in a long time (I think about a year). I'm just so happy to be rehired and working with familiar faces, along with helping customers out in regards to health.

Reason #89: I'm thankful for vegan-related events.
Today's event pretty much did the trick for me. Every time I attend veg-friendly festivals I always have a great time mingling with the like-minded community. I feel safe knowing that there's a growing world of fellow vegheads. Amen to that, I say.

I want to thank you all for hanging in there as I scurry to find a new recipe to make and blog about. Lately, I've been lazy and cooking old recipes. You know what they say about variety...

Update: Wednesday Breakfast @ Rancho's Cocina

2013-03-28T09:53:00.000-07:00

Good day, everyone.

I apologize for being absent for more than a week; I've just sort of been slacking, really. My "cook-and-blog" ways are anything but up to par. Because of this, I have a lot to say and share about my personal life, so hold on to your sit bones.

Yesterday was a gift from the gods; I got a call back from Sprouts and the bookkeeper told me that I'm rehired! I haven't been unemployed for too long and my savings helped tide me over financially but having a job again will do wonders for myself and Rick. We can focus on improving our home, repairing our car, taking our precious cats to the vet more often, and allover saving money for those just-in-case moments.

To celebrate, we went out to Rancho's Cocina for breakfast.

My pancakes, pre-maple syrup and vegan butter.

We were both in the mood ~~to commit "carbicide"~~ for pancakes so we ordered fluffy vegan blueberry pancakes with maple syrup and vegan butter on the side. We also had breakfast tofu scramble on the side, which had an amazing, savory taste; perfect balance with the sweet pancakes. Rick and I agreed that the next time we order pancakes, we'll share it since the pancakes are huge and filling!

I got my protein, I got my carbs... I got my full belly.

I would tell you how much the meal cost us but Rick was paying and I hate looking at the bill when he does! I can assure you, however, that vegan meals are usually cheaper than their omnivorous counterparts, believe it or not. If you want to read up on our previous adventure at Rancho's Cocina, click here.

Check out my latest reasons to be thankful below (because of my absence, the list piled up!).

Reason #76: I'm thankful for soccer.
Our drummer helped me join his weekly soccer game at a large recreation center. It's really exciting, though I still have a lot to learn about playing the game (like where to stand on the field). I aim to help the team win games!

Reason #77: I'm thankful for CalorieKing.
Good ol' CalorieKing, the king of all calorie-counting companies and websites. Thanks to their software, I am able to bring my readers insight on calorie and macronutrient information of the food on this blog. The software also keeps me in line with how much more calcium I need at the end of the day, which is kind of my main priority when it comes to minerals. I want to prep my bones to be and stay strong when I get older!

Reason #78: I'm thankful for game nights.
I love hanging out with friends and bringing them over for hours of gameplay, whether tabletop board games or handheld/console games, always brings laughs and smiles. Oh, and tea. A good host never forgets to offer a good pot of freshly brewed tea.

Reason #79: I'm thankful for drawing.
Recently, Rick and I have been tuning online to Penny Arcade to watch their reality show, Strip Search. I'm not into reality shows but this one has to do with really good artists and it's been inspiring me to draw (read: doodle) again. I've never been all that well with drawing but having space in my day to draw is a way for me to escape and de-stress. Drawing, you've just earned your place alongside yoga and poetry.

Reason #80: I'm thankful for leg day.
Friends don't let friends skip leg day!!!

Reason #81: I'm thankful for playing.
When I took my interpersonal speech class years ago, my instructor (my awesome and understanding instructor) taught us that the act of playing through games or by simply being playful is important for improving the communication and joyfulness between relationships and friendships. Playing is also important for general well being and happiness. I remember that class meeting; after she taught us this, we spent the rest of the class period playing games. A truly memorable and important lesson learned indeed.

Reason #82: I'm thankful for friendships.
I've known a few acquaintances for months/years but nothing beats those friendships where you just click with that other person. It's an indescribable but awesome feeling. I recently made a new friend through another friend of mine and I feel like I can talk to him about everything even though we've only been friends for about a week already. Lately, I've come to realize that making new friends should come naturally and it should never feel forced. I've been in several forced friendships before and they've all ended in failure. My new motto? If I feel that "click" between myself and someone, then I know I've made a new friend.

Reason #83: I'm thankful for Super Mario Bros.
My first legitimate game was Super Mario Bros. Deluxe on my GameBoy Advance. Ever since, I haven't been able to shake my attraction to Mario games! As of now, I'm playing the new Nintendo 3DS game, Luigi's Mansion: Dark Moon. It's really fun! My love of the Mario series keeps me in tune with my earlier childhood.

Reason #84: I'm thankful for Dave & Buster's.
Years ago, Rick and I played tons of games at Dave & Buster's that we were able to buy a waffle maker with our tickets! National Waffle Day was a couple days ago and making waffles in the morning with our waffle maker made me think about that fun game night. Good times, good times.

Reason #85: I'm thankful for Shadows Over Camelot.
Rick ordered this PvE (player versus environment) board game online and we and our friends have been playing it every game night ever since. It's very cooperative, not competitive, and the theme is Medieval! I totally recommend it to fellow gamers, tabletop and larpers alike.

Reason #86: I'm thankful for my body.
We've all struggled with self-image and I am no exception. Through working out, long walks, and fight-or-flight responses, I've realized how great my body is and I've taken that for granted before.

Reason #87: I'm thankful for green smoothies.
Whether the homemade smoothies are literally green or masked with chocolate, green smoothies are always one of my favorite ways to get more fruits and vegetables in my day.

All righty. Time for a walk before settling in to tea and short stories from Poe. Peace out.

Trail Mix Protein Bars

2013-03-16T18:22:00.000-07:00

I've had my rice protein powder from NutriBiotic for a long time. Usually I use the stuff in protein smoothies for post-workout recovery but, although I hate to say this, it's been getting kind of old. So yesterday I used a full cup of the powder to make these hefty bars:

Oh, what a great use it was!

Originally, I used 1/2 cup of brown sugar but the end result was just a tad bit bland so I upped the measurement to 2/3 cup instead.

Trail Mix Protein Bars
inspired by a recipe on VegWeb.com
makes 16 bars

1 cup vegan vanilla protein powder (I used rice protein powder)
1/2 cup whole wheat pastry flour
2 cups rolled oats
1/2 cup ground flax seed
1/2 teaspoon cinnamon + more for sprinkling
3/4 teaspoon salt
2/3 cup brown sugar, unpacked
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup mini vegan chocolate chips
1/4 cup raisins, unpacked
1 cup unsweetened almond milk
1/4 cup coconut oil, melted
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Lightly spray a 9 by 13-inch baking pan and a cookie sheet with nonstick spray.
2. Mix together the protein powder, flour, oats, bran, cinnamon, and salt in a large bowl. Add in the brown sugar and mix-ins.
3. Combine the almond milk, oil, and vanilla in a separate bowl, stirring well. Add the wet mixture to the dry and mix until you get a thick dough (it shouldn't be too moist but thick).
4. Transfer the mixture to the prepared 9 by 13-inch pan, patting it evenly into place with your hands. Sprinkle the top with some cinnamon before baking for 15 minutes, then remove from oven and cut into bars of any size. Place the bars on the prepared cookie sheet about a half an inch apart and bake for another 15 minutes. Enjoy with a glass of nondairy milk. Flexing muscles optional.

Yum!

These bars are pretty darn good. They aren't ridiculously sweet yet they make a lovely post-workout treat. I had a couple after my tricep and shoulder workout today. Tasty, tasty.

Nutrition Facts per Bar
Calories: 237
Fat: 10.4g
Carbs: 24.4g
Protein: 12.9g
Fiber: 4.5g
Sugar: 9.5g
Sodium: 118.6mg
Calcium: 69.2mg

These hefty bars also make a great on-the-go breakfast or snack
Check out my latest reasons to be thankful below.

Reason #71: I'm thankful for statistics.
"There are lies, damned lies, and statistics." - Mark Twain
I'm really enjoying my stats class this semester!

Reason #72: I'm thankful for San Diego Zoo.
Okay, before I get hate comments for being a "hypocritical vegan" let me explain: San Diego Zoo is actually a very great place for animals. Yes, they are kept in captivity (which is not okay with me) but they have a wonderful goal to prevent extinction of many species of wild animals, which I personally think is better than letting animals die out in the wild due to unnatural causes such as poachers and deforestation. In other words, I think they are protecting animals instead of harming them. If you're vegan as well, I would love to hear your opinion on this!

Reason #73: I'm thankful for saline soaks!
Without getting into grody details, sea salt soaks made with warmed distilled water do wonders in the healing process for piercings. Let's just say my eyebrow is happy with me.

Reason #74: I'm thankful for hair bleach.
If it's one thing that makes me less eco-friendly, it's hair bleach. I bleached the ends of my naturally black hair last month for the sake of keeping me from cutting my hair... I've been trying to grow my hair out for a while but I get so bored that I end up cutting it! Tsk, tsk. Bleach, color, hairpins, and hats will help me get the long locks that I've always dreamed of.

Reason #75: I'm thankful for Tim Burton.
Nightmare Before Christmas, Corpse Bride, Big Fish, Frankenweenie, Sweeney Todd... all I can say is yes, yes, yes! Tim is quite the mastermind.

Vegan Portabella Stroganoff

2013-03-11T22:30:00.000-07:00

Hello everyone. It's been a few days since my last post. Really, I've been taking a little break to spend some more time with Rick since he finally came back home from San Jose on Friday. I really feel like the distance has helped both of us grow as individuals and our relationship is a lot stronger than ever and I'm so thankful for that!

But on today's recipe...

...about a week ago, a good friend of mine cooked me this delicious stroganoff before we went on over to a roller derby match. It was her first time cooking vegan and I thought she did an awesome job! Too bad there weren't any leftovers... Click here for the original recipe.

Creamy, carby wonder...

The green onion that you see garnished on the top is not in the original recipe but it adds a lovely touch and flavor. I believe my friend used all the marinade for the portabello mushrooms in with the pasta. Yum, yum, yum.

Nutrition Facts per Serving (does not include pasta, just sauce)
Calories: 272
Fat: 14.2g
Carbs: 27.6g
Protein: 4.8g
Fiber: 1.2g
Sodium: 1062.7mg (depends on soy sauce, bouillon cubes, and vegan sour cream used)
Calcium: 18mg

Check out my latest reasons to be thankful...
Reason #63: I'm thankful for thrift stores.
When it comes to clothes, I only shop at secondhand stores. It's good for the environment and my wallet because you can literally buy about ten to 20 articles of clothing for less than $15. It's good for eco-conscious, money-saving people like myself.

Reason #64: I'm thankful for being organized.
When my home is full of clutter it stresses me out so it's important that I keep it nice and organized! Plus, it looks pretty so you can't lose.

Reason #65: I'm thankful for Enigma.
Less than a week ago, I finally decided to get my eyebrow pierced. Of course, I was a loyal customer and went to my favorite piercing shop, Enigma. They are the cleanest bunch I've ever met and their service is worth every penny!

Reason #66: I'm thankful for ground black pepper!
I hung out with my two friends a couple days ago and they made me tons of vegetables for dinner (it was more like a gigantic, delicious side dish!) and ground black pepper was our main, if not only, spice that we used. It's my favorite, no-fail spice when I need extra flavor to my food. Yummy.

Reason #67: I'm thankful for safe transportation.
The world has gotten more and more advanced when it comes to transportation. Rick would have come back home in weeks, maybe even months, if it weren't for the invention of planes! The day I was thankful for this was the day Rick came back home.

Reason #68: I'm thankful for Macbeth shoes.
Rick owns some really nice shoes from Macbeth. Although they do sell shoes with leather, they do support vegan material, which are the ones Rick buys. I don't own any of my own but they sure are comfty!

Reason #69: I'm thankful for Settlers of Catan.
Why? Because it's an awesome game. Enough said. ;)

Reason #70: I'm thankful for pull-up bars.
Rick and I just bought one today (we bought the Iron Gym). Right after setting it up, we did a few chin-ups and hanging leg raises. My lower abs are feeling the burn... it's great! Can't wait until I get stronger so that I can be a beast with the bar.

Time to enjoy the rest of my vanilla rooibos tea with stevia and almond milk. Toodles.

Cornmeal Facial Scrub and Mask

2013-03-03T19:18:00.000-08:00

(Surprise... this blog is not limited to food recipes!)

Today I want to show you all how to make your own homemade facial scrub that also doubles as a skin-firming mask.

Blue? Yellow? It doesn't matter. =)

My search for DIY face scrubs has been seemingly endless; I've tried sugar, coffee grounds, even black chai tea leaves, all to no avail. This cheap, eco-friendly, two-ingredient scrub/mask works wonders and your skin will reap all the benefits.

Cornmeal Facial Scrub and Mask
makes one application

1 1/2 teaspoon finely ground cornmeal (find organic non-GMO if you can)
1/2 teaspoon water

1. Combine the two ingredients into a thick paste and set aside.
2. Rinse your face and lightly massage in the scrub in circular motions, removing dead skin and dirt.
3. Rinse off the scrub or, if you want to use this as a mask, leave on your skin for about five minutes or until the paste dries. Your skin will keep tight. You can then rinse off the mask, dry off, apply a light lotion, and enjoy your smooth skin!

Don't expect this mask to glide on like clay masks do; it's grainy but it'll stick to your face with the help of the water. Right now, I'm using MRM's MSM Cream as my facial lotion. It works so well in preventing and healing inflamed skin.

Contains no animal ingredients. I'm almost positive they don't test on animals either.

I don't usually buy a lot of skin products since I make a lot of them at home but I've heard and seen really good things about this MSM cream so I decided to splurge a little. =)

If you end up trying out the cornmeal scrub/mask, let me know what you think!
Below are my latest reasons to be thankful.
Reason #57: I'm thankful for safe drivers.
Since Rick is still in San Jose, I've been down here driving in my car more than ever. Sometimes I get afraid because I know how hectic and congested some highways can be but I'm happy that many of the drivers I've driven around are safe and cooperative. Remember how I was thankful for teamwork? Exactly.

Reason #58: I'm thankful for working offline.
Whether or not I'm actually using my computer, it's great working away from the internet sometimes. It just really gets me back in tune with reality! My favorite offline work: yoga, weight training, watching Netflix, reading a good book, going over old pictures, writing poetry, playing guitar, and reading while drinking tea.

Reason #59: I'm thankful for busuu.com.
Since my recent interest in learning German, I've found out about busuu.com, a free online language learning community. Users have the option of paying a little bit per month for unlimited access but the free version is just as great. I've been learning so much German and it's been really fun!

Reason #60: I'm thankful for my rice cooker.
(Haha, I can be thankful for anything, right?) Yesterday I made chickpeas in my rice cooker and they came out better than I've ever made them on the stove. Their texture was perfect!

Reason #61: I'm thankful for roller derby.
Yesterday my friend invited me to watch my first roller derby show. Turns out, I had a wonderful time! The energy of both the crowd and the derby dolls themselves made the environment a fun place to be and I will totally attend again in the future. My awesome friend who invited me is looking into becoming a derby doll herself one day and, for that, I give her major props.

Reason #62: I'm thankful for burpees.
You know what I found out today? Despite my cardio from my frequent sun salutations and jump roping, I have a long ways to go to master burpees! Here is how to do a burpee:

Apparently, everyone hates this exercise because it kicks major butt. It was tough for me but I managed to do about 100 of them today... no, not all at once but altogether (it took me nine sets!). I'm real proud of myself but increased cardiovascular endurance is definitely in need. More burpees it is. ;)

Time to watch the new episode of The Walking Dead and enjoy a cup of camomile tea.

Sesame Kale and Tofu Stir-Fry

2013-02-25T22:58:00.001-08:00

Hey everyone. It's been a little while. I just want to quickly share with you all a recipe I made that is quite similar to the other stir-fry from my previous post.

This one contains tofu instead of beans, more kale instead of broccoli, and has more of a "cooked flavor." Enjoy. :)

Sesame Kale and Tofu Stir-Fry
serves 3

1 package extra-firm tofu, diced
1/3 cup low-sodium soy sauce or tamari
1 tablespoon fresh ginger, grated
1/3 teaspoon ground black pepper
1 tablespoon olive oil
4 cups kale, torn
1/2 cup yellow bell pepper, diced
2/3 cup black or forbidden rice, cooked
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
sriracha, to taste (if desired)

1. Marinate the diced tofu in a container for about 30 minutes with the soy sauce, grated ginger, and black pepper. Set aside.
2. In a large frying pan, heat up the olive oil over medium-high heat. Stir in the torn kale and cook, covered, until kale wilts, about 5 minutes. Make sure the kale does not burn. To this, add the bell pepper, marinated tofu, and all of the marinade. Toss in and stir the cooked rice for about 2 minutes.
3. Remove from heat, mix in the sesame oil, rice wine vinegar, and sriracha (if desired) before serving. Serve warm alone or atop more rice with freshly brewed green tea on the side.

The tofu looks like miniature versions of the entire block, LOL

Yummy! The stir-fry made a great dinner after my afternoon workout the other day, as it's delicious and packed with protein, clean carbs, and calcium to aid in healthy muscle contraction.

Nutrition Facts per Serving
Calories: 279
Fat: 13.9g
Carbs: 22.7g
Protein: 16.9g
Fiber: 3.7g
Sugar: 0.8g
Sodium: 1025.2mg (varies on the soy sauce/tamari used)
Calcium: 330.7mg

Tasty, tasty. Below are my latest reasons to be thankful.

Reason #49: I'm thankful for naps.
Let's face it: when a night long (or short!) of sleep just doesn't cut it, power naps save the day. The day I was thankful for napping was when I actually napped for almost four hours! Perhaps I should have been thankful for sleep itself...

Reason #50: I'm thankful for Youtube.
Because finding any video on the Internet is possible.

Reason #51: I'm thankful for poetry.
I love writing a lot and poetry has always been one of my favorite outlets for my self-expression and pent-up emotions.

Reason #52: I'm thankful for family.
My folks and I have been through a lot but, when it comes down to it all, love is what kept and keeps us together.

Reason #53: I'm thankful for performing at shows.
The other day I played a show as session rhythm guitarist for my friend's band. The night went very well and the regulars at the bar loved us. It's always a great time when Rick and I perform for the band!

Reason #54: I'm thankful for love.
The 54th night of the year 2013 I cried before bed because Rick planned to leave to San Jose for a week or two to visit family and friends the next morning. I knew I'd be lonely since he and I have been inseparable since late 2010 but I know, without a doubt, that what he and I have is real and we'll be fine during our long-distancing. As I type this, I miss him dearly!

Reason #55: I'm thankful for personal growth.
This reason, linked to the previous, make complete and total sense; I knew we'd see it coming that spending time apart from one another, Rick and I will grow independent individually. In fact, this is exactly what I need since I am young and in dire need of more personal growth, as tough as it may be in frequent moments of the day. I'm going to turn out all right! =)

Reason #56: I'm thankful for morning workouts.
This morning I worked out my abs and back before I finished off with half an hour of yoga. Morning workouts are lovely for many reasons, one of my favorites being because there are very little to no distractions during the morning as oppose to later in the day. Stress-free workouts are go. ;)

All right, gonna sleep now before I witness midnight. Goodnight!

Hemp and Chickpea Stir-Fry for One

2013-02-17T17:07:00.001-08:00

I'm so used to having my stir-fry made with seitan or tofu that I have not considered other delicious variations like the use of protein-packed beans. Thanks to ThriveForward.com, I found this delicious and healthy stir-fry recipe.

Pretty!

This one is definitely a favorite. I altered the recipe just a little bit as you will see below.

Hemp and Chickpea Stir-Fry for One
(based on a recipe from Thrive Forward)
serves one

1 teaspoon coconut oil
1/2 cup kale, chopped
1/2 cup broccoli, chopped into florets
1/2 cup orange or yellow bell pepper, diced
1/2 cup black/forbidden rice
1/2 cup chickpeas, cooked
1 teaspoon tamari
1/2 teaspoon red pepper flakes
2 tablespoons raw hemp seeds

1. In a large frying pan or wok, heat up the coconut oil over medium heat. Toss in the kale, broccoli, and bell pepper and cook for about two minutes.
2. Add in the rice, chickpeas, tamari, red pepper flakes, and hemp seeds and cook for another two minutes. Serve immediately and enjoy with a cup of black or green tea.

Even Rick, who loves vegetables that are cooked to mush, loved this recipe (we doubled the serving size when cooking). After eating my serving, my hunger was satiated and my tummy was not bloated. Um... win. ;)

Nutrition Facts
Calories: 438
Fat: 16.2g
Carbs: 56.4g
Protein: 21.4g
Fiber: 12.7g
Sugar: 5.7g (no added sugar)
Sodium: 372.6mg
Calcium: 137.2mg

Aside from protein, fiber, and calcium, this stir-fry is an excellent source of vitamin A, vitamin B6, vitamin C, vitamin K, copper, folate, manganese, and potassium.

Below are my latest reasons to be thankful.
Reason #46: I'm thankful for This Dish is Veg.
This online blog is great not only because they share many posts regarding vegan/vegetarianism but also because many of those very posts are written by readers like me. So far I've typed up 15 articles for the blog and I plan on continuing to do so. The blog has a very tight-knit online community; you should totally check them out.

Reason #47: I'm thankful for Alvarado St. Bakery.
Go to the bakery section of your local health food store and you'll most likely find this eco-friendly brand. I'm primarily thankful for this bakery because they make sprouted no-salt bread loaves that are pretty darn great. Because of the company, I'm able to enjoy healthy toast for breakfast!

Reason #48: I'm thankful for cameras.
Lately I've been going through the endless folders of pictures on my external hard drive that I have taken on my digital point-and-shoot camera; all of the good memories really make me smile. There's nothing more true than reality and pictures taken are the ultimate witness of that.

Until next time.

Hot Mess Marzipan Chocolates / Update: Mizita Bistro

2013-02-14T23:59:00.000-08:00

Some say it's overrated, others love the wild decor of pink, red, and white.

I'm talking about Valentine's Day. How did yours go this year? Mine went quite well, thank you. Rick worked during the day but our night went very well. He took me out to an awesome dinner, which I will talk more about below, after this recipe.

Whoa, what are those, right?!

They look like a bubbly, chocolatey tar pit of doom but, in reality, these ~~sinful~~ decadent chocolates are far from it. I love marzipan and chocolate pairings so I decided to make these at home. What a success they were!

Hot Mess Marzipan Chocolates
makes six chocolates

For marzipan:
1 1/2 cup whole blanched almonds
2 tablespoons granulated sugar
1 tablespoon maple or agave syrup
1 teaspoon freshly squeezed lemon juice
dash of salt
optional: water, for mixing

For chocolate:
1/4 cup coconut oil, melted
3 tablespoons unsweetened cocoa powder
stevia, sweetened to taste

1. Combine blanched almonds, sugar, syrup, lemon juice, and salt into a blender or food processor. Blend or process until smooth. If the mixture is too crumbly or dry, add a little bit of water and mix until thick and pasty. Set aside.
2. In a medium-sized bowl, combine the melted coconut oil, cocoa powder, and desired amount of stevia. Whisk slowly until smooth.
3. Prepare six mini-muffin liners on a large plate. Pour a little bit of the chocolate mixture into the bottom of the liners (do not use up all of the chocolate just yet!). Then, place these liners in the freezer for about five minutes.
4. Take the liners out of the freezer and place an even amount of the marzipan paste on top of each chocolate, patting down slightly. Then, use up the rest of the chocolate mixture by pouring it on top of the marzipan. Place the candies in the freezer once more, this time for about 10-20 minutes or until hardened. Enjoy!

Pshh. More like enjoy with moderation... or go all-out crazy. ;)

I had one too many of these little calorie bombs but goodness are they amazing! Besides, I worked out and walked all night today. I have no guilt whatsoever. ;) Check out the nutrition info below.

Nutrition Facts per Chocolate
Calories: 315
Fat: 27.6g
Carbs: 14.9g
Protein: 8.1g
Fiber: 5.1g
Sugar: 7.8g
Sodium: 27.1mg
Calcium: 94.5mg

I told you these little things were calorie bombs... Enter at your own risk or share with friends. :)

So later in the day after Rick came home from work, he took me out to this lovely place called Muzita Bistro in Park Boulevard. It was packed because of the holiday but the atmosphere was wonderful. My favorite part of the restaurant: no utensils are used, just your hands!

Our massive order!

The bistro was definitely eco-friendly as well as romantic (Rick knows me well). We ordered the following: shiro, hamli, timtimo, and alitcha atakilti. If you're thinking what I think you're thinking then don't worry because I hardly know how to pronounce those names either. But check out the menu to learn more about the delicious and authentic food!

Rick and I had a wonderful Valentine's Day this year. We kicked buying gifts to the curb and spent time together instead... exactly the way I like it. :)

Below are my latest reasons to be thankful.
Reason #40: I'm thankful for Pandora.com.
I've been getting into all kinds of tunes thanks to that online radio site. It's awesome. Currently I've been getting into funky German electro-rock. Funky indeed.

Reason #41: I'm thankful for yoga.
I've practiced yoga for about seven years and I know how great it is to have in my life. I'm stronger physically, emotionally, and mentally during and after every session and I can't imagine my life without practicing.

Reason #42: I'm thankful for teamwork.
From helpful coworkers to kind friends, teamwork is vital to a strong community. If we all are humble enough to depend on each other to get by in life, the world would truly be a better place.

Reason #43: I'm thankful for chocolate!
If it's fair-trade and organic or homemade, then I want some of that decadence.

Reason #44: I'm thankful for music.
Yesterday I attended my first metal concert with my friends and, I must say, it was quite spectacular and inspiring! I had a blast. Attending more wild concerts are on my bucket list.

Reason #45: I'm thankful for my boyfriend, Rick.
It didn't have to be Valentine's Day for me to say it since I always appreciate him but really, Rick is a great guy. I'm lucky to have found someone who shares so many things in common with me but balances me out just as well. He does a lot for me and keeps me so happy! Of course, what the future holds is a mystery but no matter where Rick and I end up I know everything will be all right. I love you, baby!!!

Mmk, I'm done. ;) Take care, everyone!

Warm Kale and Tempeh Salad

2013-02-09T01:05:00.000-08:00

The people at my work are great. And they think that I am great, too, which makes me feel awesome about myself and the way I live.

For instance, there were multiple times in the breakroom during lunch where a few of my coworkers noticed the way I eat as opposed to everyone else in the room. Where was my bag of Cheetos? Why was I not eating the sugar-laden pastries that the cafeteria sells? My usual snacks are fresh fruit and my meals are just as clean.

In summary, my coworkers look up to me and think it's great that I take care of myself. It feels awesome to inspire people around me! This salad is just one of the meals that I brought to work:

Loaded with protein, healthy fats, and tons of vitamins and minerals, this small but mighty salad kept me through the work day with energy to spare. This extremely simple but delicious recipe is an original from yours truly.

Warm Kale and Tempeh Salad
serves two

tablespoon olive oil
small bunch of kale (about 3 cups), finely torn
3 ounces plain tempeh
ounce of raw almonds (23 kernels), chopped
ground black pepper, to taste
1/2 tablespoon of flax oil

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the shredded kale until it wilts, about five minutes, being careful to not burn. Add in the tempeh and cook until warmed through, about three minutes.
2. Toss in the chopped almonds, stir, and cover for about two minutes or until the almonds soften a bit. Season with ground black pepper to taste.
3. Serve warm, tossed with flax oil and a little more black pepper. Great with a freshly sliced orange or strawberries on the side.

I wonder if my coworkers would like a bite..?

This salad has a nice variety of textures: chewy, crunchy, soft, and leafy! So far, it's my go-to kale recipe. Yum, yum.

Nutrition Facts per Serving
Calories: 312
Fat: 22.3g
Carbs: 18.9g
Protein: 14.3g
Fiber: 7.2g
Sugar: 0.7g
Sodium: 48.4mg
Calcium: 200.9mg

This salad is an excellent source of vitamin A, vitamin B6, vitamin C, vitamin E, vitamin K, calcium, copper, manganese, and potassium as well as omega-3 fats from the flax oil. Like I suggested in the recipe, I think this salad would go wonderfully with your choice of tart fruit on the side. The salad itself is quite savory and the fruit would definitely balance out the flavors.

Below are my latest reasons to be thankful.
Reason #34: I'm thankful for electric guitars.
A few weeks ago on reason #8 I was thankful for acoustic guitars... lately I've been getting my hands on my electric ones. I've been stuck in a skill rut for years and finally I'm learning the ways of harder rock and metal. Aw, yeah. Being a ~~better~~ badass rhythm guitarist is on my bucket list.

Reason #35: I'm thankful for Netflix.
I proudly do not pay for cable, although I would love to sit on my butt and watch dramatic cooking shows on Food Network. Instead, Rick and I pay for Netflix and it's great because you watch what you want when you want to instead of mindlessly flipping through channels on cable TV.

Reason #36: I'm thankful for raw foods.
Mmk, so I'm almost nowhere near being a raw foodist but I love eating raw whenever I can; I just feel spectacular when I do. Smoothies are one of my favorite ways to get all the raw I can get!

Reason #37: I'm thankful for the ability of self-expression.
Whether it's writing a song, jotting down a poem, playing music, getting into photography, or even sketching, I love expressing myself especially through a form of art.

Reason #38: I'm thankful for cats!
If you're starting to think I'm one of those internet people, well... I totally am. Click here to see the cute cats that Rick and I rescued last year.

Reason #38: I'm thankful for natural light.
If the sun's up and bright then I'm not using a light switch; it's open window blinds and curtains for me! It saves us money on the electric bill and is downright beautiful. I love reading books to the sunlight. So relaxing.

All righty then, I am up super late right now so it's time for some rest. Until next time.

Pan-Grilled Quesadilla Wrap

2013-02-02T18:10:00.002-08:00

When I was younger and still living with my parents, I used to love making easy, tasty wraps like these for lunch:

They are super simple to make! It's funny how I just decided to make these again last night... it's like I forgot they used to be my favorite lunch or something...
Anyway, this recipe is an original from yours truly. Enjoy.

Pan-Grilled Quesadilla Wrap
serves one

1 large 8'' whole wheat tortilla
1/3 cup vegetarian refried beans
1/3 cup baby spinach leaves, torn
1/4 cup Daiya cheese, any flavor
a few dashes of ground black pepper
your favorite hot sauce

1. Lay the tortilla on a flat surface. Spread the refried beans over 2/3 of the tortilla, then place the torn spinach on top, followed by the Daiya cheese. Finish the arrangement with a few dashes of ground black pepper.
2. Carefully roll the tortilla up, starting with the side that is most full and ending with the side that was not covered with refried beans. Press down on the wrap slightly.
3. Heat up a large pan on medium-high heat. Pan grill the wrap, about 5 minutes on each side, and cover the pan until the tortilla slightly browns. Uncover and press down on the wrap occasionally as you grill.
4. Cut the wrap in half and serve warm with your favorite hot sauce and chips on the side.

Peek-a-boo.

Tasty, tasty. The nutrition facts below represent average whole wheat tortilla and refried bean products.

Nutrition Facts per Wrap
Calories: 282
Fat: 7.9g
Carbs: 44g
Protein: 8.6g
Fiber: 7.6g
Sugar: 2g
Sodium: 967.9mg
Calcium: 143.2mg

Pretty healthy until you read the sodium content, haha. But never fear: you can reduce the salt by using low-sodium refried beans or using mashed homemade pinto beans cooked without salt. As you can see, this wrap is a great source of fiber and protein, as well as calcium.

Below are my reasons to be thankful from #28-#32.
Reason #28: I'm thankful for Ventrilo.
If you're a computer gamer then you know exactly what this is. Ventrilo is awesome because it allows me to talk to friends over the computer no matter where in the world they are. We can all just simply hang out in a server or team up in Left 4 Dead 2 and kill zombies. Great stuff.

Reason #29: I'm thankful for good deeds.
In the first day of the semester of my statistics class, I helped a deaf girl take notes in class while she watched her translators translate what the instructor was teaching. It made me feel good about myself to help her out and it was great meeting her too!

Reason #30: I'm thankful for sushi!
I would probably be a sad vegan if sushi wasn't on my menu! At home, I still need to master sushi basics but when I go out to eat I either order at Sipz or Sushi Freak. Yum, yum.

Reason #31: I'm thankful for being low maintenance.
Okay, so I have some days where I'm high maintenance but for the most part, the simple ground is where I stand. I love shopping at thrift stores, not wearing tons of makeup, and keeping wash-and-wear hair. Months and months from now, I will type up a post about all of the beauty products I use, store-bought and homemade. So stay tuned if you're really, really curious. ;)

Reason #32: I'm thankful for tea.
Green, black, white, red, oolong, chai, herbal... you name the tea and I want a sip! My black tea-drinking dad is to blame for my love of tea. ;) In case you're wondering, I'm drinking Chinese green tea right now.

Reason #33: I'm thankful for my readers (that means you!).
I can't believe it took me 32 reasons for me to finally thank you guys... what's wrong with me?! Seriously though, you guys are awesome and even though my blog is not the most famous thing ever (not that I'd want it to be) I'm still so thankful to have you all read up on my posts and have me help you out with cooking, veganism, or anything in between. *hugs!*

Well, my place is a mess so it's time to clean up before working my triceps and shoulders. ;) Take care, peeps.

Lentil and Zucchini Coconut Curry

2013-01-27T21:45:00.000-08:00

A couple of days ago I made this awesome curry from a recipe on Epicurious.com. It has so many of my favorite foods in it: coconut milk, zucchini, lentils, and a lot of savory spices.

Served on brown rice for extra nutrition and sustenance.

I don't usually browse around on Epicurious but I found out about this recipe from The Humane Society's Meatless Monday newsletter which they send out via email every Sunday. If you want a large variety of veggie inspiration, I suggest you sign up. ;) I altered the recipe just a little bit.

Lentil and Zucchini Coconut Curry
serves five

2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1small fresh jalapeño, finely chopped and seeded
2 cups water
1 1/2 cups dried brown lentils
1 14-ounce can unsweetened coconut milk
2 medium zucchinis, diced into 1/4-inch pieces
1/2 cup loosely packed fresh cilantro sprigs

1. Cook the onion in oil in a large soup pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.
2. Add the chopped ginger and garlic, and continue to cook for 1 minute, stirring continuously. Then add the cumin, coriander, turmeric, salt, and chili and continue cooking for another minute, continuing to stir.
3. Stir in the water, lentils, and coconut milk. Let the mixture simmer, covered, stirring occasionally, for 5 minutes. Finally, stir in the zucchini and simmer, covered, until the lentils and zucchini are tender, about 15 minutes.
4. Season with salt, if needed, and serve with cilantro sprigs scattered on top.

I served mine with a generous sprinkling of ground pepper. =)

Yum. Rick and I were guilty of serving ourselves a little more after our first helping. I also took a few leftovers to work with me. The curry lasted me about two short days!

Nutrition Facts per Serving
Calories: 429
Fat: 23.2g
Carbs: 41.4g
Protein: 17.9g
Fiber: 18.7g
Sugar: 3.6g
Sodium: 487mg
Calcium: 65.2mg

I love lentils because they're packed with fiber and protein, a true superfood in my book. ;)

Below are my latest reasons to be thankful from #25-#27.
Reason #25: I'm thankful for rain.
Poor rain. Sun always seems to get all the praise and compliments. I think the rain is absolutely lovely and I don't mind bundling up to shield myself from getting chilly or drenched. And overcast weather? Gorgeous.

Reason #26: I'm thankful for word games.
The world needs more word games like Scrabble, Text Twist, and crossword puzzles. With iPods and online networking sites having auto-correct and texting being one of the top ways to comminicate, I really think people are getting so used to slang words, abbreviations, and purposely spelling words incorrectly. It's quite sad. More word games please! They're a great way to have fun and learn at the same time.

Reason #27: I'm thankful for... potatoes!
Well, that's a strange thing to be thankful for. But really, potatoes get such a bad reputation. They might be a little higher in glycemic index than their sweet counterpart but white potatoes are a good source of vitamin C, fiber (if skin is left on), and potassium, among so many other nutrients. Just don't over process the poor thing and you've got yourself a nutritious snack or side dish. ;) I love eating nuked potatoes with Earth Balance butter, ground black pepper, salsa, and a little bit of flax oil. Mmm...

Before I go I just want to say I'm a little bummed that I can't partake in tomorrow's National Blueberry Pancake Day (Jan. 28th) because I'm going to be working all morning! But you trust me, I have been eating tons of blueberries lately and I even got Rick to hop on the wagon (I'm so proud). I'm sure I'll make blueberry pancakes someday soon but definitely not tomorrow.
Also, just a heads up for all of my readers: spring semester begins tomorrow as well so blogging will have to be put on hold for a little bit. But just sit tight because distance makes the heart grow fonder. ;)

Deep Purple Chocolate Protein Smoothie

2013-01-24T12:07:00.000-08:00

Here I go with another purple smoothie recipe...

...except this one here packs about a whopping 17 grams of protein. ;)

Deep Purple Chocolate Protein Smoothie
serves one

1 cup water
1 small ripe banana
1/2 cup frozen and unsweetened mixed berries
1 leveled scoop Vega One chocolate protein powder
3 tablespoons unsweetened shredded coconut
dash of ground flax seed, optional

1. In a blender, combine the water, banana, berries, and protein powder. Blend until smooth.
2. Add in the shredded coconut and blend on a low speed, leaving bits of coconut in the smoothie. Pour in a tall cup and reap the delicious benefits.

This smoothie is great. I drank it all up today after my workout -- today was a leg day. ;) If you're not into gritty bits of coconut (or anything else) in your smoothie, then feel free to leave it out. I only add fats to my high-carb smoothies because I want my body to have all macronutrients present for it after a workout. I really think it helps in optimal recovery because the carbs and protein are there for immediate replenishment and the fats are helpful in giving your body energy later in the day when you are resting.

Nutrition Facts
Calories: 343
Fat: 13.4g
Carbs: 44.1g
Protein: 17.4g
Fiber: 12.7g
Sugar: 16.6g (from fruit)
Sodium: 132.5mg
Calcium: 567.9mg

Oh, did I mention this smoothie is packed with tons of both fiber and calcium?! That Vega One stuff, I swear. Rick and I make a beeline to the vitamin department for this stuff at Sprouts every time there's a sale. Ka-ching.

Below are my reasons to be thankful from reason #20 - #24.
Reason #20: I'm thankful for solitude.
To be super honest, sometimes I get afraid of being alone even if for a few hours. But really, lately I've been embracing solitude because I have nothing to fear when I'm alone. In other words, my guard is completely let down when I'm with only myself; I sing at the top of my lungs, blast the songs on my iPod, and jam out on my guitar like a maniac. You get the idea. It's been all good. ;)

Reason #21: I'm thankful for lifting weights.
My muscles and bones are getting stronger and I'm looking quite fabulous. What's not to like?! Right now I'm lifting ten-pound dumbbells but my goal is to lift at least 20lbs.

Reason #22: I'm thankful for muscle pain.
A few people I've known don't like the discomfort of muscle pain that is felt for a few days after working out but I personally love it because it motivates me even more and let's me know I'm actually doing a great thing for my body.

Reason #23: I'm thankful for my seasonal job.
Notice I said seasonal. Right now I'm working at my college's bookstore where I will undoubtedly be laid off when the rush period ends. Apparently, it's a short job, about two months tops, but I'm thankful for it because every little bit of cash helps right now. Also, I'm interacting and working with great people so the new atmosphere has been healthy for me.

Reason #24: I'm thankful for Brendan Brazier.
If you don't know this man well... what's wrong with you?! I'm kidding. *hugs* Brendan is the inspiring vegan athlete and author of the successful Thrive books who founded Vega. I really look up to him because, according to what I've been reading online, he promotes the healthiest vegan diet I've ever known. You can see for yourself at ThriveForward.com where I have created my personal wellness program. It's great! I've never purchased any of Brendan's books before but I'll most likely look into it sometime this week.

Time to get ready for work! Have a wonderful day, my readers.

Cranberry Almond Popcorn Muffins

2013-01-19T16:16:00.001-08:00

Atop our refrigerator sits a huge container of popcorn kernels. Sure, I can pop them up and enjoy them while watching something on Netflix but that is only exciting for so long. Searching the web to find other ways to prepare the kernels, I found this:

...muffins?!

I was a little hesitant to trying these out. What if I go through all the work to make them and then they taste terrible? It would have been a waste of ingredients that I bought yesterday but everything turned out amazing!
Want to be daring and make these muffins but worried if the popcorn taste will be extreme? Don't worry. These muffins are 100% delicious (they can be made gluten-free too!).

Cranberry Almond Popcorn Muffins
(inspired by a recipe on Popcorn.org)
makes 12 muffins

5 cups air-popped popcorn
1 1/2 whole wheat pastry flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cranberries
1 cup unsweetened almond milk
1 tablespoon flax seed meal + 3 tablespoons water
2 tablespoons vegetable oil
1/2 teaspoon almond or vanilla extract
1 teaspoon cinnamon
1/2 cup sliced raw almonds

1. Preheat oven to 400 degrees F. Lightly oil a muffin pan or line with muffin liners; set aside.
2. Blend popcorn in a blender or food processor until finely ground. Pour into a large mixing bowl and add flour, sugar, baking powder, salt, and cranberries. Stir well.
3. In a medium bowl, combine the almond milk, flax "egg", oil, and extract and whisk together well. Add to the dry ingredients and stir until smooth.
4. Spoon the batter into the muffin tin or cups, filling each about half full. Divide the sliced almonds among the muffin tops and sprinkle with cinnamon. Bake for 15-18 minutes or until tops are lightly brown and the middle muffin passes a toothpick test. Serve warm with butter or some agave/maple syrup.

I stopped myself at two today. =)

These were so so so great! When mixing the dough, you'll notice it has a really thick consistency. No worries though because the outcome is fluffy just like the popcorn flour itself (trust me, it was so fluffy that it looked like snow flakes). If you serve the muffins with butter, syrup, and a little more cinnamon, they tastes like pancakes. Yeah. Epic win.
Keep in mind I calculated the nutrition facts below using low-sodium baking powder.

Nutrition Facts per Muffin
Calories: 135
Fat: 5.1g
Carbs: 20.1g
Protein: 3g
Fiber: 3.3g
Sugar: 4.4g
Sodium: 98.4mg
Calcium: 105.5mg

The use of almond milk, raw almonds, and baking powder make these muffins a great source of calcium. They're also a good source of fiber, vitamin C, manganese, and antioxidants.

What am I thankful for today?
Reason #19: Cranberry juice!
It's good for you and it adds a little zest to my usual drinking water. In order to counter its natural bitterness, I dilute it two to three times with water, add a lemon slice, and sweeten with stevia. Delicious.

Easy Peasy Personal Pizzas for Two

2013-01-19T00:08:00.000-08:00

After a long day of driving all around, getting errands done, having a very successful band practice, and enjoying the ever-so-awaited sun, Rick and I settled in and made ourselves these yummy personal pizzas:

O_O

These pizza pies wouldn't be made if it weren't from the pizza dough recipe I found from the vegetarian section of About.com. Click here to see the recipe. Below shows how we made it instead.

Easy Peasy Personal Pizzas for Two
serves two! (each pizza yields four slices)

Crust:
2 cups whole wheat pastry flour
1 packet active dry yeast
3/4 teaspoon salt
1 cup hot water
1 tablespoon olive oil
1 tablespoon granulated sugar

Toppings:
1 teaspoon olive oil
2/3 cup pasta sauce
1/2 cup Daiya mozzerella cheese
1/2 cup zucchini, chopped
1 small tomato
1/2 cup red bell pepper, chopped
1/2 cup spinach, chopped
6 cloves garlic, chopped

1. In a large bowl, combine flour, yeast, and salt; whisk together well so there are no clumps. Add the hot water, oil, and sugar. Mix together until you can knead the dough with your hands. Place the dough in plastic wrap and let rise, about one hour.
2. Preheat oven to 350 degrees F. Lightly oil two 8-inch cake pans and set aside.
3. Split the pizza dough into two equal parts. Press each ball of dough into the cake pan making sure it's even. Oil the top of the dough with 1/2 teaspoon of olive oil for each pizza. Evenly top the pizzas with the listed toppings (add more or less to your liking). When oven is preheated, place both pizzas to bake for 20 minutes
4. Carefully remove pizzas from oven and let cool slightly. Place on large plates, cut into fourths, and serve warm with your favorite hot sauce.

Well. That's tempting.

Yum! I recommend using none other than Sriracha hot sauce for a little heat. ;)

Nutrition Facts per Slice

Calories: 170
Fat: 4.4g
Carbs: 28.6g
Protein: 4.1g
Fiber: 4.9g
Sugar: 2.2g
Sodium: 284.3mg
Calcium: 35mg

Not bad, not bad. One entire personal pizza is less than 700 calories so don't hesitate to pig out a little. ;) I certainly did, even though I had a major food coma afterwards, haha. These pizzas are a great source of vitamin A, vitamin B6, vitamin C, vitamin E, vitamin K, calcium, copper, folate, iron, magnesium, manganese, phosphorus, and potassium. So eat up!

Below are my reasons to be thankful from #15-#18.

Reason #15: I'm thankful for card games.
They're simple, fun, and portable. You can play alone or with tons of friends, online or in person. I love cards! Lately, I'm loving Egyptian War and Hearts.

Reason #16: I'm thankful for Edgar Allan Poe.
It just occurred to me a couple weeks ago that I have so much free time now that I'm not bombarded with classes and assignments so I got cozy with spine-chilling and mysterious short stories from Edgar Allan Poe. Rick owns a book full of all of Poe's work from short stories to poems and I aim to read the entire thing before this new year ends. He was a truly amazing writer!

Reason #17: I'm thankful for walking.
It's eco-friendly and good for both your heart and legs. Yesterday I decided to walk to where I needed to go instead of taking the car of having someone pick me up -- it was great!

Reason #18: I'm thankful for successful days.
In honor of the productive events of today, I'm thankful. Rick and I woke up early, had a yummy breakfast, went shopping for kitchen appliances, had lunch at Tandoor, had a great time at band practice, and made delicious pizzas for dinner. It's eventful, stress-free, happy days like these that make me smile.

Time for fresh ginger tea and gaming.

Light Cauliflower and Potato Curry

2013-01-13T23:19:00.000-08:00

I could almost swear that it has never been this cold in San Diego. Our apartment gets even colder than outside most times so cozy blankets, comfort food, and sitting in front of a heat dish all do well for us.
Today I made this tasty curry:

Steamy!

Honestly, Rick and I prefer creamy curries (like the spicy potato curry I made last year in May) but this one really kept us full and warm. =) I got this recipe from a magazine a couple of years ago but I don't remember which magazine it was from... I typed out the recipe below.

Light Cauliflower and Potato Curry
makes 6 servings

1 tablespoon olive oil
1 large red onion, halved and cut into wedges
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala powder
1/8 teaspoon cayenne pepper
3 cups cauliflower florets
2 cups diced tomatoes
1 1/2 cups diced potatoes
1 1/2 cups diced sweet potatoes
1 1/2 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas

1. Heat the olive oil in a large soup pan over medium heat. Add the onion and cook until tender, about 5 minutes. Add the curry powder, cumin, garam masala, and cayenne pepper. Stir well and cook for one minute.
2. Stir in the cauliflower, tomatoes, potatoes, broth, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until the potatoes are tender. Stir in the peas and heat through. Serve over brown rice with sprinkled garam masala or black pepper on top.

Can you guess which ingredient I didn't use? (Psst! It's green!)

This recipe is pretty similar to the North Indian curry that I made last year in August except the latter is much more authentic than the former. Still, both curries are delicious and very comforting, whether or not it's cold outside. ;)

Nutrition Facts per Serving
Calories: 136
Fat: 2.7g
Carbs: 25.4g
Protein: 4.6g
Fiber: 5.6g
Sugar: 6.8g
Calcium: 47.9mg

As you can see, this curry is indeed light, both in calories and texture. =) This dish is a great source of vitamin A, vitamin B6, vitamin C, vitamin K, folate, pantothenic acid, potassium, and manganese.

Below are my latest reasons to be thankful.

Reason #10: I'm thankful for biking.
A couple days ago I blew the dust off of my Schwinn speed bike and used it to get myself to a job orientation, which was about 20 minutes away. I love biking because it's eco-friendly, great for the heart, and it tones up leg muscles. I think I'm going to bike again tomorrow!

Reason #11: I'm thankful for Sipz Vegetarian Fuzion Cafe.
Everyone I know loves this place and most of them are far from vegan. Although fake meats are not a staple in my diet, Sipz makes going vegan outside home a breeze. I'm going there again next weekend with friends and I can't wait!

Reason #12: I'm thankful for jump roping.
Like biking, jump roping provides an excellent cardiovascular workout except it's cheap and can fit inside a bag (aka, it's more portable!). Lately I've been jump roping for 10-30 minutes a couple times a week and my legs are feeling the sweet benefits.

Reason #13: I'm thankful for dates and almond butter!
This pair makes a wonderful high-calorie treat for after workouts or as a snack. Dates are a great source of potassium; almond butter provides healthy fats and fiber. They've been my favorite as of late!

Indeed it is due time for camomile tea. Have a lovely day, everyone

Black Bean Quinoa Taco Salad with Spinach

2013-01-09T18:39:00.000-08:00

Did you know that United Nations named 2013 the International Year of Quinoa?

I certainly didn't. In fact, I just found that out yesterday while listening to one of Dr. Susan Mitchell's podcast. Right as I learned that, I had to find a recipe to celebrate!

I kept saying, "This is so pretty!" when I was cooking, haha.

I found this recipe from a Costco magazine that my dad had lying around in the house when I stopped by to visit him a few months ago. He never really minded it when I ripped out recipe pages from the magazine anyway. =)

Black Bean Quinoa Taco Salad with Spinach
serves six

1 cup quinoa, uncooked
1 tablespoon olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons cumin
1/2 teaspoon oregano
1 to 2 teaspoons chili powder, depending on heat preference
dash of cayenne pepper
Half of each small red, green, and yellow bell pepper, chopped
2 cups black beans, cooked
3/4 cup diced tomatoes
2 limes
salt and pepper, to taste
5 cups of baby spinach, coarsely chopped
1 cup of cilantro leaves
1/3 cup vegan cheddar cheese, such as from Daiya
1 medium avocado, diced

1. Cook the quinoa with about 2 cups of water in a medium saucepan, making sure not to burn. Set aside.
2. Heat the olive oil in a saute pan over medium-high heat. Add onion and saute for about 5 minutes until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne, and peppers. Saute ingredients for an additional 2 minutes.
3.Remove onion and spice mixture from heat and stir in the black beans, tomatoes, the juice of one of the limes, and quinoa. Season to taste with salt and pepper. Let cool slightly.
4. Take the 1 cup of cilantro leaves and toss in with the spinach. Divide this mixture evenly on serving plates. Top each plate with a scoop of the quinoa salad along with vegan cheese and diced avocado. Cut the remaining lime into slices to garnish the plate and use as flavor.

Greeeeeeennn...

No doubt is this dish healthy and brimming with tons of vitamins and minerals. I really liked how light I felt after eating this but it was still filling and tasty.
By the way, the only thing I really changed up was the serving size. The original recipe states it serves four but it really made a bunch of food. Six it is.

Nutrition Facts per Serving
Calories: 285
Fat: 9.4g
Carbs: 41.7g
Protein: 11.3g
Fiber: 10.5g
Sugar: 2.1g
Calcium: 76.3mg

Oh, quinoa; you never let me down. This salad is a great source of vitamin A, B vitamins, vitamin C, vitamin E, vitamin K, calcium, copper, folate, iron, manganese, and potassium. Tasty stuff indeed.

Here are my recent reasons to be thankful:
Reason #8: I'm thankful for acoustic guitars.
I played my little 3/4-scale acoustic guitar yesterday for hours. Although most of the music I listen to does not involve the strict use of acoustic guitars, I like to play mine because it's convenient. In other words, I don't have to deal with cable cords or amps to play it. Acoustic guitars are also great for songwriting before grabbing an electric axe. ;)

Reason #9: I'm thankful for... quinoa!
I don't think I can praise the little seeds enough; they're an excellent source of fiber and high-quality protein, a gift to omnivores and vegans alike. And it's the year of quinoa so why not be thankful for it? ^_^

Hmm. I want to make a dessert of some sort. I've been working out very frequently and a treat is in need. I'm thinking chocolate mug cake so that I indulge but don't overdo myself. =)

Apricot Coconut Energy Bars

2013-01-07T20:24:00.001-08:00

Do you want to know what's so great about working out more often? You get to eat more! At least that's how it's working out for myself, no pun intended.
A few weeks ago I lost a couple of pounds due to a loss of appetite - trust me, it wasn't good for the blog. So to stay healthy, I've been aiming to gain weight in lean muscle which means I've been exercising more but increasing my food intake as well.

So what am I getting at here? Well, I ate almost three servings of these hefty, delicious, energy bars and have no guilt whatsoever.

MINE!

I found a lovely blog called ShutterBean, where I found the recipe to these nutrient-packed bars. They are a great source of fiber, healthy fats (like medium-chain fatty acids and omegas), vitamin A, copper, magnesium, manganese, phosphorus, and potassium. Click here for this awesome recipe.

The leaning tower of apricots.

Oh, I was so happy to hear that Rick, the anti-fruit vegan, approved of these tangy little bars. I let them freeze for a bit in the freezer before enjoying them, post-yoga routine. Check out the numbers below.

Nutrition Facts per Bar
(1/8 of the recipe)

Calories: 228
Fat: 15.5g
Carbs: 21.8g
Protein: 4.2g
Fiber: 3.8g
Sugar: 14g
Calcium: 20.9mg

Like I said, I ate about three of them... yummy.

Reason #7: I'm thankful for veganism.
Okay, I probably sound self-centered for saying that and I apologize for any offense I might have caused but please hear me out: just yesterday a coworker of ours decided to go vegan after watching the documentary Vegucated on Netflix. Today we had lunch with her at Sipz and talked for hours about the vegan lifestyle and how great it is. I'm extremely happy for her decision to be kind to her health, the planet, and the animals! She knows Rick and I are here for her if she needs assistance with recipes and health advice.

Really, it just makes me ecstatic to see people do positive things for themselves and for those around them. :)

One last thing before I go: if you're a local or a tourist around San Diego, then you might want to check out this event:

I'm not sure if I'll be going but it sounds like it'll be a great time. Make sure you order some food from Southern Fried Vegan because their food is awesome.

Time for tea.