I have finally broken by cooking video dry spell!! I do apologize for taking so long. It turns out my new kitchen is a great place to do videos but I’m still figuring out the lighting situation. My dad gave me a tripod but the head piece was missing and I’m waiting for that to come in the mail. Thankfully a few cookbooks worked to prop up the camera!

If you’ve been reading I let you know a few weeks ago that posts were going to slow down because I wasn’t in the kitchen creating exciting recipes because of my training schedule. Also my diet has gotten pretty simple. Usually it’s red lentils, quinoa, and greens or a big salad. But everyone once in a while I will do something that’s a little more creative.

Sushi is old news but have you ever made it with quinoa? I purchased a huge bag of red quinoa from Costco and it has become my staple complex carbohydrate (next to sweet potatoes). I make a big batch of it on Sunday then use it for different things throughout the week. I toss it in salads, use it in collard green wraps, and make sushi rolls with it. Let me know show you how!

(Click through to the blog if viewing this by email to see the video!)

I found beautiful purple asparagus at the store to feature for purple month. Turns out when you blanch it it loses a lot of it’s purple color but it’s still tasty nonetheless.

I’d love to hear what YOUR favorite things are to put in sushi rolls! Have you ever tried using another grain or something else for the rice? Tell us in the comments! 

For those of you who are excited about my new fitness blog on Wellness Reboot, you can now subscribe to my new YouTube channel where I will share fitness routines, vlogs about my competition prep, workouts, and recipes for athletes. Head on over their and check it out!

If you are interested in doing Wellness Reboot it is on sale over at CrowdSavings.com. Don’t miss this opportunity to get your health on track!

Howdy friends! I know it’s been a while since I posted my own recipe, but things have been pretty busy. Besides working as a substitute teacher to make some extra cash, I’ve been training really hard in the gym. If you are interested in learning more about fitness and nutrition be sure to check out the other blog I started on WellnessReboot.com. Basically my meals have become really simple and repetitive while I’m training and my creative recipe development has been lacking. But I promise to have you some delicious Cooking By Color recipes soon! Until then enjoy this guest post using eggplant (which I have a love/hate relationship with

Roasted Walnut & Eggplant Boats by Macaroon

When I was in the 8th grade, purple was my “signature” color. Maybe it still is, because I’m wearing purple as I write this piece. Back in the 8th grade, I had a closet full of purple clothes. My backpack and notebooks were purple. I even had my room painted purple, which I was would later cover with my take on graffiti and poster art. In that same year, I saw the film, “Steel Magnolias,” for the first time, which spawned one of my favorite movie quotes of all time. The ever-flamboyant lady, Clairee Belcher, played by Olivia Dukakis, made her attempt with color commentary at a football game by saying “Bob, would you call this color “grape” or “aubergine?” When I heard that line, I was tickled…well, PURPLE! I still girlishly giggle at it to this day.

In honor of “Cooking by Color,” I decided to take on the hues of purple by cooking with the royal eggplant. Coming from an Italian background, eggplant was the vegetarian staple dish, of course usually fried and piled on with cheese and sauce. So, I wanted to create something wholesome, not too heavy and could be served either as a side or on its own. With that, I looked to the smaller and sweeter Italian eggplant for tasty dish, full of walnut goodness and balanced flavors.

I never thought about putting walnut and eggplant together until this recipe. Something clicked between the earthy tones of the walnut and the sweetness of the eggplant and also the red pepper. By adding a little bit of garlic and nutritional yeast, a subtle cheesiness just popped up the rest of the flavors. To be honest with you, I would eat the walnut mixture raw, spread atop some water crackers. But roasted in the eggplant, it surprised me how tasty it all was, especially on its own. However, it would go just as nicely with some spaghetti squash or a few spears of steamed asparagus.

Roasted Walnut & Eggplant Boats
Source: Macaroon with some walnuts & Italian eggplant
Serves 4-8

4 Italian eggplants
2 lemons
1 tablespoon olive oil
1-1/2 cup raw walnuts
1 red bell pepper, de-stemmed and sliced
2 garlic cloves, peeled
1 scallion, white and pale green parts, roughly chopped
1 tablespoon nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon ground tellicherry (or ground black pepper)
1/2 teaspoon sea salt

Directions
1. Preheat oven at 350 degrees. Prepare a baking sheet by lining it with aluminum foil or applying cooking spray
2. Cut off the tops of eggplants, then slice them lengthwise down the middle
3. Using a spoon or melon baller, scoop out the center of each eggplant half to create your boats
4. Squeeze one lemon and drizzle the juice over the eggplants (You’ll notice that they may start to turn brown, like apples do. The juice should help stop the browning). Set aside and prepare your stuffing
5. Using a food processor or blender, pulse walnuts into ground somewhat fine. Add garlic, scallion, peppers, nutritional yeast, juice of the second lemon, oregano, tellicherry and sea salt. Pulse until the mixture is well combined
6. Fill the eggplant halves with the mixture and set on baking sheet. Drizzle with olive oil. Cover sheet loosely with aluminum foil
7. Bake for 30 minutes. Remove top foil. Bake for another 15-20 minutes

So, you have this recipe with some scooped out eggplant. What to do? What to do? Well, you can easily whip it up into a lovely baba ghanouj dip, or roast it for spicy caponata. Play around with it. I play with my food, all of the time.

Carmella Lanni-Giardina, aka “Macaroon,” is one-half of The Food Duo, a vegan blog shared with her husband Carlo, aka “Artichoke.” While not spending her days in an office cube and evenings deep in graduate studies, she enjoys long drives to strange places, finding new vegan foodie goodies, listening to post-punk 80s music, experimenting with recipe whip-ups, and being “Mom” to 2 rescued kitties, Little Miss Connie and Mozzer, the Duke of Periwinkle. 

Happy May Day! I can’t believe it’s already May. This year is just flying by! This month we’ll feature purple and blue foods. I love May because it’s my birthday month and the weather should be just beautiful here in Austin. Another May baby, Christine, is here to share a delicious blueberry treat with us on her birthday!

Blueberry Pie Truffles by Christine

Purple is my favorite color, so I don’t know if it is by coincidence that many of my favorite fruits and vegetables are also purple. When Christy put a call out for guest posts for Cooking by Color, I knew without a doubt that May was my month of choice. (Today also happens to be my birthday!)

Not only are purple foods beautiful to look at, they are also nutritional powerhouses. When you hear the term “super foods”, it includes many of the foods in this color category. Purple fruits and veggies are packed with antioxidants called anthocyanins, a health promoting chemical that protects your cells and heals your body. Purple foods promote eye health, protect against cancer, defend against stress, and are anti-aging. They are also loaded with flavonoids that are beneficial to the cardiovascular system; they lower your risk of heart disease and decrease blood pressure.

Need an excuse to order a glass of red wine at dinner? I’ve got a good one for you! Purple foods, including dark grapes, some berries and red wine contain a compound called resveratrol, which studies have found to inhibit the growth of cancer cells. So drink up (in moderation)!

In short, if you want to stay young, look great and feel relaxed, load up on purple foods; eat them a minimum of 4 to 5 times per week!

Blueberries happen to be one of my favorite fruits. Actually, I’m quite keen on berries in general. I have fond memories from my childhood of taking walks with my parents to areas of Brooklyn where there were berry bushes and plucking them off to snack on (yes, there were actually places in Brooklyn where you could find edible berries growing!). Besides being purple and delicious, blueberries are a super food that can help you to lose weight by reducing food cravings, reduce cholesterol, help prevent urinary tract infections, and slow age related memory loss.

I created these blueberry pie truffles with my childhood memories in mind, and also as a healthy alternative to decadent cake and pie. What can I say? I have a wicked sweet tooth! They are perfect for when you want something sweet, but don’t want to overindulge. Add on to that all the good stuff about blueberries that I’ve already mentioned and you’re doing more than eating dessert; you’re taking care of your mind, body and spirit. Oh, and the truffles are ridiculously easy to make and only have four ingredients!

Blueberry Pie Truffles
Makes about 24 truffles

1/2 cup sunflower seeds
1/2 cup frozen blueberries
4-5 dates
1/4 cup shredded coconut, divided

Directions
Add sunflower seeds to a food processor and process until finely ground. Add blueberries, dates and two tablespoons coconut. Pulse until well combined. The mixture should start to come together. To test consistency, try rolling some of the mixture into a ball. It should stick together when pressed but not be too wet. Pinch off a little of the mixture and roll into a ball about the size of a quarter. Roll into the dried coconut, or extra cacao powder and set on a serving platter. Repeat with the rest of the mixture. Refrigerate until ready to serve.

As a certified Natural Foods Chef from Bauman College, Christine Oppenheim works to break down common misconceptions that vegan food is bland or boring. In 2010, she started her own company, Veggie Fixation, to provide plant-based, eco-friendly private chef services and seasonal cooking lessons. She is dedicated to preparing fresh, organic foods to satisfy all palates and is knowledgeable about creating alternatives for common food allergies or intolerances. She is currently training with the Institute for Integrative Nutrition to receive her certification as a wellness coach.  Visit her website, where you can link to her blog for recipes and more.  Follow her on Twitter and Like her on Facebook.

I hope you had a wonderful weekend and Earth Day! April is not quite over yet and today I have a delicious red recipe for you that is totally guilt-free and easy to whip up. As you know I rarely feature desserts because I try not to eat them very often. But banana ice cream has a special place in my heart (and my belly). It’s a totally guilt-free treat. It’s just bananas!! To get creative you can add all kinds of things into the ice cream like other fruit, nuts, cocoa powder and mint, coconut, lemon, or top the ice cream with these things. The possibilities are endless.

Today we add strawberries and two red spices that pack quite a punch and healing properties. Cinnamon is known to regular blood sugar and cayenne boosts your metabolism. If you don’t like spicy foods than you can leave out the cayenne but don’t skimp on the cinnamon.

The hazelnut crunch is sort of like brittle but without the butter and corn syrup. I had never made a healthier version of brittle until now and hazelnuts just sounded so good! You could use any nut that strikes your fancy and feel free to double or triple the recipe to make more for later. This literally makes a small amount perfect for a few servings of ice cream.

It was impossible to make this look good because it started melting pretty quickly. If you want it to be more ice cream like then put it back in the freezer for 30 minutes or so. I just couldn’t wait to get this in my mouth!!

I personally like using the food processor for banana ice cream but a high powered blender will work great too. It’s essential that you use frozen bananas and strawberries for this or it won’t be the right consistency. I always have peeled bananas that are broken up and stored in a plastic container in the freezer for smoothies and ice cream!

P.S. If you were one of the people that actually wanted to hear all about my fitness trials and tribulations and wanted to know what I’m eating as an athlete I started a new blog over at WellnessReboot.com! Check it out and you can subscribe with your email in the right sidebar. Thanks!

This past weekend, Austin entered his first bodybuilding show as a vegan (his 13th show total). He had some intense competition but won 2nd place in the Masters Bodybuilding (Over 35) and 3rd in the Masters Physique category. We were pleasantly surprised at these wins because there were some HUGE guys there. You can read all about his plant-based journey on his blog. (excuse the blurry iPhone photo of us after his win)

A group of vegan athletes have created an organization called Plant Built. They will all come together for the Natural Fit Super Show here in Austin in July to prove that you can do anything on a vegan diet. Austin has joined this group of inspirational peeps and has now convinced me that I need to enter this show. Woah. I have agreed and he is going to personally train me to get ready for it. If any of you vegan athletes are reading this thinking this might be something you can do then please join us. It will be the largest gathering of vegan athletes at a bodybuilding show EVER. We are making history folks. Come be a part of it!

My training schedule has already been pretty intense. Over the last month I’ve become a complete slacker in my business. I have a huge list of things I want to get done that have taken a backseat to my training. Those that have completed the Wellness Reboot are begging for weekly meal plans they can purchase. I also have a series of eBooks in the works. These are really cool projects that mean a lot to me and will benefit you all in so many ways. I may have to take a break from blogging as much and social media so I can really buckle down and focus. You won’t go anywhere right?

I just wanted to say a big thank you to every single one of my readers, friends, fans, students, clients and followers. Whether you are just joining me or have read my blog since the beginning it’s been such a pleasure to share myself with you and read all about your  personal journeys. That sort of sounds like a goodbye, which it totally isn’t. I’m not going to stop blogging and you will be hearing from me on Instagram, Facebook, and Twitter. I just need to dial it down a bit. I love you!

Have you ever taken a break from something you love to focus on a new love? What were some strategies you used to make sure everyone got done? Tell us about it on the comments!

Tofu scramble is probably one of my favorite foods. It’s so easy to whip up and so versatile in the way you change up the spices and the veggies inside. When I moved back home to cook for my dad, one of the first things I made for him was my Southwestern Tofu Scramble (from Blissful Bites). He flipped for it saying he liked it better than scrambled eggs. Score! This made me so happy!! I pretty much made the same kind of tofu scramble every time. Until now.

I don’t want to toot my own horn, but it’s been said that I make the best tofu scramble ever. When looking for foods to feature for red month, I thought about how much I love Thai curry, but that is not a very exciting recipe to feature. I grabbed Thai Kitchen’s red curry paste from the store and got excited to experiment with it. And then this tofu scramble was born. Sometimes ideas come to me that I’m really not sure about but I go with them and thankfully I have more hits than misses.

This might just become your favorite tofu scramble. It is seriously good. I thought the red curry paste was going to be spicier. Either I got a weak bottle or my spice tolerance is finally up to that of a normal Texan’s Feel free to add cayenne or Sriracha if you want to make it spicier! This recipe is great for breakfast, lunch, or dinner!

What’s your favorite way to make tofu scramble? Have you experimented with Thai curry paste in different ways?

Hope you had a delicious weekend and a Happy Meatless Monday! I was pretty exhausted from a fun-filled day at Texas VegFest and needed some time to relax yesterday (more on the festival soon!). Big thanks to everyone that came to my cooking demo, bought Blissful Bites, came up to me and said hello, and to all the organizers, volunteers, speakers, vendors, and to my partner in crime Austin B. I let him come up on stage with me to talk about his amazing vegan journey as an athlete and people were hanging on his everyone word! It was his first time to speak in front of an audience about his veganism. It was awesome.

Today I want to tell you about Goodseed. It’s a local Austin company making whole food plant-based burgers and breakfast patties. Right now they have two products but will soon release multiple flavors of burgers. If you don’t have these at your local natural food store I highly recommend you start requesting them!

Made with only the best, wholesome ingredients these burgers are some of the best I’ve had. They aren’t like Amy’s which are very meaty-like but more like the kind of grain and lentil burger you would make at home. But they stay together so nicely! With ingredients like millet, lentils, brown rice, hemp seeds, sunflower seeds, carrots, beets, dulse, and orange zest (among others) you know you are eating a quality product. They are soy-free, gluten-free, non gmo, full of superfoods and essential fatty acids. Yes please!

I paired these burgers with a beet cilantro pesto for red month! You might just lick this straight from the blender. It has the perfect combination of earthiness and sweetness making it an excellent topper for a burger but also great as a pasta sauce for a raw noodle bowl (which is what I did with the leftover pesto the next day). I julienned purple cabbage and zucchini and tossed with the beet pesto for a wonderful lunch.

If you live in Austin, run to Wheatsville and grab you some Goodseed burgers. You can now get them at the Alamo Drafthouse too!! Support local & small businesses and feel good. You can find a list of where to find Goodseed on their website! I really want these company to succeed so head to your local natural food store and fill out a comment card requesting Goodseed burgers. You will not be sorry you did! Now for the recipe!

What is your favorite burger topping? What is your favorite thing to do with beets? Have you tried my beet hummus?

I forgot to mention that I used One Bun for the bun here. I really dig this low cal bun/bread alternatives when I’m needing a bun for something. They were great toasted with pb, banana, and cinnamon for breakfast!

When Sadie volunteered to do a guest post I was pretty excited. I first met her and her partner in Thailand when they were filming their Intrepid Herbivores pilot. Being a world traveler I knew she would have something unique and exotic for us to try and she does! I never thought to use hibiscus flowers in a savory dish. Well done! Hope you enjoy this fun and beautiful red taco.

Hibiscus and Onion Tacos by Sadie

Red is vivid. Red is vivacious. There is no such thing as half-red, or kind of red, or a little bit red. Red is bold and strong and vital. Eating the color red has always felt like eating pure energy and power. Evolutionarily, we are drawn to the color red because, in nature, you can’t miss it. It grabs your attention and forces your appetite take note!

Hibiscus (also known as jamaica flower) grows throughout the world and its infusion is a popular beverage in many cultures. I have always loved it for its distinctive tart flavor and stunning deep crimson color. It is really the most beautiful thing I ever get to drink. (image: driedhibiscus) Imagine my delight when I learned that hibiscus is not just pretty and tasty, but is also incredibly beneficial to your health! Many people know that regularly consuming black and green tea gives you powerful antioxidants that can fight free radicals and preserve your health for a long, long time. But get this–the antioxidant levels in hibiscus are EVEN HIGHER than green tea! And with no caffeine, the habit of sipping cold or hot hibiscus tea throughout the day is an addiction I embrace with all my heart.

But it still gets better. I had heard of blending the strained flowers from your tea into smoothies for even more antioxidant benefit, but it wasn’t until a recent visit to Mexico that I was given the idea to eat the flowers in a savory context. I heard the phrase “onion and hibiscus tacos” and being that “onion” and “hibiscus” were two words I had never put together before, it predictably stimulated my curiosity and imagination. I didn’t have the opportunity to try them on my travels, but as soon as I got home I started playing with this unexpected combination. I should have known you can never go wrong when you’re working with such fabulous ingredients! Hibiscus tacos have since become a staple in my kitchen. Steeping the flowers (ie, brewing tea) removes a good deal of their tartness, but enough remains to add intrigue to your plate. I find the texture not unlike that of many “meat” substitutes–it’s a little chewy and adds a satisfying bulky element while remaining very low in calories and, of course, really nutritious.

HIBISCUS AND ONION TACOS

While frying a delicate flower with something so pungent as an onion can seem like a sacrilege, I think you will find this incredibly simple recipe awakens taste sensations you may not have known you possess!

1 cup dried hibiscus flowers
36 ounces water, boiled (plus more for diluting, later)
1 medium to large yellow onion, sliced into strips
1 tablespoon sunflower or other cooking oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon chili powder (optional; more to taste)
Sliced avocado and tortillas, for serving

Directions:
Rehydrate hibiscus by making a large pot of tea! Allow it to steep in boiling water for approximately ten minutes. Drain, reserving tea in a glass jar or pitcher for later (this will be a very strong concentrate). Set aside the rehydrated flowers.

Slice your onion into 1/4 inch strips. Heat sunflower oil in a wok over medium-high heat. Gently saute onions until they begin to caramelize. Add hibiscus flowers and spices, sautee at medium heat for 3-5 minutes. The onions will take on the color of the hibiscus and the hibiscus will absorb the spices. If necessary, add back a little bit of the tea if you require additional moisture.

I typically eat these in a warm corn tortilla with nothing but some sliced avocado. However, it pairs exceptionally well with refried beans, rice, seasoned jackfruit, really any kind of taco filling you like. The tart flavor of hibiscus will add a piquant dimension to any dish.

This recipe creates approximately six tacos.

And while I love keeping straight up, unadulterated brewed hibiscus tea in my refrigerator for drinking any time, it’s fun to concoct variations to play upon and complement that bold, bracing tart flavor! And since hibiscus tea is so darn healthy to begin with, why not go over the top with the addition of cinnamon (which can help control control cholesterol and blood sugar among other benefits) and chia seeds (high in Omega-3s and all kinds of other nutrients).

CRIMSON QUENCH

The optional addition of a cinnamon stick adds a layer of warmth to this cool, bright and addictingly refreshing beverage. The addition of chia seeds boosts the nutritional value even higher, but can be omitted.

Reserved hibiscus tea concentrate
1 or 2 ceylon cinnamon sticks (optional)
Additional cold water, to almost fill half-gallon jar
2 tablespoons lemon or lime juice
3 tablespoons agave syrup (optional, more or less to taste–I like it tart so I tend to go lightly or skip this altogether, but a sweetener is a nice addition).
4 tablespoons chia seeds

Directions:

Strain the hot tea from your rehydrated hibiscus flowers into a half-gallon jar or pitcher. WHILE STILL HOT add a 4-inch stick of cinnamon (or two). Close the jar and refrigerate until you’re ready to use it.

Add more cold water to this concentrate, just enough to come up to about 3 inches below the top of the jar. Add citrus juice, agave and chia seeds. Close the lid tightly and shake well to mix. Let sit in refrigerator for at least 30 minutes to allow the chia seeds to bloom. Shake well before each pour.

Makes one half-gallon, keeps well in refrigerator.

Tip! Store this concoction into ice cube trays and add a cold boost of vibrant sunshine to ice tea, lemonade, cocktails, etc.

Have you ever cooked with tea before? Tell us about it in the comments!

Sadie Bowman is the host of “The Intrepid Herbivores,” the future #1 international TV travel guide to vegan food. Her goal is to travel the world, celebrating diverse plant-based cuisine and sharing the joy she finds in compassionate international tourism. After having filmed the pilot episode in Thailand, the show is currently being pitched to media outlets and sponsors. You can follow the adventures on Facebook.

While not voraciously exploring food cultures all over the planet, Sadie resides in Portland, Oregon where she gardens, cooks, eats and dances (in no particular order). Her background in comedy and performing arts coexists with a passion for cooking and empowering others to get excited about the food choices they make. She loves answering questions about travelling and can be reached at sadie@intrepidherbivores.com.

Hey blissies! You asked to know what I usually eat day to day and I told ya! Be sure to leave a comment to tell me how you eat and give me ideas for quick meals. I’m getting sick of salads and tacos everyday lol!

I’m happy to announce that April will be red month here on the blog! We’ve got some delicious recipes waiting in the wings for you, but first tell me:

What are YOUR favorite red foods and what do you like to make with them!?

Have you ever tried red rice before? I love me some whole grains in many varieties. The first time I had Bhutanese red rice was many years ago from Lotus Foods. They have exquisite grains! This red rice came from the bulk bin at my local natural food store, so be sure to check there for a variety of whole grains (I love black forbidden rice too!) at great prices. Red rice has a somewhat nutty and richer flavor than say brown rice.

This red rice was calling to be made into paella. I looked into my spice cabinet and grabbed every red spice I could find. Saffron, smoked paprika, and cinnamon sounded perfect. Combined with fire-roasted tomatoes and roasted red pepper, we’ve have a beautiful red dish on our hands!

The Gardein is totally optional and you could even use a different kind of alternative meat. Artichoke hearts would be nice too. I found that the gardein gave this dish a heartier, almost umami-like flavor and was really comforting. Paella is traditionally made with meat or seafood so the Gardein is a nice spin on that. This would be perfect to serve to a meat-eating friend or family member and lovely to take to a potluck to share.

Many sources online said that red rice takes 20 minutes to cook. That was not the case with this rice! I guess red rice can be sold hulled in such a way that cuts down the cooking time. Make sure you look at the package or label on the bin and follow the directions according to that for water to rice ratio and cooking time. Enjoy!

What kinds of dishes do you make when you want something hearty and comforting?

A few people are excited to see my workouts and the kinds of food I eat for fitness. This is something I will totally share with you! This type of post won’t have recipes though because when I cook for myself it is really simple food. I don’t use recipes. I’ve talked about how simple meals can really help your health flourish. Below I will take you through my normal everyday eats.

I’ve heard a few times that the recipes I post here are complicated or “fussy”. I was actually quite shocked to hear this because when you take a look at my favorite bloggers/chefs: spa bettie, keepin’ it kind, healthy happy life, post punk kitchen, diet, desserts, and dogs, plant-powered kitchen, manifest vegan, the sexy vegan, to name a few, my recipes don’t seem anymore complicated than others. It would be a pretty boring blog if I posted recipes that have no creativity whatsoever, don’t you think? All the recipes I make use pretty common ingredients and take no more than 25 minutes of active time. I would call that pretty easy. Do share YOUR thoughts in the comments about this!

So what do I eat?

Let me walk you through my typical day. If you follow me on Instagram than you’ve seen the kinds of meals I make for myself. They are not complicated at all and take no more than 25 minutes to make. If you really want to see what I’m eating definitely follow me on Instagram! I also post on my FB page what I’m eating and the recipe testing I do weekly.

7 am
Wake up (sometimes before that if I had a good night rest), make coffee. Coffee is a very controversial item. I never drank if regularly until about 3 months ago. Chatting with many athletes it seems it’s quite a common thing to have coffee to start the day especially if you work out in the morning. Not only does it give you a little boost of energy, caffeine is known to help ease/erase pain. So if you are working out for hours a day like me it’s helpful. Am I addicted to it? Nope. I went a whole week without it just to make sure and I was fine. No headaches or weird feelings. But when I had that first cup again after that long week without I was so productive and my workout was so much better.

So I’m not going to have a debate about why coffee is bad for me. I have one cup (of organic, fair trade coffee) in the morning (not even 7 days a week) and that’s it. I’ve read the research and experimented with it and for now I like it. A lot.

8 am
I go to Beyond Fit and do a HIIT session and 10 minutes of steady state cardo then we stretch. You can see some of those workouts in the photos of last Friday’s post and if you follow me on Instagram. This takes about 45 minutes. Then I go home to check emails and do work. Including creating new recipes for the blog. This month is RED month!!

I have been fasting till noon for about the last 3 months as a way to lose body fat. If you are looking to lose body fat, do fasted cardio first thing in the morning. I’ve gone from 23% body fat to 18% in 8 months. Now that I’ve increased my cardio (because of triathlon training) I will be eating a snack when I get home from the gym. I need the extra fuel!

12 pm-ish
Eat lunch. Sometimes this doesn’t happen till 1 pm depending on if I’m testing (and photographing) a recipe for the blog or just making something quick.

Some of my go to meals lately:
Big ol’ salads that include greens and protein (I’ve also become obsessed with just plain baked sweet potatoes!)

Tacos (seriously it’s a food group for me)

2-5 pm
More work. Probably a snack of some sort. Either apples and hummus, a bar (like Clif or Lara), or chips (like Rice chips or Beanitos).

5 pm-ish
I do my second round of training in the early evening. This is usually swimming, biking, or running and often times includes a weight-training session. As the hotter weather approaches I will most likely do this earlier in the day (after a snack) or as the sun is going down.

7pm-ish
Right after training I have a protein smoothie/shake. Then I make dinner. Similar stuff to lunch. This is when I usually have my grains for the day (just once a day).

My dinner meal usually consists of a combo of beans, grains, and greens. Sometimes it’s tacos on gluten-free tortillas. Sometimes it’s a huge salad again. Below I had some polenta topped with salad and GoodSeed’s breakfast patties topped with creamy cilantro dressing.

I try my hardest not to eat again after dinner. Since I have a huge sweet tooth sometimes I will have a treat, a few squares of chocolate, or a homemade dessert. Bed time is anywhere from 10:30 pm-midnight depending on how hard I trained that day and how much work I didn’t get done.

Basically my diet is made up of whole plant-based foods with a few fun things like Gardein and cupcakes thrown in. I eat out at the many delicious restaurants in town a few times a week.

What does your diet look like? Did you find this helpful to see what I eat everyday? Let us know what you think in the comments and if you have some suggestions of other quick meals!