Ultimate Soup and Sammy

Did you know that yesterday was National Grilled Cheese Day!? I happen to be married to the 2nd biggest fan of grilled cheese sandwiches (I’m the first). Right now I’m not eating much gluten or dairy so I whipped up a mean grilled cheese with BBQ pulled pork for Kevin {food is my love language}. It was the perfect match for some tomato soup I made the other day.

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The kids at my school get free and reduced lunch and with that comes a couple of afternoon snacks. When the snack is strawberries, or carrots, or pineapple- nothing is leftover.

But when it’s raw beets or sweet potatoes or cherry tomatoes- there’s always A TON left. Being a fan of food, I take whatever is leftover home and find a recipe to make. When I was left with a ton of beets, I made these fritters and ate them throughout the week {over greens, with eggs, dipped in tahini sauce, plain}….SO GOOD!

Anyways, last week the abundant veggie was cherry tomatoes. I had no other choice but to make one of two things- spaghetti sauce or tomato soup. I went with the latter and I’m so glad I did. I looked over a few recipes for tomato soup but nothing really screamed MAKE ME! So, I just went with my gut and through it together. It worked!

 
I roasted all the cherry tomatoes, a red onion (large chopped pieces) and a heaping tablespoon of garlic onto a sheet pan. Roasted them in a 425 degree oven with a bunch of olive oil (don’t be shy) for about 30 minutes. They weren’t quite as caramelized as I wanted, so I turned up the heat to 450 for another 5-10 minutes and took them out when they looked like this…

Next, these little guys went into my Vitamix {thanks for the gift, mom} where they were greeted with a whole carton of beef broth (unsalted). I also ended up throwing in 2 whole roasted carrots I had left in the refrigerator. I thought the flavors would blend well. I tossed in some salt and pepper and blended until smooth.

I then lived vicariously through Kevin while he ate his BBQ pulled pork grilled cheese sandwich. It was gooey and sweet and savory and perfectly browned (#jelly). It’s super easy and quick to make. I use french bread slices. I used a few slices of raw cheddar and topped it with the BBQ pulled pork before squishing it with the other slice of bread. I squished it because it was quite thick. The bread needed to be squished. I cooked it on a pan that was hot and smothered with butter {yum}. Cook until browned and delish.

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I think I’ll do a post on my pulled pork because it’s something we use all the time. We mostly use it for carnitas (as seen in my salad below). But ever once in a while I’ll mix it up with some BBQ sauce for Kev.

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Also, if you’re looking for dessert…

These quite possibly could be the best cookies of all time. Watch the time closely because they’re best when just browned (aka not TOO brown).

Or, if you’re looking for a healthier option, try this Cashew Skillet Cookie out. It’s kind of high in fat, but good fats. And not too high in sugar. When I baked mine, it didn’t hold too well, so I ended up refrigerating it and eating from the fridge. Then, I ended up rolling the dough up into little balls…kind of like donut holes. It’s still really good.

Happy Friday! Have a great weekend!

California Dreamin’

We just got back from California on Sunday and what an awesome trip! I’m just now starting to feel like I’m getting back on track, but it was so worth it. Five full days of seeing family and friends, eating our favorite foods, and of course indulging in some adult beverages (by some I mean quite a bit).

Going on vacation is always so fun and relaxing. I love traveling. The only downfall of traveling, and it’s sort of a downfall and sort of amazing, is that I splurge while I’m away from my normal routine. I thrive in a routine! I always go into a trip with the mindset that I’ll stay totally on track with my day to day diet. But then I never actually stick to it. I always find some sort of justification, like, “I won’t be in Cali for a while! Do it!” (In n’ Out) or “This is your favorite happy hour, EAT and DRINK, WOMAN!” (Zocalo). And honestly, I don’t regret any of it. I totally believe in just going for it if you want something. I just sometimes wish I could reel it in. Maybe next time 🙂

Now, even though I don’t regret any of my food or drink choices in CA, I can definitely feel the effect they had on my body. I have been sluggish, bloated, un-motivated…but that didn’t stop me from dragging my booty to the gym the last two days to get in some killer workouts. SO hard, but worth it.

I thought I’d compile a list of 5 ways that I like to get back on track after traveling!

Get back to your normal workout routine: I really can’t tell you how helpful it is to get back to your normal workout routine. And if you don’t have a workout routine, start by just going for a walk around the neighborhood. There are so many health benefits that come from just taking a stroll (check some out here). It’s seriously so motivating just to get back into the gym and get after it. I’ve only had two days in the gym after being back but it already motivates me to make better choices this week, so I can perform better in my workouts.

Hydrate: I try to drink a ton of water before traveling, while traveling, and then after traveling. It really helps eliminate any hunger/thirst confusion and hydrates your body after traveling. I like to compare water to gasoline in a car and keeps me drinking throughout the day. It’s like not having enough gas in your car if you’re running low in water intake. This is especially important after flying! This is me going off on a tangent, but I also try to moisturize the heck out of my skin while flying.

Sleep: When you’re tired, sleep. People have different ways of beating jet lag, but I just know that when I get home, I’m always tired. So, I just sleep. At least 7 hours, but the more the merrier.  And it helps. If you don’t sleep you’re more likely to eat carbs and reach for junk because your brain thinks it’ll help wake you up. Usually the carbs and sugar end up backfiring, making you even more tired in the end. Just be aware if you’re truly hungry before you snack. Are you thirsty? Tired? If you’ve had plenty of water, but still fell hungry, have a snack. Reach for a well balanced snack, though, to keep you energized and full until your next meal (like a rice cake with PB or a turkey and avocado wrap…I also like to wrap a pickle in salami and eat it like a taco…don’t judge me).

Veggies: This is kind of a no brainer, but including as many vegetables as you can in your diet will really help you get back on track after being indulgent for a few days. Not only are vegetables hydrating, but they’re full of fiber which should help support digestion. If you’re like me and have a hard time digesting raw veggies, roast them! I put roasted veggies on seriously everything. I eat them with breakfast, lunch and dinner. Roasted carrots, beets, asparagus, zucchini, etc. YUM! Veggies are super high in vitamins and minerals and are anti-inflammatory power houses. Fill up your plate!

Don’t stress: Look, I told myself that I should really cut back on the sugar this week since I went a little hard on my trip home. HOWEVER, if I accidentally have some sugar, I’m not going to beat myself up about it…as long as it’s just a treat- nothing drastic. Sugar is addictive and if you just drop it all together, it’s likely you’ll “relapse” and go hard again. If you slip, recognize it, come up with a if/then plan for next time (if I want to reach for a cookie, then do 15 squats instead), and move on. With that being said, if you feel like you have to completely abstain from something (sugar, alcohol, etc.) in order to get back on track, do what works best for you 🙂

Also, I thought I’d share some recipes I’m loving lately!

  1. Banana Bread 
  2. Eggplant Pizza Crust
  3. Honey Dijon Dressing
  4. Chicken Tortilla Soup

#acceptance

Well, well, well, look who decided to show up (me). Notice with my post title, I’m trying to bring back the hashtag. I really like the hashtag and I’m not sure why it’s lost it’s gusto. Let me preface this post by saying there are no recipes, no pictures, no…there’s nothing really here except for a little rant. Okay, maybe one picture.

I have 100% been on a health hiatus the past few weeks. Okay, maybe more like 95% (the other 5% was me eating cookies and partaking in St.Patrick’s Day festivities). Those of you that actually know me, know that I have the most annoying stomach of all time. Those of you that don’t know, now you know. It’s sensitive. I’m talking issues after every single meal (if you’re seriously curious, it’s IBS-constipation, and I’ll talk about it to anyone who wants to listen, but I’ll spare the rest of the world by limiting the deets here).

Image result for they say trust your gut but have you met mine meme

Last time we spoke (aka I wrote, you read), I had been toying with being a vegan. Fast forward a few weeks and now I’m back to eating meat. I’m still trying to eat a TON of veggies, though. I know, I know, it’s annoying. I’ll be the first one to admit that. I’m annoyed. However, I was listening to a Podcast the other day (Balanced Bites– it’s one of the best), and one of the ladies was talking about being a “nutrient seeker” and how those of us who are interested in bettering the way we feel, are all just trying to be the healthiest we can be. Often, that means we have to try various approaches to eating before we find the one that works best for us. That looks differently for everyone, and I am currently trying to figure out the diet that works best for me. When I say “currently” I mean, I’ve been trying to figure it out for freaking ever.

I recently reached out for more medical advice via a “GI Specialist” (my 4th doctor, but this time I was expecting more since he was a “guru” on GI issues). I was SERIOUSLY disappointed when the answer he gave me was the same as the others, “you have IBS.” I honestly feel like it’s a garbage can diagnosis and that there must be a cause. I don’t know the root cause, all I know is I have a ton of food sensitivities. He wanted to do a couple procedures that “might” help us “rule out” some more serious issues, but the underlying treatment would be diet. So, here I am again, toying with my diet, trying to find what works best for me. Want to know what doesn’t work for me? A ton of veggies. Like, being vegan. I can only eat a small list of veggies that don’t cause discomfort and they have to be roasted (carrots, zucchini, celery, eggplant).

As a vegan, that’s not going to cut it. Especially because I also can’t eat legumes or tofu. I even discovered that potatoes (yes, potatoes) cause discomfort. I can pinpoint this based off of food journals and a TON of trial and error (I love sweet potatoes, but we’re breaking up for a bit). Trust me, I’ll try again after a few more weeks without them. Long story short, it’s hard to sustain a plant based diet when a ton of plants feel like the devil. Plus, I was hungry all the time, not cool.

This sort of brings me to the Daily Prompt “one word challenge” that I’m going to try to stay on top of through WordPress. The one word prompt today is “Acceptance” and it couldn’t be more appropriate for my situation. Regardless of what I think the cause of my stomach issues is, I need to fully “come to terms” (that’s what the guru said) with the fact that I have a condition that only allows me to eat certain foods. That’s SUPER HARD when you like love food.

Through my research, I should be eating an anti-inflammatory diet in order to allow my gut to heal (I hate the word gut). This means I should eliminate grains (cooookies), legumes (not a problem), dairy (cheeeeeeese), and even nuts and seeds (this is personal-I can tolerate nut butters but not whole nuts). That leaves me with meat, eggs, veggies that I can tolerate and some fruit (at certain times of the day). This is all while making sure I drink a ton of water, get plenty of sleep, and stress less (riiiiiiight).

Look, sometimes I know I sound like such a nut case, but I have been dealing with this FOR SO LONG. I have to accept this situation and tackle it. I have to get back to a rhythm that works for me.

In other words I’m trying to find acceptance with where I’m at today and look forward to the future.

End rant.

Roasted Kabocha 

Hello! Happy Saturday! We are laying low this weekend, since Kev is recovering from a cold. It’s nice to just relax and not have plans.

I’ve decided to take the AFAA test so I can become certified to teach fitness classes, which is fun and exciting. This low key weekend is allowing me lots of time to study. I’m a student again and I love it!

Another activity I like to partake in on relaxing weekends (and any weekend for that matter) is cooking. Duh!

So, again, I have a squash recipe for you. I really love squash. I love that it’s sweet, filling, low in calories and full of nutrients. You just can’t beat it.

If you haven’t tried kabocha squash yet (it looks intimidating), you should seriously pick one up next time you’re at the grocery store. It’s super affordable, and really easy to work with. Okay not really easy (it requires some muscles to cut the thing open), but easy enough.

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Kabocha Squash is:

  • Kind of like a pumpkin and butternut combo
  • Only 40 calories per cup (plus a few extra from roasting in coconut oil)
  • FULL of beta carotene- an antioxidant powerhouse that’s full of vitamins

I literally eat this stuff straight up roasted. Like chips. Sometimes I dip the little slices in almond butter. Sometimes in my favorite tahini sauce. But most of the time just plain. You can roast them in cute little moon shaped slices or bite size pieces- just keep an eye on the roasting time so they don’t burn.

I’ve also seen it added to soups, like in this recipe. I definitely want to try it in soup at some point, but right now I’m happily munching on them plain.

This is what you need to do. Heat your oven to 400. Wash the squash and dry it. Then, get a knife (a very sharp and sturdy one). Cut off the stem now or later- whatever floats your boat. Just get it out of there.

Cut the squash in half and use a spoon to scrape out the seeds and stringy stuff. Then, slice the halves into moon shapes. This doesn’t need to be done perfectly, but you want the slices (or pieces) to be as uniform-ish as possible so they cook evenly.


Place on a baking sheet lined with parchment paper. Melt 2 tablespoons of coconut oil and brush each piece lightly. Flip the squash. Brush this side lightly. Sprinkle with salt and cinnamon. Or omit the cinnamon and use garlic powder. I prefer it with cinnamon, though. It compliments the natural sweetness of the squash and it’s kine of like a treat.

Roast for 15 minutes. Flip, and then roast another 15 minutes.

Yummy! Enjoy!

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Butternut Squash Soup

It is currently 70 and sunny in Kansas City, so Kevin and I are desperately trying to find a Saturday happy hour with a patio. They’re not as easy to come by here in KC as they are in California. Anyways, this post will be short and sweet and then I’m getting back to my Yelp app.

I wanted to share this super easy soup with you all, because it was:

  1. super easy
  2. super yummy
  3. great for lunch with a side salad
  4. makes for a great snack, too 

 

What you need:

  1. 1 butternut squash
  2. 1 carton vegetable broth (or chicken)
  3. 1/2 an onion, chopped
  4. 1/2 an apple, chopped
  5. 1 Tb. maple syrup
  6. 1/4 t. nutmeg
  7. 1/4 t. cinnamon
  8. 1 garlic glove, chopped
  9. pinch of salt and pepper
  10. olive oil

What you need to do:

  1. Cut the squash lengthwise and scrape the seeds out. Rub some olive oil over it, and sprinkle salt and pepper over it. Then, put it upside down on a foil lined baking sheet. I roasted mine for 40 minutes at 425. Keep at eye on it. You want it ROASTED but not burnt.
  2. While that cooled, I sautéed the onion with some garlic and then randomly decided to toss in the half fuji apple I had in the fridge. Sautee until it’s all fragrant and soft (5-10 minutes or so).
  3.  Once the butternut squash was cool enough to handle, I scraped all of it out and put it into my Vitamix. I added a full carton of vegetable broth and the sautéed onion/apple mix. Keep an eye on the Maximum fill line. This was pretty close.
  4. Blend it all up! I threw a T. of butter in at the end and blended it in. It needed a bit of creaminess. Totally optional though. I also topped mine with pepitas because I love them.
  5. EAT! Feel good about yourself!

 

 

GF Waffles

Hi all! Happy Sunday. I love Sundays. It’s the perfect day to get organized and ready for the week, all while having a little R&R. This morning I went for my first “Sunday Runday” in a while. It was awesome! The sun is shining, so the river was just beautiful.

I want to get back into running. Back in California I had a little running crew (miss you girls!) so it was easy to stay on top of a schedule. It’s been an adjustment for me running in KC due to weather, buying a house, life, etc.

My goal is to run 2x a week with a third run on Sunday. This is my schedule for the week:

M- active rest

T/Th/S- bootcamp (HIIT/weights/cardio)

W/F- 20 min run

Sunday- Run 3 miles (I’ll increase this to 4 in a couple of weeks)

In other news, Kevin built us the coolest coffee table! I’m so impressed! It’s so nice to finally have a table in the living room. We have been using TV trays for the last year. Which, don’t get me wrong- they’re convenient. They’re just not that cute.

Next, he’ll be working on our dining room table. YAY!

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We still have so many little projects around the house. It definitely keeps us busy! Today we’ll do some more organizing, hang up some pictures and then meal prep. I’m going to make some sweet potato tots, salads, veggie wraps, banana bread and granola.

Speaking of food, I have a recipe for you! And it’s not vegan. But I’m not going say I’m “vegan” anymore because it creates turmoil for people when I choose to eat something that’s not vegan. So instead, I now say that I eat “MOSTLY plant based”.

PLUS, I’m a foodie. I didn’t like being stuck in this box of only “vegan” foods when I enjoy so much variety! My goal is to FEEL BETTER, so if I can tolerate some eggs or cheese, I’m going to eat it. Like this morning, I ate eggs. Last night, I ate cheese with my wine. Sue me.

This morning I made waffles and topped them with a fried egg. This is the third time I’ve made them and they’re always super yummy. They’re also SUPER easy to whip up and Kevin even approves. Hope you enjoy!

Whisk 2 eggs, 1 teaspoon vanilla, 2 teaspoons maple syrup, 1/4 cup applesauce, and 1 teaspoon of melted coconut oil or olive oil. Then mix in a dash of cinnamon, 1 teaspoon baking powder, 1/2 cup Tapioca flour, and 1/2 cup almond flour. Pour into your waffle maker and wait patiently.

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3 Super Bowl Staples

Good morning! Are you excited for tomorrow!? I am. Even though I’m not a fan of either teams, I’m excited! I’ve always loved the Super Bowl. Whether you’re a fan of football or not, it’s always fun to get together with friends, root for one of the teams (hello, Tom Brady) and snack on some yummy food.

Which brings me to my next question. Are you trying to splurge this Sunday? Or save some calories and eat lightly? I actually kind of plan on doing both, which will be a delicate balance.

Today, I wanted to share some recipes that have been on my radar. Half of them would definitely be considered a SPLURGE, and the other half lean more toward a lightened up version.

If you’re going to a gathering tomorrow, but don’t have time to scour the internet for recipes, here are some that I have either tried before, or KNOW will be delicious. You’re welcome 🙂

Nachos:

Vegan Cauliflower Nachos with Walnut Taco “Meat”

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{Recipe and photo by: Detoxinista}

Pulled Pork Nachos

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{Recipe and photo by: My Sequined Life}

Buffalo Wings:

Baked Sticky Buffalo Hot Wings

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{Recipe and photo by: Carlsbad Cravings}

Baked Buffalo Cauliflower Bites

*You can easily sub the flour for GF brown rice flour of chickpea flour*

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{Recipe and photo by: Life Tastes Good}

Chili Dog:

Best Ever Chili Dog

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 {Recipe and photo by: The Cookie Rookie}

Vegan Carrot Dogs

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{Recipe and photo by: Inspiralized}

 

Guest Post-Health & Fitness Q&A

It is with great honor that I bring to you…my first guest post!!! AHHHHH- I’m so excited right now because I LOVE my guest.

I would like to introduce you all to Courtney from Burpees and Bubbly.

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I’ve been reading various blogs for over 10 years now (is that nerdy- for some reason I think it is…).  Health blogs. Fitness blogs. Home blogs. Anyways, one feature I love is guest posts. 

I’d find myself wondering, wait are the blogger and guest friends? Do they work together? Do they like, hangout and stuff? (Is that nerdy again??)

Well, let me tell you. I wish I could hangout with my guest ALL THE TIME. She’s awesome. I first met her though my sister-in-law, Amy (hey, girl, hey). We were in Nashville for Amy’s bachelorette party, and we pretty much got long seamlessly right away (am I right or am I right, Court?).

She and her sweet little family (hubby and fur child) live in Austin, Texas. She’s a personal trainer and just all around awesome chick. She knows her stuff when it comes to health and fitness. But enough of me bragging about Courtney. Let’s get to the good stuff.

First, introduce yourself and tell us a little about what you do.
Hi! My name is Courtney and I am a Personal Trainer and Fitness Instructor in Austin, TX. I also work for a company called F.R.E.S.H. ATX where we find different health and wellness events happening around Austin. We feature those events in a local newspaper and on our website for all of Austin to see!

You’re a trainer and your body is on fire! What’s your favorite workout these days?
WOA- Thanks! I love everything and anything that is high intensity training. This is where I feel my strongest by getting my heart rate up and getting super sweaty. I love the feeling after a good HIIT workout, I feel so accomplished and my workouts are never more than an hour!

Any tips on preparing for the summer months?
I think the most important thing to do to “prepare” for summer is to find something you love doing! That way, you will most likely stick with it. I think finding a balance with nutrition is also very important. Once you are comfortable with the nutritional balance and a fitness routine, you won’t be looking for a “quick fix” 2 weeks before you are on your summer vacation. Quick fixes are stressful, unhealthy, don’t work in the long run, and are NO FUN!

What are your go to meals and or/snacks?
Unfortunately, for my husband, I am pretty basic when it comes to the kitchen! My meals are usually a lean protein, a complex carb, and a green! We did just get a BBQ and I love grilled veggies and salmon. It’s my favorite thing to make.

I am a snacking queen- which is dangerous! The biggest tip I have for fellow snackers is to not buy anything that is bad for you know you will dive head first into. I am a big texture craver, so I know I like crunchy. I’ll buy crunchy veggies and eat that with some greek yogurt dip or hummus. Or I’ll dress up some rice cakes with smashed avocado and sriracha or with peanut butter and banana. Depends on my mood!

What advice can you give for creating a goal and sticking to it?
I think the most important part of goal setting is to set a smart attainable goal. For example, if your goals are to have a body like Gigi Hadid, that’s great. But what is your body type? Are you an ectomorph body type (long and lean, hard to put on weight)? Are you 5’10”, do you have a personal trainer multiple times a day, and a chef to cook you healthy food and knock cookies out of your hand? If that’s the case, then you GO GIRL! Be Gigi! But in reality, every body is different. So you have to find what works for you.

I also think how we word goals is the key to sticking with them. I think goals like “I want to lose 45 pounds, or I want to be a size 2” should be worded differently. I like to goal set like this: “I want to get into a healthier BMI category. To get there, I need to lose 11 pounds.” Then, you get into your healthy BMI category, and you go from there. The size thing goes back to your body type. I think it’s important to set goals about getting stronger, running longer, holding a plank for a certain time- that is how you really know your body is changing. Numbers are silly. There are so many body types and sizes, you can have 5 women look completely different and each weigh 130 pounds.

I know you travel a lot are are super social! How do you keep your health and fitness goals on track while you travel and enjoy life?
Traveling and my social life are two things that are very important to me! I never want to turn down a friend’s birthday dinner because they are going out for pizza and beer, and I never want to order a side salad or skip the gelato when I’m in Italy, ya know!

It’s not the best feeling when you feel guilty for enjoying food. When I am traveling or I know I am going out with friends, I make sure I get a solid workout in. No, you can’t out-exercise a bad diet, however, it’d be better to get some movement in rather than not moving at all. This can prevent any extra weight gain and will give you peace of mind. I usually incorporate a run or a HIIT workout if I had something fun planned for the evening.

The going out with friends and traveling are all done in moderation, of course! If you are eating out every night, drinking booze every night, and working out like crazy, you will be stuck in a vicious cycle of weight gain and frustration. You’ll get so frustrated you’re not losing weight, you’ll most likely stop working out all together. What’s the point, right? It’s all about balance! You find the balance that works for you, and you slay it.

What is your favorite beauty routine at the moment?
I love a good face mask!

Lightning Round!

Hobby?
Dog walking
Pancakes or waffles?
Pancakes
Favorite show?
Shark Tank
Favorite song?
Any kind of rap with a good beat.
Mimosa or Bloody Mary?
Champagne with a splash of OJ 😉
Coffee with cream? Or black?
Black
Can’t live without beauty product?
Tinted moisturizer
Favorite pizza toppings?
Pepperoni Jalepeno with sriracha on top!

SEE!? Isn’t she great 🙂 Check out her blog for more on health and fitness!

Chiefs 

Well, our football season has come to an end folks. It’s been an incredibly fun experience going to the games regularly. We’ve taken friends and family, met new friends, and perfected the art of tailgating (okay, not perfected,but practiced).

When we first told people that we were moving to KC we got a lot of interesting reactions. Some thought we were moving to KC strictly FOR the Chiefs, which is not at all the case. The Chiefs are the reason we first visited KC, but then KC spoke for itself, and we knew we could call this place home (for many reasons).

I grew up with football and have always loved watching it, going to games, getting together with friends and family, eating food while cheering on our teams…it’s a culture that I love to be a part of. Although Kevin’s love for football definitely runs deeper than mine, I’m more than happy to spend the season attending football games (rain or shine) with him, and everyone we spend them with. It’s an incredible experience!

So, with the end of our season behind us, here are some photos from the year.

It’s been fun, Arrowhead. See ya next year!

 

Recipes, anyone?

Okay, so an ice storm is brewing here in KC. It’s as if the world is coming to an end. People are stocking up on bottle water, canned food, and “bread and milk”. It sounds serious. We’re going to stay tucked in for the next 24+ hours, but tomorrow we’re facing the weather for the Chiefs game!

Regarding the vegan operation…we’ve been doing pretty well. We’re sticking with the theory that doing the vegan thing as much as we can is a step in the right direction. We eat mostly vegan, and then if we’re craving pizza- we get pizza (a lot lately actually- yikes). We just ask for light cheese and load it with veggies (or jalapeños and pineapple). If we’re craving BBQ, we have BBQ.

It’s nice because we essentially tackle the craving and move on with our vegan selves. Sometimes it feels like we’re “cheating”, but to me cheating has negative connotation and I don’t think pizza is negative. Pizza is good. Really good.

I’ve been eating oatmeal for breakfast (with some sort of combination of chia seeds, almond butter, unsweetened bakers chocolate and/or coconut), snacking on roasted veggies or applesauce (whole apples hurt my tummy- so lame), and then lunch is usually a salad or a rice bowl (both packed with veggies).

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{Overnight oats with chia, almond butter and unsweetened chocolate}

I’ve been trying not to say “NO SWEETS” because then I want ALL THE TREATS. So, If I want a sweet, I have it. Then, I move on. Shoot- now that I think of it, I might need to lay low on the sugar here pretty soon…sigh. Wait, was that a contradiction? This is what I go though, guys. So indecisive!

 

It’s been really fun playing  with vegan recipes for dinner! Last weekend Kevin was out of town and I was not prepared to be alone in our new house. My friend Carly came over and we made Pad Thai Zoodles, drank wine, painted our nails (I’m not kidding) and exchanged vegan recipes. It was the epitome of a girls night. Love.

She told me about an avocado sun dried tomato pesto she tried and I knew I had to make it! I’m SO glad I did, because I’ve been using the leftovers on everything. I originally ate it on zoodles, but then I had it on a grilled veggie sandwich dipped in tomato soup (so good). Today I plan on throwing it on my veggie burger. If you eat eggs, I think it’d be SO good mixed into scrambled eggs. It’s so versatile.

Anyhow, on to my favorite part…SHARING! Here are a few links to recipes I’ve been loving lately on this vegan operation of ours :

Pad Thai Zoodles {A Saucy Kitcken}

pad-thai

Avocado Sundried Tomato Pesto {Crazy Vegan Kitchen}

pesto

Vegan Parmesan Cheese {Minimalist Baker}

vegan-parm

And because no meal is complete without dessert…

THE BEST Vegan Chocolate Chip Cookies {Oh She Glows}

cookies

Recipes I want to try in the near future:

Breakfast Potatoes

Warm Potato Salad

Mac N Cheese

Soba Noodles

Falafel

Zucchini Muffins