Tag Archives: vegetarian eats

5 Summery Recipe Obsessions

Hi strangers!

Long time no talk. I’m back in the United States after quite a whirlwind trip to Ireland, where I had such a blast. I will be sharing more about my trip with you soon, but today I want to talk about a few of my favorite recipes of the fleeting summer season.

Carlsbad dusk-July 2016

While a lot of Americans consider Labor Day the end of summer, the season officially ends in two weeks. I’m soaking up the last bit of summer, but I’m also looking forward to some cooler autumn-ish weather and all that comes with it (YAY for football season!). Today I thought I’d share a couple of my top favorite summery recipes. There’s still time to whip up these seasonal dishes, so let’s get to it!

Single Serving Recipe-Berry Banana Sorbet

I made this berry banana sorbet at least a few times a week all summer long. I love customizing it with toppings depending on whatever I’m in the mood for, and it’s a great post-workout meal.

peach muffins-6

These Peaches & Cream Muffins are a great way to use up ripe peaches in the summertime!

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A Day in the Life + Chocolate Mint Protein Pudding

Hi friends!

So I’ve been seeing a lot of ‘A Day in the Life’ posts around the blogging world, and it has inspired me to do one myself. I enjoy these posts because it gives me a further glimpse into the blogger’s life and lets me get to know them a little better. I love reality TV like the murder show Snapped and the addiction series Intervention because I’m just really interested in the psychology behind people and why they do what they do. Okay okay, I also like trashy reality shows like The Real Housewives too. My theory is that if you like reality TV, you enjoy ‘A Day in the Life’ posts. Do you agree?

A Day in the Life

My schedule varies day-to-day, largely because I have a flexible work schedule (which I am so thankful for!). Sometimes I’ll grab lunch or have a smoothie date with a friend; some days my workout is just a long hike with my pup in the early evening; some days I go food shopping and run errands all afternoon, and then will be working at 10 pm. Sometimes I have more work to do, sometimes I have less. It all depends, and I like to switch it up! But here was my day one day last week:

7:30 – I wake up, say hi to my little family and check my email and social media.

7:45 – 8:00 – Time to get up! I throw some workout clothes on, get ready for the day, feed the pup, and drink a big glass of water while deciding what type of quickie workout I’m going to do.

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A Labor Day Weekend Full of Hiking, Food & Booze

Labor Day at the beach

Hi friends!

I hope that you all had a fabulous weekend. Not surprisingly, I must say that 3-day weekends are pretty sweet! There seemed to be 3 themes to my last 3 days:

hiking

expresso martini

Nachos

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Back in Action with WIAW

Happy Hump Day!

I haven’t done a What I Ate Wednesday post in awhile, but today I’m back in action with my first recap post since starting my experiment with going gluten free. Apparently I’m all about the blogger parties this week since this is the second day in a row that I’m joining in on one! A big thanks to Jenn at Peas and Crayons for hosting the party.

 

My breakfast was a chocolate cinnamon protein shake. I know that most of you reading this are shivering just at the thought of a smoothie, but I had gotten in a quick workout first thing in the morning so I was all nice and schweaty and ready for something cold.

In the mix: chocolate almond milk + Designer Whey chocolate protein powder + Just Great Stuff chocolate peanut butter powder + banana + cinnamon + stevia

choc shake

For lunch, I came up with a new recipe: avocado walnut pesto tofu salad:

pesto tofu salad

I ate some with what has been my favorite gluten free substitution so far: Van’s Lots of Everything! crackers….but more on this recipe tomorrow!

Vans crackers

For a quick pre-workout snack on-the-go, I ate a lemon Greek yogurt with some blueberries.

Lemon Greek Yogurt

My dinner was an easy and yummy meal: brown jasmine rice, lentils, and green beans with cherry tomatoes and crumbled feta cheese.

WIAW-Dinner

A few hours later, I noshed on an apple with peanut butter and cinnamon.

PB apple

I’ve only been eating a gluten free diet for 5 days now, but so far so good! I’ve just had to make a couple of adjustments, and I’ve learned a few things. For instance, I learned this week that making pancakes with whole wheat flour is different than making pancakes with gluten free all purpose flour. My batter came out wayyy thinner than usual, but these are just the types of things that I’m finding out with a bit of trial and error.

Question: What’s your favorite healthy snack? 

One of mine has to be apple with peanut butter and cinnamon as pictured above!

WIAW: Taco Night in Less than 10 Minutes

Fact: I love stretching, and typically do so on a daily basis.

When I don’t stretch for a couple of days, my body starts to feel achy and stiff. This doesn’t happen often, but while my girlfriends were in town this past weekend, I didn’t do any real exercise besides walking around San Fran and taking Harley for long walks – and I did very little stretching. So this morning when I woke up, I was looking forward to getting a nice stretch in post-walk with my pup. My foam roller felt glorious!

stretching_and_flexibility

(source)

My workout at the gym this evening was my first sweat session of the week, and it was a good one. I got the okay to take off my foot cast a couple of days ago – WOOHOO! My foot has been feeling better, so I think the bone is healing and there’s less inflammation going on. I’ve definitely made some progress and I don’t want to digress, so I’m being careful to not put too much stress on it for the time being. So much easier said than done!

I also feel like I didn’t get enough sleep the past several days, and last night I was exhausted. Call me an old lady, but a lot of alcohol and not enough sleep doesn’t work well for me anymore (though it is so worth the tradeoff of having an amazing time with my girlfriends!). I woke up feeling more refreshed, and had a day full of nutritious eats. I didn’t eat all that bad the past several days with my friends in town, but I did eat whatever I felt like, so I woke up vowing to eat clean and lean the next couple of weeks until I go on vacation.


 

For my What I Ate Wednesday post today, I’m linking up to Peas & Crayons blog party for the first time! Apparently I’ve been living under a rock and just discovered this awesome blog linkup. So here we go:

You may remember that I recently proclaimed my love for PB 2 powdered peanut butter. Well, my new love is chocolate powdered PB from Just Great Stuff:

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For breakfast, I topped some blueberries and banana with a serving of the chocolate PB, along with some cashew pieces.

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For lunch, I whipped up a salad with lentils, arugula & figs, topped with a dressing of a touch of fresh lemon juice + balsamic + olive oil.

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A couple of hours later, I snacked on a pluot and protein bar:

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After the gym I came home starving, so I decided to do something quick and yummy – taco night! I used Lightlife’s veggie protein crumbles as my “meat”….

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Some of my toppings included:WIAW-6

I heated up the crumbles on the stove with some taco seasoning, toasted the taco shells, chopped tomato and avocado, and then laid everything out on the table. It took me between 5-10 minutes to prep dinner, so I was feeding my hungry belly in no time.

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Tacos are the messiest meal ever!

A little while later I was feeling a bit hungry, so I broke out my food processor to make a frozen fruit bowl.

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In the mix:

  • 1 cup frozen strawberries
  • 1/2 frozen banana
  • 1/2 cup unsweetened chocolate almond milk
  • 1 packet of stevia sweetener
  • 1 TBSP cocoa powder

And that’s all she wrote for my eats today. Off to relax for a bit with my little family!

This Vegetarian’s Wednesday Eats

Good morning!

I’m switching up my day a little and blogging on this Thursday morning, instead of my usual nighttime blog action.

First off, in the past couple of days I’ve made some blog changes I’d like to point out. For one thing, I’ve updated my recipe page. My recipe list was getting too extensive to be on one page, so the recipe tab you see on my menu bar above is now a drop down list, so you can check out whatever category of recipes you want to look at in separate pages. I think this makes it easier to view.

I also have added a “work it out” tab in the menu, which contains links to workout related posts I’ve written. Feel free to browse. 🙂

Lastly, I also added access to my Instagram on the blog, and it’s now on my sidebar under my Twitter feed. I haven’t really been too active on Instagram thus far, but I’m now starting to get into Instagram mode and post pictures on a daily basis. If you use Instagram, let’s follow each other!

Now onto food…

WIAWLet’s talk about what a day in the eats of this vegetarian looked like yesterday:

Breakfast was a colorful one – a huge bowl of yummy fruit!

fruit-bowl

For lunch, I made pumpkin cinnamon pancakes:

Pumpkin-Pancakes

I doubled my recipe, and the batter turned out looking a bit runny, so I added an extra TBSP of wheat flour – this did the trick! I topped the pancake with a Laughing Cow cinnamon cream cheese wedge and crumbs from the bottom of my Kashi Go Lean! cereal box.

pumpkin-pancakes-2

A couple of hours later, my pre-workout meal was an English muffin with mashed avocado, a slice of provolone cheese, and a few tofurky deli slices:

eng-muffin-sandwichAfter a nice gym session, a few hours later I made a simple healthy dinner – asparagus drizzled with a touch of balsamic glaze + olive oil, and a serving of quinoa brown rice mix:

Quinoa-Asparagus

quinoa-2

A little while later, the munchies hit me and I had a piece of dark chocolate + a peanut butter oats bar from TJs.

PB-bars

dark-choc

And that’s what my 1,400 calorie day looked like yesterday. I could have gotten more veggies in my eats, but overall it was a pretty healthy day. I’m planning on eating a big salad this afternoon to get more veggies in today though!

I’m off to get some work done. Have a wonderful rest of your day!

 

Fennel & Endive Salad with Almonds -n- Cherries

heart fruit

I always eat a bunch of servings of fruits & veggies on a daily basis, but lately I’ve been really putting in an effort to ramp up my produce intake even more. I just feel that eating whole foods as often as possible is the healthiest way to eat. I’m somewhere in between a vegan who eats a high amount of (good for you) carbs, and someone who thinks that eating lots of protein is key. I’ve been trying to find balance between eating a ton of fruits and veggies, while also getting what I feel is enough protein in my diet to feed my muscles, especially on days when I have hard workouts. Today I’m sharing my eats from yesterday to show you what that balance looks like to me.

WIAW

Note that every single day isn’t as clean eating as this. I indulged on Tuesday night and had tortilla chips with my veggie quesadilla dinner + fro yo for dessert, so yesterday my diet was strictly lean and green!

For breakfast, I whipped up a simple green monster:

juicer

green-monster

The color is not so appealing, but I’ve really gotten used to the taste of green monster juices as long as there’s some fruit in there to sweeten it up. Plus, getting an entire day’s worth of the recommended amount of produce in one little glass? Yes!

I squeezed in a lunchtime workout, and when I got home, all I wanted was my usual chocolate peanut butter protein shake.

choc-protein-shake

In the mix:

  • 1 cup unsweetened chocolate almond milk
  • 1/2 banana
  • 2 TBSP PB 2 powdered peanut butter
  • A packet of stevia sweetener
  • 1 TBSP dark chocolate cocoa powder
  • 1/2 scoop chocolate protein powder

With a growling stomach around 3 hours later, I whipped up a salad that I first made last week and loved:

Fennel-Endive-Salad

Such a colorful dish right? I picked up a couple of endives at Trader Joe’s recently just because I thought they were pretty. Not sure what to do with them, I chopped them up with fennel and came up with this winning combo. 

Fennel-Endive

There’s something about the mix of flavors in this salad that I really dig – the crunchy, licorice-like fennel, sweet cherries, toasted almonds, sea salt, and a light olive oil/lemon juice/balsamic dressing.

Per yesterday’s post, of course it includes cherries! 😉 The exact recipe is at the end of this post.

Dinner was a little odd yesterday. I wasn’t all that hungry because I had this salad in the late afternoon, but I had something to attend in the evening and wanted to eat beforehand. I decided to make some garlic parmesan edamame, a recipe I saw recently on another blog and have made a couple of times.

Roasted-Edamame

I combined an individual bag of frozen edamame with a bit of olive oil, sea salt, minced garlic and a few TBSP of grated parmesan, then popped it in the oven for a bit. I’m a fan of edamame – it’s a great veggie protein source. A single serving has 17 grams of protein!

Edamame

Later on, I snacked on a Nature Valley granola bar + a banana Chobani Greek yogurt with sprinkled cinnamon.

Nature-Valley

banana-cho

banana-cho-2

I <3 cinnamon.

With that, my day of eats was complete.

And now I’m off to bed, good night!

Fennel & Endive Salad with Almonds -n- Cherries
Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 large fennel bulb, chopped
  • 2 small endives, chopped
  • 2 oz shredded carrots
  • ¼ cup dried cherries
  • 2 TBSP slivered almonds, toasted
  • ½ TBSP olive oil
  • 1 TSP fresh lemon juice
  • 1 TSP balsamic vinegar
  • ¼ TSP sea salt
Instructions
  1. Combine first 4 ingredients in a bowl.
  2. Whisk together olive oil, lemon juice, balsamic, and ⅛ TSP sea salt.
  3. Pour dressing over salad.
  4. Sprinkle remaining sea salt on top.
Nutrition Information
Calories: 330, Fat: 15 g, Saturated fat: 1 g, Carbohydrates: 46 g, Fiber: 7 g, Protein: 6 g

A Fall Feelin’

Happy 10/11/12 blog friends!

It’s starting to feel a bit like fall around San Diego (well, ya know, we do experience minor season changes!). We’ve had a few months of pretty hot weather, but today there was a bit of chill in the air and it was actually rainy. I felt strangely happy to wear a sweatshirt this morning while talking Harley for a walk. Even though I grew up in the Northeast, I’m not a person who loves to live in a place with 4 seasons. I definitely don’t mind it being warm and sunny most of the time here (actually, I LOVE it!), but it is nice to have a bit of a change of pace!

Before I get to my ‘What This Vegetarian Ate Today’ rundown, I wanted to note a blog update. I’ve had multiple people tell me that they’ve had issues with subscribing to my blog, and I’ve been trying to find a solution for a couple of weeks. You’d think this would be an easy, but not so much! However, I have implemented a new subscriber tool that you can find on my sidebar. Once subscribed, you should be getting an email every time I publish a blog post. If anyone is having problems with this still, please email me to let me know!

Due to the fact that I need to go food shopping, my eats today were more random than usual. I know that everyone out there can relate! I must make up a food list and get to the farmer’s market and grocery store ASAP, but until then, I will continue to be random with my meals and snacks…

Breakfast was my recent favorite yogurt combo – an apple cinnamon Greek yogurt + a small chopped apple sprinkled with cinnamon + 1/2 serving of cashews:

Lunch was an oatmeal bowl: old fashioned oats with warmed frozen strawberries & Dark Chocolate Dreams peanut butter:

Ick,  my apologies for the unattractive oatmeal photo. It was kinda tasty though!

Post-workout, I had to refuel quickly while running out the door to a doctor’s appointment. I grabbed a cheese stick, a Tiger’s Milk bar, and a handful of almonds:

For dinner I whipped up whole wheat penne with my favorite marinara sauce (Newman’s Own) & string beans:

Now I’m snacking on mango as I blog, and that’s all for my Thursday eats!

I’ll leave you with one of my favorite quotes: ”The longer I live, the more I realize the impact of attitude on life. Attitude to me is more important than facts. It is more important than the past, than education, than money, than circumstances, than failures, than successes, than what other people think or say or do. It is more important than appearance, giftedness, or skill. It will make or  break a company.. a church.. a home. The remarkable thing is, we have a choice every day regarding the attitude we will embrace for that day. We cannot change our past. We cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is plan on the one thing we have, and that is our attitude. I am convinced that life is 10% what happens to me and 90% how I react to it. And so it is with you, we are in charge of our attitudes.” – Charles R. Swindoll

 

Veggie Scramble Burrito

Hi there!

Yesterday I snapped photos of every single thing I ate, but wound up feeling too exhausted last night to form coherent sentences in a blog post after my usual Wednesday activities – work, working out (pilates + a Jillian Michaels’ DVD that kicked my butt!), a long walk at the park with Harley, and volunteering at the Humane Society. So, my What-I-Ate-Wednesday post is coming at ya a day late! 😉

My breakfast was one of my usual yogurt & fruit combos. This time it was a Chobani Apple Cinnamon yogurt paired with a chopped apple sprinkled with cinnamon:

A few hours later, my stomach was grumbling so I noshed on a brownie & oats bar:

Yum, love these bars!

For lunch, I made a tofu scramble burrito. First, I put a serving of chopped tofu with salsa in a food processor and pulsed until well combined. Next, I sliced bell pepper and shiitake mushrooms….

…and then I combined the tofu mix with the veggies, and cooked the scramble in a skillet over medium heat with mixed up salt & pepper sprinkled on top:

While my tofu & veggies were cooking, I spread a Laughing Cow Queso Fresco & Chipotle wedge on a flour tortilla, and popped it in the microwave to warm. Once the veggies were softened, I removed my scramble from the skillet, placed it in my tortilla, and topped the whole thing with chopped avocado:

Here’s the exact recipe:

Veggie Scramble Burrito
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 flour tortilla
  • 3 oz extra firm tofu
  • 1 Laughing Cow Queso Fresco & Chipotle cheese wedge
  • ½ red bell pepper
  • ¼ cup shiitake mushrooms
  • 1 oz avocado, chopped
  • Salt & pepper
Instructions
  1. Cut up the tofu into chunks.
  2. Combine tofu and salsa in a food processor, and pulse until well combined.
  3. Heat a skillet over medium heat and spray with cooking spray.
  4. Meanwhile, chop bell pepper and mushrooms.
  5. Combine tofu mixture with the pepper and mushroom and season with salt and pepper.
  6. Cook in the skillet for around 5 minutes, or until veggies are tender.
  7. While the scramble is cooking, spread the Laughing Cow wedge onto the flour tortilla. Pop in the microwave or toaster until warmed.
  8. When tofu mixture is done cooking, place in the center of the tortilla. Top with avocado chunks, and roll into a burrito.
Notes
*There's no need to press the tofu beforehand. It'll seem a bit watery when you pulse it in the food processor, but the moisture will dissolve once you cook it in the skillet.*
Nutrition Information
Calories: 327, Fat: 15 g, Carbohydrates: 39 g, Protein: 16 g

For an early dinner before heading out to volunteer, I ate some brown rice with edamame:

I also had a nectarine with a few cashew pieces:

Lastly, my nighttime snack was a good one – mainly because it involved this deliciousness:

Dark chocolate combined with peanut butter = heaven.

I spread a bit of it on whole wheat toast and topped it with banana:

”One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”  -Luciano Pavarotti and William Wright

 

Funny Dog Names + What I Ate Wednesday

I met some adorable dogs volunteering at the Humane Society tonight:

Lillian reminded me of Harley. She was super sweet and just a total cutie. I quickly saw her stubborn side when we were all the way down the street. I tried to turn us around to go back but Lillian simply refused. She just sat there with a smiling face as if to say, ”No thanks lady, I’m good out here!” It took a whole lot of convincing to get her back inside, and her strong-willed personality was similar to how Harley can be. I really can’t blame her, as she seemed very social and probably would rather hang around people and be outside all day long. I just love that happy face!

Cobalt is a shy, 4-month old Australian Cattle dog mix. My heart melted a little when I left the room and he started whining.

Keno can definitely be referred to as a gentle giant. He’s 90 pounds but had a calm demeanor and seemed totally good-natured. Here he was patiently waiting for a treat while I snuck a photo in!

Sometimes I really get a kick out of the names given to the adoptable dogs. So many animals come through the Humane Society, so the employees can get pretty creative when coming up with names. Lillian makes me laugh because I think of that as a total person name, not a canine. Two of the dogs there tonight were named Juanita and Mitchell, which I also find hilarious. Harley’s original name was Sandra, and when we adopted her, I couldn’t change it quick enough. Does this look like a Sandra to you?

Absolutely not!

Moving onto What I Ate Wednesday, here were my eats today:

Breakfast: a strawberry banana Chobani Greek yogurt with strawberries + almonds:

For lunch, I ate an English muffin with a serving of cheddar cheese, avocado, & cherry tomatoes + a chopped apple sprinkled with cinnamon:

A couple hours later, I noshed on some edamame:

Dinner was sort of weird today. I was finishing up with work so I could get ready for the Humane Society. Since I didn’t have much time and decided that I wasn’t in the mood for a real dinner anyways, I threw together a new yummy smoothie instead:

PB & J Smoothie

  • 1 cup frozen strawberries
  • 1 cup vanilla soy milk
  • 1 TBSP peanut butter
  • 1 TBSP raspberry preserves
  • 1/4 cup old fashioned oats
  • Ice

I just combined everything in the blender, and voila! It’s like a yummy liquid version of a peanut butter & jelly sandwich. I definitely will be making it again soon.

Nutrition stats: 400 calories, 13 g fat, 16 g protein, 65 g carbs

When I got home this evening, I snacked on the following:

And that’s all she wrote. Good night!