Archive for the ‘follow your heart’ Category

If I had to summarized Monday through Thursday in a single post…well…I can’t, so I don’t know how to end that sentence.  But, where I was going with that intro was to say my week has been packed and amazing.

Highlights reel?  Sure, why not.

Monday slash Tuesday I had night shift stuff.  The only thing of note food-wise was how many berries I consumed over the course of the day. 


I have likely met my Vitamin C quota until October. 

I also made a pita pie (for those of you who keep asking about the-best-pita-ever, it’s from Whole Foods and the brand is called Turlock Pita Bread). 


My gorgeous pie was toasted then layered (generously) with Tropical Traditions coconut peanut butter and very thinly sliced golden delicious apples.


Any meal that has fewer than five ingredients, takes under five minutes to make, AND tastes this good should be illegal.  Or accepted into the Foodie Hall of Fame.  Is there such a thing?  Nope. 


I also did some late night therapy baking.  I find it a very soothing thing.  Just me and the oven, and the rest of the day fades away…


Kyle’s a big fan of these nights.  Unlike retail therapy, they don’t cut into our vacation rent funds, plus they yield delicious treats.  Who else uses cooking/baking in this way?


(Vegan) peanut butter and jelly thumbprint muffins.  Recipe on the way!

Wednesday morning wasn’t notably interesting, but I did make a really really yummy tropical smoothie.


I had it with a massive bowl of cherries (since the strawbeezies are done-zo).


I didn’t measure anything, but it had: light unsweetened soymilk (365), vanilla soy yogurt (Stonyfield), frozen tropical fruit mix (Costco), and some ice.


I tried to go slow and eat cherries in between, but you know I froze my brain up because I have no self control.

Of course to compensate I had to make some tea.  I may be having issues with my body core thermal regulation, because I always seem to be the temperature of whatever I’m eating.  Humans are supposed to be warm blooded.  I may be a lizard.  My poor patients have to deal with my frigid hands poking and prodding them (ok, ok, I’m not that rough).  Good thing I suck down coffee like a fiend all morning long which is when I do most of my assessments…at least the heat from that helps my hands stay a bit warmer.  I’m sure the fact that I’m cracked out of my mind and bouncing off the walls doesn’t even phase them. 


Fact: I drink Yogi tea more for the inspirational messages than the flavor of the tea.  This flavor happens to be Cocoa Mayan Spice.  It’s no Chai, but it fills the roll when my Tazo stash is on empty.


Wednesday afternoon we picked up our friend at the airport.  In our new car.  His name is Carson and he’s a new 2011 silver CRV.  Yes, we name all our cars.  Who doesn’t? 


The best feature is the cup holder in the door.  It fits a Kombucha perfectly.

After navigating our way back to Santa Monica (LA traffic wasn’t that bad actually), we immediately dropped off Dean’s luggage and walked to dinner.


Blue Plate is one of my absolute favorite places ever and I have been craving their falafel burger for a solid month now. 


We started with chips ‘n guac for the table.


Plus a nice white bean dip with bread crisps (on the house).


Kyle got the chicken & veggie soup and the falafel burger


Dean got the falafel burger with fries.


And I got the falafel burger on a salad with fresh greens, cucumber, carrots, sprouts and huge amounts of avocado


I used all the balsamic dressing, plus the remainder of the guacamole that wasn’t eaten with chips.  It would be a crime for avocado to go unclaimed!

SO GOOD.  There’s no two ways about it, Blue Plate makes a damn fine falafel.

Wii tennis and golf duels took up the remainder of the night.  We are party animals!


Thursday morning was not meant to start at 5 am, but that it did.  Why you ask?  Because we have crazy effing birds that crow incessantly like they are the alarm clock for the entire West Coast (and their home base happens to be directly outside our window).  The rage I was feeling…gah!  Let’s just say there’s probably never been a more conflicted vegan.  I may not be a member of PETA, but I’m still not into shooting down angry birds.  


In any event, our plans to got for a hike in Malibu were simply pushed forward a few hours.  So after a trip to WF for coffee and a picnic lunch, we headed off to Point Mugu State Park.


We had a fun hike.  It was relatively mild and only took a bit over an hour.  The weather wasn’t really cooperating, but if we had waited ‘til later on, the cloud cover probably would have blown off.  Sun or no sun, we enjoyed the views. 


After reaching the bottom again, we made our way to the beach for lunch. 


Not too bad of a view. 


I got a veggie sando from WF with hummus, avocado, lettuce, tomato, cucumber, and mustard


I could’ve used more hummus, but that’s pretty much always the case.  In life.


The rest of the day was mellow.  We strolled on the Promenade, stopped by the Santa Monica Pier, watched some volleyball games, and enjoyed the sun that finally did show up.


For dinner there was no question about what we were making.  Dean simply HAD to try some home-made vegan waffles.


We tried out Surprisingly Vegan’s latest flavor and I have to say, it’s even better than the OG recipe.

They really are SO good.  Unfortunately, they take quite a while to make from scratch…and grinding and blending and mixing everything uses up just about every single appliance and counter space in our kitchen.  Needless to say, I’ll be glad when these babies finally hit shelves, because just-add-water is so much simpler. 

The good news is that by late summer they will be sold online!!!  Don’t worry, I’ll be sure to let you all know when, where, and how you can get your hands on them. 


Vegan, gluten-free, delicious, and nutritious.  :) 

If you’re wondering about the above creation, it’s a waffle ‘wich that I made with two waffle squares, blueberries and Follow Your Heart vegan cream cheese.  I had two servings.  And even though I was very full after my double serving, I didn’t feel like my stomach was coated in lead.  Heavenly!


And now I am getting ready for a Friday at the hospital.  Big salad, quinoa with tofu, Inka Crops corn nuts, apple (x2), Nana’s fudge bites – yep, it’s gonna be a good day. 


Lunch is packed and I have a breakfast of vegan waffles ready for early morning leftovers.  Yeah buddy. 


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Oh night shift, how you disrupt my sleep cycle.


How’s that for a cluttered night stand?!  The ear plugs are the latest addition to help with my daytime snoozing sitch. 

Ugh.  Again, I slept minimally after noche dos of nursing. 

Side note: I’m always hesitant to use that word when talking about night shift because I get weird google search terms…sorry to all the moms nursing their newborns all night long searching the internet for nursing related advice…only to click on my blog and not find anything helpful. 


My packed food was perfection.  I’m completely obsessed with this saladCaprese Caesar pasta salad has made up approximately 87.4% of my recent diet.  Yesterday Kyle had it for back to back meals.  After having it for lunch, he said he couldn’t stop thinking about it all day and knew there was no way he was having anything else for dinner.  That’s how I know it’s a winner.  It’s already gone now and I’m considering making it again in this very moment.


The rest of my packed up food was typical late night snack fare: apples, nuts, & dried fruit.

When I got home, Kyle wasn’t there…I managed to track him down and decided to meet up with him for a decaf coffee before heading back home to snooze.


Like I mentioned above, I wasn’t able to get much rest.  Around 11 am I got up to make breakfast. 

Two things I’m in love with at the moment: organic light soymilk and fresh apricots in my cereal


The first part of the raisin bran has a disproportionate(ly low) amount of raisins.  I find I have to dig to get them because they are all at the bottom.  Annoying, but worth it.  And like any cereal addict, I didn’t stop after my first bowl…but I did manage to limit myself to two of the above servings. 

Because breakfast was (a) more of a brunch, (b) rather generous, and (c) not followed by any activity whatsoever, I wasn’t hungry until way later in the afternoon.  I literally sat in my PJs on the couch for hours on end.  Marathon TV time.  Mega internet action.  I wasn’t even trying to fight it.  Eventually I am going to have to start some kind of training plan for this triathlon in July…and I’m still waiting for the motivation to start that plan.  Until then, pajama-rama!

Around five I started craving food again, so I tried to brainstorm some dinner possibilities.  What I really wanted was sushi, but I had zero interest in leaving the apartment, so I tried to see if anything on hand could mimic the flavors and satisfy my hankering. 


Let’s break it down now.  Sushi rolls are made of rice, veggies, and avocado.  Ditch the roll and you have this masterpiece…


Rice –> Quinoa

Fish –> Seitan

Avocado –> Extra avocado

Soy Sauce –> Bragg’s liquid aminos

I also threw in chopped carrots & cucumber and edamame and then drowned the whole thing in more Bragg’s. 


In other words, I made a deconstructed sushi plate…with some vegan alterations.  It was amazing.  Avocado was most certainly the star of the meal.  But the Bragg’s, seitan, and quinoa combo was a veryclose runner-up.  I’m going to have to make sushi out of the roll more often. 

And in the spirit of deconstructed things…

Old table.


Broken down.


New table.


Now we can have dinner parties…for four?


Now if you’ll excuse me, I have to honor my inner chocolate monster.


My salt tooth has rebounded in a major way and I am in the middle of intense sweet tooth marathon. 


Dark chocolate plus candied ginger are a hard-to-beat combo, but if there’s one thing that can trump the dynamic duo, it’s Annie’s chocolate grahams


Annie’s Bunny Grahams are superb on their own, but once you start dipping them in almond butter…


My friends, it’s indescribable. 


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There are a few things I rarely crave, pasta being one of them and cheese being the other.

As you can guess, I’m not a very big fan of Italian food. 

But chilled pasta salads are quintessential summer fare, and I’m all about welcoming June with open arms…and a vegan summer salad that is sure to please the masses.


This dish was born out of my random desire to veganize a Caprese salad, which then got tweaked along the way, and morphed into a pasta dish with a Caesar salad twist.  My mind works in mysterious ways I tell ya.

Caprese Caesar Pasta Salad (vegan)


  • 2 cups dry pasta
  • 1 tomato, cubed
  • 1/2 green bell pepper, finely chopped
  • 3/4 cup corn
  • 1/2 block tofu, cubed
  • 1/4 cup Follow Your Heart vegan Caesar dressing


I opted for all organic items, from the pasta (you can buy the six packs at Costco) to the tofu and Caesar dressing


After cooking and draining the pasta, I let it cool while I chopped the veggies.


Then I added them all together in a big bowl.


Meanwhile, the tofu (which was taking the place of the buffalo mozzarella in the Caprese salad), was draining.


Once most of the liquid was pressed out, I cut it and added it into the pasta.


Then it was dressing time.  Follow Your Heart makes such awesome salad dressing, even if you aren’t vegan you should start buying these. 


I’m obsessed with the vegan Caesar, which is why I decided to add it into the pasta.


Douse and stir.


This dish is light and hearty at the same time.  Definitely a great item to bring to a picnic or summer get together.  It’s simple enough to complement almost any other food and since the flavors are mild but tasty, it will please every palate.  And did I mention it’s vegan? 


Either way, you don’t have to tell anyone it’s vegan and they’ll never know that they’re actually doing their heart a favor as they’re enjoying it.  They may even be tricked into thinking the tofu chunks are cheese. 


In addition to being super quick to prepare, you can make it ahead of time and then throw it in the fridge until it’s ready to be consumed. 

Chilled or warm, it’s delicious.  And the longer you wait to eat it, the more the flavors will meld together. 


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I’m sorry (but I’m not sorry) that I’ve been MIA this week.  Playing catch-up after being on vacay is a never-ending process.  When I haven’t been working or sleeping, I’ve been spending every single extra second with Kyle.  Absence does make the heart grow fonder, FYI.

I also stopped taking photos of my food for a while because my camera couldn’t keep up with my appetite.  I’ve been doing quite a number on the fridge/pantry (it’s as if I arrived home from Europe and immediately felt the need to ravage our kitchen and make up for the 20 days I was gone).  Seriously.  If you want a visual, just picture the Tasmanian devil whirling through the apartment.  I haven’t been uncomfortably out of control, but I do want to get back to intuitive eating.  Soon. 

There’s also that matter of triathlon training…but I’ll get to that later. 


In the meantime, I found a way to make oats taste like Raisin Bran without using the actual cereal at all.  Raisin Bran is one of my favorite cereals (a fact that means almost nothing since that category has close to 50 occupants).  But let’s pretend that I don’t put cereal before my husband in terms of devotion…and say that being one of my favorites is a highly elite and selective honor.


Raisin & Bran Oatmeal

  • 3/4 cup whole rolled oats
  • 1/4 cup wheat bran
  • 3/4 cup water
  • 1/4 cup vanilla soy milk
  • 1/4 cup raisins
  • 4 drops NuNatural’s liquid stevia (or 1 tbsp sugar)

I cooked the oats in the water first, then added the bran and soymilk at the very end. 

True to the OG cereal, I doused the raisins in the sugar separate from the oats.  And just like the actual Kellogg mantra of “two scoops,” I added in just enough raisins to make the ratio fairly raisin heavy.  🙂


And while we’re on the subject of themed oatmeal flavors…

This is one I packed for work the other day.  It looks like an ordinary tupperware of oats, but just wait. 


I swear I have more recipe ideas when I’m running than any other time of the day!  It’s like the cardio clears my head and I am flooded with brain activity.  My breakthrough moments aren’t always food related, but they often are.  I can’t tell you how many times I get back from a run and immediately grab a pad of paper to jot down my notes.  Anyone else have this same method of madness?


(Vegan) Strawberry Cheesecake Oatmeal

  • 1/2 cup oats
  • 1/2 cup water
  • 2 tbsp vegan cream cheese (I’m partial to Follow Your Heart’s dairy alternative)
  • 1 tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 1/2 tsp cinnamon (or more to taste)
  • 3-4 drops of NuNatural’s liquid stevia (or whatever sugar you prefer)
  • 1/2 cup sliced strawberries


For transportation purposes, I left things unmixed until I got to work. 


Once breakfast time arrived though, I stirred it all up.  After heating up in the microwave, the strawberries and cream cheese got soft and combined perfectly to make beautiful pink oats with a thick consistency and cheesecake-like flavor.  Mmmm…


Today, I’m switching it up.


Apple pie oatmeal with bananas and peanut butter on top.

What kind of dessert have you made your oatmeal into?

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This week has been truly perfect.  Much needed after last week’s sh!t storm of crazy.  Friday couldn’t have been a more amazing end to the week either.

Kyle has Fridays off, so we both got to sleep in.  Brilliant start already.  Then we found out his waffle company made it to the finals – open to the public (on May 26th) if you want to attend.  Winner gets investors and money and a bunch of press, so this is HUGE. 

While Kyle had a quick conference call I went on a short run (showered); and then we were off!


Caffe Luxxe is VERY close to our apartment, and although Kyle has been a few times, I had still never tried the famous Bella Tazza.



We both got soy lattes


They were delicious. 

This is a semi-random thought, but why do places still charge extra for soy milk?  There’s no way it costs more than regular milk.  It’s just silly.  Maybe at one time soy milk wasn’t as common and restaurants/cafes had to pay more for it, but that can’t be the case now.  It’s an antiquated rule.  Dear coffee shops of the world, please stop charging extra for soy milk, it’s discriminatory, and you are punishing price gauging people who are unable to tolerate dairy (and/or those who like vanilla deliciousness).

But back to Caffe Luxxe.









After polishing off our cafe, we went for a stroll…down to the beach, up towards Malibu, back down to the Santa Monica Pier, to the Promenade for shopping bathrooms, and then back home for lunch.

Confession: We live across the street from a vegan cafe and we have NEVER been.


I feel like a failure admitting that, but I’m glad I got it off my chest.  Anyway, we finally hit up Golden Mean vegan cafe.  What took us so long?  I really don’t know.  Maybe I was afraid I’d love it and I’d never cook myself a vegan meal again?  Maybe it’s because Huckleberry is a block away (and that’s Kyle’s fave restaurant).  Who knows.  I have no good excuse. 


But now we are both big fans. 


Kyle got the vegan “Chicken” Parmigiana with breaded (soy) chicken served with ancient grain penne pasta in tomato sauce, topped with Daiya soy-free cheese, and served with mixed green salad.  He finished the whole thing so clearly he enjoyed it.  And he said it kept him full until dinner. 


I chose the Golden Ratio salad with mixed greens, marinated tempeh, kale, quinoa, red bell peppers, butternut squash, and candied walnuts with a Dijon vinaigrette dressing.


MEGA yum.  I seem to like tempeh ONLY when it’s prepared by others.  I really can’t figure out why, but whenever I attempt to make tempeh, it’s just not pleasing to my palate.  Whatever.  It just means I order it at almost every opportunity I get and therefore enjoy it immensely.  [Side note: Kyle likes my preparation of tempeh, so I think it’s just me]


The tempeh in this salad was perfect.  Flavorful, crunchy, nutty, and not at all bitter.  Also, the butternut squash and candied walnuts made texture variation in each bite.  It was so good. 


I had a (thick) slice of my home-made bread with hummus on the side. 


As requested I will do a step-by-step post about the breadmaking process next time I make a loaf. 


Wheaty.  🙂

After lunchy, we did some errands (Costco, what whaaat) and then my home-girl picked me up for a girls night at her casa. 

We started with wine and bruschetta


Almost everything was from TJs, including the fresh bread, except for the Garlic Gold EVOO.  We chose to omit fresh garlic because the oil is already infused with garlic goodness. 


Drizzle bread with EVOO and toast in the oven for 15-20 minutes on 425. 


Chop and mix tomato, basil, EVOO, salt and pepper.


Once bread is crisp and golden, add a few drops of balsamic and then top with bruschetta.

I’ll be honest here, I didn’t have my hands in much of the appetizer prep.  Instead, I watched Ethel do most of the work while sipping my wine.  :)  It was good to just chat and catch up with my girls. 


For dinner we made mini-pizzas with various toppings, including:

  • Follow Your Heart vegan cheese
  • fresh mozzarella
  • hummus
  • tomatoes
  • bell peppers
  • mushrooms
  • salami
  • whole wheat naan


Rather than use flatbread we chose the whole wheat naan because it looked so soft and fluffy.  In the end, it was a perfectly doughy base for the naan-pizzas. 


Hummus and cheese options.




I brought over the above vegan cheese for the lactose-intolerant foodies.  Follow Your Heart makes a few different vegan gourmet cheeses, but I figured the “nacho” flavor would be the best for pizzas. 


I’m somewhat suspicious of faux products that try to imitate their non-vegan versions.  So I went into the “cheese” tasting as a skeptic (my girlfriends were similarly cautious). 


Appearance?  Not great.  Flavor?  Pretty good, actually!  Meltability?  Fail.

As I was slicing the vegan cheese we all tasted it and decided it had a distinct pimiento flavor.  Alene likened it to an olive loaf, but I’m not sure what that is.  Here’s the thing.  It’s been over a decade since I’ve had real cheese, so I don’t have much of a flavor memory to go on.  That said, the agar-like consistency was very un-cheese-like. If you forget that it’s supposed to replace cheese and just enjoy it as it’s own product, it’s pretty good.


Mine is the middle one, with hummus, nacho “cheese,” bell peppers, tomatoes, and mushrooms.


Pretty yummy looking, huh? 

We made two trays of three with six pizzas total.


Things to note in the above photo:

(a) very utilized wine opener (yeah buddy)

(b) how pasty Ethel makes Alene look (lucky Filipina)

(c) Alene’s compost bin (love!)


After they were all dressed up and ready for the party, we popped them in the oven for ~15 minutes.

While they cooked, the difference between the fake and real cheese became very obvious. 


Alene showed off her Krav muscles as she removed the pizzas from the oven. 


See how the cheeses differ in meltability? 

I really wasn’t too concerned.  As fun as stringy melted cheese is, the havoc it wreaks on my GI tract is not worth it.  Don’t get me wrong though, it’s not like eating Follow Your Heart’s cheese is some sacrifice.  It was yummy and I enjoyed every last bite. 


I snapped a photo of the first plate of pizzas (plus another piece of bruschetta), but no more pictures after that. 

It goes without saying, but I’ll say it anyway, I had such a fun night.  It was the ultimate Friday. 

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Continuing the theme of almost home-made meals…


This was another seriously basic dinner that turned out fabulous.  It had four ingredients – two real, two from a plastic tub.


Earth Balance soy-free vegan buttery spread plus Follow Your Heart vegan gourmet cream cheese.


I boiled a cup of durum wheat pasta shells then tossed broccoli into the boiling water at the end (stems and all). 


Trees and shells!

The good thing about both Follow Your Heart and Earth Balance is you get a lot of bang for your buck.  I’m not talking about the price, I’m talking about how little you need to make your taste buds dance.  Just a spoonful of each adds some real flavor to each bite. 


Vegan. Gluten Free. Kof-K Kosher Parve. Casein Free. Non-GMO.  Organic.  Check out the specific stats here.

Pretty simple huh.  No complaints here.

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Before I get into the latest and greatest from the hippie kitchen, I wanted to say thank you to everyone who took the time to offer their thoughts on yesterday’s post.  The discussion certainly got more heated than I anticipated (and some comments were a bit harsh), but it was great to read how others felt about sharing your views with your family/friends.  Being brave enough to stand up for your beliefs while not pressuring others to feel guilty about having differing opinions is definitely a fine line…and it seems that many feel there’s a time and place for being outspoken (as well as a time and place for simply shutting your lid).  I’m very grateful for everyone who commented in a thoughtful and respectful way.  I tried to respond to as many of the comments as I could.

In the meantime, however, I was at the hospital doing my thang.  As a result, I have compiled quite a collection of work eats on my computer…


Breakfast #1 – granola by Big Sky Bread (an Alabama based company with cute home-made wholesome products).  It’s actually a granola plank not granola since it’s one big crispy crunchy granola block.  They also make bread products (as you’d guess from the company name), all of which feature their stone ground whole wheat flour that they make in the bakery every morning.


So how did I discover this adorable company?  Well, Big Sky Bread was at Expo West and they were kind enough to hook me up with this sample.  For some reason I have been saving it and saving it, waiting for the perfect time to try it.  Well, I’m not sure when I thought that time would be, but the other day I spotted it in the pantry and it was exactly what I wanted at that exact moment.  So I guess that makes it the perfect time.


You can (kinda) see the nutritional stats above.  At two servings a package it rounds out to 400 kcals a pop.  The granola planks are basically a lightly sweetened oatmeal base with whole almonds, sunflower seeds, pumpkin seeds, and sesame seeds.  It was crispy and crunchy like granola, not chewy like a granola bar so I had to break it into bite sized pieces in the bag so the crumbs wouldn’t get all over me (thus enabling me to sprinkle them atop yogurt later).  The flavor reminded me EXACTLY of these bars I used to get at the Union Square WF in NYC.  I haven’t seen them since moving to CA and now I realize how much I miss them.  I think it’s the sesame and pumpkin seeds that makes the taste so unique.


Breakfast #2 – oats with cinnamon, dried cherries, and Tropical Traditions coconut peanut butter

Dried cherries are a really good way to bring a new twist to an old simple morning routine.


Lunch part I – Boca vegan burger (lazy much?) and apple x2, orange x1, Bakery on Main Cinnamon Apple Granola Bar

Bakery on Main is another Expo West discovery.  They make both granola and granola bars and I got a big ‘ol shipment of their goodies to try out.  🙂  The granola bar kinda reminded me of those Nutri-Grain bars (by Kellogg’s).  The texture and flavor seem nearly identical (I think?), but the ingredients are way better in terms of being whole foods without preservatives or additives.

[NO GMOs • NO Dairy • NO Casein • NO Wheat • NO Trans Fat • NO Cholesterol]

I liked the flavor, but the bar was really small and therefore didn’t have as much staying power as I typically like in my on-the-go options.  It did taste just like a bite of the top of an apple pie, though.  So there’s definitely a yummy factor going on.  As an FYI, the soft & chewy bars are gluten free (made with certified gluten free oats, amaranth and quinoa).  They also have flax and chia seeds (hello healthy omegas!).


Lunch II – leftover purple potato salad with peas for extra green


All together now!

Night shift doesn’t require quite as large of a line up.


I’ve been craving lots and lots of fruit at night.  Apples and cuties and mangoes, oh my!


I know for a fact I looked like a primitive cave(wo)man as I ate this.  I had juice dripping from my chin to my elbows.  Not attractive.  Maybe I’ll cut it up first next time, huh?  😉


This salad was a twist on one of my favorite recipes of my mom’s.  Growing up she made a bomb a$$ poppyseed salad with avocado, butter lettuce and cantaloupe.  It is seriously fantastic.  Unfortunately, my dairy-free life now makes the dressing she used a no-go.


Enter Follow Your Heart!  They make oil-free salad dressings that are vegan and this Citrus Poppy Seed flavor is a new one!  However, unlike the other oil-free salad dressing on the market, this one doesn’t compensate for the fat with excessive amounts of sugar.  Have you ever noticed that?  So many fat-free dressings are jam packed with other sh!t to make your taste buds forget that you are missing out on the oil.  Not this one.  It’s got the same pure and wholesome ingredients that you’d find in any home-made dressing, minus the oil.


Vegan.  Gluten free.  Dairy free.


Strawberry and Avocado Poppy Seed salad

  • spinach
  • clover sprouts
  • carrots
  • strawberries
  • avocado
  • dried cherries
  • Follow Your Heart Citrus Poppy Seed salad dressing

I have to be honest, normally I don’t use salad dressings, aside from basics like extra virgin olive oil and/or balsamic vinegar (or Bragg’s liquid aminos).  But ever since I received Follow Your Heart’s line of vegan dressings, I’ve been experimenting more and more.   And loving them more and more.


This salad is a winner.

And when I got home from a loooong 12 hours, I had overnight oats waiting for me in the fridge.


Oats, frozen blueberries and strawberries, dried cherries, coconut peanut butter.


Maybe it’s the change in the weather, or maybe it’s just a random phase, but I’m really into chilled oats lately.  After I cook them, I put them in the freezer and then eat them so they are thick like cookie dough.  Thick thickity thick.


Night shift numero dos was less fruity, more hummus-y.  There was still a big bad salad (because me and fiber are more of a dynamic duo than Gary and Ace).


Seitan Spinach salad

  • spinach
  • clover sprouts
  • carrots
  • bell peppers
  • log seitan (this version with bell peppers)
  • Bragg’s liquid aminos

This salad was great, but the seitan was definitely the star of the show.


Lots of people have been making my log seitan – a true testament to how simple and delicious it really is.  I swear, you’ll be blown away by it, and then you’ll make it again and again and again (just like me!).  C’mon, what are you waiting for?  Give it a shot!


Pita pieces and Haig’s roasted red pepper hummus rounded out the meal, along with the (lone) apple and a lot lot lot of candied ginger.


Once again I had chilled oats waiting for me when I got home…with blueberries dried cherries and TJ’s peanut flour all mixed in.


Oh, did I forget to mention my latest stock pile?  Yeahhhhhh.  Once I found out peanut flour was getting the axe from Trader Joe’s I quickly jumped into action (aka called my mom and begged her to hit up the local TJ’s before we came upon hard times).  Hoarding mode much?  She did me proud.  🙂 I better make these last!

And as if things weren’t good enough already, I received another package in the mail.  My pantry is officially stocked!


Are you a packrat?  Hoarder?  Pantry supply collector? 

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