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weekend highlights…

…minus Valentine’s Day.  I’m saving it for the next post.  I think it deserves it’s very own:)

Saturday Jon and I got up and got to work cleaning the house.  It always takes forever to deep clean the entire house, but it’s so worth it because we both feel so great when it’s done!!  After that I packed up all of my school stuff, and we went up to his office to work.  Jon is in his busiest season at work, and my job in general is busy season because I’m a 1st year teacher.  So, we knew we wouldn’t be able to enjoy the rest of the weekend unless we knocked out some of our work.

Here are some food highlights from the weekend:

Lunch on Friday (because I took off to stay home and work) was a Joseph’s Protein pita filled with avocado, spinach, zucchini, squash, pickles and nutritional yeast.  I had it with a side of hummus for dipping and a sliced pear with sprinkled cinnamon!  So fresh and so delicious, yet so simple!

Friday afternoon I headed to the coffee shop to have a change of scenery while I graded.  I took along an AB banana roll up – a Joseph’s pita (should there be a limit on these things?) smeared with almond butter and sliced banana, all rolled up!  Transportable and tasty!

This was today’s snack on the way home from work.  It was the most beautiful apple I’ve ever eaten.  I picked this baby up from a certain store that Jon took me to on Valentine’s Day.  That’s just a little teaser for tomorrow’s V-day post.  I also had a certain kind of nut butter smeared on it that I’ve been wanting to try for ages.  It may also have come from this certain store.

Apologies for the picture quality…this bowl was so much better than it looks.  I often borrow a camera that takes beautiful pictures from Jon’s work, but lately I haven’t had it so the iPhone has had to suffice.  boo.

And finally, tonight’s dinner.  I was having a serious craving for a giant bowl of veggies, and that’s exactly what I got.  A little too big perhaps:)  I tossed together cauliflower, broccoli, zucchini, squash, onions, carrots, mushrooms and spinach.  I sprayed it a few times with Braggs, and dumped in a small handful of raw cashews.  I also added a few pieces of Tempeh that I picked up the other day as well (more to come on that).  This was the second time I’ve ever had Tempeh, and the first time I made it I did not care for it at all!  I’m so glad I gave it a second chance, though.  It was really good in this stir fry with just a bit of Braggs sprayed on.  I’ll definitely be highlighting it again in the future once I decide on another way to cook it.

Well, that’s it for the highlights.  Unfortunately, I have got to go do some serious grading.  Blah.  I’ll be back tomorrow, though, with a fun post on what we did and where we went for Valentine’s Day!  Hope everyone is having a great President’s Day!

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potatoes au grautin

Tonight I made a clean version of an old favorite, and it was delish.

Growing up my mom used to make potatoes au grautin from the box on occasion.  Honestly, it wasn’t too often that one would find a processed or “boxed” food on our kitchen table.  My mom always made homemade meals from scratch, and she prided herself on feeding us mostly healthy food and everyone coming together at the table for a family dinner.  At the time I never really understood why I had to come in from playing outside to sit at the table with everyone, but now I’m so thankful for those memories, and I won’t have it any other way with our (future) children.

But back to the occasional “PAG.”  I used to love those cheesy little spuds, but of course nowadays they don’t exactly fit into my repetoire of clean foods.  So, tonight I veganfied (?) them!

Alongside a tasty mushroom burger…

Indulgence at it’s finest.

I started out by slicing a sweet potato up, sprinkling the rounds with ground red pepper and garlic powder and baking them for about 20 minutes.  Next I mixed up some toasted pine nut hummus, nutritional yeast and water to make my new favorite humnut sauce.  After the potatoes were baked, I arranged them on a plate and poured crack the sauce all over them.  Yum!  Next time I would bake the sweet potatoes for a little bit longer because they were a little too soft for my taste.  Otherwise this meal rocked!!

For the mushroom burger, I just sauteed some portobello mushroom wedges in balsamic vinegar until they were cooked through and soft.  Chopped onion, tomato, avocado and smushed it all between an ezekiel bun.  I may also have added a teensy bit generous spoonful of humnut sauce to the burger as well;)

That’s all I’ve got for tonight.  I took the day off from school tomorrow because I am so buried in grading I can’t even see my way out.  With sophomore projects and junior research papers both piled high along with several random assignments that are waiting to be graded, I just needed a day at home to catch up and breathe.  So after a workout with the hubs bright and early, I’ll have my head in the books papers all day.

It’s going to be a busy weekend even with the day off.  Jon is cooking something up for Valentine’s Day, but we’ve planned on keeping it low key because we’re going to Dallas for a couple of days over Spring Break (only 4 weeks away!) as our real Valentine’s celebration.  I can’t wait.  I live for having days on end with nothing to do but explore and hang out with my favorite person!

Hope everyone is having a great night.  TGIF (almost!)

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on a scale of 1 to 10…

Hello!

Tonight is going to have to be a quick post because I’ve spent way too much of my time watching The Biggest Loser and grading projects for my sophomores, and I’ve got to head to bed!

I started my day off with overnight oats, primarily because we are out of soy milk, so I couldn’t make my usual green monster.  Last night I mixed up 1/3 cup oats, 1/3 cup soy yogurt, 1/3 cup water, a heaping spoonful of canned pumpkin and cinnamon.  I set it in the fridge overnight, and then this morning hubby added in sliced almonds and some blueberries.  Yummo!  I always love having overnight oats!  I usually really enjoy them cold, straight out of the fridge, but it was so cold outside this morning that I decided to heat them up.  They kept me warm all the way to work!!

*good oats…bad, bad pic

Dinner tonight was our usual Tuesday night enchiladas, aka “our addiction.”  We LOVE this meal.  Jon and I honestly just cannot get enough of Mexican food, so obvs. we have to healthify it.  I like our version just as good or better as the restaurant version we used to get so often.  I feel a heck of a lot better after eating this one though!

* this pic is so bad I almost didn’t post it.  Don’t judge the ‘lada because of the sad iPhone pic.

1 Stacy’s whole wheat tortilla (more on these later)
2 slices of portabello mushroom
sauteed spinach
chopped onion
diced green chilis
nutritional yeast (protein)
green enchilada sauce

Wrap it all up and pop it in the over for about 10 minutes, and you’ve got yourself a gooey, smokin’ hot enchilada.  Add a big scoop of homemade, healthy guac and a small side of refrien beans – perfection.  If you love Mexican food, you would love this meal, promise.

Question for tonight: do you have levels of healthiness when you think about the food you eat?

Let me explain.  Even though all the food I eat is clean, I still put it in levels in my mind for some reason.  For instance, sauteed veggies over spaghetti squash would be about a 10 on the scale of healthiness, whereas my vegan enchilada meal is about a 5 or 6.  In reality, neither meal is “not clean” or unhealthy in any way, but I still put these “labels” on my food sometimes.  Does anybody else do this?  I don’t necessarily think it’s a bad thing, but it’s kind of curious.  Just wondered if I’m the only crazy person food labeler out there.

That’s it for now, friends.  I’ve got to get to bed – I’ve got a busy day ahead involving a english department meeting over lunch, meeting with my principal during my planning period and a workout + hair appointment after school.  Gotta decide whether to grow it out or keep it short.  Ahh, decisions decisions!!

Night!

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vegan love

Happy Monday evening!  Sabai di mai ka (just felt like throwin’ a little Thai in)?  Things are going pretty well here.  Sometimes it is sorta refreshing when a day doens’nt go just like you planned, ya know what I mean? This morning I got up, got ready for work and off I went, thinking that today would be just like any other day.  But by 10 o’clock, it was snowing hard enough that I decided to get a cover for the classes I teach after lunch and go ahead and make the hour trek home.  The bad news is that it turns out I really didn’t need to leave early because the roads never got bad (I feel like an idiot a little bit silly).  The good news is that I miraculously got squeezed in for a doctor’s appointment I’ve been needing to have, and I got a little extra grading done on my research papers.  Score!

I also had an awesome day of eats!  It all started this morning when I decided to have the hubs put a little twist on my usual green monster.  Don’t worry, it was still green:)  Unfortunately, I didn’t get a pic to prove it, but it really was…promise.  This combo was excellent.  I will def. be having it again in the very near future.  I the sweet husband combined:

a couple big handfuls of spinach
chia seeds!
half a banana
1 cup soy milk
1/2 tbsp almond butter
1 big, heaping spoonful of canned pumpkin
sprinkle of cinnamon
ice

Wooooweeeee this was good!  I tell you what, I am hooked on pumpkin.  The flavors of the pumpkin, cinnamon, banana and almond butter totally hit the spot.  I was going to have him add a bit of nutmeg as well, which I think would be a great addition, but we didn’t have any on hand so that will have to wait.  You may have noticed that I left out the usual Amazing Grass.  I really did miss it, but as discussed in this post, I’m trying to cut back a bit.  I may just start having it a couple of mornings a week as a special treat:)

For lunch I swung through Whichwich on my way home.  I hadn’t had a good ole’ tomato and avocado from there in ages, and it totally hit the spot!  I always get the same thing (don’t fix it if it ain’t broken, right?) – tomato and avocado on wheat with lettuce, bell pepper, red onion, pepperocini, pickles and crushed red pepper.  I could so down another one of those right this second….but I won’t.

I snuck in a couple of snacks while grading research papers – first, a tall soy latte from our local coffee shop and then a mix of yogurt, almonds and a few puffins before going to work out a little later.  I don’t usually eat two snacks in the afternoon, but that’s just how it worked out today – like I said, nothing went as planned!

Okay, now for din din.  I got this idea from HEAB the other day, and I just tweaked it a little bit.  After cutting it in half, I put a spaghetti squash in the oven on 375 for about an hour.  After it was done, I scooped out all the insides.  Then I mixed a bowl full of “spaghetti” with some steamed turnip greens (microwave for about 30 seconds with a tad bit of water) and the most amazing, creamy, vegan sauce I’ve ever had!  This sauce, I believe, was created by Mae.  I just remembering reading somewhere about her “humnut” (hummus + nutritional yeast) sauce, and while I didn’t know what proportions she used, I knew I had to try it anyway.  So, I basically just scooped about 2 tbsp of  roasted garlic hummus into a bowl and added 3 tsp of nutritional yeast (my new wonder drug:) and a little water for thinning.  I then poured the sauce over the squash and greens, mixed it all together and topped it off with a sprinkle of black pepper and pine nuts.

(So sorry that the picture is kind of rough.  I only had my iPhone.  Sad.  This meal deserved better.)

Now, I can honestly say this is one of the most indulgent tasting vegan meals I’ve made thus far in my vegan journey, and it was so simple.  It took me longer to type out what I did, than it actually took to do it (not counting oven time for the squash)!  Seriously!  It was to die for.  It really did taste like a healthified version of mac and cheese.  It was so creamy!  I could go on and on, but I’ll spare you.

Sorry for the lack of pictures on this post.  Too many words, too little pics.  I’ll do better next time;)  I hope everyone is staying warm and having a great week so far.  I’m pretty stoked because I’ve got overnight oats “doing their thing” in the fridge right now.  It should be a tasty drive to work tomorrow!  Have a good night friends!

BTW…I am so enjoying the Sarah Bareilles station on Pandora right now.  Try it out if you get a chance!

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Pumpkin Protein Waffles

Happy Saturday blog friends! How is the weekend going so far?  Mine is going way too fast.  Today, Jon and I went to OKC so I could go to a baby shower for my friend.  He dropped me off and went to hang out at Barnes and Noble, and I got to hang out with my girlfriends from college!  It was so nice to see them…it had been way too long.

Since I didn’t get a post up yesterday, I want to catch up by highlighting a couple of meals from the last 2 days.

First up is this:

I finally got my Jay Robb!  I’ve been wanting to try this protein powder for so long, and it finally came in the mail.  The morning after I got it, I decided to try it in my green monster.  That was one of the main reasons why I wanted to order it.  So, into the blender went:

1 cup soymilk
2 big handfuls of spinach
1/2 a banana
chia seeds
2 tbsp Jay Robb

Okay, I have to admit that I didn’t love Jay Robb.  I know, I know. It sounds crazy, but I really didn’t like it much.

Pros
24 grams of protein
short ingredient list- whole grain sprouted brown rice protein, natural flavor, stevia
eco-friendly packaging

Cons
a bit chalky
expensive if you have to order it online
flavor seems off

I just did not like the way this protein powder tasted.  I very rarely sweeten things these days, so I think that may have something to do with it.  If you are a person who really likes stevia or uses it a lot, you may like the taste of Jay Robb much better.  I’m not much of a fan, though.  I was a very sad girl, missing my usual green monster all the way to work.

Now, let’s move on from to the more positive side of things.  I vowed to never use this protein powder in my morning smoothie again, BUT that doesn’t mean I’m unwilling to use it in other things.  And with that I present to you my crazy good breakfast from this morning…

Check out the thickness!

Pumpkin Protein Waffles

1 cup oats
1/4 cup canned pumpkin
1/2 tbsp pure maple syrup
1 cup soy milk
1 tsp baking powder
1 heaping tablespoon of Jay Robb

adapted from original recipe from onefitfoodie.com

I threw all the ingredients into the blender and switched it on for about a minute.  Then,  I poured it into the waffle maker and let it cook for the normal amount of time (until the light went off). The batter was so thick I had to scrape it out of the blender with a spatula.  I wondered how the thickness would affect the final product, but it just made it thick and hearty!  The pumpkin flavor was subtle and it mixed so well with the almond butter and banana.  Also, I didn’t miss syrup at all!  The texture of the banana was enough to counter any dryness.  Basically, this was just a warm, thick, soft plate of heaven!   I topped mine with almond butter and sliced banana, but there are endless possibilities!  It was so, so good!  And it held me over for a good four hours or so.  You’ve got to try this recipe.  It will definitely be a good way to still use the Jay Robb because I couldn’t even taste it in the waffles, but it added some much needed protein.

And I’ll leave you with a picture of dinner tonight from Pei Wei.  Pei Wei is one of my favorite restaurants to eat out at.  It’s pretty clean if you choose the right thing, and it’s so delicious!  I ordered the Spicy Korean with vegetables and tofu and brown rice.

I ate about half of this and brought the rest home for leftovers.  The only negative about this meal is the high sodium content, but it’s certainly worth it on occasion!!  Otherwise, the nutrition stats are pretty good.

I hope everyone has a wonderful night!  Until tomorrow…

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