Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts

Sunday, May 1, 2016

Plan May 2-8

I've been eating hastily lately. With travel, and evening classes, and hero flights, it is high time for a week of the cleanest, purest foods I know....

It is May 1st. I am very ready for the spring semester to end. The end of the semester gets so hectic! So I took time today to prep, grocery shop, and plan.

Monday
Yoga & walk
Breakfast: Blueberry pancakes
Lunch: leftover Pizza Poppers
Dinner: Avocado white bean crostini

Tuesday
Yoga & run (4+)
Breakfast: Pumpkin ONOs
Lunch: Chipotle (Teacher appreciation day! Free tacos for me!)
Dinner: Tijuana Tacos

Wednesday
Yoga & walk
Breakfast: Blueberry Coconut ONOs
Lunch: leftover Tijuana Tacos
Dinner: Green smoothie

Thursday
Yoga & run (4+)
Breakfast: Pumpkin ONOs
Lunch: Mediterranean Rice
Dinner: Tico Taco Pie

Friday
Yoga & run (4+)
Breakfast: Cinnamon vanilla chai ONOs
Lunch: leftover Tico Taco Pie
Dinner: Sweet Potato Curry Noodles

Saturday
Yoga & run (12)
Breakfast: Breakfast Muffin
Lunch: leftover Sweet potato curry noodles
Dinner: Thai Taquitos

Sunday
Yoga
Breakfast: Tofu Sandwich
Lunch: leftover Thai Taquitos
Dinner: Vegan Potato cakes with mushrooms

Wednesday, March 9, 2016

Plan 3/10- 16

It's my second week of my March Madness challenge, and this week, I've added to my goal. I'm continuing my week 1 goal of drinking at least 100oz of water every day.  I've been pretty successful with that! This week, I added logging all of my food in my fitbit tracker.  Now, I'm not so much using the fitbit tracker to tell me how much to eat. Because there are days when I run a lot, so it says I can eat a lot. But then on my rest day, it says I can't eat very much.  I'm using the tracker as a tool for accountability. I'm specifically looking to make sure I'm not snacking mid-afternoon (which I REALLY like to do). Snacking is especially challenging for me on my longer teaching days. Having a snack isn't necessarily a bad thing, but it is counter productive to my fitness goals to do it all the time.

This upcoming weekend is my next big race- I'll be running the Rock and Roll Half Marathon again this year.  It's gotten so that I really am running the same races every year. But I really like these races, and the timing works well with my training, so I'll keep at it for a bit. This past week, I've been tapering. Breaking in new shoes. Testing out my race day gear. You know, that kind of fun stuff.  I had to buy new running shoes because I have put the miles on the old ones. I go through 3-4 pairs of running shoes a year.  I also had to buy new running pants because my old pants were falling down. Yeah, I know, there are worse problems to have. But seriously, running pants industry. Just put drawstrings in EVERYTHING already, okay? Thanks.

Next week will also see some visits from Mia and my Mom! Whoot!

Thursday
Run 3-4
Breakfast: Blueberry pancakes
Lunch: leftover baked Caprese pasta
Dinner: A tribute to The Wild Carrot's Original Powerhouse sandwich

Friday
Slow run 3-4
Breakfast: Sweet Potato Pudding
Lunch: Samosa with Cari
Dinner: Cheater Pad Thai

Saturday
Rock & Roll Half Marathon
Breakfast: Race day breakfast- 2 bananas, dates, vega bar
Lunch: OUT
Dinner: leftovers or fend for yo'self

Sunday
Breakfast: Tofu Scramble
Lunch: baked tofu & kale wrap
Dinner: Hot Tamale Burgers

Monday
Walk
Breakfast: Irish Soda Bread in a Mug
Lunch: leftover Hot Tamale Burgers
Dinner: Philly Cheeseseitan sandwiches

Tuesday
Run 2-3
Breakfast: Carrot Cake Overnight Oats
Lunch: leftover sandwiches
Dinner: Asian tofu salad sandwiches

Wednesday
Walk
Breakfast: Strawberry shortcake polenta
Lunch: leftover Asian tofu salad sandwiches
Dinner: Irish Nachos












Wednesday, March 2, 2016

Plan March 4-10

I'm coming into my final training days for the RnRHM. I'll be tapering down my runs.

I've been doing this March Madness challenge with the Happy Herbivore meal mentor community. In this challenge, we each selected 6 habits we wanted to make or break during the month. Then we started with one habit the first week. The second week we will double and add a second habit, the third week again we will double and work towards 4 of the habits, and the last week we will work on all 6. My first habit/goal for this first week is to drink 100 ounces of water every day. Now, I drink a lot of water as it is, and when I'm not thinking about it, I generally drink about 60 oz per day. 100 though, which I've been successful at all week thus far, is something that I can feel a difference with. Sure, I have to get up and pee in the middle of the night. But my skin feels better, and I generally am feeling good.

Thursday:
Run 4
Breakfast: garbanzo patty breakfast sandwich
Lunch: leftover sweet & sour spaghetti squash
Dinner: Sweet Potato Chilaquiles

Friday:
Run 6
Breakfast: brownie batter ono
Lunch: leftover sweet potato chilaquiles
Dinner: Green Goddess Pizza

Saturday:
Breakfast: blueberry pancakes
Lunch: leftover green goddess pizza
Dinner: Jerk Polenta

Sunday:
Breakfast: blueberry pancakes
Lunch: leftover jerk polenta
Dinner: Baked Caprese Pasta

Monday:
Walk
Breakfast: peanut butter and jelly ono
Lunch: leftover baked caprese pasta
Dinner: Spinach Artichoke Rice Casserole

Tuesday:
Run 4
Breakfast: breakfast potatos rancheros
Lunch: leftover spinach artichoke rice casserole
Dinner: Baked Caprese Pasta

Wednesday:
Walk
Breakfast: sweet potato pudding
Lunch: leftover Baked Caprese Pasta
Dinner: Indian Hakka Noodles

Thursday, February 25, 2016

Plan Feb 25- March 2

I've been a bit sluggish lately, which is not something I can afford to be, with the Rock n Roll half just 2 weeks away.
So, as of today, I'm stepping up my game.
As part of Lindsay Nixon's Happy Herbivore Meal Mentors, I'm going to focus on 6 habits to incorporate this month, starting with 1, and doubling my efforts each week.
My 6 habits I'm working towards are:
1. Drinking 100 oz of water every day. This is not only great for hydration, but also incredible for my head. I need to do it.
2. Logging my foods. I have the fitbit app, its a great tool. When I log my foods I'm less likely to grab a snack, or drink another glass of wine. It keeps me accountable.
3. Sticking with my meal plans at least 5x per week. And my meal plans are set at roughly 1200 calories a day.
4. Doing 200 crunches at least 5x per week. I have the makings of great abs. They just need daily attention.
5. Doing 3 cross-training workouts every week. I've been using this program called Cody, with workouts ranging from yoga to strength, pilates, etc. Sometimes, though, I get so that I have on my running blinders. I forget to do much else. And even though I've been able to devote a little time every day to my yoga practice,  I should work on my whole body.
6. Having fruits and veggies for snacks. Let's face it, my Mondays and Wednesdys class schedule is a little busy. There are days I don't have time to eat lunch, so I have a snack. Which is fine, until I realize that snack isn't that healthy. Vegans make some pretty awesome junk food. So, to accomplish this goal, not only am I going to plan for fruits and veggies as potential snacks, when I get home from the grocery, I'm going to immediately chop these up so that they're ready to eat?

All of this will be in addition to things I'm already doing (half-marathon training, headstand practice, etc).

Here's my meal plan this week:

Thursday:
Run 4
15 minutes kettlebell
Breakfast: banana pb wrap
Lunch: leftover chinese
Dinner: green curry chowder

Friday:
Run 10+
Breakfast: smoothie
Lunch: leftover green curry chowder
Dinner: chickpea ceasar tacos

Saturday:
Run/walk 3
Breakfast: smoothie
Lunch: out
Dinner: California "drive through" fries

Sunday:
Breakfast: baked oatmeal
Lunch: leftover chickpea ceasar tacos
Dinner: very verde burritos

Monday:
Walk 4
Cody workout
Breakfast: ONO
Lunch: very verde burritos
Dinner: bbq sweet potato sliders

Tuesday:
Run 4
15 minutes kettlebell
Breakfast: garbanzo patty sandwich
Lunch: bbq sweet potato sliders
Dinner: pizza pasta

Wednesday:
Walk 4
Cody workout
Breakfast: ONO
Lunch: leftover pizza pasta
Dinner: sweet & sour spaghetti squash

Thursday, February 18, 2016

Plan Feb 18-24

Ok. Here's my plan for the week. Guess I should actually get out and run now.
I've got a little less than a month to the RnR HM. So I need to just focus on running. I need to run. Darn it, stop typing and go run now!

Thursday
Run 4
Breakfast: banana bread
Lunch: leftovers
Dinner: Triple Green Quesidilias

Friday
Run 10
Breakfast: Banana Bread
Lunch: leftover Triple Green Quesidilias
Dinner: Cauli-power fettuccine alfredo http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/

Saturday
Breakfast: Pesto Potato Scramble
Lunch/Dinner: Vegan Mac & Cheese Smackdown!

Sunday
Breakfast: Tofu Scramble
Lunch: leftover fettuccine alfredo
Dinner: Tofu strips and chips

Monday
Run 3
Breakfast: Pesto Potato Scramble
Lunch: leftover tofu strips and chips
Dinner: Chili sweet slaw wrap

Tuesday
Run 4
Breakfast: Tofu Scramble
Lunch: leftover chili sweet slaw wrap
Dinner: Vegan chili & cornbread http://minimalistbaker.com/vegan-cornbread-for-two/

Wednesday
Run 3
Breakfast: Overnight Oats
Lunch: vegan chili & cornbread
Dinner: Out

Plan Feb 18-24 for Mia

Thursday
Breakfast: smoothie
Lunch: leftovers
Dinner: Triple Green Quesidilias

Friday
Breakfast: Pesto Potato Scramble
Lunch: leftover Triple Green Quesidilias
Dinner: Cauli-power fettuccini alfredo http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/

Saturday
Breakfast: Pesto Potato Scramble
Lunch: leftover cauli-power fettuccini alfredo
Dinner: (vegan pizza)

Sunday
Breakfast: Cinnamon Roll Mug cake
Lunch: leftover (vegan pizza)
Dinner: Tofu strips and chips

Monday
Breakfast: Pesto Potato Scramble
Lunch: leftover tofu strips and chips
Dinner: Chili sweet slaw wrap

Tuesday
Breakfast: Cinnamon Roll Mug Cake
Lunch: leftover chili sweet slaw wrap
Dinner: Vegan chili & cornbread http://minimalistbaker.com/vegan-cornbread-for-two/

Wednesday
Breakfast: Pesto Potato Scramble
Lunch: vegan chili & cornbread
Dinner: Southwest spaghetti squash

Pesto Potato Scramble (makes 4 servings)
4 potatoes dice
15-oz can white beans drain, rinse
2 cups fresh basil
1 tsp onion powder
1 tsp garlic powder
6 tbsp white wine
½ cup (4-oz) soy or almond milk
hot sauce (your fave) (optional)

Directions:
1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Rinse potatoes under water but shake off excess (potatoes should be damp).
3. Bake for 8-15 minutes, until fork-tender and golden around the edges.
4. Meanwhile, combine beans, basil, spices and wine in a food processor and pulse until well combined.
5. Add milk as needed to achieve a smooth, creamy consistency.
6. Add more milk to thin, so it's not a thick hummus, more like a rich sauce.
7. Toss baked potatoes with pesto.
8. Drizzle with hot sauce, if desired.

Cinnamon Roll Mug Cake
1/4 c flour1/4 tsp baking powder4 tbsp almond milk1 tbsp honey or maple syrup1/4 tsp vanilla extract1 tbsp brown sugar1/4 tsp cinnamon1 bananaIn a mug, stir all ingredients together except banana. Microwave for 1 min, 25 seconds. Slice banana, sprinkle a little additional cinnamon and top the mug cake and microwave for an additional 30 seconds.


Triple Green Quesadillas (makes 2 servings)
2 garlic cloves mince
6-oz broccoli florets
2 cups fresh spinach
2 flour tortillas
1/2 cup plain hummus

Chipotle Sauce
3-oz plain vegan yogurt
1 chipotle chiles in adobo

To make sauce: Combine yogurt and chipotle pepper in a blender and blend until smooth. Taste and add more chipotle or salt if desired.

Directions:
1. Line a pan with ¼-cup water.
2. Sauté garlic for 30 seconds.
3. Add broccoli and cook, stirring frequently, until bright green and tender.
4. Add spinach and stir while cooking so it softens, cooking until water evaporates.
5. Turn off heat and set aside briefly.
6. Top half of each tortilla with broccoli mixture and a dollop of hummus.
7. Fold over and press down.
8. Toast in a dry nonstick pan for 3-4 mins on each side or until warm and crisp.
9. Drizzle Chipotle Sauce over quesadillas.

Tofu strips  & Chips (makes 2 servings)
15-oz extra-firm tofu drain
1 lemon (juice)
2 tbsp low-sodium soy sauce
2 tbsp yellow mustard
1 tsp pure maple syrup
1 tsp balsamic vinegar
¼ tsp smoked paprika
¾ cup breadcrumbs
2 potatoes cut into fries

Tartar Sauce
2 tbsp mayo (or yogurt)
1 tbsp dill relish (or dill pickle)
1 tsp fresh lemon juice

To Make Tartar Sauce: Whisk all ingredients together until well combined.
Tofu strip Directions:
1. Press tofu and slice into 1-inch sticks.
2. Place tofu in dish
3. Whisk 2 tbsp lemon juice with 1 tbsp soy sauce and pour over tofu.
4. Cover and refrigerate at least 1 hour.
5. Preheat oven to 400F and line a baking sheet with parchment.
6. In a shallow bowl, mix mustard, 2 tbsp lemon juice, 1 tbsp soy sauce, maple syrup, vinegar and paprika together.
7. Place breadcrumbs in a shallow bowl.
8. Dip tofu in the marinade, then press into breadcrumbs, turning to coat.
9. Place breaded tofu on the baking sheet and bake 10 minutes. Gently flip and bake another 10 minutes, or until toasty.

To make “Chips”:
1. Soak fries in cold water 5-10 minutes.
2. Preheat oven to 425F and line a baking sheet with parchment paper.
3. Drain fries and shake excess water off.
4. Place in single layer with a little space between each fry and bake 10 minutes.
5. Flip and bake 5-15 minutes more, until puffed slightly, golden, and cooked.

Chili Sweet Slaw Wraps (makes 2 servings)
1 cooked sweet potatoes
2 flour tortillas
1/2 can black beans drain, rinse

Chipotle Slaw
3oz plain vegan yogurt
Chili powder
7-oz coleslaw mix

To Chipotle Slaw: Combine yogurt & chili powder. Taste and adjust. Toss with coleslaw mix until lightly but evenly coated.
Directions:
1. Mash sweet potatoes with a fork.
2. Sprinkle with a little chipotle powder for extra heat (optional).
3. Spread mashed potato on tortillas.
4. Top with beans, Slaw and guacamole.
5. Roll up and enjoy.

Easy vegan chili (makes 2 servings)
1 (15-ounce) can black beans
1 (15-ounce) can kidney beans 
1 (7-ounce) can diced tomatoes (with juice)
1 (7-ounce) can enchilada sauce (preferably green-chili style)
Sea salt and fresh ground pepper, to taste
Combine all in saucepan. Heat & enjoy

Southwest Spaghetti Squash (makes 2 servings)
1 spaghetti squash
2 cups kale steamed
1 cup black beans (1/2 can from earlier this week)
hot sauce (i.e. Cholula) (optional)

Quick Queso
1 cup (8-oz) soy or almond milk
⅓ cup nutritional yeast
3 tbsp flour
1 tsp onion powder
½ tsp garlic powder
½ tsp ground cumin
¼ tsp paprika
¼ tsp chili powder
¼ cup salsa

To make Queso: Whisk milk through chili powder together in a saucepan. Bring to a boil over medium heat, stirring often. Once it thickens, stir in salsa.
To cook spaghetti squash: Stab squash with a fork and microwave 10-12 mins, or until fork- tender OR slice lengthwise, place in an oven- safe dish face down with 1-inch water. Bake for 30-45 mins at 400F. Remove seedy matter and use a fork to pull away the spaghetti strands.
Directions:
1. Warm Queso in a large pot over low.
2. Stir in cooked squash and use tongs to incorporate until lightly coated.
3. Fold in kale until softer.
4. Fold in black beans.
5. Serve drizzled with hot sauce.

Grocery List:
Cauliflower 1 head
Potatoes 6
garlic 1 head
broccoli 6 oz (1 cup)
spinach 16 oz (2 cups)
lemon 1
sweet potato 1
coleslaw mix 7oz
spaghetti squash 1
kale 16 oz (2 cups)
tofu extra firm 1
can white beans 1
soy/almond milk
flour tortilias 4
hummus 1
vegan yogurt plain 1
can adobo chili 3
panko breadcrumbs 8oz
relish (small- even swiping three or four packets from the food court would probably do)
can black beans 2
can kidney beans 1
can diced tomatoes 7oz
can enchilada sauce 7oz (green is better)

Wednesday, February 10, 2016

Plan Feb 11-17

Thursday
Run 4
Yoga & meditation
Breakfast: bagel
Lunch: leftover Puerto Rican Peas
Dinner: Chickpea Stroganoff

Friday
Run 10
Yoga & meditation
Breakfast: bagel
Lunch: leftover Chickpea Stroganoff
Dinner: Enchilada Polenta bowl

Saturday
Undies race!
Yoga & meditation
Breakfast: bagel
Lunch: TBD
Dinner: Broccoli Cheese Rice

Sunday
Yoga & meditation
Breakfast: bagel
Lunch: Chinatown noodles
Dinner: leftovers

Monday
Walk
Yoga & meditation
Breakfast: Polenta Strawberry the
Lunch: leftover Chinatown Noodles
Dinner: Maple Peanut Soba Noodles

Tuesday
Run 4
Yoga & meditation
Breakfast: bagel
Lunch: leftover Maple Peanut Soba Noodles
Dinner: Mediterranean Flatbread

Wednesday
Walk
Yoga & meditation
Breakfast: Blueberry Mug cake
Lunch: leftover Mediterranean Flatbread
Dinner: "Chorizo" soup

Wednesday, February 3, 2016

Plan February 4 - 10

Thursday
Run 9
Yoga & abs
Breakfast: bagel
Lunch: leftovers
Dinner: out

Friday
Run 5
Yoga & abs
Breakfast: sweet potato quesidilas
Lunch: out
Dinner: orange broccoli tofu

Saturday
Yoga & abs
Breakfast: strawberry shortcake polenta
Lunch: leftovers
Dinner: vegan pot pie

Sunday
Yoga & abs
Breakfast: vegan cinnamon rolls
Superbowl food: seitan buffalo wings,  vegan spinach artichoke dip in bread bowl, chips & salsa, veggies

Monday
Run 3
Yoga & abs
Breakfast: leftovers
Lunch: green smoothie
Dinner: falafel'd quiona

Tuesday
Run 4
Yoga & abs
Breakfast: bagel
Lunch: leftovers
Dinner: nacho burritos

Wednesday
Walk
Yoga & abs
Breakfast: leftovers
Lunch: green smoothie
Dinner: Puerto Rican rice

Thursday, January 28, 2016

Plan Jan 28- Feb 3

Spring semester is finally upon us. Here are the big lessons so far:
1. Snow sucks. sure, I like getting the occasional day off of work, and yeah, every once in a while the mandatory weekend in can be lovely, but why does it have to take so long to melt??? My running trail is out of commission for the time being, which means I am relegated to indoor cardio workouts and stealth neighborhood running.
2. Shopping and prep-cooking on Mondays isn't going to work this semester, so I've shifted my day 1 of planning (on which I grocery shop and do any prep-work or pre-cooking for the week) to Thursdays. We'll see how that works.
3.  I don't have time for lunch on Mondays and Wednesdays. I teach from 12-5. So, I'm going to have to play with how I eat lunches those days.  1130, when my office hours start, is too early for lunch, 5pm is too close to dinner. So, this week, I am going to try eating my lunch for breakfast, then having my breakfast smoothie for lunch- as I can take that to class with me.  Which will be funny, because my noon class students had a class with me earlier in the morning last semester and frequently saw me drinking my green smoothies.  Yesterday one of them commented that class this semester was later, so I will have had a chance to have my breakfast before.  Hahahaha. I guess I'll show them.

This weekend, I'm attending a cookbook club get-together that my friend, Cari, organized.  Of course, though, it's not a vegan book they've selected.  Everyone is to cook a recipe from the new Smitten Kitchen cookbook. My biggest issues with this book is that Deb Perelman is a FORMER vegetarian and that even though she said in an interview that she though that meat should really be only eaten once or twice a week, from an overview of her recipe index of the book, most seems to be meat-centered.  My friend sent me some recipes to look over, and it's going to be tough to veganize. In addition, I don't know if that's the purpose of the cookbook club.  I was under the impression that the purpose was to cook everything verbatim to the recipe to try out several at once.  I am impossible at following recipes verbatim. Sigh. But, I am going to make Spicy peanuts (a party snack, that should be pretty easy to tweak- I just will sub in Earth Balance for butter) and Wild Rice Gratin with Kale, Caramelized Onions, and baby Swiss (a vegetarian dish that I will have to veganize by subbing in EB for butter, Daiya for the Swiss, and veg broth for the chicken). Fortunately, my friend also chose to veganize one of the salad recipes, so there will be more than one thing I can eat there. In reality though, I'm probably just more anxious about socializing with strangers than I am about the food.....

Thursday
Run 4
Journey to handstand: headstand 2
Breakfast: sweet potato & baked tofu
Lunch: leftover buffalo chickpea sliders
Dinner: chickpea Buddha bowl

Friday
Run 8
Journey to handstand: handstand
Breakfast: blueberry bars 
Lunch: leftover Buddha bowl
Dinner: mushroom stroganoff

Saturday
Journey to handstand: kick ups
Breakfast: bagels & vegan cream cheese
Lunch: leftover mushroom stroganoff
Dinner: curried tofu avocado wraps

Sunday
Journey to handstand: misc prep
Breakfast: mango & pineapple
Lunch: leftover curried tofu avocado wraps
Dinner: cookbook club (wild rice gratin and spicy peanuts)

Monday
Walk
Journey to handstand: crow
Breakfast: club leftovers
Lunch: green smoothie
Dinner: hippie loaf with mash potatoes

Tuesday
Run 4
Journey to handstand: tripod
Breakfast: mango & pineapple
Lunch: leftover hippie loaf with mash potatoes
Dinner: firecracker Buddha bowl

Wednesday
Walk
Journey to handstand: headstand 1
Breakfast: leftover firecracker Buddha bowl
Lunch: green smoothie
Dinner: quick black bean burgers

Sunday, January 3, 2016

Plan Jan 4-10, 2016



Monday:
Run 4
Toned Core Cody Workout 
TotalCoaching Downdog/ plank workout
Yoga Inversion prep
Breakfast: Smoothie
Lunch: Leftover "Crabthin" salad
Dinner: Portobello Steak with Potato

Tuesday:
Walk
Toned Legs Cody Workout 
TotalCoaching Yoga workout
Yoga Inversion prep
Breakfast:Lemon Zucchini muffins
Lunch: Portobello Steak with potato
Dinner: Curried Rice Bowl

Wednesday:
Run 4
Toned Arms Cody Workout 
TotalCoaching Lower Body Strength training
Yoga Inversion prep
Breakfast: Lemon Zucchini muffins
Lunch: Curried Rice Bowl
Dinner: Chinese Crunch Salad

Thursday:
Walk
Toned Booty Cody Workout 
TotalCoaching Yoga workout
Yoga Inversion prep
Breakfast: Crumbled Blueberry Pie
Lunch: Chinese Crunch Salad
Dinner: Infinite Tofu Tacos

Friday:
Run 6
Toned Body Cody Workout 
Yoga Inversion prep
Breakfast: Lemon Zucchini muffins
Lunch: Infinite Tofu Tacos
Dinner: Pad Thai Pizza

Saturday:
Walk
TotalCoaching Upper body strength training 
Yoga Inversion prep
Breakfast:Smoothie
Lunch: Pad Thai Pizza
Dinner: Chipotle and Kale Quesadilla with fried plantain

Sunday:
TotalCoaching Core work Tabata 
Yoga Inversion prep
Breakfast: Crumbled Blueberry Pie
Lunch: Chipotle and Kale Quesadilla with fried plantain
Dinner: Spinach Artichoke Soup

Monday, June 15, 2015

Will travel for vegan food: Boston book release party!

My friend Kristin Lajeunesse wrote a fantastic memoir about her travels around the country, visiting every vegan restaurant in the U.S., during which time she blogged about the food that was available throughout the country.  
Her book is not just a vegan memoir, but a coming of age story about finding independence and discovering courage within. You can read my review of her book here, and order it from amazon here.

Anyway, Rob and I had the opportunity to go up to Boston for her book release party! We stayed with a lovely couple, Pam & Rob, who shared their Cambridge home with us through AirBnB.


We loved their cat, King Simon. Such a sweetie.
We took the overnight train up, something that I love. Night trains are great because you get to sleep & travel. Even though the sleeping isn't great.
We arrived Friday morning and headed straight to Veggie Galaxy for breakfast! This is an all veg diner, we ate here last April with our friend Courtney. We each got a tofu omlette with house-made vegan cheese. Mine had sweet potato mash and a balsamic glaze, while Rob's had seitan and greens. We went halvsies and shared!
After breakfast, we walked through Harvard Square, and checked out the campus. We had to pay homage to Click & Clack, and looked for their offices in the square, but couldn't find them. Finally, Rob said he was going to ask someone at an information booth, while I stepped into the Curious George shop (Margaret & H.A. Rey lived in Harvard square for many years) to buy post cards for my neices and nephew.  When I came out, we laughed when we realized that the offices of Dewey, Cheetham, & Howe were right above the shop. It's hard to see in the photo...
Next, we had to stop into Sudo shoes, an all-vegan shoe shop! I tried on a nice pair of boots that Rob and I both really liked for dressier occasions, but my eyes kept going back to a pair of water shoes. Finally, I thought to myself, "what do you do more/care more about?" And bought the canoe shoes.


Rob and I have been watching old episodes of Cheers on Netflix (no, we are still in season 3. Diane is still around. Coach is still alive. And it will probably take us a while to progress further, since OITNB Season 3 just came out) and last time we were in Boston, we walked by Cheers, but it wasn't open yet. We had to get a drink there. Rob got a Fisherman's Ale in a dimpled beer mug, and I got a silly drink called a Mayday Malone. Very touristy but fun. We went to the Beacon St. location where the outside opening sequence was shot, but the inside is nothing like it.


Anyway, back to vegan goodness, we had dinner at this really fancy spot, True Bistro. Great, great food. This all vegan establishment really was a cut above. And we lucked out, because I didn't make reservations, and we got the very last table that they seated for the evening. Not only was the food great, but the service was fantastic.
Out waiter let us know that there was one cup of the soup of the day left, so we jumped on that. He brought it out with two spoons. It was a miso mushroom asparagus soup served with bread and olive oil.

Rob ordered the house made ravioli, and I ordered the Thai green curry. The waiter informed me that the curry had a bit of a spicy kick. He wasn't kidding! About halfway through our meals, Rob and I switched plates.

For dessert, we both agreed on splitting the warm chocolate chip banana bread with a scoop of maple pecan ice cream. Wow!

Saturday morning, we had a nice morning at the house, with a breakfast of fruit, cereal, and coffee. Then we went for a run on the minuteman path, which is a great bike/running trail in Cambridge. We also rented commuter bikes this weekend, on which we cruised around. They were a lot of fun.
We took the T out to Fomu, an all-vegan ice cream shop in Allston! I'm a little sad I didn't taste every flavor, but I tasted the avocado flavor and was hooked. The ice creams are all coconut milk based, and their scoops very generous. I tasted avocado, and ordered it. Rob didn't even taste the peanut butter, he knew that was what he wanted.
Before we left, we heard someone order mango habenero, and we had to taste it! It was sweet with a great spicy kick! Even though his belly was full, Rob ordered a scoop of that as well.
Then we scooted over to O2 Yoga, a beautiful yoga studio and vegan cafe just south of Harvard Square. There, not only did we meet Mimi, the owner, who served us sandwiches (I got the North End, a tofu and tapenade on french bread, and Rob got a Choona on Chibtta), but we also met Kristin and her family! We had a great evening! Kristin talked a bit about her writing process, and we ate some vegan cupcakes her mom brought from a bakery in Albany.


Rob has this amazing ability to take fuzzy pictures of every vegan foodie we meet. Kristin joins a long list of other vegans who are in out-of-focus pictures with me.


Sunday, we had a lazy morning, went to the movies & saw Mad Max: Fury Road (Charlize Theron & I have the same haircut!), checked out the Museum of Bad Art, and danced to an impromptu pop up marching band at Davis Square.




We returned to Veggie Galaxy for lunch, where I got the blackened seitan, and Rob ordered the Vegan Ceaser side salad. True to form, we ended up swapping plates.





Sadly, I couldn't eat everything I wanted to try! Clover has a new shop at Central square, Harvard food court has vegan options each day, there are an abundance of vegan food truck options.... sigh.
I did get a midnight vegan burger on the train from the cafe car on the way home. It was okay for a microwaved thing, but I mostly bought it to support veganism!
Not only did I get to eat lots of vegan food in Boston, but I also got to do lots of yoga there. I like being an active human who enjoys walking, running, biking, etc, in new places.
Oh, and we saw the most beautiful gigantic momma swan in the gardens! <3 Boston!
Big thanks to Kristin for such a great weekend! She hooked us up with our stay with Pam through AirBnB, and sent us gift cards to use at Veggie Galaxy, Fomu, Sudo, and True Bistro! 

Thursday, November 20, 2014

Plan Nov 25- Dec 1

I started to plan some other meals for Monday and Tuesday, but who am I kidding, the story is the same whether you are travelling or having Thanksliving at home.  You need eat up what you've got in your fridge so that either a) your food doesn't go bad while you're away or b) you have room for Thanksliving food, and either way, let's eat up these leftovers. So we can eat up more leftovers later this week.

Actually, I love leftovers. How comforting! We're actually going to have two feasts just so there's enough leftovers for Mia to take back to college. She'll be drinking cranberry smoothies untill the end of the semester! (Note, YUM. I'll post a recipe for a cranberry smoothie next week!)

On a side note, Miss Mia had a little health scare, she wasn't feeling good, and went to the ER up at her college where they said it was her gallbladder.  I get her down here, and after hours of tests and anxious waiting, we found out it wasn't her gallbladder, just a bad flu. She should be just fine in the next few days. I'm glad she's home so I can pamper her a bit.

Recipe: Tofu noodle soup

Ingredients:

1block extra firm tofu, cubed

2 c. Noodles

2 c. Frozen mixed vegetables

3-4 c. Vegetable broth

Directions: in a pot of water, cook the noodles for half the normal time. You want them very "toothy." (This way, when you add them to the broth and cook the soup, they don't get soggy!) Drain, and set aside. In the same pot, add a tiny bit of vegetable broth and the tofu, you just want to season up your tofu, and maybe add a little color. If you're cooking this for someone under the weather, stop. If not, add some soy sauce for added saltiness and color! Now add the remaining broth and veggies, which have been thawing on your counter. Let cook at a medium setting for about 5 minutes before adding the noodles, and then cook for whatever the remaining cook time was for your noodles!

If you eat this as leftovers, as we will on Monday, you'll sometimes find that the broth gets sucked up by the noodles and tofu. No worries, just add two more cups of vegetable broth!

Monday
Run
Breakfast- Fruit Smoothie
Lunch- leftover tofu noodle soup
Dinner- Black Bean avocado burritos

Tuesday
Run
Yoga
Breakfast- Fruit Smoothie
Lunch- deconstructed samosa salads
Dinner- clean out the fridge leftovers

Wednesday
TBD
Dinner out with family

Thursday
Run
Thanksliving Dinner! Seitan, cashew potatoes, kale, stuffing, brussels sprouts, etc.

(See Thanksliving post- http://questingadventures.blogspot.com/2014/10/thanksgiving-planning.html

Friday

Run

Thanksliving leftovers

Saturday
Run
TBD

Sunday
Run
2nd Thanksliving! Gardein roast, sweet potatoes, cranberries so Mia can take leftovers home.



Starting on Thursday, I'll be re-attempting the RUNNERS WORLD WINTER STREAK which is where you are challenged to run a mile a day, every day, from Thanksgiving day to New Year's Day. This will be my third go. My first year I did pretty well, but last year, you may recall, I got really sick over Christmas, and fell off the wagon. The rules are simple 1 mile each day, pace doesn't count.  I extend the rules to count the days I ski, even though that isn't (obviously) endorsed by Runner's World. What I will aim to do is keep my current schedule of running, but add in a slow 1-miler on my traditionally "off" days.



I'm still doing a lot of yoga, and got a few good runs in this past week. I had to cover a colleague's class and missed out on my swimming, but I'll resume that in December. In the spring I will focus more on just running and yoga, and hope to pick up some yin yoga classes in January (they've just not worked with my schedule this fall, and I miss them!)

I participate in yoga groups on instagram, which can be tricky to get pictures for, especially with the pets around! This week had some really classic dog & cat photo bombs!