Friday, March 1st
Something I wanted to talk about today was the "You are glowing" comments from friends and family. I was whiter than white. My body doesn't see the sunlight, nine months out of the year due to weather, my skin is blinding. You needed sunglasses to look at me, seriously.
Over the past 29 days, I've started noticing the "glowing" look. I finally figured out what to call it, the natural tan. The awesome part is my "tan" is through out my body, even the places that never see the light of day. I think it is fascinating that our bodies are telling us it's happy. I am in agreeance with my body.
"today marks a special day for me. to celebrate it, i did some self-care, as you should everyday.
i did a 2 hour work out at the gym and made this rawkin' out of this world juice. blood orange, orange, apples, fennel, with crushed ice, chai seeds and bee pollen (image above.) much gratitude to all the wonderful, true people in my life. xo"- Bay
Ched's being so cute! If he hears any assortment of plastic bags, no matter the size, he sprints to jump inside and nest.
Breakfast:
This morning I had left over Chai Blueberry pudding. Delicious!! I also had some vitamin water. Guess what? I remembered to take my vitamins without my granny vitamin container with the days on them, score!
Lunch:
I ate my leftover salad I made a few days ago. I had a little bit of the ranch dressing left over and used my hummus too. The hummus mixed with salad is an excellent substitute dressing. Hahah. I brought my salad to school and one of my classmates said, "look at Kim's picnic she brought." I had three containers: salad, little bit of ranch and hummus.
Snack:
I ate an apple to figure out what I would like for dinner, so many possibilities.
Dinner:
I ate leftover Chickpea Buckwheat Jerk goodness with inajri. Since I didn't make more of the ranch recipe, I used my leftover hummus as a nice contrast with the Chickpea mixture. The hummus progressively tastes better every day. The spices mix together and become more intense. Yum!
Tomorrow, Bay and I are going to tackle this recipe. I am so excited! I LOVE vegan- Plant Based desserts.
Thursday, February, 28th
Happy Thursday all!! Bay & I had a car funeral for "Bay Cab" today. We got into a car accident a week ago. Her car was totalled after another person backed into us without looking in her rear view mirrors.
I never realized how attached I get to items until today. There are so many memories in that car. It was our first kiss, so many long conversations of "wait, wait, one more thing..." before going into my house, and when I asked her to be my girlfriend.
Luckily, we also got the last kiss before they took the car to the junk yard. Good bye car! Now, to make new memories in her upcoming vehicle.
Breakfast:
We made a smoothie/milkshake inspired smoothie from This Rawsome Vegan Life (image right.) We made two smoothies at the same time and didn't have enough strawberries. We added rhubarb instead. Rhubarb is in season. I am so excited. I can't wait to make strawberry rhubarb pie, it's my favorite!
Lunch:
I made the Ethiopian Teff Injera. I would recommend making the pan and burner size the same. I noticed not all of my injera was cooked evenly. I switched to a smaller pan and it worked a lot better. Also, I would recommend making the bread super thin. After I got the hang of it, I would lift the pan, add a little bit of the mixture and move the liquid mixture around. This helped spread the injera and be less thick.
It is perfect to make a burrito (image left!) Next time I am going to make a double batch for extras. I don't like the gluten free tortilla's. They tend to get moldy after two days and it's not recommended to freeze. However, this in this recipe injera lasts for a week and tastes so much better.
Dinner:
Smorgasbord. I had some leftover garlic hummus with some veggies. I also had some Chickpea Jerk goodness on fresh injera and some chia dessert.
I gave my friend Dana some leftover food. She didn't want to try the Chia dessert because she doesn't like sugar. However, I don't add sugar to anything I make. I either use honey, maple syrup or vanilla bean as a replacement. She tried it and kept saying, "this is amazing. you made this? omg. thank you so much!" ahah. Night. Night. xox.
Wednesday, February, 27th
What a day. What a day.
After practicing voice interpreting at school, I ventured home to make some delicious grub. But, first I went to my favorite food coop People's (image of basket left). Yes! I asked the very friendly and informative coworker 20 questions. ahah. I bought some BPA free one cup bags. This way I can cook beans, measure them, and freeze them. I also bought for the first time unbleached parchment paper. Oh and they had Jerk powder! I went to a coop near my house yesterday and they didn't have jerk powder.
Breakfast:
I tossed in: a handful of kale, 1 cup blueberries, some fresh pineapple chunks, 1 frozen banana, 1 cup coconut water, 1 tbsp hemp powder and blend.
I had a smoothie. Ha! I bet you would have never guessed that. :) *remember when freezing the banana's to cut off the brown part at the end.
Lunch:
I had my leftover salad with the ranch dressing sauce. YUM! I just figured out what the soy free gluten free ranch tastes like. Ready? Ready? You know the "Hidden Valley" Ranch packets you get from the store? THAT! I paired it with my delicious vitamin water.
Dinner:
Woah! I tackled a lot for dinner. For some of you, you may not know what my cooking situation looks like (image left.) Two hot plates (far left), counter (middle space), and sink (far right-filled with dishes.) That's where the magic happens. If you are thinking, "oh I can't" or any other gamut of excuses... Look at the picture again. ahah. If I can, believe me, you can too!!
Any who, I made Buckwheat, Chickpea & Sweet Potato Jamaican Jerk Wrap (or Salad). I posted poned on the Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flatbread because I was really tired and it didn't look like the picture- the brain. I let it ferment longer than 24 hours. The cheese cloth accidentally fell into the mixture. Whoops! I am not sure how long it was in there. I'll make it tomorrow and it was be delicious. I can feel it. I ate the Buckwheat- Chickpea dish as a salad and added ranch. Yum!
The Buckwheat was so easy to make. They look like cute little hearts before they are soaked and cooked. When I made chickpeas for the first time, I used the rice cooker which was super fast. This time I wanted to see if I could make it on the hot plates. Success!! I was paranoid that I was going to burn one of the chickpeas and ruin it. Paranoia went out the window. Comparing the rice cooker to the hot plate, the ricer cooker was faster but the chickpeas were really dense and hard (perfect for hummus since you blend the chickpeas), and the hot plate was perfection. Oh! The chickpeas made popping noises too while it cooked. My guess is the skins were popping off, but I am not really sure.
I didn't have a steamer for the kale and sweet potato so I used a strainer instead. Ha! My first time steaming vegetables and it wasn't too hard. Except, Bay told me next time I should use the bigger pot next time and the process will be faster. Doh!
Dessert:
What, I made dessert too? Oh, yes I did. And I made a few mistakes in this recipe Blueberry Pie Chia Pudding (to the left, to the left.)
I blended all of the ingredients together and added the chia seeds and put it in the refrigerator as I was working on the dinner.
After about thirty minutes, I had a feeling it would be finished. I ventured over to the fridge and all the chia seeds didn't expand. I was very perplexed onto why this would happen. Then I scooped out some seeds and sure enough they were not chia seeds. They were quinoa seeds! HA! Luckily, I was making extra ranch dressing. I already had cashews, soaked and ready.
Today, I was looking at Facebook and found a cool, all natural, cleaner - recipe seen here. I can't wait to make this (image above, left). Now my cat won't be digesting any chemicals while I clean; he is everywhere in my studio. Also I found a cool way to have a garden without a raised bed here (image above, right.) The only problem is the metal leaking into your food. So I thought, why not get heavy duty BPA free plastic and line it. I am going to try to convince my dad to help me make it.
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