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.
Monday, February, 18th
relaxing monday. monday. monday. monday.
Breakfast:
How can you pass this up twice?
cinnamon chia pudding with banana, dates & almond butter
Lunch:
hummus, flaxseed crackers, with cucumber and tomato on top.
Dinner:
Bay and I collectively thought about stuffing some mini peppers with some cashew cheese for a snack. Then we thought for dinner using the bigger bell peppers. Bay was the cook tonight she made the raw bell peppers stuffed with portobello mushrooms, purple onions, tempeh, fennel, broccoli, jalapeño with a layer of homemade cashew herb "cheese"
This was so bomb. the end. :)
Saturday, February, 17th
Breakfast:
This was delicious! It’s the perfect on the go breakfast item. I didn’t have any goji berries so I substituted dried cranberries. It doesn’t look as pretty as the picture, at least when I made it with Bay but AMAZING. This is a must try, cinnamon chia pudding with banana, dates & almond butter
Lunch:
I was surprised by how delicious the Brain Booster Smoothie this is. It looks weird with the pale white color. Don't let it discorage you!
Dinner:
We love mexican food!!Bay’s Nacho’s:
We used ground up walnuts for a “meat,” gluten free chips, lettuce, avocado, tomato, and black beans and cashew cheese.
Bay & I are a good team at being up to date with research. She is an excellent researcher. Bay has recently found out that irish moss found in vegan cheese is not good for you. A lot of people are allergic to irish moss and it can cause inflammation in the stomach lining.
Also we found out that most cheese has casein in it as read in the article, "Dr. Jenna Taylor: Addiction to Cheese is Real Thanks to Casomorphins." With that said please research what you are putting in your body. A good rule of thumb we have used is if we can't understand or pronounce the ingredients, we shouldn't be putting it in our body.
We found tons of awesome links or recipes of how to make raw vegan cheese. I can't wait until Bay & I make some. Some of my favorites would be: This Raw Some Vegan Life, Raw on $10 a Day (or less) or Rawmazing. WE LOVE CHEESE!! I can't wait to get a cheese cloth. Out of all of the links we found this one is pretty simple: Easy Vegan Cashew Cheese - Recipe
