And It Continues…

Hi eaters.

How are you doing on this Hump Day?

Hopefully better than I.

Today has been the second trying day in my series of trying days. Yup, I had my follow-up doctor appointment to address the abnormal pap smear.

I got a biopsy done, the results of which I should get back in about a week.

While the experience was far from pleasant (especially since I had to go to a new MALE doctor since my usual woman doctor doesn’t perform biopsies. Man gynos kind of freak me out.), it wasn’t that that terrible. I’ll just be happy in a week when I get the call that says everything is A-okay.

Before my appointment I had a comforting breakfast—Ezekiel toast with crunchy peanut butter with some massive chunks of watermelon.

And after my appointment I wanted something else a little comforting. So I picked up a package of vegetable spring rolls from the grocery store.

I know cold veggies may not seem terribly comforting, but there is something so simple and satisfying about handheld food. I guess it goes back to being a kid when you eat everything with you hands.

When I arrived home with my little package I knew I needed something else. And as luck would have it I had a tub of red miso paste and some tofu that needed using in the dark back corners of my fridge.

Looks like I’m having an Asian feast.

And if a big bowl of soup doesn’t spell comfort, I don’t know what does.

Later in the afternoon I got down to some nitty gritty vacation prep.

Did I not mention that I’m going on vacation?

Sorry, eaters. I’m bad at telling you guys non-food/exercise/health things. But then I guess a vacation could fall under the health category.

Enough of the semantics, though.

Tomorrow Brother, his friend Christian, and I are driving up to VA to for some beachy 4th fun. And not only will it be the 3 of us with Papa and co, but my dear dear friend Maddie is trekking down from the Big Apple for the holiday. Then before returning home I’ll spend a few glorious days in the Boro visiting my peeps.

I am ridiculously excited. All I kept thinking about all afternoon while I washed clothes, prepped snack-stuffs, cleaned and packed was sitting on the beach with my feet in the sand and a cold beer.

A very nice motivator, if you ask me.

But back to the food.

Traveling as a vegan is not always easy. During our 10-hour roadtrip up to VA Brother and Christian can fill their stomachs at any pit stop burger joint. I, on the other hand, have to plan ahead. And frankly, I don’t mind that planning in the least.

So this afternoon I baked tofu, sautéed tofu,

steamed broccoli, marinated tempeh, chopped carrots, and baked brownies.

Needless to say, I doubt I’ll go hungry on this trip.

Next on the To Do list—laundry—which was not so quickly followed by a bit of P90X.

I say a bit because I didn’t finish the video. Frankly, I never finish the strength videos. The cardio ones are no problem. But I don’t want to look like the women on there (they look like scary man-eaters) nor do I have the strength to do it all. I don’t feel too terrible about it.

I did some Plyo for a warm-up then half the Core video. That was the perfect amount for me. Especially since about that time mother came home with dinner.

Since we’re all leaving tomorrow we’ve been working on eating the perishables. It seems we were so good at eating everything that we really didn’t have anything left for tonight. Frozen pizza it is then!

She picked up 3 different kinds, but the one I was most excited for was the Amy’s cheeseless roasted vegetable pizza.

I’ve been a big fan of Amy’s for quite some time so I was pumped to try this pie. I even doctored it up a bit with some Daiya cheese (because cheeseless pizza still feels naked to me).

This was quite a tasty pie. The sauce and roasted veggies came together wonderfully. My only qualm was that the crust was quite soft. As a bit of a Big Apple baby, a crisp crust is a must for me. Maybe baking it on a pizza stone will rectify that.

No time to worry about that now, though. I’ve got to pack for 12 days of beach and Boro fun.

Later, eaters.

PS-No guarantees on a post for tomorrow. I’ll try, but I fully anticipate being fully exhausted.

Summer Lovin’

It’s good to be home. As much as I lovelovelove staying at Papa’s while he’s in town, it is nice to be back in my fully stocked kitchen.

Evidence of that is in all my very summery eats today.

Breakfast: something cool, creamy and a little sweet (pretty much the antithesis of my recent breakfasts) was on my mind first thing this morning.

The last of my coconut milk yogurt, blueberries, cherries and a sprinkle of homemade granola filled my tub and my belly. I even stirred in a little LifeTime Vanilla Plant Protein for some added oomph.

I was a little worried about this addition because I know how difficult this powder can be to mix in. The texture and taste were the tiniest bit different, but it didn’t make my yogurt any less enjoyable.


Another win-win a little later was finding new magazines at the gym to flip through while acting like a hamster on a wheel. By this I mean hopping on the elliptical. Several people have told me I look like a hamster when I’m elliptical-izing. But then I get compared to hamsters/rabbits/other rodents often, so this doesn’t surprise me.

Lunch later was another product of a well-stocked kitchen:

Sweet potato fries with balsamic-mustard for dipping and a bowl of fresh corn and edemame.

I cut this corn right off the cob.

If this doesn’t scream summer I don’t know what does.

Another thing that screams summer—blueberry-cherry sorbet.

With a big carton of blueberries and the remnants of a bag of cherries in our fridge getting a little close to being a little too old I decided to pull out the ice cream maker and put it to good use.

Berry Sorbet

1 c water

1 c sugar

2 pints berries

2 T lemon juice

1 T vodka*

Heat water and sugar in a saucepan over medium heat until boiling. Allow to boil for several minutes, stirring constantly, before removing from heat and allowing syrup to cool.

Once syrup is cooled add ¼ c to blender along with berries. Blend until smooth. Mix in the rest of the of the syrup, vodka and lemon juice with the puree.

Pour berry goodness into an ice cream maker and follow instructions.

Serve with mint leaves.

*I promise I’m not trying to get you drunk. Since alcohol doesn’t freeze adding this little bit will keep the sorbet from turning into fruity popsicles. Since this is the case, feel free to add whatever liquor you like. Gin would probably be good.

I did another summery thing later—bathing suit shopping.

This was in no way a win-win. I went to Target and not only did I not find a single complete suit that I liked in my size (I ended up mixing a patterned piece with a solid colored one) I also didn’t find any that looked good.

Why do I both trying on bathing suits in stores? Those lights make everything look horrible. I’m online shopping from now on.

A little while later I got snacky. So I snacked.

Garden of Eatin Multigrain Everything tortilla chips. Mrs. Renfroe’s Mango Habenero salsa. Corn and black bean salad. Peach. Ezekiel bread. Dark Chocolate Dreams peanut butter.

Snack-a-thon in the truest form.

And it doesn’t end there.

Once mother got home she whipped out the secret candy stash in preparation for a family trip to the movies (which ended up being a bad idea, but more on that in a minute).

Never bring a family to resist snacking we broke into the giant bag of Twizzlers before heading out. So I ate a few. Then I had a couple small squares of dark chocolate. Then I started feeling sick.

Sugar overload!

I don’t remember the last time I had candy. Those few pieces were way too much.

I felt so sick that I couldn’t even look at another Twizzler. So I ditched the candy and packed a baggie of steamed green beans.

That’s right, eaters!

No popcorn or Raisinettes for this bellyaching baby. I munched my way through some (almost too sweet) beans.

Yup, I’m wild and crazy.

You know what was wild and crazy?

The hordes of teens and tweens and their mothers gathered outside the theater (at 7 when we arrived) waiting for the Twilight premier.

And not only were there eger kids sporting homemade shirts declaring their team (Edward vs Jacob, of course), but there was also replicas of the cars in the movie, a Robert Pattinson impersonator and a blood drive (because all vampires love blood).

Yeah, this was really happening.

But now I am home (while all the kooky fans are sitting outside in the rain) drinking a delicious cup of tea and hoping that my sugar hangover passes quickly.

G’night eaters.

A Present for Papa

Hi eaters,

Sorry for the delays. Papa’s pad is a technological blackhole.

No internet. No cell phone service. I wouldn’t be surprised if Google Earth couldn’t find us.

But believe me, the recipe I’m about to give you is well worth the wait.

As I’ve mentioned, I love the fact that Father’s Day and my birthday is so close. And since I rarely get to see Papa on my birthday (I think my 16th birthday was the last time) we usually end up celebrating them together. And Papa, because he’s awesome like that, asks for a cake for Father’s Day every year. He picks out the flavors. I bake it. Everyone’s happy.

This year he requested a chocolate cake with vanilla icing and some kind of fruit.

Sounds scrumptious.

So on Sunday I got to baking, with the help of Lil Sis of course. And not too long later we had about 2 dozen adorable mini cupcakes.

This cake was moist and light with just enough chocolate flavor so as not to be overwhelming. Because as much as I love a death by chocolate kind of cake, with temperatures routinely reaching 85 by 9am I wanted something with a little less punch. And boy did this deliver.

The cool, creamy icing and chunks of blueberries and strawberries made this the perfect summer treat.

Summer Chocolate Cake

1 box (12 oz) lite silken tofu

1 1/3 c sugar

½ chocolate soy milk

4 t vanilla

3 c flour

2 rounded T cocoa powder

3 t baking powder

2 t baking soda

pinch salt

blueberries, strawberries, or whatever fruit you have on hand

Preheat the oven to 350.

Blend tofu, vanilla, milk and sugar until creamy and lump-free. (For those without awesome blenders, I’ve found that putting the tofu in first helps eliminate all the little clumps.)

In a mixing bowl of whatever size you want (because I’ve never understood why recipes always call for large bowls when a medium or small bowl will do perfectly fine) mix flour, salt, baking powder, baking soda and cocoa. Add the wet mixture into the dry in two batches, stirring after each addition. Gently fold in fruit pieces and scoop batter into lined muffin tins.

If making mini cupcakes—bake for 10-12 minutes and will make about 2 dozen.

If making regular cupcakes—bake for 15-17 minutes and will make about 1-1 ½ dozen.

Once cool ice with store bought Duncan Hines Classic Vanilla (which I did, because DH is vegan in some cases) or mix 2/3 c confectioner’s sugar, 1 ½ T non-dairy milk and ½ T vanilla to make a scrumptious glaze.

Garnish with fruit pieces.

A cupcake not only a father could love (though he may have been the only one who thought they looked good).


Sup eaters.

How you doing?

I’m doing wonderfully.

Why so wonderful, you ask?

Because I’ve had a day full of memorable experiences.

Experience #1:

Since I’m at Papa’s (which is a second home for him) there are slim pickings in the food department, especially animal-free food. So breakfast was…interesting to say the least.

½ a Tofurkey sausage, spicy mustard, a bit of bakery bread, and a heaping pile of watermelon.

Now that I’m thinking about it, this seems more like a lunch than a breakfast. But somehow, despite usually shying away from savory stuff in the morning, it was just what the doctor ordered.

Experience #2:

A family trip to The Big House.

What?! We went on a family outing to jail?

No, silly eaters, prison is not for families (hopefully).

There was an old school rock-blues band back in the day called the Allman Brothers Band. They were a Southern-rock band, so I doubt anyone outside of the Bible Belt has really heard of them, but they lived (and recorded most of their records) in my town. Not much has ever happened here, so needless to say, they’re still a big deal around here.

Not too long ago the house they used to live in—affectionately called The Big House by the Brothers—was restored and turned into a museum. Since stepmother’s mother used to know the band, the family decided it was high time we loaded up and paid a visit to the famous family.

Inside this gorgreous old tutor house was seemingly every guitar pick, ticket stub, concert poster, deposited check they ever touched. Also inside was the pool table Greg Allman and his lover, Cher (yes, that Cher), played on often.

While I’m not the hugest ABB fan it was still a very cool look back in time. And my favorite part of the visit came when we were upstairs looking at a collection of their concert posters.

As I’m flipping through the rack my sister came up to me and said “Mushrooms must have been there favorite food.”

“Why do you say that?” I asked.

“Because they’re everywhere,” the 9 year old responded.

Yup. I’m sure they ate a lot of mushrooms.”

Oh. Dear. God. I almost died.

Experience #3:

Drinking a raspberry beer and eating a bowl of steamed broccoli while watching the World Cup.

Everything about this screams alternative. Rather than the Budweiser and buffalo wings devoured during (American) football games, I did things a little differently. Sure, once my broccoli was gone I ate my share of chips (Garden of Eatin’ Everything tortilla chips) and salsa (Mrs. Renfroe’s Mango Habenero), dean dip (cannalini hummus) and carrots.

Verdict on the beer: good, but I wouldn’t buy a 6-pack. The raspberry flavor was nice and subtle, but not really my bag, baby.

Experience #4:

The family and I decided to hit up a Lemongrass, A Thai Bistro downtown for a belated birthday dinner because I’ve been dying to try it.

The décor was sleek, modern, but very comfortable. The wait staff was young, attractive and wonderfully attentive. The menu (we decided to do tapas) had plenty of options and was very vegan friendly (they even had a symbol to designate vegan options). Papa and Brother both ordered delicious cocktails. And the food?

Top notch! Flavorful, beautiful plates of superb light, (I’m pretty sure) authentic Thai dishes.

Everything was great…until I had to go to the bathroom.

In ten steps I went from chic and fabulous to bleh. White walls, white plywood door, cheap handle, not completely clean sink, and a roll of paper towels all shoved into something the size of a broom closet.

Not to be a snob/picky/elitist, but spend $100 and make the bathroom as nice as the dining room.

As you can see, a wonderfully jam-packed day. And now I think I’ll sip some tea and maybe eat a cookie.

G’night, eaters.

Few Words

Hi eaters,

Today has been a trying, tiring day so please excuse the sparse words.
Ezekiel toast with chunky peanut butter. Coconut milk yogurt (which sadly has absolutely no protein) with blueberries, yellow watermelon, and cherries.
After breakfast:
I got some bad news today. The results of my pap smear came back and there are some abnormal cells. I have an appointment for more tests on Wednesday to determine if I need a biopsy.
I was hesitant to tell you guys, but the point of this blog is to talk about health. And this is part of that.
But please don’t worry, eaters. I’m trying not to worry or dwell on it, so I would appreciate if you don’t either. I’ll keep you posted.
My Cain class couldn’t have come at a better time. An hour of non-stop sweating was just what I needed to clear my head. Today was light on the cardio, heavy on the weights.
Just how I like it.
Thai peanut noodles with Thai baked tofu, asparagus, and peas.

Thai Peanut Sauce

4 T water
¼ c (crunchy) peanut butter
2 T brown sugar
2 T soy sauce
2 T vinegar
1 t fresh ginger
2 t sesame oil
1 T chile paste
1 garlic clove

Cook everything in a small saucepan, stirring constantly. Allow to boil briefly before removing from heat (still stirring). This should thicken slightly.
Cook noodles, steam asparagus, drain can of peas, cut tofu. Drain noodles. Put everything (including sauce) in warm pot and toss.
Eat with monkey chopsticks.
After lunch:
I baked up some Oven Lovin’, even creating a new Lover—Date Night, a chocolate raspberry cookie.
Then I cashed in part of a birthday gift certificate and got a much-needed haircut. (I still have a manicure, pedicure, facial and massage left on that gift certificate.)
Much better.
Papa, stepmother, and sister (and dog) are in town so once my cookies were packaged I packed a bag and headed over to their house. Hung out. Listened to sister yell a lot. Tried to keep the dog from jumping on the couch and drooling on me.
Spaghetti with Sundried Tomato Basil Tofurkey Sausage and salad.
The sausage didn’t taste like beef, but it had a wonderful texture and the sundried tomatoes came through quite prominently. These may have to make another appearance sometime soon.
After dinner:
I’m chilling on the couch. I’ll probably watch Bethenny Getting Married a little later. As you can tell, it’s going to be a crazy night.
G’night, eaters.

Hungover Hump

Sup eaters.

How’s your hump day treating you? Hopefully better than mine.

What’s so bad about my day?

My persistent hangover headache.

I hate being hungover. I feel so useless all day. But last night was awesome so I’ll try to work through it.

That started this morning with my patented 5-step hangover helper:

1) Brush my teeth. The sooner I get rid of that nasty morning breath the sooner I begin to feel human.

2) Drink a liter of warm lemon water.

3) Eat some oatmeal.

I’m such a dork that I packed step 2 and 3 with me in my overnight bag.

I knew that my host only had oatmeal packets and that just wouldn’t do. So I mixed ¼ c oats, 1 T coconut milk yogurt, 1 t Crofter’s Asia, 1 t crunchy peanut butter, blueberries, strawberries and cinnamon in a Magic Bullet cup and off I went. When I woke up this morning I knew this cup of goodness was waiting for me in the fridge.

Just add water, microwave and eat.

Which was about all I was capable of doing.

4) Brush my teeth again. Morning beer breath is hard to get rid of.

5) Work out. Yes, I said it. It’ll suck. And your workout may not be that good. But get sweaty for at least half an hour and you’ll definitely be human again. Which is why I spent 40 minutes looking like a hamster on a wheel on the elliptical.

And now I’m laying on the couch, watching Courtney Love’s Behind the Music and trying not to fall asleep before my mother.

Later eaters.

Honey, the Days are Shrinking

Hiya eaters.

Is anyone else a little bummed that the days are getting shorter now?

I sure am. And knowing that my birthday marks the beginning of the end has always made my birthday a little bittersweet.

Speaking of my birthday, I had a low key day yesterday, per usual for my birthdays.

Today, though, I woke up ridiculously excited.

What was so exciting on the day after my birthday?

Weight lifting!

Like I said a few days ago, I was going to take some time away from the weights to give my body some time to rest. And today was the end of that break! So excited!

But first, I needed some nommables.

Enter overnight (but not really) oats.

I say not really overnight because I can never plan that far ahead for meals. I have to go with my cravings and they certainly don’t hit the night before. So really, these were more like hour-fridge oats.

But they were still good.

In my bowl:

¼ c oats

½ c water

1 t coconut milk yogurt

1 t Crofter’s Asia

1 t crunchy peanut butter

copious amounts of cinnamon



This was creamy and delicious, but not terribly filling. For some reason cold oats never really are for me.

My stomach was growling a couple of hours later. But I held off on eating because I didn’t want to feel queasy with Cain.

Can you tell my excitement?

Well, this class was worth the weight.

Get it? Oh, bad puns. How I love thee.

I felt the burn all over. We did 2 really tough circuits including elevated push-ups and tricep dips. I used to only be able to do about 10 of each in a row with an absolute max of 25 or 30 total. I don’t know exactly how many of each I did this time, but believe me, I blew my old max out of the water.

I lovelovelove when I see results like that.

Not to mention that my arms are getting visibly stronger.

And to keep the muscle building I made sure to chug another shake-n-shake right after class.

As soon as the last drop (which is never good) was slurped I began making a dent on the massive amounts of leftovers we have overcrowding our fridge.

For lunch I had 2 over-stuffed red lentil wraps (because I always seem to over-stuff everything) with some sautéed veggies added into the mix. And on the side I steamed asparagus and broccoli, which I topped with a little zesty Italian dressing.

You know I’m not a big salad dressing fan, but this humble little bottle of store-brand sauce is one of the few I like.

Just as long as it’s not on a salad. Go figure.

A little later, when I needed my sweet tooth satisfied I took a few bites of this tub of good.

Funny thing about this is that while my family refuses to go anywhere near my vegan eats they absolutely love this ice cream. We’ve got 3 cartons of practically untouched regular ice cream in the freezer while this stuff is constantly disappearing.

Silly family.

Quick garden update:

Now not only are we being overtaken by cucumbers, but we’re now swimming in cherry tomatoes.

These are the ones I picked today and everyday for the last weeks or so has yielded a crop about this side.

After playing farmer, I took a nap. Then a long, relaxing shower. And now I’m off for a little more birthday celebrating in Milly. I hear it’s karaoke night at a bar downtown.

But before any of that singing silliness, I’ve got a date with a burrito. I’ve held out on that craving for far too long now.

PS-I got a couple of comments on my tofu-filled pound cake recipe.

If you’re not a vegan, I can fully understand a few raised eyebrows regarding the silken tofu in the recipe. But believe me, it isn’t terribly out of the ordinary for vegan baked good, especially for the ones that traditionally rely heavily on eggs or dairy (buttery pound cake, cheese cakes, creamy pies). It gives the dessert wonderful moistness and binds everything together. AND it’s lower in fat and calories than eggs and butter. Give it a try next time you want to slim a dessert.

Good and good for you.

Birthday, Continued

Ready for recipes?!

I bet you are.

The red lentil wraps were definitely the star of the show Sunday. But there was a close second:

Baked Falafel with Tahini sauce

1 can chickpeas

1 t garlic, minced

½ c fresh parsely, roughly chopped

2 T cornmeal (the recipe calls for bread crumbs but I was out—these worked well, but add more lemon juice if you’re using them)

2 T whole-wheat flour

1 ½ T lemon juice

2 t cumin

1 t baking powder

½ t ground coriander

½ t onion powder

salt, pepper, cayenne to taste

Preheat the oven to 425.

Put chickpeas, garlic and parsley in a food processor (I had to use a blender and it was not very successful) and pulse until combined, but still coarse. Add remaining ingredients and pulse until combined.

Form dough into patties and place on an oiled baking sheet. Depending on size, bake for 10-12 minutes then flip and bake for 5-7 minutes, until both sides are golden brown.


2 T tahini

2 T non-dairy yogurt

½ t dried dill

1 t lemon juice

1 t apple cider vinegar

½ t onion powder

½ t garlic powder

salt and pepper to taste

Mix everything in a bowl until smooth. Serve chilled.

The wonderful thing about this dinner (besides the delicious aspect, of course) was that it was plenty light enough to leave room for cake:

Almond-vanilla Pound Cake with Lime Drizzle

5 oz silken tofu (a little less than ½ the package)

2/3 c sugar

¼ c canola oil

¼ c almond milk

1 ½ t vanilla extract

½ t almond extract

1 ½ c flour

1 ½ t baking powder

1 t baking soda

½ t salt

slivered almonds

Preheat the oven to 350.

Blend sugar and wet ingredients until smooth. Combine the rest of the ingredients and pour into an oiled 9”x5” glass baking dish. Sprinkle almonds on top.

Bake for 25-30 minutes.


1/3 c confectioner’s sugar

1 lime, juiced

Whisk together sugar and juice. Pour over slightly warm cake and allow to cool completely.

This little baby was moist, not overly sweet and the perfect end note (with a glass or 3 of Proseco) to a lovely evening.

Special Day

Hi eaters!

I hope your weekend has been wonderful.

Today has been a very special day for me.

Not only is it Father’s Day, but it is also the day I celebrated my birthday with my mother, brother and stepfather. (FYI-my birthday isn’t until tomorrow, but mother wanted to celebrate while stepfather was in town.)

There have been years when my birthday has fallen on Father’s Day, which I always took as a sign that I was the ultimate daddy’s girl. And I really am.

Sure, there were years that Papa and I didn’t get along, as I’m sure is true of all parents and children, but in recent years we’ve gotten a lot closer. I’ve realized what a cool, fun, hardworking man Papa is. I mean come on, the man is almost 58 and has done an actual P90X cycle several times. You don’t get much more awesome than that.

So the fact that our days are so close together is awesome to me. (I just wish we could have spent the day together—he lives in VA—but I’ll see him in a few days.)

It was actually Papa who really got me thinking about food. One night some years ago we were out to dinner and he said he thought he was really learning to enjoy food. At the time, I didn’t really know what that meant, but over the years I’ve definitely followed in his footsteps and learned to truly enjoy food (rather than shovel it in my pie hole).

And I think it’s only fitting than, that I spent this special day in the kitchen cooking up my birthday dinner and baking my cake.


I cooked my own dinner and baked my own cake?

Yes. Yes I did. And I loved every minute of it. It was kind of like my present to myself/me-time to reflect on the year past. (And I didn’t exactly trust mother to cook a vegan dinner and cake.)

In years past (pre-vegan) I always requested Chinese food. One year it was sushi, crab legs and artichokes. As a kid I think it was hotdogs. This year, though, I saw my meal as an amazing opportunity. Not only did I get to test my culinary skills and make some of the recipes that have been piling up, but I also had a change to show my cheese-steak family that vegans eat more than tofu and rice.

So instead of going the traditional route and making a normal dinner, I decided that I wanted to have a little more fun. And what’s more fun than hors d’oeuvres and cocktails?

I made a handful of lovely little hors d’oeuvres and we sipped and nibbled and it was lovely.

On the menu:

Baked falafels with tahini sauce

Red lentil lettuce wraps

Sautéed vegetable and hummus flatbread

Sweet potato fries

Roasted chickpeas

Steamed asparagus with Italian dressing

All enjoyed with a vodka tonic.

And no birthday is complete without a cake:

Vanilla-almond pound cake with lime glaze

This was paired with a lovely bottle of Proseco.

The cooking started this morning right after breakfast and continued leisurely for the rest of the day. Pure bliss…that resulted in this wonderful spread.

My first plate:

There was plenty more eaten, believe me.

I’m going to break the recipes up over 2 days so as not to overwhelm you with deliciousness.

Sautéed vegetable and hummus flatbread

2 pieces of Flatout wraps

1/3 c roasted red pepper hummus

onions, green pepper, tomatoes tomatoes, mushrooms

2 T olive oil

salt and pepper, to taste

Heat oil in a pan and add onions. Once the onions begin to soften add green pepper. Once the peppers begin to soften add grape tomatoes. A few minutes before everything is softened add sliced onions. Stir continuously.

Preheat oven to 425.

Divide hummus between 2 wraps and spread evenly to the edges. Divide veggies between 2 wraps and cover entire thing.

Place in the oven (preferably on a pizza stone) for 10-15 minutes, until the edges and bottom are crispy and brown.

Cut into slices and enjoy like pizza.

Red Lentil Lettuce Wraps

Cucumber salad

1 head Boston lettuce

2 thick slices of onion, chopped

½ green pepper, chopped

1 T olive oil

1 c lentils

1 ½ c water

½ c ketchup

1 T spicy mustard

4 T hoisen sauce

3 T BBQ sauce

1 T vinegar


Heat the olive oil in a pot and add onion and pepper. Saute until soft.

Add all wet ingredients, except sriracha, and lentils. Keep liquids at a rolling boil, stirring occasionally. Once most of the liquids are absorbed and lentils are al dente remove from heat and allow to cool.

Serve lentils cool or at room temperature in lettuce leaves with cool cucumber salad and sriracha.

I’ll save the rest of the recipes for tomorrow.

In the mean time, I’ll finish drinking my Proseco and resting my feet.

Later, eaters.

PS-I just got a Magic Bullet. Does anyone know how it works as a food processor? Anything has got to be better than my blender, right?

My Life is Complete

I can now die happy.

What is causing all this bliss, you ask?

I finally went to the Whole Foods salad bar!

It took me 3 Whole Foods trips and countless bloggers praising it, but I finally got to eat from their compostable brown boxes.

Mother and I were heading up to ATL to meet my brother at Ikea to start outfitting his apartment. And luck would have it that we were supposed to meet brother not long after lunch time. And Ikea and Whole Foods were only a couple of miles apart.

So I convinced mother that we should go up early and eat some salad (rather than the heavy Swedish food they serve in the cafeteria).

Best. Decision. Ever.

We arrived with a small list and a cooler full of ice in the car (for the perishables). Can you tell I was serious?

An hour later we walked away poorer with a basket full of goodies and 2 delicious salads.

My salad:

Spinach, edemame, corn, Asian slaw, red cabbage salad, beet roasted wheatberries, chicken-fried tofu, curry tofu, Thai tofu, jalapenos.

Let’s break this down:

Corn-I wasn’t going to get any basics, but this was the brightest, crispest looking corn I had ever seen. And biting into it I was not disappointed.

Red cabbage slaw-I realize slaw is supposed to be crisp and whatnot, but I was hoping this was going to be cooked cabbage. Oh well. Still good.

Beet roasted wheatberries-

holy hell! This was unbelievably amazing. I love wheatberries (and should really start cooking with them) so this was right up my alley. And the bright color and bits of beet rounded out this perfect scoop of goodness.

Curry tofu-pass. Not only were these cubes cut too large (I like my to match the size of the rest of the toppings, ie small) but it seems that they were just rolled in curry powder and baked as opposed to cooked in curry.

Thai tofu-good enough to make up for the subpar curry tofu. Perfect flavor and the texture was amazing—ridiculously firm and a little chewy. How do I get my tofu that firm?

Chicken-fried tofu-

I am fully aware that this was super random. But on the way to WF we were stopped at a light right next to a Popeye’s. So for the 3-5 minutes that we were paused I was staring straight at a giant picture of crispy fried chicken. Needless to say, I really wanted some. And imagine my happy surprise when I saw it on the bar. So of course I had to pick up a couple of cubes. Totally satisfied my craving. Omfgsoyummy.

Porn. Mouthsex. Damn.

Mother’s salad:

I’m not exactly sure what all she got. I know she really enjoyed her Thai chicken. And she got cucumbers, which I mocked her merciless for since we can’t seem to eat them fast enough at home. She also had some lemon, scallion quinoa which we decided had too much oil and parsley, and not enough lemon and scallion.

We also picked up a few other goodies:


(because they were on sale yesterday only for $2/lbs), plain So Delicious Coconut milk yogurt (you have no idea how happy I am to have found plain non-dairy yogurt), Humbles baked roasted red pepper hummus chips

(this definitely passable chip was like the baby of PopChips and spicy Cheetos, which is not a good pairing), miso paste (can’t wait for some homemade miso soup), and baked Thai tofu, among other things.

So happy. So happy.