These are far from traditional pancakes. Chock-full of health/vitality-boosting nutrients rather than empty carbs, they will keep you full and energized for hours. I would never try to act like these taste as divine as fluffy, white pancakes slathered in butter and syrup, however they are a great healthy alternative.
And may I please digress for a second and say, look how freaking awesome the view is from my living room!! Not to mention hidden behind those trees is a running/biking trail and a huge building with ice rinks (helloooo hockey!) and [lap] swimming pools. I love Colorado. And my apartment.
Also, it is freezing outside. I'm supposed to run a 5k tomorrow morning, and coincidentally, it is supposed to snow tonight and tomorrow morning. What luck. My lungs are going to hate me.
I knowwww, I KNOW. I haven't posted anything in what seems like forever. I am sorry for that. I won't make any promises that you will be getting oodles of recipes in the coming months, but I will most certainly make an effort to post more often :)
Today, I have decided to share quite the treat. I will most likely be focusing on the vegan athlete's diet in the next couple weeks. I have decided to try and stick to Thrive to the best of my ability for the next two weeks in an attempt to enhance my training ability for a 5K I'll be doing. I know 3.1 miles isn't much to some of you...and I did run my first 10K in May...but I am out of shape people!! I have yet to lose any of the weight from this summer. No excuses, it's just time to clean up my act!
Once the 5K is over, I intend to alternate between Thrive and regular vegan foods and see where that takes me. My roomate is going to try to do the Whole 30 around that time so hopefully we can support each other by not tempting each other with unhealthy, over-indulgent fare. Has anyone tried the Whole 30 or Thrive diet? Anyone have any opinions? Some of you could probably guess my opinion of the Whole 30....but I'll keep it to myself ;)
So before we get to this divine recipe...want to know what else is going on in my life?! Okay, so you probably don't, but I'm going to type it out anyways for those of you that care. I recently moved back to my college town to gain some independence and hopefully have a little fun before I go back to school. I am applying to the master's programs at University of Wisconsin - La Crosse and Wake Forest University. I am currently working as a server in a senior living community and also as a tutor for Anatomy & Physiology and Nutrition. I may be a flat-broke college graduate working in something not even close to my field of study...but from where I stand, life is good :)
I'll be the first to admit I'm not the best at coming up with recipes off the top of my head...however I was recently inspired by the most decadent, easy to use, pre-marinated sprouted tofu by Wildwood. I am pretty proud of myself for coming up with such a healthful, simple, delicious, and easy-to-prepare meal!
If the mix of ingredients seems rather out of character for me...that may be because I recently read Thrive by Brendan Brazier. I was enthralled with the ideas he presented in the book and I have been experimenting with more Thrive-centric recipes. I am making a slow transition but I hope to kick it into full-gear once I've moved into my new apartment at the end of the month :)
This recipe isn't exactly all that Thrive is about...but it employs a lot of the same nutritional values. So give it a try! Maybe you'll turn into a vegan athlete too!
This is just a little something I whipped up as a snack...no frills or anything. All measurements are approximate. I had some leftover garbanzo beans and lentils from salads I ate recently, and knew lentils were good in hummus, so why not?! I wanted to add an extra creamy texture and a good source of fat to use in place of olive oil so that's where the avocado came in. This recipe would also be good with some cilantro mixed in, I didn't have any on hand unfortunately.
That's all, just thought I'd share this simple and delish creation :)
This "salad" is to die for. With the perfect mix of sweet and savory and a fabulous nutritional profile, there is no reason not to enjoy this atop a whole grain (brown rice, wheat berries, quinoa, etc) or with a vegan burger! Plus it is just another perfect, quick summer meal...
I really don't have much else to say; just trust that you need to try it ;)
Oooohhhh baby. These are the most fantastic way to celebrate the beginning of summer. I had been eyeing this recipe from Annie's Eats for a while but just now finally got to make it...and it didn't disappoint! My brother even said I should make them again (which is suuuuper high praise from my family!). I know it may look like this isn't a full meal, but it has incredible staying power. I won't lie...this isn't terribly healthy, so try to be good the rest of the day ;)
Can't say they make great stand-alone leftovers, but toss a couple in your favorite soup (maybe tomato basil) and you have yourself a tasty meal!
Also, apparently I'm so out of practice with my normal blogging that I forgot to take any pictures of the process! It probably would have helped with this recipe, but if I make them again I promise to post those :)
Soooo other than completely veganizing this meal plan I have also decided to make some additions and more "liberal" substitutions. Before I eat breakfast every day, I will start with a Carrot-Daikon Drink [38 calories] from Alicia Silverstone's The Kind Diet (NOTE: sorry if I confused you by mentioning this in my last post!). It is supposed to act as a diuretic so we'll give that a shot ;) I am also going to try to limit my sodium intake to 1800mg or less to avoid water retention.
A couple of important (and easy) components to weight loss are getting enough sleep (6.5-9 hours; 8 is optimal) and drinking plenty of water (8 cups/64oz or more). This plan allows for 200 "happy" calories per day, and you can use the "rollover" system for any unused calories. There are no restrictions here, so go crazy! I'm hoping to indulge in some peanut butter chocolate chip cake I plan on making later this week...
I must say, this is one of my favorite vegan meals I've made to date; and it's so quick and easy! Not to mention, it contains almost 80% of your daily fiber needs, 50% of your calcium needs, is overflowing with healthy fats, and is high in protein.
What's not to like?!
I know I've been on a dinner streak lately...but I promise baked goods are coming soon! And as always, please feel free to give me any feedback/make requests!
My brain is fried right now, so forgive me if I don't have many words...here goes!
This recipe was one that a few of my followers were quite enthusiastic about. They most certainly have good taste because this is a tasty high nutrient, high fiber meal that takes less than 20 minutes to make! Be sure to select a tortilla with at least 3-4 grams of fiber and 5-6 grams of protein if possible.
Annnd that's all I've got right now, just make it! It's delish and easy.
Can you spot the onion skin in this picture?? Oops! haha
Soooo while the above picture looks much better (as far as plating goes) in my opinion, the bottom one is a more realistic picture of what your tofu and veggies should look like in the final product. Word to the wise: follow this recipe EXACTLY if you want it to taste incredibly good rather than just okay. I can't even follow my own directions because I lost track of time in both attempts at this recipe and overcooked my udon noodles. Thus, they never browned and most of them stuck to the pan when I was tossing them in the sauce. Regardless of my incompetence...the subtly sweet and nutty flavors if the sauce are the perfect complement to the tofu, snap peas, and bell pepper in this recipe. Udon fail aside, I would make this again in a heart beat, and if you can follow directions, you will be singing its praises as well :)