Thursday, December 31, 2009

Cupcakes! Cupcakes! Cupcakes!

Aww, two unsuspecting guys chowing down, little did they know that the treat they were devouring was vegan! tehehe

What is cuter than a perfectly frosted and decorated little cupcake? They are such a happy dessert.
I was bored earlier, partly due to the fact that I was being ignored by my boyfriend, as he and his friends played Xbox... and you know what that means: I started baking! This is both a dangerous and rewarding habit. Dangerous because I have one nasty sweet tooth, and rewarding because I love feeding people! I've had no complaints, someone always devours everything, and I'll take these to the New Years Party tonight, along with the brownie bites.

I used this basic vegan vanilla cupcake recipe from:


1 cup soy milk
1 tsp apple cider vinegar
1 3/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 tsp vanilla extract


Preheat the oven to 350F and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

For the icing:

* 3/4 cup powdered sugar
* 3/4 cup margarine
* 1/4 cup vanilla soy milk

Combine ingredients in a mixing bowl. Using an electric mixer, blend until creamy, but not too thick. You want it to be more like icing, not a thick frosting. The consistency of the frosting may vary. Add more sugar, margarine or soy milk as needed.

Divide the icing into two bowls. Using a toothpick, add desired food coloring color to each bowl, and mix. I chose pink for one, and purple.

After the cupcakes have completely cooled, dip each cupcake in the icing, letting the excess drip off. Quickly coat with sprinkles before the icing sets.

I also made a chocolate frosting for about a dozen of the cupcakes, knowing we have many chocolate lovers out there.

Vegan Chocolate Frosting:

# 1/2 cup vegan margarine
# 2 cups vegan powdered sugar*
# 1 tablespoon vanilla extract
# 2 tablespoons vegan soymilk
# 1/3 cup cocoa powder (or more)

Wednesday, December 30, 2009

Brownie Bites

I needed something easy and portable that I can take to my friend's New Years Eve Party tomorrow night, and who doesn't love brownies? I thought cutting them into (big) bite sized squares and sprinkling them with powdered sugar would be the perfect thing to bring to a party.
The problem I always have with vegan brownies is the lack of moisture. For some reason mine used to always turn out dry and a little crumbly. But not with peanut butter and maple syrup! They came out beautifully moist and fudgey...I only know this because I may have sampled one, or two. Shh!

* 1 ½ cups unbleached all-purpose flour
* 1 ½ cups white sugar
* ½ cup plus 1 T. pure unsweetened cocoa powder
* ¾ t. baking powder
* ¾ t. salt
* ½ cup maple syrup
* 1/2 cup peanut butter
* ¾ cup canola or vegetable oil
* ½ t. vanilla extract

Preheat the oven to 350 F. Grease and flour 9” square cake pan and set aside.

Mix together the flour, sugar, cocoa powder, baking powder and salt. In a seperate small bowl, blend together the maple syrup, peanut butter, canola oil and vanilla. Add the wet mixture to the dry ingredients and mix until combined.

3. Pour the batter into the prepared pan and bake for 25 minutes. I took the brownies out a little early, because I prefer gooey fudgey brownies, even the toothpick I poked it with didn't come out clean. But trust me, once they completely cool they firm up a lot, so don't over bake them!! No one wants a dry crusty brownie. Let the brownies cool completely on a wire cooling rack before turning out on a cutting board. Slice brownies into 1" squares, dust with powdered sugar.

Tuesday, December 29, 2009

How can I get people to follow my blog?

I'm just wondering how many of you successful bloggers out their got to where you are. Did you simply follow many blogs, comment, etc? Any advice or ideas? Thanks :)

Just wondering because I'm new to all this!

"Chicken" Salad

I don't know about you, but I feel like all I've done the past few days is drink wine, hang with family, and eat, eat, eat. I feel the need to eat a little lighter today, or at least make an effort to keep the pastries to a minimum. Nope no pastries today, I need a good couple weeks of healthy eating to get me back on track.

This salad was thrown together with whatever I could find in the fridge, and I must say, the result was not too shabby!

Serves 1

1/2 head romaine lettuce
2 tbs light raspberry vinaigrette (or whatever you have on hand)
1-2 tbs dried cranberries (depending on your taste)
1/2 large/medium carrot, chopped
MorningStar Farms "Chik'N Strips" (1 portion)
salt, pepper.

Cook the chick'n strips until slightly brown and heated thoroughly. Season with salt and pepper.

Rinse and dry the lettuce, chop, and place in a mixing bowl. Add to the lettuce the cranberries, chopped carrot, and the vinaigrette. Toss and serve with the chick'n.

Variations could be to add croutons and slivered almonds, but today I wanted to keep it light.

Monday, December 28, 2009

I'm so excited, I got the loans I needed for Le Cordon Bleu!

Ok, bear with me, I just had to write it, scream it, shriek it somewhere...I got the loans I needed to attend Le Cordon Bleu's Patisserie Program! I spoke with the advisers already, letting them know that I'm vegan (and that I hope to specialize in adapting regular recipe and specializing in vegan pastries). They assured me that a student will never be forced to taste a dish, and that in fact, the chef will not always taste everything you make; 2 dozen students at times, that's a lot of food to sample!

I start January 4th, and I'm so excited. Now, about being in debt indefinitely....and finding a job near Pasadena...

Tuesday, December 22, 2009

I never tire of a good ol' veggie wrap

Dinner tonight was a veggie wrap from whole foods, deeeelicious. I can't get sick of veggie wraps, so healthy and convenient, although I really should start making them at home, to save money.

I love the sandwich bar at WF. Create whatever sandwich or wrap you like, and they will package it to go or serve it "for here" on a plate (they have seating). I chose: hummus, soy cheese, olive spread, tons of veggies, and avocado. The guy making my wrap was very friendly, didn't even charge me for the avocado or the hummus, nice!

Excited for BabyCakes Bakery Los Angeles!

I first heard about BabyCakes Bakery (in New York City) a while back, before I became vegan. I would sometimes see tabloids with celebrities picking up pastries there (like Natalie Portman). Not that I read tabloid magazines...Never! *cough cough*

So I was really excited when I found out they will soon be opening a Babycakes Bakery in Los Angeles. This is the kind of place that I would love to work at or maybe even open someday.

Here is the link to their website:

The prices are pretty expensive, but I suppose it's worth it for vegan convenience desserts, when you don't feel like baking yourself. I'll definitely have to visit (and of course post pictures!) once they are open and decide if it's worth the money!

Monday, December 21, 2009

Cafe Muse

I officially have a new favorite lunch spot, Cafe Muse, located in North Hollywood. My mom and I had lunch here this afternoon after meeting with advisers at Le Cordon Bleu. Culinary school is very expensive! Being under 24 is actually hurting me while trying to apply for financial aid and grants, seeing as they still look at your parents income (which is actually a bad thing seeing as my dad actually makes very good money, there are 9 of us kids though!). How can they look at my parents income, even if I'm not receiving any of it?! Anyway, getting off track here, back to Cafe Muse.

The cafe is great because they have food that even non-vegans will enjoy, like real cheese quesedillas or pizza, tuna melts, etc. Which is great, and hopefully I wont have to bribe my boyfriend to come here with me in the future.

I had the BBQ soy chicken wrap (with sundried tomatoes and spinach) with a side of sweet potato fries ($9, not bad, the wrap was huge). My mom had a soy "steak" quesedilla with soy cheese. I'm sure their cheese has casein in it, so I didn't get anything containing cheese myself. The only soy cheese I know of that doesn't contain casein is Toffuti and Deiya (sp?).
Great lattes as well, we love us some coffee!

Sunday, December 20, 2009

California Vegan

even non vegan lizzy is enjoying her first miso soup

My little sister and I had the yummiest dinner this evening at California Vegan, a little vegan diner in Los Angeles. I liked the cozy and laid back atmosphere.The customer service was excellent, on the phone calling for directions as well as person. Quick and friendly service, excellent food at very reasonable prices (from $5-$11). I definitely recommend this spot if you're in the LA area.

We shared the dinner portion of Orange soy Chicken; which came with rice (although we subbed fries) salad, miso soup, and a veggie spring roll). And for dessert? A GIANT vegan whole wheat pancake, complete with maple syrup and vegan butter. We couldn't get over how delicious it was, fellow diners were probably annoyed by our exclamations and moans, haha.

Wednesday, December 9, 2009

Cinnamon Apple Raisin Pancakes for One

What conjures up more cozy and comforting memories than the warm smell of cinnamon? Nothing! One whiff and I can almost hear the crackling of logs coming from a fireplace, can smell an old dusty book in my lap, and feel the fuzzy fur of a cuddly cat, or two.

I usually am cooking or baking for just myself, as I'm the only vegan in my family/friends. I experimented a little and found measurements for single serving pancakes (or waffles! waffle makers are so much fun, they are the best toy for a foodie ever). I don't want to have tons of leftover pancakes, pancakes are so much better when they are fresh!

¼ Cup of Whole Wheat Flour
1 teaspoon of sugar
½ teaspoon of baking powder
Dash of salt
¼ cup of soy (or almond, rice) milk
pinch of cinnamon
small spoonful raisins
1 tbs finely chopped apple (peeled)

Mix the ingredients, and then drop the batter onto a hot and oiled griddle. Flip the pancakes when the top is bubbly. Cook two more minutes, depending on their size.

Serve with maple syrup and if you're feeling naughty, some vegan butter (I like smart balance) and sprinkled with cinnamon sugar.

Friday, December 4, 2009

Brownies are Evil

Dear Vegan Brownies,
you are very delicious and satisfying, and I don't want you to think that my ending our relationship had anything to do with fault on your part. On the contrary, I'm the one to blame for over indulging in your chewy fudgy and nutty goodness. Maybe at some point in the future we can be friends, see each other from time to time, but for now I just don't think that will be possible, I just cant control myself with you, you're so goddamn irresistible that I devour every last one of you.

I found this brownie recipe from (

I decided to add a little maple syrup and walnuts, it really helps bind them together, and makes them really gooey and yummy. I had to find a picture online of brownies, because these were devoured so quickly, I was unable to take a picture!


* 2 cups unbleached all-purpose flour
* 2 cups white sugar
* 3/4 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2/3 cup water
* 1/3 c. maple syrup
* 1 cup vegetable oil
* 1/2 c. walnuts
* 1 teaspoon vanilla extract


1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Nutritional Information open nutritional information

Amount Per Serving Calories: 284 | Total Fat: 14.3g | Cholesterol: 0mg

Monday, November 30, 2009

Big Bear Burrito

Yesterday was such a fun day. My boyfriend and I spent the day in Big Bear, sledding and enjoying the cold weather, getting some Christmas shopping done at the cute outdoor shopping area.

I may be from Colorado, but hear it from me first, I'm a wimp when it comes to the cold! I had jeans, snow pants, two sweatshirts, a coat, gloves, hat, thermal socks, boots...I felt like that kid, the one from "A Christmas Story" who's mother bundles him in so many layers, he can't move, and falls over on the way to school. "I cant get up!! I can't get up!!"

We stopped in at a cute looking mexican restaurant for some lunch. Something about playing in the snow that really works up an appetite. I remember when me and my brothers were young, we were always ravenous after long days of sledding. That's the best time to bake cookies!

I couldn't find anything on the menu at first, and I guess my boyfriend could tell I was annoyed and asked if we should go somewhere else. After help from my gracious server (bringing me the package of lard which was fab, but what kind of restaurant uses store bough tortillas??) and a unique request, I was able to order a rice, salsa, grilled veggie and gaucamole burrito.

This thing was so huge, halfway through and I was getting full. Great day, perfect way to finish the Thanksgiving weekend with my baby <3

Saturday, November 28, 2009


I can't believe I forgot my camera on Thanksgiving...I'm kicking myself repeatedly for this. My meal was AMAZING, so delicious, as were the leftovers (that I may have munched on late last night...don't judge!)

Cranberry Walnut Stuffing
(now this dish was so freakin delicious. I used smart balance and apple juice to moisten the dry bread crumbs, celery, herbs, walnuts and dry cranberries...omg I can't wait to make this again, and I'll post a picture that time!)
Country Mashed Potatoes (I leave the peel on because I love the rustic look and flavor, with smart balance, garlic, onion)
Glazed sweet potatoes (with brown sugar and yes, more smart balance...."butter" overload...but it was thanksgiving!!)
Sourdough Rolls (store bought, I'd love to learn to make sourdough bread sometime)
Perogies (spelling? The dough consists of flour, water oil, and my potato filling was simply potatoes mashed, garlic, onion and smart balance)
Also mixed veggies and pecan pie. I think it's safe to say we were all a little too full, but it was worth it, I just loved this meal. I didn't feel deprived at all on my first vegan thanksgiving (I have been vegetarian for 8 years and vegan for only 4 months or so), I was able to create vegan versions of all my favorite dishes, yay go me! Haha.

While in the other room, I overheard the cutest conversation with my little sister Lizzy (7) and my boyfriends cousin, Jess. Jess was commenting on my vegan food that had been set aside (I'm the only vegan in my family and far!), my little sister explained to her that I'm vegan. Jess asked, "why is she vegan?". Lizzy went on to explain "well you see she doesn't want to hurt animals and like she hates all the cruelty that goes on with the animals. And you know vegan food doesn't have to taste bad, sometimes it just means leaving something out..." she went on to explain and repeat everything I've told her about veganism and why I decided to become vegan. It was just so sweet because it let me know that she had been listening to me when I explain things to her, and that she took the initiative to stand up for me. She's the cutest kid, really.

I posted above a picture of the Perogies. His family is Ukranian/Irish, and my family is Irish/Polish, so I'm used to having them on holidays as well, but I had never made them from scratch before. It was so much fun learning to make them. My boyfriends mom taught me and his siter how to make them, and I can see now why they only make them on holidays, it takes forever!!
The dough:
6 cups all purpose flour
pinch salt
1 1/2 cups warm water
1/2 cup oil

mix with hands, add more flour or water as needed, until the dough is the right consistency to roll out. Using a rolling pin roll the dough out, until about 1"8 inch thick, or about the same as if you were making a pie crust. Cut into round circles, whatever size your prefer, usually about 3 inches in diameter. (I used a glass to cut them with, or a cookie cutter could work too)

The Filling:
potatoes, mashed, with smart balance, salt, pepper, onion, garlic, and whatever herbs you like.

Place a small spoonful of potato on the center of the dough cutouts, fold over, and pinch the pastry closed, making sure that you don't let any of the potato ooze out, or they will explode when you boil them. You want them to look like little moons. It's really hard to fill the perogies with enough potato while at the same time not using too much, so they explode. It took me a while to get the hang of it, I have to admit the fist ones I made were pretty sad!
Boil the perogies for about 4 minutes, or until they float to the top. Traditionally they are served tossed in melted (vegan) butter, but a lighter option would be to serve them without.
Sometime soon I'd like to try my hand at sweet potato perogies, doesn't that sounds yummy? I'm obsessed with sweet potatoes.

Hope everyone had a great Thanksgiving :-)

Tuesday, November 24, 2009

Baked Samosas

Serves 1 as a main dish or 2 as an appetizers.

For the dough, I used the same pastry dough as I used for the pecan pie (see recipe below)
Use your best judgment as far as how much, and roll out a portion of the pie pastry dough until about 1'8 thick. Cut the pastry into desired sized circles with a knife. You can make big samosas or little ones, whichever you prefer. I chose to make one giant samosa, and serve as a main dish. This would also be great as an appetizer, shaping and frying them into little bite size pieces.

For the potato filling:
1 small potato (or 1/2 large)
1/8 c. chopped onion
pinch of each: paprika, nutmeg, garlic powder, cumin, salt/pepper to taste.
2 tbs frozen peas
1 tsp vegan butter (I like smart balance)

Peel and cube the potato, and boil along with the onion until soft enough to simply mash with a fork. Then mix in the spices, vegan butter, and peas.
Spoon the potato mixture onto the middle of the pastry rounds, and fold over, forming a little "pie". Use a fork to seal the edges. Place on a baking sheet, and brush with olive oil. Bake in 375 degree oven until golden brown.
This was delicious, and not as fattening as fried samosa, but just as delicious! Now that I know how easy samosa is to make, I plan on making them all the time.

Frustrated with Ignorant People!

I'm so tired of having to defend myself for being vegan. Whenever someone finds out I'm vegan, they either write me off as a flaky kook or want to argue with me about it.

They say things like: "But God designed us to eat meat, just look at our ancestors." Well actually, if you are Bible believing person, if you read genesis, Adam and Eve did not consume animals until after The Fall, it was after they sinned that God gave them permission to kill animals for food. Which I find a little interesting. As for our ancestors? People evolve, just because something has been done for many many years doesn't mean that it should continue to stay that way. Think outside the box, dude.

"What the hell do you eat?"

How about Everything else, thanks. I eat a wider variety of healthy and delicious foods, maybe even more variety than you.

"It's a big inconvenience"-my boyfriend
He says he just doesn't understand and thinks I'm "weird" (great!) but that he will support me because he knows it makes me happy.
I try my best to not let it be an inconvenience to my boyfriend. I know sometimes it is, but being vegan is something that I'm passionate about, and I plan on being vegan forever. I also reminded him that I still cook his favorite non-vegan dishes occasionally, like the very non vegan brownies yesterday!

"why why why?"

Because to me it's just not ethically or morally wrong to kill another living thing, what right do we have to rob, harm or kill another living thing for our benefit? It seems a little unnatural to consume milk from another species, would you suck the milk from the cow yourself? I'd hope not!
I also find eggs repulsive. You like to eat a chickens reproductive waste? That's pretty gross, who's the kooky one now?

I could go on for days about all the discussions and arguments I've had with non-vegans, anything from simply "you're dumb" to hour long debates. Now I'm a very easy going person, I love to talk, I don't mind people asking questions, etc. I understand that being vegan is intriguing to many people, I get that....and also, maybe I just happen to come across the most rude and ignorant people, but if one more person wants to disrespect me and call me weird or dumb, or wants to get into it with me, well then fuck off.

This isn't kindergarten, calling someone dumb or stupid because they are different than you is simply ignorant and immature.


Monday, November 23, 2009

Vegan Pecan Pie Oh my!

I cant contain my excitement, I've finally got the guts to attempt making a vegan pecan pie. Pecan pie isn't just one of my favorite holiday desserts, but one of my all-time favorite desserts, period! I don't know what it is about this pie that is so comforting to me..maybe the holiday memories of enjoying it with family, the different textures, the crunchy nuts paired with the gooey sweet goodness, the flaky crust...

But when I became vegan I thought I'd have to give up the goods for life. But I did a little research online and came across a great vegan pecan pie recipe, with great reviews to boot. With Thanksgiving a few days away, I thought what better time to try it out.

Here is the recipe I used, only I added a dash of cinnamon to the wet mixture.


Makes one 9” pie

NOTE: I use cornstarch or wheat starch because they are the most reliable as far as results go. I have not tried this with arrowroot or kuzu, so I can’t say what the results would be with either of them.

9” pie crust, unbaked (see my low-fat oil pastry below)

1-2 c. toasted, unsalted pecan halves


You have two choices for the sweetener:

1.) 3/4 c. water plus 3/4 c. white beet sugar or light unbleached cane sugar AND 1/2 c. brown

sugar (packed) or Sucanat (granulated sugar cane juice)

OR 2.) 1 and 1/2 c. maple syrup


3/4 c. water

pinch salt

1/4 c. cornstarch (can be organic) (or wheat starch)

mixed with 4 and 1/2 T. cold water OR rum or bourbon

2 T. vegan margarine, such as Earth Balance or Soy Garden

1 tsp. pure vanilla extract

Preheat the oven to 400 degrees F. Poke the pie crust all over with the tines of a fork and pre-bake for 3 minutes. Remove from oven to a rack.

In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 c. water. Bring to a boil and boil for 5 minutes. Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla—stir til the margarine is melted. The mixture will still be fairly liquid.

Pour this into the pre-baked pie shell. Arrange the pecan halves on top, pressing them down into the mixture a little. Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F. Bake 30 minutes. The filling will still be “jiggly”—don’t worry; it will set as it cools. Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set. Serve with vanilla non-dairy “ice cream” such as Tofutti, Soy Delicious or Soy Dream.


And for the crust I used the following recipe:

* 1 1/2 cups flour (can be white or whole wheat or combo of both)
* 1/2 teaspoon salt
* 2 tablespoons sugar (vegan is best)
* 1/2 cup oil
* 2 tablespoons orange juice (or vegan soymilk)

In a large bowl place all of the dry ingredients.

Add Orange Juice, mix with a fork

Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.


Now,the only problem is, how am I going to manage to stop myself from devouring the entire pie? This might be a little tricky...Enjoy!

Tuesday, November 17, 2009

I've gone Bonkers for Beans

Lunch this afternoon:
6 bean salad (kidney beans, pinto beans, lima beans, garbanzo beans, black eyed peas, fava beans), sprinkled with salt, paprika, and a dash of italian salad dressing (I did this randomly a while back, and since then I've been addicted to the tangy flavor on cold bean salad) Another variation to this bean salad would be to add corn, or even cranberries. I did that last week and it was great, added a sweet flavor which accents the tangy flavor of the dressing. I've become addicted to cold bean salads. In fact, I've always preferred my beans cold, rather than hot. As a kid I used to eat lima bean straight out of the can. My mother must have thought I was quiet peculiar!
I served the bean salad with steamed brussel sprouts and a homemade vegan cinnamon walnut muffin (brushing with olive oil, sprinking with spices, and roasting in the oven is another great way to prepare brussel sprouts, but I was lazy and found steaming them to be quicker)


Falafle, Greek Salad (sans feta) hummus, pita, fabulous bean salad.

This past weekend my boyfriend and I were doing a little shopping at the mall, and found ourselves at the food court. My first thought is that I wont possibly be able to find anything to eat here, and started to get a little cranky.
To my surprise, I was not only able to find a healthy vegan meal, but a delicious one! I freakin' love greek food!
My boyfriend liked the chicken plate, but picked salad off my plate heh.
I asked the bored and bitter looking young woman at the counter if she knew if the falafle was prepared with eggs. She said she didnt know, so I then asked if she could be so kind as to check the ingredients for me. They didnt, which was awesome because I had been craving falafle for a while now, yum-o! I also asked that she leave the cheese off the greek salad and no yogurt sauce for the falafle.
Sometimes it's difficult to motivate people to go the extra mile, but it worked out okay.

Saturday, November 14, 2009

I wish I had Jillian to kick my butt in gear

Exercise has always been the hard part for me, with enough motivation, healthy diet isn't so hard, ordering veggies instead of fries, how much effort does that take? But actually putting on those running shoes and hitting the pavement? That kind of motivation is on a whole different level.

Every few weeks I get all hyped up, "I'm gonna get so strong!" I load my ipod up with motivational music, buy new workout clothes, vitamin water, anything that I think my help me actually just freaking MOVE MY ASS. I've been paying my gym membership for well over a year, and I've honestly probably only been a couple dozen times.
I wish I had Jillian from The Biggest Loser screaming in my ear "RUN RUN YOU PIECE OF SHIT YOU ARE WEAK! JUST RUN DONT STOP!" That just might work. At first I thought I'd like Bob as a trainer, because he's not quiet as harsh, and kinda cute. But then I realized that if I'm attracted to my personal trainer, that might get awkward, having sexual fantasies while trying to do leg curls would just be distracting you know?

So here I am, sitting in my workout clothes, ipod in hand, writing about how I need to get motivated to work out. It's always tomorrow...tomorrow I will. Tomorrow all of a sudden something will click and I'll be uber motivated and eager and actually look forward to working out. Yeah right, why do I wait for that, I'm never going to want to get on a stairclimber, those things are torture machines! Take it from Nike, and JUST DO IT. If I dont, I never will.

On that note, I'm off to the gym, pray for me.

Friday, November 13, 2009


I used to get my fiber from Fiber One cereal, the dry pellets that look like rabbit food (or so I've been told..) and scratch your throat as you try to swollow. People always look at me like I'm crazy as I try to choke down the stuff.

So I was happy when I discovered Trader Joes "Fiber Cakes" 80 calories, Vegan, and 12 grams of fiber. Cant beat that with a stick. The little muffins are very dense, and just slightly sweet (sweetened with fruit juice only), but they are actually pretty decent, and I've come to love them, I eat one every morning with my coffee. If you're looking for a dessert cake-like muffin, then this isn't what you're looking for, but if you're looking for a yummy way to get your daily fiber, these are surprisingly good.

mmm I love fake chicken

I haven't had chicken nuggets in many many years, so when I saw these vegan chicken nuggets at Trader Joes, I had to try them. All other fake chicken nuggets contain egg whites and sometimes dairy, but these are completely vegan, sweet!
Here is a link with the soy nuggets nutrition information.

I baked them in the oven until they were golden brown and crispy (at first I took them out of the oven too soon and they were flabby and the texture was horrid, they MUST be crispy). I served with some sweet potato fries (also available at trader joes as well as regular grocery stores) and cooked broccoli. Yum! This is my new favorite dinner :)

Wednesday, November 11, 2009

Maple Peanut Cookies

Let me just say that I LOVE these cookies. I also am hopelessly addicted to anything containing peanut butter and or maple, so my opinion is somewhat biased. I found that by adding the maple syrup it worked as a binding ingredient, much like an egg does. These cookies have a nice texture, not too flaky or healthy like many vegan cookies are.

Ingredients: 2.5 c. flour (or whole wheat flour, healthier, but makes the cookies more heavy)
1 tsp baking powder
1 pinch salt
1/2 c. peanut butter
1/2 c. maple syrup
1/2 c. brown sugar and 1/2 c. white granulated sugar
2 tsp maple extract flavoring
1/2 c. vegetable oil or vegan margarine

Start by creaming the wet ingredients, then add in the dry ingredients.
Form into desired sized balls, then press them down on a baking sheet. I also like to use a fork to make marking on the top of the cookies, I just like the way it looks. Then bake in a 350 degree oven til just slightly golden on top. I hate crunchy cookies, so I take them out when they are still pretty soft, dont worry they harden considerably once they are cooled.

Thursday, October 29, 2009

This was my yummy dinner. "Gardeners Pie"
I steamed a handful of fresh green beans, carrot, onion, added mushroom gravy and put on the bottom of my cute little baking dish. I then put a liberal layer of mashed potatoes (made with water and a little olive oil and garlic. I like to leave the skin on, I personally love the flavor and texture, plus tons of fiber and vitamins are in the peel...and I'm too lazy to peel them!)
I then pressed homemade biscuit dough on top to form a crust. You could buy store bought biscuit dough, there are many brands that are vegan. Bake until golden brown on top. Yummy!

In the beginning...

People are so funny. When they hear the word "vegan" they try to run, they automatically thing "gross" or "nasty", definitely not something they'd eat under any circumstances. I was doing some grocery shopping earlier with my little brother, who put a box of iced strawberry poptarts in the cart. I asked him if it would be okay for us to get the non iced ones, because those are vegan, that way I could eat one too. "Poptarts aren't vegan!" he shrieked. "I bet you'd be surprised how many foods you love are vegan! How about a carrot stick? Peanut butter and jelly? Or an Oreo?" He had a very skeptical look on his face, and proceeded to read random labels as we finished shopping. "Omgosh Reese's Puffs are vegan?", horrified that he had inadvertantly been consuming "nasty vegan food" his whole life. This just made me chuckle :) I love Luke.