An Offer You Cannot Refuse

I’m the sort of girl who loves sampling different products, so when I received an offer from Organic Soul to receive a box of goodies, I jumped at the opportunity. This wasn’t just any box of goodies, however.

This, my friends, was a Conscious Box.

The Conscious Box is a monthly subscription service whose focuses include sustainability, environmental stewardship, and social responsibility. Each month, a box of assorted products will arrive at your doorstep, and you can pretend it’s Christmas all over again as you untie the bow and sift through the cute miniature samples inside. The products are all natural, organic, vegan, ethically-sourced, and economically-mindful, featuring both small, locally-owned businesses and larger corporations. Everything about the packaging itself is 100% recycled, made with wind, and BPA-free. The company uses veggie inks and belongs to 1% for the Planet. Seriously, what more could an environmentally-savvy chick ask for?

If you can afford subscribing, it’s well worth your money. In both December and January, I opted to receive just one box at a discounted rate (I’ve received two boxes total) . . . but perhaps eventually, my wallet will allow a monthly subscription. Either way, I’m still working my way through all the products I’ve received. Today, I’m featuring December’s Conscious Box in all its glory:

The presentation is perfect--so loving, so heartwarming.

You open the box and learn more about the Conscious Box.

And now for the goodies!

I stirred the Maple-Almond Butter into oatmeal one morning, and it was quite tasty indeed!

The bar was very good . . . and the peanut butter-ginger chews were TO DIE FOR, as I've mentioned before.

The Cinnamon Air Freshener is delightful! I use it nearly everyday.

Stay tuned for a sometime-in-the-not-too-distant-future post featuring January’s Conscious Box!

What I Ate Wednesday (20): A Day in the Life

My life is über crazy right now, so my eats are simple, sweet, and to the point, nutritionally speaking. Part of me misses cooking regularly, but another part is also pleased how productive I’m being—this is my last semester as an undergrad, and I want to make the most of it! And of course, in order to sustain myself throughout these 16-hour days, I strive to fuel myself as effectively (and deliciously!) as possible.

So, here are yesterday’s eats. As always, thanks to Jenn for hosting the ever fun and fabulous WIAW trend!

Breakfast

Rolled oats with homemade almond milk, 2 Tbs. ground flaxseed, 1/3 cup frozen/thawed organic blueberries, salted pistachios, 2 dried figs, and some shredded coconut.

If you’re ridiculously busy, there’s no excuse to skip breakfast. On days when my schedule is packed, I rely on overnight oats so I can essentially jump out of bed, eat, get dressed, and dash out the door.

Lunch

A salad beast, an orange, and some 77% cocoa dark chocolate.

Brown lentils, wheatberries & speltberries, spinach, celery, carrot coins, cauliflower, parsley, scallions, dried cranberries, walnuts, liquid aminos, mustard, lemon juice, and gomashio.

Dinner

My husband and I went to the big city last night to see a musical, and since I’d received some e-coupons from Shahi Palace, our favourite Indian restaurant there, of course we decided to take advantage of not only a free order of samosa, but also a 25% discount on one of our meals.

All meals come with complimentary pappadum, cilantro chutney, and sweet-and-sour chutney. I didn't eat mine, since I knew I'd be indulging in a samosa, but I must say, the chutneys are smashing!

Finally sated the samosa craving that has been gnawing at me for months . . . now, I want to create my own samosa recipe!

For our main dishes, we split an order of baigan bharta and channa palak--and what's so wonderful is that, if you ask, the chef will eliminate dairy from the sauces. Yay for vegan-friendly restaurants!

And of course, we also split an order of roti! There was some white basmati rice, too, but I never eat it. Thankfully, roti fulfills my need for whole grains!

Today’s dinner, in stark contrast, was by no means complicated, nor was it as exciting as Indian cuisine (few things are), but in its own way, it was very satisfying.

Banana-Nut Butter Makeshift Manicotti

Serves 1 as a large snack or light meal, but you can make a bunch for cute appetizers!

Ingredients

2 oz. wholegrain lasagna noodles, cooked according to package directions & cooled

2 Tbs. nut butter of choice (I used classic PB, for nostalgic purposes)

1 small banana*

Alfalfa sprouts (optional)

*Apple or pear slices would also be delicious.

Directions

This is so simple: spread 1 Tbs. of the nut butter on one end of a cooked lasagna noodle. Add sprouts (if using), then cut the banana so it matches the height of the noodle’s short side. Roll up the noodle firmly, dabbing the end with a little water to help it stick. And there you have it!

January Recap

Well, January is already almost finished, and February’s right around the corner—so today, I thought it’d be useful to reflect over the last month, analyzing how successful I was with certain goals, sharing any obstacles I encountered along the way, and projecting a plan forward into the new month. As I declared January 1^st, this year is my fresh start, and each day, I strive to achieve my best life possible. Some days are, of course, better than others, but I’m feeling more inspired than ever!

An important part of all metamorphoses is to analyze one’s successes and failures, not only to praise oneself for the former and to thus encourage continuing positive behaviours, but also to recall which strategies worked and which did not. So, without further ado . . .

1) Cut back on sugar & use natural sweeteners ONLY.

Check! And boy, am I glad I was able to escape the vicious sugar cycle of the holiday season! I cleaned out my pantry, too, keeping only the agave nectar, brown rice and maple syrups, liquid stevia, and organic evaporated cane juice. I haven’t baked any sweets lately, which also really helps eliminate temptation.

February Goal(s): Find a sugar-free vanilla extract. Begin making my own stevia-sweetened chocolate.

2) Eat more greens.

Check! Last year, for whatever reason, raw veggies and I weren’t getting along . . . then, suddenly, I rediscovered the joys of salad beasts and have been chowing down on one everyday for lunch. Wow! My energy levels have skyrocketed noticeably—I wake up at 7 AM and don’t feel tired until midnight or later (though I do force myself to go to bed around 11). I only wish I could regularly get my hands on some organic kale, which leads me to my next point . . .

3) Purchase only ORGANIC products.

I succeeded here, but it hasn’t been easy, let me tell you. There aren’t a lot of options where I live, just the basics, especially for produce—for veggies, onions, spinach, carrots, celery, broccoli, and cauliflower; for fruits, apples, oranges, and bananas. Occasionally some mushrooms, grapefruit, and avocadoes. It’s very frustrating at times, and I yearn for more variety, but when I once questioned this goal a couple weeks ago, tempted by some non-organic red beets on sale, I reminded myself of the horrors of pesticides . . . enough said.

4) Drink tea daily.

Almost! There were only a couple of days when I didn’t, and that was more because I was so busy that I was out of the house from 8 AM until 8 PM, which happens occasionally.

February Goal(s): Stock up on tea (I’m running low), and seek out those which are considered highest in antioxidants. Purchase a BPA-free to-go container so I can take hot tea with me to class.

5) Each more whole grains rather than bread and/or crackers.

I learned an important lesson with this. There was a week period when I was soooooooo busy with class that I was basically eating 4 oz. of my homemade wholegrain bread everyday, and by the end of that week, well, I was pretty constipated, plain and simple. I’d noticed this in the past, too, when I consume more flours than grains, but I was never sure if another variable could be blamed; this experience merely confirmed my suspicions, so now, I’m limiting my bread intake and gettin’ it on with groovy grains again.

February Goal(s): Learn how to make sprouted grain bread.

6) Focus on intuitive eating.

I had my good and bad days with this. For 3 weeks, I did great—I discovered that I really prefer 3 square meals per day plus 1 small snack if necessary, rather than constant snacking. Then, early last week, the stress of everything finally got under my skin, and I broke down and binged. For several days after, I was soooooooo depressed and disappointed in myself. I felt I had failed in achieving the “fresh start” I had so desperately wanted and needed. After 4 days of moping around, my wonderful husband knocked some sense into me:

“You can’t just assume that last year’s problems would magically disappear with the beginning of a new year—your baggage will come with you if you don’t sort it out properly, and even so, you’re going to slip up every once in a while. You’re not perfect.”

I couldn’t have said it better myself.

I'm a very lucky lady. <3

What I learned from this is that stress is my predominant trigger. As long as I remain calm and manage my stress effectively, I can sharply reduce the probability of binging.

February Goal(s): Continue working on intuitive eating. Release my old fears about feeling hungry/waking up in the middle of the night starving. Find methods that will reduce my stress levels, or when stress hits and I feel desperate, step away from the peanut butter and get outta the house!

Additional Experiences

1) Gosh, do I LOVE being vegan!

Why? Because my body, mind, and soul feel great eschewing animal products! I recently attended a party, where I chose to partake of a sweet potato casserole that, lo and behold, contained some butter . . . and boy, did I feel ill almost immediately after eating it! Stomach cramps, nausea, acidic tummy, the whole shebang. Next time, I’ll inquire more carefully about ingredients.

2) Due to a history of breast cancer in my family, I’ve decided to replace soymilk with almond milk . . . homemade almond milk, to be specific. It’s delicious and very cost effective since I can currently buy bulk organic almonds for $4.99/pound. For anyone interested, I used this tutorial.

February Goal(s): Consume soy less frequently, relying more on beans, grains, nuts, and seeds for plant-based proteins.

3) I’ve also successfully brewed my first batch of kombucha, a dream come true! I used chai tea for the flavour, and I named my starter scoby Toby and his first baby, Moby. So exciting and sooooooo much cheaper than store-bought kombucha. The carbonation was a little lacking, but I’m looking into that . . . oh, and again for anyone interested, here’s the tutorial. Gosh, Sayward is amazing, isn’t she?

Before.

After. And don't you just love how pretty GT's/Synergy's bottles are? One reason I saved them . . . but also perfect for my own brew now!

Question: How have you been doing with your resolutions? What did you achieve, and what do you hope to continue pursuing next month?

A Feast with Friends

Last night, my usual group of vegetarian friends convened for our monthly potluck, and as always, the food was delicious, the conversation, compelling, and the company, delightful!

Pasta salad, provided by my husband and me (recipe follows!); another friend provided tortillas, homemade hummus, and an assorted of fresh veggies to make wraps.

A delicious soup with lima beans, carrots, celery, tomatoes, and potatoes.

For dessert, we enjoyed a delicious pineapple-kumquat Bundt cake.

As I mentioned above, my husband and I brought one of our favourite pasta salads, which, weirdly enough, we haven’t made since 2010! Believe me, its sweet-and-savoury blend of flavours makes it a dish worth enjoying often.

Orange-Broccoli Udon Noodle Salad

Inspired loosely by this recipe

Serves 6-8

Ingredients

For the tofu

1 16-oz. block extra-firm tofu, pressed, drained, and cut into ½-inch cubes

½ cup orange juice

3 Tbs. soy sauce, tamari, or shoyu

1 Tbs. brown rice vinegar

1 Tbs. maple syrup

½ tsp. Chinese five-spice powder

Black pepper, to taste

For the salad

12 oz. udon noodles

1 large broccoli head, florets separated

4 large carrots, shredded

4 scallions, chopped

½ cup fresh cilantro, finely chopped

3-4 garlic cloves, minced

1/3 cup dried cranberries

1 Tbs. toasted sesame oil

½ tsp. hot chili oil

1 tsp. red pepper flakes

Pepper, to taste

Walnuts & toasted sesame seeds, to serve

Directions

1. In a large bowl, combine juice, soy sauce, rice vinegar, maple syrup, spice, and pepper. Add cubed tofu, and toss gently with hands, coating everything thoroughly. Allow mixture to marinate in the fridge 3-4 hours or overnight.
2. Preheat oven to 350˚ F. Spread tofu cubes onto a greased baking sheet, reserving any leftover marinade. Bake tofu for 20 minutes, flip, then bake for another 10 minutes. Allow to cool once finished.
3. While the tofu is baking, steam broccoli florets and cook udon noodles according to package directions. In a large bowl, toss together noodles, broccoli, carrots, scallions, cilantro, garlic, and cranberries. Once tofu has cooled, toss it in, too.
4. Finally, add the remaining marinade, sesame and chili oil, red pepper flakes, and pepper. Toss again and stir gently to combine, then refrigerate. Serve chilled with walnuts and sesame seeds as desired.

What I Didn’t Eat Wednesday (19)

Sometimes, life gets hectic—that has been quite the case for me lately, not only explaining my absence since (gasp!) last Wednesday, but also justifying this different sort of WIAW, in which I’ll feature three meals I’ve eaten recently . . . but certainly not today. I just didn’t have the time to prepare pretty dishes and snap photos; nevertheless, I just looooove participating in Jenn’s weekly extravaganza, so I just had to write up a post at the last minute.

Breakfast

Lately, I’ve been intrigued by the deep nutrition in foods—such as antioxidants, micronutrients, and the like. I’ve also been needing a break from the winter, which inspired this tropical treat.

Brazilian Banana-Açai Oats

I prefer this bowl served cold, but you can also cook it if you prefer.

Serves 1

Ingredients

1 Sambazon Pure Açai Smoothie Pack

½ cup milk alternative of choice

½ tsp. coconut extract

½ cup rolled oats or oat bran

Pinch of salt (optional)

½ banana, chopped

Dried apricots, chopped

Cashews, brazil nuts, or pistachios

Flaked or shredded coconut

Chia seeds or ground flaxseed

A drizzle of agave nectar (optional)

Directions

Blend together açai smoothie pack, milk alternative, and extract. In a bowl, combine mix with oats and let sit in the fridge overnight. Add listed toppings as desired in the morning.

Lunch

I’m sooooooo happy I’ve fallen in love with salads again . . . but in order to prevent another burnout, I’m really striving to mix things up with neat and unusual combinations.

Ballpark Salad

This salad was inspired by all the foods one can usually find at a sports stadium

Serves 1 as a full meal

Ingredients

¼ cup dry lentils, cooked and drained

¼ small Vidalia onion, diced

1/3 cup diced tomatoes

1 Tbs. barbecue sauce of choice (I used Annie’s Original BBQ Sauce)

1 garlic clove, minced

2 cups greens of choice (I used spinach, as always)

1 carrot, coined

1 celery stalk, chopped

½ cup sweet corn kernels

1 dill pickle, chopped

1 serving pretzels of choice (I used Newman’s Own High Protein Pretzels)

Roasted, salted peanuts

Sauerkraut

Catsup, to taste

Mustard, to taste

Bragg’s Liquid Aminos, to taste

Salt & pepper, to taste

Directions

1. In a small bowl, stir together lentils, onion, tomatoes, barbecue sauce, and garlic. Set aside.
2. To assemble salad, just throw together remaining veggies, top with lentil mixture, pretzels, peanuts, and sauerkraut. Drizzle with mustard, catsup, and aminos as desired, as well as salt & pepper, and serve!

Dinner

If I’d had my choice for tonight’s dinner, I think I’d have cooked up some Lebanese fare. Here’s one of my favourite recipes of all time!

Eggplant Monazalat

Inspired by Sanaa’s 8^th Street Gourmet in Sioux Falls

Serves 6

Ingredients

2 large eggplants

1 Tbs. olive oil

1 large onion, diced

3-4 garlic cloves, minced

1 Tbs. ground coriander

1 28-oz. can diced tomatoes

½ cup lemon juice

½ cup tahini

Salt & pepper, to taste

Pine nuts, to serve

Directions

1. Halve eggplants lengthwise, sprinkle flesh with salt, and allow to sit for at least 30 minutes. Wash away excess salt and then coarsely chop eggplants.
2. Preheat oven to 350˚. In a large pot, sauté onion and garlic in oil for 1-2 minutes. Stir in coriander, coating everything well, before adding tomatoes. Bring to boil and allow to cook for several minutes so some of the juice boils away.
3. Transfer veggie mixture to a greased 9×14-inch baking pan. Cook in oven for 30 minutes.
4. Meanwhile, in a small bowl, stir together lemon juice, tahini, salt & pepper until a very liquid-y consistency is achieved—you may need to add a little water. Remove baking pan from the oven, evenly pour sauce over the dish, then bake for another 5 minutes. Serve hot, garnished with pine nuts.

Delicious served alongside/on couscous.

What I Ate Wednesday (18)

It’s that time of week again—the most fun, most fabulous day of the week for us food bloggers, thanks to Jenn. So, without further ado, here are yesterday’s eats!

Breakfast

I really need to get some pretty clear glasses rather than the much-too-big jars I've been using for parfaits. I also need some better lighting--thanks a lot, grey winter mornings.

Supercalifragilisticexpialidocious Superfood Parfait

Much, much better for you than a spoonful of sugar

Serves 1

Ingredients

½ cup non-dairy plain or vanilla yoghurt

½ tsp. coconut extract

½ cup granola of choice (I used my Groovy Ancient Grain Granola)

1 cup puffed cereal of choice (I used Puffed Kamut from Arrowhead Mills)

1 Sambazon Pure Açai Smoothie Pack

½ cup berries of choice (I used chopped strawberries)

2 Tbs. ground flaxseed

2 tsp. goji berries

2 tsp. roasted sunflower seeds

2 tsp. roasted pumpkin seeds

2 tsp. toasted sesame seeds

Directions

1. In a small bowl, stir coconut extract into yoghurt. Set aside.
2. To assemble, layer ¼ cup granola, ½ cup puffed cereal, 1 Tbs. flax, ¼ cup yoghurt mixture, ½ of the smoothie packet, ¼ cup strawberries, and 1 tsp. each goji berries and all seeds. Repeat layers, and serve!

Lunch

A salad beast with spinach, 1 carrot, celery, 1/2 cup cubed butternut squash, 1 chopped dill pickle, 6 oz. plain tofu, almonds, mustard, olive oil, Bragg's liquid aminos + seasoning, and gomashio; accompanied by a slice of homemade seedy bread with avocado + Celtic sea salt on top; all followed by an apple & Chocolove's Cherry & Chilies Dark Chocolate.

Dinner

Minestrone pasta (recipe follows!), plus a side of steamed broccoli with gomashio, raisins, and sunflower seeds.

For dessert: a clementine and two ginger chews from Ginger People.

Minestrone Pasta

When most people think of minestrone, they think of soup–such as my Mom’s Magical Never-Ending Minestrone. This recipe is all the goodness of traditional minestrone, sans the broth.

Serves 6

Ingredients

1 cup dry chickpeas or green lentils, soaked overnight and cooked

2 tsp. olive oil

2-3 garlic cloves, minced

1 medium onion, diced

3 carrots, coined

3 celery stalks, chopped

6 oz. Portobello mushrooms, coarsely chopped

1 Tbs. Italian seasoning

1 28-oz. can diced tomatoes

1 vegan vegetable bouillon cube

1/3 cup cooking wine (I recommend red or Marsala)

¼ cup nutritional yeast

2 packed cups shredded green cabbage

¼ cup chopped fresh parsley

Salt & pepper to taste

12 oz. whole grain long pasta of choice

Extra parsley, to garnish

Directions

1. In a large pot, sauté garlic and onion in oil for 1-2 minutes, or until translucent. Add carrot, celery, and mushrooms, and sauté for another 2-3 minutes, or until carrots are tender and mushrooms are a rich brown. Sprinkle in Italian seasoning, and stir well to coat everything well.
2. Add tomatoes and bouillon cube, bring to a boil, then reduce to medium-low heat. Add wine, nutritional yeast, cabbage, parsley, and cracked black pepper. Allow to simmer until cabbage is slightly tender.
3. Meanwhile, cook pasta according to package directions.
4. Finally, divide pasta evenly amongst the plates. Add a pinch of salt to the sauce, stir, then spoon over the pasta, garnishing with chopped parsley as desired.

Also delicious topped with roasted, salted sunflower seeds for a boost of healthy fats.

Vegan Lifestyle: Beautiful YOU!

Veganism is more than just diet—it encompasses an entire way of life beyond what’s on (or not on) your plate. One of my goals for Vegan on the Go-Go this year was to periodically incorporate posts about the vegan lifestyle itself, including such topics as fashion, activism, travel, etc.

Today, I’m here to discuss vegan hygiene. Why? Because, just like your dietary choice, the lotion you buy can either promote or protest animal cruelty. Sadly, many conventional hygiene products are still tested on animals, such as rabbits, dogs, guinea pigs, and monkeys, in laboratories. If you’re interested (and brave), I recommend Googling “cosmetic testing on animals” and reading some articles—as heartbreaking as the information may be, knowledge is power!

Fortunately for us animal lovers, there are many companies that manufacture products that are certified vegan and cruelty-free. Two excellent resources I’ve used for several years now are Cruelty-Free Face and Leaping Bunny: these are must-have websites for die-hard vegans.

Nevertheless, even with all this information, it took me quite a while to discover which companies suited me best, and after shelling out quite a bit of cash on products that, unfortunately, disappointed me, I can now say that my bathroom cabinet is sort of like a treasure trove, sans the dragon, of course!

And now, for the recommendations! Just remember: these are the products that have worked well for me. You might have similar success, or you may find yourself unsatisfied—but never fear! There are sooooooooo many options out there now (and constantly emerging, too), that you WILL inevitably discover your favourite products, too.

Best Shampoo & Conditioner

Awapuhi Volumizing Shampoo & Conditioner [Nature’s Gate]

Best Body Wash

Papaya Velvet Moisture Body Wash [Nature’s Gate]

Best Bar Soap

Pure Olive Oil Bar Soap [Kiss My Face]

Best Shaving Cream

Key Lime Moisture Shave [Kiss My Face]

Best Bubble Bath

Grapefruit-Bergamot Bubble Bath [deep steep]

Best Body Scrub

Cool Mint Lemonade Salt Scrub [Giovanni Cosmetics]

Best Face Wash

Thoroughly Clean Face Wash—Original [Desert Essence]

Best Face Care Products

5,000 IU Vitamin E Pure Beauty Oil [JĀSÖN]

Ultra-C Eye Lift [JĀSÖN]

12-1/2% Plus Oil-Free Gel New Cell Therapy Alpha Hydroxy Acids [JĀSÖN]

Natural Hawaiian Oil-Free Moisturizer [Alba Botanical]

Best Tinted Moisturizer

Organic Wear 100% Natural Origin Tinted Moisturizer [Physicians Formula Organic Wear]

(NOTE: I’m very low maintenance when it comes to cosmetics. I don’t use concealer, foundation, blush, bronzer, eyeshadow, lipstick, or any of that jazz; however, for those of you who do use makeup regularly, I recommend Ecco Bella or Dr. Hauschka)

Best Mascara

FlowerColor Natural Mascara [Ecco Bella]

Best Eyeliner

Soft Eyeliner Pencils [Ecco Bella]

Best Lip Balm

Egyptian Fennel, Grapefruit, & Sweet Orange Lip Balm [Pangea Organics]

Best Makeup Remover

Quick Clean Makeup Remover [JĀSÖN]

Best Hairbrush

Olivewood Large Oval Wooden Bristle Brush [Widu]

(NOTE: These brushes are, yes, quite expensive; however, I’ve had mine since I was a little girl (at least 10 years now, I think), so they are truly of the highest quality!)

Best Deodorant

Unscented Naturally Fresh for Women [JĀSÖN]

Best Sunscreen

Family Natural Sunblock SPF 45 [JĀSÖN]

Best Toothpaste

PowerSmile Vanilla Mint Toothpaste [JĀSÖN]

Best Mouthwash

Spearmint Breath Blast Mouthwash [Kiss My Face]

Best Floss

Cranberry Floss [Radius]

Best Body Lotions

Yes To Cucumbers Cooling Body Butter [Yes to Carrots]

Best Body Spray

Rosemary-Mint Zum Mist [Indigo Wild]

~~~

Well, that was fun and refreshing! On a similar note, I’d like to invite all of you to visit my newest project, Paisley & Pearls—a fashion blog I’m co-authoring with a good friend/fellow fashionista. It’s literally brand spanking new (created today, in fact), so there’s no content as of yet, but stay tuned!

Me attempting to replicate steampunk Victorian + Clockwork Orange, circa January 2009. I've always been an eccentric fashionista--my grandma took me thrifting as a little girl, and I always bought the weirdest, wildest, wackiest stuff I could find (and still do!)

Food for Fuel

Some people live to eat; others eat to live; still others balance both perspectives, indulging at times without overeating. During the worst depths of my eating disorder and also during a large part of my recovery, I belonged to the first category: I was OBSESSED with food. It was all I could think about, it seemed, day in and day out. I’d plan meals days in advance, and most of my internet browsing revolved around food blogs and recipe databases.

It was, indeed, a dark and boring time of my life.

Then, somewhere along the way, my mindset rediscovered balance, and in turn, I rediscovered myself, old interests, old passions, a social life, and, most importantly, health. Most recently, as I touched upon in my last post, I’ve more or less eliminated snacking from my diet because I simply tired of grazing all day—eating, it seemed, took WAY too much time, when I could be painting, practicing Yoga, reading engrossing high fantasy epics, or playing Scrabble with my boyfriend husband (still getting used to that!).

So, instead, I’ve been focusing on food not as calories, but as fuel, eating 3 larger, balanced, yet nonetheless delicious and pleasurable, thus satiating not only my stomach, but also my foodie within. Snacking is not prohibited, of course, but it is limited, reserved only for situations in which I just CANNOT ignore my mid-afternoon tummy grumbles. But so far, I’ve found the bigger portions very successful in filling me up and fueling me from meal to meal, even on the days when I workout at the gym in addition to daily Yoga plus walking on campus.

Speaking of working out, Chris Lawhorn of Run Hundred recently contacted me on behalf of his website, and so, since I’ve wanted to incorporate exercise information into Vegan on the Go-Go’s content, today I’m featuring an article he wrote and emailed me. Thanks so much, Chris!

The Top 10 Workout Songs For Winter 2012

San Francisco, CA – Jan 11, 2012

Traditionally, winter is the time of year when folks find it hardest to get out and exercise.  In the hopes of keeping folks motivated, readers from Run Hundred—the web’s most heavily-trafficked site for workout music—were polled regarding their favorite, current workout songs.  The resulting top 10 list has a little of what you’d expect—and a little you might not.  Flo Rida, who’s no stranger to this list, shows up in two recent tracks.  Enrique Iglesias continues his transition from balladeer to club rocker.  And Kelly Clarkson, after faltering with the first single off her new album, bounced back ferociously with the second.

As for surprises, they’re mostly entries from folks relatively new on the dance scene.  Highlights include songs from Tim Berg (who remixed his own track under his Avicii moniker), Skrillex (whose collaboration with Kaskade is the first dubstep track ever the make the Top 10), and Wolfgang Gartner (who’s made the chart with a little help from the Black Eyed Peas’ Will.I.Am).

Here’s the full list:

Tim Berg – Seek Bromance (Avicii Vocal Edit) – 127 BPM

Katy Perry – The One That Got Away – 135 BPM

Alexandra Stan – Mr. Saxobeat (Maan Studio Remix) – 126 BPM

Flo Rida – Good Feeling – 129 BPM

Wolfgang Gartner & Will.I.Am – Forever – 128 BPM

Hot Chelle Rae – Tonight Tonight (Goldstein Remix) – 118 BPM

Taio Cruz & Flo Rida – Hangover – 129 BPM

Enrique Iglesias, Pitbull & The WAV.s – I Like How It Feels – 129 BPM

Kaskade & Skrillex – Lick It – 128 BPM

Kelly Clarkson – What Doesn’t Kill You (Stronger) – 117 BPM

To find more songs—and hear next month’s contenders—folks can check out Run Hundred’s database of workout songs. Visitors can browse the song selections there by genre, tempo, and era—to find the music that best fits with their particular workout routine.

~~~

Music is perfect for motivating yourself during your workouts, but filling meals are key to fueling your body before and repairing your muscles after. Here are a couple recipes for doing just that.

Sweet Citrus-Almond Barley Bowl

Clementines are in season! Huzzah! And of course, feel free to substitute your grain of choice for the rolled barley: this would be delicious with millet, couscous, quinoa, and, of course, oats.

Inspired by this recipe.

Serves 1

Ingredients

½ banana

½ cup milk alternative of choice

½ cup apple sauce or juice

1 tsp. almond extract

½ cup rolled barley

1 clementine, separated into segments

2 tsp. poppyseeds, toasted

1 tsp. clementine zest

Pinch of salt (optional)

Chia seeds or ground flaxseed

Almonds and pistachios

Any dried fruit(s) of choice

Directions

In a food processor, blend the banana, milk alternative, apple sauce or juice, and almond extract until smooth and creamy. Add mixture plus the rolled barley, clementine segments & zest, poppyseeds, and salt to a saucepan, bring to a boil, and cook until desired consistency is achieved (thinner or thicker, creamier or drier, it depends on what YOU prefer!). Serve with chia or flaxseeds, nuts, dried fruit, and any other toppings as desired.

A bowl of sunshine for these dreary winter mornings!

Sweet Potato-Salsa “Bolognese” Sauce

A Mexican twist on traditional Bolognese. This is delicious over pasta, polenta or cooked grains, in burritos, or with corn chips for dipping.

Serves 6-8

Ingredients

2 medium sweet potatoes, roasted until caramelized

1 Tbs. olive oil

2 small onions, diced

3-4 garlic cloves, minced

1 Tbs. cumin powder

1 tsp. ground chipotle

1 tsp. chili powder

½ tsp. cayenne

1 14-oz. can diced tomatoes

1 15-oz. jar of salsa, whatever brand you prefer

1 14-oz. can sweet corn kernels

2 cups cooked black beans

½ cup chopped black olives

Salt & pepper, to taste

Cilantro, to serve

Vegan sour cream alternative, to serve (optional)

Directions

1. First, purée one of the sweet potatoes in a food processor, then set aside. Chop the other into bite-sized pieces. You can either leave the skin on both or, if you prefer, peel them—it’s up to you!
2. In a large pot, sauté onion and garlic in oil for 1-2 minutes, or until translucent. Add spices and stir well to coat. Add diced tomatoes, salsa, and sweet potato purée. Bring to a boil, then reduce heat to low.
3. Add corn, beans, black olives, and chopped sweet potato. Cook for another couple of minutes, sprinkle with salt & pepper to taste, then serve hot with carbohydrate of choice, garnished with chopped cilantro and a dollop of non-dairy sour cream.

If you like Mexican flavours, you'll LOVE this sauce.

What I Ate Wednesday (17): Double the Pleasure, Double the Fun!

Today, I’m posting an extra special WIAW, featuring not only Wednesday’s eats, but also Tuesday’s! Why? Just ‘cause. My meals have been quite fun as of late!

And before I begin, much thanks to Jenn, as per usual.

Breakfast

Tuesday: butternut squash-bosc pear oatmeal with coconut, raisins, chia seeds, and pecans--recipe to come soon!

Wednesday: oatmeal with apple juice, banana, clementine, almond extract, chia seeds, almonds, and pistachios--recipe to come soon!

Lunch

I’ve rediscovered the joys of salad beasts! Huzzah!

Tuesday: spinach, celery, carrot, plain tofu, pretzels, craisins, pine nuts, olive oil, mustard, Bragg's seasoning & liquid aminos, and sweet relish. Great combination!

If you haven’t tried Newman’s Own Organics pretzels, you are in store for a tasty surprise–and a far more nutritious alternative to plain ol’ white flour pretzels. I like the Spelt & High Protein varieties especially.

Tuesday's lunch was followed by a grapefruit and some 77% dark chocolate.

Today's salad was a MONSTER: spinach, carrots, seaweed, soba noodles, toasted sesame oil, tamari, brown rice vinegar, sunflower seeds, goji berries, gomashio, and braised daikon radish on the side.

Followed by an itsy-bitsy apple and some more 77% dark chocolate.

Afternoon Snack

Snacks have their place in any healthy diet, but I’ve found I now prefer bigger meals rather than daylong grazing. So, I’ve rethought the definition of “snack”—only if absolutely necessary (as in, I feel the hanger coming on), and it must be 150 calories or less. Tuesday didn’t require a snack between lunch and dinner, but today, I found myself needing a little pick-me-up sustenance.

Kombucha, o' course. BEST. BEVERAGE. EVER.

Pre-Yoga practice, I ate two Medjool dates--obviously, I almost forgot to snap a photo . . .

Dinner

Tuesday: whole grain pasta with Sweet Potato-Salsa "Bolognese" sauce--recipe to come soon!

Tuesday's dinner was followed by an apple, plus two Peanut Butter Ginger Chews.

Tonight, I ate the same “sauce” alongside the BEST corn chips I’ve ever had: Unbeatable Blues sprouted blue corn chips from Way Better Snacks.

More Sweet Potato-Salsa Bolognese sauce, plus kalamta olives & not one, but 2 servings of delicious chips!

I needed a little something more, so I had some applesauce with cinnamon, nutmeg, raisins, and pecans for dessert. I was so proud of myself when I resisted having a bowl of ricemilk ice cream and chose this instead.

Bedtime Munchies

Again with regards to snacking, I’m weaning myself from nighttime eating to promote optimal and effective digestion. On the other hand, sometimes, if I don’t nosh a little before bed, I awake at much, much too early (it can be as early as midnight!) to a growling tummy I cannot ignore no matter how hard I try. And sleeping soundly is, in my opinion, most important of all!

Some chamomile tea alongside a Dr. Kracker seedy flatbread with 1 Tbs. of peanut butter.

The Game of Life

Well, I’m back . . . finally. Sorry for my absence, dear readers! Extreme busyness (which will be explained more fully shortly) and faulty/altogether nonexistent internet connections are to blame.

So, where do I begin?

Well, last Thursday, I experienced my first colonic—and all I can say is, I’m hooked! As far as I can gather, healthfoodie bloggers usually don’t shy away from the subject of poop, so I’ll share a few details for those who are interested. The hydrotherapist was SO nice and, of course, professional, and she guided me through the process very gently, explaining every step carefully and sharing naturopathic wisdom along the way. The most uncomfortable moment is, yes, when the tube is inserted, but that lasts only a couple seconds, and then, you hardly notice it.

She irrigated my colon 4 or 5 times, and each time, I could feel my stomach swell. I did get a little nauseous, but she assured me that this was normal, as the process stimulates the liver and helps release toxic bile—hence, the upset tummy. But upon each drain, the nausea subsided, and here’s the best part: you get to watch the contents of your colon drain through a clear tube. It’s truly fascinating! Listening to your body is important, too. Occasionally, whilst water was still flooding me, I would suddenly feel like I desperately needed to evacuate, at which point the hydrotherapist reversed the flow and large quantities of waste were discarded thereof. She was rather impressed by the results of my first session, attributing the treatment’s efficacy largely to my high-fiber, plant-based diet.

After the final draining, she removed the tube, and I relocated from the table to the bathroom connected to the room, where I released even more waste. And afterward—wow! I felt light and clean and rejuvenated, and I have noticed an improvement in both my digestion and my elimination, too.

So, there you have it—colonics 101. I scheduled another appointment for the 20^th, and I must say, I’m greatly looking forward to it. If you live in/near Omaha, schedule a session with Linda Mokos at Essential Body Therapies. You won’t regret it!

Feeling great after my colonic!

Afterward, I went to Whole Foods for an afternoon snack. From the salad bar, some beets, seaweed, and teriyaki tofu, accompanied by a whole wheat seedy roll (with millet, poppy seeds, and other goodies. 'Twas amazing!).

I also tried a KeVita probiotic drink (the Strawberry Açai Coconut flavour) to replenish the good bacteria in my colon after my session. It was okay, but not as good as kombucha, I must say.

That evening, my dearest soul-sister and I dined at McFoster’s Natural Kind Café, which was delicious as per usual!

I started with a bowl of miso soup with assorted veggies. It wasn't traditional Japanese--it was thicker, but it was just as tasty!

I enjoyed 1/2 an order of the Blackened Tempeh Dinner: organic tempeh marinated in sesame oil, tamari, ginger and garlic, then dusted with Cajun seasoning. Served with organic basmati rice, sautéed veggies and a blend of Herb Balsamic dressing and Bragg’s Liquid Aminos.

Both of us were very pleased with our meals! Laura, on the left, had never tried McFoster's before, and I was so pleased to introduce all its delicious glory to her.

And then, well, I have an exciting piece of news. On Friday, I got married! Yes, you read that correctly: my boyfriend of 2 years (and we’ve known each other for 3) and I tied the knot in a small, private ceremony at the local courthouse, surrounded with immediate family and close friends. It was such a happy event after all the tragedy of 2011.

Afterward, we enjoyed an Indian feast at Ayaan Indian Cuisine, which I’ve featured here a couple times before. I forgot to snap a photo of my meal—I was too excited and engulfed in conversation—but I enjoyed a plate of chana saag, bhindi masala, and, most importantly, fresh roti straight from the tandoor oven!

Since Friday, I’ve majorly cleaned my closet and my kitchen cabinets, rearranged the feng shui in our bedroom, and returned to university for my last semester as an undergrad! Where has the time gone, seriously? No matter—I’ve so many plans for my future, which, of course, includes Vegan on the Go-Go. So stay tuned, my foodie friends, I’ve a lot in store for you. And don’t worry, I promise I’ll start posting more recipes soon!

See you again tomorrow for WIAW!