(663) too little time

if it isn't already obvious, I have been quite busy and a little under stress lately. I am having a bit of a problem with managing my time properly between three extremely challenging, fast-paced, and work-loaded courses. I'm just thankful that I only go to class four days out of the week. I am just always tired for whatever reason. I try to drink black tea, take naps, even go to bed early but it doesn't help much. I'm sure it will get better soon! I also will be trying to exercise again soon.

organic refried black bean tostadas with homemade pico de gaillo on sprouted corn tortillas (Cookie + Kate)

caramelized onion soup with fresh thyme and vegan jack cheese toasts (Tamar Adler via Everyday Food)

curried spinach and tofu (instead of paneer) over jasmine rice (Martha Stewart)

gnocchi/new favorite sorbet/organic local zebra tomato

Bubo 2010 Zinfandel

Bohemian Highway 2009 Merlot

Big House Red/Tracker's Crossing Shiraz/Bubo Cabernet Sauvignon

baked strawberry oatmeal (A Cozy Kitchen)

 I found out that I don't like gnocchi. sweet potato gnocchi with a lemon-thyme butter sauce

vegan chocolate sorbet

I also found out that I don't like dandelion greens because they are far too bitter. chickpeas with dandelion greens (Heidi Swanson's Super Natural Everyday)

Rigby makes everything better

(629) whistle while you work

If it's not already pretty obvious, I've been super busy this week. I have finals coming up this week and have just been in a whirlwind of work and studying. 

I have been eating pretty well but I would like to do better this week. I ate chicken this week, which I'm okay with, but I also had canadian bacon (which is totally not okay even though it was no-msg/hormones/nitrites/nitrates etc/gluten free). I really want to eat things like bacon extremely sparingly. I made vegan pancakes for everyone yesterday morning, which I still feel guilty about. I just want to be healthier. I need to start drinking smoothies again too. I would like to eat quinoa, maybe some dandelion greens, chickpeas, and kale this week.

here is a pizza from naturally ella that I adapted to be GF/vegan. I used rice vegan cheese and I have to say, I wasn't in love with it completely but it melted and had the cheesey texture; however, it didn't taste like anything. I am still hunting for an awesome vegan cheese. I like Daiya but at the same time, I don't. who knows. this pizza was delicious though!

here's another reason why I could never be vegan: I do not care for tofu or tempeh. I made buffalo/bbq tempeh because I had a bottle of Annie's BBQ sauce that I needed to use before it expired. it was okay and I ate all of it, but tempeh is so bland, even when it's drenched in sauce.   I will just stick to chicken, fish, beans, and leafy greens!

one of my favorite Iron Hen lunches: quinoa with black beans, garlic sauteed swiss chard, and sweet potato rounds. a prime example of a simple, delicious meal.

trying to organize my pantry: chickpeas, split yellow peas, and black beans.

couldn't resist buying these GF/DF "they'll never know cupcakes" made with spinach, carrot and zucchini. these cupcakes had some of the best frosting (made with tofu!) I've ever tasted. the cake was supremely spicy and carrot cake like. it was a splurge but worth it. (PS I need to stop eating/drinking so much sugar. I've been super bad)

one of my new favorites (like seriously top 3) soups: yellow split pea sunshine soup. we finally got to use my immersion blender (obviously) and it was one of the best soups I've ever tasted, flavored with saffron water and lemon juice. this will be fantastic when it gets colder, which it sort of has been this past week. 

zucchini noodles with arribiata sauce is another good vegan dish. I left out the chickpeas, or rather my mom did, since she didn't feel like cooking dried ones. this will be great in the summertime, when I will try to make bigger ribbon-like noodles instead. 

(605) whole foods market

some amazing things have been going on this week. I've been in whole foods training here and there. saturday I will be working in winston (how nerve-wracking!!) to train on register etc before we open. I am so excited but a little nervous. I am more happy/grateful to work for such a great company. I have been meeting some really cool new people who share my love for food and excitement for whole foods in general. we open in less than a week...I can hardly believe it or wait!

something strange has also been happening...as time goes on, I find myself eating less and less meat. I'm also cutting down on my sugar drinks/popsicles etc. (save for sweet treats that I make!). I notice that most of my tabbed recipes are either vegetarian or pretty much vegan. this recipe for lemony collard greens pasta. I already love olive oil, garlic and red pepper flakes together...but this is so spicy and delicious. it's perfect. I used toasted almond slivers instead of  pine nuts and it was out of this world. I'm still drooling over it. my free collard greens from WF were put to great use!

on that same "vegetarian" note, I find myself buying more and more produce, like this beautiful rainbow chard. the vibrant colors really caught my eye and it was less than $3 (and organic). I would've been crazy to not walk out of the store with it. today, I can proudly say, I bought 80% grocery items instead of processed/frozen/prepared/sushi etc. I'm starting to make more conscious decisions when it comes to food shopping, using the same ingredients in different dishes, etc. it's really important to consider these things. I was just reminded of this recent post from the little red house which I really loved. "The Everlasting Meal" cookbook is also high on my to-buy list.

this week I've had to tell myself to relax. make a smoothie for myself, lay in bed with Rigby, and read a book. don't let things stress me out. smoothies have really helped to clear my head and make me feel better in general. this was another "super spinach" one from Joy the Baker. 
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Sweet
- banana almond smoothie
- chocolate espresso cupcakes
- salty chocolate chip oatmeal cookies
- mini coconut chocolate chip cookies

Savory
- orange cocoa nib/ grilled zucchini /avocado salad
- jalapeno + kale marinated lime tostada
- asparagus frittata
- herbed bread
- black bean + plantain burgers
- watercolor easter eggs + "egg salad" sandwich
- sweet potato veggie burgers
- pasta with olives, tomatoes + raisins
- arugula lemon breadcrumb pasta