Posts filed under ‘product review’
Soy Candles by Phebes – Review & Giveaway!
When Mike from Soy Candles by Phebes contacted me and offered to send me some candles to review – there was no doubt in my mind that the answer was yes! I had visited their website a few days prior to when they contacted me, and at that point I had already had it in my mind that “Sweet Cotton” was a candle I needed in my life. So this was quite a fortuitous offer!
According to their website, Soy Candles by Phebes are handmade in America (Georgia) and are hand poured at the time of each order – talk about made to order! The candles use only essential oils and plant derived fragrance oils, and are blended with 100% American grown soy beans! To boot, they are vegan owned and operated!
And if the fact that they are vegan made and eco-friendly doesn’t win you over, you need to check out their list of available fragrances. I have to say the variety of scents they offer on their website truly are both unique and modern. I was lucky enough to receive the scent that I had been coveting, “Sweet Cotton” and a surprise scent “Osmanthus Fragrant Tea Olive”. Check out the sleek and simple glasses the candles are sent in, which are unadorned with stickers and are all neutral in color.
“Sweet Cotton” was everything it is described as “Fresh Green Apple with hints of Orange & Pineapple on a Downy Base”. This candle is out of this world delightful! I love a crisp fruity candle, and I am not exaggerating when I say that this is my officially my favorite summer smell. Even unlit this candle’s fragrance fills our office – which also houses the cat’s litter box, so that says a lot. The strength of this candle is quite unreal, and upon entering the room my nostril’s are instantly greeted with a light fruity fragrance. I LOVE IT!
The “Osmanthus Frangrant Tea Olive” was my surprise scent. Traditionally, I enjoy two types of candles: fruity and desserty, florals rarely make their way into my home. However this scent manages to pull off floral with a hint of fruity – and that’s how it won me over. Again, the strength of these candles is astounding. I’ve found the perfect home for this calming scent – in my bathtub for a spa shower/bath. It’s soothing and quickly fills the bathroom with it’s aroma.
By now you should be practically drooling at the endless possibilities that Phebes can offer your home – and you may be lucky enough to receive one free candle of your choice!
The kind folks at Phebes have offered to give one lucky reader a candle of their choice! How do you enter?
- First and foremost, visit Soy Candles by Phebes website and comment on this page to tell me which scent you secretly are coveting!
- For an “extra” entry and to spread some Domestic lovin’, link back to this post and let me know you did in the comments!
The contest runs until Friday at midnight – and I’ll randomly choose a winner on Saturday morning! Good luck!
*SPECIAL OFFER: Visit www.soycandlesbyphebes.com and buy three candles and get a fourth free! Simply mention that you found us on Amanda’ss Domestic Adventures and indicate what scent you’d like for the free candle and you’re in!”
Keepin’ it sizzling (with vegan breakfasts & tempeh).
I’m just going to put it out there – with the extreme change in weather I’ve been craving my ultimate summer breakfast food, yogurt. Up until I decided to incorporate a more vegan lifestyle into my eating habits, I was enjoying Greek yogurt daily and most especially in the summer with fruit for breakfast. This entire weekend I was having these insane daydreams about yogurt and strawberries, and was really really feeling bummed (I know, it’s a pathetic tale). So while food shopping last night I decided to explore the yogurt shelf at the local supermarket (ie: not Whole Foods or Trader Joes). I scanned around until I found one shelf was particularly wiped out – and it was the Whole Soy Yogurt shelf. Heck yea!
At $1.50 a shot I found these moderately expensive, but grabbed three flavors to test: blueberry, strawberry, and strawberry banana. I honestly went to bed like a child on Christmas, so eager to wake up this morning and try an old favorite for breakfast: the waffle parfait. I toasted two Vans whole-grain waffles then spread half of the strawberry soy yogurt between the waffles and on top, with some blueberries and strawberries on top and on the side.
! ! ! Do I even need to say the words? YES! While the yogurt is a bit sweeter than what I prefer, the taste is uncannily similar to that of most mainstream sweetened yogurts, and quite frankly it’s texture is close enough to meet my summer yogurt needs. At 160 calories for a container it may be higher in calories than traditional yogurts, but I’ll take that and all 6 grams of protein that come along for the ride on any day. I’m excited to try the remaining flavors and am hoping for similar results. Super score for vegan foods!!
I promised this week would bring a plethora of veggies to the table, and I have to share that the main culprits throughout the entire week will be zucchini & squash. In fact we can call this week’s theme “How to cook with zucchini and squash in three slightly different but delicious ways”.
So for dinner? Sizzling Tempeh Fajitas!
- 1 package tempeh
- 1 package of organic fajita seasoning
- 1 package of dry vegetable soup mix
- 1 zucchini, 1 squash, 1 red bell pepper, 1 red onion – all sliced
- Olive oil mister + 2 tsp olive oil
First slice the tempeh into 8-slices (or cubes) and steam for 8-10 minutes in a covered pan. Follow directions for fajita seasoning and set aside. Add 1 tsp. olive oil to a bag and add tempeh, mixing to cover. Next add marinade to cover tempeh in bag. Refrigerate for 30-mins to 2-hours. Meanwhile, prep your veggies. Place all sliced veggies in a bag and cover with 1-tsp olive oil to cook before adding entire packet of dry vegetable soup mix, shaking to cover.
When you’re ready to cook, just heat up the grill (or grill pan like us) and let things get sizzling on medium-high heat for about 15-minutes until the onions are soft. Meanwhile, let the tempeh saute for about 10-minutes on a lightly misted pan until slightly browned. Serve in warm tortilla!
I think what makes this recipe above average are three important elements: 1) taking the time to both steam and marinate the tempeh, 2) adding vegetable mix to the vegetables, and 3) it’s incredibly fresh and simple nature. This dinner was rocking and way low in calories. One tortilla filled with tempeh and veggies made me feel comfortable stuffed but yearning for more – but that’s what lunch is for. D ran with it and enjoyed two (after asking why there were bananas in his fajita). I can never fully express my love for simple and delicious meals, but Mexican inspired meals tend to always hit it home.
If you’ve learned nothing here tonight, let me hit you over the head with it: try vegan yogurt – and steam your tempeh!
Although I’ve already knocked out my cardio for the day on the elliptical, I have Jillian calling my name for a 20-minute ass kicking before hitting the couch.
Have you tried any vegan substitute that you were particularly impressed with? Please share!
An ode to POM(egranates).
A few weeks ago Kristen at POM Wonderful contacted me asking if I’d like to sample their product and perhaps try it in a new recipe. She didn’t have to ask me twice! I’ve seen many bloggers experiment with POM and have secretly envied their creations, especially many of Kath‘s spritzers.
When I received a case of mini POMs in the mail I was so excited and knew exactly what my project would entail – obviously a baked good. However, I had to dig in and try one because they looked so refreshing. On it’s own the POM juice is sweet with a tiny hint of tart – reminding me very much of a cranberry juice. Even D took a swig and agreed it was good! I could absolutely drink these on their own, in fact as they have sat in my fridge I’ve often unscrewed a bottle and taken a few swigs just cause. And the nutritionals make it even more enticing, here’s a few that stand out to me (all nutrition info from POM wonderful):
- The “wonderful” pomegranates are grown right in California
- These pomegranates specifically are known for their “superior antioxidants” with more potent antioxidants than red wine, grape juice, blueberry juice, cranberry juice, green tea, vitamin C, and vitami
- Studies have proven that 8oz a day of pomegranate juice can improve blood flow to the heart, decrease arterial plaque, and lower LDL oxidation
One of the best ways to enjoy this juice is in it’s liquid form. I’ve enjoyed this three-ways: with champagne, with tequila, and with carbonated water.
Pomegranate-Pineapple Spritzer
- 2 ounces POM Wonderful
- 2 ounces Champagne of choice (Martini & Rossi Asti is my favorite)
- 1 tablespoon pineapple juice
This was absolutely refreshing – I nearly finished an entire bottle of champagne to finish up 8oz of POM. The sweet and bubbly combination combined with a bit of pineapple made this drink way too easy to refill. KEEPER!
Pomegranate Margarita (aka: Pomarita)
- 3 ounces POM Wonderful
- 3 ounces pre-made margarita mix (Jose Cuervo)
- Handful of cubed ice
This is really that simple and I’m really that lazy. Mix, stir, sip. This drink is my official summer refreshment of 2010. It is both sweet and sour, and involves a hint of liquor. Let’s just say last night I had two of these and then had to crawl into bed.
Non-alcoholic POM Spritzer
- 3 ounces of POM Wonderful
- 2 ounces raspberry seltzer
- 1 teaspoon grenadine
This is actually what I’m currently sipping now, and it is for the record equally as refreshing as those involving liquor. I’m not much of a soda drinker, but for those of you who like carbonation and need to ween yourself off of soda, may I point you in the direction of a POM spritzer? I imagine either a splash of pineapple juice or lime juice would also take this over the top.
May I present, my favorite recipe of all: Vegan Pomegranate Margarita Cupcakes.
I whipped these up from scratch – the best part of vegan baking is always have ingredients you need on hand. And of course, POM Wonderful was the star ingredient and what made this vision. Well, so did the liquid version of these cupcakes, but that’s beside the point. The recipe is loosely based on a recipe in Vegan Cupcakes, but I’ve changed the liquids around and so I think it’s changed enough to share! The frosting is all mine.
Ingredients
Cupcake
-1 1/3 c flour
- 3/4c granulated sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup soy milk
- 1/4 c canola oil
- 1/4 c margarita mix (Jose Cuervo)
- 2 tablespoons POM
- 1/2 tsp vanilla extract
Frosting
- 1/8 c soy margarine (Earth Balance – room temp)
- 1/8 c vegan shortening (Earth Balance – room temp)
- 3 c powdered sugar
- 1 T soy milk
- 2 T margarita mix
- 2 T POM Wonderful
For cupcakes: Mix all the wet ingredients, then add in the mixed dry ingredients until smooth. Bake at 350 degrees for about 20 minutes. Let cool before adding the frosting.
For frosting: Mix butter, shortening, and liquids until blended. Add sugar slowly, beating on low until smooth. Refrigerate to harden up for icing. Not a good frosting for piping, actually very drippy (a 90 degree day was not the best day to frost cupcakes FYI).
Thank you again POM for letting me taste and experiment with your delicious juice! I do love it and will be replacing POM juice for cranberry juice in all my alcoholic beverages based on the health benefits and taste. I recommend trying these out if you’ve been like me and wondered but haven’t tried them yet, quite refreshing!
What delicious foods did you make this 3-day weekend?
Best Veggie Burger in Town. Period.
Sundays are not my favorite weekend day. Saturday blooms with all the potential of freedom, no boundaries, and endless possibilities for both day and evening. Sundays are far more limiting, and often are used for more “productive” tasks such as food shopping, cleaning, and laundry. Today was the latter, as per usual when the sun isn’t quite shining to it’s fullest potential. Following an early trip to the grocery store with the majority of the town’s population, I spent the remainder of my day painting our bedroom (for the record – still not finished). I did manage to take some time out to eat some yummy foods.
During my Trader Joes run last week I picked up a new-to-me veggie burger, “Organic Tofu Veggie Burgers”, that proclaimed its “Vegan”-ness right on the cover. I ate one at Field Day this week and saved the remaining patty for… today! I also pulled out a pack of American Flavor Soy Slices – this is the second time I’ve bought these and had yet to open the package and try them. With their shelf life quickly approaching it’s end, today was as good a day as ever to give it a whirl. I paired the two over 1/2 a toasted whole wheat bagel.
I pretty much have to say – and this is major – this is the BEST veggie burger I have ever tasted. Ever. EVER EVER EVER. Like between the coffee and these burgers, it was really difficult for me to not run back to TJ’s and restock both products. The veggie burger was slightly greasy, but mostly crunchy! The flavor was not soy-ridden (as some veggie burgers can be) and definitely screamed more “veggie” than “tofu”. Winner, winner, winner! The cheese melted nicely, however it is still hare to say whether the flavor was spot on or not – I’ll have to try another meal that really showcases the cheese.
I’ve got a delicious dinner to share with ya’ll – well a simply delicious recipe is more like that. But it’s going to have to wait, because I have a 2.5 hour date scheduled with my television that starts…. NOW.
Jasmine Caprese Risotto
It seems as though I’m on a bit of a risotto roll-o this week, and not in the most traditional sense. Nope, no arborio rice to find in these recipes. With a chunk of Teese mozzarella left to polish off I scoured my pantry for a simple dinner. With just a cup of uncooked jasmine rice and a handful of fresh basil on hand, all I needed to add to this recipe was a cup of quartered grape tomatoes.
And maybe even a simply sauteed onion to start if all off made it’s way into the mix.
Oh yes, it is as creamy and delicious as it looks. It’s pretty much a new take on an old favorite “summer pasta” I’ve grown up with – minus a plethora of crushed garlic, which I didn’t have on hand. D wanted to know “what the creamy stuff was” – more evidence supporting the creamy nature of this product! He was mostly confused that I had put rice in his pasta dish though.
I think I can 100% say I am a fan of the Teese Mozzarella product. I still have about half an inch left of the tube and hope that it preserves long enough to make it onto a pizza. How can one truly assess the validity of a mozzarella equivalent without the aide of the go-to-meal of choice? Right. So I’ll see what I can do this way – perhaps a pitta pizza will make it’s way into my life this week.
Vegans out there, what’s your favorite cheese equivalent out there? I always like to try and compare new products!
Check out that tupperware in action! It’s called “Cup-a-Cake” and I picked two of these up at Crate and Barrel a few weeks ago and finally got to test it out at work today!
I LOVE THIS!! My cupcake actually fit perfectly and was completely preserved and airtight until delivery!
I have tons of ants in my pants from drinking a 4:00 coffee – totally out of character for me but with working until 7:00 on a gray day I was totally needing an energy jump! I’ve been using some of it to catch up on blog reading and am now totally craving a big chocolately brownie – maybe a project for the weekend.
Happy Lost night – can’t wait to hear all the theories!
Creamy Teesey Asparagus [Barley] Risotto
As usual, I try to keep my dinner meals simple – and if I can manage to pull it off under 45-minutes and sneak a vegetable into the mix then I’ve really hit it home. (Oh, and gaining some D approval always is a side goal). So tonight I wanted to replicate a delicious risotto I had awhile back. Obviously, the plan wasn’t to go ingredient for ingredient [butter, four cheeses, etc.]. In fact, I nixed the butter and white wine – and added some more of that Teese Mozzarella I was sent from Chicago Soy Dairy to step up the creaminess.
Why Barley?
- Barely is a whole grain that contains high levels of dietary fiber [both soluble and insoluble]
- It contains vitamins including: B1, B3, and iron
- Studies have linked a barley-rich diet to lower cholesterol
- It fluffs up just as nice as risotto, I promise!
*The original recipe may or may not be from Weight Watchers, as my mom had shared this with me awhile ago, but I’ve tweeked it a bit for vegan needs.
- 1 cup barley [I used pearl barley - easier to find, slightly less healthy in terms of fiber]
- 3 cups no-chicken broth or vegetable broth
- 1/2 lb. asparagus, chopped
- 1 medium onion, chopped
- 1.5 tbsp balsamic vinegar
- 1 tablespoon olive oil
- 1 cup shredded Teese Mozzarella or vegan alternative
- salt/pepper to taste
- *optional squirt of lemon –> I didn’t have this but I think it would really complement the dish!
Simple: Saute onions in olive oil over medium heat until soft, then add barley and stir for about 1-2 minutes. Add broth and let simmer covered about 10 minutes. Add asparagus and continue to simmer covered for 30-minutes or until all the liquid is absorbed. Remove from heat and stir in balsamic vinegar, salt/pepper (dash), and mozzarella until creamy. Serve with a squirt of lemon and if you’re lucky — some wine!
I didn’t get to enjoy this dinner until after 9:00 since I finally got back to yoga after a 2-week hiatus (yea!!) – but it was well worth the wait. I of course gave D the stare down to see what he thought, to which I received an exuberant “I think I like it”. He did slowly eat his portion over a 10-minute period in front of the t.v., so either he ate before I got home or he just didn’t love it. In either case, I think it’s pretty good and fairly healthy.
What about the Teese?
This is round two using my tube of Teese Mozzarella – and I’m so glad I gave it another whirl! As I said previously, I feel like Teese and Follow Your Heart offer very similar tasting mozzarella with similar textures. The only MAJOR difference now is that Teese has cornered the market in meltability. It is stretchy and melts just like real mozzarella, I promise! It’s shreds and melts easy, and has a pretty good flavor. What more can you ask for? Oh – and it has a pretty nice shelf life. My only issue is that I cannot for the life of me figure out how many cups 28g [1 serving] converts to. I have one chunk left of the stuff and really am torn as to how to proceed – pizza or something more creative? Time will tell. I really hope this get’s the same shelf love that Daiya has received at local groceries!
Calling it a night – I hope to get as comfy as this little piggy:
Cinco de-whyo did I go away?
I feel like a terrible newby-bloggie, disappearing for two weeks with no apparent explanation. Rather than go into detail about how life, yoga, illnesses and beautiful weather have interfered, I think it may be better appreciated to share some foods I’ve cooked up this week. Please just accept a million apologies for not visiting my daily blogs, I’ve felt a bit incomplete without my daily blog-reading and commenting, and as each day built up more unread I’ve built up some anxiety. I know, pretty ridiculous. But I’m going to take it in stride and ease back into things. Forgive me!
So a few weeks ago the kind folks over at Chicago Soy Dairy sent me over their newly re-vamped Teese Mozzarella Vegan “cheese”. While the packaging boasts the meltability and pizza-perfect topper, they have been promoting a Teese challenge encouraging people to use their new product to dream up some delicious recipes. This log has been burning a hole on my counter and I finally dreamt up a mozzarella-worthy (non pizza) concoction. Enter: the Mediterranean Style Quesadilla.
In all of it’s shreddy glory! The cheese was soft and graded very, very easily. I akin the texture to more of a Follow Your Heart cheese. My quesadilla included:
- grilled zucchini
- sun dried tomatoes
- kalamata olives
- artichoke hearts (packed in water)
- Teese mozzarella
It does get very, very melty! It actually reminds me 100% of Follow Your Heart in flavor, but is way, way more melty and gooey! Honestly, I don’t think that my initial choice really showcased the flavor of the cheese, but it definitely demonstrated it’s texture capabilities. I have about 1/2 of the tube left and have big plans in the future! I want so badly to make pizza but want to really branch out, so stay tuned for the weekends cook-up!
Another side review I have been working on is a review of Speed Vegan by Alan Roettinger. Before I review a book officially I try to cook up a handful of recipes to gain some perspective of what lies beyond the ingredient lists and table of contents. So far I’ve enjoyed two pretty delicious successes from this book, and was eager to try yet another. So last night I cooked up “Mugwort Soba with Green Curry”. With only one major substitution – instead of the green curry paste called for I used red curry paste. Don’t shoot me down, but after two major supermarket stops to no avail, I had to settle somehow.
What’s the difference between green curry and red curry? Well I spent some time researching the topic, and came up with varying responses. Some say that green versus red curry has to do with green Thai chilies versus red Thai chilies. Some say red is spicier, other say green. Are there any experts on the topic out there? Given the lack of consensus from my research, I decided that the difference couldn’t be too much and just followed the recipe with the red paste. I also added about half a bag of frozen pepper medley strips, a box of frozen broccoli, and obligatory grilled tofu.
Results? This recipe makes a lot (enter D’s “that’s a lot of food”). But it was dee-lish-us! Really! This was my first time cooking with Soba noodles, and I do have to comment that they get rather sticky quite quickly – so keep that in mind if you are adding items to the recipe like I did, it throws off timing. Regardless, I think I did have dinner on the table in approximately 30-minutes and it was pretty fabulous. I honestly felt like I was experiencing another made-at-the-restaurant meal at home! D thought it was “pretty good” aside for his blatant dislike for all things spicy. I, on the other hand, have developed quite an appreciation for mild spice and found that the coconut milk and curry paste complimented each other just perfectly, making for a creamy kick. And I would absolutely suggest adding some veggies to the mix! Hooray again for Speed Vegan!
I think that will wrap up my food post for today. I feel a bit overwhelmed with life however I do love sharing and reading about food so I hope to stay on track here and catch up on all the lovely foodie updates. I’ve started a few other random ventures that will have to wait until I have a bit more time and less work to do at 10:30 on a Wednesday. Hey, at least most of the dishes are in the dishwasher!
I hope all you non-bogged down people had a margarita on the rocks for me, up until last year cinco de mayo was my holiday. I leave you with a final photo to pique your interest and ask, have you ever fallen off the blog wagon? Did you feel guilty too?
‘screaming for frozen treats.
As one of the new kids on the vegan train, some time has been spent (okay the entire time) finding ways to eat foods I love but veganized. This has been pretty easy for most meals with so many cookbooks, blogs, and vegan products on the market. However it does take time to explore and find what works for me and my taste buds. As summer quickly approaches I couldn’t help but begin to worry about… ice cream season. I once burned my foot on a hot coal that I didn’t “see” as I chased after an ice cream truck on a beach. So, this is one of those relationships that goes deep. I tried a few soy based ice creams and I just don’t like the soy flavor in my ice cream. I just don’t.
Lucky for me, the kind people over at Turtle Mountain generously bestowed me with five coupons to try some of their products. So I had to try four frozen desserts, as well as replacements for products I use daily: “milk” and “creamer” (I know this adds up to six, I bought an extra).
Let’s start with the good stuff, frozen delights. Turtle Mountain’s frozen treats are all dairy free, and include So Delicious (Soy and now Coconut Milk too!), and Purely Decadent. They sent me a package describing all of their products, which are dairy-free, sweetened with agave, gluten-free, and certified vegan. I earnestly tried but could not find their new So Delicious Coconut Milk brand flavors which sound amazing (and are not yet listed on their website): Cookies & Cream, German Chocolate, Coconut Almond Chip, Green Tea, Pomegranate Chip, and Swiss Almond.
I decided to try: Purely Decadent Mocha Almond Fudge, Purely Decadent Cookie Dough, Purely Decadent Turtle Trails, and Soy Delicious Raspberry.
Turtle Tracks is incredibly creamy and sweet. There is an abundance of caramel swirls in one scoop, which add some sweet to the savory vanilla. It could probably benefit from a chocolate chip or two, but delicious if you enjoy a savory vanilla ice cream. Although I’m not typically a vanilla based person, I did enjoy this and it it really is a decadent ice cream.
Cookie Dough is chock full of cookie dough and chocolate chips in every spoonful, which is always true for a top-notch “loaded” ice cream. The cookie dough chunks are nearing a full teaspoon size and really quite delicious! Once again the vanilla based ice cream is incredibly creamy, and is further amplified by all the goodies loaded inside. I can absolutely see myself going back to this one again, I love any ice cream that has delicious treasures I can dig for.
Mocha Almond Fudge is by far the best of the three creamy coconut based treats. It has an espresso chip flavor, and is spot on. There are chocolate chips, nuts, and fudge swirls in a coffee flavored ice cream. D thought this was the real thing! We actually have gone out and bought more of it at D’s request!! This is hands down the best non-dairy ice cream I’ve yet to encounter and it already has become a staple in our home. THANK YOU FOR CREATING THIS MASTERPIECE!
Finally, the Raspberry sorbet. I call this my wild card selection because although I once was an ice cream fiend, I do appreciate an icy fruit treat. This flavor is creamier than a typical sorbet, with some raspberry swirls tucked inside, and was the most refreshing of them all. I can see craving this sorbet on a hot summer night. Absolutely recommend checking it out.
After tasting each one, I asked D which was his favorite. He had this groundbreaking statement to share, “They’re all good.” Well said. I can’t help but pick favorites, and they would include Mocha Almond Fudge (major duh, it makes me jump for joy) and the Raspberry Soy Delicious. But all in all, I am quite anxious to encounter their new flavors (particularly Cookies & Cream). Be on the lookout friends!
My only criticism would be that they have a pretty fast melt-factor. It seems like the moment the frozen goodness hits the bowl it begins to sit in a pool of itself, which is fine because most of us really don’t savor ice cream very long before it’s shoveled in.
As far as the Unsweetened So Delicious Coconut Milk, it is only 10 calories more than unsweetened Almond Milk and is much, much creamier. Personally, I never liked milk. It always grossed me out and was too thick for me. If you are missing some thick milk in your life – this is the product for you. It’s rich, thick, and creamy. I can see it probably as a great base for a fruit smoothie, however they didn’t jive that much with my great monster (too creamy). So give it a try for you milk impoverished folks!
The So Delicious French Vanilla Coconut Creamer is also a bit too too creamy for me. I know, what did I expect? It also has a more prominent coconut flavor than the unsweetened milk, and then it’s competitor Silk. I’m sorry but I’m missing my Silk French Vanilla so bad, although this does fill it’s place a little. It is good, but it’s just not for me.
So, whose ready for summer? Last week was my spring break and we had a few 80-90 degree days and my friend and I decided to hit the beach. Well, the temperature dropped significantly (think 20+ difference and winds). This is what we resorted to:
I guess we’re a bit too anxious for beach weather! I haven’t been cooking this weekend, life has been so busy and hectic with the Yoga 20-in-30 challenge. I have seven classes to go, and then my cooking will get back on track! I can definitely see a difference in my strength and the tone in my body. Unfortunately, my apt for baking and sweets has stuck to me as well and while I am firming up, I’m not shedding much with cardio. Crossing my fingers that I can start to work those knees soon.
What’s your favorite thing to do when the weather warms up? I like to head outdoors as much as possible – either for a workout, a trip to Manhattan, or down to the beach. Anxiously awaiting!!
I Daiya-d today!
Stopping at Whole Foods nearly every day this past week has finally paid off (well, actually I’ve paid a lot of money to get to this day but that’s beside the point). One of my local Whole Foods finally has stocked the Vegan Cheez of our dreams! I’m embaressed to say that I may have yelled “Yes! They’re finally here!” to the poor gentleman next to me. I know you can imagine my excitement.
Note: They were not located with the vegan cheeses, but rather in the cheese department alongside other shredded cheeses. I cannot wait to get down to cooking!
Last week I also was sent a promotional package from Turtle Mountain about their lines of non-dairy items, as well as new products that we will soon find on the shelves. They also so generously included 5 free product coupons, which I was happy to trade in today for new products to try. I decided to trade in my traditional Silk French Vanilla creamer for the So Delicious French Vanilla creamer. I also decided that this week I would swap out Unsweetened Almond Milk in my morning smoothie for Unsweetened So Delicious Coconut Milk. And finally, I splurged on some Purely Decadent ice cream products (Mocha Almond Fudge, Cookie Dough, Turtle Trails, and Raspberry). Reviews to come later this week!
Finally, I indulged in a protein powder I’ve been meaning to try. Every time I go to WF I pick up a new vegan protein to use in my smoothies. I’ve been wanting to try Vega products, and so I grabbed a chocolate and natural flavor (which btw – pretty pricey!). So we’ll see how Vega+Coconut smoothies taste tomorrow!
So the unfortunate thing is that I didn’t plan my meals for having Daiya in my life this week (I stopped at WF after visiting my local produce market and stocking up on veggies for dinner). However I couldn’t keep away and made a very early dinner, which is actually fairly typical on a Sunday for Italians. I cooked up some whole wheat rotini. While that was boiling, I mixed about a cup of freshly chopped basil, 2 chopped tomatoes, 3 pressed garlic cloves, and a drizzle of olive oil and balsamic together and let them soak.
When the rotini was ready I mixed it into the tomato/basil mix and mixed in about 1/2 cup of Daiya mozzarella flavor. While the mozzarella started to get soft, it didn’t reach that oozey consistency that I know it is capable of. I threw my bowl into the microwave and zapped it for 30-seconds until gooey perfection! Don’t mind the messy photos, I was hungry and didn’t care for presentation.
This was creamy and delicious! The garlic and basil complemented the Daiya perfectly and I cannot wait until I can really apply this genius to a more complex (or simple) dish.
Yoga today was another bright and early start. I think I’ve attended five 9:30/10:00 a.m. classes in a row this week. Today I really wanted to shut off the alarm and attend the later class, but because my friend was going with me I stuck to the plan. Of course when class was over I was so glad that I had went early and checked it off my list.
The message today was to “Sit, Stay, Heal” – meaning don’t quit, stay with the practice on the mat and when it gets tough, stay in the pose unless you need to break out and heal/restore yourself. I tried hard to apply that message during class and pushed myself to try new modifications. I know it sounds silly but when we can “hop or step” to the top of the mat, I generally allow myself that break and choose to step. Today I made it my business to hop every.single.time. I’m so glad I did because each time I got closer to the very end of the mat! Also, during side plank I lifted my upper leg during the pose, which I had never even tried before. Like I said, small potatoes for some, however a steady attendance has allowed me to feel some comfort in pushing myself each class.
Now I’m off to plan my meals for the week and enjoy a lazy Sunday evening. The plan is to pawn off some of these cupcakes at work tomorrow. Who eats what you bake??
Also check out Katie’s iHerb giveaway, they have so many products to choose from, don’t be fooled by the name!
Wrapping up winter
The past week has been just gorgeous, and suddenly gone are the days where I am satisfied eating hearty dinner leftovers for lunch. I crave salads, wraps, and sandwiches with the change of weather. And so, my grocery bills are even higher than before as I purchase lunch supplies as well. This week I have been enjoying my new most favorite product every: Gardein Seven Grain Crispy Tenders.
Way way way long ago, before I was vegetarian and before I even was in college, I survived uncomfortably on chicken nuggets. Chicken tenders have now become a frequent go-to snack for D, and I can’t lie when I say that I am sometimes craving what I smell crisping in the toaster oven. So when I saw this product in the freezer section, I knew I had to at least give it a shot.
These. Are. Amazing. I’ve chopped them up in a salad, eaten them on their own, and thrown them in a wrap. These are so fantastic I can’t even describe them in words. They are light but so tasty, and legit - texture and flavor. I wish that more than 10 tenders came in a bag, however I 100% know that I will be returning to these again, and again, and again. Do yourself a huge flavor and check these out!!
I’ve been enjoying my crispy tenders in: a multi-grain flat out wrap (I love how these are so soft), sun-dried tomatoes, artichoke hearts, sabra roasted red pepper or sun-dried tomato hummus, and spinach. You have got to try this combination, I love it. How about a close up:
The weekend in general has been nothing short of relaxing. Yesterday D and I met up with two of my good friends at P.F. Changs, which was our first trip to the restaurant. We got smart and made a reservation – which paid off because when we got there the wait was 2-1/2 hours!! We waited about 5-minutes before being seated. I didn’t take pictures of my delicious vegetarian dumplings or coconut stirfry (both which were fantastic), however I wanted to just share how intent our server was on meeting my vegan needs. He asked about how strict I was and about which foods, and made sure my meal was made to my dietary restrictions. For that, I was incredibly pleased with my visit to P.F. Changs despite their small-ish portion sizes. I think this may be the most vegan-friendly non-vegetarian chain restaurant I have even been to. Totally worth going to!
Today D and I took a walk at a nearby park and finished off our daily errands. I made a purchase that I probably shouldn’t have, however I’ll wait and share when it arrives in the mail (clue: it’s a popular runner’s item). Yesterday I ran in the morning and my right knee is hurting and causing me to limp a little. I have to make it a priority to foam roll my IT band like it’s no one’s business so I can get cracking! Tomorrow it’s back to the grind, and more rainy days, boo! Enjoy your Sunday evenings and I’ll announce the winner of my mini-giveaway tomorrow!
