Pimped Out Plates

If I've inherited anything from my mother, it's my continuing love of dishes. She and I both could easily spend hours flouncing through the aisles of Crate & Barrel, ooh-ing and ahh-ing over all the elegant plates and cups. Indeed, aside from food and shoes, my favorite thing to shop for is most definitely tableware.

Fortunately, since starting this blog nearly a year ago, I have the perfect excuse to shop for dishes: "I obviously need this set of bowls; I don't want my readers to get bored!" I recently got the opportunity to satisfy my need for dishware shopping while on a trip to Target. I went in looking for a refill on Zicam, and came out with these:
While melamine plates are not likely to last forever, the price is right ($15 for all 5!). I am hoping that they won't wear too quickly since I do not have a dishwasher to corrode them. I am so psyched to use them all, especially the ChiO-tastic owl plate--I swear, I really am 21 years old, despite my juvenile taste in dishware:)

Well, I could discuss the subtleties of plates and cups forever, but I will now return to the main focus of this blog: the food!

Friday
I ended the evening with a blueberry-banana smoothie. I think half of my enjoyment of this smoothie was from the gorgeous hue alone.
Saturday
Last week at Whole Foods, I made a new discovery. Just as I reached for my usual box of Van's waffles, I noticed this friendly little box nearby:
Whole Foods now makes a house brand of mini waffles, available in original, vanilla, and blueberry varieties. Although they are not whole grain, they are vegan, contain more waffles per box, and cost about a dollar less than my typical brand. Plus, they're just so cute. Anyway, I enjoyed mine waffle-tower style, with Greek yogurt, blackberries, and almonds.
I didn't feel much like cooking or being creative for lunch, so I just made a black bean and spinach wrap with salsa, served with extra greens and an apple with White Chocolate Wonderful PB.
For dinner, I used up some leftovers to make a tofu panini with tomatoes and reduced-fat cheddar. Along with it, I had some green beans, peaches, and a salad with walnuts. Delish.
The shake of the evening included a long-forgotten but fabulous combination: strawberries, banana, and chocolate PB Spirutein. As I've mentioned before, strawberries and peanut butter make for a lovely pairing. That's PB Pows and dairy-free chocolate chips on top.
Sunday
This week's Girl-Scout oats flavor: Thin Mint. To achieve this taste sensation, I first cooked my oats in mint tea, then added special dark cocoa and rice milk. I topped off this bowl of decadence with some chocolate-hazelnut spread. While these oats tasted delicious, I wish the mint flavor had been more pronounced--if only I had some mint extract on hand!
After an intense afternoon of studying, I needed a quick lunch to refuel: bean salad with black beans, edamame, green beans, and homemade agave-mustard dressing. I also had some Corn Thins, a salad with Goddess dressing, and a pluot.
For dinner, I relied on the freezer for inspiration. I made a Chik sammie with some more of those soy nuggets, vegan mayo, and whole grain mustard. On the side, I had mixed veggies and some berries with cashews.
Some of you may recall my summertime obsession with mango and vanilla. I rekindled my love of this combination last night with a mango Nutribody smoothie. Yum.
Monday
One of my (many) impulse buys at Target recently was a container of Laughing Cow spreadable cheese wedges. My family used to buy this stuff in bulk at Sam's Club, we all loved it so much. My taste for it faded for a couple years...until now. I spread it on a whole wheat mini bagel and topped it with raisins and cinnamon. On the side, I had a sliced apple with Cinnamon Raisin Swirl PB. Yum.
I broke with my vegan lunch habit today because I was majorly craving a tuna melt. I made a mock tuna salad out of chickpeas, vegan mayo, lemon juice, and kelp granules. I plopped the mixture on some whole wheat bread, topped it with reduced-fat cheddar and baked it for 10 minutes in the oven. It came out all hot and bubbly:) Along with it, I had a salad with Woodstock dressing and another pluot.
The dining committee is headed to a Mediterranean place for dinner tonight. What's your favorite Mediterranean dish? I'm thinkin' baba ghanouj may be in my future...

Be back soon!

The Guilty Nods

Have you ever been so tired that you catch yourself nodding off in unexpected and slightly inappropriate places? I have found myself snoozing everywhere from the hair stylist's chair to the theater. Today, I also found myself nodding off in one of my classes. My busy week is at last taking its toll on my energy levels. Anyway, I experience a great amount of guilt when these unfortunate naps occur--it's not that I am bored, I'm just sleep-deprived! Fortunately, I don't think my professor noticed, but I still wonder if she noticed my "lack of engagement" in class discussion...

Well, I better get started on this post so that I can sneak in a little nap before my next class...

Saturday
I woke up to a chilly morning, but I had no time for oatmeal. Hence, I heated up some rice milk and poured over some regular cold cereal (Autumn Wheat). I also had a banana with almond butter on one of my new (and pretty fabulous) red plates.
I had to eat lunch quickly before heading off to more sorority activities. I heated up half a can of Amy's Light in Sodium Lentil Vegetable Soup (on sale at WF for $2). I also had some crackers, a salad with Woodstock dressing, and an apple.
Dinner was another odd conglomeration of portable foodstuffs. I made a snack mix out of GoLean, pumpkin seeds, and soynuts, and I also packed a few clementines plus a chocolate mint Jocolat bar. That's my fancy frock for the evening--amazingly, I still into this dress from high school.
I had enough time for a smoothie on Saturday. You may have noticed that I skipped a few evenings of smoothie time--I figured my neighbors would not appreciate the whir of my blender at 3AM! Anyway, this one featured pineapple, soymilk, Nutribody protein, and ginger zing granola. Oh smoothies, how I missed you.
Sunday
Before heading off to the last bit of sisterly bonding, I made a quick parfait out of plain yogurt (mixed with nutmeg and cinnamon), applesauce, Fiber One, and honey-roasted peanuts.
Lunch was another last-minute affair in which I was too hungry to think of anything creative...so I just heated up the rest of my soup and ate it with pita, salad with Goddess dressing, and a clementine.
I spent the evening doing all the reading I had neglected for the past week (great way to start off the semester, no?). I finally got hungry though, so I heated up an Amy's Texas Burger, plopped it on some bread with salsa, and dug in. On the side, I had some squash with onions as well as some Greek yogurt with peaches.
The shake of the night was another chocolate-covered strawberry concoction with chocolate rice protein, strawberries, soymilk, special dark cocoa powder, and dairy-free chocolate chips. Mmm.
Monday
Now with a more fully stocked fridge and pantry, I was able to make something besides cereal or oatmeal this morning. I busted out my new Rudi's English muffins with glee. After smearing them with PB, I sliced some bananas for the top and placed it under the broiler for crispiness. I also had some Greek yogurt with cinnamon.
Even though it's rather chilly outside, I am in the mood for a big, creative salad. What's your favorite salad combination? What components do you favor the most when creating entree salads? Looking forward to your responses!

Ciao for now.

Call Me Even Steven

As we bid adieu to 2008, I look back on the year as one filled with new beginnings for me: I decided to pursue a career as a nutritionist; I became a runner; and, of course, I began writing this blog. 2008 will for sure be a year to remember. What will you remember about 2008?

Milestones aside, I can't help but be a little annoyed that we are moving into an odd-numbered year. Maybe I am just weird, but I simply prefer even numbers. Perhaps 2009 will cure me of my distaste for odd numbers...

Alright enough about my numerical hang-ups. Let's get down to business so the partying can begin!

Monday
Immediately following Monday's post, I settled down to make dinner. The centerpiece of the meal was Lindsay's African Kale and Yam Mash (although I used sweet potatoes). I served the mash alongside some pan-fried tofu, which I had seasoned with garlic powder and cumin. A salad with Woodstock dressing completed the meal.
The shake of the evening featured strawberries, banana, chocolate hemp protein, soymilk, and chocolate syrup. Yummy, as always.
Tuesday
I woke up yesterday craving some scrambled tofu. This version included spinach and green onions...I think I was a little heavy-handed with the turmeric, because this dish was practically glowing yellow. On the side, I had a whole grain English muffin and a few clementines. PS I stocked up on chopsticks at World Market over the weekend:)
I was hungry by the time lunch rolled around, so I kept it simple with a hummus veggie wrap. That's shiitake-sun dried tomato hummus along with steamed kale and baby bellas inside the wrap. I also had a salad with Goddess dressing and an apple.
Speaking of 'shrooms, have you heard about these new vitamin D-infused mushrooms? Somehow the folks at Monterey Mushrooms have managed to grow mushrooms with significant amounts of the sunshine vitamin. Personally, I am excited about this innovation, since most natural food sources of vitamin D are not ones that I include in my diet (egg yolks, cod liver oil, salmon). Supplements and sun exposure are alternative sources, but I prefer to not use supplements, and sun exposure poses the hazard of skin cancer. With the benefits of vitamin D becoming increasingly apparent, these fancy shrooms seem like a perfect solution. Read more about it here.

Whew, I apologize for the tangential nature of this post. Anyway, here's dinner: whole wheat waffles (made with my new waffle maker!) with strawberries, plus a new kind of Greek yogurt mixed with pumpkin.
The shake last night consisted of peach Spirutein, soymilk, peaches, and non-dairy vanilla ice cream. Peaches 'n cream, to the max.
Wednesday
After a very chilly run this morning, I knew I needed a hot bowl of oats to warm me up. I combined vanilla almond milk, oats, cinnamon, pumpkin, and banana, then topped the combination with cashews and chocolate chips. This was my first time combining chocolate with pumpkin...I haven't decided whether I like it or not. I am so accustomed to my usual pumpkin-raisin combination.
I got the chance to visit The Fresh Market this afternoon, where I picked up a few out-of-the-ordinary groceries:
Today's lunch was a simple tofu salad: silken tofu with vegan mayo, paprika, celery, and a tad of whole grain mustard. I stuffed it into a pita and served it alongside a big salad and an apple with my new Mighty Maple PB.
Before I let you go for your evening of celebration, check out what I got in the mail yesterday:
Thanks to Robyn from Gnu Foods for sending me these samples! I am stoked to finally get a chance to try all the flavors!

Happy New Year!