Light My Candle

Ever since reading this article in the NYT today, my favorite song from Rent, "Light My Candle," has been playing incessantly in my head. As I walked to the gym, as I waited in the check out line at Whole Foods, even as I was chopping garlic--I could hear Roger and Mimi singing their duet. Quick, someone get a different song stuck in my head! What songs tend to linger in your mind?

Aside from repetitive humming, I have had a busy few days. Here's what I ate along the way:

Wednesday
I looked to one of my Food Network faves for lunch inspiration: Ellie Krieger. Her Chickpea and Spinach Salad with Cumin Dressing sounded intriguing to me, so I made my own version for my midday meal. I simply placed chickpeas on a bed of spinach and dressed it with a sauce containing vegan mayo, ground red pepper, cumin, and lemon juice. On the side, I had some corn thins and an apple with almond butter.
I was craving a hearty dinner that day, so I made an Italian Sub: TVP with tomato sauce, oregano, basil, and garlic on a whole grain bun. Messy, but oh-so-delicious. I also had some broccoli, a salad with Goddess dressing, and a pluot.
The smoothie of the night contained strawberries, peaches, soymilk, and Nutribody.
Thursday
Yesterday seemed like a parfait kind of day, so I made a quick layered concoction with Honey Nut Os, TJ's Honey Greek yogurt, cashews, and sliced banana. Not to toot my own horn, but this was pretty fabulous.
For lunch, I made my tasty Asparagus Salad again, since it spawned a pretty intense food fugue the last time I had it. This rendition included mixed greens, orange segments, tofu (cooked in soy sauce, ginger, and garlic), peanuts, asparagus, and mushrooms. YUM. I also had some rice crackers on the side.
Dinner was spent out with my new "little sister" in Chi Omega. We ate at a campus eatery (the 'Dillo) while we watched the Duke basketball game. I ordered the Black Bean Taco salad (with guac, of course!). Here is a recycled picture from the last time I ate there.
I concluded the evening with a peach-pineapple smoothie.
Friday
After facing the frigid temperatures this morning, I was ready for something hot before heading out the door to run errands...so made some warm oat bran. Yep, I, too, have hopped on the oat bran wagon. I made mine with all anti-oxidant rich superfoods: pomegranate (POM juice), almonds (almond butter), and dark chocolate (dairy-free chocolate chips). It turned out to be quite the morning treat. Thanks so much to Janny from POM Wonderful for sending me samples!
Here's the loot from a rather nippy trek to Whole Foods:
Highlights: Greek Gods yogurt (on sale!), bok choy, BBQ sauce (finally, I can try Jenn's humbecue!), baked blue corn chips, and more Odwalla bars!

After getting a little homework done, I took a break for lunch. I combined chickpeas with broccoli slaw, garlic, tahini, and curry powder; I sopped up the goodness with an Ezekiel pita. That's a sliced Golden Delicious apple and a simple salad with mushrooms on the side.

Several errands later, I returned home for a lovely dinner of White Bean and Walnut Bruschetta from ED&BV. I've made this several times before (yep, that's 4 times), and it never ceases to satisfy. I had a salad with red bell pepper and mozzarella on the side, as well as a dish of grapes.
That concludes this evening's post--hopefully next time I type, I will have managed to rid my mind of the Rent soundtrack. Happy weekend!

Jingle Bells and Gingerbread

Tonight I write to you from the couch, as I sip gingerbread tea and peruse the Williams-Sonoma catalog. Ah yes, life is good.

I had my last exam this morning, and I have been in celebration mode ever since. I finally got to enjoy my little reward that I have been saving all week--the latest issue of Clean Eating. This issue contained plenty of ideas for the next few weeks; I am so excited to get cooking!

Anyway, as a result of waning motivation to study, I've been quite creative in the kitchen these past few days. Check out the goods:

Wednesday
I decided on a tropical smoothie this time: strawberries, pineapple, Nutribody protein, soymilk, and coconut. Delish.
Thursday
After observing my multiple struggles with the pomegranate, my roommate suggested that I try to make purple oats with pomegranate seeds. Genius! I have yet to experience purple oats in my quest to "taste the rainbow" via my oatmeal bowl. Rather than using the pom seeds as a topping, I added them to the oats during the cooking process, in hopes of achieving a vibrant purple hue. The end result was more of a "lavender," but it was a pretty bowl of oats, nonetheless. I also added some almond butter and wheat germ. Lunch yesterday consisted of a "burger salad" and spicy sweet potato fries. I chopped up an Amy's Texas burger and placed it atop a bed of spinach with mushrooms and tomatoes; I used a few tablespoons of Woodstock dressing as well. For the fries, I seasoned some strips of sweet potato with chili powder and garlic salt, then baked them in the oven for about 15 minutes at 375*; I used organic ketchup for dipping. That's a dish of strawberries on the side.
For dinner, I attempted a new flavor combination with my mozzarella-spinach-apple-onion panini. After browning up the onions for a few minutes, I piled all the ingredients on some whole wheat bread and grilled it on my George Foreman. It turned out to be a delicious sandwich! I had the apple remnants and a salad with pecans and more onions on the side. YUM.
The shake last night featured one of my favorite flavor combinations: chocolate and coconut! Into the blender went: frozen banana, strawberries, chocolate rice protein, cocoa powder, shredded coconut, and soymilk.
Monday
I woke up bright and early for my exam this morning and fired up the blender. Banana Blender Cereal! I used almonds this time. I have discovered that I enjoy this dish most when it's not quite pureed--the unexpected chunks of nuts and banana make breakfast so much more enjoyable:)
I packed a lunch for my airport exploits today. I made a simple Sunbutter sandwich and packed it with some carrots and hummus. For a snack, I munched on a big red apple and a Vega bar. *Potential Product Review Alert*
Once I returned home, my stomach was beckoning, full force, so I just made a quick wrap. Remember the Turk'y roast I had for Thanksgiving? I froze the leftovers before I left for school, so I heated that up and wrapped it up with avocado, field greens, and cherry tomatoes. On the side, I had a salad, broccoli, and a bowl of leftover fruit I found in the fridge.
Now I must decide on what to wear for the (multiple) graduations I am attending tomorrow--one sister is graduating from nursing school and one is receiving her MBA. Suggestions? Do you have any favorite outfits lately?
I shall return later on Sunday for another feature post. Enjoy your weekend!

Belated Anniversary

In the midst of my cooking fugue last week, I forgot to mention that May 9th was my blog's two month anniversary! I am so glad that I decided to join the blogging community. Blogging has provided me with a network of fellow foodies whom I can count on for support (and cooking tips!). Here's to another two months, and beyond!

This past weekend at the lake was thoroughly enjoyable. My sisters and their spouses all joined my parents and me for a summer kick-off. It was nice to be at the lake and actually see water there--last summer's severe drought made the lake more like a desert canyon.

Although I love the lake, it's definitely part of rural Alabama, so our only grocery store options there are the Super Wal-Mart and a small Winn-Dixie; neither carry the foodstuffs to which I've grown accustomed. This limited grocery selection made cooking a bit difficult, plus my sister had to borrow my camera for the weekend. She was taking pictures for her Mother's Day gift:) These facts, combined with my desire to just relax, made for a bit of a culinary hiatus. However, I still have a few pictures to share with you all.

Friday

Just after I finished my last post, we started packing up the car. My parents heated up some Jimmy Dean Delight sandwiches (egg, turkey sausage, cheese on an English muffin), but I opted to make a tasty vegetable wrap with mushrooms, tomato, and organic mozzarella on an Italian flatbread. I nuked it for a couple seconds in the microwave, and it turned out delicious! Next time, I might try grilling it on my George Foreman :) I also had a big organic apple on the side. I didn't have to time to scarf down anything else!

Saturday

On Saturday morning (pre-grocery run), I was faced with bare cabinets and expired refrigerator contents. Since I had a delightful experience with peanut butter oatmeal a few weeks ago, I decided to make that again. Plus, it requires just two ingredients that we always have on hand: oatmeal and peanut butter. Yum! I've included two pictures, because I want to show off the cute bowls that I get to bring back for my apartment next year. I love square bowls and plates, especially ones with adorable flowers on them!

Sunday

Upon our return from the lake last night, we didn't really have time to cook up something special for my mom, so we headed to Whole Foods. My dad got some salmon burgers, cole slaw, and curried cauliflower for the rest of the family to share. I picked up some Wild Wood Tofu Burgers and some of Rudi's Organic Whole Grain English Muffins. I smeared some avocado on it for a hearty sandwich. I had some fresh organic strawberries and a spinach salad on the side. I had never tried these tofu burgers before, but they are they delicious! They're pricey though, so I'll be sure to savor the other one that came in the package. Next time I want to try Sunshine burgers. What do you all think of them?

Monday

After a delightful run this morning (65* and sunny!), I concocted an equally delightful breakfast. I made a muffin parfait, which consists of crumbled up bran muffins (those same ones that I had in the freezer), organic plain yogurt with cinnamon, strawberries, and sliced almonds. I got the idea for this from a Fitness or Self magazine a few years ago, and it's been one of my favorite breakfasts ever since. I am a fan of soggy foods, so I love how the crumbled muffin soaks up the moisture from the yogurt and strawberries. This is a fun dish because you mix it up so many ways: use banana muffins, sliced banana, and chopped peanuts; use blueberry muffins with blueberries and walnuts....the variations are endless!

For lunch today, I made vegan nachos. After preparing my nutritional yeast queso (recipe from VegWeb.com--Thanks Vegan Nurse!), I realized I didn't have any tortilla chips! Luckily, I had some whole wheat tortillas, so I just cut them into wedges and toasted them in a 300* oven while I heated up my black beans. The end result was a mediocre plate of nachos. I may have to play around a bit with a few different recipes until I am satisfied. I also had a side salad with mushrooms. I am off to make dinner...I'm thinking of making the Blackened Tofu from ED&BV. I'll let you know how it goes. Happy Monday!