The Saga of the Cherry Rain Boots

If you step onto a college campus on even a moderately rainy day, you're likely to encounter hundreds of female undergraduates sporting rain boots--in every color of the rainbow, in any pattern you can imagine. I had refrained from partaking in this trend for a while, given my distaste for "being one of the crowd," but I finally surrendered to the rain gear trend when I realized the inclination of Duke's campus toward sludginess. Plus, we all know how much I like shopping for footwear:) After having my pair of cherry-printed rain boots for about a year, I have worn them maybe twice. After looking at the weather report for today (RAIN ALL DAY), I decided today would be a good opportunity to get some use out of them. Lo and behold, the weather gods decided to make a mockery of me today--it has barely drizzled a drop all day. As a result, I felt like a may-juh dork walking around campus in my rain boots, without a raindrop in sight. Sigh.

Maybe my "cool" eats will make up for my dorkiness...

Monday
I indulged myself at Whole Foods last week and bought some tempeh Lightlife Fakin' Bacon, my favorite variety of veggie bacon (I am NOT a fan of Lightlife's "SmartBacon."). I forgot to snap a picture of the package, but I'm sure you all can figure out what it looks like if you're interested in trying it for yourself. Anyway, I used it to make a BLT: tempeh bacon, lettuce, tomato, vegan mayo, and whole grain mustard on whole wheat. I also had some celery with PB and an orange.
Before heading out to my weekly dining meeting, I had some baked blue corn chips with guac and salsa.
For dinner, I whipped up a strange concoction inspired by this recipe. I didn't have any flax oil...so I used ground flax. It was actually a pretty tasty dressing. I also had a big salad, grapes, and crackers.
The shake of the evening featured strawberries, soymilk, chocolate rice protein, and more hot chocolate mix.
Tuesday
In contrast to my usual sweet breakfasts (aside from scrambled tofu, of course), I had a savory meal yesterday morning. I made a breakfast sandwich out of tempeh bacon, tomato, and guacamole. DELISH. I also had a sliced apple.
Continuing with my homemade hummus fixation, I made another batch yesterday; this time the flavor was tomato-basil. Quite delicious, and such a lovely hue of pink! I enjoyed it with some whole wheat mini pitas, celery, and cucumber, along with some grapes.
I tried another variety of Chobani yesterday, the vanilla flavor. I combined it with some wheat germ and roasted almonds--gotta love that crunch factor. (PS Yes, that article was painfully boring to read).
By the time I got around to making dinner, I was famished. I made a quick veggie panini with mushrooms, spinach, red onion, and mozzarella, along with some zucchini fries (seasoned with garlic salt and pepper). I also had some peaches with cashews and cinnamon.
My shake last night included an unprecedented combination for me: banana + raspberry. I also added chocolate rice protein and soymilk, along with coconut and Choco-Cherry granola on top. Sorry my shakes are so repetitive lately--I have only one form of protein powder these days. Chocolate is so much more limiting than vanilla or plain!
Wednesday
My breakfast innovation continued this morning with a "Banana Energy Sundae." The idea for this meal came from here. Obviously, I changed it up according to my tastes: TJ's High Fiber Cereal, cinnamon-spiked plain yogurt, banana, Sunbutter, wheat germ, and chopped dates. I *think* I might have found a new favorite breakfast...
Today's reminders:
-Katie from CCV is giving away...herself in a box. Enter to win some of Katie's favorite products by April 12th--there are LOTS of ways to enter, so check it out!
-Sarah from Tales of Expansion is giving away a Bob's Red Mill product. I feel like Bob is my good buddy, considering how many of his products I regularly purchase (oat bran, flaxseeds, TVP...), so I am pumped about this contest! Enter by April 5th at noon.
-The Girl in the Little Black Dress is giving away more of those fabulous Quaker goodies. Organic cotton robe? Yes, please! Enter by April 3rd.

TTFN, my friends.

When I Dip, You Dip, We Dip

Aside from providing lyrics for mediocre 80s pop songs, dip can fill your belly and provide some nutrition as well. Not all dips are cholesterol-tastic and kcalorie landmines-- if you choose wisely, assorted dips can be healthful and delicious additions to any diet.

Here are a few of my most recent favorites:

Oasis Foods Lentil Dip
While I am a devoted fan of Whole Foods, I occasionally wander to a local health food store for more exotic foodie finds. On one such occasion, I came across Oasis Foods' Lentil Dip. Never before had I seen such an exotic dip--of all things to make into a dip, I would expect beans or cheese, but not lentils. Thus, for its sheer novelty, I threw it into my basket.
Upon opening, this lentil concoction looks a little...off. It has a strange texture, almost clay-like and much more solidified and thick than hummus. However, with a little mashing and stirring, it more closely resembles a "dip." Its taste is satisfyingly salty and hearty. The inclusion of Mediterranean spices provide for a fantastic flavor experience. Each 2 T serving provides a mere 11 kcalories, zero fat (as the label proudly proclaims), and 2 grams of protein. With stats like that, I don't feel guilty about the fact that I ate the entire tub in 2 sittings...

My favorite way to enjoy this dip is in the form of a lentil-veggie wrap. Mushrooms and tomatoes make excellent accompaniments to the lentil goodness. You can also enjoy the lentil dip as you might any other dip, with fresh crudites, crackers, or mini pita breads.
Cedar's Tomato Basil Hummus
I have been a long-time fan of Cedar's products, most notably their line of organic hummus; they come in varieties like roasted red pepper, "Garlic Lover's," and, my most recent discovery, tomato-basil. I found this a unique combination of flavors, as hummus varieties tend to reflect the food's Arabic heritage, featuring add-ins such as olives, pignoli, or lemon. This tomato-basil variety, however, takes hummus to Italia. Once again, the novelty of the item convinced me to give it a try.
Unlike the above lentil dip, this dip is flavorful and creamy from the moment the package is opened. It boasts the typical superstar profile of traditional hummus, with 2 grams of protein, just a half-gram of fat, and a smidgen of fiber and iron. FYI, it is wheat and gluten free as well!

Tomato-basil hummus makes for an excellent spread on sandwiches and wraps; try it in a grilled cheese for a true party in your mouth. It works well for portable meals as well--just pack it with some pita and raw veggies, and you've got a tasty meal to-go.
Wholly Guacamole 100-Calorie Snack Packs
Anyone who reads this blog knows that I have a minor obsession with avocados (check out the tags list at right for evidence!). This wonder-fruit boasts myriad health benefits, including vitamin K, potassium, fiber, and heart-healthy monounsaturated fats. Avocados have a distinctive creamy and fresh taste. (For more information about avocados, visit here).

Thus, guacamole has become one of my favorite foods. With these snack packs appearing all over the blog world, I couldn't pass them up when I spotted them at my local Wal-Mart Supercenter.
Each serving comes in an individual packet, not unlike the packaging used for string cheese. There are just three packs per box, making it quite a pricey luxury at $4 per box. Along with the hefty price tag, Wholly Guacamole delivers a tremendous flavor. By far, its most prominent flavor is garlic. I am a garlic lover, so this flavor overload does not bother me, but this product is definitely not for the garlic-timid. As a demonstration, I will detail a real-life event:

*Caroline peels open a snack-pack for a tasty sandwich*

Mom yells from another room, "Caroline, what is that smell?! Are you making pesto or something?"

Clearly, the green goo is pungent.

Anyway, each pack contains 100 kcalories, 8 grams of fat, and a whopping 4 grams of fiber. I'm willing to have stinky breath for creamy taste and fantastic nutrition.

You can use these snack packs like you would any guacamole: in a taco salad, as a spread with a black bean burger, as a nacho-topper, or as a mayo substitute in sandwiches (I especially enjoy it with plain tofu!). Alternatively, you could use it as an accompaniment to chili, a creamy sauce for scrambled tofu, or just as it was meant to be: a dip for chips and veggies! Note: The Wholly Guacamole website also includes a recipe section for even more ideas.
**I used Wholly Guacamole only for the first two pictures. The other photographs depict homemade guacamole**

Go on, bust out the pita chips and carrots--get dipping!

Oh, Puffy Coat, How I Miss Thee

During my freshman year, I participated in the Duke tradition of tenting, so I purchased the very necessary "puffy coat." It was big, red, and served its purpose fabulously. I decided not to bring it to school this year for several reasons: 1) It would have required a suitcase of its own...something I am unwilling to furnish considering the baggage fees that are now in effect. 2) It made me resemble a toasty marshmallow that had been aflame a tad too long. 3) I simply didn't think I needed it this winter. Well, it turns out number three was FALSE. Weather.com informed me that it felt like 6* this morning at 9AM. I managed to survive my errands today with some clever layering, but that puffy coat would have been way more convenient. Sigh. Live and learn. How do you keep warm in the dregs of winter?

I've been enjoying plenty of hot eats the past few days to keep me warm as well:

Wednesday
After I signed off last time, I made a simple lunch: Better Bunny Salad (recipe from Rudi's) atop a bed of greens, and a few mini tomato-basil hummus sandwiches.
I went over to a friend's dorm room to watch the Duke-GA Tech game on TV and to hang out with buds. While there, we ordered from Cinelli's. I ordered the Penne Cinelli, which features white beans and escarole. Delish.
Once home, I made a creamy strawberry-peach shake with Nutribody protein, soymilk, and vanilla non-dairy ice cream. Heaven!
Thursday
With plentiful bananas on hand, I decided to make banana fingers for breakfast: bananas dipped in plain yogurt (with cinnamon) and rolled in crushed spelt flakes. That's almond butter in the center for dipping.
Lunch was an old but simple fave: a black bean burrito. Mine included salsa, mashed avocado, and little lettuce for crunch. I also had a salad and a few clementines.
Just before heading out to a church group meeting, I made an Italian-inspired menu: pan seared tofu (seasoned with garlic, basil, and oregano), tomatoes with squash, salad with Woodstock dressing, whole wheat couscous, and a dish of grapes. Yes, I ate the whole thing.
My frozen fruit supply was running low, so I made an odd smoothie last night out of cherries, pineapple, soymilk, Nutribody, and soymilk. It turned out quite sweet and delicious.
Friday
I needed something hot for my morning meal today, so I made a quick tofu scramble with broccoli and the other usual ingredients. I served it alongside a Rudi's English muffin and some more grapes.
I trekked all the way to Whole Foods, amidst the single digit temperatures, and returned with some good loot:
Highlights include a new flavor of Cascadian Farms granola and...a White Chocolate Macadamia Clif bar! There is no joy like that derived from a new Clif bar.

Afterward, I made lunch: baked potato topped with black beans, salsa, and mashed avocado, plus a salad and clementines.
Dinner this evening was another hot one: grilled hummus/mozzarella sammie with sugar snap peas, an apple, and a salad with Goddess dressing.
What are your favorite warm-up foods? I am always in search of new dishes to keep my body toasty:)

Enjoy your weekend! Stay tuned for product reviews on Sunday...