Tag Archives: vegan

What I Ate: Weekend Getaway Edition

I know it’s been a while since I’ve posted.  I’ve been wrapped up in life and dreams and all things music.

But I promise, I’ve still been on the clean eating wagon.  In fact, I had quite a breakthrough this past weekend.

We took our kids to Lake Watauga, TN to spend an unplugged weekend on the lake with this amazing view.

mountain view

This was the view from the back deck of my hubby’s parent’s brand new lake house.  We are so, so blessed for the memories that will be made in this amazing scene God provided!

My breakthrough came as I took a few pictures of my food–and even on a “getaway”–I couldn’t wait to go workout.  THIS is the definition of lifestyle for me.  I wasn’t looking for a reason to fall off the wagon, to indulge.  I genuinely LOVE eating healthy and I finally feel so great that I don’t even desire indulging to the point of regret.

The closest health food store was about an hour a way, so I knew I needed to plan VERY well to make it through.

I decided to keep EVERYTHING SIMPLE and inexpensive.  For breakfasts, I decided on two of my staple recipes: Avocado toast and Overnight oats.  So simple.  A few avocados, a loaf of bread, a bag of oats, almond milk, and a few more pantry ingredients.

avocado toast

The red stuff is Sriracha.  And what the heck on the 4 strawberries?  I much more prefer a whole pint. 😉

overnight oats

I forgot to take a picture of my overnight oats, so here’s one from work the other day.  I made these at night for myself and my youngest son Beckham (who eats them at least once a day!).  I love these things because they are RAW, and so, so filling!  I alternated between avocado toast and oats to keep it fresh.

Depending on my nap schedule (I actually took TWO FULL NAPS while we were gone!), I either drank a smoothie in the mid-morning or post-workout.  I didn’t bring a lot of greens with me, but a large bunch of bananas, so I kept it simple with a Just Bananas smoothie (frozen bananas and unsweetened almond milk)–and sometimes I added a handful of Sawyer’s frozen blueberries 🙂


For lunch, I kept it simple by bringing a pack of Romaine hearts.  Since it has three hearts in it, I knew that would cover three lunches.  I used the other half of the avocado from breakfast to make a dressing.  All I do is massage (YES, with my hands!) the avocado in the romaine lettuce, add the juice of half a lemon or lime, and a drizzle of liquid sweetener like maple syrup or honey. It’s so so simple, and my absolute favorite way to eat a salad these days.


I repurposed the strawberries from breakfasts to add some sweetness to the salad and the raw cashews (I brought to make my favorite cheese dip for game day!) to add a little crunch.

For dinners, I ate lots of veggies–inexpensive ones like potatoes!  I also cooked some carrots (that I brought for salads) and had some other veggies Andrew’s family brought for dinners.  I also brought noodles and a jar of marinara sauce for easy spaghetti.

veggie dinner

I brought my favorite chocolate bar with me–and this lasted all weekend.


What I love about this weekend is that it was simple, fresh, easy, inexpensive, and not a big deal. I didn’t feel like an outsider like I normally do.  There wasn’t a lot of prep time for anything I made, so didn’t spend the weekend in the kitchen (Thanks to Andrew’s mom for preparing most of the kids’ food!!)

I came home feeling light, not heavy.  Satisfied, not craving.  Proud, not regretful. I didn’t have to recover from anything because I just continued my lifestyle and I was happy about it!

I hope you enjoyed this different What I Ate Post–and I really hope it helps you next time you head out on a getaway where you have a kitchen 🙂  Happy Wednesday!

What I Ate Wednesday 8-5-15

There are so many reasons why I love pressed juices.  It’s light and refreshing and gives me a LARGE serving of vegetables.  It IS true that there is no fiber in these juices, and some people debate about them.  I’ve seen benefits, though, for myself, and I tend to use THAT as the judge. I just find a good balance between juice and smoothies (which DO contain the fiber).

Green juice leaves me feeling light in the morning, and since there is no fiber, it’s like liquid energy in my bloodstream!  It’s great for busy people like me 🙂

Green Juice


The previous night, I ate this delicious Kale Salad using an awesome spicy almond butter dressing from one of my favorite sites, Detoxinista.

Kale Salad

In this picture you see hemp hearts, sesame seeds, carrots, avocado, and mandarin oranges.

The next day for lunch, I used the leftover dressing and recreated the salad with green leaf lettuce.  I ate this with a side of fruit!

Salad and Fruit

When I got home from work, I snacked on a banana and almond butter 🙂

Banana and Almond Butter

For dinner, I’ve been loving quinoa bowls!  This one is quinoa, sautéed kale, roasted sweet potato and this “cheese sauce.”  I love these bowls because they satisfy my sweet/salty obsession!

Quinoa Bowl


Quinoa bowls are quick and easy because quinoa only takes 15 minutes to cook….and especially if you roast a few sweet potatoes at the beginning of the week, it makes it super fast!

Happy Hump day y’all—look for a blessing today!

Cranberry-Pecan Chickpea Salad

As a part of my job at Whole Foods, I’ve been making healthy recipes for my fellow team members.  So far, I’d say this one was the biggest hit.  My favorite comment was, “How did you get this to taste like chicken salad?”  Some of them actually didn’t believe there wasn’t chicken in this salad.

Cranberry-Pecan Chickpea Salad

I’m not against chicken salad.  Just love options.  This is a great vegetarian/vegan dish for those who need it, and something new for those wanting to spice up the kitchen.

I love this cold salad because it’s full of flavor, and also full of plant-based goodness.  It’s simple with a short ingredient list, it keeps well in the fridge, and will fill you up 🙂

I love serving this salad on romaine lettuce leaves or with whole grain crackers.  I hope you enjoy!

PS.  It’s got tahini in it, so you know it’s got to be my favorite 🙂

Cranberry-Pecan Chickpea Salad
  • 2 cans chickpeas, drained and rinsed
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • ½ cup pickles, chopped
  • 2-3 celery stalks, chopped
  • 3-4 green onions, chopped
  • 5 T tahini
  • 2 T water
  • ¼ cup white wine vinegar
  • 1 T maple syrup
  • salt & pepper
  1. Put the chickpeas in a large bowl and mash lightly with a fork.
  2. Add other ingredients and stir until combined.
  3. Whisk dressing ingredients in a small bowl and pour over salad.
  4. Stir until combined.
  5. Chill salad for best taste!
  6. Enjoy!



Easy Homemade Pizza Sauce

A few weeks ago, all my boys went to Tennessee for the weekend to spend some time with family.  I had work and music obligations, so I stayed.  Darn. 😉

It was an absolutely amazing experience for my soul to be alone in the quiet for an entire weekend.  You mamas know what I mean.

I had grand plans of all the things I would accomplish.  But, my body hadn’t been able to be lazy in maybe 4 years….so I pretty much tackled Netflix, some writing, and random cooking.

Best. Weekend. Ever.

I challenged myself to figure all my meals out for the entire weekend without going to the grocery store or spending any money.  The call was to be satisfied with what I already had in my fridge, freezer, and pantry.

I’ll definitely be posting about how did this and how I felt.

One of the meals I made was a pizza–I ended up making a dough out of flours in my pantry and a yummy sauce from a can of tomato paste.

Pizza Sauce

To save time, you could use sprouted grain tortillas for the pizza crusts–and do a build your own kind of night.  The trick is to bake them first, and get them a little bit hard before you put the sauce and ingredients on it!

I always have tomato paste and spices in my pantry so this makes for an easy dinner, especially when I feel like there’s ‘nothing to eat.’

I hope you enjoy!

Easy Homemade Pizza Sauce
  • 1 6 oz can organic tomato paste
  • ½ cup filtered water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • large pinch of salt
  1. Mix all ingredients in a bowl until well combined.
  2. Put on baked pizza crust and top with toppings to bake.
  3. It should feed one medium-large pizza or several smaller pizzas.


What I Ate Wednesday 7/22/15

Happy Wednesday y’all!  Here’s a look at my eats 🙂

This particular morning I didn’t have much to make for breakfast besides this juice.  But I had a busy day ahead, so I was fine with some liquid energy 😉


WIA breakfast


I stayed busy at work right up until lunch time, and I chowed down on a salad with leftover walnut taco meat on top, and an oil-free dressing I’ve been loving lately.  I ate a side of quinoa & millet topped with almonds, gluten-free soy sauce, and a drizzle of tahini.  For dessert, I ate fresh cherries!

WIA Lunch

For a snack and pre-workout drink, I made banana nice cream (and ended up sharing with sweet Beckham).  This is just frozen bananas and a little bit of unsweetened almond milk processed in the blender.  Great energy boost to get through a workout!

WIA Snack

Usually by mid-week, I’m almost out of groceries, so dinners are usually just what’s left in the house. This night, I ate a salad and sweet potato fries!  I had no dressings, and I’m finally tired of tahini, so I made a weird dressing that ended being pretty interesting.  It was made with almond butter, lemon juice, water, and dijon mustard.

WIA Dinner


I know a lot of people wonder where I get my protein from since I am mainly plant-based.  In this dinner, there are approximately 15 grams of protein just in the avocado, almond butter, hemp seeds, and sweet potato.  🙂

I didn’t end up having dessert this night….crazy, I know!

I hope you gained some inspiration for your week!  Love you all!