Tag Archives: vegan

What I Ate Wednesday 7-8-15

Good morning y’all 🙂

Anyone else suffer from small kitchen syndrome?

We spent 9 years in our beautiful home with our beautiful kitchen.  Our beautiful, large kitchen.

Then came the apartment.  The second floor abode with three boys.  A tiny kitchen with a house full of cooks.

But life is about adjustment, right?  I’m still adjusting to small living, although I absolutely LOVE what it’s doing to my soul.  I feel like a constant piece of work.  Anyone else?

It really has taken a BIG effort to keep our family rolling and to maintain the clean lifestyle we desire for our family.  I know I work in a grocery store, and a great one at that, but I don’t want to become reliant on just purchasing my food every meal while I’m here.  It can get expensive.  Plus, I like my own creations better AND love to take ownership of everything I put in my body.

Here is the green smoothie I’ve been drinking lately.  I signed up to get Kimberly’s emails so I got the recipes for each season.  I drink the regular Glowing Green Smoothie on a regular basis, but this one is the summertime recipe.  It has strawberry, banana, peach, kale, spinach, water, and lemon.  It is very sweet and not green tasting, but is packed full of greens!


Throughout the day, I sip on fruit infused water.  I take leftover produce and herbs and fill a jar with filtered water, add the fruit, and let it sit in the fridge overnight.  This one is strawberry, lemon, and basil.  It’s slightly sweet and tastes like strawberry lemonade!


For lunch, I had a salad with as much random toppings as I could find.  Here I have carrots, blueberries, strawberries, almonds, hemp seeds, tomato, and goji berries.  For lettuce, I used half green leaf and half kale.  Of course I topped with oil-free Creamy Tahini Dressing.


I had a short work day this particular day, so I waited until I got home to eat a snack.  This is an organic green apple with 2 Tablespoons of peanut butter drizzled with raw honey.


We spent the afternoon running around doing errands and then came home to start our crazy dinner situation 😉

As I cooked dinner for the boys, I drank this protein smoothie (frozen banana, hemp seeds, almond butter, dates, unsweetened almond milk).  I was starving by this point–but I was also about to go workout, so this was my pre-workout energy!

protein smoothie

Since moving to an apartment and starting a full time job, the one thing on the back burner has definitely been exercise.  I hate to exercise, but I hate not to.  Anyone else feel me????

I love being ACTIVE, but I seldom have the motivation to like BUST IT in the gym.  But I really, really feel better all around from self confidence to physical stuff when I do.  So I’m starting back a program that I’ve been enjoying by Kayla Itstines.  It’s a 28 minute workout (Monday, Wednesday, Friday) made up of two circuits.  It may not sound like much, but quite honestly, I can barely make it through the whole thing.  On the “off” days, you do things like walking, running, stretching, and yoga.  For now, it’s what’s been working for me 🙂


In my apartment complex, we have a yoga room, so I can do this without looking crazy.  Cause I can promise you, I ain’t graceful, lol!  I like having mirrors in the room because it makes me stare myself in the eye.  Kinda creepy, but also motivating!


After my workout, I felt kind of queezy.  Yeah, I’m outta shape.  I laid on the couch for a bit, and heard my sweet husband reading books to our kids as he was putting them down to sleep.  I found my way in the room, and it turned into a beautiful night of us talking about our family dream and praying for one another.  It was just the way life is supposed to be.

By the time we were done, I was feeling better and decided to make a delicious dinner while winding down to Netflix.  I made a twice baked sweet potato, a super grain blend with quinoa, buckwheat, and millet topped with tahini, soy sauce, and almonds, and a simple massaged kale salad.


This was honestly the best thing I’ve had in a while! I absolutely loved it.  I wasn’t able to eat all of this, so I saved half of it for tomorrow night’s dinner.

But obviously, I wasn’t too full for a few bites of ice cream 🙂

ice cream

I ended the night writing down all the thoughts in my head (cause there’s a lot these days!!) and getting a good night’s sleep!!

I hope y’all have a wonderful week full of healthy eats!


Double Chocolate Donuts

donuts 2

I mean, who wouldn’t love double chocolate donuts for breakfast? Or shoot, for dinner?

I really could eat chocolate as a meal every single day.  And I just have to agree with that graphic floating around that argues chocolate = salad.

Let me explain.

Chocolate is made from the cacao plant.  Salads are made from plants.  Therefore (right?) chocolate = a salad?

Ahhh. Only if it were true.

I love salads. But I also love chocolate.  I say this every time I post about chocolate, but I don’t live in a world in which there is no chocolate.

So yeah, I drink green juice.  And yeah, I eat chocolate.  And yeah, I love both 🙂

These donuts have a muffin-like consistency, but are baked in a donut pan.  You can buy them at retail stores like Target or Michaels, or you could probably just make muffins.  But–it’s festive to have donuts.  Right?

You could make them healthier by leaving out the chocolate chips or you could sub cacao nibs (it’s the unprocessed chocolate without the sugar).  If you make a substitution, just know that it will alter the taste just a little bit.

For a topping, I put pitted dates, water, and cacao powder in the blender for a glaze and sprinkled organic, dye-free sprinkles on top. This step is optional!

Take a crack at these and let me know what you think!  Enjoy!


Double Chocolate Donuts
  • ¾ cup oat flour (store-bought or made out of rolled oats in a blender)
  • ¼ raw cacao powder
  • 1.5 t baking powder
  • ¼ t sea salt
  • 2 T ground flax seed mixed with 4 T warm water
  • ¼ cup maple syrup or raw honey
  • 1 banana, mashed
  • 1 t vanilla
  • ¼ cup almond milk
  • 1 T coconut oil, melted
  • ¼ cup chocolate chips
  1. Preheat the oven to 300 degrees and grease a donut pan (I use coconut oil on a paper towel).
  2. Combine the ground flax seed and water and set aside for 5 minutes.
  3. Mix dry ingredients (except chocolate chips) in a medium mixing bowl. Stir well.
  4. Mix maple syrup, mashed banana, vanilla, and almond milk in another medium mixing bow. Stir well.
  5. Add the flax "egg" mixture to the wet ingredients until combined well.
  6. Add the wet ingredients to the dry ingredients and stir gently. Do not overmix.
  7. Fold in the chocolate chips.
  8. Divide the batter evenly between the 6 donuts.
  9. Bake for 25-26 minutes.
  10. Take out of oven and let cool completely.
  11. Enjoy!




What I Ate Wednesday 6-3-15

I know it’s been a while….

I’ve been learning how to manage this new big thing in my life called a 40 hour work week!! It’s a BIG change from working from home–in most ways better, in some harder.  For one, I don’t live in constant frustration anymore, so that’s a plus 🙂

The biggest change in terms of food would be preparing.  I’m forced to prepare everything the night before since I won’t be home during the day to get it done.  I’ve found that I actually prefer this kind of organization and seem to use less dishes preparing all at once.

For breakfast, I’ve been drinking lots of smoothies because they are easy, fast, and filling to start my day.  I was out of greens, so this is an Acai Berry Smoothie!



PS, I’m loving my porch for pictures….it really helps me stop mourning my beautiful stump at my old house 😉

This big smoothie held me over until lunch…I’ve been sitting outside with co-workers and enjoying the beautiful weather!

For lunch, I’ve been enjoying SALADS because we are having a Team Member Salad challenge this week–and of course I model this for them!

I’ve been messing around using less oil after learning so much about it in my first few weeks at Whole Foods, so the dressing I’ve been diggin’ lately is oil-free Creamy Tahini dressing (recipe coming soon).



It has the consistency more of hummus, but I love this texture in my salads!!

For snack later in the afternoon, I ate a Watermelon salad and some fresh cherries.

These kinds of meal make me feel so light and fresh 🙂

This particular night we had baseball practice, so in the rush of the afternoon, I grabbed these cinnamon raisin oatmeal bites to snack on!


Once we got the boys home and settled, I enjoyed breaking in my new apartment kitchen by making a creamy southwest soup (dairy free).  It was fabulous!  You know sometimes when you experiment, it goes royally wrong, and sometimes it’s a homerun……This was definitely the latter….and it made me so happy!  I’m getting better at creating things from scratch just in my mind–which is always a plus!



I ended the night with a small handful of chocolate and a hot bath…life is good! 🙂

Enjoy your beautiful Wednesday–and eat more plants! Peace & LOVE TO YOU!

No-Cook Overnight Oats

Let’s get real with each other.  The less we have to cook, the better, right?

It’s no secret that as an EoE mom, or food blogger, or just a person trying eat REAL foods, I have too many dishes.

With my switch to a full-time working mom (outside of the home), I know it’s about to get crazy, so I’m trying to develop some on-the-go type recipes.  While I’ll be working at Whole Foods, I’ll still probably be bringing a lot of my own food.  I know salads will be my go-to, and for breakfast, I’ll be grabbing a smoothie or a green drink and these overnight oats.


For this recipe, you really do just throw all the ingredients in a mason jar, stir it up, put the top on, and leave it in the fridge overnight.  You never cook it.  And yes, it tastes amazing!

Another thing I love about this recipe is that it is very inexpensive…a bag of rolled oats are only around $6 and will last a long time..plus they are versatile!!!

This would be a great recipe to start building routines around…after you make them, you’ll see how easy it is (LESS THAN 5 MINUTES TO MAKE), and since it’s a cheap meal, there really is no excuse as to why we can’t have hearty, protein filled, whole food, plant strong meals!

Optional toppings:

-fresh fruit

coconut cream


-almond butter/peanut butter


You can make several at one time and they keep well in the fridge for the week!

No-Cook Overnight Oats
  • ½ cup rolled oats, gluten free if necessary
  • ½ cup plus 1 T unsweetened almond milk
  • ½ tablespoon chia seeds
  • ½ teaspoon vanilla
  • 1 generous shake of cinnamon
  • a drizzle of maple syrup or raw honey
  • a pinch of salt
  1. Put all ingredients in a mason jar and stir.
  2. Put lid on and store in the refrigerator overnight.
  3. Top with desired toppings and eat on the go!


What I Ate Wednesday 5/13/15

I’m coming off the high of such a beautiful Mother’s Day Weekend.  Friday, we took our little ones to the Canal, went for a walk, and enjoyed fruit by a waterfall.  Saturday, we went to the Riverbanks Zoo and then cooked out with my brother, his wife, their three kids, my parents, and my whole family!  Sunday morning, I woke up to this tray of sweetness from my boys with all the things I love (minus chocolate!!!!) and enjoyed a uninterrupted bath.  What??!!!?!!?  We picnicked in the afternoon and had such a beautiful weekend just spending time together.

mothers day

I’m glad we got this relaxing and fun filled weekend in because things are rapidly changing for us….

In case you haven’t heard, I’ve made the move from being a work from home mom of 5 years, to a full time working mom (outside of the home!).

I didn’t seek this out.  I’m not even sure I wanted it.  But it was such an out of the blue, honoring experience that we felt so much peace about.  When these kinds of things happen, I know God is involved.

I don’t know what He’s up to, but something’s going on.

Here’s a picture of me before the interview:



I’m now officially the Healthy Eating Educator for Whole Foods, Augusta, GA!  In this job, I’ll be helping Team Members and customers learn about the benefits of healthy eating, meal planning, etc.  I’ll be planning events and documentary viewings, and sharing recipes with the public.  Plus, I’ll still be singing there every now and again.

I honestly couldn’t have asked for a job that fits me more 🙂  I’m excited to really get into it and get things moving!

P.S  yes, we are still planning to move to Nashville.  I’ll just be doing this until it’s the right time for us to go!

With all that said, yeah, it’s been a little crazy over here.  Transitioning ain’t easy.  Hopefully, it will give more perspective on some of your lives, and I’ll develop some tips for you all 🙂

For breakfast, I started with these Chocolate Oat Flour Donuts (yes, a recipe coming SOON!).  I already had them made from the night before, so breakfast was easy 🙂



I took this Starbucks copycat recipe Iced Chai Latte to work to sip on throughout the morning.  It really does taste like the Starbucks (but better in my opinion), but it’s full of ingredients that actually do great things for the body like bananas, almond milk, cinnamon, and fresh ginger.

iced chai


I was in training until early afternoon, so I ate lunch after wards (I actually ate the soup at work and the salad when I got home, but added the soup so you could see–I forgot to take a picture of the soup at work!)

This is a “kitchen sink” veggie soup and a salad with the last of my Lemon Tahini Dressing.  Don’t worry, I actually did eat a different dressing at dinner that I can’t wait to show you 😉



See my sweet Allie’s paw?  We are moving the next few weeks–and she’s going to be transitioning to an inside dog since we’ll be apartment living.  Whew.  Better start getting used to that now!!

For dinner, Andrew and I have been doing smoothies..for several reasons.  Sometimes the making five meals every meal really wears us down–with the amount of time, money, and dishes it produces.   Keeping it simple for us has been great!

I wanted a salad too, so I made a dressing I shared a long time ago, called Sweet Mint Dressing.  I love making this dressing when I have leftover mint that I don’t want to go to waste.  I had a container left from making the Apple Citrus Mint salad–and used the rest for this sweet, refreshing salad dressing!

The smoothie is one pear, two handfuls of spinach, a knob of fresh ginger, white mulberries, dates, and unsweetened almond milk.  It’s a very slightly sweet, refreshing taste–much like the Sweet Mint Dressing. This meal was very light but fulfilling and reminded me of summer 🙂



We’ve been going to bed kinda early these days because life has been tiring, but I was in a snack-y mood, so I made popcorn and sprinkled Enjoy Life Chocolate Chips on top for that sweet/salty thang.

I make my popcorn in the microwave right now–1/4 cup organic corn kernels in a paper bag for 1 minute 40 seconds.  I then top with either melted coconut oil or Earth Balance vegan butter and sea salt.  Super easy!



How have you been doing with your routines?  I didn’t get to my lemon water today because I was out of lemons, but I drank lots and lots of water.  Keep building those good habits!!