16 Apr
4 Notes

Boston, you’re my home

I’ve been planning to give y’all a personal update for a while now, but I was hoping it would include updates more akin to farmer’s markets and vintage thrift stores I’ve found, what’s going on at my job, and maybe even the weather. I never imagined that my next post would be about attacks, bombs, and lives lost…

Boston is my lifeblood. It’s been my home for the last three years, and has enveloped me in loving arms so tightly, that I can hardly remember living anywhere else. I feel a sense of belonging here that I can’t imagine recreating anywhere else. And until yesterday, it was my safe haven.

I decided to walk by the finish line of the marathon after having lunch with a friend further downtown. I had been at the marathon earlier that morning, but the weather was nice and I knew the next wave of runners was supposed to be coming in. There are few things more inspiring than seeing someone finish a marathon, so I decided to head back to the finish line. But the crowds were too much for me, and I decided to walk the long way home- away from the marathon.

When I got home I heard the news, turned on the TV and saw the terror unfolding that I narrowly avoided. I live close to the finish line, and heard the sirens, helicopters, and noise for the rest of the day and into the night. I am extremely blessed to have made it home safely, and everyone I knew involved in the race (volunteering, spectating, and running) went uninjured. But my heart breaks and pours out to all of those affected by this tragedy.

The streets that I knew so well will never look quite the same to me. Today also marks the anniversary of the tragic events at Virginia Tech, which still sting all too much, even six years later (I am originally from Virginia.) But the courageous acts, the compassion I’ve received, and just the good in humanity I’ve seen, are all so inspiring. Thank you to everyone who reached out to me to make sure I was safe, your love means the world to me. Today, and from now on, everyone’s a Hokie, everyone’s a Bostonian, and united we stand. 

I love you, Boston. You’re my home.

05 Jun
22 Notes

Raw Taco Salad

Okay, I’m about to change your life, so listen up! Blend walnuts, tomato and cumin together and BOOM. You have the perfect taco filling. It’s so delicious, I can’t even begin to tell you. So just go make some and try it yourself.

  • 1/2 cup walnuts
  • 2 medium tomatos
  • romaine lettuce
  • 1/2 a medium onion
  • 1 avocado
  • cumin
  • cayenne

1) Blend together your walnuts, one tomato, cumin and cayenne. That’s your “taco meat.” (but obviously 100x better)
2) Chop your lettuce, other tomato and onion. Toss together.
3) Top with walnut meat and avocado.  

04 Jun
13 Notes

Collard Green Veggie Wraps

Raw Challenge Day Two - Lunch. Probably the healthiest lunch I’ve ever eaten, just saying.

  • 2 collard green leaves
  • tomato, chopped
  • cucumber, peeled into strips
  • red onion, chopped
  • lentil sprouts
  • avocado, spread (like mayo)
  • nutritional yeast
  • fresh dill (my new obsession)

Wrap that baby up and BOOM. So. Many. Veggies.

04 Jun
17 Notes

Salsa Fresca

I ate this salsa on top of my romaine tacos (to be posted later!) with some avocado, but you could eat it with tortilla chips, celery stalks, on a wrap, or the leftovers by themselves (totally did that.)

  • 2 tomatos, chopped
  • 1/2 a red onion, chopped
  • juice of 1 lime
  • 1/2 cup cilantro, shredded

It’s so simple, I don’t know why I never made it before.

30 May
7 Notes

This Collegiate Girl Goes Raw

Hey guys! One of my friends suggested I do a raw food challenge, and well, why not? So I’m going to be eating raw vegan for a week, starting Monday June 4th. I’m doing all of my prep work now, checking out recipes and suggestions online. Luckily a lot of farmers markets have kicked off here in Boston for the summer, so I can get my hands on some fresh, local produce.

What I need from y’all now are suggestions. What kind of recipes would you like to see me try? What’s your favorite fruit or vegetable to eat raw? Do you have any questions about eating raw? What would you like to hear from me the most while I complete the challenge?

29 May
21 Notes

Mint Chocolate Chia Pudding

  • 1C almond milk
  • 3T chia seeds
  • 2T coco powder
  • 1/2t peppermint extract (I have a bottle of this laying around from all my Christmas baking)
  • 1/2T agave syrup (or other sweetener)
  • 1 scoop protein powder (optional)

1) Combine all ingredients until smooth, place in a bowl or other container in your fridge over night, enjoy it in the morning! Garnish with banana, toasted coconut, granola etc.

28 May
21 Notes

The easiest pancakes you’ll ever make

Today was my first day off work in about six weeks, so yeah, I made pancakes to celebrate. Happy Memorial Day everyone!

  • 1/2C Flour (I used the whole wheat pastry variety)
  • 1/2T Sugar
  • 1T Baking Powder
  • Pinch of Salt
  • 1/2C Almond (or other nondairy) Milk
  • 1 T Canola Oil
1) Mix together your dry ingredients.
2) Evenly stir in the milk and oil, beat until smooth.
3) Ladle onto a medium/high heated skillet, and cook on each side about 3-4 minutes until golden brown.
4) Makes 3-4 pancakes. Drizzle with agave like me, top with earth balance, or mix chocolate chips or blueberries in with your batter. This is a basic recipe, so sky’s the limit.
22 May
24 Notes
Spicy Peanut Zucchini Noodles two zucchini, sliced thin into noodles with a mandoline, julienne peeler or by hand 1/2 cup peanut butter 3T rice vinegar 2t toasted sesame oil 1T soy sauce 1/4C water 1) Blanch zucchini noodles by tossing in boiling water for 1-2 minutes, straining, then running under cold water to stop the cooking process.2) Combine remaining ingredients in a sauce pan on high heat, stirring constantly, until sauce consistency is achieved.3) Divide noodles into two portions, pour sauce evenly and enjoy!  Spicy Peanut Zucchini Noodles two zucchini, sliced thin into noodles with a mandoline, julienne peeler or by hand 1/2 cup peanut butter 3T rice vinegar 2t toasted sesame oil 1T soy sauce 1/4C water 1) Blanch zucchini noodles by tossing in boiling water for 1-2 minutes, straining, then running under cold water to stop the cooking process.2) Combine remaining ingredients in a sauce pan on high heat, stirring constantly, until sauce consistency is achieved.3) Divide noodles into two portions, pour sauce evenly and enjoy!  Spicy Peanut Zucchini Noodles two zucchini, sliced thin into noodles with a mandoline, julienne peeler or by hand 1/2 cup peanut butter 3T rice vinegar 2t toasted sesame oil 1T soy sauce 1/4C water 1) Blanch zucchini noodles by tossing in boiling water for 1-2 minutes, straining, then running under cold water to stop the cooking process.2) Combine remaining ingredients in a sauce pan on high heat, stirring constantly, until sauce consistency is achieved.3) Divide noodles into two portions, pour sauce evenly and enjoy! 

Spicy Peanut Zucchini Noodles

  • two zucchini, sliced thin into noodles with a mandoline, julienne peeler or by hand
  • 1/2 cup peanut butter
  • 3T rice vinegar
  • 2t toasted sesame oil
  • 1T soy sauce
  • 1/4C water

1) Blanch zucchini noodles by tossing in boiling water for 1-2 minutes, straining, then running under cold water to stop the cooking process.
2) Combine remaining ingredients in a sauce pan on high heat, stirring constantly, until sauce consistency is achieved.
3) Divide noodles into two portions, pour sauce evenly and enjoy! 

21 May
83 Notes

Avocado Alfredo

It’s no secret that avocado’s are my favorite, so here’s another way to enjoy them!

  • 2 servings whole wheat linguine (or other pasta)
  • 1 ripe avocado
  • 1/2 cup basil
  • 1T lemon juice
  • 2 garlic cloves

1) Cook your pasta.
2) Blend everything except the pasta in a bowl or food processor. 
3) Combine the pasta with the avocado mixture, the hot pasta will melt the mixture into a sauce consistency.
4) EAT!

19 May
30 Notes

Individual French Toast Sticks

  • 1/2C almond milk
  • 1 small, ripe banana
  • 1t cinnamon
  • 1t nutmeg
  • 1 piece of bread, sliced into 5 strips
  • 1T agave syrup
  • handful of blackberries

1) Blend almond milk, banana, cinnamon and nutmeg. Pour into a shallow dish.
2) Dip your bread slices into the mixture on both sides, then fry in a hot pan with a little coconut oil (or non stick spray of choice) on each side until crispy
3) Drizzle with agave, top with blackberries.

This recipe makes a little extra batter, so it could probably make two pieces of bread. It’s easily double to accomodate more people.

04 May
13 Notes
Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein. Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.

Three Bean Summer Salad

  • 2 apples, chopped
  • 3 stalks of celery, chopped
  • 3 cans of beans (I used pinto, black eyed and kidney)

For the Sauce

  • 1/2 c. cider vinegar
  • 1/4 c. olive oil
  • 1 TB agave syrup
  • 2 tsp dijon mustard
  • chopped garlic
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set.
This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.