Smoothie Central

When I was contacted by the folks at Vega to see if I’d like to try their new line of smoothies, I jumped at the offer. I currently have a tub of their vanilla performance protein at home and enjoy that post-workout, so I was excited to see what their smoothie powders were like.

I love smoothies, but I never make them. It isn’t that I’m too lazy to make them, rather the majority of recipes I find online involve one fruit I just can’t stomach – banana. I realize banana can easily be omitted from most recipes, but most of the time they’re used for texture rather than taste, and I’m too much of a smoothie novice to know what would be a good replacement. I’ve tried packaged smoothie mixes before, and have always been left feeling like they were missing something, so I was looking forward to see what Vega had to offer.

So, when I learned about Vega’s pre-made smoothies, I couldn’t help but wonder if they would really have the same level of both nutrition and “yum” factor as a fruit-blended drink. I’d be lying if I didn’t say I was skeptical. I mean, how could something with ingredients like pea protein powder be made to taste like vanilla and almonds? Or fruit? Well, I don’t know how they did it, but the smoothies are good enough just with water! Each serving contains two servings of veggies, 10 grams of protein, 5 grams of fiber, and 1 gram of omega-3. I was impressed with those stats, considering it’s just a bunch of powder. The best part (in my opinion) is that it’s completely plant based – so when you look at the ingredient list, they’re all things that you can pronounce, and more importantly, you recognize.

While the directions say to just add water and shake, I wanted to do a little more than that. Instead of using water, I decided to give their Vanilla Almondilla a try with some Cheribundi tart cherry juice. Since I typically drink some type of protein mid-afternoon at work (you know, to help me reach my buff arms goal), I swapped this out on Tuesday and was pleasantly surprised. I loved that I could just bring the individual package to work with me and make it whenever I wanted. And, the cherry and vanilla almond combination was delicious; I gave myself a little pat on the back for coming up with that one. I had my husband try the Mango Tango, and he was equally impressed with the flavors, and he’s a tough critic!

I’m looking forward to sampling the last few flavors, and I’m trying to come up with something creative for the unflavored package I received. The bottom line is that I would absolutely recommend these to someone looking for a quick, easy, and tasty way to get in some extra nutrients throughout the day.

Would you try these quick & easy smoothies?
Do you have any non-banana smoothie recipes that you like and want to share?

Disclaimer: Vega sent me these protein powders to try at no cost to me, and all opinions are my own.

Mom… the protein!

There was quite a surprise waiting for me when I got home from work on Wednesday evening – protein powder! The awesome folks at GNC sent me a bunch of protein powders to try out, and I couldn’t be more excited. I’m just getting into trying out supplements to aid in my healthy eating and working out, and now that I’m on a mission to get ripped arms, I have just the right tools to do it!

As a swimmer I dabbled (I use the term lightly) with protein powders in high school. I remember going to Trader Joe’s with my parents one summer afternoon after long course practice and staring at the options in the supplement asile. After some label analysis we left with vanilla whey, and I drank it here and there, but never really committed to anything. By the time college rolled around I didn’t have the funds to really buy anything, so I only drank the watered down Gatorade supplied by the school at practice. Don’t get me wrong – the Gatorade was great for during the workout, but I wasn’t doing anything to help myself pre or post practice. But, now that I’m determined to have more defined arms, I’ve been on the hunt for new protein powder(s), so this is perfect timing!

I’ve set myself up with a pretty good routine in terms of the different powders, and I’m really loving it so far. Of course, it’s going to take some time to really see any results, so I will absolutely share my progress! I’ll also share my routine of what I drink when, after I perfect it (there’s always room for improvement!). But, here’s what I’m starting with, in terms of my arms goal. These shoulders have seen some serious work over the years (hello, swimming), and I’m looking forward to getting them more toned than ever. I guess you could say it’s my summer goal.

arms1 — Welcome to the guns show… maybe?

Of course I’m not content just mixing the powder into water or milk, so I decided to get a little creative. Enter the Chocolate Cherry Protein Bites! I’ve had some dates and dried tart cherries hanging around in my pantry, so I knew this would be the perfect opportunity to use them. I decided to use the soy protein as it’s best used twice a day, and I figured this would be an easy way to enjoy a mid-morning and afternoon snack. Of course, you can use any (preferably chocolate) protein powder you see fit.

Here’s a little info about the Pro-Performance Soy Protein 95 powder: soy is the only completely plant-based protein; it contains all of the essential amino acids including BCAA – leucine, isoleucine, and valine. Soy protein 95 is cholesterol-free. Pro Performance Soy Protein 95 features Supro brand soy protein, made from certified non-genetically modified (non-GMO) soybeans that are produced while being tightly monitored and controlled from planting through processing.

So stay tuned for more protein fun! But in the meantime, I want to know: do you guys have any tips or recipes for me to enjoy my protein other ways? AND, what flavor do you prefer – chocolate or vanilla? (I think I like them both equally!)

Cherry Chocolate Protein Bites
– makes 18 teaspoon sized balls –

Ingredients:
10 pitted dates, chopped in half
1/4 cup dried cherries
1/4 cup mixed nuts (or your favorite kind)
1 Tbsp dark cocoa powder
1 Tbsp protein powder of choice
1 Tbsp+ chocolate chips (however much you like, really)

Directions:
1. Place everything into a food processor, and process for about 2-3 minutes. Everything should be combined, without any chunks.
2. Using a tsp, form the balls and place them staggered about a 1/2 inch apart on parchment paper. You can then roll them in the parchment paper, and put them in a container for easy storage in the fridge.
*They are best kept in the fridge so they maintain their form and don’t “sweat”.

DISCLAIMER: These products were sent to me for review purposes, and all opinions are my own.

This Week in Yum

I haven’t done one of these posts in awhile, but figured it was worth bringing back. There weren’t any tests this week for the first time in a month (though I’m getting ready for a HIDA scan right now – fingers crossed I get a superpower as a result of the radiation!), so my schedule was pretty normal.

Of course the most interesting meal of the week is going to go undocumented, but I still think that you need to make them. I found the recipe on Pinterest (of course), and it ruled. I mean, how could pizza cupcakes not rule?! I made a few adjustments (used veggie sausage and no pepperoni, and added some red pepper flakes and oregano), and was pleasantly surprised. These were baked in a regular cupcake tin, but I could see them being a really great finger food at a party if you use a mini cupcake tin instead. Check out the recipe over at Make Ahead Meals.

I mustered up enough self-restraint to snap a picture of everything else I made for the week, and first up was salmon. While there isn’t anything special about the salmon when you look at it, what matters is the cooking method. I’ve had a jar of coconut oil in my pantry forever (that stuff really lasts!), and I’ve used it numerous times in baking. However, I never thought to use it as an oil replacement in savory dishes. I was afraid the fish would be a little too sweet with the light coconut flavor, but I was pleasantly surprised. Served alongside some sautéed zucchini with red onion and some brown rice, this was a great (and filling!) meal. I’m definitely going to try cooking with coconut oil more.

Mac ‘n cheese was the next (easy) adventure in the kitchen. I stumbled upon Budget Bytes a few months ago, and have made a ton of stuff from it. Everything is so quick and easy, and obviously budget friendly. All you need for this is milk, cheese, noodles, and then any type of spices you want to add. I also threw in some nutritional yeast to pump up the cheese factor (since I don’t think you can ever have too much cheese), and it was delicious. I could definitely see adding some vegetables into it, especially for kids that typically don’t eat their vegetables. While I didn’t wind up eating it until almost 9pm (hello marathon training), it was well worth the wait. I like when pasta dishes come together in about 15 minutes!

My last creation was far from creative – a Dr. Praeger’s California veggie burger with a fried egg on top. It was so simple, but so good! I love veggie burgers that taste like veggies, and Dr. Praeger’s is just that – the California burger has whole peas and pieces of carrots – so good. Sometimes (ok, a lot for me) you need something quick and easy on hand just in case you don’t feel like cooking. Having options in the freezer is always a good thing. Plus, you can dress them up when you are feeling a little creative.

I already have my meal plan for next week, and things are looking good again. So, if all goes well hopefully I’ll have another yummy week to report back on!

But, I want to know: did you have anything delicious this week? Do you have a go-to “no-brainer” meal? Do share!

Meatless Grilling

By default, when it comes to thinking about grilling, I gravitate towards your more typical fare – hot dogs, hamburgers, chicken, etc. But as I find myself eating meat less frequently, I’ve had the opportunity to experiment a bit with what I throw on the grill. We all know I’ve complained in the past about my inability to make non-fall apart veggie burgers, which I’m happy to report is improving. Since that was never much of a success (the one time I “grilled” homemade veggie burgers, they never cooked), I was weary about grilling things like tofu, and tempeh. Alternatively, if you are interested in grilled meats, check out the best turkey injection recipe, for you and your family.

Over the last few months I’ve learned just how versatile tofu and tempeh are, and finally decided to bite the bullet and grill some. While I haven’t grilled tofu yet (it’s on my to-try list, I promise) I did make the easiest BBQ grilled tempeh sandwiches. There is really little to no thinking involved, and for those hot summer nights post work-out where you really don’t feel like turning on the oven or even thinking about dinner, this can be yours in no time.

I’m really looking forward to trying out some new things on the grill this summer, so if you have any suggestions, send them my way! But in the meantime, go make this.

BBQ Grilled Tempeh and Veggie Sandwiches
– Serves 2 –

Ingredients:
1 package of tempeh (I used Trader Joe’s)
1 medium green pepper, sliced into rings
1 large red onion, sliced into rings
4 Tbsp your favorite BBQ sauce, plus more for dipping and dunking
2 hamburger buns

Directions:
1. Preheat grill to medium-high heat.
2. Slice the tempeh in half as evenly as possible (they should be somewhat square shaped).
3. Coat each side of the “patty” with a Tbsp of BBQ sauce. Feel free to add more or less depending on your flavor preference.
4. Spray a grill basket with cooking spray, and fill with the onion and pepper.
5. Bring everything out to the grill, and cook the onion and pepper on the top rack while the tempeh is on the bottom rack, all for 10 minutes, flipping everything halfway through.
6. Assemble your sandwich with the tempeh patty, and onion and pepper rings. Add more sauce if you’d like, and keep some nearby for dunking!

Crabby Patty

With a lot going on in my life recently, I’ve come to realize that I haven’t been the most pleasant to be around (heck, sometimes I haven’t even wanted to be around myself). Let’s be honest, no one likes a crabby person, and I’ve definitely been one over the last few weeks. I’ve had a few procedures in the past few weeks with still no answers, so that combined with a screwed up schedule from all the tests, and my inability to eat and exercise normally has resulted in a crabby Danielle.

I’ve spent most of the last week and a half in what I like to refer to as “a ball of mean.” Thankfully, I’ve been aware of my mood, so I’ve just kept to myself. My mood has improved now that I’m back to a more normal routine, including cooking! Spending time in the kitchen can be hit or miss for me – it’s either really great and helps relieve stress, or it just adds to it. For awhile it’s been more of a burden than a pleasure, but that seems to thankfully be turning around. So, on one of the “better” nights I decided to throw together a polenta bake.

Despite not getting the official “ok” from my doctor, after consulting with nurse mom, we decided I could reintroduce some dairy, as not having it has made no change over the last few weeks. So I’m still limiting myself, but not completely avoiding it. After next week’s final test, we should have a pretty good idea of what’s going on down below. But until then I’m going to make things like this delicious vegan bake that can easily be turned vegetarian or even enjoyed by a meat lover. Make sure to choose your hot pepper wisely, though – this can get spicy quickly!

Vegan Southwestern Polenta Bake
– Serves 4 –

Ingredients:
4 Tbsp oil for cooking
1 package of soy crumbles, about 1 1/2 cups of TVP, or 1 lb of ground turkey/beef
4 oz. cream cheese or cream cheese substitute (I love Trader Joe’s “Not Cream Cheese”)
1 medium yellow onion, diced
1 hot pepper of your choice, diced (I used a dried habanero and it was HOT!)
1 (150z) can black beans, drained and rinsed
1 package/tube of pre-cooked polenta (again, a big fan of TJ’s)
2 Tbsp nutritional yeast
2 Tbsp chili powder
1 tsp cumin
1 tsp Adobo
1 cup of salsa
Avocado for garnish

Directions:
1. Preheat oven to 375 degrees
2. In a small pan, sauté onion in 2 tbsp of oil over medium-high heat until translucent, 5-10 minutes. Set aside.
3. In large skillet, cook your meat/meat substitute about 5 minutes over medium-high heat. Add in cream cheese until melted, as well as spices and cook for an additional 2 minutes. Add in cooked onion, beans, and hot pepper. Cook till heated through and combined, about another 2 minutes. Stir in nutritional yeast.
4. Slice the polenta into 1/2 inch rounds, and layer in a 9×11 sprayed baking dish.
5. Top the polenta with the meat/bean mixture, and top with salsa
6. Bake 20 minutes or until salsa is bubbling.
Serve with sliced or mashed avocado.

A Love Affair

I’m lucky enough to live only about 30 minutes away from my parents, so I’m able to stop by and visit a few times a month. They happen to live in a town that’s full of yummy restaurants, specialty shops, and grocery stores, so it’s only natural that I try to take advantage of that as much as possible. There is one place, though, that seems to have a magnetic pull, and I can’t bear to leave without making a pit-stop – Trader Joe’s! Naturally I went this past weekend when I was visiting for Mother’s Day.

The store is always packed, and parking can be a nightmare. That would typically keep me away from a store, but I’m never disappointed with what I find once inside. There are some things I grab every single time I go, whether or not I’m actually in need of them. I’m a big fan of tempeh and tofu, and theirs is always reasonably priced. I can get a block of 7 grain tempeh for under $2, and it’s usually double at most grocery stores near me. They also have really delicious soy chorizo and sausage-less sausage. Non-meat and meat eaters alike should be impressed with their substitutes!

I also almost always pick up some quick lunch options, and can never pass up some Indian Fare. Paired with a tortilla or naan, all you need to do is heat up the pouch in the microwave for about a minute or two, and lunch is served! It’s also really great over rice. They have a bunch of different kinds – some with chickpeas, lentils, paneer, spinach… you name it, they’ve got it. I have one in my lunchbox for today.

There are a lot of other “staples” I pick-up from Trader Joe’s each time I visit, but the most decadent and far from necessary treat is their Cookie Butter. If you follow me on Twitter or Instagram, you know I’m obsessed. I had it for the first time in the winter, and was immediately hooked. There was a brief period after I had it for the first time where it was on hiatus at the store (I think they underestimated it’s popularity), so as soon as it was back in stock I grabbed multiple jars. Now that it’s regularly in stock I make sure to grab just one jar. If you’ve never had it before and there’s a Trader Joes anywhere near you (or you have someone that can mail it to you), I HIGHLY suggest getting it. But, be forewarned – it’s addicting!

So there you have it – my love affair with Trader Joe’s. I’m sure if I lived closer to a Whole Foods that would be an equal affair as well (it’s just a little too far, but I get excited any time I do have the opportunity to go). I have quite a few trips to Westfield planned for the next few weeks, so Trader Joes will definitely be seeing me more, and I don’t think my bank account is going to like it!

Do you have any favorite groceries, or particular grocery items?

Grilled Burritos

Not that I’ve been thinking about it, but I’d just like to throw it out there that going vegan is something I simply wouldn’t be able to do for one very selfish reason – I love cheese way too much! We buy shredded cheese at the grocery store almost every week, and I get antsy when our stash is low. If we happen to buy a block of cheese for something, you can usually find me sneaking a slice (aka a huge hunk of it) here and there. Hi my name is Danielle and I’m a cheese-aholic.

Anyway, after thinking about a grilled stuffed burrito from Taco Bell and seeing a yummy recipe from Jamie Cooks It Up on Pinterest, I decided it would probably be in the best interest of my waistline to try and make it at home instead. Now, my version is by no means “healthy,” but at least it’s vegetarian and I know exactly what’s in it. This recipe makes A LOT, so depending on how much you fill your burrito with, you may have leftovers that would make a great dip with some tortilla chips, or even over pasta (if you leave out the rice in the recipe).

So as you can guess, this recipe has a serious cheese factor. I’ve used cream cheese in a few Mexican/Southwestern inspired dishes in the past, and every time I’m amazed at how creamy and cheesey it makes things, and my next thought is usually, “duh.” Before that I always associated cream cheese with either dessert, or breakfast – but not anymore!

Cheesey Grilled Burritos
Inspired by Jamie Cooks It Up
– Serves 6-8 –

Ingredients:
1 cup vegetable broth
1 14oz. can sliced stewed tomatoes
1 15oz. can black beans, drained and rinsed
1 15oz. can corn, drained and rinsed
1 4oz. can of diced green chiles
1 8oz. package of cream cheese
1/2 cup shredded cheese blend (I use a cheddar/jack mix)
1 Tbsp chipotle chili in adobo
1/4 tsp paprika
1 cup uncooked brown rice*
2-3 Tbsp masa flour to thicken the mixture (*depends on the consistency of your mixture – see #4)
burrito sized tortillas
Cooking Spray

Directions:
1. In a medium sized skillet, add the broth, rice, and tomatoes. Heat over medium-high heat for about 10 minutes.
2. Stir in the beans, corn, and spices, and let it cook for an additional 5 minutes until everything is well mixed.
3. Add in the cream cheese and be sure to stir it slowly to help it melt (I broke the 8oz block in half to help). This will take about 10 minutes for it to fully dissolve into creamy goodness. Stir in the shredded cheese as well. Turn the heat to low and let it simmer for another 5 minutes.
4. The mixture should be creamy but not too liquid-y because you’re going to need to put it in a burrito. So, if it needs to be thickened, add the masa flour one teaspoon at a time.
5. Heat a separate skillet over medium-high heat, that’s been sprayed with cooking spray.
6. Add 2 generous spoon-fulls to a tortilla, roll it, and add it to the skillet cooking for about 2-3 minutes on each side until golden brown.

*NOTE: The rice retains a little crunch if you cook it this way. If you’d prefer it to be softer, I’d suggest cooking it either half way or fully first, before adding it in to the mix.

Love the run

Since I’ve been in a lull in terms of my racing schedule, I’ve had the opportunity to really enjoy running for what it is. While it can be a struggle some days, once I finally drag myself outside I always end the run happy. I haven’t been running tons of miles each week (topping at about 30), but I’ve definitely been speeding up, and enjoying myself more. I tend to go through phases where I am absolutely in love with running one minute, and then the next I question my ability to continue training for races. Right now I’m embracing the love moment!

I picked up a pair of Brooks Green Silence early this week, and took them out for a test run. They’re more on the minimalist side, but aren’t as minimal as the Vibram Five Fingers I have. I actually took those out for a 1.25 mile jaunt last weekend, and am excited to slowly incorporate them back into my running as it’s been 2 years since the last time I ran in them. I’m really happy with the Green Silence, and plan to rotate them in with my Ghosts for shorter runs until my legs get stronger, since I definitely felt my calves screaming by the end of my 3.5 miles on Wednesday. Brooks’ “Run Happy” mantra certainly applies to me.

In terms of my near-future running plans, I’m looking forward to a 10 mile race on March 25th (an automatic PR since I’ve never raced that distance!), and then a half marathon April 22nd. From there, I’m not really sure what my plans are (maybe another half or two?), aside from the annual summer 5k’s, and then the Chicago Marathon in October!

My running has been fueled by some good eats, of course. On Wednesday I decided to give Healthy Happy Life’s Easy Sweet Potato Burgers a try, and they were awesome. The only change I made to the recipe was subbing tahini for almond butter (just because I didn’t have any tahini), and I also threw in a teaspoon of chili powder. The recipe made six decent sized burgers, so I’ve been enjoying the leftovers!

Even though there was a mashed sweet potato in the burger, I couldn’t help but have some fries. Conveniently, the Foodbuzz Tastemaker program sent me a coupon to sample an Alexia Foods product. I’ve had a few of the different french fries they offer, and was immediately drawn to their waffle fries (my favorite). I find that oftentimes the heating instructions on frozen potato products aren’t sufficient – I wind up having to babysit the fries because when the timer goes off, they are still mush, but after that they can go from mush to burnt in a matter of seconds. These fries were easy, though. I popped them in for the suggested 25-30 minutes, and they were good enough at 25 for my liking, and perfect at 30 minutes for my husband (he likes them on the crunchier side). Paired with the veggie burger, we had ourselves a simple but delicious meal. I absolutely plan on trying some of their other flavors, because I wanted to grab multiple bags while I was in the frozen aisle!

I’ve got some big plans for the weekend in terms of running and food – I mean, what else is there?! I’m looking forward to some running, eating, and of course, lesson planning. It’s hard to believe I’m already half way through my student teaching.

Sweet Tofu and Giveaway Winner!

Some days don’t go according to plan. It would be a lie for me to say that when the students talk over me, ignore my directions, are just plain rude, or don’t participate at all, I don’t take it personally. For as strong as I pretend to be, things grate on my nerves, and sometimes by the time that bell rings at 2:40p, I can’t wait to run home. Of course, even with these little hiccups I’m so incredibly happy with my decision to pursue teaching as my career.

I mention the above because Tuesday was one of those days. But more importantly, it inspired me to make something on the sweeter side for dinner. Conveniently, I had all those delicious sauces from House of Tsang just hanging out in my pantry, and decided to put some to use. Tuesday night’s dinner was a play on hot & sour chicken/beef/pork, but with tofu! Because the sauce is pre-made, this can be made in a matter of minutes. The only thing you need to prepare for is pressing the tofu, which takes at least 15 minutes. I threw it with some veggies and noodles – yum. You can find the quick and easy recipe below!

I’m sure you are all chomping at the bit to find out the winner of the House of Tsang prize pack! Well, thanks to Random.org, being first gets rewarded today!

The goodies go to Krissy, who mentioned one of my stir-fry favorites – water chestnuts!

Krissy, send me your address and I’ll be sure to get the package out to you ASAP!

Sweetly Sour Tofu

Ingredients:
1 package extra firm tofu, pressed
1/2 cup House of Tsang sweet & sour sauce (or your favorite brand)

Directions:
1. Preheat oven to 475 degrees
2. Press tofu for 15-20 minutes between two plates with a something heavy (I used a cookbook) on top, then cut into even cubes
4. Place tofu into a medium sized bowl and cover the tofu with the sauce, using a a spoon to make sure the tofu is evenly coated
5. Once tofu is coated, place it on a greased baking sheet (I like to put foil down and spray that)
6. Bake for 10-15 minutes, until browned on both sides with a little crisp

January’s Fail

And so another month has come and gone. Hard to believe I’ve already given myself and “completed” three months of personal challenges. January was a month of no meat, and while I tried, I would be lying to you and myself if I posted here saying I completed the month successfully. While it wasn’t a total failure (i.e. eating meat frequently), I did have some. I’d say I got a D on this, you know, if we were giving it a grade.

For the most part, I stuck to a full-fledged vegetarian diet. However, while on vacation, I quickly realized that our society truly does cater to the meat-eaters of the world (for the most part). There were some restaurants that didn’t have one vegetarian item listed; and I’m talking not even a pasta dish where I could request it without some ingredients. Sure, I could have asked for something vegetarian and off the menu (especially since I was in Disney and they are very accommodating), but I didn’t want to go through the hassle. That may seem like a cop-out, but it was the reality of the situation and the way I decided to handle it. My husband liked to declare throughout the month, “you’re the worst vegetarian ever!”

When I had the choice between meat and no meat, I always went meatless – even if it meant passing up my favorite chicken fingers and honey mustard sauce, or filet mignon at my in-law’s. I also cooked completely vegetarian for the month, but that’s standard far in our household.

[Source]

So, I guess you can say I learned something this past January. I prefer a vegetarian lifestyle, but when faced with only meat options, I’ll eat it. Similarly, there are times when I really just want a hamburger. Though, the thought of meat has become increasingly unappetizing. While waiting at the deli counter with my husband over the weekend, I couldn’t bring myself to pick something out. So, the bottom line is that no, I am not a full-fledged vegetarian. I don’t have a need for the label, so we’ll leave it at that. I prefer veggies, grains, and legumes over meat on most days, but every once in awhile, at least for now, I need some meat in my life (insert “that’s what she said” here). Who knows, this all may change – but for now that’s my eating philosophy; eat what you want, how you want, and when you want.

What’s on deck for February, you may ask? Yoga! I’m hoping to do yoga at least once a week, preferably more. Since I’m not really working right now (hello student teaching), they’ll all be done at home either with Pocket Yoga, On Demand, or my own routine. That way, I can save the dollar bills but still get in my practice. Hopefully this will go better than last month – we’ll see!