Whatsa vegan?

I guess I have been throwing the term "vegan" around like it's no big deal.. Then I realized that there is A LOT of negative connotations that come with the word "vegan." By the reaction on peoples' faces, you'd think I was swearing when I said "vegan" (dun dun dun, that is scary music..)... To me, vegan means a diet of fruits, vegetable, nuts, and whole grains. I guess most of us hear "vegan" and think "crazy hippie, animal rights activist, throwing red paint on fur coats, picketing the EPA (I saw some people protesting the EPA when I was in DC, so now I am going to assume they were vegans!).

So, let me clarify. I am not a VEGAN (not the way most people define them), I like to eat healthy. I try and eat a diet that primarily consists of fruits, vegetables, nuts, and whole grains.  I feel better when I eat like this. I am not perfect (although I might pretend to be). Yesterday I ate honey walnut shrimp and it was delicious. I still have a fetish for cheese (although I can't remember the last time I ate some), I don't cook with butter, I don't consume a lot of eggs (I will when I want to), and I eat my weight in dark, dairy free chocolate everyday. I am not out there trying to save the animals, although I do disagree with the treatment of them. I am not trying to convert anyone to "my diet."

I am simply a girl who has a little obsession with nutrition. I like to read articles,  talk to friends, and try things out. Maybe one day I will become a full fledged vegan (I would not be opposed to that) if that's what my body wants. I like to encourage people to try out some vegan eating because I think it's beneficial. I don't think there is anything wrong with eating more fruits and vegetables and less meat and processed food. You will notice a change in how you feel (it might take a week). I like to post vegan baked good recipes to show people that you can still eat fattening foods with out consuming butter. You can stop eating animal products and still be a pig, it's possible people! So my challenge to all 3 of you people out there reading this blog, eat vegan for a week. You won't regret it!

Vegan Power! I love celery too!

Why can't I just purchase some mental energy???

I love to run, but I have been so unmotivated lately.
Every morning I wake up feeling tired, sick, or ornery.
I don't want to haul my butt outta bed and inflict hard work on it. 
Alex and I have a 5K coming up. I know we need to train.
There is no getting around it!
You can not run with out training (unless you're my friend Denise).
Alex isn't training because I am not making him!
3 days a week of running is not too much to ask of anyone.
I will feel better.
I won't be as stressed.
Does someone want to call me at 7am and give me this pep talk??? 

For those who need it (me!) here are 10 mental tricks to help you beat a brain fatigue:


http://www.runnersworld.com/article/0,7120,s6-238-267--13996-0,00.html

Did I mention that I LOVE LeMoN???

Vegan lemon bars. 

I never thought that I could make a lemon bar that didn't use dairy. I was REALLY skeptical about these. Even as I was making them I kept thinking that they were going to taste a little "off". But DANG! They were SO yummy! So lemony, the crust was divine, chewy, yet soft and firm (ya I know that makes no sense). I literally could have eaten the entire pan by myself. It was the perfect end to summer... Now onto all the FALL baking!! I just got me a pie pumpkin! Can't wait to try it out!

Hurray!

New personal best. Two miles in 30 minutes 30 seconds. Had to work hard to do it. But.......I DID!!!!!!

FYI: I ran most of the distance

Everyone should watch this

http://www.forksoverknives.com/about/synopsis/

And after you watch it, please read the China Study

http://thechinastudy.com/PDFs/ChinaStudy_Excerpt.pdf

I am not claiming that EVERY health problem we have is due to food, but I absolutely 100% with out a doubt believe that the vast majority are.

Vegan Lemon Poppy Muffins

OK if you don't like lemon, then I can't be friends with you! I am so obsessed with all citrus fruit, they always add the extra "yummers" factor to pretty much every food. 

Lemon Poppy Seed Muffins
Makes 12 muffins
As ubiquitous as your pink-haired, lip-pierced, cat-tattoo barista, these muffins are a coffee shop staple.  Who doesn't want to wake up to a bright, fresh-tasting lemon?
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
1/2 teaspoon salt
3/4 cup soy milk (or almond milk, or rice milk)
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract
Preheat the oven to 375.  Lightly grease a muffin tin.
    In a large mixing bowl, mix together flour, sugar, baking powder, poppy seeds, and salt.  Make a well in the center and add milk, lemon juice, oil, zest, and vanilla.  Mix just until all wet ingredients are moistened.
    Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean.  When cool enough to handle, transfer to cooling racks to cool completely.

Excerpted from the book Vegan Brunch by Isa Chandra Moskowitz, published by Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2009

 I am tempted to run downstairs and make some right now!!! I think you can cut the sugar too, I never fill my measuring cup up the whole way when I do the sugar..

Hustle

I want to thank Rachel's friend, Denise for being my Tuesday and Thursday gym buddy. I didn't want to go today, but knew she'd be waiting.
After class the instructor invited everyone to stay for her dance class. She said it was the Hustle. Being a woman of the 80's I said to myself, "Self, I can stay for a few extra minutes and shake it."
SHE LIED, it wasn't no HUSTLE. It was that new stuff that young folks do like shake everything. I actually did jump a little, but I felt like Homer Simpson when he wiggled and his whole body did The Wave for 5 minutes. Consequently, I snuck out after 1/2 hour. I think the instructor was relieved to see me go.

BEST vegan choclate cake/cupcake EVER

I am a little hesitant to post this recipe (even though it can be found online!) because I want people to think that I just somehow, all on my own accord, make AN AMAZING vegan cupcake!!!

So... The secret is now out.. I didn't come up with the amazing cupcake.. But I sure made it look pretty! 

OK if you're ready for awesomeness bake the following immediately:

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool. About 15-20 minutes for cupcakes.

Just Breath

The instructor of the Body Pump class often tells us not to hold our breath, but to breath and to breath deeply.
It's difficult to do when your muscles are being pushed and it takes every ounce of strength to lift the bar just one more time.
But then, you do the best that you can and hope that you are gaining a little more muscle than the last time....hoping that your lungs are opening up a little more to receive extra oxygen and that when the pain, sweat, agony, exhaustion are over you are a little healthier than before; that all the effort will be worth it.
Today, I decided to focus on proper breathing and proper form---even if the weight was lighter or even if I couldn't bend down as far as the rest of the participants. I noticed that I had more stamina, so apparently it's important to work on those two things.
Driving home a song came on the radio with the phrase 'just breath' and I began to think of breathing deeply as it applies to life.
Learning to breath deeply is a little like learning to live. When I say live I don't mean exist, I mean take in every moment, every smell, every feeling, every sight, and every word uttered. In other words live as deeply as possible. Each second only happens once, there are no do-overs.
So, my conclusion? Breath in each moment as deeply as possible, even if the moment is uncomfortable, painful, strenuous, bitter or joyful. Whatever the feeling or emotion we only get it once and then it's over, forever. Make the most of it.......cease to avoid any of life's moments as they make us stronger, give us stamina for the future and make us who we are and who we need to be if we allow them.

YUM!

Had friends over tonight for virgin margaritas and Yum Sauce. Super good, vegan recipe so thought I'd share. Very healthy because you cover it with fresh vegetables...personally the veggies on top are the best.

Makes 2 1/2 cups of sauce
1/2 cup canola oil
1/2 cup toasted silvered almonds or toasted whole hazelnuts
1/2 cup garbanzo beans
1/4 cup cooked and drained soybeans (canned OK)
4 cloves garlic
1/2 cup water
1/2 cup fresh lemon juice
1/2 cup nutritional yeast (not the same as "active dry yeast")
2 tsp ponzu seasoning (sold with the soy sauce) or soy sauce
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp curry powder
1/4 tsp ground cumin
1/8 ascorbic acid (for "zing")
In a blender, combine the oil, nuts, garbanzo beans, soy beans and garlic. Run the motor, stopping several times to scrape the sides of the jar and push the mixture into the blades. Once the mixture is a rough puree, add the water, lemon juice, nutritional yeast, ponzu seasoning (or soy sauce), salt, basil, curry powder, ground cumin and ascorbic acid. Continue blending until the mixture is relatively smooth (it will remain grainy because of the nuts). Scrape it into a container and store in the refrigerator for up to two weeks. This can be served warm or cold, I prefer it warm.
Serve over Jasmine rice. Regular rice is OK, but Jasmine rice is more tender.
Cut up lots of vegetables. Tonight, I cut up cucumbers, radishes, celery, peas, onion, avocado, carrots and celery.
YUM!