#MeatlessMonday - Chia Seed Pudding

Monday, April 27, 2015


I'm here and there, folks. I'm sorry. I have approximately 97,542 things going on, and blogging has been pretty low on the totem pole. But I tried a new recipe and really dig it, so I wanted to share. I altered it a little bit, but it's based on This Rawsome Vegan Life's cinnamon chia seed pudding. Click that link to check out the original post and go give Emily a hug. She rocks my socks. <3 Also, check out her pictures. Unlike me, she's a bomb food photographer. Haha! <3

Chia Seed Pudding

Don't let the name fool you. I'm actually eating this for breakfast today, so it's not necessarily a pudding dessert. But it's sweet and delicious and super good for you, so today, it's breakfast. :) It needs a little bit of time to set, but other than that, this is pretty simple. Throw stuff in a blender, pour it into a bowl, add chia seeds, and enjoy! 


Ingredients:
  • 1 cup water
  • 4 medjool dates
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 tbsp tahini (or another nut/seed butter)
  • 1/4 cup chia seeds
Directions:
  1. Add water, dates, vanilla, cinnamon, and tahini to blender. Blend until smooth.
  2. Pour liquid into small bowl and add chia seeds. Stir until mixed well.
  3. Put in refrigerator for 20 minutes (I wait a couple of hours so the chia seeds puff up).
  4. Enjoy!
Simple, huh? Chia seeds are great fiber and protein among other things, so it's a great way to start your day. You could make this the night before and let it sit in your fridge, too. And it's very versatile. You can use almond milk instead of water, add nutmeg like Emily suggests, or try different kinds of nut/seed butters. Feel free to add other mix-ins too! Fruit would be great with this. The options are endless. <3 



Eat your fruits and veggies (and seeds), kids.

#MeatlessMonday - Observations

Monday, April 20, 2015



  1. There are two different types of people: those who are overly concerned about whether or not I can eat when we go out to dinner or to a party and those who tease me about what they eat and I don't. I appreciate the level of concern some show for my well-being, and I'm unfortunately getting used to those who go out of their way to comment every time I sit down to eat with them. You know where you fall. Please think about keeping those mean comments to yourself.
  2. It's like I have a new set of ears for listening to things regarding my lifestyle. Our disconnect from life itself has created people who don't view animals as living beings but rather vehicles for food for their consumption. We talk about eating them as if it's some magical process where a life isn't horrifically taken. We speak about it as though their lives don't matter. It's terrifying and disheartening.
  3. Leading by example is hard. It's not hard to be the example. The hard part is not screaming at people and shoving information down their throats. I don't want to be that militant vegan, but I can see why the outrage is present in those who are. I suppress it because people don't like it, but I also see that people don't seem to care that I don't like hearing about their hunting trips or steak dinners. It doesn't go both ways, and that's not fair, but life isn't fair. Which is why I've gone vegan--to help balance some of that.
  4. Sometimes, I'm overcome with guilt about how I lived the first 27 years of my life. I actively took part in a world where living creatures had to be brutally murdered in order for me to have a meal. Usually, steak dinners were treats for a hard week of work or something. Looking back at it, I cry. I can't believe I thought that ordering meat was a way to treat myself, that something had to die in order to reward myself for making it through a hard week. That animal had it way harder.
  5. Because of all of this, I don't know how to be my authentic self. I'm not even sure who she is. She's angry, upset, depressed, uplifted, full of tears, full of joy, full of passion, suppressed, pushed down, irritated, happy, bogged down, loving, caring, adored, and so much more. But so many of those are so conflicting, and the others get crossed off the list around certain people. I'm fearful of losing friends or alienating people by unleashing my true beliefs, my full opinions, but are those people really friends, then? No one likes to be told that their beliefs are wrong, but it's not fair that I have to sit back and listen to everyone else spew theirs when I don't agree. I'm the crazy one though. I'm the one who should keep quiet because I'm too passionate, part of a cult, too dogmatic, unable to relate, too extreme, etc. Just know that we see eye to eye on that.
I'm sure there are more, but I had stuff to get off my chest today. This weekend was busy, eye-opening, and a lot of fun. I just can't always keep everything inside. And this is my blog, so it's my rules. :) I hope you had a great Monday!! Was it meatless? :)

Eat your fruits and veggies, kids.


#MeatlessMonday - Quinoa and Veggies

Monday, April 13, 2015



Quinoa and Veggies



Ingredients:

  • 1 1/4 cups quinoa
  • 2 cups organic vegetable broth
  • 1/2 cup water, divided
  • 1 large head broccoli
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 or 5 carrots (peeled and sliced)
  • 8 oz sliced baby portobello mushrooms
  • 8 oz container sliced button mushrooms
  • 1/3 cup vegan honey
  • 3 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt & pepper to taste

Directions:

  1. Start quinoa and veggie broth in rice maker on white rice setting (if you have different settings). 
  2. Cut up your veggies to the desired sizes -- I went fairly small, but you can leave them larger like stir-fry size if you want.
  3. Once the quinoa is close to being done, heat up a large pan on the stove to medium-high heat. Let it come to temp and then add the mushrooms and a splash of water. 
  4. Once the mushrooms start to release their water, add all the veggies with about a little more of water (maybe about 1/3-1/2 cup). Cover the pan and let the veggies steam for a few minutes, stirring occasionally.
  5. Add the honey, soy sauce, and other seasonings to the pan of veggies and stir everything together. 
  6. Then add the quinoa when it's finished and stir. 
  7. Remove from heat and let it sit for a couple of minutes so that the quinoa absorbs the flavor. Stir and serve.


You can use all kinds of veggies here. Pick and choose what you'd like. :)

Eat your fruits and veggies, kids.


Hard At Work

Tuesday, April 7, 2015

Hey! I'm here! I promise. :)

I know that it seems like I've been neglecting the blog. And I suppose I truly have. I have put this aside to work on something else. Something a little different but still really cool. Well, I think it is, anyway. :)

Want to know what I've been working hard on? I'll tell you.

Some of you know that I write. I love to write. I've been writing fiction for over a year and a half now, though I haven't published anything yet. I'm so picky, and I have all of these plans... LOL. Oh plans. :) But what some of you don't know is that I've also been working on some other kinds of writing.

In the works right now are two nonfiction projects.

One is a set of journals. Daily Q&A journals you can use to check in with yourself. They'll have different themes--there's the main one for anyone, one for the "hippie" soul, one for mothers, and I plan on one for teens. Maybe a faith-based one as well. Two are written, one is half done, and the last is in the works. :)

The other project is a workbook of challenges that help cultivate positivity, organization, and productivity in your life. This is all written, but I still need a few design things and some feedback on my list of challenges. So far, so good. :) :)

I wanted to keep you in the loop. This is what's coming. I hope you all enjoy!

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