Happy Birthday/Christmas Eve

December 24, 2012

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Today is my older brother Nik’s birthday!! Happy birthday to one of my favoritist folks ever.

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Perks

December 20, 2012

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The best thing about vegan baking?

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Guilt free batter stealing.

Xo

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I’m pretty lucky that I’m happy enough at my job that the (lately) early mornings and late night’s don’t really bother me, but on the hand I am definitely looking forward to the following, starting Saturday. 1. Sipping coffee from a real mug NOT while getting ready for work or driving to work. 2. Seeing my best friends and enjoying way too many shopping sprees and gigglefits. 3. Seeing family 4. Watching my cats run around a much larger house.than ours. 5. Um. Christmas and new years. 6. Not needing to wake up at 5 (but.grumbling when my body thinks otherwise) 7. Leisurely working from home on my laptop with no real deadline or necessity. Going home isn’t always easy when you’re the only vegan around, but my parents are pretty understanding, which is awesome. All the same, I try to bring my own stash of things like almond and hemp milk, earth balance, COOKIES, and other tidbits of.food to nibble on. I’m also going to pack some low key workout gear and my resistance bands. With all of these long days I haven’t really had the time (or energy) to get to the gym for a workout. I’m not expecting miracle runs or lifting epiphanies, but I’ll be happy to.get in some activity. Stay healthy for the holidays, friends! Xo

Emmmm macro

December 18, 2012

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Working on day 10 of 11 hr days from locking my door when I leave in the am, to unlocking it when I get home. The days are definitely long right now, but I’m pretty lucky to.have landed myself in a job where I don’t really mind the longer hours and.more often than not it has its rewards. But, I’m still tired and sometimes, the best way to get through a long day (especially without a husband being home for dinners lately) us to dream up if dinners that feel nourishing at the end of work. The fact that I’m eating my weight in kale and other greens probably doesn’t hurt to combat being sick either.

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These are just a few if my favorite macro style dinners I’ve been dishing up and tonight isn’t looking to be any different. I’m kind of excited though, I’m trying a new kind of squash tonight, delicata….oooooh 🙂 I will say one thing though, I do like feeling like I’ve earned the holiday break that’s just around the corner… Xo

No words

December 14, 2012

Any post that I had planned for today seems fairly inconsequential now and frankly a bit inappropriate to post. I’m heartbroken with the news coming out of Connecticut right now and am so grateful for the brave kids, teachers and officers that kept this tragedy to the already too devastating level that it ended at.  Of course, the word “ended” seems laughable to use, because it will certainly be a very very very long time before this “ends” for everyone involved. 

I’m angry that something like this could happen, I’m hearbroken that it happened to little children.  I’m praying that this never becomes something that will no longer shocks and brings us to tears. 

Be safe, friends. 

xo

U-g-l-y

December 13, 2012

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Last night we dressed up for my husbands work holiday party. The theme was ugly Christmas Sweater (clearly). We decided to go all out and really do it up. I’m glad we did, it was a blast to put the outfits together and get people to laugh!

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Disclaimer: my husband is not 8 ft tall Hope everyone is enjoying these last few weeks before the holiday break! Xo

Spicy veggie pasta

December 12, 2012

This is what happens when you have a hungry husband and a vegan wife

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Tons of veggies and a box of pasta

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And of course what is dinner, if not a vehicle for my new hot sauce

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To make, I just pan roasted some carrots, squash and zucchini and added in the beans, asparagus and collard greens towards the end so they wouldnt overcook. The result was a hearty, but not overly heavy vegan pasta dish that was something just different enough to not be boring (especially with that sriacha sauce!) Sometimes it’s fun to rethink the classic dishes, no?