Category Archives: Recipe

Red Cabbage Slaw

Good evening my loves!  How’s it going on your side?  I’m doing pretty well.

Today was a pretty typical day at work.  The only things that were atypical were my meals.  I made myself a special treat yesterday in place of my usual salad that I am pretty darn impressed with.  Introducing, Red Cabbage Slaw!

Recipe to follow here in a moment. 🙂

My second meal was the leftovers from my Vegan Caprese Salad from last night.

Still just as tasty today!

I really wanted to get a Subway sandwich when I got to the ferry terminal, but when I checked for my debit card, I realized that I’d left my wallet at home. Tragedy!  My tummy’s just gonna have to be a bit hungry until I get home.  I suppose I can wait another hour and a half… 😉

Anyway, time for my delicious recipe!

Red Cabbage Slaw

Ingredients (makes 4 side dish servings or 2 entree servings)

1/2 head red cabbage, shredded
2 carrots, peeled and shredded
1/2 cup Vegenaise
1.5T agave syrup
1T canola oil
1T apple cider vinegar
1/4t sea salt


1.  Put the shredded cabbage in a large mixing bowl.

 Add the carrot to the cabbage.

2.  In a separate bowl, add the remaining ingredients.

Whisk until smooth.

3.  Add the sauce to the cabbage/carrot mix and stir until the veggies are well coated with the sauce.

This recipe is slightly sweet and all natural.  I really liked it because it gave me a huge serving of raw veggies, just like my regular salad, but having a completely different combo allowed me to get a different nutrient profile from what I normally have in my lunch salad.  I’m definitely looking forward to consuming the other half of the recipe tomorrow!

Now I am off home on the super crazy ferry (it always gets hectic on the nights that there are Mariners games).  When I get home I plan on enjoying a quick snack and then going to bed.  I am a tired girl!

Have a wonderful night!

❤ Lindsay


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Vegan Caprese Salad

Good evening!  Hope you’re all doing well tonight!

I had a pretty lazy evening around the house.  I did come up with a pretty darn good recipe, though, if I do say so myself.  I picked up some basil and tomatoes at the grocery store today, so I decided to put them to good use and veganize a caprese salad.  A typical version of the salad would include fresh mozzarella cheese, but I decided to use baked tofu instead.

Vegan Caprese Salad


1 block extra firm tofu
1 tomato
15 basil leaves
1/4 cup olive oil
1 clove garlic, minced


1.  Preheat oven to 400F.  Combine olive oil and minced garlic in a small container.  Slice the tofu into approximately 1/4 inch slices, and coat each slice in the oil and garlic.

2.  Place each slice in the baking pan, and cover the tofu in the remaining garlic from the mixture.  Baking for 35 minutes or until golden brown.

3.  While tofu is baking, cut the tomato into 1/4 inch slices.

4.  Once the tofu is golden brown, remove it from the oven.  On a plate, place two of the tofu slices.  Top them with a tomato slice.  Place three basil leaves on top of the tomato, and top them with another tomato slice.  Garnish with a sprig of basil. 

I ate two of these, and plan on saving the rest for my snack at work tomorrow evening.  It was amazing though.  One of my favorite things about summer is fresh, in-season tomatoes and basil.  Absolutely idyllic.  I love this vegan update of a classic dish.

Once dinner was complete, I sat back to chill out, watch a chick flick, paint my toenails, and sip on some Yogi Detox tea.

The movie was When in Rome, with Kristen Bell and Josh Duhamel.

 The nail polish color of the evening was Mod-ern Girl by OPI.

The mid-movie snack was toast with vegan cream cheese.

And leftover berries from earlier.

The movie was meh, but the rest was good.  I now remember why I’m not a big fan of chick flicks.  They’re just too cheesy and ridiculous.  However, I’m about to completely contradict myself and go watch Emma in bed.  Old-school Gwyneth, and quite good.  Plus I re-read the book this past winter.  I can’t help myself.

Have a great night!

❤ Lindsay


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Quinoa Stuffed Peppers

Good afternoon, folks! 

I am still on a roll with the sleeping in thing.  I stayed in bed until almost 12:30pm today, before finally getting up and preparing for work.

Last night was pretty fun.  As soon as I finished blogging last night, I realized that we were out of frozen berries, and decided to make a trip to Costco to grab a bag of frozen strawberries.  Frozen berries are kind of an essential in our household, since they’re a critical part of a great green smoothie.

On my drive out to Silverdale the weather was acting all sorts of crazy.  It was bright sunny, but pouring down rain at the same time!  Washington is totally crazy sometimes.  When I got to the Costco parking lot I looked up and saw a gorgeous double rainbow in the sky.  I tried snapping a few photos, but I realized later on that my data card was still in my computer at home.  I could have smacked myself.

I grabbed that bag of strawberries at Costco, and also came out with a large container of fresh blueberries, a flat of granny smith apples, and a giant bag of tortilla chips.  I actually ended up freezing the majority of the blueberries, as well, and leaving a few out for my snacking pleasure.

Hitting up Barnes and Noble was next on my agenda, but I couldn’t find any books that really caught my interest, so I went next door to World Market.  World Market is like a candy store to me.  So many fun things to ooh and aah over!  I left with a package of soba noodles and four fun placemats to use for food photography, and then headed to Target to check out the new food department.

Our Target recently went through a major re-model to make room for a whole mini-grocery store in the back, including some produce.  I picked up a few things, including a couple of ingredients for my dinner and soem merlot.

By the time I got home I was starving again, so I quickly poured myself a glass of wine and started putting dinner together.

Quinoa Stuffed Peppers


4 bell peppers
1/2 large onion
1 carrot, peeled
1/2 cup mushrooms
1/2 cup frozen peas
2 cups quinoa, cooked with veggie broth
1/4 cup Daiya shredded mozzarella


1.  Preheat the oven to 375F.  Chop onion, mushrooms and carrot into 1/4 inch pieces.

2.  Coat a saute pan with cooking spray, and cook the onion, mushroom, and carrot for about 10 minutes, stirring frequently.

3.  Once the mushrooms are soft, remove from heat, add the peas and quinoa, and mix until combined.

4.  Cut the tops off of the bell peppers and remove the insides.  Place in a baking pan, and fill each pepper with the quinoa mixture.  Top each pepper with a sprinkling of Daiya shredded mozzarella, and bake for 30-40 minutes.

5.  Enjoy!!

These peppers are fantastic.  Please do yourself a favor and make them asap!!

Anywho, I hope your day totally rocks!  I am off to work!

❤ Lindsay

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Dinner in Half an Hour

Good evening bloggys!  Doing well, I hope! 🙂

After I last talked to you, I grabbed a handful of cashews, and headed out for my run.

I decided to run around the bridges by my house.

I continued running around the park until I reached my goal distance of four miles, then walked home.

That is the first time I’ve run four miles since last year.  I felt incredibly strong the entire time, and I kept thinking how good it feels to be out accomplishing something for yourself.  That’s really probably one of my favorite reasons to exercise.  You never regret a workout.

When I got back in I made myself a green juice from a recipe I had seen posted on Katelyn’s blog earlier today.


Became this:

 Juice always makes me feel so energized, and this blend was particularly light and refreshing!

Once my juice was gone, and I had relaxed a bit I set about making dinner.  I wanted something quick, easy, and nutritious, and this meal accomplished that goal perfectly.


1.  Put water on to boil for desired amount of quinoa, adding boullion to the water.  Preheat the oven to 400F.

2.  Line a baking sheet with aluminum foil.  Put frozen green beans in a gallon-size plastic bag, along with a bit of olive oil and a minced garlic clove.  Shake until the beans are evenly coated in oil, then place on the baking sheet in a single layer, and bake for 20 minutes.  Add quinoa to broth, once it comes to a boil, then turn down low to simmer.

3.  Make Mmmm Sauce and set aside.

4.  Open a can of kidney beans, rinse, and set aside.

5.  Once the quinoa and the green beans have finished cooking, place some quinoa, kidney beans, and green beans all on a plate, and cover in Mmmm Sauce.

So delicious, but so easy. 

Nothing for me to do now, but sit back, cuddle with my puppy dog,  and wait for my boyfriend to get home from work!

Have a wonderful night!

❤ Lindsay


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Tortilla Soup Recipe

Sup Bloggies?  I hope you’re having a great night!

I’m off of work early, and headed home to….well, I dunno.  Probably just going to sit around the house bored until I decide to go to bed.  Can I repeat enough times how much it’s driving me crazy not to have Keenan at home with me in the evenings???  I will definitely survive though.  Gotta get money somehow.

Work was pretty average, and raced by.

I very much enjoyed my pre-made salad during my first break.

I took a bit of a break from my favorite Annie’s Goddess dressing in a last few weeks to use a Miso Vinaigrette that I bought at Safeway, so it was great to have the Goddess back in action.  It’s just so good!  I can’t even describe it.

During my second break I got to dig back into the tortilla soup that I made last night.  It was definitely still amazing.  Tons of flavor. 

Last night I promised the recipe (my dad actually texted me to ask why it wasn’t in my morning post ;)), so here it is!

Tortilla Soup (adapted from Chile-Lime Tortilla Soup from 1000 Vegan Recipes)


1T olive oil
3 garlic cloves, minced
2 serrano chiles, seeded, 1 minced, 1 cut into 1/4-inch slices
3 cups veggie broth
3 cups water
8 oz Easy Baked Tofu, cut into 1/4 inch strips
1 (14.5 oz) can diced tomatoes, drained
1 (4 oz) can mild chopped green chiles, drained
Sea salt and pepper
1t dry cilantro
3T fresh lime juice
3 (6 inch) corn tortillas, cut into strips
1 avocado


1.  Preheat the over to 350F.

2.   In a large pot, heat the oil over medium heat.  Add the onion, cover and cook until softened, or about 5 minutes.  Add the garlic and serrano chiles, then stire in the broth, water, tofu, tomatoes, canned chiles, plus sea salt and pepper to taste.

3.  Bring to a boil, then reduce heat to low and simmer, uncovered for 20 minutes.  Stir in the cilantro and lime juice.

4.  While the soup simmers, prepare the tortilla strips.

Spread the strips on a baking sheet and bake for about 8 minutes, until crisp.

Slice the avocado.

5.  Ladle the soup into bowls and top with tortilla strips and avocado.









You should definitely try it.  It was great with the jalapeno cornbread muffins that I made with it, and I also think it would be great with a side of rice and beans.  Anything Southwest or Mexican would probably be a great accompaniment, actually.

With that, I will leave you to your Saturday night!  Hope it’s a great one!

❤ Lindsay

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Tortilla Soup and Jalapeno Cornbread Muffins

Happy Friday!  Hope you all had a swell day!

I started my day out nicely by sleeping in until almost 11am.  Keenan getting in so late every night has really taken a toll on my sleep schedule.  Either way though, I love to sleep in, other than the fact that I feel as if I’ve lost most of my day after I do. 

Once we were moving, we took off to do wash a load of our work clothes at the laundromat, and I took my car in to get the tire fixed.  I’ve been car-less the last few days because of a flat, so it was really great to get that taken care of.  For free nonetheless.  Gotta love Les Schwab! 

While we waited for our laundry to finish we grabbed some Subway from down the street.


Notice my little buddy chillin with me?

Yes, Arlo’s wearing a shoelace as a leash.  We forgot the leash and the shoelace was in the car.  I don’t mind looking weird once in a while.

After Keenan went to work I went off on a grocery shopping expedition for the meal I was planning for this evening.  I headed to Silverdale, where our brand new Trader Joe’s was having it’s grand opening!  The crowd made it impossible to check out everything as thoroughly as I would have liked, but I’m sure it will die down by the next time I go shopping.  After swinging by Safeway to buy the rest of the ingredients that I couldn’t find or access at TJ’s, I headed home to get busy in the kitchen.

I started out with jalapeno cornbread muffins.  They were actually originally intended to be regular cornbread, but I didn’t realize until I went to prepare them that I didn’t have an 8 inch baking pan.  However, I did have a muffin pan, so I decided to make an easy switch.

Jalapeno Cornbread Muffins (adapted from Fired-Up Jalapeno Cornbread in 1000 Vegan Recipes)


1 cup whole wheat flour
1 cup yellow cornmeal
2t baking powder
1t salt
1 cup almond milk
3T pure maple syrup
1 cup frozen corn kernels
1/4 cup olive oil
1 fresh jalapeno, chopped
cooking spray


1. Preheat oven to 375F, lightly coat a muffin pan with cooking spray, and set aside.

2. In a large mixing bowl, mix flour, cornmeal, baking powder, and salt, and set aside.

3.  In another mixing bowl, combine the almond milk, maple syrup, corn kernels, oil and jalapenos.

4.  Add the wet ingredients to the dry ingredients, and mix well with a few quick strokes.

5.  Spoon the batter into the muffin pan, and bake for about 30 minutes, or until a toothpick comes out clean.

6.  Enjoy!!

After my muffins were out of the oven, I decided to finally take off on the run I had been dressed for since before I went grocery shopping. 

Garmin Stats:

I did four laps around the park  at a pretty steady pace, though I tried to make sure I wasn’t slacking.  By the time I was done I was exhausted, especially seeing as 3.4 is about a mile further than what I have been used to running recently.  It’s gonna be so awesome getting back into shape for this race!

When I got back, I gulped down a big glass of water and got to work on the tortilla soup.  I may or may not have devoured one of the muffins as well.  About an hour later the soup was complete and ready for me to eat.  Be sure to check back tomorrow for that recipe.  It’s a great one!

Finally my dinner was ready!

Now I just can’t wait for Keenan to get home and enjoy some as well!  This is a great Southwest-style meal that I would highly recommend.  However, it is not for the weak of tastebuds.  All the hot peppers included in this definitely give it a kick.  Totally my style. 🙂

I’m about to spend the rest of the evening hanging out with Arlo and probably cleaning the apartment.  Such fun!

Have a great night!

❤ Lindsay


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Morning Folks!

This one’s been kind of a strange morning for me.  I woke up wide awake out of a vivid nightmare around 10:30. (Keenan and I stayed up until 2am watching Let Me In last night after he got home.  My nightmare was totally unrelated.)  I almost immediately jumped out of bed and pulled on some running clothes.  I was able to convince Keenan to go with me, and we went for a quick two laps around the park.  We were planning on three or four, but Keenan has some nasty blisters at the moment from new work shoes that decided to act up while we were running. 

We got home and Keenan took a quick shower and headed out of the house for an appointment.  Mid-way through getting ready for work it dawned on me that Keenan wasn’t there to prepare my food for me!  Luckily, I remembered that I had a meal voucher from Employee Appreciation at work.  There’s one meal down.  After that it was simple.  Just pour some soup in a container, and make myself a quick smoothie.

This tropical smoothie is delish.  Into the Vita-Mix went:

1 cup coconut water

1 shake of dulse powder

1 scoop chia seeds

1.5 T plain protein powder

2 handfuls spinach

1 banana

4 fresh strawberries, including green tops

1 handful frozen tropical fruit (pineapple, papaya, mango)

Mix it all together and you have this beauty.

I used plain protein powder instead of my vanilla Sun Warrior so as to keep the tropical flavor the most prominent.  I felt that Sun Warrior might make it too vanilla-y.  I definitely think that it was a good choice, although the dulse powder is still a bit strong.  I don’t think I could ever put more than a teaspooon or two into a smoothie without it being way too overpowering.  However, algae is beneficial enough that I’m willing to make the effort to consume at least a small amount on a regular basis.

After walking to the ferry I realized just how hungry I was from my run, so I used the extra time before the boat left to stop by Taco Del Mar and grab a mondito burrito. (It’s mondito because it’s not quite as mondo and the mondo burrito.)

Honestly, I tore it open as soon as I got on the ferry and devoured it in less than 10 minutes.  I’m lucky I could wait long enough to snap a photo!  In the mix were guacamole, rice, black beans, pico de gallo, and medium salsa.  I would have ordered the whole wheat tortilla, but I didn’t notice that it was available until the guy had already started to make mine.  Next time!

Well, I am off to enjoy a nice afternoon of serving food to hospital patients.  I hope you all enjoy your Wednesday as well!

What’s your favorite protein powder for smoothies?

For me it’s gotta be vanilla Sun Warrior all the way.  I’ve still never tried chocolate protein powder though, so who knows where that would rank!

❤ Lindsay

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