Tag Archives: healthy

On the Boat Again

Whats up guys? Having a good one so far? I’d like to think I am. :]

This is my view right now.And now around the corner…

I’ve got some pretty good eats with me today, as well.  Mostly prepared by the bf.

Last night he went grocery shopping and one of the items he bought was Bom Dia Coconut Splash Tropical Mango.  It’s a juice infused coconut water that is sweetened with stevia.  It’s delicious.  Lucky for me, the bf is hooked on coconut water as a smoothie base so he used this for our smoothie this morning.

Smoothie of the Day:

  • Bom Dia Coconut Splash Tropical Mango
  • almond milk
  • 2 bananas
  • ~10 frozen strawberries
  • a satsuma
  • a kiwi
  • ~1T hemp seeds
  • a ton of spinach

I really think he out-did himself today.


Green leaf lettuce, spinach, shredded carrot, tomato, bell pepper, garbanzos, and sunflower seeds.

Topped with Annie’s Goddess dressing.

Aka my favorite dressing ever

I’ve also got an everything bagel with Athenos red pepper hummus.

For my early-afternoon snack.

Leftover butternut squash and lentil curry that I made the other night.  It’s seriously delicious, although not much to look at.

Lastly, I’ve got a Mrs. May’s Trio Blueberry bar.

I’ll probably eat that on the ferry home tonight as a snack.

Well, the ferry is almost pulled into Seattle now, so it’s time for me to sign off of here.  I hope you all have a lovely day!

What are you munching on today?


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Pizza Night!

Hey guys! How’s it going?

I just had a nice couple of days off from work and now I’m on my way back to Seattle for another day at the hospital.   I did get a chance to make some fun food while I was off though, including 1/2 vegan/ 1/2 vegetarian pizza from scratch.

I had been craving pizza for a couple weeks, and after a failed attempt about a week ago where in the middle of making some Bob’s Red Mill Gluten-Free Pizza Crust, I dropped and broke the bowl the crust was in, getting the dough full of broken glass.  Since we didn’t have crust we put the project on hold.  However, watching Connery play Bond in Thunderball seemed like the perfect occasion to give pizza another shot.

Vegan/Vegetarian Pizza

For the crust I used the Basic Pizza Dough recipe from 1,000 Vegan Recipes by Robin Robertson.  However, I substituted whole wheat flour for the all-purpose flour called for in the recipe both for nutritional value and because I think it has a better flavor. (And because it’s what happened to be in my cupboard!)

For the sauce, the bf combined:

  • 2 cans tomato paste
  • 1T garlic powder
  • 1T oregano leaves
  • 1T dry cilantro leaves

Our toppings included diced scallions, baby sweet bell peppers, spinach and artichoke hearts.  You can be creative with pizza and use whatever veggies you have on hand.  The bf’s half had mozzarella cheese, and my side had Daiya vegan “mozzarella cheese”. 

I baked the pizza at 45o degrees F for about 30- 45 minutes.

We devoured almost the entire pizza.  I had one slice of my half left that I ate for breakfast the next morning.  I seriously think homemade pizza is wayyyy better than store-bought.  Not only do you get to customize it exactly to fit your preferences, but you also know how much better it is for your body.

Have you ever made pizza at home from scratch before?  What is your favorite recipe?


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Vegan Chili Mac

I had to share this recipe because not only was it super quick and easy, but it was also good enough to make the bf go back for seconds saying, “My second bowl’s bigger than my first bowl, because now I know how it tastes!”

I got home from work at about 10:00 pm and was ravenous and craving mac and cheese.  I busted out one of my giant vegan cookbooks and found a mac and cheese recipe.  However, we ended up using the recipe as more of a basic guideline to get some flavor ideas and kind of just created as we went.  (I say we because it was kind of a partner cooking project for the bf and me; we took turns stirring and throwing ingredients in as we saw fit.)  Our version actually turned out pretty amazing as you can see from the quote above.

Vegan Chili Mac

12 oz pasta (we combined half a box of whole wheat rigatoni with a box of quinoa elbows, because it’s what we had on hand)

sea salt to taste

about 1/2 cup almond milk

2T Earth Balance natural buttery spread

1 scallion

1T olive oil

garlic powder to taste (or 1 clove fresh garlic)

1 squirt Bragg’s Liquid Aminos (or soy sauce)

1t yellow mustard

2T dijon mustard

1 can kidney beans

1/3 cup nutritional yeast

1/3 cup Daiya “cheddar cheese”

Hot sauce to taste (we used a TON)


1.  Cook the macaroni with the sea salt, drain and return to the pot.

2. Caramelize the scallions in olive oil in a separate pan.

3.  Add all ingredients, including scallions to the macaroni.

4. Stir until well mixed.

5. Serve and enjoy!

I took the pic of the leftovers, because I was too hungry to stop as shoot pics as I was cooking. Sorry!!

The primary flavor in this recipe ended up being the dijon, which we thought was fantastic.  It has a slightly cheesy flavor, but do not expect it to taste like macaroni and cheese or you will be disappointed.  This is also a recipe that would take to adaptation really well.  You could throw pretty much anything in and it would taste good.  We just used what we happened to have in the house at the time.  I think a can of diced tomatoes would have been an excellent addition, or chopped greens, peppers, jalapenos, corn, etc. etc. etc…

I hope you love this recipe as much as we did! :]

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