Last night, while hungry, I was shopping at Sprouts (the local alternative grocery store). This is a dangerous thing. However, this time my hungry shopping led me to a FANTASTIC find! I grabbed Kim & Scott's Gourmet Pretzels brand Traditional Bavarian Pretzels.
I tried a little pretzel today (they are smaller than your average mall pretzel) and was amazed by the amazingness. The taste is waaay better than those over-processed twists I had had before. Part of the reason for all the goodness is because these pretzels are made with quality ingredients: high protein unbleached and unbromated wheat flour, sea salt, and cane sugar to name a few. All varieties of the pretzels are vegetarian, and the Traditional Bavarian are egg-free, too. The pretzels are also made in a dedicated nut-free facility. Each pretzel contains 6.5g of whole grain and 10g of protein. I can eat these nearly guilt-free!
They really don't need a cheese-type sauce, they are that good. But I'm sure I'll make a little bit of cheesy sauce for a dip.
So next time you're in the freezer section, take a glance and see if you are blessed with these yummy delights!
Friday, December 3, 2010
Wednesday, December 1, 2010
What I'm Eating: Nick's Enchiladas
I know I already have a recipe for enchiladas. The truth is we like enchiladas; they are easy and delicious. Last night Nick made his version of enchiladas:
Corn and flour tortillas (they are made out of both ingredients.. makes a nice flavor and texture)
Sauteed fillings (firm tofu, red pepper, yellow squash, portobello mushrooms, spices)
Organic refried black beans
Kroger fire roasted red enchilada sauce
Shredded cheese or Daiya vegan cheese
Fill each tortilla with the sauteed fillings and refried black beans. Put some enchilada sauce in the bottom of the pan you are using and put the filled and rolled tortillas on top of it. Slather all the tortillas in the pan with enchilada sauce and sprinkle cheese of your choice on top. Bake at 375 until cheese melts and is a little bubbly. Enjoy!
Corn and flour tortillas (they are made out of both ingredients.. makes a nice flavor and texture)
Sauteed fillings (firm tofu, red pepper, yellow squash, portobello mushrooms, spices)
Organic refried black beans
Kroger fire roasted red enchilada sauce
Shredded cheese or Daiya vegan cheese
Fill each tortilla with the sauteed fillings and refried black beans. Put some enchilada sauce in the bottom of the pan you are using and put the filled and rolled tortillas on top of it. Slather all the tortillas in the pan with enchilada sauce and sprinkle cheese of your choice on top. Bake at 375 until cheese melts and is a little bubbly. Enjoy!
Thursday, November 4, 2010
What I'm Eating: Whoa Yummy Salad
The salad i just finished devouring was made from ingredients I had on hand; it was very scrounged together. It ended up tasting FANTASTIC!
Romaine lettuce
organic roma tomatoes
Frozen meatless meatballs from Trader Joe's
Bragg's Ginger and Sesame dressing
sesame seeds
chia seeds
Cook the meatballs, put everything in a bowl and eat. Surprisingly scrumptious.
Romaine lettuce
organic roma tomatoes
Frozen meatless meatballs from Trader Joe's
Bragg's Ginger and Sesame dressing
sesame seeds
chia seeds
Cook the meatballs, put everything in a bowl and eat. Surprisingly scrumptious.
Sunday, October 31, 2010
Medical School Interview!
So about two weeks ago, approximately a week or so after submitting my application, I received an email and phone call inviting me to interview to Bastyr University for the Doctor of Naturopathy program!
We are headed to Seattle for Veterans Day weekend, and my interview is Friday, November 12th. Along with my interview I get to shadow a doctor at the clinic, a free clinic appointment, lunch with a current ND student, campus tour, and I can sit in on classes. Though I've been to the campus before, I'm excited for Nick to explore the campus, too.
Plus, we get to explore the city including possible places to live and, more importantly, delicious vegan-friendly places to eat! Allegedly, there is a vegan pizzeria that we will be eating at the first night we are there. I'm also excited for the cool weather, beautiful trees, and some friends and family we will get to visit.
Of course, I will post the result of this interview! Hopefully I won't have to wait too long to find out!
We are headed to Seattle for Veterans Day weekend, and my interview is Friday, November 12th. Along with my interview I get to shadow a doctor at the clinic, a free clinic appointment, lunch with a current ND student, campus tour, and I can sit in on classes. Though I've been to the campus before, I'm excited for Nick to explore the campus, too.
Plus, we get to explore the city including possible places to live and, more importantly, delicious vegan-friendly places to eat! Allegedly, there is a vegan pizzeria that we will be eating at the first night we are there. I'm also excited for the cool weather, beautiful trees, and some friends and family we will get to visit.
Of course, I will post the result of this interview! Hopefully I won't have to wait too long to find out!
What I'm Eating: Quick Enchiladas
It was one of those nights when all of a sudden it was 7:30 and I still had no idea for dinner. Credit goes to Nick for proposing, "how about enchiladas?" Great idea, hubby!
Quick Enchiladas:
Amy's organic refried black beans
Vegetarian chili
Enchilada sauce
Daiya mozzarella cheese (vegan)
Optional fajita vegetables (I happened to have some left over from last night's meal)
Small tortillas
Slather enchilada sauce on the bottom of a pyrex pan, fill tortillas with ingredients, slather more sauce on them once they are all in the pan, then top with Daiya cheese. Bake for about 20 minutes at about 375 degrees. Enjoy!
Quick Enchiladas:
Amy's organic refried black beans
Vegetarian chili
Enchilada sauce
Daiya mozzarella cheese (vegan)
Optional fajita vegetables (I happened to have some left over from last night's meal)
Small tortillas
Slather enchilada sauce on the bottom of a pyrex pan, fill tortillas with ingredients, slather more sauce on them once they are all in the pan, then top with Daiya cheese. Bake for about 20 minutes at about 375 degrees. Enjoy!
What I'm Eating: Salad for Breakfast
I like the idea of salad. It's very nutritional, has protein and fiber and lots of vitamins. I often find various greens in my fridge. The problem is I never get around to eating them in the two days I have until they wither and spoil.
So I decided to start eating a bowl of salad for breakfast! It's a light, quick meal and I've never been too fond of traditional breakfast foods (and I haven't quite figured out how to make a tofu scramble yet). Best of all, eating salad for breakfast makes sure that I get all those benefits at least once a day.
Any salad greens will work but this week I enjoyed spinach leaves with Braggs Garlic and Ginger dressing, sprinkled with chia seeds.
So I decided to start eating a bowl of salad for breakfast! It's a light, quick meal and I've never been too fond of traditional breakfast foods (and I haven't quite figured out how to make a tofu scramble yet). Best of all, eating salad for breakfast makes sure that I get all those benefits at least once a day.
Any salad greens will work but this week I enjoyed spinach leaves with Braggs Garlic and Ginger dressing, sprinkled with chia seeds.
Tuesday, October 5, 2010
What I'm Eating: creamy rice and beans
Facebook is down and I don't do twitter anymore... so i guess i'll blog!
Here's what I ate for lunch today:
homemade refried black beans
long grain brown rice
creamy cashew sauce
mixed it all together and nom nom nommed!
Details:
I had made the refried beans a few days prior. It's still a work in progress to refine exactly how to do that... but they were edible enough.
Rice I cooked in the rice cooker. Yes!
Creamy cashew sauce I got off of Ellen DeGeneres's website. It's super easy, especially if you have a really good mixer like the Vita-Mix. I was able to just add cashews and water and blend for a creamy sauce that reminded me of Monterey sauce. I ended up sprinkling on some salt and nutritional yeast on it and it was very good. I'll definitely use the simple cashew sauce as a base for future sauces.
Here's what I ate for lunch today:
homemade refried black beans
long grain brown rice
creamy cashew sauce
mixed it all together and nom nom nommed!
Details:
I had made the refried beans a few days prior. It's still a work in progress to refine exactly how to do that... but they were edible enough.
Rice I cooked in the rice cooker. Yes!
Creamy cashew sauce I got off of Ellen DeGeneres's website. It's super easy, especially if you have a really good mixer like the Vita-Mix. I was able to just add cashews and water and blend for a creamy sauce that reminded me of Monterey sauce. I ended up sprinkling on some salt and nutritional yeast on it and it was very good. I'll definitely use the simple cashew sauce as a base for future sauces.
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