New Blog!

I’ve started a new blog. I’ll still be using this one but my new blog will be more geared towards my fitness stuff. Here it is.

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Let’s Shop Vegan!!

Okay so I was just surfing the net & this website with these two cool Vegan grocery lists popped up. I’m posting the links to the grocery lists here and here! The first is from Oprah and the second from Katie. They’re amazing, big lists, very comprehensive; wonderful for those of us who are still at the beginning of the journey to being vegan/vegetarian or just want to incorporate more of the lifestyle into their lives.

Frig Inspiration

Do you have a frig that inspires you? No? Well I do. In fact, I have two:

The first and my favorite is the refrigerator of my #Health Inspiration Kimberley Snyder. (For those that don’t know Kimberley Snyder herself is my Health Inspiration. I’ve also done a review of her book which is just A-M-A-Z-I-N-G! I reviewed it here. Plus she’s just so gorgeous, terribly flexible, amazing skin, and a great body that you don’t just get by way of genetics.) It’s just stocked to the hilt with fresh and fruity fruits and vegetables lol. Not to mention that I have no doubts that the majority and most likely all of her veggies and fruits are organic. (BTW food there really is a difference in the flavor of foods grown without pesticides and genetic tampering and whatnot: They have flavor! LOL. My father grows tomatoes in our backyard and as much as I can’t stand tomatoes, when my mother cut one up and I ate it, it was so delicious and juicy and tangy.)

Gorgeous! Lets see if I can name everything in the fridge. Lovely Kale, Lettuce, and Spinach. There’s two types of cabbage, tomatoes, young coconuts, celery, raspberries, blackberries, blueberries, pears, alfalfa sprouts, squash, pomegranates, limes, lemons, hemp seeds, coconut water. I believe that’s a cucumber in the bottom right drawer. After that, you can’t see into those bags.

The second is Noelle Twiggs. Her refrigerator is just so cute and besides the fruits and veggies, I love the way she has arranged all of various herbs.

For more frig inspiration, visit Good and Well NYC. Just maybe you’ll find a person that inspires you to put something different and or healthy in your frig. It’s great because the frig look books aren’t done with just vegetarians and vegans but carnivores and omnivores too, lol.

Access is the key!

If anyone read the post I did on my summer goals, then you’d know I’m trying to transform into a pescetarian. (For those who don’t know a pescetarian is basically a person that’s pretty much a vegetarian (lol) that still eats seafood. Not to be confused with a piscivore whose meat intake consists of fish.)

Anyway, for the first couple of weeks, it was going great. Then I took a complete left turn and I’m back to eating meat … a lot. Being a pescetarian/vegetarian/vegan is hard, BUT it’s not hard in the way that some would think. Most people *read carnivores* who meet vegetarians, sub divisions of vegetarians, and vegans, most often think it’s hard because they don’t know what the hell a person eats when their diets main courses doesn’t consist of hunks of meat. That’s not the hard part though, I’ve found so many blogs and cookbooks full of tasty and healthy vegan/vegetarian recipes.

The hard part is when you don’t live near farmer’s markets or whole foods markets. Now, don’t get me wrong we have two Whole Foods in my city, we have a Wegmans which is outside of the city, and it’s wonderful that we have them, but that’s they’re still just so spread a part. I could always catch the bus to one of them, but it’s so tiring to catch the bus in this city: there always crowded and always late. I love Wegman’s but it’s such a hassle because of the long commute to get there, catching the bus and the light rail.

I’ve also looked into joining a CSA. For those that don’t know a CSA is when you partner up with a local *so to speak* community organic farm, and you pay them a certain fee before the growing season begins, the farmers grow the food (depending on the farm you might have to pitch in to help but I don’t think that’s many), they grow the fruits & veggies, they harvest the veggies, and then every week you’ll get a box of fruits & veggies delivered to your house or available for you to pick up. I would LOVE to participate in one, but the farms are just so far away. It’s not surprising obviously because most farms are located in the country side

So to sum it all up, it may be challenging to change your eating habits, but the truly hard part is getting to the vegetables. It’ll be so much easier though when I get a car or maybe if I moved to D.C. So I’m not giving up on my goal but I am going to ease up on it because it’s not fully possible to realize at this moment. I AM however, going to still work on lowering my meat intake, even though I’m not going to completely eliminate it from my diet.

Strawberry Coconut Butter

Just saw thee, cutest and sweetest (literally and figuratively) recipe on one of the many raw/vegan/vegetarian/gluten-free blogs that I follow. I haven’t tried it out yet, I will soon but it looks just so yummy that I had to share, and maybe some of you will want to try it out:

Sugar-Free Strawberry Coconut Butter

1 cup coconut butter (or 3 cups unsweetened shredded coconut*)
1 1/2 cups sliced fresh (or thawed frozen) strawberries
1 to 2 packets stevia (preferably NuNaturals)
Big pinch of sea salt

*If you don’t have coconut butter on hand, place 3 cups unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!

Combine the coconut butter, strawberries, stevia (I used two packets, but if you have less of a sweet tooth, you may want to start with just one), and salt in a high-speed blender or food processor. (Or, if you made coconut butter from scratch as directed above, simply add the strawberries, stevia, and salt to the blender/food processor.) Blend until completely smooth; taste for sweetness and adjust as desired. Transfer to a glass jar to store—the butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator.

Yield: about 2 cups
Per serving (2 tablespoons): 97 calories, 9.1g fat (8g sat), 4.3g carbs, 3g fiber, 1g protein

Substitution option
If you don’t have (or don’t like) stevia, you can use coconut palm sugar, xylitol, or organic granulated white sugar in its place; start with 1 tablespoon, then sweeten to taste.

All pictures and credit for the recipe go to: Amber Shea of The Almost Vegan Chef. She also uses wordpress.com so follow her, she’s great.