Holy shit, are things slowing down all around me. Summer is decidedly gone, and I’m sad about it, not gonna lie- but the fall produce is POPPING up here in Portland, and it’s absolutely soothing the burn of no more warmth. Today I want to give you a sneak peak into all the good stuff I’ve been eating!
This bowl of oats was positively fantastic. In addition to oatmeal, it included home made walnut milk, cinnamon seared apples, a hint of maple extract, pureed pumpkin, and peanut butter.
Let me tell you a little something about Pumpkin: right now, I absolutely have more than I even know what to do with. Let me explain:
By some amazing stroke of luck, one of the first new people I met in Portland happens to be a farmer. Not just any farmer, but one with an overabundance of produce and an under-abundance of time to cook up said produce. As soon as I figured out that this was this guy’s deal, I knew I had a trade in mind. He gives me veggies, I make him some servings of food from said veggies. I asked him what he might think of such a trade and when he responded by saying “This is perfect!” I nearly flipped my shit. Was I really about to be getting a fuckton of free vegetables just for portioning aside some of what I already made? Yes. Yes I was.
So this week, in addition to all the greens and onions and beets and carrots and the last of the summer corn, I got pumpkins. Not one pumpkin, or two pumpkins, or even three. I got five pumpkins.
I figured I better get to cooking.
These pumpkin pie chocolate thumbprint cookies were kind of a perfect pre-workout treat. I had formulated the recipe for KeVita (the post should go up sometime in November!) and I was struck by how tasty and wholesome they were, and how well they held together for something that was both vegan and gluten-free (Pumpkin makes an excellent binder, y’all). I ate one before my workout (with my new maybe-workout buddy! I am still seeking more of these if you like to olympic lift, powerlift, and get all around sweaty and stoked)
Post cookie, here was my workout:
5 sets of 2: snatch grip deadlifts + power snatch
5 sets of 1 complex: 2 military presses + 3 push presses
4 sets of 2: front squats with a three second pause at the bottom
10 seated box jumps
10 dumbell split squats (10 on each leg)
then the cardio!
400 meter row
4 sets of 5 front squats and 10 pull-ups
400 meter row
The whole thing took us about an hour and a half and when I was done I was truly READY for this recovery smoothie.
This mix included more walnut milk, Vega Sport vanilla protein powder, 1/2 a banana, ice, and- you guessed it- pumpkin.
After I threw the smoothie down my hatch it was time to do a little work. My main point of focus these days is putting the finishing touches on formulating my Reset and Restore program, which is a three week group class with a focus on vegan, gluten-free, sugar-free eating, mindfulness and meditation, movement, and feeling fucking awesome. In between recording some of the meditations I am sending people, formulating meal plans, making shopping lists, and researching mindfulness, I ate this soup (a french onion one, the recipe of which was actually formulated for Reset and Restore!) along with a slice of the best vegan gluten-free bread ever topped with a slice of melted Daiya swiss (vegan) cheese. It was p-re-tttt-y damn satisfying. (there are a couple of spots left in the Reset and Restore, too! Just sign up before Halloween)
For dinner, I made some seared purple cabbage, smoky tempeh crumbles, and a side of mashed pumpkin. I am kind of embarrassed by the constant occurance of pumpkin at this point, but fuck it- let me tell you what I capped my day off with.
A creamy, cinnamony pumpkin pudding. Another Reset and Restore recipe, and this one is a serious keeper.
By shaping my meals around the produce I am getting, I feel like I am both extremely well fed, and saving a TON of cash. That’s a recipe for one happy lady!
What have you been eating lately?
The first time I had Kung Pao “chicken” it was a vegan version at a restaurant here in Oakland called Great Wall.I had just entered my freshmen year of college, and because I am basically 150 million years old, I wasn’t used to seeing fake meat around. Great Wall’s menu was chock full of classic chinese delights, and most of it was vegan. I was floored, and then I was stoked. I proceded to eat there most days for the next couple of years.
Great Wall tasted great, but from where I stand now, it leaves much to be desired nutritionally. Most things were deep fried, MSG was certainly used liberally. There weren’t many fresh vegetables in the meals, because- you know- that wasn’t really the point. It was a vegan version of greasy takeout! Obviously I can’t expect it to be some seasonal, local, organic veg plate.
These days, when I want Kung Pao, I make my own. I use ingredients I am stoked on, and- real talk- this recipe is SO delicious. I can’t wait to share it with you.
|Kung Pao Style Beyond Chicken|| |
- Marinated Beyond Meat:
- 1 tablespoon Bragg's liquid aminos
- 1 tablespoon mirin
- ¼ cup apple cider vinegar (or Chili Ginger Lime KeVita Tonic for an extra punch)
- 1 container Beyond Meat Chicken Strips
- Kung Pao sauce:
- ½ cup miso broth
- 1.5 tablespoons tomato paste
- 1 tablespoon Tahini or peanut butter
- 1 tablespoon Bragg's liquid aminos
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon maple syrup or coconut sugar
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- Other stir-fry ingredients:
- 1 tablespoon coconut oil or vegetable broth
- 1 tablespoon. minced ginger
- 2 cloves garlic, minced
- ½ cup green onion, chopped
- 2 medium zucchini, chopped
- 2 large stalks celery, chopped
- 4 cups kale, chopped
- ¼ cup peanuts
- For marinating the chicken: Stir together the Bragg's, apple cider vinegar and mirin in a bowl and add the Beyond Meat. Let sit for anywhere from 10 minutes to overnight. The longer you let it sit, the more flavor the Beyond Meat soaks up.
- Whisk together all of the sauce ingredients and set aside.
- Heat oil or broth in a large skillet over high heat. When the oil is hot, add the green onion, stirring continuously for 1-2 minutes.
- Continuing to stir, add the zucchini, kale, ginger, and garlic. Stir fry for five more minutes.
- Stir in the sauce. Add the chicken, with all its excess liquid if there is any. Cook for 5-10 more minutes, continuing to stir frequently, until the mixture is hot throughout and the sauce has coated the chicken and vegetables. In the last minute, add the chopped celery and peanuts and mix in thoroughly.
- Serve and enjoy!
I am ridiculously and totally excited to report that it feels like summer out here in Oakland, and it is incredible.
Lately I have been working as a farmer’s market vendor once a week with a fancy-pants raw vegan superfood chocolate company called Coracao. I am in LOVE with coracao’s locally produced, organic, low glycemic and raw chocolate, but that’s a post for another day. Today’s post is about the perks of working a far-mar, AKA FREE SALAD. That’s right, my dudes, in addition to chilling with vegan treats and hanging outside with my very cool co-worker’s, my position with Coracao provides me with market trade, which means this salad was 100% inspired by the beautiful things I got for free the last time I worked.
I have a thing for pairing cooked foods with raw foods, mostly because I DO WHAT I WANT. I love raw veggies sometimes, but the deep flavor of a panfried leek or a roasted asparagus gets me every single time, and I think pairing the texture of cooked and raw food is a straight up great idea. To top my veggies, I whizzed up a fresh and light dressing and chopped my favorite protein to produce a salad so large I was almost sure I couldn’t finish it.
(Spoiler alert, I downed that sucker in fifteen minutes flat, every last bite of it. I may as well have licked the bowl, by which I mean I did lick the bowl. #sorrynotsorry)
|Thai Inspired Zoodle Salad|| |
- 1 medium large zucchini, spiralized
- coconut oil spray
- 1 generous handful thin asparagus, washed and trimmed
- salt and pepper to taste
- ½ a medium leek, sliced thin
- 2 stalks celery, sliced thin
- ½ orange bell pepper, sliced thin
- 1 handful fresh basil, chopped
- 1 cup protein of choice. I used Beyond meat but other suggestions would be tempeh, chickpeas, or baked tofu.
- 1" fresh ginger
- 1 tangerine, juiced
- 1 tablespoon powdered peanut butter
- ¼ teaspoon sesame oil
- 1 tablespoon gluten-free tamari
- 1 tablespoon rice vinegar
- spiralize your zucchini and chop all your veggies and protein.
- Place your veggies and protein (except for the asparagus and leeks) into a giant bowl. Add your protein to the bowl.
- spray your cast iron stove top grill with coconut oil, add asparagus to the pan, spray a bit more coconut oil and top with salt and pepper. Add a slight bit of water to the grill for extra help steaming and cover with the lid of a pot (your lid doesn't fit the grill skillet perfectly, it just needs to trap some of the steam in. Alternately you can pan saute these with the leeks if you are sans grill.)
- Cook asparagus for 5 minutes, flip them, and cook for five more.
- Spray a non stick skillet with coconut oil and add your leeks to the pan. Cover the pan and heat your leeks until they are just a bit soft and have crispy brown edges. (approximately 7 minutes)
- While your veggies are cooking, put the dressing ingredients (ginger through tamari) in a high speed blender. Whiz until completely smooth.
- Once veggies are cooked to your liking, add them to the bowl with the raw vegetable ingredients.
- Toss with dressing, using enough to cover the salad. I used about ½ of the batch that I made.
What flavors are inspiring you recently? Is the farmer’s market bumpin’ in your town yet?