Quick Recap and a Few Recipes

I know I said I’d try to update more and then failed to get back into the swing of things. But what can I say?, I’ve been busy and a little stressed out lately. I have started taking more time to work out though and my class has gotten a lot easier (and thankfully, is almost over). Just in time for the Holidays!

Since its been a while and I’ve finally taken the time to reboot my laptop (I usually post from my iPad). I’ll take a little more time to recap what I’ve done the past two months.

Towards the end of October, many of my friends came back into town for UVa Homecomings. It was so nice to see friends from out of town and just spend some time on the Lawn.

I’ve spent most of November trying to catch up on schoolwork but I’ve also had some time during the week to try out some new plant based recipes. I’ve really gotten into this lifestyle and have found a way to make it work for me. I feel so much better when I eat food from plant sources and I’ll occasionally treat myself to dairy products when I’m out (although I haven’t eaten meat in weeks and don’t plan to ever again).

I’ll try to be better about taking pictures when I try out new recipes from now on but for now, here are some of my favorite creations from the last month including a recipe I made myself:

Vegan Chocolate Chip Cookies (I substitute in about 1/4 cup almond flour as well as the regular flour on this one just because I like the taste although the regular flour holds the shape of the cookies a little better).

Black Bean Corn Tacos-Essentially just beans, rice, avocado, and any assortment of veggies and spices you can think of. I topped this one with guacamole. Perfect for any meal of the day.

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Tahini Dill Sauce-this one I made myself as a dipping sauce for roasted potato wedges. Here’s the rough recipe I used:

  • 1/4 cup tahini
  • 1/4 cup almond milk (you can use any plant based milk, this is just to add creaminess and cut the taste of the tahini a little bit).
  • 2 tsp dill
  • 2 tsp parsley
  • 2 tsp chives
  • 1/2 tsp salt

Process everything together and enjoy!

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No I haven’t Forgotten About You

I cannot believe that it is already November. Well I can, but I feel badly that I haven’t updated in a while. I started blogging as an outlet for myself and to chronicle my healthy lifestyle journey. Luckily, although I have fallen off the blogging wagon so to speak, I haven’t quit my journey for better health. Unfortunately, between working two jobs and taking a class, it just hasn’t been possible for me to update. And that’s ok.

When I got back from California, I quickly became overwhelmed with catching up on schoolwork. I really haven’t had much time for myself or for creating/doing anything interesting to write about. I have, however, been transitioning my diet to a mostly plant based diet which has been interesting given my lack of cooking time lately.

There have been a few hiccups (looking at you, candy jar at work the week before Halloween) but I’ve made it my mission this week to stay focused. I know that as time goes on this will get easier but right now my weight has stagnated and I’m feeling worried about the holidays coming up. My change in diet is obviously not all about my weight so I’m telling myself to be patient and relax. It is difficult though because I lost a noticeable amount pretty quickly at first and it was motivating to stay with avoiding processed foods and sugar. I’m working on changing habits which I’m finding are mostly mental battles more than anything. The most important thing for me right now is to keep a positive attitude. Everything else will come with time.

I know this was kind of a ramble tonight but I wanted to check in with my blog to make sure I keep going. I took an exam today so hopefully things will slow down until Thanksgiving (fingers crossed). I had a few pictures from October I wanted to upload (mainly from UVa Homecomings) so hopefully I’ll get a chance to do an October recap soon (I know, its sad that I have to recap a whole month but sometimes its necessary).