I like to eat. I like to cook, bake, and again, I like to eat. Because of this, I have to exercise. It’s not as easy as it was back in Seattle, we had a gym in our apartment complex, I walked to work 4 days a week, 2 miles a day, and even more since we didn’t own a car and lived downtown. Here, we now own a car (boo!), don’t live within walking or really, running distance, and I don’t even enjoy running enough to have it be my everyday routine. Aaron loves it and he gets up every morning before work and runs 8-15 miles, he is crazy motivated. I on the other had need more options in my life.

I got us a few free gym passes to try the next couple weeks, hopefully find a new home for my (brand new, totally awesome) gym shoes.

Also, I’m starting my meal planning again.  I have the best Vegan cookbooks and some of them I haven’t even used yet. So, I will be choosing a recipe out of each book, and planning dinners for 4 nights a week. There are too many amazing Vegan restaurants here to not go and support them, plus we love eating out anyway. Now I get to cook yummy dinners and not have the pressure of doing it every night.

I made vegan Pigs in a Blanket the other night, with sauerkraut on the side. Soooo good.


  I scored major points for this dinner, in the kitchen and with the husband. I am already planning the next time we have friends over for a hangout and I can impress them with my awesome cooking!This was the first time I used Soy Chorizo and my first time making enchiladas.
This is how I did it:

 Soyrizo Enchiladas

I always start with rice since it takes a little longer to cook. Preheat oven to 350 degrees.                    

Warm up a can Vegetarian Refried Beans (I always add a little soymilk to the beans to make them creamy).

Chop up Tomato, Avocado, Spinach and grate some Follow Your Heart Mozzarella.
Next, in a skillet, warm up a whole package of Soy Chorizo.
I have found that Tortillas roll up better if they are warm , I put a stack in the microwave for about 1 minuet.
Fill up a Tortilla with Rice, Beans, Soyrizo and Spinach. Roll up and place in lightly oiled pan. Repeat.
When you are done, pour Enchilada Sauce on top (Trader Joe’s brand is really good) and Cheese.
Bake for about 20-25 min.
Top with Tomato, Avocado and Tofutti Sour Cream .

Veggie Tarts.


I got this idea from a recipe in the April issue of Woman’s Health. They did a handful of recipes called ‘Garden Variety’. It is so awesome to read all my usual zines and see so many vegan/vegetarian options: food, clothing, designers…etc.
I wanted to make desert tarts with strawberry’s and blueberry’s but thought dinner was more important, so I made these out of this:

Veggie Tarts:

Pie crust:
1 1/2 Cups Flour 1/2 Cup Margarine
1 Tablespoon Baking Powder
1/4 Cup (+ some) of boiling water
Pinch of Salt.
Separate into 6 small balls and roll out each one, cut and fit into 1 dozen oiled cupcake pan.
Prick Sweet potato with knife and microwave for 6 min. Peel and cut into little squares, mash into
bottom of crust.
On top of sweet potatoes, I used pea’s, corn and Kidney beans.
Bake for 20 min @ 425 degrees.
Top with mushroom gravy.

Thursday is my Friday, I have 3 days off in a row. I am the luckiest person ever. Since Aaron is laid-off we have a lot of time to do super fun stuff. We have had some beautiful Seattle weather and Thursday was perfect. I got off work at 3, walked the mile home and hit the gym for a quick 3 mile run. Then we went to Mama’s Mexican Kitchen to sit on the sun soaked patio and have an early dinner. They have a bunch of delicious veg options! We decided to share the Nalasco Burrito (pictured below) with tofu and beans and rice on the side. With chips and salsa this was the perfect amount for us to share, not to full, not still hungry, just right.
We live about 5 blocks from Mama’s and I cant wait to hit up happy hour this summer and cool off with a very Alcoholic Cadillac Margarita. Mama’s has been in business since 1974, that is because the food is so good and the servers are pretty rockin. Go here.

After Mama’s we got coffee’s to go (in our own cups) walked down to Myrtle Edwards/Sculpture Park and sat in the sun, watched puppy’s play in the water and talked about our weekend.
I am so happy in my life right now and I am stoked about the future.
Yay for Weekends!

Vegan lasagna


Vegan Lasagna is something that has been hard for us to find at our local Veg friendly restaurants.

When this happens you have to take matters into your own hands and make it.
We invited 3 of our meat eating guy friends over for Vegan Lasagna night (we dubbed this “bro night”) and we ate everything! One pan fed 4 giants and one lady. 
Here is my recipe!

To start, boil 1/2 box whole wheat Lasagna noodles.
In Medium bowl, chop up one large tomato, handful of mushrooms, can of olives, spinach. Add Italian seasoning and lots of fresh garlic, set aside. 
In small bowl, with a fork mash up a whole package of soft/silken tofu, this will be the “ricotta”. Add half a block of finely grated follow your heart mozz cheese, and 1/2 cup pasta sauce.
Fry 1/2 a pound of smart grounds up just enough to separate and add into tofu mix.
Lightly oil Lasagna pan. When noodles are done, drain and cover bottom of pan with noodles slightly overlapping. Add thin layer of sauce, tofu mix, veggie mix.
Repeat, until you get to the top, add sauce and the rest of the Cheese.
Bake for 25-30 min @ 350 degrees.
It is easier to cut when it has cooled down a bit, I like to wait 10-15 min.
Eat everything!

Feeds: 5 hungry people
Cost: 15 bones

Perfect Pasta.


We eat a lot of Pasta in this house. We love all of it, linguine, lasagna, bow tie, vermicelli, manicotti….you get the point. Because we love our Pasta so much we have a new rule, we are only eating whole wheat pasta from now on! I couldn’t make the switch to brown rice (I think its terrible) so we did the switch with our pasta. After all, Aaron and I both work out almost everyday, not only to be healthy but to be able to eat whatever we want and not feel guilty or get fat. Yes, I said it. We promised each other when we got together that we wouldn’t be “one of those couples” that gain weight together, and so far we have both lost weight and that feels goood.
The truth is we are sick of spaghetti, we are so over it. You will find pics below of what we have been eating lately, and what we ate last night while having a Six Feet Under marathon and listing to new records from friends!
We don’t celebrate Easter so looks like we will be finishing up the 3rd season of six feet under! I love weekends.
Artist:Charles Bronson
Album:Complete Discocrappy.

Perfect Pasta:
Featured pasta:
Rotini (twists)
I haven’t perfected my own pasta sauce yet so we stick to Hunts Garlic and Herb sauce, its good, cheap and a big can.
In pan start with olive oil and fresh garlic, add mushrooms, zucchini, tomatoes, sauce.
For seasoning I use garlic powder, red pepper, salt, basil.
So simple yet so good!
Don’t forget to top with Nutritional yeast and Vegan Parmesan!

I got this recipe from my always handy ‘How it all Vegan’ cookbook. I altered it a bit because I don’t believe that anything should have 1 whole cup of sugar in it. I whipped these up yesterday for a co-workers baby shower that was being held last night.
Baby showers are not my thing, but it was at work and I thought it would be nice to go.
I had fun with friends, drank too much champagne and ate to much hummus and pita. It was a good time!

Vegan Chocolate Bars

mix in large bowl:
3 1/2 C. Flour
1/2 Cup Sugar (recipe calls for 1 cup)
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
In Med bowl:
1 Cup Oil
1 Tsp Vanilla extract
1/2 cup water and 1/2 cup Soymilk (recipe calls for 1 cup of either so I just mixed them)
1/2 Cup Cocoa Powder and 1/2 Cup Chocolate Chips (recipe calls for 1 cup of either)

Mix together and pour into 9×13 pan. I put chocolate chips, peanut butter and chopped almonds on top (soo good)
Bake at 350 for 25 min

Sweet Tooth.


I spent this morning with my brother Nate. We went to Bang Bang Cafe for food and coffee and spent some time walking around downtown.
My plan was to walk to Cinnamon Works in Pike Place for a Vegan Cinnamon Roll, when it started raining just enough that I lost my motivation, but not my sweet tooth. I decided to make my own. While these Cinnabuns were baking, we listened to the new Black Breath album, one of Seattle’s best metal bands for sure! Aaron cleaned his bike and I finished up some sewing projects Ive been putting off for a while. We are going to watch some Six Feet Under and later tonight, we are going to the Lo fi for some soul music and some drinks!

Mini Cinnabuns

Preheat oven to 425 deg.
Bring to boil:
1/2 Cup Soymilk
1/2 Cup Water
Add 1 package Yeast
Set aside.
2 1/2 Cups Flour
1/4 Cup Sugar
1 Tbsp Baking Powder
1 Tsp Cinnamon
1/4 Tsp Salt
4 Tbsp Earth Balance
Yeast mix
Cover and set aside.
In small bowl mix:
1/4 Cup Brown Sugar and 1 Tbsp Cinnamon.
For Glaze:
1/2 Cup Powdered Sugar, 4 Tbsp Soymilk, 3 Tbsp Tofutti cream cheese.

Roll out dough. Spread thin layer of glaze on and add brown sugar mix. Next add raisins and/or walnuts.
Roll dough into log shape. Cut with knife and bake in a greased baking pan for 20-25min.
Add the rest of the glaze or serve with Earth Balance or Toffuti cream cheese.

Vegan Calzones.


Its my Friday. I have the night to spend with Aaron, watch a movie and eat. I made us Calzones. So. Good.


Red peppers
Pineapple (Only in mine. Aaron hates pineapple, he is crazy)
Fresh Garlic
Follow your Heart Vegan Mozzarella
Yves deli ham
Pasta sauce
Pizza dough
Brush the top with Earth Balance and Garlic

Bake at 350 for 25 min.

Maybe next time Ill make pizza sticks……Mmmmmm…….I’m going to have to put a lot of extra work in at the gym this weekend!

Shrimp stir fry.


Monday is the first day back at work for me after a 3 day weekend. I realize how lucky I am to have 3 days off, not only in a row but over the weekend. The last 6 years of being a Hairstylist has not been like that at all! but It does make going back to work on Monday even harder.
To make things easy I try to plan a simple dinner so that Aaron and
I have more time to spend together relaxing, usually on the couch, in front of our brand new 42inch flat screen!
Sunday, my super sweet husband brought me home a few presents! He bought me two new cookbooks that a friend recommended (so far I love them!)

and Vegan shrimp from sidecar! I made shrimp stir fry out of pretty much everything we had left in our fridge, which wasn’t a lot. We also ran out of soy sauce so I had to white trash it up. I’m so surprised how good this turned out I had to post it.

Shrimp Stir Fry
Thaw out shrimp in package.
Prepare rice before you start veggies
In wok put in chopped veggies, I used celery, carrots and mushrooms
with 1/4 cup water 2-3 cloves garlic, nutritional yeast and sriracha.
After the celery and carrots get soft, mix in shrimp.
Normally I would use lots of soy sauce, we ran out so I used a Ramon seasoning package mixed in water.

This sounds weird , I know. Turned out great, we ate everything!

We also watched the remake of Friday the 13Th. It was full of boobs, blood and cheesy one-liners that make up your typical slasher film. Remake or not we liked it!