Looks like I brought the sunny CA weather back East with me, huh? Let’s hope it lasts.
My camera died mid-lunch prep, so only 75% of my pre-packed eats are shown below.
I mixed the rest of the arame (on the left) with half the Tokyo Seaweed salad and added it to a fistful of spinach. I added raisins after the photo because it looked too boring. Perfection!
The only item that didn’t make it into the photo was the bag of Newman’s Own protein pretzels/raisins/pistachios. Otherwise, these eats pretty much fit the standard hippie cookie cutter lunch mold (dried mango and pears), Tribe hummus with carrots, a Graham Cracker Z bar (LOVE!) and a mini S’more Luna bar (Nike half marathon loot), and an apple.
Work was work. It was actually kinda nice to be back (I have NO doubt that I will take that statement back when I am working this weekend)…but anyways.
Anyways, I know I promised seven random things about me in my last post, so here it goes:
1. I walked exclusively on my tip-toes until I was 4 years old. I wasn’t the fastest on my feet, but I had some b!tchin calves.
2. I was on the U-19 women’s ODP soccer team at the age of 14. Oh, and I was 4’10’’ and 80 lbs. Yes, it’s true “good things come in small packages…”
3. My grandpa calls me chocolate because my middle name is Claire (as in Eclair). It’s cute until you find yourself explaining to the bank teller why your birthday check has a flavor in the spot for a name.
4. As a youngin’ I wanted to be a farmer when I grew up, followed by an orchestra conductor, and then a sticker & nail polish collector. Such great career choices! (Now I just want to win the lottery)
5. Even though I work in health care, personally, I hate taking medicine. I’d rather just deal with headaches
with coffee, suffer through sleepless nights by counting sheep, and ignore my muscle pain. But that’s just the stubborn fuh-reak in me. I’m also happy to report that I petitioned both the flu & H1N1 shots (which you all were so kind to share your opinions about), and successfully got out of it.
6. I always walk on the left side of others, sit on the left, and in general try to stay to the left, to the left (I’ll keep the politics out of blogging, but I’m a hippie, so you all probz know where I stand).
7. Kyle and I both went to UCLA and met while working at our on-campus jobs. Cheers to dipping your pen in the company ink!
Hope you enjoyed the tid-bits 😉
I got home around 8 and was delighted that I didn’t even have to think twice about what to eat for dinner. Isn’t it nice when your fridge is STOCKED with amazing vegan eats? Um, YES!!!
Karen & Sisters Vegan Salsa “Chicken” Salad is made with TVP, soy protein, and organic veggies (carrots, celery, onion, sun-dried toms, jalapenos, cilantro), and vegan mayo.
I am SO glad I got this flavor to sample for free because I had been eyeing it for a while, but was too nervous to try it. Does anyone else have a hard time straying from the flavors that you KNOW you like? I can’t help but think “why risk it?” These babies certainly aren’t cheap, so I prefer to go with something I am sure I will love. Well, apparently, meals like the above “salsa chicken salad” are what you miss when you are a creature of habit. Note to self: grow a pair.
In less than 60 seconds, I toasted a WF english muffin and made an open faced sammie. The rest of the plate was filled with (raw) carrot sticks and (steamed) brussel sprouts. Naturally, I dipped the carrots in the chicken salad, too. It.was.SO.good. A bit heavy on the vegan mayo, but sometimes a girl needs her (8 servings of) fat, right?
There was just a touch of the salad left after all my dipping, so I got a few pretzels to seal the deal.
The finisher strikes again!
Dessert you ask? Why yes.
Strawberries were the common thread. I had a big bowl of them with cantaloupe and then a smoothie with leche, ice, strawbz, and my new fave ingredient…
Xagave sent me a bottle of their organic agave nectar, which I was thrilled to try. I have been hearing buzz about using agave as a sweetener for-EV-AH because of its healthy nutritional stats. If Jillian loves it, I’m on board.
The best part about using agave in my desserts (or anything for that matter) is that it is low on the glycemic index, so my blood sugar won’t spike right before bedtime. Another perk, a little goes a long way. YUM!
The gave me a cookbook, too, packed full of ideas that I can’t wait to try out…thanks again Robyn 🙂