Humidity and Vintage Cars

Our little town is quite the happenin' place this incredibly hot and humid saturday. I'm pretty sure that Vintage cars and 1950s food prices are never a bad thing =). Nathan and I both worked today so unfortunately the Fabulous Fifties Fling was not in our schedule. That's okay though because we heard the music and smelled the fried goodies last night during our five mile run. (afterwards we went out and had a lovely mexican dinner at ten which satisfied our post-run hunger).

Don't Think of Them as Cookies

So these are my favorite things right now. They are perfect for breakfast, lunch, snack and especially a healthy, fiber-filled dessert. I confess I can't keep my hands off of them! I love to remind myself that these are not really cookies in the regular sense, for they are full of nutritious ingredients. This recipe is from Jeani-Rose Atchison's Everyday Vegan. I recommend you make these immediately =).

1/2 cup natural peanut butter                                   3/4 cup oats, ground

1/2 cup tahini                                                            3/4 cup millet flour

1/2 cup brown rice syrup                                        1/2 cup coconut, shredded

1 tsp vanilla                                                               1/2 cup sunflower seeds

1/2 cup oil                                                                1/2 cup carob chips (or semi-sweet chocolate chips)

Preheat oven to 350 and combine all ingredients (see, very easy =) ). Drop by spoonfuls on oiled cookie sheets. Press slightly and bake for 10-15 minutes. 

God bless

Sunshine & Blue Skies

Wow, what a beautiful morning, I haven't actually been out yet, but the sky is completely cloudless for the first time in a long while. I must admit it is nice to have a lack of graying clouds and swirling winds. Yesterday Nathan and I drove through the parts of our small town that were paid a visit by a tornado this past weekend. I can't believe it was so close! - my prayers go out to those whose houses, barns, or yards need repair.

A Productive Evening

Yesterday after Nathan and I returned home from work (around 4:30), I saw the evening as short and most-likely unproductive. Nathan was going to be gone until eight, so I had a few hours of which I hoped to accomplish many things. Surprisingly, I did use the time very well, I was able to exercise, do a couple laundry loads, make a yummy stir-fry (recipe below), put together some honey almond no-bakes, and bake my favorite sandwich buns (for paninis and morning toast and bread crumbs =) ) So anyways, I suppose it's true that when you do a little something outside the home, you tend to be more motivated when you return. =)

Orange and Lemon Tofu Stir Fry

So supper was a simple yummy recipe that I adapted from Robin Robertson's 366 Healthful Ways to Cook Tofu. I was mostly attracted to it because of the abundance of orange juice and tofu we have acquired over the past several weeks (sale shopping is the best!). I had all of the ingredients except fresh cilantro and was going to sub a little dried but forgot =). I also added lots of veggies (our fave) because the recipe itself only called for tofu. So I chopped some carrots, broccoli and cabbage and added it to the mix.

Citrus Tofu Stirfry:

adapted from 366 Healthful Ways to Cook Tofu

2 TB safflower or canola oil

1 small onion, minced

2 tsp minced fresh ginger

1 fresh green chili pepper, seeded & finely chopped

13 ounces of firm tofu

1/4 cup orange juice

2 TB fresh lemon juice

1 TB low-sodium tamari (or soy sauce or Braggs)

2 TB chopped fresh cilantro

3 1/2 cups of veggies (whatever you like =) )

Heat the oil in a wok or deep skillet over medium-high heat. Add the onion and stir-fry until soft, then add the veggies, ginger, and chili. Stir fry until veggies start to soften. Add the tofu (it will crumble somewhat but its still delicious =) ) Stir fry until some of the tofu starts to brown. Add the orange and lemon juice and tamari. Stir fry one minute then add the cilantro and toss well. Serve over whatever you like =) - I did brown basmati rice.

Honey Almond No-Bakes

Adapted from Jennifer McCann's Vegan Lunch Box

1 1/2 cups oat bran

1 cup dried shredded coconut

1/8 cup cocoa powder

1 TB vanilla extract

1/3 cup almond butter

1/2 cup of honey

2 tsp of pure maple syrup

Mix together everything and knead it somewhat with your hands. Pinch apart about a tablespoon and shape into balls. Store in the fridge and enjoy!

God bless!

Hello =) I have decided to take some time this lovely Sunday to update some yummy pictures

Sorry about the lack of recipes, I hope to organize my meals a little better this next week and update daily. I hope everyone is staying safe, Ohio weather has been crazy! (a tornado passed less then a mile from our little trailer! ) So anyways, I hope you enjoy! =)