What I Eat on a Sick Day

It’s that time of year again! Time for oversized sweaters, pumpkin spiced everything, and getting sick.

Here’s what I ate today while I was stuck at home in bed.

breakfast: tofu scramble loaded with vegetables and a piece of sourdough toast

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I scrambled some tofu and mixed in broccoli, red peppers, green peppers, and onions. I served it with a dollop of hummus and a toasted piece of sourdough bread.

For spices for the tofu I used turmeric, black pepper, cumin, paprika, garlic powder, and onion powder.

The little dollop of hummus makes the tofu scramble “cheesy” and creamy.

snack: mango nice cream

I tried to get in as much fruit and veg as possible today, so I made a bowl of nice cream. I used 1 cup of Silk’s vanilla soy milk, 1 cup of frozen mango, and 1/2 cup of frozen raspberries. Not only did it turn a pretty pink color, but it was sweet and delicious.

lunch: leftover rice noodles with hummus and spinach

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We picked up sushi the night before (I had my usual avocado rolls), and I picked up a side of rice noodles to have for leftovers. I spiced up the plain noodles by adding spinach and making a sauce out of pine nut hummus. I also added some red chili flakes on top. It wasn’t the prettiest meal, but it was really good.

dinner: butternut squash soup with tofu and spinach

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For dinner I really wanted soup, so I made a really quick and easy one. For this I used:

  • 32 oz. butternut squash soup (the brand we used was Pacific Foods)
  • 2-3 cups water
  • 1/2 yellow onion
  • chopped frozen spinach
  • 1 block or firm or extra firm tofu
  • For the tofu: garlic powder, onion powder, black pepper, cumin, and paprika

I completely forgot to add garlic cloves / garlic powder. It turned out good without, but it would probably be better with 1 or 2 cloves or at least some garlic powder.

First, I sautéed the diced onion with a little water at first, but then I started to brown them with a splash of the butternut squash soup. Once they were softened I added the broth, water, and spinach. I heated it up over medium high heat, and while that was cooking I air fried the tofu.

I coated the tofu with the spices above, then air fried it for about 15 minutes at 400°.

Then I just combined everything and voila! A pretty healthy and hearty soup.

It sucks getting sick, but I try to make the most of it by using the extra time I have to load up on fruits and veggies.

Vegan Snacks We’ve Been Enjoying

I wanted to share some of the tasty vegan treats we’ve been enjoying lately.


Harvest Snaps – Tomato Basil Red Lentil Snack Crisps

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The tomato basil flavor is our favorite, but the original ones are really good too. I like these when I want something crispy, but I want something a little bit better than potato chips. At least it feels like I’m eating something healthier…

Not all of the flavors are vegan, so watch out for any milk ingredients if you try these.


Hippeas – vegan white cheddar

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These are basically vegan cheetos. What else do I need to say? We bought a bunch of bags at Kroger when they were on sale and I’ve been having them as snacks during the work day.


Hey Boo Coconut Sea Salt Caramels

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I haven’t had caramels in such a long time, and they used to be one of my favorite kinds of candy. We found these at Viridescent Kitchen and they are a great treat.

Also, if you’re in the Dallas/Plano area you have to check out Viridescent Kitchen. They serve vegan food and sell a lot of vegan snacks. Check out their website here.


Louisville Vegan Jerky Co. – Vegan Jerky

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We also picked up this vegan jerky from Viridescent Kitchen. There are a ton of different flavors on their website, but we loved the Buffalo Dill flavor.


Trader Joe’s Cashew Fiesta Dip – dairy free cheese dip

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This cheese dip from Trader Joe’s tastes amazing. It’s like a flavorful velveeta cheesy queso. We highly recommend picking this up and having it with your favorite tortilla chips.


What I ate today // easy vegan meals

Here’s what I ate today for some easy vegan meal ideas.

breakfast:

For breakfast we made tofu scramble breakfast burritos, my usual go-to for breakfast when I’m home. We air fried some frozen hashbrowns in our air fryer and scrambled a block of tofu over medium high heat. For spices for the tofu we used black pepper, onion powder, garlic powder, paprika, cumin, cayenne pepper, and turmeric.

Our favorite hot sauce to use for breakfast burritos is Texas Pete’s hot sauce and we put it on almost everything.

lunch:

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DJ made yellow curry for dinner a few nights ago, so for lunch I had some of the leftovers with fettuccine noodles. For a big pot that lasted us the week he used:

  • 2 boxes (32 fluid oz. each) of Sam’s Choice Vegan Protein Broth we found at Walmart
  • 1 yellow onion
  • curry powder, cumin, salt, and a little splash of maple syrup, all to taste
  • 3 russet potatoes
  • 2 blocks of tofu
    • spices to coat the tofu with: black pepper, garlic powder, onion powder, paprika, cumin, and cayenne pepper

First, he sautéed the onions in a little bit of oil until they were clear and chopped the potatoes into large cubes. Once they were cooked he added everything (besides the tofu) into a pot and let it cook for twenty minutes over medium heat. While it was cooking he cubed the tofu, coated it with the spices, then air fried it for 20 minutes at 375º.  Lastly, he added the air fried tofu to the soup and served it with white rice.

It’s such an easy, cheap, and delicious meal that makes for great lunches throughout the week.

dinner:

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For dinner I made a simple bowl of white rice and vegetables, with a little more of the leftover curry broth for flavor. For veggies I microwaved a stir fry mix with broccoli, snap peas, onions, red pepper, and carrots and topped it with crushed red pepper.

Our Trip to Fossil Rim

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This past Sunday we visited Fossil Rim, a conservation center located in Glen Rose, Texas that works towards researching and conserving endangered species. They currently house over 1,000 animals over 50 species, and the majority are threatened. This is their mission and philosophy, taken directly from their website: Fossil Rim Conservation

“Fossil Rim Wildlife Center is dedicated to the conservation of species in peril, conducting scientific research, training of professionals, responsible management of natural resources and public education. Through these activities, we provide a diversity of compelling learning experiences that inspire positive change in the way people think, feel and act towards nature.”

“Fossil Rim was founded on the conviction that all creatures have a right to exist; that the natural world has intrinsic value apart from human perceptions and needs; and that this right and this value deserve our deep respect. Modern culture, with its emphasis on economic and technological values, tends to threaten the quality and integrity of nature. Fossil Rim strives to provide a model and stimulus for alternative ways of experiencing and relating to animals and nature as a whole.”

You can find more information on their conservation efforts here: Fossil Rim Animal Conservation.

We had a lot of fun touring the park. There is a lot to see and learn, plus the habitats for the animals are large and they can roam freely. I don’t like going to zoos anymore, especially since becoming more aware of how the animals are kept and mistreated in most zoos. Fossil Rim seems to be taking care of all the animals well, and I admire their conservation efforts.

Here are some pictures from our trip:

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We also stopped by J&J’s Pizza in Denton on our way home to enjoy some vegan pizza!

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That was our day at Fossil Rim. We had a great day learning about endangered species and exploring the wildlife center.

Veganized Crunchwrap Supreme

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I really like Taco Bell. It’s our go-to anytime we get fast food because it’s so easy to customize and veganize (the Taco Bell app is a game-changer!). I also love making Taco Bell-style food at home. We’ve been making tacos a lot recently, and I’ve been reheating the soft tacos in a microwave for lunch. These reheated in the microwave are so good and taste like Taco Bell, and I really don’t know why I like it so much.

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There are a ton of other recipes out on the internet for vegan crunchwraps, but we’ve been on such a Taco Bell kick lately I wanted to share how we made them.

Ingredients:

  • A large burrito flour tortilla (we bought la banderita homestyle tortillas)
  • refried black beans (we get the Winco brand refried black beans with jalapeños)
  • corn tortilla chips (Julio’s tortilla chips are one of our favorites)
  • shredded iceberg lettuce
  • Boca veggie crumbles
  • Daiya American cheese slices
  • salsa (we really like Pace’s mild chunky salsa)
  • taco seasoning (or chili powder, onion powder, garlic powder, paprika, salt, and cumin)
  • diced white onion
  • pico de gallo (diced tomatoes, cilantro, white onion, and cilantro)

For the bean mixture:

Heat the black beans in a pan over medium high heat and covered. While that is heating up, warm up the Boca ground crumbles in a separate pan with a little bit of oil, some diced white onion, and add the spices. Mix together the refried beans, ground crumbles, and salsa once the ground crumbles are browned and the onions are caramelized.

Next, assemble the crunchwrap. This is how I stacked mine:

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(Tortilla, black beans + veggie crumbles, lettuce, pico de gallo, a slice of Daiya’s American cheese, and finally some tortilla chips on top.

Try to fold it up in the center, and place it in a pan over medium heat with the open side down. It may not be pretty, but make sure the edges on the open side all come together in the middle. Mine was not looking too good at first, and I had to refold it, but it ended up holding together pretty nicely.

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I did not use any oil, just a non stick pan over medium-high heat, and I cooked both sides until each side was crispy and the side that was open stayed shut.

That’s how we made our homemade crunchwraps! It was pretty quick and easy to make, plus it was such a nice treat to have after a long day at work.

If you liked this, also check out my Veganized 5-Layer Burritos!

Where I’ve Been // what I ate today + a cheap pad thai inspired recipe and pumpkin spice cookies

I’ve been away for the past month, and a lot has changed. I needed a little break while adjusting to new things. I now have a new job where I can sit most of the day and have a regular sleep schedule and I’ve been feeling so much better mentally and physically.

I’m going to be posting regularly again, and to start it off here’s what I ate today.

Brunch:

We started out Labor Day with some vegan breakfast burritos and donut holes from one of our favorite breakfast places, OMG Donuts. Their burritos are really cheap, but they are so tasty and nice to pickup for a quick breakfast. We took these to the mall to eat (because it was way too hot to eat outside which was our original plan) and walked around the mall for a bit.

Dinner:

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I wanted pad thai for dinner, but I wanted something quick and easy to make and kinda healthy so this is what I came up with.

You will need:

  • noodles (rice noodles would probably be best, but we just used fettuccine noodles)
    • we made about half of the box
  • a block of extra firm tofu
  • spices for the tofu:
    • black pepper
    • paprika
    • onion powder
    • garlic powder
    • cumin
  • for the sauce:
    • 2 tbsp sesame oil
    • 1-2 tbsp soy sauce (we used low sodium soy sauce and added about 1 1/2 tbsp, but add more if you’d like it saltier)
    • 1 1/2 tbsp maple syrup
    • a splash of lime juice
    • 1 tbsp crushed red pepper flakes
  • lots of veggies
    • we combined an asian stir fry and sugar snap pea stir fry mix from Winco. We used half a bag of each for this meal. These included: broccoli, carrots, onions, celery, red peppers, mushrooms, water chestnuts, and sugar snap peas.

First, I cubed the block of tofu and coated it with the spices. I put it in the air fryer and cooked it for about 20 minutes at 400ºF.

While the tofu cooked I boiled the pasta and defrosted the veggies in a pan. Then, I mixed together the sauce.

I moved the veggies to a separate bowl to add the sauce to the empty pan. Let the sauce heat up for a minute, then mix everything together (the sauce, veggies, noodles, and tofu) and let it fry in the pan for a minute or two, stirring it occasionally to make sure it doesn’t burn.

This turned out so good. I’d also recommend adding peanuts on top if you have them to make this a little more like pad thai. Pad thai is one of my favorite comfort foods (honestly, anything with noodles is), and this was a cheap and easy way to satisfy the craving. Nothing beats actual pad thai, but this was really tasty.

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Dessert:

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Winco had some pumpkin spice cookie mix for pretty cheap, so we picked some up (even though it’s super hot out but it’s pretty much fall already, right? The Halloween Oreos are already out).

We used half of the cookie mix and mixed that with 1/2 of a flax egg, half of a stick of Earth Balance vegan butter, and 1/8 cup water (we just veganized the instructions on the back of the package). We also added dairy free dark chocolate chips and sprinkled the cookies with cinnamon, all spice, and brown sugar before we put them in the oven.

I really recommend picking this up and making these if you see it in store, they turned out SO moist and pumpkin-y.

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That’s what I ate today on this last day of a very lazy Labor Day weekend. We had a relaxing weekend filled with lots of yummy vegan food, video games, and movies. Hope everyone had a great weekend. ♡

What a vegan orders to drink on a night out

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I always say, if the only thing I can get during a night out is french fries and beer then that’s okay with me, but that usually leads to a trip to Taco Bell at 2am (which is also okay with me).

An app I use when we go out is called Vegaholic, plus there’s a website that it gets its information from called Barnivore that lets you know if liquor is vegan or not. They’re both useful tools to quickly check, but I have my go-to beers since I don’t like checking the app while I’m out with friends. Here’s some of my favorite drinks to get:

1. Guinness

A classic dark beer. This is my go-to beer, I usually have the classic Guinness or Extra Stout. The Black Lager and The 1759 are not vegan.

2. Bishop Cider

Living in North Texas, this has been easy to find at a lot of places near us. Bishop Cider is made in Dallas, TX in one of our favorite barcades (cidercade, specifically).

3. (512) Pecan Porter

A nice, dark beer that DJ compares the taste of to cigarettes. I personally love the flavor of it, but you have to be into thick, dark beer to enjoy it.

4. Dream Crusher IPA, Deep Ellum Brewing

One of the lighter beers on this list, it’s my go-to at Spiral Diner, a vegan diner located in Denton, Dallas, and Fort Worth. It’s hoppy and fruity and goes well with the burgers and nachos we usually order.

5. Dos Equis

The Lager, XX, and Ambar are all vegan. This one is not one of my favorites on this list, but it’s at most restaurants and easy to find.

6. Blue Moon

A lot of Blue Moon’s beers are vegan, but not all. Some have honey in them, so I would double check before ordering.

7. Chief Justice Stout, Legal Draft

Another dark beer we discovered at Spiral Diner that has a nice, light coffee flavor.

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8. Jack Daniel’s Whiskey

Most, but not all of Jack Daniel’s whiskey is vegan (Tennessee Honey and Jack Daniel’s Ready to Drink are not).

9. Or, if you don’t want anything alcoholic, there are quite a few bars around us that serve Kombucha on tap.

Honorable mentions: Bud Light, Budweiser, Michelob Ultra, Corona, and Heineken beers are vegan.

Hope this is a helpful guide! I definitely prefer darker beer over light, so are there any lighter beers you’d like to recommend? Let me know! Be safe and responsible while out. ♡

3 Easy Vegan Meals // what I’ve been eating lately

It’s been a busy month. I haven’t had a ton of time to cook and a lot of my meals have been beige and ugly. Here are some quick meals I’ve been making:

1. Egg-less Egg Salad

I made this the other day just with some leftover tofu scramble and Vegenaise.

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For the tofu scramble I broke up a block of medium firm tofu in a pan over medium heat and added turmeric, paprika, onion powder, cumin, cayenne pepper and black pepper. I had that for breakfast in a burrito that day, and stored the leftovers in the fridge. The next day I mixed the leftovers with 1 tablespoon of Vegenaise and a little bit more black pepper. I had it on some sourdough toast for breakfast.

2. Pasta + whatever is in the fridge

This first example is a cup of shells with red peppers, green peppers, and onions cooked with olive oil and half of a Beyond Meat Sausage.

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Next, this is some elbow macaroni with spinach and a vegan burger patty. I would also recommend adding a little olive oil or something, since I ate this as-is and it was a bit dry. It was alright, but definitely could have used something.

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Finally, this is some penne pasta with a cup of frozen stir-fry veggies with a sauce I made out of hummus, nutritional yeast, and a splash of low sodium soy sauce.

3. Nachos + Loaded Fries

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Not healthy comfort food, but really easy. We air fried some french fries, added a few slices of Daiya’s American Cheese, cooked some Boca veggie crumbles, and topped it with green onions and a dollop of vegenaise (would recommend vegan sour cream too).