Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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1. When do I drink my coffee?

ASAP. There’s no hope in me getting to work without my cup of joe as soon as I wake up. Coffee early, then a healthy breakfast, and lots of water is plenty to keep me going. Knowledge gained after trying several morning routines that included a frozen banana/cold brew smoothie and trying to make my own latte as soon as I got to work. 

2. Can I eat every. single. thing. for breakfast?

So I wake up at 5:30, I’m at work by 6:30, my break is at about 9:00, and I get off work around 2:00. At first I let myself give in to thinking I had to fuel up to make it through the day. Fuel, yes. Lots 

of calories and caffeine, no. I stick to hearty oatmeal with nuts or I bring my own egg sandwich on Ezekiel bread. It’s important to have protein and fiber for lasting energy. And water water water. 

3. When do I drink my coffee again? 

Although I try to keep my caffeination to mornings before work, by 4 pm after working 10 hours I think I’m due. I fill up on an iced black coffee and try to sip on it throughout the early afternoon so there’s nothing preventing me from getting a great night’s sleep later. (I have to go to bed so disgustingly early).

4. How on earth will I make it to the gym?

Yes, long days are exhausting, and sometimes those will be my days off, but I can’t make an excuse for every day. Sometimes just getting there is half the battle. The Goji Play app is amazing and makes it way less daunting to hop on the elliptical, treadmill, or bike, and at least get in some cardio. 

It’s an app that lets your play games while you work out that makes the time pass so much more quickly, and for me, helps me at least get to the gym in the first place. 

For long days when I just want to sink into my couch, it’s perfect.* 

*For my days off I think it’s important to employ some mental endurance and not rely on a game to distract you from a great workout. 

Work and more work and should be blogging about ways to stay healthy while working and working and sleeping but it hasn’t been on my agenda.

What I did have time for though…..
Getting engaged to the man of my dreams!! There has never been a happier moment in my life and I am still left speechless and find myself staring my ring 90% of my waking hours

In the afternoons at work, a coworker and I get about an hour into hour shift and then start talking about food and simply cannot stop. For the past few weeks the hot topic of conversation has been hatch chiles, which I actually had never heard of until then. Her excitement, though, got me really excited. I took my boyfriend to Central Market on the first day of the Hatch Chile Festival and was so excited you would have thought I had actually tasted a hatch chile before.

Hatch chile toffee, hatch chile cornbread, hatch chile cookies, hatch chiles roasted, hatch chiles stuffed. Every kind of hatch chile everything. And we tried every free sample offered. Some twice. Or three times. 

We settled on a hatch chile fajita night complete with non-hatch chile sangria (which we also tried!).

The chicken we bought pre-marinated. But the guacamole was homemade using hatch chile salsa - avocados, salsa, fresh cilantro, and some of Andrew’s secret ingredients. 

I also accidentally added a whole bottle of rum to the sangria, so with slightly less I think it would have turned out tastier. (Not that I’m complaining about our result)

We picked up some Two Buck Chuck which I think is the best sangria base since it’s, ya know, two three bucks. And added apple, peach, and lime, and raspberries. 

You can never go wrong with fajita night, at least in my book.

So if anyone hasn’t gone yet, go to Hatch Chile Festival! Or go try some hatch chiles!! I’ve been eating them with my eggs too in the morning - delicious! 

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banana brown sugar & cinnamon steel cut oats

Changing it up because they’re steel cut oats instead of rolled - which retain more fiber and protein because they’re not steamed and rolled out. 

A friend was telling me that your brain only has the capacity to make a certain amount of decisions during the day before getting “tired.” So the less decisions you make in the morning about what you’re going to eat, what you’re going to wear, how you’re going to do your hair, etc., the better. I guess you can consider my brain primed for the entire day because I haven’t made a decision about food in about a month. Oatmeal it is and always will be.

What made me think that avoiding blogging (/all responsibilities) would make me feel better and less anxious about my lack of doing anything productive in the world? Waking up is hard to do when your job starts at 2:30 in the afternoon. Then again, this morning sleeplessness that creeps up on me at about 5 every morning would beg to differ. So I got up this time. And cleaned, and made coffee, and decided to blog. 

The thing is, I have always insisted on two things for my blog: First, it would never control me. My blog is my blog is my blog. If I want to blog, that’s great, if I don’t, I will let out my creative genius elsewhere. I don’t blog for readers, just me. Which brings me to number two. My life shouldn’t revolve around my blog. Although things happen to be much cleaner and my refrigerator is stocked much better when it does… I always figured that if something in my life is worth blogging, super. If not, there’s always tomorrow/next week/next year.

But now I’m sitting here on the couch, happily, at 7 in the morning wondering to myself why not blogging is ever an option. I put my camera away, I avoided the blogosphere, etc etc. and my enthusiasm level looked pretty much like my blog stats on the right side of my screen.

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So I am just going to blog and not be embarrassed that I’ve had the diet of a five-year-old lately. And I’m not going to pretend I didn’t just walk gingerly into my room with a brimming cup of latte just to snap that photo and then make the just as dangerous return to the couch to write this post about posting.

coffee

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baked peaches + cinnamon + vanilla almond milk + little bit of brown sugar

I was craving peach cobbler because a mommy blog on pinterest spammed my home page with gorgeous desserts… not complaining… it just made me really crave buttery gooey yummy cobbler. so i made this. 

"Mediterranean" due to the use of olive oil and ingredients purchased during my "go Greek" shopping trip

The sole mission going to the grocery store this past Saturday afternoon was to gather as many Greek and/or Mediterranean staples as fast as I could before being lured into purchasing all the specialty items that are all too appealing to a shopper whose stomach started rumbling 30 seconds after she left for the market. 

I managed to escape with minimal damage to my bank account. I consider my $15 Malbec an investment in my wine education - with it’s origin of a stony terroir and proclamations of deep cherry and black currant…

I got all the things I needed to eat Greek for about five days, or maybe a week if I water down the tzatziki a little lot. 

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To prep for the week, I chopped up cucumber, cherry tomatoes, and red onion, added a small squeeze of lemon juice, tossed and refrigerated to use for Greek salads. 

Central market has an excellent array of Mediterranean side dishes in its to-go section, so surely I could replicate at least one of those with ease. Couscous with spinach and feta. Cook couscous, add spinach while warm, toss in some feta while cool. Refrigerate. Meh.

What did turn out fabulously was the tzatziki sauce, with a little help from Ina Garten.

1 container Fage plain nonfat Greek yogurt + 1/2 cucumber, grated + juice from 1/2 lemon

Cut cucumber in half, then cut lengthwise to scoop out the seeds. Grate one half, wrap in paper towel, and gently squeeze out excess water. Mix all ingredients in a bowl, cover, and refrigerate to allow the flavors to come together.

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What I love about the Mediterranean diet, other than getting to play up my nostalgia for days spent traveling through southern Italy and Greece, is that I am always satisfied. Plenty of lean meats, fresh fruit and vegetables, protein-packed Greek yogurt. This is most likely a base description, but I’m happy, my wine glass is happy, my kitchen is happy, and due to my habit of playing Italian opera loudly when I cook, my neighbors most likely are not too happy.

this is what Saturday nights are made of when I am alone in my apartment

… 

Argentinian wine + Italian music + Greek food 

engagement photos of my good friends Sam & Adam @crookedtreecoffee 🏡 (at Crooked Tree Coffeehouse)

got a little over half way through my workout and felt like I was going to keel over and see my dinner all over again

Hopefully tomorrow’s gym sesh will be better…

yumm!! This was submitted by Indira at Food Food and More Food and it looks absolutely divine!!!

VEGAN VANILLA ROSE CAKE 

I made this vegan cake today for the first time for a friend of mine, Amber. I am quite happy with how it turned out.

Ingredients:

3/4 of a cup of coconut oil,
Rose buds (dried),
Frozen berries,
1 1/2 cups brown sugar,
Coyo vegan yoghurt,
2 cups of flour,
1 tsp of baking powder,
1 tsp of baking soda,
Vanilla essence,
Icing sugar,
Red food dye (or alt I have heard you can use beetroot juice),
Desiccated coconut,
A row of vegan chocolate,
Cinnamon


Method:

  1. Line your cake tin with baking paper and coconut oil, add a sprinkle of flour. Preheat oven to 180 C.

  2. Boil 1 1/2 cups of water on the stove. Add in a large handful of rosebuds, a sprinkle of cinnamon, a few tablespoons of brown sugar, a small squeeze of lemon and a drop of vanilla essence. Lave on the stove to reduce.

  3. In a bowl, add 3 large tablespoons of coyo yoghurt, whisk the sugar in with the yoghurt until fairly smooth. 

  4. Add baking powder and baking soda. Beat it together and set aside for 5 mins, it forms small bubbles.

  5. Take the rosebud infused water off the stove to cool and strain.

  6. Add a cap full of vanilla essence. Add 3/4 of a cup of coconut oil and half of the rosebud infused water. Sift the flour into the mixture, mix well. Add enough red food die the cake turns a dark pink. Pour the mixture into the cake tin.

  7. Bake in preheated oven for 30-35 minutes, or until nicely brown. Leave to cool.

  8. In a bowl mix the other half of the rosebud infused water, icing sugar and red food dye until it turns a lovely pink colour, add a sprinkle of desiccated coconut. 

  9. When the cake cools, cover the top with icing and sprinkle desiccated coconut and grated vegan chocolate over the top. 

  10. Add the frozen berries in a circle around the edge. Cut small chunks of vegan chocolate and place them near the berries.

  11. Use some beautiful rosebuds to decorate the middle and sprinkle some more coconut over the top and enjoy!

The “fiesta” part is probably not very pc of me.. but it was basically a party in a bowl, so I will stand by my title.

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  • 1/2 chipotle-lime chicken breast (from Central Market) // grilled 
  • guacamole // avocado + green salsa + diced onion + diced tomato + chopped cilantro 
  • 1/4 cup corn // roasted in a hot pan for a couple minutes 
  • mixed greens // whatever floats your boat

** I later added more salsa because I used a kale mix and it needed a little extra something to hide the.. kaleness. to be perfectly honest

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I have been complaining about being alone this weekend because everyone is out of town (and by everyone, I mean by roommate and my boyfriend). But really, it has been nice to have nothing to do except cook and workout and then blog about it. I guess it’s just weird not having homework to avoid - it’s making procrastinating less enjoyable since, well, it’s no longer procrastinating. You win, universe. You win. 

But I won with this bowl. Because it’s awesome. 

Thank goodness I already received my diploma. Based on this post it would be difficult to convince anyone I actually received a college degree. 

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rebeccakirstin:

Turtle Creek Park // Dallas

my roommate is gone for the week and i’m trying my best to find things to do to entertain myself in the mean time. Last week I took some engagement photos of my friends in Dallas and I figured there’s probably no better time to edit to my heart’s content. Plus it’s been rainy and cozy (if you count 75 cozy… which I do considering it’s May in Dallas). 

I’ve been hearing about plastics that are FDA approved, food-grade, etc etc but still may be leaching plastic into food and water. I should probably research more before brining it up, but does anyone know more about this? I mean drinking out of glass water bottles looks really cool… But I’d love to know more about the health hazards. Or is this just a new buzz that will blow over without any conclusive evidence?