Monthly Archives: September 2011

WIAW #8: Deadline Edition

Hey friends! I’ve been crazy busy, but that doesn’t mean I don’t want to join the What I Ate Wednesday party!

I’m currently on the count down for my scholarship application, so food has been a little less of a priority than usual. I’ve been making sure to fuel my brain to get me through. I’ve definitely learned that the best thing you can do for yourself in stressful times is nourish your body with the unprocessed, whole foods. I’m not talking perfection here, certainly not, but I do know a little green smoothie action goes a long way. Convenience is key, too, so on-the-go and make ahead meals have been my savour. Let’s take a look:

Breakfast: Gluten-Free Oatmeal Blueberry Flax Pancakes (click here for recipe)

I simply make a batch the night before or while I’m getting dressed in the morning. Then I refrigorate them (or wrap in paper towel until room temp) to make them easy to take to school. Put in a reusable container and packed in my lunch bag, my pancakes become an unconvential “to go” breakfast that I can eat between classes as pancake “cookies.”


Lunch: Sweet and Spicy Rainbow Quinoa Salad (recipe soon!)

Quinoa is my favorite grain (well, “pseudo-grain” if you want to get technical; quinoa is really a seed!) right now. It’s packed with protein (and all the necessary amino acids at that!) and fiber, not to mention delicious—gotta love its light and airy texture. I like it best mixed with lots of textured veggies, such as corn, peas, and carrots. I sprinkle a little Braggs Liquid Aminos and some herbs, and I’m good to go. Making a big batch to last all week is key. Trust me, if you make it flavorful and nutritionally dense, you won’t get bored.


Dinner: Roasted butternut squash, red pepper, and black bean enchaladas

I’m seriously so excited about this recipe. I was inspired by Emily‘s version but had to add a little twist of my own. Making it less time-consuming was important, too. My tip? Add nutmeg to roasted squash. It’s AMAZING.


Fun: Chocolate-Glazed and Funfetti Vegan Baked Donuts

And for the times that you just need to step away from your work, baking donuts is always encouraged. I brought a big batch (~20 donuts…which is a lot if you’re working with one donut pan with 6 cavities) to my AP European History class on Monday. Baking the donuts relieved my stress, and eating them relieved my friends’ stress. I’d say that’s a win-win situation! Plus, who doesn’t love cute, homemade donuts?

Favorite Quote of the Day: “Mr. [insert my history teacher’s name here], these donuts are baked, not fried, and vegan. So by my calculations, they are the equivalent of a carrot.” <— HAHAHA! I love my swimmer friends <3.

What are you eating this Wednesday? Is there anything you’re counting down to? 

Have a lovely day!




Remember Me?

Oh hey there! Remember me? It’s just your friendly neighborhood blogosphere Kabochavore popping in for a visit.

Senior year + college apps have had me absolutely swamped with work. But you know the best part? Being able to do it with a smile on my face. Eating well, getting enough sleep, and taking care of my body+mind (I’m looking at you, yoga) has helped a ton. I may not have been posting often, but you better believe I have been thinking about you all.


And as much as I know you all can totally relate to (purple) sweet potato love, after the 4th time of eating them in a matter of a few days I figured my meals would lose a little bit of interest. But just as I can’t stop eating the sweeties, I’ve also been hooked on green monster smoothies and oatmeal blueberry pancakes. Last week I had them every day. Yes, every. single. day.

I never once tired of them. In fact, I might even know what I’m having for breakfast tomorrow. Now that’s my love, my friends.

Gluten-Free Oatmeal Flax Blueberry Pancakes

  • 1/4 cup GF all-purpose flour (30 grams) (I use Bob’s Red Mill)
  • 1/4 cup GF rolled oats (24 grams) (I use Bob’s Red Mill)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1 flax egg (1 TBS flax meal + 3 TBS hot water + stirring + a few minutes to gel)
  • 2 TBS unsweetened applesauce
  • 2-3 TBS almond milk (depending on how thick you like your pancakes—> start with 1-2)
  • sweetener, to taste (if desired)
  • 1/3 cup blueberries
  1. Heat a non-stick pan on medium-high heat on the stove. Grease with coconut oil or cooking spray.
  2. Combine flour, oats, cinnamon, and baking soda in a bowl.
  3. Add in flax egg, applesauce, almond milk, and sweetener (if desired).
  4. Stir in blueberries.
  5. Place spoonfuls of batter on the hot skillet. Cook for 2-3 minutes, or until the batter bubbles and turns darker. Flip and cook on the other side for 2-3 minutes.
  6. Enjoy with fresh fruit, maple syrup, or whatever your heart desires. They’re even great cold at school, eaten like a snack of pancake “cookies!”
In other news, on Wednesday I submitted my first college application. It feels so good to have my Common App finished! My focus right now is finishing this huge application that I’ve been working on that would qualify me for an amazing scholarship—full-ride to one of my top 8 colleges! Please pray for me. I would be absolutely honored to receive this scholarship, especially because it would make footing the college bill so much easier on my family. 
Have a lovely day!

I’m Alive!

Heya, friends!

I just wanted to pop in to tell you I’m alive, despite what you might have thought since I haven’t been around in a few days hehe. Between getting my wisdom teeth pulled, starting school, taking the ACT, and meeting with visiting college representatives, I’ve been swamped! Never fear, I’ll be back soon. I miss you all and want to share some delicious recipes with you.

For now, check out my recipe for GF (and optionally sugar-free) fudgy chocolate coconut cake (recipe here). It’s free of everything except sheer delicious decadence.

So tell me, what have you been up to?  Fun with friends, good eats, rockin’ workouts? I want to know everything!


Have a lovely day!


WIAW #7: I’m Just a Softie at Heart

Heya bloggies! So it’s Wednesday. And honestly, I forgot all about it. Since having my wisdom teeth removed on Friday, my whole world has been flipped upside down. Time has seemed unmeasurable, especially because most of mine has been spent laying on the couch with a heating pad snuggled against my face (like a puppy hehe). I watch at most 30 minutes of TV a day, so I’ve been absolutely bored out of my mind doing nothing but that.


But rather than lament on the fact that I’m a horrible patient, I’d rather look at the bright side of things. I got to spend a lot of quality time with my mom, which is rare since we both have extremely busy schedules. Even though we didn’t do much talking, simply being together warmed my heart. Another plus was that when I finally went back to yoga today, it felt AMAZING. Since I practice every day, I often forgot how lucky I am to have yoga in my life. I am so grateful to have a body that is capable of moving in such beautiful ways and calming my mind.

Acro Yoga

Oh, and how could I forget the advantage of living on a diet of banana soft serve, So Delicious coconut milk fudge bars (no sugar added, of course), and socca? I’ll admit I often get too caught up in “balancing” my eats. Maybe it’s to “prove” to everyone that vegan diets are perfectly healthy and well-rounded, or maybe it’s just because I’m afraid I won’t feel my best if I don’t. Whatever the reason, I learned a lot about my relationship with food this past weekend. I’m now more inspired than ever to live carefree and just do my best. My body knows what it needs, and I know how to listen to it. It’s as simple (and difficult) as that. So even though my eats after my surgery weren’t exactly the norm or very well-balanced, they did the job and kept me fueled. And do you know what? I enjoyed every single bite. Here’s to another fabuluous What I Ate Wednesday, hosted by the lovely Jenn of Peas and Crayons. Welcome to the Soft and Carefree Edition.

My last meal before my surgery was Mama Pea’s Italian Meatless Meatloaf Muffins with eggplant fries, roasted red peppers, and lots of steamed veggies.

You better believe there was lots of nooch and tomato sauce going on after this photo.

I also enjoyed a crunchy apple and peanut flour fluff. Just looking at this photo makes me envious. I can’t wait until I can eat my favorite organic fuji and pink lady apples again. (Side note: is anyone else experiencing an organic apple shortage? All the store in my area are out!)

After my surgery, I ate A LOT of banana soft serve (with peanut flour fluff on the side for a little protein action since…well…there wasn’t much going on anywhere else).

Seriously, it was a lifesaver. I don’t think BSS ever tasted so delicious!

To supplement my chocolate banana soft serve, I also had So Delicious no-sugar added fudge bars (made with coconut milk). These things are AMAZING!


They have a faint taste of coconut with rich dark chocolate overtones. The creamy-ness factor is also great. They tasted rich and luscious without being too sweet or heavy. In fact, my body felt great after eating them. I think there’s something about the medium-chain fatty acids in coconut that my body just adores. I always feel fantastic after eating coconut fat (energized, but not weighed down; full and satisfied, but not overwhelmed.) I love a treat that leaves my tastebuds happy but not crazy-craving another righthatsecond. How do you feel about coconut?

Oh and if that wasn’t enough chocolate, I also stirred dark chocolate cocoa powder, cinnamon, and a little stevia into Wildwood Unsweetened Probiotic Soy Yogurt.

I don’t often buy non-dairy yogurt, mostly because I don’t eat a lot of processed foods, but also because most of the ones on the market are sweetened. Luckily, Wildwood makes an unsweetened variety which is high in protein, fiber, and most importantly, taste. It’s definitely my pick for when I want a satisfying but healthy non-dairy treat. However, it may have some competition once I get my hands on So Delicious Coconut Milk Greek Yogurt. I’ve been going crazy trying to find it and can’t wait to try it myself. I’ll admit I’m totally jealous of the bloggers that have already received samples.

On the savory side, I ate a lot of socca. I made it with extra water so it would be custard-like and easier to eat. Delicious!

I also made broccoli polenta and added nooch.

Dipped in tomato sauce, my vegan polenta triangles were a great way to satify both my crispy craving and soft-food-requiring mouth.

For a little protein action, I made lots of smoothies and healthy ice cream bowls. My favorite was made with Sunwarrior brown rice vanilla protein powder and Silk PureAlmond unsweetened almond milk. (Usually I’m a chocolate gal, but this is DELICIOUS).

My vanilla ice cream ended up being yellow rather than the tradition green because I was low on spinach. Looks like it was time for a spinach run!

Speaking of color, I’ve felt a little weird without my usual “glow.” Whether it’s the mass amount of carrots and sweet potatoes (and other vitamin A containing foods) I eat or the lack of veggies, I actually asked my mom if I looked too pale. Not to worry, I managed to fill my orange food quota by eating pureed slow-raosted kabocha squash (skin and all, thanks to the Vita-Mix). It was heavenly.

And last but not least, I finally tried vegan frozen yogurt (the real stuff, not just banana soft serve) from a frozen yogurt place called Sweet Earth. Before going vegan, I was a total frozen yogurt addict. In all honesty, it’s the only thing I occassionly miss. (However, my veganism is now so much more than about me, so the benefits outweigh my occasional cravings.)

Anyway, my mom’s had their vegan frozen yogurt before and highly recommends it, so she took me for some as an outing. I’m not used to sweeteneing things, so it was a little too sweet for me to want a whole bowl to myself. However, I absolutely fell in love with the texture and was happy to devour my sample and a few bites of my mom’s Neapolitan. I can’t stop thinking about how I can replicate this texture at home. Perhaps I need to buy a frozen yogurt machine? Haha, I don’t think I can really justify that one.

What’s your favorite soft food? What products do you “treat” yourself to? And what are you eating this Wednesday?

Have a lovely day!


Guest Post: 5 Foods to Keep You Happy from Moves ‘N’ Munchies









Hey everyone! As I said before, I’m getting my wisdom teeth pulled today, so the lovely Carrie is here to tell you about some of her favorite foods. As I do some yoga poses to calm my mind before the surgery, read what Carrie has to say and check out her awesome blog. From food, to fitness, to just having fun, Carrie’s upbeat attitude always makes me want to read more! Anyone who loves nut butter and chocolate is after my own heart. 🙂




Hellloooo Kabochavore readers!!!


It’s Carrie from Moves ‘N Munchies here!

Im super duper excited to be doing a guest post for Mandiee today!

today I’m going to talk about my Top 5 Foods to Keep you Happy!

Now, I’m generally a happy person- (unless you steal my food!) and a lot of people ask me what keeps me so positive. While its obviously a combination of confidence, my workouts, my overall lifestyle and my diet– diet certainly plays an important role in keeping you feeling GREAT!

So here are my top 5 foods to keep you smiling all day long! They are nutritious AND they taste BOMB 🙂

1. NUT BUTTER! (and DO NOT skimp on portion size 😉

My favorites include:


Smucker’s Natural Peanut butter

White Chocolate Wonderful

Simple Foods Soynut Butter

2. Oat Bran Bowls!

I love coming up with unique combinations to put on or in my oat bran 🙂

Wanna know how to make it HUGE?

oat bran with stevia, bloobs, cottage cheese and nut butter!

Oatbran, sunwarrior, peanut butter and an Adora calcium disk!

oat bran, sunwarrior, berries, jam, nut butter and dark chocolate!

3. Bananas with nut butter!

best combo EVER

4. Chocolate!

my fav brands include:

Endangered Species


Tropical Source Chocolate Chips

5. Cottage Cheese

yes, very random but I could eat it for EVERY MEAL! My recommendation? sweeten it with stevia then put on top of oat bran with nut butter- BLISS!

Okay guys well those are my top 5 happy foods! I promise ya if you eat plenty of these daily, you’ll be smilin all day like me!

Question of the Day:

What food/s make you happy?

Christmas in September

Happy Thursday, bloggies! Does anyone else love Thursday as much as I do? Dare I say they’re almost as good as Fridays? Okay, maybe not, but there’s something nice about the combination of the routein of the week plus the excitement of the impending weekend off. What can I say, I like routines and schedules!

Speaking of routines, WIAW was a blast yesterday! Thank you to all that checked out my eats, especially those that commented on the post. (Comments make me feel all warm and fuzzy inside hehe.) I was absolutely overwhelmed by how reassuring you all were about my wisdom tooth surgery coming up tomorrow. I keep having these random moments were I freak out, but hearing that it went well for all of you makes it so much easier. It seems like smoothies will be the majority of my diet for awhile. Thanks for the advice to make them super nutrient dense so I keep up my strength. Our bodies need a lot of fuel when we’re recovering from an injury or surgery.

Anyway, I have lots to do before my surgery (eek!), so today’s post is going to be short and sweet savory. Yesterday I showed you a saucy coconut peanut stir fry with quinoa that I made for my family. They absolutely loved it (as evidenced by the plate-licking and leftover-disappearing), and I hope you will, too! It’s so good you may just think it’s Christmas (is anyone seeing red and green?) in July August September (my, oh my, how time flies).

Christmas Stir-Fry with Peanut Mmm Sauce and Coconut Quinoa 

Adapted from Peas and Thank You

  • 1 cup quinoa (dry)
  • 1-1/4 cup water or half&half canned coconut milk + water

  • 4 cups bok choy, roughly chopped
  • 1-1/2 cups edamame (shelled)
  • 1 red bell pepper, chopped
  • toasted sesame oil, for finishing
  1. First, prepare the quinoa. Rinse and drain dry quinoa to remove bitter coating. Place quinoa and water (or coconut/water combo) in a pan with a lid. Bring to a boil, cover, and reduce heat to a simmer. Cook for 10 minutes . Turn off heat but keep lid on for five minutes. Fluff with a fork. (If you choose the full water route, you can also mix in a few tablespoons of full-fat coconut milk with a fork before you turn off the heat.)
  2. Meanwhile, get your stir-fry on. While quinoa is cooking, heat a large sauté pan and a drizzle of olive or coconut oil on the stove. Once warm, add all vegetables. Cook for 5-7 minutes, or until the bok choy is wilted and the other veggies are softened. Finish with a dash of salt (if desired, we didn’t use it) and a drizzle of toasted sesame oil.
  3. As the veggies are cooking, blend your sauce. Follow Mama Pea’s recipe. If using a Vita-Mix, blend until warm. If not, warm sauce on the stovetop or in the microwave before serving.
  4. Once everything is done, put it all together. Put a blanket of quinoa on a plate. Top with veggies and drizzle with a generous amount of sauce. By keeping the ingredients separate until plating, the delicate quinoa will retain its integrity. Plus then you will have more options for leftovers (though I can’t guarantee there will be any).
Do you like routines and schedules? What’s your favorite smoothie combination? And have you tried Mama Pea’s Mmm Sauce yet? 
Have a lovely day!