Bianca Phillips's Blog, page 72
October 14, 2019
Whoppers + Saag + Sweet Treats
While I'm still following the 80/20 Plants lifestyle (that's 80% whole food, plant-based and 20% indulgent), I'm also open to having a few more indulgent days. 80/20 is my aim most of the time, but if I end up with a 60/40 day, that's fine too. Healthy eating is all about what you do MOST OF THE TIME.
So if I want to eat an Impossible Whopper and Fries before heading out to see Triple Six Mafia, Bone Thugs, and the Ying Yang Twins in concert, so be it! Ha! That's exactly what happened before I went to that concert on Saturday night.
As the name of my blog implies, I'm a big fan of late-90s, Memphis-style crunk rap, and this concert (a birthday gift from my friend Misti) was a dream come true.
I also treated myself to a few sweet treats over the last few days. I had this awesome Blueberry Lemon Muffin from the cafe at Crosstown Arts as an afternoon snack last Thursday.
And I picked up two more treats at Lulu's at the Cooper-Young Farmers Market on Saturday. I had one of their classic Morning Buns (a slightly sweet and cinnamon-y bun) and a slice of Chocolate Sourdough Cake with Ginger Frosting.
But I've been balancing all this indulgence out with some healthy meals too! James, our cook at Crosstown Arts, gave me some leftover Butternut Squash Saag. Though our cafe only has pastries available for the public, they still prepare vegan meals daily for our resident artists (who get free meals as part of the residency program). And sometimes, there are leftovers! I took this amazing coconutty saag home and had it over quinoa with some sauteed spinach.
And finally, here's a wholesome and yummy breakfast from last week. I made Tofu Eggs Over Toast with pickled onion and spinach. To make my tofu eggs, I saute tofu slabs and add a little Vegg yolk and black salt.
So if I want to eat an Impossible Whopper and Fries before heading out to see Triple Six Mafia, Bone Thugs, and the Ying Yang Twins in concert, so be it! Ha! That's exactly what happened before I went to that concert on Saturday night.
As the name of my blog implies, I'm a big fan of late-90s, Memphis-style crunk rap, and this concert (a birthday gift from my friend Misti) was a dream come true.
I also treated myself to a few sweet treats over the last few days. I had this awesome Blueberry Lemon Muffin from the cafe at Crosstown Arts as an afternoon snack last Thursday.
And I picked up two more treats at Lulu's at the Cooper-Young Farmers Market on Saturday. I had one of their classic Morning Buns (a slightly sweet and cinnamon-y bun) and a slice of Chocolate Sourdough Cake with Ginger Frosting.
But I've been balancing all this indulgence out with some healthy meals too! James, our cook at Crosstown Arts, gave me some leftover Butternut Squash Saag. Though our cafe only has pastries available for the public, they still prepare vegan meals daily for our resident artists (who get free meals as part of the residency program). And sometimes, there are leftovers! I took this amazing coconutty saag home and had it over quinoa with some sauteed spinach.
And finally, here's a wholesome and yummy breakfast from last week. I made Tofu Eggs Over Toast with pickled onion and spinach. To make my tofu eggs, I saute tofu slabs and add a little Vegg yolk and black salt.
October 10, 2019
Papa Crunk's Vegan Power Balls!
This past weekend, I went home to visit my parents, and my dad gifted me with a bowl of his homemade power balls. He recently discovered a recipe for these whole food-based energy balls, and he veganized the recipe (by exchanging honey for agave) and added his own spin to them.
They're so good, y'all! These little peanut buttery snacks pack a big energy punch. I've been enjoying 1 or 2 before my runs this week, and they keep me satisfied throughout my runs. I sometimes struggle with getting hungry mid-run since I only have a small snack before my early morning runs. But these do the trick.
I love all the textures in these! He uses steel cut oats rather than rolled, which is what you'll find in most energy balls, and that makes for a much chewier ball. Plus, all the seeds and chocolate chips add lots of crunch.
He shared his recipe, so I wanted to share it with y'all!
Papa Crunk's Power Balls
1 cup steel cut oats1/2 cup crunchy peanut butter1/4 cup sunflower seeds1/4 cup mini vegan chocolate chips1/2 cup sweetened coconut flakes1/4 cup dried cranberries1/4 cup agave1 Tbsp. ground flax
Mix all ingredients in a large bowl until well incorporated. Refrigerate for 30 minutes.
Remove from fridge and roll into balls (about 2 Tbsp. per ball) and place on a parchment-lined baking sheet. Refrigerate for another 30 minutes before serve. These keep for several weeks in the fridge, and they also freeze well.
They're so good, y'all! These little peanut buttery snacks pack a big energy punch. I've been enjoying 1 or 2 before my runs this week, and they keep me satisfied throughout my runs. I sometimes struggle with getting hungry mid-run since I only have a small snack before my early morning runs. But these do the trick.
I love all the textures in these! He uses steel cut oats rather than rolled, which is what you'll find in most energy balls, and that makes for a much chewier ball. Plus, all the seeds and chocolate chips add lots of crunch.
He shared his recipe, so I wanted to share it with y'all!
Papa Crunk's Power Balls
1 cup steel cut oats1/2 cup crunchy peanut butter1/4 cup sunflower seeds1/4 cup mini vegan chocolate chips1/2 cup sweetened coconut flakes1/4 cup dried cranberries1/4 cup agave1 Tbsp. ground flax
Mix all ingredients in a large bowl until well incorporated. Refrigerate for 30 minutes.
Remove from fridge and roll into balls (about 2 Tbsp. per ball) and place on a parchment-lined baking sheet. Refrigerate for another 30 minutes before serve. These keep for several weeks in the fridge, and they also freeze well.
October 9, 2019
Nacho Fries + Tempeh Tacos + Turk'y Cutlets
I had THE BEST meal last night! I found this recipe for Nacho Cheeze Fries on the 80/20 Plants website (sorry, since the recipes are only available to subscribers, there's no link). And y'all, it may be the best thing I've eaten in awhile. And it's 100% whole food, plant-based. The cheeze sauce is made with blended red lentils, nooch, and almond milk, and it's served atop baked fries, along with smoked tofu (from my dad's smoker), jalapenos, and scallions.
Who would have thought you can make vegan cheeze sauce using lentils? The lentils firm up a lot in the fridge, so the sauce gets thick and almost sliceable, which is pretty cool if you want a sliced cheese. But it melts into a sauce when heated. So good! I'll be making this again. For sure.
Y'all, look what I found at Kroger! Clearly Canadian! If you were around in the late 80s/early 90s, you probably remember this sweetened sparkling water. I used to love this stuff, and it's making a comeback. It's more like soda than Le Croix but really good. Definitely a nice treat.
And look! The ingredient list says "vegan flavoring"! I'm sure that wasn't there on the original bottles!
My lunches this week have been BBQ Tempeh Tacos, another recipe from 80/20 Plants. This one is super-simple — simply saute tempeh with BBQ sauce and serve in corn tortillas with pineapple, cilantro, red cabbage, and pickled onion.
For some of my dinners this week, I've been enjoying these Grain/Green/Bean Bowls with quinoa, kale, roasted brussels, sauteed Simple Truth plant-based kielbasa, and either tahini sauce (pictured here) or the leftover cheeze sauce from my fries. Nothing beats a GGB bowl!
And finally, here's one of my more indulgent meals of the week! Last Sunday, I met my friend Mike for brunch at Imagine Vegan Cafe and ordered this Turk'y Cutlet Plate with fried vegan cutlets over mashed potatoes and gravy and sides of vegan mac & cheese and seasoned greens. Yummmmm!
Who would have thought you can make vegan cheeze sauce using lentils? The lentils firm up a lot in the fridge, so the sauce gets thick and almost sliceable, which is pretty cool if you want a sliced cheese. But it melts into a sauce when heated. So good! I'll be making this again. For sure.
Y'all, look what I found at Kroger! Clearly Canadian! If you were around in the late 80s/early 90s, you probably remember this sweetened sparkling water. I used to love this stuff, and it's making a comeback. It's more like soda than Le Croix but really good. Definitely a nice treat.
And look! The ingredient list says "vegan flavoring"! I'm sure that wasn't there on the original bottles!
My lunches this week have been BBQ Tempeh Tacos, another recipe from 80/20 Plants. This one is super-simple — simply saute tempeh with BBQ sauce and serve in corn tortillas with pineapple, cilantro, red cabbage, and pickled onion.
For some of my dinners this week, I've been enjoying these Grain/Green/Bean Bowls with quinoa, kale, roasted brussels, sauteed Simple Truth plant-based kielbasa, and either tahini sauce (pictured here) or the leftover cheeze sauce from my fries. Nothing beats a GGB bowl!
And finally, here's one of my more indulgent meals of the week! Last Sunday, I met my friend Mike for brunch at Imagine Vegan Cafe and ordered this Turk'y Cutlet Plate with fried vegan cutlets over mashed potatoes and gravy and sides of vegan mac & cheese and seasoned greens. Yummmmm!
October 8, 2019
Veggie Dogs + Smoked Mushrooms + Bricohe
Have y'all tried the new Simple Truth Organic plant-based sausages yet? If you live near a Kroger store, get there fast and get some! They're so good! I got the Kielbasa and tried some late last week on a Lulu's bun. Perfection. They taste like a cross between a Tofurky/Field Roast dog and a Beyond Sausage. Shown here with air-fried sweet potatoes (my current obsession).
On Saturday morning, I stopped by the CY Farmers Market for my usual Lulu's treat. This time, I opted for a Blackeyed Pea Brioche. This was so good post-run.
Later that day, I went to my parents house in Arkansas to visit. My dad smoked some portabella mushrooms in his smoker, and we had Smoked Portabella & Fried Green Tomato Sandwiches with Salt & Pepper Fries! The smoky mushrooms and the crispy green tomatoes went so well together. We added Chao cheese and buffalo vegan mayo.
My dad sent me home with more smoked mushrooms and some smoked tofu (which I'll be using a recipe later this week). I had some of the mushrooms in a big salad with cashew ranch Sunday night and for lunch on Monday.
And finally, here's my usual at Otherlands Coffee. I had to work on a freelance story on Sunday morning, and I love to write at Otherlands. I always get a Dave's Everything Bagel with Vegan Cream Cheese and an Almondmilk Cappucino. Fuels the creative juices.
On Saturday morning, I stopped by the CY Farmers Market for my usual Lulu's treat. This time, I opted for a Blackeyed Pea Brioche. This was so good post-run.
Later that day, I went to my parents house in Arkansas to visit. My dad smoked some portabella mushrooms in his smoker, and we had Smoked Portabella & Fried Green Tomato Sandwiches with Salt & Pepper Fries! The smoky mushrooms and the crispy green tomatoes went so well together. We added Chao cheese and buffalo vegan mayo.
My dad sent me home with more smoked mushrooms and some smoked tofu (which I'll be using a recipe later this week). I had some of the mushrooms in a big salad with cashew ranch Sunday night and for lunch on Monday.
And finally, here's my usual at Otherlands Coffee. I had to work on a freelance story on Sunday morning, and I love to write at Otherlands. I always get a Dave's Everything Bagel with Vegan Cream Cheese and an Almondmilk Cappucino. Fuels the creative juices.
October 7, 2019
BBQ Jackfruit + Vegan Jerky + Nice Cream Oats
I made some BBQ jackfruit (using this recipe from Minimalist Baker) for a potluck event last week and saved a little aside for the next night's dinner. Here's a BBQ Jackfruit Sandwich with Red Cabbage Slaw and some sweet potato fries on the side (prepared in the air fryer). I usually make my fries from fresh potatoes, but these Alexia fries were on sale.
Still doing the 80/20 Plants thing! Last week, that meant having this whole foods-based Hearty Chickpea Soup for work lunches. This has chickpeas, kale, a tomato-veggie base, and whole wheat linguini pasta broken up into bite-sized pieces. Some days, I enjoyed it with whole wheat bread and other days with whole wheat crackers.
Here's REALLY ugly picture of a really yummy dinner of Sweet Potato Fries with Vegan Chili & Chao Cheese from last week. My lightbox lights (which I use for taking pics in the fall/winter when the sun goes down early) are broken, and some days, that means really poorly lit photos like this one. And let's be real — this food styling leaves much to be desired. But it was delicious. If you look to the top right, you'll see my kitty Polaris going in for a bite.
One of my favorite breakfasts — Steel Cut Oats with Banana N'ice Cream & Tahini. The combo of warm and cold is just fabulous. For the nice cream, I added frozen strawberries and protein powder. I'm back to eating protein powder fairly regularly. It's considered part of the 80% on 80/20 Plants, and even though I know I don't need that extra protein for health, it does keep me fuller longer.
Here's a Lumberjack Latte from City & State, a third-wave coffee shop on Broad Ave. I was there for a meeting and was excited to try this iced maple latte from their new fall menu.
The juice bar downstairs from my office is mostly vegan (except they do have some menu items with honey), yet I was still surprised to find this new-to-me vegan jerky for sale there! It's Jerky Y'all is a soy curl-based jerky, and it's GOOD! This prickly pear teriyaki jerky was both sweet and savory.
Still doing the 80/20 Plants thing! Last week, that meant having this whole foods-based Hearty Chickpea Soup for work lunches. This has chickpeas, kale, a tomato-veggie base, and whole wheat linguini pasta broken up into bite-sized pieces. Some days, I enjoyed it with whole wheat bread and other days with whole wheat crackers.
Here's REALLY ugly picture of a really yummy dinner of Sweet Potato Fries with Vegan Chili & Chao Cheese from last week. My lightbox lights (which I use for taking pics in the fall/winter when the sun goes down early) are broken, and some days, that means really poorly lit photos like this one. And let's be real — this food styling leaves much to be desired. But it was delicious. If you look to the top right, you'll see my kitty Polaris going in for a bite.
One of my favorite breakfasts — Steel Cut Oats with Banana N'ice Cream & Tahini. The combo of warm and cold is just fabulous. For the nice cream, I added frozen strawberries and protein powder. I'm back to eating protein powder fairly regularly. It's considered part of the 80% on 80/20 Plants, and even though I know I don't need that extra protein for health, it does keep me fuller longer.
Here's a Lumberjack Latte from City & State, a third-wave coffee shop on Broad Ave. I was there for a meeting and was excited to try this iced maple latte from their new fall menu.
The juice bar downstairs from my office is mostly vegan (except they do have some menu items with honey), yet I was still surprised to find this new-to-me vegan jerky for sale there! It's Jerky Y'all is a soy curl-based jerky, and it's GOOD! This prickly pear teriyaki jerky was both sweet and savory.
October 3, 2019
Bowls, Beers, & Chocolate
Here's another random meal round-up! This past Tuesday, the Crosstown Memphis CDC (a board on which I sit as the secretary) held a Crosstown National Night Out at Crosstown Brewing Co., our neighborhood brewery. If you're not familiar, National Night Out events are held all over the country so neighbors can meet one another and the police who serve their area.
The cops always joke that it's unfair that we hold our event at a brewery (they're usually held at homes) since they're on the clock and obviously cannot drink. That didn't stop any of our neighbors though! I enjoyed a Crosstoberfest seasonal.
The event was potluck, and the CDC provided BBQ. Some of the guys on our board are on a BBQ team, so they provided pulled pork, and I brought vegan BBQ jackfruit. Everyone was so excited to try jackfruit! I used this recipe from Minimalist Baker. Here's my potluck plate — BBQ jackfruit sandwich, salad, fruit, pickled okra and olives, chips, and pretzels. Someone brought kale chips as well, but I ate those later.
I've been having lots of bean and rice bowls for work lunches. Here's a Southwest Black Bean Bowl with sauteed bell pepper, mushrooms, spinach, brown rice, and avocado.
Here's a recent snack plate with homemade hummus, cashew cheese, whole wheat crackers, and carrots. I love my whole foods snacks!
And finally, here's a yummy dessert I picked up at Sprouts this Monday night. It's a Living Raw Powermint Patty.
I have this self-care tarot deck from Goddess Provisions, and I pull a card each morning. Then I have to do whatever the card says that day. On Monday, it was Sweet Treat! I love an excuse to eat dessert, but I was craving something on the healthier side. When I went grocery shopping that night, I looked for a raw food dessert and found this raw peppermint patty made with cacao, coconut butter, and peppermint essential oil. Very good and totally whole food, plant-based!
The cops always joke that it's unfair that we hold our event at a brewery (they're usually held at homes) since they're on the clock and obviously cannot drink. That didn't stop any of our neighbors though! I enjoyed a Crosstoberfest seasonal.
The event was potluck, and the CDC provided BBQ. Some of the guys on our board are on a BBQ team, so they provided pulled pork, and I brought vegan BBQ jackfruit. Everyone was so excited to try jackfruit! I used this recipe from Minimalist Baker. Here's my potluck plate — BBQ jackfruit sandwich, salad, fruit, pickled okra and olives, chips, and pretzels. Someone brought kale chips as well, but I ate those later.
I've been having lots of bean and rice bowls for work lunches. Here's a Southwest Black Bean Bowl with sauteed bell pepper, mushrooms, spinach, brown rice, and avocado.
Here's a recent snack plate with homemade hummus, cashew cheese, whole wheat crackers, and carrots. I love my whole foods snacks!
And finally, here's a yummy dessert I picked up at Sprouts this Monday night. It's a Living Raw Powermint Patty.
I have this self-care tarot deck from Goddess Provisions, and I pull a card each morning. Then I have to do whatever the card says that day. On Monday, it was Sweet Treat! I love an excuse to eat dessert, but I was craving something on the healthier side. When I went grocery shopping that night, I looked for a raw food dessert and found this raw peppermint patty made with cacao, coconut butter, and peppermint essential oil. Very good and totally whole food, plant-based!
October 2, 2019
Rawnola Recipe!
In a recent 80/20 Plants video (I know, I know it's all I talk about these days! But it's truly informing all of my food choices, and this is a food blog so ...), Olympic athlete and health coach Julia Murray mentioned that she likes to make "rawnola" (like raw granola) to eat as a breakfast cereal. My friend Susan recently gave me a few cartons of Silk vegan yogurt because they were too sweet for her, so I figured I'd make some rawnola to eat with my yogurt.
Since the Silk Oatmilk and Soy Yogurts are loaded with sugar, I'm considering this in the 20% of my diet (the indulgent part), so I knew if I wanted to eat these for breakfast, I'd need to top them with plenty of whole foods. And rawnola (paired with fresh nectarine and blackberries) sounded like the perfect way.
I created a simple rawnola recipe with a few things I had in my pantry – chopped dates, rolled oats, dried coconut, walnuts, chia seeds, ground flax, and pumpkin seeds. This tasty combo gets sweetness from medjool dates and plenty of crunch from the nuts and seeds. It was perfect atop this Silk Oat Yeah Mixed Berry yogurt, but I think this would also be delicious served like cereal, with a bit of almond milk (or whatever plant milk you prefer).
Excuse my weirdly lit photos. My lightbox lights are broken, so I'm just relying on lamp light when I need to photograph meals before sunrise (I ate breakfast at 6 am today).
Here's my super-simple recipe!
Bianca's Rawnola Yields about 1.5 cups
6 medjool dates, pitted and chopped1 cup rolled oats4 Tbsp. dried unsweetened coconut4 Tbsp. raw, chopped walnuts2 Tbsp. raw pumpkin seeds2 Tbsp. chia seeds1 Tbsp. ground flax seed
Stir everything to combine! Since the dates tend to stick together, I find it's necessary to get your hands into the mix and separate date bits, making sure they get good and coated with oat dust. That helps them stay separated. Serve over vegan yogurt or with plant milk.
Since the Silk Oatmilk and Soy Yogurts are loaded with sugar, I'm considering this in the 20% of my diet (the indulgent part), so I knew if I wanted to eat these for breakfast, I'd need to top them with plenty of whole foods. And rawnola (paired with fresh nectarine and blackberries) sounded like the perfect way.
I created a simple rawnola recipe with a few things I had in my pantry – chopped dates, rolled oats, dried coconut, walnuts, chia seeds, ground flax, and pumpkin seeds. This tasty combo gets sweetness from medjool dates and plenty of crunch from the nuts and seeds. It was perfect atop this Silk Oat Yeah Mixed Berry yogurt, but I think this would also be delicious served like cereal, with a bit of almond milk (or whatever plant milk you prefer).
Excuse my weirdly lit photos. My lightbox lights are broken, so I'm just relying on lamp light when I need to photograph meals before sunrise (I ate breakfast at 6 am today).
Here's my super-simple recipe!
Bianca's Rawnola Yields about 1.5 cups
6 medjool dates, pitted and chopped1 cup rolled oats4 Tbsp. dried unsweetened coconut4 Tbsp. raw, chopped walnuts2 Tbsp. raw pumpkin seeds2 Tbsp. chia seeds1 Tbsp. ground flax seed
Stir everything to combine! Since the dates tend to stick together, I find it's necessary to get your hands into the mix and separate date bits, making sure they get good and coated with oat dust. That helps them stay separated. Serve over vegan yogurt or with plant milk.
October 1, 2019
Coffee & Omelettes & Biscuits!
Happy International Coffee Day! I always drink at least one cup in the mornings, but today I had two because COFFEE DAY! My second (extra) cup was this Oatmilk Cortado from the cafe at Crosstown Arts.
But my day started at home with a locally roasted French Truck Coffee Big River with Nutpods Pumpkin Spice Creamer. I love Nutpods because it's unsweetened, so I was super excited when I saw they have pumpkin spice creamer! So many of the pumpkin spice creamers are too sweet, but this one is free of added sugars.
In keeping with the coffee theme, here are a couple of awesome recent breakfasts. On Saturday, I enjoyed my usual pre-run bagel before my 8-mile training run. But as soon as that run was over, I refueled in the car with one of my fave Lulu's Baked Vegan Sausage Biscuits from the CY Farmers Market. I followed that with a smoothie at home for more proper post-run nutrition.
Mondays are workout rest days for me, so I get to sleep in until 6 am (yay!) and have a bigger breakfast. Yesterday, that was a Tofu Omelet from Hooked on Plants. This is totally whole food, plant-based, except for the Chao cheese.
With 80/20 Plants, I'm learning to look at each meal and ask myself, "Is 80% of this meal made from whole foods?" The other 20% of the meal can be plant meats or cheeses, white breads, or oils.
But my day started at home with a locally roasted French Truck Coffee Big River with Nutpods Pumpkin Spice Creamer. I love Nutpods because it's unsweetened, so I was super excited when I saw they have pumpkin spice creamer! So many of the pumpkin spice creamers are too sweet, but this one is free of added sugars.
In keeping with the coffee theme, here are a couple of awesome recent breakfasts. On Saturday, I enjoyed my usual pre-run bagel before my 8-mile training run. But as soon as that run was over, I refueled in the car with one of my fave Lulu's Baked Vegan Sausage Biscuits from the CY Farmers Market. I followed that with a smoothie at home for more proper post-run nutrition.
Mondays are workout rest days for me, so I get to sleep in until 6 am (yay!) and have a bigger breakfast. Yesterday, that was a Tofu Omelet from Hooked on Plants. This is totally whole food, plant-based, except for the Chao cheese.
With 80/20 Plants, I'm learning to look at each meal and ask myself, "Is 80% of this meal made from whole foods?" The other 20% of the meal can be plant meats or cheeses, white breads, or oils.
September 30, 2019
No Meat Meet-up! Vegan Potluck - Sept 2019
Remember a few weeks ago when I mentioned that the cafe at Crosstown Arts was no longer serving lunch and dinner (just vegan pastries and coffee now)? I also mentioned in that post that we'd soon be having some vegan potlucks and pop-ups in the cafe space. The first of those potlucks, the No Meat Meet-up, happened Sunday afternoon!
As part of my responsibilities at Crosstown Arts (I'm the communications coordinator), I'm now organizing a monthly vegan potluck in the cafe space! Everyone is invited and asked to bring a vegan dish to share. I had no idea how many folks would turn out for the first one, but I was pleasantly surprised that 30 people came! About half were my friends and long-time Memphis Vegan Drinks members, but the other half were new-to-me people, which makes me very happy!
We used the cafe's counter space as a buffet and took over the cafe tables for dinner. Here's what I brought — Tater Tot Casserole from Holy Cow Vegan. This has a base of vegan sausage and mushroom gravy with carrot, corn, peas, and spinach, and it's topped with tots. You can never go wrong with tots! I found this recipe linked on the 80/20 Plants page under the "indulgent" section.
Jen & Simon brought some amazing Vegan Sausage Rolls. Simon is British, so they picked a British-themed dish. And Jen made the cutest little sign!
Another couple brought this Mediterranean Pasta Salad that was quite excellent.
Judith brought a Mac & Nut Cheese dish with summer squash. Yummy!
Steven brought a massive skillet full of saucy Spaghetti, loaded with vegan sausage.
Shay brought her famous Vegan Pizza. She makes THE BEST PIZZA with Daiya cheese and veggies.
Another couple, whose names I cannot remember because I'm TERRIBLE with names (really want to get better with that), brought this fantastic Vegan Spinach Artichoke Dip. This was probably my favorite thing!! Those vegan cheese slices on top really made this already-delicious dish shine even harder.
That same couple also brought some Pigs in Blankets. Always a hit!
Megan brought her good-as-hell Vegan Chipotle Cheeze Dip. This was a big hit with everyone! She makes this often for get-togethers, and I'm always so stoked about it.
Shay also brought Chocolate Pumpkin Bread, another classic Memphis vegan potluck hit. Shay has mastered the art of sweet bread.
Stephanie brought Vegan Chocolate Cupcakes! She's a pro baker, so of course they were perfect. Even better with the Nada Moo Ice Cream that Susan brought.
There was way more food than this, but I forgot to take pics of all the dishes that arrived a little late. But we also had fresh bread by Don (of Lulu's Memphis), tofu fried rice, vegan chili, banana bread, carrot dogs, and chickpea dip with crackers.
Here's my first plate! I tried to get a little of everything.
You might be wondering where this fits into my new 80/20 Plants outlook. Since I knew I'd be indulging in a big ole meal with lots of plant meats and cheeses, oils, and desserts, I ate super-clean all morning in preparation. I had a Larabar, fruit protein smoothie, and a salad before the potluck. It's all about that balance!
We'll be hosting another one of these very soon! Can't wait!
As part of my responsibilities at Crosstown Arts (I'm the communications coordinator), I'm now organizing a monthly vegan potluck in the cafe space! Everyone is invited and asked to bring a vegan dish to share. I had no idea how many folks would turn out for the first one, but I was pleasantly surprised that 30 people came! About half were my friends and long-time Memphis Vegan Drinks members, but the other half were new-to-me people, which makes me very happy!
We used the cafe's counter space as a buffet and took over the cafe tables for dinner. Here's what I brought — Tater Tot Casserole from Holy Cow Vegan. This has a base of vegan sausage and mushroom gravy with carrot, corn, peas, and spinach, and it's topped with tots. You can never go wrong with tots! I found this recipe linked on the 80/20 Plants page under the "indulgent" section.
Jen & Simon brought some amazing Vegan Sausage Rolls. Simon is British, so they picked a British-themed dish. And Jen made the cutest little sign!
Another couple brought this Mediterranean Pasta Salad that was quite excellent.
Judith brought a Mac & Nut Cheese dish with summer squash. Yummy!
Steven brought a massive skillet full of saucy Spaghetti, loaded with vegan sausage.
Shay brought her famous Vegan Pizza. She makes THE BEST PIZZA with Daiya cheese and veggies.
Another couple, whose names I cannot remember because I'm TERRIBLE with names (really want to get better with that), brought this fantastic Vegan Spinach Artichoke Dip. This was probably my favorite thing!! Those vegan cheese slices on top really made this already-delicious dish shine even harder.
That same couple also brought some Pigs in Blankets. Always a hit!
Megan brought her good-as-hell Vegan Chipotle Cheeze Dip. This was a big hit with everyone! She makes this often for get-togethers, and I'm always so stoked about it.
Shay also brought Chocolate Pumpkin Bread, another classic Memphis vegan potluck hit. Shay has mastered the art of sweet bread.
Stephanie brought Vegan Chocolate Cupcakes! She's a pro baker, so of course they were perfect. Even better with the Nada Moo Ice Cream that Susan brought.
There was way more food than this, but I forgot to take pics of all the dishes that arrived a little late. But we also had fresh bread by Don (of Lulu's Memphis), tofu fried rice, vegan chili, banana bread, carrot dogs, and chickpea dip with crackers.
Here's my first plate! I tried to get a little of everything.
You might be wondering where this fits into my new 80/20 Plants outlook. Since I knew I'd be indulging in a big ole meal with lots of plant meats and cheeses, oils, and desserts, I ate super-clean all morning in preparation. I had a Larabar, fruit protein smoothie, and a salad before the potluck. It's all about that balance!
We'll be hosting another one of these very soon! Can't wait!
September 26, 2019
A Typical Day on 80/20 Plants
I'm now 31 days into my 80/20 Plants program — a vegan nutrition plan that helps you eat 80% whole food, plant-based (with the other 20% saved for indulgent meals and treats). An ideal day looks like this — WFPB breakfast, WFPB snacks, WFPB lunch, and indulgent dinner. Or you could save that indulgent option for a dessert or a couple beers.
What's considered indulgent? Anything not made with whole foods. So plant meats and cheeses, oils, sugary things, and alcohol. I'd also consider white bread and white pasta to be indulgent, but I place sprouted grain and whole wheat breads and pastas into the 80% category. There's nothing wrong with these foods! But they don't provide as much nutrition, so it's best to eat them in moderation.
I wanted to show y'all what I ate today since it was a typical day. I went to a party last night and stayed up a little too late, so I pushed my run to the afternoon so I could sleep in an extra hour. Then I got up and had this Sprouted Grain English Muffin with Avocado and Tofu around 7 am. I pan-fried the tofu with a little eggy salt and Bragg's. YUMMMM!
I drank one beer too many at that party, and I was feeling a little sluggish at work. So I went down to the Juice Bar downstairs from my office for a mid-morning Fresh Greens Juice. It helped!
I'd packed this Sharp Cheddar Cashew Cheese from 80/20 Plants (recipe here) with whole wheat crackers for my morning snack. I tend to eat snacks at my desk every day around 10:30 am.
Lunch was a really tasty bowl that I packed from home. This Southwest Bowl has black beans, brown rice, corn, cherry tomato, and kale, and it's topped with chipotle Everything Sauce (a tofu-based sauce from 80/20 Plants), salsa, and avocado.
I had an afternoon meeting at Low-Fi Coffee, so I enjoyed a Nitro Cinnamon Tea Latte while I was there. This awesome nitro tea has oatmilk and cinnamon essential oil. I can't do coffee after noon or it affects my sleep, but tea is perfect.
Since I need to do my run after work, I had my pre-run snack at my desk around 4:30 pm. I usually have Larabars before my runs, but I'm almost out. So I packed this Mamma Chia Squeeze Vitality Snack and some strawberries instead. The chia squeeze is made with mango and banana puree, coconut cream, and it's sweetened with fruit juice. Perfect for quick carbs!
After my run, I needed more carbs to re-fuel, so I snacked on this simple salad while I prepared dinner. It's just lettuce, red cabbage, cucumber, and a oil-free maple balsamic dressing.
Dinner was this awesome bowl of Whole Wheat Penne with Tomato Sauce, Seitan Sausages, Mushrooms & Zucchini. Plus, some cashew parm on top! I promise there was pasta and red sauce in there, but there were so many veggies that you can't see it.
The indulgent part of my day were those sausages! They're jalapeno-pineapple seitan sausage made by The BE-Hive in Nashville. Really, today was more like 90/10 since my only splurge was that one ingredient. And some days are like that! Other days, my splurge may be a couple beers and some French fries or a whole order of Imagine's gooey vegan mozzarella sticks.
Since I've been doing this program, my digestion has improved. I have more energy (especially in the afternoons when my energy tended to slump before). I'm recovering more quickly from workouts. I'm see benefits! And I'd like to keep eating this way.
What's considered indulgent? Anything not made with whole foods. So plant meats and cheeses, oils, sugary things, and alcohol. I'd also consider white bread and white pasta to be indulgent, but I place sprouted grain and whole wheat breads and pastas into the 80% category. There's nothing wrong with these foods! But they don't provide as much nutrition, so it's best to eat them in moderation.
I wanted to show y'all what I ate today since it was a typical day. I went to a party last night and stayed up a little too late, so I pushed my run to the afternoon so I could sleep in an extra hour. Then I got up and had this Sprouted Grain English Muffin with Avocado and Tofu around 7 am. I pan-fried the tofu with a little eggy salt and Bragg's. YUMMMM!
I drank one beer too many at that party, and I was feeling a little sluggish at work. So I went down to the Juice Bar downstairs from my office for a mid-morning Fresh Greens Juice. It helped!
I'd packed this Sharp Cheddar Cashew Cheese from 80/20 Plants (recipe here) with whole wheat crackers for my morning snack. I tend to eat snacks at my desk every day around 10:30 am.
Lunch was a really tasty bowl that I packed from home. This Southwest Bowl has black beans, brown rice, corn, cherry tomato, and kale, and it's topped with chipotle Everything Sauce (a tofu-based sauce from 80/20 Plants), salsa, and avocado.
I had an afternoon meeting at Low-Fi Coffee, so I enjoyed a Nitro Cinnamon Tea Latte while I was there. This awesome nitro tea has oatmilk and cinnamon essential oil. I can't do coffee after noon or it affects my sleep, but tea is perfect.
Since I need to do my run after work, I had my pre-run snack at my desk around 4:30 pm. I usually have Larabars before my runs, but I'm almost out. So I packed this Mamma Chia Squeeze Vitality Snack and some strawberries instead. The chia squeeze is made with mango and banana puree, coconut cream, and it's sweetened with fruit juice. Perfect for quick carbs!
After my run, I needed more carbs to re-fuel, so I snacked on this simple salad while I prepared dinner. It's just lettuce, red cabbage, cucumber, and a oil-free maple balsamic dressing.
Dinner was this awesome bowl of Whole Wheat Penne with Tomato Sauce, Seitan Sausages, Mushrooms & Zucchini. Plus, some cashew parm on top! I promise there was pasta and red sauce in there, but there were so many veggies that you can't see it.
The indulgent part of my day were those sausages! They're jalapeno-pineapple seitan sausage made by The BE-Hive in Nashville. Really, today was more like 90/10 since my only splurge was that one ingredient. And some days are like that! Other days, my splurge may be a couple beers and some French fries or a whole order of Imagine's gooey vegan mozzarella sticks.
Since I've been doing this program, my digestion has improved. I have more energy (especially in the afternoons when my energy tended to slump before). I'm recovering more quickly from workouts. I'm see benefits! And I'd like to keep eating this way.
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