Sunday, September 30, 2012

Vegan Tiramisu....Sweet :)

Check out this vegan tiramisu my friend John whipped up for me! It was AMAZING. Honestly probably the best vegan dessert I've had and maybe one of the most thoughtful things someone has ever done for me. John lives in Colorado and he is not a vegan. Maybe it's good he doesn't live around here or I might be fat. 

the recipe came from veggywood.com. He said the only change he made was that he used plain vegan yogurt in place of the sour cream. If I ever make it that's what I would do because it was perfect!

Tuesday, September 18, 2012

My Apologies!

I know, I've been a bad blogger! Not much has changed since my last post! I'm still crazy busy... training for those two marathons, working, and coaching after school.  
Miki and Abigail, one of my swimmers. I try to keep him busy like me.

A few weeks ago my parents had a "family" cookout. Our family, being so small, considers friends family :) Brother Dan came home so it was great to see him. Miki was reunited from his fan club from Colorado too! Everyone loved him when we were there.


Miki with some family friends

I made a vegan broccoli salad and seasoned sweet potato fries. The broccoli salad was a hit... and who doesn't just love sweet potato fries? My brother made this bomb mango and avocado & corn salsa. I need to get the recipe so I can share it with you. 


For the Broccoli Salad:

Ingredients:

  • 2 heads fresh broccoli, chopped
  • 1 red onion, diced
  • 3/4 cup raisins
  • 3/4 cup sunflower seeds
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons agave nectar. (You could also use regular sugar).
Directions:
  1. Place the vegan bacon in a skillet and cook over medium-high heat until brown. Allow the bacon to cool on a plate.
  2. Combine the broccoli, onion, cooked bacon, raisins, and sunflower seeds in a large bowl.
  3. In a small bowl,  make the dressing by stirring together the vegenaise, cider vinegar, and agave nectar until smooth. Add the dressing to the large bowl and ta-da!


The cooler weather has been amazing. I got my last 20 miler in on Saturday with Emily B and now I can taper for the next three weeks :). On Saturday we will head down to St. Louis to meet up with the rest of the Michelob Ultra team and to run the half course for the marathon we are pacing! Should be fun :) You may not hear from me again until after Marathon #1 in Chi. Be thinking of me. Hoping to PR by a LOT =)
-Em

Saturday, September 1, 2012

Busy, SO busy!

Being back at school in addition to coaching and training for these marathons has had me super busy! I've had to adjust to having literally NO time to prepare meals. I've been making sandwiches and wraps, like the tomato basil avocado wrap (not even grilled) and the BBQ cranberry chickpea wrap from my last post, ahead of time so that I can grab them on my way out the door to coach in the evenings :) Another easy sandwich recipe I like is a mock tuna salad recipe I modified from That "Vegan" Shit. Here is my version of the recipe!

Ingredients:

  • 1 (15 oz) can of chickpeas
  • 1/3 cup vegan mayo (I used Vegenaise) 
  • 1/3 cup diced celery
  • 2 T fresh dill
  • 1 T Nutritional Yeast
  • 1 T Soy sauce pr Bragg's amino acids 
  • 1/4 cup diced yellow or red onion
  • Salt and pepper to taste


Method:
Drain and rinse the chickpeas and mash in a medium bowl with a fork or a potato masher. Combine all the ingredients in the bowl. Serve with lettuce and tomato as a wrap, sandwich, or as a salad!


Hope you enjoy this one :)
-Em