Link Love 10/23/16

Hey guys! Hope you are all having a wonderful weekend! I realize it’s been quite a long time since I did a Link Love so I figures why the hell not?! These are just some articles I have read this week that I hope you all enjoy. ❤

Mental/Physical Health:

We Are Too Hard On Ourselves – The Real Life RD

Robyn is one of my favorite bloggers. So full of life and really makes me think deeply about certain topics.

A Healthy Mindset During A Workout – Blissful Lyss

Alyssa is a great friend of mine who has such powerful insight  

I Stopped Doing Cardio And This Happened – Maddy Moon

All of Maddy’s posts are amazing. She is truly a wise and beautiful woman who has helped so many people. This is a great post for those with cardio addiction.

Noms:

Salted Caramel Coconut Balls – The Almond Eater

I admit to having the biggest sweet tooth so these sound fricken delicious

Leftover Pumpkin Pie Casserole  – Oh She Glows

This is SUCH a good idea! I think I may try it…. if there is any pie left

Turmeric Peanut Butter Chickpea Curry – Vegan Richa

Peanut butter? Count me in.

Fun Reads:

22 Pictures That Will Bring You Back 90’s Nostalgia

Oh man, everything about this takes me back to the simpler times in life ❤

33 DIY Christmas Gift Ideas for Friends and Family

Can’t decide on a gift? This is for all you crafty people out there 😉

Lentil Bolognese + Zucchini Pasta

Think eating vegan is boring or tasteless? HA. Think again my friend. Eating whole, plant-based foods has made me feel so much more energized and gives me all the nutrients my body needs to thrive!

So, I wanted to get creative in the kitchen and modify an old classic: spaghetti. Now, obviously zucchini noodles aren’t the same (and I still eat real pasta too) but we got a Vegetti and I had to try it out! ;D I want my family to eat more vegan dinners when I visit to show them how simple and satisfying it is.

A perk about this recipe is that the sauce literally takes about 20 minutes or less to prepare!

  • 144g dry lentils (drained and rinsed)
  • 4 oz. thinly sliced carrots
  • 4 oz chopped mushrooms
  • 1/4 finely chopped red onion
  • 1 15 oz. can diced tomatoes, no salt added
  • 3 Tbsp minced garlic
  • 1 tsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • dash of cumin
  • 1/2 cup water (will be adding more)
  • 2-3 zucchinis, spiralized (or your favorite pasta!)

Heat a large skillet over medium heat. Add oil, onion, and garlic and sauté for about 3 minutes. Then add the carrots and mushrooms and cook another 3-4 minutes.

Now add the can of diced tomatoes, basil, oregano, cumin, water and lentils. Bring mixture to a simmer by increasing heat just a tad. Reduce heat to medium-low and cover until lentils are cooked (about 15-20 minutes).

Keep checking on it as it loses water fast and keep adding so it doesn’t dry out (lentils tend to absorb a lot of the water). The mixture shouldn’t be soupy, more of how chili would be.

Once the lentils are cooked, you can add more spices if needed. 

The fun part is spiralizing the zucchini to make zoodles!!! I had a fun time at least. 😉 Seriously if you don’t have a Veggeti, go get one right now and spiralize everything.

I ended up topping mine with some nutritional yeast for a little cheesy flavor but it honestly didn’t even need it! Serves 2-3 people depending on your appetite.

Store leftovers in fridge up to 3 days 🙂

Vegan Pumpkin Bread

It’s that time of year again! You know that pumpkin-obsessed-sweater-weather-bake-all-the-things time of year? My favorite! I love all the fall aromas from cinnamon apples to pumpkin pie ❤ 

Fills my heart…. and my stomach 😉

I made this DEE-licious gluten-free, vegan pumpkin bread and my oh my it was fabulous while it lasted! Even my dad was eating a slice every night 🙂

  • 1 1/4 cup oat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 1/2 Tbsp ground flaxseed
  • 4 oz unsweetened applesauce
  • 3/4 cup pumpkin
  • half of a small banana, mashed
  • 3 Tbsp agave syrup (can sub maple syrup)
  • 1/2 cup coconut palm sugar
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

In a large bowl, mix ground flaxseed with 4 Tbsp water and let sit 5 minutes to thicken. 

Preheat oven to 375 F and line a loaf pan with parchment paper or spray with cooking spray. 

Add pumpkin, mashed banana, agave, and applesauce to flax mixture and whisk.

Next, add coconut sugar, baking soda, cinnamon, and nutmeg and whisk again until combined. Add 1/2 cup water and stir.

In another bowl, combine oats, oat flour, and almond meal. Then add that mixture to the wet and stir. The mixture should be thick and pourable. Add a tiny bit more water if too thick. 

Pour into loaf pan and sprinkle with chopped nuts if desired. Bake for about 40 minutes until a toothpick comes out clean in the center.

Remove and allow to cool in pan for at least 20 minutes before cutting. 

Keep in fridge to last up to a week! I personally loved this bread eaten chilled because it made it even more dense ❤ 


It turns out adding peanut butter or pb2 on top as a “frosting” completes my life. I don’t remember how many peices I had….haha. 

What’s your favorite fall flavor?

Why I Chose Vegan

I am exposing what I have been hiding for quite sometime. I don’t really know why I was hesitant to tell most people this… judgement? rejection? But I am going to be totally transparent and share what I believe in and why veganism is what I have chosen for myself.

I want to stroke you ^^

Let’s get into the background information as to what lead me to this…

I initially became interested in a plant-based diet ever since I stumbled across the book “How Not To Die” by Michael Greger M.D. also founder of http://nutritionfacts.org/.  Because I am going to school for dietetics, it’s not surprise that I am a total ‘nutrition nerd’ and probably could use a shirt saying so, haha. I am currently still working on finishing it  but after the first few chapters, it opened my eyes. I could not believe some of the things the meat and dairy industry do to animals and to the food they make from them. Along with reading this book I have searched through several articles and scholarly journals, watched a few documentaries, and sought advice from some of my vegan friends.

The answer could not have been more clear to me that this was the lifestyle I wanted to begin.

For the as long as I can remember, dairy has not cooperated with my body. Whenever I would use to eat it, my stomach would bloat the size of a watermelon and I would get really gassy, sometimes causing stomach pain. And I can’t just blame greek yogurt (the worst offender) but all the foods that contain animal products: eggs, cheese, protein bars and powders, some breads, packaged food items, dressings, crackers, you name it.

When I went to the doctors a few months ago I had a high amount of protein in my blood (see post) and I knew something had to change. I first stopped eating protein bars and whey protein powders but I still didn’t always feel too great.  Super full and bloated all the time, low energy, constipation, and I am going to be quite honest that I was eating protein bars just because I thought they were healthy and were doing my body good as to “make muscle gains”…. but little did I know they were not doing me any good. What my body was truly asking for was for REAL FOOD.

I remember having chicken for dinner one day and while I was eating it I realized I actually had no appetite for it. I was just eating it because it was there but so many other things could have been more satisfying for me. The next day I decided to try a vegan diet to test how hard it would be. To my surprise, it was actually super easy.Therefore, I tried it for a week. Let me tell you that by the end of that week I was feeling on top of the world. Could not believe all the energy I had all day and I literally think I pooped 3 times one day… TMI I don’t care, I share 😉 I already loved plant-based foods so making this change was not hard at all.

While some of you reading might have your own strong opinion on this topic, your feelings are 100% valid, but let me explain to you further. Yes, I USED to have eating issues. Yes, there are days that I admit are not perfect, I’m human. No, I am not using this to relapse into restrictive behaviors. That is not what a vegan diet is about. It’s about how it makes you feel. Compassion for animals. Doing what I feel is right in my heart. Unless you are going vegan in means to lose weight or avoid foods, a vegan diet is not restrictive. In today’s age, there are sooo many alternatives out there. Vegan ice cream, mac and cheese, pizza, burritos, chocolate, tempeh bacon,  ANYTHING can be made vegan. You can eat an abundance of plant-based foods with this lifestyle. In regards to all the stereotypes, a vegan diet is not eating lettuce all day.

And guess what? I have not lost weight since beginning this. What has happened:

  • increased energy levels
  • more “regularity”
  • doubling/tripling my carbohydrate intake
  • fear of carbs/sugars has diminished
  • my mind is free from obsessing about macros/calories
  • i feel happy and less stressed out
  • discovered my love of dates and bananas (erry day)
  • sleeping much better
  • less bloating/constipation

Do I recommend this for someone recovering from an eating disorder? It’s all in context. Ask yourself WHY you are truly doing this. Everyone is different. Different needs, bodies, mentalities, values, desires… so just because I am choosing this, doesn’t mean you have to. If you ever consider a change like this I highly recommend you a ton of research before even thinking about it. There are a lot of factors to consider and things you must know so you can ensure you are keeping your health in check.

I was thinking about doing a Q&A in the next week or so for people with any questions or concerns about veganism in general. You can literally ask anything you want to. Comment below  or shoot me an email at emlove814@gmail.com. These will be anonymous so I won’t put your name in the Q&A.

Baked Falafels

I remember the first time I saw a falafel, I was totally repulsed and turned off by the idea of a “fried ball of chickpeas”. I was about 6-7 years old and very naive to the fact that falafels are basically PURE MEDITERRANEAN BLISS.


What’s my favorite part about these special, homemade falafels though? For one, they are baked and totally oil-free! Secondly, they literally have 7 ingredients. DAS IT. Literally a monkey could make these, although if you don’t want monkey hair in your falafel ball I recommend making these yourself.

The Goods:

  • 1 can chickpeas, drained and rinsed
  • 1/3 cup oat flour (I used Bob’s Red Mill)
  • 1 1/2 cups chopped fresh parsley
  • 1 lemon’s juice
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 3 Tbsp minced garlic

The Process:

In a food processor, add in the parsley, lemon juice, cumin and sea salt and blend until combined.

Then, add in the rest of the ingredients and pulse. You don’t want to blend too much, it should still have some texture to it kind of like fluffy rice. If it looks like a smoothie, ditch it and repeat step one.

Next, form into 4 falafel patties with your hands and try to make them as firm as possible so they don’t fall apart. Place falafels on a foil lined cooking sheet and bake at 375 F for about 30-40 minutes (flipping halfway through) until a little crispy on the outside. If you want them more crisp, you can throw them in a pan and brown them.

It’s that easy!

So much flavaaa they don’t even need a sauce but if you must, I really love adding either hummus, tahini, or tzaziki sauce! Wrap in a pita, serve on a crisp salad, or just as a little snack.

These last up to a week in the fridge and a couple months in the freezer.

Lemme know if you try them out 🙂