Dehydrator Snacks

Hey everyone! I don’t know if it’s the calm before the storm but the weather is AMAZING here today. It’s sunny and warmer than it has been and generally pleasant. I have the windows open and I’m getting stuff done and it feels pretty good to be productive.

Part of this burst of productivity includes not one but two dehydrator snacks!

First up I made some salt and vinegar kale chips! I wanted kale chips, I’ve been on an apple cider vinegar kick, and I didn’t want to put THAT much effort into making them so the stars aligned and these Salt & Vinegar Kale Chips are ready to be eaten ;)

Since there wasn’t a thick coating on these kale chips they only took about 3 hours to dehydrate! The seasoning is easy… one tbsp olive oil, two tbsp raw apple cider vinegar and sea salt. Easy as that!

I also figured now was a great time to FINALLY try Gabby’s Raw Wheat Thins Crackers. I’ve been dying to try these since she posted them and now is finally the time :) These take much longer to make so they are still in the dehydrator. They smell great, I can’t wait to try them!

I had to gently cut mine into squares since my dehydrator is a circle but I was impressed that they stayed together. They look soooooo good!

I have another half a tray along with these and I have a feeling they are going to go quick. Yum!

Other than these treats it’s business as usual today. Fingers crossed I can avoid getting called in for jury duty for as long as possible this week.

That’s all for today! Hope all is well with you and I’ll be back with some green food soon :)

Baklava Nut Medley!

Hey everyone! Super quick post tonight, just wanted to show you the first recipe I made from Amber’s Practically Raw! One of my favorite desserts of all time is baklava and naturally I haven’t eaten it in years. You can imagine how excited I was to see the recipe for (raw) baklava nut medley in this book!

Look how pretty!! It’s a mixture of walnuts, pistachios and almonds… all of the nuts you may find in a baklava :)

The nuts are tossed in the most amazing, sweet, cinnamon-y syrup and dehydrated.

Check out how gorgeous they are! They have the most amazing glaze and it really tastes just like baklava! The medley is sticky and sweet and absolutely perfect! It was the best possible choice for my first recipe from this book! I am so excited to try more!

On a more serious note, I don’t even have words to describe to horrific events that occured in CT today. I’m so horrified and saddened by the events and no words will ever be good enough to describe what a tragedy it was. So I’m going to leave it at that.

 

Vegan MoFo Day 4: Panera Tomato Mozzarella Panini

Why hello friends! Looks like everyone is settling into MoFo :) I’m super excited about the meal I chose to recreate today. You guys may not know this but in my pre-vegan days I worked at Panera. I’m kind of obsessed with their soups (the black bean and garden veggie [minus the pesto] are vegan) and their bread is pretty amazing. After I stopped working there and became vegan, they added a tomato mozzarella panini to their menu. YUM! They describe it as “Fresh mozzarella, roasted & fresh tomatoes, fresh basil and all-natural sun-dried tomato pesto on Ciabatta.” It sounds delicious and totally veganizable!

So, for my dinner tonight I decided to make my version of the Tomato Mozzarella Panini. The recipe I’m giving you will be for a regular panini sandwich with ciabatta bread, but I will also give you the variation I used to make mine gluten free. As a bonus, I gave you a recipe for the side I chose to enjoy with it!

Yes please!

So here is my version of the delicious sounding sandwich! Except as you can see, mine is open faced. As all of my gluten free friends out there will tell you, gluten free bread isn’t known for being soft and tender. It is dense and toasts up pretty solid and is not ideal for a sandwich. So I made mine open faced!

Panera Inspired Tomato Mozzarella Panini (serves 1)

Ingredients:

1 ciabatta roll* (see note for gluten free version)

5 Mediterranean seasoned oil packed sun dried tomatoes

2 large basil leaves, chiffonade or chopped

fresh tomato slices (2-4, enough to fit bread)

1/8 – 1/4 cup Daiya Mozzarella Cheese

Directions:

1. Cut ciabatta roll in half and preheat panini press.

2. Make sun dried tomato pesto by simply blending the sun dried tomatoes into a paste. It is important not to drain the excess oil from the tomatoes since it will be your oil that will bind your pesto into a paste. Stir in basil by hand.

3. Spread pesto onto the bread (both sides if you have enough). Top one half with fresh tomato slices and a layer of mozzarella cheese. Close the sandwich.

4. Spray your panini press with cooking spray so the sandwich won’t stick. Press your panini until the bread is crisp and the cheese is melted. Enjoy!

If you do not have a panini press you can cook on the stove top like a grilled cheese sandwich. Cook until bread is golden brown and crispy and the cheese is melted.

*Gluten Free version (open faced) – Toast one slice of your favorite gluten free bread (I used brown rice bread) until slightly toasted. Spread pesto and top with fresh tomato and Daiya mozzarella. Broil on high heat until cheese is melted and slightly browned. Enjoy!

For a GF version you can probably also use a gluten free tortilla and make it like a quesadilla! Yum!

Check out those layers!

Pretty easy huh? Now the only thing left to complete this meal is your side. Panera offers a side of bread (not really appropriate to eat with a sandwich), potato chips or an apple. Now, I don’t have potato chips and I didn’t feel like chomping into an apple, so I decided to combine the two sides into one amazing choice.

Thats right! I made myself some raw apple chips to eat as my side for my open faced tomato mozzarella sandwich!

These were SO GOOD! They take a long time but are so worth it! And they are so simple to make.

Raw Cinnamon Apple Chips

Ingredients:

2 large apples (I used organic gala apples)

Juice of 1/2 lemon

cinnamon to taste

Directions:

1. Slice the apples as thin as possible. I used a mandolin but you can slice by hand. It may take longer to dehydrate depending on the thickness if you slice by hand.

2. Toss sliced apples with the lemon juice to prevent browning.

3. Place apple slices on your dehydrator trays and sprinkle with cinnamon.*

4. Dehydrate at 104 degrees for 12-16 hours until completely dry. Enjoy!

*The lemon can leave a bit of a tart taste so if you are inclined to you can sprinkle some raw sugar on top as well to bump up the sweetness. I didn’t use sugar and I thought they were fine but it all depends on your taste!

So there you have it! Another menu inspired meal coming out of my kitchen :) I’m sure you’ve noticed by now that my recipes are for simple meals. To be honest I’m not trying to recreate big, fancy restaurant dishes at home. I think that those are the dishes you SHOULD be getting at a restaurant. My goal is to show how easy it is to recreate simple meals at home, saving those special meals for when you do go to restaurants :)

I hope you all had a great week so far! Two more days until my weekend :) Have a great night!

Raw Cocoa Puffs Recipe & Raw Pecan Pie Trio!

Hi everyone! Hope you all had a great weekend! I feel like I spend more time apologizing for not being around than actually posting food but it was a pretty bad week on my end so I just haven’t been able to post. I’ll explain tomorrow because I don’t want to cloud the awesomeness I’m about to share with not fun things ;)

So after the great response I got from the Raw Cocoa Puffs that I made using Isobelle’s recipe, I decided to contact her to see if she would mind if I just posted the recipe here for you. She said yes of course because she is a total sweetheart and also that she misses everyone :) She also suggested that I try playing with the flavors to create new puffed cereal flavor combos and I IMMEDIATELY thought of one flavor – maple pecan AKA pecan pie!! More on that later.

First, here is Isobelle’s amazing Raw Cocoa Puff Recipe:

Raw Cocoa Puffs (Isobelle’s Recipe in her words):

(Serves 2)

 1/2 cup almonds, ground

4 dried plums (or dates, but I recently discovered I’m allergic)

3 tbsp. cacao/cocoa

1 tbsp. pure maple syrup

1 tbsp. softened coconut oil

1/8 tsp. sea salt

 Grind the almonds, sea salt and cacao in a blender or food processor until a fine meal forms. Add in the dried plums/dates, maple syrup and coconut oil – blend again until everything begins to stick together.

The ingredients should form a ball of dough in your food processor.

 (This part takes a long time – but it’s so worth it!)

Take a small piece of the dough and roll it into a ball in your palms. Now, repeat 30, 40, 50 times maybe. It depends on how big or small you make your cocoa puffs. This is a great exercise for practicing patience.

 Dehyrating Method:

Place the balls on your dehydrator tray and dehydrate for 3.5-4 hours. If they aren’t crunchy enough for you by the end of that time, increase to 5 hours.

Sounds amazing right?! Well I decided to take Isobelle’s advice to try and come up with new flavors and combined two of my favorite flavors: maple and pecan. The result tasted EXACTLY like pecan pie!! The dates and maple syrup combine and create an amazing caramel like taste. So delicious!

I’m going to give you the recipe for the “dough” and three ways to use it. Because I love you all that much :) I call it mostly raw because from what I understand maple syrup isn’t totally raw? I’m totally over that and fine with it ;)

(Mostly) Raw Pecan Pie “Dough”

1 1/4 cups chopped raw pecans

4 pitted medjool dates

Scant 1/4 cup maple syrup

1 teaspoon cinnamon

pinch salt

Grind pecans, cinnamon and sea salt in your food processor until it forms a very fine meal. You can leave it a little chunky if you prefer though. Add dates and maple syrup and process until it forms a ball of dough. Your dough will be sticky but should be fully combined.

So here is where we get creative. This recipe is really simple and really versatile and I’m going to show you a trio of preparations. Up first is the puff cereal form inspired by Isobelle!

Pecan Pie Puffs

All you do for the Pecan Pie Puffs is follow the directions in Isobelle’s recipe for rolling out little puffs. It will be tedious work but the resulting cereal will be totally worth it! I dehydrate mine at 104 degrees and it has taken way longer than 5 hours probably because the dough is so sticky. Mine has been going for almost 7 hours already and I’m going to leave it overnight to dry and crisp up. Hopefully it’s not over dried! I tried one half dehydrated puff and it was amazing!

Pecan Pie Dip/Spread

The second “preparation” is to leave the dough as is! This stuff is an amazing dip for apples, graham crackers, ginger snaps, bananas, pretzels… you get the point. Yum!

Pecan Pie Truffles!!

Yeah I did it. FINALLY. I can’t even tell you how long I’ve wanted to make Pecan Pie Truffles and it finally came together without me even realizing it! I took some of the dough and refrigerated it for about an hour and a half so it would stiffen up a bit. I simply rolled it into a ball and then rolled the truffle in chopped pecans. This makes it look pretty and also helps you hold the truffle without getting very sticky. I store these in the fridge to keep them firm but they are equally yummy at room temp (and it mimics the gooeyness of pecan pie!).

Isn’t it pretty?! You can get away with making these truffles small too because they are sweet and decadent. But guess what! No guilt!! It doesn’t get any better than that!

So there you have it. A (mostly) raw, healthier version of a pecan pie. It is so silly that I’m so proud of a recipe that has 5 ingredients but I just love how it came out. I’m even going to submit it for Healthy Vegan Friday right after I publish this post :)

Thank you so much Isobelle for allowing me to share your amazing recipe and for inspiring me to get back into the kitchen and create a recipe! You are awesome :)

I hope you all have a great night!

Getting Back Into the Groove

Hey friends! Hope your Monday is going well :) I had a very productive Monday and I’m really happy about it. I FINALLY got back into the kitchen and dusted off the dehydrator and tried a few fun treats out! Well I’m trying some treats out since they are still dehydrating ;)

First, I’ll show off my breakfast. It is definitely something I haven’t had in a while and it was SOOOO good!

Isn’t it pretty?! They look like flowers ;) I picked up some Van’s Gluten Free Waffles because I’ve been craving them like crazy. I ate mine with some sliced bananas and really amazing maple syrup that my brother got me when he was somewhere that has high quality maple syrup (I don’t remember where lol!). Such a great, filling breakfast.

For snack I had a big ol’ gala apple. I’m loving these apples! So crisp and sweet.

I came home from work and was eating lunch as I was bustling around the kitchen so I didn’t photograph it. I made myself some unfried rice. It was really good.

 

My training appointment got mixed up and was MUCH later than usual so I really needed to throw together a quick no brainer dinner. I figured a tofu scramble was a great choice since it comes together so fast and is packed with protein. I added some strawberries on the side and scooped up the yummy scramble with a gluten free tortilla :)

So, what kinds of raw treats did I made? Well I took some inspiration from my fellow bloggers out there and made some recipes I’ve been dying to try!

Up first were Caralyn’s Carrot Cake Bites! When I saw this post I knew I had to make them because I’m obsessed with all things carrot cake recently. I decided to put my own little spin on them though.

Check out these RAW Carrot Cake Cookies! I used Caralyn’s recipe as my base and used raw cashews and switched out the roasted almonds for raw walnuts. I bumped down the cinnamon to 1 tsp and added a little extra carrot :) They smell AMAZING and the dough tasted amazing. I formed them into little cookies and threw them on the dehydrator tray. I’m going to let them go until the outside is dry and the inside is still moist and chewy :) Thanks for the inspiration Caralyn!

Up next you can see on the left side of the tray I have some of Isobelle’s (Vgan Jar) Raw Cocoa Puffs. Unfortunately Isobelle took down her amazing, beautiful blog with her delicious recipes but I made sure to save all of the recipes I wanted to try to my computer. This was at the top of the list. In addition to the cute little puffs that shared the tray with the carrot cookies, there is another whole tray of tiny little puffs that I HAD TO ROLL INDIVIDUALLY!! Lol!! OMG what a tedious task it was but I know the payoff will be incredible. They smell so fudgey and delicious, I can’t wait to try them!

That’s all for today my friends! I hope that you enjoy the rest of your night and have a great Tuesday. I am switching my Tuesday and Wednesday hours this week to accommodate for a dr.’s appointment on Wednesday so I’ll be at work 11-9 tomorrow. I will definitely do my best to post before I head in though :)

Dinner Party for 3!

Hey everyone! I’m happy to say my dinner party was a success! It was so nice to see my friend and her fiance and it was really fun to cook for everyone! I decided to do a decadent yet still a little healthy lasagna for dinner and a light, raw dessert that still tasted sweet and delicious!

I used gluten free brown rice lasagna noodles, tofutti better than ricotta, Daiya mozzarella, some marinara, spinach, broccoli and zucchini.

I actually thought it looked really pretty before I baked it so I took a few photos of it ;) I hate using foil pans but my bro and sister in law don’t have much in terms of cookware and I already had to transport so much so I just grabbed one down the block from the house.

Check out all of the green in there! It always looks more vibrant before it’s cooked, ha!
I served the lasagna with this beautiful salad. It had greens, strawberries, pecans and cucumber. We topped it with some balsamic vinaigrette. Yum!

My plate. The lasagna fell apart in the oven. It was fine though it still tasted good and everyone seemed to like it. I was impressed by the ricotta, it tasted pretty good! The veggies were really good, still a bit crisp which was nice. I’d say it was pretty successful! The salad was nice and fresh and was a good way to balance out the richness of the lasagna :)
For dessert I made a (Mostly) Raw Cherry Berry Crisp! I just took raw cherries and strawberries and topped it with a mostly raw crisp I made. I used oat flour making it mostly raw since I’m sure they steam the oats before grinding them but I wanted to keep the oat flavor you find in most crumbles. Otherwise, it is completely raw! It went over well!
Raw Cherry Berry Crisp

Ingredients:

2 cups pitted sweet cherries
1 cup strawberries, sliced
For Crisp:
1 cup oat flour
3/4 cup raw walnuts, chopped
1/3 cup agave
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp liquid coconut butter
Directions:

1. Combine ingredients for the crisp and mix until it is a crumbly dough. Put dough into dehydrator and dehydrate at 104 degrees until dry, about 20-24 hours.
2. Mix fruit together and evenly distribute between bowls (I had some fruit leftover which I had for breakfast!).
3. Top with dried crisp topping and enjoy!

We had a great time until Tyler, my brother’s dog, has a bit of a meltdown. He’s incredibly skittish and heard a firework and started trembling and panting and wouldn’t stop. I figured out he wanted to go upstairs and lay in the bed snuggled up with me and wouldn’t you know it, as soon as we called it a night and came upstairs he stopped panting and trembling. It makes me feel horrible that he’ll be home all day while I’m at work :(

This was the beginning before the meltdown when he was sitting in his carrier. He does this often when he misses his mommy and daddy. He’s ok now though, it was just sad to watch!
Other than the puppy meltdown, I’d say the night was a success! It was so nice to see my friends and catch up. Now it’s back to reality and I have to work a wedding in the blazing heat today. Hopefully the day goes quick!
Have a great Sunday everyone! Enjoy the rest of your weekend :)

Snack Time!

Hey everyone! Rushing today to get out the door for a wedding but here is a quick post with the two snacks that I made yesterday! It was kind of a hectic day and pretty brutal that I had to turn the oven on but I suffered through ;) And it was so worth it! Check out the eats!

How cute are these muffins?! These are Gluten Free Carrot Spice Muffins

I used my recipe for Gluten Free Carrot Spice Oat Bread with a minor tweak. I basically just left out the white sugar. I thought it would be sweet enough with just the maple syrup, bananas, carrots and raisins. I was right! No white sugar necessary so these cuties are naturally sweetened. And the best part? I plugged the recipe in to the Lose It! app and each muffin is less than 200 calories! Gotta love that! Oh and I cut the baking time to 22 minutes :)

Here is the inside! It wasn’t too sweet but just sweet enough. The only thing was that they stuck to the paper a little bit. Next time I’ll bake them with no paper and just lightly spray the muffin tins. This is the perfect snack to bring along when I’m working weddings! I popped 8 of them in the freezer so I’ll have these for a while :)
Here’s the amended recipe!
Gluten Free Carrot Spice Muffins!

Dry Ingredients:

1 1/2 cups oat flour
1/2 cup whole oats
1 tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt

Wet Ingredients:
1/3 cup maple syrup
1 medium banana, mashed
1/2 cup plant milk (I used unsweetened vanilla Almond Breeze)
1 tsp vanilla

Add In Ingredients:

1 1/2 cups shredded carrot
1/4 cup raisins
1/4 cup chopped walnuts

Directions:

1. Preheat oven to 400 degrees. Spray a loaf pan with non-stick spray and set aside.
2. Mix together all dry ingredients in a large bowl. Make sure all ingredients are well incorporated. Mix wet ingredients together in a separate small bowl. Add the liquid ingredients to the dry and stir to combine.
3. Add the carrots, raisins and walnuts and mix entire batter together. It will seem like there are more add-in ingredients than batter but just mix together as best you can.
4. Scoop batter evenly into muffin tins. Bake for about 21-23 minutes until there is a little resistance in the muffins.
5. Remove from oven and cool in muffin pan for about 5 minutes. Transfer muffins from pan onto a cooling rack and let rest until completely cool. 

I finally got around to making my Kale Chips! Not just any kale chips though. These are Cool Ranch Kale Chips!  I used this recipe :)
These are SO DELICIOUS! They are really savory and has really great flavor. The chips are super light and they came out great in the dehydrator. The only thing is that I’ll probably puree the onion next time because I feel like it is weird to have chunks of onion on my kale chips. Or at least try to dice them even smaller. Anyway, dehydrator success yet again! I’m on a roll with it now ;)
OK off to work a long ass day again. Have a happy Saturday!

Raw Buckwheat Cereal – Dehydrator Win!

Hey everyone! Hope your Monday is treating you well :) Lucky for me I have a short day on Mondays so I’m able to rest a bit between work and the gym. I also have time to post about my first successful dehydrator recipe! I’m checking off a few items on my summer list here, like experimenting with raw foods and my dehydrator as well as posting more recipes!

So as I teased yesterday, I made a Raw Buckwheat Cereal!

Truth be told, my intention was to make a Grawnola, but it didn’t clump together. I’m actually really happy with how it came out otherwise, and I love that it is a yummy cereal! I may be weird but I find buckwheat groats to have a very distinct flavor (which I’ve never found to be too pleasant) but I was determined to make a recipe that I liked!
This recipe is packed with nutritious additions and tastes amazing. It is slightly sweet without being overwhelming and the cinnamon is a perfect addition. It also makes the house smell amazing!
Raw Buckwheat Cereal

Ingredients:
1 cup raw organic buckwheat groats
3/4 cup raw almonds (whole or chopped, whichever you prefer)
1/2 cup raisins
1/2 cup unsweetened coconut “chips” (the large shredded coconut)
3 tbsp raw agave 
2 tbsp coconut oil
1/2 tsp almond extract
1 tsp vanilla extract
heaping 1/4 tsp cinnamon
small pinch sea salt
Directions:
1. Put buckwheat groats in a large bowl and cover with filtered water. Soak buckwheat groats 8-10 hours or overnight (I just soaked overnight!).
2. Put almonds in another bowl and cover with filtered water and soak overnight. 
3. In the morning, rinse buckwheat and almonds thoroughly with filtered water. The buckwheat groats will get a little slimy after soaking overnight, try and rinse as much off as possible. 
4. Put buckwheat and almonds into a strainer and let drain while preparing the wet ingredients.
5. In a large mixing bowl, combine agave, coconut oil, almond and vanilla extracts. cinnamon and salt. Mix thoroughly.
6. Add buckwheat, almonds, raisins and coconut to wet mixture and stir until evenly coated.
7. Spread cereal evenly on dehydrator sheets. Try to keep the layer less than 1/3 inch thick. You can cover the dehydrator try with parchment paper to help with clean up.
8. Dehydrate at 104 degrees for 12-15 hours until buckwheat is crispy and the coating is dried. It took me a little more than 13 hours.
Store in an air tight container in a dark, cool place. I used this huge mason jar!
I’ve only tasted it dry so far and it is delicious! I’m really happy with how it came out and I can’t wait to try a proper bowl of cereal for breakfast tomorrow! The sweetness is very subtle too. If you don’t have a dehydrator you can always just bake it in the oven at a low temp. Just keep an eye on it :)
Not too bad for my 400th post! I’m so excited to have reached this milestone and am so grateful to everyone for reading and commenting! The reason I started blogging was to be involved in the community of vegan bloggers and I’m so happy and thankful to feel so welcome here :)  
Let me know if you try this recipe :) I hope you all are having a great day and enjoy your evening! I have a training session in a bit and today is fight training day :) See you tomorrow!

Lots of Veggies and Another Dehydrator Experiment!

Hey everyone! Thank you all so much for your kind comments yesterday :) It made me happy to read them after a long day of work :) The wedding went well yesterday, we just ended up being so far from home that I got home an hour and a half after we left the hall! It didn’t help that I was at the gym by 7:45 am yesterday to get in a pre-wedding workout in. I did 45 minutes of intervals on the arc trainer (no impact cardio when I work 12 hour days) and I rowed an 8 minute mile. I have no idea of that is good or not but I plan on continuing to do a little rowing to hopefully help strengthen my shoulders/upper body.

Like I mentioned yesterday, since starting this cleanse I’ve been craving fruits and veggies like crazy! I eat them like it’s my job! Yesterday I enjoyed some yummy fresh fruit during cocktail hour and they were nice enough to make me a special vegan dinner. It was a MOUNTAIN of veggies cooked in olive oil, garlic, salt and pepper. It was the most delicious meal I’ve ever had at a wedding. It was just so much though. I ate 1/4 of it and there was still a mountain on there! I was very happy though! I wish I had gotten a pic!

Today I woke up craving veggies and water. I tend to get dehydrated when I work and I usually am good about drinking water but not so much yesterday. I’ve been drinking a ton of it today though!

For lunch today I really wanted veggies and I wanted pizza. So I ended up making one of the healthiest pizzas you can probably eat.

Isn’t it pretty? ;) I used a gf tortilla as the crust, added some organic, all natural sauce, lots of spinach and zucchini and 1/4 cup of Daiya Mozzarella. After it came out of the oven I sprinkled it with garlic powder. So good and no need to feel guilty! I think Kris Carr would approve of this pizza :)
We are going to my brother’s house for dinner tonight and since they are having a meaty BBQ I’ll be eating a chopped salad for dinner. More veggies, this time raw :)
Here is a teaser of the dehydrator recipe I’m testing today! It is making the entire house smell amazing! I have a good feeling about this one. Recipe tomorrow!
Finally, I just wanted to share my favorite picture from last night! I got bored during the reception so I decided to go outside and play with long exposures and nighttime photos. My night photography is pretty weak so I wanted to play and I got this shot that I love! The hall is on the right, the water on the left. The bride and groom brought Bocce balls and had done a few photos with them and left it on the lawn when they were done.  I think it adds to the pic :) The pic is a little soft since it was such a long exposure but it’s not too bad. And I actually didn’t touch the color or enhance it at all, that’s what the sky looked like out of the camera! So pretty! Oh and it is shot with a Fish-Eye lens that I borrowed from the other photographer.
I hope that you are all having a great Sunday so far! I’m going to try and take a nap before we go to my brother’s house. I’m so tired! I woke up early to get to Whole Foods so between the long day of work in the heat yesterday and not getting much sleep I could use a rest day :) Assuming I can get my butt out of bed tomorrow morning I’ll be starting my morning running tomorrow! 
Have a great evening!

Crazy Sexy Diet Cleanse Take 2: Day 17

Hey everyone! Day 17, I can’t believe it! This cleanse has gone by pretty quickly! Anyway, I hope you all had a good Monday. I had a short day of work then I had an appointment with my doctor. She is sending me for bloodwork which I’ll have done tomorrow and has told me that she really wants me to give the anti inflammatory meds a chance to work. I am not thrilled about taking them but I’ll give it a try for a few weeks. I’m going to finish up the cleanse before I start them though since I have such a short amount of time left!

I feel so spoiled! I came home from my appointment to find a totally unexpected package from one of my friends! I’ve known her since college and she is so amazing and one of my favorite people on the planet. I was a bridesmaid in her wedding last summer and she lives in Chicago now. Check out what she sent me!

Munchstaches! 

Yes my friends, these are mustache cookie cutters/cookie stamps! She sent a cute little note with them saying that she saw these and knew they needed a good home and that I would provide them with one :) How awesome is she! And yes, they will have a great home here! I’m going to send her a batch as a thank you :)
OK only took a few pics of meals today… you are missing a smoothie and a salad. You’ve seen it all before.
Hooray for the return of avocado toast! Yum!

The other piece of my spring roll.
And my epic dehydrator fail.

These veggie chips (sweet potato, zucchini and beet) look really pretty and yummy…

…but they taste like crap! They never got crispy, the beets are super bitter, the sweet potato tastes like bendy cardboard. The only one worth trying again is the zucchini. I only seasoned them with salt and maybe that was my problem? I didn’t taste salt at all. So gross.
I guess I’ll have to try the kale chips and I also want to try to come up with a raw granola recipe. That’s next on tap!
My blood tests have to be done on a 12 hour fast so I won’t be eating breakfast til after 11 probably. I’ll also probably be eating more of the same because I’ll be rushing around so my post may or may not include food. It will be cleanse related though!
I hope you have a great night! My trainer and I are working on strengthening my shoulders and doing some extra stretches at the beginning of our workouts. We’ll see if the anti inflammatory works too. For now I’ll keep running and trucking along. 141 days ;)