Vegan “fast food” lunch review: Trader Joe’s veggie wrap

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After a very long hiatus, PLV is back! I took a break to refocus on my health, both mentally and physically and I’m happy to say I feel better than ever.

To celebrate my first day back in the blog world, I picked up one of my favorite “fast food” lunches while I was doing my weekly shopping at Trader Joe’s: the pre-made veggie wrap with hummus.

Like most people my age, I’m obsessed with TJ’s. The produce, the variety, the unique selection, the low prices… I love it all. And this wrap is no different! I’m not usually a fan of pre-made wraps because they’re soggy and mushy but this one holds up pretty well. Granted, it will never be the same as a fresh homemade sandwich but when you’re needing something grab-and-go, the veggie wrap is a great option.

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Rolled in lavash and stuffed with hummus, shredded carrots and broccoli/cabbage slaw, it’s delicious and best of all, it’s filling. One word of caution though: you really do have to LOVE hummus if you get this wrap because it is A LOT of hummus. I’m a hummus junkie so it’s perfect for me 🙂

Here’s to being back on PLV and a lot of more yummy posts to come!

Savory vegan oatmeal

One of my favorite dinners when I’m cooking for one is a big bowl of oatmeal. And as a girl who will take salty over sweet any day, I came up with the perfect way to make a meal out of the popular breakfast food.

Just throw in some spices & veggies & whatever else you have up in the cupboard and voila! A tasty, healthy dinner. And the best part… it takes a max of 15 minutes to prepare. That sounds pretty darn good to me when I come dragging home from work in the evenings.
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Ingredients:
1/2 cup Quaker oats
1 cup water
dash of salt
2 tsp olive oil
1/4 cup diced tomatoes, fresh or canned
3/4 cup sliced mushrooms
1/8 cup shredded vegan cheese
Handful of spinach
Dash of Italian seasoning

Bring 1 cup of water to boil and cook oatmeal according to directions on package.

Meanwhile, heat olive oil in a pan. Saute mushrooms, spinach and tomatoes (if fresh). Sprinkle in Italian seasoning to taste. You can also use some fresh chopped basil or rosemary.

Once veggies have cooked, mix into oatmeal. Pour into a bowl, top with the shredded vegan cheese and enjoy your yummy, “cheesy”, savory oats!

Told you it was a cinch : )

Make 2013 a vegan year!

Confetti in Times Square in New York

The first week of a new year has always meant one big thing for me: New Year’s resolutions. I know everyone blows them off because no one really follows through with them. But to me, resolutions are a big deal. The start of 2013 is a new chance to start fresh. It’s a new opportunity to be an even better version of yourself. Like most of you, I thoroughly enjoyed the holidays. Not just the joy of being with my family but also the plates of cookies and lacking gym time. I have no regrets whatsoever though because it was a wonderful couple of weeks and I loved every moment (minus the last minute stressful Christmas shopping!).

BUT. Now it’s January of 2013 and it’s time to be a new woman. A better, stronger, healthier woman. And for that, I’m planning to make this year full of yoga, healthy eating, vegan goodies, and all-around happiness. Join me in making this new year the best year for each of us! Be on the lookout for some delicious vegan recipes coming up later this week along with a great new yoga sequence. : )

 

P.S. Read one of my favorite articles of 2012 from Zen Habits here on how to switch to a plant-based diet. Love the tips!

 

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Me & the boyfriend in Fell’s Point Baltimore during New Year’s!

Avocado dip recipe

Avocados are known as one of the super foods for all of the goodness packed inside them. It’s an added bonus that they’re ridiculously yummy! While I love eating them plain, sometimes its nice to mix it up. This avocado dip is great with multigrain crackers or nachos. Or, just eat it straight from the bowl like my boyfriend does. Its kinda like guacamole (but better). Enjoy!

Ingredients:

2 whole avocados

1 cup chunky salsa (I use Pace Mild)

1 bunch cilantro

1 tbsp lime juice

Salt & pepper to taste

 

Directions:

1. Peel & pit the avocados. Then chop into small pieces.

2. Add everything into a bowl and mix! I like to mash up the avocado pieces but still leave some chunks for more texture.  Also, adjust the amount of cilantro to your liking. I LOVE it so I add a ton!

3. Serve immediately with crackers/chips or store chilled in the refrigerator. It would also be yummy as a spread on a sandwich!

 

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Roasted lime & cilantro cauliflower recipe

The one herb I have a huge weakness for is cilantro. That + cauliflower + lime juice = the yummiest side dish ever! Say hello to roasted lime & cilantro cauliflower.

 

Ingredients:

Cilantro & lime juice (use however many of each you like)

1 head of cauliflower

1 tbsp olive oil

 

Directions:

1. Chop up the head of cauliflower and toss with olive oil.

2. Add lime juice and cilantro to taste and toss again until everything is well mixed.

3. Spread on a baking sheet and sprinkle on a pinch of salt or pepper.

4. Roast in the oven for 45 minutes at 350 degrees.

ENJOY!

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Vegan menu of the week: Panera Bread

Yummy vegan choices at Panera Bread, one of my favorite places to drink tea, have a bagel and do some homework!

Food:

  • Bagels: plain, everything, blueberry, sesame, sweet onion, poppyseed
  • Black bean soup
  • Bread: sourdough, three seed, stone-milled rye, artisan french, ciabatta, country loaf, sesame semolina
  • Dressings: greek, balsamic apple, asian sesame
  • French baguette
  • Fresh fruit cup
  • Garden vegetable soup w/out pesto
  • Greek salad w/out feta
  • Mediterranean veggie sandwich w/out feta
  • PB&J on one of the listed vegan breads
  • Southwest tomato and roasted corn soup

*hint: don’t be fooled- all whole wheat & whole grain breads/bagels at Panera have honey in them as sweetener.. not vegan!

Drinks:

  • Cappucino with soy milk
  • Coffee
  • Hot tea
  • Iced green tea
  • Iced tea
  • Latte with soy milk
  • Lemonade
  • Orange juice
  • Smoothies w/out yogurt

 

Image: Hot Plate