Monthly Archives: April 2013

Today

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Some of the things I thought today –

Man, it has been a looooong time since I last blogged.

I made the right decision.  Part of the reason I’ve been blogging AWOL is because I was making a giant, life-changing decision and I’m pretty sure positive I made the right one.

The end of this semester is going to be insane.  We have two business plans to create in the next month and we were told to expect 40 plus hours of work each week on top of our clinical hours.

Some of the things I did today – 

Went to my first day of clinical practice in long-term care.

Took a glorious, 70* walk on Elmwood with my husband.

Attended night class.  With the curve I scored a 100% on the first exam!

What I ate today – 

A mealy apple.

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A packet of Artisana Cacao Bliss.

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Chocolate Almond Coconut Clif Mojo Bar.

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A low-fat strawberry milk.

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A (salted caramel chocolate nougat) candy from the latest Yumvelope.

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Veggies from Globe Market, ~.25 lb each.

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Thai carrot salad,

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and Greek vegetable salad.

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Lays Chicken and Waffles potato chips.

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Dinner.

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Amy’s Alphabet Soup,

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and a soft pretzel with yellow mustard.

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I also thought a lot about the tragedies at the Boston Marathon today.  If you or anyone you are close to were effected, please know that you are in my thoughts.

Vegan Chicken Salad Sandwiches

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Recently Naysoya contacted me with the opportunity to try their newly reformulated Nayonaise line.  I’ve enjoyed their vegan mayo in the past during my Vegan Month challenges, so I happily accepted.  Pretty soon, a box showed up in the mail.

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They sent me 2 free jars to sample – Vegan Nayonaise and Vegan Nayo Whipped.

Here’s what they had to say (product information):  “Nasoya recently perfected Nayonaise for a smoother, creamier texture and it now comes in new distinct varieties.  Original Nayonaise is an excellent alternative to traditional mayonnaise reformulated with a more delicious flavor than ever before. NayoWhipped, the line’s newest variety, has a tangier taste for those who prefer a whipped sandwich spread. The entire line is vegan, a good source of vitamin B12 and made from expeller pressed oil. All products are also fortified with Omega 3 ALA for added nutrition.”
And here’s what I have to say (disclaimer): I was provided these samples free of charge.  I did not receive compensation for writing this post, I just really wanted to share my tasty recipe.  All opinions are my own.

I haven’t tasted the whipped product yet (in non-vegan life I prefer Miracle Whip to regular mayo so I’m quite looking forward to it) but I’ll be sure to share my opinion when I do.  I was impressed with the reformulation of the Nayonaise.  The new product is in fact smoother than the previous version.

I’ve seen recipes in the past {on those Mayo tv commercials?!} where mayo is used in place of butter when grilling a sandwich and I figured that application would be a great way to taste out the Nayo.  I also used it as the binder in my vegan chicken salad.  I think the recipe turned out quite well; the Nayo gave the toasted bread a great crisp texture.

Vegan Chicken Salad Sandwiches, serves 2

  • 7 oz vegan “chicken” nuggets  (I recommend Wegman’s Don’t Be a Chicken line if you have access to it)
  • 1/4 cup slivered almonds, toasted
  • 3 celery ribs, cut in half vertically then sliced
  • 2 green onions, sliced
  • 1/8 tsp salt
  • 1 tsp lemon juice
  • 3 Tbsp plus 2 tsp Vegan Nayonaise
  • 4 slices bread of choice
  1. Cook nuggets according to manufacturer’s instructions.  Set aside until cool enough to handle, then dice.
  2. Combine cooled chicken, almonds, celery, green onions, salt, lemon juice, and 3 Tbsp of Nayo in a large bowl and toss to combine.
  3. Divide salad evenly between two slices of bread, then sandwich with the remaining slices.  Spread 1/2 tsp Nayo on the outer side of each slice of bread.
  4. Preheat a large grill pan over medium-low heat.  Cook sandwiches until toasty, 1 – 2 minutes on each side.

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To my vegetarian readers:  Nasoya has teamed up with Vegetarian Times to celebrate the vegetarian lifestyle by having people share their Veg-iversaries.  By sharing the day you went veg, you can enter to win a Nayonaise Party Pack for 10 people + a $100 Visa gift card!

Do you follow (or have you ever followed) a vegetarian or vegan diet?

Me Jane

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Doesn’t it feel too late in the week to still be Monday?  Anyone else?  I have several personal/professional/school things going down at the moment and honestly my head is spinning.  This post is going to have to be “Me Emily.  Me eat food.  Food good.” style.

Coconut Delight Raw Revolution bar from the bottom of my purse for breakfast.

bar

Pear.

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Dannon Oikos Cafe Latte Greek Yogurt,

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with Justin’s Maple Almond Butter swirled in.

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The last of the bbq pop chips (1.5ish serving) with dip.

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Also Cheetos.

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A new recipe for dinner.

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Roasted green beans,

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with a vegan chicken salad sandwich.  <– me promise to share the recipe tomorrow

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Drinks whilst brainstorming with a friend.

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Jameson diet coke x2, lemon drop x1.

Bed.

Bloody {Mary} Sunday

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My big plans of knocking off some school work didn’t come to fruition, but I did manage to do some day drinking.  That’s a better use of time really, isn’t it?

I started the morning with this bowl of absolute incredibleness.

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Dannon Oikos Cafe Latte Greek Yogurt, 1/2 serving Nature’s Path Coconut Chia Granola, fresh blackberries, 1 tsp honey, 2 Tbsp coconut butter.

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Oh my goodness, you guys, the coconut butter.  I have been reading Kath talk about coconut butter acting as a magic shell for years but I never quite knew what she meant.  It was amazing.

I also snacked on (approximately 2 servings each) BBQ Pop Chips with reduced-fat french onion dip.

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If I had known I was going to have chips with dinner I might have done a veggie-based snack instead, but at that point I planned on having soup!  Sidenote – did you know that Pop Chips has a new ketchup flavor?!  I’m pretty sure that sounds terrible.

I spent my afternoon at work.  The weather has finally gotten the memo that it’s Spring so lots of people were out and about.

At the end of my shift some friends stopped by to invite me to Blue Monk.  They were having a Bloody Mary special, with celery, hot sauce, tomato, etc infused vodkas.

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A girl from our program sweetly got us a 2nd round so I ended up having two.

Bloody Marys make me crave stick-to-your-ribs food so instead of soup I ended up with Moe’s for dinner.  A rice bowl – rice / black beans/ sautéed onion / mushroom / green pepper / cheese / sour cream / guacamole / corn salsa.

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Plus chips with queso.

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Apparently there’s always room for chips.

Do ketchup flavored chips sound good to you?

Weekend Welcome Back

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Hello again!  I know I kind of dropped off the face of the earth.  This semester has been busy.  I don’t have a lot to say tonight, and my pictures are poorly lit and blurry, but it was a good day so I wanted to share.

I slept in this morning; we’ve got a serious stayed-up-too-late-watching-Battlestar-Galactica-every-night-this-week sleep deficit going.  I ended up eating “breakfast” during the afternoon at work.  Chobani Vanilla Golden Crunch Flip.

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I love most of Chobani’s flavors but I have really disliked the Flip line*.  This  was my 2nd try with this flavor and both times the vanilla yogurt was so tangy I was actually a little afraid it had gone bad.  *the Honey BeeNana one was really freaking good

I also drank a Dr. Pepper 10.

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The first in a fun line-up of beverages today.

After work I met up with a friend for bubble tea; strawberry green tea with both kinds of boba.

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We hung out for the rest of the evening and had a fun night.  Next was drinks at a bar in Allentown.  I enjoyed this Genesee Cream Ale more than I was expecting to.

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It was basically water, but at least it was quite refreshing.  Plus it is locally made.

Finally we headed to Seabar for a late dinner.

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I was very disappointed that they were out of the (the) lobster ramen bowl, but I rallied with three small plates.

Seaweed salad.

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Pickle cucumber salad over sushi rice.

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Udon noodle bowl served with tempura shrimp.

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All three were quite tasty but the cucumber salad was my favorite.

I brushed my teeth the minute I got home and now I’m actually blogging from the bed!  Sweet dreams!

Buffalo Chicken Mac And Cheese

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When I made this dish last weekend I was not planning on sharing the recipe, I just really wanted Buffalo Chicken Mac and Cheese.

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But then I took my first bite and fell head-over-heels in love.  Several of you requested the recipe on the blog and Instagram, and who am I to say no?  This recipe is not, I repeat not healthy.  But it is tasty, yummy, cheesy, spicy, decadent, comforting, and delicious.

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And it gets even better leftover.  Particularly when you steal cold bites from the casserole dish the next morning.

Buffalo Chicken Mac and Cheese, serves 4

  • 4 oz uncooked miniature shell pasta
  • 1 Tbsp butter
  • 1/2 Tbsp canola oil
  • 1 lb boneless, skinless chicken breast; cubed
  • 8 oz 1/3-reduced-fat cream cheese
  • 1/3 cup reduced-fat ranch dressing
  • 3/4 cup medium-strength Buffalo sauce
  • 8 oz extra-sharp cheddar, shredded
  • 3 oz blue cheese crumbles
  • 2 green onions, sliced
  1. Preheat oven to 350 degrees Farenheit.  Prepare a 8×8 inch baking pan with cooking spray.
  2. Prepare pasta according to package directions.  Drain and set aside.
  3. Melt butter and oil in a large skillet with a lid over medium-high heat .  Add chicken cubes to skillet, cover and cook 3-4 minutes on each side.
  4. Remove cooked chicken from pan and reduce heat to medium.  Place cream cheese, ranch dressing, and Buffalo sauce in skillet and cook, stirring frequently, until combined.  Add all but a handful of the cheddar and stir until melted.
  5. Remove skillet from heat and stir in cooked chicken and pasta.
  6. Pour mixture into baking pan.  Top with blue cheese, remaining cheddar, and green onions.
  7. Bake 30 minutes.

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What’s your favorite comfort food?  Mine clearly all involve cheese!

Choco-Cherry Love

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I’ve been skipping breakfast on most of the early mornings of my internship without incident, but today I ran into issues.  After a week of eating breakfast – giant, glorious, egg studded breakfasts – my body rebelled at today’s sudden fast.  I spent the first hour of my morning light-headed and nauseous, crossing my fingers that I wouldn’t pass out while reading charts.  Yuck.

All that is to say, I drank a regular sugar Pepsi for breakfast (I felt better almost immediately!), after breaking out in a very embarrassing cold sweat while talking with a doctor.  No photo because I was in a hurry to get back to work.

Lunch was nutritionally lame as well; I ran out of time to pack food this morning.

pizza pizza

At least the hospital cafeteria has good pizza.

When I got home this afternoon I made myself a Choco-Cherry Smoothie.

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1 heaping cup frozen sweet dark cherries // 1.5 heaping Tbsp Navita’s chocolate Protein Smoothie Mixer // 1 Tbsp U-Bet chocolate syrup // ~1 cup Silk Vanilla Unsweetened Almond Milk.

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It had so much potential but sadly my smoothie had absolutely no flavor.  It was basically ice water!  I’m not sure where I went wrong, but I drank the whole thing any way to get in the nutrients.

I spent my afternoon working on my thesis for the history class I’m taking this semester.  I am not enjoying having to write an actual paper; it’s been awhile!  I am hoping to plug away over the next two weeks though and get it done a little bit early so I can get it off of my mind.

I ate baby carrots with blue cheese while I worked.

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The perfect snack.

I spent the evening in night class.  We talked about the Holocaust today, which felt like a throw-back to my first time in college.  Did you know – when I thought about getting my Masters in English I planned on writing my thesis on Holocaust literature?

Then I hurried home to squeeze in a few episodes of “Battlestar Galactica.”  I enjoyed a sliced banana with peanut butter while I wrote this post.

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I’ve decided I’d rather paint my nails – a gorgeous, sparkly pink! – than eat a grown-up dinner, so that’s all she wrote.

Can you skip meals or does it make you too queasy?