Perhaps the most thrilling moment I had in London was when I discovered that Fortnum and Mason offers an ENTIRELY VEGAN HIGH TEA. I literally cried with joy. The first course was assorted tea sandwiches including: hummus with roasted artichokes, cucumber with earth balance, among a few others. The second was vegan scones with earth balance and assorted fruit spreads that were to die for. The third was a lemon shortbread and ginger carrot cakes. Now we can’t forget the tea! I drank the most delicious mango infused black tea. I think I had at least four cups. This was by far the best experience I had in London and I hope I’ll always remember it.
I COULD LITERALLY CRY WITH JEALOUSY, THIS IS SO INSANE.
Raw Vegan Pad Thai (might make for tomorrow’s dinner, minus the nuts)
“Runners are stubborn. It’s what gets them out the door every day, logging miles, and chasing goals. It’s also why they make the same mistakes over and over again. Don’t be that guy.”
Vegan & Gluten Free Warm Summer-Inspired Pasta Salad in a Creamy Lemon Garlic Vinaigrette
It was such a gorgeous day out today and the warm weather was a pleasant reminder that summer is quickly approaching. This put me in the mood for something hearty but on the lighter side for dinner.
-1 pound of gluten free penne, cooked
-1 pound of butternut squash, peeled and cut into 1/2” cubes
-10 asparagus spears, chopped into 1/2” pieces
-1 medium yellow squash, chopped into 1/2” pieces
-2 medium heirloom tomatoes, chopped into 1/2” cubes
-1 1/2 tsp salt
-3/4 tsp freshly ground black pepper
-1/4 tsp crushed red pepper flakes
-2 cloves of garlic, minced
-2 T fresh Italian parsley, finely chopped
-1 T olive oil
For the vinaigrette:
-3/4 cup olive oil
-juice of 1 lemon
-1 clove garlic
-1/2 tsp salt
-1/2 tsp onion powder
-1/8 tsp crushed red pepper flakes
Preheat oven to 425. Lightly grease a baking sheet with nonstick spray.
In a bowl, combine butternut squash, asparagus, and yellow squash along with salt, pepper, red pepper, garlic, parsley, and olive oil. Toss until all veggies are evenly coated.
Roast in the oven for about 15- 20 minutes, stirring half-way through, until all veggies are golden brown and tender.
Make your vinaigrette by blending all vinaigrette ingredients in a blender until it turns light and creamy.
Add the vinaigrette to a large mixing bowl. To that, in go the roasted veggies and heirloom tomatoes, as well as your cooked pasta. Toss everything together until vinaigrette and veggies are running throughout your pasta.
Amy is amazing and everything she does is amazing and she won Cupcake Wars and this recipe looks amazing and I gotta get that.
What my fridge looks like for a whole week after going to the farmer’s market…
Anyone who lives in Atlanta/metro Atlanta who doesn’t go to the DeKalb Farmers Market in Decatur for their produce is a fucking moron, I’m sorry. There’s no excuse for not doing it. THE MONEY YOU SAVE AHHHHHH
YOUTUBE SPRING/SUMMER FITNESS VIDEOS!
If you’re like me, and you absolutely love getting motivated by trying out new fun workouts this is the list for you! Over a month’s worth of vids, all mega convenient and inspiring! P.S. I dare you to try at least one new video a week!
ABS & BACK
One new video a week is a great challenge!
Raw Cacao Nib Banana Bread Chewies
Homemade Pop Tarts
Green Velvet Cake!
If this isn’t made with matcha: missed opportunity.