Saturday, November 21, 2015

What I'm Reading: Thanksgiving 2015 Edition


Thanksgiving 2015 is almost upon us! For we students, it means that the end of the term is also near. I'm both esctatic and a little sad. It does mean that I get a break from the rigorous schedule of homework-studying-projects-classes-repeat, but it also means that I'm already almost done with one term of my grad school career. This term has had its challenges but I've learned SO MUCH that I can't wait to take away with me during the rest of my education and into my career. I've also met some amazing people (mostly women, since our profession is largely comprised of females) at school and in my volunteering and networking events, and I'm really overcome by how many great people are out there, wishing to change the world, one meal at a time.

All that gushiness aside (I'll save the real emotions for my upcoming "thankfulness" post), here are the things that caught my eye in regards to Thanksgiving this year. Of course, they almost all regard food! Enjoy...

-Vegan Thanksgiving wraps from Minimalist Baker! Yum, yum and more yum. 

-How about adopting a turkey instead of eating one for Thanksgiving?

-Beautiful (and fairly easy) ideas for decorating your home for Thanksgiving.

-Here are 20 Vegan Thanksgiving Dishes rounded up on Ben Bella Vegan's blog.

-Check out my Pinterest board for Thanksgiving meals! 

-A student at UCLA publishes a vegan Thanksgiving menu.

-Vegan in LA? Here are some places to get some Thanksgiving grub!

-How to survive your first Vegan Thanksgiving (from Cadry's Kitchen). 

-Gluten-free and Vegan Thanksgiving treat ideas from Sarah Bakes Gluten Free!

-Jesse Eisenberg's Vegan Thanksliving celebration!

-A chickpea veggie loaf from Vegan Richa.

-The best turkey substitutions, according to One Green Planet.

-Interested in running on or around Thanksgiving? Check out to find a Thanksgiving fun run near you!

Friday, October 30, 2015

What I'm Reading: Halloween Edition 2015

pumpkins D and I carved 2 years ago

Whew, school is in full swing, meaning I have just about no time at all to read for fun anymore. However, here are a few things that piqued my interest this month:

-Choose the right grain for your breakfast cereal.

-Here's the perfect way to eat an abundance of apples, from Ricki Heller. 

-I made this coffee drink this morning from Oh She Glows and it.was.amazing. No joke; go make yourself one right now (regardless of the time of day, just use decaf espresso!). 

-Halloween is tomorrow (!!). Can you believe it? It's my favorite holiday of the year because it's the day before my birthday, so it's always felt like an extension of my birthday. I won't be doing much to celebrate Halloween this year; however, we will be driving down halfway between Portland and Seattle to enjoy a birthday lunch with D's parents (D's birthday is 4 days after mine). For the past few years that I've been in school, D and I have stayed at home and passed out candy while enjoying each other's company. Now that I'm in grad school, and my time is even more scarce, it'll be even more of a treat to spend some time with D. Last year we ran out of candy, so this year I stocked up (with the hope that we'll have some left over for us).

-Here are some tips for staying safe on Halloween:

-Here are some lists of vegan Halloween candy (in case you have yet to buy some!):

-Here's how to help your kiddos stay true to their healthy diet amidst the plethora of sugary treats:

-Here's a quiz from Huffington Post that helps you determine what a serving of Halloween candy is ... how did you do?! (I got 7 out of 11 correct.)

-But enough about health, I want to enjoy this vegan pumpkin parfait from Go Dairy Free!

Happy Halloween!!

Friday, October 2, 2015

Fall Schedule for 1st Year MSN Program

In case you were wondering what classes I'm suffering through taking this fall term (they started Monday!), here is a list as well as a short synopsis from the school catalog. Bastyr University focuses on a whole-foods curriculum instead of individual nutrients, which is what drew me towards the school to begin with, but I've heard from second-year MSN students that during the first two terms, it doesn't really feel like that's the case. I'm a little apprehensive about this term, but I also know that I've made it this far and have gotten A's in my hardest classes (organic chemistry, A&P, biology, and biochemistry, to name a few), so I should be able to succeed this term, as well.

My fall schedule:

Disease Processes 1This course is designed for nutrition master’s students and is an introduction to pathology. Included are the inflammatory process, cell repair and basic immunology. (3 credits)

Fundamentals of Counseling: Basic Skills (+ Lab)This course covers the fundamentals of counseling, including essential counselor characteristics, basic communication and interview skills, the establishment of a therapeutic/wellness alliance, proficiency in stimulating health and nourishment, and suicide assessment and referral. The theory and research in common factor models of psychotherapy are emphasized. (3 credits)

Research Methods in Health Sciences (+ Lab)This course covers the major research methodologies used in health sciences research. Qualitative and quantitative methods are discussed. The emphasis is on the design and interpretation of research studies. (3 credits)

Advanced Nutrition: MacronutrientsNutritional biochemistry of the macronutrients, including integrated metabolism, is discussed. Macronutrient digestion, biological requirements, absorption and metabolism are emphasized. Students apply these principles to various dietary and metabolic states. (5 credits)

Nutrition in the Life CyclePhysiological, metabolic, interpersonal and developmental relationships to nutrition are explored through the various stages in the life cycle, including infancy, childhood, young adulthood, pregnancy, mature adulthood and older adulthood. (3 credits)

If you'll notice, that's a total of 17 credits, and 5 classes plus two (non-science!) lab periods, which is the most I've taken in one term since my undergraduate degree. Needless to say, you won't be seeing much of me here on the blog for the next few months!

Here's my pile of required books for this term. Lovely, eh?

Thursday, October 1, 2015

In My Pantry

As a gluten-intolerant person on a plants-based diet, you may wonder what it is I actually eat. Of course, you don't really wonder that, because if you've read my blog for any amount of time you'll see that I have many options available to me for every meal.

Here's a quick breakdown of what's in my pantry (and fridge/freezer) at any given time:

Dry goods:
-Ancient Harvest Quinoa Pasta
-Brown basmati rice
-Bob's Red Mill flours
-Ancient Harvest Quinoa Flakes

Baking supplies:
-Agave nectar
-Flax Seed Meal
-Nut Butter
-Olive oil or Coconut oil
-Chocolate Chips

-Greens (chard, kale, or spinach)
-Seasonal produce

What's in your pantry?

Tuesday, September 29, 2015

Vegan Mofo 2015: Day 29

Have you entered my giveaway for a chance to win a copy of The Plant-Based Journey by Lani Muelrath? Do so here! Today is the last day to enter!

Today's Vegan Mofo prompt:

What would you bring on a vegan road trip?

I have lots of experience being on a vegan on a road trip, so I could go on forever about all the right things to bring. However, I'll try to keep this concise!

First of all, SNACKS are the most important thing to bring. If you are going somewhere that has any sort of ethnic cuisine (examples include Mexican or Thai restaurants), you should be able to eat vegan meals by playing around with the menu. However, when you're between towns or going camping, snacks are going to sustain you for the long-haul. In fact, if you just packed snacks for your entire vacation, I'm sure you'd be just fine (you might miss warm food, but at least you'd be nourished!).

Here are my top snacks for road trips:

-dang toasted coconut chips
-fresh fruit
-greens and vegetables that can be made into salad-on-the-go
-dried fruit
-dried fruit + nut bars
-granola (oh, hell yes! this is something that accompanies D and me no matter how long the trip is [or isn't])
-nut butter (you can buy them in cute little one-use packs which, although bad for the environment, are fantastic for road trips) and a loaf of bread
-already-prepared popcorn
-chips (tortilla, potato, veggie, kale, the list is endless)

If you have access to a cooler, bring already-prepared foods, such as:

-vegan yogurt
-fruit salad
-potato salad
-kale salad
-sandwiches (these probably won't last you past the first day, but that should get you to your first town, at least!)


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