Sugar Coma

So this weekend was a very very busy weekend.

I helped work the Ethics Bootcamp at the University of Denver as a Student Leader.

Basically another orientation leader type of gig. Except geared towards business students and focused on ethics and motivational speakers. (Hey, were not #2 in the country for ethic for nothing!)

Despite the fact that it took up the majority of my weekend (because Sunday’s are for football) it was really interesting. I left the weekend feeling very uplifted and wanted to go out and do something.

Then I realized I have a 40% midterm, a paper, and a massive project all this week. Plus some fun stuff (CEO of REI speech, Raw Foods Class, and Obama is coming to speak at the uni next week, what??!)

Anyway I was mostly doing the bootcamp, if not studying my butt off (and failing to do a good job at that) so no fun food stuff quite yet

I made a run to the wholf for some takeaway food and something caught my eye.I am obsessed with Bahn Mi’s. They are vietnamese sandwhiches and they have an amazing balance of hot and cool. I’ve only been able to find a decent vego Bahn Mi at Rocket to Venus in Hampden.

If you havent been there and are in the Bmore area GO! It’s one of my fave restaurants and hipster in the best way possible.

Anywho I wanted to see if the Wholf was up for the challenge, since I’ve been toying with a recipe of my own but too lazy to make pickled daikon myself.The verdict?

An honorable attempt, but there wasn’t enough spice and the tofu was rather dry.

Did I eat the whole thing? You bet your bottom dollar!

The sauce was still pretty yum.

I did get up to some baking in the kitchen on Sunday. It resulted in two failed donut attempts. One really isn’t worth saving, the other was actually perfect, but stupid me decided to put the topping on the wrong side of the donut.

Still tasty, but very, very ugly.

After taste testing a few recipes I found myself in a sugar coma. (figurative)

A sugar headache. (literal)

I don’t know if I’ll be getting back to that recipe this week because I have no interest in sugar at the moment. It’s gonna be savories and salties for the next week at least.

Although I do see some late night coffee to get all of this study done. Cross your fingers I’m not ticking caffeine off the list

Have you ever gotten a sugar headache before?

x

Casey

 

 

Wait? So Are You a Vegetarian or Not?

Greeting Herbivores, Carnivores, Omnivores, and everyone in between.

 

So…I know I’m pretty much a vego, and honestly I don’t know if there’s a word besides ‘Ethical Eater’ for what I’m called.

It gets exhausting always explaining yourself so usually I’ll just tell people I’m pretty much vego and explain in detail at a later date.

Most of what I eat and what you see on the blog is vego and in fact most of the baked good I make are vegan. When your (pretty much) vego, baking vegan somewhat becomes a challenge. It’s also a lot easier because you need less ingredients on hand!

Anyways, please visit my Food Philosophy page to get a better explanation of why I choose to eat what I do. As I have said it is constantly changing and a few modifications may be in store 😉

So this weekend I had some grass-fed local bison burgers. This is th first time I have eaten real meat in a long time.

I made one burger by broiling it and topping it with sautéed onions, shrooms, pepperjack flavored rice cheese, and BBQ sauce.

I went a different route the next day with the other burger and topped it with sautéed spinach, sun dried tomatoes, and feta. This was the winner of the two.

 

The first burger I made did not sit well with me. I think this is because my body is not used to processing real meat. This happened to me early in my stage of being vego. I came home from a semester at college and has a grass-fed burger and my stomach was in knots the whole night.

Not wanting to waste the other burger (read: I’m a college student) I attempting another go with the tomato, spinach, and feta version. Success.

Though I did learn something from this and I may change my diet and how I incorporate ethical meat (if at all) into it.

 

Sidenote: Feel free to sub a veggie burger or portobello mushroom for the bison burger. Or non grass fed. I don’t judge 🙂

 

Happy Humpday,

 

Casey