Last month Sedona was host to a pretty wonderful VegFest. For a small town like Sedona I was super impressed that we were able to draw some big names in plant based living. Dr. Gregor of How Not to Die fame, Kip Anderson of Cowspiracy and What the Health, Doug Lisle whose Pleasure Trap ideas are featured in Forks Over Knives were just a few of the folks who made their way to the red rocks.
I decided months ago that I had to attend VegFest and I would attend for free! A little life tip is to look for opportunities to volunteer at events that you want to attend. They usually only use you for a part of the event and then you get to go to the rest for free! You also get to know a few people you would never have meet if you didn’t volunteer.
I had such a great time watching the plant based icons share their knowledge and passion for vegan eating.
Veg Fest was also held at the Sedona Preforming Arts Center which is a beautiful location. I took a little hike during the day after enjoying some vegan cheesecake, spring roll, and cookie.
Perhaps my favorite part of veg fest was watching the cooking demonstrations. Local chefs were brought in to demonstrate how to make a Thai yellow curry, Moroccan root vegetable dish. I gathered so many good ideas to incorporate into my own cooking and left feeling inspired.
Hello there! I had such grand goals of blogging daily about my year of compassion. I might be able to get back into the swing of things again, or I might just give myself some grace and blog when I can.
January was a pretty busy month for me. I traveled to California to hang out with my mom for a week and I went to Houston for a work trip. Both trips were really great but just threw off my schedule a bit.
As I wrote about in this post planning for the road trip to California was minimal but I was able to find lots of options on the road that worked for me. Major shoutout to Taco Bell!
My trip to Houston was a little more predictable and planned. I was able to load up on some oatmeal for breakfasts, vegan jerky for snacks, and fruit for snack. Overall, it was a little more difficult to find food on this trip. I was with a large group of people who were not vegan so I had to make things work.
Dinner the first night was at Chuy’s Restaurant. If I had more time with the menu I would have found other options. I settled for rice, beans, and tortillas for this meal. Not great but it was food.
I had my oatmeal for breakfast both days and was glad I made the effort to bring it. For lunch I convinced my boss to go to True Food Kitchen and had the best meal of the trip there. I had my snacks for the rest of the trip and stopped at Nekter as soon as I landed in Phoenix for something fresh and healthy.
My trip to Houston was a really great reminder for me to plan even more in advance. I have a trip coming up in February to Austin and I can do even better to bring food that will satisfy me when everyone wants to eat BBQ.
Despite all the travel in January it was a good month. We are making progress on redoing our backyard – we bought fruit trees yesterday! And I have been busy in the kitchen making new meals to share here. I am hopeful I will be back to share more tomorrow!
A couple days ago my mom called. She wasn’t feeling as well as she would like and was overwhelmed with some things going on with my grandmother being in and out of the hospital. I knew while we were talking that I needed to drive out to help out for a bit.
I decided that I would leave the next day. When I go on a road trip I really like to plan ahead and get road snacks and meals so I don’t end up eating a bag of chips from a gas station. I wasn’t able to plan ahead for this one though. So I grabbed an apple and some almonds and hit the road.
About two hours in I arrived hungry in Phoenix. I found a Taco Bell and ordered a burrito with beans, potatoes, and rice. Taco Bell is probably my fav go to on the road. It is somewhat healthy and really customizable for a vegan diet.
Luckily, I have made this drive a lot and I happened to know of a make your own pizza place in Blythe, CA. If you have never been to Blythe then let me tell you that it is pretty amazing that in the middle of the desert by the Arizona stateline there is a great vegan option.
I ordered a pizza with red sauce, olives, zuchinni, bell peppers, and onions. I wish there was a left green but it was still good!
We hit the road again and made it most of the way to my mom’s house when I stopped at nekter for a green smoothie.
Overall, it was a pretty healthy and satisfying day on the road. I didn’t feel like I ate a bunch of junk which was great!
If you can’t plan a lot of car snacks then try to plan your stops so you know where you can eat. And if nothing works go to Taco Bell!
Today’s blog post will be a pretty short one. I drove out to California to visit my mom today and I am pretty tired. I am happy to be out here and tomorrow I will post about being vegan on the road.
Yesterday was a pretty standard day. I went back to work after the holidays and went back to my roll of putting out fires. I work in a school and grades were due, so some drama!
For dinner last night I decided that I should use a lot of the veggies in the fridge that would go bad before I got back from California. I found a yellow pepper, purple cabbage, celery, cucumber, and arugula. I chopped all that up and dressed it with lime juice and balsamic vinegar. I added salt, pepper, basil, and garlic. I also made pasta noodles and threw it all togehter in a bowl!
I was going to make spagetti but realized we did not have any sauce or anything to make sauce so the chopped veggie pasta it was.
It was a super fast and easy mean but it tasted amazing!
This year one of the ways that I am practicing compassion is through self-compassion. I have been allowing myself to really enjoy my meals and eat until I am full. I will write a post about this more later, but I just want to say that it has been great eating and just enjoying my food!
That is all I have for today! I am going to hit the hay and hope to wake up a bit more recharged!
So here we are two days into 2020 and already I get to change the way I look at things. I knew that I wanted to be fully committed to a plant based vegan lifestyle for the whole of 2020. I was already pretty much there for 2019 but not fully. In November and December I committed again, but I was still pretty junk food vegan and eating too many processed foods for me.
I knew that starting on January 1st I was going to take things seriously. For me this meant that I needed to plan ahead so I didn’t just eat whatever was around when I woke up in the morning.
We invited a few friends over for New Years Eve and encouraged them to stay the night so they wouldn’t have to drive home. I spend most of the day on New Years Eve making food to share with our friends and to have ready for breakfast in the morning.
I meal prepped like a pro. I shredded potatoes for hash browns, prepped tofu for pesto scrambled tofu, and made a loaf of bread. The people who came over are lovely friends from Scott’s work. They know we are mostly plant based and only brought items with dairy which was pretty thoughtful.
I had very grand plans to make the most delicious vegan dishes. They would take a bite and be like this is sooooo good! And I would look at them and reply, its vegan! No one was privy to my grand ideas though and the night/day did no turn out like I thought.
I made these lovely fresh Spring Rolls and peanut sauce. I was so proud of them and thought they look great! I was like oh no I only made 10! That won’t be enough for the six people who came over. It was more than enough because only one guest tried one! I think they looked too healthy compared to all the chips and quesso. I had like three and I was so happy.
The next morning I woke up and made breakfast for everyone. When I asked who wanted some they were all like “what is it?” I will just have potatoes and bread.
Like for real? Just potatoes and bread? Then I looked while they were eating and no one ate the potatoes other than my husband and I. I forgot that not everyone knows how good Turmeric is and I added like 1/2 teaspoon worth to the potatoes. Apparently, that was too much and people would not even try them. We took plates full of potatoes and bread crust, yes, they only ate the inside part of the bread, back to the kitchen.
While all of this was happening I was seriously doubting my cooking skills. My plans to show some nice people how great plant based cooking could be was a flop!
While I was spiraling in a web of self-doubt and judgmental thoughts, I realized that I woke up with my first test of my compassion. I decided that this year I would be a more compassionate person. On January 1, 2020 at 9:30 am I was given my first opportunity. I am not going to brag about how kind I was or how I turned the situation around and got them to eat a head of broccoli. Cause that isn’t what happened.
Instead, I tried my best to let it go. I thought about the expectation I had placed on people who had not asked me to put that expectation on them. I had just decided that these guys whom I had only seen eat Litter Ceasar’s Pizza and Dairy Queen chicken fingers would be hyped to eat vegan on New Years.
As I took their full plates into the kitchen I looked around at the leftover food they brought with them. Bags of Lays and Tostitos, ranch dip, iced blue sugar cookies. None of what they brought reflected a whole food.
In that moment I realized that if I am going to win anyone on a Standard American Diet over to eating just SOME plants I needed to up my game. Why start them with a tofu scramble? I was closer with the hash browns but they needed to be white and use some more oil. While I am not super keen on using a lot of oil, I am now considering it a tool in my quest to get people to eat more plants. I will up the fat, sugar, salt if I make anything for them again and slowly start to find a way to help them see that plants can be great.
I was really grateful to be reminded of how far I have come in my diet and to have some compassion for my friends who may not share my interest or knowledge on how great a plant based life is. My hope is renewed that I can share great food with friends and family and help them try something that might lead them down a more healthy path!