Sunday, April 7, 2013

Mt. Home Recap

Happy Dana after such a great weekend!


This weekend was amazing.  My friend, Devon, and I headed to Mt. Home to celebrate our friend Amanda's birthday.  We had a really good time.  Here's the recap, including hiking pictures and a tofu scramble recipe!


Friday morning went pretty well.  Work is still  nuts, but I'm trying to balance all of that with healthy food.  Pictured are berry hemp milk smoothies (for Josh and I), almonds and dates.  I'm on a big date kick, although they're little calorie bombs, so I try to keep it to a couple.

Before I headed to Mt. Home, I stopped at Whole Foods for a monkey brain smoothie (banana, chocolate and soymilk) and some car snacks.  I'm really glad I did this, because the food outlook for the rest of the night wasn't great.  I arrived in town around 6, and we got ready and headed out to a sports bar.  The outlook for healthy vegan food was limited, so I just went straight to beer.  Luckily, I was still full from all of my healthy car snacks.  I think the key to traveling is to make sure you have enough snacks, because it's not always so easy to cobble together a meal in small towns.  Luckily, my girlfriend Amanda is amazing and made sure her home was full of tons of great food.

Scenes from the bar:




The next morning we slowly gathered ourselves for the day.  We stayed up pretty late, so there was a lot of early laying around. Once we got up and about, we made a healthy breakfast before heading out on our hike.

Amanda had tons of fruit, and I made a hummus veggie wrap to go with it.


Tip for anyone housing a vegan for the weekend:  if you have hummus and veggies, you'll probably be ok.

We got out the door around 11 and headed into the woods.  We went on a beautiful hike to a place called Indian Rockhouse.  We were off highway 14 in north Arkansas, and I highly recommend this hike if you have a couple hours on a nice day.  The Indian Rockhouse would be a perfect place for a picnic.







A lot of times, our girls weekends involve heavy drinking and recovering, but we are getting older and maybe a little bit smarter.  I was pretty happy that this trip involved a healthy outing and a good workout.  This made me feel incredibly invigorated for the rest of the trip.  One plus about living in Arkansas is all the beautiful trails we have.

We headed back into town pretty hungry.  I had a luna bar along the trail, but that was quickly wearing off.  We went to a restaurant in Mt. Home called TaDa for a late lunch.  I wasn't too enthused about the selection, but I put together a good lunch.

I ordered their veggies, which were a little disappointing because they were just green beans and covered in oil.  The avocado and fresh baked bread were really good, though.


We stayed in and had a party at Amanda's for a board game night.  We ended up having quite a lot of people over and a very good time.  Among the party spread was Amanda's tofu scramble.  I am going to attempt to recreate the recipe.  

When I went vegan, I discovered tofu scramble in Vegan with a Vengeance.  This was the first vegan cookbook I bought back in college, and it's still one of my favorite.  I started making the tofu scramble recipe for my friends in Fayetteville, and it became a favorite among our girls' group.  We usually have it loaded in a burrito with avocado and salsa, but since we had had a lot of bread and avocado already, we just had it plain.

Devon and Amanda make tofu scramble all the time, which is funny, because I never make it.  Josh doesn't dig tofu, and it's too much food for just me.  I have been thinking about making a batch and portioning it out for breakfast.  Maybe next weekend.

Amanda's Tofu Scramble



Ingredients:

1 package extra firm tofu, drained 
1 head of broccoli
1 zucchini, sliced
1 summer squash, sliced
3 carrots, washed and chopped
1 potato, sliced
1 sweet potato, sliced
1 bunch of kale, chopped thin
1 tablespoon tumeric
1 tablespoon cumin
1 teaspoon thyme
salt and pepper to taste

Once all the veggies were washed and chopped, they were sauteed in a pan until cooked. Then, the tofu was crumbled into the pan.  Then the spices were added and the whole thing was allowed to cook down for 20-30 minutes.

(fuzzy tipsy Dana picture)

Since I hadn't had a lot of food at the restaurant, this really hit the spot.  I am so fortunately to have friends that are so supportive of my veganism.  I don't have any friends that are fully vegan, but most of them are happy to jump in and cook vegan with me.  It's great.

We had another late night, but I had to get up early to come home and work, so I hit the road before 10 am.  I stopped at Subway and grabbed a veggie sub and water for breakfast.  The drive was really beautiful, and I got home in good time.  I snacked a little all day, and around 7 Josh and I made some dinner.  I had some spring roll wrappers that were getting old in the pantry, so I used those up.

The spring rolls had tempeh, sriracha, carrots and spinach in them.  I had 3 with a spinach, carrot and walnut salad.  This was a big dinner, but it really hit the spot.  

No drinking today, and I'm feeling good after the weekend.  It definitely wasn't as much damage as most girls' trips.  I'm ready and excited for a new week of healthy eating.







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