Wednesday, January 27, 2016

WIAW: Snow Day

Last Friday, we got almost 7 inches of snow!  That might not sound like a lot to everyone that got 30 inches over the weekend, but that's a lot for us.  The temperatures hovered around freezing the next day, but it started to melt pretty quickly.  Josh and I still got to work at home Friday, so I documented what I ate that day.

We woke up and peeked outside to find tons of snow on the ground.  So, we watched the news and started making breakfast.  I had some leftover tofu scramble from breakfast for dinner a few days before, so I warmed up a little of that with a piece of toast with jam and avocado.

I made a pot of rooibos tea and got to work.  The kitties were very intrigued by the snow.  They hung out with me all day.

At noon, we decided to take a break and play a little disc golf in the snow with our friend, David.  It was cold, but it was beautiful outside.  I am terrible at discs, so 3 holes in I ended up just walking around and taking pictures.

When we got home, we were frozen and ready for hot food.  So, I made this delicious tofu salad melt with sauteed spinach.  I had some leftover tofu salad from my lunch wraps, which went great with melted daiya shreds, avocado and spinach.

We worked more in the afternoon, then later that night we binge watched Game of Thrones and I made these pot pies from Minimalist Baker.  We easily make these a co-meal.  We buy vegan and non-vegan frozen chicken shreds, then we add a little to each cup.  I usually put a sage leaf on mine so I know which ones are vegan.  We follow the recipe for everything else.

It was a great day full of warming foods!

Monday, January 25, 2016

Co-Meal: Breakfast Banh Mi Burritos

So, we like to batch cook burritos in this house, so I would like to share with you a recent recipe we came up with for vegans and non-vegans.  This recipe is enough to make 16 burritos, 8 vegan and 8 non-vegan, so if you want to just make vegan, omit the non-vegan items and half the shared items.  More than anything, these are to inspire you to make your own amazing breakfast burritos.

When I make batch burritos, I usually spend a few hours on a Sunday making them.  We then have easy dinners for weeks to come.  These freeze and reheat great, so enjoy!

The inspiration for these burritos came recently when I had breakfast with my mom at The Root Cafe.  We both got the breakfast banh mi, but I got tofu scramble (which is hiding under those amazing carrots), and she got eggs.  I started thinking, "I bet these would be great in a burrito." And so they were.

Co-Meal: Breakfast Banh Mi Burritos

Makes 8 vegan and 8 non-vegan burritos


  • tofu scramble (follow link for instructions)
    • 2 packs firm tofu, drained
    • 6 cups spinach
    • juice from 1 lemon
    • 1 can hot rotelle
    • 1 tbs cumin
    • 1 tbs tumeric
    • 1 tbs thyme
    • 1 tsp salt
  • 12 eggs, scrambled
  • 24 oz diced yukon gold potatoes, roasted
  • 1 pack vegan bacon
  • 1 pack precooked regular bacon
  • 2 cups vegan cheese
  • 2 cups regular cheese
  • 3 diced jalapenos
  • 1 cup shredded carrot
  • 1/2 cup chopped cilantro
  • 8 flour tortillas
To assemble, set all your ingredients out so you can easily put the burritos together.  Your assembly like should have everything within reach.  I'm going to give you the order in which I put everything in our burritos.  Play with your own order and ratios, if you'd like.

Vegan Banh Mi Burrito

  • tortilla
  • vegan cheese
  • tofu scramble
  • potatoes
  • vegan bacon
  • carrots
  • jalapeno
  • cilantro
  • vegan cheese
Wrap burrito then wrap in foil.  Freeze together wrapped in foil in a ziplock bag.

Regular Banh Mi burrito

  • tortilla
  • cheese
  • eggs
  • potatoes
  • bacon
  • carrots
  • jalapeno
  • cilantro
  • cheese

To reheat the burritos, place in a 400 degree (F) oven in foil for 1 hour.  Serve with salsa!

I actually made 32 burritos this day, but I'll tell you about the dinner burritos another time.  I am always more happy when our freezer is full of burritos.

I'm not even sure why I make dinner burritos, because we always eat the breakfast burrito ones first.  They're so good, and who doesn't love breakfast for dinner?!

These would be a great thing to make if you have a bunch of people in your household that eat a variety of different foods.  I even took some of these over to a friend that just had a baby, and even though they're not vegan, I think they liked the vegan ones the most!

How did you enjoy my first co-meal post?  Are breakfast burritos something you eat regularly?  Leave me a comment!

Friday, January 22, 2016

Natural Grocers Comes to Little Rock

Natural Grocers has come to town, and I am really excited.  We have tons of Krogers, a Whole Foods, and a Fresh Market, as well as many Asian and Indian grocery stores, but adding another place to get vegan items is always a plus.  I did a full write up on the store here, but today I just wanted to share with you pictures I snapped inside the store.

There were SO many vegan items that I haven't seen at other stores, so I know I'll be popping in here to grab vegan cheese or frozen items soon.  Natural Grocers boast organic food at a reasonable price, so I want to do some price comparisons in the future to test that out.

I was SO excited when I saw these Power Wraps.  Jenny Mustard did a video awhile back where she sampled a bunch of American treats, and these were one of them.  I LOVED them.  They're really tasty.

I got this for lunch for 10 bucks, which was pretty great.  I can't wait to go back and check it out more.

Do you have a Natural Grocers where you live?  What's your favorite place to get vegan items?  Leave me a comment! true"