It can be really tough eating on the road sometimes.  Every so often I’ll forget to pack some food with me and I’ll end up wandering around the food court/convenience store/snack bar looking for something halfway healthy which hasn’t been processed to the point where it will last on the shelf for years (ew).  I often wander around for a good thirty minutes picking something up only to end up putting it down again two minutes later in a futile attempt to find something good to eat that is actually worth its price tag.

Because you know what? I don’t really want to pay $10 for a salad. Or $3 for an over-hyped energy bar. Nope.

Pack this muffin in your bag the next time you’ll be away from nutritious food for awhile.  They would also taste awesome as an after workout  snack (always eat your post workout snack within 30 minutes of working out).


Please use this recipe as a template, if you are used to making quick breads you should feel pretty comfortable subbing some things out for ingredients you may not have on hand (ie. sub mashed banana for applesauce or grate up some zucchini in place of the carrot, etc).  As is, this muffin is heavenly tasty and will make your whole house smell awesome.  This is a really moist and tender muffin and will keep for a few days on your countertop in a plastic bag or for a couple of months in the freezer.

IMG_3785Does Your Booty Good Vegan Muffins

Preheat oven to 350° and grease 12 muffin tins.

Mix together dry ingredients:

1 cup whole wheat flour

3/4 cups old fashioned oats ground to a flour

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1/2 cup unsweetened shredded coconut

1/2 cup raisins

The food processor makes shredding effortless

The food processor makes shredding effortless

Mix wet ingredients together in a separate bowl:

2 carrots shredded

1 apple, cored and shredded

1/4 cup canola oil

1/3 cup brown sugar

1/2 cup peanut butter

1/3 cup unsweetened applesauce

4 oz soygurt

2 tsp vanilla

Gently fold dry ingredients into the wet ingredients until just mixed. Divide equally into 12 muffin tins. Depending on how big your carrots/apples were you may need to use an extra muffin tin or just hold your breath and load the 12 tins to the tippy top.  These will not rise a whole bunch so you don’t have to worry about overfilling.

Bake for 25-30 minutes and rotate pan halfway through. Be careful to make sure the muffins are thoroughly baked and check for doneness with the toothpick test.


Verdict? A+

Whoa, crazy but true: I wouldn’t change a thing with these muffins! Have a happy monday everyone!


Zesty Blog Makeover Giveaway ends tonight at 5pm!

Ends this Wednesday: Peta’s Vegan College Cookbook Giveaway by HappyHerbivore


I remember being pretty young and wanting to be a chef.  I would take a piece of boloney (who invented that crap anyways, really), roll it up into a cylinder, and ‘season’ it with a bunch of salt. Now keep in mind I was maybe only in the first grade at the time but that baloney roll up was my haute cuisine. I could not make anything else; and I had no food blogs to inspire me.

Thank goodness for VeganYumYum! Really. I think I made four or five of her recipes over the past couple of days.  Haha.  What I didn’t realize when I was making the first of her recipes is that one can get kind of get caught up in a VeganYumYum vortex of recipe making delicious delirium or VRMDD (short hand pronunciation: “vrrroom-ed”). You can’t just stop at one recipe. No. You need to make anything and everything that you have ingredients for. Once you have been VRMDD you can’t stop.

#1 Graham Crackers:

Whodathunk that you could make graham crackers so easily? And they’re fun to make too! Bonus!


The instructions she gives on making these wee little crackers of deliciousness are very well laid out so you have no excuse not to make them and subsequently slather them in peanut butter. Or almond butter. Or any kind of nut butter.


Verdict? A+

NEXT TIME!?! I’m totally going to make CHOCOLATE Graham Crackers and substitute some cocoa powder for some of the white flour!!! Can you tell how excited that prospect makes me?!?

Yes. I Am. Easily amused.

#2 Poolish Focaccia:

Now don’t be alarmed by the name. “Poolish” is not a communicable disease. It is only a term for the kind of starter used to make the bread.


Never made a yeast bread before? What are you waiting for? Store bought focaccia does not even come close to the fantasticness that is homemade bread. One whiff of this and all the neighborhood animals/kids/pool boys will be lining up outside your door for a taste.


Verdict? A+ fo’ sho’.

Changes? You all know I can’t make a recipe without tweaking it somehow. I used 2 1/2 cups whole wheat flour in place of the white flour in the poolish. Because the poolish has so much time to hang out on your counter, it gives the whole wheat flour plenty of time to relax and soften up. Also consider using at the very maximum 1/4 cup of the Herb Oil. It’s plenty. At least in my opinion. But don’t take my word for it, try it out yourself!

Aaaaand it’s everybody’s favorite part of the post, FREE STUFF!

Win a coupon for a FREE container of Silken Creations From UrbanVegan

$20 Gift Certificate for MixMyGranola from the lovely blogger Chocolate-Covered Katie

The other night I had a flashback to the movie Varsity Blues. I was thinking about the part of the movie when Billy Bob makes a ‘sandwich’ of sorts with a waffle and peanut butter.  Although I don’t know if I’d go so far as to call it a sandwich, considering he just dunked the waffle in a jar of peanut butter and ate it right there. But anyways, the following sandwich is dedicated to Billy Bob’s culinary genius.


To Make the Billy Bob Wafflewich: Defrost and toast one half a homemade raspberry whole grain frozen waffle and slather with chocolate peanut butter…[What? You don’t have chocolate peanut butter in your house? Weirdo.] ….And cover with cut strawberries (or banana as I had wanted but we’re all out. Sigh).

Of course as soon as I took the peanut butter jar out of the fridge and unscrewed the top my dog came running out of the other room right into the kitchen and gave me her best ‘i’mstarvingyouneverfeedmesogivemesomepeanutbutter’ face.


I’m a softy so the face worked on me and she got some peanut butter.

Anyway, I covered the other waffle with raspberry jam and smooshed it together.  You can use any kind of jam here (or more peanut butter if you feel so inclined) but I used raspberry because the waffle had raspberries in it.


Now eat and remember to thank Billy Bob for this fine creation.

Free Stuff:

Run on over to Oh She Glows for the Amazing Grass giveaway!

Choosing Raw is giving away Happy Herbivore‘s new book, “Backyard Vegan”

I can’t follow a recipe.

I mean I know how to measure stuff and preheat ovens and what not but I have never followed a recipe without first going all ‘Frankenstein’ on it.


I’ll try to make it ‘healthier’ by adding all sorts of different whole grains and flours or I’ll cut a bunch of the sugar out etc because I’m crazy.  Crazy about trying to find the Holy Grail recipe or meal that not only tastes fantastic but is healthy, simple to prepare, and easy on the wallet.

This leads us to my concoction last night where I started to fiddle with an oatmeal chocolate chip cookie recipe.  Not only did I remove the eggs and butter but I decided to add some dried blueberries and heck why not some pecans as well.


And you know what?  Sometimes my madness turns out pretty passable (in my own head at least).  As did these cookies. These cookies have nice crisp borders with chewy centers and a carmel pecan flavor.

I’m not quite done tweaking the recipe (and it won’t contain the dried blueberries because I want it to be something anyone can make without making a special trip to the store) but when it gets an A grade in my book I’ll be sure to pass it along.

Yoga Challenge Day 3:

I’ve really enjoyed doing a bit of yoga at night right before I go to sleep. The first night I practiced for an hour. I went a little crazy in the headstand pose, tipped too far backward and landed on my butt in a super awkward position. Whoopsiedaisy. I inadvertently ended up in a pose I’ve always wanted to try anyways: the King Pigeon Pose. So see? Everything happens for a reason. I totally planned that fall backwards.


Last night I was a little more tired so I just did a quick 20 minute routine that focused on hip openers.

I used to be a yoga DVD junkie. But lately I’ve really enjoyed doing my own thing and using Pandora as my background music (check out the ‘Calm Meditation’ station…it’s perfect for yoga and meditating).  It’s nice to go at your own pace and not have to worry about keeping up with the instructor.  I find that I am much more in tune with my breath.

Water Cooler Morsel of the Day:

Can men ever understand what it feels like to be a woman? My Brief Life as a Woman

So I will be the first to admit that I need to do a better job of eating my green leafy vegetables.  The Green Monster was something that I was initially hesitant about.  I mean I love spinach and all, but spinach and banana together? Nuh uh. So I tried an initial version this past weekend and was not blown away.  I could taste the spinach even though I only put a little bit in and I really don’t want to taste spinach in a smoothie…my taste buds just aren’t quite ready for that yumminess.

I changed up the recipe a little bit this morning and added a scant spoonful of peanut butter to the mix.



Now normally I prefer just plain old natural peanut butter with no salt or anything added but I was given this Smooth Operator PB by a friend and I obviously can’t just let it go to waste 🙂 The taste really isn’t that bad, I just would never pay the $6 or however much it costs per jar.



1 big handful spinach

1/2 cup frozen tropical fruit

1/2 frozen banana

3/4 cup(ish) lite soymilk

2 tsp peanut butter

And Voila…Green Monster!


Verdict?  A-. The addition of the peanut butter really helped with the taste and not only smoothed out the spinach flavor but also added a richness and satiety that my first version without peanut butter was missing.  This plus some whole grain crackers kept my tummy happy for about four hours…not quite as good as the Stick to Your Ribs Waffles, but still good for a smoothie.

Have you tried to make a green monster yet?  Try one! You can always start off easy with the amount of spinach you add at first.

Water Cooler Morsel of the Day:

Do animals experience the emotion of regret?  Read this article and decide for yourself:  In That Tucked Tail, Real Pangs of Regret?

Don’t you just love free stuff?  I do!  Here’s two giveaways going on now from a couple of my favorite blogs:

Oh She Glows is giving away a Hip-T (ends Wed at 4pm)

Heather Eats Almond Butter is giving away 1 1/2 pounds chia seeds! (ends Tues at midnight)

So I partially started this blog to keep track of a challenge! I want to do yoga everyday for the entire month of June! This doesn’t have to be a super intense sweaty hour long session, but I would like to do some form of yoga every day. Please feel free to join me if you would like and follow along as I do my best to live up to the challenge.

I’ve already been working up to be able to do a shoulderstand and a headstand, but I would like to be able to a handstand by the end of the month:


Handstand picture thanks to

Namaste and good eating…I’ll be back tomorrow with some more food pics 🙂

First of all I want to thank everyone who has emailed and commented so far, your words mean so much to me!  I have been stalking so many blogs since the fall of 2008 and you have all inspired me to start my own blog so thank you!  I hope that I have something new to bring to the table to entertain and feed the soul.

Back to the good stuff, food!  If you are looking for light and fluffy ‘wonderbread’ waffles these aren’t the waffles for you.  But if you want a whole grain, dense, nutty, eat half a waffle and fill you up till the cows come home waffle, then give these a try!  The whole wheat flour and oatmeal flour give these a great nutty, full-bodied flavor.  This is a pretty basic recipe that you can tailor to your needs by adding various nuts/frozen fruits/spices etc.  The recipe makes about four waffles (more or less depending on the size of your waffle iron) and can be frozen for later yumminess.

Stick to Your Ribs Waffles

(makes about four waffles)

2 cups whole wheat flour

1 cup old-fashioned oats (ground up in a food processor/blender)

2 1/2 cups soymilk

2 Tbs vegetable oil

1 tsp vanilla

2 Tbs brown sugar

1 1/2 tsp baking powder

1/4 tsp salt

Mix all the dry ingredients together and fold in the wet ingredients.  Don’t worry about the amount of soymilk (or other non-dairy milk) you are putting in, it may seem like too much at first, but it will quickly soak up all the grains and make for a good consistency.


After making a couple of waffles I remembered I had some frozen raspberries in the freezer that I crumbled up in the rest of the batter. Yum!


These should take maybe four minutes per side on a stovetop waffle maker, and maybe five minutes total in an electric waffle maker.  If you don’t have a waffle maker you can always make pancakes with the batter!


So I could only eat 3/4 of this waffle before crying uncle. Four hours later I am stilllllll fulllllll.  I told you these were stick to your ribs waffles haha.

Water Cooler Morsel Of The Day:

Are we in control of our own decisions?

So I’ve been looking for a way to use up the roasted red pepper hummus I made earlier in the week (no recipe because honestly it’s only like a B- on the flavor scale).  I set about searching one of my favorite blogs, Vegan YumYum, for inspiration.  She has a super yummy but simple hummus wrap on her site that I’ve drooled over in the past, the hasparat, as she calls it.


I started with a whole grain and flax seed wrap, spread 1/3 cup of my B- roasted red pepper hummus on top and used my vegetable peeler to top it with some carrot and red pepper shavings.  Last but not least I threw in some spinach for good measure…not the baby kind, the grown-up spinach kind, and finally plopped it down in a saute pan with a bigger pan on top of the whole thing to squish it all down.


Note the cute cucumber flowers and radish roses on the plate.  I used my knife skills a little while ago to make those little cuties as decoration for a sandwich plate at a partay. Trust me they are easier to make than you would think, and they were all anyone could talk about the whole party.  Apparently I need to quit my day job and go into vegetable carving full time.  It’s something I’m gonna have to think about.


And then this little monster wanted in on the picture taking, I couldn’t say no. The first shot turned out as they always do when I try to take pictures of her, blurry and blurrier.  That yellow and orange blur is her duck slash pillow.


So I convinced her to sit  her chocolate butt down so I could take a decent picture of her to introduce her to y’all and it turned out much better!


Aww so cute. If I could read her mind right now there would probably some thought along the lines of, “Uh I’m in the kitchen, you’re in the kitchen, the peanut butter jar is sitting right there, let’s work something out.” This dog lives for her peanut butter I tell you.