1. Reblog with how long you have been Gluten Free







    for me it’s been 21.5 years. 

    It’ll be a year this August for me.

    About 3-4 years for me. It was a few months after my 21st birthday. Sooooo, 3?

    3 years in June!

    3 years in May!

    About 2 years!!

    7 years in June!  Crazy…

  2. My husband and I went hiking at Land Between the Lakes in Western Kentucky.  It was such a nice day, 70 degrees!  The trail is 11 miles, the first 7 miles, totally cake… it was those last 4 miles that killed us.  I’ll be taking an epsom salt bath later today before kickboxing.  Owwwie.

    Anywho for this amazing hike I decided to make a wrap!  I used a chickpea tortilla (just chickpea flour and liquid).  Normally I used water but this time I tried using veggie broth, gave it a better texture and a bit more flavor.  The inside is battered Beyond Meat, which I used some brown rice flour.  

    Also inside is all sorts of veggies, tomatoes, cucumber, avocado, napa cabbage, and red onion.  I made a "Honey" mustard sauce, but I was out of honey so I used agave.  I also didn’t have green onions and instead threw in some fresh serrano peppers to give it a bit of heat.

    All in all a great wrap.  The chickpea of course doesn’t hold together as well as tortilla but wrapped in plastic wrap it was perfect!

  3. I decided to make a vegan Pad Thai last night. I’ve made Pad Thai before but it was a different recipe that didn’t turn out to well. I used this recipe, but instead of chicken stock I used veggie broth. And the fish sauce is vegan fish sauce. And of course the soy sauce was GF.

    It turned out great, a little more sauce and a little more cooking for my noodles and it would have been perfect!! It also contains tofu from Heart and Soy in Louisville! Yum… some of the best fresh tofu in existence.  

  4. Walnut & Avocado Salad with Marinated Portobello Caps & Red Onion

    The original recipe asked for pears, didn’t have any. Instead I added tomatoes. I really liked the dressing, it used apple sauce. Very interesting ingredient for a dressing.

    I just sautéed the marinated mushrooms and onions in a cast iron skillet. Very filling!

  5. I know this isn’t food related.  When I went vegetarian 2 1/2 years ago I weighted 210 pounds, I lost 20 but I couldn’t lose anymore with just diet.  So I started trying to work out, got down to about 180.  When the weather got hot I got lazy and didn’t do it anymore.  I got back up to 195.  

    After I did a large project and gained some extra money I decided to gift myself some kickboxing classes.  I’ve learned a lot and it’s kick started me back into it.  

    My issue now is to find something I can stick with.  So for the last month every morning after I wake up I do 20 minutes of what I learned at kickboxing.  When it warms up we go hiking and walking, but I want those to be extra and keep the 20 minutes every morning to at least do some kinda of activity.  

    I started the squat challenge because doing a bob and weave in kickboxing proves that my legs can’t take it.  I’m on day 5 so far.  And the other one my teacher gave me, and said just do what I can.  Which is only 15 crunches instead of 50, and about half of everything else.  But eventually if I keep at it I’ll get it!

    I’m back down to 185, and once the snow melts I should be back outside to hike and walk as well.  Food is just one part of feeling better, for me finding the right routine will insure I stick with it.

  6. Just wanted to share my awesome haul from Kroger’s wonderful Manager’s Special deals.  

    Why are shiitake mushrooms normally so damn expensive?  Because they know they can be made into tasty mushroom bacon… which these will be tomorrow.

    I often use dried chickpeas and cook them myself in a pressure cooker.  But for pure convenience these cans are perfect.  Normally a $1 each!

  7. just-yasmeen:

    Most of my long time followers know how much I love having giveaways. And I felt this is such an appropriate time for another one. (click here to see previous giveaways) I truly appreciate every single one of you lovelies that choose to click that little follow button. So this is my way of saying thank you.

    When I was thinking about this giveaway, I was looking at different items but after talking with some followers, I decided to give away another Fitbit Flex. It’s still one of my favorite little gadgets and pretty much every body that I know that owns one. 

    So here’s how it goes:

    • MBF ME (This is a thank you for my followers)
    • Re-blogs only please. No likes.
    • Re-blog only once please. More times won’t disqualify you but it won’t help either so please, just one time. It’ll make my life easier. 
    • First 1000 re-blogs. But can go a tiny bit over.
    • I will go through all the blogs and pick my favorite 100 and then I will let a random generator pick the winner. 
    • You can message me and suggest somebody if you know they really need it. They will be added to the 100 I pick. If they already entered, they will get a second entry and so on. It usually ends up being around 150 entries in all.
    • The winner can pick the color.
    • Please have your inbox open and be willing to give me your address.
    • Even if you don’t need it you can still re-blog for your followers. 
    • Come say hi and be my friend. That’s kinda the whole point. 
    • Thanks lovelies 
  8. Lime and Mixed Bean Quinoa Salad.

    I’ve made this before, just never took a picture. It’s a super easy meal that uses whatever you have in the house to make it work. I chopped up onions, green beans, carrots, and mushrooms and sautéed them until soft. Added a can of mixed beans from Kroger, and some left over quinoa from a meal a few days ago. 

    The sauce is just some lime juice, olive oil, cumin, garlic powder, maple syrup, and salt. Easy meal, very filling. Took a maximum of 20-30 mins. I’ve also sautéed the veggies and made the sauce, took them to work and made the quinoa in a rice maker and mixed them together. 

  9. Quinoa Falafel with Avocado Tahini Dressing

    I had a ripe avocado that I wasn’t sure what to do with this evening, and I know I didn’t want to leave the house to pick up ingredients. Luckily I had everything for this recipe!

    The falafel is a can of chickpeas, onions, garlic, cooked quinoa, spices, and a lot of cilantro. I also added a few ‘flax eggs’ to keep them together.

    The sauce was avocado, tahini, lime juice, and more cilantro. I am not a big fan of tahini, and I added less then was needed but it still over powered it. The sauce needs some work, but it did give the patties a nice flavor.

    All in all a good try, there are a few things I would change but tasty.

  10. I tried the new Beyond Meat ‘Ground Beef’ yesterday. I sautéed it with some garlic and then added it to my sauce for my pasta. On it’s own, it’s easy to tell it isn’t ground beef. There isn’t any uncanny valley like with their chicken.

    But that isn’t necessarily a bad thing. Added to other things it works well. It did remind me of a meat sauce, and gave my meal a little punch of protein. I like their chicken better, but still it’s a great option for vegetarians.