black bean patty

I’m feeling so proud of this right now! I always get a potato, bean, & rice burrito from Taco Bell…I shall not be a customer any longer! Lol.

This was really easy to make:
1 Spinach Wrap
½ cup Rice
½ cup Black Beans
1 Veggie Patty (cut into strips)
½ cup potatoes
2 tbsp of Red Sauce
Optional: hot sauce/other condiments

Macros:
Fat: 6g
Carbs: 78g
Protein: 25g

Definitely a great meal if you want to be full without the groggy feeling!

Vegan Substitutes for Meat

Here is a list with some alternatives/substitutes suitable for vegans. They are divided by type. If you have any product to add feel free to message me and I’ll update the list. Each one has a direct link to the corresponding websites so you can check the ingredients and where those are available. 

  • GF: Gluten Free
  • SF: Soy Free


General Alternatives

  • Vegetable Spring Rolls | Health is Wealth
  • Thai Spring Rolls | Health is Wealth
  • Vegetable Egg Rolls | Health is Wealth
  • Potsticker | Health is Wealth
  • Veggie Munchees | Health is Wealth 
  • Ground Crumbles | Boca
  • Vegan Prepared Foods | Amy’s
  • Asian Ground Round Lettuce Wraps| Yves 
  • Organic Soy Tempeh | Tofurky (GF)

Vegan Alternatives to Chicken

  • Chik’n Veggie Patties | Morningstar Farms®
  • Garden Veggie Nuggets | Morningstar Farms®
  • Chicken-Free Buffalo Wings | Health is Wealth
  • Vegan Chicken-Free Patties | Health is Wealth
  • Vegan Chicken-Free Nuggets | Health is Wealth
  • Spicy Chik'n Patties| Boca
  • Original Chik'n Nuggets| Boca
  • Original Chik'n Patties {Non-GMO} | Boca
  • Spicy Chik'n Patties{Non-GMO} | Boca
  • Original Chik'n Nuggets{Non-GMO} | Boca
  • Smart Strips Chick'n | Lightlife  
  • Meatless Smoked Chicken Slices | Yves
  • Heart’s Desire Meatless Chicken Strips | Yves
  • Lemon Herb Chicken Skewers | Yves
  • Tofurky® Chick'N Pot Pie | Yves
  • Mandarin Crispy Chick’n | Gardein (Non GMO)
  • Seven Grain Crispy Tenders | Gardein (Non GMO)
  • Chick’n Scallopini | Gardein (Non GMO) (GF)
  • Teriyaki Chick’n Strips | Gardein (Non GMO)
  • Marinara Chick’n Filets | Gardein (Non GMO)
  • Crispy Chick’n Patty | Gardein (Non GMO)
  • Chipotle Lime Fingers | Gardein (Non GMO)
  • Chick’n Sliders | Gardein (Non GMO)
  • Barbecue Wings | Gardein (Non GMO)
  • Grilled Strips | Beyond Meat (Non GMO)
  • Southwest Style Strips | Beyond Meat (Non GMO)
  • Lightly Seasoned Strips | Beyond Meat (Non GMO)
  • Ground Chicken | MATCH® (Non GMO)
  • Mediterranean Stuffed Chicken | MATCH® (Non GMO)
  • Vegan Chicken Drumsticks | Vegetarian-Plus (Non GMO)
  • Vegan Chicken Tikka Masala | Vegetarian-Plus (Non GMO)
  • Vegan Ginger Chicken | Vegetarian-Plus (Non GMO)
  • Vegan Half Chicken | Vegetarian-Plus (Non GMO)
  • Vegan Kung Pao Chicken | Vegetarian-Plus (Non GMO)
  • Vegan Orange Chicken | Vegetarian-Plus (Non GMO)
  • Vegan Teriyaki Chicken Bowl | Vegetarian-Plus (Non GMO)
  • Vegan Thai Curry Chicken Bowl | Vegetarian-Plus (Non GMO)

Vegan Alternatives to Meat/Beef

  • Nate’s Classic Flavor | Nate’s
  • Nate’s Savory Mushroom | Nate’s
  • Nate’s Zesty Italian | Nate’s
  • Hickory BBQ Riblets | Morningstar Farms®
  • Veggie Loaf Whole Meal | Amy's 
  • Gimme Lean Beef | Lightlife
  • Smart Ground Original | Lightlife
  • Smart Ground Mexican | Lightlife
  • Vegan Grain Strips With BBQ Sauce | Yves
  • Vegan Grain Meat with Sweet Chili Thai Sauce | Yves
  • Meatless Ground Round Original | Yves
  • Meatless Ground Taco Stuffers | Yves
  • Meatless Breakfast Patties | Yves 
  • Meatless Roast without the Beef Slices | Yves
  • Heart’s Desire Meatless Beef Strips | Yves
  • Roast Beef Style Deli Slices | Tofurky
  • Tofurky Ground Beef Style | Tofurky
  • Tofurky Chorizo Style | Tofurky
  • Meatless Veggie Meatballs | Amy’s
  • Beefless Ground | Gardein (Non GMO) (GF)
  • Beefless Slider | Gardein (Non GMO)
  • Meatless Meatballs | Gardein (Non GMO) 
  • Breakfast Patties | Gardein (Non GMO)
  • Beefless Tips | Gardein (Non GMO)
  • Szechuan Beefless Strips | Gardein (Non GMO)
  • Meatless Meatloaf | Gardein (Non GMO) 
  • Beefy Crumbles | Beyond Meat (Non GMO) (GF) (SF)
  • Feisty Crumbles | Beyond Meat (Non GMO) (GF) (SF)
  • Celebration Roast | Field Roast
  • Hazelnut Cranberry Roast En Croute | Field Roast
  • Quarter Loaves | Field Roast
  • Classic Meatloaf | Field Roast
  • Ground Beef | MATCH® (Non GMO) (GF) 
  • Vegan Black Pepper Steaks | Vegetarian-Plus (Non GMO)
  • Vegan Korean Sesame Beef Bowl | Vegetarian-Plus (Non GMO)
  • Vegan Kung Pao Beef Bowl | Vegetarian-Plus (Non GMO)

Vegan Alternatives to SeaFood

  • Golden Fishless Filet | Gardein (Non GMO) 
  • Crab | MATCH® (Non GMO)
  • New England Style Crab Cakes | MATCH® (Non GMO)
  • Vegan Fish Fillets | Vegetarian-Plus (Non GMO)
  • Vegan Shrimp | Vegetarian-Plus (Non GMO)
  • Vegan Thai Lemongrass Fish Fillets | Vegetarian-Plus (Non GMO)
  • Vegan Tuna Rolls | Vegetarian-Plus (Non GMO)

Vegan Alternatives to Pork

  • Smart Bacon | Lightlife
  • Meatless Canadian Bacon | Yves
  • Ground Pork | MATCH® (Non GMO)
  • Stuffed Pork Chops | MATCH® (Non GMO)
  • Vegan Citrus Sparerib Cutlets | Vegetarian-Plus (Non GMO)
  • Vegan Ham Roll | Vegetarian-Plus (Non GMO)

Vegan Alternatives to Turkey

  • Smart Deli Turkey | Lightlife
  • Meatless Ground Turkey | Yves
  • Meatless Deli Turkey Slices | Yves
  • Tofurky® Feast | Tofurky
  • Tofurky® Roast & Gravy | Tofurky
  • Savory Gravy | Tofurky
  • Savory Stuffed Turk’y | Gardein (Non GMO)
  • Holiday Roast | Gardein (Non GMO)
  • Turk’y Cutlet | Gardein (Non GMO)
  • Vegan Turkey Roll | Vegetarian-Plus (Non GMO)
  • Vegan Whole Turkey | Vegetarian-Plus (Non GMO)

Vegan Alternatives to Slices

  • Smart Deli Bologna | Lightlife
  • Smart Deli Ham | Lightlife
  • Smart Deli Pepperoni | Lightlife
  • Smart Dogs | Lightlife
  • Smart Dogs Jumbo | Lightlife
  • Tofu Pups | Lightlife 
  • Veggie Brats Classic | Yves
  • Veggie Brats Zesty Italian | Yves
  • Meatless Pepperoni | Yves
  • Meatless Deli Salami Slices | Yves
  • Meatless Ham Slices | Yves
  • Smoked Ham Style Tofurky Deli Slices | Tofurky  
  • Pepperoni Tofurky Deli Slices | Tofurky
  • Italian Tofurky Deli Slices | Tofurky
  • Bologna Style Tofurky Deli Slices | Tofurky
  • Hickory Smoked Tofurky Deli Slices | Tofurky
  • Peppered Tofurky Deli Slices | Tofurky
  • Oven Roasted Tofurky Deli Slices | Tofurky
  • Tofurky Hot Dogs | Tofurky
  • Tofurky Jumbo Hot Dogs | Tofurky
  • Tofurky Breakfast Links | Tofurky
  • Deli Slices | Field Roast

Pre Made Vegan Pizzas

  • Tofurky GF Pesto Supreme Pizza | Tofurky (GF)
  • Tofurky Pepperoni Pizza | Tofurky
  • Tofurky Italian Sausage Pizza | Tofurky
  • Roasted Vegetable Pizza | Amy’s  
  • Rice Crust Spinach Pizza | Amy’s
  • Single Serve Non-Dairy Rice Crust Cheeze Pizza | Amy’s
  • Single Serve Rice Crust Roasted Vegetable Pizza | Amy’s
  • Cheeze Lover’s Pizza | Daiya  (Non GMO) (GF) (SF)
  • Margherita Pizza | Daiya (Non GMO) (GF) (Soy Free)
  • Fire-Roasted Vegetable Pizza | Daiya (Non GMO) (GF) (SF)
  • Mushroom & Roasted Garlic Pizza | Daiya (Non GMO) (GF) (SF)
  • Pizza Pizzaz | Tofutti (Non GMO

Vegan Burger Alternatives

  • Spicy Indian Veggie Burger | Morningstar Farms®
  • Black Bean Chipotle Veggie Burger | Gardenburger®
  • Veggie Medley Veggie Burger | Gardenburger®
  • Original Vegan | Boca
  • Vegan Burger {Non-GMO} | Boca
  • California Veggie Burger| Amy’s
  • Smart Patties Black Bean Burger| Lightlife 
  • Smart Patties Original Burger with Quinoa| Lightlife 
  • Meatless Chicken Burger | Yves
  • Quarter Pound Veggie Burger | Amy's 
  • Meatless Beef Burger | Yves 
  • Roasted Garlic and Quinoa Burger | Morningstar Farms®
  • Organic Five Grain Tempeh | Tofurky  (GF)
  • Black Bean Sliders | Gardein (Non GMO)
  • Garden Veggie Burger | Gardein (Non GMO) (GF)
  • Chipotle Black Bean Burger | Gardein (Non GMO) (GF)
  • Ultimate Beefless Burger | Gardein (Non GMO)
  • The Beast Burger™ | Beyond Meat (Non GMO) (GF) (SF)
  • Hand-Formed Burger | Field Roast 
  • Stuffed Mushroom Burgers | MATCH® (Non GMO) (GF)

Vegan Sausages & Hot Dogs

  • Meatless Hot Dog | Yves
  • The Good Dog | Yves
  • Tofu Dog | Yves
  • Original Meatless Jumbo Hot Dogs | Yves
  • Tofurky® Sausage & Veggie Quiche | Tofurky
  • Tofurky® Kielbasa - Gourmet Sausages | Tofurky
  • Tofurky® Italian Sausage - Gourmet Sausages | Tofurky
  • Tofurky® Beer Brats - Gourmet Sausages | Tofurky
  • Artisan Tofurky® Chick'N and Apple Sausages | Tofurky
  • Artisan Tofurky® Spinach Pesto Sausages | Tofurky
  • Artisan Tofurky® Andouille Sausages | Tofurky 
  • Veggie Sausages | Amy’s
  • Apple Maple Breakfast Sausage | Field Roast
  • Sausage Links | Field Roast
  • Frankfurters | Field Roast
  • Italian Sausage | MATCH® (Non GMO) (GF)
  • SoyBoy
to-do tomorrow 4/22:
  • wake up by 9:30 AM
  • go for a minimum ~1 hr morning walk to get coffee/tea
  • REFILL UR MEDS
  • return home, fold laundry
  • eat mostly fruits + veg (and also the black bean patties I just got omg)
  • finish my introduction/find more research articles for my paper
  • study!!! genetics!!! u asshole!!! 
    • I MEAN IT. DO IT. STUDY IT.
  • maybe call my dad @ some point if he’s free
  • gym @ night (6:00-ish?)
  • watch Bob’s Burgers + journal 
Riverhead Table: A BRIEF HISTORY OF SEVEN KILLINGS by Marlon James -- WITH Marlon James!

A BRIEF HISTORY OF SEVEN KILLINGS by Marlon James took the world by storm when it was published in 2014. It’s a New York Times bestseller and won the coveted Man Booker Prize last year–that means it’s the best work of fiction written in the English language. That’s a big deal!

We’ve heard that many book clubs have taken on the challenge of reading Marlon’s 700+ page novel, so we figured there was no better time than the present to give it the #RiverheadTable treatment. But this time we turned the heat way up! Not only did we ask Marlon to cook a traditional Jamaican feast with us (he said yes), and not only did we partner with the soon to open Brooklyn restaurant Winsome (thanks for letting us use your kitchen and dining space, guys!), but we also ended up making dinner for 20 PEOPLE. That’s right. 2-0. A few members of Marlon’s family, NYC friends and our awesome apron partners Jones of Boerum Hill all came ready to eat. 

Here is where this edition of #RiverheadTable gets interesting for our readers: Marlon’s cooking style is as laid back as it gets, meaning his recipes come from memory and are often improvised. He created two of the dishes we ended up serving at dinner on the spot! Which means the menu we’re about to share with you isn’t exact by any measure. We did our best to keep track of everything Marlon did or had us do in the kitchen, but we can’t promise that we got it completely right. 

What we can promise is this: after five separate grocery runs and four hours, dinner was delicious. We know you’ll have a great time trying to recreate Marlon’s dishes for your next party. So put on your apron, chill a bunch of beer in the fridge and invite A LOT of friends…otherwise prepare your fridge for a hefty amount of leftovers!

Jamaican Jerk Lamb with Honey & Pistachio Crust with Wilted Watercress

Ripe Plantains in Raisin & Cinnamon Reduction

Potato Rundown

Sweet Potato & Black Bean Patties with Tomato & Molasses Sauce

Jamaican Jerk Lamb with Honey & Pistachio Crust with Wilted Watercress

For the lamb:

4 racks of lamb (or whatever the butcher thinks can feed 20)

2 bottles Jamaican Jerk Seasoning (Walker’s Wood or Eatons – NO EXCEPTIONS)

Salt

Black pepper

Canola oil 

For the crust:

Canola oil spray

1bunch chives, minced

1 bunch thyme, leaves separated from stems and minced (stems discarded)

1 bottle honey

1 bunch sage, minced

1 cup plain bread crumbs

1 pack shelled pistachios, crushed fine but ideal to have some chunky pieces in it

1 pack cashews, crush to a fine powder


For the wilted watercress:

10 cups watercress leaves with stems

10 cups arugula 

Pre-heat your over to 400 degrees. Using a sharp knife, cut the rack of lamb into individual medallions of fairly uniform thickness. In a large bowl coat the medallions in honey and Walker’s Wood Jamaican Jerk Seasoning (VERY IMPORTANT: The only other acceptable substitution for Walker’s Wood is Eaton’s—others simply won’t do). Heat a generous amount of canola oil in a heavy skillet or sauté pan over a medium/high flame. Fry the medallions in batches for about 1 minute per side until browned. Set aside. 

Make the honey/pistachio crust while the medallions cool! Mix your finely crushed cashews, pistachios, bread crumbs, thyme, sage, and chives together. Add salt and pepper to taste. 

When the medallions have cooled, spray a thin layer of canola oil on each side of the medallions and generously coat in the nut and bread crumb mixture. You want a thick crust! 

Once medallions are coated, spray medallions again on each side with canola oil and roast on a large baking sheet in the oven for about 15-20 minutes, depending on medallion thickness. You want the inside temperature to be about 130 degrees for medium rare, and the crust to be slightly browned. Take the medallions out of the oven when done and keep warm. 

Now make the vegetables: Quickly heat up the arugula and watercress in a lightly oiled sauté pan, about one to two minutes or until just gently wilted. Use this as bedding for the lamb medallions! 

Ripe Plantains in Raisin & Cinnamon Reduction

6 large ripe plantains, still slightly firm

2 medium green apples or 1 large green apple, peeled, cored and finely diced

1 container of cranberries

1 cup orange juice, plus extra

1 teaspoon cinnamon powder, plus more to taste

2 tbsp stick of unsalted/unsweetened butter

1 can chunky cranberry sauce

1 bottle canola oil (or similar)

1 bottle of red cooking wine

Pre-heat your oven to 350 degrees. Slice plantains on a diagonal, about a ½ inch thick. Deep fry in 350-degree canola oil until light golden brown, about 5-7 minutes. The center of each slice should no longer be tough or raw. Set aside. In a medium sauce pan throw in the cranberries, apples, 1 cup orange juice, 1 cup red wine, cranberry sauce, and cinnamon powder. Simmer it over medium heat, stirring frequently until it reduces and thickens quite a lot, roughly 15 minutes. This is a reduction sauce so you want it to be the correct consistency – be patient! Once the sauce is ready, place the plantains in an oven-proof baking dish and pour the sauce mixture over them. Toss well. Add a 2-second pour of red wine and of orange juice (just enough to moisten the mixture—we told you this would be inexact and interesting!), toss and mix. Put the dish into the oven, uncovered, for 5 minutes. After 5 minutes take the dish out, add 2 tablespoons of butter on top of the plantains, smear all over the top and then put the dish back in the over for another five minutes. Toss a final time and serve warm. 

Potato Rundown

2 lbs Yukon Gold Potatoes, peeled and quartered (or 3-4 lbs yellow baby potatoes, not peeled and cut into halves)

1 can coconut milk

1 bunch thyme, leaves separated from stems and minced (stems discarded)

1 bunch tarragon, minced

1 bottle coconut oil 

Bring a large pot of water to a boil. Boil your peeled and quartered potatoes (work in batches if necessary) until you can slightly pierce through a piece with a fork. Heat 2 tablespoons of coconut oil in a sauté pan or large skillet. Add boiled potatoes (again working in batches if necessary) and sauté with thyme and tarragon. Add coconut milk to the pan little by little to keep the potatoes moist and continue to simmer until they are nearly mushy but retain their shape. Stir occasionally so that the potatoes don’t burn, then season with salt/pepper to taste.

(That’s Richard, Marlon’s brother!)

Sweet Potato & Black Bean Patties with Tomato & Molasses Sauce 

For the patties:

4 cans black beans, drained

3 large sweet potatoes, quartered

½ -1 cup cooked brown rice

1 small bag of whole wheat flour

1 large egg, beaten

Canola oil

1 small bundle of chives, minced

Half of a large red onion, minced

Small bundle of tarragon, minced


For the sauce:

4 medium tomatoes, roughly chopped

1 bottle of molasses

Salt and pepper

Pre-heat your oven to 375 degrees. Place your sweet potatoes on a baking sheet and drizzle with some canola oil before placing in the oven for 25-30 minutes. Roast until you can push a fork through the meat of the potatoes, then remove from oven and let the piece cool slightly. When cool enough to touch place the piece in a large bowl and use a potato masher (or your hands) to mash them completely. Set aside. Empty all four cans of drained black beans into a bowl and mash, again either with the potato masher or with your hands. Combine the mashed sweet potatoes and beans, and then add the cooked brown rice and the beaten egg. Mix well. Add minced chives, tarragon, red onion, salt and pepper. Add a dusting of whole wheat flour and mix well again. Grab a handful of the mixture and form into a patty. Repeat until you’ve used all of the mixture. Carefully deep fry for approximately 3 minutes or until the outside of each patty is slightly crispy. Top with additional salt and pepper to taste. 

Make the sauce while the patties cool: Place your roughly chopped tomatoes into a blender and puree until smooth. Pour the tomatoes into a saucepan and simmer over medium heat. Add a little bit of molasses until you reach the sweetness and flavor you desire. Season with salt and pepper to taste. Serve on the side so that your guests can put as much or as little of the sauce on their potato patties as they like!

And there you have it! A home style Jamaican feast for your next book club or dinner party. Thanks again to Winsome, Jones of Boerum Hill and Marlon James for making the latest #RiverheadTable one to remember! 

anonymous asked:

What's a healthy clean lunch that you can pack for school? I think it's really hard

  • Tuna sandwich
  • Egg sandwich
  • Quinoa salad 
  • Wraps (egg or ground turkey, avocado, cucumber, chopped tomatoes, hummus spread, etc.)
  • Turkey salad rolls (Combine diced smoked turkey, toasted almonds, halved seedless red grapes, thinly sliced celery and mayonnaise. Have with whole wheat bun, bread, or wrap)
  • Corn and zucchini fritters. Prepare a batch of whole wheat pancake batter, using about ½ the liquid. Stir in a cup thawed frozen corn, one small grated zucchini and a handful of Parmesan, and a sliced scallion. The zucchini will add moisture; add more liquid if the batter is too stiff. Cook until golden, 2 to 3 minutes per side. Pack with Greek yogurt for dipping. (X)
  • PB w/ banana and strawberry burritos 
  • Turkey, cheese, cucumber, and spinach pita pockets 
  • Paninis (Use a whole wheat wrap, on one half place broccoli, asparagus, green peppers, and grated cheese, fold wrap over) Cook in a pan of olive oil for 30 seconds on each side. Be careful not to burn it.
  • Chips and dips. Make your own salsa/guacamole and pack in containers. You can make your own chips by cutting whole wheat wraps and lightly toasting in a pan. 
  • Healthy style nachos. Using these chips you can make nachos with low fat cheese, peppers, jalapenos, etc
  • Healthy egg mcmuffin. Whole wheat bun, poached egg (cooked slighty tougher than normal to prevent it from breaking during the day) low fat cheese, avocado slices, tomato, etc
  • Bean and cheese salad (Whisk 1 part lemon juice to 2 parts olive oil; season with black pepper. Add finely chopped shallot, let sit for a few minutes, then toss with canned, rinsed cannellini beans (white kidney beans), feta or goat cheese crumbles, thinly sliced cucumber half-moons, and chopped fresh dill or parsley. Pack with multigrain pita chips or pockets)
  • Quinoa/black bean patties/meatballs on whole wheat bread
  • Chicken/turkey soft tacos. Pack a container with avocados mashed with lemon juice; top with a layer of shredded Monterey Jack before sealing. Fill 2 small whole wheat tortillas with shredded rotisserie chicken and sliced romaine lettuce and store in resealable plastic bags. Assemble at lunch.
  • Egg salad pinwheels. (Combine chopped hard-boiled eggs, raisins, sliced celery, mayonnaise and curry powder. Trim the crust from a slice of bread and press to flatten. Spread with a layer of egg salad, then roll and secure with a toothpick)
  • Parm polenta and caprese bites (Thinly slice a tube of store-bought prepared polenta lengthwise, then cut out shapes using cookie cutters. Brush with olive oil and sauté or bake until golden and warmed through; sprinkle with grated Parmesan. Pack in resealable plastic bags with a separate container of bocconcini, grape tomatoes, and chopped cucumbers tossed with olive oil, lemon juice, and torn fresh basil.)
  • Chicken salad sandwich (Combine shredded rotisserie chicken, chopped apples and celery, walnuts, raisins, and mayonnaise. Spread the cut side of a split whole wheat hamburger bun with low fat mayo and assemble the sandwich using the chicken salad and butter lettuce leaves)
  • Quick fried rice (Saute thinly sliced scallions (whites only) in vegetable oil, then add frozen carrots, peas, corn, and a splash of water and soy sauce. Cook until heated through, then stir in leftover brown rice and another splash of water and soy sauce until the rice is softened and heated through. Stir in thinly sliced scallions (green parts), toasted sesame seeds, and chopped peanuts.)
  • Pesto chicken rolls (Toss diced roast chicken breast with pesto, diced mozzarella and sliced sugar snap peas. Transfer to an airtight container and pack with a whole wheat hot dog bun.)
  • Pesto pasta 
  • Grilled chicken salad (Mixed greens, chicken breast, fat free dressing of choice, nuts, any other veggies of choice)
  • Chicken sub (6 inch whole wheat bread, chicken breast/sliced deli turkey breast, lettuce, other veggies of your choice, dijon mustard or non fat dressing)
  • Canned veggie soup
  • Baked salmond filet, brown rice, and steamed broccoli 
  • Baked herb tofu (X)
  • Halved cucumbers top with cheese and herbs. Baked.
  • Overnight oats with fruit 
  • Hardboiled eggs, halved and topped with guacamole 
  • Sweet potato fries
  • Extremely quick and easy banana and egg pancakes (2 eggs, 1 banana, mash and mix together. Scoop into a pan and cook in coconut oil on each side)

And that’s just a few :)

unstableuproar  asked:

Are you planning on being vegetarian forever? It sounds fucking dreadful, to be honest, although that might just be me.

I thought it would be, but it’s honestly not even difficult. I just eat other stuff I like, and I doubt really feel any strong cravings for meat. I like veggie burgers if they’re black bean patties. And I still eat cheese and egg and stuff. I’m not a vegan.

I think it’s important to note that I am totally cool with other people eating meat. I have no moral qualms. Nor have I done it for health reasons. My reasons for becoming a vegetarian are strictly to impress a girl. Nothing more. Nothing less.

Repeat after me. Chocolate is not a “bad” food. There is no such thing as bad food, it is simply food. Chocolate will not hurt my progress. Even the healthiest fitblrs out there eat it every day. No amount of food will ever take away from the workout I’ve done. Being afraid of food like chocolate in order to keep a healthy lifestyle is not healthy at all. If you’re spending time being in fear of losing progress after eating then you need to stop to ask yourself whether you’re ready for this lifestyle. The fear of eating unhealthy foods is NOT healthy. It is a serious problem called orthorexia. The chocolate isn’t problematic, but your way of thinking may be. Love yourself, whether your tummy is full of Nutella or peanut butter. Whether it’s full of hotdogs or black bean patties. Whether you worked out and ate it all back or not. “Cheats” won’t make you gain 20 pounds over night, but the emotional stress you put on yourself to eat a perfect “healthy” diet will certainly put a 20 pound weight on your shoulders. Restricting yourself from your favourite foods will not do anything for you, except make you hate the healthy lifestyle. Forcing yourself to eat fruit when you really really want a piece of chocolate is not going to make you any better of a person. Relax, and enjoy your life. Health is about finding balance, moderation, and peace with yourself.

I ate a vegan black bean burger patty and organic roasted asparagus for lunch, went for a run while listening to an NPR podcast, then smoked legal medicinal marijuana in the tub. But no, I don’t think California has changed me. Not a bit.