brown rice cereal

vivaglamvivadolce  asked:

omg girl! you look so fit! could you do a like what you eat in a day or week post? Your eating habits sound awesome!

Definitely not super fit- but thank you!

I will definitely consider making a more thorough blog post on what I eat, but I try to eat a mostly vegan/plant based diet (I would say I eat vegan 90% of the time- but I definitely had In-and-Out burger last night, not gonna lie). I do not count calories or skip meals or anything like that. My rule of thumb is ‘eat when you’re hungry. Stop eating when you’re full’. I typically eat three meals a day and snack if I get hungry in between. I definitely plan on transitioning 100% to a vegan diet at some point in my life, but it is taking some time and I am not in a huge rush. For me, eating a mostly vegan diet has pretty much nothing to do with the ethical purposes (which I think are totally awesome, don’t get me wrong!). I have been VERY lactose intolerant my entire life. My body does not handle dairy well whatsoever. When I choose vegan meals/food, I know that whatever I am eating does not contain dairy. When I eat dairy, I get really, really sick, and it’s usually just not even worth it because I lay in bed, not feeling like “me”. I also think the vegan diet does a lot to prevent diseases along with so many other benefits for your body (a lot of documentaries like Forks over Knives explain the benefits of a Plant Based diet better than I ever could). I have never been a huge, huge meat eater, but for me, my focus has been cutting dairy out of my diet and finding other alternatives. It was definitely hard to work around in Mississippi, so it’s really nice being back in California where there are tons of dairy free options.

Here are some of the things I eat/etc.

  1. For breakfast- I usually eat a protein bar (I love NuGo dark, Lara bars, and kind bars). I also love Cereal, and lately I have been obsessed with the One Degree ‘Veganic Sprouted Brown Rice Cacao Crisps’ cereal lately. I eat it with almond milk, and I swear it’s addicting. I am also a sucker for avocado toast, which is so basic, I know. 
  2. For lunch/dinner- I love Acai bowls and Chipotle. I learned how to make Acai bowls this past school year, and I really love them. I have had an addiction to Chipotle for at least two years; it’s bad (it’s especially bad when the employees know your exact order). I almost always get three soft tacos (corn, but I like flour too) with black beans, lettuce, corn, and guac. I also like all of the Amy’s microwavable meals (just showed the mac and cheese on my snap today- I really like it). Amy’s makes great allergy-free meals, but I especially love the enchilada dishes and the mac and cheese. I have also been trying to cook lately, but it’s not going well. I tried to make a quesadilla yesterday, and it was embarrassing haha. However, I have been obsessed with making dairy-free grilled cheeses lately with my panini maker (I use bread, vegan butter, and dairy-free pepper jack cheese. I also will sometimes add spicy mustard)! I try to eat fruit on the side of every meal too. I also love Pasta! For dessert, I am obsessed with the So Delicious ice cream bars. They are dairy-free and amazing!! I also love dairy-free chocolate bars and the Sprinkles vegan red velvet cupcake. 

I definitely don’t think you need to eat healthy 100% of the time. I focus on eating healthy the majority of the time (because it makes my body feel its best), but I have a few ‘cheat’ meals every week (that have dairy). I also drink a ton of water!! I lost 15 pounds this past school year, and I think a huge part of that was not drinking alcohol (I am 22). I only drink on very, very rare occasions, and I think cutting out sugary, alcoholic drinks can make a huge difference. Giving up alcohol for several months made a huge difference in my productivity, skin, and overall health. I LOVE teas though. I definitely don’t drink tea every day, but I am a sucker for the Starbucks unsweetened iced green tea. I make hot tea a few times a week, and Tazo is my fave. I also love Kombucha, but I haven’t been able to drink it these past two weeks. It’s definitely one of those things you either love or hate- but it has great benefits. But in general, I think water really is the best liquid you can put in your body! Staying hydrated is SO important along with getting enough sleep every night.

I am definitely no health expert by any means whatsoever, but those are some things I personally do!

PHOTO TAKEN FROM INTERNET. Haven’t done a test run yet but I’m not worried about it. Also on June’s Menu, Gluten Free Almond and Cranberry Bars. With bits of peanuts, brown rice cereal, old fashioned oats, raw honey, agave nectar and hemp seeds and I’m going to drizzle home made dark chocolate on top!


Vegan Peanut Butter Bites


3 cups crispy brown rice cereal (I like this brand)

2 cups creamy peanut butter

¼ cup brown rice syrup 

1 (10 oz) bag semi-sweet vegan chocolate chips

½ scant cup almond milk

¼ cup whole peanuts

sea salt

My Go-To Party Pleasers

For holidays and parties, I revert back to The Kind Diet by Alicia Silverstone. I highly recommend you read it. It’s super informative and has quite a few good recipes in it. 

Here are my go-to’s when it’s time to impress my non-veg friends:

Alicia’s Cheezy Oozy Guacamole Bean Dip-

1 16oz can vegetarian refried beans

3 large avocados mashed with 2 tbs lime juice (I often cheat and get the Mothers awesome guacamole)

2 (8oz containers)  nondairy sour cream (I use 1 ½ containers of the 12 oz Tofutti brand)

1 packet taco seasoning (I use Bearitos brand)

½ cup diced green chiles, drained (I omit this step, not a fan)

½ cup sliced black olives (I also omit this, I do not like olives)

5 tomatoes, chopped

2 cups shredded vegan cheddar cheese

Preheat oven to 350

Spread the beans in the bottom of an 8 x 8  quart glass baking dish. Then layer the avocado/guacamole on top of the beans. Stir together the sour cream and taco seasoning and layer over the guacamole. Sprinkle chiles (if using) over the sour cream, and top with a layer of olives. Add the tomatoes and sprinkle with cheese. Bake for about 20-30 min (until the cheese is melted).

*I highly recommend letting it sit for 5-10 minutes before serving. 

Aaaaaaaand for dessert…..

Alicia’s Crispy Peanut Butter Treats with Chocolate Chips

I cannot express how EASY this recipe is! And I promise everyone will love it!

1 box brown rice crisps cereal

1 ¾ cups brown rice syrup

a pinch of sea salt

¾ cup peanut butter

½ cup non dairy chocolate or carob chips

Pour the cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal and mix well with a wooden spoon.

Once thoroughly mixed and cooled to room temperature, stir the choc chips. (If its too hot, the chocolate will melt)

Turn the mixture out into an 8 x 8 or 9 x 13 baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for an hour and cut into squares or bars. 

anonymous asked:

I'm trying to be vegan but I'm kinda scared because I already take iron supplement due to a blood disorder causing heavy periods, and I keep hearing my iron will be low, any advice?

eat iron rich foods such as:

  • “Legumes: lentils, soybeans, tofu, tempeh, lima beans.
  • Grains: quinoa, fortified cereals, brown rice, oatmeal.
  • Nuts and seeds: pumpkin, squash, pine, pistacio, sunflower, cashews, unhulled sesame.
  • Vegetables: tomato sauce, swiss chard, collard greens,”

and check out this masterpost!