Hi guys!

I have finally switched over my blog to a self hosted blog. So for now you can find me at:

acharismaticlife.com

I’m still tweaking the look, so bear with that process. It’ll probably be a slow one, I’m very indecisive

costco. overnight oats. snacks.

The first thing I need to address: did you know that Costco’s brand of shampoo and conditioner are vegan? Seriously, best day of my life.

And yes, I did go to Costco again this week. I may be slightly obsessed.

The real reason I wanted to write a post (besides my endless want to get better at being regular about updating this blog) is to talk about my What I Ate Wednesday. Because it was really good. I ate a lot of really great stuff and I want to look back at this post as a reminder, a motivator, that eating healthy is awesome and delicious because I still need to remind myself of that when I stray and cave into cravings.

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I started out the day with some green tea with lemon and sugar. I used to drink this almost every morning, and for some reason when it gets hot out I gravitate to coffee. The mornings have been kind of cold, but cold enough that tea is wanted.

I also made a really awesome overnight oats jar.

It’s super simple:

  • 1/4cup of raw oats
  • ~1/8th of a cup of almond milk
  • 1 Silk Fruity and Creamy soy vanilla yogurt cup (my new love!)
  • strawberries
  • raspberries

Throw it all together and put it in the fridge for the night. The oats soak up all the liquids and it has a cake batter type taste to it. I like it much more than I like regular oatmeal.

I had some coffee with Silk creamer while I was at my desk Photoshopping. The guys leave the a/c on a ridiculous temp so when I sit at my desk for a while Photoshopping I get cold.

For our mid-day break, I had some of Trader Joe’s nut mix that I had per-portioned out into small Tupperware cups.

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Lunch was my new favorite. I had a mixed greens salad with avocado, grape tomatoes, and raspberry vinaigrette I got at Whole Foods which is probably one of the best dressings I’ve had and it’s only 45 calories a serving. I had a serving of the Earth Balance cheese puffs, an apple, and the only bad thing: Diet Dr Pepper. Please don’t judge, I know. I know.

Second break I had a banana. I met and exceeded my fruit quota for the day.

Dinner was roasted spaghetti squash. Super simple, I just halved the squash and put 1/2 tbsp of Earth Balance garlic and herb spread on both sides, added salt and pepper, and some minced garlic and roasted until soft. I mixed it up with some sauteed mushrooms.

It was a really good day.

who am i?

Guys, at the time of this writing it is not even a quarter to 7am and I have already:

  • Unloaded the dishwasher
  • Ate breakfast
  • Made and drank tea

Seriously, who am I and what has she done with Jessie.

I’m not even tired.

an ode to popcorn

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This popcorn is made of awesome. And I can. not. stop. eating. it.

Ingredients:

  • 2-4 tbsps of popcorn kernels
  • Oil spray
  • 2 tbsps of nutritional yeast
  • Garlic powder
  • Onion powder or
  • Mrs Dash onion and herb blend
  • Salad booster vegan cheesy

Directions:

Pop popcorn in an air popper. I got mine for like 12 dollars at Target, totally worth the investment, go out and get it. Spray popped corn with the oil spray and toss to incorporate. Add spices half at a time, and toss. Add the remaining half of spices and toss one more time.

Enjoy in the awesomeness that is this popcorn. If you make 4 tbsps, it’s around 200 calories for the entire glorious thing

wiaw. weigh-ins. updates. blah-dee-blah

Oh hey, poor forgotten blog.

Not that you really expected me to follow through with my posting plan. But I tried, didn’t I. And a post even days late still counts. Considering its my blog, and since I’m not getting paid to do anything specific, I can do as I like.

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So, without further ado my WIAW:

I started off the morning with a good old standby:

  • Keurig coffee
  • Packet of Truvia
  • 1.5 ounces of Silk coffee creamer (vanilla). Yes, I do measure it out

For a snack during the day at work I had some decaf Republic of Tea vanilla almond tea with 2 packets of sugar. I convinced my boss when we needed to replace our old water fountain (water cooler?) that the upgrade with the cold AND hot would be really good. It is good, and I don’t have to wait for the microwave for hot water for tea

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For lunch I had Lilly’s brand kalamata hummus with some Crunch Master multi-grain crackers. Both I bought because they were on sale at Rainbow Blossom, and both I actually liked. Not the best of either, but the combo was good and I had it for most of the week because I’m lazy with lunches. I also had a bottle of Hubert’s diet blackberry lemonade. It was really good, and had Stevia as the sweetener so bonus points for that (especially since I didn’t even realize it was diet when I grabbed it, which in hindsight is stupid because look at how big the “diet” is on the bottle).

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I then kind of had a splurge. I was at Earth Fare, hungry, and wanted something so I got some of their vegan chicken salad and a mini loaf of bread. I also then picked up the Rice Dream mint chocolate pie. I didn’t end up eating most of the chicken salad/bread because it really wasn’t good, but I did eat the ice cream. I should have just gotten the ice cream, less calories and less money. If you want vegan chicken salad, go to Whole Foods, so much better.

Even with the splurge I was still doing pretty ok on calories and I made a really awesome meal of quinoa with onions, broccoli, mushrooms, and Beyond Meat chicken strips.

photo 3

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I didn’t do a weigh-in this week. I know I gained and I just couldn’t face the scale. My portions and calories were out of control. I really have no excuse except letting my urges get the best of me. I’m trying my best to recover and turn it around. So far today I’ve been pretty awesome, and really re-learning and re-teaching my body to be ok with being hungry when I don’t need to eat, and not falling for every craving. It’s a battle, but I’ll get there. There was one glimmer of change for the better during the week when I went for a walk as soon as I got home from work. I threw the purse in the trunk and just took off. That was the moment I knew, that even though I wasn’t exactly there, there was hope left.

weigh-in #44. grocery haul.

So, today was my weigh-in. It wasn’t pretty. I knew it was going to be horrible, I have been eating horrendously. I have a habit of being perfect, and on point with calories and food decisions up until dinner and blow it all on high calorie binges. This showed in the scale with around a 4 pound gain.

Yep.

I’m not happy about it, I’m not excited. I am ashamed and saddened by it. But, life goes on and this is just a bump in the journey. I’m taking it one day at a time trying to turn it around, and I think that’s all I can do. I’ve also been doing things that I know motivate me. The one thing I can not let myself do is blame myself, to the point I worsen the damage. This is not the end of the world, it’s a gentle nudge to tell me to try harder.

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I went to Whole Foods to stock up on things for the fridge. I haven’t really done a proper shop since I’ve come back (I was out of peanut butter and I didn’t even know it) and this was a good start with lots of things that are not only healthy, but have helped keep me in check in the past. I figured a good old grocery haul in image form would be fun, and lighten up the mood in this post.

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  • Califia Farms unsweetened almond milk
  • Califia Farms vanilla almond milk <~ These were still on sale! So excited
  • Tofutti sour cream
  • Earth Balance

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  • Bulk popcorn kernels
  • 365 ketchup
  • 365 crunchy peanut butter
  • Mediterranean leek and onion crackers
  • Oasis roasted red pepper hummus
  • Field Roast meatloaf
  • Bulk nutritional yeast

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  • Grape tomatoes
  • Snap/sugar peas
  • Baby carrots
  • Gala apples
  • Cauliflower

I have a lot of pantry items to use and still have some kale and mushrooms from a previous trip, but this I know will help me start getting into a better routine and prepare better meals, along with healthier snacks.

Also, the splurge of the day goes to:

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Isn’t she pretty? I loooove glass water bottles (not the price…) and I couldn’t resist because of the size (a whole 22 ounces) and the top. I have a smaller one of the Life Factory bottles with just the screw on top. I love it. It’s durable, the glass is so much easier to clean (and doesn’t start to do that weird scratching/cloudiness that bugs me) and I use it at work all the time. My only problem was the top. I need a water bottle that is a covered top (for safety reasons in the shop), but sometimes I don’t have two free hands so the top was always a nuisance. I think this is going to be the winner in all of my issues with the added bonus of a strap and more ounces. One of the things I’m pushing towards is drinking my water. Now I can leave this one at work, and take my old one home.

green pepper chickpea pasta.

The last time I was at a summerstock where I had access to a full kitchen was when I was still just vegetarian. I got really good at quick boxed meals that I jazzed up, mainly mac and cheese. It was the Annie’s brand, so it was better than Kraft, and I added stuff like mushrooms and broccoli to not only add some taste, but to bulk it up and last longer. It was a great no fuss meal. Throw the water in the pot, cook the veggies in the water at the same time as the pasta. Stir, add some spice, voila! Done.

This time around it isn’t as easy. The whole being vegan thing put a damper on my really quick meals, so I’ve had to improvise. I still needed it to be quick, easy, and take up little space in the fridge/pantry (I live with three other girls, space is at a premium). I started off the summer making huge batches of pasta and marinara sauce and that got old really fast, so I started experimenting with pasta dishes. I came up with this which turned out fantastic. I didn’t write down any of the specifics, so some of these might be off but the beauty of this recipe is that it’s really hard to mess it up…just add things to taste!

Ingredients:

  • 1 box of penne pasta
  • 1-2 green peppers, chopped (raw)
  • I can of chickpeas, drained
  • 3ish tbsp of Salad Booster Vegan Cheesy
  • 2-3 tbsp of vegan parmesan (I used the Go Veggie! kind, but be careful and look for the small container one that says vegan on it, they make one that isn’t vegan)
  • 2-3 tbsp of olive oil

Directions:

Cook pasta and drain. Rinse pasta to cool it down and add in the chickpeas and green peppers. Add the olive oil, mix, and then add the Salad Booster and vegan parmesan.

You can do a lot of different stuff to this recipe, sub Earth Balance for the oil, add nutritional yeast (I didn’t have any over the summer), add different spices. I used to make a tuna pasta salad that was almost dead on like this recipe (it had tuna, green peppers, parmesan, and mayo) and I think what I loved about this recipe was that it reminded me of that. The raw green peppers are key, and that Salad Booster stuff is just plain awesome.