the sexy flexitarian

Eat flexy, feel sexy!

Category: Vegan

Dinner Tonight: Springtime Quinoa Fried Rice

Tonight’s dinner came to be thanks to my friends Carol and Shane. See, they just bought their first home, but before moving out of their old house they harvested what they could from their garden.

The garden box, which Shane built, was brimming with kale, Brussels sprouts, carrots, potatoes, zucchini, corn, onions, broccoli, and much more. Carol kept telling me as she harvested that the veggies were organic. “Oh, did you buy organic seed?” I asked. “No! But they’re organic–no spray!”

Fair enough.

She sent me home with a bag full of kale, spring onions, and zucchini, which I used in tonight’s dinner, as well as some really little carrots that looked like little, err, never mind.

Maybe you’re not as lucky as I am to have a friend share her springtime bounty with you, but your local farmers’ market is a great place to get everything you need.

Springtime Quinoa Fried Rice
1/2 cup quinoa, cooked according to directions
1 Tbsp coconut oil
2 cloves garlic, minced
2 small or one medium zucchini, diced
1 bunch kale, washed and chopped
Pinch red chili flakes
1 1/2 Tbsp shoyu
4 green onions, diced

On medium-high heat, heat oil in frying pan or wok. Add garlic and cook until fragrant.

Add zucchini and cook until softened and a bit brown, then add kale and cook until slightly wilted.

Add chili flakes and cook a few minutes longer to wake them up.

Mix cooked quinoa in with veggie mixture and toss to combine. Add shoyu and warm through.

Remove pan from heat and stir in green onions.

Top with your favourite style eggs.

Serves 2.


Dinner Tonight: Sexy Spring Rolls with Spicy Peanut Sauce via My New Roots

I tell people that I stepped through a portal to an alternate universe, and this is my life now: new job, new place, new roommate, new friends.

It’s freaking sweet.

I’ve never been good with change. Growing up I experienced so much of it that I grew to fear it. My parents divorced, my mom came out, both my parents dated, and, amidst all this, I lived in over a dozen homes, attended several different schools, said goodbye to friends, and struggled to make new ones. All I wanted were some roots.

Finally, in the ninth grade I moved to a small-ish suburban town … home. It’s far from perfect, but it’s where I made my best friends. (Y’all know who you are!)

I was away from “home” for five years, but now I’m back, and I’m stoked. I live by the river now, with trails all around me–perfect for quiet contemplation (and angry runs!).

And despite being ridiculously busy with this new life of mine, I’m doing my best to keep y’all updated on what I’ve been eating/making.

Tonight’s dinner comes from My New Roots (How appropriate, right?), an amazing blog by Sarah B. I encourage you all to check it out–it’s packed with awesome healthy recipes and nutrition advice. And yes, the food actually tastes good!

Case in point: Sexy Spring Rolls.

As an added bonus, they are so versatile. You can use whatever produce you’ve got sitting in your fridge, plus any protein that you have: chicken, tofu, shrimp–whatever!

We pretty much followed the recipe; however, did a little improvisation with the dipping sauce. Rather than almond butter we used peanut butter. Spicy peanut butter. What? Ya, it freaking exists. Don’t believe me? Check it out, yo!

Being that the peanut butter was, like, burn-your-tastebuds-off spicy, we skipped the chili flakes.

Also, we found that wrapping the rolls once and then wrapping them again in another rice paper wrap helped them stay together better. If you do this they’ll keep well for lunch the next day, too. I know this because I ate two in the lunch room while someone else ate a Lean Cuisine … sucker!

Raw Kale Salad

This weekend is my first plan-less weekend in a long time. So I decided to do some baking–something I’m not super familiar with but would like to become. However, today’s post doesn’t come in the form of baked goods–I’ll save that for later (assuming it turns out!).

Today’s post comes in the form of chewy, nutrient-rich kale. Raw kale, if you can believe it.

I’ve heard of raw kale being used in salads, but I’ve never been convinced that it could work. See, I always figured that it would be too tough in its raw form. However, when I came across this recipe from HelloGiggles I discovered that this isn’t the case. The reason why? You massage the crap out of it!

I’m so stoked with this recipe. Not only is it delicious, but it lasts up to three days in the fridge, unlike most salads. The only critique I have is with the salt content of the dressing. I recommend cutting it down from 1 Tbsp to 1 tsp.

I’ve already had two bowls of this delicious salad, and although I could eat more, I better save room for my Jalapeno Cheddar Pull-Apart Bread that’s rising right now (pictures to come!).

Dinner Tonight: Sushi Bowl

I know it’s been so very long since I last posted. And I really do apologize for that. I’m just feeling a little uninspired lately. So, if anyone out there wants to lend me some inspiration, I’d be happy to have it. I’ll pay you back at some point. But you may have to remind me.

Anyway, I’m super excited about the dinner I cooked tonight and I thought y’all might appreciate hearing about it. As you’ve probably figured out, I’m a fan of Asian dishes. I may have mentioned at some point that I like sushi. In fact, I’m sure I’ve mentioned it. Actually, I love it! So, you can imagine my excitement when I found this recipe from for a sushi bowl with a sweet citrus dressing. Yum-my!

It. was. perfect. Light, yet filling. Subtle, yet bursting with citrusy goodness. Tasty, yet also incredibly healthy. Try it out for yourself and tell me what you think!

Eat flexy, feel sexy!

Dinner Tonight: Sweet Potato, Kale, Ginger, and Almond Butter Soup

Okay, so we didn’t exactly eat this for dinner tonight. In fact, we didn’t even eat it this week. But I had this post on reserve for a time such as this, when I had a few extra minutes and I figured my readers were getting a bit tired of checking up on my blog only to find I’ve done nothing with it!

So here it is. An adaptation of this recipe from Whole Living, made vegetarian, of course.

It’s not only yummy, but super easy too (I almost typed souper–which it is, actually). If you’re looking for something different from your typical chicken noodle or vegetable soup, this is it. Creamy, savoury, and relatively healthy, too!

Sweet Potato, Kale, Ginger, and Almond Butter Soup
adapted from Whole Living 

6 cups vegetable stock
1/2 yellow onion, diced
1 clove garlic, minced
1 large sweet potato (or two small) cut into 1-inch cubes
1/2 cup smooth almond butter
1/2 bunch kale, torn into bite-sized pieces
2 Tbsp minced fresh ginger
Salt and pepper to taste
1 lime, cut into wedges

  1. Add stock, onion, garlic, and sweet potato to pot; bring to boil. Reduce to simmer for 20 minutes.
  2. Meanwhile, whisk almond butter and 1/2 cup of the stock in small bowl.
  3. Add kale and ginger to pot; return to boil then reduce to simmer for 5 minutes.
  4. Stir in almond butter mixture.
  5. Season with salt and pepper.
  6. Garnish with lime wedges.
What did I say?? Easy or what?!
Eat flexy, feel sexy!
P.S. I’m thinking of taking my blog in a different direction. Not significantly different. But I’m thinking of including posts on other topics, such as fashion. What are your thoughts?? What would you like to see??
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