Thankful Thursday: Gluten-free Vegan on the Go

For me, today is an especially Thankful Thursday. Nick & I just returned from a 3 day camping trip and I’m feeling particularly grateful to be home and in the vicinity of a hot shower.

camping vegan style

I was also quite thankful to find plenty of healthy, gluten-free & vegan snacks to sustain me while surrounded by hot dogs & s’mores. After stocking up at a suburban Wisconsin Walmart [with a surprisingly good selection], here’s the list of supplies Nick & I purchased for dining in the great outdoors:

garlic hummus
organic baby carrots
Odwalla chocolate chip peanut bars
tri-color bell peppers
corn tortillas
lime juce
Nature’s Path coconut chia granola
So Delicious coconut milk
bananas
& a pack of fajita seasoning

With these supplies, I was able to sustain myself quite well during our vacation. On the road, I kept myself satisfied with baby carrots, hummus, bananas, and Odwalla bars. At the camp site, Nick broke out his trusty zombie survival mess kit to whip up yummy pepper fajitas in a lime juice marinade [+ our camp-mates made some delicious veggie-kabobs for me]. Breakfast consisted of dinner leftovers followed by a bowl of granola with coconut milk. All vegan. All gluten-free.

Who says eating healthy is hard away from home?

Other things I’m thankful for this week:

♥ hot showers ♥ aloe vera [for post-camping redness] ♥ avocados on everything ♥ client testimonials about glowing skin & a bigger bra size ♥ my former/current client Stephanie’s blog about her ongoing health coaching experiences ♥ and as always, Nick Conrad

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Quick Bite x 3: Hummus, Wraps, & Salads

It’s pretty common advice in the modern world of healthy living that to save time & avoid eating out, you should cook once & eat twice. That means that you should prepare more than enough food for one evening so you can have leftovers at least once more later in the week. However, living with the Omnivore’s hyper metabolism, this rarely happens in our home…no matter how much extra food we’ve prepared. So imagine my delight when I managed to use leftovers TWICE this past week.

Here’s how:

First “meal” [ok, it was more like a late night snack]: Homemade Hummus

Why have I spent so many years buying this? So easy & delicious!

Ingredients [from AllRecipes.com]

1 can garbanzo beans, drained, liquid set aside
1 garlic clove, crushed
2 tsp ground cumin
1/2 tsp salt
1 tbsp olive oil

Place drained beans, crushed garlic, cumin, salt, & olive oil into a food processor & blend.
Add garbanzo liquid slowly & continue to process until desired texture has been reached.
Serve with baby carrots & bell pepper slices, or the veggies of your choice. Enjoy.

Second meal: Hummus Veggie Wraps

Hey, leftover hummus! Up against a tortilla & spread ’em.

Ingredients

1 vegan tortilla of your choice [we used spinach, but my gluten-light belly would have preferred corn]
assorted chopped veggies of your choice [we used spinach, carrots, bell peppers, tomatoes, broccoli, & red onions]
leftover hummus

You know how to make a wrap…Enjoy.

Third meal: Kitchen Sink Salad*

*I know, I know, salads on a vegan blog are trite, but I just loved the luxurious feeling of taking the container of leftover, pre-chopped veggies from the wrap out of the fridge & having half my salad already prepared. Plus, it’s just so pretty. ❤

so much yum I had it twice.

Ingredients

a few handfuls of spinach
leftover veggies from your wrap
1/2 an avocado, diced
1/2 an apple, diced
your favorite vegan dressing [I used a raspberry vinaigrette]

Again, you know what to do…Enjoy.