Author Archives: Jennifer

asksnanswers

Alexa is working toward a vegetarian diet, and is loaded with questions. Jennifer’s got answers. We talk about anything as long as it is vegan. Are tattoos vegan? How do I politely not eat Thanksgiving dinner? How do I order without pissing off the waitress? We know you are dying to ask!

asksalexaI’ve been doing crossfit, and trying to stay active. In the protein post, you recommend upping protein for people who are more active. Should I use protein powders? Are they really healthy?

If someone came up to me saying they were worried about their protein intake, I would necessarily start pointing them towards powders. But I wouldn’t discourage people from using them. They’ve kind-of earned a reputation of being something for die-hard muscle builders, and certain brands are filled with garbage to make them taste better or dissolve faster. 

That doesn’t mean they are all bad for you. But as a vegan you need to proceed with caution when buying protein powders. Many brands use whey or egg whites since some people think they are better absorbed by muscles. This is only half true and has a long complicated answer. The important thing is that you still absorb the protein in vegan based proteins.

Protein powders are great to toss in a shake to quickly add protein to it. Some protein powders say to mix in water, or plain soy milk. But truthfully they taste best when added or incorporated into a smoothie with fruits. A quick formula would a cup liquid, a cup fruit, and a serving of protein. 

So where do you start? I like to divide protein power ups into thre categories: pure powder, powder mixes, and raw ingredients.

Pure Powders

When a vegan first dabbles in protein powders they might see comparisons to brown rice protein, hemp protein, soy protein, etc, etc. Each have their own benefits, nutritional profiles, and price ranges. Soy protein is widely available with store brands, and can be the cheapest. For example Trader Joe’s have their own soy and hemp protein powders. I personally use brown rice protein or hemp protein on alternating days, or depending on the type of shake I make. There are tons of sources, but very few brands sell completely isolated varieties. 

The benefit? These have higher amounts of protein for less calories. Sometimes they are gritty, so I never use the full recommended serving size. I usually use just a tablespoon or two in a shake. They can dissolve with some extra blending, and usually dissolve better when you add more than just water or milk to the shake. 

The most common protein powders? Brown Rice Protein, pea protein, soy protein, and hemp protein. I left links to products for each protein powder. Make note that these are not the ONLY brand. Each brand have their own taste and ingredients list.

Powder Mixes

There is an ever increasing amount of vegan protein blends. They are usually much more expensive than “pure powders.” I found that buying single ingredient protein powders usually averages $1-$1.50 per suggested serving, less if you are only using part of a serving (like I do). Powder mixes are intended to be used by the scoop and have a collection of different powders using peas, quinoa, rice, sprouts, you name it. Other vitamins and nutrients are added which can help you meet some trickier dietary needs like calcium, B12, iron, etc. Many are designed to be a meal by themselves. Because of all these extras sometimes the serving sizes are can be $2-$5  each! Some of these inflated prices come from shipping since they are sometimes only sold online. 

The prices might seem crazy, but the more active I become, the more it makes sense. I really enjoy having a high protein – high fiber shake after a workout. It really helps with recovery. And it makes sense to have a blend that I can just toss in a blender without anything extra and chug down.

There is also a HUGE taste difference. “Pure powders” usually taste awful when pair purely with water or milk. They work best when you pair them with an already existing smoothie recipe. I’ve had some powder mixes that taste wonderful with some milk and ice blended together. Nothing else. Honest.

Thinking about trying it? Well, if you are scared to buy a whole tub, many health food stores have sample pouches. They are great when on the go, and to simply try out a blend. Many times you can find some deals on blogs giving away samples or having contests for tubs. Some mix brands that I really enjoyed were Vega, Nuzest, Sunwarrior, Plant Fusion, Phood, and Spiru-tein. Sample around  before committing, because honestly everyone has their own personal tastes. Plus if you go into a whole foods, supermarket, or health food store they almost always have some single serving packets you can try.

And it might get confusing, many brands have specific protein blends. Some for dieting, some for sports, some meal replacements, etc. Try not to over think it. Just try and rationalize your decision by price, protein content, taste, and ingredients.

Raw Ingredients

Alright, so maybe you don’t want to buy any powders. There other ways to boost protein in your shakes. It is called adding raw ingredients that are naturally high in protein. Duh! There are lots of ingredients you can add to a shake, soaked nuts, hemp seeds, flax seeds, chia seeds, soaked buckwheat groats, nut butters, oats, yogurt, soy milk, tofu, and spirulina.

The downside? Well, you usually can only add so much before it really effects your shake. Add too much chia seeds and you will get a goopy mess. Add too much yogurt and your shake will be too tart. Nuts will add a lot of fats with your protein. You get the gist. Listed below are some high protein shakes and DIY protein blends:

DIY Protein Powders:
Fork and Beans: Candida Friendly Protein Blend
Back to Her Roots: Oat, Rice, & Lentil Blend

High Protein Shakes with No Protein Powder
Minimalist Baker: Recovery Shake 8 grams
PopSugar: High Protein Vanilla Milkshake 17 grams
Oh She Glows: Green Warrior Protein Smoothie 17 grams
This Rawsome Vegan Life: Chocolate Berry Protein Smoothie
Choosing Raw: Green Apple, Pumpkin, and Quinoa Smoothie 20 grams

TLDR: Powders can be good

Overall, protein powders are getting better and better. They are much more wholesome than they were in the past. But still buy with caution. There are lots of blends with fillers and other “stuff” in them that aren’t necessarily great for you. The plus is that most of those protein blends tend to have non-vegan ingredients in them, so you wouldn’t buy them anyways.

There are cheaper “whole” ingredient blends, but they can overpower your shake easily. Blends can be great but can have high price tags. But if you are looking for convenience and taste, you probably just one to buy those. But if you are still not sure, there are plenty of option using whole, unadulterated ingredients.


storefront

Mogo

632 Cookman Ave, Asbury Park, NJ 07712 (sit down dining)
850 Ocean Ave, Asbury Park, NJ 07712 (boardwalk stall)
website | facebook | instagram | twitter | youtube

Simply put, Alexa and I love Mogo. It has built a cult status in New Jersey. People have gone and become hooked instantly. It started out a cool little stand by the Asbury Park Boardwalk. It featured korean fusion tacos, and had a pretty simple menu- beef, pork, chicken, fish, or tofu tacos. They had a little bit of hot sauce and kimchi to put on top. Alexa briefly talks about the stall on her Asbury Fresh post.

Mogo announced that they were opening a storefront so they could expand their menu and offer a place for people to eat. Their storefront opened in December 2013, and I hadn’t been able to check it out until now.

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The restaurant has a casual set-up. It is similar to Panera or Chipotle, order at the counter and pick a table. But unlike those chains, workers BRING your food to your table, so you don’t have to listen for your name. The menu is similar to the original taco stand. You have six types of proteins: beef, chicken, pork, fish, shrimp, and tofu. Then you have four styles of food: taco, burrito, bowl, and salad. That means as a vegan, I have four different options.

They have other main eating options and sides, but most are not vegan. The only other option is the fried rice side and some of the different kimchi pickles. After placing your order, stop by their condiments bar. They have self serve kimchi and gochujang sauce. They have easy to read labels, showing that the nappa cabbage kimchi has fish in it. BUT the cucumber and daikon kimchi are all good to eat.

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I can say that if you come in saying you are vegan, the staff will happily guide you. I asked if their Hotteok (korean donuts) were made with eggs or milk, they guy immediately said that they weren’t vegan. Which means they get lots of vegans coming in.

I also noticed they streamlined their menu (to avoid vegan confusions maybe?). Their original stall location had many different kimchis, krauts, and dressing to be featured in each protein. I remember mixing and matching them, but looking back, some might not of been vegan. This new menu all the condiments are same in a burrito if you get fish or tofu.

Jen eats the tofu burrito which features fried rice inside

Jen eats the tofu burrito which features fried rice inside

So downside? There really aren’t THAT many options for vegans at Mogo. But then again, it isn’t like going to a restaurant with 30 different options and only one vegan option. It is a place that pretty much has few options and combos are mixed around to make lots of options. Plus as a vegan you are getting something super filling and hearty. Salads? You don’t have to get stuck with it.

Curious about visiting the boardwalk stall for tacos on the beach? Due to space they only serve salads and tacos. They serve all six protein options, the only one that’s vegan is tofu.

What's that Mogo? You love me? Really? I love you too.

What’s that Mogo? You love me? Really? I love you too.


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One weekend reading I featuring a link to Superfood lattes. The one that really caught my eye was the Turmeric Vanilla latte. When I made it, I thought it was alright. I wasn’t jumping through hoops for it. I think I didn’t like the accompanying powder spices in the drink, as they didn’t dissolve all the way.

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But I did think that sweet potato would add a nice complimentary flavor to the drink. The chestnut-like flavors from a Korean sweet potato would work wonders with turmeric. And I was correct. The flesh from the root help rounded out the powdered spice, and give a smooth texture to the latte.

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So why bother with turmeric? I like naturally healing foods, but I don’t talk about them often. I worry that people will misinterpret the strength of food, and over estimate them. Ignoring medical problems isn’t cool.

That being said, turmeric has a buttload of medical cures. But most people praise it’s ability to decrease inflammation. In fact, I kept putting in a teaspoon of turmeric into my shakes when my legs were hurting me from standing too long at my old job. I just wish I made this latte back then because it tastes much better than my shakes.

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This is the best time of the year for this latte. Most of us are coming to an end to the winter season, and all the snow is melting. This latte is bright and cheery just like the spring. I recommend using sweet potatoes with white flesh to keep the yellow glow. But orange fleshed sweet potatoes will taste just as amazing, and give an equally pretty and vibrant color.

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I recently updated our Pinterest board, catching up on about a month’s worth of posts. Then I found out about map pinterest boards, and thought it would be so cool to use. I always wanted to make “touring” posts featuring vegan friendly places that are pretty much free. Like what? Like parks, trails, museums, and such. The main reason I didn’t was because I wanted to have an interactive map that would make finding locations easy.

Anyways, while updating our Tour boards I went through our archives and read some of our early posts. It is funny seeing the differences with how Alexa and I post. Alexa makes posts touching many different topics, while I usually use a post to say just one thing. I also noticed how bulky the Sunday Reading posts are. They clog the main page, making it hard to bother with older posts. So I made a decision to redesign the page. I think more people have a similar format and usually post it on Fridays. Well, I’m sticking to Sundays. XD

This week there was A LOT of really cool stuff. I have no idea how my list got so long. So bear with me, and try and read everything that I posted.

Recipes:

This layered butternut squash “lasagna” made me think about the sweet potato cauliflower on I reviewed earlier. But I like how this one uses the squash as if it is the pasta, making an all veggie casserole.

I’m not a Bailey’s fan, but this recipe for boozy vegan bailey’s is getting my attention.

Oh She Glows is making me drool over these coconut layered snacks. Need to make!

Food News:

Mother Jones speculates if the Junk-Food Era is drawing to a close. I don’t think so, but I do think with all these health food blogs and the internet is making people more aware of how to eat less processed foods.

I wasn’t interested in watching Fed Up, the documentary. But I am really interested in watching That Sugar Film, it looks like a documentary that really takes advantage of the film medium. It also tried to show the effects of sugar by putting the filmmaker on a “healthy” sugar diet.

I remember having a discussion with my family about how it made more sense that kids would less allergic to peanuts if introduced at an earlier age. Turns out science is now backing that up.

American’s apparently are eating less desserts! I never really ate dessert when growing up, sure we had ice cream, but I am pretty sure that was it. Although money and laziness are reasons why I don’t eat desserts, usually not actually being hungry is the main reason.

Ur What U Post is a cool interactive website that counts Instagram hashtags of healthy and non-healthy foods. The website features some fun games as well, which is nice twist to healthy foods which usually have really boring ad campaigns.

Fun Stuff:

Gina shares some of the problems that slowed her down when trying to get into fitness.

Orthodox Jewish Babysitter’s Club? Where can I get a copy?

Apparently smelly farts are good for you health. Vegans must have perfect heath.

I love fairy tales! And apparently a whole new collection has been found with one about a turnip princess?! Alexa and I are both excited about it.

My friend Ian got a web shop up of his art. He is the cool dude who painted my big cat head from my wedding and drew the design from my bear tattoo. Go check out his stuff.

An artist buys art from garage sales and adds a new spin to them. I really want to buy this print guys.

Equality:

Emily from Bite Size Vegan talks about horse carriage rides this week.

Wrestling fans? Well, good news, the divas are starting to get a little more respect. Now let’s hope it stays this way.

The Ringling Brothers are phasing out the elephants from their shows. Sadly the decision is less about what’s best for the animals and more about money.


Day 59: I used rice flour this time making my general tso’s tofu and cauliflower and I thought “my god, this is pale, I need to record this!”

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Day 60: Thought I would try and take some photos of the birds near my window. I definitely need to get a tripod for this. But check out this cute tit!

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Day 61: Made yet another yummy latte that will posted on the blog Monday.

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Day 62: One client commissioned my work to build a vase stand. We placed a patterned stained glass pane with a mirror behind it. It looked like tin foil, but looked very different when I photographed it. Now I know what people mean when they say photographing glass is hard.

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Day 63: Spent the whole day reorganizing the frames, I felt the need to photograph the progress.

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Day 64: A snow storm came but and tried to photograph more birds from our window again. Possibly a slate-colored junco?

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Day 65: Light shining on the leaves, melting the snow.

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floridaavocado

 I love avocados. I don’t eat them that often. The price is pretty high on the east coast, about two to three dollars an avocado. When I use to work at a restaurant I would take them all the time, my bosses would charge me less or nothing at all. Once I left I faced the harsh reality of paying retail for avocados.

Then there are the draughts in California. I mentioned on my blog about how almonds use up lots of water, and I therefore tried to cut down on my almond consumption. I subbed soy milk for almond milk, and made rice milk at home (instead of almond milk). Yes, I was buying and making almond milk each and every week. 

So what about avocados? How much water do they use? The answer: a lot, but not as much as almonds.

A huge portion of avocado production in the United States happen in Southern California. Then when the United States season ends for avocados, Chili starts their season. And just like Southern California, Chili is going through their own drought.

Being an East Coaster I have an option that is better for the environment: the Florida Avocado. Yes, there are several different types of avocados, though Haas is clearly America’s favorite. The avocados grown in Florida have a smooth green skin, a much larger size, lower fat content, and less calories. Because of the lower fat content, there is a larger amount of water, and a milder flavor. There are a few things I’ve learned about this variety, and will share to anyone who wants to make a more eco-friendly decision.

Their Cheaper (for me at least)

It’s hard not to choose the Florida avocado over the Haas on price alone. One haas avocado is $2.50 a piece while the Florida avocado is $2 each. Sure it is only about fifty cents less, but the Florida avocado is about double the size of a Haas. I can find some cheaper Haas avocados in “bulk bags” but only gets down to about $1.75 each, which still is more expensive due to size. Part of the cheaper price is because cheaper transport, New Jersey is closer to Florida than California or Chili.

Sometimes it is Called a Slimcado (get over it)

You might see this in the store with stickers claiming it is a “slimcado.” I think this label can hurt and help sales. Yes, it has less calories and less fat, which for some people is important. But on the flip side, some people care more about those healthy fats and having non-GMO foods. The name gives a vibe that this is a Haas avocado that has been altered to fit a specific demand in the market. It isn’t. This is a species of avocado that grows in the West Indies, and has been around for years. 

Let it Sit For a Few Days to Ripen

When I first tried these guys I hated it. I mean disgusted. I knew I wasted my money. A few years went by and I figured why not give them a second chance. Over the years I learned more tricks about keeping and picking Haas avocados, so applied those rules to the Florida avocado. So I sat my new avocados on the counter and waited a few days. The difference in taste is huge. Many reviews online had people saying they hate Florida avocados, but I think people are just eating unripe fruit. The color of the skin may change color, depending on the variety. The main way to tell if your Florida avocado is ripe is my checking if the flesh is soft. When it is ripe, toss it in the fridge to eat later, or consume in 2-3 days.

It Just Doesn’t Make Guac (sorry)

I think we all love guacamole for it’s velvety and fatty consistency. I’ve tried using a Florida avocado several times, and failed. I kept getting guac that was over powered by other flavors, garlic, salt, lime, etc. I also got a weird watery spread, that just didn’t seem right. If you grew up eating guac from Florida avocados, then you might think it is the only way to eat guacamole. If Haas avocados shaped your guac standards you will just be disappointed. Keep in mind other recipes that use raw blended avocados for a thick food like puddings, probably will need modifications.

Firmer Skin

Since there is less fat in Florida avocados they are much firmer and keep their shape. There has been many times where I’ve made a salad and added avocado chunks, only to have them mush up when tossing it. The other day I used my Florida avocado in my sushi rolls. They ended up being the most beautiful sushi rolls I’ve ever made since the avocado flesh was firm enough to cut up. So if you want the flesh to stay together I would recommend the Florida variety over Haas.

Still Tastes Great In Shakes

Some of my favorite shakes use avocados. But I never actually make them because of price. Well, the Florida avocado easily subs in, and one fruit can last all week. Even with the lower fat content, the it’ll still delivers that thick velvety quality that you look for. Since Florida avocados are bigger I would “halve” the amount used in the recipe. For example if a shake calls for half of an avocado, use only a quarter of a Florida avocado.

Anyone had a chance to try a Florida avocado? Love it or hate it?


cover

Shop on Amazon or Barnes and Noble

Back in December I entered a book giveaway on a blog, and won. A few weeks later I got a copy of But I Could Never Go Vegan directly from the publishers. Before the book, I wasn’t really familiar with the blog Keepin It Kind. I might of stumbled on the page once or twice, but never really read the website in depth. So I read this book from the point of view of an established vegan who had never heard of the author before. I read the book with any knowing the author’s preference of foods, styles, and writing.

Photos

There are photos for, I think, every recipe in the book. If the photo isn’t next to the recipe there is a reference number to where you could find the photo, usually found on the chapter dividers. This gives the reader plenty of visual inspiration, and a good look at the food to figure out if you totally fudged up a recipe. I think this is great since this is a book for new vegans. If you haven’t done lots of cooking with vegan foods, it can be hard to imagine what the end result will be, and might discourage people from making a recipe (I know it did when I first started going vegan).

There are also a few step by step photos for slightly more complicated recipes. For example for the tofu cheese log, there are a few step by step photos showing how to form the log. This is a really helpful visual since I find reading reading steps confusing if you don’t already have some knowledge on how to do it.

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Set-up

The book starts with a brief introduction. Although this is a book targeted to new vegans or flexatarians, there is little information about actual veganism. I don’t think this is a bad thing. If you are picking up this book, you probably know the basics. What Turner does is talk about the lesser known vegan foods, like for example she covers why sugar isn’t vegan.

Each chapter is organized by a common excuse for not being vegan, but I could never give up cheese, substitutes are too expensive, etc. Now this idea is fun and novel, but I was worried how well it would “work.” When picking out recipes I am usually concerned with using up a certain ingredient before it goes bad, or trying to find a soup to balance out the menu for the week. Surely how helpful will this new organization system be?

It wasn’t until I hit the chapter called “But Nobody Will Come Over to Eat!” that’s when it all clicked. This book in some ways is more helpful this way. I found myself thinking “next family get together I should make all these recipes.” As a new or veteran vegan you might hit a bump in the road thinking about what to make for brunch, to serve for a family get together, or have a longing for cheese, and you just need to open to those chapters. That said some of these chapters would be made this way regardless in a normal cookbook, they just have a witty name. And I am still a little annoyed to find a smoothie randomly placed in a chapter mostly filled with dinner dishes. But this system sets a new vegan up for random experimentation rather than meal planning, which can be pretty fun for the reader.

Writing

What I like about books by bloggers is that the writing style is informal and feels like they are talking to you personally. Without knowing the Keepin It Kind blog, I could easily recognize a specific voice in the book. In fact, once I started to follow the blog after picking up the book, I can say I think the book reads better than the blog.

Errors seem to be non-existant, or hard to find. The only one I know about Kristy addresses on her blog. For the Jackfruit Nacho Supreme the published recipe calls for 2 teaspoons of agar-agar when it should call for 2 tablespoons. I would assume there will be a correction in the second pressing. Otherwise, everything seems pretty solid.

Overview

This book is great, I find it great for days where you want to cook or bake to enjoy yourself. Some recipes work well during a busy weekday, but most recipes call for a little planning or a little extra time. The book still needs the reader to flip through with an open mind. It might be a little hard to “choose” things if you are looking for just a pasta dish, or something that uses chickpeas. This is a cookbook for someone who is adventurous, or doesn’t mind a spur of the moment trip to the grocery store.

There is only two complaint about this book, one is an odd odor. This is pretty silly to point out, but it is rather odd and off putting when flipping through a book full of food. I have never picked up a book with this odd odor before, and I think I am more curious about what that smell is more than anything. Anyone have a clue?

My second complaint is more a worry. I think the people who will benefit the most from this book are flexitarians, or family and friends who are trying to understand their vegan friend. Mothers who are trying to tailor dinner time for vegans and omnivores might find this book handy. My biggest worry is if this book will sell to these people. Sure it is fun to pick it up as a vegan, but the chapters are just something fun rather than helpful. I think this book has a lot of potential to reach and convert a lot people, and I hope it does. So my “problem” with this book is more about if it was properly marketed and is reaching people who want to eat more plant based foods.

Recipes

As with most cookbooks, I tried my best to try a recipe from as many sections as possible. This will hopefully give an idea of any particular strengths in the recipe selection. But there were so many sections in this book that I could only cover some  of the recipes. If there was any recipes posted online to promote the book, I left a link.
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Damn these short winter days, killing the food blogging realm. I never really put much thought to it before the blog, but nighttime really clobbers photographs. Since I am a working girl in a small apartment, I pretty much only have time to take photos of food the night I make it. Maybe one day I will have enough time to make these great dishes in the middle or the day, or have a special corner to set up lights to photograph at night.

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My latest dish was inspired from our last trip for Chinese takeout. My husband has switched over from General Tso’s Chicken to General Tso’s Tofu. But I haven’t found a place in New Jersey that I liked their tofu, my favorites being in Philadelphia. I’ve been going nuts for some of the baked cauliflower dishes. I thought I might try making a tofu and cauliflower mix.

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Of coarse to make this dish gluten free you have to make some alterations. First is that you need a gluten-free soy sauce or something similar. Coconut aminos, braggs, or tamari should work wonderfully in this dish. You also need to be careful about which hoisin sauce you buy. Most have wheat in it, but Joyce Chen has a gluten-free and kosher hoisin sauce. These are pretty much the only major problems to tackle with this recipe.

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Hi everyone! Another lazy day, it is snowing outside and turning into rain. I love snow but I am at the point where I am happy to see spring. It is the gross type of cold outside. It is constantly snowing then raining, creating sheets of ice overnight. Since it is warmer, the ground is muddy and gross. Basically it is harder to get outside and be active than the actual wintertime! Regardless, here is your weekly reads (and views.. or whatever).

usmigration

Mapping Migration in the United States Since 1900

Have I ever expressed my love of data on this site before? I am not sure if this relates to food or veganism, but I find it really interesting regardless. New York Times made an interactive map saying where people moved to within the United States. The data is interesting and kind-of makes sense. Of coarse it gets pretty clunky in the Northeast since the states are so small. But it is a cool thing to check out if you lived in the US.

Simply Delicious Shower Thoughts with Cookie Monster

He had me on onions rings are just vegetable donuts.

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The Clutter Cure’s Illusory Joy

I am in a current clutter crisis. Since I am helping my work move I’ve found some interesting yet questionable items, surgical stapler anyone? So this article about the world’s new obsession with clutter struck a cord with me.

Is Medication Vegan?

I love this new video from Emily of Bite Size Vegan. She breaks down what makes medications not vegan. I also like her conclusion, just because there are animal products or animal testing being done, doesn’t mean you should stop taking birth control or anti-depressants. But that doesn’t mean you can’t voice some concern or try some alternatives. She even leaves a bunch of helpful links to expand on the topic and for your own research.

Fitnessista’s YouTube Channel

I’ve been reading The Fitnessista’s blog for a few weeks now. She updates it A LOT! Luckily her posts are fast reads so that makes it okay. But I started to do some of the workouts from her YouTube page. Man, I am loving it. I am particularly loving her barre exercises. I love the muscle quakes from the exercises, but the healing process seems to be faster. I also love her body friendly instructing.


Day 52: It snowed all day on Saturday. Weather predictions said there was going to be two inches of snow, so Jon and I made plans to eat out for dinner. So sat inside, placed our order and as we stepped outside we realized it snowed at least four to six inches! It was a slippery drive, but we luckily got behind a snow plow all the way to the Chinese food restaurant. Bonus? Some extra snow shoveling action.

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Day 53: I made a new recipe for Maca Maple Latte, posted on Monday.

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Day 54: I got the impulse to start a puzzle on Sunday, so I felt compelled to take some puzzle photos on Monday.

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Day 55: Took a photo for my Winter reading reviews. Hopefully it will be posted within the first two weeks of March *crosses fingers* There will also be a review on the first volume of the Sailor Moon manga, I read it on the kindle so it couldn’t be part of the photo.

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Day 56: Taking some photos of my Florida avocado for a new blog post. Looks like Toulouse is licking her chops since this looks so dang tasty.

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Day 57: More puzzlin’ going on. Got one of the spirit wolves put together.

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Day 58: Busy day at work, there was a last minute shadowbox for a funeral, and I stayed an extra two hours, and saw a car crash! No photos since I left my camera at home.