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Horoscope for 2019


* Aceste informații sunt doar pentru referință.

După cum rezultă din calendarul astrologic chinez din acest an, sponsorul porcului. Cu toate acestea, în Japonia, ei cred că mistrețul va gestiona anul și în Thailanda – elefantul. În esență, acest lucru nu se schimbă. Ne așteptăm ca un an să fie aproape de niveluri fizice și emoționale, neglijență și pragmatism. Combinația poate părea ciudată dacă nu este confirmată de astrologii școlari europeni.

2019 va trece sub influența puternică a energiei soarelui, a planetei Marte și a Pământului. În același timp, Pământul se va afla într-o poziție dominantă în raport cu Marte, ceea ce înseamnă că agresiunea și brutalitatea planetei roșii vor fi într-o stare conectată. Din aceasta vom deduce din ce în ce mai mult asertivitate și dinamică nerestricționată. Cu alte cuvinte, opoziția va fi înlocuită de convergență. Anul Porcului 2019 va fi favorabil pentru restabilirea vechilor sindicate și încheierea unor noi.

2019 Anul Porcului este de așteptat să aibă o lumină, plină de o dorință activă și deschisă de a trăi, de a construi, de a se bucura de viață în toate formele sale. Mulți dintre noi încetăm să ne gândim mâine și începem să apreciem ceea ce au în acel moment. Acest lucru nu înseamnă că acest lucru va adăuga fericirea, dar cel puțin va ajuta la scăpa de sentimentul opresiv al problemelor care amenință din toate părțile. Dacă, cu un an mai devreme, în 2018, toată lumea a fost angajată într-o căutare spirituală și încercări dureroase de a recunoaște binele și răul, atunci în 2019, indiferent de alegerea personală, fiecare dintre noi se va întoarce la realitatea existenței noastre reale. Va începe ordonarea, repararea, construirea, iluminarea relațiilor cu eliberarea păcatelor și eliberarea indulgențelor. Intelectualii vor începe să inventeze noi gadget-uri, iar umanitățile nu-și mai ascund sentimentele.

No Meat Athlete Marathon Road Map Meals, Days 5-7


No Meat Athlete Marathon Road Map Meals, Days 5-7

This article is for information only and doesn’t call for any action.
I’m eating the first week of a two-week meal plan from the No Meat Athlete Marathon Roadmap 3.0 this week. My marathon is April 27, but I started the 2-week "get ready for the race" plan a week early so I could take a week break in the middle while I’m vacationing in FLORIDA! We fly out to Ft. Lauderdale Sunday morning, so I wanted to check in and share the meals I had in days 5 and 6 (and breakfast on Day 7) before I start sharing delicious vacation meals!

Friday morning started with an apple-spinach-flax-banana smoothie, and morning snack was coconut oil-popped popcorn with sea salt (didn’t take a pic, but you know what popcorn looks like). Lunch was leftover quinoa stir-fry from Thursday night (pic in my last post). Afternoon snack was, as always on this plan, a salad.

And dinner was Seared Tofu with Broccoli Over Brown Rice. This simple stir-fry was made with air-fried tofu, sauteed broccoli (plus a few brussels that I needed to use up before my trip), sesame seeds, and soy sauce. That’s it. Served over brown rice.

I was supposed to run 13 miles on Saturday morning, but I woke up to a very rainy day and a very busy schedule with so much to do before I can leave town. So I did something I rarely ever do — I skipped a training run! I hate not checking the boxes on my training plan, but sometimes you know you just need a rest day. I’m in the taper period of training anyway, so I think it’s okay. 
I had a mango-jalapeno smoothie, followed by an Apple with Peanut Butter while I cleaned my house. My parents are house-sitting so I wanted the place to be clean!
Lunch was leftover tofu and broccoli stir-fry, and my afternoon snack was another salad. Dinner was Black Beans & Brown Rice with salsa, avocado sauce, and green hot sauce. Oh, and I mixed some baby spinach in there! Beans and rice really hit the spot sometimes!
Sunday morning isn’t here yet! But I’m supposed to have the Easy and Awesome Tofu Scramble, which is the same recipe from the No Meat Athlete Health Made Simple plan I did last fall. Here’s a pic from a past plate of that. I’ll be eating this bright and early (around 4 am!!) since we have a very early flight. I like to eat a big breakfast before flying since you never know how long it will be before you can find vegan food!
I hope to get a few blog posts done while we’re there. But if you don’t hear from me for a bit, it’s cause I’m having too much fun to post!

April 14, 2019 at 04:22AM

No Meat Athlete Marathon Road Map Meals, Days 1-2


No Meat Athlete Marathon Road Map Meals, Days 1-2

This article is for information only and doesn’t call for any action.
So my next marathon — the Nashville Rock & Roll Marathon — is April 27! I’m using the No Meat Athlete marathon roadmap 3.0 training plan, and it includes a 2-week meal plan to try during the lead-up to the race. The race is 3 weeks away, but I’ll be in sunny Florida next week! On vacay! So I’m doing week one of the meal plan this week to get my eating in line before I pig the heck out in Fort Lauderdale. And then I’ll do week two of the meal plan when I return to Memphis.

I’ve followed this plan before, so some of these dishes may seem familiar, but it was several races ago. And that was from version 2.0, so this meal plan is just a little different. Lots of the same recipes though (also some of the same recipes from the No Meat Athlete Health Made Simple plan I did last fall). I’ll recap Monday and Tuesday’s meals tonight and save the rest for tomorrow.

Monday morning started with a Greens Fruit Flax Smoothie with apple, banana, flax, and spinach. I took a rest day from running/working out since I ran 20 miles on Sunday!

Morning snack was an Orange & Raw Almonds.
Lunch was Brown Rice with Bragg’s, Lime, and Avocado. And sriracha for me! I loved this simple meal. I’d never think to just have rice and avocado and call it lunch, but why not?
Afternoon snack every day is a Giant Salad, but mine have been sort of mid-sized so far. This one has strawberries, red cabbage, carrots, bell pepper, spinach, and an oil-free lemon-thyme dressing. The creepy elephant is in our breakroom at work.
Dinner was Orzo with Citrus Veggies. I LOVE orzo pasta because it’s like rice made from spaghetti! This cold pasta salad was tossed with avocado, cherry tomato, shallot, garlic, lime, and fresh orange juice.
On Tuesday, I decided to save my run for the afternoon. So I slept in and had a Mango Jalapeno Smoothie with mango, banana, walnuts, jalapeno, lime, and spinach. Love this spicy combo!
Morning snack was a Veggie Hummus Wrap. That sounded like a huge snack (my wraps are like 210 calories alone, before filling!), so I opted for a half-wrap. I used pine nut hummus, carrot, red cabbage, bell pepper, and spinach.
Lunch was leftover orzo pasta salad. Since I had an afternoon run planned, I had an extra snack of a Blueberry Muffin Larabar. I love Larabars for pre-run since they’re made with quick-digesting dates.
I ran about 3.5 miles after work, and then I had some apple juice (for quick post-run carbs). Then, I snacked on my salad (similar to Monday’s but with added cooked orzo since I had some leftover) while I cooked dinner. My dinner was really awesome — Potato Lentil Curry over Brown Rice! It was made with coconut milk and lots of spices. So good!

April 11, 2019 at 05:00AM

Tofu & Muffins & Juice & Burgers!


Tofu & Muffins & Juice & Burgers!

This article is for information only and doesn’t call for any action.
I met my friend Stephanie for lunch last Friday at Phuong Long, and I ordered the BEST THING ON THE MENU — Tofu Salt & Jalapeno. This is basically salt-and-pepper tofu, a traditional Vietnamese dish, but it’s listed as "tofu salt & jalapeno" on the menu, so that’s what we call it. It’s crispy, breaded fried tofu with the yummiest salt and pepper seasoning, fried with lemongrass, onion, and jalapenos.

The lunch portion comes with a Veggie Spring Roll — my fave!

Last Wednesday, before my evening yoga class, I grabbed a Vegan Strawberry Muffin from the cafe at Crosstown Arts, as I was leaving work.

There’s also a Juice Bar in Crosstown Concourse (the building that houses Crosstown Arts, where I work), so I grabbed a Fresh Greens Juice to drink with my muffin. This has cucumber, celery, lemon, kale, spinach, and parsley.

This past Saturday, I had my big 20-mile long run — the longest run in a marathon training plan — so I made sure to carb-load on Friday night with a big bowl of Bowtie Pasta with Chickpea Marinara, Roasted Brussels, and Cashew Cheese. Also some Garlic Bread with Cherry Tomato. Yay carbs!

That was perfect fuel for the next day! Paul and I had a great 20-mile run (his longest distance yet!). After we celebrated, with burgers and beers at Farm Burger in Crosstown Concourse. I had an Impossible Burger with pickles, mushrooms, jalapeno, tomato, red onion, lettuce, and grainy mustard. Fries and a Crosstown Brewing Co. Traffic IPA on the side. Damn, that burger hit the spot!

April 10, 2019 at 05:00AM

Bowls & Biscuits!


Bowls & Biscuits!

This article is for information only and doesn’t call for any action.
I stopped by the Cooper Young Farmers Market on Saturday morning and picked up a Blackeyed Pea Sausage Biscuit from the Lulu’s booth! Added some berry jam when I got home and devoured it. Perfection.

The special for Thursday at the cafe at Crosstown Arts, where I work, was the Southern Bowl!! So you know I had to order that. This had grits, fried cabbage, fried green tomatoes, and pickled okra. This was amazing.
I met up with Pam and Megan to celebrate the New Moon last week. I made Just Cookies (birthday cake flavor!) and some IKEA veggie balls (no pics), and Pam had Vegan Mandarin Chicken with Roasted Pineapple and some Treeline Cashew Cheese and Crackers.
Here’s a Savory Oat Bowl from a few days ago. I used the savory oat recipe in The No Meat Athlete Cookbook with spinach, carrot, salsa, nooch, and toasted pumpkin seeds.
Speaking of the NMA Cookbook, I had several of these Lifesaving Bowls from the book last week. It’s a blueprint recipe, meaning you can mix and match ingredients. The base is quinoa with any raw veggies you want (for me, that was zoodles, carrot, bell pepper, and red cabbage). It’s topped with kraut and nooch. For some versions, I also used hummus and toasted sesame seed as a topper. But for this one, I used avocado, salsa, and toasted sunflower seeds. This is a fun twist on salad!

April 9, 2019 at 04:30AM

Carla Lee’s Nut Tacos


Carla Lee’s Nut Tacos

This article is for information only and doesn’t call for any action.

I’ve been seeing these Carla Lee’s Nut Tacos — and other Carla Lee’s vegan nut-based meats — in the freezer section at grocery stores forever. But they were a little too pricey for me (close to $7 for a box with two servings), so I’ve never bought them. Until last week when I caught them on clearance at Kroger for $3.30 a box!

Each box contains 8 mini tacos (4 per serving) — corn tortillas stuffed with a taco meat made from brown rice, sunflower seeds, cashews, carrot juice, and coconut aminos. I was excited to see they’re made entirely of whole foods! I also love that 4 tacos is a serving because it’s actually a substantial amount of food.

These can be cooked in the oven, in a skillet, or in the microwave. And though the package doesn’t say it, I’m guessing the air fryer would work well too. But I had mine for dinner last night after a run, and I had plenty of time to crank up the oven. So I tried them that way.

You cook these for 8 minutes on one side, stuff with cheese, flip, and cook for another 4 minutes. I stuffed mine with some leftover homemade cashew cheese for an extra nutty taco! Once they were done cooking, I added salsa, lettuce, tomato, and red onion. And I served mine with Sprouts Farmers Market brand fat-free refried pinto beans.

Y’ALL. These were so good! Seriously the best frozen entree I’ve ever had. They’re so good that they’d pass for homemade if you served them as apps at a party. The nut meat is well-seasoned and has the consistency of any homemade nut meat I’ve ever tried. The nuts and rice are ground together, so you don’t get too much texture off any one ingredient. And the little corn tortillas get crunchy in the oven. Perfection.

Next time I see these offered at full price, I will not hesitate to pay $7 for them. And there are other Carla Lee’s nut products that I want to try now — nut burgers, nut balls, and though I’ve never seen them for sale around here, Nut Corndogs (!!!!!).

April 4, 2019 at 05:00AM

Vegan Brats! Philly Wraps! Curry Tofu Salad!


Vegan Brats! Philly Wraps! Curry Tofu Salad!

This article is for information only and doesn’t call for any action.
RP Tracks, a college bar by the University of Memphis, has always been super vegan-friendly (even way back when I first went vegan in 2004!). They are, after all, the home of world-famous BBQ Tofu Nachos. But they just expanded their vegan options to include a few new menu items, including the Brat Wrecker (a Beyond Brat with black bean chili & onions, served with amazing fries). We had last month’s Memphis Vegan Drinks meet-up there, and of course, I ordered the brat! It’s buried under all that chili. The bun is a little too large for the Beyond Brat, but I’ll never really complain about extra bread.

They’ve also added vegan ranch (made locally at Imagine Vegan Cafe!) for their buffalo tofu. I ordered a side of ranch for my fries! And they’ve got a new Tofu Tuesday deal where they offer a lemongrass tofu dish. Haven’t tried that yet but can’t wait.

One day last week, I had lunch in the cafe at Crosstown Arts (where I work), and I’d tried to order the philly wrap. But they were out of seitan steak. So I went with the Curry Tofu Salad instead. Love this creamy tofu with almonds and grapes.

The next day, I still needed my philly fix though. So I ordered the Philly Steak & Cheese Wrap and — yay! — they had seitan! This vegan cheesy seitan wrap with sauteed peppers is SO GOOD. Chef Raymond makes his own seitan, and it’s to die for.

Here’s a quick breakfast of Whole Wheat Bagel with Garlic Hummus & Sriracha, plus fresh berries and clementines.

And finally, here’s a great Lemon Tahini Pasta with Veggies that I made last week using the lemon-tahini sauce from the No Meat Athlete Sauce System blog post. I mixed the sauce with Explore Cuisine Red Rice Pasta and sauteed squash, zucchini, bell pepper, garlic, chickpeas, and baby spinach. Very good and super simple.

April 3, 2019 at 05:00AM

Papa Crunk’s 65th Birthday


Papa Crunk’s 65th Birthday

This article is for information only and doesn’t call for any action.
My dad, better known on here as Papa Crunk, turns 65 on Wednesday! But since I live an hour away, it made more sense for me to go home and celebrate this past weekend. Paul and I drove over to Jonesboro yesterday after a 10-mile training run.

When I asked my dad what he wanted for his birthday, he requested a half-gallon of Wild Turkey 101. He’s experimenting with aging his own whiskey blends in a small barrel and needed this for his experiment. He’s also been wanting some Pritchard’s moonshine, so Paul picked him up a couple bottles in Nashville, where the distillery is.

If you’ve been reading Vegan Crunk for awhile, you know how badass my dad is. But in case you’re new, I should just catch you up. My dad rides a Harley, drinks whiskey straight, and makes his own rules. He’s also the most generous person you’ll ever meet. He GETS my veganism and is always experimenting with new vegan recipes for me to try. Growing up, he was pretty much the best dad role model a girl could have. He taught me to think for myself and not worry what other people think.  Oh yea, and a couple years ago, he beat color cancer. I love my dad!

For dinner, he asked if we all go to the Ruby Tuesday. I LOVE the Ruby Tuesday salad bar, so that sounded great to me! I got a giant salad with cilantro-lime vinaigrette.

For dessert, he requested cupcakes that didn’t have too much frosting. So I picked a recipe from Isa’s Vegan Cupcakes Take Over the World that had no frosting — Peanut Butter Cupcakes with Chocolate Ganache.

These were more like muffins but very good! My dad loves peanut butter so I knew these would be a hit.

Happy birthday, Papa Crunk!

April 2, 2019 at 05:00AM

Cookbook Review: Plant-Based Meats


Cookbook Review: Plant-Based Meats

This article is for information only and doesn’t call for any action.

I’ve gravitated more toward a whole food-based diet over the past couple years, but if you knew me back in the day, I was a diehard "plant meat & potatoes" kinda vegan. I ate lots of vegan meat substitutes, both storebought and homemade. I still love that stuff, but in my efforts to work more beans and veggies into my diet, plant meats have taken a bit of a backseat.

That said, I LOVE the stuff. And a few nights a week, I like to live it up with homemade seitan meats or delicious vegan meaty dishes from my favorite restaurant, Imagine Vegan Cafe. Of course, making the meats at home is best (and the healthiest way). And there’s a new cookbook — Plant-Based Meats: Hearty, High-Protein Recipes for Vegans, Flexitarians, and Curious Carnivores — that covers the art of homemade plant-based sausages, meatballs, ribs, jerky, burgers, roasts, and more.

This new book by Robin Asbell features both seitan-based, homemade meats, as well as more whole foods-based options (like meats made from walnuts, tofu, or mushrooms). There’s a chapter for just about every type of meat you can imagine. The Basic Meats chapter gives instructions for how to make a few plant meats, such as beef seitan, vegan chicken breasts, and vegan ham, that are used in many recipes.

I chose to try a few recipes, including this one for Moroccan Merguez Tagine. This traditional tagine is made with sweet potatoes, chickpeas, spinach, diced tomatoes, and a fragrant bouquet of spices, like cinnamon and coriander.

But the star ingredient is Moroccan Merguez, a seitan sausage spiced with harissa and flecked with bits of white potato (to mimic the look of fat). Wouldn’t this be beautiful on a charcuterie board with vegan cheese and crackers?! I have some leftover sausages that I’ll probably use for just that!

Loved the tagine! The spice combo was amazing, and the chewy, meaty seitan sausage really stepped it up.

I also tried the more whole foods-y Walnut-Cauliflower Ground Beef for tacos! This ground beef sub is made with minced walnuts and riced cauliflower and seasoned with oregano, chipotle powder, and smoked salt. I can’t remember the last time I had a better taco than this. Seriously.

There are so many more recipes I want to try — Cantonese Honey-Glazed Lemon Chicken (with vegan honee and seitan chicken breasts), Jamaican Curried Greens with Jerk Chicken, Smoky King Trumpet Mushroom Bacon (on a BLT, obvi), Pomegranate Glazed Wings (on bamboo party forks to mimic bones!!), and the Savory Miso Roast with Gravy (a seitan roast for the holidays).

If you love vegan meats, you’ve got to check this book out. It’s definitely the most comprehensive guide to vegan meats I’ve seen to date!

March 29, 2019 at 05:00AM

Burritos! Bagels! Buns!


Burritos! Bagels! Buns!

This article is for information only and doesn’t call for any action.
Last Sunday was the last Lulu’s pop-up brunch for the forseeable future. They’re going on a bit of a pop-up hiatus (although I hear there may be one more pizza pop-up in the near future). So of course my brunch friends and I had to go to this last one. It had a Mexican theme with nachos, tacos, and burritos. But most everyone at the table (except for Anthony) ordered the Breakfast Burritos because you got two! These were stuffed with tofu scramble, cumin roasted potatoes, and blackeyed pea chorizo and topped with red sauce and cashew queso.

Lulu’s will still be at the Cooper-Young Farmer’s Market most weeks though, and they’re expanding to the downtown market too! Last Saturday, I stopped by the CY Market and got one of their Smoked Carrot Bacon & Cashew Cheddar Buns to eat for breakfast on Sunday. My fave!

Speaking of Lulu’s, I used some of the Cashew Coffee Cream Cheese I bought last week to top these Almond Butter Banana Pancakes (from The No Meat Athlete Cookbook). I made the pancakes a couple weekends back and froze the leftovers. They made an excellent breakfast on Friday morning with the cream cheese.
I also spread some of that cream cheese on these Blueberry Bagels from Dave’s Bagels (also from the CY Market) before my Saturday long run of 18 miles. Nothing powers me through a long run like a white bread bagel! They stay with me longer and don’t cause digestive issues. 
Last bagel pic/last of the cream cheese. For Monday’s breakfast, I had a Dave’s Whole Wheat Bagel with Cashew Coffee Cream Cheese and Mixed Berry Jam. I made the jam on the stovetop by cooking down a half-cup of frozen mixed berries with a tad bit of water and a teaspoon of agave. Yum!

March 28, 2019 at 05:00AM

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