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albeeats:

Red Lentil, Sweet Potato, Quinoa Falafel with Spicy Tahini Sauce 
For the falafel: 
1 cup dry red lentils
1/2 cup dry quinoa — I had a wild rice quinoa blend leftover when I made this so I used that, but plain quinoa would work fine
1/2 - 1 small sweet potato, steamed, cooled, and finely chopped 
2 cups loosely packed parsley, finely chopped 
1 small red onion, finely chopped 
cumin, sage, cayenne 
1/2 tsp baking soda
flour of choice - I used a combination of a GF blend and corn flour 
For the spicy tahini sauce: 
4 tablespoons tahini
Sriracha 
Juice of 2 lemons
Method: 
Prepare lentils - put dried lentils in a pot with 2.5 cups water. Bring to boil then reduce heat to a simmer and let lentils simmer, stirring periodically, until the lentils are cooked. Red lentils break down when they are cooked into a kind of mush — taste them when you think they look done, you’ll know they are done if there aren’t any little hard bits. Set aside and allow to cool completely. 
While you’re making the lentils, prepare your quinoa. I use 1 part quinoa to 2 parts water so for this recipe, 1/2 quinoa with 1 cup water—or make extra quinoa so you have it for another meal. Put the quinoa and water in a pot and bring to boil, reduce heat and cover. Cook for about 15 minutes or until done. Set aside and let cook. At this point you can also steam the sweet potato if you didn’t already. Let that cool too, and cut it up fine. 
Once the lentils, quinoa and sweet potato are cooled, add everything but the flour. Mix together. The amount of cumin, cayenne and sage you use is up to you, I did a couple tsps of sage and cumin, and a dash of cayenne. Just add a little and taste as you go. You might also want to add salt and pepper. 
Let this mixture cool in the fridge for about 15-20 minutes. This helps it be more firm so you can make it into nice little balls. Preheat your oven to 375F. 
While the falafel mixture is cooling, make the tahini sauce. Mix all three ingredients together in a bowl. The amount of Sriracha is up to you - more if you like really spicy stuff, less if you don’t. Because tahini is high in fat it might repel the lemon juice so make sure to really stir thoroughly until the mixture is well combined. 
Take the falafel mixture out of the fridge. add as much flour as you need to form a mixture thick enough to be able to roll into balls (or a general sphere type shape, you don’t need a super, super thick mixture or have the flavors lost by adding too much flour). Start with a couple tablespoons of flour and go from there. 
Form balls or little patties with the mixture and place on a lined baking sheet. Bake for ~20 minutes, flipping halfway through. I’m not 100% positive on the time, but you want them to be lightly browned. 
Remove from oven and let cool a little before eating. I would eat these on a salad with romaine or mixed greens, quinoa if you made extra, tomatoes, cucumber, red onion, avocado, and the spicy tahini sauce on top. 


Last addition to the recipe add 1 kindle loaded with good books

Pahah no that was a BAD book and I’m glad it’s over
huffingtonpost:

WALMART’S ICE CREAM SANDWICHES DON’T MELT IN THE SUN
But Walmart’s store-brand ice cream sandwiches don’t even melt in the sun, according to a report from WCPO Cincinnati.
The discovery was made by a local mom, Christie Watson, who noticed that a Great Value ice cream sandwich her son left out on their patio table hadn’t fully melted — even though it had been sitting out for 12 hours on an 80-degree day.
Watch the full report here. 

NOOOOOOOOO
Anonymous asked:
How do you get a recipe page into your tumblr? :) xx

I asked Google and it told me how 

Anonymous asked:
I just bought cashew butter and idk what to use it on! Any suggestions?? Thanks so much!!

On toast, bananas, dates. Best option is just on a spoon ;) 

Anonymous asked:
Opinion on Mary's crackers and Angie's Boom Chicka Pop? I don't like packaged/processed foods but these one have minimal ingredients and seem legit!

I love Mary’s Crackers! Except they’re like $73423 at the store near me so I never get them. I’ve never heard of the other one, if it’s popcorn I would just make my own in my amazing air popper

Anonymous asked:
Help! I am a plant based eater, but I know for sure that I eat too much fat (avocados, nut butter... You know the drill!) but as hard as I try, I can't seem to change! What should I do?

How much are you eating? Like are you actually sure you’re eating too much? Are you gaining weight? Avocado & nut butter is good for you! Don’t be afraid of them, seriously. I don’t agree with the super, super low fat diets that are out there. I don’t have a big secret to keeping fat intake relatively low, just cutting a little here and there.

Meal ideas for the week

Since I received such positive feedback from my post about meal planning last week, I thought I would post my meal ideas for this week. Some of them are similar/the same as last week because my brain can only do so much. 

Remember, these are ideas, I am not a nutritionist and you should not take this as a comprehensive guide to eating. For that reason, I choose not to provide quantities for these meals, but I always eat large plates of food and never finish a meal hungry. You all are ultimately responsible for making sure you are taking care of your own bodies, eating enough of the right stuff, and getting the proper nutrients. 

Breakfast: 

Lunch & dinner 

  • Red lentil falafel, mixed greens, cucumber, tomato, red onion, avocado 
  • Romaine, cherry tomatoes, avocado, corn (fresh! it’s summer), black beans, quinoa, cilantro, lime juice 
  • Romaine or mixed greens, blanched green beans, steamed potatoes, kalamata olives, cherry tomatoes, white beans, cucumber
  • Massaged kale, zucchini ribbons or zoodles, sliced peaches, brown rice, figs
  • Arugula or mixed greens, roasted golden beets, quinoa, goat cheese if you’re into that
  • Avocado, cucumber, carrot sushi 
  • Kale, white bean, and potato soup - not exactly a summer meal, but I have some in my freeze that needs to be eaten
Red Lentil, Sweet Potato, Quinoa Falafel with Spicy Tahini Sauce 

For the falafel: 
1 cup dry red lentils
1/2 cup dry quinoa — I had a wild rice quinoa blend leftover when I made this so I used that, but plain quinoa would work fine
1/2 - 1 small sweet potato, steamed, cooled, and finely chopped 
2 cups loosely packed parsley, finely chopped 
1 small red onion, finely chopped 
cumin, sage, cayenne 
1/2 tsp baking soda
flour of choice - I used a combination of a GF blend and corn flour 
For the spicy tahini sauce: 
4 tablespoons tahini
Sriracha 
Juice of 2 lemons
Method: 
Prepare lentils - put dried lentils in a pot with 2.5 cups water. Bring to boil then reduce heat to a simmer and let lentils simmer, stirring periodically, until the lentils are cooked. Red lentils break down when they are cooked into a kind of mush — taste them when you think they look done, you’ll know they are done if there aren’t any little hard bits. Set aside and allow to cool completely. 
While you’re making the lentils, prepare your quinoa. I use 1 part quinoa to 2 parts water so for this recipe, 1/2 quinoa with 1 cup water—or make extra quinoa so you have it for another meal. Put the quinoa and water in a pot and bring to boil, reduce heat and cover. Cook for about 15 minutes or until done. Set aside and let cook. At this point you can also steam the sweet potato if you didn’t already. Let that cool too, and cut it up fine. 
Once the lentils, quinoa and sweet potato are cooled, add everything but the flour. Mix together. The amount of cumin, cayenne and sage you use is up to you, I did a couple tsps of sage and cumin, and a dash of cayenne. Just add a little and taste as you go. You might also want to add salt and pepper. 
Let this mixture cool in the fridge for about 15-20 minutes. This helps it be more firm so you can make it into nice little balls. Preheat your oven to 375F. 
While the falafel mixture is cooling, make the tahini sauce. Mix all three ingredients together in a bowl. The amount of Sriracha is up to you - more if you like really spicy stuff, less if you don’t. Because tahini is high in fat it might repel the lemon juice so make sure to really stir thoroughly until the mixture is well combined. 
Take the falafel mixture out of the fridge. add as much flour as you need to form a mixture thick enough to be able to roll into balls (or a general sphere type shape, you don’t need a super, super thick mixture or have the flavors lost by adding too much flour). Start with a couple tablespoons of flour and go from there. 
Form balls or little patties with the mixture and place on a lined baking sheet. Bake for ~20 minutes, flipping halfway through. I’m not 100% positive on the time, but you want them to be lightly browned. 
Remove from oven and let cool a little before eating. I would eat these on a salad with romaine or mixed greens, quinoa if you made extra, tomatoes, cucumber, red onion, avocado, and the spicy tahini sauce on top. 
Anonymous asked:
I started taking 525 mg of maca, and every day I've been breaking out more and more with acne. Do you think this is the cause of it? I'm planning to stop for a week and see, but it's just frustrating for me because I know for some people their skin clears up when they take maca and it helps them regulate their hormones. I feel like it's only making mine go out of whack or something...

If it’s not working for you, don’t use it! Every body is different

Anonymous asked:
Are you at a healthy weight?

Yes

Anonymous asked:
How do you like to spend your weekends? :) Do you go out often or are you more of a homebody?

It really depends! I go out once or twice on the weekend and maybe once or twice during the week for a happy hour or to get dinner. Some weekends I don’t want to see anyone or do that much. A lot depends on what my friends are doing and how much money I have. Or how my work week went - some weeks/days I work 9-6 and other weeks I have a ton going on and have to get in early and leave late.