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Peas and Chreese

I had the best dinner last night!


First, I decided to try yet another version of Mama Pea’s roasted chickpeas.

This time I mixed in some Sweet Red Chili sauce (plus apple cider vinegar, olive oil and cumin).


I also tried another version of Mac & Chreese, which I made previously and I thought was “just okay.” I decided to try cheddar style this time!


To finish things off, I reheated some mixed veggies. Oh…my…goodness.


Everything was delicious. And this shells & chreese kicked butt! I mean, look at it. Perfect!


I just used water and a teaspoon of Smart Balance Light with the chreese sauce.

I hadn’t really missed cheese products since I went vegan in October, but I’ve been wanting so more variety lately.

And it is so nice to have things like grilled “cheese” and mac & “cheese” that totally fit into my diet.

Breakfast and dinner

That is seriously what I should change the name of this blog to, ha ha.

For some reason, once again, I managed to just take pictures of breakfast and dinner.

I started this very cold, icy day with a smoothie! Brrr…


Contains: 1 cup of plain soy milk, 1/2 cup frozen pineapple and 4 frozen strawberries. Yum!

I also had an English muffin with PB&J to go with.


Oh, wait! I forgot about the morning snack 😉

I ate a HUGE carrot and tried a new hummus: Athenos artichoke and garlic. I loved it. Hummus can do little wrong by me though.


Lunch was leftover spaghetti. It was good but you’ve seen it. I love leftovers, it really helps stretch my ingredients plus saves money too.

I ate a Larabar after my workout today but it too escaped my lens.

For dinner, I made yet another version of Mama Pea’s roasted chickpeas. Her original recipe was pumpkin spice and I feel like I’ve messed around with it enough to list the ingredients on here.


  • 1 can of chickpeas, drained and rinsed
  • 1 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp ground cinnamon
  • A few shakes of curry powder
  • A few shakes of cumin
  • A shake or two of salt
  • 1 tbsp Thai Kitchen sweet red chili sauce

Drain and rinse the chickpeas. Add all the other ingredients with them in a bowl and then stir until the chickpeas are coated. Put in the oven at 400 degrees for 15 minutes, stirring around once during cooking.



I think these were my favorite so far. I like to combine sweet and spicy flavors I’ve noticed. But I love experimenting with different flavors. It keeps roasted chickpeas interesting!

The rest of my plate contained mixed veggies, a pita pocket and Smart Balance Light.

I was supposed to go to yoga tonight but I ended up staying home and getting a lot of work done including homework (taking online classes makes me forgetful sometimes), cleaning, and baking for tomorrow night (you’ll see soon).

I just snacked on half an English muffin with PB and chocolate chips 🙂


Thank goodness for tea and 9:00 cut off times. I totally could’ve eaten another one of these!

Do you invent recipes or try out ones that others have come up with?

I love following others’ recipes but I can’t wait to make my own someday.

Spicing it up

Breakfast this morning was something you’ve seen many times before. It NEVER gets old.


But my afternoon snack was a quasi-rarity.


I keep yogurt rare because of the sugar content.

For dinner tonight, I spiced up an old favorite…Mama Pea’s chickpeas!

Instead of using the pumpkin spices, I used 2 tsp of curry powder for a different effect. Sort of a sweet and spicy?


They tasted amazing but of course you can’t go wrong with chickpeas in my opinion.

To continue the chickpea theme, I had some pita and hummus on the side (x2). I also had some mixed veggies from the freezer.


Today was a great day of eating for me. Once again I find myself really thankful for my self-imposed 9 o’clock cut off time.

But I also nixed the mindless nighttime snacking by giving myself a job to do…I finally put away all the Christmas stuff!

If you are a nighttime snacker like me, what tricks do you use to keep yourself from overdoing it?

Say chreese!

It has been raining ALL DAY here. But even though the weather is nasty, I’m feeling rather inspired tonight. I’m telling you, I’m generally a happy person but I think this vegan diet has made even more cheerful.

For breakfast this morning, I made a nice pot of stovetop pumpkin oat bran!


Mid-morning, I snacked on a new product that Bianca sent me in a very awesome and thoughtful care package. I was so excited to try it!

I left my camera at home so I couldn’t take my own picture, but the strip pretty much resembled beef jerky, only a slightly different texture and tasted a lot better (to me).

I usually don’t bother with a lot of “fake” meat stuff but the taste and 10 grams of protein was totally worth it! I loved the barbecue flavor too.

Here’s the rest of my stash:


Don’t worry, I’m sending her some good stuff too 🙂 I’m so excited to try everything!

My stomach started growling for lunch at 10:45, which surprised me – that’s two days in a row now! But I listened to myself (and Carrie) and ate anyway. My body is more important than waiting for an “appropriate” lunch time.

For lunch, I had leftover black bean burger on a slice of Ezekiel toast with broccoli and lots of hummus on both. Sorry for the lack of picture, it was delicious.

After lunch, I got a massive chocolate craving and somehow managed to find Green & Black’s at the bookstore, who knew?


This was my first time ever trying this and I was impressed. I ate half and saved the rest for another rainy day 😉

My pre-post workout snack was another Clif bar…chocolate chip peanut crunch. It was just okay, I won’t get it again though. The regular chocolate chip is so much better!

Since it was raining, I ran/walked 1 mile on the treadmill and not any more because I just wasn’t feeling it. But it was a good warm up before I went and did some weight training.

  • Lateral pulldown machine (50-60 lbs) – 3 sets x 12
  • Chest press machine (30 lbs) – 3 sets x 12
  • Bicep curls (15 lb bar) – 3 sets x 20
  • Tricep presses (12 lb bar laying on balance ball) – 3 sets x 15
  • Calf raises (holding 15 lb bar) – 2 sets x 25
  • Lunges (with bar) – 2 sets x 15 each leg
  • Crunches on balance ball – 2 sets x 25

It felt like I really didn’t do much at the time but when I wrote it all out just now, I can see how much I did do 🙂

I was so excited to make dinner when I got home! It featured another new product (thanks again Bianca).


I showed this to Josh last night and he said he wanted to try it! I was floored so I knew I just had to make it ASAP.

I followed the recipe, using water and then I added a spoon of Smart Balance Light when it was done cooking.

The rest of my dinner included Mama Pea’s Pumpkin Spice Roasted Chickpeas (I’m stalking her this week!) and some cauliflower.


The Mac & Chreese (I laugh every time) was pretty good! Josh even said “it wasn’t the best thing I’ve ever had but it’s not the worst either.” I expected him to make a face and spit it out but he didn’t, he ate his entire serving!

It gives me hope that he might try some more vegan stuff in the future 🙂

I think I would like to try another flavor next time to see what it tastes like. The texture was a little different and it had a slight aftertaste but other than that, it was good. Much better for my tummy than real mac & cheese!

Dessert was the other half of my banana soft serve with the usual toppings.


With the colder weather, lots of yummy treats in my pantry and the urge to hibernate, I have decided I need to re-implement a “cut off” time for eating at night.

Unless it does appear that I am truly hungry, I won’t eat anything after 9:00 p.m.

It’s 9:35 right now and I’m totally fine. Going to have some tea before bed. Good night 🙂