Aaaagh! Last weekend to buy lovely organic clothing AND help my favorite charity – Wildlife Waystation, of course! Be sure to finish up your fall shopping THIS WEEKEND to get 5% off all purchases AND have the proceeds donated to the Waystation – just be sure to enter the code WILDLIFE when you check out. I don’t normally have a shopping bug, but for this I say – shop shop shop! Comment below to share what you’ve purchased to enter to win a special su-PRIZE from Life as a College Vegan as well!
Go shopping here:
The college vegan has a new project! Check out the new page Life Endangered for the exciting update! 🙂
It’s dinner time, and I’m hungry.
Instead of being a lazy college student and defaulting to cereal, I decided to make real food. There were actually multiple steps involved. I think that counts as cooking. Even if it did boil down to throwing multiple ingredients into a bowl. I promise, it was more complicated than cereal…
Anyhoo, tonight’s dinner features colors! I threw some kale in a bowl and microwaved it for a minute to wilt the leaves (I prefer my kale steamed to raw most of the time. Go figure.), added in half a cucumber that I’d oh so prettily diced up, plopped some cubed tofu on top (I prefer my tofu raw to steamed most of the time… Go figure…), and then added a gracious spoonful salsa and about two tablespoons of nooch.
Hello vitamin spectrum. Why yes, I will taste the rainbow 😉
Oh! And meet my friend Carson. He’s thwarting onion tears by wearing ski goggles. He’s pretty excellent.
Happy Friday everyone! I’m giving y’all a flashback today and reporting on a most excellent vegan restaurant (and one of the few left!) that I visited while in St. Louis last week.
It’s name is Sweetart, a delectable play on words. The cafe displays the art of the owner, Cbabi Bayoc. This season, his art is all about fatherhood.
Every season, the food is all about delicious. I’d already started digging into their signature Sweetart Burger before I remembered to take a picture of it. Honestly, it was one of the best veggie burgers I’ve ever had.
And then there’s another oh so lovely aspect of Sweetart that I love so much – they make vegan cupcakes! (Not to mention vegan cookies, vegan brownies, vegan pizza… basically, all manners of vegan yumminess.) The flavors change year round, but the decadence is always the same.
My vegan Backwards Rainbow cupcake next to two non-vegan Red Velvet cupcakes.
This time ’round, I had to get a backwards rainbow cupcake. It had sprinkles. 🙂
Thanks for brightening up St. Louis culture, Sweetart family!
Happy lunch time my lovely blog readers! I’ve just gotten back from a BUTI workout at yoga blue. Hardest. thing. ever. I left showered in my own sweat. A combo of yoga, plyometrics, African dance, and lots and lots of butti shaking, needless to say, BUTI was great!
Aaaaaand now I’m hungry. The workout left me definitely needing calories, but not wanting something too heavy. Smoothie it was.
Today I made a “b-squared smoothie,” or a blueberry-banana smoothie. To start out with, here’s whatcha need:
- 1 banana (fresh or frozen for more of an icee consistency)
- about 1/2 c blueberries (fresh or frozen)
- about 1 c non-dairy milk (I used almond milk)
- 1 scoop of your favorite protein powder (I used unflavored RAW protein)
- 1 packet stevia
First, I blended the protein powder, stevia, and some of the milk together. I detest when the protein powder doesn’t get blended all the way and I end up having chunks, so I make sure it’s all homogenized first.
Then I added the banana and another splash of milk and blended all that in. Next came the blueberries and the rest of the milk.