July Foodie Penpals Reveal

It has been a while since I last posted.  I’ve been SO busy with my class, working at Leo’s, trying to spend time with friends, and I scored an internship!  I even missed the deadline to post about foodie penpals.  Well, better late then never right?


What a beautiful package Jenni sent me.  At first, the person who was supposed to send me a package never contacted me and Jenni said she never got a reply either.  After a couple days of no response, Lindsay paired us together.  Jenni is from St. Louis, MO and sent me some great local foods!  And yes.. it’s ALL VEGAN!

I’m wrapping all my goodies in cute paper from now on.

Sorry I just got this camera and I don’t know how to turn off the flash so the picture quality is not the best



Jenni sent me two samples of granola.  It was AMAZING! I e-mailed her begging for the recipe.  She said she just threw in a bunch of stuff together but said she would try to think about what ingredients she used. Here’s the recipe.  I haven’t tried making it yet because I don’t have wheat germ.. but since I’ve already eaten all the granola she’s sent me I need to make some SOON.

“I think I may have figured it out!  I used a few different recipes I have and combined them to make this granola.  I suggest playing around with the flavors you like, it’s very forgiving!  I think you could also omit the brown sugar in this one.  Honey is normally used, but I decided on the corn syrup to make it vegan friendly.  You could also use agave, it’s lighter.  I hope that helps and if you make it, it tastes the same!

3 cup Old Fashioned Oats
1 cup shredded coconut
1 cup pecans, chopped
1/4 cup wheat germ
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1/4 cup brown sugar
4 Tbsp vegetable oil
1/3 cup light corn syrup
1 cup dried cranberries
1/2 carob chips, optional
Mix oats, coconut, pecans, wheat germ, cinnamo,n, brown sugar and salt in a large bowl.  Mix corn syrup, vanilla and vegetable oil in a glass measuring cup.  Pour over oat mixture.  Combine until everything is mixed very well, place on a large baking sheet.  Bake in a 350 degree oven, stirring occasionally, for about 20 minutes or until golden brown.  Allow to cool, then add the cranberries and chips.”
When I do make this granola, I think I’ll use honey instead of corn syrup because it’s healthier.  Although honey isn’t technically vegan, I will use it occasionally in baking.
Oh my dark chocolate…
Jenni also sent me a few other goodies that are not here because the picture quality is so low.  One in particular was locally made peanut butter!  Because it was packaged in a plastic container, a bit of oil leaked out.  Nevertheless it still tasted delicious! I even made chocolate chip peanut butter cookies the next day.
Thanks again Jenni!!



WIAW – First Post

My first ever.. What I ate Wednesday!

My usual morning routine starts off with, of course, breakfast!  But before I even prepare breakfast itself, I always start with a cup of green tea.

Breakfast: Special K cereal with sliced bananas and organic pumpkin and flax seed granola.  I used a tiny amount of Almond milk because I hate when cereal gets soggy.  Omitting the almond milk would make the cereal too dry and crunchy.  The happy medium is about 1/4 cup.  The bananas were a great combination as its softness juxtaposed the crunchy cereal.

Lunch: Iceberg lettuce with hummus dressing, craisins, almonds, and cashews.  Side of white beans and some other green colored bean that I’m not very fond of.  I included it in my lunch because my dad cooked them the night before.  I know iceberg lettuce isn’t the best choice for a salad since it has zero nutrition, but we didn’t have any romaine or spinach in the house.  I think the other salad contents, especially the hummus, and the beans helped balance out the nutrition.  And yes… I ate it with chopsticks

Snack: Apple slices with nut butter.  Half was almond butter and the other half was peanut butter.  I couldn’t decide on which nut butter I wanted… so I had both!  Pretty right?  I saw this in a seventeen magazine issue and I couldn’t resist doing the same design.

Dinner: Veggie Stir Fry!  Not included in the picture is a steamed grecian pita which I used to make my own “veggie” pita.

Desert: Well it was supposed to be a Vegan cupcake but it turns out the bakery near my house doesn’t actually have vegan deserts.  There is, however, vegan cupcakes at the Cupcake Station, Taste Love Cupcakes, and Just Baked.  Tomorrow I’m going with my two other vegan friends to Inn Season Cafe the best vegetarian and vegan restaurant in metro-detroit.  I also hear they have AMAZING deserts so I can’t wait to go!  If the desert isn’t that good its okay… we can walk to Taste Love Cupcakes next door.  Not only did they just opened last year in April, but they won Cupcake wars!!  I have tried their vegan chocolate cupcake and it is superb.