Confession: Until a few weeks ago I had never eaten anything from a food truck! I know they are all the rage these days but they are still food from a truck right?! My first experience with a food truck was at my daughter’s graduation party last month.
We had these 2 trucks come for her party and I have to say, I’ve changed my mind about food trucks! They were really fun and really really yummy. Probably the best grilled cheese I have ever had!
I had heard about the Cinnamon Snail, a vegan food truck in New York, and was excited to see that Adam Sobel had a cookbook out based on his tasty vegan meals served on it. Street Vegan is the newly released cookbook brimming with creative and unusual vegan recipes that appeal to vegetarians and I bet some meat lovers as well.
What I found really fascinating was the Adam Sobel’s backstory. He essentially fell in love with a woman (now his wife) who was a vegan and had a mission to make healthy vegan food for her. While learning and exploring the veggie cuisine, he came to find his own passion and love for veganism. They started their food truck business together and it has developed quite the cult following. Kind of romantic don’t you think?
The recipes in Street Vegan do not attempt to pretend to look like meat versions of a dish but rather stand on their own as scrumptious looking meals that make veggie and meat lovers drool.
He offers fun BBQ options such as Smokey Portobello & Potato stuffed Poblano Peppers using cilantro and coriander for flavor. Hearty appetizers such as Chimichurri Tempeh Empanadas sound fabulous and tempting.
The recipes draw inspiration from Asian, Italian & South American cultures to offers a wide variety of flavor combinations. There is also a huge section on donuts and desserts! I’ve never made my own donuts but that might be changing soon too.
I really enjoyed reading about some of the challenges they face in New York battling the parking and zoning regulations as well as the other restaurants who feel threatened by the food truck industry. Who knew all of this was going on?
Apparently, Adam Sobel is doing something right as rumor has it, lines form down the street for his food truck offerings.
Street Vegan is not only an interesting read for the behind the scenes look at food trucks but also a great addition to any cookbook collection for those looking to go meatless every once in a while. I can’t wait to start recreating some of these fabulous looking recipes myself.
My only complaint is that there are not more photos! You can find Street Vegan in ebook and hard copy on Amazon (affiliate link)
( I received a copy of Street Vegan from Blogging for Books in exchange for an honest review. All thoughts are my own. This post contains affiliate links.)
Thoughts on Food Trucks?? How long would you wait in line for your favorite lunch?
Linking up with Nicole
Don’t miss the Ultimate Coffee Date Linkup tomorrow!
As you probably gathered from my posts the last 2 weeks, I just returned from a fabulous family vacation in Hawaii. One of the highlights of our Maui trip was the Sunrise Bike Ride Down Haleakala. I’m going to give you a little glimpse of our one of a kind experience.
Our driver from Bike It Maui picked us up from our hotel at 2:15 AM. Yup my kids were not happy about that one. I was banned from taking any pictures at that hour as well. I am sure you can imagine the 4 of us standing in the lobby waiting for the van to collect us. We picked up some other passengers for a total of 13 of us, the driver and the bike guide and headed up to Haleakala.
“Haleakala National Park is the most visited part of East Maui. The Hawaiian name Hale-a-ka-la (lit., house of the sun), is now nearly synonymous with the entire shield of East Maui volcano. Early Hawaiians, however, applied the name only to the summit area, the site where the demigod Maui snared the sun and forced it to slow its journey across the sky.” (source)
Because the summit of Haleakala is one of the most popular places to visit on Maui, there is a ton of traffic to get up there in time to catch the sunrise. It took us about an hour and a half to reach the entrance to the National Parka and about another 30 minutes to get through the gates and park. We arrived to secure our preferred viewing spot around 5 am.
We were told it was freezing at the summit (about 10,000 ft above sea level) and it was! Our guides quickly handed out winter coats, gloves, hats and water proof pants to our group. We lined up in the dark to wait for the sun to come up. Very fashionable don’t you think? I felt like an Oompah Loompa.
Slowly you can start to see the sky brightening before your eyes. A large cloud unfortunately appeared right as the sun was peeking out but we had spectacular views none the less. It is really so serene and at the same time majestic to watch the sun rising before you from the summit of a volcano.
We could see the vast crater beneath us and the summit in front of us as we felt the cool air surround and awaken us.
We spent about 30 minutes watching what many of us take for granted each day. I rarely stop to appreciate just how beautiful the sunrise can be.
Some of the flowers and plants that our guide pointed out to us only grow on the summit of Haleakala and nowhere else in the world. The Silver Sword is protected as an endangered species and revered by the locals. We were lucky enough to spot one. It only blooms once before dying and thus very rare to spot up here.
We headed back to van for instructions and to gear up for the bike ride. The guides were very good at explaining that we would be going down hill the entire time at around 20-30 miles per hour. We would basically need to be on our brakes the entire time in order to stay in a single file line to descend the 28 miles. This was the route we took down the mountain.
I am not used to coasting down for 28 miles without pedaling at all! It took some time to get used to the heavier mountain bikes and the braking system. I literally had to squeeze the brakes the entire time. We were given instructions on how to stay in a single file line to descend safely and avoid the cars as much as possible. I was a little nervous that my son might take a header off of the mountain but thankfully, he survived all in one piece. There is definitely an adrenaline rush as you fly down the mountain and navigate the twists and turns of the road.
As we descended the mountain we stopped a few times for pictures and to shed some layers. Slowly the temperature went from the mid 30’s back to the mid 70’s. We traveled through different micro climates where it was freezing and misting ending with sunny, warm breezes. The van followed our group down and allowed us to throw our layers off.
Biking down the mountain, we could see the other islands off in the distance including Molokini, Kahoolawe, Lanai, and the West Maui. We could also smell the eucalyptus trees and lavender as we descended making it a feast for all the senses.
The 28 mile bike ride literally “flew” by and it was over before we knew it. I definitely was surprised when our guide told me we were at the finish. Note to self: biking downhill is so much easier that biking uphill
My husband and I had done this same adventure 20 years ago on our honeymoon and it was such a great opportunity for us to be able to do it again as a family. Certainly one of the highlights of our trip!
Have you visited Hawaii? Prefer to bike uphill or downhill?
It’s time already for the July Ultimate Coffee Date this Saturday the 4th. Hope to see you there!
Aloha my veggie friends! I am on my way home from my Hawaii today and the fabulous Julie from Running in a Skirt offered to co-host Meatless Monday with Tina today. Let’s show her lots of love!
Julie Wunder here from Running in a Skirt! I want to thank Deborah for handing her fabulous blog to me for the day and allowing me to co-host Meatless Monday with Tina.
I live in the beautiful mountains of Asheville, North Carolina (one of the coolest places EVER!) and am the former morning news Meteorologist for our local ABC station.
I left my high stress job almost a year ago, after I spent years fighting several health conditions brought on by my crazy hours and intense work environment (I got up at 2 AM for seven years!) I now blog and do freelance work on a full time basis and I could not be happier or healthier!
Running in a Skirt is about a lot more than running, and is really a lifestyle blog with a runner’s heart. I like to say, “I’m running through life in a skirt!” I post fitness ideas (including inspiration, hiking, running and workouts), mouthwatering new recipes (vegetarian and pescatarian,) exciting travel adventures (I’m just back from Brazil!) and everyday fashion. There is also all kinds of personal fun in the mix! I believe that everyone can lead healthier, more stylish life and my blog follows my personal journey to find that balance in life!
So now that you know a little more about me, let’s get to the business of why I am here… FOOD! Which is basically one of my favorite subjects to talk about!
How about a Grilled Vegetable Sandwich with homemade herbed goat cheese?
I figured if you are guest posting on a blog as fun as Deborah’s, it’s go big or go home.
All you do to make this sandwich masterpiece is mix the goat cheese and prep the veggies for the grill.
The trick to get the score marks is to put them on the grill and leave them there. If you move them around, it will still cook, but it will not look as pretty!
Finally stack the sandwich high and eat up!
Grilled Vegetable Sandwich with Herbed Goat Cheese
Prep time: 10 minutes
Cook time: 10 minutes
For the herbed goat cheese:
4 ounces goat cheese, removed from fridge and allowed to soften
1 tablespoon fresh chives, chopped
1 tablespoon fresh basil, chopped
½ tablespoon fresh oregano, chopped
For the sandwich:
8 thick slices of whole grain bread
6 ounces portobello mushroom caps, sliced
1 big red bell pepper, sliced into large pieces
1 zucchini, sliced into squares the size of the bread
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
½ cup baby spinach
- Mix all ingredients for the goat cheese. This can be done ahead of time or just before you make the sandwiches.
- Lay the vegetables out on a cookie sheet and brush them with the olive oil. Season with the salt and pepper. Adjust salt and pepper to taste.
- Heat grill to medium heat. Place vegetables on grill and don’t move them. Flip them after 2-3 minutes. The mushrooms and zucchini should be done in 4-5 minutes. The bell pepper should be done in 5-7 minutes. You want the vegetables to be tender, but not soggy.
- Stack the sandwich! Start with the baby spinach, then add the vegetables. Spread the goat cheese over the top piece of bread and add it to the top.
Have a wonderful day friends! Thanks again Deborah for letting me take over for the day and I hope to see some of you over at Running in a Skirt too!
Now that we are officially into summer, it seems appropriate to talk about taking care of our skin in the summer heat. I’ve always been pretty diligent about my skin care regimen however now that I am not 25 anymore, I am trying to be even more conscious. I know surprise right?!
Here are a few of my Summer Skin Care Do’s:
1. Exfoliation- Removes dead skin and brings back that summer glow.
2. Moisturizer-equally important in the summer as it is in the winter months.
3. Masks-I love a great mask! Just makes my skin feel softer and fresh. Plus it’s always fun to walk around like this.
4. Water-I love my fruit infused water in the summertime and I can always tell I feel so much better when I am fully hydrated. Plus, my skin looks better too.
5. Sunscreen- I am the first to admit that I have been a little lax in the sunscreen department the last few years. I can definitely see the little brown spots on my face and I do not like them. I am really going to try to be more mindful of putting on sunscreen for my outdoor activities. Next month’s post will focus more on that.
6. Bronzer- I love my summer glow but know it’s not so good for me. I use bronzer all year round but rely on it quite a bit in the summer months.
7. Lips-Don’t forget to take care of those lips. Mine get pretty sunburned if I don’t apply a chapstick with spf.
This month I am linking up with my friends-Fitness Mom Wine Country, Brie Hemingway & Fit Mama Love to bring you our 2nd giveaway from our Puritan’s Pride Summer Series. One of you will win this basket full of Puritan’s Pride Skin Care goodies. I was provided samples in exchange for a review however all opinions are my own. Enter Rafflecopter below. Let’s see what we have here:
I am loving the Organic Manuka Honey Facial Mask (pictured above). It goes on smooth and I really felt like my skin was cleaner and softer after use. I plan to keep it up once a week.
The Coconut Body Lotion is my favorite product in here. It just smells like summer and who doesn’t love that?!
I am still working my way through all of the Puritan’s Pride products and so far-win! I was provided with all of these products to test in exchange for a review however all opinions are my own.
What’s your best Summer Skin Care tip?
Linking up with Nicole
Aloha! I am still island hopping around Hawaii with my family (in case you didn’t know from all of my Instagram posts) and thought this was the perfect time to talk about protecting our eyes from the sun.
We see so much these days about using sunscreen to protect our skin from harmful UVA and UVB rays but have you ever stopped to think about protecting your eyes from the sun? Me either! I never really thought about it at all to be honest. I recently listened in on a Webinar from the Vision Council to promote National Sunglasses Day on June 27th. I learned some interesting facts I’d like to share.
I did not know that all sunglasses did not provide UVA and UVB protection. This is really important information to find out. I’ve looked up my glasses to make sure that they do offer the protection I am looking for. I need to examine my kids glasses to make sure that their eyes are protected as well.
I found this fascinating really! I never thought that my eyes or my kids eyes could sustain sun damage from not wearing sunglasses. It makes sense though!
What I really found interesting was the following slide. It appears that adults are wearing glasses while driving or going to the pool but most do not wear them while running, biking or gardening. I was so surprised by this! Runner, bikers and outdoor exercisers were the group I expected to wear sunglasses.
As exercise enthusiasts, we pay so much attention to our skin care, our shoes, our apparel and our training plans but we apparently are neglecting our eye health.
I always have worn sunglasses while biking and running mostly because I wear contacts and they keep the pollen out. Sometimes when I am biking, bugs and things are flying around and no one wants that near their eyes.
National Sunglasses Day is coming up June 27th and it’s a great time to evaluate your eye care habits and a great reminder to protect them.
Have you ever thought about your eye health? Do you regularly wear sunglasses?
(I received a little sun protection swag bag in exchange for this post including a pair of Optic Nerve glasses, however all opinions are my own. The information above was provided from a webinar sponsored by The Vision Council You can find more information on eye health and the protection eyeglasses offer here. )
Aloha Meatless Monday friends! Big thanks to my friend, Meg Bollenback, who is guest co hosting for me today with Tina Muir. Please check out her lovely recipe and show her some love. The linkup will work the same and Meg will be checking out your recipes today. How fun!
Hi everyone! I’m Meghan and I am so excited to say hi to you and guest post for Deborah today! I blog over at Meg Bollenback and have enjoyed participating in the Meatless Monday link-up for many months now. So many great recipes are posted each week, and I am really happy to share in the hosting duties today.
I thought I’d tell you a little about myself before I get into today’s recipe. I live in Alexandria, Virginia (not too far from Deborah!) and am an absolute food and cooking lover at heart. Always have been, always will be. I love so many things about food, particularly how it helps me show love to those I care about, how it reminds me of different travels I’ve been on, and because it calms me down. I feature recipes that range from meatless (I’m a huge veggie lover), to easy one-pan dinners, to Chinese and Taiwanese favorites that I’m learning thanks to my fiancé and his mom in my Wok This Way series. You can check out my recipe box on my Eats and Treats page. My goal is to show that cooking with whole foods and making dishes for yourself or family can be a simple and relatively quick task. Making a healthy meal or dish isn’t as hard as many people think!
Besides cooking, I really love learning about and supporting the local and sustainable food movements. About a month ago, I announced that I’m writing a storybook/cookbook about the local food and drink scene of western Loudoun
So, let’s get into today’s recipe! I have to thank my sister for turning me onto the idea of chia pudding; she’s recently adopted the habit making it for breakfast and has told me for a couple months now how easy and delicious it is. After making this one, I have to agree with her! I loved this recipe for three reasons:
- It only took a couple minutes to prep (though it did need to chill overnight, or for at least 5 hours).
- By prepping it in a jar, I was ready to take it with me in the car in the morning on my way out to do book interviews in Loudoun.
- It’s a cool breakfast! Literally – it’s chilled! This is super appealing to me right now because the east coast has become a thick, insurmountable brick wall of humidity. I often feel the need to stick my face in the fridge for a moment to wake up in the morning.
From a health perspective, I like eating chia seeds because they contain a great dose omega-3 fatty acids and fiber. This kept me full all morning after eating it, and I liked the pudding-like texture.
I also like that this recipe is easy to customize in terms of toppings. The flavor of this pudding is similar to angel food cake and that inspired me to use various berries and cherries that are plentiful in farmers markets right now. If you’re not a fan of berries or cherries, not to fret! At the bottom of this recipe, I list out some other topping ideas that I think would be delicious to try with this as the summer goes on and melons and other fruits start to come into season.
Vanilla-Almond Chia Pudding with Berries and Cherries
Makes 1 serving
Prep time: 5 minutes
Chill time: At least 5 hours or overnight
¾ cup of vanilla-flavored unsweetened almond milk (or milk of choice)
2 to 3 tablespoons chia seeds (use more for a thicker pudding-like consistency, use less for a soupier consistency)
2 to 3 teaspoons agave syrup
1 teaspoon vanilla extract
½ teaspoon almond extract
4 strawberries, sliced
¼ cup blueberries
5 or 6 frozen cherries
1 or 2 fresh mint leaves, optional
In a jar that has a lid or bowl, combine the almond milk, chia seeds, agave syrup, vanilla and almond extracts. Close the lid on the container and give it a good shake! If using a bowl, just stir to combine everything together and cover with plastic wrap.
Chill in the fridge overnight, or for at least five hours. This time allows the pudding to set. You can also prep your berries in a separate container and leave them to grab in the morning.
When you’re ready to eat or take with you in the morning on your way to work, school, wherever your daily adventure takes you, just add the berries and cherries on top of the pudding. Top with a mint leaf if you have it available – it complements the sweetness from the berries really well.
Additional topping ideas for summer:
– Fresh or frozen watermelon chunks with a spritz of fresh lime juice
– Cantaloupe and honeydew melon chunks with chopped pistachios
– Slices of peaches or plums (would be great to add blueberries to this, too!)
– Slices of banana, strawberry, coconut flakes and mini chocolate chips (why not?)
Thanks again Meg for hosting! Aloha everyone!
Aloha friends! If I didn’t already mention it a few hundred times, I am vacationing with my family in Hawaii this week. I thought it would be fun to do a quick “What’s in my Beach Bag” post.
Before I left, I realized my old mommy beach bags just wouldn’t cut it anymore. I quickly picked up this great Scout Weekender Bag at a local store and filled it up with a few of my Beachy must haves. They come in lots of bright fun colors with a zip top and they are water resistant. Love!
I am planning on lots of active water sports and don’t want to worry about losing my top. This Athleta 2 piece should take me through some SUP and snorkeling.
I’m obsessed with my pink Gizeh Birkenstocks. They are so comfy and give me the support I need in my arches. I am so done with Plantar Fasciitus!
I picked up these Prada Linea Rossa mirrored glasses at an outlet a few months ago-Score! I love them.
Bringing along my new smart “water tracker” designed by my friend Diatta (Femme fitale fitness club). Got to stay hydrated. Check out her site to order one for yourself.
I am the first to admit I am not as good about sunscreen as I should be. I am really liking this SuperGoop for face and body. I don’t like to feel sticky while exercising and so far these work great!
I threw in this MRTT visor in case I want to use it while doing some sports. Spreading the MRTT love 24/7
Hoping to get through a couple of Beachy novels this week too! Everyone seems to be all about these 2 books and I am excited to dig into them. I don’t know about you but I much prefer a real book over an E Book at the beach. I loved Judy Blume growing up & have heard great things about her book. Primates of Park Avenue just looks fun & silly. Which one to read first? Decisions, decisions.
Love the lip gloss and you never know when a great “selfie” moment might pop up and I like to be prepared. Every great blogger carries a “selfie stick” right?
Looking forward to lots of relaxing and hanging out with the family to enjoy the beautiful sights. Stay tuned for lots of pics here and on my instagram.
This post contains affiliate links
Any travel plans this summer? What’s in your Beach Bag?
Linking up with Nicole
Happy Wednesday Fitnessistas!
For me, summer is full of traveling and enjoying the outdoors. Sometimes, I need a quick little fitness routine to add in after a swim or run that I can do anywhere without any equipment. I am sharing one of my favorite Glue Routines with you today. You will certainly feel the burn from this one!
What’s your favorite Glute move?
It’s never too early to start feeling a little patriotic right? I may have missed flag day yesterday but I am way early for 4th of July! This is one of my favorite summer salads-hope you enjoy! I love the combination of the tart blueberries with the sweet pomegranate seeds and parm cheese offset by the balsamic yum!
Have you seen our new Meatless Monday badge? Please join Tina Muir and I to celebrate all of the veggie goodness today. Hope you will check out some of the other blogs in the link up and spread the love. You never know when you might find one you really like.
- 16 oz bag of Kale washed and chopped
- 1 c blueberries
- ½ c large pieces of Parmesean cheese
- ½ c pomegranate seeds
- 3 tbl olive oil
- 6 tbsp champagne vinegar or flavored balsamic
- 1 tbl honey
- salt & pepper to taste
- Wash & chop kale and add to a large bowl
- combine olive oil, vinegar, honey, salt & pepper and pour over kale
- allow to soak in and soften kale for at least 1 hour
- Sprinkle on blueberries, pomegranate seeds and cheese
I am jetting off to Hawaii later this week with my family to celebrate my daughter’s graduation. Have no fear I have some great guest Meatless Monday hosts lined up for you- Meg Bollenback and Julie (Running in a skirt). I know they will do a fabulous job while I am sunning myself. So please tune in and check out their recipes the next 2 Mondays.
Kale salad? Love it or hate it? Only like to juice it?