Back to 1500 + Short hair.

I have decided that I am no longer going to do 1300 calories. Yesterday Todd suggested that I up my calories because so far 1300 is not working for me. I just don't think it was enough to fuel me going to work, bike commuting and my gym workouts. I feel a lot better on 1500 calories. In between meals, I don't want to be so hungry that I binge and stick my entire hand in a jar or cookie butter! When I would come home from work I would feel like this...

There is no excuse with how lazy I have been with my workouts though. I am going to the YMCA 5 days this week even if it means I have to bike home from work and go straight to the gym after my shift!

A couple days ago I decided to get my hair cut. I got it cut much shorter than I had originally planned.

I really like it! I'ts much easier maintenance. I just wake up brush it for a second and straighten it for a minute! I don't even get tangles or "helmet hair" anymore!

Me at age 19.

I couple of years ago I got a short hair cut but I think that it made my face look even more round than it already was.

 Now with my weight down I think a short style compliments my face more.

Vegan Leek, Spinach and Mushroom Quiche

Vegan Leek, Spinach and Mushroom Quiche
                                 Makes 1 pie (6 large slices)
                                      (514 calories per slice)

I have been searching vegan blogs lately and a came across this recipe on the Chow Vegan blog. I made a few tweaks to it though. I added black salt which is a salt that you can find in most indian markets and is a light pinkish color. When you add this salt to tofu it magically gives it an "eggy" flavor. Also I added Tahini and extra nutritional yeast. You will not be disappointed with this recipe. It had the perfect texture and savory flavor!

1 pre-made crust
4 cloves garlic, minced
1 medium-sized leek, white and pale green parts only, coarsely chopped
5 ounces crimini mushrooms, thinly sliced
8 oz. baby spinach, or other fresh small leaf spinach
1 pound firm fresh tofu, water pressed out
2 Tbsp Tahini
1/2 cup soy milk
1/2 tsp pepper
1/2 tsp black salt 
1 pinch ground nutmeg
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
3 tablespoons nutritional yeast
Olive oil


1. Preheat the oven to 400 degrees.

2. Heat a skillet until hot, lightly drizzle with olive oil and saute garlic and leeks until done. Transfer to a dish and set aside. Heat skillet again and saute and season the mushrooms until cooked, drain any water and set aside. Saute and season the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.

3. In a food processor or blender, combine the tofu, tahini, soy milk, black salt, pepper, nutmeg, thyme, parsley and nutritional yeast, process until smooth. Transfer to a large bowl, add the vegetables, mix well and scoop into the pie crust, spreading the filling evenly. Bake for about 35 minutes, let the quiche cool for 10 minutes before slicing.


I figured out the nutrition facts on caloriecount.com

My Friday at the Georgetown Liquor Company.

If you haven't been to the Georgetown liquor company then you don't know what you are missing! They are a vegetarian / vegan lunch spot that serves delicious appetizers and sandwiches. Todd and I went there Friday to meet up is cousin Dana. She is super nice and we had a lot of fun! I had a really good marinated portobello mushroom sandwich but I forgot to take a picture. Believe me it was so savory and delicious!

Here are some pictures from that day...

The lemon meringue martini was so good. That is my fav drink there so far.

The artichoke dip was so creamy and delicious! I love happy hour!

Todd and his cousin.

Todd and I chillin' on the bus. It's weird taking the bus now. I am so used to biking places instead.