Monday, September 21, 2020

Recipe: Svadhisthana Black Bean & Sweet Potato Tacos

I'm currently doing a chakra balancing program, spending a few weeks on each chakra with meditations, themed foods, and yoga postures. I'm on the sacral chakra now, and I'm spending some extra time on it because I've been lacking in creativity for awhile now. I've just been on a sort of creative hiatus, but I'm feeling my muse coming back! One of my favorite ways to create is through recipe development, so I've decided to start making some of my own recipes again. 

Last week, I was feeling inspired, and I had some sweet potatoes on-hand. They're excellent for balancing the sacral chakra due to their orange color (the color associated with this chakra) and the fact that they're root veggies (good for grounding in the lower chakras). So I whipped up some Black Bean and Sweet Potato Tacos for dinner! I called these Svadhisthana Black Bean & Sweet Potato Tacos because svadhisthana is the Sanskrit name for this sacral chakra. The recipe is below!

Svadhisthana Sweet Potato & Black Bean Tacos

Yields 2-4 servings

6-8 corn tortillas, depending on size
1 medium sweet potato, peeled, cubed
1 tsp olive oil
2 tsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp sea salt
1 can black beans, drained and rinsed
1/4 cup salsa
1 tsp. chili powder
2 Tbsp. nutritional yeast
Salt & black pepper to taste
Sliced avocado, for serving

For the corn salsa:
1/2 cup frozen corn, thawed
1 medium tomato, chopped
2 Tbsp red onion, diced
1/4 cup orange bell pepper, finely chopped
1 clove garlic, minced
1/4 cup minced cilantro
1 Tbsp balsamic vinegar
1/2 tsp sea salt

Preheat oven to 400. Toss sweet potato cubes with spices and oil. Bake 30 minutes or until fork tender.

In a saucepan, combine black beans with salsa, chili powder, nutritional yeast, and salt/pepper. Heat on medium until heated through, about 5-7 minutes.

For the salsa, combine all ingredients in a bowl. 
To assemble, scoop some of the black bean mixture into one tortilla, and top with avocado and corn salsa.

Thursday, September 17, 2020

Acai Coconut & Berry Protein Bowl!

I'm a long-time fan of No Meat Athlete (the podcast, the website, the cookbooks, all of it), so when NMA launched Complement —their vegan supplement company — a few years back, I signed up right away! I subscribe to Complement Plus (daily supplement pills with B12, DHA/EPA, vitamin D, zinc, iodine, vitamin K2, selenium, and magnesium) and Complement Protein (an unflavored protein powder that's free of heavy metals and fillers). I'm such a big fan that I was recently asked to become a Complement Ambassador! Each month, I'll be posting new recipes using Complement Protein, and I'll also be sharing an occasional post about Complement Plus supplements. 

Tonight, I want to focus on the protein powder and share a link one of my Complement recipes that was recently published on the Complement website. I made this Acai Coconut & Berry Protein Bowl for breakfast one day last week, and it was both gorgeous and delicious. You can find the recipe here!

The base has bananas, berries, acai powder, and Complement Protein (of course!), and it's topped with chia seeds, pumpkin seeds, goji berries, walnuts, coconut macaroons, and roasted pumpkin seed butter. The recipe is super-versatile, so you can really use whatever toppings you want!

I'd like to talk just a little about why I love Complement Protein. For YEARS before this new protein powder was developed, I'd been rotating through other vegan protein powder brands. I had some favorites for sure, but none really checked all the boxes for me. My biggest complaint was that so many powders were stevia-sweetened and left a weird after-taste in my mouth. But I wasn't crazy about the ones that were sweetened with real sugar either. Who wants real sugar in their health drink?

Complement Protein is unflavored and unsweetened, so you can add it to any smoothie without altering the flavor. It doesn't taste chalky or protein powder-y (you know what I'm talking about!). It's also made with a combination of REAL food protein sources, like almond, chia, pumpkin seed, watermelon seed, and yellow pea protein. No rice protein or hemp protein. 

Each scoop has 15 grams of protein, which is really just perfect for my needs. Some powders have up to 30 grams per serving, and I feel like that's just too much, considering that I'm getting plenty of protein from other whole food sources (and let's be honest — Beyond Burgers) throughout the day.

It comes in a compostable bag that you can literally bury in your backyard (so no plastic tubs!) and it's free of heavy metals. You wouldn't think heavy metals would be something you'd need to worry about in a protein powder, but you'd be wrong. Check out this list of common vegan protein powders with high levels of heavy metals.

If you're interested in Complement Plus or Complement Protein, use this link, and I'll make a couple bucks from your order! I'm so excited to be helping spread the message about whole food, plant-based nutrition and supplementation. 

Wednesday, September 16, 2020

Bluff City Vegan Eats: Bala's Bistro

I recently learned that Bala's Bistro — a little African/American restaurant out by the airport — had a vegan menu! I finally got a chance to try it last week, and it was awesome. They have both African dishes and American dishes (and lots of meat), but they offer meatless options from both cuisines. There's a vegan chipotle burger and a vegan kimchi wrap, as well as vegan saka saka (braised cassava leaf) and vegan fataya (a vegetable hand pie).

But the Curry Rout Vegetable Stew was calling my name! I love anything with a coconut curry sauce.

This hearty stew has beets, sweet and white potatoes, carrots, and parsnips, and it's bursting with flavor. All the vegan items come with a side, and you can choose between three kinds of rice (African jollof rice, jasmine rice, or fried rice), plantains, or the veggie special of the day. I went with jasmine rice because it seemed like the best fit for the stew.

That was a tough choice though! It's hard for me to say no to plantains when they're on a menu. I'll definitely be back to try the saka saka with some plantains. You can even get the vegan burger with plantains instead of fries (always a win!).

The stew was delicious. The vegetables were perfectly cooked — soft but not mushy. And the coconut curry sauce was thick and creamy. They sent me home with enough for two meals, so I was excited to have the leftovers for lunch later in the weekend.

Bala's Bistro is located at 2160 East Raines Road. 

Tuesday, September 15, 2020

Family Dinner! Challah Bread! Sweet & Sour Tofu!

Last Friday, I took the day off work to go visit my parents in Arkansas. I'd spent the previous two weeks quarantining, so I'd be safe to go hang with them. Everything takes so much more thought and planning with COVID! My parents prepped a big ole lunch for us. Or dinner, as my dad would call it. In Arkansas, lunch is called "dinner," and the meal most people know as dinner is called "supper." They created this as a sort of tribute dinner to my Granny (using many of her recipes). Granny passed last November, but she was an awesome cook!

We had Granny's Rotel Black-eyed Peas, which she served every year on New Year's Day. And we also had Granny's Shoepeg Corn (with vegan cream cheese and peppers), plus Mashed Potatoes, Vegan Chicken & Dumplins (my fave!!!), and Hoe Cakes (from my cookbook, Cookin' Crunk). 

For dessert, my mom made this beautiful Banana Split Pie (graham crust, banana, pineapple, coconut whipped cream, pecans, cherries, and Granny's recipe for chocolate sauce). Mmmmmm.

On Saturday morning, I picked up some Vegan Challah Bread from LuLu's at the CY Farmers Market. This is SO GOOD. I sliced it up and froze most of it to enjoy throughout the week.

Here's a bowl of Sweet & Sour Tofu that I made for Wok Wednesday last week. It's from a cookbook called Eating the Alkaline Way that I pulled off my shelf in my effort to work through all my cookbooks. The sauce has fresh tomatoes (from my garden), plus lots of bell pepper, edamame, and carrots. Topped with roasted cashews.

And finally, here's a not-so-pretty pic of my a Grain/Green/Bean Bowl for Monday's lunch. Quinoa, white beans, roasted beets, cauliflower, and broccoli, topped with my go-to bowl sauce (tahini, nooch, sriracha, garlic). 

Monday, September 14, 2020

Kruelty Free Chicken! Pasta! Pizza! & More!

Last Sunday, Imagine Vegan Cafe ran a KFC special, but KFC stands for "Kruelty Free Chicken"! I couldn't resist this awesome vegan Sunday supper, so I stopped in for takeout fried vegan chicken and all the fixings. The meal came with two vegan drumsticks, mashed potatoes & gravy, corn on the cob, coleslaw, and mac & cheese. I attempted to re-plate it all for this pic, but the mashed potatoes didn't re-plate so well. But every bite was SO, SO AMAZING. I was sad when this meal was over. And yes, I ate it all.

Here's a recent Macaroni Monday dish! I made the Pasta with Pesto, Green Beans, and Potatoes from the original No Meat Athlete book (not the cookbook, but the nutrition book that has a few recipes). This is something I often eat before big races, but this was just a regular old Monday night.

Here's a Taco Tuesday quesadilla with mashed sweet potato, black beans, and sauteed kale. Just using up some stuff from the pantry and fridge. I found the little mashed avocado cups on clearance at Kroger, and they've been a great stand-in when I run out of avocado.

Here's a Wok Wednesday meal I threw together. I made some lemongrass tofu in the air fryer and stir-fried it with some green beans and bell pepper picked up from the farmers market. I'm trying to eat a little more seasonally when I can!

And finally, here's a meal from Slice Sunday! Pizza Night! I used one of the pre-made crusts I bought at Sprouts and topped with marinara, green olives, fresh tomatoes, kale, and lots of Parma!

Thursday, September 10, 2020

Bluff City Vegan Eats: Parish Grocery

Opening a restaurant during a pandemic might sound like a crazy idea, but that's exactly what Parish Grocery in Memphis did! I live just a few blocks from this new Cajun/Creole restaurant, which is situated smack in the center of the Evergreen neighborhood (in the old Atomic Tiki space). When they opened, I didn't have high hopes for vegan options, as vegan items don't tend feature prominently on Cajun/Creole menus. But a few weeks after opening this past spring, Parish announced they were adding a vegan Fried Green Tomato Po'Boy to the menu!

Woo hoo! I tried to order it right away, but on the day I called, they had already sold out of the sandwich for the day. So I finally had a chance to try again last week. This sandwich is on the menu as a Fried Green Tomato BLT (with actual bacon), but the menu indicates instructions to "make it vegan" by requesting no bacon, add vegan mayo. 

It's really great! You can't go wrong with fluffy/crusty po'boy bread and fried veggies. This reminded me of my favorite French Fry Po'Boy from Verti Marte in New Orleans. 

On the side, you can get vegan black-eyed pea salad or Zapp's chips. I'm sure the black-eyed pea salad is tasty, but it's hard for me to resist Zapp's Voodoo Chips. Zapp's are a NOLA tradition, and the Voodoo flavor is a combination of ALL the other chip flavors (BBQ, salt & vinegar, and jalapeno mixed together!!!).

I also noticed that they have a vegetarian muffuletta on the menu, which would be vegan if you left off the Swiss. Muffulettas are awesome because olive salad is the greatest thing in the world. I'll definitely be trying that one soon!

Besides food, Parish Grocery is also the closest place to my house that serves sno-cones (known as Sno Balls in New Orleans). Tiger's Blood or Tutti Frutti? I can never decide!

Parish Grocery is located at 1545 Overton Park Avenue. 

Wednesday, September 9, 2020

Vegan Chalking Night & Avocado Toast!

Last Friday was Worldwide Vegan Chalking Night, and some vegans in town organized a chalking event downtown on the Bluff Walk. I rode my bike down there and left a few vegan messages on the ground!

Unrelated, but I've been on an Avocado Toast kick lately. I picked up some whole wheat sourdough from LuLu's last weekend, and it made for some really great avo toast with hummus. I used the Sweet Potato Turmeric Hummus from Eat Feel Fresh. 

I also made some avo toast with pan-fried tofu and fresh tomato from my front yard garden!

Tuesday, September 8, 2020

How to Do an At-Home Panchakarma

I typically spend Labor Day grilling out and drinking beers, giving summer a proper send-off. But this year, I decided to flip the script and focus on a little self-care on my day off work. Since I've gotten into Ayurveda, I've really been wanting to try an at-home panchakarma (basically, an Ayurvedic spa day!). People pay lots of money to go to retreat centers for in-person panchakarmas, but you can do a scaled-down version at home for the cost of some mung beans and sesame oil!

The goal of a pachakarma is to cleanse your body inside and out. You eat easy-to-digest kitchari all day, and spend your time in meditation, doing yoga, reading, and doing oil massages. Sounds pretty great, huh? It was! Here's a rundown of how I spent my day.

I woke with the sunrise. I set my alarm for 6:34 am (actual sunrise time here), but my eyes popped open a few minutes before. I stretched, brushed my teeth, tongue-scraped with a copper scraper, splashed my face with water, and did an oil pull with sesame oil. The type of oil you use depends on your dosha, but vatas should use warming sesame oil. 

Next, I added ginger, cinnamon, cardamom, and coriander to a cup black tea and enjoyed that while I meditated and did my morning journaling and oracle cards. I actually do that ritual every morning, but I'm usually drinking coffee instead of black tea. I think you're supposed to avoid caffeine altogether during your panchakarma, but I'm not that advanced. Next, I went on a light, easy 3-mile jog (not a PK thing, just something I needed to do for my training) and did some yoga stretches. Then it was time for my first bowl of Healing Tridoshic Kitchari!

This recipe is from Sahara Rose's Idiot's Guide to Ayurveda. In fact, all the recommendations I followed for an at-home panchakarma are from that book. She has a great chapter on PKs! My breakfast bowl is a simple kitchari of yellow mung beans and basmati rice with cinnamon, cumin, cardamom, and ginger.

After breakfast, I did a sesame oil massage (abhyanga) and an oil hair mask before a hot shower. I dressed in yoga clothes, and didn't even put on any makeup because I wasn't going anywhere or doing any Zoom meetings.

I made some strawberry herbal tea and sat outside to read. I tried to mix light reading with some educational reading throughout the day. Tea was a major theme. Here are a few of the teas I enjoyed throughout the day. Before each meal, I had Agni Tea (ginger, agave, pink salt) to stimulate digestion, and after each meal, I had CCF Tea (cumin, coriander, fennel) to help with digestion. I also had some Organic India Tulsi Sleep Tea before bed.

But backing up a bit: Before lunch, I did Yoga with Adriene's Yoga Wash video. It's a detox flow, and while I was trying to avoid screens all day, I made an exception for this one! It was great! Lunch was more kitchari, but this time, I added sweet potato, carrot, green peas, and kidney beans. I found this great site with recommendations for kitchari add-ins based on the season. You're supposed to do a panchakarma every season to reset, so I'll use this chart again as we enter Kapha season in the winter.

After lunch, I did a scalp massage with some scented scalp treatment, and then Maynard and I set off for an hour-long nature walk. We walked from my house down the V&E Greenline. Poor Maynard (my dog!) isn't used to walking more than 20-30 minutes at a time, and he was pooped when we got home!

Next, I did some sacral chakra work. I've been working on this chakra balancing program, and I'm focusing on my sacral chakra now. That involved some guided meditation on a CD, some artwork time (drawing a representation of my sacral chakra), and some yoga. For this yoga session, I developed my own class with sacral opening postures. It was fun to get creative on the mat!

Dinner was more kitchari! My dinner bowl looked the same as my breakfast bowl, so I'll spare you a picture. After dinner, Maynard and I went on a shorter walk, and then I made some caffeine-free Golden Milk Chai from Eat Feel Fresh. I enjoyed my chai while doing an herbal facial steam with my head over this bowl of herbs and flower petals.

It's recommended to get to bed by sunset, but that was 7:20 pm here, which seemed a little early for me. So I ran a bath and chilled in the tub with a bath bomb, face mask, my chai, and a book. After my bath, I did another sesame oil body massage, used my neti pot, did nasal irrigation with nasya oil, and took some triphala herbs for digestion. Then I headed to bed! Such a perfect day! I'll definitely be doing this again in the winter.

Thursday, September 3, 2020

Biscuits! French Toast! Brats! Salads!

I usually get a LuLu's brekky sandwich from their shop on Friday mornings, but last week, I decided to change things up with this Sausage Biscuit with Tomato Jam. My friend Stephanie makes their jams from scratch, and this one was soooo good. Sweet and savory at the same time!

It was a LuLu's kind of weekend! On Saturday, I went by their booth at the CY Farmers Market and picked up a loaf of whole wheat sourdough, which I used the next day for French Toast. I served some BE-Hive seitan and quinoa sausage on the side. To make the French toast, I mixed Vegg yolk powder with water, dipped in the bread, and pan-fried. Super-easy.

I used more of that bread as a side for a White Bean Salad with Spirulina Dressing from The Idiot's Guide to Ayurveda. I added a little Miyoko's garlic-herb cheese to my toasts.

Here's another salad! I'm trying to eat appropriate foods for pitta season (summer), so I'm working in a few salads (with fresh farmer's market veggies) each week. For this, I used Imagine Vegan Cafe's ranch and made some homemade sprouted grain croutons. Topped with some Seapoint Farms Lil' Lentils and nooch.

And finally, here's my meal from Sizzle Saturday (that's our name for our grill-out day). I grilled a Lightlife Brat and served with caramelized onions and kraut. We grilled some fresh farmers market Corn on the Cob on the side. I'll be so sad when grilling season ends.

Wednesday, September 2, 2020

I Run 4 Donuts 5K!

The spring races that postponed to fall have now mostly all cancelled. Bummer! I have a couple real races on the calendar still for 2020, so we'll see if they happen. But I'm staying motivated with fun, themed virtual races. Last month, I did the I Run 4 Tacos 10K, and last weekend, my friend Megan and I did the I Run 4 Donuts 5K. Both were from the same company — I Run 4 Movement. They ship you a race bib, medal, and tee, and you can complete your miles whenever you want.

They have lots of fun themes to choose from, but I love the food themes because it gives me an excuse to eat something exciting after the race. I also love themes that match my Goodr sunglasses collection. Last month, I wore my taco Goodrs, and this time, I wore my donut Goodrs (you can't see in the pic, but they have tiny donuts all over them). Of course, we ordered vegan donuts from Darling Donuts Memphis to enjoy after.

Y'all, Darling Donuts is really blowing up! My friend Lily runs this vegan donut delivery company, and they're up for Best Donuts in the Memphis Flyer's Best of Memphis poll. Go vote for them (it's under the Food & Drink category).

Anyway, Megan and I met at Overton Park on Saturday morning to run two 1.5.-mile loops through the Old Forest. Sadly, Megan's medal and race bib didn't arrive before our planned race date, but we decided to do it anyway. That just means we'll have to do another donut run next month! More donuts! After the run, she borrowed my medal for a photo.

The run went really well for me! Not a PR, but I ran it in good time. Megan has been getting back into running lately, so she did a walk-run method (run one song, walk one song). We separated during the run, but we met up at the homemade finish line.

Then, we properly stuffed our faces with donuts. I started with a Chocolate Sprinkle and she went with Berry. Then we went in for round two — Cookies & Cream for me and Matcha Green Tea for her.

Such a fun run! I love this medal, and I've since proudly displayed it next to my taco medal on my medal hanger. Next up, I'm running a virtual I Run for Beer race. Can't wait!

Tuesday, September 1, 2020

Sugarbearhair Vegan Hair Vitamins!

Last summer, Sugarbear — maker of awesome vegan gummy vitamins — sent me some of their Sleep Vitamins to try out. The melatonin/magnesium gummies had me yawning 30 minutes after taking them, and they helped me sleep through the night. When they offered to send their Hair Vitamins about a month ago, I was all in! If the sleep vitamins worked, I assumed the hair ones would be awesome too.

And they are! These berry-flavored gummies are gelatin-free and contain vitamins that help strengthen your hair and nails. They contain vitamin A, C, D, E, B6, B12, biotin, pantothenic acid, iodine, zinc, and sodium. I have very thin, dry hair and brittle nails (thanks to my vata dosha!), so I need all the help I can get. 

I started taking the vitamins a month ago, and I waited 30 days before reporting results here because I wanted to give them time to do their job. I haven't had a trim or coloring job since last October because I don't see much point in getting my hair done during the pandemic when I'm working from home. So excuse my terrible roots, but my hair is looking shinier and seems to have more life to it than before. I've also noticed less hair coming out in my comb.

But the biggest improvement has been with my toenails! I'll spare you a picture, but as a long-distance runner, my toenails are pretty disgusting. I've lost a number of them after marathons or during training, and they never grow back right. Since I've been taking these, my toenail issues have cleared up somewhat. I still have a few funky ones that grew back too thick, but I'm not currently losing any toenails, which is a win. The ones I was losing have stopped breaking off, so I've been able to trim the dead nail back. Don't get into running if you're attached to your pretty feet! They won't stay that way! But these Hair Vitamins will help.

Monday, August 31, 2020

Tacos! Bowls! Avo Toast!

Last Taco Tuesday, I made the Cauliflower and Lentil Tacos from Eat Feel Fresh by Sahara Rose. These were SO GOOD. They're stuffed with lentil taco "meat" and roasted chili cauliflower, drizzled with tahini-lime sauce, and topped with cucumber, avocado, and cilantro. I'm just always amazed how versatile the humble taco is. You can put whatever you want in a corn tortilla, and it's delicious.

Speaking of tacos, last Takeout Thursday, I saw on Instagram that Chef Tam's Underground Cafe was doing a special Impossible burger day. This soul food restaurant doesn't always have vegan options, but on this day, she was offering Impossible burgers, Impossible tacos, and Impossible taco salad (all vegan!). I couldn't miss out on this chance to support vegan options and a Black-owned local business. The Impossible Taco Salad was MASSIVE. This made two meals for me.

The has a generous portion of taco-seasoned Impossible burger, vegan cheese, black beans, lettuce, and tortilla chips. Served with taco sauce and guacamole salsa (that Herdez kind that I really love!).

I had some leftover Plant-Based Pink Raita (cashew yogurt sauce with beets and mint) from when I made the Tempeh Tikka from Eat Feel Fresh last week, so I used some as a sauce for a lunch Grain/Green/Bean Bowl on Friday. This had leftover taco lentils (from my tacos), air-fried tofu, kale, some leftover stir-fry veggies, and avocado. A great way to use up my leftovers!!

And I used the rest of the pink sauce on Avocado Toast with tofu and sliced fresh tomato (from my garden!).

Thursday, August 27, 2020

Review: No Bull Dairy-Free Ice Cream!

You scream, I scream! We all scream for ice cream! Growing up, I remember my Me-maw had ice cream every day (maybe she still does?). It was her very favorite thing. I was a weird kid and didn't care for sweets at all, so back then, I didn't get her undying love for creamy frozen desserts. But something happened when I went vegan in 2004 – I developed a sweet tooth! And a love for ice cream!

Since going vegan, I've sampled as many vegan ice creams as I can get my hands on. I love the almond-based ones and the coconut ones. Even the soy-based ones (anyone remember Tofutti?). But nothing comes close to the oat-based ice creams. Those are jam these days. There's something about the creaminess of blended oatmilk and the natural nutty sweetness of oats that just makes me feel all tingly inside. And now there's a new oat-based frozen dessert that's just fantastic! Meet No Bull Dairy-Free!

They offered to send me some ice cream to sample, and I was pleasantly surprised to see EIGHT FLAVORS! There's Vanilla Bean, Blueberry Pie, Double Chocolate, Peanut Butter Fudge, Mint Chocolate Fudge, Caramel Apple Pie, Sea Salt Caramel, and Strawberry Frappe. It's non-gmo and sustainably sourced!

I opened them all up and sat outside on my back porch with a spoon. That's the hard life of a food blogger! Somebody had to do it! I even took notes.

All of the ice creams have a very creamy texture. There's no iciness at all. And there's that yummy hint of oatmilk flavor that's present in all of them. Surprisingly, I found that I liked the fruity flavors the best — Blueberry Pie, Strawberry Frappe, and Caramel Apple Pie. I'm typically one who prefers vanilla or peanut butter flavors over fruity or chocolate. But that's because most fruity creams tend to remind me of sorbet. Not these! The creamy factor is high on the fruity flavors, and due to the nuttiness of oats, they really taste more like a fruit pie than a fruit sorbet. The Caramel Apple even has a gooey ribbon of caramel running through it.

Here's a very melty pic of the Blueberry Pie (my number-one pick!). It's hard to photograph ice cream outside in the Memphis heat. But I wanted to share this one anyway because the color is so beautiful!

After the fruity ones, I'd say Peanut Butter Fudge would be my next pick because, well, peanut butter. This one is thick and creamy and really reminded me of the fudge I used to love to get from candy shops in my pre-vegan days.

Mint Chocolate is super-minty with a very generous chocolate swirl, and the Vanilla Bean has so many flecks of vanilla that it almost looks like chocolate chip. No Bull does not skimp on flavor! Sea Salt Caramel's delectable gooey caramel ribbon makes it hard to put the pint down, and the Double Chocolate is creamy and rich, like a chocolate hot fudge cake. 

Y'all, I think I have a new favorite vegan ice cream! And with all this ice cream in my freezer, I'll be eating ice cream every day for awhile. Me-maw will be proud. 

Wednesday, August 26, 2020

Review: Mighty Lil' Lentils

I'm all for snacks that taste like chips but are made with way healthier ingredients. I want a salty, savory, crunchy thing made with whole foods. And Seapoint Farms Mighty Lil' Lentils are just that! They offered to send me a few packs for review, and I cannot get enough of these things!

The main ingredient in Mighty Lil' Lentils is just what you'd expect — lentils! Plus, a little oil and spices, and that's it! They come in four flavors — Pink Himalayan Salt, Barbecue, Falafel, and Cinnamon Sugar.

They're teensy, so they're ideal for popping a handful into your mouth at a time or — let's be honest — just turning the bag up and dumping directly into your mouth. I've been doing just that when I need a mid-afternoon pick-me-up while working in my home office/living room (pandemic life!).

The Falafel flavor, which has notes of garlic, onion, paprika, and turmeric, is my fave, because it tastes very much like a crispy fried falafel ball. But Barbecue comes in a close second. They taste just like BBQ chips, but they're way better for you (and have 5 grams of protein per serving).

I've been enjoying the Pink Himalayan Salt lentils as a salad topper. I love a good crunchy salad topper.

And the Cinnamon Sugar are surprisingly not too sweet. I was hesitant to try that one because I'm not always a fan of sugary snacks that seem like they should be salty. But since they're lentil-based, you get a natural savory flavor just hint of sweetness. These might be weirdly good atop vanilla ice cream, but I'll you try that first. :-)