So I went on a cruise… And the Vegan part, lets just say it was way easier than I expected.
I used to flip through magazines and say “oh hey look there is a vegan cruise! But it’s 9x the cost of a regular cruise” and then not go on a cruise. This time, I said, “The heck with it” and took my chances with the run of the mill budget cruise.
So it was a Carnival cruise… and first of all, the fruit selection was AMAZING. The fact that there are options at any hour of the day/night for the duration of the cruise is also AMAZING. Additionally, on Carnival, the room service was free, so even when the only thing that was open was the pizza place and the ice cream parlor at 1 am, I could order free fresh fruit and oatmeal delivered right to my room! I mean, I didn’t even have to walk to get my vegan fix, how great is that?
Also on cruises, the BF and I try and jump start our healthy lifestyle choices. I would say this is my favorite part. So healthy fruits, fresh raw options, and some jogging with a side of salsa dancing? I’ll take it. We went jogging on the track, swimming in the pools, dancing in the clubs, and even visited the gym to check it out. Overall, cruises make me happy 😀
Oh, and if you go to the service desk when you first get on the boat, and tell them you have special dietary requirements – they tell the kitchen! And at your dinner time, since you have the same wait staff every night, they come up to you and alert you that they were told about your food preferences. I was offered to select an entirely vegan cooked meal not on the menu for every single night. The only caveat was that I had to let them know the night before, but they usually gave me two or three choices to pick from.
Needless to say, I will be cruisin’ more often for vacations! Less work for food prep, and fresh fruit around the clock! Sign me up!
This Chickpea salad was modified from Oh She Glows. The origional has additional ingredients like onion, pepper, cilantro, and peanuts. My sister and I chose to make this salad with other ingredients because we like the flavors of carrots and tomatoes better. Either way, I am sure the original is great too! It was simple to make, and easy to modify, which makes it a perfect salad to me!
I have wanted to make sushi for so long! I always thought, why am I paying so much money to get sushi, when I can make it at home exactly the way I want it? Well the answer to that is because I had no idea how to make it. Now I do.
I went to the Asian store and bought two bamboo rolling sticks, sushi rice, nori (which is the seaweed paper), and of course I had to get a cute plate to put it on. Then I sliced up some veggies, and watched this tutorial on youtube, and off I went!
My final product, shown below, came out great before I cut it. I didn’t have a sharp enough knife to cut through the nori without squishing the sushi a bit, so that is now on the shopping list for next time. It still tasted great! I’d like to experiment by adding different veggies for next time. I am so excited!
Nice cream? What is this? Why does everyone post all these delicious looking pictures? What am I supposed to eat when boyfriend wants to eat ice cream and watch TV!?!?! Nice cream is the answer. I tried it just a short while back with cocoa powder and that was pretty good, but I wanted to try some other flavors to see if I can find one that hides the banana taste a little.
I am getting used to the taste of bananas so that’s a good thing. But still, the less it tastes like bananas the better. My two most recent attempts include a vanilla cinnamon nice cream, and a strawberry nice cream .
Vanilla: 1 frozen banana with splashes of vanilla, cinnamon, and soy milk to taste.
Strawberry: 2 frozen bananas, 1/2 a bag of frozen strawberries
Boyfriend liked both of them so much he now asks me to make him some too every time I make any!
Stuffed peppers is something I will try. This one I modified over many attempts back when I was a vegetarian. Once again, I don’t like following all those directions. If it’s simple, I’ll make it.
I cut open two peppers and peeled out the seeds. I stuffed it with cooked brown rice, mixed veggies, tofu, and chopped onions that I had mixed together right before.
*Note: the brown rice I cooked first in the rice cooker while I went shopping – gotta love multitasking*
I poured some marinara sauce on top and put the extra/leftover filling all around in the crock pot, and cooked the whole mixture on low for 4 hours. I added the diced peppers from the tops that I had cut off around as well as not to waste. My non-vegan boyfriend loved the dinner and I had plenty of leftovers for the next day.
Vegan is getting easier as the days go on. Success!