I've Gone Vegan...What?!

I need to be better about blogging on a regular basis. Not because I want a million followers, but because it's therapeutic. I never really kept a journal as a child or teenager so this is new to me, but I really enjoy writing and sharing. So even if one person reads this and it helps, inspires, or makes them think, I've accomplished something.

Since I've last blogged a lot has been going on. I read my last blog and it was about the half marathons I wanted to do. I have done all of those minus Mission Inn and am gearing up for my next half on Sunday (Run Through Redlands). I've been working out a ton and have started incorporating cycle and yoga in my routine and have really become a lot stronger and faster. Highly recommend it!

But, as the title suggests, I'm here to talk about a huge change in my life: I've recently (7 weeks ago) gone vegan. I've been vegetarian since my sophomore year in high school (if you're doing the math that's about 12 years) so this was a pretty logical step. One of my friends, Jen, inspired me to try it after she went vegan after being vegetarian for 7+ years. I won't go into the specifics of why I went vegan--I'm not here to preach--but I'm loving it and feel great.

One of my concerns was protein levels and working out. I'm still working through that and anticipate I will for awhile. It hasn't been difficult perse in the way of missing dairy, but it has been difficult when I eat out while I travel--I'm sure I will get used to that.

So, for this blog I thought I'd share a recipe that I tried last night. I got this from Love My Vegan Life blog. She has a lot of really great recipes!

Anyone who knows me knows I love Mexican food. I especially love quesadillas. The yummy melty cheese and grease is just scrumptious! However, when you take the cheese out, you're left with just the dilla which isn't as scrumptious! So, when I found this recipe I was all over it. My non-vegan husband even loved it!

Vegan Quesadilla

Trader Joes Wheat and Corn Tortillas (you'll need two per quesadilla)
Trader Joes Spicy Hummus + cayenne pepper, paprika, and chili powder.
Full Circle Organic Black Beans, drained and rinsed
Tomatoes and Onions (or whatever other veggies you want in there--corn, scallions, cilantro, mushrooms...)
Vegan Butter for the outsides




Butter the outsides of the tortillas.
On the inside of the tortillas spread the hummus (this acts like the cheese and helps keep the veggies in)
Place the buttered side down in the skillet (hummus side up), and add black beans and veggies.
Place the other tortilla on top (hummus side down/buttered side up) and grill like a normal quesadilla.

Disclaimer: mine were very messy!