Two-Week Vegan Challenge {Day II}

Wednesday

Overall, it felt like a normal day! I got tons of sleep and I think the snacks helped a lot. I do think my lack of energy and terrible mood yesterday afternoon was due to lack of protein. I was determined not to make that mistake today.

Breakfast – 10:00 am

Oatmeal & OJ again, this time without bananas. I was going to make vegan biscuits, but I didn’t have enough time. I think I’m going to make some tonight to have for tomorrow.

snack – 12:30 pm

Graham crackers with peanut butter, and a crystal light lemonade. This was filling and delicious, exactly what I needed.

lunch – 2:00 pm

I ate out again, since I hate money, apparently. I got Noodles & Company Indonesian Peanut Saute.

Noodles and Co Indonesian Peanut Saute

It was absolutely divine! I got a half-size, and couldn’t finish it all. It was spicy and delicious and completely vegan! I wish I would’ve realized I could add tofu, because I’ve really wanted to try tofu! Oh, well. Plenty of time.

Snack – 4:00 pm

A handful of carrots were my snack since I didn’t get enough vitamin A yesterday.

dinner – 7:00 pm

I finished my Noodles & Co (so yummy). I really wasn’t all that hungry by this time. I totally had energy today.

Adventure of the day: I went to pick up a friend’s car from the shop, and when I got back to his house, I was faced with a dilemma:

Chocolate or mac n cheese

Mac n’ cheese, and chocolate! I’ve been very reluctant to tell my closest friends and family that I’m going vegan for two weeks. This is mostly because I’m dreading getting the “what?!? WHY?!??” and experiencing all the negativity people give to those who are vegetarian or (especially) vegan.

So I didn’t tell my friend that I couldn’t eat his mac n’ cheese because it had dairy, but instead told him it was because I had already eaten–which was true, but I probably would’ve accepted the offer if I wasn’t going vegan. He then broke off a piece of chocolate and handed it to me, then proceeded into the kitchen to finish cooking his dinner. I said thank you and just held the chocolate until he walked away and I could discreetly read the ingredients. As I was turning over the packaging, I decided that if it wasn’t vegan, I’d simply slip the chunk back, confident he wouldn’t notice. Oh, the lengths I’ll go to in order to avoid being teased for going vegan for two weeks (and avoid answering why). Thankfully, it was a 68% dark, with only 3 ingredients: cocoa, sugar, cocoa butter—aka: Vegan Approved!

I enjoyed and savored that chocolate, suppressing a happy chuckle upon realizing I could eat it. When I got home, I was motivated by my ability to refuse non-vegan food! I went to the grocery store on the corner and picked up some Silk Soy Milk, then made myself a vegan chocolate chip cookie in a mug. It was delicious, and here’s the recipe I used (click for the website):

Vegan chocolate chip cake in a mug recipe

Nutrition information

I thought for sure I would do well today and get enough protein, but I didn’t (only a C+) and I ate too much fat.

  • 35.6% fat
  • 9.2% protein
  • 55% carbs

USDA guidelines said not only did I consume too much fat, but I didn’t get enough protein, dietary fiber, calcium, iron, or potassium. I realized that my calcium vitamins have Vitamin D3 (cholecalciferol) in them, which is derived from animals and therefore NOT vegan. It was the first thing I consumed yesterday, which means since I had my first vegan meal (yesterday’s oatmeal), I have not broken the rules once! Good for me. It was close, though.

conclusion

I did crave chicken today again. And I found myself dreading having to plan for what I was going to eat–but it’s a good thing: one of the biggest reason’s I’m doing this is to stop myself from mindlessly eating! I have to pay so much more attention now. I’m excited to do it again tomorrow (but more healthy)!

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The Cloud Cake

Spent lots of quality time this past weekend with Kate. It was all just quite lovely. We played lots of music together and even baked a cake.

The cake was quite an adventure! We wanted to make something sweet to go with our dinner, so we found a recipe via Pinterest (as per usual) and said, “we have all the ingredients, let’s DO IT.” Come to find out it’s one of those recipes that people with degrees in cooking make.

It’s the most dramatic recipe ever.

First of all, it calls for sifted flour with a sieve four times. I don’t even know what a sieve is, much less am I going to take a half an hour to sift some flour FOUR TIMES. I mean really.

But, oh man, did we whip that meringue. It was perfect. We some how managed to make a pretty good cake, regardless of Martha Stewart’s Most High Maintenance Recipe Ever.

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Red Velvet Cake Pops

If you keep up with any sort of baking blog whatsoever or just regularly visit Starbucks, then you know what cake pops are–they are little cake balls on top of a stick. They not only look really pretty, but they taste sweet and wonderful AND they’re in little serving portions so it doesn’t feel like a sin to eat one. So it’s no wonder this fun little creation has gone viral.

~Fun fact: the Cake Pop craze was started by Bakerella.~

Another fun thing with cake pops is that they make wonderful gifts and they are a lovely addition to any dessert bar…essentially, these things are awesome and we’re going to make some! Be warned though, these take quite a bit of time (mostly for cooling).

Red Velvet Cake Pop Recipe”

  • 1 Red Velvet Cake, baked in a rectangular pan, and thoroughly cooled. (You can use a box mix for time, or the lovely recipe at bakerella’s.)
  • 1 can of Frosting, any type
  • 1 package of Wilson Candy Melts, any color (I used white.)
  • 5in-long Lollipop Sticks
  • Wax Paper
  • Styrofoam Block for the pops to dry. (This is important.)
  • 1 Candy Writer, any color (I used black.)

Note: All of these things can easily be found at a craft store.

Part One: Make the Cake Balls. To start, take the cooled cake and cut it into large blocks. Turn it out into a large bowl and turn the cake into crumbs. (Yes, that’s right, crumble it all! If you have a destructive streak in you, this can be quite fun. It also can be devastating if you have a pretty cake.)

Then stir in ¾ of the can of frosting into the crumbs until evenly distributed and form little cake balls. (You won’t need the rest.) Put these balls onto a cookie sheet lined with wax paper and put them in the refridgerator for at least 1 hour to set the cake balls for dipping. It won’t work if they’re room temperature.

My cake turned out REALLY red, it was awesome. Almost the same color as my bowl.

Part Two: Candy Coating and Decorating. Melt the candy coating in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth. When the cake is chilled, remove a couple of cake balls from the refrigerator at a time to work with.

Dip the tip of a lollipop stick into the melted white candy coating, about a half-an-inch and insert stick into the bottom of the cake ball, a little more than halfway (don’t go too far though). Then, dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. (If your coating is too thick, you can add a little vegetable oil or shortening to help thin it and make it easier to work with.) Allow any excess to fall back into the bowl, then set into your styrofoam block to dry.

(Once the candy coating has dried, repeat the dip process if needed until you can no longer see any red through the coating.)

When the candy coating is thick enough and thoroughly dry, use the candy writer to make some pretty designs, write names, and whatnot. You can wrap in treat bags and tie with a ribbon to make them fun party favors/gifts. Be sure to store in an airtight container.

P.S. I gave the heart one to my husband, if you’re wondering.

Keep up-to-date on my new postings by following Lace Lollipops on Twitter. You can also contact me through the website here, or email me at amber@lacelollipops.com. Thank you!