Whole Wheat Toast, Fresh Fruit and Orange Juice

My sister Sarah signed me up this week for a 5k run in late March. Mark and I started “training” on Tuesday and have been keeping up with eating healthfully and exercising. We rested yesterday to focus on film projects, but today I’m back on the (wet) road. This is the kind of food my body craves, fresh fruit and whole wheat bread. Yesterday for dinner I had a PB&J, bananas and an orange. Mark’s been eating lots of grapefruit since they have been on sale 6 for a $1 at HEB. I hope to get a new pair of running shoes this weekend and keep you guys updated on my progress. Happy Weekend!

xo angie

p.s. I’ve been buying up Kurt Vonnegut books like there’s no tomorrow, hence the inspired title.

Our Yummy Anniversary Dinner

Heart-Shaped Vegetable Pocket Pies with Spring Mix

Raspberry Tea with Heart-Shaped Ice

Dried Flower Center Piece from Family Wedding Bouquets

Our Romantic Valentine's Dinner

This Valentine’s Day was extra romantic because we also celebrated our 2nd Wedding Anniversary. After Brunch in Bed, I decided it would be a good time to start training for a 5k my sister and I will be running in late March. The weather on Tuesday was beautiful and with Mark by my side, my training was off to a good start. After our run we began cooking our dinner. Mark made the pocket pie stuffing with chickpeas, potatoes, onions, and curry powder. I rolled out Pepperidge Farm Puff Pastry Sheets a little thinner and cut the pocket pies with a Heart-Shaped Pocket Pie Mold from Williams-Sonoma. They were so warm and delicious. We’ll be making them again soon and I’ll be sure to share a more detailed recipe. Well, I’m off to continue our training. I hope everyone has a wonderful Thursday!

xo angie

Brunch in bed for me and my hubby

Flaxseed French Toast with Fruit, Tofurky Kielbasa and Green Salsa

My Brunch Plate

Letterpress by Marisa Finos with my Dried Wedding Bouquet

Lola comes by to check for leftovers

This Valentine’s was our 9th as a couple and our 2nd as a vegetarian couple. Mark became vegetarian on his 25th Birthday last year and has been an incredible supporter of my veganism. I always try to thank him by feeding him delicious food. I don’t eat analogue or fake meat products everyday, but occasionally we’ll pick up Tofurky Kielbasa for tacos or as the savory in our Sweet & Savory brunch. My Flaxseed French Toast was a big hit the first time I made it, so I thought it would be perfect way to start our Anniversary. Get my recipe here. Yesterday was a wonderful day, but brunch was just the beginning. I have more love and delicious vegan food to share tomorrow!

xo angie

This post is coming in a little late because I’ve been busy having the best Anniversary with the hubby. Here is a photo of our Brunch in Bed I posted on Facebook earlier. I’ll have more photos, food and fun for you guys tomorrow. Now we’re on our way to have a late dinner with our besties Marisa and Remy. Happy Valentine’s Day everyone!

xo angie

Original Valentine for Mark. Love, Me.

Celebrating Valentine’s Day may conjure up mixed feeling in some people about the commercialization of romance. Yes I think fresh flowers are beautiful and who doesn’t love vegan chocolate? But, for Mark and I, Valentine’s Day has always meant so much more. It’s the anniversary of our first kiss and the day we decided to spend the rest of our lives together. He asked me to be his girlfriend nine years ago tomorrow and I asked him to marry me two years ago tomorrow. It’s hard to put into words the kind of relationship we have grown after all these years. We’re two best friends that spend every day together and still wish we had more time to ourselves. The only way I’ve been able to describe it is that I’m not religious, but I know I’m blessed. That may sound strange, but that’s how it feels. It’s like we’ve stolen something cherished by all others and the universe looked the other way. On the Eve of our Anniversary the hubby and I plan to take naps, test tomorrow’s recipes and make it a movie night. I wish you all a very Happy Valentine’s, spread the love to all humans and non-humans alike!

xo angie

These are a few of my favorite photos Mark took after a lunch at Quicksands with our friend Gary Sweeney and his Greyhound Stella. Gary is an amazing artist and has always been a great friend. We could talk about our favorite films with Gary for hours, and he always has the funniest stories. I’m also in love with Stella, she is just the sweetest thing. Hope everyone is enjoying their weekend!

xo angie

When our friend Gary Sweeney invited us out to lunch this past week, I suggested Quicksands Bakery and Cafe. This place had long been on my radar, but we’d never made it out there. Located off 281 and Embassy Oaks, Quicksands sits hidden inside a strip mall. Upon entering, I was happy to find a vegan-freindly menu, helpful employees and homemade food. All three of us ordered the Quicksand Lunch Special which came with a soup, salad, sandwich and fresh out-of-the-oven sweet potato bread. There are always two vegan soups on their lunch menu, and Wednesday they had Vegan Tomato Okra, and Vegan Split Pea. After ordering cafeteria style, we poured our organic teas and were given our soup, salad, and bread. Nearly all the tables were covered in dishes, but after Gary asked, the staff cleared us a table near a window.

I ordered the Quicksands with TVP, avocado, lettuce and tomato. I would not recommend the TVP since it is actually just a sprinkle of Bacos. Go for the hummus, it’s homemade and really adds much-needed flavor to the sandwich. The food was delicious and definitely worth overlooking the dirty tables. My only comment would be that their fresh breads were lacking sugar and/or salt. Dunking my sweet potato bread in the soup, and adding salt and hummus to my sandwich were my solutions. For dessert Quicksands has homemade Vegan cupcakes for only $1, good price and great tasting. I’m sure we’ll be going back to Quicksands soon. Have a great weekend!

Quicksands Cafe & Bakery
502 Embassy Oaks
San Antonio, TX 78216
Hours of Operation:
Lunch & Dinner: Monday – Saturday 10am – 8pm
Breakfast: Saturday & Sunday 8am – 2pm
Quicksandscafebakerycatering.blogspot.com

xo angie

Our family got together for lunch earlier this week at my eldest sister Nadia’s house. While we were playing with my nephew in the backyard, I noticed Nadia was growing a beautiful little herb garden. I was immediately jealous and tempted to pluck all the basil from its stems, but I decided to take photos instead. These little herbs are going to make for some delicious dishes! Yay, it’s Friday!

xo angie

I spent Tuesday afternoon with my family at my eldest sister Nadia’s house. We got together for lunch with my Dad before his trip to the Dominican Republic. I had bought this lovely heart-shaped pan at Target recently and thought to try an updated version of my Banana Bread Muffin Recipe. Everyone loved it, especially my father and nephew Dylan. We’re taking my Dad to the airport today and I want  to wish him a wonderful trip!

Vegan Banana Bread Cake

• 2 1/2 bananas
• 1 cup raw sugar
• 2 tbs flax seed meal
• 6 tbs water
• 1 tsp baking soda
• 1 1/2 cups whole wheat flour
• 1 cup walnuts (optional)

Mix water and flaxseed meal in small bowl and set aside. Add ingredients in order listed into a large bowl or electric mixer. Stir ingredients until the mixture is similar to pancake batter. Pour or spoon the mixture into your pan and bake at 350 degrees for 25 to 30 minutes. Let cool and enjoy!

xo angie

Mark's 26th Birthday Cake with Strawberries

A Gift from Remy and Marisa with Hand-drawn Wrapping Paper

Thai Taste Gift Card from Emily!

More presents from Remy and Marisa!

Mark blows out his candles!

Yummy Vegan & Gluten-Free Birthday Cake Slice

Mark's Opened Birthday Gifts

Jerry shows his love for Mark

Mark on guitar during a group jam session

These are some of my favorite photos from Mark’s Birthday party this weekend. We seriously have the best friends. Thanks to Marisa for helping me bake and to all our wonderful family and friends for celebrating Mark’s Birthday with us! Check out these related links: Vegan Gluten-Free Cake Recipe, My Review of Thai Taste, Jerry’s Guest Blogger Post, and Mark’s 25th Birthday.

This week Mark and I are going to be extra busy completing a new short documentary for Rice University Art Gallery, so it might be a little quiet over here. I hope to find time to share a new recipe from Sarah Lee (my amazing sister) for Blue Berry Muffins and a new Local Restaurant Review. Have a wonderful week!

xo angie