Enough vocab.  Let’s talk anatomy. 

Girls’ boty parts:  hands, legs foots, arms are hares.  Nothing out of the ordinary here.

Boys’ boty parts: bludy nose, bitin finger, sprand legs, stinky arm pits.  Well, I think we all knew who’s responsible for this.  Hopefully all this vocab and anatomy will come back to me when I’m attempting the verbal section on the GRE…

When we were at Barnes and Noble, I came across an article by Dr. Barnard that I found very interesting.

I guess I’ll talk to him about  it in person when we’re aboard the Jazzy Vegetarian Cruise.

Dream vacation.

Anywho, I’m sick of learning so let’s talk food. Humbelievable food like sautéed kale with soy sauce and sesame seeds, roasted squash and chickpeas.

HUGE salad with roasted cauli/squash/broccoli, carrots,  romaine, black bean hummus and ranch from my Food Matters class, made with fresh herbs and silken tofu.

Kale, cilantro peanut Luna burger, roasted acorn squash with Earth Balance and cinnamon.

Lunch at the lib: Amy’s Indian burrito, larabar, pumpkin protein bar (YUM), edamame, and an apple.

I made another batch of Quinoa and Bean Corn Chowder for din.

And then I ate half of what was supposed to be my lunch tomorrow: tofu marinated in a mix of soy sauce, hoisin sauce, garlic, liquid smoke, lemon juice, water and stevia.  It was AMAZING.  I dipped it in ketchup and mustard and seriously wondered if my tofu lost its way and turned into chicken nuggets. 

Did you notice that some one needs a manicure?

Hey, I can’t help the fact that nail polish isn’t in Lia’s Anatomy curriculum.


Let’s freshen up on our vocabulary, shall we?

But wait.  A highly important little something happened last week.

LiaBanana took a bite of her salad and all the sudden a look came across her face that I thought would be followed by a loud shriek.  But instead, there was a smile, a large gap, and a “I LOTH MY TOOTH!”

Oh dear.  She had just finishing talking about how she thinks her mom is the tooth fairy because she found all her teeth in the drawer the other day.  I logically corrected her, explaining that the tooth fairy knew she wanted to keep her teeth and that’s why she left them in the drawer. 

SaunBauna and I confirmed that she looked like the perfect six-year-old with one of her two front teeth missing.  She became more prfect when she enlightened me with some new vocab, explaining out of the blue that “my new best friend is a meatatologist.”

“What’s a meatatologist?”

“Some one who eats a lot of meat and loves meat, duh.” 


noun; 1. Some one who eats a lot of meat and loves meat, duh.  “My new best friend is a meatatologist.”

Oh!  So, what are you?  A vegatologist?”


noun; 1. Some one who loves vegetables and eats a lot of vegetables, duh.  “Alexis is obsessed with roasting vegetables, perhaps because she is a vegatologist.”  Synonyms: hummusapien, vegetarian

“No, a sweetatologist.” as she digs into SaunBaun’s homemade apple crisp.

Now she’s got me thinking.  I guess I’m a self-proclaimed vegatologist, hummustologist, chocolatologist and iced-coffee-with-soymilktologist. Define them as you will.

Another new word I learned…


verb; 1. The act of removing something from a stuck state. “This won’t come off so will you unstucken it?”

I learned the next word when I was reading to Lia before bed.  That is, before she sang her tooth rap: “My tooth is in my pillow and my pillow’s in my tooth! Oh yeah my tooth’s in my pillow and my pillow’s in my tooth, uh huh!!”


Adjective; 1. Confused, perplexed. “I am so flummoxed about this math problem.”

 I, Hummusapien, am flummoxed.  Flummoxed as to how a six-year-old sweetotologist could be smart enough to say, “We don’t even need tooth fairies.  I mean you lose your tooth, you forget about it and you move on.”

It must be all those Selena Gomez music videos she watches.

* * *

To do list:

   1) Make a batch of quinoa.  Roast some mushrooms, onions, garlic cloves and sliced eggplant and combine with the quinoa.  Don’t get mad when you spill it on your textbook….that just means you can’t study it anymore.

2. Go to Northstar and get the turkey hash with tofu.   Promise yourself that you’ll recreate it at home even though you know you’re a busy bee and probably won’t.

3.  Make this. Then go to TJ’s, buy kale, make the recipe again and pour the sauce all over your sautéed kale. Pack it all up in Tupperware because let’s be real, you can’t remember the last time you ate out of a real bowl.

4.  Watch Forks Over Knives while eating these.  Yes, that means more pumpkin.

I may need to add pumpkintologist to that list.

more pumpkin?

And the pumpkin trials continue.

This morning Nik and Lauren made my pumpkin chocolate chip pancakes with great success.  My dad’s also making them tonight and insisting on putting sesame seeds in them since he’s yet to find something that doesn’t taste delish with sesame seeds.  He is also making my damncakes into waffles.  We’ll see how this all goes.

Meanwhile, Ally and I went to Whole World for the very much anticipated Big Vegan Breakfast.  And let me tell you…it delivered.

Once again, we were convinced that they subbed real sausage for their homemade vegan sausage.  I couldn’t get over how meaty it looked and tasted.  The waitress said it’s a combo of a bunch of different things, including walnuts, wheat gluten and tofu.  Bottom line, it was amazing and I happily ate my leftovers at the library three hours later.

Along with a host of other snacks of course.

I almost cried when I saw individual Mott’s natural applesauce (aka no added sugar, just apples and water) at Target. So great for on the go snacking!

But what I really want to talk about today is my new favorite breakfast.  I look forward to waking up in the morning because of how delish this is.  All I do is make a single serving pumpkin muffin using this recipe and sub a heaping tablespoon of my vanilla protein powder in for a tablespoon of the ww flour.  I also add in a bit more pumpkin and a pack of stevia to sweeten it. Microwave times vary, but start with 45 seconds and go from there.  When I made the original recipe, it only took 45 seconds.  With the protein powder and an extra tbsp of pumpkin, it took over a minute and half! So watch carefully to avoid a rubbery muffie.  The muffin packs about 15 grams of protein and the pumpkin disguises the protein powder flavor extraordinarily well.  I’m addicted.

I usually whip up a green smoothie in the magic bullet that my coworkers say “I use like it’s going out of style” in order to round out the breakfast.  It’s pretty divine.

Almost as divine as the smiley pizza bagels LiaBanana and I made last week.

Almost as divine as the look on her face when she took a bite and said “Ohmygod, ohmygod, ohmygod, ohmygod? ohmygod! ohmygod?! OH EM GEE this is delicious!”

Almost as divine as when she said “Can you be my personal chef when I’m all grown up so I can have this delicious food when I’m famous?”

Who could say no to a face like that?

Life’s Little Lessons: Part II

I had a ton of amazing food that I was planning on blogging about today. 

Do you remember Life’s Little Lessons Part I? Well, as I sat down and started to tell you about my spinach salad with tofu dippers and hemp seeds, something else spilled onto the keys.  A  little bit of coffee, a little bit of a lemon Larabar, and a lot of random thoughts.  So for once, if it’s ok with you, I’m gonna put food on the back burner.

When I became vegan, I decided to give up caffeine for a while to see how it effected my body.  I was never one of those people who needed coffee or tea in the morning to start the day, but I did have it periodically.  I need breakfast and I need to leave my apartment early because it’s impossible for me to not be a minute late to everything…But coffee, not so much.  

After I steered clear of the stuff for a couple of months, I started enjoying a cup here and there, mainly a small iced coffee with light ice and soy milk.  But then something terrible happened.  All the sudden, the caffeine was effecting my body in a completely new way.  Every time I drank coffee, I literally had to run to the bathroom five minutes later.  And then five minutes after that.  And ten minutes after that!  But that’s not all.  I would get cramps in random parts of my body and my stomach would feel oddly tight.  I felt as if my system was totally rejecting the coffee.  I started drinking decaf because it was the taste that I really cared about, and I must say, that did help a bit. I guess my body was rejecting the caffeine.  But why it suddenly decided to hate the coffee so much, I have no idea.

To this day, the symptoms haven’t ceased.  I probably have coffee twice a month and each time I regret it.  Now I’m sitting here at Starbucks with my grande soy misto, sipping caffeinated death coffee while I write about how my body hates it.  Funny how life works.

Ten minutes before I started writing this post I had to run to the bathroom, which was of course occupied. When will I learn? Do I want to learn? I guess sometimes in life we all have to indulge in a little something that we know isn’t the best for us; but because it’s something we enjoy so much we’re willing to deal with the aftermath. 

Maybe my too-much-information coffee shpheel has led to a Hummusapien life lesson. Maybe life wouldn’t be as fun if we didn’t treat ourselves once in a while to the things we know we’ll wish we didn’t do an hour later.  And maybe there is a darn good reason that we all choose to over- indulge even though we know we’ll wish we didn’t, and then wish again five minutes after that when we have to pee for the fourth time in thirty minutes and the door is locked. For me, it’s iced coffee, Late Night Slice at 2am on Fridays, sales at Urban Outfitters, and a long list of other things.  We all have them, don’t we?  There must be a reason why we tell our brains to shut up and let our hearts do all the talking.  If these were just simple regrets, wouldn’t we  learn from our mistakes and not keep repeating them?  Maybe they’re not mistakes at all.

Maybe I shouldn’t have left the library (because they have watery coffee) and went to Starbucks to blog about good coffee when I have an advanced nutrition exam on Monday that I desperately need to study for and I’m planning on going out tonight with the girls dressed as the Kardashians. 

Or maybe I should have.

Life is full of tough choices.  And so is coffee.  But let’s be honest, who wants decaf when there’s bold?

wholy cow

Last Sunday, Ally and I began our grueling twenty minute trek over to Reynoldsburg, Ohio to try Loving Hut, an international vegan chain.  It was closed, of course.

Ignore the big “Open” sign.  It’s rather deceiving.

Thank God that Loving Hut was closed, because if it weren’t, we wouldn’t have nearly died from the amazing food at Whole World Natural Restaurant and Bakery, Columbus’ oldest vegetarian restaurant!

Looks weird, right?  Don’t judge a book by its cover.  Wholy cow, Whole World is SERIOUS. It’s literally a three minute drive from campus and let me tell you–it’s a GEM. 

Everything is vegetarian and nearly everything can be made vegan.  They have delicious homemade soups and a bakery full of fresh vegan and non-vegan cookies, bars, etc.  Their homemade whole wheat bread is some of the best I’ve ever had.

Excuse the terrible yellow lighting.

We started off with Irish White Bean Soup.  It was fantastic…full of vegetables in a fabulous broth that made us both say, “Wait, this tastes Irish!”  We decided that it was from the caraway seeds, and I was very inspired to try to recreate this at home!

The whole wheat toast dipped in the broth was SO delish.

We decided on sharing the broccoli burger (without cheese) and the meatball sub for our main course.  Unfortunately, the burger came slathered in mayo, which we quickly wiped off.  It tasted like a warm, comforting piece of broccoli quiche and the homemade bun took it to another level.

The meatball sub was RIDICULOUS.  It was honestly the best thing I’ve eaten in a very long time. Wholy cow, literally.  This must be cow. Ally and I were both convinced that they had confused our “meatballs” for real ones.  I have absolutely no idea how the chef makes tofu, eggplant, breadcrumbs and spices taste so much like a meatball.  We were blown away!

Dessert was a whole wheat carrot cookie and a pecan sandie.  The pecan sandie was so moist and perfect that Ally and I actually looked at each other and died of laughter.  We could not get over how great the entire experience was.  And it was hysterical.

Do yourself a favor and try out Whole World.  The combo of local food, low prices and delicious vegetarian food is truly unique.  Not to mention it’s a minute from campus!  We’ll be there again on Sunday for brunch….the big vegan breakfast is calling my name.

* * *

Dinner tonight with the kiddies, in between violin and soccer, was Subway.  What?? Yeah, three foot long veggie subs on wheat with every veggie and extra mustard, obviously.

I hadn’t seen LiaBanana in a week, so naturally, I asked her if she missed me.

She said casually,  “I missed your cooking.”

Is that a compliment?

After Subway we perused Giant Eagle Marketplace because SaunBaun needed hummus and pita to bring in for her Latin class.  Liabanana said she wanted to go to the regular Giant Eagle, whose location I wasn’t aware of. 

“I can’t believe you’ve never heard of a grocery store!”  She has a point.

“I can’t belive you’re about to fall off the slide!”

After sitting on the kiddies, I went home and made banana maple oatmeal cookies

Sam said they’re amazeballs and that if she made them she would have eaten the whole batch. I don’t see the problem there.

Off to study advanced human nutrition.

Not really.  But don’t just a book by cover.

Who am I kidding? Wholy cow, judge away.


Today at Kroger, I bought five cans of pumpkin. 

Me: “Is it weird that I’m buying five cans of pumpkin and six Amy’s burritos?”

Ally: “Hahaha totally normal.”

Two minutes pass.

Ally: “Maybe not the five cans of pumpkin actually, that’s weird.”

They were on sale for $1.19 and I’m used to paying $2.99 at Whole Foods, so basically they were being given away for free and I really should have gotten five more.  I’m thinking mass amounts of pumpkin chocolate chip pancakes, pumpkin pie green monsters, and pumpkin muffins.  I’ll have to get creative with the last two cans.

If you weren’t lucky enough to purchase five cans of pumpkin, you should head over to Jeni’s tomorrow from 5pm-7pm  for happy hour!!

Preview Jeni’s Pumpkin Tiramisu Parfait during happy hour. Pumpkins, coffee,  and whipped cream are all Ohio ingredients. Sales of the pumpkin parfaits will benefit Local Matters.

You should probably pick up a pint of brown butter almond brittle, pistachio and honey and brambleberry crisp while you’re there, too.  Just sayin’.

busy bee

Life sure is busy these days, my friends.

Too busy to get home at 9:00pm and roast spaghetti squash.  Too busy to care that the whole apartment smells like a jar of minced garlic. 

Too busy to make mini meatball muffins when I have to leave for babysitting three minutes before it’s time to spoon the last fourth cup of marinara on top.  Too busy to roast the asparagus in my fridge that’s starting to smell a little cary. 

Too busy to eat out of anything other than my beloved glass Pyrex. I need to be able to take something out of my beautiful  four-cup Pyrex glass Tupperware and place it quickly in the two-cup one.  Pack and go, pack and go.

I had a lonely can of butternut squash in the pantry and a bag of lentils asking to be hidden in a soup.  Hmmm.

Too busy to make protein-packed butternut bisque.

Butternut Lentil Bisque

-serves 5-6

  • 1 can butternut squash (or chop and roast a whole one)
  • 2 cups milk (I used unsweetened almond)
  • 3 cups vegetable broth
  • 1 medium onion
  • 2 stalks celery
  • 1 cup dried lentils (rinsed)
  • 1 tsp minced garlic
  • 2 tbsp cane sugar + 1-2 tsp maple syrup (if you prefer a less sweet soup, feel free to omit some of the sugar)
  • 2 tsp non-dairy creamer (optional)
  • 1 tsp cinnamon
  • 1/2 tsp curry powder
  • 1/4 tsp ground ginger
  • 1/4 tsp coriander (optional)
  • 1 tsp sea salt plus more to taste

  1. Sautee chopped onion, garlic and celery for about eight minutes in a large pot over medium heat in a bit of oil or veg broth.  Season with salt and pepper.
  2. Add in the cinnamon, curry, ginger and coriander and sautee for another minute.
  3. Add in everything else (including lentils) except the creamer and bring to a boil.
  4. Reduce heat and simmer for about 45 minutes to an hour (or until lentils are tender).
  5. Stir in the creamer and season to taste with sea salt and more cinnamon.
  6. Blend soup  in small batches until smooth and creamy.
Too busy to take a picture of soup that doesn’t look like scary asparagus’ long lost cousin. 

And when I got sick of the soup for lunch, I cooked up a batch of quinoa and roasted a bunch of veggies.

Too busy to crack open a can of garbanzos.

The Lunch Bowl

-serves one

  • 3/4 cup cooked quinoa (about 1/4 cup dry)
  • 1/2 cup chickpeas
  • 1 cup roasted vegetables (I used broccoli, asparagus and green tomatoes)
  • 1 tbsp raisins
  • 1/2 tsp Siracha, or to taste
  • *1 tbsp hemp seeds (optional, see note)
  • *1 tbsp nutritional yeast (optional)
  • sea salt, garlic powder and pepper to taste
  1. Cook quinoa according to package directions.
  2. Combine all ingredients in your beautiful Pyrex Tupperware so its ready for lunch at work/class/gym/home.

*One tablespoon of hemp seeds has five and a half grams of protein.  One tablespoon of nooch has four  grams. These optional ingredients pack quite a protein punch!  In addition to the six grams from the chickpeas and six  from the quinoa… this bowl has about 22 grams. Not to mention that quinoa is a complete protein that has all nine essential amino acids.

Too busy to get enough protein, clearly.