Run By Fruiting

Over a month ago, I switched my diet to an entirely whole-foods, plant-based diet. I was not strict, had dairy at times, and just yesterday I had a piece of sashimi, I have not yet started truly scrutinizing labels, but there it is.

And–dear G-d do I feel better. I’m not anti-meat. But, BUT, I know the way most Westernized societies consume animal products, and the quality of products they consume, is not sustainable.  It’s also unkind. I don’t want to be unkind. Not to the animals, not to the planet.

I was a vegetarian for ten years, I did it all wrong. I ate a fast-food diet of fries and junk. I ate a fuckton of processed foods. Macaroni and Cheese, canned soups, bottled salad dressing. I gained weight, looked like crap, broke out all of the time. My hormones were INSANE. My PCOS went off the charts. My endometriosis was insanely painful. Again, hormones.

The last few months, I was eating a lot more meat. I was convincing myself that I needed more meat because I was preparing for the Boston Marathon, and damnit, I needed meat, right? Sure, I was feeling more sluggish, but HEY! Training for a marathon, here! Completely normal to feel tired! About three weeks before the marathon, ovary pain kept me up all night. It’s happened before, I know what’s going on when it does.

About a week before Boston, I had one of the worst lady months of my life. Severe pain, nausea, migraines, shaking instability, weakness. I started feeling really, really bad (passing-out, bad) about 3 days before Marathon Monday, so I went to get some blood work done.  My hemoglobin was so low I needed to get a blood transfusion. My hematocrit was pathetic.

Or in my lady basket. Whatevs.

I couldn’t run. I was depressed. My PCOS had robbed me of the chance by deciding that April was cyst-rupture month.

Enter Rebekah Borucki and Danielle Diamond. *at once, a meditative three-way. 😉 They were starting a vegetarian challenge the very day I was supposed to run the Boston Marathon. It felt like as good a time as any. As good an idea as any. So I joined the #XenBliss challenge, and I am so glad I did.

In the group, there was a lot of talk about going completely vegan. While I’m about 90% vegan, I don’t foresee myself being 100% vegan. Occasional sustainable sushi, vegetarian-rennet based cheese, and humanely raised eggs/milk will probably remain in very small ways in my diet. Mostly in baking, let’s be honest.

While I previously watched many documentaries and read a lot of literature on the benefits of a plant-based diet, I never took it seriously for me. I mean, I didn’t eat much meat to begin with. I wasn’t being so bad on the environment–on myself.

40 days meat-free has me re-thinking my thinking. And I’m back to Michael Pollan’s famous quote “Eat food. Not too much. Mostly plants.”

Also, plantain chips are from G-d, and serve as proof that he loves us.

How’s my health now?

I’m back at the gym. My doctor is superduper impressed, and I feel AMAZING.

So I re-watched some documentaries, watched some new ones, read some new literature, and I’m educating myself. I’m not a nutritionist, and this is entirely anecdotal, but the environmental impacts are real, and I really want my kids to have a great earth to grow up in.

Plus, my favorite vampire was a vegetarian.

Just to let you guys in on what I’ve been watching, I’ve compiled a list of my favorites that are available to stream on Netflix.

For the recipe to go with this overly-preachy post? A salad that you WGAF that it’s vegan, because it tastes like a miracle.

Tex-Mex Mango Bean Salad.

Tex-Mex Mango Bean Salad Tex-Mex Mango Bean Salad Tex-Mex Mango Bean Salad

Tex-Mex Mango Bean Salad

Tex-Mex Mango Bean Salad

by Cat Bowen

Prep Time: 20 minutes

Cook Time: marinate/chill/6 hours

Keywords: vegan vegetarian

Ingredients (serves 8-12)

  • 1 can rinsed kidney beans
  • 1 can rinsed chickpeas
  • 1 cup frozen, thawed peas
  • 2 avocados, cubed
  • 2 mangos, cubed
  • 5 scallions, chopped (the whole thing, save the root)
  • 5 roma tomatoes, chopped
  • 5 stalks celery, chopped

for the dressing

  • juice of one lime
  • 3 tbsp recaito
  • 3 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tbsp avocado oil (or more evoo)
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp cracked black pepper
  • 1 tsp chopped garlic
  • 1/2 tsp hot sauce of your choice

Instructions

whisk together dressing ingredients in the bottom of a large bowl

add all remaining chopped veg and beans to the bowl

toss and marinate in the fridge for at least a few hours or overnight.

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Though Netflix sponsored these posts, all opinions and recipes are my own.

Though Netflix sponsored these posts, all opinions and recipes are my own.

The Lies Our Elders Tell Us…and Waffles.

Lately, I’ve been in a bit of a funk. I’ve not been able to work out for a FREAKING MONTH, and it’s driving me batshit insane. I’ve become somewhat more of a fidgety mess. Most things in my life have suffered for my lack of movement. Being on the *insertsportsingacronymforhealthrelatedbenchinghere* list, has taken its toll. … Read more…

Amour et BEER.

Originally, this post was a lot more political. I cut that out. You’re welcome. When I started reading the series of books I’m currently reading, I told some of my friends about it. I was going to town about improved bibliogony of non-traditional authors, the remarkable depth I’m now reading in maligned genres, and how … Read more…

BINGO!

Ok, so today’s post is going to be ridiculously short. In fact, it’s going to be mostly images.

Having an image post sans Fassbender .gif is like walking into Mordor, YOU SIMPLY DON’T DO IT.

The reason for this nigh wordless post? Well, tomorrow’s post and Sunday’s posts are both DOOZIES! I mean, thousands of words. Long as hell recipes. Probably less Fassy. Also?! IT’S MY DAUGHTER’S BIRTHDAY!!! Four years old. I can’t even.

First, I have an AWESOME AND TOTALLY EPIC COVER REVEAL TODAY!!

If you couldn’t tell, I basically sport a girl boner each and every time Elizabeth Hunter releases a new book into the womb of the reader world.

Annnnnnnnnnnnnnnd, because I’m a hopeless sycophant, I get to share the OMG AMAZING AND GORGEOUS COVER!!!

scarlet deep Add it to your TBR pile on Goodreads HERE. Preorder on Amazon HERE. Smashwords HERE.

When it shows up on my Kindle, I may squee loudly enough that someone is going to need to muffle my screams by letting me bite their shoulder…or something similar. (more on this later.)

THE BLURRRRBBB:

 On the waves of the North Atlantic, a poison spreads, sapping the life from humans and striking madness into immortals.
Patrick Murphy, the immortal leader of Dublin, has been trying to stem the tide of Elixir washing into his territory, but nothing seems to stop the vampire drug. While others in the immortal world work to cure the creeping insanity that Elixir threatens, Murphy has been invited to London to join a summit of leaders hoping to discover who is shipping the drug. If Murphy and his allies can cut off the supply, they might be able to halt the spread long enough for a treatment to be found for the humans and vampires infected.
Anne O’Dea, Murphy’s former lover, retreated from public life over one hundred years ago to help immortals in need… and to heal her own broken heart. Though powerful connections keep her insulated from the violence of vampire politics, even Anne is starting to feel the effects of Elixir on her isolated world. The human blood supply has been tainted, and with Anne’s unique needs, even those closest to her might be in danger. Not just from infection, but Anne’s escalating bloodlust.
When Anne and Murphy are both called to London, they’re forced to confront a connection as immortal as they are. As they search for a traitor among allies, they must also come to terms with their past. Behind the safe facade of politics, old hungers still burn, even as an ancient power threatens the fate of the Elemental World.
GAHHHHH!!!
Anne wasn’t trying to escape. Bloody

Are you twitterpated? I’m twitterpated.

NEXT ON THE AGENDA!!

GAME/GIVEAWAY time.

Romance Cliche Bingo!!

This game has been a long time coming. Each romance novel I read tends to have a few revolving phrases that are so oft repeated as to be cliche. YES, sometimes things are cliche because they ring with truth, but a lot of times, I think it’s because authors are readers, and shit gets stuck in their head, and inevitably spills onto their pages.

So I made a drinking game Bingo Card Game out of it.

Here are the prizes:

1st prize: *fastest bingo* is a $25 Amazon gift card

2nd prize: Elemental Mysteries by Elizabeth Hunter box set! (kindle)

3rd prize: The Elements of Chemistry books by Penny Reid (ebook)

Rules: find the phrases in romance novels, document them, until you have BINGO. Email me your results at BreakfastToBed@gmail.com with your preferred Amazon gift email as well as your alternate email for smashwords or whichever you use if different from your amazon email.

This contest ends 6/7/15 at 11:59 EST.

Screen Shot 2015-05-07 at 9.31.39 AMA few words off is ok, total revision is not.

NOW? The food. It’s the Peanut’s birthday, and homegirl wanted funfetti donuts. I obliged. These are RICH, delicious, old-fashioned donuts with a funfetti twist.

Funfetti Donuts Funfetti Donuts Funfetti Donuts

Funfetti Donuts

by Cat Bowen

Prep Time: 30 minutes

Cook Time: 15 minutes

Keywords: fry breakfast dessert

Ingredients (1 dozen donuts)

  • 1/4 cup soft butter
  • 1 cup sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • few grates of nutmeg
  • 1/2 cup buttermilk
  • 2 cups flour
  • 1/4 cup corn starch
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup rainbow sprinkles
  • flour for surface
  • oil for frying

Instructions

while making the dough, bring the oil to 325F

whisk together dry ingredients and set aside

cream butter and sugar in mixer on medium

add extract and yolk

slowly add milk

turn off mixer and add 1/4 of the dry mixture, stir slowly

repeat with the remaining dry ingredients

stir in sprinkles

roll out onto a floured surface and dust dough with flour

roll to 1/2″ cut out donuts and holes, re-rolling excess dough until none remains.

fry in oil, 3 at a time, 3 minutes per side

pull out onto a cooling rack with paper towels beneath

optional

roll in powdered sugar

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Simple Tattie Scones

Blind Superheroes Probably Don’t Have Time to Cook

The past week and a half has been a really trying time. Missing the marathon, dealing with health issues that leave me on the sidelines, and OMGSOMUCHEFFINGSCHOOLSHIT, have left me feeling ugggghhhh.

I’ve been stuck mostly in bed or at work, and I’m going insane. Rather more quickly than I would like, but at precisely the pace I expect. I’m in a bit of a reading…well,…funk. The PSM

bloggif_55281d7b9fab5and I have been working on a project for a few months, and it requires the mass consumption of romance novels, and I’m burned. However, there will be a book review of a NON-romance coming up here on B2B that I think will make everyone excited.

Alas, that was but one book. My time has been woefully long, and I’ve been in dire need of redirection from my own deep bouts of self-flagellating.

My husband and I are huge geek/nerds. We love science and comics and dungeons and dragons and long and winding discussions about books, movies, theology, food, everything. Our children are similarly consumed with the need to learn, to know, to revel in the feeling of passion about the fantastic–the absurd.

Lately, he’s been sending me text after text, and waxing poetic about a new series that he declares I MUST WATCH right this instant. Daredevil on Netflix. We were both huge fans of the comic years ago, and were so completely and utterly turned off by the Ben Affleck version. I was reticent to watch. I knew that there was so much on Netflix I loved, but I was in the mindset of “fool me once, shame on you, fool me twice, Jennifer Garner is not Electra.”

But Netflix’s version? OH MY GAWD. It’s dark. It’s gritty. It’s VINCENT FUCKING DONOFRIO AS KINGPIN. Deborah Ann Woll (from True Blood) as Karen Page?! Just, just…oh dear. Just, perfect. PERFECT.

I cannot believe I didn’t watch every single episode in one sitting. I wanted to open up my mind and pour it in like so much water.

Also? Points to the Foley artist. The sound is SO important in this series. It’s how Matthew Murdock gets all of his information. It’s how he fights, how he lives, how he sees. The trippy background music, the sonar pings, the mashing and thudding impact of bone and flesh on bone and flesh, is incredible. It’s more than a cleaver through celery. These artists are pulling out all the stops, mixing music with the nearly tactile sounds of daily life. Incredible.

I cant get enough of this series. I have no desire to wait months and months to get more episodes. Alas, though I blog for Netflix, they don’t love me enough (or trust me–rightly so) to let me see their (yet unfilmed) episodes.

WHY CAN’T I BE A PSYCHIC BLOGGER VIEWER!?!?

Damnit.

Anyway, here’s some food. We never really see them “enjoying” food so much on the show, so I’m giving you something fun to eat. My hypothesis is that saving New York City from evil assholes doesn’t leave much time to enjoy a homemade meal.

I would soooo cook for Matt Murdock–or, at least, heat things up with him.

I made tattie scones. They’re like a potato pancake (like, exactly) but infinitely more interesting to Americans because of their cutesy Scottish name. They’re also bigger, like a crepe. Mother truckers in Scotland don’t mess around with their tuber-based foods. They embrace them. Like a hug…Come on, America. We need more large, potato filled finger foods.

French fries, potato chips, tater tots, potato skins, and those awesome, giant, curly whirly chip-type creations which are deep-fried at the fair, are not enough. Duh.

Tattie Scones

Simple Tattie Scones

by Cat Bowen

Prep Time: 1 hour (mostly down time)

Cook Time: 25 minutes

Keywords: fry

Ingredients (10 cakes)

  • 1 lb russet potatoes
  • 1/2 cup flour
  • 1/4 cup soft butter
  • 1 tsp kosher salt
  • pepper to taste
  • more butter for the pan.

Instructions

wash, prick, and bake potatoes at 350F for about an hour or until fork-tender

when beginning to cool, peel the potatoes

mash with remaining ingredients

roll into 6″-1/8″ rounds on a floured surface

fry in butter on each side for a few minutes until they’re tasty-crispy brown!

top with savory or sweet ingredients.

(I like sour cream or cream cheese and tomatoes.)

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Though Netflix sponsored these posts, all opinions and recipes are my own.

Though Netflix sponsored these posts, all opinions and recipes are my own.