They have two core programs:

• Girls on the Run — for 3rd-5th graders
• Girls on Track — for 6th-8th graders

The psychological research and principal philosophy behind both programs is the same, yet the depth of processing varies in order to be age appropriate. The Girls on Track middle school curriculum allows for more mature processing around certain topics including eating disorders, internet safety, cyber bullying and tobacco and alcohol use.

Here is a beautiful three minute video about Girls on The Run

As I read about the organization for the first time I felt as though I had found a part of myself that I hadn’t realized was missing. I felt like, here is where I fit. Training for my first half marathon affected me so deeply that there were so many times when I wondered how different my feelings of self worth and body image could have been had I been able to embrace running as a young girl.

Learning to run has helped me feel a confidence and strength in my body that feels so foreign, I continue to negate and disallow it at every turn. Even still, because I have experienced many new glimpses of  self confidence over the past year, I now realize that it can become a habit in the same way that negative self talk has. The more you do something, the easier it becomes. We aren’t born hating our bodies, it is learned and practiced throughout our lifetime.  This is my opportunity to help young girls in my community grow up believing that they are strong, healthy and beautiful exactly as they are….as I continue to learn that myself.

Sunday is the Girls on The Run Spring 5k and 10k.  I am in charge of the 10k water station and the newest Committee Member for our chapter.  It is no coincidence that I am also in my third week of training for this year’s Women’s Only Half Marathon in St Petersburg, Florida. I believe that learning experiences come into your life in the correct time and space, when we need them most. This is definitely one of those times. I am looking forward to sharing it with you. If you would like to get involved with a Girls on the Run chapter near you, click here for locations.

Have a delicious weekend.

Images and info from the GoTR site.

Last night I made a dish using shaved Brussel sprouts. We enjoyed this dish warm but because you leave the sprouts crunchy, it can also be chilled and served as a salad. It is brilliant green and fresh with summery flavors. Honestly,  I was on the fence at first about the Rosemary and peaches but I went for it and was so glad.  We had to stop ourselves from polishing off the entire pan. The combo was delectable and out of the ordinary….just like Brussel sprouts.

Shaved Brussels w/Peaches and Almonds

By: S. Duquet

Ingredients

4 C shaved Brussel sprouts ( you can shave them on a grater or chop them up with a knife)

1 1/2 tsp water

1 tsp liquid aminos

1/2 tsp finely diced fresh rosemary

1/2 tsp garlic powder

1 1/2 C fresh peaches diced (skin on)

3 Tbsp slivered almonds

Make it Happen

~Lightly spray a saute pan with cooking spray then add water,  liquid aminos, garlic, rosemary and Brussel sprouts.

~Saute over medium low heat just until sprouts are bright green. Add peaches and almonds and saute for a minute more or until sprouts reach the level of done that suits you. I kept mine al dente and it was crunchy in the most pleasant way.

~Remove from heat and serve immediately or chill and serve as a cold salad.

That’s it, I’m not kidding. It takes three seconds to prepare. I could not believe how phenomenal the peach, Brussels and rosemary were together. The almonds added  crunch and nuttiness giving  it an Asian flair. I am adding this to the list of new Summer faves for bringing and sharing with friends.

Have a delicious day.

Mini Neapolitan Ice Cream Waffle Sandwiches

By: S. Duquet

Ingredients

1 box Earths Best Organic Mini Waffles (The box I bought had Cookie Monster on it which made it even more joyful)

1 carton organic So Delicious Neapolitan ice cream (or any ice cream that you love)

Make It Happen

Toast waffles then carefully separate into four mini waffles. They will be very hot.

~Scoop ice cream onto one waffle getting a little of all three flavors.

~Top with another waffle to make a sandwich then serve. I quickly made four….served them on a cool tray then made four more. Why not! Enjoying them while the waffles are warm and crispy is the absolute best.

They were whimsical and decadent without the work. You can make as many or as few as you would like and because they are so small, you should have several.

Have a delicious day.

The staff absolutely went wild for this salad. Even the self proclaimed “Quinoa haters” raved about it to no end. Who hates quinoa anyway?? When I made the salad at home I revamped it for a more heart and health friendly fare.  I removed the oil and skipped the added salt, then introduced some fresh additions and seasonings.  The finished salad was so superbly flavorful that I have declared it the perfect dish to pass for upcoming Summer soirees and BB-Q’s.

Cantina Qunioa Salad

by S. Duquet

Ingredients:

3 C cooked quinoa

15 oz can of black beans rinsed and drained

1 1/2 C mango chopped

1 1/2 C sweet peppers chopped (I used a tri-color combo of yellow, orange and red)

1 C fresh cilantro

Zest of 2 limes

Dressing Ingredients:

1/2 C fresh squeezed lime juice

2 1/2 tsp garlic powder

1 tsp liquid aminos

1 tsp agave syrup

Make it Happen:

In a large bowl mix together quinoa, black beans, mango, cilantro and lime zest.  In small bowl whisk together dressing ingredients, lime juice, garlic powder, liquid aminos and agave.  Pour dressing over quinoa mixture and toss to coat thoroughly.  This dish is ready to go right now, but if you have time to make it 2 hours beforehand and chill in the fridge, it helps the seasonings become one with the quinoa.  Makes 6-8 servings.

This dish is cool, savory and light. It is filling enough for a Summer lunch or an excellent side dish for dinner. Last night we enjoyed it with BB-Q tempeh steaks and it was phenomenal. I plan to bring this to my first ever family reunion to jazz my non veg family. They are going to love it.

Have a delicious day.

Limones Rellenos de Coco

Makes 10 cups mini lime cups

Inspired by the chefs at Iberostar Cozumel and reimagined by: S. Duquet

Ingredients

6 small limes (5 to hollow out, 1 for zest)

2 C unsweetened raw coconut flakes

1 1/2 Tbsp raw agave

1/2 C Vanilla coconut milk

Make It Happen

~In  a bowl,stir together coconut flakes, agave and milk. Add lime zest then mix thoroughly. Cover and  put in fridge to chill.

~Cut 5 limes in half. With a sharp paring knife, carefully run the blade around the inside of the lime as if you were sectioning a grapefruit. Make sure and cut through the hard little  pithy parts in the middle. You want to break them up because  that is what is connecting the lime to the skin.

~Gently turn lime half inside out. This will make it infinitely easier to scrape the lime away from the shell. Be gentle and patient as you create your mini lime cups.

~Once they are hollowed out, make sure they sit flat by adjusting the bottoms with a sharp knife. Be careful not to cut a whole in the bottom of your lime cup.

~Carefully and generously stuff your lime cups with the coconut mixture. Cover and chill until you are ready to enjoy.

The coconut stuffed lime cups are creamy, refreshing and incredibly fun. The hollowing out was a smidge time consuming but it was easy enough and it took less time than most baking. Besides, this will be a divine Summer dessert or snack when you wouldn’t dare turn your oven on. The scent and flavor transported me to the sunshine and ocean breeze on Cozumel. Not bad for a few limes and some coconut.

Have a delicious day.

Day 1.

Fresh squeezed juice bar at the breakfast buffet  including carrot, beet, watermelon, papaya and honey dew…the list goes on and it changed daily. I’m going to love it here.

Snorkeling right off our beach on the protected reef -I saw a grandfather sized lobster, Parrot fish, Sergeant Majors and Queen Angels

Just the two of us sailing on a 18 foot Hobie Cat

Archery Tournament that Sandy Won.  It was the first time either of us had ever picked up a bow and arrow. It was so fun. That night in the theater amidst a shower of applause, Sandy  was awarded a certificate and a large plastic beer bong. I’m not kidding.

Saw a humming bird on the Bougainnvillea  bush/tree outside of our room. Saw him and his friends everyday after that right outside our door. Amazing.

3 Mojitos, Vodka Sea Breeze and 1/2 of a Cerveza at the pool bar. The all inclusive concept is sucking me in. The mini bar in our room seems almost unnecessary at this point.

Day 2.

Ocean Kayaking while the ocean was still. I have never actually seen water this color.  No need for a glass bottom boat today.

Sailed our Hobie Cat. It appeared as though no one else at the resort was in the mood to sail because we had the boats all to ourselves the entire  week. Yay!

Lost count of liquor consumption. They should warn you of this when you check in to an all inclusive. You will likely need rehab when you return home. A strange phenomenon occurs when I am presented with something “complimentary” because it makes me want it that much more. Why of course I would like a freshly muddled Mojito for my walk to breakfast. Why wouldn’t I?

Got the most beautiful henna tattoo across the back of my neck from an artist at the resort as I sat on the beach with my toes in the sand.

Day 3.

Severe allergic reaction from most beautiful henna tattoo. Skin purging dye in a bad way….now looks like bizarre scarification marking.

Sopapillas (crispy flour tortillas dusted in cinnamon and sugar) at breakfast. Fresh limes halved and stuffed with sweetened, lime scented coconut. I’m never leaving.

Snorkel trip on a 70 foot catamaran. Two reefs-tropical fish I have never ever seen like French Angels, Rock Beauties, Rainbow Wrasse and six sea turtles ranging in size from watermelon to coffee table. Simply amazing.

Dinner reservation at El Serape on the resort. Fresh Jicama with lime, Radish Cilantro salad, Beets with Grapefruit. Tamarind, cayenne tamales for dessert. Is this a vegan resort?

Day 4

In a Hitchcock like scene, the scary black birds in our open air dining room ate my plate of tropical fruit as I lusted over the juice bar. That will happen only once.

20 minute ride to town for shopping.

Had margaritas and unforgettable guacamole at the same restaurant we ate at ten years ago. Very cool.

Found a man and his wife that were painting the most elegant hollowed out wooden bowls and pottery. Gave them many pesos for their exquisite work. Found the exact silver jewelry I was looking for, then made deal with Sandy that instead of either or…I would get it all and not get a T-shirt. Score.

Hailed a cab like a native New Yorker and accurately conveyed my wishes in Spanish.

Over- served at pool bar in an attempt to catch up on pool time after spending afternoon shopping.

Long recovery nap in room.

Breathtaking sunset followed by Asian night at the buffet. Yay! Veg fried rice fixes all things.

Day 5

Windless sailing trip. At first bobbing in the crystal clear blue ocean was relaxing until thoughts of Roy Scheider and Richard Dreyfus hunting a now infamous shark and dying of thirst began to cloud my mind. Just as we caught some wind a giant sea turtle the size of my old Volkwagen Cabrio surfaced directly in front of our boat. Seeing him was worth our four very sunburned legs.

As we walked down the dock back to the beach I looked down and saw a baby shark swimming in a foot and a half of water. It was the strangest thing I have ever seen. He was as opaque gray and scary as any shark on television, just in miniature. My first thoughts were…where is his mother and then… I am so glad we are off that sailboat.

Fruit sushi at lunch. Sticky rice soaked in coconut milk and rolled with fresh fruit.  How many of these can fit in our mini bar if I take out all of the beer and bottled water?

Archery win for me. I am Katniss Everdeen.

Nighttime soiree on the beach with steamy Latin music, fire dancers then a saucy Conga Line. Way more fun in a country where no one knows you.

Day 6

Mad rush to photograph all the beautiful and exotic things we have enjoyed seeing everyday since we arrived.

Long pool day trying to wrap my mind around leaving.

Desperately trying to hatch a plan to never leave.

Last archery tournament. We came in second and third to an actual bow hunter. Evidently he took down an elk with one arrow. He can now add beating the two of us in the Iberostar archery tournament to his list of accomplishments.

First real shower in two days. I had been living in the pool. My hair is like straw but I have a great tan.

Last dinner in buffet. I eat as much guacamole and coconut stuffed limes as I can handle.

Day 7

Last breakfast in Cozumel. Eat as much fresh papaya as my belly will hold then go directly to the pool to swim for my last two hours.

Shopping spree in Cozumel airport. I am desperate now and sad enough to buy anything I can get my hands on. I buy $25 in Mexican, vegan dark chocolate bars, Mexican vanilla powder to  sprinkling on everything in sight and a bottle of Mexican vanilla to replace the expensive one that was just confiscated going through security.

On the plane. Favorite  airplane meal, 1/2 Valium and gin and tonic.  As we make our ascent into the sky I look down at the crystal blue waters of Cozumel  and  give great thanks  for one of the most exciting, unexpectedly vegan, rejuvenating and fun weeks I have had in a very long time. Cant wait to go back.

Have a delicious day.

Have a delicious morning.

I found an artisan  chocolatier called KaoKao on Cozumel that is making what sounds like exquisite dark chocolate bars. They offer a cacao to chocolate  bar tour which includes the opportunity to grind your own Mexican drinking chocolate to take home. Yes please. I look forward to checking it out and sharing with you.

As an excited planner and veg traveler, I did of course do a little vegan homework.  I did a Happy Cow search of  Cozumel looking for vegan restaurants, then ordered soy creamer for travel. I do enjoy (demand) two cups of half caff every morning. It is part of my ritual, I enjoy it, don’t want to go without it. At home I use liquid soy creamer, which I love in coffee. Because I am super anal about some things, it occurred to me last week that there would be a soy creamer deficit on Cozumel and I better find a way to bring my own. After a small search I found SoyGo, soy creamer for on the go. They are single serve packets of powdered, organic, non-GMO soy creamer. Brilliant. They came yesterday and I tried it this morning for the first time.

I love it. It did the trick, is easy to pack and and will ensure that no matter where I am, I can enjoy coffee the way I like it…with a bit of cream. I found that if I put the packet in first then the coffee, it dissolved with little effort. I used two packets per cup to reach my desired creaminess. It is neither sweet, metallic nor oily like powdered creamers of yore. It is creamy and convenient.

I ordered SoyGo right from their site www.SoyGo.net.  A box of 25 packets was $7.49. I ordered two and received free shipping. Grand total of $15 bucks to have  coffee the way I enjoy it most, fifteen hundred miles away from home. Worth it to me. SoyGo is also involved in some pretty serious animal loving activism. Click on the link to learn more about Saving Opus One.

I look forward to sharing exciting travel stories of a vegan wannabe at her first all inclusive when I return.

Have a delicious week.

Here is the video link.  Why Vegan?

I would also like to share an interview with James Gorman from Evolve! Campaigns. He is the Director of Why Vegan and he sat down with Gretchen Tseng of Chic Vegan. The images and interview in its entirety are from Gretchen of Chic Vegan. Thank you Gretchen for the interview and link to the exceptional video.

CV – What motivated you to become vegan and was it an overnight switch or more gradual shift?

JG - I’ve been vegan for over 50 years. I was lucky to have a mother who was forward thinking enough to raise me on a vegan diet. I didn’t appreciate it at the time because there weren’t all the alternatives available then that there are now so meals were quite basic, but looking back I’m very proud of what she did. What motivates me to stay vegan however is the cruelty that is involved with the meat, dairy, egg and fishing industries. I cannot abide the violence that is inflicted upon innocent living beings and basically I don’t want to be a part of it and I certainly don’t want to fund it.

CV – Tell me a little bit about EVOLVE! Campaigns and what inspired its creation.

JG - My wife Rolanda and I set up our organisation three years ago as an educational resource. Before we met, I was busy lecturing on the nutritional benefits of a plant-based diet, in colleges and Universities, and also doing talks on advanced nutrition for personal trainers, bodybuilders and athletes here in the UK. Rolanda was involved in online activism and graphical design. Putting our talents together we came up with something which would allow Rolanda to expand on her love of design by creating campaign materials, posters, videos etc. and which would also be a back-up for my lectures, somewhere students could go to find out more information.

CV – What do you hope to accomplish through EVOLVE! Campaigns?

JG - EVOLVE! Campaigns is purely educational and is there to help and inspire anyone who is considering transitioning to a cruelty free, environmentally friendly, and healthy lifestyle. We do a 30 day Vegan Pledge and all our campaign materials, like our graphics and videos, are created with one aim: to stimulate people into thinking about their food and lifestyle choices more consciously. Our message is that the use and exploitation of animals is not only wrong, but is also an out-dated concept, and while we are primarily trying to encourage as many people as possible to evolve and make positive changes, we believe that it is important to show people not only why, but also how, this can be done.

CV – How can people get involved with your organization?

JG - We use our Facebook page to interact with people. We have a great community of compassionate-minded people on there and we post news articles, campaign materials, videos, recipes, tips etc. on a daily basis. Through the page we are able to publically answer queries and generally discuss topics relating to animals and veganism. I think it’s particularly important for new vegans, who may not know any other vegans in “real life”, to be able to find support online and hopefully meet new friends too. Our page can be found here: http://www.facebook.com/EVOLVECampaigns

CV – Walk me through a day in your life.

JG - No day is the same, one day I may be doing a talk in a University, another day I may be doing a talk for a small group of people at someone’s house. Even in my spare time I don’t seem to have a day off as I regularly try to convert unsuspecting members of the general public to veganism, even in the supermarket! But when I’m not doing that I enjoy being around animals – I really do get pleasure from their company. I also enjoy being by the sea – I’m a real beach bum as I grew up by the coast and have always lived near to the sea. I also enjoy keeping fit and I do believe my diet has helped me to remain healthy and strong. In my youth I was an international speed skater which required a lot of disciplined training. I also did martial arts for many years but these days I’ve slowed down a lot!

CV – What do you typically eat in the span of a day and are you a snacker?

JG - I eat a lot of fresh fruit, I am a big fruit eater! For breakfast I typically have a bowl of muesli (grains, nuts, seeds, dried fruits) with rice milk. Then for lunch I really love fresh salad sandwiches with avocados, tomatoes, onion, beetroot and mixed leaves. For my evening meal I usually have something cooked with the family, so it might be spaghetti bolognaise or a tofu meal with lots of vegetables, for example. And yes, I am a snacker! I like to graze throughout the day on fresh fruit and raw vegetables but don’t let that fool you into thinking I’m never tempted by naughty treats because I do have a weakness for biscuits and chocolate sometimes too.

CV – What is your favorite vegan indulgence?

JG - Dairy-free ice-cream!

CV – When people learn that you are vegan, what is the #1 question they ask and what is your response?

JG - They usually say “But you’ve got big muscles! Where do you get your protein from?” And I respond that I get my protein from plants instead of animals. It’s amazing how many people still don’t realise that there’s protein in plant-based foods, especially when I tell them that it’s even in vegetables.

CV – What vegan product could you not live without?

JG - My shoes! I buy them from a shop called Vegetarian Shoes in Brighton, on the south coast here in the UK. All their products are 100% vegan and they are brilliant because they are made from a man-made breathable material which makes them very comfortable to wear.

CV – In your wildest dreams what will your life look like in 5 years?

JG - I would be living in a world where humans are no longer violent towards other living beings. A vegan world – that really is my wildest dream. And then I could retire and spend all day down at the beach!

Have a delicious day.

Last week I tasted a vegan shortbread that had been created with coconut oil. The woman that made it replaced the usual butter with coconut oil for the most luscious cookie I have ever tasted. The shortbread was crumbly and dense in an authentic way while still being unbelievably light. It was slightly sweet and  coconut scented for the most divine experience. The bonus layer of dark chocolate was a creamy, peppery sultry addition that made it unforgettable.

Coconut Scented Shortbread w/Dark Chocolate

By: Sarah H. and slightly modified by S. Duquet

Thank you Sarah for sharing your recipe with  us.

Ingredients

2 1/4 C unbleached all purpose flour

1/2 C sugar

1 C softened (but not liquid) coconut oil

1 1/2 C vegan chocolate chips

Make It Happen

~Preheat oven to 350 degrees

~Mix flour, sugar and coconut oil with a pastry blender or two knives until it resembles crumbly dough and all coconut oil chunks are gone

~Push into greased 9 x 9 square pan. I do not have a pan in that size so I used a 7 x 11 glass pan and it worked great.

~Poke holes in the dough with a fork then bake approx 20 minutes. Shortbread browns only slightly. Remove from oven and set on a cooling rack.

~Pour chocolate chips over hot shortbread and let sit for a few minutes until they look melty. With the back of a spoon, spread the now melted chips over the shortbread. Allow to cool thoroughly before cutting.

~Cut shortbread into desired shapes (triangles, fingers, squares) and enjoy.

I have never tasted shortbread so divine. The coconut oil adds a remarkable texture and flavor to this typically humble and understated cookie. If you like shortbread, you are going to freak over this one. A few simple steps for a vegan dessert that will blow everyone away.

I will post shortbread photos later this afternoon so you can see how alluring  it is.

Have a delicious day.