Seared Breakfast Banana Split with Biscuit Crumble

Aka how I have fully embraced having dessert as breakfast. Or hey, what about breakfast as dessert? With Mother’s Day coming up and everything, I was looking for a recipe that was a) relatively low maintenance, b) reasonably good for you, and c) so decadent she would not be able to tell the difference between this and dessert ! And I think I’ve nailed it.

Because, while this is a banana split, if you squint, it looks like breakfast!

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What’s the Beef with Protein?

When I became a vegetarian, my parents were not shy about making sure I met my nutritional requirements. Specifically, the subject on their minds was protein. “Sarah, have this piece of fish. It’s full of protein. You need protein in every meal to stay healthy.” It drove me absolutely mad, so much so that I became super focused on making sure I was hitting at least 100 grams or more. I tracked my macronutrients using LoseIt extensively, making sure that every handful of spinach or carton of egg whites helped me reach my goals. Sometimes, I would eat 3 Quest Bars just to make sure my protein needs were met. Now to be fair, at the time, I probably was not eating enough calories, which resulted in the symptoms of protein deficiency. And yes, once I stopped eating my vegetable-only salads in favor of a more balanced meal with added protein and fats, I felt loads better. However, after reflecting to that time in my life,  I began to critically think about the intense focus our society has on protein in our diet.

With this in mind, I beg the question: what is the deal with protein?

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Soaked Coconut Quinoa Porridge

There’s something so comforting about the word porridge, right? Even if it is 90 degrees outside?

I mean, the word porridge just feels nourishing, right? Much more than warmed quinoa breakfast, am I right? And even as summer begins to poke over the horizon (thank GOODNESS) I still want that comfort that a warm bowl of porridge provides.

Then again, I am the kind of person who drinks hot coffee all year round

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How I Use Bullet Journaling to Help Me Stay Organized

Ever since I was in middle school, I have always been a “lists” person. You know what that is?

It is a person who has lists for what they need to do for the day. It is a person who never goes to the grocery store without a list. It is a person who writes out their weekly, monthly, and yearly goals.  It is a person who even has lists for her lists.

How else would I keep track of my lists?

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“Are You Getting Enough Protein?”: Counting Macros

The first time someone told me that I needed more protein was from my mom. I had just come back from a weekend trip in college and was visiting my family for the holidays. My mom took one look at my hair and asked, “Are you eating enough protein? Maybe you should have some fish.”

To be fair to my mom, I probably was not getting enough protein or calories at the time. Like all trips you take in your late teens and early twenties, I was subsisting on a diet that would not be considered balanced. In this case, my team and I ate nothing but granola bars and Subway sandwiches. And because I was a pescatarian and store bought tuna salad (which is basically half mayo) FREAKS me out, my only option was the veggie delight sub with the sweet onion sauce. As you can tell, this probably has zero protein.

But you cannot say I did not get my veggies in.

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Indian Green Shakshuka

It’s no secret that I love my Indian spices. And eggs. Actually all of this.

Does anyone else have the problem of the “exploding spice cabinet”? I swear, every time that I open my spice cabinet, the jars of spices tumble out. I’ve always wanted to make magnetic spice rack for the surface of the refrigerator, to try and alleviate said cabinet space. But I am always the kind of person who tries desperately to be crafty and then have it end up with yarn and glitter everywhere. And like everything on Pinterest, it always ends up as a fail.

​But there are worse things than extra glitter in our lives.

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Learning to Eat Mindfully

I am a bit embarrassed to write this post. As a health and wellness blogger, I feel as though I need to have a perfect face on at all times. However, my hope with The Cutting Veg is to be real with you guys. And I do not feel as though I can move through this journey until I come clean about my journey through emotional eating. And really, this will be a journey. And I want you to come on the magic bus with me. Cause duh!

So here it goes.

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Bahn Mi Bowl

This bowl contains every ingredient ingredients for a happy Monday, wine on the side.

 I mean, this bowl is fully loaded with all of the goodies, and it’s so beyond colorful. I LOVE it! I love color in the dead of colorless winter.  Oddly, I also love winter white, but not when it comes to my food.

Ok wait, I take that back, give me white cheese + carbs and I’d be pretty happy.

And I mean it isn’t exactly winter (aka APRIL) but we had snow this weekend so I am going to go off of that logic. How crazy is that? I mean, don’t get me wrong I love a good snow, but everything in its own time people. Because snow in April does not seem very logical, does it? Ugh, totally over snow, but that’s just my life. I better suck it up, cause it’s going to snow through May…and possibly a little into June, but man I really hope that will so not be the case.

Another reason I may be SUPER into the spring-like eats a bit earlier this year is probably due to Easter coming so dang prematurely. I know I’ve said this already (like four times), but man this whole Easter in March thing is totally throwing me off. And passover in late April: fugetboutit

​So anyway, this bowl. Let’s talk about this bowl!

Somewhere in the last two weeks my cravings have switched to all things SPRING. I know, surprise right?! For some odd reason I have been craving really bright, fresh and healthy foods. I say this is odd because as I write this while it is actually snowing out (so you can guess I wrote this Saturday) Thinking I should be craving stews and chilis, I am actually reaching for fresh bowls and salads. It is my ultimate comfort food: a ton of veggies and a ton of chocolate

So I have a quite a thing for Vietnamese food, first and foremost. I love it all. When I lived in NYC, I scoped out the best Vietnamese food I could find (hint: it is at Saigon Shack in Greenwich Village). Now, for the most part, it has taken me a long time to figure out the right flavors of Vietnamese food. However, this bowl, usually made of things I have lying around, so it can get into my face faster (which is the point of all food tbh). Carrots, cucumbers, kale, radishes are all tossed on a bed of rice and topped with this tofu that seriously tastes like CRACK. It is so good! Finally, I kick up the spice with a Sriracha tahini sauce. Because I like the heat. I can handle the heat. The bowl is totally vegan as is, but feel free to add whatever protein you feel like (or a scoop of ice cream… you know if you’re into that.)

Bahn Mi Bowl


“Special” Spicy Sauce
​1 tablespoon tahini (or mayonnaise, if you prefer)
1 teaspoon Sriracha (or more or less, depending on how spicy you like it!)
1/2 teaspoon soy sauce
water, as needed to thin

Spicy Tamari Tempeh
One 14-ounce block of tempeh, sliced into rectangles
2 tablespoons tamari
1 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon Sriracha or other hot sauce
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1 tablespoon coconut oil

1 cup cooked white or brown rice (or other grain)
1 cup chopped kale
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced radish
shredded carrots
other roasted veggies
fresh, chopped cilantro for garnish (optional)
chopped green onions for garnish (optional)
jalapeno slices for garnish (optional)
sesame seeds for garnish (optional)


Combine the tamari, lemon juice, maple syrup, sriracha, chili powder  and garlic powder in a 8×8-inch baking dish. Add the 4 pressed tofu rectangles and place them in the marinade. Flip them to make sure they are fully covered. Let them marinate for 15 to 20 minutes, flipping them once halfway through. While the tofu is marinating, you can prepare your veggies for the bowl (see instruction below under “bowl assembly.”

After the tofu has finished marinating, heat the coconut oil in a large frying pan, preferably cast iron, over medium heat. Add the tofu rectangles and let them cook for about 2 to 3 minutes on each side or until each side has a crisp, golden exterior. Drizzle half of the leftover marinade to the pan and let the tofu cook in the sauce for 1 minute or until the liquid has been absorbed. Flip the tofu and repeat with the remaining marinade. Once the liquid has been absorbed, remove the pan from the heat. Set the tofu aside

While the tofu is marinating, wisk together the ingredients for the sauce, adding more water as needed to thin it out. Set aside

To assemble the bowls:  While the tofu is marinating, you can chop your veggies (cucumber, radish, kale, carrot) for the bowl. Place the chopped kale in a large bowl. Season with salt and massage the kale for at least 3 minutes or until the kale is tender.

Mix the warmed rice with the kale. Add carrot, cucumber, and radish slices.Top with two tempeh steaks per bowl. Garnish with ingredients of choice (fresh cilantro, chopped green onion, sliced jalapeño, sesame seeds). Serve immediately. Enjoy!

Now I would never say no to this.