If you’re reading this, then I managed to survive yet another terrible hangover. Why was I hungover on a Monday, you ask? Because everyone knows Sunday Funday is one of the best trends going around & I might be diagnosed with FOMO (Fear Of Missing Out). I had to go. I just had to.
I attended the famous Kiki On The River to start my night of fun. We ate, we drank, and we had a great time. I’ll make sure to dedicate a post about their food and dining experience one of these days. As if endless frozé (see: frozen rosé) wasn’t enough, my friends and I decided to make an appearance at a new club Mr. Jones on the beach. Been there? Maybe- it’s where SET Nightclub used to be & I see it being one of my new favorite clubs. Side-note: the club was slammed and it was a Sunday night… do you people not have responsibilities? Let me be you!
After a heart to heart conversation with my Uber driver & getting home at 4 a.m. to a very annoyed mother, I knocked out.
Waking up to gardeners outside my window this morning was fun. My friend slept over, so luckily I didn’t have to do this alone. After many thoughts and considerations, I decided that being vegan and surviving this hangover were two things that didn’t go hand in hand. One had to go, and I wasn’t planning on dying today. Stay tuned for a post on my vegan experience soon to come.
It seemed like an eternity went by before the pizza was delivered. I ate some, (which did not sit well AT ALL… how could you do this to me, cheesy goodness?) and was somehow convinced to NOT be a couch potato all day. A few hours of nausea and dehydration at its finest, I somehow managed to hold down my stomach contents and didn’t throw up. I did almost throw up in the Sushi Sake bathroom, though, but again I escaped that horror.
It’s 10 p.m. and I think I’m now getting over my hangover. Either that or I’m just so tired & I can’t tell the difference between my exhaustion and usual shitty hangover.
I’m on week three of my vegan diet and I’ve come across some recipes that I really like. I’ll be posting an update on my veganism soon, so stay tuned. For now, here’s my recipe from today’s lunch. My mushroom chicken pita was stuffed with sautéed mushrooms, Gardein chick’n strips, hummus, and almond cheese.
Gardein chick’n strips
Handful of mushrooms
Hummus of choice (I used roasted garlic)
One pita, halved
Favorite vegan cheese
Salt, pepper, and garlic powder
Start by preheating your oven (or toaster oven, that’s what I used) to 425. Once preheated, place two pieces of the chick’n strips on a lightly greased tray. Set the timer for 18-20 minutes and flip the tenders over half way through.
Get one half of your pita and warm it up in the microwave for 10-15 seconds to soften it up. Keep the other half aside. After its softened, spread a knife-full of hummus over the inside of the pita pocket.
When there’s about ten minutes left for the tenders to be ready, melt some butter to cover the bottom of your saucepan on low-medium heat. Once it’s warm, add your washed mushrooms. Season them with the salt, pepper, and garlic powder to taste. They should take five to seven minutes to fully cook.
After everything is done, cut the tenders into bitesize pieces and stuff the pita with the mushrooms and tenders. Tear up the other half of the pita and put it on the same tray you used to cook the chick’n strips. Drizzle some olive oil and bread seasoning over the pieces and toast to your preference. Finish your pita by sprinkling some of your favorite vegan cheese on top!
Quick, easy, and delicious vegan lunch packed with flavor and protein.
Try it out and let me know how you like it in the comments!
As a lot of you already know, I’m a pescatarian. September marks one year of no red meat, while my chicken intake has varied throughout the past year. After watching the documentary What The Health (twice), I decided I’d try to go vegan. If you’re interested, follow me and my weekly journey! I’m not sure how long it will last, but it’s definitely worth a try.
For breakfast I’ll be having things like oatmeal made with almond milk & topped with fruit, toasted wheat bread topped with tomatoes and onions, smoothies, or my signature avocado toast (sans the egg, though). Lunch and dinner is where it’ll get more tricky for me. I don’t like tofu or tempeh, so I have to see what I figure out. I love Gardein products, so I’ll definitely be experimenting with all their delicious vegan options. I plan on incorporating new veggies, mushrooms, and pasta.
I think the most difficult thing for me is going to be giving up cheese. I’m a cheesaholic, so this really is a sacrifice. I’m taking it one week at a time to see how it goes. If anyone has any suggestions/recipes, feel free to share! I’d love to try them out and see how they turn out. Also, stay tuned to my Instagram story where I’ll be posting my meals as I go through the week!