christmas

{Closed}12 Days of Giveaways: SPIbelt

Sleek, expandable, secure and does not bounce. Can hold an iPod™, Blackberry™, cell, keys, up to five GU™ packs, and other small personal items. The SPIbelt does not bounce, ride or shift while running or doing other activities. The SPIbelt is great for athletic events, traveling, carrying diabetic supplies, and much more! Fits Waist 24" - 40+"

This giveaway is for one of my favorite running products the SPIbelt.  My Hubz has a wonderful review of his experience with both the SPIbelt and SPIband here is a sneak peak:

When the SPIBelt first arrived, I was somewhat skeptical about its ability to hold everything I needed to carry with me on those days when I seemingly want to bring everything.  I was quickly proven wrong, once you open up the zipper the pocket unfolds to carry quite a bit.  I was able to bring my iPhone, identification, cash and keys with me and still comfortably close the zipper.  The true test was once I got out on my run with it.  Other similar products I’ve tried have been too bulky, uncomfortable or bounced around too much.  Despite the heavy load, I didn’t have any of these problems with the SPIBelt.  It has a rather small profile, is easily hidden under my shirt and I didn’t have any issues with it bouncing around.

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GIVEAWAY:

SPIBelt is generously providing the winner with their very own SPIbelt. The giveaway is open to US  Residents ONLY. Giveaway open until 12pm est on 12/3

To Enter: (please leave a separate comment for each entry)

  1. Answer this question: What would you put in your SPIBELT?
  2. Follow SPIBELT on Twitter
  3. Follow @RunWithTongs on Twitter
  4. Tweet: “I want to win @SPIBELT giveaway http://wp.me/pFVWo-2Oc @runwithtongs #12daysofgiveaways”

{Closed}12 Days of Giveaways: Chocolate Fiesta

Welcome to launch of Running With Tongs! Not only is today the launch of my new blog it is also the start of my annual 12 Days of Giveaways. Over the next 12 days you will have the opportunity to win 12 different giveaways that include a variety of wonderful items from natural bath/body products, goodies for athletes, tasty eats, tea and a few surprises along the way.

Todays giveaway is sponsored by me and it is all about chocolate. This giveaway features Mexican Hot Chocolate that comes with one of my favorite mugs, Organic Dark Chocolate Almonds, Chocolate Svelte, Theo Cherry and Almond Dark Chocolate Bar and Dan’s The Caffeinator Bar.

GIVEAWAY:

There will be one winner for this giveaway. The giveaway is open to US  and Canadian Residents ONLY.  Giveaway Open until 12p est on 12/2.

 

To Enter: (please leave a separate comment for each entry)

  1. Answer this question: What is your favorite food to pair with chocolate?
  2. Follow @RunWithTongs on Twitter
  3. Tweet: “I want to win @runwithtongs #chocolate giveaway http://wp.me/pFVWo-2OS #12daysofgiveaways”

Thanksgiving Sides Reinvented

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I can’t tell you how many holiday dinners I have been to where my only options have been sides. Don’t get me wrong, I love sides but as a vegan my options are usually limited. On top of having limited options, sides just aren’t as satisfying as a full meal. Well this Holiday Season I’ve created three side dishes that together make one delicious, filling and satisfying meal.

Each of these recipes are a play on my favorite holiday dishes: roasted Brussels sprouts, green bean casserole and mashed potatoes with chickpea gravy.

Dijon Lemon Brussels Sprouts with Hazelnuts

Serves 4

  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts, halved and thinly sliced
  • 2 tablespoons hazelnuts, chopped
  • 1 garlic clove, thinly sliced
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
Heat the oil in a heavy saute pan, I suggest a cast iron skillet, over medium heat.  Toss in the shredded Brussels sprouts and cook for 3 minutes.  Stir in the hazelnuts and garlic and saute for 1 minute.  Stir in the dijon and lemon juice and stir until fully incorporated; cook 1 more minute.  Season with salt and pepper to taste.

Green Beans with Caramelized Mushrooms & Onions

Serves 4

  • 2 tablespoons olive oil
  • 4 cups onion, thinly sliced
  • 8-10 button mushrooms, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons marsala wine (sub option: vegetable broth)
  • 4 cups green beans, blanched
Heat the oil in a heavy large saute pan, I suggest a cast iron skillet, over medium-high heat.  Toss in the onion and saute for 7-10 minutes, until the onions start to caramelize.  Stir in the mushrooms and reduce heat to medium; cook for 5 minutes.  Season with the salt, pepper and marsala wine.  Stir in the blanched green beans and cook for 5 minutes.

Chickpea-Celeriac-Potato Mash

Serves 6

  • 2 russet potatoes, peeled and large dice
  • 1 large celeriac, peeled and large dice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups cooked or canned chickpeas
  • 2 cups vegetable broth
  • salt and pepper, to taste
Place the potatoes and celeriac in a large pot and cover with water.  Bring the water to a boil and cook the potatoes and celeriac until fork tender.  Drain and set to the side.  While the potatoes are cooking heat the olive oil in a medium pot over medium heat.  Add the onions and saute for 5 minutes.  Stir in the garlic and saute 1 minute.  Stir in the chickpeas and vegetable broth and bring to a oil.  Place the chickpeas and the potatoes and celeriac in a food processor (you may need to do 2 batches) and process until combined, there still should be some chunks. Season with salt and pepper to taste.
What are you favorite holiday side dishes? 

Christmas Eve Party of 4

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This Christmas Eve we had my parents over for a little holiday party with drinks and appetizers. There was also a round of Scattergories, a photo shoot and a movie before heading to bed to wait for Santa to arrive.

Roasted Artichoke Salad: Preheat oven to 400F. Toss 1 package of frozen artichoke hearts that have been defrosted with 1 tablespoon of olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for 25 minutes. Whisk together the dressing for the salad: 2 tablespoons white wine vinegar, 1/4 cup olive oil, 2 tsp dijon mustard, and 1 tsp agave. Toss dressing with warm artichoke hearts and 1 tablespoon of capers; serve room temperature.

Trio of olives: garlic stuffed, oil cured, & Greek Mix

Veggies with Ranch Dip

Crackers with Wayfare Hickory Cheddar Spread

Gardein Chik'n Fingers with Smoked Paprika Dip: For the Dip- 1/4 cup sour supreme, 1/4 cup vegenaise, 1 heaping tsp of hot smoked paprika, 1/2 tsp garlic powder, 1/4 tsp dried parsley, 1/4 tsp onion powder, salt and pepper to taste- whisk together!

Bourbon Spiked Soy Nog

Chocolate Bock Gingerbread Cupcakes with Orange Spice Glaze

After eating and drinking came photos:



Chocolate Bock Gingerbread Cupcakes

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To me it really doesn’t seem like Christmas without gingerbread.  We usually make gingerbread cookies or gingersnaps, which I know isn’t the same as gingerbread but we like ginger something at Christmas.  This year I decided to make cupcakes but not just any cupcakes these ones have beer in them, Chocolate Bock to be exact.  The Chocolate Bock is a dark beer that is slightly sweet.

Makes 18 cupcakes

Ingredients:

  • 1/2 cup vegan margarine (Earth Balance)
  • 1 cup raw sugar
  • 3 “eggs” (I used Egg Replacer)
  • 2 cups all purpose flour
  • 2 tsp ground ginger
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 1 cup molasses
  • 1 cup Chocolate Bock or other dark beer (stout or dark bock would work best)

Directions:

  1. Preheat the oven to 350F and line a 12 cupcake pan and a 6 cupcake pan with cupcake liners.
  2. In a stand mixer or large bowl with an electric beater, cream together the margarine and raw sugar.  Beat in the “eggs” until combined.
  3. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg.
  4. In a another medium bowl combine the molasses and beer and stir to dissolve.
  5. Add the dry ingredients and beer mixture alternately to the margarine mixture, beating after the addition of each.
  6. Fill the cupcake liners until about 3/4 full and bake for 20-22 minutes until lightly browned and when a tooth pick is inserted it comes out clean.
  7. Remove from the oven and let cool for 5 minutes in the pan and then remove and continue to cool on a wire rack. Sprinkle with powdered sugar, frost with vanilla frosting or glaze with my orange spice glaze (recipe below).

Orange Spice Glaze

Ingredients:

  • 1 box of lite silken tofu (I used mori-nu)
  • zest and juice of 1 medium orange
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1.5 cups powdered sugar

Directions:

  1. Place all ingredients in the blender and blend until smooth.