Vegan on-the-go and Sprouted Sunflower Seed Sandy

South Padre Island, TX

Being vegan on a trip can definitely be a challenge but with a little preparation it can be done with ease.  This year I was fortunate enough to go to South Padre Island, TX for spring break! A week of nothing but relaxing and having fun with friends is definitely what I needed after midterms. Having never gone on a spring break before I wasn’t sure what to expect but it definitely lived up to the hype.

A few of my friends that went with me along with myself of course!

One thing that I really enjoyed was waking up in the morning and going for a run on the beach! The sound and smell of the ocean made for such a relaxing workout and at the end I rewarded myself with a little body surfing in the waves! The water felt amazing after working up a sweat in the Texas sun.  Since we were on an island the wind was pretty insane (~40mph) but at least it made the sun a little less intense! After I finished my run I enjoyed a cup of coffee on one of our three balconies and watched the waves come in. I couldn’t have asked for more!

The condo we stayed at.

Since we decided to save money and drive down from MN I needed a few good snacks for the road.  Ones that I could mindlessly much on was a necessity since the trip was a full 24 hours! With only a few laughs from my friends, I brought cut up vegetables along with some roasted red pepper hummus and peanut butter.

Veggies that made the list:

  • Red Peppers
  • Carrots
  • Celery

Fruit that travels well:

  • Apples
  • Oranges
  • Grapes
  • Bananas (takes a little bit of care but worth it!)

Other Quick Snacks:

  • Dry cereal such as Cheerios
  • Freeze dried fruit
  • Pretzel sticks
  • Primal Sticks (vegan jerky)
  • Almonds and other nuts
  • Mixed dried fruit
  • Lara and Luna bars

Since we were spending a full day in the car I also packed a couple pre-made sandwiches that I snuck in to McDonald’s :). I made your standard almond butter and jelly sandwich with apples, and then I mixed it up and made a sprouted sunflower seed sandwich that turned out pretty tasty.

Staying in a condo with 8 other people made it nearly impossible for me to make my regular meals.  I also had a lack of fridge space so I was mainly sustained on sandwiches all week that were made with a few types of Tofurkey and tofu. I tried to eat mainly calorie dense foods so I did not have to spend hours in the kitchen. Dried fruit and nuts came in handy when I was in a rush.

Getting our yoga in on the beach 🙂

Now back to my Sprouted Sunflower Sandwich.  A few days before leaving for SPI I decided to sprout a few of my sunflower seeds since I had an overabundance in my cupboard. They turned out delicious and it was a fun adventure, if you would like to try out my recipe here is the link that I used to learn how to sprout the seeds.

Sprouted Sunflower Sandy

  • 2 Pieces Toasted Ezekiel Bread (I like the sesame version)
  • 2 Tbs Roasted Red Pepper Humus
  • 2 tsp Dijon Mustard
  • Reduced Sugar Ketchup
  • ¼ Cucumber Sliced
  • ½ Tomato Sliced
  • ¼ Avocado
  • Sliced Onion
  • 2 Strawberries Sliced
  • 2 Tbs Sprouted Sunflower Seeds
  • ½- 1 Tbs Balsamic Vinegar
  • 1 tsp Toasted Sesame Oil (optional but delicious!)
  • Handful of Spinach
  • Salt
  • Pepper

Spread the roasted red pepper hummus on one piece of the toasted Ezekiel bread and the Dijon mustard on the other.  Add ketchup to taste, I like to add more in the middle to use as glue. Assemble the sandwich cucumber, tomato, avocado, onion, strawberries, *ketchup, and sunflower seeds.  Before adding the spinach, drizzle your sandwich with the balsamic vinegar and toasted sesame oil.  Sprinkle with salt and pepper to taste. Try to fit your mouth around it!

Trader Joe’s Dijon Mustard is definitely our favorite!

Mmm fresh-cut veggies!

Layer that sandy!

This sandwich was both delicious and filling making it a great travel partner! I simply wrapped it tightly in saran wrap and through it in the freezer over night so it would stay colder.  If you plan on packing it then I suggest mixing the ketchup with the balsamic vinegar and oil then spreading it on rather than drizzling it.  This will make it a little less messy. Of course it is very delicious warm as well!

Do you have any go-to snacks when it comes to staying healthy on the road?


Maple PB Tempeh Lavash (we know, it’s a mouthful)


Before I present you with the deliciosity that is the Maple PB Tempeh Lavash, I would like to tell the story of the mysterious hanging bag-o-dog poo.

So while on my run the other day I was on a bike trail where I encountered a true Kathy Lee and Hoda what-the-what moment.  Hanging on the branch of a nearby tree was a regular old grocery bag containing what I am assuming was dog-poo.  To break this down for you, someone had to have taken the time to bend over, scoop it up, and hang it on the tree.

I guess that technically this person was abiding by the law of cleaning the waste that their dog left, but in the process they created more waste of their own. So here is my message to you, sir; next time please leave the high-class ornaments for your Christmas tree, or at least let Mother Nature do her job of washing it away sans plastic sack.

Alright! Now to get to the main point of this post, the Maple PB Tempeh Lavash!

As you all know from the previous post, we recently visited an apple orchard where we purchased about 18lbs of apples, yum! So in addition to our amazing Apple Orchard Socca, we decided to create a savory dish as well. According to a study published in Nutrition Journal; “epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes”. So eat up! Apples are high in antioxidants (the darker the apple, the more antioxidants) which help to protect us against dangerous diseases, such as cancer (I won’t go into the more ‘sciencey’ details in this post). We love apples and have come to realize that they’re good when you eat them with sweet or savory dishes! For the following recipe, yes, we did put maple peanut butter in a savory sandwich.  You may raise an eyebrow to this but give it a try!

Maple PB Tempeh Lavash

4oz. Tempeh

*Tempeh Marinade (Inspired by Happy Healthy Life Blog)  

Personally we cut back on the olive oil because we didn’t feel that an entire tablespoon was necessary.  She will have you marinate the tempeh for only 2 minutes but obviously the longer you marinate, the more it will soak up the flavors.  Also, Make sure that you steam your tempeh for about 10 minutes to get rid of any bitter flavor.

*If you’re feeling particularly lazy or just want to speed up the process, we recommend using Tofurky’s “Maple Smokey Bacon” tempeh which is SOO good.

¼-½ Onion
Sundried Tomatoes (reconstituted in hot water for about ten minutes)
1-2 teaspoon Mighty Maple Peanut Butter
1 teaspoon  Devil’s Spit (or other BBQ sauce; we like it spicy)
½ Sliced Apple
½ Lavash (or any bread will do)
Pepperjack Daiya Cheese
Nutritional Yeast
Garlic Salt
Italian Seasoning
Slice a little over half of your onion into rounds and chop the rest.  Place the marinated tempeh onto the Panini Press along with the sliced onion and cook until there are nice grill marks on both sides.  Time will vary but it should take around 3-5 minutes so give them a peek every once in a while.  Next, it’s time to assemble your lavash.  Spread the peanut butter onto half of the lavash and Devil’s Spit on the other half.  Then layer the apple, tempeh, tomatoes, most of the cooked onion, and the raw onion on one side of the lavash.  Once assembled, sprinkle on generous amounts of nutritional yeast and Italian seasoning.  Add garlic salt and Daiya Cheese to taste and fold in half.  Last, but not least, sprinkle the outside of the lavash or bread with the seasonings and place the remaining cooked onion on top. Now press at a high heat until the lavash is crispy and delicious looking; enjoy!

'Grill' the tempeh and onions on the panini press. Look at those beautiful grill marks!


Slather on that PB and BBQ and add your other toppings.

Put the lavash (with seasonings on top and inside!) on the panini press until nice and crunchy.

Enjoy! It tastes great with a side salad and some concord grapes 🙂


Do you have any food tastes that others may think are strange?
We know we do! We figure; how are you going to know if it’s good or not if you don’t try it?