Saturday, September 29, 2012


It's been a busy month...'s been a busy YEAR.

A year full of awesomeness the likes of which I never could have imagined on Jan. 1, 2012.

But here I am...September 29, 2012...and so much has happened.

I rarely take time to look back, but now I wanted to reflect a bit.  I've covered most of it in my blog so I won't bore you...but quick synopsis...

Figuring out issues with amazing little boy, finally following up on years of health issues and starting to tackle them, attempted an ultramarathon, deployed husband came home, baby girl started kindergarten, little boy started 3rd grade, hubby got a well deserved selection to chief petty officer, hubby went through 6 weeks of h*ll to be a Chief, started a food blog to track my successes and failures in my gluten free/ mostly vegan cooking life, and I was selected to the U.S. Navy Reserve Nurse Corps and commissioned as an Ensign.

I may have missed a few milestones...but those ones stood out for me.

And if you missed that last one...yes, it's true...I've gone and done it.  I'm in the Navy now! 


It's something I've always dreamed of doing...and I was further inspired by this song and video (yes I know it's for the National Guard but it's very applicable...

And when you are married to a man who loves the Navy almost as much as he loves his country it's easy to be inspired to do great things...

It will be a while before I start...but the very long process has finally been completed (minus some more paperwork...duh)...and I'll be off to bootcamp fork and knife school before I know it!

Tomorrow is the last tri of the season...Mission Bay.  It was my very first triathlon 5 years ago and as I toe the line float in the freezing cold water sans wetsuit to save some precious seconds...I'll remember how far I've come....

From the 24 year old girl who had no clue what she was doing...barely making it through her first tri...making so many mistakes...consuming mass quantities of calories in a short sprint race...barely jogging through the run...dying on the bike...feeling awful about herself...

To now...confident young woman who knows this sport and knows her body better then she ever has...knows her nutrition like the back of her hand...loves the run...flys through the bike faster then she ever imagined she'd be able to (still not as fast as the awesome women she races...but fast enough to be proud) for a place in the top five...or even top 10...or really just faster then the last time...cause that's really all that matters...steady progress forward.

Relentess forward motion.

Learning from past mistakes.

Forgiving errors.


Planning for bumps in the road (proverbial ones or literal ones!).


Enjoying every, single, blessed moment....


Being grateful that she has the ability every day to go out and do run...


And now...the ability to serve...

Serve her patients...and serve her country.

It's as American as gluten free/vegan apple pie (cheezy, I know)...or possibly as American as a hamburger on the grill...wait I don't eat hamburgers...what's a girl to do? 

Make one that fits the bill!  Most of the store bought ones are loaded with wheat and therefore off the table for me...and some others I've tasted taste like...well...grass...fresh cut grass...hmmmm...

So I made one instead...infused with a bit of Thai flavor (maybe I'll be heading to Thailand with the USNS Mercy or Comfort...who knows).  This burger kicks some serious boo-tay...not that I'm biased. 

Thai Veggie Burgers

by Jaclyn Trosper
Prep Time: 30 minutes
Cook Time: 5-10 minutes

Ingredients (8 patties)
  • 1 C quinoa (I used red but any kind will do)
  • 2 C water
  • 2 cubes vegan "chicken" bouillon
  • 2 C cooked lentils
  • 3 gloves garlic, pressed
  • 1 tsp red curry paste
  • 1 inch piece fresh ginger, grated
  • 2 tbsp cilantro, finely chopped
  • 1 C soy tempeh, crumbled
  • 1 tsp miso paste
  • 1/4 tsp tumeric
  • 1/4 tsp coriander
  • 1/4 tsp curry
  • 1 tbsp tamari (or other gluten free soy sauce alternative such as Bragg's)
  • 1 tbsp cornstarch (needed to help bind the me, they fall apart without it!)
Cook quinoa, water, and bouillon in a rice cooker or according to package directions on stovetop (though a rice cooker is like $10 and soooo worth it!). Meanwhile combine all other ingredients in a large bowl and mix well, mashing as you go. Once quinoa is cooked mix into bowl with all ingredients. Mix and form into patties. Place in pre greased pan and cook 2-3 minutes per side until slightly browned. Remove from pan and serve regular style or over a bed of veggies if you are so inclined...both taste great!
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Enjoy your day...enjoy your weekend...

Enjoy life...cause it's short...and precious.

Until next post...




Sunday, September 23, 2012

Working for the Weekend

It's been a long while since my family has had a weekend together.

It's been a busy few months and this was the first time we were able to all be together all weekend. We milked it for all it was worth!

I know I've been neglecting the blog this week but with work, kids, hubby, and a head cold to boot it's been rough. I'm feeling back on track though and should be ready to roll for this next week. Tonight starts 3 more nights of work the blog will be silent until Wednesday with a WIAW I hope!

Anyway...the weekend technically started on Thursday morning when I got off work. It was a quick beach run exploring the roads less taken...


And then breakfast on the boardwalk with my work buddy Alli. I had just gotten some fantastic news so we celebrated with mimosas!!

Please don't mind the decidedly un-vegan scrambled's why I say I'm "mostly" vegan...hey, I'm not perfect!!

Oh, and what is this fantastic news you ask???

Well about six months ago I started the long process of being commissioned into the U.S. Navy Reserves Nurse Corps...and Thursday morning I found out I was selected!!!  I'll be commissioned into the Navy Reserves next week!!! 

More on that later...for now back to the weekend...

Thursday night we BBQ'd with friends and tried to get to bed early! 

Friday wasn't entirely exciting...some shopping...spent some quality time with my buddy Bex. bed early for an early morning the next day.

Saturday started with the head cold in full force...but that couldn't stop me from dragging my butt out of a warm bed and into the cold waters of Mission Bay.  I'm lucky enough to be a mentor for the SheRox Triathlon Series here in San Diego.  I personally have 7 mentees and help put on clinics for the numerous other mentees in our area.  Saturday was our transition clinic and I was the demo girl for the "correct" way to was a great morning with amazing motivating women. 

After that we jetted home so I could eat and shower before taking the family to Balboa park.  Addy has ballet there weekly with the San Diego Civic Youth Ballet.  If you have a little ballerina and live in the San Diego area I highly recommend them! 

While Addy danced her little heart out we had a playdate with one of Shanne's friends from school.  We picked Addy up after class and let them all play in the fountain to cool off for a while before heading off to our next task...

We then went home to rest for a bit and prep for our long awaited date night!!

Mike has been so busy lately it's been hard to carve out some time for ourselves...but we had booked this night months in advance.  It was a murder mystery dinner in downtown SD with our good friends Daz and Sarah.  We dressed to the nines..

And started our evening at the Top of the Hyatt (more pics to follow later but they are all on Sarah's camera!!). 

We then cabbed it to the Marriot to start our dinner adventure....

Complete with murder...


And Mike acting ridiculous (doing Lion's Breath "face yoga")...don't's a long story...

Afterwards we headed to Searsucker bar in the Gaslamp. 

It was a great night followed by a rare morning sleeping in!!

This morning I had promised the hubs a big breakfast.  To him means biscuits and sausage gravy...clearly a vegan/gluten free nightmare!!

I make a non vegan/gluten filled version for hubby...but biscuits for the kids and I must be GF.  I found this mix...

And the cooking directions are already vegan when made with vegetable shortening...

Then I whipped up the rest of the gravy using my go-to soyrizo and my new fav vegan/gluten free goodie soy tempeh (I generally use soy products sparingly but at 22 grams of protein for 4 oz this stuff is vegan goodness!)...

Gluten Free Vegan "Sausage" Gravy

by Jaclyn Trosper
Prep Time: 10 min
Cook Time: 5 min

Ingredients (Serves 4)
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 oz soyrizo (soy chorizo)
  • 2 oz soy tempeh crumbled
  • 2 tbsp brown rice flour
  • 1 tsp cornstarch
  • 2 cups plain vegan milk (I used plain almond)
  • 1/4 tsp pepper
  • 1/4 tsp kosher salt
  • Fresh cilantro to taste
In a greased saucepan cook onions until clear and slightly browning. Add garlic and continue to cook for another minute. Add soyrizo and finely crumbled tempeh. Cook until warm. Add brown rice flour and cornstarch and continue to stir. After another two minutes add milk and salt and pepper. Bring to a boil and stir continuously. The mixture will begin to thicken. Bring to a simmer, add cilantro and serve warm over warm gluten free biscuits.
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After that monstrous feast (there were hashbrowns, veggies, and eggs for the family) was time to harvest some tomatoes from the garden (tomato ideas anyone??)...

Now it's naptime!  Hope your weekend has shaped up as well as mine did!  Until later...enjoy!