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Saturday, June 28, 2014

YOOHOO! Are you getting Thrift Trick delivered to your inbox?

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YOOHOO! 
Are you getting Thrift Trick 
delivered to your inbox?

It's been called to my attention lately that Thrift Trick email subscribers have not been recieving feedburner updates delivered directly to their email inboxes! BUMMER! Are you receiving mails? I'd love to hear your feedback below! 

 I hope this issue is resolved soon, but for anyone who might recieve the email today after I've tweaked some delivery options, here's what you may have missed out on if you're not visiting www.ThriftTrick.com on a regular basis (and if you'd like to subscribe through email, do it here!):


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Thursday, June 26, 2014

(SELF) Love Hurts.



I fully recommend hitting play before you read the text below...

(SELF) Love Hurts.

“BUT THEY HURT, MOM! They hurt so bad!”
My son started to get pains in his legs when he was around three years old, particularly at night, after a hard play session, or when he felt stressed. At first I worried. Was something wrong? I would massage his little calves and he would dry his tear-swollen eyes, finally drifting off to sleep. In the morning, the aches and pains were a distant memory, and he was running and leaping into the day with abandon. It took a few instances for me to recall the many nights that I, as a child, had lain in bed crying to my own mother about the agonizing throb in my lower limbs. “MAKE IT GO AWAY!” I’d scream. “I DON’T WANT TO GET TALLER!”

GROWING PAINS.
Growing hurts. Especially if it comes in quick spurts.
As we go through our daily lives, sometimes we have the luxury of emerging into our development with slow, safe progress.  We advance through the chapters of our math books methodically, and transition from training wheels to big kid bikes.

Sometimes, however, our knowledge comes in swift, painful blows. Realizations, fluctuations, and dramatic growth come quickly and it shocks our system, causing stretch marks and frazzled nerves.  Our lives turn upside down like a wired seven year old hanging from the monkey bars. The change falls out of our pockets; our hair stands on end. The world shows us something real in a flash, and it can be terrifying.
If you are on the path to loving yourself, and you’ve started from your destination with a mindset of self-loathing, be prepared:

SELF LOVE HURTS.
When I first decided to begin overcoming my negative body image and emotional eating disorder, I felt triumphant. “This is going to be great for me!” I thought. “A step in the right direction”.  To my dismay, one of the professionals I worked with at the time actually challenged my readiness: “Are you sure you are prepared? This could be painful, and real change sometimes hurts.”

WAIT, WHAT?
As the idea echoed through me, I realized how true it was, and like a bellowing howl in to a deep cavern, I let it roll around me and return, reverberating in my ears. Inside, I already knew that pain was coming, bubbling up from underneath. The tears welled in my eyes, and I did something tremendous; I took that step anyhow.
Retrospectively, I can’t even imagine being back in the emotional place that I was during that period of my life! I’m so thankful that I decided to work on myself, but the fear didn’t end with that initial stride.  Oh, no—it was only the beginning.

The remarkable changes that came about in me were, at first, devastating. Everything in my life changed; my perspective, my relationships, my reality.  It was one of the most exhilarating—and horrifying—experiences of my life. My body and food issues weren’t merely skin deep. Unbeknownst to me, the underlying corrupt self-value that I had built my life on was a malignant tumor, rooting itself deeply into my grey matter.

WHEN YOU CHANGE YOURSELF, YOU CHANGE EVERYONE ELSE’S REALITY, TOO.
It might be the most difficult portion of metamorphosis. As your definition and perception of your own reality begins to transform, you, in turn, cause that same change for those around you--who see you as how you’ve always seen yourself.

For some that might be as a “fat girl”. Or a loser. Perhaps a man, when you’ve always felt like a woman. Perhaps you play the role of a meek person, who really longs to be a warrior. Whatever beautiful, miraculous change that you’ve made in your life, be prepared, because SOMEONE won’t like it.  They don’t want you in that role, because it wasn’t the one to which you were originally cast.

THAT’S OK.

Remember, change hurts for everybody. And we all have a different tolerance for pain.
No matter how others feel, don’t let fear sabotage you from your destiny, which IS to grow, and learn, and become a 2.0 from a beta. Remember that, where bone is broken, it grows back even stronger. Your wounds from growth will heal and trust me, when you reflect on it later in your life; you will never regret having made that first, terrifying, leap. You will never regret emerging from a sapling into an alpine.



Go ahead, I dare you.

“Sometimes you gotta work and you gotta grow and it gotta hurt”
--Jill Scott, “Blessed”, The Light of the Sun. Warner Bros. 2011.

Monday, June 23, 2014

Black Lace for The Wedding

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BLACK LACE FOR THE WEDDING (WIN)


My brother was married this weekend! Congrats to the lovely new couple! I was the photographer for the wedding (see the album so far here at my photography page). I was really excited to see my family and enjoy the celebration BUT..up until one day before the ceremony...I still didn't know what I was going to wear. UGH. Don't you hate that?

That's where Second Impression Consignment comes in! I knew I could find something I loved there. I picked up this black lace overshirt, cami, and neat silver/onyx ring there this week, and paired it with a black faux suede skirt and platforms. Something about all black...

Second Impression is on Facebook now, by the way, and posting sales and special events! You should check it out! This is not a sponsored post. All opinions posted above are my own and the store was a lifesaver for me this last Friday. =)


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Wednesday, June 18, 2014

Sugar-Free Pumpkin Flax Porridge (Low carb, Vegan/Gluten & Dairy Free)

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SUGAR FREE PUMPKIN FLAX PORRIDGE
with healing spices

(Gluten/Dairy Free/Vegan/Low Carb...Serves 2-3)


It was such a dark, dreary morning. A storm has been rolling through since last night (SO much rain!) and it was just one of those stormy days when you want a nice, warm bowl of hot cereal.

There was just one problem: I was not supposed to be eating grains and carbs! 

For the past few months, I've been having some tummy issues: acid reflux, irritation, etc. As a veteran of such conditions I started taking my normal meds, but they didn't seem to be helping at all (and they haven't exactly been a magic cure in the past). At a bit of a loss last week, I visited a naturopath who was certain my problems were actually Candida, or yeast, based. Given my history and symptoms, I'm really thinking she might be right! Therefore, I was willing to accept the low-carb challenge she prescribed me, along with probiotics and some other supplements.

I'm no stranger to low carb eating; however, my diet is SO much healthier than it was years ago, when I was struggling to drop quick pounds and hopping on various diet bandwagons. It can be tempting to add artificial sweeteners and junk BACK into your diet when trying to cut out carbs, because...SUGAR CRAVINGS! However, I'm bound and determined to make this (perhaps temporary, perhaps more permanent) lifestyle change happen so that I can see if it is really the secret to a healthy gut. I've suffered so long!


Therefore, I set my mind on creating a warm, hearty and healthy cereal that would be low carb and sugar free. Here's what I came up with!




But first...the grey we West Michiganders woke up to this morning...

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RECIPE AND INSTRUCTIONS HERE:


INGREDIENTS:

-One can of pumpkin puree (if you have time to make fresh cooked pumpkin, yay! You'll need about a 1 1/4 cups).

-One cup of flax meal seed

-2 tbsp coconut oil (so good for you and also has great anti-microbial/anti-fungal properties because of the lauric acid it contains).

-2 tbs nut butter of your choice (I used almond butter this morning)

-Stevia to taste (I used organic liquid). If you don't care for stevia, honey would be amazing. I think a dash of molasses would be extra yummy, too!

-Vanilla extract to taste (I used about 1 tsp).

-Healing spice combo: cinnamon, cardomom and turmeric for their anti-microbial and anti-inflammatory properties.

-Coconut milk and sunflower seeds (dry roasted if you are watching the carbs) as a garnish on top.

*If you aren't watching the carbs, there are some wonderful grains you could add in--anything from quinoa to rolled oats! Also, chia seeds would be a great addition, along with any nut or seed you like!

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DIRECTIONS:

Add together pumpkin puree, flax meal, spices, vanilla, coconut oil, nut butter and sweeteners to taste. Blend until smooth and heat in a pan to desired temperature (stir constantly as it will heat quickly).

Remove from heat and serve in bowl topped with coconut milk and sunflower seeds. Enjoy!


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Tuesday, June 10, 2014

Monchromopoly


MONCHROMOPOLY

It’s FINALLY summer!

So, WHY, when I’m supposed to be thinking of bright corals, rainbow popsicles and flirty summer dress patterns am I stuck in a cool and dark monochrome cave?

I’ve been there for a while…I mean, I’ve always loved black and white. 

However, I’ve been in a monochrome groove since at least spring, and it doesn’t look like anything will be changing soon. Although I love bright colors and patterns, I just can’t seem to stay away from the crisp, basic attraction of black and white, and I’m especially fond of pairing it with gold this season.
I’ve posted a few of my own outfits from this last year as well as some internet based monochrome eye candy for y’all—all pictures are linked to their original source.

Are you a big fan of basic black and white?

FROM THRIFT TRICK...



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Guerrilla fashion from Grand Haven, Michigan : Black and White Print Love | www.ThriftTrick.com


FROM THE INTERNET...






Tuesday, June 3, 2014

Vegan Ginger and Soy Tofu Stirfry with Spicy Peanut Sauce

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VEGAN GINGER AND TOFU STIR FRY
With Spicy Peanut Sauce

Makes 3-4 servings 
(add more vegetables to stretch things farther, or serve with rice or bean threads)

YUM. It's one of our go-to "Meatless Monday" entrees! It's a quick, easy, meatless dish that offers lots of plant based protein, healthy fats, and deliciously healthy veggies! We rarely have left overs. ;)

You can stretch or modify this recipe by serving it over rice or bean threads if you prefer--but I like to cut the calories and up the healthy fiber with lots of yummy stir fry veggies.

INGREDIENT LIST:

-(1) 14 oz container of firm tofu (I prefer to use Nasoyu Organic Lite Firm Tofu)
-Stir fry veggies (show here are cubed zuchinni, red and orange sweet peppers, green onions, broccoli and sugar snap peas)
-Preferred oil for cooking and sauce (I used raw vegan coconut oil this time, but you could easily sub olive, peanut, or another oil throughout the recipe)
-Fresh minced ginger (or powder if you prefer) and fresh chopped garlic (or powder if you prefer)
-Soy and teriyaki sauce
-Sriracha Sauce
-Natural peanut butter or PB2
-Sesame seeds for toasting (optional) and orange for garnish (optional)


HOW TO MAKE IT:

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I start by cubing my tofu. If I have time, I will marinate it in soy, teriyaki, or a blend of both! When I'm running short, I toss it into a hot pan with a tsp or so of oil and sautee it while adding the sauce on top. Add the finely minced ginger half way through cooking. Carefully stir periodically and once tofu chunks are brown, remove from pan to be added to vegetables later.

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I wash, chop and stirfry my vegetables using the same method: a little oil, a little soy and teriyaki, and a little fresh garlic. Stir fry veggies are best, in my opinion, seared in a hot pan, slightly al dente. Once they are cooked, gently toss together the tofu and vegetables. 

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The spicy peanut sauce:  First, I warm a few tablespoons of soy, water, and oil (in this instance I used raw coconut oil) in the microwave. (This is no exact science--feel free to taste as you go, I know I do!) Though I usually use natural peanut butter (2-3 heaping tablespoons), I decided to try PB2 this time (3-4 heaping tablespoons). It blended nicely and the flavor was good--in fact, a very nice substitute!-- but I can't lie: natural peanut butter is the overall winner. Be careful with the soy--it is VERY salty. If you do accidentally have too much in the mix, level it out with more peanut butter and oil. I also add a nice healthy squirt of sriracha (it's a mellow heat, but add more or less to your tastes) and blend until it is creamy! It will thicken as it stands; warm just before serving so that it drizzles onto stir fry nicely.

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Mmm...toasted sesame seeds set things off! Of course, this is an optional step along with the sliced orange (and so is the pretty design you see below, but hey, this vegan tofu stirfry was the star in a photo shoot)! Plate the combined tofu and veggies and serve with peanut sauce for drizzling.

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ENJOY!

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