Y’all. I’m embarrassed to admit this, but I am still in a food coma from #VeganBowl2016. Truth time: I’ve never been that big of a Super Bowl fan. Traditionally, I half-enjoyed the commercials,  I tried to feign interest in the halftime show, and I staved off boredom during the game itself by eating. Sure, the gatherings that go along with the Super Bowl are always fun. But if I’m being totally honest, I could really do without the whole affair.

Except for the snacks. I love the snacks. So much so that JB and I have started calling Super Bowl Sunday “Snack Day,” and the focus shifted nearly entirely to the real star of the show: those delicious morsels we love to stuff our faces with once a year.

Snack Day 2016 was significant because it was the first year we didn’t pretend to care about football. The game never graced our televisions. Instead, my brother and our friend Z came over, we drank beers in the yard (thank you, Austin weather!), we played board games, we watched Sicario, and most importantly: we snacked.

We ate taquitos, buffalo popcorn tofu,  quesochocolate chip cookiespigs in a blanket, and even a veganized version of the easiest cream cheese chili dip that my mom used to make:

Creamy Chili Dip

  • Time: 10 minutes
  • Difficulty: Easy (incredibly)


  • 8 ounces Follow Your Heart vegan cream cheese
  • 1 (15 oz) can Amy’s Organic Spicy Chili
  • Daiya Cheddar Shreds


First you’re going to spread the cream cheese evenly across the bottom of a microwave-safe bowl. Then pour the can of chili on top of the cream cheese. Top with a layer of Daiya cheddar shreds, cover the bowl with plastic wrap, and then microwave that bad boy until the Daiya is melted (about 4 minutes). Serve with tortilla chips and try not to eat the whole bowl in one sitting.

So, yeah. It goes without saying that not only did I gorge myself, I’ve been reeling ever since. I even clocked my longest run duration-wise this week (40 minutes!), but I still feel like a big ol’ pile. My body has been craving leafy greens and veggies, which meant it was time for me to unlock a new vegan level: lacinato kale.

Vegans love lacinato kale. Colloquially dubbed “dino kale” because of the leaves’ scaly appearance, this green has a cult following. Case and point: this t-shirt.

In all fairness, the texture really does resemble dinosaur skin. See for yourself:


So, where did this reptilian relative of cabbage make its debut?

Angela Liddon’s Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette.


It only seemed right to pair it other deliciously-healthy foods, including pears and hemp hearts (which were also a first for us!). Unfortunately, pomegranates did not make their way into the mix because I could not find them ANYWHERE. Apparently they are only in season through January… the more you know! We replaced them with mandarins, which added a nice citrusy burst of flavor. All in all, it was a very easy salad to assemble, and it’s so nutrient-packed that it was the perfect way to ease myself back onto the healthy train.