Like many of you recent grads or soon to be college grads, I do not have a job lined up. In this economy jobs aren’t as flourishing as Lindsay Lohan’s alcohol problem and therefore neither is a recent grad’s income. A lack of income can present a problem when your funds have to be spent on rent and insurance rather than Natty Light and late night fast food. I am included in this fund-deficient category. Sure, I have some cashmonay saved up… but not enough to sustain three months worth of rent in New York City.

So after some debate and inner turmoil, I have decided to move back in with my parents. This is a desperate act and the last option I wanted to choose, but with no job and no income, it wasn’t a choice at all. So back to Mom and Dad’s I go.

It’s going to be a major transition, yes, and probably not the most exciting prospect after having total freedom for 4 years, but maybe it’s not the worst thing, either. I mean, at least you know the bathroom floors are clean, right?

Food & Meals
On your own: In college, cooking for yourself or going to the dining hall doesn’t always mean well-balanced meals. I’ve survived mostly off Easy Mac. I’m ready for a change.
Back home: Home-cooked meals. YUM. So maybe your parents won’t become your live-in chefs but you’ll still probably get more nutritious meals (or nutrition at all!) than you have in a while.

Boys
On your own: They can come and go as they please. You can have as much sexy time as you want in your bedroom… in the kitchen…in the living room.
Back home: Flashback to high school when you had to sneak boys into and out of your room. You may be an adult, but you’re still living under 2 other adult’s roof. Two adults who may or may not walk in on you.

Laundry
On your own: Laundromats are a pain. Mixing up your clothes with the person next to you sucks. And also, who carries endless amounts of quarters with them anyways?
Back home: “Mom, I love you. Can you do my laundry please?”

TV & Internet
On your own: TV and Internet don’t come cheap! All those utilities (electricity, water, etc) are pricey, actually. Just think about how much you spend to indulge in MTV marathons while blasting the A/C.
Back home: Besides navigating through your mom’s Tivoed reruns of Cheers, you basically have it made. Free TV (with ALL the premium channels!) and Internet? Yes please.

Parties
On your own: Just passed an exam? Throw a party. Just finished classes? Throw a party. Just want to get hammered on a Wednesday? THROW A RAGER.
Back Home: I doubt Mom and Dad want to see you doing a keg stand in their kitchen. And heading out to party elsewhere? Good luck explaining to your parents what you were doing until 3am on a Tuesday.

Peace & Quiet
On your own: You have all the peace and quiet (and laziness) that you want. You can suffer through your hangovers to endless episodes of 16 and Pregnant without being bothered, sleep until noon because there’s nothing else to do, and worry about all those dishes piling up later. Or never. It doesn’t matter anyway.
Back Home: You may not have to deal with your neighbors playing Rock Band at all hours of the night, but you do have to deal with your parents’ endless monologues about the importance of getting a job and moving out.

Clearly, moving in the the parental units isn’t all rainbows and butterflies, but for all of us unemployed soon-t0-be-grads, it’s our only option. And it’s not such a bad one. Who needs boys and parties when you’ve got free cable and a fully stocked fridge??

Ok, so maybe having some hottie do it for you would be nice, but you’ll forget all about that once you bite into these badboys.

This recipe is slightly complicated, but it’s nothing a relatively cheap trip the neighborhood grocery store and 30 minutes in the kitchen won’t fix.

And, like that thick trainer at my gym always says, “no pain, no gain.” I’m pretty sure he’s talking about a 45-minute run on the treadmill, but I just think it means all that cooking will be worth it when you’re filled with 2 lbs of pumpkin pancake bliss.

Pumpkin Spice Pancakes

Ingredients:

1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup

What to Do:

1. Whisk first 5 ingredients in a large bowl.

2. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in a medium bowl.

3. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).

4. Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 batches.

5. Brush large nonstick skillet with oil; heat over medium heat. Pour batter by 1/3 cupfuls into skillet.

6. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.

7. Repeat with remaining batter, brushing skillet with oil between batches.

8. Serve with syrup…and fall in love. Then go back for seconds. And thirds. We won’t tell.

No, I don’t have an eating disorder. I have a working disorder—I’m a total workaholic.

When I do eat, it needs to be healthy and somewhat portable. I’ve considered trying Atkins or Southbeach protein bars, Power Bars, or even Slim Fast Shakes as a snack I can pound in the car on my way to work. But, honestly, I can’t justify consuming 400 calories in the form of a little bitty rice bar that is not going to quiet my growling stomach, or 13 grams of fat in a similarly unsatisfying wannabe-milkshake concoction.

Instead, I live off of caffeine.

One morning, before work, I stopped at my favorite coffee shop to grab a skim milk, sugar-free vanilla latte, and saw a display of Vegan Energy Bars at the counter. I’m not vegan, but was hungry and I thought that those little heart-shaped bars might be crazy enough to work! I mean, the vegans are picky about what they put into their bodies and without meat or dairy, they still need nutrients, right?

I purchased a package of chocolate chip flavored (if it has chocolate it can’t be that bad), heart-shaped, soy-filled cakes of pure delight that day, and I’ve been hooked ever since.

That week, I bought out the entire stock of chocolate chip flavored Heart Thrive bars. Contrary to my carnivorous, sugar-addicted friends’ admonishment—“Vegan anything is sooo gross!”—I found these bars quite tasty. Plus, they are only three grams of fat and 230 calories each, and I can justify eating them, especially with the “Doctor Recommended” promise on the front of the package.

The following week, these tasty energy bursts were gone! Not just the chocolate chip ones, either! The apricots and apples, too! Even the date-flavored Heart Thrives were nowhere in sight. I asked the cashier if they would be selling them again, and unfortunately the café had only ordered a limited supply of Heart Thrives.

So, I turned to my trusted friends at Google and found the company website. Just yesterday I ordered a personal supply of two dozen chocolate chip Heart Thrive bars, and they should be arriving in a couple of days. During the interval between my last Heart Thrive bar and yesterday’s order placement, I scoured the grocery store shelves for an alternative snack, to no avail. Everything is either high calorie, or high carb, and most of products are over-priced anyway.

The Heart Thrives, however, are a great nutritional supplement that won’t add many calories or fat to my diet. My mouth is watering just thinking about the next time I get to sink my teeth into a glorious vegan energy bar…and I definitely never thought I would write that sentence and mean it!

To check out Heart Thrives, or parent-product, Sun Cake breakfast bars, visit http://www.suncakes.com.

Rating: 3 out 4 stars, only because they are hard to come by!

[Photo courtesy of suncakes.com - People love these bars so much they have a whole collection of these fan pictures!]

A recent issue of Shape magazine suggested eating vegetarian once a week, and I was like, “Heyyy I already do that! I rock!” They also featured a mouthwatering recipe for vegetarian paella. That’s not going to happen. So, whether you’re a carnivore or a herbivore, trying to shave some calories from your diet, or too busy to slave over a hot stove, I give you vegetarian meals in five minutes or less. All you need is a microwave.

1. Boca Meatless Chili

You need:

–Boca Meatless Chili, from the freezer section of your grocery store.

–2 slices of whole wheat bread

*Zap the chili for three minutes, stir, and nuke for one more minute.

*While the chili is in the microwave, pop the whole wheat bread in the toaster.

*Cut the whole wheat toast in quarters, top with tasty chili, and enjoy!

The vegetarian chili is spicy enough to satisfy your taste buds, and for you South Beach Dieters out there, it works for phases 2 and 3. Plus, it packs 20 grams of protein for extra energy. One package is only ONE measly gram of fat and 150 calories, so even with the whole wheat toast, you’re looking at 3-5 grams of fat and just over 300 calories for a totally satisfying meal.

2. Garden Burger Buffalo Wrap

You need:

–One Garden Burger brand veggie patty, from the freezer section

–A low-carb tortilla wrap (I recommend a wheat or spinach flavor)

–One slice Kraft 2% milk Colby-Jack cheese

–Frank’s Red Hot Buffalo Wing Sauce

–Lettuce and tomato

*Throw the Garden Burger in the microwave for 30-35 seconds on each side. I usually top the patty with cheese when there’s about 15 seconds left to cook so it gets all melty and delicious.

*Pour a thin line of Red Hot sauce down the center of your tortilla.

*Slice the Garden Burger and cheese into strips and arrange it evenly on the tortilla so you’ll be able to roll it up.

*Top with lettuce and tomato, wrap it up, and prepare yourself for some fiery goodness.

Personally, I am obsessed with Garden Burgers, but other brands, such as Boca and Morningstar Farms also make pretty good vegetarian burgers. The Garden Burger brand packs only 100 calories and 3.5 grams of fat. The cool Colby-Jack cheese (5 grams fat, 50 calories) pairs well with Frank’s spicy sauce, which won’t add fat or calories to the sandwich. Bonus: spicy foods rev your metabolism!

3. Steamed Vegetable Plate

You need:

–One Dole Vegetables Microwave-Ready Bag, from the produce section

–Kraft 2% milk shredded mozzarella cheese

–Bertolli Vodka Sauce

*Pierce holes in the bag of veggies, and microwave for 3-5 minutes.

*While the veggies are “steaming,” heat the vodka sauce on the stove (Okay, I know I said you only need a microwave. If you don’t have a stove, you can heat the sauce in the micro while the veggies are cooling).

*Mix vegetables and sauce together, and sprinkle mozzarella cheese on top. The hot vegetables will melt the cheese.

Since discovering these handy steam-in-a-microwave packs, I’ve cut a LOT of pasta out of my life, which also happens to cut carbs. The vodka sauce is a bit higher in fat than I usually cook with (10 grams of fat for half a cup), but it’s an indulgence I’m willing to allow. The melted mozz is a great finish. For a lower-fat option, use regular marinara sauce.

There are plenty of meat-free products out there that are tasty, convenient, and healthy, so play around with your cooking, er, microwaving. Boca Chik’N patties also make for a mean sandwich, and if you find yourself a fan of Garden Burgers, you can sub them for meat in just about any recipe– I like to top salads with meatless patties, on occasion.

Plus, get your friends on the vegetarian bandwagon by making Boca Meatless Chili nachos, with Baked! Tostitos and Kraft 2% milk Mexican Cheese blend. Congratulate yourself on cutting calories by drinking an ice cold, calorie-packed margarita!

Welcome to day 6 of my week-long vegan eating adventure.

Breakfast: Wheatabix cereal with soy milk.

Lunch: I drag a friend to California Vegan Restaurant on Sunset. I get a sweet and sour seitan (wheat gluten) dish with steamed brown rice. The sauce is tangy and tasty with pineapple, which I always love. But the seitan has a weird consistency and taste, it looks like a cross between tofu and chicken and it kind of creeps me out.

Dinner: I go with some friends to Famima!!, the Japanese convenience store, to get some cheap dinner. I spend twenty minutes looking at all their boxed dinners, studying ingredients, trying to figure out what I could eat. I end up just getting a fruit plate. I watch my friends eat their food and think of a new annoying thing about eating vegan: you can’t try your friends food. I’m someone who always steals other people’s food, so this is incredibly annoying.

2 AM: My friends and I go to Norms diner in Santa Monica after dancing to exhaustion at Gas Lite. Everyone orders pancakes, eggs, ice cream. I order a salad. I get a small plate of iceberg lettuce. I don’t know how they make their salad dressings, so I stick with vinegar. Major yuck.

It occurred to me today that one great way to eat vegan would be through one of those meal-delivery services. Does anyone know of one that has good vegan options?

[photo from veganmenu.blogspot.com]

Breakfast: Oatmeal. Again.

Lunch: My quick-fix meal, a ham and cheese sandwich, is out, so I just munch on grapes, dried fruit, and nuts. I feel like a Greek god, but not at all full.

Dinner: I pull out the big guns for dinner. I go to Whole Food’s and do a massive shopping by following a list I compiled using recipes found on allrecipes.com. The total comes out to $120. Turns out tofu is more expensive than I thought it would be. I get home and I do the unthinkable: I cook for myself. I mix and simmer and stir. I make a total mess, but it actually feels really good to slave over a hot stove for an hour.

The end result? A meaty (thank you, Boca!), spicy, filling vegan chili. I put some of the chili in a tortilla for a vegan burrito thing, and it’s delicious. I pour some in a bowl and eat it, and when I go to put it in a Tupperware container, I end up eating some of it right out of the pot, always a good sign!

Late night: My hunt for dessert in my fridge ends up with me accidentally taking a bite out of a non-vegan friendly Fudgesicle and then spitting it out. Then, my late-night cappuccino run turns into a late-night black coffee when the café I’m at doesn’t have soy milk.

The year I spent as a vegetarian in high school seems like a cakewalk after the last two days. Skipping over the meat dishes on a menu or avoiding those aisles in the supermarket is easy; having to study ingredient lists and constantly be thinking about what goes into the foods I eat every day is much, much harder.

My staple Impress ‘Em Meal has always been pasta primavera. It’s simple, fresh, and healthy – but best of all? It easy to do.

Here’s my favorite primavera recipe, from the Food Network. I recently used this to impress partygoers at a giant potluck. Now, they all think I can actually cook (too bad my microwave knows better…)!

INGREDIANTS

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan

DIRECTIONS

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

[Recipe courtesy of Everyday Italian]