Friday, October 15, 2010

Re-introduction, Roasted Chickpeas, Vida Vegan Conference

I am so excited to be blogging in a regular basis again. I figured a re-introduction is in order so if you are new to my blog I can explain how Vegan for $3.33 a day came to be.

I started this blog in 2006. At the time, I was married and cooking daily for my family. My sons were 13 and 14 at the time. I did a lot of big batch frugal cooking, but was not on a budget. During those years, my marriage ended. I moved out of my house and into an apartment. I shared custody of my sons with my ex. Life changed a lot! I went back to work full time at several chef jobs.

December of 2008, I was laid off from my job and had to get serious about my budget and realized I could only afford to spend $100 a month on food for me and my two sons who lived with me part time. That worked out to around $3.33 a day, so the focus of my blog changed.

After 5 months of unemployment, I found full time work again in kitchens. Over the next year and a half, I started to hone my photography skills and discovered a new passion; one that is now is part of my full time career. I am diving off the deep end; doing what I love to do. Creating healthy and delicious recipes and doing photography.

I am seriously writing my Vegan for $3.33 a Day cookbook and am going to start looking for a publisher soon. I've also started my business, Melody Polakow Photography.

Being is business for myself, I am on a very strict budget again. This is an amazing, exciting time in my life and every day, I am learning new things and connecting with wonderful people.

I am super excited to announce that I have been asked to speak at the upcoming Vida Vegan Food Bloggers Conference in Portland, Oregon in August! Not only will it be a fun time, but I get to meet so many of my favorite bloggers! I can't wait!

OK, now onto some food which is why you are here, right?

I love roasted chickpeas. Simple, healthy and delicious.


 Chipotle Roasted Chickpeas

  • 2 c chickpeas, drained
  • 1.5 t salt
  • 1/4 t cinnamon
  • 1 t cumin
  • 1/2 t chipotle powder
  • 1/2 t garlic powder
  • 1 T nutritional yeast
  • 2 t balsamic vinegar
  • 1 T olive oil

Bake at 375 for 30-40 minutes. Make sure the peas are in a single layer on a sheet pan.

I made a Vegan for $3.33 a Day page on facebook! Come check it out and tell your friends!

6 comments:

  1. Thanks for the re-introduction! I often wondered where the $3.33 came from. I'm terrible with numbers and budgeting, so I'm looking forward to that cookbook.

    The roasted chick peas sound so good.

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  2. I am so excited you are blogging on a regular basis again too :-)

    Courtney

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  3. Yea, now that's a cookbook I would like to have. Welcome back to regular blogging too.

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  4. Anonymous11:16 PM

    I was able to get my ex back after I followed the instructions at www.saveabreakup.com I totally recommend this site, saveabreakup.com helped me a lot, all I can say is big THANKS!!! I'm so happy now...

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  5. I've only made roasted chickpeas once, but they were awesome and I couldn't stop eating them! Thanks for posting the photo and recipe because it reminds me that I need to make these again soon!

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  6. I loves me some chickpeas and can't wait for your cookbook to come out!

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