I was super stoked when I got a $50 Lululemon gift card for my bday…now it’s been 3 months and I haven’t gotten anything because I discovered that nothing they sell is under $50. $100 for stretchy pants!? I know it sounds cheap, but every time I go on their site I get overwhelmed and then give up. I really want my ass to look good at yoga, though, gosh dangit! #FirstWorldProblems
Last night I got to go the premiere of MJ ONE – the new Cirque du Soleil show at Mandalay Bay. It was 100% a show win and a food fail. First off – the show is incredible so if you ever get the chance, definitely go see it and prepare to have your mind blown. All I can say is when they did that Smooth Criminal tilty move I lost it! Those dancers must really work on their core.
The show’s after party was a huge food fail, but it was my fault for not coming prepared. Do yourself a favor – anytime you know there’s going to be open bar, pack snacks! The party’s setting out on the Mandalay Bay beach was beautiful (besides the fact that it was 105 degrees at 10 p.m.) and the DJ was playing exclusively MJ songs. There were booths featuring Mandalay Bay’s gourmet restaurants providing catered apps to the attendees which was great, but not vegan friendly, sad face. Needless to say, I did what any reasonable adult would do – kept drinking then stole a tortilla when no one was looking – obviously!
One of the Cirque performers hiding from the paparazzi before the show.
A collaborative dance number featuring the King of Pop, himself!
We sat next to Tom Higgenson from Plain White T’s who was super nice and even explained to us the magic behind the Smooth Criminal gangsta lean. I also wanted to ask him if he’s ever seen the Tourette’s Karaoke version of Hey There Delilah, but I chickened out. Vegan chicken.
Amazing ice sculpture soup dispenser at the MJ ONE after party by Fleur by Hubert Keller.
Oh, carbs. Can’t live with ’em, can’t not eat ’em.
Vegan Pasta Salad
Prep time: 10 min
Cook time: 20 min
Refrigerator time: Overnight
Makes 8 servings
- 1 13.25 oz box of small pasta (I used whole grain rotini)
- 1/3 cup carrots, thinly sliced
- 1/2 cup broccoli florets, chopped or pulled apart to make tiny florets
- Juice of 1 large lemon or 2 small lemons
- 1/3 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup diced fresh or roasted red and/or yellow peppers
- 1/2 large tomato, diced
- 1/4 cup sliced black olives
- 1/4 cup capers
- 1 tbsp minced garlic
- 1 tsp herbs de provence or any Italian seasoning
- Salt & pepper
- Cook pasta according to box directions. Throw in the carrots and broccoli for the last 3 minutes of cooking time.
- While your pasta is cooking mix the lemon juice, vinegar, oil, peppers, tomato, olives, capers, salt & pepper, Italian seasoning and garlic together in a large bowl.
- When your pasta, broccoli and carrots have finished cooking, drain the water and add to your mixing bowl with the rest of the ingredients. Stir well to combine.
- Cover and refrigerate overnight for best results, stirring occasionally if possible.
- Serve on a bed of spinach and top with chopped fresh basil and vegan Parmesan, if desired.