I grew up cooking and baking with my mom. I would say something was going on in our kitchen nearly everyday. I still have a deep love of all things 'kitchen' and have started cooking and/or baking something almost everyday. I love passing out recipes to anyone who will take them and at the suggestion of a close friend decided that a blog was the way to go!
Stay tuned for recipes and pictures and general food and ingredient knowledge.
In the future I hope to incorporate my love of wine into this blog as well.
This is also highly customizable because you can add whatever veggies you like and you can also add tofu (which I did), or tempeh, or vegan chicken (or regular chicken for you meat eaters 😉 ) And toppings…go crazy! Try things like scallions or chives, cilantro, parsley, sesame seeds, hemp seeds, chia seeds, chopped peanuts, hot sauce, etc., etc. Continue reading “Chilled Spicy Peanut Noodle Bowl”→
This is the first East Indian style curry dish I have ever made that I am 100% happy with! Whenever I have tried in the past I always feel like it is missing something…well NOT THIS TIME 🙂 This is a fast, simple, and delicious recipe and it gets even better as the leftovers sit in your fridge. Try it and I know you will love it ❤
And while I used specific ingredients in the making of this recipe, feel free to toss in other vegetables you may have in your fridge or garden (i.e. zucchini, eggplant, bell peppers, etc.) because I have no doubt that they will end up tasting just as delicious as what I used 😀
The debate between vegans and plant-based dieters has been going on for a long time. So I wanted to break down the differences; they are not the same, and it can get confusing if you aren’t fully informed. You might think you are vegan…but are you really??Continue reading “PLANT-BASED VS. VEGAN”→
Some of you may have heard the term being thrown around lately and thought “BUDDHA Bowl???” You may have also been confused because all these supposed “Buddha Bowls” look different…soooo….what exactly IS IT?
These, quite possibly, could be the most amazing fat bomb I have created yet. By toasting a couple ingredients I was able to mimic a true graham cracker crust, crunch & all!! That is why I am calling these “TRUE Cheesecake Fat Bombs”…they TRULY taste like real mini cheesecake bites.
And each bomb comes in at 10F/0.8nC/1P…so whether you follow a low carb/keto diet or not, you can still enjoy these without feeling guilty!! (Typical Cheesecake Bite: 16F/21C/3P)
I am so happy (and a little impressed) with these “cheatos”:-) They are suuuper low carb and totally satisfy my desire for a crunchy snack! They are great for dipping, too! Try softened vegetable flavor cream cheese, hummus(watch the carbs!), sour cream, cheese sauce, etc. AND they go amazingly along side chicken or tuna salad. Lastly, you can use them as a fun salad topper…almost like a crouton!
The macros for the WHOLE recipe are 31F/2netC/36P ❤
This is the EASIEST soup you will ever make! And it is perfect for adding things to. This time, I added chopped up chicken breast but feel free to throw in other veggies, cooked pasta, spinach (I know, I just said veggies), beans, other cooked meats & sausages, cheese…the list goes on and on.
It is simple, fast and healthy which are all things I love in a soup! It also makes 6 servings, so when I make it, Daniel and I can enjoy it throughout the week.
And don’t be scared to toss on the toppings! Vegan sour cream, cilantro, salsa, etc., etc., etc.
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