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Vegan Nacho Cheeze

Vegan Nacho Cheeze
Vegan Nacho Cheeze

Vegan Nacho Cheeze

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March 6, 2017

Yes, Vegan Nacho Cheeze perfect for the Vegan Crunch Wrap Supreme or just when you want some nacho cheeze. I adapted this recipe from Dr. Brooke Goldner in Vegan Health & Fitness magazine. I jazzed mine up a lot to be more Mexican-influenced and to have more flavor.  I will have to say since going dairy free I have found many great cheeze alternatives and such but this recipe is pretty incredible it tastes amazing and is healthy! I suggest tasting for seasoning throughout the blending process because it can easily be under seasoned.  So give this recipe a try and let me know what you think!

  • Prep: 10 mins
  • Cook: 25 mins
Vegan Nacho Cheeze

Ingredients

2 Yukon gold potatoes chopped

2-3 Large carrots peeled & chopped

1/2 cup Nutritional Yeast

1/3 cup Olive Oil

1/3 cup Water

1 tbsp Lemon juice

1 Jalapeno Chopped (take some of the seeds out or it will be VERY Spicy unless you like that)

1/2 tbsp Turmeric

1 tbsp Cumin

2 Garlic Cloves minced

1 tbsp Smoked paprika

Salt to taste

Directions

1In a medium pot boil potato and carrots until tender drain and put into a food processor

2In food processor combine water, olive oil, seasonings blend until creamy you may need to add a little more water if you want it a little thinner

3Stir in jalapeno and taste for seasoning

4Serve immediately or keep for up to 5 days

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FoodFood & RecipesSide

Roasted Carrots

Roasted Carrots

 

Roasted Carrots

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November 21, 2016

I love roasted veggies and when I was growing up I actually hate carrots but something inspired me to try them again as an adult. I decided to roast them in the oven putting a little kick on it. This is my favorite way to eat carrots I made this recipe 3 days in a row it was so flavorful and delicious and goes with many things ! I added them to a rice stir fry, ate with chicken, and with a turkey burger it just goes with anything. So try these roasted carrots tonight for an easy side to any dish and let me know what you think in the comments.

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 2-3 Servings

Ingredients

4-6 Large whole carrots

Salt to your taste

3 tsp Paprika to your taste

3 tsp Chili powder to your taste

3 tsp Garlic Powder to your taste

2 tbsp Olive Oil

Directions

1Pre-heat oven to 400 degrees

2Slice carrots diagonally medium thickness

3Toss carrots in olive oil and spread on baking sheet and season carrots toss them again to make sure seasoning is covering carrots.

4Bake for about 20 minutes turning isn't necessary

5ENJOY

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FoodSideSnack

Baked Falafel

Baked Falafel

Baked Falafel

Baked Falafel

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October 31, 2016

Baked Falafel

Ingredients

2 Cans of Chickpeas (Drained)

1/4 cup Parsley

1/4 cup Cilantro

1 cup Onion Diced

2 tbsp Lemon Juice4

2 tbsp Olive Oil

2 tsp Baking Powder

1/4 cup Flour (optional I used it)

4 Cloves of Garlic

Salt & Pepper to taste

2 1/2 tsp Cumin

2 1/2 tsp Corriander

1 Packet of Legion of Spice 'This is Sparta' Spice Packk (optional)

Directions

1Pre-Heat oven to 375 degrees

2In a food processor combine all ingredients except for baking powder and flour pulse ingredients together around 12 times

3Add Baking powder and flour and pulse again until combined, scrape down sides I like to make sure everything is combined but leave a bit chunky

4On a baking sheet that is greased with olive oil form into patties or balls and place on the sheet brush the tops with a bit more olive oil

5Bake for 25-30 minutes flipping half way through until golden brown

6Eat alone or serve with tahziki sauce & ENJOY!

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      *Thank you to Legion of Spice for sending me their ‘This is Sparta’ spice packet to add to my falafel recipe it was an AMAZING addition!

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FoodFood & RecipesSideSnack

Zucchini Cakes

Zucchini cakes
Zucchini cakes

Zucchini Cakes

August 29, 2016

  • Prep: 5 mins
  • Cook: 20 mins
Zucchini cakes

Ingredients

2 Zucchinis

1/4 cup Panko Bread Crumbs or Ground Flax

1/2 cup Go Veggie Cheese or Regular Cheese (Cheddar or Monterrey Jack are great in these)

1 tsp Liquid Smoke

1 Egg beat

Salt & Pepper

1 tbsp Garlic Powder

1/2 tbsp Smoked Paprika

1 tbsp Basil

Other Tools Needed

1 Mandolin or Cheese Grader

1 Cheese cloth (to squeeze out water)

1 Strainer

1 Bowl

Directions

To prep Zucchini

1Grade zucchini into shreds and put into cheese cloth wrap it up and squeeze water out

2Squeeze and extract as much water as possible over strainer

Zucchini Cakes

1Pre-Heat oven to 400 degrees (or 420 degrees my oven bakes very warm so I turned it down)

2Take zucchini add to bowl and add bread crumbs,seasonings,liquid smoke, and beaten egg. Combine well then add cheese.

3On a baking sheet that is oiled with olive oil make a patty (I made medium sized ones) and place on sheet. Continue until no zucchini is left.

4Bake for 20 minutes flip once after ten so both sides become golden brown and cripsy.

5Enjoy!

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FoodFood & RecipesSide

Easy Thyme & Garlic Home Baked Fries

Easy Thyme & Garlic Home Baked Fries

 

Easy Thyme & Garlic Home Baked Fries

Easy Thyme & Garlic Home Baked Fries

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August 17, 2016

I love fries especially home baked ones! I have grown to love home baked fries over any other type of potato including mashed. I make these often as a side to many meals, they are easy to prepare and always turn out excellent. Garlic and Thyme are a great combo these fries pack a lot of flavor and are a great addition to any burger, sandwich, or any other dish with potatoes. If you have never used red skin potatoes this is a good recipe to give them a try they are filled with minerals and lower in carbs than other potatoes. Try this recipe if you are craving fries and want something better than plain old french fries.

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 4 Servings
Easy Thyme & Garlic Home Baked Fries

Ingredients

4-5 Red skin potatoes cut into wedges

Salt & Pepper to taste

3 tbsp Thyme

2 tbsp Garlic minced

1 tbsp Onion powder

3-4 tbsp Olive oil enough to toss potatoes in

Directions

1Pre-heat over to 400 degrees wash & cut potatoes into wedges and place in bowl add olive oil and toss

2Next add seasonings and toss when adding salt and pepper add a little toss and then add more to get it on all the potatoes more evenly.

3Place on baking sheet spread out so they aren't on top of each other to get an even crispy bake. Bake for 30 minutes total turning after 15 minutes so each side is crispy.

4Now you have easy home fries Enjoy!

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FoodFood & RecipesSide

Roasted Parmesan & Garlic Cauliflower

Roasted Parmesan & Garlic Cauliflower

 

Roasted Parmesan & Garlic Cauliflower

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August 17, 2016

Roasted vegetables are one of my favorite foods! Cauliflower is my favorite it is so versatile but roasting it is one of the best ways to eat it. I love this recipe because it is easy takes less than 5 minutes to prepare and under 30 minutes to cook. This cauliflower recipe is also really good and addicting. The flavors blend well making this the perfect side dish to any meal! You will love this cauliflower recipe try it out ASAP!

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 5 Servings

Ingredients

1 Head of cauliflower cut into bite sized pieces

1 cup Extra-virgin olive oil

5 Cloves garlic roughly chopped

1/4 tsp Black Pepper

3 tsp Sea salt

2 tbsp Roughly chopped fresh thyme leaves or dried

1/4 cup Parmesan cheese

Directions

1Preheat oven to 450 degrees

2In a bowl put cauliflower, cover in olive oil add seasonings and toss together

3Spread cauliflower onto the baking sheet and sprinkle parmesan cheese over

4Bake for 20 minutes until golden brown

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*This is before I quit dairy

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FoodFood & RecipesSideSnack

Greenleaf Guacamole

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Greenleaf Guacamole

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August 16, 2016

Mmm I love a good avocado ! Friends of mine think I'm weird for my love of this fruit but oh well. I made this guacamole for a dinner party & never again will I eat guacamole from anywhere else.( & no I do not put tomato in my Guac but you can add if you want)

  • Prep: 15 mins
  • Yields: 6 Servings

Ingredients

1-2 Avocados

1 tbsp Minced garlic

1 Lime

1/4 cup Chopped fresh cilantro

3 tbsp Red onion or white onion

2 tsp Sea salt

3 tsp Black pepper

Directions

1Cut avocados in half & remove the pits from them

2Take a spoon and scoop the ripe avocado from the shell, take a fork and mash the ingredients together

3Chop Cilantro, Red onion, Garlic and add to avocado

4Roll lime on the cutting board to get the juices flowing then cut the lime and add juice to avocado

5Stir everything until everything is combined but still kind of chunky

6Add salt & pepper and stir together (you can add more lime juice if you would like)

7Let chill in fridge for an hour at least or longer and let the ingredients meld together

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FoodFood & RecipesSide

Roasted Garlic & Parmesan Butternut Squash

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Roasted Garlic & Parmesan Butternut Squash

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August 16, 2016

As a child, I HATED squash, ever since I started in the kitchen I slowly changed my mind toward this gourd best in fall and winter. I have cooked squash before but not like this! Ever since I made this recipe I have been HOOKED on squash. This recipe is an easy, healthy and flavorful way to cook squash. Try it you won't be disappointed

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 2-3 Servings

Ingredients

1 Butternut squash peeled and cut into small chunks Side Note: ( I cooked the squash for 20 minutes in the oven then peeled the skin off, to me this method was easier since squash is hard and I could not find my peeler

3 Cloves garlic, minced

3 tbsp Olive Oil

Salt & Pepper to taste

1/4 cup Parsley leaves, finely chopped

1/3 cup Grated parmesan cheese

Directions

1Preheat the oven to 400°F. ,Peel the butternut squash with a peeler and use a spoon to scrape the pulps and seeds. Cut into cubes and small chunks

2In a medium sized bowl, toss the butternut squash cubes with the garlic, melted butter or olive oil, salt, pepper, and parsley leaves. Transfer the butternut squash onto a baking sheet. Spread out in an even and single layer (no overlap), and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft

3If you used the above method to peel the squash then finish in oven for 20 minutes

4Remove from oven and sprinkle the Parmesan cheese on top of the squash. Put it back into the oven for 5 minutes until the cheese melted

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*This is before I went dairy free sub with Nutritional yeast

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FoodFood & RecipesSideSnack

Broccoli Tots

Broccoli tots

 

Broccoli Tots

Broccoli Tots

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August 16, 2016

Broccoli & Cheddar together is always a win but it's even more a win with this recipe! Broccoli tots are a recipe I have seen many times over but always thought that the recipe was lacking especially seasoning wise so I adapted my own version. These broccoli tots are packing flavor and are now one of my favorite things I have ever made ever! I am seriously addicted and they are so easy I will make them weekly for awhile. The broccoli & cheese tots will be a winner with everybody even picky kids! So try this recipe out & let me know what you think in the comments below.

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 4 Servings
Broccoli Tots

Ingredients

3 cups Steamed fresh broccoli

2 tbsp Honey Mustard

Salt & Pepper

2 Cloves of minced garlic

1/4 cup Minced onion

2/3 cup Breadcrumbs

1/2 cup Shredded cheddar cheese

2 Eggs Beaten

Directions

1Pre-Heat oven to 400 degrees steam broccoli let cool them chop finely

2Mix all ingredients together and let cool in refrigerator for 15 minutes

3Shape broccoli mixture into tot form and place on a sheet pan sprayed with non-stick spray or rubbed with olive oil

4Bake in oven for 18 minutes, 9 minutes on each side turning once until golden brown.

Can dip in ketchup or greek yogurt ranch

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*Sub with dairy free cheese

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FoodFood & RecipesLunchSide

Creamy Cucumber Dill Salad

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Creamy Cucumber Dill Salad

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August 16, 2016

Cucumber dill salad is an old time favorite of many people, I love it! It is the perfect warm weather salad that cools you down and leaves you satisfied. I have been making this for years and wanted to share my version, this cucumber dill salad is a creamy one made with greek yogurt. Fresh dill is one of my favorite herbs as well it smells so beautiful and goes well with veggies or fish. The combo of greek yogurt and dill coat the cucumbers well and give you a bit of protein with this recipe. Make this salad for a lunch or next to grilled chicken or fish for a nice meal. Let me know what you think!

  • Prep: 5 mins
  • Cook: 2 hrs 5 mins
  • Yields: 6 Servings

Ingredients

Dressing

3/4 cup Plain Greek Yogurt

2 or 3 tbsp Lemon Juice from a fresh lemon

5 Sprigs of Dill (Remove dill from stem)

3 tsp Garlic Powder

Salt & Peppers to taste season the cucumbers as well as the dressing

Salad

2 Cucumbers

1/2 Red Onion

Directions

Dressing

1In a bowl place 3/4 cup of greek yogurt,fresh lemon juice,seasoning,and dill whip together set aside

2Next, wash and slice cucumbers thinly and chop onions into strips season with salt and pepper

3Finally, add dressing to cucumbers and mix together until every cucumber and onion is coated, allow to chill in fridge for 2-3 hours before serving.

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*This recipe is from before I went dairy free

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