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Homemade Wheat Tortilla Chips

Tuesday, October 1, 2019
Did you know that you can make your own tortilla chips right at home? Well…you can make your own tortilla chips right at home. Hence, why I made these Homemade Wheat Tortilla Chips.

Homemade Wheat Tortilla Chips

Homemade Wheat Tortilla Chips

Homemade Wheat Tortilla Chips

It’s fairly simple to do. It doesn’t require a whole ton of time and only calls for THREE INGREDIENTS. Tortillas, salt, and oil are all you need. Although store bought chips may add a bit more flavorings and seasonings, you can control how much salt goes onto your chips if you make them on your own.

This recipe works just as well if you use flour tortillas. It doesn’t have to be wheat. This is just what I had in my pantry at the time of creating this recipe.

I found that I had to watch out for these very close while in the oven. I made a first batch which burned. Epic fail! The second batch I learned that these cook up pretty fast, and the sweet time is usually about 5-7 minutes in the oven before they’re ready to be taken out.

These are great with salsa or any of your favorite kind of dip. I think if I ever feel like some chips, I like knowing I can make my own.

Homemade Wheat Tortilla Chips

Make your own tortilla chips using this simple recipe using only three ingredients.
Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins
Course: Appetizer | Cuisine: American
Keyword: Chips, Homemade, Tortilla, Tortilla Chips
Servings: 4 servings

8 wheat or flour tortillas
1/2 tbsp salt to taste
capful of olive oil or cookie spray
1 tsp lime juice

1. Preheat oven to 375°F
2. Take your tortillas and cut into little triangles
3. On a baking sheet, lay each tortilla chip flatly and spray with cooking oil on both sides
4. Pour just a little of lime juice over top and then sprinkle on your salt
5. Add to oven and bake for approximately 5-7 minutes. Watch carefully
6. Once tortilla chips are crisp, remove from oven and allow to cool
7. Serve with your favorite salsa or dip!

Pulled BBQ Mushroom Sandwich

Sunday, September 22, 2019
For this week we are serving up Pulled BBQ Mushrooms Sandwiches. I shared this recipe last week to my Insta Story and you guys wanted to know more details on how I created this meatless Pulled BBQ Pork sandwich using mushrooms.

Pulled BBQ Mushroom Sandwich

Pulled BBQ Mushroom Sandwich

Most recipes that recreate this dish often use jackfruit or heart of palm. Either would work great here! But, I LOVE mushrooms and decided that I wanted to use shiitake mushrooms instead.

To recreate this dish, instead of shredding these mushrooms I bought them purchased already sliced and shredded. All I had to do was give them a good rinse, sautee in the frying pan, and top with my favorite BBQ sauce.

I would recommend using a smoky flavored sauce. BBQ sauce comes in a ton of different flavors, and you can choose any to your liking. But for me, I found that a smoky flavor is what resembled the Pulled BBQ Pork sandwich the most if you’re going for that taste.

Top this off with your favorite toppings. I used onions and slaw, but you can load anything on top of here. Pickles would do just as well with a toasted bun.

Pulled BBQ Mushroom Sandwiches

This Pulled BBQ Mushroom Sandwich is drowned with a hickory smoke BBQ sauce on a toasted bun.
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Course: Lunch, Main Course | Cuisine: American
Keyword: Mushrooms, Sandwiches, Vegetarian
Serving Size: 4 sandwiches

1 16 oz. Pack of Shredded Shiitake Mushrooms
1/3 cup Diced Yellow Onions
1 cup Hickory Smoke BBQ sauce
salt and pepper to taste
Cole Slaw and pickles for optional toppings

1. In a frying pan over medium to high heat, add your mushrooms and diced onions until slightly tender
2. Once mushrooms and onions are slightly tender, add salt and pepper to taste. Continue to stir
3. Pour over top your favorite BBQ sauce and stir until everything is coated
4. Allow to simmer for an additional 5 minutes until BBQ sauce begins to stick
5. Taking a large spoonful, serve over top a toasted bun with your choice of toppings

Italian Lentil Meatballs

Monday, September 16, 2019
I’ve been a role lately with creating mock meat recipes. Last week, I created a Black Bean and Corn Veggie Burger. Although it was a bit of trial and error, I figured out the right combo to get it to stick. This week, I decided to create Italian Lentil Meatballs.

Italian Lentil Meatballs

I’ve cooked with lentils before, but I sparingly use them. Lentils have an interesting texture in my opinion, and I didn’t know how else to prepare them aside from a wrap or toppings for a salad. So, I wanted to give meatballs a try.

Lentils are the perfect meat substitute. They’re legumes, but also a great source of protein. With this meatball recipe, you can pair it however you like. Whether in a bowl of gravy or with your favorite spaghetti dish. I chose to add a store bought pasta sauce with mine that turned out pretty well with these lentil meatballs.

To keep this recipe simple, I went with adding cooked white rice instead of bread crumbs to hold the lentil meatballs together. You can also use quinoa instead of rice if you like.

I also used a healthy helping of chopped red onions. This helped to give it so much flavor without having to rely on several different ingredients. All I used were salt, Italian Seasoning Blend, red onions, and of course…lentils.

Italian Lentil Meatballs

This vegetarian friendly Italian Lentil Meatballs pairs perfectly with your spaghetti dish packing a ton of flavor.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Main Course | Cuisine: American, Italian, Vegetarian
Keyword: Lentil Meatballs, Lentils, Meatballs, Vegetarian
Servings: 12 meatballs

1 cup Lentils
1/2 cup cooked white or brown rice
1/3 cup chopped red onions
1 tsp salt and pepper
1 tbsp Italian Seasoning
1/2 tsp olive oil for cooking

1. Bring a pot of lightly salted water to a boil and add in your lentils. Allow to boil until tender
2. Using a food processor or fork, mash your lentils until a grounded consistency
3. In a mixing bowl add your mashed lentils, cooked rice, chopped red onions, Italian Seasoning, and salt and pepper and mix everything together
4.Take a large spoonful of the grounded mixture and begin forming medium sized meatballs in the palm of your hands
5.In a frying pan on medium-high heat, add a small bit of olive oil for cooking
6. Gently add your meatballs to the frying pan, allowing each side to cook until a crisp outer crust begins to form
7. Remove meatbals from heat, and enjoy with your choice of sauce!

You can use red onion or yellow onions if you like
You can use any other type of oil, just as long as you have something to coat the pan
You don’t have to use rice. You can also use breadcrumbs or quinoa if you prefer

Black Bean and Corn Burger

Monday, September 9, 2019
I’ve attempted cooking a veggie burger several times before, and unfortunately it never turns out too well. I either struggle with getting the burger to stick together or the flavoring is all wrong. But I think I nailed it this time with these Black Bean and Corn Burgers.

Black Bean and Corn Burger

Black Bean and Corn Burger

Why black bean and corn?

Well, I’ve sampled quite a few veggie burgers and I love the combination between black bean and corn. Corn tends to be naturally sweet and isn’t too overpowering. I actually enjoy that subtle sweetness in my burgers.

I used one can of black beans, corn, rolled oats, and one egg. I added the egg in so that it would help mold the sandwich as well as give it a juicy texture. Sometimes black bean burgers can get a little dry and I wanted to prevent that.

When I first began molding the patties…it fell apart on me. So I needed another dry ingredient to help hold the patties together. I created a “flour” using more rolled oats. I added about an extra 1/4 cup into my food processor, and blended until it was a flour-like consistency.

I’m very pleased with how well these turned out. It was pretty simple to make once I figured out the perfect combination to mold the patties. You can add whatever toppings you normaly like to your burgers. Lettuce, tomatoes, pickles, onions, mayonnaise, and mustard are always a must for my burgers.

If you want to really jazz it up, add some jalopenos to this burger.

Black Bean and Corn Burger

This Black Bean burger not only has a savory flavor, but also a sweetness thanks to the added corn.
Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins
Course: Main Course | Cuisine: American
Keyword: Black Bean, Burger, Mexican Street Corn, Sweet Corn, Veggie Burger
Servings: 4 patties

1 15 oz Canned Black Beans
1/2 cup Frozen or fresh sweet corn I used frozen
1/2 cup Rolled Oats
1/4 cup Oat Flour (or any kind of flour or breadcrumbs)
1 tsp Salt
1/4 tsp Chili Powder
1 tsp Mrs. Dash Garlic & Herb seasoning

1. Preheat oven to 400°F
2. Rinse and drain your canned black beans
3. In a food processor, ground your black beans until a grounded consistency. Or, you can use a fork and mash as well
4. In a mixing bowl add in your thawed corn, mashed black beans, salt, chili powder, Mrs. Dash seasoning, rolled oats, and flour and mix together until everything is evenly mixed
5. Taking a large tablespoon full, begin forming your rounded patties.
6. On a cooking/baking sheet spread out your patties and allow to cook for 15 minutes. Flip over and then let other side continue to bake for an additional 15 minutes
7. Remove from oven and allow to cool for approximately 5 minutes
8. Build your burger and enjoy!

Instead of using both rolled oats and flour, you can opt to add in just 1 cup of oat flour alone or rolled oats. I found using both adding more texture

Raspberry Watermelon Spinach Smoothie

Wednesday, August 14, 2019
I’ve been really killing it with adding spinach to my smoothies. I feel pretty confident that I’ve finally figured it out. When I made this Raspberry Watermelon Spinach Smoothie, I was amazed at how well it turned out.
Raspberry Watermelon Spinach Smoothie

Raspberry Watermelon Spinach Smoothie

My main concern with mixing red fruit and spinach together was that it would turn into this ugly reddish brown color. To me, the color can be a bit off putting. But, I think combining the raspberry and watermelon created a rich color that looks super delicious.

And delicious it was! The sweetness from the watermelon and the tartness from the raspberry is what really made this smoothie enjoyable. But it was also extremely refreshing that I forgot spinach was even in it.

So why did I add watermelon? Truth is, it was about to go bad. I needed a way of eating the watermelon in bulk and blending it up into a smoothie seemed like the perfect way to go about using it. I’m sure the smoothie would have tasted just as fine without it. But, I think the watermelon is what really helped to kill down the bitter taste of the raspberry.

If you don’t want to use watermelon, give strawberries or cherries a try. Both are equally as sweet and rich in antioxidants. The downside, however, could be not choosing a sweet strawberry or cherry. You may end up with a tart tasting smoothie. But, you could always add honey if you need to sweeten it up a bit.

Raspberry Watermelon Spinach Smoothie

Combing all of the se best flavors of summer in this raspberry watermelon and spinach smoothie.
Prep Time: 5 mins | Total Time: 5 mins
Course: Smoothies | Cuisine: American
Keyword: Breakfast Smoothie, Raspberry, Smoothies, Spinach, Watermelon
Servings: 1 serving

1 cup frozen raspberries
1 cup watermelon chunks
1 large handful spinach
1 cup coconut water
1/2 tbsp honey

1. Add all ingredients into your blender
2. Blend for 45 seconds or until a smooth consistency is reached
3. Pour into your favorite glass and enjoy

Tofu Avocado Breakfast Wrap

Monday, August 12, 2019
When I created this Tofu Avocado Breakfast Wrap, it was because I was craving bacon. Although I indulge every once in a while with turkey bacon, I wanted a breakfast option that I could grab and go for the next few days.

Tofu Avocado Breakfast Wrap

I didn’t want turkey bacon for the next 3-4 days, so I decided to use tofu instead.

I’ve featured some meals using tofu before. You can see in my post on How To Cook Tofu that I use a fairly simple process. But, for this Tofu Avocado Breakfast Wrap I tried a different approach to preparing the tofu.

Instead of cutting into small cubes, I sliced them into strips. I didn’t spend as much time draining or pressing the excess moisture from the tofu, but I found that allowing the tofu to marinade overnight really helped to give it a lot of flavor.

Building the breakfast wrap isn’t complicated. You don’t need step by step instruction on what to do with it. It’s sort of like tacos. You put in it what you want. But, I will include what I used specifically to season the tofu.

Tofu Avocado Wrap

This Tofu Avocado Breakfast Wrap is perfect for the make ahead breakfast option. Packed with protein and healthy fats, you can't get enough of it.
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins
Course: Breakfast | Cuisine: American
Keyword: Avocado, Breakfast, Breakfast Wrap, Tofu, Vegetarian
Servings: 6 servings

Tofu Bacon Marinade
1 pack extra firm tofu
1 cup liquid smoke
1 tsp salt
1 tbsp honey

Breakfast Wrap
1 burrito tortilla
2 scrambled eggs
1/2 avocado (sliced)
mayonnaise (optional)
shredded four cheese blend

Tofu Bacon
1. Remove tofu from package and cut into thin slices
2. Lay out on a baking sheet using a paper towel to light absorb excess moisture
3. In a separate container, combine your ingredients for the marinade
4. Gently place tofu strips in container and allow to sit for at least 2 hours or overnight
5. Once tofu has sat in marinade, add to frying pan and allow to cook for 5-10 on each side or until tofu is a darkened brown

Breakfast Wrap
1. Taking a large burrito tortilla, apply a thin layer of mayonnaise or any dressing to your preference
2. Add scrambled eggs, tofu bacon, half an avocado, and shredded cheese to tortilla
3. Roll tortilla into a burrito, fitting all ingredients inside
4. Cut in half and enjoy!

Smashburger Restaurant Review

Tuesday, August 6, 2019
For my third restaurant review, I want to take you all with me to Smashburger.

Smashburger is a fairly popular burger restaurant; hence the name Smash and Burger. There’s only one here in the Charleston area located in the town of Summerville which is a few miles out of Charleston.


My husband suggested going here for lunch after we saw a movie. The restaurant is located in a shopping square so there’s a ton going on in the area. You can shop, go to a movie, grab FROYO…it’s a pretty cool location to have this restaurant.

I ordered their standard Black Bean Burger. Obviously Smashburger is widely known for its grass-fed angus beef patties, but they do serve this option as well. The only downside is that you can’t customize the black bean burgers.

Taking a look at their menu, they offer such a wide range of toppings and flavors for their beef patties. You can get an avocado, mushroom, spicy jalopeno. With the black bean you only get lettuce, tomatoes, onions, and pickles. Which, don’t get me wrong, I love the classic burger toppings. I would have liked if I could jazz up the Black Bean Burger in the same fashion as the beef patties.

How Did It Taste Though?

The Black Bean Burger tasted pretty good. I’ve had some bland veggie burgers, and this one wasn’t. It had the right amount of seasoning and it wasn’t dry. It didn’t taste like a mock-meat burger like Gardein, but it definitely tasted like a black bean burger.


All of the burger are paired with your choice of fries, sweet potatoes fries, or tots. I opted for the tots. Now, the tots were very good.

I know you’re thinking, “Well you can’t go too wrong with tots.” But, I really appreciated that it was crunchy and crispy. Trust me, I’ve had some soggy tots before and it isn’t good.

I would come back here. It’s a nice place. I think next time I’d like to explore their shakes as well. I haven’t had a great burger and shake in a while!

Crunchy Cauliflower Tacos

Wednesday, July 31, 2019
I’m guilty. I’ve been sitting on this recipe for a while. Things got a little busy on my end and I didn’t have time to recalculate what exactly I did to create these crunchy cauliflower tacos.

Crunchy Cauliflower Tacos

Crunchy Cauliflower Tacos

Tacos are such an easy meal to prepare. There really isn’t a right or wrong measurement to this recipe. It’s simply adding whatever toppings you like on your tacos. I will say, however, that I used the same seasoning for my cauliflower that was used on my Vegetarian Fajita Pasta.

If you’re not a huge fan of spicy, I would recommend cutting down on the chili seasoning. But this time around, I enjoyed the crunchiness of the cauliflower and the spiciness from the seasoning that was used.

I like to top my tacos off with lettuce, tomatoes, shredded cheese, sour cream, and taco sauce. You could also throw some mushrooms, onions, bell peppers, and avocado to make this a loaded taco.

Crunchy Cauliflower Tacos

Flavor packed crunchy cauliflower tacos make the perfect easy to make dinner or lunch.
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 28 mins
Course: Lunch, Main Course, Vegetables | Cuisine: American, Mexican, Vegetarian
Keyword: Cauliflower, tacos
Servings: 3 tacos per serving

1 small head of cauliflower
1 tbsp chilli powder
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1/4 cup water
lettuce, tomatos, avocado, sour cream optional toppings

1. In a small mixing bowl, take you spices and mix evenly together
2. Cut your cauliflower head into small florets
3. In a frying pan, add a little vegetable oil to coat the bottom of the pan tossing your cauliflower florets
4. Add in your seasoning mix with a small amount of water and stir together
5. Allow cauliflower to simmer or until fork tender and spices stick to cauliflower
6. Remove from heat and build your taco

Buffalo Chickpea Dip

Monday, July 29, 2019
Can you believe that we’re already at the end of July? Man this summer is flying by. But, the cookouts are still rolling.

My husband and I love throwing gatherings. This past weekend we decided to invite a few friends over. Nothing over the top. Just a nice time out with friends. We served your usual cookout food, but I wanted to serve a different appetizer.

Buffalo Chickpea Dip

Usually I’d go with Deviled Eggs or make Pasta Salad, but this time I created a Buffalo Chickpea Dip. In other words, it’s a fancier version of hummus.

This Buffalo Chickpea Dip is basically a meatless recreation of buffalo chicken dip. The major differences is that I didn’t use chicken and I opted out of the extra layer of cheese (shocking..I know).

But like most of my recipes, there is no right or wrong way to do it. You can add cheese or you can top with cilantro instead of parsley.

Buffalo Chickpea Dip

This Buffalo Chickpea Dip is a great meatless version of your Buffalo Chicken Dip. Perfect for any party.
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
Course: Appetizer, Snack | Cuisine: American
Keyword: Appetizer, Buffalo Chickpea, Chickpeas, Dip
Servings: 6 servings

1 15 oz. canned chickpeas
1/2 cup ranch dressing
1/2 cup Frank's Red Hot Sauce
1 tsp crushed parsley for topping
1/3 cup shredded four cheese blend optional

1. Preheat oven to 350°F
2. Rinse and drain your canned chickpeas
3. In a food processor or blend, grind chickpea until a smooth consistency
4. In a mixing bowl add your chickpeas, hot sauce, and ranch dressing. Mix until everything is evenly mixed
5. Add your dip into a baking dish or bowl. Sprinkle cheese over top
6. Allow to bake for approximately 5-10 minutes or until cheese has melted
7. Let cool for a few minutes before serving

Blueberry Cinnamon Overnight Oats

Tuesday, July 23, 2019
It’s been a long time since I featured an overnight oats recipe on the site. Trust me. I still eat them all the time, but because I prepare them the night before it’s been a challenge remembering to take photos the following morning.

The last overnight oat recipe I shared was my Blueberry Overnight Oats. So what makes this one different from the last?

Blueberry Cinnamon Overnight Oats

Blueberry Cinnamon Overnight Oats

Blueberry Cinnamon Overnight Oats

As a warning, if you are not a fan of cinnamon…THIS AIN’T THE RECIPE FOR YOU. I was very generous with adding cinnamon to this classic breakfast. I feel it gave it a cinnamon roll/bun or maybe a Bo’ Berry Biscuit from Bojangles type of taste.

Overnight oats are very simple to create. You take your oats, add your milk, add whatever sweetner and spices, top it with fruit, and place it in the fridge to do all the work on its own. It literally takes less than five minutes to make. You can either eat it cold as is, or warm it up the following morning.

I personally prefer my overnight oats cold. I know it sounds tabboo to have cold oatmeal, but trust me…it is bomb.

What I like the most about this blueberry cinnamon overnight oats is that the cinnamon and blueberry pair so well together. Unlike the last bluberry overnight oat, I didn’t use a yogurt to sweeten this up. Instead, I used a cinnamon flavored sugar. However, you can always use honey, maple syrup, or not include a sweetner at all.

Blueberry Cinnamon Overnight Oats

This overnight oat recipe is the perfect grab and go breakfast
Prep Time: 5 mins | Total Time: 5 mins
Course: Breakfast | Cuisine: American
Keyword: Banana, Breakfast, Cinnamon, Overnight Oats
Servings: 1 serving

1/2 cup rolled oats
1/2 cup vanilla almond milk
1 tbsp cinnamon
1 tsp cinnamon sugar
1 tsp peanut butter optional
fresh blueberries to top

In a mason jar add your oats, almond milk, cinnamon, cinnamon sugar, and peanut butter
Mix everything together until evenly mixed
Allow to sit in the fridge for at least 8 hours
Add you riped banana over top in the morning and enjoy

Spinach Mango Green Smoothie

Friday, July 19, 2019
Ok…I finally caved and created a green smoothie. I wanted to incorporate more greens into my diet. To be honest, I would shy away from green smoothies, but my usual go tos were beginning to bore me. So, I dabbled into creating this Spinach Mango Smoothie.

Spinach Mango Green Smoothie

Spinach Mango Green Smoothie

It took a while to get the right combo, but I finally realized what made me hate green smoothies. I never combined them with fruit sweet enough to mask the taste.

Let’s keep it real, making a green smoothie or juice is an acquired taste. It’s very seldom you wake up and just love green smoothies. It takes some time. So for me, it took a bit of trial and error to find the right combination of greens with fruit to create this bomb ass smoothie.

Spinach Mango Smoothie

Check Out Our Smoothie Challenge For More Amazing Blends

This vitamin packed smoothie is perfect for getting your greens in.
Prep Time: 4 mins | Cook Time: 1 min | Total Time: 5 mins
Course: Breakfast, Smoothies | Cuisine: American
Keyword: Breakfast, Breakfast Smoothie, Smoothies
Serving Size: 1 serving

1 large handful of baby spinach
1 cup frozen mango chunks
1/2 inch ginger, peeled
1 cup vanilla almond milk

1. Add all ingredients into your blender
2. Blend for 45 seconds or until desired consistency is reached
3. Pour into a glass and enjoy

Spinach Mango Green Smoothie

HomeTeam BBQ Restaurant Review

Wednesday, July 17, 2019
It was a couple of weeks ago when I did my first installment of restaurant reviews on the site. You all seemed to enjoy it. You guys were very excited about Vicious Biscuit. So, I decided we’re going to keep these restaurant reviews going.

As you all know, aside from blogging I do work a full-time job. On this week in particular, my team decided to have a team lunch and they chose no other than Home Team BBQ. I will be honest in saying that this wasn’t my top pick.

 With a name such as Home Team BBQ I imagined nothing more being served outside of your obvious barbeque menu. Ribs, burgers, pulled pork sandwich, and maybe a side salad. As always, I like to search for a menu before going to any restaurant and I will admit…I didn’t see anything on the menu except a salad.

But, because it’s a team lunch I joined everyone anyway. The plus side is that Home Team BBQ is pretty flexible with their menu. You can always substitute any meat with black beans or cauliflower. On this day, I actually lucked out because they were serving Cauliflower Tacos.

HomeTeam BBQ Restaurant Review

HomeTeam BBQ Restaurant Review

Before I get into the food, let me share the feel of the restaurant.

I wasn’t a fan of the location. Home Team has three locations in the Charleston area and we went to the downtown Charleston location. Parking is scarce around lunch time. You will have to park on the side roads and walk to the restaurant. Pretty standard for Charleston. However, there aren’t too many side streets to accommodate the amount of traffic this restaurant gets. You may likely have to walk a few blocks away.

As far as spacing, we found that this location wasn’t too fond of reserving spots for a large party ahead of time. In other words, our team waited 30-40 minutes before getting some tables available to seat the 10 of us that were there. Not to mention, it took another 40 minutes or so before our food was served. Good thing our job is flexible on time.

Now back to the food.

While my coworkers chowed down on burgers and meat platters (I have nothing against any) I took a bite of my neatly plated Cauliflower Tacos and…it was OK.

HomeTeam BBQ Restaurant Review

The tacos come with pan fried cauliflower seasoned with a cinnamon like rub on a corn tortilla. The menu doesn’t list specifically what was included in the rub, but it had a sweet kick to it. It also came topped with pumpkin seeds and mashed cannellini beans.

The reason I rated this as “OK” is because I felt it needed something else. I love a messy taco. I love a lot of sauce. The cauliflower tacos just didn’t have that. Even though it was seasoned in a cinnamon/barbeque rub, I was expecting something a bit more saucier. I will say that I did enjoy the texture I got from having the pumpkin seeds and mashed beans added.

You get two tacos per serving. This was filling enough for me, but if you’re someone with a big appetite you may want to order two servings. These were fairly cheap. I didn’t pay more than $6 for it.

I didn’t have a chance to dabble into their cocktails and other specialized drinks, but I wouldn’t mind going back to see what their night light looks like.

Creamy Penne Pasta

Friday, July 12, 2019
You guys already know how much I love pasta. Each time I share a recipe that consists of boiling noodles, I always express how much I’m a sucker for pasta. But this time around, I tried something a little different with Creamy Penne Pasta.

Creamy Penne Pasta

Creamy Penne Pasta

If you’ve been following me for a while, you know that I usually use a store bought sauce for my pasta recipes. The night that I prepare this dish just so happened to be when we didn’t have any sauce in my pantry. I was stuck with dry noodles and desperately needed a creamy sauce for it.

Going to the grocery store wasn’t an option. Upon skimming through my kitchen I found some milk, flour, and butter. Hmm…I can make my own sauce.

I’ll admit that I wasn’t quite sure how this creamy penne pasta was going to turn out. It took few taste tries to get the right seasoning. At one point it was too salty for my taste and another it wasn’t enough flavoring. But that’s the joy of creating your own penne pasta sauce, finding the right taste.

I think what really used to turn me off from making my own sauce was feeling as though I required a ton of ingredients in order to make it. To my surprise, I already had everything.

Creating this dish is perfect if you’re looking for a quick inexpensive meal. If you want to add some veggies to this, broccoli or peas would be perfect. Mushrooms would also give it some amazing texture if you need something with a little more bite. You can get very creative with this penne pasta.

I normally use almond milk whenever I require a milk-like recipe. But, I decided to go with 2% milk on this one. You can always use a play-based milk or even whole milk, but you may need to adjust the flour to water ratio.

Creamy Penne Pasta

This Creamy Penne Pasta uses a creamy homemade alfredo sauce perfect for a quick dinner.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Main Course | Cuisine: American, Italian
Keyword: Alfredo, Pasta, Vegetarian
Servings: 5 servings

4 cups cooked Penne Pasta Noodles
3 tbsp salted butter
2 tbsp white flour
2 cups milk or plant-based milk
1 tbsp minced garlic
1 tbsp Italian Seasoning
1 cup water or seasoned broth
salt and pepper to taste
parsley to garnish
1/2 cup Parmesan Cheese

1. Bring a pot of lightly salted water to a boil and add noodles until they are soft
2. Drain noodles and set aside
3. In a separate pot, add butter and allow to melt
4. Stir in milk, garlic and broth, and allow to cook for about one minute
5. Add in flour, stirring until sauce begins to thicken
6. Add cooked noodles into sauce with cheese and stir so that everything is mixed
7. Add salt and pepper to taste. Stirring in Italian Seasoning

Refreshing Grapefruit Mocktail

Friday, June 28, 2019
Summer time means relaxing outdoors, soaking up some sun, and drinking a nice cold refreshing beverage. The summers here in Charleston are extremely hot so having a drink that will quinch your thirst and cool you down is super important. I dabbled in creating a refreshing grapefruit mocktail.

Refreshing Grapefruit Mocktail

Refreshing Grapefruit Mocktail

Firstly, let me just say that if you’re not a fan of grapefruit this probably isn’t the drink for you. Grapefruits can be extremely tart and doesn’t have that same sweet taste as oranges. It’s not quite as bitter compared to a lemon or lime, but it’s definitely in the running.

Its vibrant color reminds of a Tequila sunrise. Which, of course, it has alcohol with a combination of orange juice and grenadine. But with this grapefruit mocktail, you can just enjoy the health benefits of the fresh grapefruit juice.

To make this grapefruit mocktail, I used only three ingredients: grapefruit, carbonated water, and honey. That’s it! The carbonated water helps give it a bubbly taste along with some fizz that you tend to get when drinking a spritzer.

Refreshing Grapefruit Mocktail

This grapefruit mocktail is perfect for those steamy summer evenings.
Prep Time: 1 min | Cook Time: 4 mins |  Total Time: 5 mins
Course: Drinks | Cuisine: American, Vegetarian
Keyword: drinks, mocktail, nonalcoholic, spritzer
Servings: 5 servings

3 large red grapefruits
1/4 cup honey
25.3 fl oz. Perrier lime carbonated water

1. Using a juicer or blender, press your large grapefruits to extract juice
2. In pitcher, add your honey, perrier, and grapefruit juice and mix until everything is evenly mixed
3. Pour into your favorite glass and enjoy

You can purchase store bought grapefruit juice if you want added sweetness
You can add more honey or use pure sugar to sweeten this drink up

Vicious Biscuit Restaurant Review

Monday, June 24, 2019
Vicious Biscuit is a fairly newer restaurant here in the Charleston area. It’s definitely been on my list of restaurants to try, and I finally had the chance to venture to Mt. Pleasant to enjoy. This breakfast/brunch restaurant stands out from the rest of the popular restaurants here because they have the most elaborate gourmet biscuits.

Vicious Biscuit Restaurant Review

It’s not just your average biscuit that you slab some jam or butter on. Not at all. Their enormously sized buttermilk biscuits comes with a huge variety of toppings that takes your boring old biscuit and makes it the best you’ve ever had.

My husband and I visited Vicious Biscuit on a Monday afternoon around lunch time. If you’re from the Charleston area, then you know that Mt. Pleasant can get pretty crowded around lunch. Fortunately for us, we got to Vicious Biscuit in a time that wasn’t too crowded. Which, to be completely honest, this is rare. But fair warning, this place can get really crowded. We started to notice the line get backed up as we were wrapping up our meal.

As a person that doesn’t eat meat all the time, I always scan for meatless options before going to any restaurant. I must say that I am very impressed that they offer a good bit of meatless meals on their menu. I chose to order their Ranchero Biscuit.

This biscuit includes a black bean spread, crusted avocado, pico de gallo, and a spicy mayo dressing all loaded into this amazing biscuit sandwich. It also comes with a sunny side egg, but I chose to get this egg scrambled instead. As you can see from the photo, this biscuit requires eating with a fork and knife to dive in.

It is way too huge to hold in your hands yet alone to take a bite out of. I had to use a fork and knife to dive into it.

Vicious Biscuit Restaurant Review

I definitely appreciate that the Ranchero biscuit isn’t the only meatless option on their menu. They also have some drinks, coffee, and other items you can choose from if the biscuit isn’t what you’re up to.

Would absolutely return to this place. I would like to see what it’s like during brunch on the weekend. As of today, Mt. Pleasant is the only location here in Charleston but I did hear a rumor that they would be opening another in the Summerville area too. Charleston has a lot of small towns.

I hope you enjoyed this restaurant review. Please check out the Vicious Biscuit if you’re ever here in Charleston.

Roasted Brussel Sprouts

Monday, June 10, 2019
Would you believe me if I told you that I never had brussel sprouts until recently? Ok, I never had them until recently.

Brussel sprouts are one of those vegetables that I naturally assumed were the most disgusting thing on the face of the Earth. Every person (including my husband) would always say how disgusting they were. So, I figured there wasn’t a need to try them. But on this journey, I’ve learned you have to dabble into a bit of everything or else you’ll become bored with your options.

Roasted Brussel Sprouts

Roasted Brussel Sprouts

These Vitamin C packed vegetables sort of remind me of cabbages. Well, they are in the cabbage family. But, imagine a nice white cabbage just smaller. That’s what brussel sprouts are.

Firstly, let me just say that I don’t know why people give these mini cabbages a bad rep. I think the reason they don’t enjoy it is because it isn’t seasoned or prepared correctly. The best way to prepare these bad boys is by roasting them.

Cooking these are pretty simple. All you need are salt, pepper, and garlic powder. It’s a very inexpensive side that you can add to any main course meal.

Roasted brussel sprouts are everything you need. It’s crunchy and flaky. It has the perfect crisp to your tastebuds. Seriously! I enjoyed these. Even my husband agreed that these didn’t taste so bad after all. The crunchiness reminded me of eating a healthy bag of vegeatble chips.

Roasted Brussel Sprouts

These Roasted Brussel Sprouts have the perfect crunch and crispiness to satisfy your tastebuds.
Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins
Course: Appetizer, Side Dish, Snack | Cuisine: American, Vegan, Vegetarian
Keyword: Brussel Sprouts, Roasted, Roasted Brussel Sprouts, Vegetables, Vegetarian
Servings: 4 servings

1 12 oz. Bag of Brussel Sprouts
1 tsp salt and pepper
2 tsp garlic powder
1 tsp vegetable oil

Preheat oven to 400°F
Take your brussel sprouts and cut into halves (lengthwise) and cut off any hard ends
In a mixing bowl, combine your brussel sprouts with your vegetable oil, salt, pepper, and garlic powder until spices are evenly mixed
Add brussel sprouts to a cooking sheet and add to the oven for approximately 20-30 minutes or until brussel sprouts have are nicely roasted

You can use fresh or frozen brussel sprouts. I used frozen and thawed out prior.

Mango Smoothie Bowl

Monday, June 3, 2019
If you’ve been following me on Instagram and Snpachat, you may have seen a couple of my what I eat in a day videos. I shared what I ate over the weekend, and you all were most interested in the Mango Smoothie Bowl I made.

Mango Smoothie Bowl

I love smoothies. Smoothies allows me to get in more nutrition by adding a lot of different fruits and seeds. I love adding a variety to my smoothies to get more bang. They’re so coloful and it’s just a great start to the day.

Typically, I create smoothies that I can just pour into a mason jar. But on this day in particular, I wanted to create a mango smoothie bowl.

I’ve created several smoothies on here before. The Very Berry Smoothie is still very popular. Hopefully, you all enjoy this just the same.

I used frozen mangos as the base. I topped it off with strawberries, walnuts, sunflower seeds, and chia seeds. It may not look so, but this was very fulling. This was a great breakfast with tons of Vitamin C, healthy fats, Omega 3, and even some protein to get your day started.

I will say that having a smoothie bowl is very different in comparison to having a smoothie in a mason jar. Most of the ingredients would be grinded into the smoothie, but having it in a bowl gave me some variety in texture.

You guys are pretty used to how I create my smoothies. I always use almond milk in my smoothies. I would like to dabble into using coconut water, yogurt, and other liquid bases. But, almond milk has never turned my smoothies into a mess. So, it sticks.

Mango Smoothie Bowl

This Mango Smoothie Bowl is the perfect breakfast that packs a ton of nutrition.
Prep Time: 2 mins | Cook Time: 3 mins | Total Time: 5 mins
Course: Breakfast, Drinks, Smoothies | Cuisine: American
Keyword: Breakfast Smoothie, Mango, Smoothie Bowl, Smoothies
Servings: 1 serving

1 1/2 cup frozen mango
1 cup Vanilla Almond Milk
Sunflower Seeds
Chia Seeds

1. In a blender, combine your frozen mango and almond milk
2. Blend ingredients until everything is a smooth consistency
3. Pour into a bowl and add your toppings. You can add as little or as much

Add as little or as much of the toppings.

Cinnamon French Toast Sticks

Monday, May 20, 2019
I’ve created French Toast on the site before, but I wanted to experiment with creating a dippable french toast. Hence, the idea of making Cinnamon French Toast Sticks.

Cinnamon French Toast Sticks

Cinnamon French Toast Sticks

I wish I can say that I created this idea, but I didn’t. These have been around for a while. You can even buy them pre-made in your grocery store’s frozen breakfast aisel. Even some fast food restaurants serve french toast sticks. I’m a sucker for the french toast sticks at Sonic’s. I enjoy how thick the slices are and the crunch it has. My favorite part is dipping them into the sweet syrup.

Well, I hosted a brunch and decided that I wanted to give these a try.

What To Use?

French toast in itself it a pretty simple recipe. You use bread, eggs, cinnamon, maybe some vanilla extract, and sugar. Most of these ingredients you likely have in your pantry already.

I like my french toast sticks to be hella sweet. I tend to drown it with cinnamon. If you aren’t a fan of the kick cinnamon can have I don’t recommend adding as much as I did. But of course, you can always customize the recipe to your liking.

Choosing the right kind of bread for your french toast is key. I like to go for the Texas Toast because it’s a very thick slice of bread. Having a thicker bread works best in my opinion because it can soak up all of the ingredients without the bread becoming soggy.

Some recipes may suggest using bread that is slightly stale for this very reason. Stale bread is stiff and will absorb the egg mixture better. But, if you don’t purposely leave your bread to become stale fresh bread works just fine too.

As I mentioned, I like my french toast sticks to be hella sweet. So, right when I remove them from the frying pan I sprinkle cinnamon sugar over top. Some others like to use a powdered sugar, which works just as fine. There is no right or wrong way to doing this.

Cinnamon French Toast Sticks

Cinnamon French Toast Sticks are the perfect breakfast and brunch you can eat with your fingers.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Course: Breakfast | Cuisine: American, French, Vegetarian
Keyword: Breakfast, Cinnamon, French Toast, Toast
Servings: 8 servings

8 slices of Texas Toast bread
5 large eggs
1/2 cup milk I used vanilla almond milk
1 tbsp cinnamon
1 tbsp cinnamon sugar or granulated sugar
unsalted butter to coat pan
syrup for topping

1. Cut each slice of bread into 4 slices and set aside
2. Preheat a frying pan and lightly coat with butter
3. In a mixing bowl add your eggs, milk, cinnamon, cinnamon sugar and mix everything together
4. Dip your pieces of bread into the egg batter making sure each side is coated. Allow any extra egg batter to drip off and lay flat in frying pan
5. Do this with each piece of bread without overcrowding the pan
6. Cook toast sticks until one side is a nice golden brown and then flip over
7. Once toast sticks are cooked, set them on a large plate and sprinkle your cinnamon sugar or powdered sugar over top while still hot

Classic Deviled Eggs

Monday, May 13, 2019
Deviled eggs are one of those simple finger foods that takes little time to make, and is awesome for those small get togethers. Whenever I have an event, party, pot luck, or just anything that requires me to bring a dish I always go for the classic deviled eggs.

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

These little joys are so addicting. I find myself eating a good batch because it’s so simple to pop deviled eggs into your mouth one after another. I try to keep the ingredients pretty simple. There’s nothing like biting into a deviled egg and realizing it has an extra ingredient that just doesn’t need to be there.

I go with the basics. Mayonnaise, a dash of mustard, and sweet salad cubes (or sweet relish). I’ve seen some deviled eggs that adds pickles, onions, or celery and it really doesn’t require all of that.

The best part of deviled eggs is that sprinkle of paprika. You wouldn’t think this simple spice would do much, but it does. It give the deviled eggs that perfect kick to balance all of the flavors together.

Classic Deviled Eggs

These Classic Deviled Eggs are the perfect finger food for brunch, wedding or just a snack.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Appetizer | Cuisine: American
Keyword: Appetizer, Deviled Egg, Vegetarian
Servings: 12 servings

6 large eggs
2 tbsp mayonnaise
1 tbsp sweet salad cubes or sweet relish
1 tsp mustard
pepper to taste
sprinkle of paprika

1. In a large pot, add water until eggs are covered. Allow water to boil and then remove from heat
2. Drain water and pour cool water over eggs
3. Once eggs are completely cooled, gently crack on the counter to remove the shell.
4. Cut eggs in half lengthwise
5. Taking a spoon, remove the yellow yolk from the eggs and place in a mixing bowl. Mash yolk with a fork for a smoother consistency
6. Add mayonnaise, mustard, and sweet salad cubes (or sweet relish) to the mixing bowl and stir until everything is spread evenly
7. Use a spoon and add a portion of the yolk mixture back into the egg hole. Try not over fill
8. Sprinkle with paprika

Mexican Street Corn

Friday, May 10, 2019
Last weekend I decided that I wanted to prepare a dish to get in the feels of Cinco De Mayo. One that I have wanted to try for a while was Mexican Street Corn.

The first time I had this amazing Mexican dish was at a…you guessed it….a Mexican restaurant. It’s called Tiki Taco and it was amazing. Now, I will be honest and say that mine didn’t turn out as amazing as theirs. But, I feel prety good to say whenever I have a random craving for it I can remake at home.

Mexican Street Corn is pretty basic. You get a corn on the cobb, add some mayo, cheese, spices, sprinkle some lime juice over top, and BAM.

One thing that I will note is that it’s very important to pick out a good corn so that it has that naturally sweet taste. Something about the sweetness from the corn mixed with the tangy spiciness of the sauces it what really brings this dish together.

I also think that choosing the right cheese matters most importantly. Most recipes call for using cojita cheese or crumbled feta. But, ya’ll know me. I tend to use what I have my kitchen already. I used parmesan cheese.

Parmesan cheese is still a very good substitute, but I think next time I will stop being lazy and actually search for the cojita cheese.

Mexican Street Corn

This Mexican Street Corn is the easiest to serve by adding some mayonnaise, cheese, chilli powder, and lime juice.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Course: Side Dish | Cuisine: Mexican, Vegetarian
Keyword: Mexican, Mexican Street Corn, Vegetarian
Servings: 3 servings

3 corn on the cob
1/4 cup mayonnaise
3 tbsp parmesan cheese
3 tsp chili powder
1 lime
cilantro or parsley to garnish

1.Taking a pot of lightly salted water, add your corn and allow water to boil until corn is cooked
2. Remove corn from pot, and set aside on a plate.
3. Working with one corn at a time, use a butter knife or spatula and begin spreading mayonnaise on each side of the corn. 4. Do not apply too much mayo
5. Sprinkle cheese, chlli powder, and a little of lime juice over top.
6. Add cilantro or parsley to garnish
7. Repeat steps on each corn, and transfer to a serving plate

You can also grill the corn or add to your oven
Can substitute parmesan cheese for cojita or a crumbled feta

How To Make Cauliflower Rice

Thursday, May 2, 2019
Last week, I shared a fairly simple Buffalo Cauliflower Sandwich and you all seemed to really enjoy it. So, I decided to share what I did with the rest of that cauliflower head. I created Cauliflower Rice!

Ever since I learned that I could do more with cauliflower besides steaming it, I’ve been all in. Cauliflower is such a versatile vegetable, and I’ve been finding more and more ways to prepare it.

How To Make Cauliflower Rice

How To Make Cauliflower Rice

Rice is such a staple for a ton of recipes. However, rice is very starchy and is a complex carb. Doesn’t mean it is entirely bad, but sometimes a break from it could be good.

In the past, I have tried the pre-made cauliflower rice that comes in your grocers freezer aisle. I enjoyed it a lot; especially the vegetable fried “rice” kind. But, I really wanted to create my own.

I checked out some Youtube videos and pulled up a ton of how to create cauliflower rice on Pinterest. Everyone has their own individual way of creating cauliflower rice, but this is what I found worked for me.

One step that I found repeatedly in the tutorials for cauliflower rice was they would drain excess moisture out using a rice cloth. I didn’t do all of that.

Ya’ll know I’m lazy. If I can skip a step, I will. And truthfully, I felt that it turned out just as fine without doing this step. Maybe one day I will give it a try just to see why most other recipes have included this step, but for the most part it still turns out just as good taking a paper towel and patting dry.

How To Make Cauliflower Rice

Cauliflower rice is the perfect alternative when seeking a low carb option.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Course: Side Dish | Cuisine: American
Keyword: Cauliflower, Low Carb, Vegetarian
Servings: 5 servings

1 head of cauliflower
1 tbsp butter
1 tsp salt or more to your liking
1 tsp garlic powder
1 tsp olive oil

1. Taking your head of cauliflower, remove leaves and cut into small florets
2. Rinse cauliflower thoroughly to remove any dirt, and pat dry with a towel
3. In a food processor or blender, add your cauliflower and grind/pulse until cauliflower becomes a “rice” consistency
4. On low to medium, add olive oil to a frying pan and toss cauliflower stirring occasionally until they become tender
5. Add in your butter, salt, garlic powder and continue to stir until cauliflower is cooked

Cauliflower will condense a little as it cooks

Buffalo Cauliflower Sandwich

Monday, April 29, 2019
I went into my grocery store and bought a couple heads of cauliflower. I usually purchase frozen cauliflower, and I wanted to try buying them fresh. The issue I ran into, however, was realizing that buying a couple heads of cauliflower actually gave me more to work with versus purchasing those small bags I would get.

So this meant getting creative and finding new ways to utilize cauliflower aside from steaming them or turning them into small bites.

I’ve seen recipes for a Buffalo Cauliflower Sandwich before, and I wanted to give it a try myself. I added my own mix to creating this dish. Basically meaning, every recipe I found I ignored the “extra” ingredients it called for.

Buffalo Cauliflower Sandwich

Buffalo Cauliflower Sandwich

Most of the Buffalo Cauliflower Sandwich recipes that I stumbled on listed flour or some type of breading to dip the cauliflower into. Obviously, I skipped this step.

I did the same in my Buffalo Cauliflower Bites. I’m sure adding the flour gives it a crispier taste, but I don’t have time for all of that.

Cauliflower, if not overcooked, has a natural crisp to it anyway. This worked just fine for me. I toasted my buns, and BOOM….there was my crisp.

Buffalo Cauliflower Sandwich

This vegetarian take on the buffalo chicken sandwich is perfect for your meatless lunch
Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins
Course: Lunch | Cuisine: American
Keyword: Cauliflower, Vegetarian Servings: 4 sandwiches

1 head of cauliflower
1 cup Frank’s Red Hot Sauce
2 tbsp olive oil
1 tbsp chilli powder
1 tbsp garlic powder
1 tbsp Mrs. Dash Chicken Grilling Blend
optional toppings: lettuce, tomatoes, onions, avocado, ranch

1. Preheat oven to 400°F
2. Take your head of cauliflower and cut into 1/2 inch steaks. Cutting from top to bottom
3. Rinse and pat dry clean each cauliflower steak. Lay each onto a baking oven sheet
4. Drizzle olive oil over each cauliflower steak on both sides
5. Sprinkle your chilli powder, garlic powder, and Mrs. Dash seasoning over your cauliflower steaks on both sides
6. Using a tablespoon, pour over small spoonfuls of your hot sauce over top cauliflower steaks
7. Add to your oven and allow to bake for 20 minutes
8. Take cauliflower steaks out of oven and flip over. Pour small spoonfuls over the other side of your steaks
9. Place back into the oven for an additional 20 minutes
10. Remove from ove and allow to cool for 5 minutes

If seeking a crispier taste, you can dip cauliflower into hot sauce and flour

How To Cook Tofu

Monday, April 8, 2019
When I first became a vegetarian, there were only a handful of food options I knew were a great alternative for protein. Beans, quinoa, and tofu.

I hated tofu when I first tried it. But the only reason I hated tofu was because I didn’t know or understand how to prepare it. The first time I cooked with tofu, I used it as a meat replacement for sloppy joes. Epic fail! I tried it a few other times thereafter and I just couldn’t seem to get past that mushy texture. It wasn’t until later on I realized that tofu is extremely versatile and capable of absorbing flavors if prepared correctly.

How To Cook Tofu

What is tofu anyway? 

The simplest way to describe tofu is bean curd. Yes. Bean curd. Doesn’t sound appealing, but let me explain why. Tofu is made from soy beans and is minimally processed into the cube like form that it comes in. It’s very popular in most Asian cuisines.

Tofu comes in a variety of different textures such as silken, firm, or extra firm to name a few. The primary difference is how the tofu was processed. I usually go for the extra firm because I found that it resembles the texture of meat the most. I’ll admit the appearance of it will really throw you off. You will find this cubed white product packaged in water.

When preparing tofu, the water needs to be drained as much as possible.

By draining the water, this allows the tofu to absorb any marinade or seasonings that you apply to it. If you skip this step, you’ll find that it won’t absorb any seasonings and all of that water in the tofu will just give it a bland taste. Trust me. I’ve made this mistake before, and that’s really the biggest part of cooking tofu.

There isn’t one specific way to drain your tofu. I prefer to wrap my tofu around a cloth or paper towel, and press a plate or pot on top of it. I allow this to sit for at least 30 minutes. The cloth/towel should absorb the access water from the tofu, making it a lot easier to cook and/or slice without crumbling.

I have seen some recipes that direct you to freeze your tofu first. But if you’re lazy like me, this is a step I found I could skip.

You have to season your tofu!

You read that correctly. The same you add salt, pepper, or any type of marinade to your meats is the same way you would season tofu. This was the part that I missed. I just assumed that tofu would have a taste of its own. I didn’t realize that tofu really becomes what you make it.

Salt, pepper, garlic powder, chili powder, onion powder, tumeric, or whatever else floats your boat.

How To Cook Tofu

How To Cook Tofu

The perfecty way to drain and season your extra firm tofu
Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr

1 pack Extra Firm Tofu
1 tsp Vegetable Oil
1 tbsp Salt and Pepper
1 tbsp Garlic Powder

1. Preheat your oven to 400­°f
2. Take your tofu and wrap in a cloth or paper towel. You will need to press or squeeze as much moisture out as possible
3. Once moisture has been removed from tofu, you can cut into little cubes or slices
4. Mix the vegetable oil evenly through the tofu and add in your salt, pepper, and garlic powder.
5. Add tofu to oven and allow to bake for 30 minutes. Flip tofu over about halfway between time
6. Bake until tofu is a crisp brown on all sides

You can use season salt or garlic salt in place of the normal salt and pepper if you would like more of a kick

Honey Garlic Glazed Carrots

Monday, April 1, 2019
If you follow me on social media, then you saw my posts where I shared that I recently went to the Farmer’s Market with my family. Now that it’s officially Spring, the Farmer’s Market have all of their best produce out and I got a whole heaping of carrots.

Honey Garlic Glazed Carrots

Carrots are one of those vegetables that can become easily addicting. It’s such a simple side dish, and you cannot go wrong with steaming up some carrots to have on the side. Or, just using them as a snack and dipping into some ranch dressing.

But because we got so many carrots, I had to get creative in finding new ways to add in this vibrant orange vegetable.

What Did I Use?

I’ve seen a few recipes roast their carrots, but ya’ll know I’m lazy. I didn’t have time for that. I found that I was able to get a similar texture for these carrots by steaming them first and THEN adding into a frying pan. To me, it was quicker.

I used about four large carrots, honey, cinnamon, garlic powder, a dash of salt, and parsley for topping. I found that adding the cinnamon balanced the garlic-y flavors perfectly. I’ve been quite experimental with mixing different spices together lately, and this one did not disappoint.

After I steamed my carrots, I dumped them into a large frying pan and covered them nicely using the ingredients I noted above. I stirred the carrots so that everything was evenly coated. I wanted to be sure that they got a nice sticky glaze over them.

Honey Garlic Glazed Carrots

Honey Garlic Glazed Carrots

These carrots are the perfect side dish. The honey garlic glaze add just the right spices.
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Course: Side Dish, Vegetables | Cuisine: American
Keyword: Carrots, Glaze, Vegetables
Servings: 6 people

4 Large carrots
1/4 cup water
4 tbsp Honey
3 tbsp butter
1 tbsp Garlic Powder
1 1/2 tsp Cinnamon
1 tsp Salt
Parsley to garnish

1. Take your carrot stalks and clean thoroughly. If not organic, you can skin them with a peeler
2. Chop into 1 inch small rounds. Try not to cut too thick or it will take longer to cook
3. Add carrots to a pot with little water to steam. Allow carrots to steam for 10-15 minutes or until carrots are slightly tender
4. Once carrots are tender add in honey, butter, garlic, cinnamon, and salt while stirring carrots so that it is evenly covered
6. Allow carrots to simmer for another 10-15 minutes until sauce begins to thicken and creates a glaze. Be sure to stir occasionally so that glaze doesn’t stick to pan
7. Remove carrots from heat and allow to sit for 5 minutes for flavors to settle before serving

If you prefer, you can also prepare this in the oven by simply adding to an oven dish. You can create your glaze on stovetop and pour over top once carrots have roasted in the oven

Breakfast Egg Muffins

Monday, March 25, 2019
I haven’t shared a ready and on the go breakfast option with you all since I prepared my Blueberry Raspberry Pancake Muffins. I figured it was time for me to share another.

These breakfast egg muffins are PERFECT for meal prepping your breakfast. You see so many options for lunch and dinner  meal prep, but breakfast is doable too.

Breakfast Egg Muffins

Breakfast Egg Muffins

I love omelets. I’ve featured them on the site before. I’ve created an omelet, slapped it on a plate, and carried it to work. But, sometimes the cooking each morning before work can really take up a lot of time. So creating these egg muffins really gives you that omelet taste on the go.

Making these are pretty simple. I made a very small batch to last me for only a few days, but you can always adjust the recipe to accommodate more people.

You can freeze these or store in the fridge if you plan to eat right away. I made just a small batch of these that would last me for the work week, but you can make so much more if you want to avoid prepping for the following week.

These are perfect if you’re looking for a low carb breakfast option. It’s versatile. You can mix and match whatever veggies inside them. You can even add mushrooms or spinach if you like.

Pretty great, right?

Breakfast Egg Muffins

These breakfast egg muffins are the perfect make ahead breakfast option.
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Course: Breakfast
Servings: 6 muffins

6 Large eggs
1/2 Red BellPepper
1/2 Green Bellpepper
1 tsp salt and pepper

1. Preheat oven to 350°F
2. Finely chop your red and green bell peppers
3. In a separate bowl, whisp your eggs, bell peppers, and salt and pepper together
4. Using a non-stick muffins pan, pour your egg mixture into each container to the halfway mark
5. Allow egg muffins to bake for 25 minutes
6. Using a toothpick or fork, gently poke the center of the muffins to ensure they are thoroughly cooked
7. Allow muffins to cool for 5 minutes

If you’re not using a non-stick pan, you can add a dash of oil to coat the pan
When adding the egg mixture to the pan, be sure not to overfill