Saturday, December 15, 2012

Taco Salad

Taco Salad

  • Corn chips
  • Organic lettuce mixture
  • 1/4 Red onion - sliced
  • 2 garlic cloves - diced
  • 3 jalapeno's - sliced
  • 1 can red kidney beans - rinsed & drained
  • 1 cup TVP w/1 cup boiling water
  • 1/4 package taco seasoning
  • Tofutti "Sour" cream
  1. Boil 1 cup of water, add to TVP and set aside.
  2. Place chips on a plate
  3. Add lettuce, sprinkle fresh vegetables on top.
  4. Add taco seasoning and kindey beans to TVP, combine and place on top of chips.
  5. Add "Sour" cream and dig in!
We add Sriracha hot sauce as well to kick things up a notch! 

Sunday, December 9, 2012

Rainbow Swiss Chard with Garbanzo Beans

Rainbow swiss chard is not only beautiful but very high in vitamin A and K. It pairs together seamlessly with garbanzo beans, fresh tomatoes and lemon juice. I added some tofurkey for an extra boost of protein. A beautiful, nutritious and delicious meal. Enjoy!


  • 2 tsbp sunflower or olive oil (I used sunflower)
  • 1/4 red onion - diced
  • 3-4 garlic cloves - diced
  • 1/2 green bell pepper - diced
  • 2 jalepenos
  • 2 tofurkey links - sliced 
  • 1 can organic garbanzo beans - drained
  • 1/4 fresh lemon - squeezed
  • 1-2 garlic sriracha hot sauce (opt)
  • garlic salt, black pepper and red chili flakes to taste
  • 1 bunch of organic rainbow swiss chard - torn into chunks
  1. Heat oil in large skillet over med to med-high heat.
  2. Add diced onion, garlic, bell pepper and jalapenos. Saute for 2 minutes.
  3. Add tofurkey links. Saute for 3-5 minutes.
  4. Add garbanzo beans, lemon juice, hot sauce (opt), and salt, pepper and red chili flakes to taste and heat throughout.
  5. Add swiss chard and cook until wilted. Serve hot! 

Wednesday, November 14, 2012

Protein Balls

For quite some time my husband and I have been using protein bars as meal replacements. Come to find out it's a lot healthier to have them every once in a while verses every day. Since then we've been eating a lot more fresh fruit, vegetables, nuts and grains at lunch. We ran into a great recipe in our biking magazine, I modified it a bit and found it to be simple, easy and delicious! I like to freeze them and then eat them through out the day at work. Give it a try!

Chocolate Pistachio Protein Balls


  • 3/4 cup raw, shelled nuts. (I used pistachios, feel free to use: Mixed, almonds, pecans, walnuts, hazelnuts, brazil etc.)
  • 1/4 cup seeds (I used sunflower, use your favorite or skip them and use 1 cup of nuts)
  • 4 dried figs or 1/3 cup dates
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons of protein powder (I used chocolate hemp)
  • 1 tablespoon agave + a little squeeze if needed
  • Pinch of salt
  1. Place nuts in food processor, process into a fine meal.
  2. Add balance of ingredients.
  3. Process until the mixture holds together when squeezed.
  4. Roll into quarter size balls and press into bite size pieces.
Store in a refrigerator for up to a week or a freezer for up to a month.

Wednesday, October 24, 2012

TVP Tostadas

TVP is such a great staple, it's so quick and easy. Last night we made tostadas and tonight we had the leftovers. Heat some corn tortillas, add some cheese, TVP, beans, fresh vegetables and vegan sour cream and dinner is ready. "Absolutely delicious" my husband raved. Enjoy!


  • 6 corn tortillas
  • 6 pieces of vegan cheese
  • 1 cup of water - boiled
  • 1 cup of TVP
  • 1 can red kidney beans - or black beans - rinsed and drained
  • 1/2 package taco seasoning
  • Dash of cumin 
  • 1/4 white onion - sliced
  • 2 jalapenos - sliced and/or hot sauce to taste
  • 1 can sliced olives - drained
  • 1 ripe avocado - sliced
  • Vegan sour cream - I use tofutti
  • Few spinach leaves to garnish


  1. Preheat oven to 350 degrees
  2. Pour water over TVP. Add taco seasoning. Mix together and set aside. 
  3. Heat kidney beans on stove over low heat, add dash of cumin to taste.
  4. Place tortillas on pan, heat until crisp. 5+ minutes. 
  5. Add vegan cheese and heat until melted.
  6. Remove from oven, place on plates. 
  7. Load with TVP, beans, veggies and sour cream. Yum! 

Saturday, October 20, 2012

Homemade Vegan Wheat Bread - Yeast Free

Homemade wheat bread, warm from the oven, sliced fresh. The aroma is to die for. Is it worth it? Yes! There is something so satisfying about making things from scratch, seeing how simple ingredients make such a delicious and nutritious staple for the house. This bread is vegan, yeast free, whole wheat, moist and absolutely delicious! Enjoy! 

  • 1 ½ cups Almond Milk
  • 2 tablespoons Rice Vinegar
  • 2 cups whole-wheat flour
  • 1/2 cup unbleached flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup Coconut Nectar (Low Glycemic Index)
  • ½ cup cranberries

  1. Preheat oven to 350 degrees.
  2. Spray loaf pan with olive oil spray or other nonstick spray
  3. Mix almond milk and vinegar and set aside.
  4. Mix the dry ingredients in a large bowl.
  5. Add the milk and vinegar mixture, coconut nectar and cranberries. Stir until combined.
  6. Bake for one hour.
  7. Remove from pan, cool on rack, slice and dig in!

Monday, October 8, 2012

Vegan Grilled "Cheese" Sandwich

Fall is here and nothing beats having a bowl of warm tomato soup served with a grilled "cheese" sandwich. I added a simple spinach salad to top it off. It's one of our favorites and makes for a very quick and easy vegan dinner!

Soup -
  • 4 cups tomato soup (1 carton)
Heat soup on medium in a saucepan stirring frequently.

Sandwich - 
  • 4 pieces bread - buttered with earth balance spread 
  • Pepper-jack soy cheese
Lightly grease a pan
Place sandwich on pan (Bread, "cheese", bread) 
Cook over medium heat until cheese melts. Cover with lid to help cheese melt.

Salad - 
  • 1 small handful of spinach
  • Few slices chopped onion
  • 1 tomato - sliced
  • 1/4 yellow bell pepper - sliced
  • Salt and pepper to taste
Prep and place on side of plate, serve with your favorite dressing.


Sunday, October 7, 2012

Homemade Lentils served with Smoky Tempeh

Lentils are highly nutritious. They are jam packed with protein, iron and fiber to name a few. Try this delicious recipe paired with fresh vegetables, herbs and smokey tempeh on the side. It makes the house smell amazing, your body feel satisfied and provides plenty of healthy leftovers for the week! 

Homemade Lentils
  • 1/2 pound green Lentils 
  • 1/4 cup good olive oil
  • 1 large white onion chopped
  • 1 large leek - chop white and light green parts only 
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh curry plant 
  • 2 teaspoons garlic salt 
  • 1 teaspoon black pepper
  • 5 garlic cloves - chopped
  • 1/4 green cabbage - chopped
  • 3 large carrots - peeled and chopped
  • 1/4 cup soy sauce (low sodium) 
  • 1 1/2 cups low sodium vegetable broth
  • 2 cups fresh spinach - chopped
  • 3 roma tomatoes - chopped
  • 1 slice lemon 
Smokey Maple "Bacon" Tempeh 
  • 2 tbsp + olive oil 
  • 1 package tempeh
  • 1/4 cup maple syrup
  • 1 tsp liquid smoke
  • garlic salt
  • pepper
Homemade Lentils
  1. Place lentils in a pot and cover with boiling water. Set aside while prepping (15+ min) then drain.
  2. Heat oil in a saute pan, add the onions, leeks, thyme, curry, salt and pepper and cook over medium heat for 8 minutes. Add the garlic and cook for 2 more minutes.
  3. Add the cabbage, carrots, soy sauce, vegetable broth and drained lentils. Cover and simmer on low for 20 minutes or until lentils are tender. Add salt, pepper and lemon to taste.
Smokey Maple "Bacon" Tempeh 
  1. Heat olive oil in saute pan
  2. Place tempeh in hot oil, fry each side until seared. Lower heat to medium-low. 
  3. Add syrup over tempeh, step away as may splatter. Turn each side and add l liquid smoke. Flip each side to mix well. 
  4. Season both sides with salt and pepper to taste. Cook until browned. Enjoy! 

Sunday, September 30, 2012

Tortellini and Tofurkey in a homemade pasta sauce!

I love making a delicious Sunday dinner that fills the house with wonderful scents. Tonight we feasted on tortellini, tofurkey in a homemade pasta sauce, served with fresh garlic bread. It was fantastic!

  • 2 tbsp olive oil
  • 1 small white onion - chopped
  • 4 garlic cloves - chopped
  • 4 Tofurkey links - sliced
  • 1/4 red bell pepper - diced
Pesto Tortellini
  • 1 package fresh pesto tortellini (Trader Joes)
  • Salt 
  • Olive Oil
  • Water
Garlic and Onion Tomato Sauce
  • Olive Oil
  • Garlic Salt / Black Pepper
  • 5 garlic cloves
  • 1 small white onion
  • 2 cups of roma tomatoes
  • 1/4 cup fresh herbs (Basil, oregano, thyme and rosemary mix)
Garlic Toast
  • French Loaf 
  • Earth Balance Spread
  • Garlic salt
  1. Preheat oven to 350 degrees
  2. Preheat water in a pot, add salt and oil. Bring to boil.
  3. Meanwhile, heat olive oil in skillet. Add onions, garlic, tofurkey and bell pepper. Heat until cook throughout and a little crisp.
  4. Put Sauce ingredients into blender, put on sauce setting and set aside.
  5. Put toast in oven and heat until warm/crisp. 
  6. Drain Tortellini, put back in pot. Add tofurkey/onion mix and sauce. Serve hot with bread. Enjoy!

Saturday, September 29, 2012

"Cheese" Quesadilla

We wanted a simple yet tasty afternoon treat so we made "cheese" quesadillas with corn tortillas. They turned out fabulous! Feel free to double the recipe and mix it up. Simple and satisfying!


  • Sunflower Oil 
  • 2 corn tortillas
  • 2 slices of soy cheese
  • 1/4 small white onion - chopped
  • 1 jalapeno - sliced in half and chopped
  • 1 tomato - sliced
  • 1 tbsp - Sriracha hot sauce 
  • Vegan Sour Cream


  1. Heat sunflower oil in pan over med-high heat.
  2. Place corn tortillas in pan and heat both sides.
  3. Add the soy cheese, and heat.
  4. Add onion, jalapeno and fold it in half. 
  5. Once the cheese is melted, remove from pan.
  6. Add "sour cream", hot sauce and tomatoes. Enjoy!

Friday, September 28, 2012

Dining Out

Dining out doesn't always have to be about what you can't eat, but about what you can eat! Especially when trying a vegan or vegetarian cafe. One of our favorites is Sipz. I can pick up a menu and order vegan sushi, "chicken", "beef", etc. I love cooking but every once in a while it's fun to go out. 

Pot Stickers
Salt and Pepper with "Beef" dish 

Check it out and/or check out a local vegan/vegetarian cafe in your area.

Thursday, September 27, 2012

Fried Okra with Cajon Black Beans

Fried okra, cajon black beans and a garden fresh salad is enough to make anyone smile. I fell in love with okra when I first tried it. My first thought was, where have you been all my life? I love it so much, I have some growing on our front porch. 

This recipe can easily be substituted with a different vegetable. I know it's not as healthy as it could be but man oh man is it good! Enjoy!

Cajon Black Beans
  • 1 can black beans
  • 1 tsp cumin
  • Red pepper flakes - to taste
  • Sriracha hot sauce - to taste
  • 2 tbsp vegetable broth
  • 1/4 white onion or bulb of green onion - chopped
  • Sliced avocado
  1. Heat over low heat until warm. 5-10 minutes. Serve with avocado on top.
Fried Okra
  • aprox. 1 lb of okra sliced or substitute your favorite vegetable
  • 1/2 cup of flour 
  • 1/2 tbsp red pepper flakes or to taste (we like it spicy - feel free to use less)
  • Sriracha hot sauce (1/2 - 1 tbsp)
  • Garlic salt - 1 tsp
  • 1/2 cup corn meal
  • 2 tbsp flax meal with warm water (set aside to make "egg")
  1. Heat sunflower oil over med-high heat until hot
  2. Place okra in pan and heat for 25-30 minutes, until very crispy.
Garden Fresh Salad
  • 1/2 cup pre-cooked quinoa mixed with soy sauce
  • Handful of spinach
  • 1 piece of cabbage - chopped
  • green onions - chopped
  • 1 tomato - sliced
  • 1 avacodo - sliced
  • 1/2 cup sliced cucumber
  • 2 garlic cloves - sliced
  1. Place quinoa on the bottom of the bowl.
  2. Add ingredients and serve with your favorite dressing

Wednesday, September 26, 2012

Vegan Protein Brownies

I love love LOVE brownies! C-H-O-C-O-L-A-T-E! I have been craving some delicious vegan brownies, so I decided to whip up a batch and experiment with adding protein and frosting. Yummy! 

  • 1 cup of chocolate protein powder / 1 cup of wheat flour
  • 1/4 cup of stevia 
  • 1/3 cup powdered sugar 
  • 1/2 tsp baking powder / 1/2 tsp baking soda
  • 1/2 cup cocoa (I used Ghirardelli)
  • 1/2 cup almonds
  • 1 tbsp cinnamon
  • 2 tbsp vanilla
  • 1/2 cup oil
  • 2 tbsp flax meal - mixed with warm water (to create an "egg")
  • 1 package silken tofu 
  • 4 tsbp almond butter
  • Sprinkle with hemp seeds
  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in a bowl and mix.
  3. Add the balance. Mashing the tofu in-between your fingers. Mix well.
  4. Place in a greased pan, sprinkle with hemp seeds.
  5. Bake 25-30 minutes or until tester comes out clean.
Fudge Frosting:
  • 3/4 cups Organic Powdered Sugar
  • 1/4 cup cocoa
  • 1/2 cup of vanilla protein powder
  • 4 tbsp vanilla almond milk
  • 1 tbsp vanilla extract
  1. Stir ingredients until combined. 
  2. Drizzle on top of cooled brownies. Sprinkle with hemp seeds (opt).

Tuesday, September 25, 2012

BBQ - Vegan Style

BBQ is always finger licking delicious and this recipe does not fall short. The scent has filled our house, we couldn't help but devour the entire meal. Brussels sprouts, tofu and potatoes smothered in BBQ sauce.

  1. 1 - 2 lbs brussels sprouts - cut off the end and remove loose leaves.
  2. 1 block firm tofu - drained and diced
  3. 2 russet potatoes - sliced into french fries 
  4. BBQ Sauce (I used Kansas style)
  5. Garlic Salt
  6. Black Pepper
  7. Red Pepper Flakes
  8. Soy Cheese
  1. Preheat oven to 425 degrees 
  2. Toss russet potatoes with ingredients 4-7, place on greased pan. Place in preheated oven. 
  3. Toss brussels sprouts with ingredients 4-7. Place on greased pan.
  4. Toss tofu with ingredients 4-7. Place on same pan as brussels spouts and place in oven.
  5. Cook for 20-25 minutes, cooking potatoes a little longer  - until desired crispiness. Enjoy!

Monday, September 24, 2012

Quick 'n Easy Tofu Stir-Fry

I've been kind of lame about posting so I've decided to do a blog-a-thon this week! One post a day until October is here. I sincerely thank any and all viewers! ❤ 

Enough of that....lets get down to the stuff we really love. QUICK EASY DELICIOUS MEALS! That's what I'm talking about! Tofu, vegetables, a few garden delights tossed with soy sauce and seasoning and bam! Dinner is served.


  • 2/3 Block of Tofu - Sliced
  • Bulb of green onion or small white onion - chopped
  • 5 Star of David of Okra - sliced (about 1/4 cup) 
  • 2 carrots - sliced and diced
  • Handful of broccoli - sliced in half
  • 1 mini Bell Pepper - sliced
  • 3 cloves of garlic - diced
  • Green onion - diced
  • Spinach - 1 cup 
  • 2 squash blossoms (opt)
  • Sunflower Oil
  • Soy Sauce
  • Garlic Salt
  • Black pepper, red pepper flakes, dash of cumin
  1. Heat sunflower oil in a wok over med-high heat 
  2. Add tofu and let it sizzle for a few minutes  
  3. Lower heat to med-low, add a few dashes of soy sauce, add onions and stir.
  4. Add okra, carrots, broccoli, bell pepper and garlic.
  5. Add green onion and squash blossoms, stir and add spinach last.
  6. Season with soy sauce, cumin, garlic salt, red pepper flakes and black pepper to taste. 
Feel free to substitute the okra and squash blossoms or whatever else you'd like for that matter. When I cook I typically am pulling from what is going bad first. If the bell pepper is feeling a little soft I figure I better cut that bad boy up! Always feel free to substitute and have fun! 

Saturday, September 15, 2012

Urban Garden

Having the chance to grow your own food is priceless. Even a small garden on the porch is enough to bring a smile to your face and a sense of organic health right to your door. For me, being able to cook organic okra fresh from the garden, eat homemade pickles, a fresh tomato off the vine and add fresh herbs to a meal makes it all worthwhile. 

Jerry and Christa's Urban Garden - San Diego, CA Summer 2012

The harvest is always so sweet!

Sunday, September 9, 2012

BBQ Tempeh "Cheese" Burgers

Last night we feasted on BBQ Tempeh "Cheese" burgers with all the fixin's. Served on top of a bed of lettuce with raw onion, jalapenos, pickles and fresh tomatoes from the garden. We enjoy these so much that I typically double the recipe!


  • 1 8 oz package tempeh - shredded
  • 2-3 tsp fresh herbs (Oregano, Sage, Parsley, Rosemary, Thyme) - chopped
  • 1 tsp garlic powder
  • 1/2 cup quinoa flour
  • 1/3 cup oats
  • 3 garlic cloves - chopped
  • 1/2 onion - finely chopped
  • 1 tbsp soy sauce
  • 2 tbsp kansas style BBQ sauce
  • dash of hot sauce / siracha sauce
  • 3-4 tbsp water 
  • oil for frying (I used sunflower)
I used the following toppings but always love to mix it up!

  • Pickled Jalapeno Slices
  • Red onion - sliced
  • Dill Pickle - sliced
  • Tomato - sliced
  • Handful of Veggie cheese - shredded
  • Handful of lettuce

  1. Mix the ingredients together in a bowl and knead for a few minutes to mix everything well.
  2. Shape patties by pressing into a metal ring. 
  3. Preheat oil over med-high heat, cook for 5 min or so each side. Add bbq sauce and veggie cheese to patty, cover with a lid to melt. 

Monday, September 3, 2012

Roasted Vegetable Hummus Dip

I picked up an eggplant starter last year at Trader Joe's not knowing it produce a very generous amount. Just getting familiar with the plant I thought I'd start with a dip! 

It morphed into a hummus dip mixed with roasted eggplant, garlic and onions. I served ours ours with with oven roasted tofurkey links and fresh sweet corn on the cob! This would serve as a great appetizer for parties!

Roasted Vegetable Hummus Dip:
  • 1 can organic chick peas - rinsed / drained set aside
  • 1 Japanese eggplant - cut in half lengthwise 
  • 1 red onion - ends cut off / cut in half 
  • 1/2 garlic bulb 
  • 2 tsbp olive oil
  • 1/2 cup sesame seeds
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp red pepper flakes + to add spice
  • Sriracha hot sauce to taste
  • 2 Carrots - peeled and sliced
  • 3 celery sticks - sliced
Tofurkey & Corn: 
  • 2+ tofurkey links (1/person)
  • 2+ pieces corn on the cob (1/person)
  • EarthBalance Vegan Spread
  • Salt/Pepper to taste
  • 4+ mushrooms - remove stem
  1. Preheat oven to 425 degrees
  2. Lightly oil eggplant and place face down. Lightly oil onion and place on pan, oil the garlic bulb and wrap in tinfoil surrounding completely. Add oil to mushrooms and cover with tinfoil. (Add some vegetable broth or seasoning for added flavor.) 
  3. Place Tofurkey and place on pan with vegetables.
  4. Shuck the corn, cover with vegan spread, add salt and pepper. Cover with tinfoil.
  5. Bake 30 minutes
  6. While baking, place hummus ingredients into blender less carrots and celery.
  7. Add roasted eggplant, 1/2 roasted onion and garlic to mix once cool. Blend until it forms a dip like consistency. Place in bowl, garnish with red pepper flakes and raw vegetables. 
  8. Serve with torfurkey and corn on the side. OR with pita bread and your favorite raw vegetables! Enjoy!  

Wednesday, August 15, 2012

Savory Vegan Cheesecake Bites

Growing up cheesecake was always my favorite dessert. I've been dying to make vegan cheesecake but have always been a little intimidated. Cooking teaches me to just dive in and give it a try. What better day than to share this recipe than on Julia Child's Birthday! Happy 100th Birthday Julia, thank you for sharing and inspiring others and me. :)  

Bon Appetit!


  • 1 1/4 Cup Almonds 
  • 1/2 tsp Almond Extract
  • 1 tbsp Sunflower Oil
  • 2 tbsp Agave
  • 2 tsbp coconut nectar (low glycemic index) or maple syrup 
  • dash of salt
  • 1 8 oz. tub of vegan cream cheese.
  • 2 tbsp coconut nectar
  • 1/8 cup agave 
  • 2-3 tbsp organic powdered sugar
  • 1 lemon - squeezed
  • 1/2 tsp almond extract
  • 1 tbsp coconut shreds - ground
  • 2 tbsp coconut nectar
  • 4-5 strawberries
  • 1/4 cup mixed berries 
  • 1/2 tsp lemon juice 
  • pinch of alt
  1. Preheat oven to 350 degrees and lightly oil mini cupcake pan.
  2. Pulse until combined and forms a dough like substance using a food processor or blender. 
  3. Press into pan and bake for 7 minutes. Allow to cool.
  4. Mix together cheesecake ingredients in a blender until creamy. 
  5. Pour 1 tbsp cheesecake mixture onto cooled crusts and bake 20-25 minutes until lightly browned on top.
  6. Blend together topping ingredients, strain and set in fridge.
  7. Chill for a minimum of 30 minutes, 2 hours if possible.
  8. Use a small knife or toothpick to get out. Drizzle topping over bites. Dig in!
Note: They rise in the oven but will settle as they cool. 

Tuesday, August 14, 2012

Soy Sausage n' Greens with Roasted Asparagus

My traveling momma H loves beet greens. I never knew such a divine treat until she introduced me to them. They are best when they are fresh, organic and when they are young (small.) Beet greens, bok choy, and soy sausage create an alternative to the traditional recipe. Half the fun of cooking is letting go and seeing what happens. Enjoy!

Soy Sausage n' Greens -

  • Bunch of Beet greens (head off of 3 beets) - chopped
  • 4 pieces - Bok Choy - chopped
  • 1/2 small onion - chopped
  • 1 red bell pepper - chopped
  • 2 Trader Joe's Soy Sausage links - chopped (or your favorite brand)
  • 2-3 garlic cloves - peeled and chopped
  • 2 tbsp soy sauce & sriracha hot sauce to taste
  • Red pepper flakes to taste
  • 2 tbsp olive oil
Asparagus -
  • 1 bundle of asparagus
  • Extra Virgin Olive Oil 
  • salt and pepper
  • Lemon - sliced on the side
  1. Preheat oven to 400 degrees
  2. Place asparagus on pan, drizzle in olive oil and sprinkle with salt and pepper to taste.
  3. Cook for 20-25 minutes 
  4. Prep the soy sausage n' greens. Heat a large pan over med-high heat with 2 tbsp olive oil.
  5. Heat the onion, garlic and bell pepper. Cook for 2 minutes or until fragrant. Stir constantly.
  6. Add the chopped soy sausage and cook for 5-7 minutes. Stir constantly. 
  7. Add bok choy, beet greens, soy sauce, hot sauce and red pepper flakes. Heat throughout. 
  8. Serve hot with asparagus and lemon on the side. 

Monday, August 13, 2012

Marinated Tofu with Mixed Veggies

This recipe goes to show what you can do with a block of tofu! :) Tofu is marinated to perfection and is accompanied with a variety of stir-fried vegetables. Leaving your mouth watering and belly satisfied. Enjoy!


  • 1 lb extra firm tofu 
Tofu marinade:
  • 5 tbsp Soy Sauce
  • 5 tbsp Trader Joe's Island Soyaki
  • 5 tbsp Rice Vinegar
  • 1 1/2 tsp Sesame Oil
  • 3/4 tsp Sriracha Hot Sauce
  • 2 garlic cloves - minced
  • 1 1/2 tbsp extra virgin olive oil
  • 1 small lemon - squeezed
Mixed Veggies:
  • 2 tbsp coconut oil, or as needed
  • 1 green bell pepper, sliced 
  • 2 garlic cloves, chopped
  • 3 thin slices fresh ginger 
  • 3 jalapenos, chopped
  • 1/2 onion, peeled, finely chopped
  • 2 tbsp seseme seeds
  • 1/4 cup sun-dried tomatoes
  • 3 tomatoes, chopped
  1. Drain the Tofu.
  2. Prepare the marinade combing all of the ingredients in a bowl and whisking together. Cover and refrigerate / set aside. 
  3. Cut the drained tofu into triangles about 1/2 inch thick and dry fry. (Place on a dry skillet, over med-high-high heat, flipping until the moisture is out and is dry and fried.) 
  4. Pour marinade over the tofu in a large ziplock plastic bag. Refrigerate overnight, turning occasionally to coat the tofu.  
  5. Next day, prepare the mixed veggies for stir-frying. 
  6. Preheat a wok on med-high heat. Add oil, add ginger, onion, garlic and cook for a minute until fragrant. Add the bell pepper, jalapenos, adding water or rice wine if it gets dry. 
  7. Add the tofu and marinade and heat throughout. Add the sesame seeds and tomatoes. 

Friday, July 27, 2012

Fresh Fig Bars

 I can honestly say I had never tried fresh figs until I made this dessert. I'm so silly and didn't think to buy dried figs for fig newtons so instead I made a fresh fig bar! It turned out absolutely delicious. Jerry went wild for them! I made them Wednesday and they're already gone! I can't wait to get some more fresh and dried figs to try other variations. Enjoy. ;)


  • 1 package fresh black figs
  • 2 fresh squeezed lemons - small or 1 normal 
  • 1/4 cup cranberries
  • Dash of water
  • 2 tbsp agave

Crust / Topping:

  • 1 cup oats
  • 1 cup ground oats
  • sea salt - 1/4 tsp or a few grinds
  • 1/4 tsp baking powder
  • 1/4 cup water
  • 1/8 cup + oil
  • 2 scoops soy vanilla protein powder
  • 1/8 cup agave
  • 1/8 cup coconut nectar


  1. Preheat to 375
  2. Grease a 8" pie dish or whatever you have handy. :) 
  3. Combine ingredients for filling in blender until it forms a thick consistency. 
  4. Grind oats in food processor, combine other ingredients. Mix well. 
  5. Place 1/2-3/4 of the crust mixture on greased pan and press out with hands until the dish is covered.
  6. Pour the topping mixture (I used a spatula) over the crust. 
  7. Take the rest of the oat mixture and crumble on top. Pour a dash of agave on top. 
  8. Bake 30 min.
  9. Let it cool completely (if possible), cut into squares and dive in! Serve with coconut ice cream for a sensational experience! 

Sunday, July 22, 2012

Vegan Lettuce Wraps

Light, quick and very tasty! Thank heaven for TVP! Add one cup of boiling water and some seasoning and vegetables and you have a meal! I've always wanted to make lettuce wraps and can't wait to try them again! 

  • 1 cup TVP
  • 1 cup boiling water
  • 2 tbsp sunflower oil (Or olive etc)
  • 1/2 red onion - chopped
  • 3-5 garlic cloves - minced
  • 1 green bell pepper - diced
  • Hot sauce - 1/2 tsp
  • Soy Sauce - 2 tbsp
  • Salt and Pepper to taste
  • 4 leafs of lettuce (preferably iceburg... I used what I had - romaine) :)
  • 1 avocado sliced
  • 1-2 tomatoes sliced
  1. Add boiling water to TVP and set aside.
  2. Heat oil in a pan over med-high heat. 
  3. Add onion and garlic sate for 2-3 minutes. 
  4. Add bell pepper and sate for another 2-3 mintues. Add tomatoes, TVP mixture, sauces and salt and pepper to taste. Combine and heat though.
  5. Set lettuce on plate add the TVP mixture and decorate with tomatoes and avocados.

Thursday, July 19, 2012

Sweet Corn with Herb Roasted Potatoes

Sweet corn in the summer time is the best! Add some herb roasted potatoes with tofurkey, vegan pepper-jack cheese and jalapenos and you're in business. :)

Jerry loves some "meat" and potatoes - who doesn't? 

  • 2 pieces corn on cob - shucked 
  • Salt & pepper to taste
  • 1 lb mini potatoes - quartered
  • 1/2 red onion - chopped
  • 3-5 garlic cloves - chopped
  • 2-3 jalapenos - chopped
  • 2 tofurkey linkes - sliced
  • vegan pepperjack cheese - shredded
  • 1/4-1/2 cup fresh herbs chopped or your fav mix (I used: Basil, oregano, thyme, sage, cilantro and parsley on the side for decoration)
  • 2 tbsp + Sunflower / olive oil
  • 2-3 pieces romaine lettuce - sliced
  • 1 tbsp flax seeds
  • Handful of blueberries, raspberries with a strawberry on the side
  1. Preheat oven to 425 degrees
  2. Boil water in a medium pot, add salt.
  3. Place corn and boil for 15 minutes or until done. (Fork should go in easily)
  4. Prep potatoes, onion, garlic, jalepenos, tofurkey and herbs. Mix with vegan cheese and oil. 
  5. Place potatoes in the oven and bake for 30 minutes.
  6. Prep the side salad while potatoes and corn are cooking. 
  7. Place everything together on a plate and enjoy! 

Tuesday, July 17, 2012

Soy Yogurt Parfait

Fresh yogurt, granola and berries are such a nice combination. This is a refreshing and satisfying dessert that is great in the summer time. Enjoy!


  • Yogurt (Plain soy or other favorite - coconut, almond...etc)
  • Granola
  • Favorite summer berries (I used blackberries, blueberries and raspberries.)
Layer ingredients and dig in!

Sunday, July 15, 2012

Healing Soup for Colds

Jerry wasn't feeling well yesterday so I made some soup to bring him to good health. Today he's already feeling much better! Garlic, ginger, onions and jalepenos come together well to provide some serious healing action. Garlic acts as nature's antibiotic, ginger is a great digestion aid, onions help with congestion, jalapenos are high in vitamin C and also help with congestion. Take a hot bath with some essential oils and herbs afterwards with lots of rest and you'll be well on your way. 

Healing Soup for Colds 

Soothing Pineapple Smoothie

Sore Throat? Pineapples contain anti-inflammatory properties that help reduce irritation and contain plenty of Vitamin C!


  • 4 cups vegetable broth
  • 1 red onion diced
  • 6-8+ garlic cloves diced
  • 2-4" chunk of ginger diced 
  • 4+ jalapenos sliced (or 1/4 cup pickled jalapenos, add juice for flavor and spice)
  • 1 carrot - diced
  • 1 red potato - diced
  • 1/2 cup fresh herbs sliced - (Bunch of Basil, Orageno, Thyme and Rosemary)
  • 1 pineapple
  • 1 cup water (add extra dash if needed)
  • Stevia to sweeten (opt)
  • 6 ice cubes
Soup Directions:
  1. Combine ingredients together in large pot
  2. Cook on med to low heat for 20-30 minutes
  3. Serve hot
Smoothie Directions:
  1. Combine ingredients into Blender 
  2. Blend until smoothie consistency (about 45 seconds) 
Statements made have not been evaluated by the FDA or SAMCC and should not be seen as health claims.

Friday, July 13, 2012

Vegan TVP Tacos

Who doesn't love tacos for dinner? Yum! Plus they just happen to be vegan friendly and absolutely amazing! I took the easy route in a few's Friday night after-all! 


  • 2 cups of boiling water
  • 2 cups of TVP
  • 1 package Taco Seasoning (I used Trader Joe's)
  • 2 tbsp Oil (I used Sunflower)
  • 1 small red onion
  • 1/2 - 3/4 cup diced tomatoes 
  • 1 diced avocado
  • Vegan Cheese
  • Tofutti Sour Cream
  • Taco Shells
  • Cajon Style Black Beans - Trader Joe's (can) :)
  1. Preheat oven to 425 degrees
  2. Boil 2 cups of water, add to TVP and set aside.
  3. Heat black beans to warm throughout. 
  4. Heat oil in skillet, saute onion for 2 minutes, add TVP and taco seasoning and heat throughout for 5 minutes.
  5. Add 1/2 cup diced tomatoes to taco mixture. Heat throughout.
  6. Place taco shells in oven for 2-3 minutes.
  7. Place taco mixture into shells, add vegan cheese tomato avocado and anything else you fancy!
  8. Place soup in bowl with a dollop of "sour cream" and touch of avocado. Dig in! 

Saturday, June 30, 2012

Baked TVP Vegetable Medley

Healthy, satisfying and easy. Three things I love in the kitchen! :) The Pepper Jack Veggie Cheese on top gives the meal an extra level of comfort. Who says eating healthy has to be hard? Enjoy! 


  • 2 tbsp coconut oil 
  • 1 red potato - sliced
  • 1 red bell pepper - sliced
  • 1 carrot - sliced
  • 6-8 garlic cloves - sliced
  • 1/2 onion sliced
  • 2 zucchini's - sliced
  • handful of fresh herbs - sliced (Whatever you have on hand. I used oregano, thyme, rosemary, basil, cilantro and curry plant)
  • salt, pepper, red pepper flakes to taste
  • 1 cup pre-cooked TVP (1 cup TVP w/1 cup boiling water - set aside)
  • 4 tbsp BBQ sauce and some hot sauce (opt) to taste
  • 2 slices Pepper Jack Veggie Cheese 
  1. Preheat the oven to 350 degrees. Grease pan with coconut oil (or oil of choice.)
  2. Prep the vegetables and mix with oil, herbs, and seasoning.
  3. Mix in the TVP, BBQ sauce and hot sauce with the vegetable mixture and place on pan.
  4. Bake for 30-35 minutes
  5. Add veggie cheese at end, allow to melt. Bon Appetite! 

Tuesday, June 26, 2012

Fried Tofu and Vegetables over Quinoa

 Last night I wanted to make something simple, it turned out to be much more beautiful than I'd hoped for. Quinoa, fried tofu with vegetables served with a korean melon for dessert. Satisfying, healthy and finger licking delicious! 


  • Quinoa - 2/3 cup 
  • Water 2/3 cup
  • Fresh Herbs - sliced (basil, thyme, oregano and rosemary)
  • Cumin - dash
  • Salt and pepper - to taste
  • Fresh slice of lemon slice - squeezed 
Fried Tofu and Vegetables
  • Coconut Oil - big spoonful 
  • 3/4 onion - sliced in chunks
  • 6 garlic gloves - diced
  • 1/4" chunk ginger - diced
  • small handful baby carrots - sliced
  • 1 package firm tofu - drained and sliced into chunks
  • 1 "egg" (I used a spoonful of flax-meal with warm water and let it sit.)
  • 1/4 cup cornmeal
  • 1/8 cup or so cajon seasoning (I just sprinkled some on top)
  • 1 tbsp nutritional yeast
  • small handful oats
  • 4 tbsp Spicy BBQ sauce
  • Salt / Pepper to taste
  • Cumin - dash
Chameh - Korean Melon - Scoop seeds out, slice and serve chilled.

  1. Cook water and quinoa in rice cooker. Once done mix in the balance of the ingredients. Let it rest while preparing the main course.
  2. Mix the sliced tofu with the "Egg", cornmeal, cajon seasoning, nutritional yeast, oats and BBQ sauce.
  3. Heat Oil in Wok or a large skillet over med - low heat. 
  4. Add onions, garlic and ginger and cook for 1+min. 
  5. Add carrots and tofu mixture. Fry in Wok until heated throughout and desired consistency. About 15+ min. Add seasoning to taste, parsley to decorate. (Opt)
  6. Place Quinoa on bottom with tofu on top. For a healthy dessert try a Korean melon on the side! Delicious!

Sunday, June 24, 2012

Gluten Free Strawberry Rhubarb Crisp

This is a perfect dessert for a BBQ or get together. Growing up my mom would always make it fresh from the garden. Strawberry rhubarb crisps bring me back to the farm, picking fresh rhubarb and strawberries right from the garden! I got my rhubarb and strawberries from the market but it still creates an irresistible flavor sensation!


  • 2 lbs strawberries - quartered 
  • 4 large stalks rhubarb - cut in half and sliced into 1/4-1/2" chunks
  • 3-4 tbsp agave 
  • 1/2 cup quinoa flour 
  • 1/2 cup gluten free flour (baking mix or almond flour/quinoa etc)
  • 1/2 cup sliced almonds
  • 1/2 cup gluten free cranberry granola
  • 1/4 cup agave
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 1/4 tsp salt
  • 1/2 cup coconut oil
  1. Preheat oven to 375 degrees
  2. Spread 1 tbsp of coconut oil over bottom of 9 X 13 pan to grease. 
  3. Mix Strawberries, rhubarb, 3-4 tsbp agave and quinoa flour. Pour into greased pan. 
  4. Mix balance of ingredients. Spread over top for a crispy crust.
  5. Bake 35-40 minutes. For a real treat top with vegan vanilla ice cream! 

Wednesday, June 20, 2012

Crispy Orange "Chicken" with Steamed Veggies

Crispy orange chicken "less" pieces pan fried to perfection served with steamed vegetables over a bed of quinoa. 

  • 1 Package Crispy Orange Chicken "less" pieces 
  • 1 cup quinoa / 1 cup water - cooked
  • Soy sauce / hot sauce - to taste
  • Fresh herbs - sliced (I used oregano, basil, cilantro - whatever you have on hand) 
  • 1/4 head of broccoli - chunks
  • 1/2 onion - sliced
  • 2 zucchinis - sliced
  • 4 - 6 garlic cloves - whole
  • 6 miniature onions
  • 6 mushrooms
  • 2 pieces celery - sliced
  • salt / pepper / red chili flakes to taste
  1. Prepare Quinoa on stove or in rice cooker
  2. Prepare vegetables and steam in steamer 
  3. Heat olive oil on stove top and add Orange Chicken "Less" pieces to the stove, cook until crispy. Add sauce provided in packet. 
  4. Place quinoa on the bottom, arrange the vegetables and "chicken" season accordingly and serve! 

Chocolate Quinoa Protein Pancakes

These delectable treats are packed with protein, won't leave you feeling bloated and are absolutely delicious! I can't seem to get enough chocolate lately.... so I added some cocoa! ;)


  • 1 cup Quinoa Flour
  • 2 tsp cinnamon
  • 1 1/2 tbsp baking powder
  • 1/4 cup chocolate whey protein powder 
  • 1/4 cup chocolate hemp protein powder
  • 1 tbsp stevia (or sweetener of choice)
  • 2 tbsp cocoa powder
  • 1/2 tsp sea salt 
  • 3/4 cup water
  • 2 tbsp oil (vegetable / sunflower) 
  • 1/2 tsp almond extract
  • 1/2 cup fresh or frozen blueberries 
  • 1/2 cup fresh or frozen mixed berries
  • 2 tbsp almond butter 
  • 2 tbsp peanut butter 
  1. Mix together the dry ingredients and slowly add in the wet. Carefully add berries. Adding extra water or flour as needed.
  2. Heat oil in pan or griddle over med-high heat.
  3. Ladle small amount onto hot pancake griddle or pan. Cook 2-3 min ea. side. 
  4. Flavor with syrup and fresh berries. 
We froze the extras and ate them for breakfast with coffee throughout the week. Yum!

Friday, June 15, 2012

Black Bean Tempeh burger with Jalapeño's

The Blackened "BB" Burger recipe I made in the past made such a large quantity I was able to freeze extra patties. I heated the patties and served them on a bed of lettuce with fresh vegetables and jalapenos. Quick, easy and delicious! 


  • 2 tbsp oil of choice (olive / sunflower etc)
  • 2 - 3 fresh or frozen "BB" patties - recipe below (I used frozen)
  • 2-3 slices organic lettuce
  • 1 organic tomato - sliced
  • 1 avocado - sliced
  • Jalapeno slices
  • 2-3 slices jalapeno almond cheese
  • 2 slices lemon


  1. Heat oil in skillet over med to med-high heat, add patties.
  2. Heat for 5 min + ea. side until brown / warm throughout 
  3. Place on bed of lettuce and decorate. :) Enjoy! 

From scratch:

Blackened "BB" Burger - Ingredients:
  1. 2 Tempeh Patties - shredded
  2. 2 tbsp bbq sauce & 2 tsp soy sauce
  3. Small amount of fresh herbs or dry (same mix as # 3 above)
  4. 2 Carrots 
  5. 3 garlic cloves
  6. 8-9 pieces of broccoli
  7. 1/2 green bell pepper (organic)
  8. 2 Cups Black Beans (or 1 can)
  9. 1tsp cumin, 1 tbps onion and garlic powder, 1 tsp sea salt and pepper. 
  10. 3/4 cup panko breadcrumbs
  11. Handful organic spinach
  12. 1 tomato sliced
  13. 1 jalapeno sliced (or few pickled slices)
Blackened "BB" Burger - Directions:
  1. Grade, shred or crumble the tempeh. (I use a cheese grater) Place in a med-large mixing bowl.
  2. In a food processor, pulverize the carrot, garlic, broccoli and bell pepper.
  3. Combine the vegetables, sauce, spices, herbs and breadcrumbs together. 
  4. Kneed & mix together 2-3 minutes. 
  5. Heat olive or oil of choice over med to med-high heat. Cook until browned or blackened (to your preference.)
  6. Place on a bed of fresh organic lettuce, topped with jalapeno slices, jalapeno almond cheese,  organic tomatoes, avocado slices and a slice of lemon. 

Thursday, June 14, 2012

Sushi - Vegan style

I've been dying to make some vegan sushi. Especially after seeing others eat sushi, I just want some! So why not have some? Vegan sushi that is! This is my first try and it wasn't as hard as I thought it would be. We loved this dinner, what a fun way to eat vegetables! :)


  • 1 cup quinoa (or rice) - cooked with 1 cup of water 
  • Green onions 
  • A few fresh herbs (I used: oregano, thyme, cilantro) - sliced thin; sprig of parsley to decorate.
  • Dash of soy sauce and hot sauce
  • 1 carrot - sliced thin lengthwise
  • 1 cucumber - sliced thin lengthwise
  • Almond Jalapeno Jack Cheese - 2 slices (or your favorite vegan cheese)
  • 1 small handful sprouts (we use mung bean sprouts)
  • 1/2 onion - sliced thin
  • 1 avocado - sliced 
  • 1/2 red bell pepper - sliced thin
  • Roasted Seaweed - Sushi Nori sheet
  • Wasabi
  1. Prepare quinoa (we use our rice cooker)
  2. Add green onions, herbs and sauce to cooked quinoa and set aside. Cool to room temperature.
  3. Prepare vegetables.
  4. Place Sushi Nori with shiny side down on clean surface. Spread quinoa (or rice) evenly and leave a one inch space at the edge.
  5. Place fillings. 
  6. Roll sushi until the edge of the nori is placed under the sushi
  7. Shape the roll by pressing slightly with both hands. Slice into six + pieces.
  8. Serve with soy sauce and wasabi 

Sunday, June 10, 2012

Baked Vegetable Potpourri

A delightful medley of potatoes, vegetables and herbs come together sensationally in this nutritional feast. The aroma from the fresh herbs is enough to make ones mouth water! Enjoy this scrumptious meal. ;)

  • 3 Red Potatoes - sliced thin
  • 2 zucchinis - sliced thin 
  • 6 pearl onions - pealed and sliced in half 
  • 4-5 garlic cloves - minced
  • 1/4" piece garlic clove - remove skin and slice thin.
  • 4 stocks of celery - sliced
  • 2 carrots - sliced 
  • 4-5 big chunks of broccoli - torn into smaller chunks
  • 1 + cup fresh herbs if possible - sliced (Oregano, Basil, Thyme, Lemon Thyme, curry)
  • 2 cups sprouts (from mung beans)
  • 1 package tempeh - cut into cubes
  • 1/4 cup olive oil
  • Sea Salt and Pepper - fresh ground to taste
  • 1/2 tsp cumin
  • 1-2 tbsp chili garlic sauce / sprinkle of red chili flakes 
  • 1/2 cup curry sauce
  • 1 can black beans - rinsed
  • 1/2 cup panko bread crumbs 
  1. Preheat oven to 425 degrees
  2. Wash and prep vegetables and herbs
  3. Combine everything together in a large bowl. 
  4. Spread mixture over 2 lightly greased pans. Sprinkle with bread crumbs. 
  5. Bake 30-40 minutes 
Opt: Season with salt/pepper and a dash of soy sauce 

Chocolate PB Banana Mini Protein Muffins

Creating eggless and gluten free desserts that are high in protein can be a challenge. I think I finally nailed it with these bad boys! Loaded with protein and high in fiber. A taste sensation that will make you come back for more. Plus they don't have too large of an impact on your waste line which is always nice! :)

  • Coconut oil to grease pan (or oil of choice)
  • 2 bananas (ripe) mashed
  • 1/2 cup unsweetened soy yogurt 
  • 1/2 cup almond pulp (leftover from making almond milk)
  • 1/2 cup peanut butter (homemade from blended nuts)
  • 1/4 tsp hazelnut extract
  • 1 tbsp agave or honey
  • 2 tbsp vegan cream cheese (Tofutti or other brand)
  • 1 cup quinoa flour (quinoa toasted and blended/ground)
  • 2 tbsp unsweetened cocoa flour 
  • 3 tbsp vegan carob chips
  • 1 tsp cinnamon / 1/4 tsp allspice 
  • 2 tbsp hemp protein powder
  • 1 scoop vanilla soy protein powder
  • 2 tsbp flax meal
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup raisins
  • 1/3 cup sliced almonds
  • 1/3 cup flax seeds
  1. Preheat oven to 350 degrees. Lightly grease mini muffin pan with oil of choice. 
  2. Mix the wet ingredients together.
  3. Mix the dry ingredients together and then slowly add to wet until it's mixed thoroughly. 
  4. Place into greased pan. Bake 20 (+) minutes. (Until golden brown and toothpick comes out clean.) 

Wednesday, June 6, 2012

Thai Tom Yum Soup

Lemon Grass has wonderful health benefits. If you want something to boost your immune system, make your mouth water, warm your body and leave you smiling, then try this soup! Thai food is always welcomed with a smile in our home.
Bon Appetit!

Option: Serve with Coconut Milk 

  • 4 cups Vegetable Broth
  • 3 stalks Lemon Grass (Health food / Asian market) - Lower portion, peeled, sliced and placed in food processor
  • 1 small piece ginger - food processor
  • 4 garlic cloves - minced
  • 1 red bell pepper - sliced
  • Opt: Jalapeno 
  • 1 large tomato
  • Opt: 1/2 can Coconut milk 
  • handful of fresh herbs - sliced (Basil, Oregano, Rosemary & Parsley)
  • Garlic Salt and chili pepper - dash 
  • Sea Salt, Pepper - tsp
  • 2 tbsp Chili Garlic Sauce / Red Chili Flakes or Red Hot Chilis 

  1. Place vegetable broth in large pot. 
  2. Prepare Lemon Grass, place in pot with ginger. Boil 5 minutes over med-high heat. Place upper portion of stalks of lemon grass in pot for flavor / decoration only. Do not eat. ;)
  3. Add minced garlic, chili sauce, red bell pepper, jalapenos, mushroom and simmer on low for 5 minutes.
  4. Add tomato, spices and herbs. Serve or add Coconut milk heat throughout and serve.

Fresh herbs from the garden or herb box really make the flavor pop! This is our first jalapeno of the season! I picked it a little early...I couldn't wait! :0)

Tuesday, June 5, 2012

Chocolate Berry Loaded Mini Muffins

Chocolate, strawberries, bananas and blueberries come together deliciously in these irresistible desserts! To top it off they are vegan, gluten free and a good source of protein.


  • 1/4 cup olive oil
  • 2 tbsp Coconut Oil 
  • 1/2 cup Soy Plain Unsweetened Yogurt
  • 1 tsp Vanilla Extract 
  • 2 ripe bananas - Mashed
  • Stevia / sweetener to taste
  • 1/2 cup vegan carob chips
  • 1/4 cup raisins 
  • 1 cup fresh Strawberries - Sliced
  • 1/2 cup fresh blueberries
  • 3/4 cup rice flour and 1 cup almond flour
  • 2 1/2 tbsp Cocoa powder
  • 2 tbsp flax meal
  • 2 tbsp protein chocolate protein powder (of choice; we used hemp.) 
  • 1 1/2 tsp Baking powder
  • 1 tbsp Cinnamon 
  • 1/2 tsp Salt
  1. Preheat oven to 350 degrees; lightly grease muffin pan 
  2. Mix the oil, yogurt, vanilla, banana and sweetener together well.
  3. Mix the Carob chips, raisins and berries into the wet mixture.
  4. Mix the dry ingredients together and slowly combine to wet until mixed throughout.
  5. Fill the muffin batter into the muffin pan. Bake 20-25 minutes until toothpick comes clean. (I also pressed some onto a cookie sheet.)
  6. Stir together wet ingredients and fruit
Warning: The mini muffins are dangerously delicious, they are very easy to keep popping into ones mouth. ;0) 

Pan Fried Pepper Jack Veggie Potato Delight!

Mini potatoes, pearl onions and mini bell peppers are sauteed with garlic, fresh herbs, tofurkey and pepper jack veggie cheese. Enjoy this flavor sensation!

  • 1/4 Cup Olive Oil
  • 1 lb mini golden potatoes, sliced in half.
  • 4 garlic cloves sliced
  • 8 pearl onions sliced
  • 2 tofurkey links
  • 4 mini bell peppers
  • 3 slices of Pepper Jack Veggie Cheese
  • garlic salt / pepper / TJ's Everyday Seasoning
  • Fresh herbs (Parsley, green onions, basil leaves, thyme, rosemary, oregano.)
  1. Heat the oil in a skillet over medium-high heat.
  2. Pan fry the potatoes for 15-20 minutes over med heat. (Sprinkle w/garlic salt, pepper, seasoning.)
  3. Add the garlic and onions, pan fry for 5 minutes.
  4. Add the tofurkey links, pan fry for 5-8 minutes. Add the bell peppers and fresh herbs and green onions, pan fry for 2-5 minutes reducing heat to low. Add the Pepper Jack Veggie Cheese and melt throughout, heating over low until ready to serve. Place fresh parsley on top for decoration. 
Brunch idea:

Pan Fried Pepper Jack Veggie Potato Delight, Chocolate Berry Loaded Mini Muffins and Fresh Fruit!

Sunday, June 3, 2012

Summer Salad

Bursting with life this raw summer salad will make your mouth water and your belly smile. The sweet peas, sweet peppers, fresh berries and grapes make for a divine treat. This is a beautiful salad for the summer time. Fresh, in season, colorful and healthy! Great for BBQ's, parties, as a side or a meal!


  • 4 Leafs Organic Green Leaf Lettuce - washed / chopped
  • Handful Sweet Peas - chopped
  • 4-5 Mini Bell Peppers - chopped
  • 8 + fresh strawberries
  • Handful fresh blueberries 
  • Handful fresh grapes
  1. Rinse and prep ingredients 
  2. Place in bowl
  3. Add favorite dressing and dig in! 
*Add nuts or seeds for more protein and texture!

Homemade Almond Milk

Almonds are boosting with health benefits. Jerry and I have been experimenting with homemade alternative to expensive buys at the grocery store! Almond milk is a winner! It doesn't get much easier than this. 


  • 1 Cup Raw Almonds
  • 4 Cups Water
  • 1 tsp hazelnut (or flavoring of choice)
  • 1 tsp agave or honey (or sweetener or choice)
  1. Place almonds in blender (Blendtec / Vitamix - pulverizer)
  2. Add Water and sweetener.
  3. Blend on high for about 30 seconds until it forms a milk.
  4. Strain out the pulp. Save it and use it in recipes, refrigerate both. ;)

Enjoy milk in shakes, coffee, tea or whatever your heart desires!

Saturday, June 2, 2012

Tofu Stir Fry that "Wok's!"

This tofu stir fry truly does ROCK and it's done so simply in your WOK! Vegetables, tofu and rice make for a happy and full belly. Plus it is light, healthy and delicious!

  • 2 tbsp coconut oil (or oil of choice)
  • 2 garlic cloves
  • 2 carrots sliced
  • 1/4 cup broccoli (large pieces)
  • 1 handful sweet peas (whole)
  • 1 Package Sprouted Tofu, drained and sliced into chunks.
  • 1-2 handfuls fresh sprouts
  • Handful of green onions and fresh herbs of your choice - chopped
  • 2-3 Cups Brown Rice (Pre-cooked)
  • Soy Sauce / TJ's Island Soyaki Sauce / Sriracha chili garlic sauce - to taste or aprox 1-2 tbsp ea
  1. Preheat oil in Wok 
  2. Add garlic, carrots, broccoli and stir fry for 1-2+ min, add the sweet peas and tofu and stir fry 1-2+ min. 
  3. Add balance of ingredients and stir fry until warm throughout / desired consistency.
Free free to add some bell peppers, onions, water chestnuts etc. Have fun and enjoy! :)