I saw this and had to give it a try. I didn’t tell the kids or Ed what was in it. They wouldn’t have given it a chance had I told them it was made from cashews and tofu! It was a total hit. The kids said it taste like lime yogurt. I noticed a … Continue reading Vegan Lime Cheesecake Cups
When life gives you lemons…make deliciously light lemon ricotta pancakes. We love lemons and we love pancakes. Thank you Kim’s Cravings for sharing a perfectly healthy pancake recipe. No modifications needed. Recipe: Light Lemon Ricotta Pancakes It makes 12 pancakes with 1/4 cup pour. One serving = 2 pancakes. About 188 calories (sugar) or … Continue reading Light Lemon Ricotta Pancakes
I’ve been wanting to try a mug cake using my chocolate Shakeology. It’s fun to find different ways to eat it. I always start my morning with my shakeo, but today was a complete vegan day. I hadn’t planned on it, but I ended up making two different types of salads: a microgreen salad for … Continue reading Chocolate Shakeology Mug Cake
I forget how much I love eating a good poached egg breakfast sandwich. It makes up for the crappy morning. It’s a pretty simple breakfast. The Build. Toasted bread with a layer of arugula or dark greens and thinly sliced parmesan cheese. Next comes the poached egg sprinkled with cracked black pepper and a smidgen of Himalayan pink salt. Continue reading Easy Poached Egg Breakfast Sandwich
It’s 12:31 pm and my husband tells me we’ll be entertaining a guest in the afternoon. Panic briefly sets in and I think crap, what can I serve her for dinner? Never mind the fact that it’s Monday and the house is a disaster of almost epic proportions from just another run-of-the-mill weekend that occurs in … Continue reading Mediterranean Lemon Sole served with a Tomato Tart
I’ve been experiencing the slippery slope of “just-one-bite” and it’s not just one bite. It’s beyond seduction; it’s a rush of feelings that completely take over my actions. And it’s all thanks to my brain’s reward system. Continue reading My Own Worst Enemy
To get the most out of those not-so-ripe tomatoes, I opt for slow roasting to bring out every flavor and sweetness possible. And it works like a charm. This is a basic tomato base to which I make an even richer tomato sauce. There are so many delicious meals that can be made from tomato sauce, so it’s a must-have staple to keep in the fridge or freezer. Continue reading Have A Lot of Tomatoes? Make Tomato Sauce!