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Heriloom Tomato Salad

5 Aug


For me, a juicy tomato salad is the perfect summer meal. It’s refreshing, light and totally hits the spot. I actually made this dish during the move with little heirloom tomatoes which were great. Unfortunately I couldn’t find them this time around so I had to use regular sized tomatoes. No difference in flavor, just some more work cutting them into bite size pieces.


Normally I would make this with fresh mozzarella but it was a bit more than I was willing to pay so I used regular mozzarella. It definitely tastes different and I will probably spring for the real deal in the future.

1 lb mixed heirloom tomatoes
1 cup fresh mozzarella
1 bunch of asparagus, blanched
1/2 cup basil
1/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup honey
salt and pepper to taste


  1. Slice the tomatoes and mozzarella cheese into bite size pieces and trim the asparagus.
  2. Boil water and add the asparagus. Cook for about a minute and transfer to an ice bath.
  3. Combine the tomatoes, cheese and asparagus in a large bowl. Julienne the basil and add to the bowl.
  4. In a small bowl combine the balsamic vinegar and honey and whisk together.
  5. Pour the olive oil over the tomato mixture and combine well. Then, add the balsamic mixture and toss until well coated.
  6. Can be served cold or at room temperature.
  7. As always, enjoy!

Sweet Soba Noodles with Baby Bok Choy

2 Aug


For some reason I’m really into asian food lately. I recently learned that Michael LOVES asian cuisine so it’s been a win-win over here. This bowl of deliciousness was born from a side dish that I have been trying to make for about 6 months. Every time I would buy the baby bok choy, it would wind up going bad and my plan was foiled. Very sad.

This time I scheduled the meal for early in the week so the baby bok choy would be fresh and perfect. Mission accomplished!


1 package of Soba Noodles
1 lb baby bok choy, bottoms trimmed
1 cup chopped green onions, white and green parts
3-4 cloves garlic, minced
1/41/2 cup cashews
4 tbsp olive oil
1/4 tsp. dark sesame oil
1/4 cup of A Taste of Thai Sweet Red Chili Sauce


  1. Cook noodles according to package.
  2. Heat 2 tbsp of olive oil over medium heat. Add the onions and cook for about a minute, then add the bok choy and garlic. Cover, lower heat and cook until the bok choy is wilted.
  3. Add the noodles, 2 tbsp of olive oil, sesame oil sweet red chili sauce and cashews to the pan and toss well.
  4. Split equally into bowls and top with chopped green onion.

As always, enjoy!

Vegan Succotash

31 Jul

Vegan Succotash

I’m back in action! The past two months have been so busy with the move and traveling, so we’re just now getting back into a routine. Desperate for healthy food (we’ve been pretty much eating out for the past two months) I found my perusing one of my favorite blogs Choosing Raw. Pretty much everything Gena makes is amazing so I didn’t give it a second thought when I saw this recipe. Good thing I didn’t because it was amazing!

You can find the recipe at Food52

Sorry about the lack of pictures, we haven’t quite located the camera yet ­čÖé

Green Kitchen App Review

13 May

I still have one more recipe that I plan to post from the Green Kitchen app but I figured that I could give you the low down on the app anyways. To be honest, I have had this app for a few months before I decided to post a review of it. I wasn’t thrilled with the app at first, but I kept finding myself looking through it because the recipes sounded so good. I was drawn to it because everything was so healthy and they used a lot of lentils, which was something that I have been trying to eat more of. So I took the plunge and decided to make a week’s worth of recipes.

Overall, I thought the recipes were great. Everything was light and delicious, even the heartier meals. I loved that I got to try new foods like beluga lentils. Like any cookbook, there were recipes that were not as appealing, but overall I think it was worth the money.

The top reason why I liked the app:

  • The food is delicious and healthy. None of the recipes called for a lot of oil or cheese, instead using great spices to flavor dishes.
  • The meals are reasonably fast to prepare. If you’re looking for healthy and quick meals that won’t break the bank, this app will not disappoint. Unlike most vegetarian recipes, these do not require ingredients that are hard to find or at least hard to substitute.
  • They update the app with new recipes. I don’t know exactly how often they update, but I’ve had at least two updates since purchasing the app. Unfortunately I can’t tell which recipes are new because of how the app is designed.
  • Aesthetically it’s a beautifully designed app. I know that’s a silly reason to like it but just so pretty that I loved using it.

A few things that I didn’t like about the app:

  • Despite being beautiful, the recipe index page is difficult to use. Since the index page only has pictures of the recipes and no names, it can be hard to find a recipe if you don’t remember what it looks like.
  • The directions can be a little hard to follow. I feel confident that I’m able to follow a recipe pretty easily, but there were times where I had to reread the directions. I think the directions could be written a little more clearly.

You can purchase the Green Kitchen app at the iTunes Store.

A Spring Snowstorm

18 Apr

Pine Needles

Greetings from snowy Colorado! In addition to seriously icky weather, Michael contracted some sort of exotic illness while in Brazil which has kept us indoors since Friday. The combination of a sick husband and a fear of driving down the slick mountain roads myself has left me with eggs, toast, carrots and hummus. Michael’s diet of saltines and broth doesn’t really make for a really great post either!

Just to give you an idea about how our trip has been playing out, this is a picture of what it looked like when we arrived:


Here is what it looked like after the first day of snow:

Day 1

Here is what it looks like after the storm passed:


Meet our friendly neighborhood fox. Her name is Felie. We originally named her Felix, but then I discovered she was a girl so we changed it to Felie. I love her and I’m fairly certain she loves us. She also has a little baby fox named Marley, who is the cutest thing I’ve ever seen. Unfortunately I don’t have pictures of Marley. We chose Marley because we don’t know whether it’s a male or female.


This beautiful bird paid us a visit just before the storm.


Grilled Vegetable Hummus Wrap

1 Mar


This recipe came about after a dear friend and I had horrible grilled vegetable hummus wraps. Actually, I should say alleged grilled vegetable hummus wraps. Our wraps were composed of previously frozen carrots and broccoli and maybe a tablespoon of hummus. We were so disappointed that I decided to take matters into my own hands and make my own! I grilled some vegetables, whipped up some hummus and voila, everything for real grilled vegetable hummus wraps!

Let’s talk a little about nutritional yeast. If you’re not already a vegetarian or vegan then this ingredient may seem a little, well weird. For non-meat eaters, nutritional yeast is an excellent source of the vitamin B-12. Since B-12 is primarily only found in meat, we need to find alternative sources of this very important vitamin. So, it’s nutritional yeast to the rescue! The flavor of nutritional yeast is not at all like the taste of common bread yeast. It has a very creamy texture and a cheesy flavor. It’s really is quite delicious.

1 Ezekiel 4:9 Tortilla
Mix of grilled vegetables (red peppers, zucchini, red onions and carrots)
2 tbsp hummus
1/8 cup sprouts
1/2 avocado
1 tbsp nutritional yeast


  1. Spread the hummus onto the tortilla
  2. Add vegetables, avocado, sprouts and nutritional yeast
  3. Enjoy!

Veggie Burgers with Garlic-Chive Mayonnaise

26 Feb


These burgers are one of our favorites. I think Michael would eat the mayo on its own! I can’t blame him, it really is that delicious.


Doesn’t that just look divine?!


Adapted from Giada De Laurentiis

1/2 Cup mayonnaise
1/8 Cup chopped chives
1-2 cloves of garlic, minced or pressed with a garlic press
1/2 Avocado, sliced
Veggie Burgers
Ezekiel 4:9 Hamburger Buns


  1. To make the mayonnaise, stir the mayonnaise, chives and garlic together in a bowl
  2. Grill your veggie burger or chicken burgers (if using the original recipe)
  3. Lightly coat the hamburger buns with olive oil and toast in a pan
  4. When the buns are done toasting, spread the mayonnaise on the top and bottom of each bun. Place a veggie or chicken burger on top and layer with avocado and arugula

Enchilada Casserole

25 Feb


Ever since I came up with this delicious enchilada casserole it has quickly become a favorite in our house. It’s super easy and incredibly delicious. ┬áRestaurant worthy, if I do say so myself ­čÖé

1 14 oz. can diced fire roasted tomatoes with green chilis
1 8 oz. can Tomato Sauce
1 Red Bell Pepper
1 Package Upton’s Natural Chroizo Seitan
1 Tbsp. Chili Powder
1 Tbsp. Coriander
1 Tbsp. Cumin
1 Onion, chopped
2 Cloves garlic, minced
1 Jalape├▒o, stemmed, seeded and minced
2 Tbsp. Adobo Sauce
1 Tbsp. Olive Oil
1 1/2 Cup Cheddar Cheese, shredded
3/4 Cup Vegetable broth
3 Ezekiel 4:9 Tortillas
Salt and Pepper to taste
Guacamole & Sour Cream for toppings


  1. Preheat the oven to 400o
  2. For the sauce: Heat the olive oil in a skillet over medium heat. Cook the onion and bell pepper until soft. Add the garlic and jalape├▒o to the pan and saut├ę until fragrant.
  3. Stir in the chili powder, coriander and cumin, coating the onion mixture. Stir in the tomatoes, tomato sauce and adobo sauce to the vegetable mixture. Add the vegetable broth a little at a time to thin the sauce out. Add the seitan, salt, pepper and cook the sauce for 10 minutes or until boiling.
  4. Coat the bottom of a casserole dish with a thin layer of sauce. Place one tortilla on top of the sauce and layer with another layer of sauce and a sprinkling of cheese. Continue this process until you have used all the tortillas.
  5. Place the casserole dish on a lined baking sheet and loosely cover the casserole dish with tin foil and bake for 20 to 25 minutes until the cheese is melted.
  6. Let the casserole cool for 5 minutes. Cut and serve with guacamole and sour cream.

If you choose to substitute meat for seitan, I would add it with spice mixture. This way you can cook the meat and it will have time to absorb all the yummy spices.