Hello hello hello. Today I have something scrumptious and savory to share with all of you. I absolutely love Thai food and while this in no light compares to the amazing food I ate while in Thailand, it passes the … Continue reading
It’s sweet, it’s savory, it’s everything I have ever asked for in bread. Or at least bread that has honey and oat in its title. Ohh and it’s super quick. Pairs well with a salad. Looks pretty on your counter. … Continue reading
I am basking in the glory that comes with a real oven and a real stove top. Not to mention a pretty well stocked kitchen that my flatmates and I have put together. So while lots of baked goods have … Continue reading
Hello friends. Are you getting your daily dose of veggies? Well if not then this should do the trick I made this for a good start to December. Eating all your veggies gives you the right to eat Christmas cookies … Continue reading
Soup is the taste of fall. Soup is what warms you up from the inside out. Soup is something I could eat everyday with no complaints. Soup is versatile. Soup is easy. Soup is experimenting. Soup is both the friend … Continue reading
I got home from school on Monday and since I have been busy with unpacking, packing and donating to the extreme. Preparing to leave the country for 7 months has definitely put me into overdrive on cleaning out my wardrobe, … Continue reading
Refreshing and healthy salad with bean protein for those days when it is super hot and you don’t want to turn on any heat producing appliances. This would also be great as a chip dip (maybe omit the cucumber for … Continue reading
On Sunday I felt like making a frittata post my run and I am glad I did. It was quite delicious and helped me use up some ingredients that were approaching the end of their shelf life. The best thing … Continue reading
This past Sunday I made these pinwheels for a potluck I attended. Since I left with only 1 pinwheel left, I’d say they were a crowd pleaser.
Now I know that today is Pi Day but I had a ridiculously long day and with beautiful weather outside, turning on the oven seemed like the worst idea ever. Not to mention it is already toasty in my apartment and extra heat is definitely not needed.
They were pretty easy to make and are a nice spring food. We’ve been having an absurdly warm March – 75 degrees today! The warm weather sure does bring out the best in everyone and I don’t think I’ve ever seen my college quad as packed as it has been this week! I finally got to lay down and chill on the quad for a good half hour today since a class let out early. I soaked it all up!
4 oz. cream cheese, softened
3 oz. feta cheese
1/4 tsp. paprika
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper
cucumber, thinly sliced
red pepper, chopped
deli turkey meat
6 multi-grain tortilla wraps
Mix the cream cheese, feta and spices into a creamy spread.
Spread an even, thin layer on each of the wraps.
Cover the wrap with spinach and deli meat (omit on a few wraps for a veggie option).
In a row near an end of the wrap lay the cucumbers down follo
wed by the red pepper.
Tightly roll together and refrigerate for 10-15 minutes.
Cut the end off of the wraps and then slice in to 6-8 sections depending on desired thickness.
Plate and serve!
note: you could also leave these full and eat as wraps – what I did Monday night for a friend and I to accompany our guilty pleasure watching of The Bachelor Finale – typical female, I know (:
Cheers to quick and easy crowd-pleasing potluck dishes
I’ve been wanting to make fritters for some time and when I came across these fritters I knew I just had to try them – it was just a matter of when. I thought I would make myself a nice Friday night meal centered around these fritters and they sure didn’t let me down. Best part is I have plenty left to eat throughout the coming week for times when I need a quick meal.
Already had them today for lunch and they warmed up nicely so don’t fret the leftovers…you will want to have them all to yourself! (It made 11 cakes – all dependent on how big you make your fritters). Best yet they are perfect for all you herbivores because these little cakes are vegan!
This was also the first time I used coconut milk – yay! And since I have incorporated the coconut milk into two other dishes which I will be posting about soon! I didn’t want any of the can to go to waste (:
1 can cannellini beans, drained, rinsed & mashed
1 can chickpeas, drained, rinsed & half-mashed
1 9oz. package frozen spinach (or was it 10oz….shoot can’t remember – one of the small boxes though)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another 1/2 cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (I used Lite)
1/4 tsp salt
Preheat oven to 375F
Add the cannelloni beans to a big bowl and mash them up, add the chick peas and half mash those. Then mix in the nutritional yeast, coconut milk, salt, pepper and agave syrup . Mix until all the ingredients are incorporated
Fold in the spinach and 1/4 cup Panko crumbs.
Roll a small ball of the bean mixture in the extra 1/2 cup of Panko crumbs. Place on baking sheet
Bake for 10 minutes, flip and then bake for another 10 minutes.
They will be delicate when done, so handle with some care.
Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too! I put a little salsa on mine for a little bit of a spice kick and they were fantastic.