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Home Posts tagged "vegetarian" (Page 5)
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Easy tofu stir fry

Published on October 30, 2013, by in Recipes.

This is also not my recipe, but one I made from Minimalist Baker’s blog this past weekend. It is a quick, easy and delicious stir-fry recipe. Brian raved about it. I did have to make a few substitutions. I was out of fresh ginger, so I substituted one teaspoon of ground ginger. I could tell the difference, but Brian said he couldn’t. I will definitely  have fresh ginger on hand next time. I also used half sesame oil and half olive oil, because there wasn’t enough sesame oil left in the bottle. Oops. It still had great sesame flavor.  We only had one block of already open and 1/3 eaten tofu on hand. So I only used 2/3 of a block of tofu in the recipe and Brian and I spit the entire stir fry. Let’s take a look:

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Fresh cranberry scones

Published on October 29, 2013, by in Recipes.

One of my favorite things about scones is that they are slightly rugged looking. They are incredibly easy to make. I’m not sure why I don’t make them more. After impulsively buying a bag of fresh cranberries this weekend, I needed something to so with them. So, I started looking up cranberry scone recipes. I had settled on an Ina Garten recipe when I noticed a little side not advising not to use fresh cranberries. So, I decided on a Martha Stewart recipe. The only things I did differently was that I used my mixer for the first few steps and used skim milk. They turned out great. I was surprised that Brian loved them, because they really aren’t sweet. The cranberries make them tangy. I think they are delightful. Here are some pictures from making them:  

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Weekend wrap-up

Published on October 28, 2013, by in Recipes, Update.

On Thursday night(because that was pretty much considered the start of the weekend when I was in college), I made KERF’s baked pumpkin oatmeal bites. They were only alright. I thought they were quite bland and I even added cinnamon. I substituted chopped dates because I couldn’t find my raisins. I’m eating them because they are low-calorie and healthy, but I probably won’t be making them again. Brian isn’t even interested in them. Friday night I went to the gym. My favorite zumba instructor told us in class on Tuesday that there would be an additional class on Friday. I thought it started at 6. Nope, it started at 6:30. I also realized that this class was added because of a special Halloween night they were having at the gym. There were going to be children in costumes Zumba-ing with me. No thank you. That and not wanting to wait

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How to eat more vegetables: breakfast and lunch

Published on October 23, 2013, by in Recipes, Update.

This is not a sponsored post. I ran across a product today that I loved, so I wanted to share it with you. I also wanted to give you some tips and trick to add more vegetables into your daily diet. I love salads. A lot. I don’t use much dressing and sometimes don’t use any at all, but there are some salad combinations that just need it. I was low on salad dressing at work, so I stopped at the grocery store this morning. I spotted this delightful looking bottle of feta dill yogurt dressing. I tend to like yogurt dressing and love feta and dill. Even better, it was on sale. You get 2 tablespoons for only 50 calories. It almost sounded too good to be true. Well, it wasn’t. This stuff is delicious! So how to I eat vegetables at almost every meal? I had a salad

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LGB’s Mediterranean Dip

Published on October 14, 2013, by in Recipes.

Today, a very special guest post from my good friend Lisa. She made this incredible dip for the festivities this past weekend. I had the best time with so many good friends and family. Thank you to everyone that was able to attend. I’m am one lucky girl! Lisa’s dip was a major hit and everyone wanted to the recipe. So, here it is! Who would have thought a super-easy, fresh and healthy dip would make such a splash?!? This weekend I was lucky enough to help co-host a bridal shower and bachelorette party extravaganza for a great friend, Spatoola blogger and overall food guru Stacey Cougar Lens!!! We spent Saturday morning showering the bride-to-be with lovely gifts and eating a deliciously Stacey themed meal of Iowa pork loin, Super 7 salad, quinoa and wild rice salad, and roasted butternut squash with blue cheese and walnuts topped off with Michelle’s deliciously moist

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Easy DIY PSL

Published on October 10, 2013, by in Recipes.

Starbucks has nothin’ on this pumpkin spice latte. Real pumpkin is better than fake pumpkin flavored syrup any day(not to mention nutrients and fiber)! It’s the perfect lazy weekend morning drink. Ingredients: 2 cups unsweetened vanilla almond milk(or any milk of your choice) 3 tablespoons pure pumpkin 2 tablespoons pure maple syrup 1/2 teaspoon vanilla(double if you are using unflavored milk) 1/2 teaspoon pumpkin pie spice 1 cup espresso or strong brewed coffee Combine milk, pumpkin, vanilla, spice and maple syrup in a saucepan over medium heat. Heat until steaming, then whisk or use frother to make very foamy. I have this Aerolatte frother and love it! Not only does it make a great latte, but it’s also great for emulsifying dressings. Divide the delightfully frothy mixture between two mugs. I used my double-walled glass coffee cups so you could see what was happening. Then, carefully pour hot coffee down

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I’m baaaack!

Published on October 7, 2013, by in Recipes.

Hey everyone! How do you feel about the new Spatoola? I’m pretty pumped about some of the new upgrades. It’s almost finished. Yay! More importantly, I am excited to be able to blog again. What have I been up to since I last blogged? I made some take out fake out sesame chicken that was ah-mazing.   We were out of coffee creamer, so I made a pumpkin spice latte with real pumpkin..   These delicious no-rise orange cinnamon rolls. No-rise means they are ready in a flash!   Brian was having a friend over to watch some TV and I realized a little too late that we were out of tortilla chips, so I baked some out of corn tortillas. Easy and much healthier.   After making some chili, I decided to use some to make myself a chili cheese baked potato. So satisfying and filling!   I declared

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Pumpkin Pie Muffins

Published on September 12, 2013, by in Recipes.

These are delicious! Incredibly moist, surprisingly healthy and taste like little pumpkin pies. I ate the last one this morning and will definitely be making them again this weekend. I can’t lie. Looking at the list of ingredients, I was incredibly skeptical that these would be good. They are actually probably in the top 5 of best muffins I have ever made.  So good, that I would consider eating them for dessert with a little whipped topping on them like pumpkin pie! Recipe adapted from Chocolate Covered Katie. Muffin ingredients: 1 3/4  cups flour 1 tablespoon baking powder 1 1/4 teaspoon pumpkin pie spice 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup pure pumpkin puree 1/3 cup light brown sugar 2 tablespoons pumpkin butter 1 teaspoon vanilla 1/4 cup milk of choice 1/4 heaping cup of coconut oil Filling ingredients: 3/4 cup pumpkin puree 2 tablespoons light brown sugar

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Walk it off

Published on September 10, 2013, by in Update.

This past winter, I got a great deal on a watch. This was no ordinary watch, but one of those sporty heart rate monitor exercise watches. The only problem with these watches is that the battery doesn’t last nearly as long as a regular watch as they are working so much harder and tracking so much more. So, the battery died about 2 months ago. Last week, Brian was trying to change the battery and accidentally broke the LCD screen on it. He very kindly bought me a new watch, which might actually be an upgrade to my old watch. This one also had a pedometer, calculates the calories you burn throughout the day based on your heart rate and you can set daily goals on it. I really like. It’s also very motivating to move more. I had a lot of errands to run this weekend and by run,

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Easy pumpkin soup

Published on September 6, 2013, by in Recipes.

The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook

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