dinner, recipes, rice, sauce

Teriyaki Veggie Bowl

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A couple of weekends ago, Husband surprised the kids and I with a spontaneous day trip to Dallas. We live in the suburbs and don’t get into the “big city” very often so this was quite the adventure. Before we set out, I checked Happy Cow to find a plant-based friendly restaurant. We decided on a very interesting looking health food chain called True Food Kitchen. Continue reading “Teriyaki Veggie Bowl”

kids, lunch, snack, under 30 minutes, what I eat in a day

What My Plant-Based Kids Ate for Lunch Today #5: Back to School Edition

School Lunch Title.JPGSchool is back in session (at least here in Texas), and I am back in that lunch-packing groove. This year, I am packing lunches for 2 kiddos and Husband on the daily. That means everything must be prepped en masse times 3 with enough variety that everyone is happy, but not so varied that mom looses her marbles. The added twist this year is that there are new “snack rules” at my kids’ school that dictate that all snacks must contain no nuts, be mess free, and be in single serving sizes. Continue reading “What My Plant-Based Kids Ate for Lunch Today #5: Back to School Edition”

dinner, dressing, kids, potatoes, recipes, salad, under 30 minutes

Healthified Chick-fil-A Superfood Salad Wrap

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I don’t know about you, but when I find a new dish I like, I tend to eat it repeatedly. And when I say repeatedly, I mean 3-4 times in one week. While this isn’t an issue with a healthy, cost efficient, home cooked meal, it quickly becomes an issue when it’s an item at a restaurant. Such was my predicament recently when I discovered the Superfood Side Salad at Chick-fil-A.

Continue reading “Healthified Chick-fil-A Superfood Salad Wrap”

information, plant-based eating, tips

Plant-Based Eating: Grocery Haul

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I often get asked what I buy on a weekly basis at the grocery store for my family of 5. While some of the items may change with the seasons, I do have a set list of produce and staples that I buy weekly. As the school year ramps up (and let’s face it, when I get my garage organized), I plan on hitting Costco to stock up on pantry items to help streamline the weekly grocery shopping list. Continue reading “Plant-Based Eating: Grocery Haul”

breakfasts, dinner, recipes, under 30 minutes

4 Ingredient Pumpkin Pie Pancakes

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We are still in the dog-days of summer, but I am already beginning to crave the flavors of fall. Sweet, savory, and warm, the flavors of fall tend to be deeper and more rich than the fresh, juicy flavors of summer. When I think of fall, I think of crisp apples, warming cinnamon and nutmeg, and the king of fall flavors, the pumpkin. Before we are even ready to break out the long-sleeves, pumpkin flavors/scents can be found in everything from candles to coffee.

Continue reading “4 Ingredient Pumpkin Pie Pancakes”

dinner, dressing, potatoes, recipes, sauce, side dish

Loaded Fries

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In all honesty, I was not planning on posting this “recipe.” It began as a way to repurpose some leftovers that I had in the fridge, so I felt it was too simple to write a whole blog post about. And then my husband posted a picture on Facebook of his dinner of leftover Hidden Veggie Tomato Soup, grilled cheeze, and Loaded Fries, and the requests of “recipe please!” came rolling in (I even got a few via text!). I needed to take a few more pictures before I could put this post up, so I HAD to make this dish again. The sacrifices I make for you people. Continue reading “Loaded Fries”

dinner, kids, potatoes, recipes, soup

Hidden Veggie Tomato Soup

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For years I have been making The Barefoot Contessa’s Cream of Fresh Tomato Soup every summer. Yes. We’ve established that I love soup all year round, but tomato soup is best made in the summer because that’s when tomatoes are at their peak season. They are no longer picked green, shipped up from Mexico, and ripened to an anemic red with ethylene gas before they make it to your grocery store. During summer tomatoes are a beautiful deep red, bursting with flavor and juicy sweetness. They are plentiful at the farmers markets and ripe for the picking off of back yard vines. And because of this, I make fresh tomato soup every summer and freeze several jars so that we can savor the fresh flavors of summer on bleak winter evenings. Continue reading “Hidden Veggie Tomato Soup”