Mint Citrus Salad

Citrus salads are a great breakfast option, when you want something light first thing in the morning. And winter might not offer too many good things, but citrus fruits are definitely one of them!

This citrus salad combines some of our favorite winter fruits: gorgeous juicy pink grapefruit, satsuma oranges ( which, we have to admit, we are completely obsessed with), ruby red pomegranate seeds for a pop of flavor, color and crunch and some fresh mint to bring all those wonderful flavors together.

It’s also high in vitamin C and bioflavonoids (hello, cold season!), fiber and antioxidants. A super simple, delicious and healthy way to start your day! It also makes a delicious, light dessert, you won’t feel a bit guilty about.

Mint Citrus Salad

Prep time: 12 mins  | Cook time: 0 mins | Total time: 12 mins

Ingredients: 

• 2 large pink grapefruits, peeled and diced
• 4-5 satsuma oranges, peeled, segments taken apart and cut in half
• 1 pomegranate, seeded
• 8-10 fresh mint leaves, torn

Instructions:

• Combine all the ingredients in a large bowl and refrigerate until ready to eat

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Chickpea Stuffed Avocados

I have a confession to make: up till a few years ago, I didn’t really care for avocados. I even hated them at one point (ok “hate” might not be the right word, but I STRONGLY disliked them). I don’t know what was it about them that turned me off so much: maybe the texture, or perhaps my irrational fat phobia. Whatever it was, I’m kicking myself now for missing out on so much avocado awesomeness for all those years!

Needless to say, I’m trying to make up for it. So much so, that I pretty much eat them every day. And although my favorite way to eat avocados is simply slightly mashed with a squeeze of lemon and a pinch of salt, my brain is constantly finding new ways to prepare them. And I think we’ve been pretty successful at that throughout the year, don’t you think? From Mango Avocado Salsa, to Vegan Avocado BLT Toast , Mexican Style Vegan Pizza and a Triple Decker Wasabi Cheese & Avocado Sandwich just to name a few of our favorites!

Today we’ve got a new one for you: Chickpea Stuffed Avocados. A great addition to your Meatless Monday and just in time for summer (well, assuming it decides to show up at some point… ). Light, refreshing, loaded with plant protein, healthy fats and fiber… and with a nice kick of Sriracha for good measure. So good, it might even turn avo-haters into avo-lovers

Chickpea Stuffed Avocados

Prep time: 15 mins  | Cook time: 0 mins | Total time: 15 mins

Ingredients: 

• 1-15oz can organic chickpeas, rinsed and drained
• ¼ tsp salt
• 2 Persian cucumbers, sliced
• ½ cup chopped cilantro
• 2 tbsp lemon juice (about 1 small lemon)
• 1 tbsp extra virgin olive oil
• ⅓ cup corn kernels
• 1 tbsp whole grain Dijon mustard
• 3 Hass avocados, cut in half
• 1 lemon (to squeeze on top of the avocado halves)
• Salt to taste (optional)
• Sriracha to taste (optional)

Instructions:

1. Combine first chickpeas, ¼ tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined
2. Transfer to bowl, add corn and mustard and mix well
3. Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
4. Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.

 

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Cauliflower Hummus

Cauliflower Hummus. Ok, so technically the name of this post goes totally against “hummus purism”… But bear with us for a minute.

Because here in the US pretty much any dip with tahini in it is labeled as hummus, AND Cauliflower Hummus sounds waaaay more appealing than “Mashed Cauliflower Dip” (yawn!), that’s what we’re going to call it. So we’re gonna compromise and use the word with quotation marks. Fair?

If you try this recipe, you’ll notice that this Cauliflower “Hummus” is anything but boring. We roasted the spice coated cauliflower to bring out its sweetness, and we blended it with tahini, lots of lemon juice and a touch of garlic (which you can skip all together or add more if you’d like!). To dress it up and to add a little pizazz, we drizzled pomegranate molasses and sprinkled some Dukkah on top. And of course, a touch of olive oil to bring all those flavors together.

The toppings are completely up to you! You can serve this “hummus” plain or add anything you want to it. You can eat it as a dip, or use it as a replacement for mayo on sandwiches or salads. And for all of you Paleo lovers (or carb-phobs) out there, this dip is ideal!

Cauliflower Hummus

Prep time: 10 mins  | Cook time: 25 mins | Total time: 35 mins

Ingredients:

• 24oz cauliflower florets
• 3 tsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ⅓ cup tahini (you can use more or less to taste)
• ¼-1/3 cup lemon juice (SEE NOTE)
• 1 small clove of garlic
• Salt to taste
• Garnishes:
• Pomegranate molasses
• Olive oil
• Dukkah

Instructions:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper
2. In a large bowl, combine cauliflower florets, olive oil, smoked paprika, garlic and onion powder, cumin and salt. Toss well so the florets are well coated. Transfer to the lined baking sheet and bake for 25 minutes until tender. Let them cool slightly
3. Combine roasted cauliflower, tahini, lemon juice, garlic and salt in a food processor and pulse until creamy and smooth. Refrigerate until ready to serve
4. Top with your favorite garnishes

 

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Coconut Mocha Breakfast Oats

Do you ever have days where even your coffee needs a coffee? If the answer is yes, these vegan Coconut Mocha Breakfast Oats are for you. A nutritious, filling and delicious breakfast, with a little boost of energy!

Coconut Mocha Breakfast Oats

Prep time: 12 mins  | Cook time: 15 mins | Total time: 27 mins

Ingredients: 

• Coffee layer:
• ½ cup brewed coffee
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• Coconut layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• Chocolate layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• 1-2 tsp unsweetened cocoa powder

Instructions:

1. To prepare the coffee layer, bring the coffee to a boil. Add the oats and maple syrup and stir well. Reduce the heat, cover, and cook for 3-5 minutes. Set aside
2. Repeat the process to prepare the coconut layer, using the coconut almond milk instead of the coffee. Once the oats are cooked, add the shredded coconut. Set aside
3. Do the same to prepare the chocolate layer, adding the cocoa at the end
4. Layer all there flavors in a glass and serve warm or cold. You can garnish it with melted chocolate

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Blueberry Muffin Protein Grits

If you like protein oats (aka proats), you’ll love these Blueberry Muffin Protein Grits! Hearty and satisfying, with a hint of cinnamon and topped with maple toasted almonds, to start your day strong. Vegan and gluten free breakfast.

Blueberry Muffin Protein Grits

Prep time: 15 mins  | Cook time: 15 mins | Total time: 30 mins

Ingredients: 

• 2 1/2 cups unsweetened non dairy milk
• 2/3 cup polenta (coarse corn grits)
• 2 scoops vegan protein powder
• 1 tsp cinnamon
• 2/3 cup frozen blueberries
• 1/3 cup raw sliced almonds
• 3 tsp maple syrup

Instructions:

1. Bring the milk to simmer in a medium size saucepan. Add the grits. reduce the heat low, cover and cook for 10 minutes, stirring often
2. Whisk in the protein powder and cinnamon and continue cooking for 1 to 2 minutes. Remove from heat, add the blueberries and stir well. Cover and set aside for 10 minutes
3. In the meantime, heat a small non stick skillet over medium heat. Add the almonds and maple syrup and cook for about 5 minutes, stirring constantly, until the almonds are golden brown and caramelized
4. Serve the grits warm or cold, topped with caramelized almonds

 

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Vegan Gluten Free Chickpea Tacos

Even meat eaters will absolutely love these Vegan Gluten Free Chickpea Tacos ! A great addition to everyone’s taco recipe repertoire

Happy Cinco de Mayo! It is May 5th, right? We had to double check, since we haven’t seen the sun in over a week and we’re still wearing coats over here! So instead of frozen margaritas by the pool, it feels more like hot toddies by the fire place…

But we’re not gonna let Mother Nature (literally) rain on our parade. We’ve got tacos over here. Bright, colorful, finger licking, vegan gluten free chickpea tacos to brighten our day. Loaded with cilantro and warming spices, creamy avocado, sweet corn and juicy tomatoes. All wrapped in a corn tortilla and topped with a garlicky coconut milk yogurt cilantro sauce. Add a couple (or ten) of squirts of sriracha or green dragon hot sauce to make it even better and done. You got all you need to kick the May winter blues to the curb, where they belong.

Vegan Gluten Free Chickpea Tacos

Prep time: 20 mins  | Cook time: 5 mins | Total time: 25 mins

Ingredients: 

• 2-15.5 oz can organic chickpeas, rinsed and drained
• 2 tsp extra virgin olive oil
• ½ tsp smoked paprika
• ½ tsp sweet paprika
• ½ tsp cumin
• ½ tsp salt or to taste
• 1 cup fresh chopped cilantro ( set aside 2 tsp for the yogurt sauce)
• 24 grape tomatoes sliced in half
• 1 cup shredded purple cabbage
• 2 avocado, diced ( squeeze some lemon or lime on it to keep it from turning brown)
• 1¼ cups corn kernels ( you can use fresh or frozen)
• 6 corn tortillas
• Sriracha sauce to taste (optional)
• Green Dragon Hot Sauce (optional)
• COCONUT YOGURT SAUCE
• ½ cup So Delicious Unsweetened Cultured Coconut Milk
• ⅛ - ¼ tsp salt (or to taste)
• 1 clove garlic, minced
• 2 tsp chopped cilantro
• 2 tsp fresh squeezed lime juice

Instructions:

1. Heat olive oil in a large non-stick skillet. Add chickpeas, smoked and sweet paprika, cumin and salt. Cook over medium heat for 2 minutes, stirring often so the chickpeas are well coated with the spices. Add cilantro, toss well and continue cooking for another 3 minutes. Set aside
2. To prepare the sauce, whisk all the ingredients together until well combined. Refrigerate until ready to use
3. To assemble the tacos, fill each tortilla with chickpeas and the rest of the ingredients. Drizzle with yogurt sauce and sriracha or green dragon sauce if using

 

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Hummus and Grilled Vegetable Pizza

Cleaning. Love it or hate, it’s something that HAS TO be done, especially when you cook as much as we do. The two of us are usually opposites on pretty much everything. But when it comes to this, we’re totally on the same page: neither one of us likes it. At all. Of course we like the end result… but that doesn’t usually last long, which makes it that much more frustrating!

Since cleaning can’t be avoided, we always try our best to prevent huge messes as much as possible. Two of our best strategies are:
Clean as you go, so by the time you’re done cooking, it doesn’t look like a bomb exploded in your kitchen.

Try to avoid spills / leaks as much as possible. Especially on the floor, especially if something contains some kind of oil, and especially, in the refrigerator (because, let’s face it, if cleaning isn’t your thing, cleaning the fridge can be absolute torture).

The clean-as-you-go part is fairly easy. It just requires a little bit of discipline to be accomplished. The spilling prevention however… not so easy. It requires a) not being a klutz (and if you are, probably not much you can do about it…) ; b) cleaning as you go, so you don’t end up with stuff all over the place that can be easily knocked down; and c) good storage containers. Especially if you want to avoid spending an hour cleaning the refrigerator, or if you’re planning on transporting food in your car (which we do quite often).

Let’s talk about that latter for a second. Because, if you’re anything like us, you know that not all storage containers are created equal. And you know, because you’ve learned it the hard way…

So now that we’ve learned our lesson, we know what to look for!

• A container that seals properly, so there are no leaks or spills.
• A container that is stain and odor resistant. Because honestly, we don’t have the time to scrub containers for 15 minutes to remove food stains. We have better things to do. And garlic scented fruit salad? No thank you.
• A container that is clear, so you can see what the heck you put in there, instead of having to open and close all the containers in your fridge 20 times. Back to the cleaning thing again: if you do that, chances are YOU WILL END UP SPILLING SOMETHING.
• A container that is BPA-free (because, you know, we prefer our food to be chemical free) and microwave safe, that can go from fridge to microwave without having to remove the lid (try to picture tomato sauce splattered all over the inside of your microwave without cringing…).
• Containers that are stackable, so they can fit perfectly in the fridge and not fall all over the place.
• And last, but not least, a container that is DISHWASHER SAFE. So you don’t end up with a half melted, useless thing that needs to go straight into the trash.

Think we’re asking too much? Maybe. Did we find what we were looking for? You bet.

Hummus and Grilled Vegetable Pizza

Prep time: 35 mins  | Cook time: 12 mins | Total time: 47 mins
Ingredients:

• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp ground powder ginger
• 1 yellow squash, sliced 1/4″ thick
• 1 Zucchini, sliced 1/4″ thick
• 1 Japanese Eggplant, sliced 1/4″ thick
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 store bought pizza crusts
• 1 cup hummus, home made or store bought
• 6-8 black cured olives, pitted
• 12-18 grape tomatoes
• 1/2 tsp oregano (optional)
• 1/4 tsp red pepper flakes (optional) 

Instructions:

1. Combine the salt, garlic powder, coriander, cumin and ginger in a small bowl and mix well
2. Place the vegetables in a 9.6 cup Rubbermaid BRILLIANCE™Container, and add the olive oil and lemon juice. Sprinkle the spice mix, close container and shake it well until all the vegetables are coated with the marinade. Refrigerate for at least of 30 minutes
3. Heat the grill to medium high and grease it slightly. Arrange the vegetables on it and grill them for 2 -3 minutes per side
4. Spread 1/2 cup hummus on each pizza crust. Arrange the grilled vegetables, olives and grape tomatoes on top. Place it on the grill, covered, for 5-8 minutes, checking it after 5 minutes to make sure it doesn’t burn
5. Remove the pizza from grill and sprinkle oregano and red pepper flakes if desired.

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Falafel Bowl With Avocado, Sriracha & Tahini

This super colorful Falafel Bowl With Avocado, Sriracha & Tahini is a fun twist on the traditional sandwich. Lightened up by baking the falafel instead of frying it.

Falafel Bowl With Avocado, Sriracha & Tahini

Prep time: 30 mins  | Cook time: 15 mins | Total time: 45 mins

Ingredients:

• For the Falafel (makes 24):
• 1 cup raw dried chickpeas, soaked overnight in 2½ cups of water
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 1 tsp lemon zest
• 1 tsp salt
• 1 tsp coriander
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp hot paprika
• ½ tsp turmeric
• ½ tsp garlic powder
• ¼ tsp all spice
• 1/16 tsp cardamon
• 2 tbsp extra virgin olive oil
• Cooking spray
• For the Tahini Sauce:
• ½ cup tahini paste
• ¼ cup plus 2 tbsp lemon juice
• ½ tsp salt
• ¼ cup water
• For the Salad:
• 1 Romain heart, chopped
• 4 radishes, sliced
• 2 roasted beets, diced ( you can roast them at home, see instructions here or use store bought, such as Love Beets )
• 2 carrots, shredded
• 2 vine ripe tomatoes, diced
• ½ Hass avocado, sliced
• Za'atar Pita Chips (recipe follows)
• Sriracha to taste

Instructions:

1. To prepare the Falafel:
2. Preheat oven to 400F. Generously spray a mini muffin tin with cooking spray
3. Drain the soaked chickpeas. Combine all ingredients, except olive oil in the food processor. Pulse a few times until all the ingredients are well combined, but not completely smooth. Transfer to a bowl, add olive oil and mix well
4. Using your hands or a small ice cream scoop and working with approximately 1½ tablespoons, form small balls and place them in the mini muffin tin. Bake at 400F for 15 minutes
5. To prepare the Tahini Sauce:
6. In a small bowl, whisk together tahini, salt and lemon juice until it thickens
7. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
8. To assemble the salad:
9. Place lettuce on the bottom of 2 salad bowls. Add 3-4 falafel balls per bowl and the rest of the salad ingredients. Top with tahini sauce and sriracha, and serve with za'atar pita chips on the side

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High Protein Caprese Pasta Salad

High Protein Caprese Pasta Salad – A light and fresh gluten free dish full of protein and fiber, perfect for lunch or as a light dinner this summer! It can also be made Vegan!

Nothing screams summer like sweet, juicy fresh tomatoes and fragrant basil. It’s a classic combination that never, ever gets old!

This post is sponsored by Explore Cuisine – All opinion are our own. Thank you for supporting the brands that support May I Have That Recipe.

High Protein Caprese Pasta Salad

Prep time: 10 mins  | Cook time: 10 mins | Total time: 20 mins

Ingredients: 

• 1 – 8 ounce package Explore Cuisine Organic Chickpea Fussili
• 1 lb cocktail tomatoes, quartered ( about 18)
• 8 ounces marinated mozzarella balls or vegan mozzarella
• 1/2 cup chopped basil
• 1/4 cup pesto, store bough or home made (recipe follows)
• 3 tsp balsamic vinegar
• 1/2 tsp salt
• 1/8 tsp black pepper

Recipe Highlights:

• High in plant protein (about 11g per serving)
• High in fiber
• Gluten free
• Light, bright and refreshing. Perfect for summer!
• Easily made vegan or vegetarian
• Ready in 10 minutes
• Complete meal in a bowl

Instructions:

Cook the pasta following package instructions. Drain well and set aside

Transfer the pasta to a large bowl, add the rest of the ingredients and toss well. Refrigerate until ready to serve

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BISCUITS AND BEE BREAD HONEYCOMB RECIPES

Biscuits need no introduction. Comfort food of the South, flaky and buttery, biscuits are as easy to incorporate into almost any meal. My favorite way to serve them is topped with bee bread honeycomb.

Bee bread is nothing like it sounds: it’s simply pollen and nectar that bees have deposited directly into the cells of the honeycomb. Bee pollen is nature’s most complete food – in fact, it contains every nutrient and vitamin you need to survive, with the exception of Vitamin D. The amino acids and proteins found in bee bread honeycomb provide just as much protein as red meat.

BISCUITS AND BEE BREAD HONEYCOMB RECIPES

Prep time: 15 mins  | Cook time: 10 mins | Total time: 25 mins

Ingredients:

• 1 ¼ cup White Lily (all-purpose) flour 
• 1 cup all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/4 cup sugar
• 1/3 cup very cold butter
• 1 cup very cold milk
• 1 square Savannah Bee Company’s Bee Bread Honeycomb

Instructions:

1. Preheat oven to 450°F.
2. Add dry ingredients together in food processor.
3. Cut butter into small pieces and add to food processor, mixing roughly until butter is pea-sized.
4. Add cold milk and toss together until just mixed.
5. Once dough holds together, dump it out onto a lightly floured surface.
6. Gently knead into a ball, flouring hands and dough as needed.
7. Roll to 1 inch thickness (or thinner, if desired).
8. Cut into circles, about 2”-3” in diameter.
9. Place onto parchment-lined paper on baking sheet – be sure to arrange so that biscuit sides are slightly touching.
10. Bake for 8-12 minutes, watching carefully for golden brown edges.
11. Spread with Bee Bread Honeycomb and enjoy!

Tips:
Try adding other spreads, jams, or peanut butter to the biscuits as well.
Berries are a fantastic touch, too!

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PUREED CARROTS RECIPES

Coconut milk makes this carrot puree bright orange and adds a wonderful rich flavor.

PUREED CARROTS RECIPES

Prep time: 5 mins  | Cook time: 20 mins | Total time: 25 mins

Ingredients:

• 1 lb carrots
• 1⁄4 cup unsweetened coconut milk
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1 tablespoon margarine
• 1⁄4 cup chicken or vegetable stock
• salt and pepper to taste

Instructions:

1. Boil 1 lb peeled carrots until tender. 
2. Puree in blender or food processor with unsweetened coconut milk, ground nutmeg and ginger, margarine, chicken or vegetable stock, salt and pepper to taste. 
3. Serve warm. 

Variation: Make a carrot pie by adding 4 eggs, beaten, 1⁄4 cup brown sugar, 1/8 cup flour to carrot puree. Pour into pie crust and bake at 350° for 30 minutes.

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Spiralized Cucumber & Carrot Salad

Remember when you were a kid and played pretend with your friends? It was fun, wasn’t it? Fantasizing about something that wasn’t real, being able to drift away for a little while??

Well, I’ve come to the conclusion that, even as adults, the cure to any woe is, indeed, playing pretend.

Your family (and everyone else for that matter) goes on vacation but you can’t join them? Grab a friend (who’s actually on your same situation) take a ride to Atlantic City, and pretend you’re in Vegas.

The window in your car is stuck and won’t close? Just open all of them and let the wind mess up your hair, pretending you’re driving an expensive, super cool convertible (and pray, really hard, that it wont rain while you’re parked outside).

You go out for a run but your legs don’t seem to want to cooperate? Pretend you’re being chased by – insert favorite scary character here – and run for your life…. also pretending that – insert name of favorite hot actor here – is waiting for you 8 miles from where you are.

Too cold outside to even want to get out of the house? Make one of these and pretend you’re in a tropical island, far, far away.

Hosting a get together but can’t enjoy a drink because out of the blue, you’ve developed some kind of alcohol intolerance? Make one of these but hold the alcohol on yours, pretend you’re just like everyone else (no one will know)

Craving a big fat bowl of pasta but, of course, you’re watching your carbs? No problem! “Zoodles” to the rescue. Yep, just like eating pasta. Yep. Exactly the same. Even better (here’s where your pretend skills are really put to the test)

I could go on, and on with this but I think I’ve made my point, yes? And just in case you need one more pretend tool (and let’s be honest, who doesn’t??), and while we’re in the make-believe-noodle subject, here’s a salad that will definitely do the trick. It will make you think you’re eating your favorite cold sesame noodle salad, without all the hassle. 5 minutes, done. Good one, uh?

Spiralized Cucumber & Carrot Salad Recipe

Prep time: 10 mins  | Cook time: 0 mins | Total time: 10 mins

Ingredients: 

• 1 large seedless cucumber
• 1 large carrot
• 1 tbsp black sesame seeds
• 2½ tbsp rice vinegar
• 2 tbsp water
• 1 tbsp agave nectar
• ¼ tsp salt (or to taste)

Instructions:

1. Using a "spiralizer", make "noodles" with the cucumber and carrot and place in a large bowl.(see note). Add sesame seeds and toss well
2. To prepare the dressing, combine rice vinegar, water, agave salt in a glass jar with a lid and shake well ( you can also whisk the ingredients in a bowl)

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Vegan Summery Pasta Salad

Pasta salad is one of the inescapable, not-always-appetizing dishes vegetarians and vegans are
subjected to during summer barbecue season. There is always someone who believes their
pasta salad isn’t as mayonnaise ­heavy and boring as the dozens of others you’ve politely
sampled over the years in an attempt to avoid single­ handedly devouring veggie platters. This
time, regrettably, it seems that we are that person.

The good news is that, unlike your cousin’s neighbor or co­worker’s sister ­in­ law, we’re actually
right! The pasta salad we have devised is a protein ­packed, veggie ­filled dish covered in a creamy sauce that doesn’t require mayo, sour cream or any other dairy product.

Our answer to the typical, dull pasta salad incorporates whole wheat pasta, edamame, cannellini
beans and corn as well as red and yellow tomatoes to boost the color and flavor of our
take on this traditional dish.

The addition of whole wheat pasta not only increases the nutritional value by adding fiber, protein and B vitamins, but also makes it the perfect dish to prepare ahead, because it holds its shape without getting soggy. Which means that with our pasta choice alone we have successfully knocked typical pasta salad out of the park (or wherever else you like to picnic or barbecue, really!) With the edamame, cannellini beans, and corn we were able to introduce additional protein, iron, calcium, and fiber into our recipe. We also sprinkled some Vegan Mozzarella Shreds for a touch of cheesy flavor that pairs so well with tomatoes and basil. And best of all, no mayo is required!

We prepared a creamy basil dressing by using our go-to vegan cream cheese alternative, GO Veggie! , to tie our variety of ingredients together and cover them in a succulent rich sauce with less saturated fat than you would have with regular cream cheese and none of the cholesterol or lactose! Heart healthy and perfect for anyone with food sensitivities.

This pasta salad dish, rather than just being a hearty side, is a meal in a bowl from a nutrition standpoint. That and it’s unmatched flavor makes it the perfect thing to bring along this 4th of July, or to the next summer barbecue potluck you’re invited to. Rest assured even if someone else brings pasta salad, there is no contest in terms of health benefits or richness of flavor!

Enjoy!

Vegan Summery Pasta Salad Recipe

Prep time: 10 mins  | Cook time: 15 mins | Total time: 25 mins

Ingredients: 

• 2 cups raw whole wheat pasta (you can also use gluten free pasta)
• 1 cup shelled edamame
• 1 cup yellow, red and orange grape tomatoes, sliced
• 1 cup frozen or canned corn
• ½ cup canned white beans
• ½ cup GO Veggie! Vegan Mozzarella Shreds
• For the dressing:
• ⅓ cup GO Veggie! vegan cream cheese alternative
• 12 large basil leaves
• ¼ cup chopped walnuts
• 1 clove garlic
• 3 tbsp rice or apple cider vinegar
• Juice of 1 lime
• 1 tbsp extra virgin olive oil
• 1 tsp maple syrup
• ¼ tsp salt (or to taste)

Instructions:

1. Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
2. While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use
3. To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well

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Tomato Olive Cheese Sandwich

The release of individual slices of Sincerely Brigitte cheeses led to this delicious Olive Tomato
Cheese Vegetarian Picnic Sandwich recipe. Warmer weather is always a great time for picnics,
road trips, and other adventures. When summer weather hits, there is a stronger
pull to find convenient, quick recipes that can be prepared in a hurry and which can survive travel
without making a mess.

The solution we devised involved utilizing individual cheese slices from our favorite dairy cheese brand, Sincerely Brigitte. Their wide variety of flavors and the high quality of their ingredients simply can’t be beat by the usual cheese brands that we see used in sandwiches and recipes.

Each recipe that we dreamed up based on their cheese blends was better than the last. That was why, when we received their new sliced cheeses, we knew we had to jump on the opportunity to try them out.

Picnics are a big part of our summer activities, so knowing that we could have all of the flavorful taste of their cheese blends in a convenient to use package was perfect. Between picnics this summer and lunch packing this fall and winter, these new slices cheese blends will quickly become a kitchen staple!

For this recipe we tried out the olive tomato slices. The flavor of the cheese is just mellow enough to let the tomato and olive flavors shine through, and sure to make any vegetarian cheese lovers in your home very happy! Although the sandwich itself is made from a simple recipe, the variety of flavors that come from the cheese alone make it anything but boring. Once you try out them out, you’ll understand why we can’t get enough!

Tomato Olive Cheese Sandwich Recipe

Prep time: 10 mins  | Cook time: 10 mins | Total time: 20 mins

Ingredients: 

• For the Sun Dried Tomato Spread:
• 8 Sun dried tomatoes in oil cut into small pieces
• 10 fresh basil leaves washed
• ⅛ tsp salt
• ⅛ tsp pepper
• 20 toasted hazelnuts
• 2 tbs water
• For the Sandwich
• 2 slices multigrain sour dough bread toasted or any bread of your choice
• 4 Slices Sincerely Brigitte Tomato Olive Cheese Slices
• 1 hard boiled egg sliced
• ½ cup baby arugula washed

Instructions:

1. Mix all the sun dried tomato spread ingredients in a blender until smooth. You may have to add a little more water to get the consistency to want.
2. Spread about 2 tsp of spread on each slice of toasted bread
3. Add 2 slices of cheese
4. Add sliced egg, arugula another 2 slices of cheese
5. Enjoy!

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Fresh Summer Corn Salsa

Salsa is delicious. Actually, in many instances salsa goes above and beyond delicious and becomes the favorite part of the meal, even after the entree is served. There is just something about having a touch of sweet and the zing of spicy that makes it a favorite for summer hang outs but also for dinners out. Rather than rely on the standard (and predictable!) tomato-driven recipe, this version features unique ingredient choices that are sure to excite the salsa fans in your home.

As the name of this recipe suggests, corn is a central part of this drool worthy blend. This beautiful concoction incorporates many distinct flavors and the result is not like any salsa you have tasted before! One of the great things about salsa is that while the flavor is bold and unique, it is also incredibly versatile. Although this recipe is different than many others you may have seen; it certainly still fits that pattern! This salsa is perfect to eat by itself with chips or along with a protein of your choice.

One thing you might notice is the appearance of nectarines in this recipe. Many recipes which feature nectarines also incorporate cilantro and an element of spice, so choosing them as an essential part of this salsa recipe seemed like the perfect choice to add sweetness to compliment the caramelized corn. The jalapeños, tomatoes and corn keep this salsa from straying too far from its roots, but there is no mistaking that this recipe won’t fall into the category of “same old, same old” despite being based on a classic staple.

Fresh Summer Corn Salsa Recipe

Prep time: 10 mins  | Cook time:5 mins | Total time: 15 mins

Ingredients: 

• 2 ears of corn
• 1 tsp extra virgin olive oil
• 1 nectarine, diced
• 2 tomatoes, diced
• 1 cup fresh chopped cilantro
• 1 jalapeño pepper, seeded and diced small
• The Juice of one lime (or more to taste)
• ½ tsp salt (or to taste)

Instructions:

1. Cut the corn kernels off the cob. Heat olive il oil in non stick pan, add corn and cook over medium heat for 3-5 minutes, stirring constantly ,until caramelized
2. In a large bowl combine the rest of the ingredients. Add cooked corn and toss gently. Refrigerate until ready to use

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Cherry & Walnut Goat Milk Ice Cream

Things I’ve learned about the art of making homemade ice cream:

– The process can be as unpredictable as life itself: the moment you think you have it all figure it out, it will throw you a curve ball that will make you rethink the whole thing all over again.

– Not all milks are created equal. Dairy or nut based, each one has its own unique makeup and chemistry, and will behave in a completely different way. So the “one recipe fits all” deal, won’t work here.

– Not all kitchens are created equal. This one may sound strange, but believe me, it’s true. I don’t know if it has to do with the temperature, or it’s simply the kitchen’s karma. All I know is, different kitchens, different results.

.- When making ice cream, time is of the essence. How fast you can work will basically determine whether you end up with a soft, creamy consistency or a soupy mess.

– Small batches, small batches, small batches. Once again, creamy vs soupy.

– Accept the fact that no matter what you do, or how meticulously you follow a recipe, the final product will never be exactly like store bought ice cream. It just won’t. And that’s totally ok.

I pretty much broke all those rules when we first attempted this Cherry & Walnut Goat’s Milk Ice Cream recipe. But I guess that’s why we’re here, right? So YOU can learn from OUR mistakes

Cherry & Walnut Goat Milk Ice Cream Recipe

Prep time: 4 hours  | Cook time:20 mins | Total time: 4 hours 20 mins

Ingredients: 

• 3 cups goat's milk
• ⅓ cup plus 2 tbsp honey
• 2 egg yolks
• 1 pint of cream
• ½ tbsp whiskey
• ¾ cup chopped walnuts
• 1 tbsp honey
• ½ cup cherries, cut in half and pitted

Instructions:

1. Combine goat's milk and honey in a medium sauce pan and bring to a simmer (this should take about 12 to 15 minutes), stirring often
2. Lightly beat egg yolks in a medium bowl. Slowly mix in about a ½ cup of the hot milk, to temper the yolks . Pour the egg and milk mixture on the sauce pan and continue cooking over medium-low heat for another 5 minutes, stirring constantly until it thickens slightly
3. Remove from heat, strain and let it cool. Once it's cool, refrigerate for at least 4 hours or overnight.
4. Add cream and whiskey to the cold mixture and pour into the ice cream maker. Churn according to manufacturer's directions
5. While the ice cream is churning, prepare the caramelized walnuts. Combine walnuts and 1 tbsp honey in a non stick skillet. Cook over medium heat for about 4 minutes, stirring often. Set aside to cool
6. Once the ice cream is ready, fold in caramelized walnuts and cherries

Enjoy your meal!

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How to make Vegan “Lobster” Roll?

Lobsters that are vegetarian? You doubt? but let's drill and see the recipes!!!

Perfect example, right here: a vegan “lobster” roll. Is it lobster? No. Does it taste like lobster? We have no idea. Kinda looks like it, but we highly doubt it. What we do know however, is that is DELICIOUS! Creamy, buttery, salty and messy. And the recipe?? Super EASY. Works for me!!

Vegan “Lobster” Roll Recipe

Prep time: 10 mins  | Cook time:0 | Total time: 10 mins

Ingredients:

• 1 tbsp sweet paprika
• ½ tbsp Old Bay seasoning
• 3 large hearts of palm
• 3 tbsp vegan sriracha sandwich spread (here we used Hampton Creek Simply Mayo )
• 1 tbsp fresh lemon juice
• 1 tbsp chopped dill
• ½ tbsp capers, well drained (or to taste)
• 2 whole wheat hot dog rolls

Instructions:

1. Combine sweet paprika and Old Bay on a medium side plate
2. Roll each heart of palm on the spice mix until completely coated
3. Cut each heart of palm into ½ inch pieces (you'll get about 5 pieces per heart) set aside
4. In a medium size bowl, whisk together vegan mayo, lemon juice, dill and capers. Add hearts of palm and mix gently
5. Fill each roll with the mixture right before serving

Enjoy your meal!

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Breakfast Yogurt Parfait To Go for Weight Loss

This breakfast yogurt parfait in a jar is a tasty way to start your day. It’s so quick and easy, too. Why opt for sugary yogurt varieties, when there’s such a deliciously healthy alternative in naturally-sweetened Greek yogurt? The fruits included in the recipe can be swapped out with your seasonal favorites to provide you with a nutritious breakfast to-go!

Note that you can get creative about layering your parfait, adding dark chocolate shavings, granola of choice, shredded coconut, sugar free jam, and more to the layers.

Breakfast Yogurt Parfait Recipe

Servings: 3 | Serving Size: 1 cup | Calories: 184 | Total Fat: 8 g | Saturated Fats: 4 g | Trans Fats: 0 g | Previous Points: 4 | Points Plus: 5 | Cholesterol: 0 mg | Sodium: 35 mg | Carbohydrates: 23 g | Dietary Fiber: 4 g | Sugars: 1 g | Protein: 6 g

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients: 

• 1 cup grapes or mixed berries
• 1/2 banana, chopped
• 1/4 cup unsweetened shredded coconut
• 1/2 cup granola
• 1/2 cup nonfat or lowfat Greek-style yogurt

Directions:

• Place a layer of berries or grapes on the bottom of the jar, add a layer of yogurt, a layer of granola, a layer of fruit, another layer of yogurt and a layer of the shredded coconut. Cap the jar, and off you go!

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The Best Hot Dog You Will Ever Eat

Three things make this The Best Hot Dog You Will Ever Eat: A quality bun, diagonal cuts before grilling, and the Special Sauce. It’s so easy, you will be making this all summer! Invite me to your barbecue please!

The moment the not-cool piece ended, Sandi turns to me during the applause and says, “I did NOT like that.” “Me neither!!” and then we start going on about how it paled in comparison to the first one.

THEN. Just wait you guys. Everyone is still applauding when the conductor turns to the audience and moves his hands in the universal “stand-up-now” motion. I’m halfway out of my chair when I look behind me and realize the conductor was not asking the audience to stand up. He was asking the man sitting directly behind us to stand up. And at least a half-dozen people sitting next to him. Our eyes widen in fear as we stare up at the man standing not 2 feet away from us, waving his hand to accept the applause.

We fumble for our programs. Who is he???

THE COMPOSER. Who were the people standing next to him? The family of the dead guy that the piece was written about.

Someday when I die and I get to find out All The Stuff (you know, you find out Stuff when you die, right? Please say yes?) my first question will be, HE DIDN’T HEAR US DID HE??

I wasn’t made out for the orchestra anyway, let’s be real. I’m more of a hot dog kind of girl. JDAWGS HOT DOGS to be specific. If you have no idea what I’m talking about, then you are not from Utah, but if you are ever passing through, you HAVE to try JDawgs. It started out as a tiny shack just off BYU campus (my alma mater). Like literally, a shack. Students would pick up a hot dog on their way home or in between classes. Now I hear they are opening their 5th location, this one in SLC. They haven’t made it out to Sacramento yet, so I make them at home.


What sets these dogs apart from a regular ol’ hot dog is the fresh bun, the diagonal cuts, and the Special Sauce. A good quality hot dog goes without saying. It doesn’t seem that far off from a regular hot dog, but I’m telling you, it’s life changing. The cuts make it easier to eat, and then you get a higher ratio of sauce-to-dog.

The owner’s grandmother clipped the sauce recipe from a newspaper back in the 50s. This isn’t her recipe, but I think it tastes just like it. I don’t add any other toppings, (the sauce speaks for itself) but you could add onions, pickles, sauerkraut, whatever. Make this for your summer barbecues! You will never go back to ketchup!

The Best Hot Dog You Will Ever Eat Recipe

Prep time: 5 mins  | Cook time:15 | Total time: 20 mins

Ingredients: 

For the sauce:

• 3/4 cup ketchup
• 3/4 cup brown sugar
• 1 tablespoon BBQ sauce (I used Sweet Baby Rays)
• 1/4 cup honey
• 1 teaspoon cider vinegar
• 1 and 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• dash black pepper

To assemble:

• large all-beef or Polish hot dogs (Costco has the best!)
• large buns (The ones at Costco fit perfectly)
• butter
• white onions
• sauerkraut
• pickles
• banana peppers

Instructions:

1. To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat.
2. Let cool completely. I like it to be room temperature, but you can chill it if you want.
3. When you are ready to cook the hot dogs, set your grill to medium heat.
4. Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W's all the way down the dog. See photos.
5. Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It's because they're so happy that you get to eat them.
6. Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.
7. Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Enjoy your meal!

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