Meatless Meatloaf

Oh boy! Here is a classic meat dish transformed into a vegetarian version packed with delicious flavors. This was a huge hit and something I will make again real soon. Enjoy with steamed vegetables (as I did) or a side salad with fresh bread.

Serves 4
Ingredients:
* 2 teaspoons extra virgin olive oil, more for oiling pan
* 1 small organic yellow onion, finely diced
* 1 to 2 cloves garlic, minced
* 1/2 green bell pepper, finely chopped
* 1 package veggie burger crumbles (i.e. Morningstar Griller Crumbles), thawed overnight
* 3 tablespoons tahini
* 1 (15-ounce) can tomato sauce
* 1 tablespoon low-sodium soy sauce
* 1/2 cup cooked brown rice
* 1/2 cup dried breadcrumbs
* 1 tablespoon dried parsley

Directions:
1. Preheat oven to 350°F.

2. Heat oil in a skillet over medium heat. Add onion, garlic and pepper, and cook until onions are translucent and peppers are soft, about 7 minutes.

3. Transfer to a large bowl. Crumble the veggie burgers or veggie crumbles into the large bowl with the cooked onion mixture.

4. In a separate bowl, combine the tahini, 1/3 cup tomato sauce and soy sauce.

5. Add the tahini mixture, rice, breadcrumbs and parsley to the large bowl.

6. Stir to mix well. Transfer mixture to an oiled loaf pan. Spread 1/2 cup tomato sauce on top.

7. Bake 45 minutes. Allow to cool 15 minutes before slicing.

Tofu and Sesame Noodle Salad

Have you ever wanted to make a light, healthy and flavorful homemade dressing? This is a perfect chance to make a dressing that is designed to heighten the other flavors of the ingredients in the noodle salad. This is a perfect dish to prepare the night before and enjoy for a snack or lunch.

Tip: Purchase pre-marinated tofu at your local store. I purchased one package of baked teryaki flavored tofu slices.

Serving Size: 4-6

Ingredients:
- 1/4 cup reduced sodium tamari
- 2 tablespoons toasted sesame seeds
- 1 tablespoon agave nectar
- 1 tablespoon finely chopped garlic
- 2 teaspoons sesame oil
- Salt to taste
- 1/2 pound dried pad Thai-style rice noodles
- 1 cup thinly sliced green onions
- 2 small carrots, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 (6-ounce) package baked tofu, cut into 1-inch cubes
- 2 tablespoons chopped Cilantro

DIRECTIONS:
1. In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.

2. Bring a large pot of salted water to a boil. Meanwhile, soak noodles in a large bowl of cold water until pliable, about 15 minutes; drain well. Add noodles to boiling water and cook, stirring occasionally, until just tender, about 6 minutes.

3. Rinse Noodles thoroughly in cold water, drain and transfer to bowl with reserved dressing; toss well.

4. Add green onions, carrots, cucumbers, peppers and tofu and toss gently to combine. Transfer to bowls, top with cilantro and serve.

Veggie, Cheese & Potato Mini Quiches

This was such a fun recipe for Christmas brunch. I bought adorable holiday themed cupcake baking cups too. This is an easy, healthy packed accompaniment to any breakfast feast.

Serving Size: 12 standard cupcake sizes
Ingredients
-1 (16 ounce) package veggie crumbles (optional)
-8 eggs, lightly beaten
-1/4 cup milk
-3/4 cup shredded Cheddar, mozzarella or provolone cheese
-1 teaspoon salt
-1/4 teaspoon black pepper
-1 tablespoon olive oil or butter
-1/2 cup thinly sliced green onion
-1/2 cup diced red pepper
-1 cup hash brown potatoes

Directions:
1. Preheat oven to 350 F.

2. In a large mixing bowl, combine eggs, milk , cheese, salt and pepper; set aside.

3. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and veggie sausage (optional) to egg mixture; stir well.

4. Place 12 foil baking cups into cupcake pan.

5. Bake for 22 minutes or until eggs are set. Remove from oven.

Pumpkin Granola Protein Bars

This is a simple recipe loaded with protein and nutritious ingredients ideal for a pre-workout snack or something to pack in your purse. This is a no-processed food zone too!

To prepare this recipe I used my bar baking ban which made exactly twelve bars. The aroma from the pumpkin and spices while they were baking made my mouth water! Enjoy!

Tip: Most supermarkets offer bins of dry ingredients and granola so you don't have to buy a large portion of oats, nuts, etc. Why over-pay if you don't have to?!

INGREDIENTS:

- 3/4 cup canned pumpkin, organic

- 1 egg, organic

- 1/4 cup butter at room temperature

- 1/4 cup agave nectar

- 2 cups rolled oats

- 1/2 cup chopped pecans (or any nut of your choice)

- 1/2 teaspoon ground cinnamon

- 1/4 cup wheat germ (optional)

- 1 scoop protein powder, whey vanilla flavor

- 1/2 cup vanilla soy milk

DIRECTIONS:

1. Pre-heat oven to 350 degrees and grease with baking spray the bar baking sheet

2. In your mixing bowl or stand mixer, mix the pumpkin, egg, butter and agave.

3. Add the oats, nuts, wheat germ (optional) and cinnamon. Than add the protein powder and soy milk and mix well.

4. Spread the mixture evenly in the bar ban and make for 40 minutes or until golden brown.

Thumbprint Cookies

It's cookie time! Coming from a girl who adores chocolate, I have to highly suggest trying this delicious fruit, nut and shortbread alternative. It came out moist with so many flavors to enjoy. We made these cookies accompanied by a chocolate chip M&M chunk cookie in our holiday gift tins.

Tip: To save time, you can purchase pre-roasted or toasted nuts in many markets.

Toasting Tips: : To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes. The nuts are done when they are light golden-brown in color and fragrant. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.

Serving Size: Makes approx. 20-30 cookies

INGREDIENTS:

-1/2 cup unsalted butter, room temperature
-1/4 cup granulated white sugar

-1 large egg, separated
-1/2 teaspoon pure vanilla extract
-1 cup all purpose flour

-1/8 teaspoon salt

-3/4 cup hazelnuts, almonds, almonds, pecans or walnuts, toasted and finely chopped

-1/2 cup jam (any flavor-I chose strawberry)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.

3. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. (If the batter is too soft to roll into balls, refrigerate for about 30 minutes.)

4. In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate.

5. Roll the dough into 1 inch (2.5 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the nuts.

6. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam.

7. Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Vanilla Pumpkin Pie

What a sweet delight with the addition of the vanilla flavors! Enjoy this traditional pie with a slight twist in preparation! It's less spicy than the common pumpkin pie.

INGREDIENTS:

- 1 1/2 cups pumpkin puree

- 1 (12 fluid ounce) can evaporated milk

- 2 eggs

- 3/4 cup white sugar

- 1 tablespooon all-purpose flour

- 1/2 teaspoon salt

- 1 1/4 teaspoons vanilla extract

- 1/2 teaspoon ground cinnamon

- 1 (9 inch) unbaked pie crust

DIRECTIONS:

1. Preheat oven to 450 degrees

2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt, vanilla and cinnamon. Mix well and pour into pie shell.

3. Bake for 20 minutes at 450 degrees then turn oven temperature down to 350 degrees and continue baking for additional 40 more minutes. The pie is done when a knife is inserted in the center and it comes out clean.

4. Cool on a wire rack before serving.

Triple Berry Pie

Christmas time is all about baking! The next few posts from me are some delcious treats my husband and I prepared Christmas Eve for the next day's festivities. Enjoy with your closest family and friends!

This first recipe shared is for a triple berry pie. I purchased a pre-made crust from Trader Joes and defrosted it for approx. 2 hours. If you are brave and know how to make a crust from scratch-go for it!!

Tip: if you are using frozen fruit (I did for raspberries and strawberries) than be sure to defrost and strain well the extra water content. The store did not have fresh strawberries or raspberries available, so I bought the frozen version and strained well. The checker at Trader Joes said that many prefer frozen to fresh as at the point of freezing the fruit it at it's best ripe stage.

INGREDIENTS:

- 1 cup strawberries, halved

- 1/2 cup white sugar

- 3 tablespoons corn starch

- 2 cups rasberries

- 1 1/2 cups fresh blueberries

- 1 recipe pastry or pre-made pastry for 9 inch double crust pie

DIRECTIONS:

1. In a large mixing bowl, stir together the sugar and corn starch. Add the three berries and gently toss until berries are coated.

2. Line a 9 inch pie plate with the pastry. Stir berry mixture and transfer to the crust lined plate. Top with second crust and seal and crimp the edges. To prevent overbrowning, cover the edge of the pie with foil.

3. Bake at 375 degrees for 25 mionutes. Remove foil. Bake for an additional 20-30 minutes ir until the top is golden.

4. Cool on a wire rack.

Roasted Sweet Potatoes with Tempeh

It is a cold and rainy December day and it also so happens to be our holiday party with my Dad's side of the family. I advised my Aunt that I would bring a vegetarian dish for the holidays. So I played around online and came across this recipe on Whole Food's website.

Not only was I looking to try something new, but also try using tempeh in more dishes. I often experiment with tofu but tempeh offers a whole new variety of flavors and variations on how to prepare it.

This is a great recipe to try. Even non-vegetarians ate it up! I doubled the recipe below to yield more for the family party.

Serving Size: 6

Ingredients:

1/4 cup reduced-sodium tamari

1 tablespoon mirin (sweet Japanese cooking wine) or cooking wine

1/2 teaspoon granulated garlic or garlic powder

1/2 teaspoon onion powder

1 teaspoon toasted sesame oil

1 (8-ounce) package tempeh, cut into bite-size chunks

2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite-size pieces

2 teaspoons extra virgin olive oil

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1 tablespoon canola oil

Salt and pepper to taste

2 tablespoons finely chopped parsley

Instructions:

1. Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine.

2. Add tempeh, toss to coat, cover and set aside to let marinate for 30 minutes.

3. Meanwhile, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.

4. Preheat oven to 350°F.

5. Heat canola oil in a large skillet over medium heat. Drain tempeh then add and cook, turning frequently, until golden brown, 5 to 7 minutes.

6. Transfer to a 2-quart baking dish, toss with sweet potatoes, salt and pepper then cover with foil and bake until sweet potatoes are tender, 30 to 35 minutes.

7. Garnish with parsley and serve.

Vegetarian Pad Thai

Oh boy! This was a delicious meal. I made my sesame ginger tofu on the side as an added source of protein.

Tip: You can find pre-cooked noodles at most health food markets such as Whole Foods to cut down the prep time.

Ingredients:

-1 pound Asian-style rice noodles
-1/4 cup soy sauce (or Braggs)
-1/2 cup lime juice (I used lemon)
-2 tbsp organic peanut butter
-1/4 cup sugar
-1 onion, diced
-4 cloves garlic, minced
-2 tbsp sesame oil
-1/2 cup bean sprouts
-1/4 cup chopped or crushed peanuts

-4 green onions (scallions), sliced

Instructions:

1. Cook noodles according to package instructions.
2. Whisk together the soy sauce, peanut butter, lime juice, and sugar.
3. In a large wok or skillet, sautee the onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.
4. Add the cooked noodles and the peanut butter and soy sauce mixture.

5. Stir well, and allow sauce to thicken as it cooks for about 3 minutes.

6. Top with peanuts, bean sprouts and green onions and serve hot.

Vegetarian Sloppy Joes

Finally a meal we remember as kids (at least for me) has a vegetarian twist so I can enjoy it now. This was fairly simple to make with an approximate prep and cook time of under 30 minutes. I served with toasted sourdough bread with a slice of cheddar cheese. To make this dish vegan, eliminate the cheese entirely or try soy or rice cheddar flavored cheese.

Substitution Tip: You can also substitute the Morningstar veggie crumbles with Two 8 ounce packages of tempeh

Serving Size: 2-4

Ingredients:

- One 12 ounce package of Morningstar Veggie Crumbles
- 1/4 cup vegetable oil
- 1/2 cup minced onion

- 1/2 cup minced green or red bell pepper

- 2 cloves garlic, minced

- 1/4 cup tomato sauce

- 1 tablespoon Worcestershire sauce ( I used vegan version)

- 1 tablespoon honey

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon celery seed

- 1/4 teaspoon ground cumin

- 1/4 teaspoon salt

- 1/2 teaspoon ground coriander

- 1/2 teaspoon dried thyme

- 1/2 teaspoon oregano

- 1/2 teaspoon paprika

- 1 pinch ground pepper

- hamburger buns or sourdough bread slices

- slice of cheddar cheese or vegan alternative (optional)

Directions:

1. Heat oil in a 10 inch skillet over medium-low heat. Cook the onion in the oil until translucent

2. Add the veggie crumbles into the skillet and cook until golden brown; approx. 2-3 minutes

3. Add the green pepper and garlic; cook for another 2-3 minutes

4. Add the tomato sauce, worcestershire sauce, honey, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper. Stir.

5. Simmer another 10-15 minutes

6. Spook hot on toasted hamburger buns or sourdough bread with sliced cheese (optional)

Greek Marinade

Last night's dinner inspiration came from a yogurt cilantro sauce I purchased at Trader Joes this last weekend. I bought some fresh Naan bread and cucumbers. I really wanted to make a healthy Greek meal for Gary. I also bought some organic chicken breasts. How could I flavor the chicken to match the Greek inspiration and flavors from the sauce. Here is a simple herb combination I found online. We combined the following herbs and applied to the chicken breasts with some olive oil. The chicken breasts were baked in foil on the grill outside for approx. 20 minutes or so. Enjoy!

Greek Marinade
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried mint
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon dried minced garlic

Pumpkin Muffins

I awoke Halloween morning with the desire to make a fresh breakfast for myself and my husband. With our pumpkin carving party beginning at 11AM, I had a few hours to make a delicious breakfast. While the hubby slept, I went downstairs in my pjs (LOL) and prepared these muffins. The aroma was out of this world! The taste was just as sweet and amazing. I served these muffins alongside a veggie and cheese egg frittata baked in the oven. I highly suggest sharing this with your family or friends. Enjoy the declicious flavor of fall-pumpkin!

Health Plus: Did you know that walnuts are a great source of those all-important omega-3 fatty acids. The potential health benefits range from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis.

Yielded 6 Large Muffins

Ingredients:

- 1 1/2 cups all purpose flour

- 2 eggs

- 1/2 cup packed brown sugar

- 1/2 cup raisins

- 1/2 cup chopped walnuts

- 3/4 cup canned pumpkin puree, organic

- 1/2 cup vegetable oil

- 1/2 cup honey

- 1 teaspoon pumpkin pie spice

- 3/4 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees

2. Grease or line your muffins pan with paper liners.

3. In a large bowl or stand mixer, stir together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Mix well.

4. Add the eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Add the walnuts and raisins and mix well again.

5. Spoon into the muffin cups so they are 2/3 full

6. Bake for 18 minutes or until the tops spring back when lightly touched.
7. Serve with butter or pumpkin butter (in season now!)

Baked Oatmeal

Are you ready for a delicious breakfast?! This was a fast preparation too. I made this the night before and than re-heated my portion for 40 seconds. I finished it off with pouring 1/2 cup of vanilla soy milk over. The aroma of this cooking in the oven is amazing too-Enjoy!

Ingredients:
- 1 1/2 cups old fashioned oats
- 1/4 cup unsweetened apple sauce
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. baking powder
- 1/2 cup soy milk (or skim milk)
- 1 apple peeled and sliced thinly
- 1/2 tsp. cinnamon
- 1/4 cup nuts (I chose almonds and walnuts)
- 1/4 cup raisins

Instructions:
1. Preheat oven to 350 degrees
2. Line the bottom of a 8x8 pan with the sliced apples
3. In a stand mixer or in bowl, cream the apple sauce, sugar and egg.
4. Add all other ingredients and mix well
5. Pour into the 8x8 pan and bake for 30 minutes

Vegetarian Stuffed Peppers

This is a delicious recipe! I made this last night and it was such a comfort food during our rainy Sunday evening. I served this with fresh bread and a mixed green salad. Of course this recipe excited me as it used tofu rather than ground chicken/turkey/beef. This is a must try!

Serving Size: 4-6

Ingredients:
-1/2 cup uncooked white rice
-3/4 cup water
-4 green bell peppers
-1 onion, chopped
-4 tablespoons olive oil
-8 ounces textured vegetable protein (tofu)
-2 tablespoons chopped fresh parsley
-2 cups tomato sauce

- 1/2 cup frozen peas
-4 ounces shredded mozzarella cheese
-salt to taste
-ground black pepper to taste

Directions:

1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein, peas and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Cilantro Tabouli

If you enjoy greek inspired dishes and are looking for a new twist on the tabouli salad, than this is a great one to try! Rather than using mint, this recipe uses fresh cilantro! Enjoy this healthy salad on top of a romaine salad with feta cheese, cucumbers or in a pita wrap with grilled chicken or tofu.

The hardest ingredient to find was the bulgar wheat. I found it at the Whole Foods store and I was able to measure out the exact amount needed as it was in their binds.

Ingredients:

- 2 1/4 cups waters

- 1 cup bulgar wheat

- 2 tomatoes, seeded and finely chopped

- 2 green onions, slicked into thin slivers

- 3/4 cup chopped cilantro

- 2 cloves garlic, minced

- 2 lemons, juiced

- 2 tablespoons olive oil

- 1 teaspoon ground cumin

- 1/2 teaspoon pepper

- salt to taste

Instructions:

1. Bring water to boil in a sauce pan. Turn off the heat and stir in the bulgar wheat. Cover and let sit for 30 minutes.

2. Place the bulgar wheat in a salad bowl and lightly toss with all ingredients.

3. Refrigerate the salad for at least 3 hours to allow the flavors to blend. Serve cold.

Vegetable Barley Soup

For the last seven days or so, we have had what California would call a "colder week." Now I am not complaining or anything, as compared to most parts of the country our cold spell is a heated day for them. We have had some rainy and cooler days, and nothing is better than cooking a fresh, hearty soup from scratch. This is by the far the easiest preparation with a huge benefit. This is a must try! Enjoy with grilled cheese or fresh bread or a side salad. I prepared the soup in a large dutch oven pot or you can use a large soup pot as well. This is a perfect opportunity to use fresh, organic ingredients picked up from your local farmers market (which I did!!)

Ingredients:
- 1 cup frozen peas
- 2 stalks of celery, chopped
- 2-3 large carrots, chopped
- 1 onion, chopped
- 1 (15 ounce) can of diced tomatoes with the juice; I used one with basil, garlic and oregano
- 1 cup uncooked barley
- 2 quarts vegetable broth
- 1 zucchini, chopped
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce; I used a vegan one

Instructions: Pour the vegetable broth into the pot. Add the barley, carrots, celery, tomatoes, onion, peas, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium heat for 90 minutes. Remove bay leaves before serving!

Tofu Peanut Stir-Fry

Here is another tested and tasted recipe from allrecipes.com! Enjoy with your favorite long grain rice or pilaf! As a first timer when it comes to using cornstarch with my tofu, this can me a messy production for the novice. I made a mess with the cornstarch stage when coating the tofu. Nothing a good clean-up cannot fix (lol). The time and mess is worth it! This is a delicious dish-Enjoy!

Serving Size: 8

Ingredients:
- 1 teaspoon vegetable oil
- 1 (16 ounce) package frozen stir-fry vegetables
- 1/2 teaspoon minced fresh ginger
- salt and pepper to taste
- 2 eggs, beaten
- 1 cup cornstarch
- salt and pepper to taste
- 1 (14 ounce) package firm tofu, drained and cubed
- 1/2 cup vegetable oil
- 3/4 cup peanut sauce
- 1/4 cup chopped peanuts

Instructions:

1. Heat the vegetable oil in wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper.
   
2. Remove vegetables from skillet, and set aside.
3. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
4. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown.
   
5. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.

Lemon Cilantro Chicken

It's time to combine some delicious flavors together to create a healthy, flavorful marinade for your next chicken dish. This dish includes fresh squeezed lemons and fresh organic cilantro. Enjoy!

Tip: I picked up my chicken breasts at Whole Foods and received meat that was vegetarian fed, free range chickens.

Serving Size: 4-6
Ingredients:
- 6 skinless, boneless chicken breast halves, cut into bite size pieces
- 3 large potatoes, peeled and sliced
- 1 bunch fresh cilantro, chopped
- 1 cup lemon juice
- 2 teaspoons lemon pepper
- 2 tablespoons olive oil

Instructions:
1. Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for one hour
2. Mix the rest of the cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon of olive oil. Set aside.
3. Spread 1 tablespoon of olive oil on the bottom of a 9x12 inch glass baking pan or Pyrex baking dish. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over and cover.
4. Bake at 350 degrees F for 30 minutes. Uncover and bake for 10 minutes more.

Homemade Turkey Meatballs

I was shopping in our new local Trader Joes and instead of buying frozen meatballs for a dinner, I decided to be brave and buy ground meat. I did not choose red meat, but instead picked up a package of lean ground turkey, free of nitrates, additives and added chemicals. Turkey is a lean, high protein source and has lower levels of saturated fat compared to red meat.

So being the brave vegetarian that at I am (sarcasm!) I decided to be a sweet wifey and make homemade meatballs for my husband. Thankfully when it came down to the stage where you add the turkey meat and mix with your hands the rest of the ingredients, my husband gave a helping hand (literally!).

He said this was a great meatball too. I made fresh spaghetti with his favorite sauce...Traditional Ragu. I know! Not homemade sauce like I would have wanted to, but he loves this sauce.

Ingredients:
- 1 pound ground turkey breast
- 1/3 cup Italian breadcrumbs (I have Panko all natural)
- 1 egg
- 2 tablespoons olive oil
- 2 tablespoons of grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 4 tabelspoons fresh minced parsley

Instructions:
1. Preheat oven to 350 degrees
2. Put olive oil evenly on a 9x13 baking dish
3. In a mixing bowl, combine all ingredients. Mix well (best done with your hands)
4. Form golf size meatballs and place in the baking dish 1 inch apart
5. Cook for 15-20 minutes in the oven. Than flip and cook for another 5-8 minutes or until cooked through.
6. Serve over your favorite pasta and add hearty vegetables for a complete meal. Enjoy!

Sprinkles' Strawberry Cupcakes & Frosting

Ok...I have to admit that I have had a sweet tooth lately and than when combined with watching one of my favorite shows (such as Cupcake Wars and SC Cupcakes) I am motivated to try some new cupcake recipes. This recipe came from Martha Stewart's website showcasing a recipe from no other than the Sprinkles founder and queen herself, Candace Nelson.

Strawberries are so fresh, sweet and in season right now. This is a delicious cupcake recipe. Just buy an extra container of strawberries and you have just enough for the cake and frosting.

I also found these adorable cupcake gift boxes at Michaels! We made these cupcakes not only for us to enjoy, but also to gift the Lovejoys at their lunch introducing us to their beautiful baby boy Soryn. Not like we needed any more sweetness as this little guy was too adorable for words! Enjoy this amazing recipe!

Serving Size: Makes 1 dozen standard cupcakes

Ingredients for Cupcake:
-2/3 cup whole fresh or frozen strawberries, thawed
-1 1/2 cups all-purpose flour, sifted
-1 teaspoon baking powder
-1/4 teaspoon coarse salt
-1/4 cup whole milk, room temperature
-1 teaspoon pure vanilla extract
-1/2 cup (1 stick) unsalted butter, room temperature
-1 cup sugar
-1 large egg, room temperature
-2 large egg whites, room temperature

Instructions for Cupcakes:
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
7. Use an icing bag and cupcake tips to make a great design with the icing.

Frosting Ingredients:
-1/2 cup whole frozen strawberries, thawed
-1 cup (2 sticks) unsalted butter, firm and slightly cold
-3 1/2 cups confectioners' sugar, sifte
-1/2 teaspoon pure vanilla extract

Frosting Instructions:
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Oatmeal Chocolate Chip Toffee Bars

This was a huge hit! My intention was to make these for good friends as he had mentioned he loves oatmeal toffee cookies and for people in the office. I used my new Calphalon bar pans to make this delicious desert. Enjoy!!

Yielded: approx 20 bars
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/3 (8 oz. package) toffee bits
- 3 cups quick cooking rolled oats

Instructions:
1. Pre-heat oven to 350 degrees. Grease 13x9x2 inch pan or use a bar baking sheet.
2. Beat Butter and brown sugar in your stand mixer or large bowl until well blended. Add eggs and vanilla; beat well.
3. Stir together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture, beating until blended.
4. Stire in the toffee bits and oatmeal gradually.
5. Spread batter over prepared pan or in baking sheet.
6. Bake for 25 minutes or until wooden pick inserted comes out clean. Cook completely before serving.

Crock Pot-Sweet & Sour Chicken

So I won over my husband with the crock pot sweet and sour tofu, so it was time to make something he would like even more...sweet and sour chicken. This is a healthy, flavor packed dish prepared in the slow cooker. Serve over rice or a noodle dish. I made this dish with a tofu noodle dish.

Tip: Purchase chicken breasts that are already sliced like tenders. This made it easier to prepare without having to cut and trim full size chicken breasts.

Servings: 5

Ingredients:
- 1 1/4 pound boneless chicken breast, cut into 1 inch strips
- 1 tablespoon of vegetable oil
- salt and pepper to taste
- 1 (8 ounce) can pineapple chunks
- 1 (8 ounce) can of sliced water chestnuts, drained
- 2 medium carrots, sliced
- 2 tablespooons of soy sauce
- 4 teaspoons of cornstarch
- 1 cup of sweet and sour sauce
- 1/4 cup water
- 1 1/2 teaspoon ground ginger
- 3 green onions cut into 1-inch pieces
- 1 1/2 cups fresh snow peas.

Instructions:
1. In a large skillet, saute chicken in oil for 4-5 minutes, drain. Sprinkle with salt and pepper.
2. Drain pineapple, reserving juice; set pineapple aside.
3. In a 5 quart slow cooker, combine chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.
4. In a small bowl, combine the cornstarch, sweet and sour sauce, water, and ginger until smooth. Stir into the slow cooker.
5. Add the onions and pineapple. Cover and cook on high for 15 minutes or until thickened.
6. Add snow peas and cook for 5 minutes longer.
7. Serve and enjoy!

Baked Tofu Kale Loaf (Vegan)

This is a great recipe! This recipe is hearty and protein packed with lots of flavor. Serve with long grain rice or potato with more grilled vegetables. Enjoy this healthy vegan recipe!

Serving Size: 2-3

Ingredients:
- 2 tbsp Olive Oil
- 1 (14oz) block Extra-Firm Tofu
- 1 clove Garlic (minced)
- 3 tbsp Ketchup
- 1 tbsp Dijon Mustard
- 1 tbsp Tamari (or soy sauce)
- 1 cup Kale (finely chopped)
- 1/4 tsp Black Pepper
- 1 tbsp Peanut Butter
- 1 cup Carrots (thinly sliced)

Instructions:
1. Preheat oven to 350*F. Oil a 9 inch loaf pan with the olive oil (leaving some excess in the pan) and set aside.

2. Rinse and drain the tofu, squeeze with a few paper towels to remove excess water. Crumble it (with a food processor, your fingers, a big wooden spoon, your choice). Place the crumbled tofu into a large mixing bowl.

3. Toss the rest of the ingredients into the bowl and mix well. Pour into the loaf pan, pressing firmly and evenly.
4. Bake for 55-60 minutes, let cool for 10 minutes before serving. Yum!

Caprese on a Stick

This is a delicious, healthy snack or addition to an entree for a hot Summer day. You can make this ahead and bring to a BBQ or pot luck. Depending on how many you want to make or the size you can use tooth picks or full size Skewers (like those used for kabobs). Enjoy this delicious blend of flavors!

Serving Size: 25 Full Size Skewers

Ingredients:
- 6 1/4 cups of cherry tomatoes, halved (approx. 2 packages)
- 3 (6 ounce) package of fresh basil leaves
- 3 (16 ounce) packages of small mozzarella balls
- Tooth picks or Skewers
- Olive Oil - Balsamic Vinegar
- Salt & Pepper to taste

Instructions:
1. Assemble the tooth picks or Skewers with the basil, mozzarella and tomatoes with any design you choose.
2. Place completed pieces on a large plate or in a caserole dish for transporting.
3. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
4. Serve!

Crock Pot Sweet and Sour Tofu

This is a delicious entree that is best served over freshly cooked rice. The smell this dish creates is so fragrant and you can really smell the different elements of the dish. This is a simple, leave it alone crock pot recipe that you are sure to enjoy.

Ingredients:
-1 lb extra firm tofu, drained
- 4 cups fresh vegetables (I used 2 bell peppers, carrots, and broccoli)
- 1/2 white onion, chopped
- 1 Tablespoon corn starch
- 10 oz jar sweet and sour sauce
- 1/2 Tablespoon water
- 1 Tablespoon butter

Instructions:
1. Cube your tofu, and put it in a zipper bag with 1 tablespoon of cornstarch. Shake the tofu until it's coated completely in cornstarch.
2. Fry tofu on the stove on medium heat in a tablespoon of butter. Resist the urge to flip the tofu often. Let it get a nice crusty coat before turning.
3. While that's cooking, wash and trim your vegetables and add to the crockpot. When the tofu is done, put it in also. Pour the entire bottle of sweet and sour sauce on top of the tofu and vegetables.
4 Add a 1/2 tablespoon of water to the "empty" jar, and shake. Pour the contents on top. Toss gingerly.
5. Cover and cook on low for about 3 hours.

Lemon Bars

If you are looking for a sweet, refreshing citrus inspired desert, than this is an easy delicious recipe. This is the first time my husband and I made lemon bars! The prep time and amount of ingredients is very easy for the beginner baker.

The flavors incorporated include a crisp and crumbly shortbread crust topped with a deliciously tangy lemon filling. The lemons came from my Mother n Law's lemon tree so it does not get more organic than that!

Enjoy this delicious sweet treat!

Serving Size: 36
Ingredients: STAGE ONE: THE CRUST
- 1 cup unsalted organic butter, softened
- 1/2 cup sifted powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder

Ingredients: STAGE TWO: Lemon Filling
- 4 eggs
- 1.5 cups white sugar
- 4 tablespoons all-purpose flour
- 5/8 cup fresh squeezed lemon juice
- Powdered sugar to sprinkle on cooled lemon bars (optional, but suggested)

Instructions:
1. Preheat oven to 350 degrees F and Grease a 9x13 pan
2. In a medium bowl, blend together the butter, 2 cups of flour, and powdered sugar.
3. Press into the bottom of the 9x13 pan.
4. Bake for 15-20 minutes in the pre-heated oven until firm and golden brown.
5. In another mixing bowl or stand mixer, whisk in the eggs, white sugar, flour and lemon juice. Pour over the baked crust.
6. Bake for an additional 20 minutes in the oven. The bars will firm up as they cool. Sprinkle sifted powder sugar on top for added display and sweetness (optional)

Chocolate Chip Red Velvet Cupcakes

In celebration of July 4th, I made these delicious red velvet cupcakes with a generous scoop of semi-sweet chocolate chips in the batter. To make the cupcakes in the spirit of the "red, white, and blue," I added a gel based blue food coloring to the cream cheese frosting. The cupcakes were than completed with a mini red or blue wind mil tooth pick design from Michaels.

Tip: I lined each cupcake with a white cupcake holder. To add the batter without making a mess, use a cookie scooper tool to add just the right amount. Fill 2/3 full.

Enjoy :)
Serving Size: Yields 2 dozen cupcakes (standard size)

Cupcake Ingredients
-1/2 cup Spectrum Naturals Organic Shortening
-1 1/2 cups white sugar
-2 eggs
-2 tablespoons cocoa
-4 tablespoons red food coloring
-1 teaspoon salt
-1 teaspoon vanilla extract
-1 cup buttermilk
-2 1/2 cups sifted all-purpose flour
-1 1/2 teaspoons baking soda
-1 tablespoon distilled white vinegar
-1 teaspoon vanilla extract

- 1/2 cup semi-sweet chocolate chips

Cream Cheese Frosting Ingredients
-1 pound of cream cheese (or 2 packages of 8 ounce)
-1 teaspoon of vanilla extract
-4 cups sifted powdered sugar
-2 sticks of butter

- blue food coloring (optional)

Directions for Cupcakes
1. Preheat oven to 350 degrees F & Grease cupcake pans. You will cook one dozen at a time.
2. Cream shortening and 1 1/2 cups sugar well. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring. Add to creamed mixture.
4. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture.
5. Mix soda and vinegar and and add to the mixer.
6. Bake for 30 minutes. Than cook second batch. if you have extra batter, use an additional cupcake pan and bake accordingly. Allow to cool before applying frosting (approx 1.5 hour)

To make frosting:

1. Mix all ingredients into the stand mixer.

2. To add to the cupcakes, use a bag and cupcake tip kit to make your cupcakes look gorgeous. The design/look is just as important as the taste!

Chocolate Peanut Butter Banana Protein Bars

This is a new bar inspired by the protein packed bar made last week. This flavor palate includes chocolate, peanut butter and bananas. Enjoy!!

Ingredients
-3/4 cup cooked quinoa
-2/3 cup non-dairy milk such as rice, soy, almond milk (I used vanilla soy milk)
-2/3 cup nut butter (I used peanut butter)
-1/2 cup agave nectar
-3 to 4 tablespoons of grape seed oil (you can also use vegetable oil)
-2 tablespoons maple syrup
-2 teaspoons vanilla or almond extract
-1 3/4 cups steel cut oats
-1/2 cup flour
-1/2 cup chocolate flavored soy protein powder
-1/4 cup wheat germ (optional)
-1/4 cup ground flax seed (optional)
-1 teaspoon sea salt
-1/2 teaspoon baking powder
-3 tablespoons of cocoa powder
-3 ripe bananas
-1/2 cup peanuts

Directions:
1. Preheat Your oven to 325 degrees

2: Bowl 1: In one bowl mix together non-dairy milk, bananas, nut butter, agave, grape seed or vegetable oil, maple syrup, and vanilla or almond extract.
Tip: It may help to heat up the nut butter to make it easier to blend.

3: Bowl 2: Sift together the dry ingredients in a large bowl (steel cut oats, flour, protein powder, wheat germ , flax seed, salt, baking powder, and cocoa powder). Mix in with the wet ingredients. Fold in cooked quinoa and nuts.

4. Spoon into an oiled 9" x 9" baking pan, and press down uniformly (having wet hands makes this easier). Or you can spray your bar baking pan.

5. Bake for 25 to 35 minutes. Cut into 12 equal bars, let cool, and enjoy anytime!

Baked Beets in Rosemary Vinegar

I have never purchased beets at the store before, other than the canned beets for a summer salad.So, in effort to be more adventurous with my pallet and ambition to learn how to prepare a variety of fresh foods, I purchased my first bunch of beets. Now beets are one of the most healthiest vegetables you can eat! They have a variety of properties known to help the body and add many nutrients. This recipe came from AllRecipes.com

Tip: wear gloves or use a paper plate when peeling and cutting the beets. The beets have a natural strong color, often used as a natural food coloring.

Ingredients:
- 1/3 cup balsamic vinegar
- 1 teaspoon of fresh rosemary
- 1 clove garlic, peeled and crushed
- 3 medium beets, peeled & sliced into rounds

Preparation:
1. In a medium bowl, combine the balsamic, rosemary, and garlic. Place beets in mixture and marinate for at least 20 minutes.
2. Pre-heat the oven to 400 degrees
3. Bake the beets in a safe covered casserole dish for 25 minutes.
4. Carefully remove the lid and serve :)

Greek Tofu

Here is a new marinade inspired by Greek flavors and spices. I created the marinate, added the tofu spears and refrigerated overnight in an air tight container. The next evening I placed the spears on a baking sheet on parchment paper. This is delicious! Serve on top of a salad or accompanied with the Orzo Salad posted on my blog.

Ingredients:
- 2-3 cups of cubed tofu (1.5 container)
- 2 garlic cloves
- 2 lemons juiced
- 3 tablespoons of olive oil
- 1 bunch of fresh dill (handful, minced)
- 2 teaspoons oregano
- 2 tablespoons of fresh basil (minced)
- 1 teaspoon of salt
- 1/4 cup water

Instructions:
1. Combine ingredients in a bowl of tupperware container. The marinade should cover at least half up the tofu.
2. Marinate for at least 30 minutes to overnight.
3. Pre-heat oven to 400 degrees
4. Prepare a baking sheet and line with parchment paper
5. Place tofu on baking sheets. Cook for fifteen minutes than flip and cook for another 10-15 minutes.

Serve and Enjoy!

Semi Homemade Greek Salad

So I was shopping at our new local super market called Sprouts yesterday, and came across a new item. I purchased a pre-made tabouli salad. This is a salad combining the flavors of parsley, bulgar, mint, tomato, onion and other herbs combined with lemon juice and olive oil.

While at lunch today I decided to combine some other elements to make a healthy, flavorful salad. I heated up a veggie patty (by Quorn) for added protein. Add chicken or tofu or any preferred protein source for added benefit.

Here is what I came up with today!

Ingredients:
-1 cup spring mix
- 1/2 cup tabouli salad
- 1/4 cup chopped cucumber
- 1/4 cup sliced grape tomatoes
- 2 tablespoons crumbled feta cheese
- 2-3 tablespoons of hummus (I had vegetable all natural hummus)

Instructions: Toss all ingredients together and serve.

Vegan Protein-Packed Granola Bars

Are you ready for a healthy, protein friendly snack that tastes so good? This is a homemade protein bar full of natural ingredients. Instead of paying up to three dollars per bar at the supermarket, I wanted to make a homemade, organic and flavor packed version. I used my new bar pan. You can also use an oiled 9" x 9" baking pan.

Add your favorite flavors. I chose cashew nut butter, but you can incorporate almond, peanut or soy nut butter. There are so many choices also when it comes to you dried fruits. Enjoy!! Store in an airtight container or freeze for a snack at a later time. This is a perfect snack to bring along for a hike, beach trip or picnic.

Ingredients
-3/4 cup cooked quinoa
-2/3 cup non-dairy milk such as rice, soy, almond milk (I used vanilla soy milk)
-2/3 cup nut butter (I used cashew butter)
-1/2 cup agave nectar
-3 to 4 tablespoons of grape seed oil (you can also use vegetable oil)
-2 tablespoons maple syrup
-2 teaspoons vanilla or almond extract
-1 3/4 cups steel cut oats
-1/2 cup flour
-1/2 cup soy protein powder
-1/4 cup wheat germ (optional)
-1/4 cup ground flax seed (optional)
-1 teaspoon sea salt
-1/2 teaspoon baking powder
-cinnamon, to taste (optional)
-3/4 cup sliced almonds
-1/2 to 1 cup raisins, dried cranberries, dried cherries or other mix-ins
-1/2 cup sunflower seeds

Directions:
1. Preheat Your oven to 325 degrees

2: Bowl 1: In one bowl mix together non-dairy milk, nut butter, agave, grape seed or vegetable oil, maple syrup, and vanilla or almond extract.
Tip: It may help to heat up the nut butter to make it easier to blend.

3: Bowl 2: Sift together the dry ingredients in a large bowl (steel cut oats, flour, protein powder, wheat germ , flax seed, salt, baking powder, and cinnamon). Mix in with the wet ingredients. Fold in cooked quinoa, almonds, dried fruits, and sunflower seeds.

4. Spoon into an oiled 9" x 9" baking pan, and press down uniformly (having wet hands makes this easier). Or you can spray your bar baking pan.

5. Bake for 25 to 35 minutes. Cut into 12 equal bars, let cool, and enjoy anytime!