Monthly Archives: April 2015

Meatless Taco Salad

When I first became a vegetarian, I didn’t realize how broad my food choices were.  There are tons of ideas all over the internet and also tons of meat substitutions.  One of my favorites is Morningstar’s Grillers Recipe Crumbles.  I use them in tons of stuff: omelettes, burritos, chili, etc.  Anything that requires “ground beef” can be substituted with their veggie crumbles.

My favorite thing to make with them is this amazing taco salad.  It’s packed with veggies and it’s super healthy and delicious.

Meatless Taco Salad

Ingredients:

2 cups spinach/lettuce
½ avocado, cut into small pieces
1 cup cherry tomatoes
¼ cup shredded cheese
½ cup Morningstar Grillers Recipe Crumbles, cooked
salsa

Directions:

1. Cook the veggie crumbles according to the back of the package. Layer the lettuce, avocado, tomatoes, cheese, and veggie crumbles in a bowl. Top with salsa (and maybe Doritos).  Enjoy!

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Lemon Cookie Cheesecake Bars

I absolutely love springy, lemony recipes.  I’d been looking for a good one and when I found Pillsbury’s Chocolate Chip Cheesecake Bar recipe, I knew it would be perfect with lemon flavoring.  I’m a huge cheesecake fan and an even bigger lemon cheesecake fan.  Who doesn’t love creamy lemon desserts?

So, here’s my version of the delicious chocolate chip cheesecake bars:

Recipe from:  Pillsbury and Let’s Dish

Ingredients:
Cheesecake:
1 package (8 oz) cream cheese, softened
½ cup sugar
1 egg

Cookie dough:
½ cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1-½ cups flour
1 cup white chocolate chips

Directions:
1. 

Heat oven to 350°F.
2. Cookie dough: Beat together butter and sugar until fluffy.  Add in the egg and continue beating.  Next, add the rest of the ingredients and slowly mix until it’s all thoroughly combined. 
3. Cheesecake: In small bowl, beat cream cheese, sugar and egg until smooth.

4.  In an 8×8 inch pan, break up half of cookie dough. Press dough evenly in the bottom of the pan to make the crust. Spread cream cheese mixture over dough. Crumble the remaining half of the dough over the cream cheese mixture.

5.  

Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Chill and store in refrigerator.

Numi Organic Tea

I LOVE tea.  I got to sample Numi Organic’s Moroccan Mint, Orange Spice, and White Rose tea.  

I’ve never met a tea that I don’t like, but these are extra fantastic and so perfect for spring.  I love that they are all organic; because of this, they dont have that disgusting artificial aftertaste.  They all go down smoothly.


Orange Spice:
Spicy, sweet, citrusy and perfect for iced tea.

Numi’s sublime blend of organic smooth white tea and real orange peel, schizandra berries and lemongrass balances complex citrus notes with luxurious spice. All make for the most divine cup.


Moroccan Mint:  

So refreshing and sweet and doesn’t have that “fake” mint bitter aftertaste.  It’s perfect for waking you up in the morning!

Numi’s organic Moroccan Mint, known as “nana mint,” flourishes in North Africa. With a flavor as light and lively as a newly picked leaf, it has a sweet spearmint flavor that is refreshing and soothing any time of the day.

White Rose:  Tastes like spring in a cup.  It’s so light and smells just like roses.  

Numi’s enchanted White Rose blends the smoothness of delicate, organic white tea with whole organic rose buds. This sweet and fragrant liaison is as exquisite as it is healthy.  Numi’s white teas are hand-picked early in the spring and carefully blended with organic ingredients to complement the delicate flavors.