I love feta cheese. And those little crunchy noodles. And salad.

1/2 cup Spinach
5 Cherry Tomatoes (halved)
1/2 cup Steamed Broccoli
Desired amount of Crumbled Feta Cheese
Sprinkle of Crunchy Salad Noodles
1-2 tbsp Sesame Ginger Dressing

Mix it all together in a bowl. Eat.

I’ve mentioned before how delicious Gardein products are, and I’ve gone out and purchased a whole bunch of different kinds.
I modified this recipe for chimichurri flavoured scallopini:

For the marinade: (for one scallopini)
1tbsp Vegetable Oil
1 Garlic Clove (minced)
1 tsp Jalapeno Pepper (minced) or Hot Sauce (I used Thai Chili Sauce)
1 tsp Cilantro (chopped)
1/4 tsp Cumin
1 tsp Lime Juice
Pepper & Cayenne to taste.

combine all marinade ingredients in a bowl. add salt and pepper to taste. set aside. (chimichurri marinade can be kept refrigerated for up to 5 days).
brush gardein™ with chimichurri marinade and keep covered for 1 hour in the refrigerator. grill over medium heat for 3 to 4 minutes on each side or until heated through.
add 1 tbsp | 15ml of chimichurri marinade when serving.
tip: serve with salads, potatoes, rice or simply slice and use in wraps and sandwiches.

I reduced a lot of the ingredients from the original recipe on the site and just used plain cumin since that was all I had and didn’t add any extra marinade, but it turned out superb and was amazing in my sandwich.

I basically just cut up and fried some veggies;


and threw in some tomato sauce;


Cooked up some whole wheat spaghetti, and threw it all together;


Then I put on some mozzarella, because I love cheese;


Yes, it was amazingly delicious.

Pretty much over the past 4 years I’ve just worked as a barista..this means that I know looooots about drinks and coffee. and i love blending things..so I’ll post some of my creations on here.

I have a magic bullet, and love it to pieces for making drinks and broccoli soup.
This drink was based on the Starbucks salted caramel hot chocolate mixed with the cinnamon dulce frap. (with coffee.) Because I love them both.

Ingredients;
1 1/4 cup cold/cooled coffee.
1/2 cup ice
2 tbsp caramel sauce
pinch of cinnamon & nutmeg

Place all ingredients in blender till smooth. Done.
I love easy-peasy delicious things

I make my own meals and I enjoy making things ahead of time, this is really helpful when I’m running late or am just not feeling up to making something. I’ve done this with soups, stir-fry’s, and today I made some deeeelicious spanish rice, that I will post about later on.
I made a especially large stir-fry the other night that ended up lasting me 2 weeks(I know, it’s been a long time since I’ve posted and finished this off.)

(this was about 12 cups of stirfry. tasty, tasty stir-fry.)

I woke up and was insanely hungry one morning, so went all out and baked up some goodies.

I love going through http://foodgawker.com and seeing all these super yummy looking recipes, and often choose which ones I want to try out.

I saw this recipe for garlic fries that I wanted to try out/looked delicious.
And started by;

Then I saw these tasty little eggy-things(photo didn’t do it justice, I know);

and knew they would go perfectly for breakfast.
So I fried up the veggies;


Stuck ‘em both in the oven;


And they turned out delicious.

I don’t remember where I got this recipe from, so I’m glad I printed it off to use it. I didn’t really stick to the recipe anyhow. The end result of this soup was pretty delicious.

Ingredients;
2-3 Russet Potatoes (peeled and chopped into bite-sized pieces)
2 Celery Stalks (chopped)
1/2 large yellow onion (chopped)
2 Carrots (chopped)
4 tbsp. Cornstarch mixed thoroughly with 1/2 cup cold water (so there are no lumps)
2 Cups Milk
Vegetable stock (I used 1 dissolving pack)
Black pepper
Any other spices/herbs. (I used parsley, basil, rosemary, and cayenne.)

Bring about 4 cups of water with the vegetable stock to boil. Add chopped potatoes, celery, carrots and onion. Water level should be just above the potatoes, if not carefully ladle some out.
Bring back to a boil and reduce to medium high heat. Continue cooking for about 13-15 minutes, until potatoes are done (if you poke them with a fork they slide off).
Add cornstarch and cold water mixture. Make sure the cornstarch is absolutely dissolved so there are no lumps.
Reduce to medium heat and cook until it begins to thicken. Add pepper, herbs and milk. Cook for 15-20 more minutes. Remove from heat and it will thicken upon cooling.
I refrigerated mine and it tasted really good the next few days.

This one I found off Manifest Vegan, one of my favourite recipe sites. Although the recipe is a little modified from the site’s because I eat dairy/hardly ever have fresh herbs/don’t like olives all that much. And I’m lazy, so I made this for a midnight-y snack.

Ingredients;
1 Tomato
Basil
1/4 cup shredded cheese
Olive Oil
Balsamic Vinegar
Pepper

How to make;
Cut the tomato into 3 thick slices. Take the first slice and layer with a 3rd of the cheese, and some (I used about 1/4 tsp)basil and pepper. Repeat with second tomato. then top with the third and put cheese, basil, pepper and a drizzle of olive oil. Be careful cause they can easily fall over.. Broil for about 7-15 minutes, or until the cheese is melted. Drizzle with balsamic and eat.

Not gonna lie, there are a few select things I miss since I’ve become a veggie. One of them is chicken parmesan, so while scouring the Gardien site to figure out what to do with my new-found treats I was overly excited to come across this delicious recipe.

I made a few changes to make it a bit easier with whatever ingredients I had, but it turned out pretty amazing if I don’t say so myself.

And the actual meal didn’t take very long at all. Dreams really do come true.

These were definitely a midnight craving snack when I (extremely unfortunately) bit my tongue a week ago and was stuck drinking broccoli and tomato soup and water for 3 days. Needless to say, I ate two bites and had to fridge ‘em due to pain. They were delicious the next day.

Ingredients;
1 medium potato
1 medium zucchini
A bunch of your favourite seasonings (I used parsley, rosemary, pepper, garlic powder, basil and oregano)
1 egg
Flour - 1 Tbsp.
Bread Crumbs - 1 Tbsp.
(I used flour and bread crumbs because out of the billion recipes I looked at each had either one or the other and I didn’t want to miss out on whichever one tasted/worked better =P )
Extra-Virgin Olive Oil - 1 Tbsp.

Directions;
Start off by washing and shredding the potato, you can peel it first but I like the nutrition value. Rinse the potato with cold water after shredding to clear out all the extra starch. Then shred the zucchini, you’re going to need the shredded veggies to be pretty dry so use a paper towel or clean cloth to squeeze out the water. Place the shredded veggies in a medium sized bowl and add the flour, bread crumbs, egg and seasonings. Stir these all together until you have a nice conglomerated mess.

Next place the oil in a pan and heat it at medium/medium-high. You need to be careful because as I found out if you have too little oil they will burn, so they can get pretty oily at the end but you can blot them with a paper towel to get some out.
Spoon some globs on the pan and flatten them down with a spatula (the thinner ones taste better, in my opinion).
Fry on each side for about 4- 6 minutes (or until golden brown).

You can use sour cream, ranch dressing, chip dip, ketchup, or whatever really to dip them in. Personally, the ketchup was my favourite.