This is one of the most flavorful dinners I have had in a while.
…and because Jason has this thing with squash – as in he won’t even try it – I had the other half for breakfast the next day. Yep. I cannot be the only one who does that? Savory breakfast for the win.
It kept me full and happy until 2 in the afternoon. Goodness.
I will definitely be making this again, and stuffing Jason’s half in a portobello or over a salad. He has to try this filling, and so do you.
Super excited to share this recipe with you, from my friend Kim’s new book, Super Seeds – The Complete Guide To Cooking with Power-Packed Chia, Quinoa, Flax, Hemp, & Amaranth.
In addition to this recipe, I have already tried the Cocoa Cookie Batter Power Bites, and the Crunchy Topped Pear Muffins, which were both amazing. The recipes I have dog-eared to try include Pineapple Fried Quinoa, Lemon Basil Quinoa Salad, and the Pesto Veggie Burgers. Yum, right? Just a [click to continue…]
Honey, these boys ain’t much to talk to, but, if you want a night away from your cat… they’re more than fine.
While I was wrapping cubes of avocado with chick-quin mixture, I could not help thinking of my favorite line from Vegas Vacation. Because, while these avocado stuffed chick-quins are damn tasty, they sure ain’t much to look at.
But did I say they were good? Jason isn’t the biggest avocado fan, and he loves these. They are good.
Tales from the honeymoon road:
We landed in Columbia, Missouri last night, about 15 minutes before the tornado [click to continue…]
I am getting married in a week.
I am surprisingly calm.
I hear other brides talk about stress and frustration, and all I am thinking is, I must be missing several huge aspects. That thought is enough to cause stress. Ha! But really, this has been all fun and little stress.
The only thing I am completely totally nervous about is being able to speak. Will I even be able to speak? Jason and I are writing our own vows, and the years we have shared and the trials we have faced do nothing to minimize my emotions of this day – I am still giddy excited to be marrying my best friend. Plus, I cry at everything. Guh.
I am lucky that one of my [click to continue…]
We are officially in the high-speed wedding countdown. Nineteen days to go.
Thankfully, I am super calm and have been this whole time. I am detailed, but not stressing the details. It’s all happening as it should and honestly, I am just nervous-cited about the whole thing. I am grateful to be calm.
I am grateful for our very dear friends. Over the weekend we had a party in our honor, a sort of engagement – shower celebration for both Jason and I, and all of our friends and family. My friend (and maid-man of honor) Johnny completely outdid himself, hosting a fun day with so much amazing food. I will have to share those photos in a separate post – everything was so very good.
So many friends and family were there to celebrate with us, which is just my favorite thing. I brought my karaoke machine, which is always a great time.
We are blessed with many good friends, and we cannot wait to celebrate with more in a few weeks. My heart is happy.
I was never really a bacon fan, but one thing I used to love was a crisp cool salad with that warm smoky dressing. The one that uses bacon.
This is my version of that salad, using [click to continue…]
I have a Goose Lamp.
Two of them, actually. One is named Mayonnaise.
My friend Michelle named Mayonnaise years ago. An ironic name, as back then I really did not care for mayo in any form. Since going vegan, mayonnaise does not wig me out as it used to. It’s simply an oil-based condiment now – rather than something made with eggs – another thing I didn’t care to eat.
Mayonnaise. Even though the only kind of mayo I use is plant based, I still sometimes have that same feeling about it, that it’s a no-no for picnic in the sunshine foods. So in [click to continue…]
Portland is having glorious 80 degree temperatures this week.
Roasted Garlic and Raspberry Salad
It is light, it is bright, everyone is happy, everyone is smiling.
I am wearing sandals, I am wearing sundresses, I am wearing shorts.
We are drinking fresh juice and ice cold beer, we are eating all kinds of fruit and vegetables. and we are eating salads.
Big beautiful entree size powerhouse salads. Vibrant flavors and bright colors, a mixed palate of textures and proteins and carbs. Filling and fresh, but light at the same time. With many opportunities to use my favorite celery ranch dressing.
Salad of Living Watercress with Radish and Pear
Our salad tonight has spicy flavors – the greens were collards, Swiss chard, kale and spinach. Additional protein from black beans and some crunch from corn, with a fresh made salsa over the top. Spicy heat keeps you cool on hot days, did you know?
We are gearing up for a hot summer here, and I already have several salad ideas to share with you in the next month or so. In the meantime, I have collected some of my favorites and some good looking ideas from around the web – salads for spring!
Chipotle Tomato Mini Wedge Salads
To see the entire collection at once, visit my Garden Fresh Spring Salads collection.
SLIDESHOW SPONSORED BY FOODIE VIA GLAM MEDIA. ALL OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE.
I first met Allison Rivers Samson at the Vida Vegan Conference – I was lucky to be invited to a super fun dinner she was also attending. Lucky because she brought all of us some of her amazing Lavender Caramels from her gourmet confection boutique.
I have kept in touch with Allison, and was so very excited to hear she was writing an e-book. I had been a longtime fan of her VegNews column, and her recipes (mac and cheese!) are legendary. Comfort food at it’s finest, which you all know I love.
In addition to [click to continue…]
Black Bean Totchos with Garlic Lemon Sauce – a flavorful platter of comfort food goodness – great for your next Happy Hour at Home, Game Day, or lunch!
Taxes week – I survived. Big project week – I’m excited. Easter brunch – I’m looking forward to it.
Easter plans? Weekend plans? I have a lunch idea for you, a deliciously easy one.
After making my [click to continue…]