Tag Archives: Vegan

Lemon Pepper Tofu Fillets

This is definitely the easiest way I’ve found to make tofu tasty! It’s a go-to on busy weeknights for me. Everyone in my family loves it!

Lemon Pepper Tofu Fillets

Serves 3-4


1 Block Extra Firm Tofu, drained and pressed

1-2 Tbsp Lemon Pepper Seasoning

2 tsp Garlic Powder

2 Tbsp Olive Oil


1. Slice tofu into medium-thickness slices (about 6-8 slices per block).

2. Sprinkle half the lemon pepper and half the garlic on each side of the tofu slices.

3. Heat oil in a large pan. When hot, add the tofu and lightly fry for about 5 minutes on each side, until crispy.

4. Serve hot, with steamed vegetables and brown rice for a complete meal fast!

Happy healthy eating!



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How to Cook a Spaghetti Squash

Have you ever looked at a spaghetti squash at the store and thought how great it would be to get one if only you knew how to cook it? Well, I don’t want that to happen anymore to you! Go buy that squash, and then follow these tips!

1. Wash and dry your squash (even if you’re not eating the skin, your knife touches it on its way through! Whatever bacteria are living on the outside go right into the part you eat.)

2. Slice off the stem.

3. Stand the squash upright on the now-flat stem side, and slice it in half lengthwise. I’m not great at cutting things exactly in half, but you get the idea. 🙂

4. Scoop out the seeds with a spoon. Save to roast (just like pumpkin seeds!) of discard if you want.

5. Brush the rims with a little oil and place flesh side down on a parchment or baking mat lined baking sheet.

6. Bake at 400 degrees Fahrenheit until the flesh is soft; about an hour depending on size. Allow to cool. Scrape out the flesh and fluff with a fork. Enjoy it as is or with your favorite marinara sauce!


Healthy, happy eating!


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Roasted Guacamole

Roasted Guacamole 2

Here is a slightly different take on guacamole for Cinco de Mayo this year! In this recipe, the tomatoes, onions, and garlic get a slight roast, and the avocados get a grill treatment before mashing together. It really takes the dish up a notch!

Roasted Guacamole

Roasted Guacamole 1

Serves: 8-10


3 Ripe Avocados

2 cups Grape Tomatoes

½ Red Onion, sliced

6 Garlic Cloves

1 Tbsp Olive Oil

1 Lime, juiced

½ cup Cilantro, chopped


  1. Preheat oven to 400⁰ F.
  2. Combine tomatoes, onion, garlic and olive oil on a baking sheet and toss to coat. Bake until tomatoes burst, and onions are slightly brown; about 25 minutes.
  3. Preheat grill to medium heat. Cut avocados in half and remove pits. Grill on lightly oiled grill, until warmed through and grill marks are visible; about 10 minutes.
  4. Allow all ingredients to cool enough to handle.
  5. Remove avocado flesh from peel, and mash with lime juice.
  6. Mince roasted onions and garlic and add to avocado mash, along with tomatoes. Mash all together.
  7. Add cilantro and salt and pepper to taste. Mix. Enjoy warm or cold!


Happy, healthy eating!

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Black Bean Enchilada Ravioli


These are so fun and delicious! These came about because I really try to only cook one meal for all of us, but my toddler can’t handle some more complicated foods very well yet. Enchiladas are definitely out! But this makes enchiladas a finger food!

If you have older kids, they can even help fill and seal the ravioli. I used store bought won ton wrappers and enchilada sauce, but if you have the time and want to, feel free to make your own. They’d be amazing that way! Pan fried or boiled like traditional ravioli, you’ll want to try these out!

Enchilada Ravioli  


Serves: 8 (serving size: 6 ravioli)


1 Package Won Ton Wrappers (or homemade ravioli dough)

1 teaspoon olive oil

1 medium Onion, chopped

1 small Sweet Bell Pepper, chopped

1 medium Zucchini, chopped

1 can Black Beans, drained and rinsed

¼ cup Black Olives, sliced

3 Green Onions, sliced

Coconut Oil for pan frying, if desired (or high-heat oil of choice)

1 can of your favorite Enchilada Sauce, or homemade

Avocado, lime, and cilantro for garnish, if desired


  1. Heat oil in a large skillet over medium heat.
  2. Saute onion until soft, and add pepper and zucchini.
  3. Cook until vegetables are soft and slightly browned.
  4. Add black beans, olives and green onions. Heat through.
  5. Cool slightly. Add vegetable mixture to a food processor. Pulse until vegetables are all chopped very small (you don’t want a puree).
  6. In each won ton wrapper, place about ½ tablespoon vegetable mixture. Seal by wetting a finger and running along the perimeter of the wrapper to uniformly wet the edge. Fold in half and make sure to press all the air out before completely sealing.
  7. If pan frying ravioli, heat oil over high heat and add ravioli. Cook just a few minutes on each side before draining on a plate with a paper towel. You will likely have to do this in several batches.
  8. If boiling, boil a large pot of water. Drop ravioli, one at a time, into water. Ravioli will float when done. Remove from water.
  9. Toss ravioli in warmed enchilada sauce.
  10. Serve hot, garnished with a lime, avocado, and cilantro, if desired.


Happy, healthy eating!


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Grilled Okra

Can you believe summer is almost over?!  Where is the time going?  If you’re anything like us, you’re using the grill as much as possible before the snow starts to fly.  I usually end up throwing as much of the meal as possible on – not just the protein!  Grilled vegetables are delicious, and this okra is no exception!

Okra is often billed as a Southern vegetable, and about the only place I see it in Pennsylvania is on the menu at Cracker Barrel.  But why can’t we enjoy it north of the Mason Dixon line?  Usually, okra is either deep fried, or used in jambalaya.  I love a good jambalaya, but not so much in the midst of summer.  And deep fried okra is packed with fat and calories, making it a tasty, but not so healthy side dish.  I think the reason so many people overlook this veggie is that it has a tendency to get slimy, especially if you chop it up.  This preparation takes care of that!  I used a package of frozen okra, and just thawed it before using it, but if you can get fresh, that’s definitely better.  Not only is this side dish delicious and not-slimy, but it’s easy and takes very little time – perfect for weeknights!  Simply toss the okra in olive oil and garlic, throw it on the grill, and cook until it’s slightly charred.  That part is important because it makes it crispy almost like fried, but without all the fat.  Dig in, and enjoy this Southern treat – healthified!

Grilled Okra

Grilled Okra

Serves: 4


16 oz Frozen Okra, thawed
2 Tbsp Olive Oil
2 tsp Garlic Powder
Salt and Pepper to taste


  1. Preheat grill to medium heat.
  2. Combine all ingredients in a bowl and toss to coat.
  3. Grill okra about 10-20 minutes, turning once, to desired doneness.

Grilled Okra Nutrition Facts

Happy, healthy eating!

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Zucchini Fettuccini

Zucchini Fettuccini

Wow, it’s been a long time since my last recipe!  Since our son was born, things have been pretty crazy, so I took some much needed time off, just to figure out my new life.  Now that things are settling down a bit, I hope to be posting much more regularly again.  Dear Son is now 4 months old, and just getting ready to be eating food, so don’t be surprised if some homemade baby food and kid-friendly fare pop up here and there!  🙂

Today’s recipe, though should appeal to both young and old (and everyone in between) I think!  This is more of technique than a recipe.  Zucchini fettuccini makes a great light side dish, or add some meatballs or a sauce with beans or tofu for a full meal!  My garden is bursting with zucchini, as zucchini has a tendency to do, so I decided to try to make some “pasta” with it for something a little different.  I quartered the zucchini lengthwise, and removed the seeds.  They get really mushy, and I just didn’t want that.  Then I just used a vegetable peeler and sliced the zucchini lengthwise so it was really thin like fettuccini noodles.  From there, it’s just a matter of cooking it in your favorite sauce, and adding your toppings of choice.  Easy and fun!

This is what it looked like after using the vegetable peeler:

Zucchini Fettuccini Raw

The dish turned out great!  The skin on the zucchini adds awesome fiber and nutrition, and it keeps it from falling apart.  And because it’s so thin, it’s not tough at all.  Zucchini has a great mild flavor, so it works perfectly as a pasta with tomato sauce.  I can really imagine it being great with any sauce you like, though.

Zucchini Fettuccini

Zucchini Fettuccini 2

Serves:  4


1 Zucchini, large
3 cups Pasta Sauce of choice


  1. Quarter zucchini lengthwise and remove seeds.
  2. Use a vegetable peeler to cut zucchini, lengthwise, into thin strips.
  3. Heat pasta sauce in a large pot.
  4. Add zucchini strips to pasta sauce, and cook until tender.
  5. Serve with meatballs and/or parmesan cheese if desired.

Zucchini Fettuccini Nutrition Facts

Happy, healthy eating!


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Roasted Cashew Nut Butter

Cashew Nut Butter on Toast 1

I hope you all had a great Thanksgiving here in the states.  I definitely did!  I hosted the holiday this year, and I made the turkey with homemade stuffing, mashed potatoes, turkey gravy, cranberry orange relish, and homemade rolls.  Everyone else brought the rest of the dishes.  I was honestly just so tired and hungry by the time dinner came that I didn’t even think to take pictures.  I guess you’ll just have to take my word for it that everything was great. 🙂

I recently bought a 10 pound case of raw cashews.  Because I love them!  And because I wanted to experiment, and the price was right.  I almost feel silly posting this basic nut butter recipe, but it’s one of the first things I made with them.  Handsome Husband hates peanuts.  WHAT?!  That’s right.  Won’t come near anything with peanuts or peanut butter in it…or me after I’ve eaten those things.  But we both love cashews!  So I thought cashew butter would be a great start.  Cashew butter turns out to be a little lower in calories than peanut butter, but is just a tasty!

I roasted the cashews first for more flavor.  Make sure you spread them in a single layer on a cookie sheet.

Cashews Single Layer

They take a while in the food processor, but keep at it!  The cashews will turn into something like cashew flour first, and after a few minutes will resemble something more like cashew butter.  You’ll have to scrape down the side of the food processor several times.  Mine formed itself into a ball when it was done.

Cashew Butter in Food Processor

This is amazing on toast, and I’m planning to make some cookies out of it soon.  It is nice and creamy, and it sticks to the roof of your mouth in a delightful way.  It retains the slightly sweet qualities of the cashew, and my husband loves it!  Score!  I will be using this frequently in place of peanut butter.  And it’s really easy.  What could be better?


Cashew Nut Butter on Toast Close up

Makes about 1 cup


1 ½ cup raw cashews
1/8 tsp salt (optional)


1. Spread cashews in single layer on baking sheet. Bake at 350⁰ F for about 10 minutes, or until fragrant.
2. Allow to cool for a few minutes, and transfer to food processor. Add salt if using. Process until smooth and creamy. This is take several minutes, and you will have to scrape down the sides of the processor several times.
3. Store in a sealed jar in the refrigerator to prevent oil separation.  I originally assumed the oil would separate because it does in other natural nut butters.  But I’ve had my cashew butter sitting on the counter for a few days now, and it’s not separating – and it’s much more spreadable!

Roasted Cashew Nut Butter Nutrition

Happy, healthy eating!

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