Thursday, August 29, 2019

Caprese sandwich and kale salad

This sandwich was amazing. It’s the caprese recipe from Healthy Happy Vegan. I did adapt it according to what I had on hand and it was still delicious. The cheese is cashew/almond based and the tomatoes are marinated in olive oil, lemon, garlic and basil. Yum!

This is the Kale salad with Tahini maple dressing also from the same cookbook.

Wednesday, August 21, 2019

Yummy Lunch.

Oh wow this was a yummy lunch! I made homemade hummus today which I totally messed up the proportions! I added way too much lemon juice so it was so thin! But I stuck it in the fridge and it thickened somewhat and it was delicious. I smothered a mound of roasted sweet potatoes with it and had some tabbouleh from yesterday and some pita. Was a perfect lunch!

Tuesday, August 20, 2019

Tabbouleh lunch.

Lunch was delicious today. I made two Madeleine Olivia’s recipes. The pizza wrap and the tabbouleh. So yummy! I added fresh dill and used cilantro instead of parsley. 

Monday, August 12, 2019

The Proudbird.

We went to The Proudbird near LAX. It’s a beautiful aviation events center and food hall. You can grab some lunch, have a seat and watch the planes fly into LAX through the large windows. My boy loved it. The food was delicious and fresh. They carry The Beyond Burger so I was super happy!

Sunday, August 11, 2019


I love Madeleine Olivia’s YouTube channel and blog. The recipes are simple, quick and so tasty. Today I made the Dahl and it was sooo good! Http://

I added about a cup of tomato sauce to mine to make it saucier.

And a delicious salad with Morningstar Farms chickn nuggets and Annie’s Tuscany Italian dressing and Follow Your Heart ranch. 

Monday, August 5, 2019

One pot peanut sauce noodles with chickpeas and frozen veggies

This was so delicious!!!! Adjust seasonings to your taste. I like extra Sriracha at the end.

One pot peanut sauce noodles with chickpeas and frozen veggies.

You will need:
Oil for the pan
1/2 large onion, chopped
1 thumb sized ginger, minced
2 cloves garlic, minced 
1 bag frozen stir fry style mixed veggies 
1 can chickpeas drained and rinsed
2 big TB peanut butter
2 TB soy sauce
1 TB maple syrup
1-2 TB (or less) chili garlic sauce or Sriracha 
1 TB rice vinegar 
2 tsp sesame oil
About 1/2 to 1 cup regular plain soy milk (or coconut milk)
2 package of dry instant noodles (discard seasoning packet)

In a small bowl mix together the peanut butter, soy sauce, maple syrup, chili sauce, rice vinegar, sesame oil and soy milk. Set aside.

Heat oil in a large pan (that has a fitted lid), a couple TB of vegetable or canola oil on high heat. Sauté onion, garlic and ginger until soft. Add frozen vegetables and stir fry until they start to soften. Add chickpeas. Add the small bowl of sauce ingredients to the pan and stir everything together. Add the two nests of dry noodles and cover with the veggies and sauce. If it looks on the dry side, add a few splashes of water and then cover the pan and cook for three minutes. After three minutes, uncover and stir. If the noodles aren’t cooked yet, cover again for a few minutes. Add more water or soymilk if you need to. Once everything is cooked, add the juice of one lime and stir again before serving.