My PB + J

Black Bean Burgers

Oh! My God. . . this was seriously the best burger we have had in a long time. I highly reccommend MorningStar Farms Vegan products (http://www.seeveggiesdifferently.com/) they are full of flavor and you won’t even notice your not eating meat! I know everyone is capable of putting together a burger, but this one was great so I thought I’d share. I served the sandwich with cucumber salad and roasted corn.

Black Bean Burgers

  • 2 MorningStar Farms Spicy Black Bean Burgers
  • 4 slices Ezekiel Bread, toasted.
  • 4 slices Tomato
  • 2 leaves of Red Leaf Lettuce
  • 4 slices Red Onion
  • 1 Half of an Avocado
  • 2 TB Vegan Thousand Island Dressing
  • 2 Slices Vegan Pepper Jack Cheese

  1. Preheat the BBQ.
  2. Barbeque the burgers for 4 minutes, turning halfway through. Add cheese to melt.
  3. On bottom half of bread spread half of the 1000 island and top with lettuce. Place burger on lettuce
  4. On second slice of bread top with remaining veggies.
  5. Enjoy! Seriously the best burger I have had in a long time…

Cucumber Onion Salad

  • 2 cucumbers, peeled and thinly sliced
  • 1 small red onion, thinly sliced
  • 1 tomato, chopped
  • 1/2 c. Vegan Sour Cream
  • 1 ts. Lawry’s Seasoning
  • 1/4 c. Red Wine Vinegar
  1. Combine all of the ingredients into a mixing bowl.
  2. Chill for twenty minutes before serving.

Veggie Lasagna

While on our diet I have been craving Stouffer’s Vegetable Lasagna, I couldn’t find a recipe out there so I created my own. It wasn’t too bad considering it was my first attempt but it needs a little revamping. For now, here is my take on a family favorite.

Melissa’s Veggie Lasagna:

  • 2 cups Shredded Carrots
  • 1 Tablespoon Refined Coconut Oil
  • 1 Crown of Broccoli, chopped
  • 2 Cremini Mushrooms, Diced
  • 1 White Onion, Diced
  • One Package, Frozen Chopped Spinach, thawed and moisture removed
  • 2 c. Low-Fat Ricotta Cheese (If you want to make Vegan Ricotta, recipe below)
  • 1 c. Vegan “Mozzarella” Cheese
  • 3/4 c. Panko Breadcrumbs
  • One Package Whole Wheat Lasagna Noodles, cooked according to directions
  • Alfredo Sauce (Recipe Below)
  1. In large pot, boil Carrots and Broccoli until tender (Do not over cook because it will continue to cook in the oven).
  2. In skillet, warm coconut oil until melted. Add in Mushrooms and onions until they sweat and have reduced in size, about 8 minutes.
  3. To assemble lasagna: Place 1/2 c. Alfredo sauce in bottom of your dish, layer pasta over sauce. Next make a thin layer of ricotta, then mushroom mixture and spinach. Top with another layer of pasta and sauce. Layer Broccoli mixture and then another layer of pasta. Keep repeating this process until all veggies, pasta and sauce are gone.
  4. Top lasagna with a thin layer of “mozzarella” cheese and panko bread crumbs.
  5. Bake in a 35o degree oven for thirty-five minutes, or until golden brown.

Recipe Courtesy of: My Noggin

For “Ricotta” Cheese

  • 14 to 16 ounces Firm Tofu
  • 3 Garlic Cloves
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Oregano
  • 3/4 Teaspoon Sea Salt
  1. In a food processor combine all of the ingredients until it is a puree.
  2. Use right away or store for up to one week

Recipe courtesy of: Skinny Bitch in the Kitch

Quick Vegan Alfredo Sauce

  • 2 TB. Vegan Butter
  • 3 t. Whole Wheat or Rice Flour
  • 1/2 c. Soy or Rice Milk
  • 1/8 c. Vegan Parmesan
  • Sea Salt and Pepper to taste
  1. Melt butter and then add flour and cook until lightly blonde
  2. Whisk in milk and then add in parm until melted
  3. Add salt and pepper
  4. Enjoy!

Recipe Courtesy of: My Noggin

Skinny Bitch: Day 5, Week One

I have to admit that I haven’t been faithful. . . to my blog that is! Jim and I have been keeping up on our diet but I haven’t been telling any of you what we have been eating. . .if you even care! However, we did go to two barbeques this weekend, I did fail and had a hamburger Saturday and a small piece of steak on Sunday. No biggie though! Now that we are in June that means that we have twenty-eight days until our first wedding anniversary, which we are trying to get back in shape for. I promise that I will try and keep this updated with our daily challenge on our vegan venture.

Week One/Day Five:

Breakfast: Banana and Yogurt

Lunch: Ezekiel bread w/lettuce, tomato, avocado, onion and faux bacon

Dinner: Veggie Nachos!

Veggie Nachos:

(Serves 2)

  • 4 c. Wild Harvest Organic Corn Chips

  • 1 c. Veggie Shreds “Cheddar” Cheese

  • 1 Can Veggie Chili

  • 1/4 c. Green Onions, Chopped

  • 1/4 c. Tomato, Diced

  • 1/2 c. Guacamole

  1. Divide chips onto two plates. Top each with half of the cheese and microwave for fifteen seconds (faux cheese tends to get harder quicker, I reccommend microwaving for no more than fifteen seconds otherwise it will be forever stuck to your plates)

  2. Next place chili, onion, tomato and guacmole on chips and enjoy!

  3. Did I mention this was a super easy dinner?


Skinny Bitch: Day One, Week One

My friend Ashley gave me a copy of Skinny Bitch to read through because we are trying to get back to our wedding weight. Jim and I currently workout roughly four times a week; sometimes more, sometimes less. However, I am finally trying to reshape my body, I can lose the weight but I want to see significant changes. With that said, I am taking Ashley’s advice and I am reading through the book. A lot of what the authors, Rory Freedman and Kim Barnouin state is a little out there for me; I cannot see myself going straight vegan but I am taking their advice and cutting out the crap. I have not finished the book but I plan on taking their weekly menu suggestions to see if it will help me lose those extra pounds.

Week One/Day One: (I know people usually start diets on Monday but I decided to start in the middle of the week!)

Breakfast: Yogurt w/ fresh fruit
Lunch: Spinach Salad w/carrots, almonds, red onion, tofu and sesame oil
Dinner: Whole wheat pasta w/ zucchini, tomatoes, garlic, fresh parsley, pine nuts and olive oil

Recipe for Pasta and Fresh Veggies:

  • 1/2 box Whole Wheat Angel Hair Pasta, Cooked according to directions
  • 1 Medium Zucchini, cubed
  • 20 Grape Tomatoes, Halved
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons Fresh Italian Parsley
  • 3 Tablespoons Toasted Pine Nuts
  • 3 Tablespoons Olive Oil
  1. In large saucepan heat olive oil, add in garlic and sautee for a minute or two to release oils.
  2. Add in zucchini, sautee for three minutes. Next add in sliced tomatoes and cook until soft.
  3. Toss in cooked pasta and parsley
  4. Garnish with Pinenuts (I added a little bit of shaved parm for flavor)

Hubby Rating: Loved that I made something super healthy, but he thought there was too much olive oil.

Wifey Rating: Yummy! A few years ago I would have never eaten pasta w/out alfredo sauce, tomatoes or zucchini….I am coming to like “healthy” food. This dish was perfect and light! The pine nuts really made the pasta have a richness.

Lemon Blueberry Cuppy Cakes

Can I say yummy?! This light and lemony cake is paired with fluffy blueberry buttercream. I think this recipe is a keeper!

For the Cupcakes:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fresh lemon juice

  1. Preheat oven to 350 degrees F and place rack in the center of the oven.

  2. Butter, spray or line cupcake pan.

  3. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes).

  4. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

  5. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

  6. Pour the batter into the prepared tin, smoothing the top with an offset spatula. Bake about 22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Place on a wire rack to cool.

Blueberry Buttercream Frosting:

  • 2 sticks butter, at room temperature

  • 6 c. powdered sugar

  • 1/4 c. milk

  • 4 Tablespoons Blueberry Preserves

  • 1 teaspoon Vanilla Extract

  1. In electric mixer, cream butter until fluffy. Add powdered sugar alternatively with milk.

  2. Once all powdered sugar is incorporated add in blueberry preserves and vanilla. (Make frosting until desired consistency).

  3. Frost cupcakes as desired. I added purple sprinkles and fresh blueberries.