I have a serious obsession with Honest Mary's, but since I cannot drive there weekly (although I would love to), I had to find a way to satisfy my craving at home. Part of my obsession starts with their seriously addicting tofu. Yea, I said it. TOFU! The marinade, the texture, all of it mixed with fresh greens, roasted veggies and avocado. yummmmm. After lots of trial and error, this is what I came up with in my own kitchen. Ingredients: 1 block of extra firm organic tofu (T

Serves 4 Ingredients: 4 eggs AFIA Falafel Mixed greens 1 tbsp olive oil 2 tsp balsamic vinegar Whipped feta: 6 ounces feta 2 ounces cream cheese 1 tablespoon fresh oregano chopped 1 tablespoon fresh basil chopped 1 tablespoon fresh chives chopped 1 clove garlic minced 1/4 cup olive oil + extra for drizzling Juice + zest from 1/2 lemon Salt & pepper to taste 1. Heat AFIA Falafel in the oven according to package instructions. 2. Make the whipped feta: Add feta and cream

EASY TIGER LINC GRAND OPENING! DEC. 8 + 9 Hubby and I got a chance to preview Easy Tiger’s new location at the Linc and were simply amazed. The space is huge, but still holds onto the same Easy Tiger feel. We felt instantly relaxed when we walked in. The space holds a coffee bar and bake shop, beautifully designed bar with awesome craft beer and wine selections, a swag shop and huge outdoor beer garden with ping pong tables. The new building even has a drive thru that will b

On Thursday, November 1, Austin Food Bloggers Alliance members were invited to Austin Daily Press (4620 E Cesar Chavez St. Bldg. 1 Austin, TX) to enjoy bites from their ‘Greatest Hits’ menu and preview two courses from the upcoming beer pairing dinner with Hops & Grain Brewing . Our group previewed the first and third courses that will be served during the upcoming Beer Pairing Dinner that will take place on November 16 ( click here to buy tickets). Course 1 will be paired wi

Ingredients: 4 cups sweet potato (peeled & small dice) 1/8 cup coconut oil 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp black pepper 1 cup cooked rice/quinoa/grain of choice ¼ cup peanuts (chopped) 2 cups broccoli florets 2 cups cauliflower florets Peanut Sauce: 1 ½ cups coconut milk 1 cup creamy peanut butter ¼ cup Thai red curry paste 2 tbsp apple cider vinegar 2 tbsp soy sauce ¼ cup brown sugar 1 tbsp fresh lime juice Directions: 1. Preheat oven to 425°F. Tos

8 large servings Ingredients: Large yellow onion, sliced 2 cloves of garlic 1 inch of ginger, peeled 10 sprigs of fresh cilantro (plus more for serving) 2 tablespoons of olive oil, divided 1/2 teaspoon of cumin 1/2 teaspoon of turmeric 1/4 teaspoon of ground cinnamon 1 teaspoon of paprika 1 teaspoon of salt 1 1/2 teaspoons of garam masala 16 oz can plum tomatoes, not drained 1 15 ounce can of tomato sauce 1 small container of plain, nonfat Greek yogurt (1/2 Cup) 1 15 oz can o

serves 4 Ingredients: ¼ cup DeLallo extra virgin olive oil, plus 1 tablespoons 4 stems fresh Italian flat leaf parsley 4 stems fresh oregano 2 stems fresh rosemary 2 stems fresh basil, plus 2 more stems for garnish ½ yellow onion, diced 3 cloves garlic, pressed or minced 1 28 ounce can DeLallo San Marzano tomatoes Kosher salt and freshly ground black pepper Pinch of red pepper flakes 2 packages Trader Joe’s Cauliflower Gnocchi  8 ounces cherry size mozzarella balls, cut in ha

Serves 4 Ingredients: 2 tablespoons coconut oil 1 onion, diced 1 teaspoon dried chilli flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 3 cloves garlic crushed 1 inch fresh ginger, grated 3 teaspoons ground turmeric 1 head of cauliflower, cut into small florets 1 cup dried green lentils 15 ounce can chopped tomatoes 15 ounce can full fat coconut milk 4 cups fresh baby spinach 4 eggs Optional for serving: Naan, basmati rice, chopped cilantro Directions: 1. Heat the c

Serves 4 Ingredients: Sweet potato, peeled and diced 2 tablespoons avocado oil Salt and pepper, to taste 1 tablespoon taco seasoning Juice of one lime Red onion, sliced 1 each red, orange and yellow bell pepper, seeds removed and sliced in strips 2 portobello mushroom caps, sliced in strips 1 cup cherry tomatoes 1 cup rice, cooked according to package Optional toppings: diced green onions, avocado, salsa, shredded cheese, cream cheese, chopped cilantro Directions: 1. Preheat

Serves 10-12 prep time: 15 MINUTES cook time: 30-35 MINUTES total time: 50 MINUTES Ingredients: 1 tablespoon olive oil 1/2 cup diced yellow onion 2 cups asparagus, cut into 1-inch pieces 2 cups chopped broccoli florets 6 cups packed fresh spinach leaves 2 cloves garlic, minced 1 (14 oz) can artichoke hearts, drained and roughly chopped 2 tablespoons freshly chopped basil 2 green onions, sliced 4 ounces shredded Havarti cheese 12 large eggs, whisked 1/2 cup unsweetened origin

For the tacos Ingredients: 2 dried ancho chiles 1 (28-oz.) can unsalted whole tomatoes 1 cup chopped yellow onion 1/2 cup toasted sliced almonds 3 ounces semisweet baking chocolate, finely chopped (about 1/2 cup) 1/4 cup raisins 1/4 cup unsalted vegetable stock 1 tablespoon ground cumin 1 tablespoon canned adobo sauce 1 teaspoon ground cinnamon 2 chipotle chiles, canned in adobo sauce 3 garlic cloves, smashed 2 7 ounce packages Organic Jackfruit, unseasoned and shredded Salt

Makes 4 servings Ingredients: 1 cup cooked grain of choice (black rice, quinoa, ancient grains or couscous) Baby Kale (1 cup for each bowl) Red bell pepper quartered Olive oil Kosher salt 2 sweet potatoes, peeled and diced 1 tablespoon melted coconut oil 1 Tbsp chili powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper Crumbled feta 1/2 cup raw unsalted almonds Shredded red cabbage Matchstick cut carrots Chives, finely chopped Avocado, 1/4 for each bowl SASS Sesame Garli

Ingredients: 1 medium onion, diced 2 sticks celery, chopped 2 large carrot, chopped 2 tablespoons ginger, finely chopped* 3 cloves garlic, minced 2 (32 fluid ounce) vegetable or chicken broth - I used Central Market Organic 1 (27 fluid ounce) can pumpkin purée 1/4 teaspoon dried thyme 1/2 teaspoon ground cumin Salt and pepper to taste 1 Head Cauliflower, roughly chopped Instructions: 1. Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minut

The weather is cooling off and what better way to spend weekend days than exploring the great outdoors with your family. It's not secret that kiddos love picnics (even if they are in your backyard or neighborhood park), so I've compiled a list of picnic menu ideas that are sure to make your whole group happy. For packing your family in style you can use this tote or this basket. For the all Americans... 1. Cobb Salad Sandwich- roasted turkey lunchmeat, tomato, lettuce, avocad

Have you ever tried dry frying your tofu? It takes a little time, but is delicious and grease free! Bowl ingredients: 1 cup black rice, rinsed (I use a strainer like this) 1 3/4 cup vegetable broth Salt to taste 1 container firm tofu (preferably non GMO), sliced in cubes Chopped carrots, broccoli and cauliflower Instructions: 1. Combine black rice, broth and salt in the bowl of a rice cooker and cook on the whole grain setting. 2. Place tofu cubes on a paper towel or tea towe

After all the hype I've seen about the Beyond Burger made by Beyond Meat, I finally decided to give these babies a chance. I was easily able to find them in the refrigerated section at Whole Foods next to the other meat substitute products. I liked seeing Beyond Burgers are high in protein AND do not contain soy. I decided for the evening I would simple skillet the burgers according the the package instructions and serve with a side salad loaded with veggies. This meal really

I crafted this recipe using ingredients we already had and out of the desire to have a high protein vegetarian dish. Since earlier this week I made a salad and had leftover Dijon Vinaigrette and we always have Trader Joe's baby beets and steamed lentils hanging around, this dish seemed like the perfect storm (a little Hurricane Harvey humor). If you have not yet tried Halloumi cheese, you need to drive to the store and get some now! The crispy texture it takes on once you've