Start Your Day Off Right, with TOFU

Amazing Tofu breakfast recipe I found by Jolinda Hackett

It’s called “Vegetarian Quiche” a version of artichoke quiche that uses TOFU (yum) instead of eggs. The benefits? A delicious breakfast that’s low in fat and cholesterol!

Ingredients:

• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp olive oil
• 2 containers firm tofu, pressed
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh basil, minced
• 1 10 ounce package frozen spinach, thawed and patted dry
• 1 6 ounce can of artichoke hearts, drained
• 1/4 cup grated cheese (optional)
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 400 degrees.Sautee the onion and garlic in the olive oil. 

Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the cheese, spinach and artichokes to the tofu mix and stir to combine.

Pour the mix into the pre-made pie crust. Bake for 45 to 55 minutes or until set. Sprinkle with additional cheese if desired and enjoy your artichoke and spinach quiche

Final Result??? Yummm, I’m drooling already. Is it time for breakfast yet?

Mini Pancakes (via prettygirlscook)

Yum!!

Just had to share a pic of these mini pancakes which have to be the cutest littles things I have ever seen. My mom picked these up for me from one of our local bakeries, Paris Baguette. They were just as good as they looked! … Read More

via prettygirlscook

Today I Wanna Rip My Hair Out!

Today is particularly stressful. You know those days where you just feel like you have the weight of the world on your shoulders? Okay maybe I’m exaggerating.

Anyways, I’ve found the perfect remedy for such days. So listen up, literally.

1) Country Music
2) Delicious Food

What I’m Jammin To: Seventeen, Tim McGraw (Bringin me back to the good old glory days)

What I’m Eating: Italian White Bean Hummus (Sabra’s Recipe)

Ingredients:

• 2 cups white beans, canned, drained and rinsed
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 teaspoons garlic, minced
• 1 teaspoon cumin powder
• dash cayenne
• 2 ounces extra-virgin olive oil
• warm water

Combine beans, tahini, lemon juice, garlic, cumin, and cayenne in the food processor. Blend and gradually add oil and warm water until the mixture has a creamy consistency. Refrigerate overnight for the best flavor. 

Enjoy this hummus recipe with pita chips, pretzels, or fresh veggies! Enjoy!

P.S. I hope you’re day is going better than mine 😉

Fig Newton… What’s That????

Raw Energy Author, Stephanie Tourles has completely revamped the idea of Fig Newtons. Her recipe called “Figgy Waltons” is the healthier, raw version of the sweet treat we all remember so fondly from our childhood.

Tourles recommends the regular consumption of these raw snacks to encourage lustrous hair growth, strong nails, teeth and bones, and to relieve symptoms of iron-deficiency.

My roommate and I decided to try our hand at her new food processor…

Figgy Waltons

Ingredients:

1 Cup dried Figs
2 1/2 Cups Raw English or Black Walnuts
1 Cup Unsweetened Coconut, Finely Shredded

1) Soak figs for 4-6 hours in enough purified water to cover by about 1 inch. Drain the soak water into a glass, refridgerate, and enjoy this refreshing sweet figgy nectar for later (if you desire…) Trim any hard stem ends from the figs and discard.

2)Process the walnuts to a medium-coarse meal in a blender, food processor, or nut and seed grinder. Expect the oily, moist nuts to stick to the sides and bottom of your appliance. Using a long-handle flexible spatula, scrape the nut meal into a large bowl, than add coconut.

3) Add the soaked figs to the blender or food processor you used to grind the nuts and pulse until you have wet, chopped fig paste.

4) Add the figs to the walnut mixture; blend with a large spoon or your hands until a slightly sticky, cohesive dough ball forms.

5) Pinch off small pieces of dough and roll them into marble sized balls about 1 1/4 inches in diameter.

6) For best flavor and consistency, allow the balls to set for 24 hours before eating. Store the balls in a tightly sealed container in the refrigerator and consume within 2 weeks.

Snow Way, No How…

Eureka! It’s snowing again? WTF? Thought we were done with this stuff. Isn’t it March? Didn’t Pux NOT see his shadow? Sorry for the rant (it’s Monday)

Anyways, as much as I dislike snow in March this allows me to share a wintery recipe in March.

Today I’m going to share a recipe for….Drum Roll Please….

CHOCOLATE SNOWBALLS! Perfect to share, to store, and to give to kids (trust me as a babysitter I know they love them.) Credit: Taste of Home

Ingredients

• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Confectioners’ sugar

Directions

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.
• Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners’ sugar. Yield: 6 dozen.

Enjoy these delicious treats! Don’t be too upset for the snowy day…I have a feeling spring is right around the corner 😉