All posts filed under: Vegetarian

Fourth of July Eatery Series: Liberty French Toast

Welcome to the first meal of the Fourth of July Eatery Series.  Start this Independence day off right with some red, white and blue deliciousness! Alright, it’s not the most healthy meal in the world, but hey, it’s the holiday–calories don’t count, right? Right??? … No? Just me? Oh well.  You’re entitled to a treat here and there, and this one is downright good eatin’! Here’s What You’ll Need: 1 (10 ounce) package frozen strawberries, thawed 1 cup fresh blueberries 1 (8 ounce) package cream cheese (I use the 1/3 less fat variety), softened 1 tbsp brown organic sugar 2 cups unsweetened coconut milk (if you want it creamier, feel free to use whole dairy milk) 2 eggs, beaten 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Some Pam canola spray 8 slices of some oaty/grainy type bread (I use whole grain Oatnut bread–adds a rich flavor)  What to Do: Preheat oven to 170 degrees F (or the lowest temperature your oven has.  You’re not trying to bake anything, this is solely for keeping the finished …

Simple Summer Strawberry Salad

If you follow me on instagram, you already know that I love a good, simple (but yummy!) salad and a good way to use strawberries.  Summer is the perfect time to combine the two for a tasty, healthy meal.  Pair with a poppy seed dressing and you have a ridiculously easy, delightful meal/side in seconds.  This is literally the simplest salad to make! For the salad: 15 oz of raw spinach, washed 450 g (approx 2 cups) sliced strawberries Toss the spinach and strawberries together in a large salad bowl.  If you’re making this as a side to a meal, this amount serves approximately 8 at around 81 calories per serving.  If you’d rather consume as your main dish, then it serves only 4 at approximately 162 calories per serving. Note: a little trick for achieving relatively uniform strawberry slices is to slice the strawberries with an egg slicer.  Just cut the ends off first and go slowly. For the dressing: 1/4 cup olive oil 1/4 cup white cooking wine 1/4 cup white wine vinegar …

Goat Cheese Pear Salad with Homemade Mustard Vinaigrette Dressing

One of my favorite salads to make is this particularly yummy goat cheese pear salad. Paired with a homemade mustard vinaigrette dressing, you’ll keep coming back for more!  It’s actually a variation of a recipe a friend sent me.  But since I always alter recipes I’m given, here’s how I prepare this relatively low calorie dish (makes roughly 6 servings at 335 calories per serving, including the dressing): Salad Ingredients: 1/2 cup of chopped pecans 1/4 cup Dark brown sugar 1 5 oz package Earthbound Farm Organic Blend (can use any leafy green you like: spinach, arugula, etc.) 1 medium Hass avocado (seeded and chopped) 4 oz goat cheese (I use Ile de France Petite Buche Fine herbs) 3 Anjou Pears (peeled and chopped) 1/2 cup sliced green onions In a large bowl, combine all the above ingredients, except the pecans and sugar.  If you would like to prepare the salad for “presentation,” start with your leafy greens.  Top with the chopped pears in the middle of the greens and sprinkle the goat cheese, avocado and …