Strawberry Jam Tortes


I really wanted to share this recipe from Cooking With A Wallflower! Please check out this recipe, Andrea makes it look super simple, but really cool! I can’t wait to try this! ๐Ÿ™‚

Thank you, Andrea for allowing me to share this!


PS- Sorry guys, reblogging wasn’t an option so I had to just link to the post.


Crunchy Roasted Chickpeas

Happy Weekend all ๐Ÿ™‚
This recipe for crunchy roasted chickpeas from had to be shared! We do eat a lot of chickpeas in our home and this looks like such a delightful way to try them! We are trying to ‘snack healthier’ and you can’t really get much healthier snacks than this!
I only have 1 question: If you have dehydrated chickpeas, do you still need to soak and then dry them again, or…? Either way, we will figure it out. I hope my dear Husband reads this post. He is our resident chickpea genius ๐Ÿ˜‰
I hope you find this as delightful as I did!
Thank you, Nancy, for allowing me to share this!

New From Vital Choice! Vital Box - Seafood Of The Month Program! Subscribe Today & Get Free Shipping

Peaches and Cream Scones


I am loving this peach scone recipe from and I cannot wait to try making these! This dish looks truly amazing as do so many of the dishes on this website! If you love sweets you don’t see anywhere else, you will love this site.
Thank you, Potts boiling over, for allowing me to share this!



Making Sushi Is No Mystery


On this happy Saturday, I had to share this fantastic recipe for sushi with a Hawaiian twist from
If you haven’t already checked out their great site, please do, its lots of fun!
Thank you Leslie for allowing me to share this delicious recipe!

Peppermint Chocolate Cake.


Good day to you all ๐Ÿ™‚
I came across this great recipe for peppermint chocolate cake on and I had to share it! This of you who have been with me for a time, are well aware that I cannot bake. Cakes confound me. She made this recipe look simple enough that I think I might even be able to give it a go. Thank you Crystal!

Schezwan Sauce

Good day, all ๐Ÿ™‚
I wanted to share via reblog this great and simple recipe from for Schezwan sauce!
If you are anything like me in the kitchen, gorgeous food just seems out of reach. So I look for seemingly complex recipes that have been shared in such a way that it almost seems possible for us commoners to make and beg their writers to allow me to share them. I can’t wait to try this recipe!
Thank you, Sheed for allowing me to share this!

Super Easy DIY: 4 Ingredient Homemade Tortillas

Hi there ๐Ÿ™‚

As you well know, I set a challenge for myself that basically forces me to learn how to cook and bake. Cooking is not my thing and baking is a serious ‘No-Go’ zone.

In my ultimate frustration with not being able to have what I want, I’ve been scouring the web for easy DIY recipes. Guess what! None of them are easy. For some reason, simple cooking just isn’t a thing anymore. All I can seem to find are recipes with 15 ingredients. 9 of which I would have to search every specialty shop in the Country to find. So why so complicated? Ugh. However, I have managed to find a few tolerable recipes and make them my own way. This is one.

This recipe makes 8 tortillas. (BTW; this tortilla recipe turns into naan bread if you just leave them in the pan a bit longer. So…Ta-da! Instantly 2 recipes ๐Ÿ˜‰ Yyyyaassss) 8 tortillas here get gobbled up immediately, so may I suggest doubling the recipe if you’ve got a hungry group. The recipe I found was in USA measurements and since conversion is a pain, we just used the measuring set we bought on our wedding trip. There is a conversion calculator that’s quite accurate.

Here are your very important 4 ingredients :

  • 2 cups flour (wheat powder)
  • ยฝ teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil


And here’s what you do:

  • Basically, put it all in a bowl and mix well until it looks doughy
  • Remove dough from bowl and knead on a surface that has been lightly dusted with flour (wheat powder) to prevent sticking
  • Knead for about 10 minutes
  • Then leave to sit for 10 minutes
  • Divide your dough into 8 equal parts
  • Roll each part out until it is thin. It should be round, but I’m thinking that’s an acquired skill. I’ve found that kind of slapping it between your palms in a back and forth action will help to smooth it out.
  • Lightly coat your pan with oil or cooking spray and then place your rolled dough into the hot pan. Turn after 1 minute and remove after another 1 minute. (*If you want Naan bread, leave the dough in the pan until it bubbles. Flip, and repeat. Pretty simple.)
  • Keep tortillas in the oven on low in order to keep them warm before serving.


That’s it!

If you are like me and hate doing all the prep work every time, make an extra batch of dough, knead and let sit, then divide into 8 portions, wrap each dough portion in either a freezer bag or plastic wrap and put straight to the freezer. It works pretty well and it’s ready to roll and cook as soon as it defrosts.

My tortillas aren’t so beautiful, but they did taste great and they managed to hold everything I stuffed them with. So in my book, it’s a win! ๐Ÿ™‚

Thanks for reading!


Cod Tempura

I’m sharing another great recipe today from There are tons of awesome recipes on this site but this tempura cod recipe really caught my attention because it looks simple enough that maybe even I can do it!
Enjoy this, and please check out this great site ๐Ÿ™‚

Sourdough Made Simple


This recipe! It’s been 2 weeks now that I’ve been on my extreme experiment challenge and I’ve been searching for a semi-simple recipe for baguette bread. Everything looks so…complicated! Until I came across this quite awesome recipe on
I’m reflagging this because I think it’s cool, but also so I can have it on hand when I try it. ๐Ÿ˜‰ I WILL try this!

Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe โ€” be well with mb

Hi there ๐Ÿ™‚

I’m really happy to be able to share this post from from Be Well With MB.

I love veggie food and the great recipes that come along with it. So you can imagine my joy when I stumbled upon this beauty of a recipe for lentil burgers! Thank you to MB for allowing me to share this awesome recipe post. I hope my hubby is reading, because this looks like something he would love to try!



Day two of our #PlantPoweredProtein series brings us to lentils. While lentils may sound pretty boring to talk about, theyโ€™re one of my favorite members of the legume family. Not only are they an excellent source of lean protein (around 18g of protein per 1 cup and less than 1g of fat), but they areย [โ€ฆ]

via Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe โ€” be well with mb

“GOLDEN MILK” Turmeric Tea


I found this cool Tumeric Tea recipe from during a blog reading sess. I have never thought about putting these ingredients together, but the more I think about it, the more delicious it sounds! I had to share this drink recipe because I think you’ll find it cool, plus I want to keep it handy to try out when I’m brave enough to introduce this to the family! Thank you, Heidi for letting me reblog this! ๐Ÿ˜€

Pumpkin-Shaped Cheese Ball ala Bobbe!


I found my Halloween party recipe! WWWAAAAHHHOOO!! Hehe. So excited about this awesome idea from ๐Ÿ˜€ She makes this pumpkin shaped cheeseball look deceptively easy to make and I can’t wait to try it!
If you like creative bloggers with great personality, you should check out her blog. There’s lots of fun stuff!
Thank you, Bobbe for allowing me to share this!

Sweet Potato Gnocchi with creamy Mushroom Sauce


Hello there ๐Ÿ™‚
I HAD to reblog this Sweet Potato Gnocchi with creamy mushroom sauce recipe from This site is really new, but if this recipe is anything to judge by, there will be many great things to come.
The story behind this reblog is: I was traveling in Israel years ago and as a mostly vegetarian / quite finicky eater finding the perfect meal proved challenging in some cases. Until that is, I discovered a dish a lot like this recipe! I think it was more sweet potato cheese ravioli with a cream mushroom sauce – but with a thick gnocchi -like texture, but it was SO GOOD and I’ve been on the hunt for a simplified version of this recipe that I actually have a chance of making myself. So you can imagine how excited I was when I came across this post!
I hope you enjoy this as much as I am!

Hot Hot Mustard

I had to share this awesome Mustard recipe from I made a scaled down version of this recipe yesterday and it turned out really well! I think I’ll be making this for Christmas gifts this year ๐Ÿ˜€ I hope you enjoy this as much as I have, and if you have a moment, check out Brownies & Beer – Good peeps!

Recycled Book Reading Challenge: America’s Best State Fair Recipes by Catherine Hanley


Hi there ๐Ÿ™‚

My sincerest apologies for being late this month! I really wanted to try some of these recipes first, and since I had the flu, it took a bit longer than expected.

I really love the recipes in this book. They look so delicious! The only problem I’m having, is that I don’t know what the equivalent of some of the ingredients are. Like ‘shortening’. I assume that ‘shortening’ is also referred to as ‘lard’, but we don’t have anything like that here. What could I use instead of that? Butter, perhaps? Or……

Other than the issue of trying to find some of the ingredients (or something similar) in my area of the world, there really isn’t a problem. I am really excited about trying some of the picketing recipes in this book as well!

I found the Blueberry Pie recipe and it had me drooling. We don’t have blueberries in ample amounts here, but we do have currants! So, I made a currant pie with the blueberry pie recipe and it turned out pretty good!


This is before cooking. The crust looks terrible, I know. It was my first go with actual dough instead of a ready to bake shell, and I found that I didn’t have enough for my pan so I got creative and the crust got paper thin in parts. Regardless of its lack of beauty, the pie was awesome and it was gobbled up just as soon as it came out of the oven! (Hence the reason I don’t have the ‘after’ photo.) ALSO, making this pie with red currants would be super fun for Halloween! It was all gooey and runny and kind of looked like blood pie. Which was perfect because we were binge watching vampire flicks.

There is also a Rhubarb sour-cream (creme frรกiche) pie recipe that is ideal for our frozen rhubarb!

If you see this cookbook somewhere on the super cheap, I say grab it up! The recipes are simple and the food looks great!

If you would like to join my Recycled Book Reading Challenge, you can find the guidelines by clicking here. The more, the merrier! Dust off those old books and give them a read!

Also, please check out Teleporting Weena’s RBRC ‘Ghost Girl’ for this month by clicking here!

Thanks for reading!


Fried Okra…

Hello ๐Ÿ™‚
I had to share this fab fried okra recipe I found from I was so happy to see this! When we were in States this summer, we fell in love with okra. Good thing too, because it was in everything! I can’t wait to find some okra and try this recipe. I’ve been told the key is to make sure the oil is hot as molten lava.
Thanks, Camellia, for letting me share this!

Does your breakfast pack a punch? Try my veggie packed masala breakfast eggs!


Greetings all ๐Ÿ™‚ I had to share this awesomely unique breakfast recipe from This site is packed with cool stuff, so feel free to check them out! Thanks for letting me share, can’t wait to try this recipe!

I Found a Great New Food Channel on You Tube!


Hello all ๐Ÿ™‚

Sometimes cruising Youtube can be….monotonous. But you watch and you watch and sometime something magical happens. You watch a video, and then another one & then when youtube suddenly flips to another channel, you desperately hit the back button to find the station you were just watching. This is one of those channels that I need to see more of!

Adam Cooks Everything. Yes, you heard it right. This guy is funny as hell and takes his viewers down the rabbit hole when it comes to little known foods. He also conquers some more commonly known foods and hard-to-do recipes made simple.

. Take this video, for example: How to eat Guava paste/ Goiabada at the family picnic. Its barely 4 mins long, but info packed.

And this awesome recipe for fiddlehead chowder. I think I’ve seen these things maybe once in my life, but he does say you can substitute asparagus (of which we have lots available here) and it looks reallllllyyyyy good!

Now, I must admit, although I cringe every time he tosses a knife up in the air – reminiscent of the good ole bartender show days, I love his showmanship. With all the cooking shows out there that have 30 mins of prep and cooking time and too many ingredients paired with way too much talking, the fact that he can simplify a recipe and condense it into a few minutes while being entertaining and interesting , is what got me stuck on this channel. My short attention span, busy schedule & need for entertainment were all appeased. Which makes this perfect!ย This channel also has a ton of vids on it, many of which are really new! Like only days old ๐Ÿ™‚

These videos are not material that is professionally shot. Although the videos are well captured and edited, there is an amateurish appeal to them. One that says I can do whatever I want with this video, its all mine! I like that it is a bit rough around the edges. I feel that with this kind of content though, it is only a matter of time before the channel is ย picked up by someone who knows a good possibility when they see one.

I checked out his website’s about me page. Apparently he’s had a love affair with food from a quite young age. He states that he was quite sickly when he was a child and was unable to have normal kid-food. (That makes me so sad. Kid food is awesome!) His mother worked in the food service industry & my guess is that those 2 facts combined, led to an interesting palate for one of such a young age. He is fully grown now (of course) and has 3 children on which he dotes. I bet meal time is so much fun at their house! If you would like to check out his site, you can find it here.

I’m sending a link to this review to Adam Cooks Everything, so Adam, if you’re reading this: Keep up the great work! We’ll be watching! ๐Ÿ™‚

You can find the direct link to the Adam Cooks Everything Youtube channel, by clicking here.

Please, check it out for yourself and let us know what you think in the comments section below!

Thanks for reading


Tossed Egg Noodles with Pan-fried Shrimp Dumplings


I came across this delicious looking post, another experiment I want to try, on The set-up on this dish alone makes my mouth water. After spending an entire day trying to make dumplings with a girlfriend, I tip my hat to anyone who can make it look this easy. If you like creating gourmet dishes at home, check this recipe out! A big thank you to J.N. for letting me share this recipe post ๐Ÿ™‚

Foraging – Spring Edibles Pt. 3


I HAD to share this awesome post from
As you probably already know, we have a field of dandelions here. As opposed to being frustrated trying to eliminate them all, I thought it would be really great to make use of them in any way possible. Win-Win, am I right?? So I was THRILLED when I came across these 2 fantastic sounding ‘not your typical dandelion recipe’ dandelion recipes. That syrup is tops on my to-try list this summer! Looking super cool ๐Ÿ™‚ A big thank you to Love Learn Wander for allowing me to share!

Health Nut French Macarons (Gluten-free)

I had to share this awesome Macaron recipe. It checks all the boxes: Sweet goodness, delicacy and gluten free for those of you who struggle with gluten.
Just FYI – A French macaron is a meringue based cookie (much like these beautifully colored ones you see all over IG), a macroon is more along the lines of a small sweet cookie, but not with the meringue center.

Super C Tropical Chia Pudding #pandavita

Hello there ๐Ÿ™‚

Chia pudding. Ah, chia pudding…we see it all over our instagram feeds and kind of wonder to ourselves: so, whats the big deal? Chia seeds contains TONS of Omega 3’s. More than eating spoonfuls of dried flax. So, if you don’t eat a lot of fish, a person still needs omega 3’s for brain function, among other things. The reason for the big Chia Pudding craze is because your body will not fully absorb the nutrients from Chia seeds if they are eaten whole. So, soaking your Chia seeds causes them to break open and gelify (is that a word, or did I just make that up?). The gel is what contains the nutrients which are most needed, so Chia pudding or a variation thereof is the best way to get what you’re looking for. Vitamin C is necessary, not only for helping to keep the sniffles at bay during the cold months, but also because Vitamin C helps your body absorb more of the vital nutrients you need. All supplements are helpful, but I very much prefer plant-based nutrient sources as opposed to lab created chemical cocktails. Hence this recipe, which is entirely plant based and is seriously healthy for you.

What you need:

  • ยฝ dl Chia seeds
  • 3 dl coconut almond milk
  • 1 Teaspoon Organic Baobab powder


What you do:

  • In a bowl, mix the 1 tsp Baobab powder and 3 Dl of Almond coconut milk well (you don’t want any clumps).
  • Then pour in the chia seeds and stir, making sure to keep the chia seeds separated and mixed well with the Baobab – Almond/Coconut milk.
  • You can either leave it to sit for about 90 mins, or my personal favorite, is to set in the refrigerator overnight and serve for breakfast.
  • Stir occassionally
  • Eat and enjoy!


And remember, if you would like to order the Baobab powder, you can find it from Panda Vita with international shipping and use promo code LEB15 to get 15% off!


I hope that you enjoy this recipe as much as I do. It’s a very light tropical, creamy taste. And the best part is: You get an entire days worth of Vitamin C and Omega 3’s in one sitting!

Thanks for reading!


Book Review: Five Seasons inThe Kitchen #FiveSeasonsinTheKitchen


I really really like this cookbook! The recipes are unique and awe inspiring, and set out in such a way to help the reader follow a Zen-inspired lifestyle.

The 5 seasons are set as Spring, Summer, Late Summer, Autumn and Winter. Each season has its foods (seasonal fruit and vegetable), the colors that normally accompany these foods & seasons (greens, reds, whites, etc) and coolest of all – the organs of the body which benefit most from this seasonal eating (Heart, lungs, kidneys, etc.) Fortunately for us, we can make almost any of these recipes year-round for a full body benefit and extremely tasty experience!

Some of the recipes I am dying to try:

  • Vegetable Stuffed Persimmon Fruit Leather with Asian Paste (Spring)
  • Rye and Spelt Flour Sicilian Pizza (Spring)
  • Persimmon Sorbet! (Spring)
  • Endive Boats Stuffed with Macadamia Feta (Summer)
  • Baked Vegetable Chips (I have been searching for this recipe!) (Summer)
  • Tri-Color Cashew Cheese Rolls (Late Summer)
  • Sweet Potato Gnocchi with Grilled Pepper Sauce (Late Summer)
  • Hearty Root Soup (Autumn)
  • Acai Sorbet (Autumn)
  • Moroccan Style Jerusalem Artichokes (Winter)
  • Pickled Vegetables – Korean Kimchi (Winter)

In the beginning of the book, there is a nice explanation of Zen and the Zen diet. Following the recipes, there is a great section about mindful eating, which I think is extremely important – especially if one is using foods as a means of healing.

One of the additions I enjoyed, is the ‘Good to know’ sections. Filled with tidbits about ingredients, prep and nutritional value. It really is good to know that certain food items are very filling, and therefore I can make smaller portions!

If you are interested in cooking for health, following the natural cycle of food and body or just love to cook – I highly recommend this cookbook and it can be found here.

I can tell you that we will be keeping this e-book handy for our kitchen adventures, and I hope you will too!

– Mliae

*Disclaimer: I received a complimentary copy of this book in exchange for my honest and unbiased review. I like it…a lot ๐Ÿ™‚

Supergreens Vegan Sushi

This has to be the healthiest sushi I have ever eaten!

As I stated in my previous post, I have been on the hunt for good, organic superfoods and nutrients that will serve as a compliment to my vegetarian lifestyle. I was absolutely thrilled when my package from Indigo Nutrition arrived! There are so many nutrients – brain food, that I need and this Supergreens Powder has ALL of it! Yes! Brain food, power food, ENERGY FOOD!

I couldn’t wait to get cooking. The only question is: What to create? I carefully opened the package and peaked inside. Green. Awesome, just as I thought, since the contents are 100% Organic Wheatgrass Powder, Organic Barleygrass powder, Organic Spiraling powder, Organic Chlorella Powder & Organic Mooring powder it would be a surprise if it were say …red. I took a big whiff (we do like to smell foods, don’t we?!) and it smells like …seaweed! ๐Ÿ™‚ Question answered! Sushi it is (vegan, of course)!!

So we made this gorgeous set-up:


Here’s how you do it:

Cooking and Prep Time: approx 1 hour (this includes cooking, cooling, prep & prettying)

Serves: 5 (as in, 5 large rolls.)

What you need:

  • 1 package of tofu
  • 3 teaspoons Indigo Nutrition Organic Supergreens Powder
  • Sushi rice (cooking volume: 1 decilitre sushi rice to 1,5 deciliters water)- for this recipe we used 4,5 dl sushi rice
  • 6,75 dl water (adjust if using varying measurements of sushi rice)
  • 1 small cucumber
  • 1 pack of seaweed wraps (usually come in packs of 8-10, but this recipe only needs 5)
  • A bamboo rolling mat (covered in plastic wrap) OR a sheet of baking paper
  • Small cup with water for rolling

Preparing the ingredients:

  • Preheat oven to 175 Celsius or 350 Fahrenheit
  • Measure your sushi rice, put in pan or strainer and rinse well with cold water. 3 good rinses and drains should do the trick
  • Add the required water into the pot: 1,5 parts water per 1 part sushi rice
  • Bring stove to a simmering heat to cook the rice. Cover the rice and simmer for 15 minutes, or until water is completely absorbed. (Check frequently! Sushi rice is temperamental)
  • While the rice is cooking, remove your tofu from the package and rinse. Cut into length-wise strips and place on baking tray to bake.
  • Place baking tray with tofu strips into a preheated oven at 175 c for 15 minutes. It should begin to golden when it is done.
  • Cut one small cucumber into julienne strips to be used as filling
  • Measure out 3 teaspoons of Indigo Nutrition Organic Supergreens Powder and place into a small bowl.
  • Take rice and tofu from heat when they are cooked and set out to cool. (The fillings must be cooled or the seaweed wraps will pucker)

Making the rolls:

  • Place 1 seaweed wrap on a bamboo rolling mat (thats covered with plastic wrap) or on a sheet of baking paper (shown below)


  • Fill ยฝ -2/3 with a small layer of rice. Don’t over-fill or it will not roll properly.


  • Place one line of the baked tofu strips and 1 line of the cucumber strips (next to the tofu) towards the front of the wrap.
  • Sprinkle Supergreens powder gently over the tofu and cucumber filling


  • Gently life the end (closest to you) of the rolling mat or baking paper and the beginning rolling fold of the sushi. Squeeze across the roll to give it a little compactness. Put the mat or paper back and continue rolling, squeezing gently along the way to ensure it holds.


  • Roll until there is a bit more than 1 cm (0r ยฝ inch) of empty seaweed left to roll.
  • Dab this last section with a few droplets of water and run finger along line before completing the roll. The water will act as an aid to help the end of the seaweed wrap stick to itself and will seal the roll.
  • Set aside until all rolls are completed.


  • Cut into 2,5 cm (1 inch) sections and lay flat on a plate. It helps if you use a large kitchen knife with a few water droplets on the blade – to prevent tearing the seaweed wraps.
  • Sprinkle the tops lightly with the remaining Supergreens Powder, for an extra boost!


OK, I have to say a few things about this. Firstly, the sushi turned out awesomely! Secondly, these Supergreens are truly SUPER! We are both usually so tired by the end of the day. This small serving of these powdered greens gave both of us a serious energy boost. (I had a partner in crime on this one, so I know it’s not my imagination.) About 3 hours after we ate this sushi, we both looked at each other and were like – ‘I’m not tired… AT ALL. You?’ – ‘Nope, me either.’ – ‘I like that Supergreens powder!’ This fantastic boost of energy lasted about 5 & ยฝ hours after the meal. I can now tell you that I will have some of this with my food during the dayย so that I can continue to be a fully functioning human, even after the work day has ended! Yeah, Baby! Yeah!

The Organic Supergreens Powder can be found here. Indigo Nutrition is located in the UK, and they are currently offering free UK delivery with purchases over 30 British Pounds. Best part? This company does offer worldwide shipping, at a very reasonable rate not at the crazy high rates most internet shops do. All you folks around the globe, I’m looking out for you. I hate paying as much for shipping as I do for the product. I know how you feel, so I try to let you know when a good thing comes my way ๐Ÿ˜‰

What do you think about supergreens/superfoods?

Thanks for eating! ๐Ÿ˜‰




*Disclaimer: I received a complimentary portion of Supergreens in exchange for my honest and unbiased opinion. Which I have given, and I love this stuff! ๐Ÿ™‚

Super Protein Chunky Mashed Cauliflower with Basil

Good day, everyone ๐Ÿ™‚ Today I thought I would do a little something different. You know, I am constantly on the search for healthy products that will add a bit of a boost to my mainly vegetarian diet. So, in addition to merely doing a product review, I thought I would share a really easy and yummy recipe I created to go along with this great product.

I’ve been really excited, as I received my Indigo Nutrition Organic Super Protein Powderย last week. This stuff is supposed to be amazing! It’s 100% vegan organic protein powder. The ingredients are: 100% Organic Chia, Organic Hemp Seed, Organic Pea, Organic Pumpkin Seed and Organic Rice Protein Powders. It’s a high source of Protein, Vitamin E, Vitamin B1, Vitamin B3, Phosphorus and Iron. Which makes this a superb nutritional addition for myself and any other vegetarians/vegans because it is difficult to get enough of some of these nutrients from diet alone.


The serving recommendation is 5-20 grams daily, which is quite easy because there are 100 grams in the package and I included 10 grams in my mashed cauliflower recipe. There are no artificial colors or flavors, so I was a bit wary as to what it would actually be like when I opened the package. It is a nice natural color, and smells slightly reminiscent of turmeric. That was a pleasant surprise ๐Ÿ™‚ I think that this product would actually go quite well in some smoothie mixtures, but it was dinner time and I was dying to try it, so this is what I made:

Super Protein Chunky Mashed Cauliflower with Basil

Time: 20 mins

Serves 4, 125g servings
500g Cauliflower
10g Indigo Nutrition Organic Super Protein Powder
3 Tablespoons Olive Oil
1 heaping Tablespoon of Turkish Yogurt (can be substituted with Soyย yogurt)
1/4 Teaspoon Basil
1/4 Teaspoon Herb Salt
Fresh Basil Sprigs for garnish

Steam 500g cauliflower for 10 mins
Remove from heat and transfer cauliflower into medium sized mixing bowl
Add 3 Tablespoons olive oil
Add 10g Indigo Nutrition Organic Super Protein Powder
Mix on low with a hand mixer 1 minute, or use a hand potato masher (like I did) for 3 minutes
Add 1 heaping Tablespoon Turkish Yogurt, 1/4 Teaspoon Basil and 1/4 Teaspoon Herb Salt
Mix on low with a hand mixer 2 minutes, or hand potato masher for another 5 minutes
Serve and garnish with Fresh Basil

This side dish turned out really well! It will pairย well with steamed veggies and maybe a bรฉarnaise sauce or vegan mushroom gravy. Personally, I ate a ton of it just how I cooked it and it was delicious!

I also woke up the next morning with a bit more pep in my step, which is unusual because I am normally a morning zombie. So I’m assuming that my body was thankful for the extra surge in nutrients.

Please check out the full line of Indigo Nutrition products. I know I’ve been drooling over what I might order next. I will definitely make sure I have this item in my pantry at all times.

What do you think, would you be interested in trying super food powders? Why or why not?

I hope you enjoy this recipe as much as we did!



*Disclaimer: I received a complimentary package of this product in exchange for my honest and unbiased opinion.



Hello all ๐Ÿ™‚ I really wanted to share this post from Whilst wedding planning, I have discovered that quite a few of my guests have serious food allergies. I can only imagine how difficult it is to find good food if you are allergic to, for example, onions and garlic. This is a great looking recipe for that and I hope you enjoy!

Light Crawfish salad with yogurt mustard dill sauce

Ahhhh, diet food. We usually think of cardboard -like wafers and lettuce. This is not the case. As I have recently discovered, adding some fish in on occasion can actually help to maintain your muscle mass and help you to power through the rest of the day. This is one of the meals I have been making this week and it turned out really well!

Crawfish salad (serves 4)

What you need:

  • 1 package peeled crawfish tail meat
  • 1 white onion
  • 1 paprika
  • Romain lettuce (whole leaf, for presentation)
  • Olive oil (enough to lightly drizzle in the bottom of small frying pan)
  • 1/3 teaspoon lemon pepper

What you do:

  • Lightly drizzle bottom of small pan with olive oil and set heat to medium/high
  • Drain and rinse crawfish tails
  • Peel, slice and quater onion
  • Half, de-seed and slice paprika into bite size pieces
  • Once oil heats up, place the crawfish, onion and paprika in pan to cook.
  • Add your lemon pepper and mix well
  • When the crawfish have shrunk in size, it is done. If you like your fish extra well done, allow it sit and brown just a minute longer.
  • Rinse and place your large romaine lettuce leaves on plate, inside up, so that it creates a bowl
  • Place a good scoopful of the crawfish mixture onto each romaine leaf. (Approx. 5 heaping tablespoons)
  • Drizzle yogurt mustard dill sauce lightly over the salad.
  • Serve and enjoy!

Yogurt mustard dill sauce

  • In a bowl, mix well 1 cup natural yogurt, 1 tablespoon light creamy mustard and 1 -2 tablespoons fresh chopped dill. (I love tons of fresh herbs, so my 2 tblspn might be overdoing it a little)
  • Salt and pepper to taste.
  • Drizzle over salad lightly.

I hope you enjoy this recipe as much as I have! It’s quick, easy, and works great on its own or as an entree for dinner guests.

Thanks for reading!


Vegan egg salad

I’ve been craving egg salad so badly for like a week now. So, I decided to figure out how to make vegan egg salad with tofu and egg-free mayo instead of egg and traditional mayo. After a relentless google search for something that was simple enough for yours truly to manage, I just kind of said ‘ok, I get the point’ and went by my own taste buds. This is what I came up. The first bite didn’t exactly taste like egg salad, but after that initial spoonful, it was actually surprisingly good! I scarfed down the entire batch in one day. On toasted rye, in wraps, and on a bed of fresh spinach.


(another beautiful fuzzy photo)


  • 1 package of firm or extra firm tofu
  • 1 onion, chopped
  • egg-free mayo (also, you can do your research. Surprisingly, some store brands can be found that are actually vegan alsoโ€ฆthey just don’t advertise it. Shocker, I know!)
  • ยฝ tsp celery seed (or celery salt sprinkled to taste)
  • ground pepper
  • pickles or pickle relish or fresh cucumber or chopped celery (if you like a bit of extra crush)
  • tbsp of mustard


  • open your tofu and squeeze all the water out. Crumble into a large mixing bowl.
  • mix in your mustard, celery seed, chopped onion, and pickles (or relish or cucumber if you want) -> mix well
  • I added 3 heaping tablespoons of egg-free mayo (add to taste)
  • mix well
  • pepper to taste
  • SERVE and ENJOY!