Pomegranate-Maple-Cider Carrot & Cucumber Noodles with Chili Beef and Blue Cheese

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I’ll slam the door in your face if you try to tell me that this is not the most colorful bowl of meat you’ve ever seen. Or, in true teenage fashion, I’ll tell you to “Talk to the wrist, ‘cuz the first is pissed!”

After seeing Tieghan over at Half Baked Harvest do a tutorial on how to deseed a pomegranate, I began to think… When was the last time I ate a pomegranate? My old college roommate Stacey used to make these killer pomegranate-champagne vodka cocktails, but that doesn’t count. So, I kept thinking.

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Skinny Basil Caesar Cucumber Noodle Salad with Shrimp

Skinny Basil Caesar Cucumber Noodle Salad with Shrimp

I never really liked Caesar salads. I think my oh-so-refined tastebuds at a young age detected and detested the anchovies. Yea, right. Honestly, when I became the conscious age where salads were an important part of my diet for weight management, I found out that Caesar dressing was one of the fattiest. As a general rule of thumb, any dressings or sauces that are creamy are delicious for a reason: they most likely contain cream, eggs, sugar and/or butter.

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Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado

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It’s been a while since I’ve posted any vegan recipes. Considering I was a vegan for 2 years of my life, that’s pretty shameful. Truth be told, I finally learned how to cook when I became vegan, in 2008. That’s right, I truly started cooking only five years ago….. luckily, I grew up reading food magazines, helping out here and there when my mom cooked, watching my grandparents master everything Italian, and admiring Martha Stewart’s briskets and DIY doilies on TV. Needless to say, I had a solid repertoire built up before I put spatula to skillet. Is that even an expression?

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Meatless Monday: Sesame Ginger Peanut Noodles with Edamame, Kale and Almonds

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DISCLAIMER: The posts for the next two days aren’t going to have the BEST photography – but starting Wednesday, it’ll be a whole new ballgame, so stay tuned!

Talk about a low calorie version of a high calorie favorite! Maybe it’s just me, but peanut noodles are absolutely wonderful. Peanut butter is savory and sweet at the same time and has such a yummy texture and goes well with anything – bread, fruit, chocolate and now, cucumber noodles! Although cucumbers don’t offer as much nutritionally as zucchinis, they are still great for you and the perfect consistency for replacing noodles. The peanut butter gives a creaminess to the sauce, but if you REALLY want to cut the cals, leave the peanut butter out – you’ll get a watery sauce, but it’s still super delicious! Best part…. no cooking involved!

Inspiralized

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