Happy Monday everyone!  Today I want to share a product that I’ve been slightly obsessed with for the past few weeks.  Introducing:  VEGGIE SHREDS!  This soy-based cheese substitute that has now become a staple in my house.  Check out the nutrition stats so you can compare yourself!

Cheddar Veggie Shreds:

  • Serving Size:  1/4 cup
  • 70 Calories
  • 4 g fat
  • 0 g saturated fat
  • 6 g protein
  • 0 mg cholesterol
  • 260 mg sodium
Cow’s Milk Cheddar Cheese
  • Serving Size:  1/4 cup
  • 113 Calories
  • 9 g fat
  • 6 g saturated fat
  • 7 g protein
  • 30 mg  cholesterol
  • 175 mg sodium

The flavor is pretty similar to cow’s milk cheese with half the fat and no cholesterol!   My personal favorite uses are in grilled cheese and omelets!  Downside:  a little higher sodium content and the veggie shreds take a little longer to melt so you’ll need to turn the heat a little lower and give it a few extra minutes!

Hope you’re having a great day!



    During my internship I revamped the breakfast menu for the hospital I was working at to make it a little healthier.  This pancake recipe was put in the rotation and since I was feeling motivated this morning I decided to give them a whirl with a syrup recipe I found.  They were fantastic!  Fluffy and nutty paired w/ the sweetness of the apples and honey from the syrup, it’s the perfect way to start a Sunday morning!  I will definitely be making them again!

   Recipe adapted  Mayo Clinic. If you’re looking for some healthy recipes, Mayo Clinic is a great resource to check out and it includes all kinds of recipes from baked goods to appetizers! 

    Here’s what you’ll need for the pancakes:

  • 1 medium apple- cored and diced
  • 1 1/2 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup unsweetened almond milk
  • 2 tsp honey

   Okay so first core and dice your apple and microwave it for 2 minutes to soften and set it aside.  Then whisk together your flour, baking powder, baking soda and salt in a large bowl and set aside.  In a smaller bowl, whisk together your eggs, almond milk and honey.   Add the egg mixture and apples to the flour mixture and stir.  I like my pancakes fluffy so I ended up using only 1/2 cup cup of almond milk.  But if you like your pancakes a little thinner then just add more liquid.  Using a 1/4 cup measuring cup, dip out your batter and pour onto a non-stick skillet and cook on medium-low . 

I’ve never made my own syrup before but I was surprised at how easy it was and how delicious!!

For the syrup:

  •  1/4 cup unsweetened almond milk
  • 1 tbsp vanilla extract
  • 2 tbsp honey
  • 2 tsp butter
  • a dash of cinnamon (optional)

    Heat all ingredients in a small nonstick pot for 3-4 minutes or until some of the liquid has cooked off leaving a thicker consistency.  Pour over your pancakes and enjoy!  I hope everyone is having a lovely Sunday!

3 Floyds Brew Tour

    Boyfriend’s birthday was last week and to celebrate, a bunch of us took a trip to Munster Indiana for a tour of Three Floyds Brewery.  This small brewery is known for their high quality, unique beers and their “it’s not normal” attitude which is apparent in their beer names and artistic labels. 

      I don’t know much about beers or brewing but the tour was very interesting just the same.  The brewery was started in 1996 by 2 sons and father and they’ve been  growing ever since!  They pride themselves on using only the freshest ingredients and their beers have won several awards and a strong fan base as a result.  

 As far as drinks go, I am not much of a beer girl (as you might be able to tell from my blog name).  But it was a veritable heaven for the beer fans in our group.  I tried a few of the different brews and my favorite was definitely Alpha King (pictured below).  And on the girly side, I love the labels!  Each beer has it’s own character and unique drawing on the front. 

    This was a special treat for my dad because Gumballhead is his favorite beer!

  So if you ever find yourself in Munster Indiana looking for something to do, the tour is free and the beer is cold.  But be prepared to wait in line at the brew pub on a weekend night.  Since the establishment is still very small and the demand keeps growing, they’re running out of places to put people!   You can also find 3 Floyd’s beer at liquor stores and certain bars throughout the midwest.  Locally, I know for sure Chalet Party Shoppe and A Constant Spring in Goshen carries it! 

Hope you’re having a good Monday!

  This recipe isn’t particularly healthy, but spinach +  artichoke +  oooodles of cheese is too good not to share!  

Spinach and Artichoke Mini Bread Bowls- Recipe adapted from Picky Palate

  • 13.3 oz roll of refrigerated french bread loaf (I used Simply Pillsbury)
  • 2 Tablespoons extra virgin olive oil
  • 2 Cups baby spinach, coarsely chopped
  • 1 can of artichoke hearts
  • 1 clove  garlic, minced
  • 3 oz softened 1/3 less fat cream cheese
  • 1/2 cup light sour cream
  • 1/4 cup shredded parmesan cheese
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

  Preheat oven to 350 degrees F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into a 3 inch round and press into the bottom and up sides of the muffin cup.  Set aside.

  Heat oil, spinach, artichoke and garlic in a skillet over medium heat.  Cook and stir until wilted, about 3 minutes.

  Mix cream cheese, sour cream, cooked spinach and garlic and artichoke, 1/2 of the parmesan cheese, chili powder, garlic powder, salt and pepper into a medium bowl until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Sprinkle remaining parmesan cheese over the tops and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

 10 mini spinach dip bread bowls

    We finally have internet!!!  The internet has been down the past couple of days and I was taken back to the time before Google.  We decided that before the internet we just went through our days not knowing a lot of things.  For instance, over the weekend we watched The Fighter (great movie by the way!) and someone asked a question about how true the story was, but since we couldn’t look it up online the que stion was quickly forgotten we went on with our TV Sunday.  But now the internet is back up and I can tell you the movie did a good job of telling the true story and I can get back to blogging : )

    In honor of the upcoming Cinco De Mayo holiday I wanted to get some use out of my new food processor and make some guacamole.  Plus I just bought the vegetarian bible at Marshalls and needed to try it out!  In case you haven’t checked them it out yet Marshalls has some great deals on cookbooks (like $4 great deal!). 

    Now on to the recipe!  The main ingredient in guacamole is avocado.  Avocados are actually a fruit that tastes like a vegetable.  They are bright green and contain high amounts of monounsaturated fatty acids (MUFAs).  MUFAs can help lower “bad” cholesterol levels in the blood and may help reduce your overall risk for heart disease.  Avocados also contain a good helping of antioxidant Vitamins E & C.  But be careful about portion size!  Since this is a fattier dish the serving size is around 2 tbsp.   


  • 3 avocados
  • 1/2 red onion-chopped
  • Juice of 2 limes
  • 1 clove of garlic- minced
  • 2 tomatoes- seeded and chopped
  • 1-2 jalpenos (depending on how hot you want it) -seeded and chopped
  • 2 tbsp chopped fresh cilantro
  • pinch of salt
  • pinch of pepper
  • pinch of chili powder

     Squeeze the juice from the limes into a small bowl.  Cut the avocados in half and remove the pits.  Take a spoon and scoop out the insides and toss in the bowl of lime juice to prevent the avocado from browning.  Chop all the rest of the vegetables and cilantro by hand or with a food processor then mix in the avocado, spices and cilantro. 

    Happy almost Cinco De Mayo!!!!

Happy Belated Easter!

    Hello all!  Sorry it’s been so long since my last post but this last weekend was pretty busy filled with good food and family!  I have a broccoli salad to share with you and the latest edition to my kitchen…. 
    You might remember my reflection on my first month as a food blogger where I mentioned my need for a larger food processor, well…. my prayers were answered!  This beauty is a birthday present and even though I’ve only made hashbrowns with it, my cooking life has changed as I know it.  I’m such a dork that I not only watched, but thoroughly enjoyed the entire 45 minute get-to-know-your-food-processor DVD.  I can’t wait to start churning out some delicious things to share with you!
   Now for the food!  This weekend was Easter and I needed to take a vegetable dish  to my grandmothers house.  I found this broccoli salad on So Good and Tasty and changed it a little since I didn’t have all the dressing ingredients on hand.  I subbed in a bottle of Marzetti’s Light Slaw and added sunflower seeds for some added crunch 


   Broccoli Salad — serves 4-6

  • 1 large head broccoli, coarsely chopped
  • 1 cup roughly chopped red cabbage
  • 1/4 cup dried cranberries
  • 1/2 cup sunower seeds
  • 6-8 oz of Marzetti’s Light Original Slaw dressing
Place the broccoli, cabbage, sunflower seends and dried cranberries in a large bowl.  Pour dressing over the top and toss until evenly distributed.  You can add more dressing depending on your taste.
  Hope everyone is having  a great Tuesday!!!!

Puffy Lemon Cookies


    Today the weather was gray all day.  So I made lemon cookies and created my own sun : )


Puffy Lemon Cookies

Adapted from The Eating Well Dessert Cookbook

Yields 20 mini cookies

  • 1/2 cup raw sugar, plus extra for sprinkling
  • 4 tablespoons unsalted butter, softened
  • 1 egg white
  • 1 teaspoon vanilla exact
  • 1/2 tsp almond extract
  •  Zest and juice of 1 lemon 
  •  1 1/4 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons baking powder

    Preheat oven to 350 degrees F.

    In a medium mixing bowl, cream together the sugar and butter. Beat in the egg white, vanilla and almond extract until smooth. nBeat in the lemon zest and lemon juice. Fold in the flour, cornstarch, and baking powder.

    Take a spoonful of dough and roll it into a ball with your hands. Place on a baking sheet and sprinkle extra sugar on top, if desired. Bake for 8-12 minutes, or until the edges barely begin to brown.  Don’t worry if the edges don’t brown,  the cookies will still be done. Transfer to a cooling rack to cool and enjoy!!!