New Food Experience: Veggie Bibimbap

Making the decision and commitment to live a healthy Vegetarian life has been so exciting! Everyday is a new experience. A little over 3 weeks in and I feel absolutely incredible.

Today, I tried Bibimbap a Korean Veggie Bowl with Rice, Roasted & Sauteed Veggies, topped with a fried Egg and Spicy Kochujang Sauce.

When I tell you this dish gave me life… I mean it gave me my whole entire life!

This dish was rich and flavorful and contained an explosion of flavors from sweet to spicy, with the perfect hint of salty from the seaweed. The Vegetables were made to perfection… There was Spinach, Broccoli, Zucchini, Squash, Lima Beans, Cabbage, and strips of Seaweed Wrap. This was different from pretty much anything that I’ve ever eaten. I did really enjoy the dish overall and am super inspired to try my hand at recreating this at home. I can’t wait to try it and share the recipe. Stay posted to see how it turns out.

New Year.. New Food Goals!

With the New Year… as always comes the New Year Resolutions. This year I’ve decided to re-visit an old Resolution.. Becoming Ovo-Lacto Vegetarian! I tried being Vegetarian a few years ago and it was great however, as a younger woman I wasn’t very committed. I did enjoy playing around with Tofu and trying “new” veggies and recipes however, I wasn’t much of a cook and the Lifestyle got pretty expensive.. eating out all of the time.

Now that I’m older and wiser 🙂

I’ve decided to re-visit the Veg Life! I’m doing this more so, for health reasons. I’ve suffered from Hypertension for over 20 years now and I’ve packed on the pounds over the years and now I’m ready to re-claim my life and make healthier decisions.

With that being said I’ve decided to show my lil Blog Baby some love as I have been MIA for a few months while I made awful food choices 😦 Now, I’m  back.. Focused.. and Eager as Ever to start my Journey anew as a real life Vegetarian.

It’s only been officially 2 days but, I feel great and am staying committed.

Veg Life day 1_Lunch

 

Day 1: Roasted Veggies with Balsamic Vinegar 🙂

Veg Life day 2_Lunch

Day 2: Roasted Veggies and Tomato Bisque soup 🙂

Stay posted to see what’s coming up next!

 

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Quick Lunch: Antipasto Salad

There was nothing fabulous or fancy about this lunch it was simply delicious and super healthy! Well… Healthier than what I typically eat 🙂

This salad was delivered to my desk via the Press Room Detroit Cafe-Market. Which is a convenient, and brilliant idea to earn extra money for the restaurant and super convenient for those of us who are too lazy (just kidding) Too busy… to run downstairs. Anywhoo.. Just a quick check in and hopefully inspiration to someone who wants to eat healthier but, lacks ideas, and motivation.

Ingredients:

  • Romaine Lettuce
  • Roasted Red Peppers
  • Cherry Tomatoes
  • Artichoke Hearts
  • Garbanzo Beans
  • Genoa Salami
  • Provolone Cheese
  • Kalamata Olives
  • Pepperoni
  • Pepperocini

Light Italian Dressing!

Enjoy

Dinner with my Baby Sister 🍷

Last night my son and I went to spend a little “QT” with my baby sister who is a great home cook that treated our pallets to her wonderfully delicious Chicken Alfredo and Cheesy Garlic Bread.

In addition to the amazing pasta, she introduced me to what I think may actually be one of my new favorite wines 😍! It was a glass of Santero Moscato & Peach.. Yummm!

I typically don’t care for Moscato however, this one tastes like a fresh, crisp, sparkling, Chardonnay infused with Champagne and Peaches. This was such a delightful wine that I definitely plan to add this to my list of favorites!

We had an Amazing visit, the food was incredible and as always I can’t wait until our next visit!

XOXO

Homemade Deep Fried Oreos

Happy Labor Day! While everyone’s enjoying barbecue on this Amazing end of Summer Day. I decided that since I’m home alone and craving something sweet🍬. Per my norm.. while the boys are away. Mama just wants to bake! Well, I ended up frying but, the end result came out absolutely friggin Ah-mazzzzzing! Directions: 1. Mix your Pancake Mix, Vegetable Oil, Milk, and Egg in a medium sized Mixing Bowl until you form a consistent Batter. 2. Add Vegetable Oil into a large frying pan or deep fryer, making sure that oil is 2″ deep. Heat oil until temp reaches 350 degrees. 3. Line an empty Baking Sheet or Plate with 2 layers of Paper Towel. 4. Dip Oreos into the Batter until they’re completely covered (I recommend 3-4 at a time). 5. Fry in the oil for 2-3 minutes until golden. 6. Remove from the oil & transfer to lined Baking Sheet or Plate with Paper Towels. 7. Plate your Oreos, Sprinkle with Powdered Sugar (optional).. I chose not too.. Not a huge fan. Let them cool and Enjoy! ❤

Brunch Obsession: Mushroom, Kale, and Cheddar Frittata

Happy Saturday!

I woke up this morning feeling like baking. One of my favorite brunch dishes is the wonderfully delicious Frittata. I love them because they’re essentially a glorified Omelet that can be enjoyed any time of day.

I’ve NEVER tried Kale before… I know can you believe it?

I purchased a big bag of Kale Greens in an effort to incorporate more green leafy veggies to my diet. Anywhoo, I love a good Spinach Frittata so, why not try a Kale Frittata?

With that being said…


Ingredients

1/4 cup olive oil

8 ounces mushrooms (such as cremini and shiitake), halved or sliced if large

Kosher Salt and Black Pepper

2 small shallots, chopped

8 large eggs

1/2 cup Milk

4 ounces Cheddar, shredded (1 cup)

2 ounces Parmesan, shredded (½ cup)

1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

How to Make It

Step 1

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.

Step 2

Whisk the eggs, Milk, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.

Step 3

Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.

Step 4

Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve

Et Voila…

Yummmm! This came out so perfect and delicious!

Please feel free to stop by often to see what new thing I’m doing or cooking 😉

Until Next Time…

Brunch Obsession: Bacon & Cheese French Toast

Not sure if I’ve ever mentioned this before but, for anyone who knows me personally knows that I’m slightly obsessed with Brunch. Well no.. I’m completely obsessed with brunch! I’m 100% sure it comes from my love of Enjoying Breakfast Food paired with Lunch & Dinner Entrees Mid-day or any time of day.

Oh, and did I mention Mimosas… Whaaaaatt?

Who doesn’t love to drink Champagne mixed with OJ?

That’s just plain old “Fabulous”!
Today, I woke up feeling like making Boyfriend and I Omelets but, I had a taste for a Grilled Cheese or French Toast. I started thinking… how awesome it would be to have Bacon & Cheese melted inside of French Toast and so.. it happened! 🙂
Recipe:

*I used 1/4 cup of Butter Pecan Flavored Coffee Creamer instead of milk and fresh Wheat Bread instead of Stale Bread.

Directions:

Start with making your French toast. I like to flip after 1 minute then add my Cheese and Bacon. I added 1 slice of American to one side and about 1/4 of a cup of shredded Sharp Cheddar & A Shredded Mexican Blend to the opposite side. I broke 3 strips of Bacon in half and added the strips over the slice of American Cheese and let cook for about 2 minutes.

Flip the two halves together. Let cook for about another 2 minutes.

Et Voila…

Until next time…