Category Archives: Vegetarian

40 Ways to Top Sweet Potato Toast | Paleo, Whole30, Vegan

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This post is sponsored by Sweet PotaTOASTS but the content and opinions expressed here are my own.

Sweet potato toast is one of today’s trendy and versatile options for alternative bread – or alt-bread as I sometimes call it. It’s a great way enjoy the practical benefits of traditional bread (mainly serving as a vehicle to get toppings and fillings into the mouth) while avoiding gluten, dairy, eggs, sugar, and processed carbohydrates. Toppings for sweet potato toasts -- ideas to fit a variety of diets including paleo, gluten-free, whole30, and more.

I recently discovered Sweet PotaTOASTS, from the makers of CAULIPOWER, in the freezer aisle of my grocer – it’s the best thing since sliced bread! I pop one, two, three or the whole bag in the toaster, air-fryer or oven and then dress up with the toppings of my choice. Read on to find out how 40+ Ways to Top Sweet Potato Toast: Continue reading →

Zoodles Marinara with Three Cheese Stuffed Mushrooms

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Life is crazy enough, there is no need to make dinner harder than necessary. My Zoodles Marinara with Three Cheese Stuffed Mushrooms takes only about 15 minutes to make and is perfectly suited for meal prepping. Sure, you may be all “been-there-done-that” over spiralized zucchini with tomato sauce, but the addition of the hearty mushrooms oozing with a trio of cheese kicks up the YUM to a whole ‘nutha level. Zoodles Marinara with Stuffed Mushrooms for meal prep

Read on to learn more about this easy zucchini noodle recipe which is low-carb, gluten-free, vegetarian and meal preps beautifully for quick weeknight dinners and workday lunches. Continue reading →

Four Ways to Season Watermelon That Will Blow Your Mind

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This post is sponsored by Watermelon.org, however all opinions, content and enthusiasm remain my own.

Watermelon is a wonderful thing, anyway you slice it! For years I enjoyed my watermelon plain, un-adorned, naked, au naturale or however else you care to describe it – just watermelon. And, while that is still probably my favorite way to enjoy a ripe watermelon bursting with sweetness, I realized that these people who were putting salt on watermelon and other seasonings might be on to something. Watermelon seasoned four ways

 

Variety IS the spice of life after all, so rummaged through my pantry and fridge shelves pulling out all my favorite recipe flavor boosters. Hmmm, what would be good on watermelon? What are the best spices for watermelon? Read on to discover Four Ways to Season Watermelon that Will Blow Your Mind. Continue reading →

Globally-inspired, flavor-forward meals from Sweet Earth

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This post is sponsored by Sweet Earth Foods, however all opinions, content and enthusiasm remain my own!

You know that “hangry” feeling when you need a good meal NOW, but don’t want to fix anything from scratch, have no good leftovers on hand . . . and definitely don’t want to subjected to the drive-thru options? It’s not a feeling I like to embrace . . .

Sweet Earth Frozen Foods at TargetBut, after finding Sweet Earth Foods at my local Target, my 11th hour meal plans are now a no-fail, sweet-sail into flavor town! Read on to learn more about Sweet Earth (vegetarian and vegan frozen meals) and how this great convenience company can help you eat well with loads of flavor and little effort. Continue reading →

Fiesta Mexican Roasted Corn Salad

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Fiesta Roasted Corn Salad is a south-of-the-border inspired side dish for summer cookouts and family gatherings. Not only is this Mexican corn salad colorful, but is extra delicious with a creamy homemade dressing that always conjures up memories of nibbling on smoky-sweet elotes (Mexican street corn), sitting on a curb, with sauce smeared on my chin, sweat dripping down my back and concerned only with the detail of finishing my snack! Fiesta Roasted Corn Salad - Mexican-inspired side dish

Eating roasted corn on the cob can awkward though (well, for me anyway) and a little harder to make for a crowd (you need a lot of grill room).  Because I wanted to make corn to share at a big event, prepping it as a salad was the perfect option and easily scalable to fit the number of guests I’m expecting, from just 5 and my normal dinner table to 50 or more.  Read on to get my personal take on a traditional esquites salad  . . . as they call a similar dish in Mexico. Continue reading →