Stuffed Saturday

I hope everyone had a great week and looking forward to a relaxing weekend! We’ve had a very busy and productive week, so the weekend couldn’t come sooner. Unfortunately, our weekends are just as busy.

When I was catching you up this week, did I mention we are now both Coffee Connoisseurs?! Ohh yeaaa… LaurenAsh has joined the cool scenes of the coffee world. Imagine that! Two corporate professionals now working at boutique coffee shops, some days I can’t believe it either. But when I take in all the stress I know longer have, it’s all worth it.

So I decided to share this delicious concoction from last weekend, when we were free to relax.

I can taste these beauties as I type. When I make this dish, I say to people “and you thought eating gluten and dairy free was hard?”
My new favorite type of bread to cook with is “Food For Life”, which can be found in your local health food store or Shoprite.

French Toast a la apple 🙂
4 slices of Food For Life brown rice bread
1 tbsp of cinnamon
1 egg
1/2 c. of coconut or rice milk

1/3 c coconut milk
1 tbsp of confectioners sugar

After mixing all of the ingredients together and soaking the toast, I butter the pan with Melt (butter spread) and pan fried the toast. In a separate pan, simmered pink lady apple slices, butter and cinnamon.

Just plate, drizzle and enjoy! 🙂


Hola Lunes!

Buenos Dias Amigos! 🙂

This morning we are taking a little excursion to Mexico and enjoy a healthy dosage of “Rancher’s eggs” or “Huevos Racheros”.

This traditional and popular dish was created on rural Mexican farmlands and now in our modern day kitchen. 🙂

It can be created in a few varieties but will always have the 3 basic ingredients: fried eggs, corn tortillas and a tomato-chili sauce.


I decided to make a homemade chili sauce by slowly simmering, green peppers, onions, red peppers, garlic and organic tomato paste with a dash of cayenne pepper.

Instead of a side of rice, guacamole or refried beans, I went with pan-fried plantains tossed in honey butter and a few slices of avocado.

Yummy, the perfect combination.


Delicioso! hasta luego

Wrap Up the Summer

I have a love/hate kind of relationship for cooking in the summer. I love making refreshing and sweet dishes but hate being in a hot kitchen. So I decided to make something cool and refreshing without staying in the kitchen for too long.

We are trying out new tortilla wraps that of course are gluten-free, the only complaint we have is the flexibility of the wrap. Today we’re trying Tofuyan…our reviews (not that flexible when cold, place in a pan for a few minutes on each side),

Here’s what I came up with….

I’ll call this one “The Green Strawberry”


3 fresh strawberries (sliced)
1/2 avocado (sliced)
Handful of spinach leaves
1 tbsp of spicy brown mustard

Now that I’ve created a vegetarian one, can’t forget a Pescatarian option…

Handful of Grilled shrimp seasoned with basil and cayenne pepper
Crisp sweet peppers (julienned)
Handful of spinach leaves
1 tbsp of spicy brown mustard

Ohhh yea, lunch time never looked so good! Not sure what to make, just grab some fruits and veggies and wrap it up! 🙂