Veggin’ Out #Weekend!

Hola fellow foodies! It’s been a short while since we’ve made your BUDS salivate! 🙂 Let’s catch up!

We’ve continued on our “Gluten-free, Dairy-free, Pescatarian” lifestyle and I must say it has been amazing! Not only does eating healthy make you feel better, it taste A LOT better! There are plenty of new and exciting recipes to try.

Since Ms. D is out of town, I’ve been in the kitchen with my chef hat on full throttle LOL. I’m not big on spending a lot of time cooking, as I love to eat right away BUT lately I’ve been experimenting quite a bit *evil laugh*

My latest indulgence was a Vegan, Quinoa Stir Fry AND guess what it only takes about 20 minutes to make! That’s right up my ally and I’m sure most of yours! Check it out:

Ingredients (Serving size 1):
2 Tbsp Organic Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Cayenne Pepper (Gotta have it spicy)
Ground Cumin
Lemon Juice
1/2 cup of Organic, Pre-Washed, GF, WF Ancient Harvest Quinoa
1/2 Organic Squash
1/2 Organic Roma Tomato
1/2 Organic Red Bell Pepper
1 Organic Corn on the Cob (Leftover from last night’s meal)
Handful of Organic sliced Portobellos
Handful of Organic Snap Peas
2 Organic Asparagus Stalks
Few slices of Organic Sweet & Red Onions

Bring about 1 cup of water to a boil and cook your Quinoa according to instructions. In a skillet, heat Olive Oil over medium heat. Add in your onions and cook for about 2 minutes once fragrant add in your veggies adding your Red Peppers last. Season to taste. Splash some lemon juice on it and cook for about 4 minutes then turn heat down to low and toss in the Balsamic and simmer for about 4 additional minutes.

Quinoa should be just about finished, drain and toss in your stir-fry mix and turn off heat. Let it cool for a minute or so (or if your me eat it right away and burn your BUDS numb.) Then…DIG IN! *thumbs up*



Snack time…S’mores anyone?!

What’s the best part about the weekend? The fact that you have two whole days (really 1 and half) to let go of your 9-5 torture and be free? Well, maybe BUT no that’s not it. It’s the fact that you get to snack all day long! There are no restrictions, no one hour lunch breaks and no people watching your every move.

I have a serious problem when it come to snacking. Ms. D is always yelling about me eating up everything the day after we buy it. C’mon guys it happens. You buy food so you can eat it not so it can collect dust in the cabinets while you try to talk yourself out of indulging in its goodness!

The good thing is snacking can be a healthy choice. Even for those of you who have a serious sweet tooth, as do I. As we venture deeper into our Gluten-free lifestyles, we’re coming across more and more great snack ideas. Here’s one we recently tried: S’mores anyone?!

It’s incredibly simple. Head over to your local Whole Foods Market or simply another healthy supermarket and pick up these items:

*MY DAD’S Vanilla Graham Gluten-free cookies

*Classic Vanilla DANDIES puffed marshmallows (Gluten-free of course)


*Gas Stove (or create a small fire NO not inside)

Next, prep your S’mores like so:

Turn your stove on to medium-high and roast those puppies for about 10 seconds!

You’re almost there….


FALL into The Pumpkin Frenzy

Fall is by far our favorite season! I plan to spend all day tomorrow redoing the closets, changing our dining table and kitchen appliances and oh… trying something new with pumpkin!

Unfortunately, I can no longer endure products that have either wheat or gluten..lucky me! So I will be doing a lot of experimenting! 🙂

Here are few ideas that I came across:

Pumpkin Raisin Flax Muffins

If pumpkin pie is too sweet for you, try one of thesepumpkin raisin flax muffins. Full of fiber, they also contain B vitamins and omega-3s, which means they can double as a healthy and filling breakfast

Pumpkin Raisin Flax Muffins

Pumpkin Loaf Bread

If the texture of pumpkin pie freaks you out or if sugar isn’t your thing, make a batch of pumpkin loaf bread. This recipe is made with low-fat buttermilk for moisture, dried fruit and honey for sweetness, and uses the nutrient goodness of whole wheat flour.

Pumpkin Loaf Bread

Homemade Vegan Pumpkin Butter

When you’re just craving the taste of pumpkin but don’t want to overboard with calories, it’s homemade vegan pumpkin butter to the rescue. You can add it to whole wheat toast, oatmeal, pancakes, or just about anything that needs a dollop of pumpkin goodness!

Homemade Vegan Pumpkin Butter

Tofu Pumpkin Pie

The thought of going without pumpkin pie is too depressing, but so are all those calories — this tofu pumpkin pie makes for a lighter offering. It’s rich, creamy, and full of all those spices you’d expect from any pumpkin pie done right!

Tofu Pumpkin Pie

Pumpkin Spice Smoothie

If you crave the taste of pumpkin but are watching your grain intake, try this pumpkin spice smoothie. This healthy frozen treat is the perfect mix of milk shake, ice cream, and frozen yogurt with an extra helping of protein.

Pumpkin Spice Smoothie

You can find more ideas here.

Happy Preparation for FALL! Stay tuned to find out how my experimenting went! 🙂