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Another Burrito Recipe…For Breakfast

23 Apr

Last month I made breakfast for dinner and whenever I make this meal I always have plenty of tofu scramble left over. That weekend I didn’t want the usual cereal for breakfast and didn’t want to waste this food.  So, I took the tofu leftovers and added a little bit of Newman’s Own Black Bean & Corn Salsa and veggie cheese, wrapped it up in a burrito shell and put it in the oven at 350 degrees for about 10-15 minutes.  I served it with salsa and Tofutti sour cream.  It was delish – and so easy if you’ve already made the tofu scramble!


Sweet Potato Burritos

4 Apr

I realize that I’ve been blogging a lot about sweet potatoes recently, but they are so good and so good for you! I found this website that outlines the health benefits of sweet potatoes. The website states:

One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients. Each category brings with it valuable health benefits.

The website also outlines the nutritional benefits:

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, niacin, vitamin B5, and potassium.

When I first found the Addictive Sweet Potato Burritos Recipe, I thought, ‘Of course! How come I didn’t think of this? Sweet potatoes in a burrito? Genius!’ Once a week we’ll make a Mexican-style dish, typically burritos. Our veggie and tofu burritos were honestly getting a little boring, so I was happy to find this variation.

I always have a little extra of the bean mixture leftover, which makes for a great side dip.

I also serve this meal with homemade guacamole and Newman’s Own Salsa (they have lower amounts of sodium in their salsa than most brands).

Grab a cerveza and your meal is complete!

Sweet Potato Burritos


  • 1-1/2 tsp vegetable oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper (or 1 cup), diced
  • 4 oz. mushrooms, diced with stems removed
  • 1 15 oz. canned kidney beans, drained and rinsed
  • 1 cup water
  • 1-1/2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 pinch cayenne pepper, or to taste
  • 2 teaspoons prepared mustard
  • 1-1/2 Tbsp soy sauce
  • 2 medium cooked, peeled and mashed sweet potatoes
    • tip: to save on time, I microwave the potatoes on high for 8-10 minutes, or until soft
  • 6 (10 inch) flour tortillas
  • 1-1/2 cups shredded Cheddar cheese

Additional Accompaniments:

  • Sour cream
  • Salsa


1. Preheat oven to 350 degrees F.
2. Heat oil in a medium skillet over medium-low heat, and sauté onion, garlic, red bell pepper and mushrooms until soft. Stir in beans, and mash.

3. Gradually stir in water (over the course of about 5 minutes), and simmer for an additional 3-5 minutes. If you’re impatient like me and you wind up dumping the whole cup of water too fast, then let it simmer for an additional 5 minutes or so.

4. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

5. Divide bean mixture and mashed sweet potatoes evenly between the flour tortillas. Top with cheese.

6. Fold up tortillas burrito style, and place on a baking sheet.

7. Bake for 8 minutes in the preheated oven, and serve with salsa and sour cream.

Chickpea Salad Sandwich

27 Mar

My recipe collection has been lacking in the lunch department. I tried out this recipe this past weekend and love it. It has the texture of tuna salad, yet is completely vegetarian. You can even make it vegan by substituting the mayo with Vegenaise.

I’m tired of the frozen veggie burgers or a simple salad for lunch. My dear husband is picking up several cans of chickpeas at the grocery store tonight so I can make this sandwich for the rest of the week!

Chickpea Salad Sandwich


  • 15 oz. can of chickpeas, drained and rinsed
  • 1/2 onion, finely diced
  • 4 Tbsp mayonnaise
  • 1 Tbsp sweet relish
  • 3 tsp fresh dill
  • 1 tsp celery seed

  • cayenne red pepper, to taste (optional)
  • curry powder, to taste (optional)


1. Mash up chickpeas very finely in a medium bowl.

2. Stir in all other ingredients and mix well.

3. Serve with lettuce and tomato on toasted bread.

Running for a Cure and Eating Like There’s No Tomorrow

21 Mar

I don’t know if my cheeks or legs hurt more. I ran a half marathon this past weekend with Team in Training for the Leukemia & Lymphoma Society, and I smiled from the start to the finish line. Here’s a picture to prove it – this is me and my mentor running together at mile 12, still smiling!

How could I not smile when I had supporters like these guys cheering for me on the sidelines?

Notice Kevin’s shirt in the picture above?  It says “I support those who do 13.1 for others.” He got so many remarks about his shirt – people loved it! And here’s another one of Kevin and my dad with their sign at the race.

It was truly an unforgettable experience. I was so happy to have raised $2,590 for such a great cause, as well as train to participate in my first half marathon (and to finish in a decent time too – 2:36!). Thanks to my donors, I was one of the top ten fund-raisers of the event!

I ran in memory of my Aunt Toni and my friend Emily Morrill. I wish they could have seen all that purple supporting LLS.

You’re probably wondering what this has to do with a food blog. Well, I’m getting there. Just one more picture of me and my friend with our medals.

Later on in the day, after I rested and ate a bunch of food, my friend and I met up at Wrecking Bar Brewpub for a celebratory beer and some more food. I felt like I was eating for 2 that day! Wrecking Bar was offering $5 off for runners because we couldn’t partake in the St. Patty’s Day festivities the night before. We, of course, took advantage of this offer. Plus, Kevin and I have frequented this restaurant in the last few months because we love it so much.

We got their Spinach and Artichoke Dip to start, and as a main course I got the Pearl Barley Risotto and Kevin got the Seitan Veggie Gyro with their Brussels and Butternut Hash. My friend got the Wild Mushroom Flatbread and one of their salads. Why didn’t I take pictures of this awesome food?! Probably because I was too busy devouring it…

It’s honestly some of the best food I’ve ever had in Atlanta. Not to mention, their beers are outstanding and brewed right there at Wrecking Bar. They change up the beer selection every so often, which makes it new and exciting each time we visit. The brews were exactly what we needed to quench our thirst after running 13.1 miles!

Breakfast for Dinner – My Comfort Food

12 Mar

Some of the best comfort food is breakfast for dinner.  Hot, sizzling pancakes fresh off the griddle, scrambled “eggs,” and Morningstar soysage patties make a perfect meal that warms up your belly and soul.

Kevin has become famous among our family and friends for his vegan sweet potato pancakes, and I’ve decided to share his secret recipe with you all.  I’ve also baffled many people with my tofu scramble, leaving them believing they were eggs.

I made this meal for New Year’s Day brunch and it was a big hit among my friends.  My friend who doesn’t even like sweet potatoes got seconds of the pancakes.  Make this meal for breakfast, brunch, lunch or dinner – anytime during the day – and you’ll find this meal comforting.

Kevin’s World Famous Sweet Potato Pancakes

Ingredients (makes about 14 pancakes)

  • 1 medium sweet potato
  • 2 cups Bisquick
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons brown sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups almond milk
  • 1/4 cup vegetable oil


  • Mrs. Buttersworth Lite Maple Syrup
  • Smart Balance Butter


  1. Microwave sweet potato on high for 6 minutes, or until tender. Remove skin and mash potato with a fork.
  2. Meanwhile, combine all ingredients, except for the sweet potato, in a medium bowl and mix well.
  3. Add mashed sweet potato to the rest of the ingredients and mix well until mixture is mostly smooth.
  4. Pour about 1/4 cup on a hot griddle for each pancake. Cook until bubbles break on surface. Turn; cook until golden, or about 3 minutes total.
  5. Keep cooked pancakes in toaster oven at 175 degrees to keep warm until served.

Ali’s Tofu Scramble

  • 1 small red pepper, finely diced
  • 1 small green pepper, finely diced
  • 1 small squash, finely diced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 block tofu, drained and diced in large chunks
  • 1 tablespoon turmeric
  • 1 teaspoon paprika
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon curry powder (optional)
  • 1 tablespoon olive oil


  • Heinz No Salt Added Ketchup
  • Texas Pete Hot Sauce


  1. Heat 1 tablespoon olive oil in a medium pan over medium heat.
  2. Add all veggies and sauté for about 5 minutes, or until veggies are tender.
  3. Add tofu and cook for another 5 minutes, stirring frequently.
  4. Add spices and simmer on low for about 5 minutes.



Sweet Melissa’s in Decatur: As Sweet as it Sounds

19 Feb

It has been a long time since Kevin and I have gone out to eat brunch on a Sunday.  We usually opt for something easy like cereal, or if we’re feeling real crazy we’ll cook our own brunch completed with sweet potato pancakes, tofu scramble and veggie sausages.  Last Sunday we rolled out of bed and opened the fridge to realize that we had no ingredients for any kind of meal, even cereal. After a few minutes of throwing around restaurant ideas we landed on Sweet Melissa’s in Decatur, Georgia.  Their menu has many veggie options including what I ordered, the Tahini Tofu with hash browns and veggie sausage (pictured above).  They even had soy milk to add as creamer to my delicious coffee – not a common thing to find, even in Decatur.

Kevin ordered the Mad Platter and I now know how they came up with this name.  It was my plate except the tofu scramble was replaced with real eggs and there were two pancakes that came with the meal (pictured left).

To top it all off, on Sundays they have live music covering bands such as The Grateful Dead and Simon & Garfunkel.  We didn’t hear the Allman Brothers’ song Melissa – which I’m assuming the restaurant was named after – but the band was very talented.  We weren’t sure if they are the house band every Sunday, but we sure hope so because we’d like to hear them again when we return (which will be very soon if we have it our way!).

Stacked Eggplant & Tomato Bake

13 Feb

Ever since I started cooking vegetarian meals, eggplant dishes have been the hardest to prepare. Finding an easy and quick meal with eggplant proved to be very difficult for me until my friend sent me this recipe.

It’s a perfect eggplant recipe in my mind because you get all the nutrients and health benefits of the eggplant, without ingesting the many calories that come along with a dish such as Eggplant Parmigiano. Not to mention, it takes about half the time as it does making Eggplant Parmigiano.

Training for the half marathon and running long miles has forced me to look deeper into finding food that is rich in vitamins and minerals. As the Livestrong website states:

Eggplant is loaded with vitamins and minerals, but its health benefits extend beyond just adding vital nutrients to a meal. Eggplant contains other compounds that promote good health as well, even to the point of helping to prevent cancer and lowering cholesterol. Once you realize how beneficial eggplant is to your health, you may want to give more consideration to it becoming a regular part of your diet.

Feel free to try my vegan version below or the original recipe.

Stacked Eggplant & Tomato Bake


  • 4 teaspoons olive oil, divided
  • 1 cup water, in shallow bowl
  • 3/4 cup Italian seasoned dry bread crumbs, in shallow bowl
  • 1 eggplant, sliced into 1/4 inch rounds (keep the skins on for added nutrients)
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • Italian spices, to taste (Dried Basil, Dried Oregano, Dried Parsley)
  • Paprika and crushed red pepper, to taste
  • 5 vine-ripened tomatoes, sliced
  • 1 cup grated soy Parmesan cheese
  • 1 (7 oz.) bag shredded soy mozzarella cheese
  • Cooking spray


  1. Preheat oven to 350 degrees F. Spray a large baking sheet with cooking spray.
  2. Dip the eggplant slices in the water first, then coat well in the breadcrumbs.  Place eggplant slices on baking sheet and then drizzle with 2 teaspoons olive oil.  Bake in the oven for 7 to 10 minutes on each side, or until slightly tender.
  3. Meanwhile sauté onions and garlic with spices in 2 teaspoons of olive oil in a small saucepan over medium heat until tender. Set aside.
  4. Spray a 9×13 baking dish (or you can keep the eggplant on the large baking sheet and just do one layer of everything). Layer and repeat until all ingredients have been used: breaded eggplant, cooked onions and garlic, tomato slices, then sprinkle with Parmesan cheese. Top with mozzarella cheese.
  5. Bake 15-20 minutes in the oven, until cheese is melted and bubbly.
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