Stuffed French Toast Sticks + Arizona Pictures

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Heyooo from the Grand Canyon!

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I’m sure you’ve gathered by now that my family and I (and Vivian’s family) are super duper world travelers. Like, we travel a lot.

We love it, we live for it, and this time we are on a school trip in Arizona!!! We started the trip in Pheonix, then Flagstaff, Page, now we’re at the Grand Canyon, and tomorrow we leave for Sedona. It’s been a whirlwind, but it’s also been a blast! I will be sharing some pictures down below, but first let’s talk about the real highlight for this post… these cute adorable easy to eat fun stuffed french toast sticks.

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Vegan Stuffed Shells

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This is one of those good ole’ traditional recipes.. made dairy-free though, obvs.

It’s so funny how when I had dairy, stuffed shells were a meal that I never really craved, and never really ordered from restaurants and ate. But now without dairy, I seriously craveee stuffed shells. I think I really just want that creamy, ricotta cheese type filling. That’s in ravioli, stuffed pizza crust, cannelloni, you know what I’m saying.

And thankfully this recipe fulfills all that and more.

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I’m learning that the more I cook and measure ingredients, the more I instinctively know how much olive oil should be in the pan before I sauté onions, or how many cups of milk I should put in the pot, or how many tablespoons of nutritional yeast to make the recipe “cheesy”. Am I becoming a real chef or something?

Nawww… not even close.

But hey, at least I’m trying :)

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And trust me, I still make serious mistakes. Like, after I photographed these babies I stuffed one right into my mouth, only to be met with some serious heat.

I had accidentally used arrabiata pasta instead of regular tomato sauce.

You live some, you learn some.

Or something like that (I was never good with puns, or slangs, or whatever it’s called).

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Vegan Stuffed Shells
Author: 
 
Ingredients
  • 1 14-ounce box extra firm tofu
  • 21 jumbo shells (about half of a 12-ounce box)
  • 1 jar tomato sauce
for the filling:
  • ½ cup onions, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, diced
  • ½ teaspoon dried oregano
  • ¼ cup fresh basil, chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon non-dairy milk
  • ½ teaspoon salt
  • ½ cup fake cheese (I used Daiya)
Instructions
  1. Drain the tofu.
  2. Press the tofu. To do so, lay out four layers of paper towels (two pieces folded over), then place the tofu on top, then add four more layers of paper towels on top of tofu, place a plate on top with a can or a few heavy books.
  3. While pressing the tofu, bring a pot of water to a boil and add the jumbo shells. Cook the shells for 10 minutes, until al dente. Drain the shells and set aside.
  4. Preheat the oven to 350 degrees F.
  5. In a large skillet, sauté the onions and garlic in the olive oil until the onion is translucent and soft, mix in the nutritional yeast.
  6. In a medium sized bowl, remove the tofu from the "press" and crumble it into the bowl. Stir in the oregano, basil, non-dairy milk, and salt.
  7. Add the tofu mixture onto the skillet with the onions and garlic and sauté until the mixture is hot and well mixed together, resembling ricotta cheese.
  8. In a 2 quart baking dish, add half the jar of tomato sauce and ¼ cup "cheese".
  9. Using a spoon, scoop the filling into the shells and place on the baking dish.
  10. Sprinkle the other ¼ cup "cheese" on top.
  11. Bake in the oven for 20 minutes.
  12. Serve hot.

Yum!

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Vegetarian Mexican Breakfast Casserole

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The only time I eat casseroles are for Thanksgiving at my Aunt’s house every year. My mom is not a lover of casseroles so she never makes them, but my Aunt always does, and I love them.

My favorite one she’s made is french toast casserole last Thanksgiving, it was dairy-free and soo good (remind me to ask her for the recipe).

I started thinking that I want to contribute to this casserole thing. They are easy to make, fun to eat, and can be healthy when made with the right ingredients. I’m not a big breakfast person so I thought I’d try a breakfast casserole, and then the mexican idea came up in my head. Yummy yum yum. So here’s my shot at a Mexican Breakfast Casserole.

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Superloaded Fruit & Greens Smoothie

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It’s official: spring is in the air! You know when you can just feel it in your bones, smell it in the wind? That’s how I know.

Today when I went outside and it was clear in the 60’s, so warm I could almost wear shorts, that’s how I know.

I am also made very aware of springtime when the tourists return; flocking in giant groups, riding on their bikes with little care for anything else around them… yes, I am aware.

It is springtime.

I live in a small coastal town that attracts a lottaaa tourists every year, not that I mind.

Cause I don’t.

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Dark Chocolate Peanut Butter Chia Pudding

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Guys. Guys. Guys. Dark Chocolate Peanut Butter Chia Pudding. Guys.

I have officially fallen in love with chia seeds. I’m a full blown chia seeds activist.

I wasn’t sure at first. It took three other tries to find success in this pudding, but I think every single effort was well worth it. Dark chocolate (in this case Enjoy Life semisweet chocolate chips that taste like dark chocolate. boom.) and peanut butter is the perfect mixture for this pudding.

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Crunchy Cinnamon Snails

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Don’t even try to tell me that these don’t look like little snails. How cute.

During the spontaneous recipe naming party I was having (haha, isn’t it funny how whenever you cook, friends just happen to “stop by”?) my friend Maddie came up with the name Cinnamon Snails, because for real, they look like cute little snails.

I originally set out to make cinnamon rolls, but by using some leftover pizza dough they became crunchy, which actually made them into an awesome new recipe entirely.

The perfect snack to grab and go, with or without that delicious sweet sauce on top. For the record, I always vote with.

Andddd.. they totally remind me of giant cinnamon toast crunch in a way, but it could just be the name. Yes, probably just the name.

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S’mores Pancakes

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This post was written by Hunter’s sister, Hannah. Photos by Hunter. 

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Two words: s’mores pancakes! Sounds delicious, right? Just imagine the gooey chocolate and the sweet taste of marshmallows melted with graham crackers… YUM! Well what if I told you they were dairy-free? (and nut-free, and can be made gluten-free; read below*) That’s right! Dairy-free s’mores pancakes!

I was really feeling this one. I thought, “Oh man! S’mores pancakes? How delicious!” My sister, Hunter, has a dairy allergy, so growing up learning how to order food for someone with an allergy at restaurants, or altering certain recipes to not contain dairy has made me more conscious about my eating. I never realized how many items have dairy, and how unhealthy half of my meals are (the s’mores pancakes are a good example, although with all these substitutions, they are healthier than normal!)

Having a dairy allergy may be extremely difficult sometimes, but that doesn’t stop my sister.

There are so many alternatives that taste great!

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Simple French Toast with Caramelized Bananas

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I’m feeling the post-Christmas daze. You know what I’m talking about… those few days in between Christmas and New Year’s when you’re still full from all the food, family is running around, the presents are opened and being thoroughly used, and there’s lots of cooking. I mean, lots of lots of lots of cooking.

So here’s a super simple French toast recipe that might just be the perfect breakfast to feed the cousins and aunts and uncles and grandparents and friends.

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College Eating: Ole Miss

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I had the awesome opportunity to go with my dad to Mississippi for a conference he was doing. I was really, really excited to go because that meant I would see one of my bestest friends, McKenzie!

We have known each other since she was 11 and I was 13. We were homeschooled together and were the first two students at my parent’s school, Ohana Institute. Now McKenzie goes to Ole Miss, and loves it there!

I’m sure many of you have siblings, kids, relatives, or just friends that are in college, and when you visit them, it might be hard to find food to eat while in a new place. So I decided to document my meals at Ole Miss to show you guys some great places you can eat at this college, even with your allergy!

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My cousin, Jordan (who came on the trip with us), and I picked up McKenzie from the student union after her morning math class and headed out to brunch. Our first stop was the BBB – Big Bad Breakfast:

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