Friday, April 29, 2011


I've never had chorizo, when I want a meaty Mexican breakfast I got for a breakfast burrito or machaca. Chorizo is made from the lymph nodes and other questionable parts of the pig. That grosses me out quite a bit. Although I've never had authentic chorizo, I think soyrizo tastes excellent! I know a lot of people that say it almost tastes the same as the real deal. So I'm guessing both are tasty, but one is a far healthier choice. You can find soyrizo in pretty much any grocery store, and especially in health food stores. I have a quick and easy way to make breakfast burritos for me and the hubs on weekends!

Friday, April 22, 2011

Tofu Spring Rolls

 This is a favorite meal I love to put together on warm summer nights, or just in a flash when I have the right ingredients on hand! I made vegan spring rolls using tofu, but you could easily use any type of meat to fill these up. The spring roll wrappers themselves are VERY light, in everything. You'd have to eat a 1/4 of the package to consumer 280 calories. I believe the package is 12 ounces and has lasted me a couple of years, so there's no danger of actually eating a full serving. Here's everything you'll need:

Friday, April 15, 2011

Shaved Asparagus Pizza

Last week I made poached eggs over asparagus for brunch, a couple of days later the asparagus was looking a little sad and I knew I had to use it up somehow. As luck would have it I had frozen dough in the freezer, an open jar of basil marinara sauce, and a ton of mozzarella cheese in the fridge! I thawed out the dough the night before and decided to make a pizza. I was just going to chop the asparagus and lay it over the cheese but then I thought about the textures, do I steam the asparagus first? Do I just cook the pizza for a while until the asparagus is tender? I figured it would be easier to just use a vegetable peeler to shave the asparagus into thin slices. It worked well! I love making a simple cheese pizza then bumping up the nutrition by using whatever veggies you have on hand.

Friday, April 8, 2011

Poached Eggs & Asparagus

I've been seeing this all over the food blogging world lately. Spring is the absolute perfect season to buy asparagus. It's so vibrant, crisp, and full of flavor. The combination of creamy eggs with crisp asparagus is to die for, especially when sprinkled with freshly grated parmesan cheese!