I’ve been spending a LOT of time in the kitchen. So much in fact I think half of my calories burned in the day have been spent from standing around making food. Granted these are not recipes that I made up (I’m far to lazy to measure some of the concoctions I come up with on some days. Maybe one day), but I love to share a little link love so that you all can experience some of the fabulous recipe’s that I have stumbled upon.
Thanks to Jenn over at Peas and Crayons for hosting all this Link Love!
This first recipe I tried about 3 weeks ago, but it was awesome, and it forced me to get a griddle which I needed anyway Pineapple Upside Down Pancakes:
The next recipe is a fabulous soup that I made the first time a few months ago. It is intended to be a cauliflower soup, but I switched up the veggie and made it a broccoli soup.
This photo is from the blog I found the recipe on, and not the actual one I made. I actually added more veggies than what it said and it made a very HEARTY soup. I also made it on a rainy day which was perfect. This soup is meat and dairy free, and you would never be able to tell. It actually tasted like a broccoli cheddar soup. No lie.
This recipe made a TON of cabbage salsa! And a little warning that the more the flavors meld together the spicier it gets! I may have to share the other mason jar with a neighbor who likes spicy dips because it has my husbands heart burn a flarin’.
This burrito had me missing Taco Bell no more. Layered in there is:
- La tortilla factory low carb high fiber wrap
- Vegetarian Refried Beans
- Brown Rice
- Roasted Chickpeas
- Cabbage Salsa
It was AH-MAZING. No joke.
And what would a recipe round-up be with a recipe from Oh She Glows! Roasted Tomato, Onion, and Basil Pesto Pizza with Vegan Parmesan Cheese:
I’m not going to lie. I was the in the kitchen for the better part of the day on Sunday making this pizza, but it was worth every minute for how delicious this pizza is. I will never use another pizza dough recipe again. I did add a bed of spinach before I added on the rest of the toppings. Also, her pesto recipe makes a ton and uses a LOT of Olive Oil. I cut the oil in half and still ended up with sauce to put in the freezer for later. This recipe is Vegan and didn’t leave me with a sick, I-overate-too-much-pizza kind of feeling that I am normally left with after eating a pizza heavy laden with meats and cheeses.
UPDATE*** I mentioned yesterday that I was having the missionaries over for dinner and was having a nice dinner full of Dustin and I’s old school eating. I successfully gave the rest of the chocolate cheesecake to a neighbor friend (thanks Mindi!), and gave the leftover Chicken Enchilada’s to the missionaries for lunch today.
But that won’t stop me from sharing the Chocolate Cheesecake recipe with you all tomorrow!
Till next time friends!