Unexpected Happiness

I was recently at a trade show for work and was pleasantly surprised with the vegetarian lunch option was tofu. When I have traveled before it is almost always pasta or eggplant and don’t get me wrong I am grateful to have the vegetarian option. I was simply blown away with this lunch. Vegetables, Tofu and a Mango Salsa, it was delicious.


After lunch I made a point to find the person in charge of the trade show and thanked her for her thoughtfulness. I expressed my gratitude and I think I caught her off guard a little. I told her I wanted to make sure she knew how much a little thing like tofu meant. Let’s all try to be mindful and practice gratitude this week and always.

Gratitude Challenge: Make a point to tell 2 people per day for a week something they did that you are grateful for, even if it seems small. Say Thank You!


Veggie Tacos

Vegetable tacos with fajita style vegetable is the best, add some fresh squeezed lime and cilantro and you’ve got yourself a tasty taco.


corn tortilla shells
2 tbs greek yogurt
1 portobello mushroom cap, cut in strips
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 yellow onion, cut in strips
1 avocado, cut in strips
cilantro, chopped
lime, cut into wedges


  1. In a large pan sautee all vegetables with EVOO and black pepper over medium heat, about 6 minutes until veggies are bright in color.
  2. Warm tortillas in microwave about 30 seconds.
  3. Plate: use 2 tortilla shells per taco, spread with greek yogurt, top with veggies and cilantro and finally squeeze fresh limes over the tacos and ENJOY!!


Veggie Stir Fry

Stir Fry is a fast weeknight dinner in our house. I like to make subtle changes, adding an egg to the rice or adding peas to the rice and playing with sauces and flavors. There are some many combinations you can create, use that imagination and step outside of your normal dinner routine.


Serves 4-6

2 cups brown rice, cooked in rice cooker or according to package
1/2 cup frozen peas, thawed
2 eggs
1 green bell pepper, diced
1 red bell pepper, diced
1 zuchinni, diced
1 yellow squash, diced
2 portobello caps, diced
Sauce of your choice – I used Kikkoman’s Stir Fry Sauce this time (soy sauce and EVOO is a stable sauce as well)


  1. Cook rice in a rice cooker or stove top according to directions (I love my rice cooker because I add the rice and water and let it cook, no checking, it’s so easy)
  2. In large wok add all vegetables and a little EVOO, sautee on medium for about 8 minutes, stirring frequently
  3. When rice is finished cooking add to sautee pan and add peas over medium heat, stir about 2 minutes
  4. Make a hole in the center of the rice and crack in 2 eggs, mix well with rice and continue cooking over medium heat for 4-5 minutes until egg is fully cooked. This makes the rice sticky
  5. Add sauce to vegetables and continue to sautee a couple more minutes until peppers are bright green and red

Plate and enjoy 🙂


Spinach Quiche with Sweet Potato Crust

I love making quiche on Sunday morning! It is quick and easy and packed with protein to keep you fueled for your day. Another reason I love making this on Sunday’s is you can have the leftovers for breakfast or lunch the rest of the week.


2 sweet potatoes, peeled and sliced thinly
7 eggs
1 package frozen spinach, thawed and squeezed
1 cup parmesan or mozzerella cheese, shredded
1 tbs red pepper flakes
salt and pepper to taste


  1. Pre-heat oven to 450 degrees
  2. Spray a 9 x 9 pan (I like Trader Joe’s coconut oil spray)
  3. Line bottom and sides of the pan with sweet potatoes and drizzle with EVOO
  4. Bake potato crust for 20 minutes
  5. While crust is cooking mix, eggs, cheese, red pepper flakes and salt and pepper, whisking quickly
  6. Remove crust from oven and reduce oven heat to 375 and top with spinach (be sure the water is removed from the spinach, squeeze between two paper towels).
  7. Pour egg mix over spinach
  8. Bake for 35 – 45 minutes at 375
  9. Quiche is done when knife will come out clean for the center of the quiche


This is a pretty quiche with the layers and orange and green. The eggs will fill in any cracks between the crust which is perfect. Enjoy your breakfast!

Little Village

Restaurant Shout Out!! The Little Village in Historic St Andrew’s is FANTASTIC! They have live local music, Finn’s Restaurant and an adorable little hippie shop. I had their veggie tacos which were marvelous, see for yourself:

Little Village Taco

Sweet potato, black bean, cabbage, lettuce, tomato, cilantro and fresh squeezed lime. I would highly recommend the Little Village to anyone in the area, its a great place to unwind, relax and enjoy great company.

Happy Eating!

Beet, Mandarin Orange Salad

This is another favorite of mine! What makes this salad amazing is Trader Joe’s Pecan Blue Cheese Spread!! If you have never tried it, I suggest you run out today and get some, it’s take good. I think it’s interesting how one ingredient can change the whole flavor and taste of a dish. Try making your favorite dishes with a little twist and exchange one item out. I get tired of making the same go to items, even though I love them, it’s fun to spice things up a bit!

Beet and Manderine Salad

1 cooked beet, sliced
1 tbsp Trader Joe Pecan Bleu Cheese Spread
1/2 cup black beans, rinsed
1/2 cup mandarin oranges
2 cups romaine lettuce, chopped
1/4 cup pecans, chopped
2 tbsp balsamic vinaigrette

1. In a salad bowl mix, lettuce, beans, oranges, pecans and dressing to coat.
2. On a small plate place 2 slices of beets and spread with 1 tbsp each blue cheese spread. Then top with another 2 slices (if you have left over beets dice and add to salad mix.)
3. Top salad mix with 2 beet blue cheese stacks


Blue Cheese & Roasted Pecan Dip

Spicy Tofu and Green Veggies

In lieu of St Patty’s Day: Green veggies are so good for you and easy to add to anything! Try eating 1 green veggie a day for a week, you’ll be surprised how easy it is. Spinach, kale, avocado, broccoli, brussel sprouts, cucumbers, green peppers, leafy greens, beet greens and many more!

Tofu and Greens
1/2 zucchini, diced
1/4 cup yellow onion, diced
2 large handfuls baby spinach
4 oz bake chipolta tofu, diced
1/2 avocado, diced
To Taste: salt, pepper, hot sauce

1. Add zucchini, onion, tofu into a heated sautee pan with 1 tbsp of water and sautee for 5 minutes.
2. Add Spinach, salt and pepper and continue to sautee 3 minutes.
3. Plate and top with diced avocado!