This fresh Summer salad is filled with nutrients, flavor and was a fave on the 4th of July. The vegan, gluten free dish is perfect for an outdoor party or dinner side. Get the recipe here.
- 1 – 16.25 ounce box white cake mix (as well as ingredients to bake)
- 1 – 8 ounce container COOL WHIP whipped topping
- 1 pound fresh strawberries – sliced
Preheat oven to 350 degrees. Spray mini whoopie pie pans with non-stick cooking spray. Mix cake batter according to directions, and fill pie pans 1/2 full with batter. Bake 10 minutes, or until toothpick comes out clean. Let cool completely.
Place a mini shortcake in each push pop container.
Using a pastry bag, pipe cool whip on top of each mini shortcake.
Layer with sliced strawberries.
Layer another mini shortcake on top of strawberry slices.
Pipe another layer of cool whip, and top with strawberry slices. Seal with lid and refrigerate to stay fresh!
It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.
- Pumpkin Seeds
- Fresh Ground Pepper
- Garlic, minced
- Apple Cider Vinegar
- Red Wine Vinegar
- Fresh Squeezed Lemon
- Optional: Drizzle of Olive Oil
Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!
A new lace up pump that caught my eye in the window.
I love walking into Whole Foods and seeing their beautiful display of flowers. Spring has definitely sprung.
The perfect subtle shade for a glossy pink pout.
A new print for my nightstand.
I don’t buy frozen veggie burgers, so any time I spot a homemade recipe I can’t wait to try it out. This is by far the best recipe, from I have tried, and it’s really simple!
Recipe from April/May 2013 Issue of Vegetarian Times
Yields: 4 Servings
- 2 C Cooked or canned beans of your choice, drained, liquid reserved (I used kidney, black & great northern no-salt added)
- 4 Carrots, peeled & grated (1 1/2 C)
- 1 Small onion, coarsely chopped (1 C)
- 1/2 C Rolled oats (not instant)
- 1/4 C Chopped fresh parsley or cilantro
- 3 Cloves garlic, chopped (1T)
- 1 Tbs. Chili powder or spice mix of your choice
- 1 tsp. Salt
- 1 Pinch ground black pepper
- 4 Tbs. Olive Oil
- 4 Toasted hamburger buns (I used gluten-free flax buns) (optional)
- 4 Tbs. Mustard of any kind
- Lettuce leaves and sliced tomatoes and onion, for garnish
- Pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt & pepper in food processor until combined, not puréed. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 Tbs at a time, until it does. Let mixture rest a few minutes before shaping patties. For best results, chill 30 minutes or overnight.
- Shape bean mixture into 4 1-inch thick patties. (You can cover & refrigerate patties for up to several hours before continuing, or wrap & freeze. Bring them back to room temperature before cooking.)
- Coat bottom of large nonstick or cast-iron skillet with oil, and heat over medium heat. Add patties, and cook 3 to 5 minutes, or until browned on one side. Turn carefully, and cook 3 to 5 minutes more, or until firm, browned & crisp in places. Serve hot or at room temperature on buns with mustard and garnishes. (Or top over fresh lettuce for a filling salad!)
I’m a fan of topping a salad with a veggie patty, but this type of veggie burger was perfect for the gluten-free flax buns I recently found. The recipe yields four very large patties, that are great for even splitting into halves. This one was topped with roma tomato slices, Daiya Cheddar, clover sprouts, organic ketchup, and organic dijon.