Category Archives: vegetarian

Roasted Rosemary Potato Bites

  Looking for an easy dinner side dish?  Or for breakfast?  Brunch?

 Look no further!

  These Roasted Rosemary Potato Bites are sooo yummy and easy to make.  Take five minutes to prepare them, then pop them in the oven for 45 minutes!  They’re perfect alone or dipped in ketchup {mmmm ketchup how I love thee}

5-10 organic red potatoes chopped into bite size chunks (I chop enough to fill a 13×9 baking dish)
extra virgin olive oil
rosemary (fresh or dried)
thyme (fresh or dried)
sea salt
hot pepper flakes (optional)

1.  Preheat oven to 425 F
2.  Place potato bites in 13×9 glass baking dish.  (Potatoes seem to stick less to glass dishes)
3.  Drizzle generously with EVOO and season generously with rosemary and thyme.  Sea salt and pepper to taste!
4.  Give a good stir to make sure potatoes are covered in yummy goodness and place in oven.
5.  Bake for about 40 minutes, stirring every 10 min so that potatoes don’t stick too much to dish.
6.  Once they seem done, broil for a few minutes to get them nice and crispy!  Enjoy!  

I’m partying at these blog parties!


Ladybird Ln

Vietnamese Braised Eggplant

So I think our little purple friend always gets the raw end of the deal.  Most people cringe when they hear the word eggplant.  Hey, I used to.

Somehow my taste buds have changed over the years {hallelujah!} and now I buy this purple vegetable almost every single week.  And let me tell you, when it’s cooked correctly, it is out. of. this. world.  

Let me introduce you to a new recipe that is inspired by Vietnamese flavors, but has some major twists on it created by yours truly.  This dish is entirely gluten free and vegan but packs some major flavor punch!  Feel free to adjust the spiciness to your liking.  This recipe is just hot enough that you get a slight tingle on your lips.  Oh… and the eggplant… I guarantee this will be the most smooth, silky, soft, and flavourful eggplant you will ever taste.  {Yep… and leftovers are great too!  Just ate some for lunch while drooling over this recipe again…} 

Vietnamese Braised Eggplant adapted from Girl Cooks World

1 large eggplant, peeled & cut into large chunks
1 tsp salt
1 tsp sugar
2 tbsp olive oil
1 onion quartered & separated
1/2 tsp caraway seeds, crushed to release flavor
5 garlic cloves minced
1/2 tsp – 1 tsp cayenne pepper
1/2 tsp black pepper
1/2 red bell pepper, chopped
1 can chickpeas, rinsed
3/4 cup light coconut milk (or full fat)
1/4 cup Liquid Aminos (or gluten free soy sauce)
basil & red pepper flakes to garnish

1.  Place eggplant chunks in colander and sprinkle with salt.  Let sit for 20 minutes.
2.  Rinse eggplant, pat dry, then sprinkle with sugar and place in bowl.
3.  In a large skillet, heat olive oil at medium heat.  Then add eggplant and occasionally stir for about 5 minutes.
4.  Add onion, caraway, and garlic and cook for 5 minutes.  Stirring occasionally to make sure eggplant and garlic don’t stick to pan.
5.  Add pepper, chickpeas, cayenne pepper, black pepper… give a good stir… then add coconut milk and liquid aminos (or soy sauce) and let simmer for about 15 minutes.
6.  Serve eggplant mixture over quinoa or rice.  Garnish with fresh or dried basil and hot pepper flakes and enjoy!

parting at these scrumptious blog hops!

Living with Food Allergies and Celiac Disease “Made from Scratch Mondays”

Ladybird Ln

A Housewarming Party… for Us!

A few weeks ago we hosted a Housewarming Party at our new home!  We invited Beau’s Coastie co-workers and friends, our neighbors, and my hometown friend Liz!  We had such a wonderful time and I {finally} made a few new friends!
I made a delicious white sangria with our good friend “2 Buck Chuck” from Trader Joe’s…
This “Home Sweet Home” bunting was so much fun to make and it made quite a statement!  I love the summery warm colors.  I have two more exact buntings for sale in my Etsy Shop.  You can find it HERE if you’re interested  🙂

No party is ever complete without desserts!

Mini Peanut Butter Cookie “Smores” Cups… melted mini marshmallows and chocolate buttercream add extra yumminess to the flourless peanut butter cookie base.

Aren’t they so cute?!

Rainbow Rice Krispie Treats.

Cake Pops… which were devoured!  I think I know now of a few Coasties who would be excellent spokespeople for my pops – like the two that ate about 5 each… yeah, I saw you sneaking back to take more!

For the savory dishes, I made Baked Chicken Sausage Penne, Bean Dip, my Mom’s awesome Spinach Artichoke Dip, veggies and hummus, and these delish Vegan Cabbage Tacos.  

Fresh Quinoa with Basil, Cranberries, Lemon Juice, and lots of veggies

And homemade Almond Thyme Crackers with Sea Salt.

It was such a lovely party and Beau and I cannot wait to host another one!

Thank you to all who came!

Cannelli Bean Salad with Artichokes and Walnuts

  I have decided that every Thursday is going to be dedicated to sharing easy and healthy snacks, meals, and everything in between {like dessert!}.

  The reason you ask?

  I’d like to help my awesome coolio Dad learn how to cook.  He makes tasty scrambled eggs, and wraps, and… well, that’s about it!  So here is my attempt, across the country, to teach him how to cook and prepare meals for him and my Mom.

  Enter: Cannelli Bean Salad.
  This bean salad literally took me 5 minutes to prepare this afternoon.  With all my marathon training (and Blogilates workouts feel the buuurrrn!) I needed something to tide me over before dinner.

  This appetizer/ snack/ side dish is super easy to make and so flavorful.  It’s great for hot summer days or days when you just don’t feel like cooking.  Just under 5 minutes of prep and you have a high protein dish with a dash of healthy fats and vegetables.

1  can cannelli beans aka white kidney beans (you could sub chickpeas as well)
1/2 red pepper diced (or any kind of bell pepper)
3/4 cup walnuts
1/2 can artichoke hearts cut-up
1 Tbs lemon or lime juice
2 Tbs olive oil
handful fresh basil and/ or cilantro
salt and pepper to taste

  Rinse and drain beans.  Chop your red pepper and artichokes and transfer to bowl.  Add beans, lemon or lime juice, olive oil, walnuts, and herbs.  Season with salt and pepper to your liking!

  Now wasn’t that easy?!  This bean salad is so fresh and colorful and packed with all good stuff for your body.  Go make some and keep it always on hand.  Such a great alternative to other snacks out there!

  Good luck on your first “cooking” challenge, Dad!     😉

Deconstructed Eggplant Falafel

Please allow me to introduce you to the most amazing meal.

High protein.

High fiber.

Lots and lots and lots of healthy nutrients.

Gluten free, dairy free, and vegan.

Please rotate this Eggplant Falafel into your monthly meal rotation.  Wait, how about weekly… it’s that good.

I first saw this recipe from Joanne at Eats Well With Others.  She is an amazing vegetarian cook and takes mouth watering photos.  I took her recipe for Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish and put a few subtle twists on it.  Now it’s in a gluten free and vegan form and much heartier since I didn’t puree the “stuffing” like she did.  

This is a perfect recipe to serve for guests as well, a lot of the prep work can be done at an earlier time and the presentation is just beautiful.

Tahini Sauce:

3 tbsp water
2 tbsp tahini (found at specialty food stores) (you could sub hummus if you’d like)
4 tsp lemon juice
1/2 tsp ground cumin
1 clove garlic, minced

Eggplant “Stuffing”:

1 large eggplant
few pinches salt
1/4 chopped onion
2 portobello mushrooms diced
2 Tbsp parsley
1 tbsp tahini
2 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
3 cloves garlic, minced
1 can chickpeas crushed (I used a potato masher and went to town.  you want it to be chunky so it gives the meal a “heartier” feel.  usually the chickpeas are processed to a paste… but I am still waiting on a food processor!)


1 cup chopped tomato 
1/2 finely chopped cucumber
1 Tbsp parsley
1 tbsp balsamic vinegar
1 tbsp olive oil
pinch of salt


1)  Preheat oven to 475 F.
2)  Prepare tahini by mixing water, tahini, lemon juice, cumin and garlic.
3)  Slice the eggplant in half lengthwise and cut sides with a crosshatch pattern.  Place cut side down on a parchment-lined baking sheet.  Bake for 7- 10 minutes until slightly tender and brown.
4)  Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge.  Place pulp in a medium sized bowl.
5)  Combine eggplant pulp with salt, onion, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, garlic, mushrooms, and chickpeas in medium sized bowl.  
6)  Spoon the chickpea mixture into eggplant and bake for 25 minutes until the eggplant is tender and the chickpea mixture is lightly brown.
7)  To make the relish, combine the tomato, cucumber, parsley, balsamic, and olive oil.  (I was out of balsalmic vinegar so I mixed 1 Tbsp apple cider vinegar with 1/4 tsp sugar to substitute).
8)  To eggplants with relish and drizzle with tahini sauce. 

Enjoy this amazingly refreshing and healthy meal!

(major hubby approved FYI  😉



Ladybird Ln
Monday Meals