Craving Mexican, but don’t want all the fatty cheese and meat? Try these delicious, vegan Mexican Breakfast Burritos. They incorporate an Avocado Cashew Creme instead of sour cream.
I see no reason why these burritos cannot be served for dinner, instead. Nothing about them screams breakfast to me and I felt these made a delicious, hearty dinner.
This delicious Vegan Mediterranean Three Bean soup adds wine for an impressive, rich depth. Substitute more vegetable broth if you prefer to cook without the wine.
It’s vegan, low-calorie, high fiber, and high protein to keep you full! Per David’s request, I’m adding this to our regular meal rotations. This easy recipe comes together quickly and makes an excellent weeknight dinner.
I made omelets! I know, for a food blogger, that shouldn’t be a call to party, but my eggs always turn out to be a mess. This time, they came out so well, I felt confident enough to serve them to a guest!
I just got the TeChef Omelet pan, and it’s opened up a whole, new world of breakfast food for the Taylor Household. Currently, it’s pretty much cereal, grits with fried eggs, or oatmeal – unless David’s cooking. Now, I can do Omelets!
I’ve joined up with another great team of awesome bloggers to bring you another giveaway this month! This time, we’ve upped the ante! Instead of $100, we are offering a $125 gift of either Amazon or Paypal credit!
How to enter: There are five groups of five Twitter accounts. Each group is worth 5 entries. Follow all 25 accounts for 25 entries. If you’re already a follower, claim that entry!
People frequently ask how I lost all my weight – and how I continue to keep it off. I tell them about my favorite apps that allow me to track my food and calories. And, I share with them about exercising. However, I often forget about one of my favorite weight loss hacks.
It’s pretty simple. These six ingredient swaps are all substitutions that come so naturally to me that I forget to point out the change – so I do that with some of my recipes here.