30 Days A Vegan: Week 1

Day 1:

• Breakfast: Avocado Toast on Grain Bread and coffee with Califia Farms Almond Milk Creamer – If you’re looking for a non-dairy, low-fat, and/or low-calorie all natural creamer, I HIGHLY recommend this brand. I’ve had all 3 flavors, and they’re delicious. I started using them months ago, so this isn’t a vegan thing, it’s a delicous coffee thing.
• Lunch: Pasta with Asparagus, Sun-dried Tomatoes, and Pesto, and Roast Sweet Potatoes, Mushrooms, and Broccolini – I realized after the fact that I inadvertently strayed from full vegan here, as the pesto contains Parmesan cheese. #RookieMistake
• Dinner: Since it was #PizzaFriday, we ordered from Domino’s. I had a thin crust pizza with double mushroom, black olives, diced tomatoes, green pepper, and onions, and no cheese, and a mixed green salad with simple vinaigrette. – I know, I know, pizza without cheese? Is that really pizza? Call it a veggie flatbread if it makes you feel better, but it was delicious, and I didn’t miss the cheese at all. Seriously.
• Snacks: Marcoa almonds while waiting for our pizza. Oh, and cocktails. Is it Friday night without a cocktail?
• Thoughts: This was a rather easy day, and set me up for a good start. What I knew before this, and is even more evident now, is that this type of diet (definition a, b, or c, not d) will require more planning and prep than I’ve had to do previously. Really, not a bad thing at all, but something to take into consideration.

Day 2:

• Breakfast: Coffee with Almond Milk Creamer
• Lunch: Zucchini Grillini, no cheese, and Organic Vegetable Soup from Jason’s Deli – This was our first trip to a Jason’s, and we’re already excited to go back. The menu looked awesome, the salad bar was STOCKED with some great options and healthy grain salads to top your greens, and they have free ice cream. That’s right, FREE ICE CREAM. Of course, I couldn’t have any, but what a cool option available for young and old alike as an incentive to finish their meal.
• Dinner: Portobello Tacos with Vegan Jalapeno Sauce – I’ve “warned” Jim we’d probably be enjoying a lot of Mexican food, as the easiest way to enjoy any vegetable is to wrap it in a tortilla and top with salsa. These were delicious, and my first experiment with cashew based sauces. Great flavor, but I wish I would have had time to soak the cashews longer, our errands that day took longer than expected, and added another jalapeno for kick.
• Snacks: Chips, Salsa, and Guacamole and Spicy Grapefruit Margaritas – Tequila is vegan, right?
• Thoughts: Again, I’m pretty early into this experiment, so it wasn’t too tough, but I did find myself wanting a cookie from the jar in the kitchen and ice cream during lunch, but it wasn’t too difficult to tell myself no. I also stocked up at Trader Joe’s on some staples for future meals, as well as some treats such as Honey Roasted Almond slices for salads and snacking, as well their Frozen Coconut Dessert With Chocolate, which basically just tasted like delicious chocolate ice cream with a faint hint of coconut. Highly recommend it to anyone and everyone.

Day 3:

• Breakfast: Leftover Portobello Tacos with Jalapeno Sauce and Coffee with Almond Milk Creamer
• Lunch: Leftover pizza from Friday and veggie sandwich from Saturday
• Dinner: Snack plate of veggies, hummus, and pita chips
• Snacks: Prosecco 🙂
• Thoughts: Anything is doable when it’s enjoyed with bubbles!

Day 4:

• Breakfast: Peanut Butter & Jelly Chia Pudding, Avocado Toast, and Coffee
• Lunch: Snack plate of veggies, hummus, and pita chips
• Dinner: Sautéed mushroom, asparagus, and onions with jalapeños, corn, and kale over quinoa topped with jalapeño cashew sauce
• Snacks: Republic of Tea’s Coconut Cocoa Tea with Coconut Milk
• Thoughts: The struggle was real today. I was on my own with the kids for dinner, and I had the idea to go to Culver’s to get take-out. I could have a veggie burger and sweet potato fries, right? Wrong! The veggie burgers contained cheese. Luckily I had looked it up before getting into line. My alternate dinner was good, but I was really hoping for some sweet potato fries. In other news, that PB&J Chia Pudding was AMAZING. Seriously, so, so good. And easy too. I think it took me all of 10 minutes to mix it up into 5 servings for some quick weekday breakfasts. Can’t wait to try other flavor combinations. <runs off to google some more chia pudding recipes before bed>

Day 5:

• Breakfast: Caramel Latte with Coconut Milk & Fruit Cup from Starbucks
• Lunch: Panera’s Mediterranean Quinoa Salad with almonds
• Dinner:  Out with a Friend for Mexican: DIEZ VECES MÁS LOCO VEGETARIANO: Zucchini, red peppers, green peppers, carrots, tomato, red onion, mushrooms, broccoli, with Rice and Beans … and chips, salsa, and table-side guacamole. Obviously.
• Snacks: n/a … which lead to the massive amounts of chips and salsa consumed at dinner

Day 6:

• Breakfast: PB&J Chia Seed Pudding and Coffee with Almond Milk Creamer
• Lunch: Mediterranean Salad from Potbelly with no chicken or cheese
• Dinner: Vegetable Sushi Rolls with Sesame Miso Kale Salad
• Snacks: Popcorn and Rosé
• Thoughts: Real talk. This evening I sniffed the cookie jar like I was part vacuum, but I resisted a bite of the delicious smelling butter and egg filled baked goods.

Day 7:

• Breakfast: Trader Joe’s Frozen Steelcut Oatmeal with bananas, cinnamon, and brown sugar and Coffee with Almond Milk Creamer
• Lunch: Leftover Veggie Fajitas with Sweet Potato Chips, Guacamole, and Salsa
• Dinner: Veggie Sub on Wheat from Subway and a Riverwest Stein from Lakefront Brewery
• Snacks: n/a
• Thoughts: Thus ends week 1. Overall, there were difficult parts, but it was easier than I expected. That being said, it was an odd week for our family, without as many family dinners as we usually have, i.e. 6 or 7 rather than 2. Next week should be more of a challenge, as we’re back to the usual routine, and my goal in all of this is to share as little resemblance as possible with a short order cook. Basically, I want my meals to parallel those of the rest of the family, with as few changes as possible to make mine vegan.

 

Now, onto week 2!

Mushroom Bourguignon

This recipe from Smitten Kitchen is one I’ve made a few times, and we’ve really enjoyed as a filling, comforting, and meat-free meal. It’s also great as a lighter alternative to the heavy and decadent foods of the holiday season. I’ve added the nutritional breakdown’s from My Fitness Pal to show just how “healthy lifestyle” friendly, notice I didn’t say “diet”, the recipe is, even with the pasta. Enjoy!

 

Serves 8

• 2 tablespoons olive oil
• 2 tablespoons butter, softened
• 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
• 1/2 carrot, finely diced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup full-bodied red wine
• 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1 1/2 tablespoons all-purpose flour
• 1 cup pearl onions, peeled (thawed if frozen)
• Egg noodles, for serving
• Sour cream and chopped chives or parsley, for garnish (optional)

 

1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10  more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
5. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

 

Calories	Carbs	Fat	Protein	Sodium	Sugar

Total:	1,896	237	56	65	1,844	19
Per Serving:	237	30	7	8	231	2

Winter Dinner Party

We eat meatless and “meat light” more and more often these days, so the idea of a fully vegetarian dinner party wasn’t totally foreign, but it definitely did make Jim a little nervous. The menu I put together was French inspired and comforting. I have to say that it went off beautifully, and our dinner guest truly appreciated my taking her needs into consideration.

Cocktails:

• Vanilla Pear Martinis – This was a delicious and simple cocktail, which tasted much more complex than it actually was to make. I mixed thing up ahead of time and popped into the freezer so it was icy cold when I served. You can find pear juice in the Latin section of most any grocery store.
  
• Wine
  
• Beer
  

Appetizers:

• Gougeres – These were simple and delicious. They present quite fancy, but your guests don’t have to know how simple they really are. I used ¾ cup of gruyere and ¼ cup parmesan and a good teaspoon of freshly ground pepper. They can be made ahead and warmed in the oven just before your guests arrive.
  
• Salami Plate – Slices of peppered salami were a great balance for the veggies and gougeres, and a welcome site for those who get nervous at the thought of a meatless meal.
  
• TJ’s Rosemary Almonds – Fantastic find. A really full rosemary flavor that doesn’t overpower the almond.
  
• Asparagus Tart with Gruyere – Enjoyed this with a little extra cheese. The sauce baked up into a custard like base for the roasted asparagus. Don’t forget some salt and pepper before baking.
  
• Crudités – Some find it boring or predictable, but I usually have a veg plate out at all my parties. I find it’s a nice counterbalance to the other appetizers that are often quite rich.
  

Salad:

• Salade Verte – I served this by dressing the greens and offering the toppings on the side.
  

Main:

• Mushroom Bourguignon over TJ’s Egg Pappardelle – I wanted to choose a meal that would work for our vegetarian guest without feeling like it was an afterthought. This recipe from Smitten Kitchen totally fit the bill. I did a mixture of portabella and cremini. I will definitely be making this again.
  

Sides:

• Fresh Bread & Irish Butter – I highly recommend “splurging” on some real Irish butter sometime soon. There is a difference and it’s delicious. Don’t waste in in a recipe, but use it on fresh bread so the butter can really stand out.
  

Dessert:

• TJ’s A Dozen Sweet Bites & French Macarons – I was really impressed by both of these finds from the freezer section of Trader Joe’s.

Black Bean Burgers

I’ve had Gourmet’s Quick Kitchen on my shelf for quite a few months now, and, I’m embarrassed to say, I’ve only made 1 recipe from it so far. My problem is that I have a VAST file of recipes and very little time to cook lately. So, while thinking about those facts and meals for the week, my eye landed upon the title and I began to thumb through. I decided these Black Bean Burgers would be a great dinner, but since Jim isn’t the biggest fan of vegetarian fare, and I was at a loss for what to make for lunch, I decided I would make a switch, and my Monday thanked me for it.

 

Ingredients:

• 2 (14-ounce) cans black beans, rinsed and drained, divided
  
• 3 tablespoons mayonnaise
  
• 1/3 cup plain dry bread crumbs
  
• 2 teaspoons ground cumin
  
• 1 teaspoon dried oregano, crumbled
  
• 1/4 teaspoon cayenne
  
• ¼ tsp Chipotle Powder
  
• ¼ tsp Garlic Powder
  
• 1/4 cup finely chopped cilantro
  
• 3 tablespoons vegetable oil
  
• 4 soft hamburger buns
  
• 4 Slices Pepperjack Cheese
  
• 1 4 oz. can Chopped Green Chilies
  

Directions:

1. Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
   
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total.
   
3. Top with 1 Tbsp. of the chilies and a slice of cheese. Cover and set aside for 1 minute or until cheese is melted. Serve on toasted buns.

Sesame Noodle Salad

I’ve been flirting lately. Yes, and as you’ve probably guessed, Jim isn’t too happy about it. I think he’d like me to stop, but I know it’s a great thing for everyone involved, so I really don’t plan to quit anytime soon. Oh, maybe I should clarify: I’ve been flirting with vegetarianism. Now, now, don’t get too worried. I have no plan to stop cooking and posting about chicken wings, burgers, steaks, and shrimp po’ boys ANY time soon, but I do think limiting them, while adding in a wider variety of vegetables, is a benefit to our family on many levels, most notably cost and health.

First off, unless you’ve hid yourself in bomb shelter nestled cozily under a rock, you are aware that we’re in a down economy that’s being compounded my an even worse housing market, our condo has been on the market for 2 years!, and events over the world that are resulting in increased costs for food and gas, and, unfortunately, those items also effect one another. By skipping meat in some of our meals, like this egg bake, or making some dinners “meat light” like this pasta I posted recently that has bacon in it, but it isn’t all about the bacon, much to Jim’s chagrin. I would rather we skip, or limit, meat 2 or 3 nights a week and eat high quality animal proteins the other nights, than buy and cook lower quality cuts each and every night.

My desire to serve the highest quality of proteins that I can also feeds, pun intended, into the focus on health I noted above. While I realize that there are mixed messages and studies out there, don’t even get me started on HFCS, we can’t deny that a product from an animal that has been raised humanely and on high-quality feed is going to benefit both your physical and mental health. Hey, I’ll still eat steak, but I’d like to think that that cow had a nice little cow life playing with its cow friends on the farm before becoming my dinner, you know? I strive to buy meats and seafood that are fed a more natural diet and free of added antibiotics and hormones, if not fully organic, but admit that, due to cost, it’s sometimes difficult to do so. (Are you seeing the cycle?) Again though, my answer is not to remove meat products entirely from our weekly menus, but to limit them by the mantra: “everything in moderation”.

That long winded diatribe brings me to today’s post, which, incidentally, I served alongside some delicious organic salmon. I found this recipe on Annie’s Eats, a blog you’ll see I reference quite often, and know I’m not alone, as Annie was recently featured as one of Babble’s
Top 100 Food Mom Blogs for 2011. Way to go Annie! I didn’t make any changes to the dish you see below, with the exception of the noodles used. I’m looking forward to trying it with the Soba noodles feature next time around, but the store I stopped at on Sunday didn’t have them in stock (FAIL!), so I substituted the Somen noodles I already had in the pantry. The original recipe suggests whole wheat pasta as a good substitute too if you’re having trouble finding the Soba as well. We had this for dinner last night, but I enjoyed it even more for lunch today, as the flavors had time to develop, so I think it would be a great addition to a potluck or summer picnic, as it can be served cold or at room temperature.

Ingredients:

Dressing:

• ½ cup Soy Sauce, reduced sodium
  
• 2 Tbsp Toasted Sesame Oil
  
• 2 Tbsp Canola Oil
  
• 2 Tbsp Rice Wine Vinegar
  
• 2 cloves Garlic, minced, pressed, or zested
  
• 3 Green Onions, thinly sliced
  
• ¼ cup Cilantro, chopped
  

Salad:

• 1 lb. Soba Noodles, or whole wheat pasta
  
• 1 Red Bell Pepper, thinly sliced
  
• 1 cup Red Cabbage, shredded
  
• 2 Carrots, peeled and shredded
  
• 1½ cups Edemame, shelled and cooked
  
• Toasted sesame seeds, for serving (I used black)
  

Directions:

Dressing:

1. Combine the soy sauce, sesame and canola oils, vinegar, garlic, green onions and cilantro in a small bowl. Whisk well to blend.
   

Salad:

1. Cook the soba noodles according to the package directions. Drain well and rinse with cold water.
   
2. Transfer the noodles to a large mixing bowl with the vegetables. Pour the dressing over the top and toss well so the noodles and vegetables are well coated with the dressing.
   
3. Serve cold or at room temperature and sprinkled with toasted sesame seeds.

Chile Relleno Bake

Oh Mah Gawd! Yeah, that’s right. I typed it. All lame-like, but I don’t care. That’s what I thought when I took my first bite of this dish. It’s like a quiche went on vacation to Mexico and had a delicious baby. Wait, was that too creepy for food? Meh, I don’t care. It was worth it. Have you gotten the impression yet that this is delicious and you should make it soon? I have to admit that my favorite part, other than it being crazy tasty, was that there were no complaints about this being night 2 of vegetarian meals. Yes! It was so good we didn’t miss the meat. I think we need an awesome Latin inspired song to celebrate … click here to enjoy … Why did I put that in there? I don’t know, I think I got confused thinking about how yummy this was.

Alright, well, that’s about it for this recipe that I found at Circle B Kitchen. To recap, I think you should make this soon.

Ingredients:

• 12 oz. Cheese, shredded (a mix of Monterey jack, pepper jack, and/or cheddar)
  
• 5 Eggs
  
• 1 tsp Salt
  
• 1/3 cup Flour
  
• 1 2/3 cups Milk
  
• 3 large Poblano chiles, roasted, peeled and coarsely chopped
  
• ½ cup Tomatillo Salsa
  

Instructions:

1. Spray a 2-quart baking dish with cooking spray and preheat the oven to 350.
   
2. Place ¾ of the grated cheese in the bottom of your baking dish. Place the chopped chiles over the cheese.
   
3. Beat the eggs and slowly whisk in the flour, salt, then the milk and pour over cheese and chiles.
   
4. Sprinkle the remaining cheese over the top and then drizzle with the salsa. Bake for 45 – 65 minutes or until the center is set. Cool for 10 minutes, and cut into wedges.

Mushroom Bolognese

I’m sure I’ve told you before, but the idea of a vegetarian dinner and Jim do not mix. Now, that isn’t to say he won’t eat and enjoy his vegetables, but in his mind, and the minds of many, many others, dinner = meat. So, knowing this, it was a risk on my part to feature this recipe from The Italian Dish as part of our Valentine’s Dinner. Though, I will say that it was a calculated risk, as it’s always easier to slip something questionable into dinner when it’s surrounded by pasta. Success! Not only did he eat it, he commented at how good it was BEFORE being asked for feedback. Yeah, that’s right.

This recipe made a pretty substantial pot of sauce, but, as the original recipe notes, freezes well for quick weeknight meals. I served over some good Italian dried pasta, but I think it would also be tasty over some cheese ravioli or even a sautéed chicken breast for those stubborn meat eaters in your life. Also, based on price, I paid $6.99 for one ounce, the dried porcini mushrooms may seem like a big splurge, but since you’re not adding meat and the rest of the ingredients are quite inexpensive, it’s worth the investment into the overall flavor of your finished sauce.

Ingredients:

• 2 Tbsp Olive Oil
  
• 1 Large Carrot, peeled and diced
  
• 2 medium sized Celery Ribs, diced
  
• ½ medium Onion, diced
  
• Kosher Salt
  
• Black Pepper, freshly ground
  
• 3 clove Garlic, grated or minced
  
• ¾ cup Red Wine
  
• 1 pound Mushrooms, about 19 oz. before being stemmed (I used a mix of mostly baby bellas and some shiitake), chopped
  
• 1 ounce of dried Porcini Mushrooms
  
• 1 ½ cups Broth, beef or Vegetable
  
• 1 15 oz. can Whole Tomatoes, crushed
  
• 1 15 oz. can Tomato Sauce or Puree
  
• 2 Bay Leaves
  
• 2 tsp Sugar
  
• 2 tsp Dried Oregano
  
• 1 tsp Dried Thyme
  

Directions:

1. Soak the dried porcini mushrooms in 1 cup of very warm water and let sit for 20 minutes. Strain through a cheesecloth or a coffee filter and keep the liquid. Do not use a metal mesh strainer for this step – it is not fine enough. Chop the porcini mushrooms and set aside.
   
2. Sauté the onion, carrot and celery in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper. Let the vegetables cook for about 8 minutes, on low heat. Add the garlic and cook for one minute. Increase heat and add the wine. Cook for 5 minutes, making sure the wine is simmering. Add all of the mushrooms.
   
3. Add the rest of the ingredients, including the reserved porcini mushroom liquid. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off – cook until you like the thickness of the sauce. Taste for salt and adjust seasoning.
   
4. This recipe will be more than enough to coat a pound of pasta. If you don’t use all the sauce, it’s great the next day or you can freeze it.

Chipotle Bean Burritos

Oh, the New Year’s Resolution. We all make them. Even if we say we don’t, we’re lying, as I truly believe some part of you gets to thinking that it’s a new year and new chance to make some positive changes. I mean, I really don’t think anyone wakes up on January 1^st and declares, “This year, I’m going to drink more, and, while I’m at it, I think I’ll pick up smoking and skip any form of exercise!” Unfortunately, these resolutions have become a cliché, as most of us drop them within the month, which is a shame.

Prior to January 1^st, 2011, I resolved, not to start eating healthier, but to go back to the track I was on prior to the beginning of November. Yes, going all the way back to November there was a steady stream of events: Carter’s 2^nd Birthday Party, Parents vising from Colorado, Work trip to Philly, Thanksgiving, Getting together with friends, Christmas celebrations, and, of course, New Year’s Eve. These events all included delicious food, cocktails, and, at times, scrumptious desserts. Of course, I could have been “good”, but I wanted to enjoy myself, and for a foodie, that means giving things a try. Also, family get-togethers MUST include wine. There’s really no two ways around that one. J If you follow the blog, please look forward to quite a few new posts on healthy, and delicious, meals to get you on track as well. I added in the delicious part since I believe it’s vitally important that you enjoy what you’re eating, otherwise it will be all too easy to go back to the “bad” foods in full force.

One final note, before I get onto the actual recipe, if you know me, you also know that I enjoy my share of bad foods. I have no shame in that. Though, what I always try to ensure is that these “bad” foods are kept in moderation. So, while I never plan to give up McDonald’s completely, I do my best to limit it to 1 time per month, and then make strategic choices when I do go. My standard order is a hamburger, small fry, and a medium diet coke, which clocks in at 480 calories. You’ll find that most nation-wide restaurants have very accurate nutritional information on their websites, many of which are interactive. Check them out and become educated on your choices. You’ll be surprised to learn just how big of a difference switching your grande caramel macchiato from 2% to skim milk makes (50 calories and 6 grams of fat), or what skipping the whipped cream can do (skipping 130 calories and 12 grams of fat).

When I saw this recipe courtesy of Cooking Light on MyRecipes.com, I knew it would be a great start to kicking things off in the right direction. Not only was it a delicious, healthy, and meat free dinner, the leftovers have provided quick and healthy lunches. I made only minor adjustments to the original recipe: increasing the chipotle powder and adding fresh cilantro to the toppings. Feel free to adjust to your family’s particular tastes.

Ingredients:

• 1 Tbsp Olive Oil
  
• 1 clove Garlic, minced
  
• 1 tsp Chipotle Powder
  
• ¼ tsp Salt
  
• ½ cup Water
  
• 1, 15 oz. can Black Beans, drained
  
• 1 15 oz. can Kidney Beans, drained
  
• 6 Tbsp Refrigerated Fresh Salsa
  
• 6 10″ Reduced-Fat Flour Tortillas (such as Mission)
  
• 1 cup Reduced-Fat Cheese, Cheddar and/or Monterey Jack, shredded
  
• 1 ½ cups Roma Tomatoes, chopped
  
• 1 ½ cups Romaine Lettuce, shredded
  
• ½ cup Cilantro, chopped
  
• 6 Tbsp Green Onions, thinly sliced
  
• 6 Tbsp Light Sour Cream
  

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently.
   
2. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in water and beans; bring to a boil.
   
3. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
   
4. Warm tortillas according to package directions.
   
5. Spoon about 1/3 cup bean mixture into center of each tortilla. Don’t overfill!
   
6. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
   

Baked Tortilla Chips

Do you ever get the feeling when you’re eating something that you could make it yourself and it could be better for you? Well, I get that a lot. Probably too much. Most recently, I had that feeling after paying $5 for a small bag of tortilla chips from the local Mexican Restaurant. After a quick search through my Google Reader I discovered Stylish Cuisine’s post on this recipe and quickly realized two things: 1. That I was right, and 2. They were delicious. Try these soon, very soon.

Ingredients:

• Twelve 6-inch corn tortillas (preferably white)
  
• Olive Oil Spray
  
• Fine salt
  

Directions:

1. Preheat the oven to 350⁰.
   
2. Spray both sides of the tortillas with Olive Oil.
   
3. 3 to 4 at a time, stack the tortillas and use kitchen shears to cut into sixths.
   
4. Spread the chips out in a single layer on two large baking sheets and season with salt.
   
5. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Check after 12 minutes, as I found mine were burnt at 13 ½ minutes, but perfect at 12 ½.
   
6. Serve with your favorite Salsa.

Roasted Brussel Sprouts

Brussel Sprouts may be the Betty White of the food world this year. I mean, they’ve gone from the butt of jokes on things most wouldn’t think of eating to being on almost every table and menu and prepared in many different ways and paired with things such as mushrooms, balsamic, and, of course, bacon. The recipe below is a simple one I recommend to get your feet wet with this new craze. They’re so simple and, surprisingly, delicious, they will blow your mind and, hopefully, make a Brussel sprout convert out of you. Though, I’m not sure they will be hosting SNL any time soon.

Ingredients:

• 1 pound fresh Brussel Sprouts, washed and trimmed of the rough “bud” on bottom and halved
  
• Olive Oil
  
• ½ tsp Garlic Powder
  
• ½ tsp Onion Powder
  
• ½ tsp Kosher Salt
  
• ½ tsp Black Pepper, freshly Ground
  

Directions:

1. Preheat oven to 425⁰.
   
2. In a medium bowl, toss ingredients together so that everything is evenly coated.
   
3. Pour the sprouts onto the baking sheet, roast for 30 minutes, turning once.