At Dress United  you can design shirts, hoodies, and swearthshirts any way you like. I could not decided what I wanted on this shirt so I decided to design something that fit my lifestyle. Most of you know that my husband and I have been living a green and healthy life by eating a whole-food plant based diet. September will make three years that we have been eating and living this way. We also have a great love for animals and animals always need a voice.

NOFX did a song called Shut Up Already and the main lyrics in the song were Meat is Murder Animals are for Petting so that’s what I went with.

I highly recommend Dress United for custom T-Shirts. The shirt was exactly as described and you get a front and back design. The shirts come in a variety colors, but I am kind of a classic girl….most of my wardrobe is black since black never goes out of style.

Dress United is offering you guys 30% off and Free Shipping by using this code BLOG30OFF4U Click Here to Redeem

Thank you again Dress United for the great t-shirt!!!

The theme for this month’s Creative Cooking Crew challenge, ”We’re going on a picnic and I’m bringing…” I knew exactly what to bring. My Simple Summer Cucumber Salad. The end of this month, Memorial Day!!! officially rings in Summer. It’s officially HOT which makes me want to indulge in cool summer salads.

Summer Cucumber Salad | Creative Cooking Crew Challenge

 

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Author: Jessica Chiasson Wood

Recipe type: Side

Cuisine: American

Ingredients

• 1 English cucumber
• Pinch of sea salt
• 2 Tablespoons white wine vinegar
• 2 Teaspoons rice vinegar
• 2 Teaspoons organic sugar
• 1 Tablespoon fresh dill or 2 teaspoons dried dill
• 2 Tablespoons finely chopped or minced red bell pepper
• 2 Tablespoons finely chopped or minced sweet onion

Instructions

1. Thinly slice the cucumber using a mandolin
2. In a medium bowl, mix the remaining ingredients.
3. Place the cucumber and dressing into a large plastic zip lock bag and chill in the refrigerator for at least one hour.
4. Pour into a serving bowl.
5. Serve and enjoy!

Notes

Double as much as you would like for a crowd!

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The smell of garlic often makes people run away in an instant, but there are many health benefits of this vegetable. Eating garlic alone may not be the best way to consume this, but you can find other delectable ways of preparing it like making garlic dip or garlic toast. This is usually used as an herb or spice when cooking meals, but you will get the full strength of garlic when consumed raw. Here are some of the benefits of eating garlic, which can hopefully convince you to start munching on this potent food:

Antioxidant

A study made by the scientists in {University of Kuwait} revealed that the serum antioxidant level in diabetic rats was higher after treating them with garlic. Thus, the serum glucose in rats decreased and lowered their systolic blood pressure. If you don’t have blueberries or grapes at home, then you can just eat some garlic.

Aphrodisiac

Also known as the “food of love”, garlic has a long tradition of being an aphrodisiac. Tibetan monks believe that garlic ignites passion that’s why people are not allowed to enter the monastery if they ate garlic. According to Jewish history, {Ezra} ordered that garlic should be eaten every Friday night because it entices love-making. So if you are planning to go on a honeymoon or a romantic date, prepare some garlic, but make sure to brush your teeth after eating. You can trick your loved one into eating garlic by giving that to them while they are playing their favorite game like those at FoxyBingo. There are some people who will eat just about anything when they are engrossed with what they are doing.

Beauty Aid

Garlic contains a high amount of sulfur which can make your hair shinier and can tone up your skin. It can also make your skin smoother and strengthen your nails. If you are suffering from dandruff, then you can use garlic to treat that nasty scalp disease. Garlic when combined with B-complex can increase your metabolism thus making you have a slimmer body. Do you have acne? Just crush some fresh garlic then put them directly on your pimples. Make sure to wash your face right away if your skin starts to burn since the sulfur content in garlic is strong.

For more information visit University of Kuwait | Garlic WikiPedia | Food.com

Memorial Day weekend is all about grilling, meaning your weekend is likely to be filled with a whole lot of delicious burgers and other easy grilling recipes! Before you heat up the grill, read through this burger guide to explore all your options and have the most delicious weekend possible:

Choose Your Meat

Traditional, all-American hamburgers are made from ground beef, but you’re certainly not limited to that. Ground turkey and ground chicken make delicious, leaner beef substitutes that are perfect for anyone looking to keep their eating on the lighter side.

For vegetarians, there are endless veggie burger options out there, from grilled portobello burgers to spicy black bean burgers, that all taste great between two toasted buns.

Add Some Kick

This Memorial Day, go beyond the ketchup and mustard basics for added flavor. Add salsa to turkey burgers or buffalo sauce to chicken burgers for extra spice, or mix up sauces like zesty garlic aioli for your bun. You can top your burger with more interesting things than lettuce and tomato, too; try adding jalapenos, onion rings and even pineapple.

Play with Size and Style

Looking for a monster burger? Roll up extra thick patties. Or, flatten them out for that grilled diner taste. There are tons of different ways to serve up burgers, so get creative! Mini sliders make great appetizers and burgers wrapped in lettuce are perfect for anyone watching their carbs.

Explore Side Options

Burgers and fries are a traditional pairing, but almost any side dish goes great alongside a juicy grilled burger. Picnic favorites include baked beans, macaroni salad, potato salad and grilled veggies. Or, put a spin on traditional French fries with sweet potato fries or spicy grilled potato wedges.

Looking for a twist on the traditional burger this Memorial Day? These Grilled Jalapeno Turkey Burgers are sure to hit the spot.

5.0 from 1 reviews

Grilled Jalapeno Turkey Burgers

 

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Author: Jessica Chiasson Wood

Recipe type: Main

Cuisine: Burger

Ingredients

• PAM® Grilling Spray
• 1 pkg (20 oz each) lean ground turkey
• 4 green onions, thinly sliced
• 2 tablespoons chopped nacho jalapeño peppers or mild green chilies
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 5 hamburger buns or onion Kaiser rolls, split, warmed on grill

Instructions

1. Spray cold grate of outdoor grill with grilling spray.
2. Prepare grill for medium heat.
3. Combine turkey, green onions, jalapeño peppers, Worcestershire sauce, garlic, salt and pepper in medium bowl; mix well.
4. Shape into 5 patties, ½-inch thick.
5. Grill patties 6 minutes on each side or until no longer pink in centers (165°F).
6. Place patties in buns.

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Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat®. For more Memorial Day dinner ideas and easy weeknight recipes, visit www.readyseteat.com. 

Kudos to Jamie Bissonette, chef and owner at Boston’s Coppa and Toro restaurants, for sharing this recipe with us. Well done, Jamie. Like Jamie, we think these grilled avocados will make your guests green over the recipe. Tell them you found it on Carapelliusa.com. Also, post your pics to Instagram using #Carapelli and #GrilledAvocados.

Grilled Avocado with Fried Egg

 

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Author: Jessica Chiasson Wood

Recipe type: Brunch

Serves: 4

Ingredients

• For avocados:
• 1 cup Carapelli Il Numerato Extra Virgin Olive Oil
• 2 avocados, ripened
• Kosher salt, to taste
• 4 eggs
• For vinaigrette:
• ½ cup Carapelli Il Numerato Extra Virgin Olive Oil
• 6 tablespoons ginger, peeled and minced
• 6 tablespoons lime juice
• 3 each red jalapeños, seeded and diced
• 1 cup cilantro, chopped
• 1 teaspoon Kosher salt

Instructions

1. In a mixing bowl, combine all vinaigrette ingredients. Season with salt, as needed. Set aside. Mixture will keep refrigerated for two days, but it is best eaten same day.
2. Preheat grill to medium heat. Cut avocados in half lengthwise. Remove seed. Score avocados with a paring knife. Season with salt and drizzle each piece with a tablespoon of Carapelli.
3. Fun fact worth sharing about avocados: It’s nickname as “nature’s butter” is well earned. European sailors coming to the New World used avocados in place of butter.
4. Place cut side down onto grill. Cook for two minutes, change positions and cook for two more minutes. Flip avocados and grill the skin side for one minute. Remove to a plate.
5. Another fun fact: the avocado is also known as an alligator pear. That said, it doesn’t taste like chicken.
6. In a non-stick pan, heat remaining Carapelli. Crack the eggs one at a time and cook separately in the hot olive oil, removing with a spatula. Repeat with remaining eggs. When eggs are full cooked, place on top of each avocado piece. Top with vinaigrette.

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These tortes are adorable and equally delicious. Before you have nothing but empty soufflé cups and big smiles, snap off a few shots of them and post to Instagram or your favorite sharing platform. Use #Carapelli #OIiveOilTorte and you’ll find your way on Carapelliusa.com.

4.0 from 2 reviews

Olive Oil Torte

 

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Author: Jessica Chiasson Wood

Recipe type: Spring Recipe

Serves: 4

Ingredients

• ¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil,
• plus more for coating
• 5 egg yolks (beaten to ribbons)
• 2 egg whites (whipped to hard peaks)
• ½ cup fresh cream (whipped)
• 1 tablespoon all-purpose flour
• ½ cup Trentingrana cheese (if unable to locate, use a similar
• hard, mature Italian cheese like Parmigiano-Reggiano)
• Salt and pepper, to taste
• 1 cup soft herb salad (chives, tarragon, parsley and basil)
• ½ lemon, zest and juice

Instructions

1. Combine egg whites and cream. Gently fold.
2. In a standing mixer, beat half of the Carapelli with all the flour and cheese into the egg yolks over medium-high speed. Then fold in egg and cream mixture.
3. Fill a large baking pan half full with water. Place into a 275ºF oven.
4. Coat 4-6 soufflé cups with Carapelli and fill to top with torte batter. Cover with foil and bake until set, approximately 35 minutes. While you’re waiting, enjoy some Carapelli with fresh bread. Yum. Or better yet, try a project from our Occasions page.
5. Garnish with a simple salad of herbs, lemon, the remaining Carapelli and chards of cheese. The torte can be served hot, room temperature or cold.

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Whether it’s a soggy ratatouille or a sad quiche, any vegetarian will be able to regale you with tales of terrible experiences when eating out. Though many restaurants, pubs and cafes remain stubbornly in a rut the more business savvy have noted this burgeoning market and targeted it accordingly.

The problem

Too many establishments wrongly assume that where meat-eaters require dozens of choices, vegetarians are sated by one or two. In fact, vegetarians have tastes as varied and eclectic as anybody else so what follows are two impressive dishes that would look good on any menu   and may even tempt a few carnivores.

Fragrant Thai Curry

Replacing meat with chunky chopped aubergines works beautifully as the vegetable takes on the sauce and keeps the dish moist and flavoursome. The aubergines need to be browned in oil then drained on kitchen paper. Add Thai curry paste (yellow, green or red dependant on personal choice) and any extra spices desired, cook out for thirty seconds then add finely chopped onion and cook until soft and golden. Next, add creamy coconut milk   an excellent source of protein in a meat free dish   with some halved tomatoes and a cup of water. Leave the curry to simmer for half an hour before adding some chickpeas and returning the browned aubergines to the pan. Allow to cook for a final five minutes before serving with rice. The result is a light but creamy curry packed with flavour, bursting with colour and difficult to resist.

Mushroom Wellington

Beef Wellington has long been a gastro-pub and food service favourite but this vegetarian version which replaces meat with large flat mushrooms offers just as much taste at a fraction of the cost. Remove the stalk from the mushrooms, sautt whole and then drain. Fry crushed garlic in the same pan then add a bag of de-stalked spinach and cook until wilted. Make sure any excess moisture is removed from the pan and set to one side. Next is the pastry: roll it out onto a surface sprinkled with thyme leaves to a thickness of around a centimetre. Cut out circles of pastry at least five centimetres larger in diameter than the mushrooms. Place a handful of spinach in the centre of each pastry circle, followed by a slice of cheese, then the mushroom and finally a second slice of cheese. Once the pastry is sealed with egg wash, bake the Wellingtons for forty minutes before serving. This is a stunning dish which genuinely deserves the description ‘melt in the mouth.’

The result

Whatever the format or style of food service on offer, providing a carefully sourced, well-planned and seasonal vegetarian menu can really make a difference in today’s competitive market by helping businesses to raise reputation and results alike.

AUTHOR BIO:

Shannen is a food writer and critic. She writes regularly on a range of food related topics and guides small eateries in increasing their business and widening their customer reach. Her primary piece of advice when expanding into the vegetarian market is to find a reliable and cost-effective supplier. Sourcing superior ingredients is vital so to know more visit this site and discover how easy it can be to begin offering a quality vegetarian menu.

I was thrilled when my sampler package arrived from Soyfoods! The package included these delicious All Natural Honey Roasted Soy nuts and I have to admit I was a little puzzled on what to do with the soy nuts other than eat them….then it came to me Kale Chips. I love kale chips and usually make a vegan cheesy topping from cashews and nutritional yeast. These kale chips turned out amazing, I loved the added sweetness from the honey and the crunch from the soy nuts were perfect.

5.0 from 1 reviews

Honey Roasted Soy-nut Kale Chips

 

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Author: Jessica Chiasson Wood

Recipe type: Snack

Ingredients

• 1 head of kale, washed tried, and stems trimmed
• A pack of 1 oz Honey Nutz (soy nuts)
• ¼ red bell pepper, chopped
• 1 clove garlic, peeled
• ½ tablespoon soy sauce
• ⅓ cup nutritional yeast
• Juice of 1 small lemon

Instructions

1. Soak the soy nuts in just enough water for them to absorb and allow to sit for 1 hour
2. Add the soy nuts, red pepper, garlic, soy sauce, lemon juice, and nutritional yeast to a blender
3. Blend until smooth
4. In a large bowl, combine kale and soy nut paste, massage into the kale making sure kale is evenly coated.
5. Place kale pieces on the layers of a dehydrator, being careful not to overlap
6. Set the dehydrator to 135 degrees for 10-12 hours (I do this right before bed)
7. Enjoy!

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April is National Soyfoods Month so it’s the perfect time to learn about the place for soy in a healthy diet and easy ways to incorporate it into everyday meals. Packed with protein and fiber, soyfoods are a tasty way to reduce calories, saturated fat and maintain your weight. Many soy products like veggie burgers cook and thaw faster than traditional meat sources so that means more time and convenience—who couldn’t use more of both?

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!

Soyfoods aren’t just for vegetarians anymore. In fact, dishes made with soy are quick, tasty, and often healthier than traditional protein sources.

Since April is National Soyfoods Month it’s the perfect time to tell your readers about the benefits and ease of cooking with soy!
Here are just a few ways that soy can help make your life easier and healthier:

Take this mixed berry smoothie up a notch with creamy and delicious WESTSOY Soymilk made from whole organic soybeans:
Berry Smoothie
WESTSOY Soymilk

Need a snack on-the-go? Grab some gluten free SOYJOY bars to fuel up with nutrients in seconds.
SOYJOY bars

On those busy weeknights, add some Wildwood tofu to the standard stir-fry for more protein or this spinach fettuccini to your favorite pasta sauce.
Wildwood Tofu

Packing lunches with the same snacks can get a little boring, but honey roasted soy nuts are a sweet and crunchy snack packaged in individual sizes, perfect for the lunch box.
Honey Roasted Soy Nuts

Packed with protein and fiber, soyfoods are a great way to reduce calories, cholesterol and saturated fat.
They also serve as a great source of iron, calcium, vitamin B-12, magnesium and zinc.

Including soyfoods into your diet is easy and convenient. See the recipes below:

Soymilk adds a healthy twist to any smoothie and these scalloped potatoes:
Soy Milk Scalloped Potatoes

Edamame makes a great energy-boosting snack and puts in an interesting twist on this hummus:
Edamame Hummus

Easy recipes to get cooking with soy ingredients:
Easy recipes to get cooking with soy

April is SoyFoods month! Explore the site for recipe ideas and ingredients!

Follow the SoyFoods Association on Twitter at @SocialSANA

SoyFoods Association on Facebook

This sponsorship is brought to you by the Soyfoods Association who we have partnered with for this promotion.

As soon as the weather gets warm, people all over the country step out of their kitchens and into their backyards to break out their grills. You may associate grilling with the Fourth of July or summer pool parties, but there’s no need to wait until late summer to take advantage of one of the best—and easiest—cooking tools around.

It’s an undeniable fact of life that things just taste better with some grill marks on them, and foods like hot dogs, hamburgers, chicken and bratwursts are known for being extra delicious when they come served with charred stripes. But to take full advantage of your grill’s capabilities this spring and summer, think outside of the hot dog bun! Instead of just sticking to basics, embrace seasonal spring produce and experiment with grilling foods that aren’t meat.

The following is a list of foods you should try grilling this spring—they’re fresh, seasonal and perfect hot off the grill:

Romaine

Spring is the prime time for salads, and grilling a head of romaine lettuce will make any salad more interesting and flavorful. Brush a head of romaine with olive oil and grill for about five minutes. Top with Caesar dressing and some parmesan cheese for a variation on your average Caesar salad.

Apricots

You can really grill any type of fruit, but because apricots come into season in the springtime they’re an especially good choice for this time of year. Toss them with olive oil, grill, then top honey and ice cream for a refreshing and healthier spring dessert.

Avocados

Avocados also come into season in the spring and are definitely sturdy enough to withstand a grill’s heat. Eat them grilled plain or try topping them with salsa for a hearty and flavorful snack. You can also slice grilled avocado and add it to your normal recipes, from salads and sandwiches to Mexican recipes like guacamole (see the recipe below).

New Potatoes

New potatoes are not only a seasonal spring vegetable—they’re also ideal for making another spring favorite: potato salad. Grilling new potatoes will add a great depth of flavor to potato salad, which makes a delicious side dish at any potluck or cookout. You can also serve grilled new potatoes as a side to chicken or steak, or alternatively, as a hearty appetizer alongside an herb or queso dip.

This recipe for chunky grilled guacamole uses grilled avocados to kick up the flavor of a healthy, delicious snack. Enjoy!

Yummy Things to Grill This Spring

 

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Prep time

15 mins

Cook time

75 mins

Total time

1 hour 30 mins

 

Author: Jessica Chiasson Wood

Recipe type: Appetizer, Side

Cuisine: Mexican

Serves: 24

Ingredients

• PAM® Grilling Spray
• 4 large ripe avocados, cut in half, pit removed
• 1 10 oz can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 5 green onions, chopped
• ¼ cup chopped fresh cilantro
• ½ teaspoon garlic salt
• ¼ teaspoon ground cumin
• 1 10 oz bag corn tortilla chips

Instructions

1. Spray the grate of an outdoor grill and your grilling utensils with the grilling spray. Preheat grill to medium.
2. Grill avocados, cut side down, for 5 minutes or until browned. Cool; remove from skin and coarsely chop.
3. Combine your chopped grilled avocado with tomatoes, green onion, cilantro, garlic salt and cumin in a small bowl. Refrigerate for 1 hour before serving. Serve with tortilla chips, if desired.

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Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. For other delicious warm-weather Mexican recipes like Ro*Tel’s famous queso recipe, visit www.ro-tel.com. 

Over the weekend I made a HUGE batch of my Seafood Stuffed Mushrooms and had more stuffing left over than I knew what to do with so what else immediately comes to mind than Seafood Cakes. Those of you who know me, know that crab cakes are my weakness, but adding more than just crab meat makes for a nice change.

Seafood-Stuffing Cakes

 

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Author: Jessica Chiasson Wood

Recipe type: Main

Cuisine: Cajun

Ingredients

• Leftover Seafood Stuffing
• 3 ounces lump crab meat
• 2 ounces chopped crawfish tails
• 2 ounces finely chopped shrimp
• Parkay butter spray or 1 stick of butter
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped red bell pepper
• 2 tablespoons chopped green onions
• 2 garlic cloves, pressed
• ¼ teaspoon Cajun seasoning
• Salt & Pepper to taste
• ¼ cup Greek yogurt
• 1-tablespoon cream
• ½-cup bread crumbs
• 1-tablespoon parmesan cheese
• 1-tablespoon lemon juice + a wedge to squeeze on top
• Lemon wedges for garnish
• Hot sauce

Instructions

1. These are the instructions for the Stuffed Mushrooms, which you can use or leave our the mushrooms.
2. Wipe mushrooms with a damp towel.
3. Pop out the stems, chop, and set aside.
4. Spray mushroom caps with the parkay butter spray.
5. Spay a shallow baking dish with butter spary.
6. Pour 3 tablespoons of the butter into a saucepan; add reserved chopped mushroom stems, minced onion, garlic, and red bell pepper. Cook until vegetables are tender.
7. Combine cooked ingredients with breadcrumbs, green onion, Greek yogurt, cream, lemon juice, crabmeat, shrimp, and seasonings.
8. At this point, I added a few dashes of hot sauce and a few dashes of Tabasco pepper vinegar.
9. Fill each mushroom cap, piling up.
10. Sprinkle each mushroom with Parmesan cheese.
11. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
12. Serve with lemon wedges & enjoy!

Notes

This recipe can be doubled

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