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Chopped Kale Salad

20 Comments

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Hi everyone, I hope you all had a Happy Thanksgiving Weekend!

Did you eat lots of food? Watch any football? Do any shopping?

I ate lots of food, watched football, but when it was obvious to me my team wasn't going to win, I did some shopping on-line. Unfortunately for me some of the items I wanted weren't available on-line, but were available in the store. So my daughter and I went out in the pouring rain to Target and Old Navy to do some in store shopping. It was a bit crowded but I was able to get in and get out with everything I wanted.

After shopping and a bit of overindulging in some desserts I decided to go for something lighter like this Chopped Kale Salad. There's nothing like a good clean salad after a little overindulgence, don't you think?

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

I made a big bowl of this good stuff and grazed on it throughout the day. I simply mixed in some ingredients I had in the fridge. Chickpeas and pecans were added to make it a hearty salad that can be eaten alone as a meal. Dried cranberries I added because I love cranberries on any salad. Stored in an airtight container in the fridge this salad stays crisp and fresh, simply drizzle on the dressing before serving.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Enjoy this salad as a meal, a side to sandwiches, or as a topping for other veggies, like I did with my sweet potato.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Now lets talk about the dressing, it's an adapted version of No Honey Mustard Sauce from Minimalist Baker. Honey mustard is a staple in my house, but I couldn't find a good vegan version, until I tried Dana's version from Minimalist Baker. She nailed it, my daughter who is the honey mustard Queen and eats honey mustard on her fries, burgers, nuggets on everything, loves it.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Super easy, super delicious this salad will give you all the energy you need to keep moving. Go ahead, enjoy your family, friends, shopping, football games, Hallmark and Lifetime Christmas movies and this awesome salad and have yourself a wonderful holiday shopping season.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

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Chopped Kale Salad

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: TheWholeServing
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 to 6 1x

Ingredients

Units Scale
  • Salad
  • 8 cups chopped curly kale
  • 1 medium carrot, julienned
  • ½ medium red onion, thinly sliced
  • 1 15oz. can chickpeas, rinsed and drained
  • ⅔ cup dried cranberries
  • ½ cup roasted pecans
  • ½ teaspoon fine sea salt
  • Dressing
  • 2 tablespoons creamy cashew butter
  • 1 tablespoon stone ground mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoon maple syrup
  • 2 to 3 tablespoons plain unsweetened almond milk

Instructions

  1. In a large bowl toss in all salad ingredients except the salt.
  2. Sprinkle on the salt and with clean hands toss and gently message salad between your fingers.
  3. Whisk (affiliate link) together all of the dressing ingredients. Plate salad and drizzle with dressing.
  4. Have fun and enjoy!

Notes

Store any leftover salad in an airtight container in the fridge.

Nutrition

  • Serving Size: 1.5 cup
  • Calories: 232
  • Sugar: 14.2
  • Sodium: 350.9
  • Fat: 9.5
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 33.2
  • Fiber: 7.7
  • Protein: 8.3
  • Cholesterol: 0

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

 

Linked with: Ducks'n a Row Wonderful Wednesday Link Party, Urban Naturale Healthy, Green and Natural Link Party, View From In here #WAYWOW Link Party

Slow-Cooked Cran-Blueberry Sauce

1 Comment

Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from a side dish to a star dish.

Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.

Happy Tuesday All!

I hope everyone is having a wonderful Thanksgiving week, I'm looking forward to spending some much-needed time with extended family and friends.

Today I'm here with a quick post to share a super-simple slow-cooked cranberry and blueberry sauce. If you have never made cranberry sauce using fresh cranberries, you have to give this a try.

Growing up we always had jelled cranberry sauce from a can. But after making fresh sauce many years ago, I haven't reached for the can, only bags of fresh cranberries and this year I added blueberries.

Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

What's nice about using the slow-cooker is it gives you time to do other things on your getting ready for Thanksgiving to-do list. This will hands down be the easiest dish on the menu. Place everything in the cooker and it will do its thing.

Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

Simple and easy right?  I told you so, now go make some and have yourself a Happy Thanksgiving!!!

Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.
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Slow-Cooked Cran-Blueberry Sauce

Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Celeste
  • Prep Time: 3 min
  • Cook Time: 360
  • Total Time: 6 hours 3 minutes
  • Category: Condiments
  • Method: Slow-cook
  • Cuisine: American

Ingredients

Units Scale
  • 1 12-ounce bag fresh cranberries
  • 2 pints of fresh or frozen blueberries
  • ½ cup brown sugar
  • 1 teaspoon orange zest
  • juice from one large orange (about ½ cup)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions

  1. Place all ingredients in the slow-cooker, stir to combine.
  2. Cook on high 3 to 4 hours or 6 to 8 hours on low or until berries have popped open and sauce is bubbly and starts to thicken.
  3. Taste and adjust sugar if needed, I like a less sweet sauce. Sauce will thicken as it cools.
  4. Serve warm or at room temperature.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 61
  • Sugar: 11.7
  • Sodium: 2.8
  • Fat: 0.2
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 15.6
  • Fiber: 2.1
  • Protein: 0.4
  • Cholesterol: 0
Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.

Pumpkin Apple Tart

4 Comments

Pumpkin and Apple, together they are better and simply delicious. This Pumpkin Apple Tart just may be a favorite for your family.

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

I love apples and I love pumpkins, and together I love them more!

Make this one for all of your vegan family and friends you have coming for Thanksgiving or make and take if you're  vegan so you'll be sure there will be dessert for you.

Not only is this vegan, it's gluten-free and easy, let me repeat, easy to make.

My sister-in-law mentioned that she may be gluten intolerant because she has been having problems when consuming some grains. So I thought I would make a gluten-free dessert. This is my first gluten-free crust ever and I'm quite surprised at how well it turned out.

I used Bob's Red Mills Gluten-Free 1:1 Baking Flour, no this is not a sponsored post, I'm just sharing an awesome product that makes baking gluten-free so much easier. No need to mix this and that, it's done for you.

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

My first go with this yielded a down right crumbly crust mess. I played with the ingredients and I had the flakey crust I wanted. This crust recipe will give you enough to make two 9-inch tarts or one 9-inch tart and 4 to 6 small 4-inch tarts or 10 to 12 small 4-inch tarts, your choice.

My first go round I mixed everything by hand, but the second time I used my handy-dandy food processor. When it's time to press the dough out in the tart pan if you have small children this would be a great time to include them. It'll be like playing with playdough.

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

After tossing the sliced apples with sugar and pumpkin pie spice, simply arrange the apple slices in the tart shell, spread the pumpkin mixture and bake. My first time making this I used tapioca starch as the thickener and it was too slimy, so I switched to arrowroot, much, much better.

This is a simple and easy recipe, the hardest part is waiting for the tart to cool before devouring these scrumptious desserts.

Happy Baking and Happy Thanksgiving!

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.
Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.
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Pumpkin Apple Tart

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Celeste
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Category: sweets
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • Gluten-Free Crust
  • 2 ¼ cup Bob's Red Mill Gluten-Free 1:1 Baking Flour
  • 12 tablespoons of vegan butter or real butter if not vegan
  • 6 to 8 tablespoons cold water
  • 1 teaspoon fine sea salt
  • Tart
  • 2 cups thin sliced Granny Smith apples (about 5 small apples or 3 large)
  • 1 tablespoon natural sugar
  • 1 teaspoonpumpkin pie spice
  • 2 cupspumpkin puree
  • ¼ cup brown sugar
  • ¼ cup natural sugar
  • 1 ½ teaspoonpumpkin pie spice
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon arrowroot

Instructions

  1. Place flour, salt, and butter in the food processor and pulse while adding water a little at a time.
  2. When dough starts to come together and is still a bit crumbly, transfer dough to a floured surface and pat together with floured hands. Dough may be crumbly but will come together when squeezed between your fingers.
  3. Divide dough in half and place one half into a 9-inch tart pan with a removable bottom.
  4. Press dough into pan and up the sides with the tips of your fingers.
  5. Use the other half to make 6 to 8 4-inch tarts or another 9-inch tart. I lightly oiled my 4-inch tart pans becauce they did not have a removable bottom, to make removing them from the pan easier. Set dough aside while you slice and mix together the pumpkin mixture.
  6. Peel and thinly slice apples, place in a large bowl, sprinkle on the sugar and pumpkin pie spice, toss to coat.
  7. In a medium bowl, whisk (affiliate link) together pumpkin puree, brown sugar, natural sugar, pumpkin pie spice, almond milk, vanilla until well combined. Add the arrowroot and whisk (affiliate link) until well combined and there are no lumps.
  8. Arrange apples on the tarts and spread 1 to 1 ½ tablespoon pumpkin mixture over the small 4-inch tarts, use the remaining mixture over the large tart. If making two 9-inch tarts just divide the mixture between the two.
  9. Bake tarts on a parchment lined baking pan for 20 to 25 minutes. Pumpkin mixture may be slightly jiggly but will set as it cools.
  10. Serve tart with coconut cream.
  11. Have fun and enjoy!!!

Nutrition

  • Serving Size: 1 Slice
  • Calories: 274
  • Sugar: 13.3
  • Sodium: 7.1
  • Fat: 14.3
  • Saturated Fat: 4.5
  • Carbohydrates: 34.3
  • Fiber: 2.4
  • Protein: 3.1
  • Cholesterol: 0
Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.
Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

Pumpkin Cake With Pumpkin Spice Glaze

9 Comments

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Can you believe there are only 15 days until Thanksgiving, and the mad rush for holiday shopping?  I think this year I'll skip the madness and do most of my shopping on-line. I just want to chill and enjoy friends and family.

I've been giving some thought to what desserts I'll make this year, in addition to the traditional pumpkin pie I've decided to try making pumpkin cake. I have never made a plain pumpkin cake before. I've made desserts with pumpkin in them, but never a plain and simple pumpkin cake.

After several tries I nailed it!!!

Sweet, moist, delicious Pumpkin Cake with the most decadent glaze. I took some to my staff at my center and they all confirmed its deliciousness.

 

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

 

 

 

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

The glaze gives this cake an extra layer of moistness as soaks into the cake. However, if you like you can make it thicker and less of it will be absorbed into the cake.

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

This cake will be one of the vegan dessert options, but based on my staffs reaction non-vegans may not leave any for the vegans in the group.  Just look at the deliciousness. You know you want some, it's lick your lips delicious.

 

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

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Pumpkin Cake With Pumpkin Glaze

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: TheWholeServing
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 12 1x

Ingredients

Units Scale
  • Cake
  • 2 cups all-purpose flour
  • 1 cup all-natural sugar (½ cup more if you like a sweeter cake)
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup almond milk
  • 1 ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Glaze
  • 1 cup powdered sugar
  • 2 tablespoons almond milk
  • 1 tablespoon pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract

Instructions

  1. Pre-heat oven to 350 degrees and brush a bundt pan with oil or spray with cooking spray.
  2. Whisk (affiliate link) together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl to remove any lumps.
  3. In a smaller bowl mix together the milk, pumpkin puree and vanilla extract.
  4. Pour into the flour and mix with hand mixer until well combined, about 2 to 3 minutes.
  5. Transfer to baking pan and place in center of oven to bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Allow cake to cool slightly before inverting cake onto serving dish.
  6. While cake is baking mix together the glaze ingredients until smooth and creamy.
  7. Drizzle glaze over cake, slice and serve.
  8. Store leftover cake, if you have any, in an airtight container in the fridge. Heat slightly before serving.

Nutrition

  • Calories: 204
  • Sugar: 27.6
  • Sodium: 254
  • Fat: 1.4
  • Saturated Fat: .1
  • Carbohydrates: 45.9
  • Fiber: 1.8
  • Protein: 3

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Pumpkin-Cake-Long-Pin

Sweet Potato Lentil Stew

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.         #FallWithATwist #CollectiveBias

Sweet Potato, lentils, and MorningStar Farms meal starters crumbles make this stew perfect for those cold weather days.

The weather here in Texas is getting cooler and closer to the time when I can put on a pair of boots and wrap a scarf around my neck and not feel the need to peel it all off by the late afternoon. I'm looking forward to sipping hot tea in the afternoons and snuggling up on the couch in front of a cozy fire with a big bowl of hearty stew for dinner.

This Sweet Potato Lentil stew is true comfort food that screams Fall!!!

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Savory Carrot Muffins

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 Savory Carrot Muffins, tender, slightly sweet, and simply delicious. A perfect companion to a bowl of soup.

Savory Carrot Muffins, tender, slightly sweet, and simply delicious. A perfect companion to a bowl of soup.I absolutely love Carrot Cake muffins, but this time around I'm sharing Savory Carrot Corn Muffins, yes I went in the opposite direction from sweet to savory.  I used the basic recipe my Mom always used when I was a child to make cornbread, but I've replaced the eggs with carbonated water and added shredded carrots.

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Buckwheat Pumpkin Clusters

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Sweet and crispy Buckwheat Pumpkin Clusters a perfect anytime snack.

Sweet crispy Buckwheat Pumpkin Clusters a perfect anytime snack.

You know when you're munching on food and you tell yourself "just one more bite",  but before you know it you've eaten the entire thing.  Well let me warn you, these Buckwheat Pumpkin Clusters will be that kind of food.

Buckwheat, yes it's more than just a stuffing for pillows. We started eating buckwheat about 5 years ago, we use it in cereals, salads and my daughter loves eating it by the handfuls even though it has very little flavor. She says it's like

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How To Make Pumpkin Pie Spice and Pumpkin Puree

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Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

Pumpkin pancakes, cookies, pies and lattes, all good reasons to have pumpkin pie spice available. This year why not make my own, if you're like me you probably have all of the ingredients in your pantry. I'll admit my spice and herb shelf overflows with a ridiculous amount of items I had completely forgotten. I finally buckled down and reorganized my stash of herbs and spices, no more falling in my face spice jars when I open the pantry.

As I organized I realized I didn't need to purchase a lot of these spices and herbs. That's when I decided to make my own pumpkin pie spice, I had all the ingredients.

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Blueberry Breakfast Bread

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Titled-Blueberry-Breakfast-Bread

Quick, simple, moist and delicious Blueberry Breakfast Bread, but it's not just for breakfast it's perfect anytime of the day.

It's September and that means it's the end of blueberry season.

Blueberries are tasty and super good for our bodies.  They're loaded with antioxidants, help reduce DNA damage, which may just help against ageing and cancer, may lower blood pressure and fight against heart disease, improve brain function and memory, and they may help reduce muscle soreness after strenuous exercise. For more information on the benefits of blueberries check out Authority Nutrition.

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Napa Summer Salad

14 Comments

Crisp, sweet and savory all together in one delicious salad. Fresh fruits from the summer, use your seasonal fruits before they're gone.

Napa-Summer-Salad.2

It's hard to believe summer is almost over, it happened so fast!

Truth be told, I'm happy to be entering the last 4 months of the year, it's my favorite time of the year.

Cooler temperatures, holiday cooking and spending more time with family and friends.

I hope you've been eating lots of good summer foods. I personally have been eating lots of salad, "Summer Salads", salads loaded with fresh fruits of the summer. There's nothing better than a chop, mix and eat salad, no need to turn on the oven, just simple, quick and delicious!

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Black and White Strawberry Lemon Cake

19 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PurelySimple #CollectiveBias

Black-&-White-Strawberry-Lemon-Cake-T

Life's a celebration and for the rest of the year there are celebrations every month. August 29-nephew's Birthday, September 7- Labor Day, September 16-brother's Birthday, September 28-brother's Wedding Aniversary, September 29-my Birthday, October 29-daughter's Birthday, November 26-big sister's Birthday and Thanksgiving Day, December 23-Parents 61st Wedding Aniversary and December 25-Christmas Day. Wow, what a list, that's a lot of celebrating and this Black & White Strawberry Lemon Cake  can add some "Happy" to just about any celebration.

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Grilled Tofu Wraps

12 Comments

Crispy grilled on the outside and tender on the inside, these Grilled Tofu Wraps will blow you away served with a bold sesame mustard dipping sauce.

Grilled-Tofu-Wrap.4

It's been a few days since my last post, it's Back to School, and that's a super busy time for me at work. But I'm back today with a recipe inspired from a recent shopping trip to Whole Foods Market. I was there picking up ingredients for blog recipes, as I about to leave I decided to get a custom made to order wrap from their sandwich bar.

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Fruity Spinach & Arugula Salad

9 Comments

Fruity-Spinach-&-Arugula-Salad2

Sweet, tart and crisp are words I would use to describe this salad. Sweet juicy nectarines and tart cherries, what a combination for this Fruity Spinach & Arugula salad. This salad was created out of a need to use some ripe cherries and nectarines before they were past their prime.

This might possibly be one of the quickest salads I've made, ever!

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Kale Corn Relish Salad

15 Comments

Crisp, creamy, delicious powerhouse salad, this Kale Corn Relish Salad is perfect for lunch or dinner. Kale Corn Relish Salad
 Powerhouse veggie, Star of the party!
This salad served as a dip and was the star of the party.  I am lover of all things kale, I start everyday with a green smoothie that always includes kale, but not everyone loves kale as much as I do, so I wasn't sure if this dish would be a hit. My thought was if it wasn't there would be more for me. Turns out everyone loved it, even the children, oh how I love it when the little ones eat their veggies and love them.

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Spinach Garlic & Herb Spread

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Garlic-and-Herb-Spread-1

Sometimes making a complete meal is just to exhausting and all I want to do is just eat.

So lately I buy and prep -  simply wash, chop and package my fresh fruits and veggies, so when I'm ready, it's ready. Having the healthier options prepped makes it so much easier to stay on track.

I've also added a new cracker to my snack list, Blue Diamond Artisan Nut Thins, they are so addicting.  These wheat and gluten-free crackers come in sesame seeds, multi-seeds, asiago cheese, chia seeds and flax seeds, they go well with almost everything, especially Spinach Garlic & Herb spread. They also have 400mg of ALA omega-3 and 21 grams of whole grain.

Blue-Diamond-Flax-&-Mult-Seeds-Crackers

The vegetarian version of this spread is made with Parmesan.

Vegetarian-Garlic-&-Herb-Spread

Vegetarian-Garlic-&-Herb-Spread.3

The vegan version has a bold nutty flavor, compliments of nutritional yeast. I added in spinach to bump up the nutritional value, but you can easily switch it for kale, chard or a mix of all three.

These spreads will satisfy the vegetarians, vegans and those in between. It's a must add to your snack list, also makes a great spread for sandwiches and wraps.

Vegan-Garlic-&-Herb-Spread

Vegan-Garlic-&-Herb-Dip

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Spinach Garlic & Herb Spread-Vegetarian

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Ingredients

Units Scale
  • 8 oz. package of cream cheese, softened
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup freshly shredded parmesan cheese
  • sea salt and pepper to taste
  • ⅔ cup chopped fresh spinach (frozen can be used)

Instructions

  1. In a medium bowl mix softened cream cheese, garlic and onion powder until well combined.
  2. Mix in the cheese, taste and add in salt and pepper to taste.
  3. Fold in the chopped spinach until well combined.
  4. Transfer to serving dish.
  5. Serve and enjoy!!

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 64
  • Sugar: 0.5
  • Sodium: 101.5
  • Fat: 5.8
  • Saturated Fat: 3.3
  • Carbohydrates: 1.1
  • Fiber: 0.1
  • Protein: 2.2

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Spinach Garlic & Herb Spread-Vegan

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Ingredients

Units Scale
  • 8 oz. package of cream cheese alternative, softened (I used Go Veggie)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup nutritional yeast
  • sea salt and pepper to taste
  • ⅔ cup chopped fresh spinach (frozen can be used)

Instructions

  1. In a medium bowl combine softened cream cheese alternative, garlic and onion powder until well combined.
  2. Stir in nutritional yeast, taste and season with salt and pepper to taste.
  3. Fold in chopped fresh spinach until well combined.
  4. Transfer to serving dish.
  5. Serve and enjoy!!!

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 61
  • Sugar: 0.7
  • Sodium: 54.2
  • Fat: 5
  • Saturated Fat: 2.7
  • Carbohydrates: 2.2
  • Fiber: 1.1
  • Protein: 2.9

Blue-Diamond-Artisan-CrackersIf you make these dips or try these crackers please let me know what you think, I'd like to know.

This post was sponsored by Blue Diamond Nut Thins.

Shared with: Lou Lou Girls-Fabulous Party

Strawberry & Chocolate Chia Smoothie

10 Comments

 

Chocolate-Strawberry-Chia-Smoothie.4

Chocolate for breakfast, yum.

What, you don't eat chocolate for breakfast?  Well, after trying this Strawberry & Chocolate Chia smoothie, you may want to have it for breakfast everyday, it's quick, simple and "Easy as Breeze" to make.

I was first introduced to chia seeds about 5 years ago while training for my first half-marathon. Athletes, especially runners use Chia seeds to help prolong hydration and help retain electrolytes as well as endurance.  While training I included them in my morning and after workout smoothies. My half-marathon was a fall event so most of my training was during the hot Texas summer, so I really needed to stay hydrated.

I wanted to learn more about the small but mighty chia seed and here's a bit of what I found.

15 to 20 grams (2 to 3 tablespoons) of Chia a day will provide you with all the omega-3 your body needs. Reference:Dr. Wayne Coates-AZChia.com

Increased and sustained energy levels, mental clarity, stable blood sugar levels, bone health, increased fiber intake, weight management and healthy hair, skin and nails, these are just a few of the benefits you may have if you include Chia seeds to your daily diet.

Chia seeds are tiny black & white seeds that used to be a staple food in Aztec and Mayan times. Chia's are nutrient dense, 20% omega-3, high in vitamins and minerals (calcium, potassium & magnesium), 20% protein, high in antioxidants, 37% dietary fiber and it's a gluten-free whole grain, which has little flavor.

You can eat them dry, which is the way my daughter likes them or they can be soaked before consuming. Chia seeds can absorb up to 10 -12 times it's weight in liquid. One teaspoon of Chia seeds will make approximately ten teaspoons of Chia gel. There is no other grain that compares to the Chia seed.

Because chia is easy to digest and digest slowly they are great in stabilizing blood sugar levels, which is helpful for people with type-2 diabetes.

Chia may be a benefit in improving cardiovascular health because of is omega-3 to omega-6 ratio. It benefits brain, neurological function and arthritic conditions.

They also have high levels of calcium, making it great for bone health. One tablespoon of Chia seeds contain as much calcium as two glasses of milk.

There you have it, a boat load of information about chia seeds, now on to the recipe.

I usually start with plain unsweetened almond milk, but with this recipe I started with chocolate Blue Diamond Almond Breeze, smooth and creamy perfection!

Ingredients-Chocolate-Strawberry-Smoothie

I've been loving strawberries lately, and since I think chocolate and strawberries are great together, I put them together in this smoothie. During the hot summer months I freeze fresh fruits for quick cool me down, "Easy as Breeze"  smoothies.

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Guilt-free delectable goodness!!!!

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Strawberry & Chocolate Chia Smoothie

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Ingredients

Units Scale
  • 1 ½ cups Blue Diamond Almond Breeze chocolate milk
  • 3 tablespoons chia seeds
  • 2 tablespoons cacao powder
  • 20 or more frozen strawberies
  • 3 to 5 pitted dates

Instructions

  1. Place all ingredients into bowl of blender, blend until smooth.
  2. Taste, if you prefer a sweeter smoothie add in more dates, blend until smooth.
  3. Pour into serving glasses.
  4. Serve and enjoy!

Nutrition

  • Serving Size: 16 oz
  • Calories: 402
  • Sugar: 55
  • Sodium: 117.5
  • Fat: 11.7
  • Saturated Fat: 4.8
  • Carbohydrates: 72.5
  • Fiber: 13.7
  • Protein: 10.9
  • Cholesterol: 0

 

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"This "Easy as Breeze" post is sponsored by Almond Breeze Almondmilk. For more "Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook (http://facebook.com/almondbreeze), Twitter (http://twitter.com/almondbreeze), Instagram (http://instagrram.com/almondbreezeus) and Pinterest (http://pinterest.com/almondbreeze)."

 

Chili Chocolate Bark

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Titled-Stack-of-Bark

Superfood, Super Delicious, Chili Chocolate Bark!

It's so amazingly yummy, you may lose your self-control.

Smooth dark chocolate with a crunch of cashew, dried coconut and a hint of heat from hot chili oil, every bite will leave you wanting more.

I'm not a big candy bar eater, but I love making batches of bark because I control the ingredients. I usually make a double batch and freeze half, if I lose control, there's always more.

That's what great about bark, other than the fact that it's delicious, it's fast and easy to make.

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As far as candy goes, I like to think of this as a much healthier version of candy.

Dark chocolate...good for your heart.

Coconut...speeds metabolism, high in fiber and improves digestion.

Cashews...lower in fat than most other nuts and high in proanthocyanidins,  a flavanol which help keep cancer cells from dividing.

Ingredients-Chili-Chocolate-Bark

This bark is a melt in your mouth slab of deliciousness with just a touch of heat from the addition of hot chili oil.

Hot chili oil... anti-inflammatory and analgesic properties.

The heat in this bark is subtle and warms a bit after swallowed. You may just need to make more than one batch, one to share and one just for yourself.

Chili-Chocolate-Bark

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Chili Chocolate Bark

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  • Author: Celeste @TheWholeServing
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 10-12 1x
  • Category: Sweets
  • Method: Stovetop
  • Cuisine: American

Ingredients

Units Scale
  • ½ cup coconut chips
  • 12 oz. package of dark chocolate chips
  • 2 tablespoons coconut butter
  • ¼ to ½ teaspoon hot chili oil
  • 3 tablespoons cashew butter
  • 3 cups whole cashews

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. Place all but 3 tablespoons of coconut chips in food processor, process until finely shredded, set aside for later.
  3. Place a medium glass or metal bowl over simmering water bath.
  4. Place chocolate chips, coconut butter and hot chili oil in bowl and stir gently as it begins to melt.
  5. Remove bowl from saucepan when almost all of the chocolate chips are melted, add in the cashew butter and continue to stir until mixture is smooth and all chips are melted.
  6. Mix in the cashews and shredded coconut until well combined.
  7. Transfer mixture to parchment lined baking sheet and spread evenly. Sprinkle on remaining coconut chips, and place in fridge, allow to cool completely.
  8. When completely firm, break into pieces.
  9. Serve and Enjoy!

Notes

Store any leftovers in an airtight container in the fridge.

Nutrition

  • Serving Size: 2 oz.
  • Calories: 226
  • Sugar: 10.6
  • Sodium: 5.2
  • Fat: 17.1
  • Saturated Fat: 6.2
  • Carbohydrates: 18
  • Fiber: 1.9
  • Protein: 4.9
  • Cholesterol: 3.1
Stack-of-Bark

 

This post was shared with: Pint Sized Baker-Two Cup Tuesday, Lou Lou Girls-Fabulous Party, Marilyn's Treats-Wake Up Wednesday, My Rays Of Sunshine-Wine'd Down Wednesday

Cinnamon Sugar Donut Muffins

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Pin-to-Plate

Recipes I've Pinned, finally making it to my plate-Cinnamon Sugar Donut Muffins

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You know how we Pin, Pin, Pin to our Pinterest boards, how many of those recipes do you actually go back and make?

I finally succumbed to the daily nagging from my daughter and made a batch of these Cinnamon Sugar Donut Muffins. Wow, they're definitely on the "Must Make" list of Pinterest recipes, plus they're easy to make. I pinned them from Texanerin Baking, a blog I've been following for quite some time, check her out.

Not only are they easy, they're quick, moist, tender and egg free, you'll never miss them.

SBS-Ingredients-Cinnamon-Sugar-Donut-MuffinsI followed the recipe for the most part, but I did however, omitted the step of dipping the muffin into melted vegan butter before dipping into the cinnamon sugar, just didn't want to add any extra calories. Dipping them in the butter before the sugar will get more sugar on your muffins, but dipping the muffins in the sugar while they are still warm worked for me.

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Enjoy them with a glass of almond, cashew or any milk of your choice, a cup of tea or coffee. But let me warn you, it's hard to eat just one or two or three or four.

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It's a big hit with my family, I made a second batch using my donut pan.

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Cinnamon Sugar Donut Muffins

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Recipe fromTexanerin Baking

Ingredients

Scale
  • 1 ¾ cups white whole wheat or plain all-purpose flour
  • ½ cup unrefined sugar or granulated sugar, for sweeter muffins use ¾ cup
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 cup applesauce
  • ½ cup almond milk, warmed
  • ½ cup, melted refined coconut oil or canola oil
  • 2 tablespoons maple syrup
  • ⅓ cup melted vegan butter or melted coconut oil
  • 3 tablespoons of granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.
  2. In a medium bowl, mix together the first five ingredients.
  3. In a large bowl mix the applesauce, warm milk, oil and syrup.
  4. Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.
  5. Fill the muffin tin almost to the top.
  6. Bake for 8 to 10 minutes or until muffins spring back when touched.
  7. While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.
  8. When muffins are done, allow the to cool slightly enough to handle them.
  9. Turn them out of the pan and roll them in the sugar mixture, coating them completely.
  10. If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.
  11. Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm.
  12. Store leftovers in an airtight container in the fridge, that's if you have leftovers.
  13. Have Fun and Enjoy!

Nutrition

  • Serving Size: 1 Mini Muffin
  • Calories: 101
  • Sugar: 5.8
  • Sodium: 53.9
  • Fat: 5.9
  • Saturated Fat: 2.4
  • Carbohydrates: 11.7
  • Fiber: 0.5
  • Protein: 0.8
  • Cholesterol: 0

If you make this please share your experience with a comment below and share a picture on Instagram with the hashtag #thewholeserving, I'd love to see your version!

Shared with:  Peek Into My Paradise-Tickle My Tastebuds Link Party#59

Soba Noodle Soup

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Sesame-&-Ginger-Soba-Noodles-TT2

Several years ago a friend took me to this quaint authentic Vietnamese restaurant, Pho Mac. and I fell in love with their noodle soup. It was my first time experiencing the herb combination of mint, cilantro, basil and flat leaf parsley, such a fresh combo. But that's not all, the soup was topped with crunchy bean sprouts and jalapeno, that did it for me, whenever I go there I always get that soup.

So this dish is inspired by that soup.

The difference between their soup and my version is the addition of carrots, parsnips and toasted sesame oil.

Spirilized-Veggies

The restaurant version of the soup was served with a spicy sweet sauce, so I created my version as well. A combination of tamari, agave, sesame oil, ginger, garlic and hot chili oil served alongside sriracha sauce.The perfect balance of heat and sweet.

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I kept this version pretty simple, but you can easily add sliced mushrooms, bok choy or any other vegetable you choose.

This protein, power-packed soup will fill you and thrill you!

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Soba Noodle Soup

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  • Author: Celeste
  • Prep Time: 5 mins
  • Cook Time: 4 mins
  • Total Time: 9 mins
  • Category: Soups and Stews
  • Method: Stovetop

Ingredients

Units Scale
  • 6 cups vegetarian vegetable stock
  • 1 tablespoon minced garlic
  • 1 ½ teaspoon minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 large carrot, spirilized or julienned
  • 1 large parsnip, spirilized or julienned
  • 8 oz. soba buckwheat noodles
  • 1 tablespoon tamari
  • 1 tablespoon agave nectar
  • 1 tablespoon tomato paste
  • ½ teaspoon minced ginger
  • ½ teaspoon garlic, minced
  • ½ teaspoon hot chili oil
  • sriracha hot chili sauce

Instructions

  1. Pour stock into a large pot, add in 1 tablespoon of minced garlic, 1 ½ teaspoon of minced ginger and 1 tablespoon toasted sesame oil to stock, stir to mix and bring tto a boil.
  2. While the stock is coming to a boil, sprailize or jullien the carrot and parsnip, set aside.
  3. When the water come to a boil add soba noodles to stock pot, stir and prepare according to package directions. My noodles only took 4 minutes to cook.
  4. During the last minute of cooking time for the noodles stir in the carrots and parnips. After final minute of cooking, cover and remove from burner.
  5. In a small bowl mix together tamari, agave, tomato paste, ½ teaspoon minced ginger, garlic and hot chili oil.
  6. Fill half of a small condiment dish with sriracha hot chili sauce fill the other half with the tamari sauce mixture.
  7. Spoon soba noodles into serving bowls and garnish with scallions, sprouts, chopped cilantro, mint and parsley and sliced jalapeno.
  8. Serve with the tamari and hot sauce.

Notes

Garnish your noodles with scallions,cilantro, parsley, mint, sprouts and jalapeno.

Nutrition

  • Serving Size: 1 cup
  • Calories: 193
  • Sugar: 4.8
  • Sodium: 534.1
  • Fat: 3.1
  • Saturated Fat: 0.4
  • Carbohydrates: 38.2
  • Fiber: 2
  • Protein: 6.5

If you make this please share your experience with a comment below and share a picture on Instagram with the hashtag #thewholeserving, I'd love to see your version!

Sesame-&-Ginger-Soba-Noodles-Titled

 

Shared with: Marilyn's Treats-Anything Goes, Lou Lou Girls-Fabulous Party #65

Cinnamon French Toast

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Plant-Powered-Families-Cookbook

Lazy Saturday mornings are perfect for making french toast, and this version is much healthier than the version I ate as a child. This is just one of the many healthy delicious recipes you will find in Dreena Burton's new book.

Dreena proves that a plant-based diet can be both easy and delicious, with over 100 recipes tested by her children, making this book kid-terrific.

Plant-Powered Families is more than a cookbook, it's a resource for hearty, wholesome plant-based healthy living. I love how Dreena not only shares great recipes, but she gives tips on prepping your kitchen for a Plant-Powered life.

She also shares her story of how she transformed her life and health with a plant-based diet.

Today I'm sharing Dreena's Cinnamon French Toast, one of many awesome recipes you'll find in her new cookbook, it was a huge hit in my house.

Another thing she does well in this book is provide ingredient options, which I used when making this recipe. Silly me, I forgot to soak the cashews so I used hemp seed instead, per her suggestion for a nut free option.

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Cinnamon French Toast

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Ingredients

Units Scale
  • 1 cup plus 1-2 tablespoons plain or vanilla unsweetened nondairy milk
  • 1 tablespoon white chia seeds
  • ⅓ cup soaked and drained cashews (see note for nut-free option)
  • ¾ teaspoon cinnamon
  • ¼-½ teaspoon pure vanilla extract
  • ⅛ teaspoon sea salt
  • Sliced bread of choice (see note)

Instructions

  1. In a blender or using a handheld blender, puree the milk (starting with 1 cup; see note), chia, cashews, cinnamon, vanilla extract, and sea salt until very smooth and thick (it will get thicker as it sits a little while and the chia swells).
  2. Prepare a nonstick skillet by wiping over with a touch of oil (you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce to medium/medium-high. Dip a slice of bread into the batter.
  3. Turn over and let it sit in the chia mixture for a few moments to soak, then remove and place in the skillet.
  4. Repeat with other slices, frying 2–3 pieces or more at a time, depending on the size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat until all bread is used. Serve with fresh fruit and pure maple syrup. Another fun serving idea is to make sandwiches out of the French toast, slathering some nut butter between two slices, then serving with maple syrup.

Notes

Nut-Free Option: Replace ⅓ cup of cashews with 3 tablespoons of hemp seeds.

Bread Note: You may use 6–10 slices of bread, depending on the size of the slices

Milk Note: After the batter sits for a few minutes it can become quite thick. You can stir through another 1–2 tablespoons of milk if it has gotten too thick with standing (if you have less than half the batter left, use just 1 tablespoon

You don't have to be vegan, just a lover of good food and good health!

Enter for a chance to win a copy of Dreena's New Cookbook!

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a Rafflecopter giveawayA sneak peek of recipes you'll find in Plant-Powered Families.

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Disclaimer: I was given this book to review, the thoughts and opinions are my own,

For more Plant-Based cookbooks, check these out!

Bold Sriracha Protein Bars

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Bold-Sriracha-Protein-Bars

I got hooked on protein bars about four yeas ago, when I was training for my first half-marathon, they served as post workout fuel and breakfast on the days I did my training runs before work and didn't have time for a prepared breakfast. Not much has changed, I still love them, except now I'm making them more often at home rather than forking out $2 or more dollars per bar.

Don't get me wrong, I still buy them every now and then, but making them is so easy, and these are OMG good.

I like to put a mix of nuts, seeds and dried fruits.

There are many recipes for protein bars, bake and no-bake, this recipe is no-bake, no need to heat your oven.

Ingredients-Nut-Bar

There's another twist to this recipe, I used Blue Diamond Almonds Bold Sriracha, a flavor from their bold line of products, this one is my favorite.

I used brown rice syrup and agave to bind everything together. My first go round making this, I used the brown rice syrup cold, it was a flop, literally a flop, it didn't hold the ingredients together and it wasn't easy to mix.

But still tasty.

The key is heat, when heated brown rice syrup thins and makes the mixing easier and as it cool it becomes hard, binding everything together.

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Spicy, salty and sweet!

Make them for pre-workout, post-workout, or an on-the-go breakfast or snack.

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Bold Sriracha Protein Bars

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Ingredients

Units Scale
  • 1 ½ cup Blue Diamond Bold Sriracha almonds
  • 1 cup sunflower seeds
  • ¾ cup pepitas
  • ½ cup hemp seeds
  • ¼ cup sesame seeds
  • ⅔ cup dried cranberries
  • ⅓ cup brown rice syrup
  • 2 tablespoons agave nectar

Instructions

  1. Line an 8 x 8 baking dish with parchment paper, leave extra on the sides to use when lifting out of baking dish, lightly coat parchment with oil.
  2. In a large bowl mix together the first six ingredients.
  3. Mix the brown rice syrup and agave together in a small saucepan over medium high heat, stirring occasionally. Allow to boil two to three minutes.
  4. Pour over nut and seed mixture and mix quickly to evenly coat. Syrup hardens fast.
  5. Transfer to baking dish and spread in an even layer using a spatula or your hand with a piece of plastic wrap covered over mixture.
  6. Allow to cool completely, about 1 hour outside fridge or 30 to 45 minutes in the fridge.
  7. Lift out of dish using parchment paper and cut bars in desired sizes.
  8. Have fun and enjoy!

Notes

Store in airtight container at room temperature or you may want to pre-wrap with parchment paper or foil for an easy on-to-go snack.

Nutrition

  • Serving Size: 1.5 oz.
  • Sugar: 13.1
  • Sodium: 4.2
  • Fat: 18.7
  • Saturated Fat: 2.3
  • Carbohydrates: 21.6
  • Fiber: 4.3
  • Protein: 8.7
  • Cholesterol: 0
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This post is sponsored by Blue Diamond Almonds. Opinions are my own. Thank you for supporting the brands who support The Whole Serving.

 

Cranberry Chickpea Salad Sandwich

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Breakfast-Smoothie

Happy What I Ate Wednesday, I hope everyone's week is fun and productive.

For me it's all things Summer.

With summer in full swing at the Early Learning Center, I need all the energy I can get.

I started my day as usual with a warm cup of lemon water (not pictured), and later I filled myself with a Carrot Flax Seed Smoothie, and it fueled my morning.

Summer for me means lots of field trips, so after a morning field trip, I was ready for lunch.

Cranberry Chickpea Salad Sandwich and fruit.

I'm not sure why I haven't tried this before, finally gave it a try and I'm so in love with Mashed Chickpea Salad.

Years ago when I first tried chickpeas, I didn't like them so much, I think it was the way it was prepared that turned me off, just plain chickpeas.

Most may think of hummus when they hear the word chickpea, but chickpeas are more than hummus. Lately I've been experimenting more with the mighty chickpea and the many ways they can be used and there are some tasty ones.

Mashed Chickpea Salad has got to be one of the easiest recipes, loaded with flavor, nutrition and it's super filling.

 

 

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Mashed Chickpea Salads are so versatile, you can mix in whatever floats your boat. I like cranberries in any salad, so I had to put it in this one, along with celery, pecans and capers, yummy, yummy texture.

 

Chickpea-Salad-Ingredients

The binder was a bit of my homemade Vegan Mayo.

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I finished it all off with some of my favorite sandwich toppings, lettuce, tomatoes, red onions and sliced avocado.

A wonderful, lunch.

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Chickpea Salad Sandwich

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Ingredients

Units Scale
  • 1 15 oz. can chickpeas, rinsed and drained
  • ½ cup celery
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • 1 tablespoon capers
  • 1 teaspoon garlic powder
  • 2 to 3 tablespoons Vegan Mayo (add in more if you like)
  • salt and pepper to taste

Instructions

  1. Place chickpeas in a medium bowl and mash with a fork or potato masher, leaving some chunks of peas.
  2. Add in the celery, pecans, cranberries, capers, garlic powder, and mayo. Add in more mayo for a creamier salad.
  3. Season with salt and pepper to taste.
  4. Pile salad on lightly toasted bread and top with your favorite toppings.
  5. Have Fun and Enjoy!

Nutrition

  • Serving Size: ½ cup
  • Calories: 237
  • Sugar: 11.9
  • Sodium: 260
  • Fat: 10.4
  • Saturated Fat: 0.9
  • Carbohydrates: 31.9
  • Fiber: 7.6
  • Protein: 7.3

 

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Late in the afternoon, snack was this delicious parfait I made using So Delicious Greek Style yogurt, sweet fresh strawberries and granola.

Coconut-Yogurt-Parfait

For dinner I gave Beyond Meat Chicken-Free strips a try, paired with a mix of brown, red and black sprouted rice and salad., Loved it!

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Have yourself a Wonderful What I Ate Wednesday and enjoy your eats.

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Vegetarian Taco Soup

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VegetarianTacoSoup

OK, so we are two weeks away from summer and it's not what most would call soup weather, but I can eat a good bowl of soup any time of the year.

This soup, it's one of my all-time favorite soups.

If it looks familiar, it's because I shared it back in February over at "This Silly Girl's Life", where I'm a monthly contributor.

I've tweaked it a bit, so I'm sharing the tweaked version.

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Crispy Chipotle Tofu Bites

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This post is sponsored by Blue Diamond Nut Thins, all thoughts and opinions are my own.

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I'll warn you up front, you will absolutely fall in love with these crispy, golden nuggets of goodness!

I could hardly control myself while taking photos of them. Yes, they are that good, and they're wheat and gluten free.

Instead of traditional breadcrumbs, I used Blue Diamond Almond Nut Thins. As a cracker they're honestly irresistible, I hate to admit it, but I can eat the whole box by myself, with or without a topping. Oh, but I'm not the only one, my daughter can as well, they're just that good.

Spread-of-Crispy-Chiptole-Tofu-Bites

 

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