I’m finally getting into a groove balancing being a new Mom, working and making yummy meals. So much so that I’ve got normal blogging, Facebook lives and newsletters on the schedule! There’s so many recipes and thoughts I have to share and I’m excited to finally have the time to!
So let’s get right to it! I’ve been experimenting with a breaded buffalo tempeh and just can’t seem to perfect it yet. In the meantime, the flavor combo of Franks Red Hot and Miyokos double cream chive non-dairy spread is my new favorite thing, so I wanted to share this simple dish with you.
Disclosure: I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
While I love a good piece of high quality bread, and eat hummus daily, I don’t make sandwiches nearly enough! For some reason, as I have gotten older, I have only been having sandwiches on a rare occasion for breakfast with an english muffin or, while out to lunch.
Playing with these fabulous new Sabra spreads for The Recipe Redux has surely reinvigorated my love for a good sandwich though, and I see lots of toasted ones and paninis on my fall and winter weekly menus!When I received the three spreads, I tasted them all and was amazed by the flavor packed into the garlic herb variety but, as I got to testing, found my new creation for the honey mustard was best. They are all delicious, easy to use in a squeeze bottle (no knife or utensils required!), and have 75% less fat than mayo.
When I began eating a more plant-based diet in grad school, I was getting protein from legumes, eggs, nut butters, whole grains etc. One food that took me a really long time to love was tofu! Continue reading →