Food Recipes Roasted Vegetable Grain Bowl with Tzatziki Sauce

Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce. A meal your family will love and perfect for meatless Monday!

It’s been a while since I burnt something. And when I say burnt something, I mean bad. Like the point where it is crusted on the pan!

I guess I was due. So what happened?


Moroccan Roasted Vegetables:

  • 3 cups cauliflower florets
  • 1 red pepper, cut into 1” cubes
  • 1 yellow pepper, cut into 1” cubes
  • 1 red onion, cut into 1” cubes
  • 1 zucchini, cut into ½” slices
  • 2 carrots, cut into 1” slices
  • 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil

Tzatziki Sauce:

  • 3/4 cup plain greek yogurt
  • 1/2 cup grated cucumber
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dry dill
  • 1 garlic clove, grated
  • salt to taste
  • 1 cup dry quinoa
  • 2 cups water


  1. Preheat oven to 400.
  2. In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
  3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
  4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
  5. Spread vegetables out on a baking sheet.
  6. Bake for 20 minutes.
  7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
  8. In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
  9. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
  10. Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve


Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce

Celebrate derby day with an impressive Kentucky Bourbon Butter Cake.  A slight departure from the original Bourbon Butter Cake, this version is layered with cream cheese frosting and salted caramel sauce.

The Kentucky Derby is right around the corner.  I’ve never been but I really think it would be my thing….if I could ever get myself there.  It’s the most excited I get for a sporting event all year and I can’t even tell you why.  Maybe it’s the gorgeous horses or the brightly clad spectators…there’s just something special about Derby Day to me.  Plus….you get to wear a stunningly huge hat that would be utterly ridiculous on any other day of the year.  Seriously…you can’t even get away with it at some of the local horse events that happen right in my own back yard.  Trust me, I’ve tried. 🙂  I like big hats and I can not lie.  (Ok, I know…that was lame but I couldn’t hold back.)

During the winter months, I always begin planning a derby party….just so I can pretend I’m there and wear a gigantic hat without getting the side eye from strangers.  I know my friends and neighbors would totally dig it but this year…it’s not happening.  Again.  Life always seems to throw a wrench into my derby plans, so maybe…just maybe….next year.  Or, if some miracle happens…I’ll actually get to attend the REAL Kentucky Derby.  I can’t even imagine…that would be killer.  Like this cake. This cake is made with Kentucky bourbon…and then soaked in, you guessed it, Kentucky bourbon.  It wants to go to the derby too.

Most Bourbon Butter Cakes are made in a bundt pan.  I felt that was too simple for derby day.  Seriously, where’s the flash, the Lilly Pulitzer-esqe fancy pants frosting.  The pecans, the caramel sauce.  I mean really…I needed to dress up the cake a bit and decided a simple layer cake with cream cheese frosting was perfect.  And don’t be intimated with all the swirls and crushed nuts…they’re hiding things.  🙂  Like some of the crumb that still peaked through my frosting…even though I put a crumb layer on the cake first.  And the fact that I still haven’t perfected the perfectly smooth top so I added a swirl of caramel sauce.  But then it bled a bit because the cake wasn’t chilled so I did the swirls along the edge…and I think it looks pretty darn amazing.

Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce
Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce


For the cake:

  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon. baking soda
  • 1 teaspoon kosher salt
  • 1 cup Plugra unsalted butter
  • 1 1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 4 eggs, at room temperature
  • 1/4 cup bourbon
  • 1 cup heavy cream, at room temperature

For the cake soak:

  • 1/2 cup heavy cream
  • 3 tablespoons bourbon

For the frosting:

  • 1 cup Plugra unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 4-6 cups powdered sugar

For the salted caramel sauce:

  • 1 cup granulated sugar
  • 2 tablespoons water
  • 4 tablespoons Plugra unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1 cup finely chopped pecans


For the cake:

  1. Preheat the oven to 350 degrees and place an oven rack in the center position.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter and both sugars on medium speed until fluffy. Add the eggs, one at a time, incorporating completely before adding the next one. In a small bowl, whisk together the bourbon and heavy cream. Turn the mixer to low and add the flour mixture in thirds alternating between the flour mixture and bourbon/cream mixture until everything has been added.
  4. Pour the batter into two 9 inch cake pans coated with butter and bake for 40-45 minutes or until a cake tester inserted into the center comes out clean. Allow the cakes to cool for 5 minutes and then turn out onto a cooling rack to cool completely.

For the cake soak:

  1. In a small bowl, whisk together the heavy cream and bourbon for the cake soak. Brush the bottom of a cake with 1/2 the soak and then repeat with the remaining layer. (Cake can be made in advance and wrapped in plastic wrap after this point, keep at room temperature for up to 24 hours.)

You can find complete recipes of this Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce in



I can’t believe I’m even writing this post, because I used to HATE tofu. I hated the texture, the taste, the look of the stuff – I hated everything about it. Basically, immediately after tofu and I made acquaintances years ago, I made up my mind that we’d never get along.

Then one day, I decided to make Eggplant Potato Moussaka with Pine Nut Cream and much to my dismay, the recipe calls for tofu. It looked and sounded so delicious, I decided I’d be cheating myself out of an epic meal if I passed it up, so I went for it. And I was right, it’s one hell of a dish — tofu and all.

From time to time I’d make the moussaka recipe, but played it safe and didn’t get too involved with my tofu affair — until Ben (my husband) came along. Before I explain why, we have to talk about lasagna.

One night about five years ago, the wind was howling outside and we were cozied up in Ben’s bedroom of his rental house. It was wintertime and the insulation in that place was terrible, so we were on his bed, beneath a stacked layer of blankets, cuddling to keep warm while watching Planet Earth. He went downstairs to get a snack and brought up two pieces of lasagna. This will sound completely crazy, but up until this point I had never tried lasagna. My mum always made hers with meat sauce and since I took to the veggies as a wee one, I hadn’t tried hers. He offered me a bite and I still remember how delicious it was. Such a simple, satisfying discovery I had gone without for so many years!



  • 1 block of extra firm organic tofu
  • 1/2 cup tamari sauce
  • 1 tsp red chilli flakes
  • 1 tsp crushed coriander seed
  • 1/2 cup water


  1. Carefully remove tofu from the package and place it on a towel. Wrap the towel around the tofu and evenly (and gently) press down onto it to remove any excess liquid. Be very careful while doing this because you don’t want the tofu to break apart.
  2. In a large bowl, combine tamari sauce, chili flakes, coriander and water and stir.
  3. Place tofu on a cutting board and cut it into strips.

You can find complete recipes of this HOW TO MARINATE TOFU LIKE A BOSS in

Vegan Rose Sauce

Vegan Rose Sauce

Happy Easter friends! How was your Easter weekend? Okay, so maybe Vegan Rose Pasta is not really that Easter friendly but when you are a vegetarian/vegan you tend to break all the food rules for holidays anyways. Like eating Mac + Cheese with Christmas dinner because… why not?

What did you eat for Easter dinner? J and I were not very traditional this year and stayed in to make homemade vegan sushi for dinner. It was sooo good! I’m by no means a sushi expert but making sushi at home is so much fun! But enough about sushi, this post is ALL ABOUT THE PASTA! Specifically, the best rose pasta I’ve ever had.

I made this recipe last week and was planning on sharing some festive no-bake cookies today but asked you on Facebook + Instagram which recipe you’d rather see first and this pasta won by a landslide. Dinner then dessert, amiright?! 😉

This Vegan Rose Sauce is SO luscious, rich, creamy and perfect. I honestly could eat this Vegan Rose Sauce with a spoon by itself. It’s that good. #SorryNotSorry #PassTheSpoonPlease

The creamy part of this Vegan Rose Pasta is made without cream or butter ironically. Before I ate plant-based I used to love cooking with lots of cream and lots of butter. I was the creamy pasta queen. I still am the creamy pasta cream just without all the cream, butter and stomach aches that seemed to always followed a dairy rich meal.

So what’re the magic ingredients in this Healthy Rose Sauce? Cashews and Pine Nuts.

Now, just here me out if the idea of adding nuts to your pasta sauce sounds totally weird. Soaking the nuts in hot water while you make the pasta (or overnight if you’re a better meal planner than me!) makes the cashews and pine nuts dissolve into creamy tomato saucy goodness when blended with the tomato sauce, garlic and herbs. If the idea of nuts in pasta sauce still seems kind of odd to you think of the role that pine nuts play in pesto – they add a nutty and luscious element to traditional pesto just like in this Creamy Vegan Rose Sauce. Yum. 🙂

Vegan Rose Sauce
Vegan Rose Sauce


  • 500 grams/1 pound farfalle pasta
  • 2 zucchinis, chopped
  • ⅓ cup raw cashews
  • 2 tbsp pine nuts
  • 2 cloves garlic (or ½ tsp garlic powder)
  • 1 red or white onion (or 1 tsp onion powder*)
  • ½ cup vegetable broth or reserved pasta water
  • ⅓ cup fresh basil (lightly packed) (or 1½ tsp dried basil)
  • 2 cups plain tomato sauce (pureed tomatoes)
  • ¼ cup nutritional yeast*
  • Sea Salt + Pepper to taste
  • Garnish
  • Fresh Parsley
  • Hot Pepper Flakes


  1. Soak cashews and pine nuts in boiling water for 20 minutes while preparing the rest of the ingredients (or soak the nuts overnight). In a large pot, cook pasta according to the directions on the box with the chopped up zucchini. Cook pasta until it is al dente.
  2. While the pasta and zucchini are cooking, prepare the sauce. Saute garlic and roughly chopped onions over medium high heat in vegetable broth or a bit of the starchy pasta water until the liquids are absorbed. Drain and rinse your nuts. Add the soaked cashews and pine nuts, sauteed garlic and onions, fresh basil, tomato sauce and nutritional yeast to the blender and blend until a thick and creamy sauce is formed. Add up to ½ cup of the starchy pasta water to the sauce if it is too thick (I added ⅓ of a cup). Taste and add sea salt and pepper to taste.

You can find complete recipes of this VEGAN ROSE SAUCE in



Whenever I see the quote “nothing tastes as good as skinny feels” I leave the comment “then you haven’t tried my bread pudding” and I link the recipe.

I’ve been way, way thinner than I am now and while I did enjoy the compliments I did not enjoy many, many things about trying to stay thinner. When I was at my thinnest (4/6) I was constantly thinking about what I was going to eat. What people were thinking when I eat (because at that point my friends were concerned and they should have been even though I assured them I was fine and told myself they were just jealous). For a while I started off with good intentions of going to do things the healthy way the more and more I lost the less and less I ate because I never seemed to lose as much as I wanted that week. If I knew I was going to eat out with friends then I would exercise for hours, not eat a thing or maybe cucumbers, that way I could eat more “normal” in front of others. That was if I went out with friends, mostly they would get blown off because I was afraid to eat something “bad” or wanted to be at the gym instead trying to burn just a little bit more. If they bugged me about not doing things with them I would tell myself that they were just jealous. I would tell my ex-husband that I already ate when he questioned why I wasn’t eating dinner (even though I had not eaten). I thought constantly about what I was going to eat and how much exercise I could do on the least amount of food in my body so as to get in a decent workout. I lived in constant panic that if I gained anything back people would think less of me, especially since I was a WW leader. When I would indulge I would tell myself I was weak and call myself all sorts of horrible names in my head.


For the Bread Pudding:

  • 6 large croissants or 10 small ones, slightly stale
  • 3 cups heavy whipping cream
  • 6 egg yolks
  • ¾ cup granulated sugar
  • 1 tsp. nutmeg

Pecan Toffee Sauce:

  • ¾ cup brown sugar, tightly packed
  • ⅓ cup unsalted butter
  • ⅓ cup heavy whipping cream
  • 1 TBSP Amaretto
  • ½ cup chopped pecans, toasted

For the bread pudding:

  1. Tear croissants into pieces and place into a baking dish that has been sprayed with baking spray or lightly coated in butter.
  2. Mix the egg yolks, sugar and nutmeg together in a bowl.
  3. Then whisk in the heavy cream and beat until fully incorporated.
  4. Pour the custard over the bread.
  5. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your croissants are.
  6. Don’t feel like you have to use all the custard.

You can find complete recipes of this CROISSANT BREAD PUDDING WITH TOFFEE SAUCE in