Mini Mexican Chocolate Soufflés

Well hello, gorgeous. The instant I saw this recipe in my VegNews magazine a few weeks ago I knew I had to make it!

IMG_3147I saw the recipe on the plane ride back home for spring break. Let’s just say I was pleasantly surprised when I arrived home and my Mom asked me if I wanted anything from the grocery store…because I was prepared with an ingredient list!


Here are the mini soufflés in the oven. Rising their little hearts out.


This one was fresh out of the oven…And stayed nice and puffy for all of five seconds before it sank down into the dish. Oh well, it still tasted delicious!


These glorious, sun-basking lovelies are easy to make, smell heavenly, and are the perfect balance of spicy and sweet. Make these for you family or friends today!

Mini Mexican Chocolate Soufflés

Makes 6 individual soufflés

Recipe adapted from VegNews Magazine March/April 2013 edition

3 tablespoons of applesauce

1 and 1/2 cups of sugar

1 and 1/2 cups of dark chocolate chips, melted

1 and 1/2 cups of almond milk

9 tbsp of flour

1 and 1/2 tsp vanilla

1/8 tsp cloves

3/4 tsp cayenne pepper

3/4 tsp chili powder

1 and 1/2 tsp cinnamon

1/4 tsp red pepper flakes

1/4 tsp ground vanilla bean

2 flax eggs (2 tbsp of flax seeds in 6 tbsp of water, sitting for about 5-7 minutes until it thickens)

4 and 1/2 tsp of cocoa powder

A pinch of salt

6 tsp of cream of tartar

To make the soufflés start by preheating the oven to 375 degrees and spraying 6 ramekins with non-stick spray.

While the oven is preheating, combine all of the ingredients into a large mixing bowl. Then thoroughly mix the batter by hand. Your hand may be a bit sore by the end, but it is worth it. Nothing like a nice hand-blended, light and fluffy batter!

When the batter is well mixed, pour the mixture into the ramekins until about 3/4 full.

Place in the oven and bake for about 30 minutes. Let cool slightly and enjoy!

Chocolate and chili are a match made in heaven,



Mediterranean Chickpea Pasta

So I featured this dish on my WIAW post about 3 weeks ago and said I would post the recipe soon…well here it is! Better late than never right? This Mediterranean Chickpea Pasta was delicious. And a super quick recipe to whip-up!

IMG_2960I ended up making it two weeks in a row because it was a great lunch option for me to take to work. Sometimes I ate it by itself, and sometimes I served it over a big bed of greens. Either way is very tasty!


This pasta is light and fresh. No heavy sauce to weigh things down, just simple and lovely on its own! A little balsamic vinegar and olive oil is all it needs.


Go gather your ingredients and make this pasta! I’m telling you it’s worth it :)

Mediterranean Chickpea Pasta Salad

Serves 4

Inspired by Jenna’s recipe on PBS Food

1 cup whole wheat macaroni noodles

1 can of chickpeas, drained and rinsed

1 6-oz. jar of quartered artichoke hearts (and its juices)

1/2 cup of kalamata olives, chopped

1 tsp of oregano

1/3 cup of sun dried tomatoes, chopped

1/8 tsp red pepper flakes

A pinch of sea salt

A splash of balsamic vinegar

To make this dish, begin by cooking the pasta according to package directions. While the pasta is cooking, chop the ingredients that need chopping and prep the rest of the ingredients (aka, take them out of the fridge or cupboard and have them ready to go on your counter)!

Once the pasta is done, drain it, then add the pasta to a large bowl.

Then add the rest of the ingredients to the bowl (including the oil from the artichoke jar) and stir to combine. Serve hot or cold and enjoy!

Looking forward to another Wire party tonight,


What I Ate Wednesday #11

Hope you all have a glorious WIAW! Yesterday was filled with scrumptious eats and treats! And considering this is the last week of the Going Green edition of WIAW for March, I thought I’d go all out. Breakfast was the only meal that didn’t have any greens in sight, but lunch and dinner were packed with tasty powerhouses like spinach, kale, basil and capers.

As I studied for my last midterm I enjoyed a fabulously sweet and comforting bowl of peanut butter and jelly banana flax oats.

IMG_3420 It was a simple combo of 1/2 a cup of instant oats, a very ripe banana (sliced), 1 tbsp of flax seed, about 3/4 a cup of water and peanut butter and golden plum preserves drizzled on top.

Today I took the pictures of my lunch before I left for work, so since I had prepped and photographed my food already I could eat it immediately when I got to work. It was a good decision. I was starving!


I made a salad of mixed greens (go greens!), capers (great color!), sweet potato, almond pulp, balsamic vinegar, some chopped pecans and hummus. Great flavors in this salad.


Here you can see the pecans and hummus, and the apple I had on the side! I also ate a whole wheat english muffin, but forgot to capture that in the pictures.

After work I headed to my biostatistics midterm, which I think went pretty well, and then made dinner at home. I love making dinner. It is such a nice way to relax!


Here was the dynamic duo of the evening!


This was my fun serving dish of Macaroni with Basil and Ricotta and Crunchy Pecan Topping. So delicious! I’ll post the recipe soon.


And along with my pasta I made a green smoothie. So perfect. This was made of two handfuls of a spinach and kale mix, 1 frozen banana (sliced), 1/2 a cup of vanilla soy milk, and 1/4 a cup of plain greek yogurt.


Check out how bright and beautiful the green color is. Love it.

After I had finished dinner my brother got home from work, and he brought in with him a surprise package..which we opened up and found this card inside.


Along with the card we received an amazing spread of chocolate! Tonight we decided to try the Gingerbread Toffee Bar and oh my goodness was it ever delicious.


A few pieces of this dark chocolate was a great way to end the night. That and watching an episode of The West Wing with my brother!


Thanks to Jenn for hosting!



Cannellini Bean and Sweet Potato Salad with Maple Apple Cider Dressing

So it’s Thursday. It’s been a busy week, and you are looking for a quick and easy recipe that will satisfy your hunger and your taste buds. Well you’re in luck my friend, because I’ve got the perfect recipe for you. Cannellini Bean and Sweet Potato Salad with Maple Apple Cider Dressing.


Now this is what I call a salad! Chock full of veggies and a variety of nutrients and flavors. Your stomach will thank you, I promise.

IMG_2890Up close and personal. This salad is a beauty! Crisp spinach leaves, smooth and creamy goat’s cheese, ripe tomatoes that burst in your mouth. The textures in this salad are wonderful.

IMG_2892So what are you waiting for? Get into your kitchen and whip up this salad!

Cannellini Bean and Sweet Potato Salad with Maple Apple Cider Dressing

Serves 1

For the Salad:

A generous portion of spinach (however much you want for the base of your salad)

1/3 cup of cannellini beans

1/2 a sweet potato (roasted prior to making the salad)

A pinch of chives, dried lemon peel and cinnamon

Grape tomatoes, halved

Goat’s cheese

For the Dressing:

1 tbsp BBQ Sauce

1/2 tbsp olive oil

1/2 tbsp apple cider vinegar

1 tsp maple syrup

Having the sweet potatoes baked beforehand is what allows this recipe to be whipped up in a jiff. The night before, the morning of, whatever trips your trigger, cut a sweet potato into 4 wedges and sprinkle with chives, dried lemon peel and some cinnamon. Then bake in the oven on a tin foil lined baking sheet for 40 minutes at 400 degrees. Remove from oven and the sweet potatoes are set and ready to be used later for the salad!

When you are ready to make the salad, simply fill a good sized salad bowl with the spinach, and layer on top the beans, sweet potato, tomatoes and goat’s cheese.

In a small bowl whisk together the dressing ingredients and then drizzle over the salad. This dressing is the perfect combo of sweet and tangy. Enjoy!

Salad, it’s what’s for dinner,


What I Ate Wednesday #10 and Bailey’s Irish Cream Milkshakes

What I ate Wednesday: Wisconsin style. The past few days I have been home for spring break and have been eating all sorts of heavenly food. My first night back my sister and I went to the newly opened Smart Cow frozen yogurt bar by our house. You know I love my frozen yogurt. This time I went for a sampler platter of sorts, I think I tried triple chocolate, espresso, vanilla, cheesecake, cookies and cream and peanut butter. A little shredded coconut and cookie dough to top it off. Yes.


In honor of St. Patrick’s  Day we made homemade Bailey’s Irish Cream Milkshakes!


Unbelievable. So simple and tasty.

Bailey’s Irish Cream Milkshake

Serves 1

1 cup of natural vanilla bean ice cream

~1/8 cup of Bailey’s Irish Cream

~1/8 cup of almond milk

1 tbsp dark chocolate chips, melted

Just place the first three ingredients in a blender and blend until smooth. Melt the chocolate in the microwave and drizzle over top. In about 10 seconds the chocolate hardens into a luscious shell. Enjoy!

One of the last days in Green Bay my Mom and I went to Kavarna. My one true love. It is a phenomenal vegetarian restaurant and this time was the first time I had ever been for breakfast. Let’s just say I was not disappointed! For drinks, my Mom ordered a Mexican Mocha and I ordered a soy Chai Tea Latte. Delish.

IMG_3215For breakfast I ended up ordering their homemade Oatnola, an oatmeal granola combination with steamed milk, cranberries and maple syrup. Perfectly sweet!

IMG_3219I had some of my Mom’s homemade raisins for a snack.

IMG_3226And lunch was leftover pasta my Mom had made on top of spinach and with a side of carrots.


My daily banana made its appearance with lunch. Better late than never!

IMG_3238An afternoon snack was a bit of leftover Mini Mexican Chocolate Soufflés. I cannot wait to share this recipe with you all!


For dinner we had a lovely African inspired Peanut and Vegetable Stew. There was sweet potato, kale, kidney beans, carrots, onion, bell pepper and more. Lovely seasonings and all was placed atop a bed of quinoa. Loved it!


A little pineapple and shaved coconut on the side. Yum!


Dessert for the night was a brownie. Nothing like warm brownies straight from the oven!


Thanks to Jenn for hosting! Have a great Wednesday!



Savory Sides

Today I have two savory side dishes to share with you! One is a veggie side dish and the other is grain-based. They are both easy, delicious and nutritious!

First, Lemon Dill Roasted Cauliflower and Carrots with Basil.


A few spices are used to make these vegetables really shine! All I did was drizzle some olive oil over the veggies and then sprinkle dill, dried lemon peel and basil on top. Simply roast them in the oven and you’ve got yourself a wonderful side dish!

Lemon Dill Roasted Cauliflower and Carrots with Basil

Serves 2

4 carrots, chopped into bite size chunks

1/2 a head of cauliflower, chopped into bite size pieces

1/2 tbsp olive oil

A generous pinch of lemon peel, dill and basil

To make this dish, start by preheating your oven to 375 degrees. Wash and chop the veggies and place in a ziplock bag. Drizzle the olive oil over the veggies, seal bag, and shake until oil coats the veggies. Then add in the seasonings to the bag, seal, and shake again. Once the spices evenly cover the veggies, pour veggies on a tinfoil lined baking sheet and place in the oven for about 20 minutes. Check about halfway through and stir the veggies. Finish cooking until desired tenderness and you are set. Enjoy!

The second dish is a Bulgur Salad with Corn, Parsley and Cilantro.

IMG_2819Again, very quick and full of flavor! I loved this dish on its own, but it was also good as leftovers in a burrito with sweet potatoes. So delicious, and you can easily adapt this recipe with whatever veggies or spices you have on hand.

Bulgur Salad with Corn, Parsley and Cilantro

Serves 2-3 

1/2 cup of dry bulgur

1/2 cup of frozen corn (thawed)

fresh parsley, chopped

fresh cilantro, chopped

1/2 tsp curry powder

1 tsp citrus citrus ginger seasoning

To make this dish, start by preparing the bulgur according to the packaged directions. While the bulgur is cooking, chop the herbs and get the rest of your ingredients together! Once the bulgur is done, simply stir in the corn, parsley, cilantro and seasonings. Serve warm and enjoy!

Sleep is a wonderful thing,


What I Ate Wednesday!

I survived midterms! Hallelujah. It’s been a long couple of weeks but I put in the effort, did the best I could, and now have a glorious week of Spring Break ahead of me. I hope all of you had wonderful Wednesdays this week and are enjoying everyone’s WIAW posts over at Peas and Crayons!

This week’s eats come from Tuesday, which started out with a breakfast of peanut butter toast and a passion fruit greek yogurt, blueberry, and chia seed parfait. It was delicious. But I can’t say I didn’t miss my usual banana!

IMG_3085Midmorning snacks was a handful of zals.

IMG_3088Lunch at work was a similar version of  last week’s Mediterranean Pasta Salad atop a bed of spinach. This time I didn’t use kalamata olives and added in white balsamic capers instead. I also added in some kale. This dish definitely fits with the Go Green theme of this month’s WIAW. With the kale, spinach, capers and artichokes I think I have got plenty of green veggies covered in this dish :)


On the side I had a whole wheat tortilla, an apple and a carrot.



A lovely sweet and salty snack of pretzels and dark chocolate chips.


And dinner was a quick sandwich I picked up on the way home from class. It was a veggie sandwich, and probably one of the best and most filling I’ve ever had! It was chock full of spinach, pickles, carrots, tomatoes, avocados, cabbage and cucumbers and a delicious honey mustard sauce. Hit the spot!

IMG_3106As I finished up calculating morbidity and mortality rates in preparation for my epidemiology midterm, I ate this wonderful dessert. Trader Joe’s O’s, almond milk, sunflower butter and dark chocolate chips. Yes.