Blog Archives

Feta and Spinach Egg Muffins

These are perfect for breakfast. I usually eat two with a side of hot salsa. They’re both delicious and so easy to make. I also like Β that I make 6 of these and I can easily store them for the next couple of days. Leftovers!


8 eggs

1/2 cup feta

1 cup spinach

Spices(optional): Cayenne Pepper and/or Red Pepper Flakes. Add as much as you can handle πŸ˜›


1. Beat 8 eggs in a bowl.

2. Add in feta, spinach and spices. Mix well.

3. Spray a muffin tin and pour mixture into each spot.

4. Bake at 375 for about 40 minutes, or until eggs are fully cooked.


Fresh Out the Oven

Fresh Out the Oven



These are also great with a bit of hot salsa on the side, I find. If you can handle the heat πŸ˜› Enjoy~



Morning Star Tacos

I love Morning Star  meatless products. ❀ I made these a few days ago and they were too amazing not to share. So, here it is:

Morning Star Tacos


2 Taco Shells or Flour/Corn Tortillas.

2/3 Cup Morning Star Meatless Crumbles

Shredded Cheese (I used a Mexican Blend)

Salsa (I used Hot…very very hot)

Whatever other taco ingredients you like

Spices: I used cayenne pepper, garlic powder and crushed red pepper flakes for mine, until it nearly burned the roof of my  mouth off. Love it ❀ This, of course, is optional. Add whatever spices you like, to your liking. I just happen to like mine unimaginably hot.


Mix the Crumbles with your spices in a bowl, and add to a skillet. Cook Until Hot. Heat your tortilla, if you choose to. Add the crumbles, cheese, salsa, and all other ingredients. Enjoy πŸ˜€

 I also cooked some corn on the side...and of course I had cooked it with some cayenne pepper for flavor. Mmm mmm

I also cooked some corn on the side…and of course I had cooked it with some cayenne pepper for flavor. Mmm mmm

It makes me sad when people stare at me blankly when I say I had meatless/soy tacos.  How do you have tacos without meat? Easy. People manage to find ways to eat the same things everyone else does without having to have meat as the base of it all. Lol Think outside the box. Morning star is wonderful ❀



Pesto Pizza

I LOVE pizza. As a Chicago native, I am partial to my deep dish pizza…however, there is nothing remotely healthy about it πŸ˜› Though, deep dish pizza is not something I get on a normal basis if I get pizza. It’s usually for something special. On a normal basis, I generally will eat any kind of pizza. Anything from normal to thin crust. Before I started going on my vegetarian health kick, my favorite type of pizza was a thin crust pizza with pepperoni, feta cheese and garlic. Now, I gotta live without the pepperoni for the time being. No biggie, I love veggie pizza. I’ve been experimenting with different pizza recipes and here is one that I enjoyed. I hope you will as well.


  • 10 ozs pizza crust
  • 3 tbsps pesto (commercial)
  • 1 34 cups plum tomato (slices)(I didn’t have any so I used peppers)
  • 1 cup part-skim mozzarella cheese (shredded)(I used a bit more…)


  1. Preheat oven to 450Β°.
  2. Place pizza crust on a baking pan and spread pesto on top in a thin layer. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450Β° for 10-15 minutes or until golden brown.
I added onions and peppers to mine.

I added onions and peppers to mine.


Vegetable and Feta Latkes

I love potato latkes. This is a recipe I found on, and I decided to give it a try for breakfast. They’re waaaaaaay better than your average potato latkes. I hope you’ll love this too.


2 1/2 cup Grated Zucchini

1 cup Peeled and Shredded Potatoes

1 Cup Shredded Carrot

3 Eggs, Beaten

1/2 Cup Parsley

1/2 Cup crumbled feta cheese

1/4 cup vegetable oil.

3/4 cup Matzo meal or flour



  1. Place the zucchini, potato and carrots in a colander, place paper towels over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels

2013-02-22 18.26.02

2013-02-22 18.28.54


Ready to Eat. <3

Ready to Eat. ❀

Feel free to give these a try and let me know what you think. If you have any similar recipes, share those too! Happy Munchings πŸ™‚

Lean N’ Green. “The Hulk” Smoothie

I have a soft spot for smoothies. They are essential to my day to day life. I love that I can get so much nutrients in a glass of awesome. I like a variety of fruits (except bananas, I hate the little bastards) and ‘greens’ and…other misc things in my smoothies. Since I started becoming vegetarian and eating better, I have been experimenting with different combinations. I have also been drinking more Green Smoothies. This is my favorite so far. If you like Avocado…I HIGHLY recommend you try this. You won’t regret it. I give you…The Hulk.Β  *Cue Applause*

Serves 1


  • Half a ripe avocado, halved and pitted
  • 1/2 cup spinach. Or more!
  • 1/2 cup low-fat vanilla yogurt
  • 3/4 cup milk (can be substituted with almond or soy milk…I recommend almond or vanilla soy)
  • 3 tsp honey (I generally just use stevia. But you can use either)

1) Combine avocado, spinach, yogurt and honey into a blender.
2) Blend

Optional: You can put it in the fridge or freezer for a few minutes to let it thicken up. I’ve tried it and it was so indulgent. But either way you do it, it’s drool worthy and packed with so much goodness.

Why they’re good for you:Avocados are rich in monounsaturated fat, the heart-healthy kind. Avocados are loaded with a variety of antioxidants, including familiar disease-fighting compounds such as lutein, beta-carotene, and vitamin E. They are considered one of the best fruits for you, health wise!
Spinach is a very nutrient dense green. It’s low in calories yet very high in vitamins and minerals. This leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, fiber and copper. Plus, it’s a good source of omega-3 fatty acids. Of course you get your calcium from the dairy as well. All of this packed into one glass. It’s sexy. Well…I find it sexy…no judgement.

And it's pretty too. If that helps.

And it’s pretty too. If that helps.

I got myself a tall glass. All that was missing was a beach and a hammock…and my boyfriend fanning me with a large feather ❀

Don’t fear the green, embrace the green! Every smoothie enthusiast should have a “go to” green smoothie ❀ It will be my job to convert you all.

Challenge Accepted.

~Sip on my lovelies: To Good Health~




Carrot-Thyme Cream Soup

Since I have decided to be vegetarian for the next couple of months, for both fun and health reasons, I have been using like it’s going out of style to find great vegetarian meals. Soup has been on of the staples for me as of late. I love soup, especially the creamy kinds that kind of sit in your stomach. With it being winter, it’s perfect for dinner and it lasts me a good 4 days. I don’t have to cook as often, so I save money. That aside, I want to share the recipes I have tried and liked. Starting with this one. It is amazing. If you like carrots, you’ll enjoy the taste of this.

Carrot-Thyme Soup with Cream (This is for a Serving of 8. Adjust accordingly)


  • 3 lbs baby carrots
  • 2 qts vegetable stock
  • 2 sprigs fresh thyme
  • 13 cup honey (I used less)
  • 12 cup heavy cream (I used less)
  • 1 dash salt

1. Add Carrots to the Pot

2. Pour in Vegetable Stock (I used Imagine Organic Broth)

3. Add in Thyme

4. Bring this to a quick boil, then reduce the heat to low and simmer it for a good 45 minutes.

5. Throw it all into a blender. If you can’t fit it all, you can always do it in two batches.

6. Blend Until Smooth

7. While the soup is still in the blender, add in honey and cream. Give it another pulse or two. Walla!

All Done

All Done

The Color Is Lovely...and the taste is even better. It's very filling too~

The Color Is Lovely…and the taste is even better. It’s very filling too~

You’re ready to Serve~

~Wannabe Chef~


Om Nom Nom: Cheesecake Minis

This weeks Om Nom Nom is a slight alteration to a previous post: The No Bake Cheesecake. I used a slightly different recipe and I also made these as individual mini cheesecakes. I actually liked how these turned out better than the whole No bake cheesecake from before. I hope you will enjoy it to if you decide to give it a try. It’s nice because it’s still low fat/low cal and all that. You also don’t worry about eating huge slices (so it lasts longer) because it’s just the individual cheesecakes.

Topped with Blueberries πŸ™‚


4 oz low fat cream cheese, soften (I use Philadelphia)

2 cup(s) fat-free plain Greek Yogurt (Chobani is a great brand)

1 tsp lemon juice

2 packets of Sweetener

8 (small) individual pie crusts

Fruit for Topping (Optional)

Plain Version


Soften cream cheese then add yogurt , lemon juice and sweetener, and stir until it is mixed. Spoon creamy ingredients in and refrigerate until solid. Then top with any fruit just before serving. Berries seem to work nicely.

Topped with Raspberries ❀


I was a little iffy at first when I saw it called for greek yogurt. I LOVE greek yogurt, but I don’t like the plain flavor. It has such a strong taste, in my opinion. Yet, mixed with the cream cheese and everything else…it’s more toned down. I love these little desserts at the end of the day with a glass of milk. Delicious πŸ™‚ I hope you get a chance to try and enjoy these fellas. They’re quick, easy to make and not bad for you either. Eat on my friends, eat on. Happy Munchings.







Om Nom Nom: Greek Islands

This weeks edition is from a restaurant I had heard so much about recently. I’m not sure why I have had such a taste for Greek food as of late but that’s what influenced me to look for some places in Greek town. My best friend and I were going out on another shopping/lunch/Starbucks adventure downtown and I had been asking around for good Greek restaurants. I kept hearing about The Greek Islands. I looked up their menu online and it looked like it was a great place to go. There were also a lot of really great reviews on (i love this site btw) for this restaurant. So, we ventured there for lunch.

If you are ever in Chicago (or you live there) and you like Greek Food, You HAVE to stop by here. The place is beautifully decorated in a Greek Theme, the workers are both friendly and quick and the food is the best. I’ve been to a few Greek restaurants and none of them were as good as The Greek Islands.

~Strawberry Daiquiri~

The strawberry daiquiri was really good: not too sweet and had just the right amount of alcohol in it. Expensive, but good. But I wouldn’t get two πŸ˜›

We ended up choosing Grilled Octopus for our appetizer. I had never had octopus before and I do like to try new things…even things that people might consider a bit “unusual”. If I’m going to a cool Greek restaurant, might as well try something different. I can get calamari anywhere, so I wasn’t up for that. It’s hard to explain what Octopus tastes like, but it was delicious. It wasn’t squishy as I had thought it would be. It had a tougher consistency than say, squid. It was still really yummy.

Grilled Octopus

After munching on some delightful octopus, I ordered some roast leg of lamb with a side of Spinach and Feta cheese pie. Oh, with a side of tomato sauce. The lamb was delicious: rich, juicy and tender. I love lamb and I always try to get some at restaurants that serve it. I’d have to say it was the best Lamb I’ve had. The spinach and feta cheese pie was also good. Even pouring the tomato sauce over it, it didn’t get all mushy (which I hate). The pastry remained ‘crispy’, if you will. I loved it and they didn’t skimp on the feta.

The random thing in the middle is a potato, by the way. It was yummy πŸ™‚

My friend decided against getting a traditional gyro and ordered some kind of dish alternative type of gyro.

Can’t recall the name, but it was great…I snuck a bite.

Overall, I loved this place. Everything about it from food to service was exceptional. I will definitely try going back again if I have the chance and I highly recommend it to anyone who is looking for something new. Till next week, happy eating! πŸ™‚

Om Nom Nom: No Bake Cheesecake

I finally had time to go grocery shopping so I could try this recipe. I like to make desserts when I can, but I hate using the oven in the summer cause it makes the room so damn hot. I found a no bake cheesecake recipe online after a bit of searching, so I decided to give it a try. Needless to say, I was pretty satisfied with it.

Maybe not the most glamorous looking…but certainly delicious.

Making this pie is pretty easy.


Graham Cracker Pie Crust

1/2 Pound fat-free cream cheese (softened): Or regular if you don’t want a fat-free version

1 1/2 cup(s) Reduced Fat Cool Whipped Topping, Thawed

1/2Β  tsp vanilla extract

Optional: Fruit for topping (I used blackberries and raspberries)

Topped with Blackberries.


1. Mix cream cheese with vanilla until well blended.Β  2. Add cool whip and mix 3. Then spoon into pie shell, smooth over top and cool in the fridge for 4 hours. 4. Garnish pie slices with fruit. Serve!

Topped with raspberries and a bit of cool whip. Mmm ❀

I was really pleased with how it turned out. It was so delicious, and not bad for you either (if you use the fat free cream cheese and cool whip). Regardless of which you choose, it’s perfect for a quick and easy dessert. Feel free to take the recipe and give it a go. Enjoy~

Om Nom Nom…at Jake Melnicks.

This weeks Om Nom Nom is my favorite so far. My best friend and I went to a nice little corner restaurant downtown called Jake Melnicks Corner Tap. They boast about having “The best Wings and Beer” in Chicago. I had heard of them from a few friends and they have taken first place at Wingfest three years in a row…so I figured I had to taste for myself. The place was pretty legit. I had a big appetite that day so I wanted to get a nice sampling of what they had. I did end up having a beer, and they have a LARGE selection of locally brewed beers. They were pretty tasty. I ended up sharing an appetizer with my friend: buffalo fries with bleu cheese. It was amazing. It had a great balance of spice from the buffalo and the nice taste of the bleu cheese. They gave us a lot too, so I ended up getting full after my beer and sharing the appetizer. I ended up having to take my wings home.

Buffalo Fries with Bleu Cheese. Yum ❀

A Nice local beer brewed right here in the Windy City. Perfect flavor (not too heavy or too light) and a light citrus kick. Loved it~

I ended up taking my wings home in a to-go container…and forgot to snap a photo of them…because I devoured them lol The wings were probably the best tasting wings I have had in an exceptionally long time. I got the combo: garlic cayenne wings and the spicy. I love spicy food and rarely will I come across wings that I think are actually spicy…but these were hot. lol My mouth was burning, but it was a good burn πŸ˜› They were also prepared well and tasted great. I will definitely be going back before summer ends, and try something else. My verdict? Do they have the “Best Wings and Beer” in Chicago? So far…I’ll say so. (Though Kumas Corner might give them a run for their money on the beer…) But we shall see πŸ˜‰ ~Eat it!~