jojochao: sparkling strawberry lemonade

(recipe can be found at One Ordinary Day)

fuckyeahrrrainbows: i-peach-feng-shui:

A great hostess gift for a pool party, an awesome summer thank you in lieu of a Starbucks gift card, a way to make a kids bathroom more inviting…Soapsicles at The Spoon Sisters. Sulfate and toxin free, they are kid-safe, too. (aka, you can swallow a little suds)

The Spoon Sisters Say:

They’re the same size as real popsicles and arrive adorably wrapped in a clear bag with coordinating ribbon. Choose from Nilla Sammi (Chocolate & Vanilla) smells just like chocolate; Rainbow - Peace, Love & Soapiness - fragrance fruity; Lemonade - scent is fresh lemon and Pink-Confetti Cupcake - fragrance strawberry. Weigh 3 ounces each except for Nilla Sammie - 2.75 ounces.

wholelife: delishyourdish: “Honey, Honey, How You Thrill Me”- Honey and 5-Spice Tempeh with Stir-Fry Veggies

While visiting Gainesville a few weeks ago, I stopped by my old sorority house to meet up with friends and have lunch.  Our house chef, Jack, creates incredible vegetarian dishes which leave me licking my plate clean.

Then, while I was browsing through the grocery store this week, I stumbled upon Chinese 5-Spice and it reminded me of a dish Jack had made for me the weekend I was visiting.  So in honor of Jack, I tried to recreate his Honey and 5 Spice stir-fry.

What You Need:

1 Pkg. Stir-Fry Veggies (ready to steam bag)

1 Small Onion (sliced)

1 Pkg. White Mushrooms (sliced)

1 Pkg. Tempeh (sliced)

1/4 Cup Honey

1 Tsp. Chinese 5-Spice Seasoning

1/4 Cup Soy Sauce

1/4 Cup Chopped Almonds

Terikayki Sauce (to taste)

Crush Red Pepper Flakes (to taste)

1. Steam stir-fry veggie mix in the microwave until it is just slightly undercooked then set aside.  Next, in a large saute pan, grease with PAM and add the onions.  Cook the onions on low heat until they become soft and clear.  Then add the mushrooms.  Cook until the mushrooms become tender.  Remove from pan and set aside with other veggies.

2. In a small bowl combine the honey, 5-spice, sauces and crushed red pepper flakes.  Mix well.  Respray the pan with PAM and set on low heat.  Add the tempeh strips and allow them to brown on both sides.  Then, using a brush, spread the honey mixture on the tempeh strips.  Coat both sides.

3. Then, throw the cooked veggies into the same pan as the tempeh and fold together all of the ingredients.  Pour the remaining honey mixture on top and sprinkle with chopped almonds.

jaeboogie: I made homemade pineapple juice and a veggie sandwich to start my day.

wholelife:

So I’m taking a roadtrip up to Northern California to visit my Alma mater and see friends. I packed lots of healthy provisions because, let’s face it, roadtrip food is junk.

In my bag- a few Asian pears, a couple peaches, whole wheat crackers, a veggie wrap, water, and coconut water.

When traveling even short distances, it’s always a good idea to bring snacks along to keep your blood sugar level and your body happy. Crashing out and binging on chips or fried foods happens, but why not avoid it if you can? To Good Health, Joyce

ffoodd: fruitoftheday: Mango Strawberry Snow Cones

q10: Mango Torte (via jedi304)

foodoflove: ginandtattoos: earnestlyhemingway: via s3.amazonaws.com

I LOVE GUAVAS!

mmmmm and papayas and mangos….. I want to go fruit shopping now! x

delishyourdish: Vegetable Stirfry with Mango Tofu

What You Need:

1 Bag Vegetable Stir-Fry Mix

1 Block of Extra Firm Tofu

1/4 Cup Mango Preserves

Red Pepper Flakes (to taste)

1/4 Cup Chopped Dry Roasted Almonds

Set oven to 400 degrees convection

1. Drain the tofu and pat dry.  Slice the tofu into 1/2” rectangular slices.  Place the tofu onto a greased cookie sheet.  Scoop about 1 tsp. of mango preserves onto the tofu pieces.  Place in oven for about 45 minutes.

2. Meanwhile, saute stir-fry vegetables with desired flavoring (teriyaki sauce, stir-fry sauce, etc.).  Set aside.

3. Remove tofu from oven and place on plate with stir-fry veggies.  Spoon remaining preserves onto the tofu.  Then, finish the plate with the chopped almonds and red pepper flakes.

This sounds like a superspeed recipe for the supertired and superhungry. But THEN it should do the trick :D I will try this out next time around 3.00AM, when I am too dizzy to think straight… mmhm, mango…

thenutritionator: maryrambin: Delicious Dish — Super Simple Spaghetti Squash

On Tuesday night, when I asked Lev to pick up butternut squash, she came home with spaghetti squash.  Totally a mistake I would have made too!

Without hesitation, Ness (aka chef Schnarf) was able to cook it right up.  And we were pleasantly surprised to see that it actually looks and tastes like spaghetti.  (I know, I know, but neither Leven or I grew up around a lot of veggies.)

Here’s how Ness did it:

1. Preheat oven to 375.
2. Cut it in half length wise (You need a big sharp knife).
3. Scrape out the seeds
4. Cover a cookie sheet in foil.
5. Place squash rind up on sheet.
6. Cook for 40 minutes or until tender.
7. Take a fork and pull squash from stem to bottom.
8. Season, mix with veggies, apply sauce, do whatever your little heart desires.

You can put it in the microwave too and just heat that baby up until it’s tender. (Photo via)