Edamame & Avocado Power Sandwich

April 14, 2017 Amanda Plott

This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.

Did y'all know that April is National Soy Foods Month? There's probably not a girl out there that love soy anymore than I do either. I could turn around and be a vegetarian tomorrow if I really wanted to. And trust me, I have threatened myself with doing that very thing. For over a year now, I've strived to create at LEAST one vegetarian family dinner a week. Though generally it turns into more like two or three dinners a week.

Eating meatless meals a few times a week can not only be better for you, it can also save you a lot of money at the grocery store. I'm talking... I can easily shave $50 off my weekly grocery bill for a small family of three...

Lemon Poppy Seed Granola

March 26, 2017 Amanda Plott

I'm so happy it's spring time finally. I seriously love all the bright flavors of citrus and the beautiful berries that I'm seeing at the store; like these jumbo blueberries that I got this past week. I mean... just look at those suckers! They are the size of two or three whole almonds. Yowza! Some of my favorite spring flavors have to be lemon and blueberry, so naturally I wanted to pair my giant blueberries here with something bright and lemony!

It's been a while since I baked up some granola, so I thought it was high time to make a fun 'Spring' granola that's loaded up with the good stuff. Poppy seeds along with some chia seeds, almonds, and oats. The honey I used for this was a 50/50 blend of honey and stevia; giving me less calories and the same flavor. It's just good all the way around...

Mediterranean Quinoa Bowls

March 23, 2017 Amanda Plott

I've been on a mediterranean kick lately. Can you tell with my Mediterranean Toast and now this Quinoa Bowl? I have always been a fan of Mediterranean and Greek inspired dishes. I think it's the mix of savory, salty, and the bright bold flavors that go along with it. This bowl starts out with a simple cooked quinoa on the bottom and goes from there. It's light enough to enjoy as a simple dinner and yet hearty enough to have as a filling lunch.

For this bowl, I kept it traditional with fresh tomatoes, zucchini and lemon. To get some salt in there I added greek olives, feta, and of course those artichoke hearts. The avocado is there for some smooth creamy healthy fats that you can use along with the lemon juice as a dip/spread/dressing for everything else. And... who doesn't love avocado anyway?...

Mediterranean Toast

March 17, 2017 Amanda Plott

Toast Tuesday has become a real thing. And all though it's Friday and not Tuesday, I figured... what the heck. I'll still do Toast Tuesday anyway. That's just how good this toast is. The idea behind Toast Tuesday is to make the very best and most amazing piece of toast ever using interesting ingredients that aren't generally found on your 'average' toast.

Who says toast has to be boring? It totally doesn't need to be!

This is one fully loaded toast if ever there was one; making it perfect for a lunch time sort of snack or light lunch bite. I'm calling this 'mediterranean' since I've added on some kalamata olives, hummus, and just enough feta cheese to give that familiar salty greek inspired flavor...

Mexican Street Corn & Zucchini Nachos

March 12, 2017 Amanda Plott

Mexican street corn is almost a staple here in Texas. It's perfectly roasted and smoky corn goodness that's covered in spices and cheese. Heaven in the form of corn. Today though, I wanted to take that corn amazingness and move it a step forward into some nachos! These nachos aren't your average nachos either. They're a full blown meal in one. Hearty and loaded up with plenty of vegetables and bursting with flavor.

The zucchini is a perfect pairing to the corn. It's sweet and adds just enough texture to the nachos to not leave you missing meat. That's right. These are vegetarian too and bean-less. It's really a great 'warm weather' dish since it's light but also really filling without weighing you down...

Roasted Butternut Squash & Chickpea Salad with Pesto

March 9, 2017 Amanda Plott

It's this wonderful time of year where I'm starting to see more and more fresh 'spring' vegetables coming into the produce department; which always excites me. Especially when there's still plenty of winter squash to be had. I love to take seasonal produce and mix them together as the seasons start to turn from one to another. It always gives you something interesting and exciting.

This Roasted Butternut Squash & Chickpea Salad is the perfect blend of winter and spring coming together for a wonderful bite. The butternut squash is what's coming in here from winter, while the pesto and fresh baby spinach and pop of lemon are a sure sign of spring approaching...