We do burgers often on Saturday nights. I like to prep them in advance and freeze so all I have to do is pull out however many I need and let them defrost! Honestly though, I get sick of meat sometimes. I used to be a vegetarian when I was in high school and even though I’m not anymore, I still like to eat vegetarian about two days a week. I love making vegetarian burgers on our burger nights because I can easily pull out a veggie burger for me out the freezer and a regular burger for my husband and just toss them on the grill!
One of my favorite veggie burgers have been my spicy black bean burgers, but I wanted to tweak that recipe to pack in more veggies.
These veggie burgers are packed with SO much goodness like onions, spinach, black beans, carrots, and red bell pepper. I also added a good dose of cumin which really adds nice flavor. I used black beans since they tend to be my favorite, but you could also use white navy beans if you prefer!
Truthfully, I made these with my toddler in mind, but since aside from her father, she is one of the pickiest eaters on earth, she wouldn’t go for these. I’m convinced I’ll get her to like these eventually, but for now, more for me!
Ch-Ch-Chia! I’m sorry, I couldn’t resist…Today I’ve got a suuuuppppper easy, healthy, and low-carb dessert for you guys! It’s chocolatey and rich, but actually healthy because it is made with chia seeds which are packed with fiber, omega-3s,and protein. If you don’t have much experience with chia seeds, when mixed with a liquid, they absorb the liquid and then form a gel-like pudding!
This pudding is sweetened with healthier alternatives like agave nectar or maple syrup, or even dates! It’s your pick really! This pudding only takes 5 ingredients to make and requires FAR less preparation than traditional pudding recipes and best of all, you can make it the day before to set overnight.
Now let’s talk about chia seeds and texture for a minute. I don’t HATE the texture of the chia seeds, but I can’t say I absolutely love it either. So when making this pudding, I decided to blend it up a bit to break some of it up, but there was still some texture to the pudding. Now, if you have a really heavy-duty blender, you may be able to get a smoother texture. If not, then you may still have some seeds, but I don’t mind it. If you are #teamchiaseedtexture then don’t worry about blending at all!
Bruschetta. It’s seriously one of my most favorite things ever in this world. What’s not to love? Fresh tomatoes mixed with basil and garlic and served over perfectly crusty bread. Gah! My mouth is watering just thinking about it!
Whenever spring and summer rolls around, I always get a hankering for bruschetta. While bruschetta is typically considered to be an appetizer, I could happily eat it as a lunch or an easy summer dinner! This version I’ve made today is made with both red cherry and golden cherry tomatoes. I love the different colors on a dish like this! And for added deliciousness, I also added in avocado. I’m now convinced that all bruschetta NEEDS avocado! I’m obsessed with the creaminess it adds. I’m ready to enjoy this bruschetta on repeat!
The best part about this is that aside from some quick chopping, it’s very easy to make and would be perfect for serving guests as an appetizer or as a light lunch with some chilled white wine! Oh, and you could also consider spreading some goat cheese on the baguette before topping with the tomato mixture! How amazing would that be?! Ok, I have to stop now before I start eating the screen…
My obsession with spiralizing ALL OF THE THINGS is getting pretty real around here. Can’t stop, won’t stop. I am totally on Team Spiralized at this point. It’s so easy and I have found that it truly is a wonderful substitute for pasta. And just as my obsession was growing, OXO sent me their new Spiralizer! Needless to say, I am in love with it. I only had their handheld one before so getting my hands on the full-duty spiralizer was a treat and obviously, so much easier and faster than handheld spiralizers.
There are so many things I love about this spiralizer! First, it comes with three different blades so you can make spaghetti, fettucine, or even ribbon noodles and it comes with a handy case for storage. I also love that the spiralizer has a suction cup built-in underneath so I can securely attach it my counter so it stays in place while in use. All of the pieces come apart too and can just be placed in the dishwasher when you are done so it’s super easy to clean up! I’m seriously in love with this thing and it couldn’t be easier to use!
I wanted to try a white potato noodle this time around. I’ve been experimenting with sweet potatoes, and of course, zucchini. This dish was really simple to make. I made a really quick homemade pesto in my food processor and then tossed it with these tender potato noodles along with some cherry tomatoes! I love this recipe as is, but you can easily add chicken or shrimp for protein and more veggies if desired!
I hope you all had a wonderful Easter weekend! We spent the weekend with my husband’s family as they all came to town to catch some spring training games. We ate way too much too, delicious food, of course, but now I’m not sure I can eat any more food this week.
Ok, that’s a lie. Just looking at the pictures of this White Chicken Chili has me wishing for a bowl! I made this chili a few weeks ago on a whim and was really happy with the way it came out. It’s pretty simple to make and is hearty and comforting. My toddler also really liked this chili and she’s incredibly picky! She didn’t mind the green chiles either, but I only added one can just in case. I love the tangy flavor that the sour cream adds too! This recipe is the perfect way to change up your chili game!
I was going to wait a little longer to post these amazing Carrot Cake Cupcakes, but then realized they would be totally perfect for Easter so I had to share them ASAP! I know I usually try to post healthier recipes on this blog, but you have to splurge sometimes! I made these for a work party last week and they were a major hit!
I simply adore carrot cake. The carrots make for a perfectly moist cake. I love all the warm spices like cinnamon and ginger. And who could possibly resist that big fluffy cream cheese frosting on top? Not me. Just hand me a spoon!
These cupcakes are pretty simple to make, but I do beg of you, please use freshly grated carrots! One of the benefits to baking with a veggie like carrots is all that moisture they add to the cake, but you won’t get that with pre-shredded carrots that are dried out. It’s a little extra work to grate the carrots, but it’s so worth it!
You can customize these cupcakes a little bit. I used crushed pineapple in this recipe because I love the flavor it adds to the cake, but if pineapple isn’t your thing, use applesauce! I know some people like to add raisins to their carrot cake, but I’m really not a fan of raisins, so feel free to add them if desired! Finally, I added walnuts, but you can certainly leave them out if you don’t like nuts!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!