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I'm back! But before I can begin to show you any new Bahamas pictures I still need to unpack my camera, download and sift through all of them. So instead I have this super easy tofu scramble recipe to share with you. We tend to forgo going out for Brunch often since there are few places that serve a vegan brunch, and the places that do well, most of them have a tofu scramble on the menu. This, my friends, is super easy to make at home. The ingredients can be swapped to suit your taste buds and the measurements can also be to revised to your liking. But if you're new to a tofu scramble, here's one to get you started. Ingredients: 1 pkge of firm tofu (I like to use the extra firm as it has less water) 1 tbsp Braggs (or soy sauce will work) 1 tbsp olive oil 1/2 cup mushrooms, chopped 1 cup spinach 1/2 red bell pepper, chopped 1 small onion (red or yellow), finely chopped 2 garlic cloves, minced 1/2 cup cheddar "cheese", shredded 1 vegan sausage ( I like field roast ...

Mustard Glazed Beef Steak Salad Ingredients PAM® Original No-Stick Cooking Spray 1 pound boneless New York strip beef steaks 2 tablespoons Gulden's® Spicy Brown Mustard 1/4 teaspoon coarse ground black pepper 1 pkg (9 oz each) torn mixed salad greens 12 cherry or grape tomatoes, cut in half 1/2 cup light Italian dressing 1/4 cup crumbled blue cheese 4 slices (3/4 inch thick) French bread 1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack. 2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes. 3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice. Monique ShesDaily.co...

Cupcakes - The Newest Sweet Treat Trend By Denny Phillips Have you been to an event recently and been surprised that instead of a regular cake, you were treated to an elaborate cupcake display? Cupcakes seem to be all the rage nowadays. Cupcakes seem to be the trendy thing to serve at any gathering, from baby showers to weddings, or birthday galas to Super Bowl parties. Cupcakes are easy to eat, full of delicious flavor and exciting eye-catching delights. It seems everyone loves those sweet little concoctions. But, are they really just cute little miniature cakes, or are they a wonderfully flavorful dessert deserving their own title? The origins of cupcakes are controversial. Some believe that cupcakes were invented by people baking cakes in little teacups, so that the little cakes would not take so long to bake and would cool faster. Others believe that cupcakes were named by the way the ingredients were measured (1 cup of flour, 2 cups of sugar, etc.) Whatever the origin, the cupcak...

Lisa's Weekly Coffee Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto Asparagus are in Season and you will love these two recipes I've chosen to feature. The Easy cheesy asparagus bake is a delish, it's easy and fun to make. I like the combination of red peppers with asparagus I feel it completely brings out the sweetness in the asparagus. Then we have the cheese, which I feel makes this dish a special and unique meal for the entire family to enjoy. Give them something new to try! As for the Mushroom and Asparagus risotto I say: " no other two vegetables could bring out the best in a classic risotto". Easy Cheesy Asparagus Bake courtesy cook.com 1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked 1/4 c. red pepper, chopped 1/3 c. mayonnaise 1/3 c. mild Cheddar cheese, shredded 1/4 c. green onions, sliced 1 egg white, beaten until stiff Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining a...

Arugula Avocado Asparagus Salad This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling Ingredients: 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry 1 avocado 1 bunch pencil asparagus, steamed for 3-4 minutes Juice of ½ lemon 4 tablespoons toasted pistachio nuts For the Basil Vinaigrette: 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon finely chopped shallot 3 tablespoons extra virgin olive oil Sea salt and freshly ground pepper 2 tablespoons chopped fresh basil Preparation: Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts. Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately...