The holidays are almost here and many of us are busy planning our special holiday meals that will be shared with friends and family. Most of us will also have leftovers to enjoy the days following the holiday. Those first few meals, I’m happy to eat leftovers exactly the same way they were served the […]
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Recipe courtesy of the Almond Board of California. Avocado & Bean Dip Ingredients 1 (14-ounce) can kidney beans, rinsed and drained, divided 1 (14-ounce) can chickpeas, rinsed and drained, divided 2 avocados, peeled, pitted and diced 1/2 cup finely chopped red onion 1/2 cup slivered almonds, roasted 1/4 cup olive oil 3 tablespoons soy-based “sour […]
Goat Cheese Stuffed Portobello Mushrooms Ingredients: 6 oz. pkg. Portobello Mushrooms, stems removed 1 T Olive Oil 2 T Wheat Germ 2 t Fresh Basil, chopped 1/2 t Granulated Garlic 1/3 t Kosher Salt 6 oz. Goat Cheese (Chevre) Instructions: Pre-heat oven to 350º. Line a baking sheet with parchment paper. Drizzle olive oil on mushrooms. […]
This quick and easy meal can be ready in 15 minutes or less. Vegan Flatbread Pizza Ingredients: Flatbread Olive Oil Granulated Garlic Italian Herb Blend Vegan Cheese Alternative Sweet Red Pepper, sliced Scallion, sliced Instructions: Pre-heat oven to 350º Place flatbread on baking sheet. Drizzle with olive oil. Sprinkle with granulated garlic and italian herbs. […]