Author: WhyILoveFood

I love food; I live for food. I focus on quality to create wholesome meals for my family, friends, and anyone who is joining me for a meal. Food brings people together and that's what I love most about it. I'm always thinking about the next meal and get excited about a new recipe, cooking method, or ethnic dish I've never tasted.

Vegan Tofu Breakfast Scramble | Start The Day Off Right

WhyILoveFoodLeave a comment

This recipe is certainly a keeper. I will definitely be making this again. My husband even asked me to and that’s coming from someone who doesn’t typically like tofu. With tofu, it’s all about the spices and the amount of them you use. It’s also about the quality. I used Nasoya Extra Firm Tofu which is organic and non GMO. 

Here’s what you’ll need:

  • 1 package (14 oz) extra firm tofu
  • 3 large leaves Swiss chard
  • 1 cup mushrooms, sliced
  • 1 red pepper, chopped
  • 1 can black beans
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1/2 tsp season all salt
  • 1/4 tsp black pepper
  • Cheddar “cheese”, shredded 
  • 1 tsp olive oil

Optional (shown in my pic):

  • Avocado
  • Blackberries
  • Sprouted Grain Bread

What to do:

  1. Heat a large sauté pan on medium and add the olive oil. 
  2. Add the mushrooms, pepper and Swiss chard and sauté about five minutes starring every minute.  
  3. While you wait, remove the liquid from the tofu. Place 2 paper towels under and 2 above and press lightly. Repeat as necessary. You’ll need several paper towels to absorb it all. 
  4. Mix the spices in a bowl.    
  5. Add the beans to the sauté pan and the whole block of tofu in the middle. 
  6. Break the tofu into small pieces while mixing everything together.  
  7. Add the spices and mix. Sauté another 5 minutes. 
  8. Add the “cheese” on top and melt. (Check out Daiya)  

Enjoy!

    Awards: Blogger Recognition Award

    WhyILoveFoodLeave a comment

    I have been nominated by Kat from KAT BLOGS for this award and it really means a lot! Thank you again Kat! This is my first nomination and is a great surprise since I’ve only been blogging for a few months. The reason I started this blog in the first place is fairly simple; I love food! I talked about starting a blog for years and, finally, I just did it. The time was right, I wanted a new hobby and WordPress gave me the tools to easily kick start all the years of talk into reality. I have to give my husband some credit; he referred me to the site. I was instantly sold 😉

    If you’re just starting out, so am I! I have been reading up on how to be most effective and one article I recently read (and I can’t remember where from) stated that blog posts are more effective when they are short, to the point, and with few tags. Who knew!?!? That’s what I’ve done the past couple weeks which held true and successful. 

    I nominate Vegan Needs, Cook Up Story, TAKING A BITE OUT OF BROOKLYN, FEED YOUR PRETTY SOUL, Love Yourself – Love Your Food, FINDING MY INNER CHEF, Cooking with a Wallflower, FOODIE THAILAND, A GIRL WITH AN ADVENTUROUS FORK, vegandra, foodbycamilla, Cooking without Limits, Clash of Pans, Domestic Urbanite, and fuelledbyoats. 

    Here are the rules for this award:

    • Select 15 other blogs you want to give the award to
    • You cannot nominate yourself or the person who has nominated you
    • Write a post to show your award
    • Give a brief story of how your blog started
    • Give a piece of advice or two to new bloggers
    • Thank whoever nominated you and provide a link to their blog
    • Attach the award to the post (right click and save, then upload)
    • Comment on each blog and let them know you have nominated them
    • Provide a link to the award post you created

    Crockpot Spicy Pork Tacos

    WhyILoveFood2 Comments

    So yummy and so easy!! I told myself this past weekend that I need to start making it easier on myself and start using the crockpot more often. This delicious masterpiece was the result!  

    Here’s what you need to combine in the crockpot:

    • 1 lb pork tenderloin
    • 1 15 oz jar of medium salsa (my personal favorite is Wegmans organic)
    • 2 jalapeño peppers, diced
    • 4 cloves of garlic
    • 2 Tbls brown sugar
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp chili pepper
    • 1 tsp cayenne pepper
    • S&P

    Mix everything together in the crockpot and cook on low for 6-8 hours. Shred the pork and cook another 1/2 hour – 1 hour. 

    Toppings and accessories: Use all or just a few. The * are what I used. 

    • Whole wheat soft taco shells *
    • Avocado *
    • Red onion, diced small *
    • Cheddar cheese, shredded *
    • Hot sauce, if desired (Deathwish is my FAVORITE!) *
    • Lettuce, shredded
    • Cilantro
    • Sour Cream

    Place the shredded pork on a shell, put the toppings on and enjoy!

    Here’s a peak at what it looks like after shredding: 

     

    Veggie and Quinoa Stuffed Zucchini

    WhyILoveFood4 Comments

    Do you have an abundance of vegetables from your garden and not sure what to do with them?? Well, find the biggest zucchini or yellow squash you have and stuff it with a mix of vegetables, quinoa and little cheese and call it a day!  This will take about 1/2 hour to prep and 1/2 to cook. 

    I can’t take credit for this coming from my own garden; it actually came from my sisters. Great job Em! I was unsuccessful this year, however, I did benefit from others 🙂

    In my version, I used a number of vegetables and white quinoa. You can honestly use whatever you have available if you don’t have exactly what’s in this ingredient list. 

    What you need:

    • 1 large zucchini
    • 1 orange pepper 
    • 1/4 sweet onion
    • 4 cloves of garlic, minced 
    • 1 tomato
    • 3 carrots
    • 5 collard green leaves
    • 1 cup quinoa
    • 1 cup vegetable broth
    • 1 cup water
    • 2-3 Tbls olive oil
    • Grated Parmesan cheese
    • Sea Salt and Black Pepper
    1. Chop the carrots, onion, pepper, collard greens and tomato. 
    2. Heat the olive oil in a large sautee pan on medium high heat. Preheat the oven to 375. 
    3. First add the carrots and let simmer for 3 minutes. Then add the onion, garlic, pepper, and collard greens and simmer another 5 minutes (or until veggies are soft) stirring every minute. Add the S&P also. Lastly, add the tomato.
    4. Add the broth, water, and quinoa. Mix well and reduce to medium heat. Simmer with the lid on for 10 minutes. 
    5. While that’s cooking prepare the zucchini. Slice in half lengthwise, remove the skin and scoop out the center. 
    6. Remove the lid, stir and simmer another 2 minutes or until the liquid has been dissolved and the rings show on the quinoa.
    7. Stuff the mixture into the zucchini, top with parm and bake for 20-30 minutes. It really depends on how big your zucchini is. It will look and feel soft.   

    Enjoy!

      Overnight Oats, Chia, and Then Some

      Overnight Oats, Chia, and Then Some

      WhyILoveFoodLeave a comment

      Recipes for overnight oats are all over the net. Oats are pretty bland, for the most part, so I like to spice it up. The more I put in the better it tastes!  There are so many goodies you can include in your overnight oats including seeds, nuts, and/or fresh and dried fruits. Don’t stop there! You can use any kind of milk and a bit of your favorite sweetener too (just stay away from anything artificial). My point is, don’t limit yourself to just one recipe. Switch it up, put some variety into it and add some flavor!

      This is just a side note but I like making these on a work night so I can grab my breakfast and walk out the door in the morning. Plus they’re a healthy way to start the day!

      Make your own favorite combination out of these ingredient ideas. I would suggest only using one type of oats at a time and one type of milk with or with out yogurt. Put as many fruits, seeds, nuts and sweeteners in as you’d like. Take it easy on the sweeteners too, you don’t want a sugar high. 

      Types of Oats:

        1. Organic rolled quick oats
        2. Steel cut
        3. Regular rolled oats
        4. Scottish oats

        Types of Seeds:

          1. Chia
          2. Sunflower
          3. Pumpkin
          4. Hemp
          5. Flax
          6. Sesame

          Types of nuts:

          1. Almonds 
          2. Cashews
          3. Peanuts 
          4. Pecans
          5. Pistachios 
          6. Walnuts

          Types of Fruits (fresh or dried):

          1. Blueberries
          2. Raspberries
          3. Strawberries 
          4. Cherries
          5. Currants
          6. Pomegranate 
          7. Acai berries
          8. Bananas
          9. Blackberries
          10. Dragon fruit (so pretty to look at and packed with nutrients but not much flavor)

          Types of Sweeteners:

          1. Agave
          2. Raw sugar
          3. Brown sugar
          4. Honey
          5. Maple Syrup

          Types of Milk:

          1. Traditional cows – whole, 2%, or skim (try to stick with organic)
          2. Plain Greek Yogurt in addition to your choice of milk (again organic)
          3. Almond
          4. Coconut
          5. Soy
          6. Rice

          I’ll share my personal favorite combo to give you a better idea. I put 2 Tbls of oats and chia and 1 Tbls of the other ingredients in a mason jar. At the end, I fill it up with milk. 

          • Quick oats
          • chia seeds
          • sunflower seeds
          • pumpkin seeds
          • flax seeds
          • almonds 
          • fresh blueberries
          • dried cherries
          • agave
          • organic milk
          • Greek yogurt

          P.S. All of my ingredients are organic even though I don’t always say it and highly suggest you do the same.

          Enjoy!

              Dark Chocolate Detox Bites

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              One of the reasons I love Pinterest so much is because you find amazing food ideas. That’s where I found these and made them my own of course. 

              Dark Chocolate Detox Bites
              Dark Chocolate Detox Bites with fruit and nuts

              What you’ll need:

              • 2lbs dark chocolate
              • pistachios 
              • almonds 
              • coconut
              • pumpkin seeds
              • sunflower seeds
              • flax seeds
              • dried figs
              • dried cherries
              • dried currants
              • raisins 
              1. Prepare the nuts, seeds, and dried fruits by coarsley chopping the bigger ingredients. Mix all together in a bowl.
              2. Melt the chocolate in the microwave, stirring every 30-60 seconds. 
              3. Cover a sheet tray with parchment paper.  
              4. Pour the melted chocolate onto the paper in cookie size. Sprinkle the fruit and nut mixture over the chocolate. Work with one at a time so it adheres to the chocolate. 
              5. Place in the refrigerator to harden and serve!

              Enjoy!

              Dark Chocolate Detox Bites

              Dallas, TX

              Image WhyILoveFoodLeave a comment

              Well Dallas, it’s been real but it’s time for me to go home. You have amazing food, nightlife and history. I will miss the crowded Deep Ellum streets, endless steakhouse and BBQ choices, great local Texas brews and the historic JFK sites and memorials. One thing I won’t miss is the freaking HEAT! If it […]

              Buffalo Chicken Meatballs with Sriracha Honey Garlic Sauce

              WhyILoveFood2 Comments

              Warning: These are not healthy by any means, however, they are SOOOOOOO delicious. I made them for a food day and brought them into the office for my team. They were a big hit! They would also be good as an app for any kind of party or get together. Eh hem….Super Bowl party 🙂

              What you’ll need:


              Meatballs…

              • 3 lbs boneless skinless chicken thighs
              • 2 eggs (I forgot to add them in the pic)
              • 3/4 cup Panko bread crumbs
              • 3 carrots
              • 3 stalks of celery
              • 1/2 medium onion
              • Handful of parsley
              • Fresh cracked pepper
              • All season salt
              • Blue Cheese dressing, I like Kens

              Sauce…

              • 1 cup Franks hot sauce
              • 1/2 cup Sriracha
              • 1 cup honey
              • 4 cloves garlic, minced
              • 2 sticks butter
              • 1 Tbls whole grain Mustard
              • Fresh cracked pepper
              • All season salt

              Back to the meatballs…

              1. You’ll need a meat grinder. I used my Kitchen Aid attachment. If you don’t have one, just buy ground chicken.
              2. Preheat the over to 375.
              3. Trim some of the fat from the thighs. Put all the chicken through the meat grinder. Also, put the carrots, celery, onion and parsley through the grinder. If you’re not using a grinder, mince it in a food processor.
              4. Add the Panko, eggs, salt, and pepper to the mixture.
              5. Mix everything together and use a teaspoon to make mini meatballs.
              6. Bake for 15 minutes

              And now back to the sauce…

              1. Melt the butter in a medium sauce pan on medium low heat.
              2. Add the garlic and simmer for 2 minutes continuously stirring to make sure the garlic doesn’t burn
              3. Add the remaining ingredients
              4. Simmer for about 15-20 minutes. Taste to make sure it’s not too spicy for you. If it is, add more butter. Just remember that it will always taste spicier on its own.
              5. Poor the sauce over the meatballs in a crock pot and place on warm.
              6. Serve with the blue cheese dressing and some fresh celery and/or carrots

              Enjoy!

              Inspired by Turkish Kofta

              WhyILoveFoodLeave a comment

              I was recently introduced to Turkish Kofta and found it is really what I knew to be meatballs, just with a Turkish cuisine spin. Traditionally, they are made with ground lamb or beef and, the recipe I saw, served with a spicy tomato sauce. I opted to go healthier and chose a combination of turkey and pork. I was also pressed for time and used organic ketchup with a splash of hot sauce. 

              Honestly, I didn’t know how these were going to turn out because I literally used what I had in the fridge to make them. I don’t have any picture other than one I took when I was packing the leftovers. I never anticipated they would be so delicious.   

              These are so easy to make. My prep time was about 15 minutes. 

              What you need:

              • 1lb Ground Turkey
              • 1lb Ground Pork
              • 1/4 Cup Parmesan Cheese 
              • 3 Splashes of Milk
              • 1/2 Cup Plain Greek Yogurt
              • 1 Cup Cubed White Bread, Crust Removed (not prepackaged, fresh bakery bread that is a couple days old)
              • 1/4 cup Panko Bread Crumbs
              • 2 Handfuls Toasted Pine Nuts
              • 1/2 Medium Onion, chopped small
              • 1/4 Cup Parsley, chopped
              • 2 tsp Garlic Powder
              • Olive oil spray 

              Preheat the oven to 375 degrees. Mix all ingredients together except the olive oil. Make small patties or balls out of the mixture (I made patties). Spray a sheet pan with olive oil spray lightly and place the patties on it. Bake for 20 minutes or until they are cooked through and slightly browned. It really depends on how big you make them. Serve with ketchup, spicy ketchup, or eat plain. 

              If you’d like to see what inspired me, click here.

              Enjoy!