Breakfast.  I love breakfast.  I don’t just say “I love breakfast” like any other person.  I mean I LOVE it.  Breakfast was a special time in my family.  We had our standards (bacon, eggs, toast, you know), but we also had some crazy awesome things.  It was a time of experimentation.  Basically, any time a new breakfast anything showed up in the grocery, it seemed we tried it.  Orange sweet rolls, cherry turnovers, peach turnovers, homemade poptarts, well…you get the picture.

BUT, we had one breakfast item we were famous—or infamous depending on your diet—for, and that was chocolate gravy.  Wait, wait, wait!  Before you get all grossed out and think of all the nasty things it could be, let me explain.  As I have said before, my family is like one giant sweet tooth.  And this gravy is case and point of this.  ”Ok, ok.  What IS chocolate gravy,” you may ask.  I am SO glad you asked.  Chocolate gravy is just this…chocolate icing that we call gravy.  Yes.  You read that right.  What do we put it on?  Well, usually my dad’s homemade biscuits, but there is also the occasional waffle, piece of bacon, and (if you’re my brother) eggs.  Have you noticed a theme?  Our breakfasts were always more sweet than savory. :)

Anyways.  Casey and I are at the beach for a long weekend (Friday-Monday, hallelujah no work!), and have been eating lighter because...well...you GOTTA look good at the beach.  :) totally kidding. Because I have had fries with dinner every night since we got here.  Anyways.  I woke up this morning and skipped out on my run for the day--17 mph winds, chilly temperatures, and slight vertigo?  Yeah, even I am not crazy enough to risk that.  So, I relaxed...listened to the waves...did some pondering, and THEN...I had to eat.  


Seeing that we are staying at the condo of some friends of ours, we had plenty of supplies to cook with.  Needless to say, we have a happy camper in me.  And since I am trying to be better about being vegan--despite my undying love for grilled cheeses--I decided to make French Toast--without the good stuff (eggs, milk, butter).  So, I used the whole wheat mountain bread we bought at publix and began toasting it in the skillet.  Once both pieces were toasted on one side, I slathered them with peanut butter, topped with sliced bananas, and drizzled a little honey.  Then I put them together like a sandwich and cooked it on both sides to toast the remaining bit.  Then, plate it, drizzle MORE honey, and enjoy!

Skillet Peanut Butter Banana Toast (or Elvis Toast, if you like that name)

2-4 slices (depending on if one or two are eating) of bread
Peanut Butter (Jif Creamy works best)
Honey
Bananas
Butter (if you want to use that pre-skillet toasting for more crisp--and aren't vegan)

Heat a skillet on medium heat.  Trust me on this.  I get impatient and try to set it on 7 or 8, but then the bread burns.  And nobody wants that.  Put the bread down and toast until golden-ish.  Plate.  Layer peanut butter, honey, then bananas on the toasted side of one slice, and peanut butter on the other toasted slice's side.  Put together like a sandwich.  Cook on one untoasted side until golden brown, flip, and toast the other side.  Plate, slice in half, and pour as much honey on top as you want (for me, its a LOT).  Then enjoy.

My Undying Love...and a Recipe

Lord have mercy!  Where has the time gone?? I mean, seriously.  Has it really been so long since I last posted?  Time just got away with me, I guess.  My sister was in town, then my brother/sister-in law and niece, and then...well, life.  I am so sorry to you, my readers, that I have been absent for so long!  But no more!  Today, you get a blog post! :)

Because people were in and out of town visiting, work and life were crazy, and well...me taking a break from cooking, I have not had occasion to post a new recipe.  But no more.  Tonight, I decided to cook AND give you a recipe.  And, I needed (well, and my stomach) a break from the meal I have been having every night for the past three nights (and for lunch today).  That meal, you ask?  Only the best, gooiest, crispiest, most amazing meal ever.  The meal for which I have an undying love?  A grilled cheese sandwich.  Gourmet, I know.

I hated grilled cheese sandwiches growing up.  HATED.  But, my family loved them--paired with tomato soup.  Blah.  Maybe its because of the cheese used?  I DO use a different cheese.  Growing up, it was Kraft American cheese slices.  Now?  Psh...I have GOURMET taste buds...I kid.  Seriously.  No, now I use extra sharp cheddar cheese.  For some reason, this is the one kind of cheese I could eat at any time.  Other cheese, I have to be in the mood for, and those moods are rare.  Very rare.  So, I choose to make my sandwiches with extra sharp cheddar.  Thick slices.  Lots of them.

I buy Publix bakery's Whole Wheat Mountain Bread to make these babies with.  Oh heavens.  It is some gooooood bread.  I could eat it by itself.  Every meal.  Seriously.  But, I am getting off topic.  I butter both slices...liberally.  But, hey. I used Smart Balance Light spread.  So much better for me.  Then, I cook them in the skillet til browned, flip them.  Pile one with cheese...lots of cheese.  Probably too much cheese.  Then top it with the other, wait til the bottom side is browned, then flip and brown the other side.  It is perfection.  Gourmet-tasting perfection.  And sometimes if I want to get really crazy, I throw in some slices of sharp white cheddar cheese.  Trust me.  It's good.  Or if I want that whole sweet and savory combo, I cook thinly sliced apples in a skillet with butter and cinnamon-sugar, then add those inside my grilled cheese.  Sounds gross, but it isn't.  It's incredible.

So, after having a grilled cheese Saturday, Sunday, Monday nights and then one today for lunch at Panera, I decided I needed a break.  Note:  That doesn't mean I don't want one for dinner tonight.  Because I totally do.  Seriously.  I want one.  Now.  I will never get sick of them.  WHAT IS WRONG WITH ME?  Anyways, here is an easy, minimal-ingredient, recipe for you to try!   I usually pair it with a baked sweet potato or sweet corn-bread (2boxes of Jiffy, can of creamed corn, 2 eggs, 1/3 cup milk and bake according to the box).  Thanks to Patsy, a friend of mine, for the recipe (slightly modified).  Excuse my picture.  I didn't buy enough mushroom caps and was NOT going to waste the filling...so I overstuffed them.  :)

Stuffed Portobello Mushrooms

Ingredients:
1 medium onion, chopped
2-3 cloves of garlic, minced or chopped
1 T olive oil
1 red bell pepper
1 can chopped artichoke hearts (drained)
3-4 portobello mushroom caps (gills scraped out)
1 package of mushrooms (white or baby bella)

Instructions:
Sautee the peppers, onions, mushrooms, garlic in olive oil until they begin to soften.  Add artichoke hearts and season with salt and pepper to taste.  Add a few drizzles of balsamic vinegar if you like (I do and it is a nice touch).  Fill the mushroom caps with the sauteed mixture and bake at 350 for 20 minutes.  If you desire a crunchy topping, add bread crumbs.  I used Italian seasoned bread crumbs and it was very good.

Voila!  A quick, easy, and tasty meal!  It is a great meal to have when you want something light (like, for instance, after a grilled cheese binge).  Oh, and the man approves of this one too.  :)

Have a fantastic week, all!

Veggie Loaded Mac n' Cheese

Now, I love Mac n' Cheese...blue box brand to be exact.  Casey, however, loves Velveeta brand.  We agree to disagree about which is better (hint: truth is the blue box wins).  In the past, I make homemade velveeta mac n' cheese when we have it from scratch--but oh BOY is it an undertaking.  When I found this recipe on Pinterest, I was rejoicing. It was mac n' cheese but LOADED with fresh vegetables--cheesy, healthy, veggie goodness.  So, since the hubs has been crazy busy at work lately, which means late work days for him, I have had free time to bake and cook to my heart's content.

Thursday, I took on this guy and (asides from one cooking accident--more on this later) it was a success!  I chopped my vegetables, boiled some noodles, made the cheese sauce and tossed it all together.  Simple, right?  Yes.  Except I did all of this PLUS bake a cake and a batch of cookies and make lunch...at the same time.  Distracted and busy cooking and I are not friends.  A cookie sheet left on the hot stove top should NOT be grabbed with an oven-mittless hand.  It hurts...and burns...a lot.  So learn from my mistakes.  I swear, 99% of the scars on my hands and arms (and theres quite a few) are the result of cooking burns.

Sorry for the short intro to the recipe but it has been a BUSY weekend so far!  Company picnic, long runs, and now...the Chris Tomlin concert!!! So, enjoy!

SPICY ROASTED VEGETABLE MACARONI AND CHEESE

INGREDIENTS:

1 cup broccoli florets, chopped into small chunks

1/2 red pepper, diced

1 yellow squash, quartered and diced

10 baby carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup olive oil

1 garlic clove, minced

3 Tbsp. all-purpose flour

1 1/2 cups milk

2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese

1/2 tsp. crushed red pepper flakes

1/2 tsp. cayenne pepper

Salt and pepper, to taste

2 Tbsp. panko breadcrumbs

DIRECTIONS:

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.

Source:  http://www.thecomfortofcooking.com/2013/02/spicy-roasted-vegetable-macaroni-and-cheese.html

The Best (Vegetarian) Tacos…Ever…So Far

Before Casey and I began the vegetarian lifestyle, we had a weekly tradition.  I loved this tradition.  The moment that week’s occurrence was over, I lived for the next week.  Sure, I felt overstuffed, bloated, and content all at once. But I loved it.  Ok, ok.  I guess it’s time to clue you in.   This weekly “date” we had was for taco night.  Wonderful, beefy, seasoned, salty, crunchy goodness.  We went all out too.  Soft tacos, crunchy tacos, shredded lettuce, tomatoes, all kinds of cheese, olives, onions, and even guacamole and salsa sometimes.  I love tacos so much, I even out-ate Casey some weeks.

But unfortunately, beef is not a vegetarian thing.  If it comes from something with a face, it must go.  And away our taco nights went. *Moment of silent and one single tear* I didn’t even want to bother with substituting that night with black bean tacos or fake meat tacos.  Nothing could replace it.  NOTHING.  Taco night is one of the few meaty meals I truly miss on a regular basis (that and Chick-fil-a and Zaxby’s…oh Zaxby’s).   But then I happened upon a Pinterest pin (God bless whoever invented Pinterest) for roasted vegetable tacos.  And I sat there, looking at it, and thought, “I happen to love anything involving roasted vegetables.  I also happen to love tacos.”.  So, I decided maybe, just maybe, I should give vegetarian tacos a try…maybe.

I have been trying to cut our grocery bills down lately since we have had some costly weeks (My half marathon, my mother’s visit, and now my sister’s upcoming visit).  So my first question before deciding to make it was “Does it involve a LOT of ingredients I don’t have?”.  Good news:  It didn’t--just some zucchini, squash, corn, onion, and peppers were all I needed to buy.  All the seasonings and the shells were things I had.  On to my weekly menu “board” it went.  And then, before I knew it, the day was upon us.  It was time to make “the tacos” and hope they were good.

Aside from chopping the zucchini, squash, onion, and pepper, this recipe was super easy to make.  Once its all chopped and tossed in the seasonings, you just roast it in the oven, mash some avocado with yogurt, and then assemble the tacos.  I looooved that.  It meant I got to spend the 40 minutes while they roasted doing other important things…like making chocolate gravy (which will be a whole other post devoted to my love of it).  A few notes:  I omitted the baby tomatoes (mostly because I have diverticular disease and these and strawberries really hurt).  I used canned corn instead of real corn (I have issues with chopping as it is and wanted to make it easier on myself).  I forgot cilantro so I didn’t use that.  And….I used feta instead of goat cheese (it was a better flavor in my opinion).

The final verdict:  I loved them.  The veggies got a nice flavor once they roasted and then paired with the cream sauce and feta…man it was good.  It doesn’t even come close to resembling taco night and all its former glory…but it was fresh, had good flavor, AND the husband liked it.  That makes it a win in my book.  So, here is the recipe.  Enjoy and let me know what YOU thought about if you make it.  Also, do you have any other non-meat based taco recipes?  SHARE if you do :)

Roasted Veg Tacos with Avocado Cream and Feta

Ingredients

Filling:

1 small zucchini, diced

1 small summer squash, diced

½ medium red onion, diced

1 ear sweet corn, removed from cob *I used canned sweet corn and drained it

1 cup cherry tomatoes, sliced in half *I omitted this part

1 medium red pepper, diced

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons cumin

¼ teaspoon salt

Avocado Cream:

1 ripe avocado

⅓ cup full fat, plain greek yogurt

¼ cup cilantro *NOTE:  I omitted this part…because I forgot it at the grocery…but it was still good

1 tablespoons lime juice

Everything Else:

Feta or Goat Cheese

4-6 corn tortillas

Extra cilantro

Instructions

1.     Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning. *I roasted them for 40 minutes.

2.     While veggies are roasting, whip together avocado, greek yogurt, cilantro, and lime juice.

3.     To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel or a oven with a damp tea towel) and assemble with roasted veggies, avocado cream, and a sprinkle of feta.

Source: http://naturallyella.com/2012/08/08/roasted-veg-tacos-with-avocado-cream-and-feta/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NaturallyElla+%28Naturally+Ella%29

Running the Race Before Me

So this Sunday, I did something I have been wanting (and trying) to do for almost three years now.  I ran a half marathon.  After two failed attempts (one case of Salmonella and one move to Florida), the third try was the charm!  I ran and completed the Disney Princess Half Marathon.  I had been excited for this race since August 6 when  signed up (hey, this race sells out and I was not about to miss out).  Training was a breeze (if you don't count being out a month for vertigo and a week for IT band issues) and I knew the distance would be no problem.  The things that DID make me nervous, however?  IT Band acting up (it happened), my feet hurting because my shoes weren't tied right (I had them perfect, ok?), being so tired from waking up early, etc.

My mom flew in to town to come watch!

The race started at 5:35 AM...Yes, AM.  They recommend being there by 4 AM.  They warned about bad traffic and road closures. So, the resulting decision was to leave the hotel at...3 AM.  Meaning, I was waking up by 2:30 to get my things together, drink coffee, and eat something.  Well, wouldn't you know it, there was no traffic, parking was a breeze, and we arrived at 3:30 AM.  However, it turned out to be a HUGE blessing because at 3:45, Mom and Casey dropped me off at the entrance to where the runners wait before heading to the corrals.  As soon as they turned around, the masses came flooding into the common area.  Mom and Casey rushed to the entrance to Magic Kingdom (to get a good view of me running by) and managed to be first in line to enter.  Me, well I went through the tent, fully expecting to be on the road to the starting line, only to find a holding area for all of the runners.  At 4:00 they finally opened the gate and we began the mile long walk to the corrals.

Walking to the main area

All of the runners in the corrals behind me

Because I had run a 10K the previous May and had a decent time, I was placed in corral B which would start at 5:42 (after Corral A cleared out).  Because we got there so ridiculously early, I was at the front of my corral--which meant when Fairy Godmother yelled "GO" and the fireworks went off, I was running, not walking.  I had stopped running the Wednesday before the race and OH did it feel good to run.  In fact, I was so excited to be running again that I had to continually watch my Garmin to make sure I didn't go too fast.  Eventually I managed to slow from 9:10 to 9:22 for my pace, but that was as slow as my body wanted to go.  The first five or so miles were fantastic.  My pace held steady, my breathing was normal, and the temperature was cool with a light breeze.

Then Magic Kingdom happened.  I had just passed Mom and Casey at mile 5.6 (they almost missed me!) and was so caught up on staring at the castle that I did not notice the sharp turn in the course.  I turned hard to follow the crowd and felt it...my knee.  Pain.  Heat.  My IT band was not happy with the sudden turn.  The moment it happened I began to pray HARD.  I told God I would be ok if it hurt for a week or weeks after the race, but to please let me finish the race on time.  I was aiming for a PR (2:00-2:02 finish time) and wanted it so badly.  So each time it flared and tightening, I prayed.  When it stopped hurting, I thanked Him.  And, wouldn't you know, it helped.  It didn't get unbearable until I was 0.5 miles from the finish line and when that happened, I would stop, stretch, and run, trying to put all of my weight on my other leg.  And I managed to cross the finish line at 2:07:35...and promptly begin limping the moment I crossed it.

Crossing the finish line--FINALLY

Ice bag in hand and relieved to be done

All in all, I loved this race.  It was entertaining at every moment thanks to characters on the sidelines, volunteers cheering us on, the runners' costumes (the men went ALL out too), or choirs singing us on.  It was extremely organized.  The volunteers were helpful.  And the starting was efficient...especially when you consider that 24,000 people supposedly ran it.  I would HIGHLY recommend this race to anyone--especially if it will be your first half marathon.  The only thing I would change--I would go more "all out" with my costume!

So, here's some pictures of the race and be expecting a food post in the next couple of days!

My niece Elley saying "Good job Camillionaire!'

SO proud of this.

Fireworks as Corral A begins

I can have one of these on my car now :)

Food Tour: Memphis, TN

Guys, I am so excited about this blog post.  You have no idea.  Seriously.  I went to my hometown to visit family and a couple of friends this past weekend.  Usually when I go back, I end up going to the same old places to eat—the favorites.  After all, they are the ones I miss most when I am here and not there.  I’m talking things like a Huey Burger from Huey’s, an Avocado BLT from Booksellers Bistro, pizza from Memphis Pizza Café…those places.  Memphis, TN is becoming a big place for good, local, and even unique, food.  Bloggers are blogging, critics are loving, and Guy Fierri is driving by.  Naturally, being the foodie I am, I have been keeping a food “bucket list” of all the places I want to try when I visit.  Well, Casey and I have been married fourteen months now and have visited Memphis five times collectively…Had we been to any of these places yet?  NO!  I put it off.  But no more!  I promised myself this past visit to Memphis, I would go to a place on my list every day.  And did I?  You betcha!

Gibson’s Donuts
So, I landed in Memphis at 7:40 AM.  By the way, for those of you who were wondering, that means my flight left at 6:30 AM, which means I woke up at 2:45 that morning.  Because I know you were wondering.  Traditionally, as soon as my mom picks me up (and Casey if he comes long), we head to Gibson’s Donuts.  If you are ever in town, you HAVE to go there.  It is one of those nondescript, hole-in-the-walls that looks like it COULD be decent, but in reality, it’s the best food you will ever put in your mouth.  Gibson’s makes their donuts fresh throughout the day and never re-uses day old donuts.  They’re open twenty-four hours a day, so beginning at 11 PM, donuts at 6 for $1.  Needless to say, they run out fast.  For college kids, this is the place to hang out and study late at night.  AND I have even seen a group of elderly people come in a midnight to enjoy a few amazing, cheap donuts.

Recommendations:  Plain Glazed (it is that good—better than fresh and hot Krispy Kreme), Old Fashioned, or the Blueberry Cake Donut.

The Elegant Farmer
This place was the one I was looking forward to and dreading the most.  The vegetarian options were limited to three or four options, which made me nervous, but Guy Fierri came here for an episode of Diners, Drive-Ins, and Dives, so it HAD to be good, right?   We arrived and were greeted by the very friendly (and funny) host, and soon seated with a “right this way sweet potato” and a smile.  The waiter was friendly, knowledgeable, and quick.  We never once had to ask for a refill, he had tried everything on the menu, and seemed to know everyone who came in.  My mom and I both elected to try the vegetarian plate and we also split a cup of Sweet Potato Curry Soup.  Out of all of the places I went this weekend, this one stood head and shoulders above the rest—and that’s saying something.  The roasted root vegetables were perfectly seasoned with a little olive oil, garlic, and pepper and the natural flavors of the yellow peppers was amazing.  The corn bread pudding was different than I was expecting.  I thought it would be like sweet corn bread made into bread pudding but it was grainer, more solid, and had a hint of a taste of parmesan cheese to it…but it wasn’t bad at all!  Me being me, I am a bread lover.  And my favorite thing was the dinner roll.  It was soft, buttery, and had a slight sweetness to it that just amazed me.

Recommendations:  The Vegetarian Plate (Sauteed Asparagus, Roasted Root Vegetables, and Corn Bread Pudding)

Trolley Stop Market:
This is another one of those ones on everyone’s (it seems) Memphis Must bucket list.  While they do have other menu items, pizza is the “must” for this restaurant.  The location is downtown on one of the streets that has trolleys running up and down it.  Fitting name, huh?  Anyways, the atmosphere is laid back and the dining area is fun to look around.  They have shelves and fridges all around with local art work, meat, jewelry, clothing, you name it.  The pizza we ordered was incredible:  Margherita Pizza with fresh blobs (I like the word, ok?) of mozzarella, basil, incredible pizza sauce, and whole slices of tomato.  I could have eaten a lot more than I did but we also got breadsticks (which in reality, was pizza crusts), hummus with fresh, soft, warm pita bread to dip, and chocolate mousse cake.  I say go here just for the environment itself, and the location, but it helps that the food is great enough to draw people in too.

Recommendations:  Marghertia Pizza, or any of their pizzas really.  The selection is incredible and they can do custom by the slice too.

Young Avenue Deli:
I still find it amazing that I never made it here when I lived in Memphis.  Everyone I met loved it, all of my graduate school classmates went there regularly, but somehow I never went.  But no more!  I have been to the goodness that is Young Avenue Deli.  The list of 101 Things to Eat in Memphis recommends this place, and its sweet potato fries…which is awesome because I happen to have an undying love for sweet potato fries.  I met a friend there and singled out three options, then asked the waiter which was best.  After getting over his “huh” when I gave him like four options, he chose the Portobello Mushroom Sandwich for me.  I was a bit “meh” about it, mostly because the cheese was feta, but I was pleasantly surprised at the taste of the cheese (I don’t think feta melts though, so maybe it was a different cheese), the marinade of the mushroom, and the overall goodness of the sandwich.  Oh, and those sweet potato fries?  Crispy, cinnamon-sugary goodness, my friends.

Recommendations:  I highly recommend the Portobello Mushroom Sandwich, and my non-vegetarian friend Ally recommends the Chicken Salad Sandwich, saying it is the best she has ever had.

Tazikis:
New to Memphis, this greek restaurant is already gaining fame among Memphians and foreigners alike.  Part of a chain, this restaurant still manages to provide good, non-chain tasting, quality food.  My dad, stepmom, sister, and grandparents and I met here for dinner on a Saturday night.  While the place was loud and hard for my grandparents (and me) to hear, the food made up for it.  The majority of us tried gyros of different types:  chicken, lamb, pesto chicken, and veggie (I bet you can’t guess which was mine).  All of us were impressed by how good it was.  Mine came with cucumbers, tomatoes, lettuce, greek salad dressing, greek slaw, onions, and a couple of other veggies.  While it is easy for all veggie wraps and sandwiches to not be as good, this one was better than any veggie wrap I have ever had.  The dressing was flavorful and bold, the veggies were crisp and fresh, and the gyro bread was soft and tasted fresh baked.  After eating, my dad (being the sweet-aholic he is) bought us all Baklava to share and, while it was good, it still did not stand a chance compared to the gyros.

Recommendations:  Village Veggie Gyro, Lamb Gyro (according to my dad), and Chicken Gyro (based solely on how much my grandfather seemed to enjoy his)

Muddy’s Bake Shop:
I save this one for last because it is near and dear to my heart…an obsession…a love…a…well you get the point.  Muddy’s came to Memphis when I was in college, but once I discovered it, I was there every chance I got.  The cake is scratch made, the icing is superb, and the cookies and pies?  Well, they are every bit as good.  The shop/bakery is decorated uniquely and “cutely” and matches the personality of its owner and employees perfectly.  Never will you see an angry person behind the counter nor in the line waiting.  The line often goes out the door, even at two o’clock on a Saturday (when I was there), but no one minds waiting.  Their mission is:  to delight people with delicious treats and a smile while being a good neighbor to our community, the environment, and our animal friends.  They use eggs from cage-free or free-range hens and their milk is organic.  They are also a part of Project Green Fork (go check the website out, seriously) and do not accept tips.  Instead, they have a jar in which people can put money to go towards the local non-profit for the month.  I could go on and ON about Muddy’s (and I often do to friends, coworkers, and anyone else who will listen) but for now, food.  I usually get the same thing every time at Muddy’s but this time, I thought I would be adventurous…so I got the same cupcakes I usually do PLUS a new one AND a piece of pie.  Cocoa Chanel Pie I am pretty sure.  All I know is I saw something gooey and chocolately and said “I want that chocolate pie right there”.  I fully intended to eat it later and only try one little bite at the shop…but within five minutes it was GONE.  It was the best pie I have ever had and the most I have ever “mmm’ed” and “wow’ed” and “yum’ed” over a piece of pie.  Go there.  Eat it.  Thank me.

Recommendations:  Plain Jane, Prozac…these two are my have to have them every time cupcakes.  If you like peanut butter, try the Tomboy.  If you like fruity things, Razzle Dazzle is another favorite of mine.  For cookies, try the oatmeal coconut or the sweet n’ salty cookies.  For pie, do I need to remind you about the Cocoa Chanel?

Now, my hope is that after reading how much I love food and I love Memphis food, you are booking a flight to Memphis right now.  Seriously, go.  Do it.  I am so glad I finally decided to give my food bucket list a try and I can’t wait for the next visit so I can try some more.  Well, more plus go to my usuals (Muddy’s and Gibsons and now The Elegant Farmer).  Happy Tuesday everyone and, as always, comments and feedback are welcome! :)

Vegan Sloppy Joes for the win!

So I am three weeks into the vegetarian (trying to make my way to vegan) lifestyle.  I gotta be honest with you...I don't know that I will go back to my carnivorous ways.  I notice a difference in my body, my energy, and especially my bounce back from exercising and running.  Before I tried this, it took me a good half-a-week to recover from a long run but now, I am able to get back at it 1-2 days later--which, let me tell you, is a HUGE blessing since my half marathon is a week and a half away.

Do I miss meat?
Oh, yeah.  I do from time to time...in fact, I had tacos WITH BEEF on Friday night.  I fully intended to substitute sauteed mushrooms and black beans for it but when provided the chance to use that extra cooking time for a training run (did I mention I am so nervous about my race?), I chose that instead.  And let me tell you.  I can tell when I have eaten meat.  I get tired, grouchy, and my stomach hates me. Like seriously.  It's not like indigestion hate...its like bloating, stabbing pain hate.  Which makes me think, Ripp (from Engine 2) is so right.  Our bodies weren't made to handle lots of animal protein and by products.  Especially four tacos plus a few fork-fulls of taco meat.

Do I plan to ever eat meat again?
Yeah.  For sure.  There are just times when you have to let yourself be lax.  If you are super strict all of the time, it can develop into an obsession which can then develop into an eating disorder.  And none of us wants that.  So, yes.  I will eat meat every now and then but try to limit it to once every other week or once a month if I can.

Is the vegetarian food really THAT good?
Let me tell you.  I dreaded it for a while. I was wondering how in the world I would 1) find GOOD recipes and 2) find a big variety of recipes.  But people, the resources are out there.  Chocolate Covered Katie's website introduced me to some pretty good Lentil Sloppy Joes (recipe at the end of the post).  And I have found myself experimenting.  And the good news is, taste buds adapt.  Before, a piece of wheat or multigrain bread was just...bread.  But now I taste it and I taste the earthiness and the different flavors to it and OH is it so good.  In fact, I ate just toasted multigrain/wheat bread every day for a week because I enjoyed it so much.  So, while it may be difficult at first, once you are adjusted it is easy and tasty!

And now, for a recipe.  I LOVE sloppy joes.  I see Pinterest pins for recipes and I see that can of sloppy joe sauce at the grocery and I drool.  But knowing how my body reacts when I re-introduce meat to it, I have not caved in.  Besides, if I am going to have meat, I am going to go all out--I am talking steaks, or a fancy chicken dinner, ya know?  Well, ONE pin caught my eye and I clicked on over to see I had all of the ingredients except lentils.  So, I planned to make it this week.  And boy, it did not disappoint.  Even the husband liked it...although he did ask that we start making new names for things so he doesn't get his hopes up.  So, we call these Sloppy Jeffs. :)

Note:  I could not find canned lentils, so I bought a bag of them and cooked them per the instructions on the package.  I hope you enjoy these as much as I did!

Sloppy Jeffs (or Joes)

• 2 15-oz cans lentils, drained and rinsed (about 3 cups cooked lentils)
• 1 tbsp minced garlic
• 1 1/4 tsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1-2 stevia packets, or 3-5 tsp sugar or sweetener of choice, or to taste
• 14 oz tomato sauce (I used no-salt-added)
• up to 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp soy sauce (or soy-free alternative)
• optional: 1/2 an onion (diced) and 2 tsp oil

If making these on the stovetop: sauté the onion and garlic in the oil until onion is translucent. Add lentils and spices, stir, then add all other ingredients and cook uncovered (stirring occasionally) until thick like sloppy joe filling. If making this in the microwave: add all ingredients to a large microwave-safe dish (minus the onion and oil, which you won’t use with this method). Microwave until it boils, stir, then repeat the process until it is thick like sloppy joe filling. Makes about 5 cups.

Per her website, a 1/2 cup of the filling is about 81 calories.