Monthly Archive July 2011

Watermelon Slushy

Comedian Jeff Allen compares rice cakes to insulation. Rice cakes may be a poster child for "healthy" foods, but I'm here to tell you that healthy foods do NOT have to taste like insulation. And it doesn't have to take days laboring over a hot stove either.

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Sometimes the best way to get healthy food into your daily diet is to mix things up a bit...literally! Today's recipe is a perfect example of how a few choice ingredients in a blender can transform into a completely healthy and completely delicious summer slushy!

Merry Jennifer

Some names are just bursting with a story. Of course, that’s how I feel about all names – ripe with tales of spelling, ancestry, or selection. Or sometimes all of the above.

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Today on The Name Project, I highlight an interview with Merry-Jennifer. Intriguing, don't you think? Learn more about this fascinating name and the wonderful woman who bares it and become inspired!

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A Walk in Beauty

An early morning photography expedition with my hubby left me feeling inspired by the beauty of nature.

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I was also reminded of the poem, She Walks in Beauty. "She walks in beauty, like the night; Of cloudless climes and starry skies; And all that's best of dark and bright." Oh, that we could all walk in beauty today.

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Vegan Tuna Salad

Looking for a way to enjoy Tuna Salad without the gross, fishy taste and without damaging our beautiful oceans? This Vegan Tuna Salad sandwich covers those bases and more! I'm embarrassed to tell you how often I have this sandwich, but it's just so easy to put together and so incredibly satisfying.

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It's my new summer staple dish, especially for lunch. Interestingly enough, it has the same color, the same, look, and even a similar texture to a tuna salad sandwich, but (thank goodness) the vegan version comes sans the fishy taste!

Patriotic Vegan Cupcakes

What could be better than bite-size red, white, and blue deliciousness to celebrate the Fourth of July? These Patriotic Vegan Cupcakes gave me wonderful opportunity to created one of my favorite vegan vanilla cake recipes to date. It's something I've been working on for some time — creating a light and flavorful vanilla vegan cake that didn't fall in the middle. I found the explosion of flavor I was looking for by adding a teaspoonful of raspberry jam to the cupcakes before baking adding a nice, colorful touch to the cupcakes.

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I hope you'll enjoy these cupcakes with just the right balance of crispiness on the outside, tender cake in the middle and raspberry goodness throughout. Happy (and safe) Fourth of July to you all!