Food Porn Friday: Finger Foods For The Win!

Food Porn Friday fitandfancylife.com vegan vegetarian recipes

 

 

Food Porn Friday. Finger Food Friday. Finally it’s Friday….day.

I’ve been pretty lazy as far as cooking going this week. Between the pups, the gym, and family being in town there’s been several nights of leftovers and fast meals. So in keeping with the lazy hazy week I’m featuring finger food for today’s Food Porn Friday. Who doesn’t love finger food? The fact that it’s National Donut Day only confirms the idea that finger foods are the best! The chance to be uncivilized in social situations and eat portions based on holes, sticks of this and that, or number of poppers? Yes, please!

 

Southwestern Egg Rolls
Southwestern-Egg-Rolls-9b
These spicy, veggie-filled sticks are amazing. They’re safe for vegetarians and can be adapted for vegans by using rice paper wrappers. I added more salsa than the recipe called for, but I do that for everything that calls for salsa. The hotter the better! Check out the recipe here.

 

 

Crockpot Black Beans and Rice
Crockpot Black Beans and Rice 1
In keeping with the spicy trend, this concoction is a versatile love of mine. The mixture can be used as a dip for chips or as the filling for burritos. Just throw everything into your crockpot or pressure cooker, walk away, and return to serve up and eat. It really is that easy. Check out the recipe here.

 

Carrots in a Blanket
Carrots in a blanket
Yes, the name is similar to its “Pigs in a blanket” cousin. The major difference, the carrots, are just a huge improvement. In theory you could use anything to fill these babies (sweet potato, potato, asparagus), but the carrots provide for a sweet and “buttery” flavor to satisfy your taste buds. While Sandra’s recipe is great, I opted not to use oil. I found that if you own a high quality, non-stick pan there’s no need for oil. The carrots were able to “fry” in what remained of their own juices and turned out just fine. Try Carrots in a Blanket at your next party by getting the recipe here.

 

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce
vegetarian-eggrolls-e1427300628458
My boyfriend loves these. It’s hard to tell if he loves the fact that he gets egg rolls without having to go pick them up from a restaurant or if it’s because he gets an excuse to eat more peanut butter. Regardless, it’s a hit in my house. This is the most complicated recipe today, but worth it. The egg rolls are deceivingly filling and you will more than likely have left-overs for a few days. You’re welcome. Catch the recipe here.


That’s it! Hope you guys enjoy these finger-licking recipes. How do these finger foods stack up with your favorites? Let me know your favorite in the comments below.

Spaghetti O’s for the vegan hearts

 

Food Porn Friday fitandfancylife.com vegan vegetarian recipes

Today’s Food Porn Friday is kicking it primary school style. I’m taking your virtual taste buds down memory lane to the good old days when the most exciting dinner options came from cans. I’m bringing back Spaghetti O’s!

Do you remember those tiny noodle rings in magical red sauce? Did you get the same fist-pumping reaction that I did when my mom broke out the can of Spaghetti O’s instead of orange marinated pork loin again? (Or some other feared dish that everyone in the house hated except the person cooking the monstrosity.) If you answered yes to either of those questions – your childhood clearly rocked.

Spaghetti O’s have always been near and dear to my heart. I have a bit of a tradition with my best friend, who shares the same ageless taste buds as me, that when we do dinner together we check our adult hats at the door. Spaghetti O’s and grilled cheese sandwiches are our favorite go-to dinners.

When we both became vegHeads, one of our biggest regrets was saying good-bye to our Spaghetti O’s and grilled cheese sandwiches. The struggle was real folks. Neither of us cared about ditching meat, but when it came to these two power-players we were mourning. Then I found this amazing recipe by MilkFreeMom.com and Spaghetti O’s were back on the menu!

Dairy-Free-SpaghettieOs

Ready for the really awesome part about this recipe? It’s vegan! It’s also got a short ingredients list, has 8.5 grams of protein per serving, and takes less than 30 minutes to make. Dinner time win-win.

As with most things highlighted on Food Porn Friday, this recipe is adaptable to fit your needs. If you want to try a different type of dairy-free milk, go for it. If you want to boost the already decent vitamin count, add steamed spinach or kale.  If you’re catering to friends and family that still eat dairy, you can always substitutive cow’s milk and Parmesan if they aren’t willing to do the recipe’s original ingredients.  (Or you can just use canned Spaghetti O’s for their servings and keep all the dairy-free Spaghetti O’s to yourself. It’ll be a sacrifice in the name of love and extra leftovers. Try not to look to eager or they might catch on to you.)

You can find the recipe here.

 

Food Porn Friday: Healthy Sweet & Spicy Tacos (vegan)

Food Porn Friday fitandfancylife.com vegan vegetarian recipes

In honor of one of the few days this Spring it’s not predicted to rain, I’m serving up a rainbow meal item! This is an easy recipe for weeknights, large groups, and hungry foodies.

Everything in this recipe can be adjusted. This is one of biggest characteristics I look for in a recipe. I love being able to make more, make less, and change ingredients while keeping the finished product delicious.

You will need a large skillet and a lid for this if you’re making enough for two or more people. If you’re making this for one, or as a side dish, half everything.

Healthy Sweet and Spicy Rainbow Tacos vegan

Healthy Sweet & Spicy Tacos

10 Ears Of Corn (or two drained cans of sweet corn without salt)
5 Bell Peppers (Mix up the colors! I used red, orange, yellow, and green.)
1 Large Yellow Onion
2 Large Tomatoes
2 Heads Of Romaine Lettuce (tortilla shells optional)
2 Tbsps. Cayenne
1-2 Tbsps. Crushed Red Pepper Flakes
2 Tbsps. Ground Black Pepper
1 Tbsp. Taco or Fajita Seasoning (optional)
1 Tsp. Salt (optional) 

  1. First slice the corn off the cobs, cut the peppers into one-inch long strips, and cut the onion into two-inch long strips.
  2. Turn your stove on to medium-high heat. Dump all the vegetables from STEP 1 and half your spices into your pan. If you’re using canned corn, drain the corn before you put it into the skillet. Make sure to mix everything together thoroughly in order to spread the spices around the vegetables. Cover pan and let it sit for about 4 minutes.
  3. While your mixture is heating up, prepare your lettuce and tomatoes. Cut the tomatoes into bite-sized chunks to go on top of your tacos. Wash the lettuce and break off the leaves to use as your shells.
  4. After the 4 minutes are up, check on your rainbow mixture. The veggies should be starting to sweat and creating a sweet sauce at the bottom of your pan. Add the rest of the spices, stir, and recover the pan. Let your mixture sit for about 5 to 7 more minutes, or however long it takes the peppers and onions to become mostly soft.
  5. To make your tacos with the lettuce, scoop the rainbow mixture into the leaves and top with tomatoes. If you’re using this as a side dish, just spoon onto your plate, sans lettuce, and enjoy! (Helpful Hint: Eat them from the bottom of the stem, so you can cup the top of the leaf to prevent spillage.)

So simple, right?! The corn and peppers give the mixture its sweet flavor. When you add the spices it basically turns into a juicy, sweet, and spicy foodgasm in your mouth. Even if you choose to use just the rainbow mixture as a side dish, it creates a great addition to any meal.

(Helpful Hint: If you’re entertaining meat eaters, you can cook ground meat separately to add to their tacos. My boyfriend adds his own ground meat to his tacos. He says it gives his tacos more flavor.)

April @ fitandfancylife Signature

Earth Day and Veg. Burger Review

Review: Hilary's Eat Well HEMP-AND-GREENS-BURGER

Happy Earth Day! (And Hump Day!) I feel like every day we keep spinning is technically Earth Day. I am thankful to be alive and healthy; I hope you are just as blessed.

I know today isn’t Food Porn Friday, but I really want to highlight this awesome burger I had last night.

Have you heard of the brand Hilary’s Eat Well? I had never heard of them until this weekend when I picked up two of their frozen burgers from Target. I was definitely a little hesitant, because I’m not usually a big fan of frozen burgers. These burgers were hard to pass up trying though, because they’re gluten free, yeast free, dairy free, and egg free (among other things). So I went for it.

Best purchase all weekend!
I was ravenous last night after the gym, so I chef’d them up on the stove. I didn’t use oil, but I did add some oregano and pepper to both patties while they were cooking. The patties are a little big for the buns I use, but somehow I managed to pack them in with caramelized onions (also no oil), tomato slices, and lettuce. It was a food orgasm in my mouth.

I ate both of those bad boys. I realized after the fact that I probably could have stopped at only one patty, because damn was I full! They’re perfect for anyone looking for a quick meal; an extra vitamin boost; or even as something to take to a cookout.

Hilary’s Eat Well has a ton of different types of burgers on their website. I had the Hemp & Greens Burger last night. I also have the Root Veggie Burger in my freezer for later this week. I forgot to take pictures of my burgers before I ate them, but I did get a couple shots of the package and ingredients list. I’ll try to get better about this.

Here’s the good, the bad, and the ugly.

The Good: These cooked really nicely in a non-stick pan without any additional oil. They had a bit of a crunch to them, but it was a nice characteristic. These burgers are huge. You probably wont need sides or extra helpings after eating the two patties each package comes with.

The Bad: These patties are almost too big. It could have been the buns I used, but the patties were jutting out of the sides. This might not be a con for anyone else out there, and it will certainly not stop me from eating these again, but I think you should be warned. Use big buns.

The Ugly: This one is definitely a user error. The pan I was cooking the burgers on was too small to fit both patties. Like the genius I am, I used it anyway. The result was one of the patties breaking in half first, and then into thirds. I had to stack the pieces onto the bun. This made for an ugly burger, but a damn yummy meal. Just as a precaution, use a medium to large pan if you’re going to cook these on the stove.

So that’s it, my first product review on Fit & Fancy Life. Yay! (My dogs just looked at me funny when I fist pumped while rereading that. So judgmental…) I hope you have a great Earth Day, and let me know if you’ve tried other products from this company. I’d love to get your suggestions.

April @ fitandfancylife Signature

*Disclaimer: I don’t get paid to do product reviews or name-drop Target. I legitimately found the product on my own, ate it, and wrote a review of it. Also, I love Target. It’s one of the few stores I like. I’m not sure if it’s because their online store is fantastic, they have Starbucks, or the fact that there’s one across the street from my apartment. Regardless, this is a legit review.

Food Porn Friday:

Food Porn Friday fitandfancylife.com

 

 

This week has just been a really dreary week with rain, rain, and more rain. As a result, my food porn stash has grown quite significantly. Here’s my favorite three recipes for today’s Food Porn Friday.

 

Healthy Red Velvet Fudge Protein Bars (sugar free, gluten free, vegan)
Healthy Vegan Red Velvet Fudge from Desserts with Benefits

I always did like to start with my dessert. These are amazing! They make being healthy feel so naughty. On her blog, Jessica, tells you everything you might need to know about these little devils. She includes the nutritional facts, ingredients, and a comparison to her recipe versus regular fudge. And people think we just eat salad…. Make sure to check out the recipe and other goodies by Jessica here.

Simple Potato Leek Soup
Potato Leek Soup by The Kitchen

This recipe is perfect for anyone looking for a quick weeknight meal. It even gets the boyfriend approval stamp. Once you get past the fact that there’s optional bacon sprinkled in the picture, it’s pretty great. All you need for this recipe is three ingredients, one pot, and one blender (or hand blender). How simple is that? Check out this recipe, by The Kitchen, here.

Raw Vegan Pad Thai
Raw Vegan Not Gross Pad Thai

So I recently discovered Laura Miller’s YouTube channel, Raw Vegan Not Gross, and have been on a serious video marathon ever since. The video only came out yesterday, but this is on my weekend cook list for sure. The video is roughly four and half minutes long, and I think that’s about as long as this recipe actually takes to make. It’s super simple, healthy, and makes a ton. Check out this recipe and Laura’s other videos here.

That’s it my lovelies. I’ll try to remember to post photos of my vegan and vegetarian meals so you all can see that I do actual make these yummy treats. If you’re a foodie like me, I’d love to see what you make too! Follow me @fitandfancylife on Instagram so I can follow you and your own Food Porn collection.

April @ fitandfancylife Signature