Whether it is a rooftop gathering, backyard chaos, or just a chill night with friends and a speaker, these drinks will absolutely raise the vibe.

Forget basic mixers and sad vodka sodas. These cocktails are fun, easy to make, and guaranteed to impress without turning your kitchen into a full bar.

1. The Lazy Mojito Twist

Think mojito but easier and somehow even fresher.

What you need:

• White rum

• Fresh mint

• Lime juice

• Simple syrup

• Sparkling water

Slap the mint (yes, literally slap it), toss it in a glass with ice, lime, syrup, rum, and top it with sparkling water. Done. Zero stress and it tastes like a vacation.

This one is a go to from the list of cocktail recipes to try at your next party because it is light, refreshing, and crowd friendly.

2. Spicy Mango Fizz

This one hits hard in the best way.

What you need:

• Tequila

• Mango juice

• Chili salt rim

• Lime

• Sparkling water or soda

Shake tequila and mango juice with ice. Rim the glass with chili salt. Pour, top with fizz, and watch people ask what this magic is.

Perfect for sunny afternoons and anyone who says “I want something sweet but not too sweet.”

3. Blueberry Gin Smash

This drink looks fancy but it is criminally simple.

You need:

• Gin

• Fresh blueberries

• Lemon juice

• Honey

• Ice

Muddle the blueberries with honey and lemon. Add gin. Shake. Pour over ice. That is it. It is fruity but balanced, and somehow makes you feel like you are winning at life.

This one is always a surprise favorite when someone is testing out cocktail recipes to try at your next party for something a little different.

4. Coffee Old Fashioned

Want to keep the party alive a little longer? This is your move.

Ingredients:

• Bourbon

• Coffee liqueur or cold brew concentrate

• Bitters

• Orange peel

Mix it all up over ice. Sip slow. Feel sophisticated. Feel caffeinated. Do not text your ex.

5. Watermelon Basil Cooler

You can literally blend this with whatever is in your fridge and it still works.

Try this:

• Fresh watermelon

• Vodka or gin

• Basil

• Lime juice

• Ice

Blend it. Strain if you want it smooth. Or just drink it as is and pretend you are somewhere tropical.

A fruity option always belongs on a list of cocktail recipes to try at your next party because someone always wants something bright and fresh.

Parties are better with good people and great drinks. These cocktail recipes to try at your next party are all about keeping it easy, tasty, and fun without needing a mixology degree.

Read more – How to Throw a Wine Tasting Party

The post Cocktail Recipes to Try at Your Next Party appeared first on Weekly Living.

Say Goodbye to Mystery Flavors

Tap water can be a wildcard. Depending on where you live, it might contain chlorine, minerals, or even traces of metals. These elements can subtly (or not-so-subtly) alter the taste of whatever you’re preparing. Distilled water, by contrast, is completely free of contaminants. That means you can focus on the flavors you want, not the ones sneaking in from your water source.

Crystal-Clear Soups and Broths

Nobody loves a cloudy soup, especially if you went all out making it from scratch. Minerals and impurities in regular water cause that unappetizing haze, which can ruin the appearance of dishes such as consommés or clear broths. Using distilled water ensures your creations stay as clear as your culinary vision.

Perfect Textures Every Time

Whether it’s a fluffy loaf of bread or perfectly soft rice, water quality directly impacts the texture of your food. Hard water, rich in minerals, can interfere with how yeast works in baking or affect the consistency of grains as they cook. Distilled water ensures smooth, consistent results so your loaf doesn’t flop.

Avoid Unnecessary Wear and Tear

Cooking isn’t just about food; it’s also about your gear! Minerals from hard water can build up on cookware over time, causing discoloration or even damage. Similarly, coffee makers and kettles appreciate the lack of buildup from distilled water. This water keeps your tools in top shape and makes your meals taste great.

A Handy Problem Solver

Kitchen disasters don’t wait for convenient moments. For example, one of the signs that you might need to repair your water heater is rusty water from the tap. These plumbing issues can appear at inconvenient times, whether you’re washing vegetables or in the midst of preparing a full meal. Having distilled water on hand makes it much easier to keep your cooking on track without unwanted interruptions or unpleasant surprises.

Cooking Success Starts With Great Ingredients

Water is a key ingredient in many recipes, but the importance of water quality is something many home cooks overlook. Why many recipes recommend preparing food with distilled water comes down to this simple truth: It helps you control taste, texture, and clarity for consistently delicious results. Whether you’re perfecting a soup or troubleshooting tap issues, distilled water has you covered.

Next time you’re at the store, grab a jug of distilled water and see the difference for yourself!

Recommended Reading: Superfoods for Gut Health: 7 Ways to Boost Digestion and Wellness

The post Why Recipes Recommend Cooking With Distilled Water appeared first on Weekly Living.

We’re here to share seven exotic spices that you need to try out ASAP. These spices are from across the globe, and they’ll let you taste the flavors of their cultures and countries. So why wait? Let’s dig in!

7. Star Anise

Star anise is a star-shaped spice often used whole in fried rice dishes in Vietnamese and Chinese cuisine.

It gives off a licorice-like flavor. If you’re someone who enjoys Asian cuisine, you should definitely give this exotic spice a try!

6. Fenugreek

Fenugreek seeds have a bitter, nutty flavor and are commonly found in Indian cuisine.

They add a unique taste to many dishes, making them a must-try for any adventurous cook looking to experiment with exotic spices.

5. Nigella Seeds

Nigella seeds, also known as black cumin, have a slight peppery, onion-like flavor. They are very popular in Indian and Middle Eastern cuisines.

Try sprinkling these exotic spices on flatbreads or adding them to curries for an extra flavor boost.

4. Cardamom

Whether you’re making sweet dishes or something savory, cardamom has a sweet, floral aroma that you’ll love to add! It’s versatile and can enhance the flavor of both desserts and main courses, making it a perfect exotic spice for any recipe.

3. Turmeric

Heavily used in Indian cuisine, turmeric gives off a very distinctive yellow color and has a slight bitter flavor. It’s a versatile spice that can be used in many dishes, from curries to smoothies. This exotic spice is not only flavorful but also packed with health benefits.

2. Sumac

If you want a zing in your food, then sumac is the exotic spice you need. Used in Middle Eastern foods, these dried and ground berries give off a very tangy, lemony taste that can elevate any dish.

1. Saffron

Often referred to as the “golden spice,” saffron is derived from the stigmas of the crocus flower. It’s known for its deep, rich color and unique, slightly sweet flavor. Saffron is a staple in many Mediterranean, Indian, and Middle Eastern dishes. A pinch of this luxurious exotic spice can enhance the taste of rice, stews, and even desserts, imparting a beautiful golden hue and a distinctive aroma.

That’s all we have for today! We hope we’ve piqued your interest and that you try out some of these exotic spices next time you’re preparing a special meal. Happy cooking!

Recommended – The Growing Trend of Food Fraud

The post Top 10 Exotic Spices To Elevate Your Cooking appeared first on Weekly Living.

Print

Rainbow Cole Slaw

A vibrant and crunchy coleslaw featuring a variety of colorful vegetables, tossed in a tangy and creamy dressing. This side dish adds a burst of color and freshness to any meal. Rainbow Cole Slaw is not only visually appealing but also brings a delightful mix of flavors and textures to your table. It's a fantastic choice for barbecues, picnics, potlucks, or any meal where you want to add a pop of color and freshness.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Ingredients

For the Slaw

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup grated carrots
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• ½ cup red onion, thinly sliced
• ½ cup fresh parsley, chopped
• ¼ cup fresh cilantro, freshly chopped (optional)
• ½ cup toasted almond slivers or sesame seeds for extra crunch (optional)

For the Dressing

• ½ cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• salt and pepper to taste

Instructions

• In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, grated carrots, sliced red and yellow bell peppers, thinly sliced red onion, chopped parsley, and chopped cilantro (if using).
• In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust the sweetness and seasoning to taste.
• Pour the dressing over the vegetable mixture in the large bowl.
• Toss the vegetables and dressing together until well-coated. Make sure the dressing is evenly distributed throughout the slaw.
• If using, sprinkle the chopped toasted almonds or sunflower seeds over the top of the slaw for an extra layer of texture.
• Allow the Rainbow Cole Slaw to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the slaw to become even more delicious.
• Serve the Rainbow Cole Slaw as a colorful and refreshing side dish alongside grilled meats, sandwiches, or other main dishes.

The post Rainbow Cole Slaw appeared first on Weekly Living.

My dad has been experimenting in the kitchen lately and this is definitely a labor of love recipe.  Talk about flavor!  Read on for my dad’s Paella recipe.

Ingredients:

• Pork Chorizo 
• 4 chicken thighs
• Pancetta or Bacon Fat (kept in frig)
• 8 Jumbo Prawns
• 8 Cherry stone medium size Clams (fresh)
• 8 mussels (fresh)  (I prefer male mussels) 
• 8 Oysters (fresh or canned)
• Salmon Steak filet with Skin
• 3 whole Peppers:  Red, Orange, Yellow or green
• 1-2 Jalapeno peppers (per taste)
• 1 white onion
• 7 cloves garlic
• 1 diced large tomato (fresh or canned)
• 3 packages saffron rice
• 2 TBS Creole seasoning and 2 TBS paprika and 1 TBS chili powder 
• Saffron threads (not powder)  one moderate pinch between thumb and finger
• Frozen peas (half bag) 
• One can rinsed garbanzo beans to puree
• ½ cup white wine
• Juice of two lemons and cut up two lemons and limes in slices for garnish
• One bunch cilantro (for last-minute and garnish) or Italian parsley
• One  box low sodium chicken broth  
• 3-4 packages Saffron Rice  

Prep for Dad’s Paella Recipe  

Scrub shells of mussels and clams with a stiff vegetable brush.   Soak in salt water for several hours in the frig.  Remove 30 minutes before cooking.  Discard all that are open and hollow sounding.  They are supposed to open in the mix and release their juices….(if they do not open after cooking, discard)   Shell the prawns before cooking include tail stub.   Scrape beard off muscles.

Toast good size pinch of saffron in tin foil and heat for 30 seconds on an open flame.  

High heat cook with shells as there is a lot of flavor in the shell.  Use a mortar and pestle to crush (or spoons if not)  to crush saffron threads…..pour small  1 ounce of boiling water over the saffron and set aside to make a tea for seasoning.  Heat clam juice, lemon juice and white wine.  

Cook down pancetta for rendering fat (substitute bacon fat if you store it in frig) and brown chicken thighs whole with skin with the whole chorizo for 1-2 minutes til brown and remove and let cool.  Don’t let bacon/pancetta get crisp.  Season as you go.    Flash sauté calamari and set aside.  

Quickly sear the salmon steak in bacon/chicken rendering with skin side down 30 seconds-1 minute or until the skin is removable.  Remove and cool. Set aside. Remove skin.  Keep some of the rendered fat for flavor later. 

When cooled, cut both chicken, chorizo, and salmon in bite-size chunks and set aside.  Keep some meat on bone and place skin and bones in CHICKEN broth.   Bring to a quick boil and let simmer for 20 minutes for broth.  Two broths simmering.  Add saffron to the broth.  

Chop fine and separate the jalapeno and garlic gloves,  onions.  Orange and yellow peppers ¼ inch together,  slice the red peppers in thin long slivers and separate for garnish.   Separate leaves from the stem on cilantro/parsley, wash and dry (do not cut until ready), and set aside for last-minute before garnishing.  Slice lemon and lemon in long slices for the last few minutes.  

When you are ready to start, have everything in separate bowls so you can sequence easily.  

In two handle oven-proof saute pan with 2-3 inch sides and lid,  heat olive oil in the pan.   Add onions and diced peppers (not the red pepper or jalapenos yet)  and mix together high heat with 5 TBS of olive oil until they start softening (2-3 minutes)  then add garlic.   Add tomatoes.  Stir together and mix thoroughly until coated.  Add wine and turn the heat down to medium til wine reduces.  

Add all rice over the vegetables and stir until rice is coated on high heat.  Then add ¼ of broth and bring to a boil.  Add ¼ more broth and let cook for a few minutes.  At this point, add the saffron tea, lemon, and clam juice jalapeno and all seasoning mix of creole, paprika, salt pepper thoroughly.   Add pureed  garbanzo beans to thicken  

Add chicken cubes (not the bones)  and salmon and pour remaining broth for a few minutes.   Add frozen peas and garbanzo beans on top and gently stir.   Green beans?

When bubbling, submerge clams and mussels and ousters around edges like a clock.  Mussels spaced around the quadrant.   Shrimp laid gently on top and patted down.  Slices of red pepper and lemons and limes around the clock.  

Turn heat down and let the rice cook until soft.  Add a little water if need.   Turn pan and make sure nothing sticks.   Do not stir it all up ….more of a lifting.  Preheat oven 300 degrees.  Chop the parsley and sprinkle over top and pat down (not stirred) into the mix gently.  Cover with foil and put in the oven for 5-10 minutes or until rice is tender.  

Cover and let rest before serving.  Rice should have a crispy bottom and not wet.

Enjoy!

See more recipes here.

Check out the freshest spices here.

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If you have an Italian grandmother, you know what I’m talking about when it comes to pasta, specifically lasagna.  Here is a favorite loved by all.

Ingredients for Lasagna Recipe

• 1/2 cup extra-virgin olive oil
  
• 1/2 pound ground beef chuck
  
• 1/2 pound ground sirloin
  
• 4 tsp minced garlic
  
• 1/2 tsp dried oregano, crumbled
  
• 1/4 tsp crushed red pepper
  
• 2 tbsp tomato paste
  
• 2 28-oz cans Italian peeled tomatoes, finely chopped, juices reserved
  
• 1 28-oz can tomato puree
  
• 2 cups chicken stock or low-sodium broth
  
• 2 bay leaves
  
• 6 thyme sprigs, tied together with kitchen string
  
• Pinch of sugar
  
• Salt and freshly ground pepper
  
• 1 1/2 pounds sweet Italian sausage, casings removed
  
• 2 pounds fresh ricotta
  
• 1/4 cup finely chopped flat-leaf parsley
  
• 2 tbsp finely chopped basil
  
• 1/2 cup freshly grated Parmesan cheese
  
• 1 pound packaged whole-milk mozzarella, shredded (3 cups)
  
• 1 large egg, beaten
  
• 12 dried lasagna noodles
  

Step 1

• Preheat oven to 375°.
• In large pan, break up chuck and sirloin into large chunks with olive oil.
• Stir in garlic, oregano, pepper, and tomato paste until coated.
  
• Add tomatoes and juices, tomato puree, chicken stock, bay leaves, thyme, and sugar, and bring to boil.
  
• Simmer over moderate heat, stirring occasionally, until thickened.
  
• While simmering, cook sausage meat in large skillet until browned, break into 1/2-inch pieces.
  
• Remove bay leaves and thyme sprigs from sauce mixture.
  

Step 2

• In large bowl, mix ricotta, parsley, basil, 1/4 cup of parmesan, and 2/3 of mozzarella and beat in egg.
  
• Cook lasagna noodles and dry between layers of paper towels.

Step 3

• Layer sauce, noodles, ricotta mixture, and sausage into 9×13-inch glass casserole dish.
  
• Continue layering until mixture runs out.
  
• Top with remaining mozzarella and parmesan.
  

Step 4

• Bake lasagna recipe for 45 minutes, or until golden.
  
• Let cool for 20 minutes.
  

Buon Appetito!

For more recipes, click here. 

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If you are someone who is on a vegan diet, then you know vegan pasta dishes are a must. There are so many different vegan recipes out there, but Vegan Fettuccini Alfredo is one of the very best that you are going to find.

What sets this pasta dish apart from all of the other pasta dishes you can make, is the fact that the sauce is made with cashews or hemp hearts. You mix these with mushrooms, peas, lemon zest, and a few other ingredients to intensify the flavors of the dish. Another secret to this recipe is that it only takes you about 30 minutes to make!

The best part about any fettuccini alfredo is the creaminess of the sauce. This vegan recipe gets its creaminess from the cashews that are used within the recipe. The secret to a great vegan fettuccini alfredo sauce is using white miso to give it flavor. To make this wonderful recipe you need to gather a few different ingredients and follow a few steps.

Ingredients

• 1-2 tbsp of olive oil
  
• 1/2 of an onion
  
• 4 garlic cloves
  
• 1/2 cup raw cashews
  
• 1 cup of veggie broth
  
• 2 tbsp yeast
  
• 1/2 tsp of white miso
  
• 1/2 tsp salt
  
• 1/8 tsp nutmeg
  
• 5 oz of dry pasta
  
• 1 cup peas
  
• 8 oz mushrooms
  

Steps

     1. Cook pasta according to package.

     2. Make sauce. On low heat saute onion and garlic. Put them into a blender with cashews, veggie broth, yeast, miso, salt, and nutmeg. Blend until smooth.

     3. Saute the mushrooms in oil.

     4. Mix it all together.

     5. Garnish using things like parsley, lemon zest, pepper, or chili flakes.

This recipe is so simple and delicious. It is something that is great for couples, families or even friend group get-togethers. It is a dish that everyone will love. Delicious vegan recipes are hard to find, but this one is definitely one that you do not want to pass up. It is a recipe that you are going to want to have more than once. Make sure you check out this delicious vegan fettuccini alfredo recipe.

See more about us here.

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Ingredients below to make this Homemade Fries Recipe:

• Olive oil for cooking pan
• 1 peeled russet potato per person (you may choose to leave the peel on but the flavor is much better without.
• Salt and pepper to taste
• Garlic powder
• Vegan ketchup

Ingredients below to make this Homemade Fries Recipe:

Start by preheating your oven to 450°F . Cover a baking sheet with foil and lightly oil with olive oil. You should be able to fit about 2 potatoes worth of fries per baking sheet.

Next, slice your potatoes into fries, strips, or wedges. It is very  important that the fries (in any form) are equal in size so that they can cook evenly.

Spread your fries out on your baking sheet(s). Spray a light coating of olive oil over the fries (if you have a spray, disregard, if not). Sprinkle your fries with salt, pepper, and garlic powder. Mix up and toss to coat the fries evenly and make sure the slices on the sheet are spread out so that they’re not touching. This will ensure that your fries will get that perfect fry consistency.

Bake your fries for 25-30 minutes. Flip the fries halfway through your cooking time to make sure that your cook both sides of the fries evenly. Once your fries are crispy and a light golden brown a bit,test with  a fork They’re ready if they are crispy, yet, easily pierced with a fork. Remove your fries from the oven and serve right away with your favorite vegan ketchup or other vegan dipping sauce like bbq sauce. If you prefer to make your bbq sauce, check out this recipe!

Find more vegan and vegetarian recipes here! We also found some great vegan recipes here!

Enjoy!

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This Vegan Portobello Taco Recipe is a wonderful Taco Tuesday must! The prep time for this meal is only 25 min. and the cook time is only 35 minutes of active time and 15 min. Of inactive time.

Ingredients below to make the Vegan Portobello Taco Recipe:

• 1½ cups of a vegan pale ale or blonde ale
• Lime juice from 1 lime
• 1 tsp. of ground cumin
• ½ tsp. of garlic powder
• 4 portobello mushrooms, stemmed, gills scraped, cut into 1-inch slices
• Cooking oil
• 6-8 gluten free corn tortillas

Ingredients below to make the Vegan Avocado Salsa:

• 2 avocados, pitted, peeled, and diced
• 1 cup corn kernels (fresh or thawed frozen)
• 1 cup chopped fresh cilantro
• ½ cup chopped red onion
• 2 tablespoons lime juice
• 1 tablespoon chopped jalapeño
• Salt to taste, optional

Instructions below to make the Vegan Portobello Taco Recipe:

Mix together in a shallow baking dish: the vegan beer, lime juice, ground cumin, and garlic powder. Then add in the portobello mushroom strips and toss to fully coat. Let them marinate for 30 minutes, carefully moving the strips around every 10 min.

While you are waiting for the portobello mushroom strips to marinate, make your salsa. To make the avocado salsa, mix all of the ingredients together in a bowl, cover, and chill in the refrigerator until ready to use on the vegan tacos.

Warm up a large frying pan over medium heat and then add 2 tsp. of cooking oil, making sure to coat the entire bottom of the pan evenly. Add half of the portobello mushroom strips and continue to cook for 10-15 min., turning over every few minutes until most of the liquid has been absorbed. Move the mushroom strips to a separate dish and cover. Continue with the remaining strips!

Next, heat the same or a different frying pan over medium heat to cook the tortillas for 30-60 seconds on each side, then remove and place on a plate and cover to keep warm.

To put the tacos together, place a few of the portobello mushroom strips in a gluten free tortilla and top with the avocado salsa.

Enjoy!

The post Vegan Portobello Taco Recipe with Beer Merinade appeared first on Weekly Living.

Delicious! This vegan BBQ salad is a great switch up from the norm! The prep time for this meal is 25 min. and the cook time is 15 minutes of active cook time and 15 minutes of inactive time.

Ingredients below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:  

• 3 cups cooked chickpeas
• 2 tbsp. of coconut aminos
• ⅔ cup of vegan BBQ sauce
• 1 lg. head of romaine lettuce, chopped
• 1 cup of red cabbage, shredded
• 1 cup of cherry tomatoes, halved
• 1 cup of sliced nectarines
• ½ of a cup of grated carrots
• Avocado ranch dressing  
• Toasted pumpkin seeds
• Pickled red cabbage & onion relish  

Instructions below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:  

Heat a large shallow saucepan over medium heat. Add the chick-peas and coconut aminos and cook, stirring a couple of times, until the liquid has been absorbed, 2 to 3 minutes.

Add ⅓ cup of the barbecue sauce and toss to coat. Cook until the sauce has thickened and caramelized, and all the liquid has been absorbed. Add the remaining barbecue sauce and cook until the sauce has thickened and caramelized again. Remove from the heat.

In a large bowl, toss together the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots. Divide the salad among four bowls and top with the chickpeas. Top with dressing, a sprinkling of the pepitas, and a scoop of the relish. Serve immediately. Leftover beans will keep in an airtight container in the fridge for 3 to 4 days.

Find more vegan and vegetarian recipes here and here!

Enjoy!

The post Gluten Free, Vegan BBQ Chickpea Salad Recipe appeared first on Weekly Living.

Do you need to try Trader Joe’s Mandarin Orange Chicken? Is it worth it? Well, the short answer is YES. Now, as many of you may know, some of those fake meat packages are pretty poor tasting! I’d even call them disgusting and non-food like but this…this is different. For me to even consider doing a review, something has to either be really bad or really good and this my friends is really freaking good! Like, really freaking good. If I had to put together a vegetarian starter pack, this would be in it!

Does the smell of or does your sweet memories of eating Panda Express orange chicken have you rethinking your vegetarian diet from time to time? Or maybe it just causes you to shed a few tears on a daily basis? Lol, well dry your tears and head to Trader Joe’s for something that will make you forget there was ever a problem to start with. And honestly, this Trader Joe’s Mandarin Vegan Orange Chicken is better… YA! I said it…better!

So my husband bought about 12 packages and there they sat in our freezer for a couple weeks until one day I decided to try it and then I wanted one per day forever because I had become obsessed! This vegan orange chicken meal is super-duper satisfying! Keep in mind though, you shouldn’t eat this every day (although you will want to!-). It’s not exactly clean eating but once in a while, it’s great!

Here’s How I Prepared My Vegan Orange Chicken!

• Steam 1 cup of quinoa.
• Steam 1 orange sweet potato.
• 1-2 tbsp. in a frying pan.
• On medium heat, cook for about 8 min. then on high until the skin is darkened. The crispier, the better.
• Put a scoop of the quinoa on your plate and top with the Trader Joe’s Mandarin Orange Chicken and then pour the sauce packet over it (best part). Then smash up some sides of sweet potato and avocado! YUM!
• Enjoy!

This is a great meal to use as a cheat-meal or make a ton for a big group of friends! What’s even better, is to serve the Trader Joe’s Mandarin Vegan Orange Chicken up for your vegetarian-skeptical friends! As a result, your friends may start rethinking their diet too! ;p

For more vegan recipes click here and here!

Another Option for Vegan Orange Chicken!

If the above processed fake meat version doesn’t satisfy your vegan orange chicken craving, well, I found another option that is genius from another vegan food blogger by the name of Chuck Underwood. Chuck has a blog called, “Brand New Vegan” and it’s about recreating all of your favorite comfort foods into vegan dishes! My kinda thang! So I am going to put his vegan orange chicken recipe below as well as add the link to his recipe! This vegan orange chicken recipe is SO delicious! Bravo, Chuck. Bravo!

Chuck’s Vegan Orange Chicken Recipe Ingredients:

Chuck’s Vegan Orange Chicken Recipe Directions:

1. Prepare rice as directed.

2. Preheat oven to 450 degrees.

3. Wash and cut a small head of cauliflower into bite-sized chunks.

4. Prepare batter in a large bowl and dip cauliflower pieces in batter until completely covered

5. Place the cauliflower pieces on a parchment-lined cookie sheet and bake for 20 minutes

6. Place all sauce ingredients except arrowroot and water in a medium-sized saucepan and bring to a simmer.

7. Mix arrowroot and water to make a slurry and add to sauce to thicken

8. Add mushrooms to a Wok or large pan and stir fry in a little veggie broth until softened

9. Add red bell pepper and green onions and continue to stir-fry until softened

10. When the cauliflower pieces are baked, stir them into the stir-fry and add sauce.

11. Stir well until everything is completely coated and simmer for a few minutes until heated through.

Enjoy!

The post Trader Joe’s Mandarin Vegan Orange Chicken Review appeared first on Weekly Living.

So it was one of those nights. The thunder rolled in…lol, j/k. One of those weeks where you had to wait for one more, then two more days, then three more days until you could get to the grocery store because you just simply didn’t have any time! So now there is nothing to eat in your house. Well, not nothing but… a bunch of random items from a bunch of different types of recipes and now you need to find a meal out of it all. No big. Lol. It ended up being a tasty vegan breaded chicken recipe but it didn’t start out sounding so nice and my kids were very skeptical!

How it all started…

Okay, so we had those vegan chicken strips that you always buy at the store because you always have hope that they might taste good this time, you know what I’m talking about! Usually, it’s these Gardein chick’n strips or these Veggie Meal Starters Chik’n Strips. They aren’t my favorite but every now and then they’re good if they are cooked just right. Apparently adding gluten-free bread to them, did the trick! It’s important to note though, that the fake chicken is not gluten-free. I am excited for the day when the vegan/veggie frozen section of the grocery store is full of gluten-free options. I know that day is coming and it’s already come a long way but still. People with celiac disease need their frozen, processed vegan food too! Lol. Even the vegan section could be much bigger. I am thankful for Whole Foods. I feel like I can make almost any meal vegan because of that grocery store.

So here is what I concocted with all that I had: Vegan Breaded Chicken & Rice, Steamed Red Potato, Grilled Green Beans and a Salad. Super Yummy! Yeah…I’m super sometimes 😉

Vegan Breaded Chicken Recipe Ingredients

• Bread Crumbs, for this I had an old gluten-free package I had been meaning to try since last year but you could use a seasoned bread crumb recipe out of the bread you have etc. Mine was Ian’s Panko Breadcrumbs Gluten Free. I used the whole bag.
• Vegenaise Mayo 1/2 cup.
• A bit of Paprika
• Garlic
• Some Seasoned Salt
• A little Olive Oil
• 1 bag of Beyond Meat’s Beyond Chicken Lightly Seasoned Strips
• 1 cup of Basmati Rice
• Red Potatoes
• Green Beans, cut long.
• Spinach Leaves
• Pine Nuts, I used a half a bag.
• Raisins
• Balsamic Vinaigrette
• Salt
• Pepper
• Paper Towel

Vegan Breaded Chicken Recipe Directions

• Pre-heat your oven to 375 F.
• Add a little olive oil to a skillet on your stove top, I cook at med. for 6-7 min. then a tad above med. for about 10 min.
• Place rice and potatoes in a steamer for 30 min.
• While those are both going, start to prepare your bread crumb station.
• Lay out a couple of paper towels to pad off extra oil off the “chicken” once done.
• Scoop 1 cup of mayo into a medium sized bowl.
• Place breadcrumbs in a large, deep bowl or just whatever you have.
• Take the “chicken” strips off the stove top, let cool about 5 min or until you can handle them (or use a fork).
• Dip each strip into vegan mayo, then coat in bread crumbs then place in a 15×10 Pyrex dish that’s covered in foil. The foil will help keep the “chicken” strips moist and cook evenly.
• Then repeat until all strips are lined up in a dish.
• Sprinkle an even amount of garlic, paprika and seasoned salt over the breadcrumb covered “chicken” strips.
• Place in pre-heated oven for approx. 20 min., until bread is golden brown.
• While the “chicken” is cooking, place a little olive oil in a pan, and cook green beans until soft. Sprinkle with salt and pepper to desired taste. Add some raisins and pine nuts.
• Grab a handful OR more of spinach leaves, place in a bowl, add some pine nuts and raisins to that too! Add your dressing of choice.
• Place rice on a plate with “chicken” strips over it with a red potato to the side and some green beans and a side salad!

That’s it!

That was my last minute vegan breaded chicken recipe with rice and veggies! I hope you enjoy it. Nothing is better than when vegans can have awesome meals that match everyone else’s options. I know not all vegans care about that but many do and I love creating recipes to help! 🙂 It definitely helps with raising my little vegetarian who is now 7 years old. She doesn’t love having to pass on certain meals and treats so I love to swoop in with my vegan marshmallows for a bonfire or vegan hot dogs for the win at a BBQ!

It is definitely a bigger challenge though when one of your children has celiac disease and wants to be a vegan like my oldest! But, once we started eating cleaner, it’s pretty easy. It is only really a challenge with processed items but as I said above, I know the day is coming when there will be options everywhere and readily available! I for one, can’t wait!

The struggle is real!

Vegans and vegetarians rarely have to go without anymore, sometimes it just takes a little bit of work and extra dollars. It’s especially important when a meat-eater is trying to transition. These fake meat meals can help a lot in the transition phase! I speak from experience. I have also posted many vegan recipes that contain fake meat here and here! I’d love to know which ones you’ve tried, please share! I’d also love to know if you have made alterations to this recipe! I would love to add your alteration to this post!

This vegan breaded chicken can also be a delicious vegan lunch recipe too! My kids loved having the leftovers in their lunchbox the next day at school! Sure enough, all the kids thought it was meat and wanted to try it too!

You can also follow my recipes on my instagram!

The post Vegan Breaded Chicken Recipe with Veggies! appeared first on Weekly Living.

So let’s start with the basics, the essentials, the kitchen gadgets you use on a daily basis…the necessities:

• Metrokane Rabbit Corkscrew, Amazon, Price $35

• Wine Aerator & Pourer, Price $39.95

• Williams-Sonoma Wine Chilling Wands, Set of 2, Price $39.95

• Williams-Sonoma Wine Bottle Stopper,Price $9.95

Okay that’s it! That’s all you need in life 😉 😉

Okay, okay, so I’m being a little silly but all of the above kitchen gadgets work great! On to the next!

Kitchen Gadgets Any Foodie Will Love:

• Williams-Sonoma Four-in-One Avocado Tool – Cause I eat alotta avos. Price $15

• Braun Coffee Grinder to use for obviously coffee but also for grinding down spices as well! You can find some on Amazon. Price $145 *Worth it.

• Paderno Spiralizer, 4-Blade –I’ve been wanting this badly ever since I saw Laura Miller use it on Tastemade’s Raw Vegan Not Gross! I am obsessed with her show, go find it on your Roku, stat! Price $49.95

• Cuisinart Green Gourmet Stainless Non-Stick, Eco Friendly, Chemical-Free Pan – Your life will always be a breeze with this thing…well for as long as you’re cooking on it for! Find it at Bed Bath and Beyond. Price $49.99

• Digital Measuring Cup and Scale – Just super cool. Get it from Bed, Bath & Beyond. Price $40 *You can get these at many, many places now but I like the style of the ones sold at Bed Bath & Beyond, you just pay a little more. Find it on HSN, Target and even Home Depot! Lol.

• OXO Corn Stripper, show your kids where there corn comes from! It’s about $12 on Amazon.

• Trudeau Graviti Electric Salt & Pepper Mills, just tilt your wrist and the blades start grinding your salt or pepper over your food, one you turn it upright it stops! Easy Peasy! And they are so pretty! Find them at Williams-Sonoma. Price: $39.95.

• I’ve had my eye on a Protective Cookbook Holder for a hot minute now! Like…years. I don’t know why I haven’t bought one yet… But anyways, it’s a stand that allows you to prop up your cook book in your war-zone of a kitchen and your cookbook is protected by acrylic. Price $30-$50 on Amazon.

 Happy kitchen gadget shopping, happy cooking and happy eating!

The post Kitchen Gadgets Any Foodie Will Love appeared first on Weekly Living.

This Organic Vegan Lentil Soup recipe is nut free, soy free, gluten free, meat free & dairy free. Hard? No way, just don’t quit all of the diet restrictions cold turkey and all at once. Take your time and find the diet that works best for you! Believe you me, you can be a very unhealthy vegetarian, vegan….and so on. Make sure your body is getting what it needs and try to stay away from things that nutritionally aren’t good for you. It took me years to find a healthy balance!

This Organic Vegan Lentil Soup is ahh-maze-ing when you’re sick… or if you are in any kind of cold weather… or for any-dang-time. This is one of those wonderful vegan meals that anyone can enjoy because it’s super thick, filling and nutritionally satisfying. Your body will check off all of the things it needs so your friend who can’t live without meat won’t even notice that it’s vegan. Sometimes I like those fancy, light, little vegan meals that cost too much but when I personally cook for others, I like to serve hearty vegan food that anyone could love.

Organic Vegan Lentil Soup Ingredients:

• 1 small onion, minced
• 1 clove garlic, minced
• 2 golden potatoes, chopped in to large pieces
• 2 carrots, chopped
• 1 cup lentils (whatever kind you want!)
• 1 stalk celery, chopped
• 1 15 ounce (or close to that amt.) can of diced tomatoes
• 1 10 oz. can of tomato puree
• 5 cups of veggie broth or water *Note, if you save the water from when you steam veggies, then you don’t have to buy veggie broth!
• 1 cup finely chopped spinach
• 1 bay leaf

Add for taste before serving:

• Sea salt and pepper

Mix with the Vegan Lentil Soup ingredients:

• Sweet Corn
• Basmati Rice
• Vegan Lentil Soup
• Vegan Lentil Soup

Vegan Lentil Soup Slow Cooker Instructions:

1. Dry sauté the garlic and onion ingredients (add a tad of water if you prefer).
2. Put the sautéed ingredients and all the other soup ingredients, except spinach into your slow cooker. Cook on low 5 to 7 hours.
3. Steam 1 cup of rice about 20 min before soup is done.
4. Steam sweet corn about 2 minutes before soup is done.
5. Add spinach to the soup in the slow cooker 5 min before it’s done.
6. Once soup is done, add salt and pepper for taste.
7. Serve a bowl starting with some rice, soup and corn.

Mix together, add your favorite vegan hot sauce and enjoy!

After getting a stomach bug I ate this for breakfast lunch and dinner for days until I was better, it was the only thing I could stomach. The Vegan Lentil Soup helped me keep my strength up too, I have three kids…ain’t nobody got time to be sick around here! 😉

Have you tried this, was it delicious? Let us know, tag me in your Instagram picture of your meal 😉 @jessicafeigner or comment below!

The post Vegan Lentil Soup appeared first on Weekly Living.

Ginger cookies area holiday favorite but it’s time for a loaf of wonderfulness to take the show, a vegan, gluten free, soy free ginger bread recipe! This moist, spiced loaf will be yum yum in your tum tum like my little four year-old would say. While everyone else is bringing ginger bread houses and ginger bread cookies to the party bring something that is all too often forgotten, the delicious spiced cake loaf full of holiday flavor. See below on how to bake the best vegan, gluten free, soy free ginger bread that you’ve ever tasted!

Ingredient List for this vegan, gluten free, soy free ginger bread recipe:

• 3 cups of White Rice Flour, this is my favorite gluten free option for baking desserts that don’t taste “gluten free!”
• 2 ½ tsp of baking powder
• ½ tsp of baking soda
• ½ tsp of salt
• 1 tsp of allspice
• 2 eggs worth of your favorite egg replacer, mine is Ener G Foods Egg Replacer. It works great!
• ½ cup of oil
• ½ cup of molasses
• 1 cup of almond milk
• 1 tsp of vinegar
• 3-6 tbsp. fresh grated ginger
• ½ cup crystallized ginger, chopped
• ½ cup walnuts

Baking instructions for this vegan, gluten free, soy free ginger bread recipe:

Preheat your oven to 350 F. Next, sift together the flour, baking powder, baking soda, allspice, and salt in a large bowl.

Add the egg replacer of your choice, oil, molasses, vinegar, milk, crystallized ginger and walnuts. You will want to mix

this together until it is “just mixed.” Lightly oil a loaf pan and spoon out the batter into the pan. Bake your ginger bread

loaf for 50 min. Test the middle of the loaf with a knife to make sure the loaf is done. Once your knife comes out clean,

the loaf is done. Let the loaf cool for 10 min. before slicing it up for you and yours.

Want to put your vegan, gluten free, soy free ginger bread recipe over the top? You can try topping it with candied

ginger sugar and vanilla icing with a hint of orange like Starbucks does it!

Enjoy your vegan, gluten free, soy free ginger bread recipe!

Check out more of my recipes here!

The post VEGAN, GLUTEN FREE, SOY FREE GINGER BREAD RECIPE appeared first on Weekly Living.

I absolutely adore cooking with my littles and I loved cooking with my bigs when they were little! So this experienced chef has provided a little guide to get you and your kitchen fully equipped to accommodate a toddler chef. First we will go over some small dos and don’ts, the proper attire of course as well as some great equipment you’ll need to survive in style when cooking with kids! Then once you’re done prepping your kitchen for a mini chef, check out some of our kid friendly baking recipes!

A “DO” FOR COOKING WITH KIDS

Be honest with your little. Let them know that there are rules and why each rule is there when it comes up. Kids are much more responsive when they understand the reason that they are being told no versus a simple “no, because I said so.” Let them know that there are some jobs that are grown-up only jobs and some jobs that will be just for them. *Rule example: Always wash your hands when entering or leaving the kitchen. *Grown-Up Job: Operating the stove top, oven, electric mixer (etc.). *Tot-Job: Stirring, kneading, handing and pouring ingredients, etc.!

Do set either some or all of the ingredients out ahead of time, just to keep you a little more sane, especially if your co-chef is in the 2-3 range. 3-4 is a bit easier but it is still nice to have some of the prep done.

A “DON’T” FOR COOKING WITH KIDS

Start until they understand what their job is and what is expected of them. Don’t let a tantrum happen in the kitchen. If your tot won’t cooperate then remove them from the situation (and room) until they are ready to use proper baking etiquette. Kitchen is not a playground and can be dangerous. Only happy, fun, responsible baking…no tantrums or monkey behavior allowed.

FUN TOOLS FOR TOTS!

I am a huge lover of all things Melissa & Doug but today we aren’t playing so set aside the toys and get out the real cooking utensils for kids!

A real-looking, handmade cotton child’s apron from ForSmallHands.com.

Baking hat from ForSmallHands.com.

A baking bundle from CuriousChef.com that includes a frosting spreader, cookie turner, and a rolling pin.

A baking set from KitchenKapers.com that includes spatula, a whisk, and a mixing spoon.

A measuring set that includes measuring cups and measuring spoons, large easy grip mixing spoon, a kitchen timer, ingredient bowls that come with lids and this set even comes with a cute grocery list and stickers.

Have so much fun with your awesome lil’ chef!

The post COOKING WITH KIDS appeared first on Weekly Living.

Frozen foods, they’re quick, tasty and take the guesswork out of family meal planning. But whether you’re feeding one or a family of eight, these options are a great choice any time of day. Frozen. How Fresh Stays Fresh, the nutrition is locked-in and you have a delicious meal in minutes. Packing a lunch for work? Why not try bringing a variety of frozen meals into the office on Monday? You’ll have an array of cuisines to choose from, save money on going out, and save time on packing the night before.

Kellogg’s Eggo Waffles are always a treat for a kid of any age. Pop them in the toaster, and you have a deliciously fresh waffle in just minutes. Eggo Wafflers are great for anyone on the go, especially families. They’re hand-held, warm breakfast options that fill you up and taste great. A grand-slam for busy parents when shuttling the kids to school.

Toaster Strudel by Pillsbury is another go-to morning treat. Like a fresh pastry from the bakery, Toaster Strudel is hot in minutes from the toaster. Frosting so good that it makes you feel like you just waited in line for 30 minutes. Keep a box in the freezer at work, and you’ll have a quick breakfast with your coffee before that morning meeting. Plenty to share with family or colleagues as well.

Frozen lunch foods are always a sure bet with a pizza. Celeste Pizza For One from Pinnacle is also another hit for the office. With a variety of toppings, you can have a quick lunch in minutes in the microwave. At home, they’re great with a crispy crust fresh from the oven. Again, saving you time by cooking quickly and saving money by avoiding delivery fees on fresh vs frozen.

What’s for dessert? Edward’s Key Lime Pie from Schwan’s is always a winner. Watching your waistline? Grab the Singles. Great for sharing a slice or enjoying on your own, these pies are always delicious. Even coming from frozen, they taste like a little slice of heaven from an expert piemaker.

Their varieties give that fresh-baked feel to any dessert for a party or even a slice at work with your afternoon cup of coffee or tea.

With so many benefits of frozen foods, there are plenty to stock up on for work or home.

Give your family the best with these meals. There are so many reasons to choose frozen, as it really is fresh.

The post The Fresh Facts On Frozen appeared first on Weekly Living.

When you always seem to be busy, like most shoppers these days, there isn’t always time to spend cooking a meal from scratch. After a long day in the office or a hectic weekend at home, there are some go-to frozen products that are always a great choice. The benefits of frozen foods are abundant. They’re quick, easy, and freezing locks in those nutrients and vitamins that are found in fresh foods.

One of the morning favorites are Delights by Jimmy Dean. Hillshire makes quite a few varieties of these sandwiches, even vegetarian options. They are fast, delicious and keep you satisfied for hours. Perfect for when I’m running out the door to work and have a day full of meetings! These sandwiches are all under 300 calories and take just a few minutes in the microwave, a wise choice for those watching portion control or calories.

Another healthy option is Smart Ones frozen meals by Heinz. There are many choices in this line of products for any palate. The Three Cheese Ziti Marinara is always a big hit in my house. With zesty tomato sauce and gooey cheese, you’d never guess it’s only 8 Weight Watcher’s points! There are many fantastic points covered in fresh vs frozen, and frozen options are great for busy families. It becomes a speedy, healthy and filling meal in just minutes.

When it’s time for lunch, sometimes you just want a sweet treat. At only 100 calories, Healthy Choice Greek Frozen Yogurt is a scrumptious summer option. Made with real fruit, ConAgra conveniently makes these single-serve cups a staple for at home or the office. And with 3 servings per package, it makes sharing with co-workers a no-brainer. The strawberry frozen yogurt tastes fresh, like a perfectly ripe piece of fruit. Freezing is like a natural pause button that keeps this just-picked flavor at its peak of freshness. Yum!

Dinner time, and this pasta dish tastes just like a recipe I would make at home -because it is made from real, fresh veggies. Healthy Choice Cafe Steamers by ConAgra keep the pasta perfectly al dente and the veggies crisp with its steaming basket. I really enjoy the Portabella Spinach Parmesan. This frozen delight takes just 5 minutes to prepare, is vegetarian and only 230 calories. Plated, you would never know it was actually a frozen meal.

No cooking or packing the night before. No messes to clean up. Just delicious, frozen choices that give variety of cuisine and bring satisfaction to a hungry tummy. Even on the healthy side of the spectrum, there are plenty of fantastic dishes to keep in the freezer at home or work. Frozen. How Fresh Stays Fresh. 

 Bon appetit!

The post Fantastically Frozen Fast & Fresh appeared first on Weekly Living.

If you have ever been interested in living in Canada well here is a good time for you to check it out. We have an interesting sponsor today and that is the Egg Farmers of Canada. You can watch their Pride in Every Egg video where you can get a glimpse into the care that they put into their eggs all the way from the beginning to the inspection process to make sure that everything is perfect and ready for somebody to eat. Perhaps our favorite thing about this is that it is Canadian! If you cannot tell already, my last name is French. Josh Bois…. and that is French Canadian so I still have some heritage in Canada so I like to see these ads being pushed out there.

Please watch the video all the way through because you will also soon realize that the Egg Farmers of Canada ( Eggs.CA) have an official nutritional partner, the Canadian Breast Cancer Foundation which is supporting its CIBC Run for the Cure campaign throughout the post. Definitely check it out and enjoy the video which is quite relaxing and makes you want to go have  few eggs! We enjoy eggs and hope that more people out there start to turn to eggs and health foods like that for their nutrition as it is much more sustainable than that of a lot of meat production out there and healthier for you. Especially when they say a lot of the world is in a recession you can do a double good by eating eggs! They are not only good for you but healthy on your budget as well! When you can buy 18+ eggs for just a few dollars and make multiple meals out of it, that is very worthwhile!

Let us know your thoughts in the comments and don’t forget to watch the video below! 

The post Lifestyle in Canada And Dietary Choices Available appeared first on Weekly Living.

Almond Flour Is Good For Your Health

When it comes to your health, there is no better choice than almond flour. Almond flour is incredible high in monounsaturated fats, which are good fats for the body. Like the fat found in olive oil, for example, the fat in almonds can decrease the risk of heart disease. In fact, substituting a nut flour for a higher carbohydrate flour could decrease an individual’s risk of getting heart disease by as much as 30 percent!

Almond flour also contains vitamin E, a healthy amount of both magnesium and potassium, and it can lower the level of bad cholesterol in the body. Because of all this, it is believed that almond flour can improve one’s complexion and digestion, and even prevent certain cancers.

You Will Stay Full For Longer

Unlike wheat flours, almond flour is incredible high in protein. In every 100 grams of almond flour, there are 20 grams of protein, versus only 13 grams of protein in 100 grams of wheat flour. Because it is so high in protein, almond flour is considered a low GI food. GI stands for Glycemic Index, and foods with a low GI are digested slowly and therefore release energy slowly and consistently; blood sugar levels won’t spike or drop drastically.

Low GI foods also keep you full for longer because they are digested more slowly. This is good for those looking to keep their snacking under control and manage their weight.

The Flavor Of Almond Flour Is Incomparable

The taste of almond flour bread is unlike the taste of breads made with white or whole-wheat flour. Almond flour is sweeter, but in a natural and subtle way. The texture of the flour itself is also incredibly fine, making the bread soft.

Almond Flour Is Easy To Bake With

Let’s be honest: making bread isn’t the easiest thing in the world to bake. Unlike wheat flour, baking with almond flour is more forgiving of any mistakes. If you are attempting to make bread for the first time, you might find that you are more successful if you use this type of flour!

While almond flour is slightly more expensive, there are a host of benefits to using this variety. In addition to a variety of different health benefits, almond flour is also good for those looking to control their weight and stay full longer. The taste and texture of the flour also makes bread taste unlike bread made with wheat flour: it’s slightly sweeter and far softer. If you’re looking for a new baking project, try making almond flour bread.

The post Four Reasons Why Almond Flour Is Better For Making Bread appeared first on Weekly Living.