I made some yummy pies for our Easter dinner last weekend. It was a hit!
I love Sweet Tomatoes/Souplantation. They are, hands-down, the BEST soup and salad buffet EVER! Their food is so good; so refreshing, and healthy.
It’s been several years since I last ate there, in California. I got to dine there recently in Arizona. My friends took me there when I went to visit them. Yay! I was so stoked! It was well worth it! The quality of the food never changed!
There were too many selections to choose from, so I took pictures of all the food- haha! It was overwhelming for sure! My top faves were the toss salad with pickles and red wine vinaigrette dressing, spicy cucumber quinoa salad, the garlic cheese bread, the blueberry muffins with honey-whipped butter, and the vanilla/chocolate soft serve frozen yogurt. Oh my gosh! My mouth is watering just thinking about it. I want to go back! I wish we had a Sweet Tomatoes here in Hawaii. I would be there ALL THE TIME!
Sweet Tomatoes/Souplantation (various locations)
It’s almost 2018 in Hawai’i Nei! This year flew by so quickly, including tonight, New Year’s Eve! But I am ready to start fresh and begin a new year. I am grateful that we have an opportunity to start new again every January 1st. We can create new goals and improve ourselves. Be better than the previous year. I’m excited for what 2018 will bring us. It is going to be a great year.
We’re ringing in 2018 with these:
I blended the softened ice cream, added the PB powder, and blended it all together. I poured the mixture in the graham crust and sprinkled walnuts on top before freezing it. So simple and quick! I think these ice cream pies will be my go-to desserts when I need a to make quick desserts.
I made the same pie for my family, but with soy ice cream. We’ll be having that tomorrow evening.
Wishing you and yours a prosperous 2018! Bring it on!!!
Merry Christmas Eve and Happy Sunday! Almost two months ago, one of my dear friends got married at her dad’s cabin on the lake in Minnesota. We had a lovely, delicious dinner amongst family that I wanted to share. Perfect for the Christmas season.
What a coincidence, tomorrow we will be having prime rib for our Christmas dinner. Can’t wait! Be sure to lookout for another posting of that soon.
Have a beautiful Christmas with your loved ones. It’s my most favorite time of the year to celebrate with family.
Happy Christmas Eve! Man, is it Christmas again already? Where did December go? It seemed like only yesterday when the month began and now we’re almost through with the year! My, my! I really can’t believe how quickly the holidays flew by. I do hope y’all are having a wonderful Christmas season. It has been tough “soaking” it all in, due to being so crazy busy. Hence, the MIA for a while…
Today, I was busy in the kitchen making dessert. Decided to make my famous tofu-jello pies for Christmas again, with the cream cheese. Apparently, I didn’t remember that I experimented and added cream cheese to last year’s pies, haha! These pies are the best! They’re so light and refreshing. We always enjoying eating them.
I also made homemade frozen yogurt, using plain yogurt and fresh frozen strawberries and bananas. I also added some agave for some sweetness.
Now… what to make for New Year’s… Hmmm!!!
Merry Christmas! Happy Birthday, Jesus!
Eat, drink (responsibly) laugh, love, and be merry!
I hope y’all had a lovely Thanksgiving with your loved ones.
As I promised, I’m sharing about our Thanksgiving meal!
We also had loads of side dishes: poke (raw fish), edamame (soy beans), toss salad, dinner rolls, etc. Too much food! We were so stuffed!
Can’t forget the wines! The Stella Berry and the peach Moscato paired well with our feast.
The stuffing was very simple to make. You need the following ingredients:
- Stove Top stuffing mix OR any stuffing mix of your choice. I used Love’s Bakery’s stuffing mix this year.
- Chopped olives
- Craisins or raisins
- Pine nuts (optional, which I forgot to add this year)
- Chicken broth
Sauté the celery, carrots, and onions together with either olive oil or butter. Let that cool. Mix stuffing mix, chopped olives, craisins/raisins, and pine nuts together. Throw in the sautéed veggies and mix together. Drizzle some chicken broth. Cover with foil, bake at 350° for 30-45mins. I like my stuffing loose and crunchy.
Let the holiday season begin again! Time to get cookin’! Whoo hoo!
Have a wonderful rest of November.
I love yogurt and get super excited to try different types- Greek, Australian, Icelandic, etc. Last weekend, I saw the new Yoplait® French yogurt, Oui, at the store. I had to try it- and it comes in a GLASS bottle. How cool is that? You don’t see that these days. I’m excited to save the bottle and use it for decoration.
Here is an article I found about French-style yogurt: https://www.usatoday.com/story/money/nation-now/2017/07/06/what-french-yogurt-and-new-greek/439935001/
This yogurt was not as sweet compared to the Greek yogurts I’ve eaten, and had a much more smoother, creamier, and lighter texture. Yum! And that glass container that it’s served in, is the right amount to consume- not too much, not too little.
Pick up a glass of Oui at your supermarket!!!