faux foodie

Tailgating Tator Tots
September 26, 2015, 10:18 pm
Filed under: appetizer, Company

Tator tots. Bacon. 1cup brown sugar. 1/4 cup adobo sauce. Bake
400 25 – 30 minutes

Cucumber Avocado Salad
July 9, 2015, 3:52 pm
Filed under: appetizer, Company, favorites, Health, side dish, Summer, weeknight


1 cucumbers chopped

2 avocados 

Olive oil and red wine vinegar combo 

Herbs (I used cilantro)

Make your own vinaigrette, then add cucumber, avocado, and herbs. 


Herb Cubes
July 1, 2014, 3:25 am
Filed under: appetizer, chicken, Company, favorites, Health, main course, pasta, weeknight

We are going out of town tomorrow but had so many herbs in our garden dying to be eaten. We decided to pick them all– including basil, mint, chives, and parsley– and throw them in a food processor with parmesan, olive oil, salt, pepper, and garlic cloves. I didn’t measure any of the ingredients but instead just tasted a few times. Then I froze into ice cubes. I plan to use them for quick dinners with pasta, fish, or chicken. Any other ideas for these little flavor gems?


Trader Joe’s Lentil App
June 8, 2014, 4:51 am
Filed under: appetizer, Cocktail, Company, favorites, Health, side dish

Mix together the entirety of all three containers
and serve with crackers or a baguette. Delightful and healthier than a lot of appetizers. Also good as a summer side dish.


Cleansing Avocado Soup
January 8, 2014, 12:08 am
Filed under: appetizer, favorites, Health, Lunch, side dish, Soup, weeknight

A simple, cleansing soup to warm you in the winter and treat your body right.


makes 1

  • 1 cup chicken or vegetable stock
  • 1 avocado
  • 1 tablespoon miso
  • 1/2 cup almond milk

Blend until smooth!

Alana’s Christmas Fiesta Dip
December 30, 2013, 3:56 am
Filed under: appetizer, Company, snack, Sunday


2 boxes of cream cheese (8 oz I think?)

1 roasted red pepper, diced

1 can corn

1 small can green chilies

1 small can black olives

1 can beans (I used navy beans)

1 pack ranch seasoning


Mix all ingredients together, serve chilled with pretzels or crackers. Loved this!

Green Gazpacho
June 13, 2013, 2:49 am
Filed under: appetizer, Company, favorites, Health, main course, side dish, Soup, weeknight | Tags: , ,

This is so refreshing on a hot summer day, but without any of the acid from a tomato-based gazpacho! Adapted from Budget Bytes blog. 

  • 2 medium cucumbers 
  • 1 medium green bell pepper 
  • 1 clove garlic (I used refrigerator minced since I had it on hand) 
  • 1 medium avocado 
  • ¼ bunch fresh parsley 
  • ¼ bunch fresh cilantro 
  • Chives from my garden (not necessary though)
  • 2 Tbsp olive oil 
  • 1 tsp salt 
  • 1 half lemon, squeezed for juice 
  • 1 cup water 
  1. Remove the ends from the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Remove the seeds from the bell pepper and also cut it into chunks. Add the cucumber, bell pepper, and garlic to a food processor. Process until the vegetables are minced.
  2. Pull the leaves from about ¼ of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado and chives. Purée until smooth.
  3. Add the water, lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.
  4. Serve immediately or chill until ready to eat.

Gwyneth Paltrow’s No Fry Fries
June 22, 2011, 2:23 am
Filed under: appetizer, Company, favorites, Health, side dish, weeknight

Serves 4

2 large russet potatoes (2/3 lb each), peeled
2 tablespoons olive oil
3/4 teaspoon coarse sea salt

Heat oven to 450°. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.

Brett’s Pinto Beans
May 25, 2011, 12:19 am
Filed under: appetizer, Cocktail, Company, favorites, Health, main course, side dish, Uncategorized

1) Soak about 3 pounds of pinto beans in water overnight (water level should be about 3x the height of the beans; they soak up a lot of water).
2) Pour out remaining water and then refill until water line is about 1″ – 2″ over the top of the beans.
3) Chop 1 sweet onion, 5 cloves of garlic, and 5 strips of bacon and add to the pot.
4) Bring to a boil.
5) Add salt and pepper to desired seasoning.
6) Reduce heat and allow to simmer for about 5 hours. Add water if water line drops below top of the beans.

Roasted Root Vegetables w. Truffle Oil
May 10, 2011, 11:33 pm
Filed under: appetizer, Cocktail, Company, side dish

Make this with whatever combination of root vegetables you have on hand! The below is a guideline only. After loving truffle oil on fattening things (mac and cheese, fries, etc), enjoying the indulgence on something so healthy feels awesome!

Brussel sprouts
1 rutabaga (peeled and diced
1 fennel bulb (halved and cut into strips)
1 daikon (peeled and diced)
1 large onion (cut into large slices)
Garlic cloves (chopped)
a few TBs olive oil
a few TBs balsamic vinegar
salt to taste
truffle oil to taste
fresh herbs of your choice

Preheat oven to 425 degrees. Place chopped veggies in a bowl and toss with oil, vinegar, and salt. Place in glass roasting dishes and bake for 45 minutes or until caramelized. Stir every 10-15 minutes to avoid burning. Remove from heat, drizzle with truffle oil, toss with herbs, and serve!