When Life Gives You Lemons....

...Make lemonade, of course!...(Lemon, ginger, and mint lemonade, that is). :)

I have some very exciting news today. All of my hard work has finally paid off. I found out last Monday that I PASSED the Florida Bar Exam, which means that I am now officially an attorney. I cannot begin to express how I feel: blessed, inspired, accomplished, loved, happy, excited, hopeful, empowered, and a billion other feelings that I simply cannot put into words.

I haven't posted because I have been bombarded (in a good way) with congratulations and celebrations from all of the amazing people in my life. My friends even had a surprise party for me the other night! It was so thoughtful, and I am so grateful to have them in my life.

I was sworn in on Friday, and this experience has taught me many things, one of which is that if you have a feeling that you should do something but are too afraid to jump, jump. Always jump. You will learn exponentially by taking that leap of faith. If people doubt you, prove them wrong, and for the ones who believe in you, succeed not just for yourself, but for them as well. Shine your light. Be the one who others look to and hope that one day they're brave enough to do what you did.

When I do take the time to think how far I have really come, I think back to a trip to Orlando when I was 16. I remember being on I-4 (which now is literally minutes from my house), and thinking, "If only I was brave enough, I would move here." Funny, how life does that to you. If you would've told me at 16 that I'd be doing what I'm doing today, I would be so proud of myself. It was scary to take that  leap of faith, but now I'm here, and I feel like the world's at my fingertips. My only hope is that all of you have felt or will feel this way at some point in your lives.

My point?.......make lemonade with the lemons life has blessed you with!

This lemonade is sweet with a gingery kick and a minty freshness. I used 2/3 cup of sugar, but you can use more or less according to your taste preferences. It would also probably be delicious with no sugar, but I have a bit of a sweet tooth today. I hope you like it!

Ingredients:

2.5 to 3 quarts cold water

3 lemons, 1 sliced and 2 cut in half

2/3 cup sugar

1/2 cup fresh mint leaves

2 tsp. freshly grated ginger (or more)

Instructions:

1. Add the slices of lemon, the sugar, and the ginger to a large pitcher. Pour in the water, and stir.
2. Next, stir in the mint, and squeeze the juice from the lemon halves into the pitcher. Stir until the sugar is dissolved.
3. Let stand in the fridge for an hour or so to let the flavors combine, and serve.

Vegan White Bean and Grape Tomato Summer Salad:

I just love bean salad recipes because they're healthy and can be made in less than 10 minutes. Plus, there's always a different dressing, seasoning, or other ingredient around to change it up a bit. (Note how many 

"to taste's" there are in this recipe).  Add some cayenne pepper for a little kick. You can also swap Italian dressing for the red wine vinegar and olive oil. Feel free to get creative and throw in any other veggies you may have on hand as well. 

In this recipe, I really liked the crunch of the diced cucumber with the sweetness of the grape tomatoes and basil. The red wine vinegar lent a touch of acidity, which pairs perfectly with the olive oil. (Hint: if you double this recipe, it may just be perfect for any Labor Day barbecues that you're planning on crashing). 

Ingredients:

1 large can small white beans, drained and rinsed

1 package grape tomatoes, halved

1 medium cucumber, diced

1 small yellow onion, thinly diced

1/2 to 1 tbsp. red wine vinegar (or to taste)

1/2 to 1 tbsp. olive oil (to taste)

1/2 tsp. dried basil (or 1 tsp. fresh)

1/4 tsp. sea salt (to taste)

1/4 tsp. garlic powder

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all ingredients to a medium bowl. Toss to coat. Add any other seasonings or dressings to taste.

A Simple Summer Snack:

Hey everyone! Here's a simple and healthy recipe for a snack or light lunch. I utilized some of the season's best ingredients here. (I think by now, it's pretty apparent that I love tomatoes and avocados). If you love these veggies as much as I do, this recipe's for you. Add a little sriracha to the mix, and you've got yourself a little snack party. 

Ingredients:

1 large yellow tomato, diced

1 small white onion, thinly diced

1/2 an avocado, sliced 

2 tbsp. hummus

2 tsp. olive oil

1/4 tsp. Sea Salt

1/4 tsp. dried cilantro (1 tsp. fresh)

Dash of cayenne pepper

Serves 2.

Total Cook Time: 5 minutes. 

Instructions:

1. Add the diced tomatoes and onion to a bowl. Stir in the olive oil, sea salt, cilantro, and cayenne. Toss to coat.

2. Split the tomato mixture into two servings, top each with half of the avocado slices and 1 scoop of hummus. Serve with tortilla chips (optional). 

Hey There!

I'm sorry readers, for I have sinned. It has been over a month since my last post...I guess I'll accept my penance of posting lots of delicious recipes in the coming weeks (a penance that I'm actually pretty excited to do). I hope that I haven't lost all of you. The Bar Exam came and went, and I've been trying to get settled in at my new place ever since. (It's only been a few days).

I'm oh-so-excited to resume my life now that the Bar is over and now that I'm almost done moving. That being said, I owe a lot to this Bar Study (aka "hazing" experience). I can't remember the last time I was this healthy. I eat right (5 to 6 meals a day and lots of chickpeas, peanut butter, walnuts, and berries), go to the gym on a regular basis, and make sure to get at least 7 to 8 hours of sleep on most nights. I also have been treating myself and letting myself relax when I need (and deserve) it. My body feels good. My brain feels good, and I'm feeling pretty confident in myself these days.

For now, I leave you with pictures. I hope all is well, and I can't wait to her about all of your exciting summers. :)

Chili :)

Summer Flat Bread with Tomatoes and Black Bean Spread:

Sometimes it's entirely appropriate to put black beans on pizza. This is one of those occasions. Pair them up with some diced tomatoes and fresh cilantro, and you are going to be enjoying one delicious meal. I actually used flat bread dough for this, but I didn't write down the recipe when I made it, so either use premade flat breads, vegan naan, or your own dough recipe for this one.

The house hunt/ bar study/ moving out craziness continues....I have honestly been living off of hummus, avocados, a few steamed veggies, and the occasional glass of wine/bottle of craft beer. I did buckle the other day, and I've been trying out some vegan frozen meals, mainly in the interest of convenience, but also because it's fun to find new vegan products. I'll be letting you know how they turn out!

I'm going home again in a few weeks! We always have a huge Fourth of July celebration at the cottage on Lake Erie, so that's something that I'm definitely looking forward to. (The 4th is my favorite holiday). I wish I could be with my dad for Father's Day, but I'm going to make him a delicious and healthy meal when I get home. Other than that, not too much is going on in my neck of the woods.

Ingredients:

1 premade flatbread

1 cup black beans, drained and rinsed

1 cup tomatoes, diced

1/2 cup arugula or baby spinach

1/2 cup red onion, diced

1/2 tbsp. cilantro, finely chopped

2 tsp. red wine vinegar

2 tsp. olive oil, divided (plus more for the crust)

1/4 tsp. salt (or more, to taste)

Dash of cayenne pepper

Instructions:

1. Preheat your oven to 350 degrees. Next, add the black beans, 1 teaspoon of olive oil, salt, and a dash of cayenne pepper to your food processor. Process until smooth.

2. Add the tomatoes, arugula/spinach, red onion, chopped basil, red wine vinegar, 1 teaspoon of olive oil, and a dash of salt to a small bowl. Toss to coat.

3. Place the flat bread on a baking sheet lined with aluminum foil. Spread the black bean spread over top, and brush the crust with olive oil. Bake for 7 minutes or until desired crispness is reached.

4. Remove from the oven, and then top the flat bread with the tomato mixture.

Vegan "Greek-Style" Lemon & Dill Potatoes:

Summer is almost here....so I thought that I'd share this super fresh and delicious recipe with you.

I was inspired to make these potatoes after going to Taverna Opa in Orlando for lunch after my graduation ceremony. The food there is delicious, and they offer some good vegetarian and vegan options.

My dad ordered some tasty lemon and dill potatoes, which only meant that I just had to create my own version of them at home. The restaurant also serves a mean hummus, so I served these potatoes with a homemade roasted garlic and lemon hummus, pita chips, and fresh cucumber. To add a little more green to this dinner, I also sauteed some beet greens in red wine. It turned out to be a delicious (and filling) meal.

This is perfect for summer nights at the beach or Memorial Day barbecues. I hope that you enjoy it and share it with your family and friends over the summer. ☮

Ingredients:

2 cups small Yukon Gold Potatoes

5 cloves garlic, crushed

1/4 cup fresh dill, chopped

1 tbsp. vegan margarine

1 tbsp. olive oil

2 tsp. lemon juice (or to taste)

1/4 tsp. salt (+ more to taste)

1/4 tsp. dried rosemary

Dash of cayenne pepper

Pinch of black pepper

Serves about 6.

Total Cook Time: 25 minutes. 

Instructions:

1. Add the potatoes and garlic to a large pot and cover with water. Bring to a boil, and cook for 16 minutes or until tender. Drain.

2. Next, return the potatoes and garlic back to the pot. Add the vegan margarine, olive oil, lemon juice, salt, rosemary, cayenne pepper, and black pepper. Stir until the potatoes are coated with all of the seasonings.

3. Add the fresh dill and toss to coat. Add more dill, lemon juice, or salt to taste if necessary.

Summer Chickpea Salad with Bell Peppers & Citrus:

It has been particularly rainy here in Florida over the past week or so. I'm convinced that I brought it back from home with me.

On my last day home, we went to my little brother's flag football game, where the rain was coming down sideways, and the temperature neared freezing. All in all, though, I love going to his flag football games.

There's something amusing about watching seven year-olds running back and forth down the football field, the overly-enthusiastic parents' yelling, and the excited look that my little brother gives me right before the play's about to start.

The rain is okay with me, but only because it reminds me of spending time with my family that day. I obviously picked the wrong week to go home because my family keeps bragging about how beautiful the weather has been all this week. They deserve it though, they've made it through the long, cold winter, and, believe me, that is a pretty tough thing to do.

Anyways, I'm sitting out here, on my patio, in the rain, with my squirrel and duck friends. It's cloudy and grey, but I'm a little thankful for the excuse to not feel obligated to be at the beach or the pool (though the beach sounds pretty awesome right about now).

Yesterday was a much nicer day, and I made this summery chickpea salad. It's so easy to make, and you can easily double it. The lemon and lime go so well with this dish. Cilantro would also be a nice addition, though I forgot to use it.

Fortunately, the outlook for the week ahead is sunny and hot, and it better be because I graduate from law school next weekend! I'm pretty sure that I deserve a pool day with lots of piña coladas and sun.

Ingredients:

1 15oz. can chickpeas, drained and rinsed

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 medium yellow onion, diced

2 tbsp. red wine vinegar

1 tbsp. olive oil

1 1/2 tsp. lemon juice

1 tsp. lime juice

1/2 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all of the ingredients to a large bowl. Toss to coat, adding more salt/vinegar/seasonings to taste.  Serve wrapped in flour tortillas (optional).

Tomatoes Everywhere:

Monday, I came home to this big box of beautiful Houweling's tomatoes. It was the perfect evening. The weather was gorgeous, and I was loving picking the grape and cherry tomatoes out of the box, eating them by the handful while enjoying the sunset from my patio. I felt like a little kid. The vine ripe cherry tomatoes smelled of my grandma's garden in summertime, and it brought back memories of all of my summer adventures in the woods behind our house. Memories of picking perfectly plump, purple blackberries, building forts, catching salamanders, camping out, climbing trees, and pretending to be Pocahontas with my cousin. I'd like to thank Houweling's and their tomatoes for taking me on such a nice trip down memory lane. And aren't the tomatoes just so pretty?

Anyways, I've decided to come up with some creative tomato recipes that enhance the ingredient while really highlighting its flavors. I have also been enjoying eating them in their natural, delicious form. There may be nothing more perfect than a ripe tomato. Think about it....(no further explanation necessary).

I know that I just did a pesto recipe, but this one is a little different. It has spinach and pistachios in it. I also added a little bit of lemon juice. The pistachios and lemon juice highlight the flavor of the tomatoes, while the spinach lends a summery feel. By the way, these cherry tomatoes are delicious. They're ripe and full of flavor. If you come across Houweling's Tomatoes, I definitely recommend that you pick some up and try this recipe for yourself.

Cherry Tomatoes in Spinach, Pistachio, and Garlic Pesto:

Ingredients:

1 3/4 cup cherry tomatoes, quartered

1/2 cup baby spinach, chopped

4 cloves garlic, peeled

1 tbsp. pistachios, shelled + 1/2 tbsp. pistachios, shelled and chopped

1 tbsp. extra virgin olive oil (divided)

1/2 tsp. lemon juice

Dash of salt

You'll also need:

4 flour tortillas (6 inch), cut into fours

Spray olive oil

Dash of salt

Instructions:

1. Add the spinach, garlic, pistachios, 1/2 tbsp. olive oil, and lemon juice to your food processor. Process until the mixture is fine.
2. Add the spinach mixture to a small saucepan. Cook on medium heat for 5 minutes, stirring often.
3. Preheat your oven to broil. Place to tortilla chips on a baking sheet, spray with olive oil, and sprinkle with salt. Broil for 2 to 3 minutes on each side, or until golden-brown.
4. While the chips are baking, add the cherry tomatoes, 1/2 tbsp. of olive oil, and a dash or two of salt to a medium bowl. Toss to coat.
5. Next, add the spinach mixture and toss to coat. Top the mixture with the remaining chopped pistachios. Serve with the baked tortilla chips and a side of hummus. 

Tomato Basil Salad With Vegan Mozzarella Crumbles:

Yum yum yum. This salad was perfect for my Florida day, sunny with a high of 76. It's hard to imagine that some of you are getting snow right now. I'm also loving the fact that the sun is staying out longer. It's so lovely, and it gives me a lot more time to get good pictures for this site. I even have time to go for walks after work now without having to worry about it getting dark out.

Since I last posted, I  had tons of fun at Barrister's Ball, got a little sick, got and started a new (and awesome) job, and have been trying to finish and tie up loose ends at school. Some pretty big decisions are looming; decisions that I thought I already made. But new opportunities are always good, and surprise twists in life keep it exciting. I'd rather be surrounded by doors than walls. Fortunately, I trust my gut pretty well. I somehow seem to have steered myself in the right direction so far, so I'm very confident about what lies ahead of me.

Enough of that, let's get to talking about the food. This tomato, basil, and mozzarella combo is a classic. It's light and delicious, with a subtle hint of sweet basil. The balsamic vinegar gives this salad a nice bite, and the ripe tomatoes will melt in your mouth. I got the mozzarella recipe from Artisan Vegan Life. It's an awesome recipe, and the cheese is pretty easy to make. For all of you stuck in the snow,  eat this salad for a quick reminder that summer is right around the corner (hopefully).

Ingredients:

2 cups tomatoes, diced

1/4 cup vegan mozzarella, crumbled

4 Boston lettuce leaves

1 clove roasted garlic, minced

1 1/2 tbsp. balsamic vinegar

1 tbsp. olive oil

1/4 to 1/2 tsp. basil (to taste)

1/4 tsp. salt

Dash of black pepper

Dash of cayenne pepper (optional)

Serves 4.

Total Cook Time: 10 minutes 

(not including the time it takes to make the mozzarella)

Instructions:

1. Add all ingredients except the lettuce to a large bowl and toss to coat. If you don't want to mix your mozzarella in, sprinkle it on top once everything else is mixed together.

2.  Serve the salad in the lettuce leaves (as pictured above).

Vegan Red Pepper and Lentil Sloppy Joes:

I know. I know. Lentil Sloppy Joes have been done a million times over, but these are the real deal. Sweet and spicy, with a little kick and a nice hint of garlic. They're perfect for any day, and they're super healthy for you.

Add whatever spices to taste. The cumin and paprika add different layers of flavor to this recipe, keeping it interesting and delicious. If you want a spicier sauce, add more hot sauce and cayenne. For a sweeter sauce, add more brown sugar. Also, I estimated on the salt, so feel free to add more if need-be.

Though this recipe has a lot of ingredients, you should have most of them on-hand. You can sub the Dijon mustard for regular mustard if necessary, and you can probably omit the cumin (though I highly recommend using it).

Other than that, I hope that everyone is having a great Monday. I'm pretty behind and probably should've waited to post this, but I'm procrastinating a little. Looks like school work is next for me. I have to finish a Professional Responsibility and a Torts outline for one of my classes, and I really should get started on my paper. I also need to clean my room. It's a cluttered mess at the moment (which is also hindering my productivity). Oh, and my resume. I really need to polish my resume a bit, but I just don't know what I want to do with it.

Ingredients:

1 cup uncooked lentils, soaked and rinsed (about 2 1/2 cups soaked/cooked lentils)

1 cup water

1 white onion, finely chopped

1/2 cup red pepper, finely chopped

1/4 cup parsley, finely chopped

2/3 cup ketchup

1/4 cup brown sugar (or more, to taste)

2 tbsp. tomato paste

1 tbsp. non-dairy buttery spread

3 cloves garlic  

3 tsp. olive oil, divided

2 tsp. salt, divided

1 tsp. Dijon mustard

1 tsp. Kosher salt

1 tsp. lemon juice

1/2 tsp. white or apple cider vinegar

1 to 2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. paprika

Dash of hot sauce (to taste)

Dash of cayenne pepper

Makes about 6 Sloppy Joes. 

Total Cook Time: about an hour, plus time for soaking the lentils.

You'll Also Need:

6 burger buns 

Instructions:

1. Soak the lentils in water for at least an hour.  Drain and rinse.

2. In a large saucepan, bring about 6 cups of water, 1 teaspoon of olive oil, 1 teaspoon of salt, and the lentils to a boil. Continue cooking the lentils until tender, about 20 to 25 minutes.

3. While the lentils are cooking, add the onions, red pepper, garlic, 2 teaspoons of olive oil, and 1 teaspoon of salt to a large skillet. Cook on medium-high heat until tender. Stir in the tomato paste, water, lemon juice,  vinegar, cumin, paprika, cayenne, and hot sauce. Continue cooking for another 3 minutes or so.

4. Stir in the ketchup, Dijon mustard, brown sugar, buttery spread, and the parsley. Cook on medium-high heat until most of the water has reduced, 5 to 7 minutes. Reduce heat to low, cover, and let simmer for another 15 minutes or so, stirring occasionally.

5. Scoop about 1/2 cup of the lentil mixture onto each burger bun, and serve with a nice, big salad or fries.