Anyways, these individual no bake lime cheesecakes where just plain sensational. Since the weather is getting warmer I am trying to avoid turning on the oven and sticking with no bake desserts and things of that nature.

It also saves me time since normally desserts that need to be baked require more time.

As I was making these no bake lime cheesecakes, of course, I was tasting the mixture. I couldn’t help but to think of other flavors that would go great with this ingredient combo. I don’t know exactly which flavors would be good next time but I am thinking that any type of berry together with vanilla may probably be great. Do you happen to have any other flavor combo ideas? If you do, please share.

I just remembered that yesterday was cinco de Mayo and this recipe would have been indicative of that holiday given the flavor. Oh well, maybe I should have posted the recipe yesterday instead but never the less, I don’t think you need the excuse of that especial day to make these cheesecakes.

For these no bake lime cheesecakes I sweetened the batter with Truvia’s new product, Truvia Nectar. I must say I am in love. The flavor is more subtle than using straight honey so I think it blends really well with the lime flavor and cream cheese mixture.

I am planning of making more desserts with their new product, especially for my diabetic friends, so stay tuned.

Well I hope that you like these individual no bake lime cheesecakes. You can keep them in the fridge for up to 5 days. These are extremely refreshing and light to the palate so I hope you get to try them soon.

Enjoy!

No bake lime cheesecakes

Miryam's original recipe

Yield: 6 servings

Total Time: 30 minutes

Ingredients:

• 16 oz low fat cream cheese, room temperature
• 2 cups Greek yogurt
• 1/3 cup Truvia Nectar, or honey
• 6 limes, juice
• 10 whole wheat graham crackers

Directions:

Place graham crackers in your food processor and pulse until they pulverize.

In your stand mixer, add the cream cheese, Greek yogurt, lime juice and nectar. Combine until you obtain a smooth mixture. About 30 seconds to 1 minute.

To assemble the cheesecakes, obtain small glass jars and layer graham crackers followed by the cream cheese mixture repeating layers as desired. No specific science to it, just as you wish.

Keep refrigerated for up to 5 days.

The post No bake lime cheesecakes appeared first on Eat Good 4 Life.

I used whole wheat bow tie pasta for this recipe but you can use any shape pasta you like. Also, the dressing is dairy free. I was able to use the new Silk Plain Dairy-Free Yogurt Alternative 24 oz. This variety is simply the best. You can use it for anything really, parfait, smoothies, salad dressings…I think you will love it. This new yogurt is

• 11 grams of plant-powered protein
• Delicious taste and creamy texture
• Free of cholesterol, dairy, lactose, gluten, carrageenan or casein
• Non-GMO Project Verified
• No high-fructose corn syrup

If you would like to make this recipe gluten free you can also use gluten free pasta. This recipe would work perfectly with it. Any type of pasta goes!

The salad dressing I came up with was really delicious. I happen to love anything with cilantro and avocados so I thought mixing them both together for the salad dressing would work well. I am thinking of making another yogurt dressing using pesto. I love pesto too so will see how that one turns out.

You can visit Silk’s website and get a coupon to try the yogurt for yourself. I am sure you are not going to be disappointed.

Also, you can take the Taste the Goodness challenge at Silk and let them know what you think about their new dairy free yogurts!

While this pasta salad with yogurt cilantro avocado dressing is very versatile, as you can add any veggies of your choice, I just pretty much used what I had on hand. Cucumbers, tomatoes, corn and a few fresh herbs. If you don’t like certain veggies you can tailor it to your liking so swap any ingredients you see fit.

I know spring is just around the corner and this recipe is great for it. The colorful veggies are very appetizing and the fact that you can eat it cold or at room temperature makes it rather convenient. You can bring this recipe to any gathering or pack it for your kids lunch box.

Well, I hope you get to make this easy pasta salad with yogurt cilantro avocado dressing. If you like avocados you are going to love this dressing. It is nothing but delicious.

Enjoy!

pasta salad with yogurt cilantro avocado dressing

Miryam's original recipe

Yield: 8 servings

Total Time: 20 minutes

Ingredients:

• 1 lb whole wheat bow tie pasta
• 8 oz cherry tomatoes, sliced
• 1 large cucumber, pealed and chopped into small pieces
• 8 oz frozen corn kernels, thawed out
• 1 oz Fresh mint, chopped

Dressing 

• 1 cup Silk Plain Dairy-Free Yogurt Alternative 24 oz
• 3 tbs extra virgin olive oil
• 1/4 cup rice wine vinegar, or any other vinegar
• 1 avocado, pealed
• 1 cup fresh cilantro
• 1/4 tsp celtic salt
• 1/4 tsp black ground pepper.

Directions:

Cook pasta according to package instructions. Cool the pasta for 15 minutes.

To make the dressing, to your blender, add the dressing ingredients and pulse until you obtain a homogenous mixture. Set aside.

In a large bowl add the cucumbers, corn, and tomatoes. Add the pasta and dressing and toss to combine. Add some more seasoning if desire.

Serve.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post pasta salad with yogurt cilantro avocado dressing appeared first on Eat Good 4 Life.

The holidays are just around the corner, which involves gathering with family, friends and eating tons of good food. These tortilla burrito cups are the perfect appetizer for any gathering as they are easy to make, tasty and the perfect size.

I served these tortilla burrito cups at a friends’ party last week. To tell you these were a success is an understatement. Everyone kept asking for the recipe and trying to understand how I was able to make the tortilla cups. The little cups were super simple to make. The can also be filled with anything you may like. This time around I did a burrito theme cup but next time I will see what I can come up with. The sky is the limit!

The tortilla brand I used for the #recipe, which is one of my favorite tortilla brands to use, is TortillaLand. What I like the most about these flour tortillas is that they are made from five simple recognizable ingredients – wheat flour, water, canola oil, salt and sugar, unlike many brands out there. They are also great in taste and texture. They are truly delicious!

You can purchase these tortillas at Costco Club. To make sure your local Costco Club carries them make you can visit this tortillafan locator link to find out the nearest one to you.

When you have located you nearest Costco Club make sure you go to the refrigerated section to find the tortillas. That is where they will be.

These tortilla burrito cups were really easy to make. They really look great as well so any time I have a gathering I will be taking these with me to share. They look so fancy.

While making the cups you only need about 15 minutes. All you have to do is cut the tortillas into quarters and bake them away. After that, if you don’t want to use them right away you can store them in an airtight container for up to two days.

There is also a giveaway that I am running in which I am giving away a $50 Costco gift card. All you have to do for a chance to win is:

•  Comment below and let me know what you would create using TortillaLand tortillas. The more creative the better!

Rules:

• You must be 18 yrs old to enter
• Only US residents
• I will announce the winner 12/26

I hope you get to make these tortilla burrito cups. I only made 24 but you can make more if you like. These are delicious, easy to make and great as an appetizer for the holiday season. #tortillalandholiday

Enjoy!

Tortilla burrito cups

Miryam's original recipe

Yield: 16 cups

Total Time: 25 minutes

Ingredients:

 

• 4 TortillaLand Flour tortillas, cut into quarters
• 1 cup brown rice, cooked
• 14 oz canned black beans, drained
• 1 tomato, chopped
• ½ red onion, chopped
• 1 oz fresh cilantro, chopped
• 1 avocado, chopped
• 3 oz crumbled feta cheese
• 2 limes, juice
• Salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Press tortilla pieces inside muffin tins. Bake for 12-14 minutes or until evenly browned. Let tortilla cups cool in the pan.

Once tortillas are completely cool divide the brown rice between the cups followed by the chopped tomatoes, onions, avocado, beans and cilantro. Sprinkle the feta cheese, and lime juice followed by salt and pepper over each cup. Serve immediately.

NOTE: You can make the tortilla cups 1-2 days ahead of time and store in an airtight container.

This is a sponsored conversation written by me on behalf of TortillaLand. The opinions and text are all mine.

The post Tortilla burrito cups appeared first on Eat Good 4 Life.

I have seen many different variations of stuffed portobello mushrooms but quite frankly, right now, I haven’t got the time to stuffed them any further and get elaborate with the filling. Between school, work, fixing my entire house thanks to the flood and my kids, my time is quite limited when it comes to cooking and baking so I need to make super quick recipes and meals.

My friends keep asking me how on earth it is that I am able to do it all…the truth… a lot of planning. My husband calls me the planner!

I mean, I don’t go to the grocery store more than once a week, and if I am lucky my husband will go for me. I don’t cook elaborate meals, well maybe just when it comes to baking once in while, and most importantly, I just don’t waste my time whatever it is that I am doing. It is hard but true.

I will be honest, it is a bit stressful. I think at some point, hopefully soon, this pace is going to have to slow down. I am waiting for my house to get fixed and be done with my cooking book. Until then I have no choice but to keep going.

Anyhow, enough of that. These kale stuffed portobello mushrooms are super easy to put together. If you like to get more into the recipe you can stuffed them with different toppings. I have actually thought of adding sun dried tomatoes and feta cheese next time I make them, I think that combo will be good!

Well, I was suppose to post the chili truffles but since everyone asked to post this recipe first I did. I will post the truffle recipe this weekend since Thursday I have an awesome slow cooker Moroccan chicken that I hope you like.

Enjoy!

Here you can see the mushrooms right after I baked them for 8-10 minutes. When they are done stuffed them with fresh kale and place a slice of cheese over each mushroom. This is not pretty so just do as best you can. The cheese will get gooey and messy all around and the kale may come out of the mushrooms, which is fine with me!

Kale stuffed portobello mushrooms

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 8 large portobello mushrooms
• 6 oz fresh kale
• 8 sliced of preferred cheese
• 2 tbsp extra virgin olive oil

Directions:

Preheat your oven to 375 F.

Place mushrooms, bottom side up, in a baking sheet. Drizzle the olive oil over the portobello mushrooms. Bake for 10 minutes. Take the mushrooms out and add fresh kale and a slice of cheese to each one.

Bake for another 2-3 minutes or until the cheese is melted and bubbles. You can also use your broiler. I did for the last minute to brown the tops a little bit.

Note: You can also add some feta cheese and sun dried tomatoes with the kale.

The post Kale stuffed portobello mushrooms appeared first on Eat Good 4 Life.

Eggplants are the perfect vessel to place the tomato sauce and cheese over it. I have seen something similar done with zucchini as well but I like eggplant much better. This was my first time making these eggplant pizza but for sure it will not be my last.

I actually had them as part of a sandwich. I placed two of them between some nice crusty whole grain bread and it was just sensational. I should have quadrupled the batch because the sandwiches where just delicious.

I think I might be be able to freeze these as well for a quick lunch or dinner. I will be experimenting with it so I will let you know if it works. I actually think it will.

On another note, I can’t believe the summer is almost over. I think the older I get the faster time goes by. In a couple of days I will start school again…ugh. I really I am not ready to get into the groove of studying again. I will try to endure it for the next 3 months, I just hope it gives me the results that I am hoping for.

Well, for those that are traveling places for memorial day, be safe. If you need a healthy idea for tomorrow this is it. These mini  eggplant pizza are nothing but delicious, easy to make and I think they will be a super hit.

Enjoy!

Eggplant pizza

Miryam's original recipe

Yield: 20-24 pizzas

Total Time: 40 minutes

Ingredients:

• 2 large eggplant, sliced 1 inch thick
• 24 oz jar tomato sauce
• 20 slices provolone cheese, mozzarella works too
• 3-4 oz fresh cherry tomatoes, sliced
• 1 cup fresh spinach
• 1/2 tsp himalayan salt
• Pepper flakes, optional

 

Directions:

Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.

Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.

Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.

The post Eggplant pizza appeared first on Eat Good 4 Life.

I used two different types of California Ripe olives for this mixed olive bruschetta and toasted my bread in the toaster instead of making it crispy in the oven. You can do either one. Toasting the bread in a toaster will make the bread a bit soft and toasting the bread in the oven will give you a crunchy consistency. Which ever you like best is fine.

I have been eating olives for the longest I can remember. I am from Spain and olives are extremely used in the Mediterranean diet. My family actually owns lots of land in which they cultivate their own olives and grapes to make extra virgin olive oil and wine. Funny I was asked to be a part of this project. So up my alley!

California Ripe Olives are very similar to the olives I have been growing up eating so eating this mixed olive bruschetta takes me back to those days in Spain when I was growing up. As a matter of fact, eating my family olives, extra virgin olive oil, and drinking their wine is what I missed the most. Hopefully I will next year when I go back for the whole summer!

I chose to use both garlic and sun dried tomatoes to spread on the bread to obtain a more unique flavor. Each were excellent. I just think having two different flavors is more appealing in case someone is not fond of garlic or sun dried tomatoes.

You can have the olive mixture ready the day prior to making these and get some prep out of the way. This mixed olive bruschetta is great as an appetizer for a dinner party or as a snack any time through the day. Everyone  likes bruschetta, or at least they do in my household. My samples were gone in less than an hour.

On another note, California Ripe Olives has supplied this amazing prize for anyone that will pin a snack olive recipe to my olive snack pinterest board. I will pick a winner from all the pinners a week after today and announce it on my social media channels.

How to enter and win a California Ripe Olives gift pack (AV: $50 USD):

• In the comments below, request to be added to my Olive Snack Pinterest board. Please tell me your Pinterest name so I can find you easily.
• You must be following me on Pinterest in order for me to be able to add you.
• Once I’ve added you , you must then add at least one pin featuring California Ripe Olives to the group board during the sweepstakes period. (You can pin from the California Ripe Olives Pinterest board if you’d like.)

If you would like more information about California Ripe Olives, be sure to visit their website, or on Facebook or Twitter.

I leave you with this amazing recipe, mixed olive bruschetta that I hope you like. Let me know what you think.

Enjoy!

Disclaimer: This post is sponsored by California Ripe Olives. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)

Mixed olive bruschetta

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 6 oz green California olives, sliced
• 6 oz black California olives,sliced
• 6 oz cherry tomatoes, halved
• 1/2 red onion, chopped
• 2 garlic cloves
• 2 tbsp sun dried tomatoes, packed in oil
• 3 oz feta cheese, crumbled
• 8-10 slices of whole grain bread

Directions:

Place the slices of bread in your toaster and toast for 2-3 minutes. Alternatively you can toast them in your oven at 375F degrees for 10-15 minutes.

I chose to use my bread toaster since it was easier and faster, however, the bread will become soft after you place the olive mixture on the bread. If you like your bread crunchy I suggest you use your oven.

Place the sun dried tomatoes in your food processor and pulse until smooth. Spread the sun dried tomato spread over half the bread slices and rub the garlic over the other half of the bread. Set aside.

In a large bowl add the rest of the ingredients and mix throughly. Add about 2 tablespoons of the mixture over each slice of bread and serve.

The post Mixed olive bruschetta appeared first on Eat Good 4 Life.