Recently, Bon Devil send us a set of all of their 4 packs of their rich, creamy vegan dessert ganache.
The big kid is vegetarian, and we frequently purchase vegan foods because they are easy to find and I want to support his desire to be vegetarian.
These little cups of ganache are rich, creamy, and smooth. They have a slight coconut aftertaste (they are made with coconut milk), which is delicious by the way. I’ve been using it on fruit, but I can imagine that it would be really good on pound cake, or with cookies/shortbread. That’s how the kids have been eating them, as dip for their cookies.
I know you can eat it by itself, but it’s so rich you really need something a little lighter to pair with it.
They come in four flavors: chocolate, vanilla, salted caramel chocolate, and caramelized banana. In our house, the chocolate and vanilla were the first to get consumed.
If you have tried them, leave a comment and let me know which flavor was your favorite, and how you eat it?
If you haven’t tried Bon Devil desserts yet, you can find them on Amazon and other Mass Merchandisers and Grocery stores.
Thanks to Bon Devil for sending us these tasty desserts to review. I received no financial compensation to facilitate this review, and all opinions are mine. This page may contain affiliate links. For more information about the use of affiliate links and partnerships, visit my disclosure page.
I love tabouli (tabouleh)- It’s easy to make, and it keeps in the fridge for up to a week (if it lasts that long). It’s a delicious, easy summer salad.
This is my spin on traditional tabouli- I use Right Rice in place of bulgar wheat, but you can use whatever grain you like. Couscous, quinoa, or Israeli couscous are all great choices. My kids don’t like bulgar wheat.
When my big kid found out that Souplantation (or Sweet Tomatoes, depending on where you live up) had closed permanently due to the pandemic, he cried.
When you have food texture aversions, you rely a lot on your favorite standby foods and restaurants. I was on a mission to try and recreate one of his Souplantation favorites, which was the Cheesy Garlic Focaccia Bread.
I started with my pizza dough base (the recipe can be found here). And here’s where it gets crazy (and by crazy I mean this is not super healthy, so don’t eat it daily). The remaining ingredients are:
1/2 cup melted butter (that’s 1 stick)
2T. granulated garlic
1t. of each of the following: dried rosemary, dried tarragon, dried oregano, dried basil
2cups+ Italian cheese
Make dough as directed here. I only let it rise once for this recipe.
While dough rises, combine melted butter, garlic, and herbs. Set aside.
Once the dough is down rising, turn the dough out onto a floured surface, and knead for about 5 minutes, until smooth and elastic.
Separate dough into two pieces and roll out to fit onto your pizza pan (I use a cookie sheet that is covered in tin foil and sprayed with spray release).
Spread half of the herbed butter onto the dough, top with cheese. Repeat for the other half of the dough.
If there is any butter left, drizzle it over the bread.
Bake at 450 degrees for 11-14 minutes.
Remove from the baking sheet and slice into long skinny pieces to mimic the Souplantation feel.
I usually make a batch of cookies per week. It’s generally cheaper to make cookies than it is to buy a couple boxes, and this way, I can control what goes into them (less sugar, Substitute Kodiak Flapjack mix in for AP flour, etc.).
I thought I’d share some of our favorite cookie recipes today. There are two no bake cookie recipes as well, just in case you need something sweet, but it’s too hot to turn on the oven!
The kids have been begging for homemade cookies lately, and I’ve been busy with other stuff, so I haven’t had tons of time to make cookies.
I dug through the cupboard last week and realized that I had all of the ingredients except baking soda. I used the last half box I had to deodorize the kids bathroom.
So I turned to an old favorite, Kodiak Cakes Power Cakes Flapjack & Waffle Mix. and because of the other ingredients, I used a smidge of baking powder (please remember that soda and powder are not interchangeable in recipes- it has a lot to do with the other ingredients and their pH/chemical makeup) and the cookies turned out perfect!
In a large mixing bowl, cream the butter and peanut butter.
Add sugars one at a time and mix until fluffy.
Add eggs and vanilla and mix until incorporated fully.
Mix in baking powder, salt, flour, and oats. Once all are blended into the dough, add chocolate chips.
Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper or a silicone baking pad. I prefer silicone baking pads.
Bake at 350 degrees for 8-10 minutes. Let cookies rest 1-2 minutes before transferring to the cooling rack.
This recipe makes approx. 3 dozen cookies. If you are allergic to peanuts, you can substitute sunbutter or your favorite nut butter. Do Not use Nutella- It contains a lot of sugar and other ingredients that will throw off the chemistry of the recipe and you won’t get yummy cookies.
Ok, so in California, avocados are everywhere. They grow here (especially in San Diego County), and in San Diego our hometown, favorite Rubio’s Coastal Grill is hooking us all up with some tasty guac!
Rubio’s Coastal Grill is giving away free, freshly made chips and guacamole, with any order, in celebration of National Chip and Dip Day. On two days this year, Monday, March 22 and Tuesday, March 23, simply order online at Rubios.com, or through the app, and enter coupon code MKTG1067 at checkout, or scan the QR code on the coupon (https://www.rubios.com/coupons/national-chip-dip-day) in restaurants.
Rubio’s guacamole is made daily in their kitchens using rich Hass avocados, cilantro, garlic, lime juice and natural sea salt. Rubio’s uses responsibly sourced seafood and features bold, unique flavors in dishes including their latest menu items, the Smoky Oaxacan Shrimp Bowl, the Smoky Oaxacan Shrimp Two Taco Plate and the Puerto Nuevo Burrito with wild-caught Langostino Lobster, now available for a limited time only.
Rubio’s outdoor patios are now open. Guests may also order online, or through the app, for contact-free curbside or express pickup, or delivery for just $1.99. For more information about Rubio’s Coastal Grill and to view the menu, visit Rubio’s, Facebook and Instagram.
Over the past six months, I’ve been trying to get us to eat more veggies. But honestly, you can only eat so much mixed green salads and steamed broccoli. My prior attempts at oven roasted veggies were basically a hot pile of steamed veggies that lacked any of the qualities of oven roasted veggies I knew- none of them were sweet, with crispy edges, tender but not soggy. Thankfully with our CSA box coming straight to our door weekly, were getting tons of tasty new veg to try!
I did some reading in a few cookbooks, websites, and asked some of my friends who are chefs/professional cooks. The secret to perfect oven roasted veg? Space. Room. The veggies need space for the heat of the oven to circulate and heat them evenly.
Second tip: place the pans in the oven and allow them to pre-heat. Once the oven has pre-heated, pull your pan(s) out and place your veggies on the pans, then back in the oven.
Third tip: Half way through roasting, turn over/flip your veggies to ensure they are getting equal roasting time in that hot pan. I say pan, but I use a baking sheet lined in foil, like this one.
It’s all about high temp and short cooking time- 450 degrees! Your veggies will be done in less than 45 minutes and you’ll be feasting away! And anyone can make roasted veggies- as long as you have the following:
Aluminum Foil (I like it because it makes clean up easy)
1-2 lbs of your favorite vegetables, chopped up into evenly sized pieces (the secret to having them come out perfect)
3 Tablespoons oil (I like canola, avocado, or grapeseed)
1/2 teaspoon Kosher salt
1/4 teaspoon (or more, depending on how seasoned you like your veg) fresh cracked pepper
With the CSA boxes we’ve been receiving weekly, making roasted veggies is a snap. Here are cooking times for a few in season veggies. These times presuppose that you have cleaned/peeled as needed, and cut them into 1-inch pieces as needed. Cooking time is for 1 lb.
Beets: 20-25 minutes
Carrots: 20-25 minutes
Brussels Sprouts (Cut off the bottom, and cut in half): 15-20 minutes
Onions (I usually quarter and slice them): 15-20 minutes
Garlic (peel each clove- if they are large, cut in half) 15-20 minutes
Green Beans: 15-20 minutes
Potatoes/sweet potatoes: 20-30 minutes
Zucchini/summer squash: 15-20 minutes
Bell Peppers: 15-20 minutes
Asparagus: 10-15 minutes
If you’ve got something that isn’t on this list that you want to roast, I suggest starting with 10 minutes at 450 degrees, then flip the veggies over and see how they are doing. If they are brown and caramelized on one side, give it another 10 minutes for the other side to cook, then test for doneness with a fork. If they need longer, give them another 5 minutes and test again.
Growing up in California, everyone knew someone who grew avocados. Creamy, rich, delicious… Avocados are one of my favorite toppings for toast, salads, omelets, enchiladas.
Avocados from Mexico wants everyone to enjoy this amazing veggie! More than just a yummy ingredient in guacamole, check out these important ‘Cado facts:
Avocados From Mexico contain good fats and nearly 20 vitamins and minerals making them part of a balanced lifestyle.
When you eat a meal with avocado, the fruit acts as a nutrient booster to help your body absorb the fat-soluble nutrients found in the other foods.
Avocados are a good source of fiber, which slows down digestion helping to leave you satisfied.
Fresh avocados are a heart-healthy fruit. They provide naturally good fats, are low in saturated fat, and are cholesterol, sugar and sodium free.
Eating dietary fat helps the body absorb vitamins A, D, E and K. Avocados contain mainly naturally good fats with 5g of monounsaturated fats per serving (1/3 of a medium avocado).
Now that you know all of that, aren’t you longing for creamy avocados from Mexico? Join new Avocados from Mexico – The Avosauce newsletter and get your customized scoop on avocado recipes, health tips and much more.