Vegetarian Delight: Veggie Sausage, Chard, and Lemon Lasagna


How can sausage be vegetarian? I know that is the first thing you must thinking. Well, you use Tofurky sausage that is all vegan, that is how!

I preface my blog post today by telling you how much different I have been eating since getting pregnant. I cannot explain why I have food aversions but all I know is that practically every food substitute I was using while going vegan I have had an aversion to since getting pregnant. I kid you not.

Most people know that I went vegan for HEALTH reasons and personal choice and not for ethical reasons. I stated the fact in the "About me" section, but somehow, I feel like I have lost connection with the vegan community because of the food choices and recipes I have been posting as of late.

I really do not care, but I care enough to state and write about it because it bothers me that I can be judged on my food choices. I know that I am going to try my best to return to my vegan lifestyle after pregnancy but even after that I do not know. I cannot control this but I know that I continue eating healthy and eating as whole foods as possible.

Should this not be the purpose of healthy eating?  If I set myself up writing this blog about my journey into veganism it is because I intended to stay vegan not knowing that vegan cheeses, meats, tofu, nutritional yeast, and most substitutes were going to react with my pregnant body. All I know is that I can eat AS healthy as possible for MY BABY's health and for my own, even if it means incorporating protein by means of eating meat or eggs. I feel fine and I feel energetic. I know I am supplying the protein I need to maintain a healthy pregnancy in addition to taking my pre-natal vitamins.

My energy levels are wonderful and I working out and maintaining great stamina even if I am not at my goal weight. It is what I feed my body that is the most important.

Thank you EVERYONE who continues to support and read this blog. It has definitely been a journey and it continues being one daily!


That being said, I really have been wanting to make a lasagna with swiss chard from the farmer's market but as I kept on thinking about how I could make it vegan, I cringed, knowing I could not tolerate nutritional yeast or Daiya cheese. I literally get nauseous and sick right now, so I decided to make it with dairy products but instead of using sausage I made it with Tofurky sausage.


Now for those who are not familiar with Tofurky products this is a meatless sausage made from tofu and vital wheat gluten. I had not eaten it in a while either but I thought I should at least make this dish VEGETARIAN if I could not make it VEGAN.

This recipe is VERY quick to prepare and cook and is very delicious. It is definitely a different type of lasagna in that the sauce is a white sauce base and not marinara. It is light and not heavy.  Ryan liked it alot!  This dish is great to incorporate GREENS. If you do not have swiss chard, try the recipe with kale or spinach.

I accompanied this dinner with a cucumber, red onion, and avocado salad with a balsamic vinagrette. Perfect! I hope you try this dish and if anyone feels so inclined to veganize this dish, go at it!

Make a vegan bechamel sauce and use Daiya cheese.  Let me know if you make it that way too!


Veggie Sausage, Chard, and Lemon Lasagna

adapted from Martha Stewart.com

3 tablespoons Earth Balance margarine
1/4 cup all-purpose flour
3 cups 2% milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)
1 1/2 cups mozzarella cheese
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound Tofurky sausage, roughly chopped
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla

**The lemon was a little overpowering despite the boiling and softening, but you might like it. I would keep the recipe as since the lemon looks great as a garnish.

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.



Preheat oven to 350 degrees. Roughly chop the Tofurky sausage.


Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.


Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, 1/3 of the mozzarella cheese, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce, mozzarella cheese and lemons. Bake, covered with parchment-lined foil, for 27 minutes.


Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.



Cowboy Energy Burritos


Thank God for an overcast day. Well, it has been going in and out but it is much cooler. This morning I had a chance to meet up with Elaine from The Italian Dish at our local Farmer's Market. We found out a few days ago that we lived in the same area and never knew. How wild is that? She has an amazing blog with beautiful pictures and recipes. We both walked around the market wondering what tantalized usand what would inspire our dinner.


It was nice to chat while we decided what fruits and veggies to buy. I know that my veggie department has been dwindling so I knew I had to pick up some greenery. The seedless cucumbers called my name, so I bought 2.  The green leaf lettuce also looked great so I bought a head along with some swiss chard.  I am thinking of making a swiss chard lasagna tonight. Sounds great eh?

The fruit choices looked amazing.


I had to refrain because I still have lots of blueberries and cherries at home to consume. Don't you find it hard not to buy fresh produce when it is just staring at you so beautifully?

I also bought some great small red peppers. They look ideal for stuffing!


The kholrabi looked wonderful but I know I still had 2 at home.


Speaking of kholorabi, I had 2 purple kholrabi that I bought from the Holland Farmer's Market a while back and I used them in a meal last night.

Has anyone else ever eaten this veggie?

I was first introduced to it while in Germany and I ate it raw. It was crunchy and tasty and best when sliced straight from the fridge.

Last night was a quick meal that required hardly any cooking at all. I had prepared some baked beans the previous night that had been refrigerated and I made a quick slaw using carrots and kholrabi.

What are the benefits of kohlrabi? It is a German turnip and is in the same family as wild cabbage. It almost tastes like broccoli stems. If you have ever made a slaw with broccoli stems, then you will have no problem loving the flavor of Kohlrabi slaw. This vegetable is high in fiber and a great source of Vitamin C and potassium.


Last night's meal was FULL of fiber and a well-combined meal. I picked up some low-carb wheat tortillas which had more fiber as well. Once I warmed up the beans, I added it to a warm tortilla and topped it with the kohlrabi slaw and wrapped it up and sliced it. Dinner was served.

The baked beans were also a very easy recipe and full of flavor. I used canned beans for a quicker meal but I will make crockpot baked beans next. Make this for lunch or for a quick dinner because there will be little clean up. Enjoy!


Cowboy Energy Burritos

makes 6 burritos

6 large burrito tortilla or wraps ( I used Tortilla Factory Low Carb Whole Wheat Tortillas)
1 baked beans recipe
1 kohlrabi-carrot slaw recipe

Baked Beans recipe:

adapted from All Recipes

2- 15oz cans Northern white beans or Navy beans, not drained
1/2 cup vegan bacon, turkey bacon, or bacon w/o nitrates
1 red onion, finely diced
3 Tablespoons molasses
1 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon vegan Worcestershire sauce
1/8 cup brown sugar
1/4 cup water

In a medium pot, cook bacon on medium heat for 5-7 minutes. Add the red onions and continue sauteing for another 5-7 minutes. Add the beans and the rest of the ingredients and simmer for 20 minutes until the mixture has thicken. Stir often so that the beans will not stick to the bottom of the pot. Remove from oven and cool. Can use the same day or store to use the following day.

The slaw does not have a lot of ingredients because beans have a lot of flavor. The slaw adds a contrast to the burrito and adds more fiber and veggies to the dish.

Kholrabi-Carrot Slaw

2 Kohlrabi, purple or green, peeled
4 carrots, peeled
1 avocado
2 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

First, make sure to peel the outer layer of the kohlrabi, so if it is purple, peel all the purple layer to get your veggie. Same with the green kohlrabi. Cut each in half.

In a food processor, use the grater option to shred the carrots and kohlrabi. You can also use a hand grater if you do not have a food processor.

Puree your avocado, or mash it and mix in the spices and apple cider vinegar until well blended. Add the avocado mixture to the slaw and mix well. The avocado subs for the mayonnaise and oil that regular slaws ask for.



Warm your tortillas and baked beans.  Take 1 tortilla and add 1/4 cup of beans to the center portion of the tortilla.


Top with a 1/4 cup of slaw.
Wrap the sides of the tortilla towards the middle and then start folding the tortilla from the bottom to top to make a burrito. Slice in half and enjoy!


Old-Fashioned Blueberry Muffins


Happy Monday! I woke up and headed to Starbucks to work today and realized that the weather had changed AGAIN. It was windy and cool outside and somehow I was confused. I welcomed it. In the last few weeks it has been intolerable working inside our home because we only have one window A/C unit in our bedroom and it does not circulate through our place. Almost seems ghetto but we had tried to make the best of it.

The house has gotten stuffy and humid hot so we have headed to Panera or Starbucks to work in order to have some A/C. There is only so much one can do. I thought being away from Houston heat was going to be great but this crazy heat wave in Michigan has proven equally unbearable.

blueberry farm

When I woke up this past Saturday I saw that it was overcast and it looked like rain. What a perfect day to pick blueberries right? My friends from church called me up and we had breakfast at a local joint and then headed out to a great blueberry farm 30 minutes away.


As soon as we arrived the sun came out. Did I mention my other friend is pregnant as well? Imagine 2 pregnant women picking for an hour and sweating like, well, like crazy! The farmer came around and was suprised we were even out there picking, but we were having so much fun!


My friend brought her 18-month old daughter to experience picking but she only lasted 10 minutes and then she wanted to run around the farm. She is precious, is she not???

After an hour, us girls sat under a tree and rested and tried to enjoy the breeze while my friend's husband continued picking blueberries. Sigh..it was a nice breeze.



At the end, I ended up picking only 2 1/2 pounds of blueberries for around 4 bucks. You can's beat this! They were so plump and super sweet. I was popping them from the bushes and eating them. The wonderful thing about this farm is that they do not spray their berries at all so they are a natural farm. Even better!

The hardest thing was wondering what to make with these fresh bluebberies. I made some muffins on Saturday evening for dessert using my grandmother's recipe because I knew how they would come out. I always like using her recipe because the muffins always come out with a candied crispy top even though the recipe does not call for too much sugar.

I also veganized my grandmother's recipe and it turned out just as delicious! GO blueberry picking before they are out of season and make these!


Old-Fashioned Blueberry Muffins

makes 1 1/2 dozen

2 cups whole wheat white flour
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup vegan sugar or turbinado sugar
1 1/2 cups fresh blueberries
2 flax seed "eggs" or 2 eggs
**[flax eggs: 2 Tbsp flax seed meal + 6 Tbsp warm water]
1/2 cup + 4 Tbsp So Delicious Coconut Milk
1/2 cup Earth Balance margarine, melted
1 teaspoon vanilla extract
1 Tablespoon fresh orange zest
1/2 teaspoon nutmeg

Preheat oven to 400 degrees Farenheit. Spray muffin pans with non-stick spray.

In a small bowl, mix the flour, baking powder, salt and sugar. Set aside 1 Tablespoon of flour mixture to toss with blueberries.

Prepare the flax seed "eggs" and set aside for 3 minutes. Add the margarine and milk, along with the extract and zest. MIx well.

Make a well in the center of the flour mixture and pour in the wet ingredients. Mix well until blended. Remember to toss the 1 Tbsp flour mixture with the blueberries and fold into the batter.

Divide batter between pans and bake for 18-20 minutes, or until the top or a little golden. Remove from oven and let cool.

Eat warm with a glass of So Delicious coconut milk! So good!



Review and Recipe from "Seduced" raw chocolate e-book


I recently have had a chance to experience some delicious goodies invented by Tanya Alekseeva, a raw foodie and wellness coach living and working in the U.K. I ran across her blog, Better Raw, back in April and I was VERY excited about her raw chocolate e-book she was advertising.

When I got a chance to peruse her blog and read her articles, I was very interested in the benefits of eating raw. Even though I am not a raw foodist, I do eat lots of foods raw and I LOVE making raw desserts. This is why I was VERY interested in Tanya's e-book, called "Seduced."

Just take a look a some of her pictures from her newest e-book:

Matcha balls

Mouth-watering picture, right?

marzipan cigars

Crunchy and delicious! Check out what her e-book offers.

Seduced: Raw Chocolate E-book contains:

  •  22 original mouthwatering recipes
  • Gorgeous color photography
  • Ingredients packed with raw enzymes and nutrients
  • Recipes for which you need little more than a grater and a bowl
  • Easy-to-follow instructions
  • Tips with every recipe
  • A superfoods glossary
  • A tea pairing suggestion for each chocolate!

 When I started making some of her recipes, I realized I only needed 2 ingredients I had ever had in my pantry: Cocao butter and Lucuma powder.

These two ingredients are worth investing in. I went to Nuts Online and ordered a nice pound of cacao butter, dates (I had run out), and then I got a great deal on Amazon for 2 bags of lucuma powder. Lucuma powder will make sauces taste like caramel! So delicious!
Here is a list of Tanya's recipes that she includes in here e-book. It is definitely a GREAT e-book and it is fun to make her desserts.

Dark and Daring – White Magic – Caramel Cuties
Goji Orange Crunch – Coated Strawberries – Marzipan Cigars
All Day Peppermint – Rawtella – Matcha Moons
Coconut Craving – Fudge Brownie – Royal Peanut Butter Cups
Spicy Hot Chocolate – Fruit & Nut Clusters – Cinnamon Truffles
Vanilla Cream Eggs (just in time for Easter!)
Ginger Lemon Bites – Raspberry Jam – Oh Honey
Mulberry Dreams – Piña Colada Roulade – Praline Pies

I was given permission to share one of her recipes with you. I made her Coated Strawberries with the Dark and Daring Chocolate for an evening I was craving something not so sweet but with fruit.

The chocolate recipe is perfect because it is dark chocolate at its purest with a caramel drizzle that will have you scratching your head. The baby was surely kicking after we enjoyed these tasty treats. I hope you get a chance to check out Tanya's website and her e-book.

Coated Strawberries

Strawberries 25-30, washed and cooled

Dark and Daring chocolate recipe, double portion

1 Cup Cashews, soaked 1-8 hours

1/3 Cup Cacao Butter, melted

1/3 Cup Lukuma powder

1/3 Cup Agave nectar

Prepare the dark and daring recipe

Dip strawberries one at a time, holding onto tails and rotating your hand slightly to create even coverage.

Place each strawberry on a non stick or lined tray, close but not touching.

Put all white chocolate ingredients into a high speed blender and use a tamper or pulse until creamy.

Scoop into a piping bag with smallest available nozzle (you can create your own piping bag by snipping a corner of a strong plastic bag)

Fold or twist the top of the bag to force icing down and squeeze over coated strawberries. Keep in the

TIP: It is essential to have kept the strawberries in the fridge, as this creates  a cold surface  for the chocolate to solidify instantly when dipped. The colder the strawberry, the thicker the layer of chocolate can be created.

Dark and Daring Chocolate recipe

½ Cup Cacao Butter, melted

½ Cup Cacao powder

2 Tbsp Agave, or to taste

Pinch Salt

Only when butter is melted entirely to a liquid, add cacao powder to the double boiler. Use a spatula or a whisk to combine the ingredients and get all the lumps out.

Add agave, stirring really well. Spend time really stirring through completely, otherwise it will settle to the bottom of moulds and you’ll have very sticky inconsistent chocolate.

Add the salt at the very end and stir Pour into moulds or a lined tray and place in fridge for 10-30 minutes to set

Keep in the fridge
TIP: when making larger quantities, use a blender on low speed to combine all ingredients
Here is a video how to prepare this recipe:  

Here is how mine came out:



Make sure to visit Tanya's website, Better Raw and also her e-book! It is so worth it!


Portabella Mushroom and Zucchini Tempura / Kelapo Oil Giveaway Winner


Can it get any more humid out there? We are having a case of the sleepies in our home. We have 3 fans trying to circulate cool air in our duplex with only 1 window A/C unit in one room. It is HOT folks.

How are you coping? I have had to work from coffee shops and any place that has internet just to feel cool. A pregnant woman sure needs comfort. Despite the heat, we have been cooking around here. Last night my Ryan decided to make dinner so I wondered what he was going to come up with.

What did my husband pick to make for dinner for me and my mom? My own recipe I created last year in May quick raw Spanish Gazpacho Soup. It is ready within 10 minutes at room temperature or 1-2 hours after it is refrigerated. Perfect for when noone feels like turning on the stove or oven.

Well, before I turn to my newest post I want to announce the winner of the Kelapo Coconut Oil. I hope the winner enjoys the oil and uses it for the coffeecake recipe they've been eyeing! Ashley Mauceri is the winner. If you could email me your address that would be wonderful! Thanks everyone who entered and stay tuned for the next giveaway!
Ashley said...
I think I would try a coffeecake recipe I've been eyeing! :)

Today is my mom's last day before heading out to Houston. She is making us one more meal before Ryan takes her to the airport in Detroit, but she has been a huge help with cleaning and arranging things around our place. It is so hard to tell someone what all we need done, because there is dusting and packing and moving, etc.


There is still plenty of preparations to be made for our nursery and for our lives in the next 3 months before out little girl's arrival. It feels like she will be here before we know it and it is hard not to feel stressed and a little overwhelmed.

My sleeping patterns are starting to change. I am falling asleep later and waking up earlier than usual. I am having a harder time getting out of bed especially when I need to urgently go to the bathroom! I am having a good time talking to our little girl because she is a MOVER. We were watching a movie last night with dancing and I promise she was keeping beat by beating through my tummy. It was WILD!

Anyway, something new I cooked up last was tempura. I have been craving Japanese food and sushi rolls so I quickly chopped up some mushroom caps I had in my fridge along with some delicious zucchini form the Farmer's Market. I have been great about not eating fries after the first trimester so I did not feel guilty coming out and making this tempura.

I had kept my eye on Vegan Good Eats' recipe called Beer-Battered Sexy Green Beans when he posted his recipe on the 4th of July. I had never made tempura with beer but with cold water and flour. Most tempuras have eggs but I loved Joel's recipe because it is all about beer. 

When I started thinking about what to use my tempura, my sights turned to Portabella caps. I had been wanting to do something different wth them so this was the time! It was so delicious, eating them like fries, and lightly battered too! I also took some fresh zucchini and cut them in strip and battered them as well.
I made a dipping sauce that can be used to eat them along with a salad or you can stuff them in your sushi rolls to make them into vegeatable sushi rolls! Either way, you will not be sorry you tried this!


Portabella Mushroom and Zucchini Tempura

batter recipe adapted from Vegan Good Eats

1 cup flour
1 1/4 cup beer
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

2 large portabella caps, sliced and cut into 1/4-inch strips
2 small zucchini, cut into 1/2-inch strips

1 1/2 cups coconut oil or sesame oil for frying

Make the batter:
In a medium bowl add flour and spices and mix well. Add the beer and with a whisk, mix well until the batter comes together.

Cutting the veggies:
Wipe the mushroom caps with a moist papertowel but do not submerge in water. Remove the stem from each mushroom and cut in 1/2 inch strips, then cut those strips in half lengthwise and widthwise.


For the zucchini, slice the zucchini in half, lengthwise, then cut each half in half, widthwise. Cut into 1/2-inch strips.

Heat the oil over medium-high heat in a small pot if you do not have a deep fryer at home. After 5-7 minutes, sprinkling some water in the oil will indicate whether the oil is hot enough for frying. It will make some frying noises.


Layer a plate with papertowel.

Dip each veggie strip in the batter, lightly coating them and add 4-5 pieces to the oil and fry for 3 minutes or until golden brown. With a slotted spoon, remove the tempura veggies onto the plate, in order to soak excess oil.


Repeat process until all veggies are used. You will have batter left so you can continue with more veggies. Have fun!

Spicy Dipping sauce

1/2 cup Vegenaise
5 Tablespoons Sriracha sauce
2 cloves garlic, minced

Add all ingredients in a small bowl and refrigerate before serving with veggies. Great for dipping.


Michael's Foccacia Bread and Chicago


Boy did we have a weekend! I think I am done with tripping or taking any trips right now. I am getting more tired than usual thinking I can run at the same pace I could before I got pregnant.

I am a little more than 26 weeks pregnant and my tummy is definitely showing now and it is feeling a little uncomfortable. Our baby girl is moving and playing punching games with my tummy, startling me from time to time. So crazy exciting!


Saturday we left for Chicago early in the morning with my mother in tow. She is on the last leg of her stay with us and we decided to take her on a side trip to Chi-town since she had never been. We arrived to a smoggy city with no sun in sight. We were happy because we were planning on doing the open-air bus tours and we had no intention of being hot and sweaty all day.


It was an amazing deal going on Chicago Trolley and Bus Tours because we saw a lot of the city, even more than 2 years ago when we took it with Grayline tours. We had 2 hours of cloudy weather until after lunch when the sun came out blazing with its rays of heat.


We saw the new Marilyn Monroe sculpture that was unveiled 3 days ago and we were amazed at the amount of people. What do you think Marilyn would have thought of this sculpture? It is in Chicago until spring of 2012.


Either way, we toured the city for 12 hours straight, arriving at the hotel at midnight. Whew, what a day! My feet developed new blisters and all I could think of was the body pillow I did not bring with me. Meh!


The heat was excrutiating, even the following day. We visited a PCA church in Chicago that also did not have any A/C but only several fans for the huge church. I was glad I was wearing light clothing. We continued touring the rest of the day but I was really tired by early afternoon and was only thinking of my bed. How sad is that? Well, it was for me becasue I realized that I was not superwoman! Go figure.


We left late afternoon hoping to arrive back home in 4 hours but it ended up being 6 hours because we hit traffic like none other because of an accident. Nonetheless, we finally arrived at midnight, took a a shower, cooled down the house in an hour and finally went to bed. How about that for a quick trip?


While I continue compiling my recipes I want to leave you with a new favorite recipe that a friend passed on to me. She has made this foccacia for us several times and I had been meaning to ask her for the recipe. Here I go feeling a little intimidated with bread-making but I decided I was going to make it.

This foccacia is super easy and super delicious! We have had it with Mediterranean and with Italian food and both times it turned out really great. You can put different topping depending on what you have available at home. You can add sliced red onions on top or tomatoes. I just added Italian seasonings and salt. It was yum!

Make sure to consume this within 2 days.

ready to serve

Michael's Foccacia Bread

adapted from allrecipes.com

yields 12 servings from a 10x15-inch pan
1 tablespoon agave nectar
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup vegan Parmesan OR freshly grated Parmesan cheese
1 tablespoon kosher salt


Dissolve agave nectar in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

Preheat oven to 415 degrees F (215 degrees C).
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, vegan parmesan or Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes

Bake in preheated oven 20 minutes until golden brown. Remove from oven and slice into 12 large pieces if so desired.

REMINDER: You have until midnight tonight, EST, to enter the Kelapo Coconut Oil Giveaway! Do not forget to enter!


Kelapo Coconut Oil Giveaway


Remember a while back I shared a lovely review Kelapo coconut oil with the Apple Crumble Pie? You'd better! If not, go and check it out. The apple crumble pie turned out to be a delicious and very different dessert when it came to using coconut oil.


Coconut oil does not only have to be used with baking but I use it when I oven-roast potatoes or vegetables or when I fry noodles for Asian dishes. I happen to use coconut oil more in desserts because it is a preference and well, the flavor of coconut in meals is not one of my husband's favorites, so I leave it for desserts where the coconutty flavor can be part of the dessert.

raspberry bars

Another dessert I love to make often are my Deep-Dish Chocolate Raspberry Oat Bars. They are super quick and not oily at all!

The folks at Kelapo have generously donated an 8-ounce bottle of their coconut oil to give away to one reader.

Here is a simple way to enter:

Leave a link, in the comment section, of a recipe where you have used coconut oil before


If you have never used coconut oil before, what recipe would you make?

Extra entries:

The giveaway will end Monday, July 18th, 2011 at midnight, EST

I will announce the winner on Tuesday, July 19th.
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