Ramadan is just around the corner. One of the most requested recipes I receive during Ramadan is “easy dessert ideas”. I came up with this Cherry and Chocolate Pastry because: 1. It’s easy to make 2. cherries and chocolate make the perfect summer pairing 3. It’s delicious!
For those who don’t know, Ramadan is the Holy Month for Muslims around the world, who fast (refrain from water and food) from sun up to sun down every day for 29-30 days. This is a month of reflection, growth and self discipline. It is also a time for family, community and giving.
Due to the long days this year, many find themselves looking for easy foods to make.
Hi friends! Today, I needed a green smoothie bowl. And not that you need a reason to eat well, but here’s why…
If you’re following me on Snapchat, Instagram, Twitter or Facebook you know that I am in Michigan. Over the past few weeks I have been enjoying time with my family, helping finalize details for my sister and new brothers wedding and of course eating good food and relaxing. To always keep up with my day to day, follow me on Snapchat:
May is National Salad Month! A perfect reason to combine all of springs delicious vegetables, eat some greens and top it off with a delicious dressing. Which led me to created this crisp, filling Spring Salad with Toby’s Feta Ranch Dressing!
I was introduced to Toby’s recently and have been enjoying it since. The chunky feta is my absolute favorite. It’s rich, thick, creamy and tangy.
I created a salad of quinoa, baby arugula, cherry tomatoes, radishes, asparagus, cucumbers, chives and the beautiful chive blossoms, almond slivers and Toby’s Chunky Feta!
If you have access to some chive blossoms (Can be found at your local farmers market) please pick them up! They are beautiful and delicious! Also, to get your radishes to curl, place them in ice cold water with a few ice cubes and viola! 🙂
Another reason I love Toby’s Family Foods Chunky Feta Ranch is because the cheese is in the dressing! So there’s no need for additional cheese.. its all built in 🙂
Bring 6 quarts water to a rolling boil. Blanch asparagus for 2 minutes, removing from boiling water and placing directly into bowl of ice water.
Pat dry and set aside.
Arrange baby arugula onto a plate.
Top with rolled quinoa.
Arrange remaining vegetables on top of the bed of arugula and quinoa.
Drizzle with Toby's Chunky Feta Dressing
**This post is brought to you by Toby’s Family Foods. All content, ideas and words are my own. Thanks for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
If you make this dish, I’d love to see! Please Tag me using #CreateAmandasPlate 🙂 <3
Tomorrow is Mother’s Day. A day to celebrate the love and sacrifices that our mothers and motherly figures have given and made for us. A day to make an intentional effort to say ‘Thanks Mom’!
One way to show mom you love her is to make something from scratch. My rose, cardamom pistachio scones are easy to make and done in less than 35 minutes!
Living far from my mom is hard on Mother’s Day. I would love to be able to make a brunch spread with all of her favorite things, like my sisters and I did when we were kids. We would wake up super early and start cooking. We would then rush to her bed and present her with what we made, along with our hand written cards and gifts.