Raspberry Truffle Brownies

These were so decadent and so deeeelicious! We had company over tonight and I wanted to serve a dessert. These were a hit! Our guests both went back for seconds. I strongly recommend these. You can find the recipe HERE.

Enjoy!

p.s. I dare you to only eat one. HA!

Chocolate Pumpkin Brownies

A few weeks ago, we made the Pumpkin Chocolate loaf from the Forks Over Knives cookbook. It was good, but we thought we should try making it in a 9x13 pan. I enjoyed it as a loaf, but loved it as a brownie. We devoured every last crumb. I found a similar recipe HERE. The only difference was that in the Forks Over Knives cookbook, they omitted the oil.

Enjoy!

ooey gooey chocolate cupcakes

Again, another fab recipe from Forks Over Knives, the cookbook. This is the Double Chocolate cupcake with Fudgy Chocolate Frosting.
 

 

I used these handy dandy little silicone cupcake holders. The cake didn't stick at all.

Enjoy!

Pineapple "Fried" Rice

From my favorite cookbook: Forks Over Knives by Del Sroufe

Oh so yummy chocolate chip cookies

This recipe is from my favorite cookbook: Forks Over Knives. It is a recipe by the fabulous Isa Chandra Moskowitz.

 I'm telling you.... these are INCREDIBLE! My sister who doesn't eat a WFPB diet even thought they were delicious.

My favorite new cookbook

Forks Over Knives: the cookbook by Del Sroufe


Check it out HERE

Chef Del is amazing! I have had many delicious entrees made by him. And, he is the nicest guy, ever, so there!

a lemony asparagus, pea and parsley pasta

I have spent a lot of time on the Forks over Knives website. http://www.forksoverknives.com/ They have lots of recipes and information that have helped me dive into this.

This recipe is one that I got from there. I tweaked it a bit. It was delicious! I LOVE lemon, so this made my mouth pretty happy. My husband and daughter liked it too. But, they both enjoyed it more with some Bragg Liquid Aminos on it. http://bragg.com/products/la.html The liquid amino is much like soy sauce. I purchased my bottle from our local grocery store in the "health food" section.

Disclaimer: I don't have the measurement. I just cook by sight unless I am baking.

Disclaimer #2: one thing that we are supposed to be doing with this WFPB way of eating is eliminating all oil. We are about 96% there. The one thing I haven't adopted yet, is that I cook with non-stick cooking spray. HERE is a video if you would like to learn how to saute vegetables without oil. 
Recipe:
whole wheat spaghetti (I used about 1/2 a box)
bunch of asparagus (cooked ahead of time)
1/2 bag of frozen peas (completely thawed)
lemon juice
parsley
garlic (I prefer the minced up stuff in the jar)

Cook the pasta according to directions on box.

While the pasta is cooking, saute' the peas, asparagus and parsley in a pan with lemon juice and garlic.

Once the pasta is cooked, strain and add all ingredients together and toss making a beautiful spring meal.

We paired it with pairs! (haha)

Every last bite was eaten and we all left the table with full and happy bellies!

YUM