Got a Sweet Tooth? Well You’re in for a Real Treat! ;)

Three cups of passion, an extra serving of hard work and two ounces of happiness.”

TasteofCakeryEvent

Did I mention the pastries are organic? Vegans rejoice! 🙂

Up and coming Atlanta Vegan bakery Taste of Cakery cordially invites you to a private tasting of delicious organic treats Saturday, October 17th at 7PM. RSVP to get the location. It will be a wonderful night of tasting, wine and fun! Taste of Cakery’s mission is to provide customers with unparalleled healthy products made only with the best Non GMO organic ingredients and the company understands the importance of eating whole organic foods has a huge impact in our households and our community, by implementing small fundamental changes in the choices we make every day.

tasteofcakery

Be sure to RSVP. The Event has a $5 Entry with dress code: Eventbrite.com

Facebook: facebook.com/atasteofcakery

Website: www.tasteofcakery.com

Instagram: @tasteofcakery

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Want A Healthier Alternative To Fries? Give Oven Baked Zucchini Fries A Try!

Hey guys!

Its been a long time since I posted a recipe and I just have to share this recipe I have absolutely fell in love with recently! If you have read my previous posts in the recipe section, you would realize that I am a zucchini fanatic (lol) and this recipe stole my heart.

Zucchini fries are an excellent alterative to French fries with fewer calories. It containing high amounts of vitamin C, vitamin A and vitamin B6, which in zucchini make it a good source of antioxidants. In fact, Zucchini fries also contain high levels of selenium, riboflavin and phosphorus.

Baking zucchini fries instead of deep-frying also lowers the cholesterol level significantly but be mindful that it still has considerable amounts of cholesterol (63mg in 100g). 3.5 oz (100g) of zucchini fries has 81 calories (27 calories from fat). It contains 5.5 g of protein and 1.1g of dietary fiber.

zucchini-fries-3

Ingredients:

  1. 3/4 cup Italian seasoned bread crumbs
  2. 1/4 cup grated Parmesan cheese
  3. 1/4 teaspoon seasoned salt
  4. 1 (9 inch) zucchini, peeled
  5. 1/4 cup margarine or butter, melted

Directions:

  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
  1. Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4 inch pieces.
  1. Combine the breadcrumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted margarine, then press into breadcrumbs. Gently toss between your hands so any breadcrumbs that haven’t stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.
  1. Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

Recipe brought to you by:

AllRecipes.com

Make It Monday: Rum Raisin Ice Cream

Rum Raisin Ice Cream! 🙂

The Pink Locket

Rum Raisin Ice Cream

I love ice cream during the summer.  A couple of years ago my husband discovered harmful ingredients that are added to store bought ice cream.  That’s when we decided to invest in an ice cream maker and started to mix up our own recipes.  I don’t know about you, but the ingredients in ice cream should be simple and when I see ingredients like corn syrup and carrageenan it worries me.

I absolutely love rum raisin ice cream and I wanted to try a version using coconut milk.  The result was TASTY.  You couldn’t even tell it was made from coconut milk and it was very simple to make and it happens to be paleo (that was just by chance).  Here’s the recipe I used:

Rum Raisin Ice Cream

1 can of full fat coconut milk

3/4 cup coconut sugar

2 egg yolks

1 tsp of vanilla extract

1/2 – 3/4…

View original post 201 more words

This Summer You Are In For A Real Treat As Celebrity Chef Rob Gayle Is Set To Release His Cookbook!!

Chef Rob New Headshot 2014

Executive Chef and Owner of Chef Rob’s Caribbean Café & Upscale Lounge Robert Gayle will release his highly anticipated new cookbook in the late summer, which will feature his most popular recipes in addition to a new Caribbean Food Truck! Excited fans raving all over about his Caribbean inspired dishes and can look forward to detailed recipes for his Oxtails, Jerk Chicken Eggrolls, BBQ ribs and so much more!

Personally I love that Chef Rob is coming out with a cookbook. His food is absolutely amazing and I’m glad to I had the pleasure of tasting his dishes at a Women’s entrepreneur empowerment event here. I am anxious to try the recipes out for myself and plan to purchasing this book on a later date. If you like Caribbean food, you’re in for a real treat! If you are in the Atlanta area, stop by his restaurant. I guarantee you won’t be disappointed.

About Chef Rob

Chef Rob combines his Caribbean background with a Culinary Institute of America education, gathering flavors from around the world to refine a menu of island comfort fare. After spending his childhood in Jamaica West Indies, Chef Rob relocated to the United States and began to develop his culinary love at age 13 by working as a steward in Brooklyn, New York. Shortly after obtaining his culinary degree in 1993, his skills and prestige steadily increased over time, allowing him to eventually assist with the openings of Sean ‘P. Diddy’ Combs’ New York and Atlanta venture, Justin’s Restaurant, in 1997. The momentum has since continued with his own ventures, and celebrities including Usher, Shaquille O’Neal, Wale, T-Pain, Sheree Whitfield, Bobby Valentino & more have been spotted visiting his venue.

Be sure to check out ChefRobsCafe.com or @chefrobscafe on social media for the details on the official book release celebration!

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Want To Make A Quick, Healthy Pasta Dinner? Tortellini & Zucchini Soup Is The Answer!

My Zucchini obsessions continues as I present this tasty dish! On my endless quest of eating better, I stumbled upon this recipe on webmd.com and it was love at first sight. I am a sucker for Vegetable soup and Tortellini so I knew I could not go wrong with this recipe. Tortellini & Zucchini Soup

Ingredients:

  • 2 tablespoons
    extra-virgin olive oil
  • 2 large
    carrots, finely chopped
  • 1 large
    onion, diced
  • 2 tablespoons
    garlic, minced
  • 1 teaspoon
    fresh rosemary, chopped
  • 2 14-ounce cans
    vegetable broth
  • 2 medium
    zucchini, diced
  • 9 ounces
    (about 2 cups) tortellini,, fresh or frozen, preferably spinach-&-cheese
  • 4
    plum tomatoes, diced
  • 2 tablespoons
    red wine vinegar

Instructions:
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

My Adjustments:

Only adjustment I made was using three cheese tortellini instead of spinach & cheese (due to the grocery store running out and being too lazy to drive any place else lol.)

I hope you enjoy this recipe! If you’re a big Vegetable soup kind of person or a big fan of tortellini than you should find it delightful. Enjoy!