Happy National Margarita Day!!!

I was pretty excited to learn about this "holiday."

Although margaritas aren't my usual drink of choice, I enjoy having one every once in a while.

I like to make my own, though, because otherwise they tend to contain a crazy amount of added sugar, calories, and who knows what else!

This one is made with simple, pure ingredients and tastes just like a peach smoothie - perfect for a brunch-time cocktail. Or anytime cocktail, really...!

Always drink responsibly, and do not drink and drive!!!

Cost per serving: $1.42
Calories per serving: 171
​Equipment you'll need: blender

Ingredients: makes 2 servings
1 cup water
​3 ounces tequila (silver or gold)
1.5 cup peaches (fresh or frozen)
​1/2 cup frozen pineapple
sweetener, to taste (I didn't use any and it was delish!)

Method:
​1. Combine all ingredients in blender, and blend until smooth.

Let me start out by saying: I LOVE spaghetti squash!

For many reasons, but the main ones are:

1) it is incredibly easy to make
2) it somehow is already formed into spaghetti strands when you cut it open (I still don't understand how this happens - but it is so cool!)
3) it is super low in calories

(Aka you can eat your weight in it for the same amount of calories as one cup of regular spaghetti - I am exaggerating, but you get the point!)

It's not really in season right now, but it stays fresh for up to 3 months in the fridge!!!

So anyway, back to this recipe - I believe it is the easiest recipe I know.

Actually... it definitely is. It is so easy it probably doesn't even qualify as a "recipe."

​Ok I think I'm done with my rant... hope y'all enjoy!

Cost per serving: $1.67
Calories per serving: 90
Equipment you'll need: microwave or cake pan + aluminum foil

Ingredients: makes 2 servings
1 medium spaghetti squash (about 2.5 pounds - makes about 3.5 cups)
1 cup of your favorite marinara sauce

Note: Nutrition facts will vary depending on which brand you use - the brand I use contains 35 calories per half-cup.

Method:
1. If using microwave (I suggest this method if you are feeling lazy/starving), cut spaghetti squash in half. Add a little bit of water to a large plate, and place the spaghetti squash halves face-down in the water (it's ok if they don't fit flush against the plate - it will still work!). Microwave for 10-15 minutes, or until inside is soft.

• If using the oven, preheat to 400F and line a cake pan with aluminum foil. Pierce spaghetti squash all over with a knife and bake for an hour.

2. Let cool, and scoop out the seeds.
3. Use a fork to loosen the spaghetti strands. I like to add marinara and eat it straight out of the shell but feel free to remove the spaghetti strands from the shell and enjoy in a bowl like a normal person :D.

Valentine's Day is around the corner!!

I've always loved Valentine's Day.

I can feel the love in the air, and it's just beautiful!

I know some people think that if you really love someone, you should show them EVERY day, not just on Valentine's day (which I totally agree with), but it's still fun.

Also, I love an excuse to eat chocolate, candy, cupcakes, and pretty much any other sweet treat that exists.

If all of that deliciousness is involved, sign me up!

Anyway, these cute lil' cupcakes are perfect for your sweetie this Valentine's Day.

They are super yummy, and SO easy to make.

The recipe will take you 5 minutes to prep. Easy AND delicious cupcakes?! Sounds like a win-win to me!

Happy Valentine's Day, loves!

Calories per serving: 95
Cost per serving: $0.56
Equipment you'll need: large mixing bowl, muffin tin

This recipe was adapted from Happy Herbivore's original recipe. Find it here.

Ingredients: makes 10 cupcakes
2 cups whole wheat pastry flour (or gluten-free all purpose flour)
1 cup Lakanto granulated sweetener* (use discount code "Annie" for 20% off!)
1 tsp baking powder
1/2 tsp baking soda
1/4 cup applesauce
1 cup water
​1 tsp vanilla extract

Optional pink frosting:
Add 1 Tbsp beet purée to this Sugar-Free Frosting or the filling from this recipe

Method:
1. Preheat oven to 350F and spray muffin tin with non-stick cooking spray or line muffin tin with paper liners (and spray those with cooking spray).
2. Combine all ingredients in large mixing bowl and mix thoroughly. I find that using a fork first and then a spoon works very well.
3. Scoop batter into muffin tin and fill 3/4 full.
4. Bake for 15-25 minutes, or until a toothpick comes out clean.
5. Let cool, and then frost!

Woohoo, it's almost the Super Bowl!!! Are you excited? I am!! Just kidding... I probably won't even watch it. BUT if I was into football, I would throw a party and make a bunch of different healthy, vegan finger foods for everyone to munch on during the game. These delicious, colorful, and low-fat quesadillas would definitely be on the menu. They are super cheesy and easy to make. This was actually my first time ever making quesadillas and it was a total success. Enjoy, and gooooooo ____ [insert team that you want to win the Super Bowl here]!!

Cost per serving: $1.22
Calories per serving: 200
Equipment you'll need: blender or food processor, large non-stick skillet, medium non-stick skillet, large spatula

Ingredients: makes 4 servings
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium onion (any color, sliced thinly)
1 tsp garlic powder
1.5 tsp chili powder
1/4 tsp salt
dash of cayenne (optional)
​1 cup kale, chopped
8 corn tortillas
Guacamole or salsa (optional toppings)

For the cheese filling:
1 block firm tofu
1/2 cup nutritional yeast
2 cloves garlic
1 Tbsp ketchup
1 Tbsp Bragg's liquid aminos (or soy sauce)
1 tsp onion powder
dash of turmeric (optional)

​Note: you'll have some extra cheesy filling - it is delicious as a dip for veggies or crackers!

Method:
1. Combine all cheese filling ingredients in blender or food processor, process until smooth, and set aside.
2. Heat large non-stick skillet on medium heat, and add onion and bell peppers. Stir in garlic powder, chili powder, salt, and cayenne (if desired). Cook covered for 5 minutes, stirring occasionally.
3. Uncover and add a tablespoon of water. When the water has evaporated, add another tablespoon. Repeat until onions appear to be caramelized (click here to see what caramelized looks like!). When caramelized, remove from heat.
​4. While you are completing step 3, heat medium-sized skillet on medium heat (for 5 minutes).
5. Once heated, place first corn tortilla on skillet. Heat for 2 minutes. Flip tortilla, and heat the other side for 2 minutes. While the second side is heating, spread 2-3 tablespoons of cheesy filling on the tortilla (depending on how cheesy you like it!), and add 1/4 of the veggie mixture on top of the cheesy layer. Top with raw kale, and add second tortilla on top.
6. Carefully flip entire quesadilla using a large spatula, and cook for 2-3 more minutes.
​7. Transfer to plate, slice into quarters, and repeat with remaining tortillas.
8. Serve with salsa or guacamole, if desired!