Vegan Mac & Cheese

Vegan Mac & Cheese is so often a disappointment either the color is right and the taste is wrong, or taste is right and texture is way off, and vegan cheese alone is often just not quite right.  What we crave, especially if we weren’t always vegan, is the ooey-gooey , stretchy, tangy macaroni and cheese of our childhood. A feel good, comfort food that’s filling and fulfilling. Here I believe that I have mastered just that. Please let me know what you think!!!

No-Cheese, Cheese Sauce:
1/2 red bell pepper
1/2 yellow onion
1 tbsp Tahini
1/4 tsp cayenne
1 tsp garlic salt
1 tsp garlic salt
1 tsp Apple cider vinegar
1 and 1/2 cup nutritional yeast
1 cup Daiya shredded mozzarella cheese (vegan)
1/4 cup unsweetened almond or soy milk
1 tsp Paprika
salt  and ground pepper to taste

1 tsp olive oil
2 cloves garlic- minced
1 cup white cap mushrooms

Dice the onion and red bell pepper and combine with the nutritional yeast, milk, dry seasonings, tahini, and vinegar in a blender until smooth. Set to the side and begin boiling the pasta. I used 4 cups of macaroni. Be sure to drain and run under cool water so that it doesn’t clump together.

While the pasta is preparing, heat a skillet to medium high with the olive oil. Add the minced garlic and cook for approximately 1-2 minutes or until aromatic. Don’t let it burn!!. Add the mushrooms and saute until soft. Turn down the heat to medium and add the no-cheese sauce, stirring to prevent any burning. Add the cup of shredded vegan cheese and continue to stir until fully combined.

Pour the sauce over the pasta and serve!

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Sweet Potato & Peanut Butter Dog Biscuits

sweet potato & peanut butter dog biscuits

These sweet potatoes and peanut butter dog biscuits are Sophie’s absolute favorite. So much so that she goes into a wiggly fit at the sight of me forming them with our bone cookie cutter. Most dog cookies use some combination of peanut butter and flour, but I wanted mine to be extra tasty. Not that I’ve actually tasted them— though they are edible. Thus the addition of sweet potato and beef flavor make this the ULTIMATE treat for a really good boy (or girl).


1 baked sweet potato

2 cups of wheat flour

1 beef bouillon cube dissolved in 1/2 cup of warm water

1 tbsp peanut butter

 1 egg

I mix all of the ingredients together by hand (messy but effective) and roll it out so that it is even and smooth. Then cut and place them on a greased cookie sheet to bake at 350F for 8-10 minutes. Simple, easy, tasty. (I assume– though safe for human consumption)

dog laying patiently on a wood floor staring at a bone shaped sweet potato and peanut butter dog biscuit
She’s trying so hard to pose for momma but that biscuit looks SO GOOD!!

Looking for more dog recipes, ideas for training, or curious about the life of Sophie and her crazy, little sister Katniss? Check out our furry coworker’s main page.

Other great recipes to consider:

Frosty Breath Dog Treats by Munchkins & Military

Slow Cooker Dog Food By Dogs Are My Universe

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Potato Farl with Hot Sausage and Eggs

An ode to my Irish heritage…

I think of it as the fufu of Europe. Filling and perfect for soppin’ up a delicious sauce.


In keeping with my 2017 goal of reconnecting to my heritage (on both sides), I dedicate this dish to (Great)Grandma LaVeta “Veta” Fry. While I just recently learned of our extensive Irish roots, I have always felt a warm connection to Grandma Fry. Memories of her blue eye shadow and perfectly coiffed red hair. (It had to be done EVERY week) Her pulling up to pick me up from Kindergarten in her rain bonnet with lipstick poppin. Her style and grace would surely put the cast of Mad Men to shame.

Growing up as a mixed race, black girl in the heart of the KKK bread basket (cough cough… Indiana), a few folks on this side of the family tree were… well… generally opposed to my existence. Thankfully, their cold disposition and ignorance was outwitted and out loved by her warmth, joy, and sass. Living proof that doing what is right eclipses the demands of doing what society expects. She loved my siblings, both of my mothers, and I relentlessly, and that barely touches the love she had for my father’s family. While the way she treated us in itself deserves no special recognition, that’s just common decency, her refusal to go with the prevailing social dialogue at the time and her willingness to be an ally amongst blood relatives who vehemently disagreed, is more than honorable. Were she alive now, I have no doubt that she would be actively working to move from “ally” status to that of an “accomplice” in the fight for racial justice.

In the past few years, I’ve reconnected and connected for the first time with many on this side of the family and have been overjoyed by the wealth of information regarding our Irish lineage, compiled by my Great Aunt. I hope to visit Ireland one day to really connect to our family history and in reverence say “I love you” to my favorite redheaded matriarch.

Hot sausage, farl, and runny egg. Just perfect.
Irish Potato Farl 

1/2 cup flour
½ tsp baking powder
pinch of salt
1 tbsp butter
1 cup shredded potatoes
2 tbsp milk (approximate amount)
1/2 cup of scallions (white part)

Serve with:
​2 eggs lightly poached
3-4 links of hot sausage


Who wouldn’t love this little derp??


  1. Mix together the flour, baking powder and salt in a bowl, rubbing in the butter using your fingertips until the mixture resembles breadcrumbs.
  2. Add in the scallions, shredded potato and enough milk to make it a soft but not loose dough. Roll out onto a floured board into a round approx ½ inch thick.
  3. Score it with a knife into quarters but don’t cut it all the way through.
  4. Place on a greased baking tray and bake in the oven at 200F for 15-20 minutes


 Rubbing the butter into the batter by hand


Mixing in the  shredded potato, scallions, and seasonings

As shared on the following blog hops:
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Adventures in ADH….Ooo a new FB post!– D

Adventures in ADHD

Eclectic Thought Catalog a blog focusing on flexitarian diets and lifestyle powered by ADHD, began with a love of food but it also as a love for self, without boundaries. An appreciation for the gifts that a life without barriers can provide.

“It is growing up different. It is extreme hypersensitivity. It is a bottomless pit of feeling you’re failing, but three days later, you feel you can do anything, only to end the week where you began. It is not learning from your mistakes.  It is a hyper focus, so intense about what bothers you, that you can’t pay attention to anything else, for very long.. It wears you out. It wears everyone out. It makes you question God’s plan. You misinterpret everything, and you allow your creative mind to fill the gaps with the same old chains that bind you. It is a never-ending routine of forgetting things.It is devotion to the gifts and talents you have been given, that provide temporary relief. It is a drive that has no end, and without “focus” it takes you nowhere. It is the deepest anger when someone you love hurts you, and the greatest love when they don’t. It is beauty when it has purpose. It is agony when it doesn’t. It is called Attention Deficit Disorder.”Shannon L. Alder

^ That right there.

That is the absolutely best way of describing the manic collection of beautiful and worrisome thoughts that flail out like butterflies and rarely return to the nest. Constantly caught between what if, I’ll be happy when, wait why am I here, and where’d I put that? Its the constant frustration of missing human interaction because you’re too busy camping out in your own head, but also the joy and comfort of the introversion. People are draining. The never ending abyss of creative thought, random inquiries, and anxious hypotheticals.

Part of the reason why I began this site. There’s just too much in my brain to leave it there. I have to have an outlet for the madness and my musings don’t always fit neatly into perfect little categories. Like how can you just write about society or cooking, crafts or comic book characters, pumpernickel or cat pics? I think about it all. Usually at inconvenient times when I should be listening to what my fiancé just said. Sorry what?

I wonder if I’ll end up like Linda from Bob’s Burgers, singing everything that happens around me? Who knows? But the joy is the experience and acceptance of the unique journey we’re all given.

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16+ Essential Egg Cup Recipes

My Ultimate Egg Cup Recipe Planner. Mix and match for up to 479,001,600 possible combos…WHEW!

Egg cups are all the rage for fitness and healthy living meal prep…

Easy to cook, easy to pack, and easy on the diet resolutions. Breakfast is the most important meal of the day for many metabolic reasons but also for behavioral reasons as well. The right or wrong breakfast can make of break you day and in turn make or break your resolve to stick to your goals. Keeping breakfast prep simple, tasty, and diverse prevents the 2-3 week goal slump that sends us back into our old ways.

Whether your resolution was to lower your cholesterol, eat less/no animal products, lose weight with a Ketogenic diet, or reset your health with Whole 30 the chart below can help you to plan a months of quick, delicious egg cup recipes for you and the family. A toast to making resolutions into healthy, lifelong habits… Enjoy my loves!

Looking for a healthy, hearty breakfast for a relaxing weekend? Or a large make ahead breakfast dish that you can snack on all week? Check out my Perfect Summer Vegetable Quiche. Don’t let the title fool you. It’s great year round!

As seen on the following blog hops:
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“Omg, I love CHIPOTLE!” Chipotle Nutella-Cheesecake Chimichangas

“Omg, I love CHIPOTLE!” Chipotle Nutella-Cheesecake Chimichangas



So I am for real obsessed with Chipotle Chile pepper seasoning right now. Borderline addicted. I’m making mango chips with it, throwing it on veggies, tossing it on my eggs… you name it. And now… it’s key part of my desserts repertoire.

My latest last minute— what do I have in the pantry?— recipe was my take on a churro. This is definitely not a churro though. More like a fried burrito. Chimichanga if you will. Tasty as hell either way. Indulge in a #treatyoself moment below.


  • 8 oz pack of Cream cheese
  • 2 tsp Chipotle Chili Pepper Seasoning
  • 8 tbsp granulated white sugar
  • 1 cup coconut oil for frying
  • 2 tsp ground Cinnamon
  • 1/2 cup of Nutella spread
  • 6 small flour tortillas
  • 1 tsp vanilla extract

Super Simple Directions (makes 6):

  1. Mix the cream cheese with 4 tsp. sugar, 1 tsp Chipotle Chili Pepper seasoning, and 1 tsp cinnamon, and vanilla extract. Blend until smooth.
  2. Heat up a skillet with the coconut oil (you can also sub for veggie oil) on med-high
  3.  Spread a thin layer of Nutella and then a layer of the cream (about one spoon full) in the center of each tortilla.
  4. Fold up the tortilla burrito style. See here.
  5. Fry. Turning to crisp each side. Mix the remaining sugar, chipotle chili pepper, and cinnamon into a bowl for the sugary coating.
  6. Toss each fried chimichanga in the dry sugar mix. Serve like a boss.

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Crockpot Creamy Cauliflower and Red Pepper Curry

Creamy Cauliflower and Red Pepper Curry

cauliflower and red pepper cream sauce laid over white rice. sliced limes on the side

Here’s the second recipe to grace my arsenal in the #cook90 challenge. I am so excited for this push to eat every meal freshly cooked by my hands for the next 30 days. (It’ll also give me something to plan for and look forward to in the dark days ahead with Mango Mussolini, ha!)

Given that I cook almost every meal, every day already, the problem isn’t really in the cooking itself, but in coming up with new, exciting meals so that we don’t get in a rut. I created a meal calendar and a ideas list with over 60 recipes for each mealtime to prepare. I even let Mister highlight favorites, so I could make sure that those were included no matter what. Aren’t I the greatest wife ever? **Cackles in MadMen aesthetics**

Prep time is also a big deal. Making sure to have a breakfast, lunch, and dinner each day without it consuming my world— this is supposed to be fun remember?— means that “set it and forget it” meals are best.

Southeast Asian and Indian flavors are my obsession right now. Spicy Thai Mango Noodles, Veggie pho, Greenbean curry, & rice bowls, veggie Samosas, and Thai Spinach and Butternut Squash soup have all been big hits in our household. So naturally, my go-to make-ahead lunch for the first day would incorporate these flavors.

red pepper and cauliflower cream sauce laid over rice

The simple beginnings of a beautiful meal…

1/2 of a cauliflower or bag of cauliflower florets
5 small red russet potatoes cut into 1/2 inch cubes
1 red bell pepper, sliced
1 cup roasted cashews
1/2 yellow onion
4 cloves garlic
juice of 1 lime
1 cup Almond milk
1 cup coconut milk

1 tbsp cilantro paste
1 tsp ginger paste
1 tbsp chili pepper paste
1 tsp ground ginger
1 tbsp Thai red curry paste

1 tbsp yellow curry powder
1/2 tsp turmeric
1/4 teaspoon cayenne pepper
**Steamed rice for serving

Have you tried Gourmet Garden flavor pastes yet?? Seriously. They make adding just the right amount of flavor so easy. No need to worry about keeping peppers, cilantro, or ginger on hand.


  1. Combine the red pepper, garlic, and dry seasonings in your crockpot. Allow to cook on high for approximately 10 minutes while you prepare the sauce and other ingredients
  2. Blend the almonds, cilantro paste, chili pepper paste, ginger paste, and almond milk in a food processor or blender until smooth. Slice the limes into quarters and set aside.
  3. Toss your cauliflower florets and sliced red potatoes into the crockpot. Pour the blended almond paste over the veggies.
  4. Next, pour in the coconut milk, add the Thai red curry paste, and juice of half of the lime to the mix (toss in the rinds as well) and allow to cook on high for 30-45 minutes.
  5. Stir the veggies to mix the flavors and reduce to warm. Serve with White Rice or Naan. Garnish with remaining limes quarters and/or chopped Thai basil. YUM!


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Ratatouille -inspired Pastry Stacks

Ratatouille Stuffed Puff Pastry Stacks

You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul.- Chef Gusteau

sliced onions. zucchini, tomatos. and squash sauteing in a skillet overhead picture of two puff pastry squares stuffed with ratatouille

Strong, insightful words for the projected conscience of a French sewer rat, eh? Those who know me, know that I am a HUGE Disney fan. I belt and enact the classics while working. I quote sassy character quips in adult conversation. I remix the song of Gaston into pop culture medley. I get teary eyed at every pinnacle plot twist and I fall in love (again) with Mister every time he suggests we re-watch Wall-E for the millionth time. He just gets me. Again I say…


And so it is no surprise that my cooking would be inspired by their animated magic. The following dish was inspired by one of my favorite movies, Ratatouille. A movie that certainly influenced my tendency to cook on the fly, ala- Chopped Masters. The underlying theme that the best cooks can come from surprising beginnings is just so inspiring; especially for up and coming chefs, food bloggers, and food enthusiasts. Here’s hoping that these Ratatouille Stacks inspire your taste buds and your heart to pursue your passion. Be it food, fun, or otherwise.

puff pastry stuffed with ratatouille
puff pastry stuffed with ratatouille

Ratatouille Stuffed Puff Pastry Stacks

Ingredients (Serves 2):
yellow squash
white onion
1 tbsp thyme
salt/pepper to taste
1 sheet of puff pastry
2 tbsp olive oil
optional: 1/4 cup Parmesan


  1. Thaw the puff pastry while preparing the filling. It should still be cold and slightly stiff when you work with it. (Don’t worry. If it starts to get mushy, just pop it back into the freezer until you’re ready)
  2. Thinly slice and halve your Roma tomatoes, zucchini, and yellow squash. Dice the eggplant. Slice and separate the onion into thin rings.
  3. Heat the 2 tbsp of oil in a medium skillet. Tossing in the garlic cloves to season. Once the garlic is aromatic, add the tomatoes, eggplant, and onion. Cover and simmer on medium until the eggplant is soft.
  4. Add the zucchini and yellow squash to the pan and season with the thyme, and salt/pepper to taste. Cover and simmer again for approximately 5 more minutes.
  5. Line and spray a 9×13 pan or cookie sheet.
  6. Cut the puff pastry (1 sheet) into sixths.
  7. Stack the filling into two tiers intermixing the three puff pastry pieces.
  8. Cook on 400F for approximately 10 minutes. Let cool and serve.

Enjoy my loves!

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Mexican Street-corn Scrambled eggs

So per usual, I cooked with random, brazen abandon and ended up with a tasty take on a classic. This breakfast, soon to be fave, was inspired by my previous Mexican Streetcorn recipe and leftover blue apron goodies. I so wish I had a breakfast margarita to go with these… though I’m sure its frowned up to drink at 9am. Regardless, enjoy this refreshing breakfast revamp.

Mexican Street-corn Scrambled eggs

Ingredients (2 servings):
4 eggs
2 tbsp grated Cotija cheese
1 tablespoon mayo
1/2 cup of corn
 1 small bunch of cilantro (to taste)
1/ 2 cup diced tomato
1/4 cup red and yellow peppers
1/4 cup of diced red onion
1 tbsp garlic
2 tbsp butter
juice of 1 lime

Saute the peppers, onion, half the cilantro, tomato, corn, garlic, in butter. While the veggies are browning, whisk half the Cotija cheese, mayo, half of the squeezed lime, and eggs in a small bowl. Add the egg mixture to the pan and continue to flip to the desired egg consistency; I like my eggs kind of soft. Sprinkle with the remaining lime juice, Cotija cheese, and cilantro and serve.


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Crockpot Loaded Vegan Chili

Game night worthy… they’ll never know it’s meatless!

 Nothing brings the heat to an impossibly cold day like a hearty chili. Full of spice, rich flavor, and protein packed, veggies.
You won’t miss the meat one bit. I served this to a bunch of our carnivorous friends for game night
and they had no idea it was vegan!

Friend: I need the recipe to this chili though!
Me: Thanks it’s meatless.
Friend: oh ok cool…. wait what??!
Me: yep no meat
Friend: **Head explodes**


Crockpot Loaded Vegan Chili

Ingredients: (serves 8-10)
1 can black beans
1 can cannelinni beans
1 can kidney beans
1 can diced hatcha green chilis
1 can tomato paste
1 can diced tomatoes with cilantro and jalapeno
1 can ranchera salsa
1 cup veggie broth

optional** 1 can sweet corn

​1 diced green bell pepper
1 diced red pepper
1/2 cup diced yellow onion
1/4 cup diced red onion
3 cloves minced garlic
1 tbsp garlic powder
1 tsp red pepper flakes
1 tsp paprika
1 tsp cayenne pepper
1 tbsp season all
1 tsp chipotle chili powder
1/2 bag Beyond Meat Crumbles

Toss all the veggies in first and cook on high until tender (15-20 minutes). Then toss in the rest of the ingredients and cook on high for about 1 hour. Stir and set to low for 15 minutes. Ready to serve!


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