Americana diner is a hidden gem found in the heart of East Winsdor, NJ. For the past 25 years, the classic chic retro restaurant has been serving Jersey with freshly prepared breakfast, lunch, dinner, and high quality European inspired desserts. Neon signs above an elongated bar area with sayings like burgers and shakes, freshly baked goods, and cappuccinos gives it a homey vibe. Bite right into a NY style brick oven bread and a palette of butter with flakes of sea salt. No wonder why Thrillist refers to Americana as “The Best Diners In New Jersey.”
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Whether you’re craving, breakfast, lunch, dinner, or dessert, each specific menu will fulfill any and every mood. Made without all that nasty stuff, forget the high-fructose corn syrup, artificially sweetened syrup, overly sugary drinks, processed foods and bring on the hand selected veggies, cage-free eggs, organic teas, Vermont maple syrup, fresh squeezed organic juices and European desserts with a few simple ingredients. Now, go make your heart happy.
Hold the guac. Nope, you will most likely want extra guacamole. Start off with orange juice inspired mimosas, which pairs perfectly with guac and chips; using tomatoes, cilantro, red onions, olive oil with a hint of apple cider vinegar. Americana diner and bar, hence the name, has a full bar service, you can quench your thirst with beers, wines, seasonal cocktails, or create your own beverage.
Get comfy in your leather booth and order a life altering lunch. Preferably a grilled veggie panini on toasted sour dough bread with zucchini, mushroom, roasted red pepper, and mozzarella (opt out the mozz for a vegan-friendly dish); the fries are light with a crisp or you can easily substitute them for a house salad. Well deserved.
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Therestauranthadadelightfulambiance with a separate trendy lounge area. The service is quick and each waiter is attentive, cleaning the table right away in between meals and replacing utensils for the utmost importance. Americana Diner and Bar serves your stomach between the hours of Mon-Sat 7am – 11pm; Sun 7-10pm. Save room for dessert.
Talula’s has a collection of wooden benches, vintage inspired canisters filled with straws, a bar with blueberry beer and queen B cocktails, and not to mention handcrafted sandwiches on sourdough bread and focaccia bread (house baked). Of course, my favorite item was the margie pie with vegan cashew cheese and you would have never guessed it was dairy-free cheese. The thick consistency and creaminess pairs perfectly with the fresh basil.
You can decide whether to sit inside or outside this retro charm, but I sat on a cozy bench where I could see my pie baking to perfection. The laid back vibe and quick service makes it
the top pick for foodie lovers.
Margie pie with vegan cashew cheese
Pesto and pickle on sourdough bread hold the cheese & mayo; made with basil pumpkin seed pesto, bread and butter pickles, lettuce
I cannot stop dreaming about how soft the bread was, the flavor combinations, and the incredible drinks which had just enough sweetness. I totally got to feel like Beyonce for a second with my Queen B cocktail with rooibos lemon rose vodka, honey syrup, and a spot of lemon juice.
When I get a craving for Mexican food, I try to think of grains over carbs. Trust me, I am a carb feign; I would eat them all day and night if I could. Nature’s Earthly Choice Organic Quinoa, 32 Ounce“>Quinoa gives you the carb satisfaction factor and the Goya Small Red Beans 15.5 oz“>red kidney beans, onions, and peppers with salsa adds to the flavor factor. Bringin’ back all the flavor with black, white, and red tri-color quinoa blend.
It’s an easy recipe that only has a few essential ingredients. You’ll be getting your grains and vitamins. Did you know onions are high in Vitamin C, B6, Calcium, and Fiber? Get out of here. Keep slicing. Plus, the garlic will keep those unwanted strangers away and boost your immune system while it’s at it.
Saute onions, pepper, and garlic in Palermo First Cold Pressed Extra Virgin Olive Oil, 16 oz.“>extra virgin olive oil until translucent or fork tender. HINT: You can boil the quinoa while you’re waiting for your veggies to saute. Add 2 cups of water for 1 cup of quinoa. Cook for approximately 15 minutes. Add cooked quinoa (they should have spiraled out) with the red kidney beans and mix thoroughly. I also added a little salsa on top to bring out the flavor. See below on my insta!
Who knew that edamame can be made into pasta and actually taste good? Seapoint Farms makes Variety Bundle: Seapoint Farms Edamame, Spaghetti and Fettuccine, 15 oz total, which is loaded with 24 grams of plant based protein per serving. It’s perfect for vegans and vegetarians that want to still feel sufficed by their carb intake. All you have to do is boil 6-8 cups of water, add some salt, and mix until tender.
I’m such a foodie as you can tell. The spaghetti kept me full for hours, pleasantly surprising for me, and it had the same texture as a whole wheat pasta. You can tell you’re eating healthier immediately with a grainy thicker texture. I kept it simple and added marina sauce for flavor. High in protein and low in carbs, plus you can jazz it up by adding diced tomatoes, broccoli rabe, spinach, seasonings, or any other veggies. Go green, stay lean, and eat edamame. Yes PLZ!
Seapoint Farms makes edamame, seaweed crisps, and pasta loaded with 24 grams of protein. All of their products are non-GMO verified and totally vegan friendly. It’s perfect for an afternoon pick-me-up!
I always try to grab a healthy light snack that can conveniently fit into my bag. Grab and go is my motto. I love their seaweed crisps that have a bit of a crunch and flavoring to balance out the seaweed taste. Try the Seapoint Farms Seaweed Crisps, Pumpkin Sesame, 1.2 Ounce (Pack of 12)“>almond sesame and pumpkin sesame; my two personal favorites!
Try all of their healthy products! Don’t worry Christa Alexis will be back with recipe ideas! 🙂
This is a great summer dish and helps you to cut back on the carbs using zucchini noodles. I added broccoli rabe with diced tomatoes for extra flavor. Don’t forget the seasonings like fresh basil and oregano. Dig right in for a high multi-vitamin packed green dish.
Many people may assume that broccoli rabe is difficult to make. It’s a dark green leafy vegetable and a significant staple in the Italian American dishes. Did you know it’s packed with protein, Vitamin A, Vitamin B, Vitamin C, Vitamin K, Calcium, and Magnesium?
First, I put the broccoli rabe in a pot and then boil it until tender. Meanwhile, set aside a non-stick pan lined with olive oil, crushed pepper, and sliced garlic. You can cook until the garlic is slightly brown. Once broccoli rabe is boiled, place in the pan and continue sauteing for about 5 minutes.
You can also dice tomatoes and throw it in your dish for more flavoring. Add a little bit of sauce too. I usually add salt, pepper, and other Italian seasonings to spice it up. You can either boil or fry the noodles, but I prefer to boil them slightly before mixing them in with the broccoli rabe and tomatoes.
What you’ll need:
Broccoli Rabe (1 head)
Tomatoes (1 or 2)
Zucchini Noodles (Homemade or Store Bought)
Seasonings (Oregano, Basil, Salt, Pepper, Crushed Red Pepper)
Get ready for a wholesome meal. You get your greens, your vitamins, and a light meal. Induldge in a guilty-free meal and load up on the “zucch noodles.”
Southern style cooking redefined with more vegetables, beans, and cheese – vegan friendly option of course. I love how southerners invest their time in homemade authentic prepared foods. A few of my favorite vegetarian items are collard greens, beans, cornbread, and of course you can’t forget the biscuits.
I decided to saute broccoli with olive oil and garlic; then add baked beans to the dish with a sprinkle of veggie cheese on top. It’s a light lean meal with just the right amount of protein. For more creations, stay tuned Christa Alexis will be back.
Summer time is here and we’ve got you covered with easy smoothie recipes to help you “cool” down. I like to make my smoothies as a breakfast replacement or in between my workouts. It’s totally guilt-free, vegan friendly, and full of plant based protein to keep you looking lean and most importantly feeling good!
Add 1 banana and blueberries, strawberries, and spinach if you’d like. Pour 1 cup of unsweetened Califia Farms almond milk, 1 scoop of Plant Fusion protein, and 1 teaspoon of SunButter. You get your daily dose of antioxidants, iron, and blueberries to help with memory improvement. Enjoy!
I often like to change up my breakfast menu ranging from smoothies, tofu eggs, oatmeal, cereal, pancakes, and french toast. Vegan friendly food has become highly popular and can be found almost everywhere, but there is nothing like cooking your own food from scratch. You can control the seasoning factor.
Open and drain the tofu. Place in a bowl and mash until it’s in smaller chunks. Add 1/2 cup unsweetened Califia Farms almond milk, Earth Bound Farm organic spinach, onion seasoning (or fresh finely chopped onions), salt, turmeric, cayenne pepper, and pepper. HINT: Turmeric helps to get the yellow scrambled egg color.
Mix thoroughly. Line the bottom of a non-stick frying pan with olive oil. Drizzle it but don’t drown the pan. Cook for about 7 minutes until soften. Get ready to enjoy!
Tinkyada makes gluten-free, wheat free, and non-mushy rice pasta that adds a little health to your meal. Boil water and add your pasta, let cook for 10-12 minutes, and enjoy while hot. Pairs perfectly with tomato sauce, sauteed veggies, or as a lasagna dish.
I tried the ‘Brown Rice Pasta Fettucini’ style and added my own homemade Italian sauce using fresh seasonings like basil, oregano, garlic, salt and pepper. I was reluctant to try a rice pasta since many of them usually come out “mushy” or taste “grainy.” The label clearly stated “Not Mushy” with two bunnies holding the pasta but I wasn’t convinced by it. I have to say the pasta was just right and I would have never guessed it was a whole grain choice. Let’s just say I could eat more than one serving and the taste was impeccable.
There’s millions of pastas and millions of ways to make your pasta different each time. You can view recipes at Tinkyada’s website here.