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.
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.”
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.