You may have noticed that I gave my blog a wee facelift over the weekend. I wanted to update my logo with something that better reflected the content of my blog and Jenna from Threee Design Studio did a fantastic job turning my vague ideas into something concrete. If you’re looking for clean, modern logo design, I highly recommend Threee.
My other big news is that my Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise recipe was one of the winners of the No More ‘Mallows Recipe Contest! Be sure to check out the other winners on the Sweet Bytes Blog–the grand prize winner is a vegan Maple Sweet Potato Pecan Burger that looks absolutely amazing!
And here’s what I ate this week…
Oven Roasted Teriyaki Tofu & Dwarf Bok Choy // Of all the ways to prepare tofu, I think I like roasting it the best–it makes the outside crispy without having to fry it. This recipe is definitely a keeper! As for the bok choy, that was straight from the garden. I sauteed it in a little peanut oil, mirin, and Chinese 5 spice powder.
Asparagus & Shells Casserole // I took the recipe for my Baby Bella and Kale Casserole and switched out the mushrooms and kale for asparagus. I love asparagus!
Sauteed Sausage and Grapes with Broccoli Rabe// I made this with Field Roast Smoked Apple Sage sausage that we had leftover from last week and served it with quinoa. I know the grapes and sausage combo sounds completely bizarre, but somehow it works. It really does!
Cadbury Mini Eggs // I didn’t cook anything special for Easter, but we did eat lots of Cadbury Mini Eggs. I can never find the little bags of them at the store, only the big ones, which probably isn’t a good thing…