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The Vegan Line up…
Warm Potato Skins stuffed with Broccoli, Daiya Cheddar, and Bake’n Bits (severed topped with sour cream and chives).
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Homemade Roasted Red Pepper Hummus.
Spinach Dip made with Butterbean base instead of sour cream. Plenty of spices and over 2 full cups of baby spinach blended in.
Both dips served with a full tray of fresh veggies and some light rye crisp crackers.
HOT and SPICY Gardien Wings served with Creamy Italian Sour Cream Dressing/Dip.
7 Layer Dip: Chili Lime Refried Beans, Taco Seasoning spiked Sour Cream, Lime coated Avocado slices, Mild Salsa, Shredded Romaine/Baby Spinach, Diced Grape Tomatoes, Several Dollops of Corn Salsa. Served with Organic Blue Tortilla Chips.
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My Specialty… 18” Philly Italian Shad Hoagies with layers of sinful goodness. Served with baked kettle chips on the side.
Dessert Line Up…
Chocolate Moose Heaven Pie in Chocolate Cookie Crust (If heaven has a taste, this is it!)
Chocolate Heart Shaped Cupcakes.
Homemade Dark Chocolate Clusters filled with Slivered Almonds, Cashew Pieces, Walnuts, Cacao Nibs, Gogi Berries, Coconut and Love.
The Drinks…
Italian Blood Orange and Tangerine Spritzers, Coffee,Tea & Beer of course!
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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