Vegetarians & Meat-Lovers: Split Table Recipes

Season 2, Episode 3: Find Joy in Food with Tara Teaspoon, Cookbook Author, TV Personality, Trained Chef, & Food Blogger. Tara is a two-time cookbook author, TV personality, former food editor & stylist, and food blogger. Her cookbooks are Live Life Deliciously (affiliate link) https://amzn.to/3MyCVT1 120 recipes to include classics and innovative ways to cook with global flavors and Delicious Gatherings (affiliate link) https://amzn.to/3QSnwQ3 composed of meals for gatherings, easy menu ideas, recipes for a crowd, & signature desserts. She worked as a food editor for Martha Stewart Living and appeared on the show multiple times to share recipes and cook with Martha. She has also appeared on The Today Show, The Food Network, and many other national and local tv shows. She also worked as a food director at the Ladies Home Journal Magazine. She blogs at http://tarateaspoon.com/ where she focuses on food and recipes for busy weeknights and leisurely weekends. Tara shared her experiences being a personality and chef/cook on tv shows, working as a food editor and stylist, and more recently as running her own business as an independent food blogger. We chatted about cooking easy meals, and she shared tips to help people find joy in cooking, and even advice for those who don't enjoy cooking. She shared her favorite way to make a Thanksgiving turkey and other holiday recipes and ideas, including Christmas. She gave us the skinny on what she likes to stock her pantry with, how to use herbs without waste, and her opinions on recipe substitutions. She also gave us the behind-the-scenes info on her experiences in creating cookbooks. We both shared our love of flavored vinegars and oils, and how it makes for a great date night to go to a specialty store and taste test them. Get all her secret tips and awesome insights in this episode! Photos by: Photographer Ty Mecham Also connect with her on social media: IG https://www.instagram.com/tarateaspoon/ FB https://www.facebook.com/tarateaspooninc Thanks Tara for coming on my show! GREETING CARD discount with Basic Invite: https://www.juliehoagwriter.com/2023/11/27/make-amazing-online-photo-christmas-cards-the-easy-way/ More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. Recipes for Split Table Recipes, including easy hybrid meals and simple Midwestern recipes for busy people https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 2: Nourishing People as a Traveling Retreat Chef Tiffany Sage Swan. Listen to my fun chat where I learned how Tiffany is combining her 25 years in the food/cooking/restaurant industry, her love of wellness, and sisterhood into a career as a traveling retreat chef! Under her chef hat, she has a comprehensive food-focused background having gained culinary, food science, and dietary experience over the course of her career. She shared all the fun she has traveling around the country to provide nourishment for various retreat attendees. She gets to hang out with amazing women and nourish them with all the meals and snacks during their stay at the retreat. She shared how enjoyable this traveling is for her because she gets to visit different regions' farmer's markets, coops, and specialty stores (not to mention sight see in the area--bonuses!!!). She savors the ability to cook with different regional specialty foods and favorites of wherever she happens to be. She also shares some secrets for cooking vegetarian/vegan dishes, about preparing meals with a vegetable focus, and how to make a flavor bomb in a recipe. She explains her intriguing use of cocoa powder in an unexpected place to create richness in a recipe. Plus, she gives us valuable cooking insights about making her mom's traditional white chicken chili that she has tweaked and made her own by combining her culinary arts experience and tradition in a delicious way. You can find more about her and her future cookbook on her Instagram account @tiffanysageswan or on her website https://tiffanysageswan.com/ Thank you, Tiffany for coming on the show! More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Thanks for listening! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, episode 1 (episode 28 overall): Hello! It's fall and comfort food time in Minnesota! Hot dishes and quiches fit right in with our weather and cooking culture! In this episode I share about about my celebrating mom's book. If you need help with grieving, I urge you to get my book. Link below. I also shared fun stuff about how our new dog eats fruits and veggies! I love it! It's so fun to feed him these crunchy healthy foods he apparently loves :) Food is fun! Read on for the how-to for how to make these easy meal prep recipes. Italian Garlic Bread Quiche Ingredients: cooking spray 6 cups garlic bread cubed 2 cans diced tomatoes, undrained, 28 ounces 1 1/2 cups skim milk 10 eggs 1/4 tsp black pepper 2 tsp Italian seasoning 1/4 c. diced onion 1/3 c. shredded cheddar cheese 1 c. shredded mozzarella cheese 1/2 c. pepperoni or 1 c. diced ham Instructions: beat eggs with milk. Add black pepper, Italian seasonings to egg/milk mixture. Mix. Place garlic bread cubes in 9x13" baking dish sprayed with cooking spray. Pour egg mixture over bread. Spread tomatoes across. Sprinkle diced onion and cheeses across top. Press meat into half of the pan to make half vegetarian and half meat dish. Cook quiche at 400 degrees for 50 minutes. Cool 10 minutes. Cut and serve. Spicy Comfort Food Baked Hash Brown Casserole Ingredients: 24 ounces frozen hash browns, thawed 2 c. shredded sharp cheddar cheese 10 ounce can of tomatoes with chopped green chilies, undrained 2/3 c. Queso Fresco cheese, crumbled 4 ounce can of hot jalapenos 1/2 tsp salt 1/4 c. chopped onion 6 eggs 1 c. skim milk 1/4 tsp ground thyme 1 tsp coconut oil 1 1/2 c. ground mild Italian sausage, browned Instructions: thaw hash bowns. Stir together thawed hash browns, cheeses, tomatoes with green chilies, jalapenos, onion. Mix well. Brown sausage. Grease 9x13 inch pan with coconut oil. Pat hash brown mixture into greased pan. Press down. Whisk eggs, milk, and thyme. Pour over potato mixture. Add browned sausage to half of the pan for combo meal of meatless and meat. Bake at 400 degrees for one hour. Cool 10 mintues. Cut and serve. Books: Recipes from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Thanks for listening! Happy fall! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 27: Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake and Pecan Squash Rolls Appetizer. Yummy recipes for fall! An easy quick prep recipe for an oven baked pasta bake and a delicious recipe for a fall appetizer, great for fall, parties, Thanksgiving, or Christmas, or a side dish (it tastes like a dessert!). Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake Ingredients: Pasta and cheese mixture 16 ounces pasta Rigatoni, Ziti, or Penne, cooked and drained 2 1/2 cups shredded mozzarella cheese, divided, reserve 1/2 c. for topping 1/2 cup Parmesan cheese, grated 1 cloves garlic, minced 12 oz frozen spinach, thawed and moisture drawn out with paper towels 3/4 tsp salt 3/4 tsp pepper Sauce: 1 Tbsp olive oil 2 cloves garlic, minced 28 oz can of crushed tomatoes 1 tsp onion powder 1 tsp garlic powder 1 tsp sugar 1 tsp salt black pepper to taste 1 pound ground beef (don't mix into sauce, keep it separate) Instructions: Mix all cheese mixture ingredients together and stir. Add cooked pasta. Stir. Mix all sauce ingredients together, keeping the meat in a separate bowl. Cook sauce. Press pasta/cheese mixture into a 9x13 inch baking dish. Top 1/2 to 3/4 of pan with browned ground beef. Pour sauce over the top. Top with 1/2 cup shredded mozzarella cheese. Cover. Bake for 25 minutes. Remove cover. Cook another 10 minutes until the cheese is melted and sauce is bubbling. Pecan Squash Rolls Appetizer 1 butternut squash cooked, 2 1/2 cups squash 1/4 c. water (to cook squash) 10 burrito size torillas 1 cup butter 1/4 cup skim milk 6 oz. chopped pecans 10 Tbsp brown sugar Instructions: Cook squash (water in pan). Scoop cooked squash from rind. Blend with milk and butter until smooth. Crush pecans. Spray cookie sheet with cooking spray. Lay tortilla across. Spread 1/3 c. squash mixture across. Sprinkle with 2 Tbsp crushed pecans, and 1 Tbsp brown sugar. Roll tightly. Place roll on cookie sheet open side down. Place 5 rolls per cookie sheet. Bake each batch of 5 rolls 22-25 mintues. Remove and allow to cool 10 minutes. Slice into 1 inch rolls. Makes 80 rolls. Serve immediately for crispy rolls. Recipe taken from One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Check out my cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Thanks for listening! Happy fall! Buzzsprout - Let's get your podcast launched! Start for FREE Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 26: Rose's Family Favourites: A Delightful Mix of #Kosher, Asian, Continental, and #Jewish Recipes with Cookbook Author Rose Benjamin. Rose and I chatted about how her cookbook is a conglomeration of many family recipes. Making her recipes celebrates her family's traditions and creating this cookbook during the pandemic helped her create a family legacy that not only her family can enjoy, but everyone else in the world too! She loves to personally communicate digitally with her buyers and facilitate a conversation and/or relationship with the buyer to answer questions and help them with any struggles they may have with the recipes. She created a recipe book that reflects her family's food memories. The foods we make, and the recipes we turn to again and again, carry wonderful and cherished memories with them each time we make and enjoy them, both old and new memories. Family traditions with food are meaningful expressions of love, camaraderie, and fellowship with our family members and friends. Enjoy her cookbook that was made with love, crafted with time, energy, and trusted recipes from her heritage. #familyrecipes #familytable #familycooking #jewishrecipes Contact Rose on one of her social media accounts to arrange to purchase her cookbook: Facebook Page https://www.facebook.com/rosesfamilyfavourites Instagram https://www.instagram.com/rosesfamilyfavourites/ TikTok https://www.tiktok.com/@rosesfamilyfavourites Twitter: https://twitter.com/rosesfamilyfave Youtube: https://youtube.com/@rosesfamilyfavourites Pinterest: https://www.pinterest.ph/rosesfamilyfavourites/ Enjoy this recipe Rose is sharing with my audience! Aluchap (Fried Potato Cutlets) Ingredients: Filling 500 gm sea bass or halibut, finely minced 3 cloves garlic, finely chopped 1 large onion, finely chopped 100 gm coriander, finely chopped 1/2 tsp garlic powder 1 tsp vegetable stock powder 1 tsp tumeric powder 1/2 tsp six-spice garam masala 1/2 tsp salt 1/2 tsp pepper 3 tbsp olive oil Cutlets: 10 large Dutch potatoes Coating & frying; 2 eggs, lightly beaten 2 cups breadcrumbs 2 cups olive oil Method: 1: Fish filling: Heat the oil in a pot. Cook onions & garlic until they become translucent and garlic has softened, and both turn slightly golden brown. 2. Add the minced fish and fry, breaking up lumps. Add coriander, vegetable stock power, garlic powder, six spice, tumeric powder, salt, and pepper. 3. Stir fry on medium heat. 4. Boil potatoes. Cool. Peel. Mash. 5. Shape Aluchap: roll about 1.5 tbsp of mash into a ball, then flatten between your palms. Rounds should be 8-9 cm. Press a large hollow in center. Fill with 1 tbsp of filling. 6. Form a patty or cutlet by gently pressing and shaping the rest of the mash around the fish. Shape into round cutlets (6 cm diameter). Thickness should be 3 cm. 7. Prepare Aluchap for frying. Add breadcrumbs to a shallow bowl. Whisk eggs in a separate bowl. Dip them into eggs, then roll in breadcrumbs to cover. 8. Heat oil in a medium pot. Fry in batches when the oil starts to sizzle. Fry until golden brown on both sides. Place them on a paper towel. 9. Serve right away. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 25: Making Muffins & Desserts with Food Blogger and Muffin Cookbook Author Beth Baumgartner of The First Year Blog. Beth blogs about desserts, which is her passion, as are making fabulous muffins! She decided to create a muffin cookbook to go along with her desire for baking yummy muffins. She started her blog as a way to connect with her family and it's called The First Year Blog because she created it the first year of her marriage, where she was faced with learning to cook and bake. Listen to her story of how she created her business, which started as a hobby, and all the different ways her journey has taken her, the skills she found out she has, and has skillfully honed, and the joy she now celebrates as a content creator of recipes. Connect with her at the links below and make sure to reserve a copy of her book Bakery Style Muffins, Amazing Muffins at Home Buy the book: https://shop.thefirstyearblog.com/ Website: https://thefirstyearblog.com/ Instagram: https://instagram.com/beth_thefirstyear Also, you can find her on Pinterest. Check out my cookbook (the host Julie Hoag) One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal: From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply. https://instacart.oloiyb.net/c/3786449/1560778/7412​ Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Caprese Pasta Salad, Big Pan of Cheesy Potatoes, and Crazy Boating Story from Up North. Easy simple yummy recipes to enjoy those fresh summer garden and local farm fresh tomatoes and basil leaves, and fall creeping in...a comfort food recipe for cheesy potatoes. Plus, a crazy boating story! Two boats were involved in this crazy story. What are th odds! Enjoy my cookbooks with is free until Sunday August 6th, 2023 11:59 CST. One Dish Two Diets Cookbook FREE! For a limited time only (affiliate link when no longer free) https://amzn.to/3QvqWIO Caprese Pasta Salad 12 ounces tricolor rotini pasta, cooked and drained 3 cups sliced tomatoes cultivar (multicolored red, orange, yellow) 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon dried basil leaves 8 ounces fresh mozzarella cut up 2 cups fresh basil leaves (small or cut up big ones). Mix all together and serve. Big Pan of Cheesy Potatoes with Corn Flake topping 3 pounds, 4 ounces frozen shredded hash browns (this size is flexible), thawed 2 cans cream of potato soup 2 sticks melted buttter, divided 4 cups shredded sharp cheddar cheese salt and pepper to taste 2 cups Corn Flakes Combine thawed potatoes, soup, 1 stick of melted butter, 3 cups shredded cheese and stir and mash to thoroughly mix. Press evenly into a 9x13 inch pan. Sprinkle with salt and pepper. Bake at 350 degrees for 35-40 minutes until a bit golden and looks done. Melt the second stick of butter. Spread corn flakes across top. Pour butter over flakes. Bake for 5 minutes more. Serve. Enjoy! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 23: Frozen Yogurt Bars and Fresh Tomato, Onion, and Four Cheese Salad Recipes & Our Dog Rescue Story! Coming at you with a short episode this time because we are getting ready to go "up north"! A Minnesota phrase people commonly say when going anywhere north to a cabin or lake for vacation. Enjoy this super easy recipe for fruit frozen yogurt bars and a simple but very tasty salad! Also, I shared out dog rescue story of when we were at the same cabin we are going to where we almost lost our dog, who was new to us at the time and he had been rescued from a shelter in Missouri and had been living in a dog foster home when we adopted him. He was so skittish and fearful, irrational really, and he got loose in the woods up north. We spent hours looking for him but it was his bond with my husband that saved him! Enjoy these recipes and use those yummy summer garden fresh tomatoes! Frozen Yogurt Bars2 cups Chobani Greek yogurt, whole milk, either plain or vanilla 1 cup Chobani Greek yogurt 0% milkfat, vanilla, or plain (I usually do one plain and one vanilla for the yogurts, but do whatever you'd like) 3 tablespoons honey 2 chocolate Hershey bars, broken into pieces/chunks 3 ripe bananas cut up (or 1 1/2 to 2 cups cut up strawberries) Whisk yogurts and honey together. Stir in fruit and chocolate bar pieces. Spread in a parchment lined 9by13 inch pan (or smaller for thicker bars). Cover with plastic wrap. Freeze for 4-5 hours then serve. If serving later on and for leftovers, allow bars to sit out on the counter for a bit to thaw for easier cutting and enjoyment. Optional stir-in ideas: peanut butter, Nutella, other fruits, other flavored sweet chips like butterscotch chips or candy pieces like Heath bar or cookie crumbles, nuts, raisins Fresh Tomato, Onion, and Four Cheese Salad5-6 large tomatoes, chopped 2 scallions chopped, use full 1/3 cup yellow onion, chopped 1 teaspoon minced garlic juice of 1 lime 1 tablespoon oil (olive or toasted sesame) 1 tablespoon Balsamic vinegar 1/2 cup shredded Parmesan cheese 1/2 cup feta cheese 1/4 cup grated cheese blend with Parmesan, Romano, and Asiago cheeses Stir all ingredients together and let sit for about 15 minutes. Serve. The salad is best when eaten fresh. Thanks for listening! Enjoy these simple tasty recipes that are great for summer! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

On the Vegetarians & Meat-Lovers Podcast with Julie Hoag. The epic rags to riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White, Restless Chipotle: Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Marye Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more. Marye shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex-husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author. Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! YouTube https://www.youtube.com/channel/UC8Gc2ckH2tRlfAe1Xmr3n7w Website: https://www.restlesschipotle.com FB - https://www.facebook.com/RestlessChipotle Email List -https://www.restlesschipotle.com/subscribe/ Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you. Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves https://amzn.to/46yoXsP The Everything Cookies and Brownies Cookbook (Everything®) https://amzn.to/3JF25y5 Bread Bootcamp: It's Not a Cookbook...It's an Adventure https://amzn.to/3NV3kvE Effortless Summer Entertaining - For the Rest of Us (plans and recipes) https://amzn.to/3PNHP0S Marye shared a recipe! Crockpot Smothered Chicken Serves 6 Ingredients 2 1/4 pounds boneless skinless chicken breasts or thighs 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounces button mushrooms sliced 8 ounces onion cut in half then sliced 1 ounce onion soup mix 1/2 cup chicken stock 1 teaspoon seasoning salt Instructions Spray the inside of the crock with no stick spray. Lay the chicken in the bottom of the crock. Sprinkle with the seasoned salt. Cover with the onions. Mix the soups and the onion soup mix until smooth. Stir in the chicken stock. Spoon over the chicken. Top with sliced mushrooms. Set the crockpot on low, co Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 21: Summer Salads and Desserts Berry Bomb Pop Fruit Salad, Cilantro Lime Cucumber Salad, Jalapeno Poppers & more for summer! Enjoying summer? I sure am! And all the yummy summer foods! Enjoy these summer delights and tasty dishes! Berry Bomb Pop Fruit Salad https://www.juliehoagwriter.com/2019/06/17/easy-4th-of-july-desserts-red-white-and-blue/ Ingredients: 2 c. cut up strawberries 2 c. blueberries 2 c. blackberries 8 single bomb pop popsicles cut up You must serve it immediately as the popsicles will start to melt. This dish is still good once the popsicles melt however as the fruit becomes coated in popsicle juice, which is yummy! But, it's really fun to eat it while the popsicle chunks are still present. No Bake Dessert Salad for the 4th of July https://www.juliehoagwriter.com/2018/06/03/easy-no-bake-dessert-salad-for-the-4th-of-july/ Ingredients: 4 c. strawberries, cut up 2 c. whipped topping (Cool Whip®) 1 gelatin box (6 ounces), blue in color with 1 1/4 c. boiling water to prepare gelatin 1 c. small marshmallows Prepare the Jello Jigglers ® recipe from the box: which is 1 1/4 c. boiling water to 6 oz. blue gelatin. Stir to dissolve, follow the directions on the package. Pour liquid gelatin into a small loaf pan and let it sit in the fridge for 3 hours. Meanwhile, cut up the strawberries into pieces for 4 c. strawberries. Once the gelatin has set, after about 3 hours, loosen it around the edges with a knife and scoop it out onto a flat surface. Cut it into bite-size pieces. Add it to a large bowl. Add the strawberries and marshmallows to the bowl and stir gently. Add the whipped topping and stir gently. Serve immediately. It is best to make it fresh and eat it fresh for the best results. Layered RWB Jello Bars https://www.juliehoagwriter.com/2017/07/04/layered-holiday-no-bake-jello-bars/ Tangy Homemade Cilantro Lime Salad Dressing and two salad recipes1/4 c. olive oil 1 tsp. minced garlic 5 Tbsp half-and-half creamer 1 1/2 Tbsp fresh squeezed lime juice 1/4 c. apple cider vinegar 1/4 tsp ground red pepper 1 1/2 Tbsp chopped fresh cilantro, mounded 1/2 c. olive oil mayo 1 Tbsp milk 3 tsp sugar Blend with a hand blender for a minute. Cucumber Salad: 1/4 c. diced onion, 5 cucumbers, 3/4 c. dressing, 1 tsp. minced garlic Lettuce Salad: 1 bag sweet butter lettuce, 1 c. raw carrot slices, 1/2 cucumber diced, 15-20 grape tomatoes, 5 large slices fresh mozzarella cheese cut into pieces. From One Dish Two Diets cookbook: https://amzn.to/42UAj7D Poppers:6-8 jalapeno peppers 1/2 c. shredded cheddar cheese 1/2 c. Parmesan cheese 4 oz. cream cheese 2 tsp chia seeds 1 tsp. minced garlic 1/3 c. grilled pork Mix. Fill peppers. Cook 350 degrees for 15-17 minutes. Broil 2-4 mi Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Vegetarians & Meat-Lovers Podcast welcomes Rosemary Molloy of An Italian in my Kitchen Food blog. Rosemary is an authentic #Italian cook and baker. She shares authentic Italian cooking with the world on her blog, on Pinterest, Instagram, Facebook, and YouTube as well as her website: Rosemary Molloy Food Blogger & Food Stylist Website: anitalianinmykitchen.com Pinterest: @italianinkitchn Facebook: An Italian in my Kitchen Rosemary is a cookbook #author as well. Find her #cookbook on Amazon (affiliate link below, if purchases are made through this link, this podcast may receive advertising fees at no added cost to the consumer. This supports this podcast. Thank you!) Authentic Italian Desserts https://amzn.to/42uOm3C and her ebook It's All About Pasta is on her website. Rosemary was named one of the top Italian Food Bloggers by Good Tastes of Tuscany! We chatted about her journey from Toronto to Rome and all her experiences that led her to be a food blogger. She loves to share homemade Italian #recipes and #Canadian treats. She has been featured on many popular sites and publications. She's a self-taught food photographer as well. She shared some tips and advice for #cooking and Italian recipes, ways of preparing #food, ideas for preserving food, and her favorite recipes. We also talked about pizza! I love pizza... check out her dough recipe here: https://anitalianinmykitchen.com/best-pizza-dough/ I can't wait to try this out! We are pizza fanatics at my house! Her tips on cooking artichokes have me intrigued! I'm going to try it out! You should too! Also try her Nutella #Tiramisu! https://anitalianinmykitchen.com/easy-nutella-tiramisu/ And Frozen Yogurt Bark https://anitalianinmykitchen.com/yogurt-bark/ In this episode, also learn some differences between Italian #cuisine and American. We talked a bit about the cultural differences as well. Visit her website today to gain access to all her tasty amazing delicious recipes today! I thank Rosemary for coming to the show! Show her some love and check out all her links and gain some tasty awesome recipes for yourself to try! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE Thanks for listening and enjoy your food today! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 19: Pastry Chef Brianna Shaver Garden Box Baking Interview. Brianna is a Pastry Chef turned SAHM who is now focusing on her craft of masterful dessert creation as a digital creator, social media influencer, and food photographer. She also does custom orders in Seattle. Brianna and I had a really fun chat about baking! She shared her experiences and some fabulous tips about making yummy desserts! She is a content creator and her recipes can be found on Instagram at http://instagram.com/gardenboxbaking and on YouTube https://www.youtube.com/channel/UCURXLk23fgEim--Z9IWNMog where you can find her full recipes along with images/videos. Thank you for coming on my show Brianna! You can watch our chat as a video on YouTube at https://youtu.be/T8F37ZSKZZE Enjoy Brianna's Favorite Chocolate Chip Banana Bread recipe! I made it and it's delish!!! 4-5 (454g) bananas ½ cup (99g) olive oil 1 cup (213g) brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup (120g) all purpose flour 1 cup (113g) whole wheat flour 1 teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon salt 1 teaspoon cinnamon ½ cup (57g) toasted walnuts, chopped ½ cup (85g) chocolate chips Simple syrup Mix together the mashed banana, oil, sugar, eggs & vanilla. Add in the flours, baking soda, baking powder, salt & cinnamon. Fold in the walnuts & most of the chocolate chips. Pour into a greased and parchment lined loaf pan, top with remaining chocolate chips. Bake @ 350° 60-75 min (check to see if it's done by inserting a toothpick in the center, it should come out clean or slightly tacky). Brush with simply syrup while warm. Let cool & enjoy! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Thanks for listening and enjoy your food today! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 18: Soy Garlic Pork Marinade, Portabella Mushroom Marinade, & Tomato Fennel Pasta Salad. Welcome to my podcast where I talk all things food, cooking, and meal prep for split tables where some people are vegetarians and others are meat eaters. I have three recipes to share and this could be your full meal plan right here! Below are links to my cookbooks and the recipes are laid out for you for easy access. Use those taste buds, baby! And enjoy your food today and every day! Soy Garlic Meat Marinade for chicken, pork or beef.From Betty Crocker's New Outdoor Cookbook Barbecues published in 1967 by General Mills Golden Press. 1/4 cup salad oil (I use olive oil) 1/4 cup soy sauce 2 tablespoons ketchup 1 tablespoon vinegar 1/4 teaspoon pepper 2 cloves garlic, crushed (I used minced) Stir and pour over 4 pork chops in a sealed bag or container. Coat meat with marinade. Let sit for a 1/2 to 2 hours and then grill to appropriate internal temp. Amazing Marinating Secret for Marinated Balsamic Mushroom Cap Burger Recipe2 Portabella Mushroom caps, large 1/2 teaspoon Lawry's seasoned salt 1 teaspoon jalapeno seasoning containing ground jalapeno, onion, garlic, plus salt 1/4 cup olive oil 1/8 cup balsamic vinegar 1 tablespoon chia seeds Mix all ingredients together and add mushrooms to a sealed bag or container to marinate for 1 1/2 to 2 hours coating all sides. Grill. Find this recipe also on my website where you can print it: https://www.juliehoagwriter.com/2017/07/11/amazing-marinating-secret-plus-marinated-balsamic-mushroom-cap-burger-recipe/ Tomato Fennel Pasta Salad16 oz mini farfalle pasta (mini bow tie) 2 1/2 cups cherry and grape tomatoes of different colored tomatoes yellow, red, & orange the medley style, cut in half or thirds 8.5 oz jar of sundried tomatoes julienne cut with Italian herbs in oil 1 teaspoon Lawry's seasoned salt 1/2 teaspoon black pepper 1 tablespoon fennel seed 2 tablespoons white wine vinegar 1 1/4 cup shaved mixture of asiago, romano, and Parmesan cheese 1 cup chopped white or yellow onion 2 cups chopped zucchini Add tomatoes, salt, pepper, fennel seed, vinegar, onion, and zucchini to a bowl or large container. Stir. Add already-cooked pasta while still warm. Add cheeses and stir well. Let sit in the fridge for 1/2 to 1 hour and serve. Great leftover too. Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Thanks for listening and enjoy your food today! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 17: Easy Recipes for Spring Mix Greens Salad Recip with Balsamic Fresh Mozzarella Pepitas and Half Meat Half Cheese Pizza Casserole. Super easy good meals are important when you are busy but need to feed your family. We have the option of premade meals or frozen, but easy homemade meals are the best! Enjoy these recipes and refer back to the show notes for easy access to the recipes. Easy Recipes for Spring Mix Greens Salad Recipe with Balsamic Fresh Mozzarella Pepitas Ingredients:4 cups spring mix green baby lettuce, baby green, radicchio (or any combo), 1/3 cup pepitas roasted and salted, 1 cup fresh mozzarella pearls cheese, 1 ripe avocado, 3/4 cup chopped fresh tomato, 1 1/2 tablespoons balsamic vinegar, 2 tablespoons olive oil. Instructions:Peel and dice ripe avocado. Chop up tomato. Combine spring mix greens with pepitas, avocado, tomatoes, and fresh mozzarella. Toss. Prepare the dressing by mixing vinegar and oil. Pour dressing over the salad and toss to mix well so avocado mashes and coats all components of the salad. Serve immediately. Print this recipe from my website: https://www.juliehoagwriter.com/2018/06/06/spring-mix-greens-salad-balsamic-mozzarella-pepitas/ Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Half Meat Half Cheese Pizza Casserole Ingredients:4 cups cooked egg noodles, 2 cans tomato soup, 2 teaspoons ground oregano, 1 teaspoon salt, 1 tablespoon olive oil, 2/3 cup diced onion, 1 lb ground beef, 2 cups shredded mozzarella cheese, 1/4 cup shaved Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 cup pepperoni. Instructions:Cook and drain noodles. Combine tomato soup, oregano, and salt in a bowl and stir. Add noodles and stir well to coat. Cook the onion until tender in olive oil. Brown ground beef. Spread noodles and tomato soup mixture in a 9x13 inch glass baking dish. Flatten it so it's even across the pan. Sprinkle onions over the top. Add pepperoni and ground beef to half or three-fourths of the pan to make a hybrid dish, leaving about 1/2 to 1/4 with just cheese, as desired. Top with mozzarella cheese and parmesan cheese. Sprinkle Italian seasoning across the top. Cook for about 30 minutes at 350 degrees. Serve. Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 16: How Plant-Centered Nutrition Can Heal You with Former Meat-Eater and Dietician Ashley Kitchens. Listen to my amazing and incredible discussion with my podcast guest Ashley. She's a former meat eater who grew up on an Angus beef farm. Yes! She came from a heavy meat-eating childhood. She always had GI issues and it wasn't until she started going plant-based in her diet did she see relief from these horrible symptoms that plagued her for years. She shares her story of how adopting a plant-centered diet has made her healthier, more comfortable, and happier. I love the stories that she shares about clients who found life-transforming help by switching to a plant-based diet. These people had such issues as severe high cholesterol, diabetes about to require insulin, and cancer patients who all had so much improvement in their health status and labs that their doctors were amazed and asked them what they have been doing to get these incredible results. That's huge! Ashley also shared tips and advice, plus a delicious-sounding cashew cheese nacho recipe (YUMMM!) and a scrambled tofu recipe that is highly indistinguishable from eggs (like it has fooled people into thinking they are eating eggs!). Listen to our fun chat and find out if you should start slowly incorporating a plant-based diet into your lifestyle or if you should try switching entirely. Ashley is a great resource and offers 1:1 nutrition coaching, courses, free meal plan prep, and free mindful eating training. She also is a podcaster at Plant Centered and Thriving Podcast with Dietician Ashley Kitchens. Find her on Instagram at http://instagram.com/plantcenterednutrition and her website is: https://plantcenterednutrition.us/ Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE Check out my other cookbook One Dish Two Diets Cookbook: Recipes for the Hybrid Vegetarian and Meat-Eating Family. You can find the cookbook on Amazon here (affiliate link): https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thanks for listening! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 15: Open-faced Avocado Egg Spread & Tomato Sandwiches, Jalapeno Pickle Egg White Salad, and Veggie Avocado Egg Salad. I have eggs on the brain! With Easter coming, I always have eggs on the brain. In this episode, all about avocados and eggs, I'm sharing recipes from my One Dish Two Diets Cookbook. You can find the cookbook on Amazon here (affiliate link): https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Ready? Let's go! Open-faced Avocado Egg Spread & Tomato Sandwiches Ingredients: 12 egg yolks from 12 hard-boiled eggs (set egg yolks aside for the salad), 1 ripe avocado, 2 Tbsp fresh lemon juice, 1/4 tsp black pepper, 1/2 tsp salt, 1/3 c olive oil mayonnaise, 2 Tbsp crushed crispy jalapenos, 1 1/2 tsp taco seasoning, 2-3 large tomatoes, 12 slices of 12-grain bread. Instructions: Place egg yolks in a bowl. Add chunks of avocado, black pepper, salt, mayo, and blend until smooth. Spread 1/8 c per slice of toasted bread. Sprinkle with 1/2-1 tsp crushed crispy jalapenos, and 1/8-1/4 tsp taco seasoning. Add tomatoes slices or thin wedges. Serve. Jalapeno PIckle Egg White Salad Ingredients: egg whites from 12 hard-boiled eggs, 1 pint small sweet or grape tomatoes (about 2 cups when sliced in half), 1 red pepper, chopped, 1 c sliced baby dill pickles, 2 fresh jalapeno peppers, seeds removed and chopped, 3 Tbsp diced onions, 1 Tbsp sweetened lime juice, 1/2 c Miracle Whips or mayo, 1 tsp seasoned salt. Instructions: Chop egg whites into pieces. Add sliced tomatoes, chopped red pepper, and sliced pickles to egg whites and stir. Make the dressing: jalapenos, onion, miracle whip dressing, sweetened lime juice, and seasoned salt. Blend with an electric hand blender for 20-30 seconds. Pour over egg white mixture and stir well. Serve or refrigerate. Veggie Avocado Egg Salad Ingredients: 1/2 c Tangy Homemade Cilantro Lime Salad Dressing (see recipe below), 5 mini cocktail cucumbers (sliced), 4 hard-boiled eggs, 1/4 c diced onion, 1 ripe avocado (diced), 1 c mini red or orange sweet tomato halves (grape tomatoes or cherry), 1/2 c shredded cheddar cheese. Instructions: Placed sliced cucumbers, tomatoes, diced eggs, onion, and diced avocado in a bowl. Add cheese. Add 1/3 c dressing. Stir vigorously and thoroughly to mash egg yolks and avocado with dressing. Serve or refrigerate. Great as a side salad or in a pita or on bread as a sandwich. Tangy Homemade Cilantro Lime Salad Dressing Ingredients: 1/4 c olive oil, 1 tsp minced garlic, 5 Tbsp half-and-half creamer, 1 1/2 Tbsp fresh squeezed lime juice, 1/4 c apple cider vinegar, 1/4 tsp ground red pepper, 1 1/2 Tbsp chopped fresh cilantro (mounded), 1/2 c olive oil mayo, 1 Tbsp skim milk, 3 tsp sugar. Combine all ingredients and blend with an electric hand blender for 1 minute. Store in fridge. I hope you enjoy these recipes! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 14: Hybrid Breakfast Meat or Veggie Egg Bowls, Chocolate Peanut Butter Banana Bread, & Salted Oregano Potatoes. I love all the craze about creating customized bowls that have flooded the arena of cooking. This is an ideal set up for a hybrid family because each member can build their own bowl to their own tastes very easily because you create a bar with toppings that people can choose or decline. This is a full meal suggestion episode with sweet bread and yummy potatoes. Please see the recipes below: Hybrid Vegetarian and Meat Scrambled Egg Bowls from the cookbook One Dish Two Diets (affiliate link): https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Ingredients: 2 Tbsp butter, divided 12 eggs 1/2 c skim milk 1 green pepper, diced 1 red pepper, diced 1/2 c diced onion 1 small package of sliced mushrooms (3 cups) 1 (10 oz) can of tomatoes and chilies 1 c precooked sausage or ham pieces 1 c shredded cheddar or pepper jack cheese 1 tsp red pepper (optional) salt and pepper to taste Optional toppings: hot sauce, salsa, fresh tomato, corn, peas, broccoli, cauliflower, potatoes, any leftover cooked vegetable, other cheeses Instructions: 1. Drain and blot can of tomatoes and chilies. 2. Melt 1 Tbsp of butter in frying pan. Cook peppers and onion. Add mushrooms and tomatoes. 3. Remove veggies from pan. Cover. 4. Add 1 Tbsp butter to pan. 5. Scramble eggs with milk and ground red pepper. 6. Cook and scramble eggs. 7. Add eggs and meat to bowls or allow people to build their own to their tastes. 8. Add toppings as desired. Serve. Chocolate Peanut Butter Banana Bread:Ingredients: 1 c Splenda 1/2 c salted butter, melted 2 eggs 1/4 c smooth peanut butter 2 c bread flour 1/4 tsp salt 1 tsp baking soda 4 ripe bananas, mashed 1 c semi-sweet chocolate chips Instructions: 1. Cream together Splenda and melted butter. 2. Add eggs and peanut butter. Stir well until blended. 3. In a separate bowl, combine bread flour, salt, and baking soda. Stir. 4. Combine wet and dry and ingredients and stir. Batter will appear dry, but stir as much as you can to mix. 5. Add 4 mashed bananas and stir. 6. Stir in chocolate chips. 7. Spray the loaf pan with olive oil cooking spray. 8. Scoop batter into loaf pan and flatten. 9. Bake at 350 degrees for one hour. Cool and serve. Top as desired with butter, Nutella, cream cheese, or jelly. Salted Oregano Potatoes;Ingredients: Enough yellow potatoes (cut into small bite-size pieces) to cover a large cookie sheet. 1/4 c avocado oil 1 tsp Lawry's seasoned salt 1 tsp garlic powder 1/4 tsp black pepper 1 tsp dried oregano leaves Instructions: 1. Cut the desired amount of potatoes. 2. Combine avocado oil, seasoned salt, garlic powder, black pepper, and dried oregano leaves in a bowl. Stir. 3. Pour oil mixture over potatoes and stir well to coat. 4. Spread potatoes across a large cookie sheet (spray with cooking spray also if desired). 5 Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 13: Spinach Tomato Tortellini Pasta Salad and Sweet & Spicy Surprise Salad plus Pancake. Add a salad to your Superbowl snack table! Add some healthy food to your party table and people will gobble it up! In this episode, I share yummy unique salad recipes, a savory pancake made from one of the salads (yes! I'm serious!), a way to add bursting flavor to your ordinary box of rice pilaf, and ideas for how to help you think outside the box when cooking. I also share how my cooking has changed as a mom of growing boys. Now that my boys are all teens, they are so much more open to different dishes and flavors so my world has opened up to cooking in new ways and I love it! Two recipes are from my cookbook One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Spinach Tomato Tortellini Pasta Salad Ingredients Needed: 2 lbs. 4 ounces frozen cheese tortellini 1 8.5 ounce jar of julienne cut sundried tomatoes in herbs and olive oil 2-4 cups grape tomatoes sliced in half ½ cup feta cheese ½ cup grated or shredded Parmesan cheese ¼ teaspoon black pepper ¼ teaspoon salt 4 cups fresh spinach 2 teaspoon balsamic vinegar 7 ounces salami cut into small pieces Instructions: Cook tortellini. Let cool at least a little bit. Add sundried tomatoes, sliced tomatoes, spinach leaves, and balsamic vinegar to tortellini. Stir to mix. Add Parmesan cheese and feta cheese to a bowl. Add in salt and pepper and stir. Add cheese mixture to tortellini mixture. Stir. Split salad in half for a vegetarian half and a meat-containing half. Add salami pieces to meat half of the salad and stir. Refrigerate to cool. Serve cold. Sweet & Spicy Surprise Salad Ingredients: 1 Tbsp olive oil, juice from 1 lemon, 1 Tbsp fresh lime juice, 1 Tbsp chia seeds, 1 Tbsp salted sunflower seeds, 2 lg tomatoes diced, 1 c. diced strawberries, 1 c. diced cucumber, 4 Tbsp chopped fresh jalapeno, 2 c. frozen gold and white corn (cooked and cooled), 1 overfull Tbsp chopped cilantro, 2 c. fresh mozzarella cheese diced, optional: 1/2 tsp chili powder and 1 diced avocado. Instructions: Prepare dressing by combining olive oil, lemon juice, lime juice, chia seeds, and sunflower seeds. Stir. Stir all vegetables and fruit together in a large bowl. add cheese and herbs/spices. Pour dressing over and stir well. Sweet and Spicy Cornbread Pancake: Ingredients: per pancake: 1/2 c Sweet and Spicy Surprise Salad, 1 egg, 1/3 c. cornbread mix (I used Jiffy), salt and pepper, 1 Tbsp butter. Combine and cook as you cook a pancake on low to medium-low heat. Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal: From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacar Buzzsprout - Let's get your podcast launched! Start for FREE Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 12: Plant-Based Nutrition Advice with Dr. Yami. I'm excited to introduce you to my guest for this week's podcast episode. We had a fun and interesting chat! Dr. Yami is a board-certified pediatrician, certified lifestyle medicine physician, national board-certified health and wellness coach, author, podcast host and professional speaker. A passionate promoter of healthy lifestyles, especially the power of plant-based diets for the prevention of chronic disease, she founded VeggieFitKids.com where she provides information on plant-based diets for children. She also hosts the podcast Veggie Doctor Radio. She obtained a certificate in plant-based nutrition, is a certified Food for Life Instructor, and a Jack Canfield Success Principles Certified Trainer. She is a fellow of the American Academy of Pediatrics and a diplomate of the American College of Lifestyle Medicine. Dr. Yami owns Nourish Wellness, a pediatric practice in Yakima, WA where she lives with her husband and two active sons. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Her book is entitled "A Parent's Guide to Intuitive Eating: How to Raise Kids Who Love to Eat Healthy" (affiliate link to book) https://amzn.to/3Y1g2ev Learn more at DoctorYami.com · Instagram: Instagram.com/thedoctoryami · Website: Doctoryami.com · Podcast: Veggie Doctor Radio Check out Julie's cookbook One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 And also the new cookbook American Midwest Cooking Quiches https://amzn.to/3XLekht Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal: From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply. https://instacart.oloiyb.net/c/3786449/1560778/7412​ Thanks for listening! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 11: Easy Quick Tortilla Wrap Meals. I love using tortillas in meals. They are so versatile and can be used in so many different ways. I'm a busy mom and entrepreneur, so I love simple practical meals like these that are quick, easy, and ones you can easily add a bit of outside the box creativity to, and therefore create a welcome newness to a meal. These recipes are from my cookbook One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal: From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply. https://instacart.oloiyb.net/c/3786449/1560778/7412​ The Recipes: Hybrid Vegetarian and Meat Lettuce Tortilla Wrap BarIngredients: 1 bag prewashed sweet butter lettuce or romaine lettuce 3/4 c. ranch dressing 1 Tbsp. chia seeds 1/2 c. raisins or dried cranberries 1/2 to 1 c. nuts (sunflower seeds, chopped pecans, walnuts, pumpkin seeds, or almond slivers) 1 c. diced cucumber 1 c. diced tomato 1/2 c. diced onion 1 c. diced apple (Honeycrisp) 1 c. cooked butternut squash 2 c. shredded cheddar cheese 1-2 c. cooked chicken chunks, pieces of turkey, or torn up pieces of sandwich meat tortillas Combine 3/4 c. ranch dressing and chia seeds. Stir well. Pour dressing/seed mixture over lettuce and toss. Assemble all toppings in bowls to make the bar. Add about 1/4 c. coated lettuce (or amount as desired) to each tortilla wrap and add toppings along bar as desired. Pizza Tortilla Roll: View recipe and print it off of my website here: https://www.juliehoagwriter.com/2017/02/15/pizza-tortilla-roll/ Easy All Ones Hybrid Vegetarian and Sausage Egg Burrito: View recipe and print it off my website, click here: https://www.juliehoagwriter.com/2017/02/23/simple-easy-quick-7-ones-egg-burrito/ 40 Ways to Honor Your Mom After She has Passed Away: https://amzn.to/3kuyVIe Thanks for listening and have a great day! Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 10: Pizza Recipes with Squash sauce and Cauliflower Crust. I love pizza! How about you? Check out these recipes from my book One Dish Two Diets: universal worldwide affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal: From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply. https://instacart.oloiyb.net/c/3786449/1560778/7412​ Hybrid Vegetarian and Chicken Squash Sauce Pizza Crust: 1 c. warm water, 2 1/4 tsp active dry yeast, 1 Tbsp. sugar, 2 c. flour, 1/2 c. Italian bread crumbs, 1/4 c. plus 1 tsp. olive oil, divided, and 1 tsp. coconut oil. Sauce: 1 c. cooked butternut squash, 1 tsp. ground oregano, 1 (15 oz.) can tomato sauce, 1/4 tsp. garlic powder. Toppings: 1 1/2 c. shredded mozzarella cheese, 1/2 c. finely shredded Asiago cheese, 1/2 c. sundried tomatoes (julienne), 8 oz. sliced baby bella/crimini mushrooms, 1/4 c. diced onion, 1 cup pieces of smoked cooked chicken breast, 1/4 c. grated Parmesan cheese. Instructions for crust: combine warm water & yeast in a bowl, stir. Add sugar. stir. Add flour, bread crumbs, 1/4 c. olive oil. Stir. Oil hands with 1 tsp. olive oil. Knead dough into a ball. Cover and let sit for 12-15 minutes or so. Sauce: combine squash, oregano, tomato sauce, garlic powder in a bowl and stir. Blend with a hand blender 1 minute. Assemble pizza: Preheat oven to 400 degrees. Grease 9x13 inch glass pan (or cookie sheet), with 1 tsp. coconut oil. Spread dough evenly in pan with your fingers. Spread sauce on top. Top with mozzarella cheese, Asiago cheese, sundried tomatoes, onion, mushrooms. Add meat as desired. Sprinkle pizza with 1/4 c. Parmesan cheese. Cook for 27-33 minutes. Hybrid Hidden Cauliflower Crust Margherita Pizza Ingredients: 1 (10 oz.) package frozen riced cauliflower with Italian cheeses (make your own by adding 1/4 c. Parmesan, Asiago, Romano cheese blend), 1/2 c. fresh basil leaves, 1 c. pizza sauce, 1 (6.5 oz.) pizza crust mix, 1 c. shredded mozzarella cheese, 1/2 c. shredded Parmesan cheese, 2 c. sliced fresh mushrooms, 1 large tomato sliced, meat as desired cooked chicken, pepperoni, or sausage. Instructions: Preheat oven to 450 degrees. Cook riced cauliflower per package. Prepare pizza crust as directed on package. Add riced cauliflower to dough. Knead dough into a ball. Let sit for 5 minutes. Spray 9x13 inch glass baking dish with cooking spray. Spread 1 c. pizza sauce, top sauce with mozzarella cheese, Parmesan cheese, fresh basil, tomato slices, and mushroom slices. Top with meat over portion desired. Cook pizza on a low oven rack for 450 degrees for 28-30 minutes. Cool 10 minutes. Cut and serve. Enjoy! Visit my website at https://www.juliehoagwriter.com/ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 9: New Year's Eve Appetizers with Jalapenos, Hashbrown cups, A cheese ball, and wontons. Happy New Years! Enjoy your celebration with appetizers! Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Check out my One Dish Two Diets cookbook at: the affiliate link https://amzn.to/3jJK0VD Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Cheddar Hash Brown Potato Jalapeno BitesIngredients: 1 (30 oz) package frozen shredded-style hasbrowns, thawed 8 oz can of diced hot jalapenos, undrained 2 c. shredded mild cheddar cheese 2/3 c. finely chopped onion 1 tsp. salt Optional: add meat pepperoni slices, crumbled cooked bacon, or pieces of deli ham to all or half of the recipe as desired Instructions: Preheat oven to 400 degrees. Combine all ingredients in large bowl and stir well. Spray a mini muffin pan with cooking spray. Press mixture firmly into cups, add more until flush with top. Bake at 400 degrees for 46-50 minutes. Serve. Jalapeno Chia and Pumpkin See Cheese BallIngredients: 12 ounces cream cheese in block form, softened 1/2 c. shredded pepper jack cheese 1/2 c. grated Parmesan cheese 1 tsp. minced garlic 1 banana pepper 2 jalapeno peppers 1/4 c. honey roasted pumpkin seeds (or pepitas) 2-4 sleeves crackers Instructions: Combine softened cream cheese with pepper jack cheese, Parmesan cheese, and minced garlic. Stir and mash with a fork to mix thoroughly. Add banana pepper and jalapeno pepper to a food processor and grind into small pieces, almost pureed. Stir peppers into cheese mixture with a fork, stirring and mashing a fork to incorporate into cheese. Crush 1/4 c. pumpkin seeds. Roll cheese ball in crushed seeds. Serve with crackers. Jalapeno Pumpkin & Chia Seed WontonsIngredients: 1 (8 oz.) block of cream cheese, softened 2 fresh jalapeno peppers 1/4 c. honey-roasted pumpkin seeds (or pepitas) 1 Tbsp. chia seeds 3 1/2 dozen (12 oz. package of 42) wonton wraps 3 Tbsp. olive oil 1 Tbsp. water Instructions: Preheat oven to 400 degrees. Cut jalapenos and scoop out seeds as desired. Grate jalapenos with a cheese grater for about 1/4 c. shredded jalapenos. Add peppers to cheese and stir. Crush pumpkin seeds. Add to cheese and jalapeno mixture. Add chia seeds and stir and mash with a fork to mix thoroughly. Add 1 tsp. cheese mixture to center of wonton wrap (make 5-6 at once for ease of preparation). Brush all edges with water. Fold wonton warp in half to make a triangle. Press edges to seal. Brush one side of wonton with olive oil. Flip it over and brush the other side with oil. Fold in all three points to the triangle to make a pouch or envelope. Bake on an ungreased cookie sheet for 11-12 minutes until the edges of the wonton wrap are golden. Serve on a platter with pumpkin seeds sprinkled throughout. Try out Instacart for easy and convenient home delivery. Get started with Instacart: Get free delivery on your first order via Instacart & make holiday dinner prep easier with ingredients in as fast as 1 hour. Min $10 req. Terms apply. Link: Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 8: Hybrid Veg/Meat Pickle Wrap Appetizer, Christmas Cookies, & Finnish Pulla Bread. Happy holiday cooking! I ready to do some holiday baking, how about you? Maybe you've already started. I have several yummy recipes to share with you. But first, get my cookbook, it's FREE today One Dish Two Diets (affiliate link) https://amzn.to/3W9dWbm It's now out in hardcover as well. **This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links, but this is at no added cost to you. First recipe, get the Hybrid Vegetarian & Pickle Wrap Appetizer Recipe here on my website: https://www.juliehoagwriter.com/2016/10/14/last-minute-pickle-wrap-appetizer/ Second recipe: Peanut Blossoms 1 3/4 c flour 1 tsp baking soda 1/2 tsp salt 1/2 c butter, melted/soft 1/2 c peanut butter 1/2 c sugar 1/2 c brown sugar, packed 1 egg 1 tsp vanilla How to make it: Stir dry ingredients together, cream wet ingredients together, then add egg and vanilla. Combine wet and dry and use an electric mixer to blend into dough. Wrap dough. Refrigerate dough. Make dough into balls, roll in sugar. Bake at 360 degrees for 5-6 minutes. Press chocolate kiss in center. Bake for 5 more minutes. Third Recipe: Cut Out Cookies 4 c flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp nutmeg 1 c soft butter 1 egg 1/2 c dairy sour cream 1 tsp vanilla Combine dry ingredients in a bowl. Combine wet ingredients in a bowl and mix with an electric mixer. Add sour cream and vanilla to wet and mix. Add flour and mix until well mixed and dough ball forms. Wrap dough in wrap. Place in the fridge for a few hours. Roll out on a floured surface and cut out cookie shapes with cookie cutters. Bake at 375 degrees for 10-12 minutes. Frost and use sprinkles as desired. Fourth Recipe: Pulla Yeast Coffee Bread From The Finnish Cookbook by Beatrice A. Ojakangas https://amzn.to/3W3VjFO Get started with Instacart: Get free delivery on your first order via Instacart & make holiday dinner prep easier with ingredients in as fast as 1 hour. Min $10 req. Terms apply. Link: https://instacart.oloiyb.net/c/3786449/1540318/7412 Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 7: Christmas Quiche and Rosemary Onion Foccacia Bread. This is my Christmas/holiday series. This episode is about a breakfast/brunch idea for Christmas morning that will deliver a split table recipe for your split table family (or make it all vegetarian or all meat if you desire). This recipe is full of healthy veggies, a good amount of protein, and it's low in carbs. This is great for the holiday time when we are all not eating the most healthy diet because of all the sweets our holiday traditions often bring about. The other recipe I'm sharing is a yummy Rosemary Onion Foccacia Bread recipe. It's so delicious and great with this quiche or an Italian meal. This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links (no added cost to you). One Dish Two Diets: https://amzn.to/3B7ce22 American Midwest Cooking Quiches: https://amzn.to/3Uv2h5D Hybrid Sausage and Vegetarian Asparagus Red Pepper Mushroom Crust Quiche Ingredients: 1 eight oz container of sliced mushrooms, chopped into small pieces 1/4 c. diced onion 1 tbsp. chia seeds 1 c. fresh 100% whole wheat bread crumbs 4 tbsp. butter 2 c. Colby and Monterey Jack shredded cheese 4 oz. cream cheese, softened 6 eggs 1 c. skim milk 1/2 tsp. salt 1/2 tsp. ground marjoram 1/2 tsp. ground thyme 1 red pepper, diced 1 bunch asparagus tips 1 tbsp. olive oil 1 c. cooked ground sausage (if desired) Directions: Saute onions and mushrooms in butter until tender. Remove from heat. Add bread crumbs and chia seeds. Stir. Grease 2 qt pan with coconut oil. Press mushroom mixture into pan. In a separate bowl, combine eggs, milk, cream cheese, spices/herbs and blend with a hand mixer 1-2 minutes. Add pepper, asparagus, and cheese to egg mixture and stir. Pour mixture over mushroom crust. Bake at 350 degrees for 55-60 minutes. Rosemary Onion Foccacia Bread Ingredients: 1 package active dry yeast 1 1/2 c. warm water 2 tsp. sugar 5 1/2 tbsp. olive oil, divided 3 1/2 c. flour 1/2 c. diced onion 2 tbsp. rosemary leaves 1 tsp. table salt 1 tsp. kosher salt 2 tsp. minced garlic Directions: Combine yeast, water, and sugar in a bowl. Stir and let it sit for 10-15 minutes. In a bowl, combine 3 1/2 tbsp. olive oil, flour, onion, 1 tbsp. rosemary leaves, table salt, and yeast mixture. Knead with a mixer with a dough hook (or use hands) until a dough ball forms. It may be sticky. Spread 1 tbsp. olive oil in a 9x13 inch glass pan. With floured fingers, press dough flat until it is flush with all sides of the pan. Cover. Let dough sit for 1/2 to 1 hour. Poke top of dough with finger all across the top. Brush with 1 tbsp. olive oil. Over top sprinkle kosher salt, 1 tbsp. rosemary leaves, and 2 tsp. minced garlic. Bake at 375 degrees for 30-35 minutes until golden brown. Enjoy! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 6: Mulled Wine with Apples, Christmas Wine with Fruit Ice Cubes, & Non-Breaded Jalapeno Poppers. This episode is a part of my holiday series. And today's episode is about holiday cocktails and appetizers. The Mulled Wine is so delicious and the apples as the garnish are to die for! Enjoy! 21+ contains alcoholic recipes. This podcast episode is sponsored by: Selefina Spices. I used the Selefina spices to make the Mulled Wine. The Mulling Spice mix, blend, and hibiscus leaves were provided to me by Selefina Spices. I loved working with these spices and was very happy with the end result. Find these products and more at: https://www.selefina.com/ Mulled Wine with Apples: 1 750 ml bottle of dry red wine (Cabernet Sauvignon) 1 package Selefina Mulling Spice Mix, blend 1 clementine orange with peel 1 cup pomegranate blueberry juice 2 tablespoons honey 2 teaspoons Selefina hibiscus flower petals 1/4 cup tequila Honeycrisp apples for garnish Instructions: Heat all ingredients but the apples in a crockpot for 1 1/2 hours. Strain mulled wine through a cheesecloth-lined strainer into a bowl. Return mulled wine to crockpot. Keep on low or keep warm. Add slices of apples to garnish when serving. Festive Christmas Wine with Fruit Ice Cubes:For the Ice Cubes: 1/2 c. diced Honeycrisp Apples…developed in my own home state at the University of Minnesota! Though any kind of apple will work;) 1/3 c. diced green grapes (sweet ones!) 1 Tbsp. sliced fresh cranberries 1/4 c. diced fresh strawberries 32 fresh mint leaves (2 per ice cube compartment) 1 c. lemon-lime flavored soda Distribute the cut up fruit evenly across a 16-compartment ice cube tray. Fill up each compartment with lemon-lime soda. Add two mint leaves to each ice cube compartment. Pop it in the freezer and leave it there until the cubes are frozen. For the Christmas wine: 750 ml chilled Sauvignon Blanc wine 1/2 c. Butterscotch Schnapps optional: lemon-lime soda pop to taste I add about 2-3 fruit ice cubes to each glass of Christmas wine. See pictures here: https://www.juliehoagwriter.com/2018/11/04/festive-christmas-wine-with-fruit-ice-cubes/ Hybrid Vegetarian & Pork Non-breaded Jalapeno Poppers6-8 jalapeno peppers 1/2 c. shredded cheddar cheese 1/2 c. grated Parmesan cheese 4 oz. cream cheese, softened 2 tsp. chia seeds 1 tsp. minced garlic 1/3 c. small pieces of cooked or grilled pork Instructions: Preheat oven to 350. Combine all the cheese, chia seeds, and garlic in a bowl. Mash with a fork to thoroughly mix. Prepare peppers by cutting them in half, and removing stems and seeds. Divide the cheese and add meat to about half the cheese mixture. Press the cheese mixture into the peppers. Spray the cookie sheet with cooking spray. Bake at 350 degrees for 15-17 minutes then broil on low for 2-4 minutes. Serve. From the cookbook One Dish Two Diets (affiliate): https://amzn.to/3UeYGs1 Get Julie's new cookbook Ameri Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 5: Thanksgiving Sweet Potatoes and Maple Cinnamon Pumpkin Bread. Happy Thanksgiving! It's time for holiday food! I hope you are planning and looking forward to your Thanksgiving meal with family and friends! So much good yummy food to be had on Thanksgiving and an amazing time to connect with and enjoy family. This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links. Today I'm sharing recipes from my One Dish Two Diets Cookbook: affiliate https://amzn.to/3ELJ9eZ Thanksgiving Sweet Potatoes with Apples: Ingredients: 6 sweet potatoes 1/2 c. water (or more) 1/2 to 1 c. brown sugar 1 tsp seasoned salt 1/4 tsp ground nutmeg 1/2 c butter 1/2 c pecan pieces 1/4 c small marshmallows 1 apple Instructions: Boil water in a large pot. Add sweet potatoes. Simmer 30 minutes or until soft. Remove skins. Cut lengthwise. In pan, combine butter, seasoned salt, brown sugar, and water. Heat over low heat. Stirring occasionally until butter melts and sugar dissolves. Stir. Add potatoes, apples, and pecans. Simmer uncovered 10 minutes. Baste. Remove from heat. Add marshmallows. Cover. Serve. Maple Cinnamon Pumpkin Bread 1/3 c maple syrup 15 oz can pumpkin 1/2 c butter 2 eggs 3 Tbsp mil 1 c sugar 1 1/2 tsp ground cinnamon 2 c white flour 1/4 tsp salt 1 tsp baking soda 1/4 tsp baking powder Instructions: Oven at 400. Cream melted butter and sugar together. Add eggs and milk. Stir well. Add maple syrup and pumpkin. Stir. Combine cinnamon, flour, salt, baking soda, baking powder and stir. Combine wet and dry ingredients together and stir. Pour into loaf pan coated with cooking spray. Flatten batter. Bake 1 hour. Let cool 15-20 minutes before slicing. Serve. Store in sealed container. Find these recipes on my website as well: https://www.juliehoagwriter.com/ American Midwest Cooking Quiches cookbook link: https://amzn.to/3gkIbwQ Happy Thanksgiving! Yours Truly, Julie Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Plant-Based Cooking for Two with Chef Lei Shishak. I'm excited to introduce you to Lei Shishak, author of Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together (affiliate) https://amzn.to/3GsA7F9 which is a beautiful cookbook full of easy to use approachable tasty meatless recipes. Lei and I had a wonderful chat! Lei described the different levels of plant-based eating and she shared her own journey to eating a plant-based diet. She explained why eating more plants is healthier and better for your health. She started her trek down this plant food journey during the pandemic. She wanted an easier and more flexible diet rather than a strictly vegan diet, so a plant-based diet was her destination. She shared important information on the topic of what types of supplements may be needed for those who chose an exclusively plant-based diet as well. She gave tips for the best foods to keep in your pantry for a more plant-based diet as well as advice for how to start down the path to a plant-based diet. She pointed out that her recipes can easily be eaten by meat-eaters too because it's very easy to simply add meat to the dish in the end by topping it with a piece of cooked meat or by having a meat portion on the side. She talked about portion size for eating a more plant-based diet, but still incorporating meat into your diet for those who desire that type of meal. She shared her experience as a pastry chef in California, her background and training as a chef, and her experience as a bakery owner near the ocean. Beachhouse-type cooking is the topic of some of her other cookbooks as well. How fun! Check out her other cookbooks here (affiliate): Beach House Brunch https://amzn.to/3EqKR57 Beach House Dinners https://amzn.to/3NZ3vED Beach House Baking https://amzn.to/3X1sKKG Farm-to-Table Desserts https://amzn.to/3DXh5DM Visit Lei's website here: https://leishishak.com/ Find her on Instagram @leishishak A big thank you to Lei for being the first guest on the podcast! To connect with the podcast host Julie Hoag visit her website: https://www.juliehoagwriter.com/ Julie's new cookbook American Midwest Cooking Quiches: Split Table Recipes for Vegetarians & Meat-Lovers has just been released! Check it out here: https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb For more split table hybrid recipes, please check out Julie's first cookbook One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thank you for listening to this podcast episode about how to instructional tips for cooking for a more plant-based lifestyle. Cookbook recipes for two for small-batch home cooking. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 3: Hybrid Chili for a Split Table and Yummy Yogurt Bread. It's Halloween! My family has a tradition of enjoying chili on Halloween so I make it every year. We just love chili! Chili is a great meal for a split table family or group of people because you can just use two crockpots and load them at the same time so you have one with meat and one meatless. This recipe is super tasty and one my family really enjoys, I hope you do as well! This recipe is from my cookbook One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family (affiliate) https://amzn.to/3sLzBtG Check out my new cookbook American Midwest Cooking: Quiches which is releasing on November 12 https://amzn.to/3DpQoaE Want to be a part of my review team and receive a FREE copy of the cookbook? Email me at [email protected] Ingredients for Hybrid Vegetarian and Beef Chili: I lb ground beef, browned 1 medium onion, diced 2 stalks of celery, diced 1 green pepper, diced 2 cloves garlic, finely chopped or minced garlic from a jar 1 small container of sliced mushrooms, about 3 cups 2 qt. tomato-based vegetable juice 2 (14.5 oz.) cans of petite diced tomatoes, undrained 2 (16 oz.) cans of dark red kidney beans, drained and rinsed 2 (16 oz.) cans of red chili beans in medium chili sauce, undrained, use that sauce 1/2 tsp. red cayenne pepper, divided 2 tbsp. chili powder, divided 1/4 tsp. ground oregano, divided 1 tsp. salt, divided Instructions: Saute veggies and garlic in butter, adding mushrooms in last until soft. Divide veggies between 2 crockpots. To each crockpot add: 1 qt. juice, 1 can diced tomatoes, 1 can kidney beans, 1 can chili beans, 1/4 tsp. red cayenne pepper, 1 tbsp. chili powder, 1/8 tsp. oregano, 1/2 tsp salt. To ONE CROCKPOT: add 1 lb. cooked ground beef. Cook in crackpots on high for about 4 hours stirring occasionally. Top with corn chips, shredded cheese, sour cream, green onions, or crackers as desired. For the Yummy Yogurt Bread: Ingredients: 2 cups plain, non-fat, Greek yogurt 3 cups self-rising flour 1 tsp. dried basil leaves 1 tsp. dried oregano leaves 1 tsp. rosemary leaves 1 tsp. chopped dried onions 1/2 tsp. garlic salt 1/2 tsp. black pepper Instructions: Combine all spices and herbs in a small bowl and stir. Combine flour and yogurt in a large bowl. Stir. Knead until a dough ball forms. Keep going, it will be sticky for a bit before the dough ball forms. Add 4 tsp. of the herb/spice mixture to the dough ball. Knead spices and herbs into the dough until mixed in well. Form the dough ball into a loaf about 8-9 inches long. Place it on parchment paper on a baking sheet/cookie sheet. Cut a shallow slice down the top of the load. Bake at 350 degrees for 35-40 minutes. Brush 2 tsp. olive oil all across the top and sides of the loaf. Sprinkle the remaining herbs/spices mixture over the top of the bread as desired. Cut and serve with butter or flavored oils or balsamic vinegar. I hope you enjoy these recipes! I would love a review and/or rating from you on my podcast. Please subscribe to my podcast and come back next week for a new episode and recipe! Visit my website at https://www.juliehoagwriter.com/ Thanks for listening! Have a great day! Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 2: Mexican Cauliflower Dishes for Lovers & Haters of Cauliflower. This episode is all about cauliflower! So many people dislike cauliflower, but these recipes I'm sharing today make cauliflower not taste like cauliflower! I actually like cauliflower, I know, I'm weird. My family dislikes this bumpy lumpy white veggie, but they like it made the ways listed below. #Cauliflower can be tasty! Trust me! #vegetarianrecipes #vegetarian #vegetarianfood #vegetarianrecipes Check out my cookbooks: One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family (affiliate links) https://amzn.to/3eVfuWM And now in presale mode (releasing in November 2022) American Midwest Cooking Quiches https://amzn.to/3SxYOCn Tacos are a great recipe for a split table meal because everyone gets to build their own taco how they desire. Each person can add meat or non-meat items so this is a no-brainer idea for the perfect hybrid meal. What's a hybrid meal? One where there are portions that work for a vegetarian and for a meat-lover. I love to add cauliflower to the mix of ingredients for a taco bar to make a split-table scenario happen in a unique, tasty, and healthy way. How do I do this? My recipe for Mexican Roasted Cauliflower for Meatless Tacos makes cauliflower yummy and flavorful! Cauliflower bulks up a taco for a vegetarian, thereby adding not only food to the taco, but flavor, fiber, and more! Even the meat-eaters may add a scoop or two to their tacos! Tell them to go on, try it! Ingredients to make Mexican Roasted Cauliflower Meatless Taco Meat: 1/4 cup taco seasoning or I use a taco seasoning packet of 1.25 oz. 1/3 cup olive oil 1 teaspoon onion powder 1 Tablespoon cayenne pepper sauce I have added more when I want to spice it up! 1 teaspoon seasoned salt 1 cauliflower, whole head cut into small bite-size florets Instructions: Mix together the taco seasoning packet, 1/3 c. olive oil, 1 Tbsp. cayenne pepper sauce, 1 tsp. seasoned salt, and 1 tsp. onion powder. Stir well. Cut cauliflower head into bite-size florets. Stir seasoning/oil mixture and pour over cauliflower florets in a large bowl. Stir well to fully coat the cauliflower florets. Spread them across a cookie sheet sprayed with cooking spray (I use olive oil spray). Roast at 350 degrees for about an hour (all ovens cook differently so adjust this time to fit your own oven). Stir cauliflower around halfway through the cooking time. Broil to desired crispness for 5-10 minutes. Serve. You can print this recipe: https://www.juliehoagwriter.com/2017/11/22/mexican-roasted-cauliflower-meatless-tacos/ What else makes cauliflower taste good? Cheese! This is such a simple idea. Ingredients to make Cauliflower Cheese Bake Salsa Con Queso:1 head cauliflower 1 15-ounce salsa con queso dip 1 T water optional Instructions Preheat oven to 400 degrees. Add 1 T water to a baking dish. Cut stem and leaves off cauliflower head, leaving it whole. Pour salsa con queso dip evenly over the cauliflower head. Print this recipe: https://www.juliehoagwriter.com/2020/04/23/cauliflower-cheese-bake-salsa-con-queso/ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Tips for How to Cook for a Split Table. Do you have a split table in your home where some family members want meat and others want meatless? Do you have family members who are vegetarians and others who are meat lovers? Do you ever entertain where you need to feed both vegetarians and meat-eaters? Well, if so I have help, tips, guidance, advice, and recipes for you! I'm Julie Hoag and I've cooked this way for over 27 years for my family because I'm a vegetarian. I've been a vegetarian since the eighth grade so after my mom passed away when I was in high school, I became the primary cook for our family. I was indoctrinated into this way of cooking at a young age. Then I continued to cook this way because my husband ate meat, and then I went on to have three boys, who also eat meat. I never wanted to guide my children, I wanted them to make the choice about whether to eat meat or not. They all have chosen to eat meat, so, rather than be a short-order cook all the time, I started doing hybrid recipes. What are hybrid recipes? They are recipes that contain both a meatless portion and a meat-containing portion in one recipe. It is possible! I do it all the time! All you need to do is have the correct mindset, be mindful as you prepare and serve, and do some forethought. Stay tuned as in this podcast I will share recipes as well as tricks weekly to help you cook for your split table family in easier, more efficient, and quicker ways. It's so nice to meet you! Oh, and I'm from Minnesota so my recipes are influenced by Midwest cooking, hot dishes, and home cooking made simple. I'm a busy mom, and I love gourmet, but I need easy quick meals, for the most part, to work smoothly in my frantic mom life. Want some recipes now? Check out my cookbook, One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family in ebook, paperback, and audiobook with ebook bonus content at (affiliate): https://amzn.to/3Msfw4G You can also visit my website for more recipes and family topics such as family travel, DIY, kids, and family pets at http://www.juliehoagwriter.com/ Thank you for listening! Julie Hoag Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Hello! Welcome to Vegetarians & Meat-Lovers: Split Table Recipes podcast! Do you have a split table family composed of vegetarians and meat-eaters? Or do you ever find yourself wondering what you will do when having to feed both meat lovers and vegetarians while entertaining? Well if so, you are just like me and my family. My name is Julie Hoag and I'm a vegetarian living in a family full of meat lovers. Yup! The modification started because I quit eating meat as a thirteen-year-old. Over the past 27 years, I've cooked for a varied diet table where some people wanted meat and others (me!) did not want meat. From all my life experience cooking every day for my family, I've learned a lot of tricks to feed my split-table family with hybrid recipes. What's a hybrid recipe? It's one that contains a meat portion and a meatless portion. In this pattern of cooking, I created a cookbook called One Dish Two Diets (affiliate) https://amzn.to/3CRHWli (available in ebook, paperback, and audiobook with ebook bonus). I'm a family lifestyle blogger. I create recipes to share on my website https://www.juliehoagwriter.com/ that are hybrid recipes for a split table of diets. On this podcast, I will be sharing tips, advice, tricks, and recipes to feed a hungry table of both vegetarian people and those who desire meat. You can do it too without being a short-order cook! Stay tuned for all the yummy delicious ways to cook for two diets with one dish! American Midwest Cooking Quiches cookbook releasing soon! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025