Photo Op: Slaying in the Country

Hi Foxy People!

I must admit, it has been a few weeks since I last posted. I hope you have been keeping up with my adventures on my Instagram account. If not, check it out @foxyveggies.

Let’s talk about these adventures! Between family visiting, events, and birthday celebrations for friends, I feel like October has been my busiest month to date lol. In the midst of all of this, I was blessed with a really cool opportunity to shine with some Black Women who are making their mark in the Dallas Blogger Community.

Melody, Blingaholic88, reached out to me regarding her annual, girl power focused photoshoot. She chooses a different theme each year. This year’s theme was, “Slaying in the Country” and we did just that! I had the pleasure of slaying with some really cool chicks. Brittany “Bri”, Kenya, Melody, and Tanika who all run their own blogs here in Dallas. Their blogs range from Fashion to Music to Lifestyle.

Check out these ladies and our beautiful pics!

Stay Foxy!

 

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: Avocado Toast

Hi Foxy People!

It’s a beautiful Sunday and I’m happy you stopped by to the k out another recipe. This week, I wanted to hop on the bandwagon a bit and test out an Avocado Toast recipe. I believe this will give you the crunch and freshness that you seek with to go with the creamy, avocado. I hope you enjoy it.

As always, comment below and let me know what you think.

Follow me throughout the week via Facebook and Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

Avocado Toast

Ingredients

  • 4 Slices of Honey Oat Wheat Bread
  • 1 pint of Heirloom Cherry Tomatoes
  • 1 Large Avocado
  • 1 Lime
  • 1 tsp of Garlic Powder
  • 1/2 tsp of Ground Cayenne Pepper
  • Fresh Ground Black Pepper and Salt to taste.

Directions

  1. Take your 4 slices of bread and toast them in your toaster. If you don’t have a toaster, put them in the oven for 10 minutes at 350 degrees.
  2. While your toast is going, take your avocado, slice it in half and make slices the long way into it. Put the avocado in a bowl, take a fork, and smash it.
  3. Take your lime, roll it to lossen the juices, slice it, and squeeze the juice over the avocado.
  4. Add in all the seasonings to the avocado and mix well.
  5. Take a bunch of the cherry tomatoes and slice them in halves.
  6. Now assemble! Your toast is the base, then add the avocado spread, and top with the tomatoes.
  7. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Austin Girls Trip

Hi Foxy People!

I know you guys saw my posts on Instagram about Austin. I wanted to do a post with more details about my girls trip.

Long story short, we had a great time! There was eating, shopping, eating…and did I mention we ate a lot? lol. That is pretty much our favorite way to pass the time.

For the shopping, we decided to go to South Congress. I think we could’ve stayed there the entire time. You didn’t really need to leave that area for anything. There was food, music, and shopping. All the essentials that us ladies like in any trip.

While we were there, I was able to try on my first pair of genuine cowgirl boots at Allens Boots. They had some Leopard booties I just had to try on.

 

 

 

 

 

 

That night, we went to 6th street. It was definitely a different vibe than Dallas. I don’t think I’ve seen a place where the entire street is blocked off for us to enjoy bars on each side of the street. It was nice. There was a good mix of bars that played good music. I love to dance, so that made my night.

The next morning, we went back to South Congress. We stopped by two very popular food trucks for breakfast. Mellizos Tacos, a taco food truck that had fresh tortillas for their Migas breakfast taco and Gourdough’s a donut food truck that had the best gourmet donut I’ve ever had! The Miss Shortcake was a bit sweet, but I enjoyed  the cream cheese and fresh strawberries. It is genius!

 

 

 

 

 

 

All in all, I had a good time in Austin. I would definitely go again.

Stay Foxy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: Cucumber Sandwich

Hi Foxy People!

It’s been a busy few weeks, but I have another easy recipe for you.

Since we are in the middle of summer, I find myself wanting to eat more light. I tend to feel more weighed down eating heavier foods. With that being said, I opted for a sandwich recipe. Introducing…The Cucumber Sandwich!

Check out the recipe below and leave a comment for me. I would love to hear from you!

As always, you can keep up with me during the week via Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

Cucumber Sandwich

Ingredients

  • 1 Slice of Oatnut Wheat Bread
  • 12 slices of Seedless Cucumber
  • 1 Green Onion (garnish)
  • 2 tsp of Olive Oil Mayo
  • 2 dashes of Hot Sauce
  • 1 tsp of Apple Cider Vinegar
  • 1/2 tsp of Salt
  • 1/2 tsp of Ground Black Pepper
  • 1/2 tsp of Rosemary
  • 1/2 tsp of Onion Powder
  • 1/2 tsp of Garlic Powder
  • Ground Black Pepper and Salt to finish dish.

Directions

  1. In a small bowl, add your Apple Cider Vinegar, Hot Sauce, Olive Oil Mayo, and seasonings. Mix well.
  2. Begin assembling your sandwich.
  3. Take your mayo mix and put it on your slice of Bread.
  4. Take your cucumber slices and place them on top in 2 rows.
  5. Finish with Salt and Black Pepper for taste.
  6. Garnish with the Green Onion tops.
  7. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Birthday Brunch at Stirr

Hi Foxy People!

If you follow me on Instagram, you may have seen all of my posts about my 27th Birthday Festivities.

Happy Birthday to me! Lol

We rounded out the festivities with our favorite…Sunday Brunch Day! This past week, we went to Stirr in Deep Ellum. We’ve always enjoyed the late night patio vibes, but as a group, we haven’t enjoyed the brunch yet. Let’s dig in!

Let me say, if you can make a reservation, do it. We did and I thank God we did lol. It was packed, granted it was Father’s Day Weekend. I still feel it’s always that packed on a normal basis.

Once we got seated, we didn’t waste any time on getting MIMOSAS. They had reasonable carafes, so we had about 3. It was 10 of us, so no judgement lol.

For food, the majority of us are the “Texas Migas.” You can keep it as just the eggs or add in your choice of meat. We all enjoyed it! It had a nice kick with the jalapenos and salsa, while the avocados gives a nice creaminess to it.

20170618_154216

I also got treated to a Birthday Cocktail. My favorite drink is Vodka and Cranberry. I loved that they used white cranberry juice. Definitely, a drink of choice here!

20170618_163312

All in all, we will be back again! Great food and drinks, with cool vibes, in our favorite neighborhood.

Stay Foxy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: Parfait

Hi Foxy People!

I hope you’re enjoying this relaxing Sunday.

You know I always love to give you guys simple recipes to have throughout the week. Well, this week’s recipe helps combat your sweet tooth cravings in a healthy way. The Parfait! You can customize it and make this recipe your own with your favorite fruits and nuts.

As always, let me know what you think and comment below. For updates during the week, follow me on Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

Parfait

Ingredients

(Serves 2)

  • 1 cup of Greek Gods Honey Vanilla Greek Yogurt
  • 1 Nature’s Valley Honey Oat Granola Bar
  • 1 Small Banana
  • 1/4 cup of Sliced Almonds
  • 1/4 cup of Craisins

Directions

  1. Either take a good processor and pulse your granola bars until they are a nice crumble or crush your granola bars by hand and sit it aside.
  2. Take two glasses and add a layer of Greek Yogurt.
  3. Then begin to layer your granola, sliced almonds, craisins, and banana.
  4. Add another layer of the yogurt in each glass and repeat the previous step with adding the additional toppings.
  5. Enjoy!

© Copyright 2017 Foxy Veggies – All Rights Reserved

Sunday Post: Hollandaise Sauce

Hi Foxy People!

Today I wanted to share a slightly fancy recipe that I think we all should have in our pocket. Let’s make Hollandaise Sauce! It’s our gateway to Eggs Benedict. This will make you stand out at all of the brunch parties.

I am featuring in the photo, steamed asparagus that I will lightly saute in clarified butter and season with salt and pepper and a poached egg.

If you would like me to do a step by step recipe on a poached egg, comment below and let me know.

As always, follow me on Instagram @foxyveggies And on Twitter @foxy_veggies.

Stay Foxy!

Hollandaise Sauce

Ingredients

  • 4-6 oz. of Clarified Butter
  • 2 Large Egg Yolks
  • 1 tbsp of Freshly Squeezed Lemon Juice
  • Salt and Cayenne Pepper to taste

Directions

  1. If you would like to clarify your own butter, all you have to do is take 1 pound of Unsalted Butter and allow it to melt on low heat. As the butter melts, the pure butter fat will separate from the milk fat. The milk fat is a white film that will rise to the too. Skim it off frequently. Allow this to melt for about an hour giving the butter time to separate the water, butter fat, and milk fat. Once the milk fat is all skimmed off, drain off the butter fat making sure the water at the bottom doesn’t mix in.
  2. If you don’t want to take these steps to make your own clarified butter don’t fret, you can buy some online via this link https://www.amazon.com/Trader-Joes-Clarified-Butter-Ghee/dp/B00G12Z36W
  3. If you freshly made your own clarified butter, sit it aside and allow it to cool off a little until it’s warm. If you purchased clarified butter, heat up your 4-6 oz I’m the microwave for about 20 seconds
  4. Take a small pot and fill it with water. Put it on medium heat.
  5. In a little bowl, separate your egg yolks from their egg whites. If you want, you can save your egg whites for an egg whites scramble or omelette the next day. We need to bring them to room temperature.
  6. Once the water simmers, place your egg yolks in a bowl and place it over the pot. Start to whisk your egg yolks until they start to turn to a lighter yellow color almost a pale yellow.
  7. Take the bowl off of the heat, place a towel underneath it, and add the lemon juice to the mix.
  8. Whisk the lemon juice until it’s fully mixed in then begin to slowly drizzle in your clarified butter. You have to whisk with one hand while you drizzle the butter in with the other.
  9. You’ll know it’s ready when all the butter is mixed in and you’re left with a a creamy sauce.
  10. Finish the sauce with salt and cayenne pepper.
  11. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Recipe: Homemade Vegetable Stock

Hi Foxy People!

I hope you are having a blessed Sunday! I wanted to give you an essential recipe that I believe everyone should have in their fridge or freezer at all times. Stock! Vegetable Stock to be exact. It’s great for the fall time when you want to make soups, add flavor to rice or flavor to chili.

Take a look at this Vegan and Vegetarian recipe below. As always, feel free to like, share, or comment about this recipe. You can follow me on Instagram @foxyveggies.

Stay Foxy!

© Copyright 2016 Foxy Veggies – All Rights Reserved

20161023_165746.png

Ingredients for Mirepoux  (standard medley base of carrots, celery, and onions for all stocks)

  • 1 Carrot
  • 1 Celery Stalk
  • 1 1/2 Yellow Onion
  • Cold Water that covers the vegetables

Ingredients for Sachet (cheesecloth spice packet)

  • A small bunch of Parsley Stems
  • 1 tsp of dried Thyme
  • 3 Bay Leaves
  • 1 tsp of Black Peppercorns
  • Square of Cheesecloth
  • Twine to tie the sachet

Directions

  1. Take your onions and dice them and give your celery and carrots a rough chop. Feel free to add the onion peels as well. They add flavor to the stock. Please remove the skin that may appear to be molded.
  2. You should have more onions compared to the celery and carrots.
  3. Take out a big stock pot and add in your vegetables.
  4. Add the cold water to the pot so that it covers the vegetables.
  5. Then, take your cheesecloth square and put your Black peppercorns, Parsley stems, Thyme, and Bay leaves to the center of the square. Take all ends of the cheesecloth to make a bundle and twist. Secure it with the Twine leaving enough Twine length to tie to your stock pot handle.
  6. Drop your Sachet in the pot with the water and veggies and bring to a boil.
  7. Once at a boil, turn to low and simmer for an hour. Skim the top if foam rises to the top.
  8. Once done, strain out the veggies and cool the stock in an ice water bath.
  9. Portion out in quart bags and you have stock you can freeze and grab out when you need it.
  10. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: What is Vegetarianism?

Hey Foxy People!

I hope you are having a beautiful Sunday. My post today will not be focused on a recipe, but it will pose as more of an educational post.

Every day I am asked about Vegetarianism and what it actually means. Sometimes it is confused with Veganism or Pescatarianism. Today, I wanted to explain the differences between each of them and show how the diets vary.

I have the breakdown and definitions below. A major perk of being in Culinary School is learning about all of these diets in a more in depth manor. Some of these definitions can be found in the book, “On Cooking: A Textbook of Culinary Fundamentals” the 5th Edition by Sarah R. Labensky, Alan M. Hause, and Priscilla A Martel. Others may be from my general knowledge.

As always, please feel free to comment below. Let me know if these breakdowns were helpful.

Make sure to follow me on here and on Instagram @foxyveggies.

Stay Foxy!

Vegetarian: a plant based diet which excludes the consumption of meat. There are three major levels of vegetarianism.

  1. Ovo-vegetarian– a vegetarian who eats eggs but not dairy products.
  2. Ovo-lacto vegetarian or lacto-ovo-vegetarian: a person who eats plants products as well as dairy products and eggs (although some may not eat cheeses made with animal-based enzymes such as rennet, or eggs produced by factory farms.) This is the diet that I follow 🙂
  3. Lacto-vegetarian: a vegetarian who eats dairy products but not eggs.

Vegan: a person who eats no meat, fish or poultry or any products derived from animals such as milk, cheese, eggs, honey or gelatin; also referred to as a “strict” or “pure vegetarian.”

Pescatarian: a person who follows a fish or seafood based diet. They typically stray away from meat and poultry.

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved