Tuesday, June 24, 2014

Creative Plate: Former Food & Training

Kayla's Creative Plate: Former Food & Training

Here is the first video of many to come documenting the diet & training for the cast of Former, a Sci Fi Trilogy being filmed right in heart of Minot, North Dakota! The film (along with all of my videos) are shot by the incredibly talented, Matthew Maldonado of Mattaridy! Watch as the epic adventures begins in the kitchen of Kayla's Creative Plate! Kayla's Creative Plate: Former Cast Diet & Training

Friday, September 6, 2013

Share the Goodness

Overloaded with too many garden vegetables to eat by yourself? Be creative! Share garden goodies with neighbors and friends! Here I packaged up my delicious garden salsa in vintage jars for some of my close friends. Click on the link to get the recipe for my garden salsa

This is a delightful gift idea, or even a "just because" gift. Your friends will love the taste of summer that comes out of these little, magical jars! Another idea is to make delicious herb & garlic vinegars! Add your favorite herbs to a cute jar or jug along with garlic and white vinegar. Let sit for a couple months and enjoy! Beautiful, decorative and delicious all in one! {Not to mention good for you too!} These little jars are sure to impress and better yet it reminds us that sharing is caring!

❤ ❤ 

Tuesday, September 3, 2013

Delicious Deconstructed Salad

The peak of summer produce is here! I am overwhelmed with delicious goodies that are popping up in my garden. Today is a hot day, perfect for a delicious salad. This salad is almost 100% garden grown. I decided to keep the salad deconstructed to it's elements so each vegetable can be seen for its entire beauty. The simplicity of the salad adds to its elegance and appeal. The best part of this salad is that you can customize it to incorporate elements from your garden. Add summer squash, fresh cucumbers, peas, beans, whatever you want! 

Small onion
Banana pepper
cherry/pear tomatoes
1 tsp Garlic powder
1/2 tsp Adobo seasoning
cayenne pepper to taste
balsamic vinegar
olive oil

Roast beet whole with a drizzle of olive oil for 50 minutes at 375 degrees. Slice onion in half, and slice a row of kernels off of an ear of corn, but leave other veggies whole. toss in drizzle of olive oil along with spices. Grill on George Forman grill until veggies are browned. plate how ever you like on top of the bed of greens. garnish with slices of roasted beet and raw apple. Add a splash of balsamic and serve. 

Monday, January 14, 2013

Green Goodness Vegan white wine spaghetti with mushrooms

Getting back into the swing of healthy eating can be difficult after the holidays. This recipe will satisfy your comfort food craving, while also being healthy. I combined "meaty" vegetables, such as mushrooms and artichoke hearts along with a cream-based sauce to create something hearty and delicious! 


1 medium Spaghetti squash, cut in half and gutted
5-10 mushrooms, quartered
1 stock celery with leaves, diced
1/2 can artichoke hearts, diced
2 large stocks kale, diced
1 medium vine tomato, sliced
1/4 sweet red pepper sliced
1/2 small onion diced
1 clove garlic, minced
2 tsp italian seasoning
1 or 2 leaves fresh basil, sliced
1 veggie bouillon cube
1/4 cup dry white wine
1 to 2 tbsp flour
Almond milk
1 tbsp olive oil
1 tbsp dairy free margarine
2 tbsp cashew cream

Cashew Cream

Soak cashews for 24 hours in water, drain, process in food processor until smooth, adding water back in as you need it. The cream should be the consistency of sour cream. You can use the cream for many purposes, in either sweet or savory dishes. 

Spaghetti Squash

Spray nonstick olive oil spray on pan, place spaghetti squash open side down and bake for 30-40 minutes at 375 degrees. When it’s done, scrape squash strands from shell and use like noodles.


In large sauce pan cook olive oil, mushrooms, celery, artichoke hearts, kale, onion, garlic, seasoning, basil and wine until veggies are soft. While this is cooking, prepare a rue using 1/3 cup almond milk and 1 tbsp flour. Melt margarine in a smaller saucepan and add 1 veggie bouillon cube and 1 cup almond milk. Slowly add rue to the saucepan to thicken the sauce. Also add the cashew cream to thicken it more. When its to the thickness you desire, add it to the veggies.  

Pour onto spaghetti squash noodles and add tomatoes and peppers. {I lightly grilled my tomatoes and peppers, but they could be left raw too} Enjoy! 

Monday, September 24, 2012

The Goodness of Garden Salsa

My mother and I both had an overabundance of tomatoes this year. We canned whole tomatoes, salsa, tomato juice, sauce and bruschetta. I also came up with a great recipe for fresh garden salsa. The salsa can be added to any dish. I love it with quinoa in a stuffed tomato or pepper. It can also be added in a lettuce or pasta salad. It can be enjoyed simply with corn or carrot chips. 

Fresh Garden Salsa

2 cups diced tomatoes {or cherry tomatoes cut in half
1 medium diced onion
2 cups bell & mild banana peppers {mix it up by using fun colors, such as purple or orange}
1 or 2 tbsp hot peppers {depending on how spicy you like it!}
1 cup black or garbanzo beans
3 tbsp hummus
1 tbsp garlic powder
2 tsp chili powder
2 tsp truffle oil {or olive oil if you don't like the truffle taste}
4 tbsp infused vinegar {i like garlic & basil!}
** an additional ingredient that goes great in this salsa is chili spiced mangos from Trader Joe's, or just 1/4 cup chopped regular mango**

Mix all ingredients together and let set in fridge for an hour. 

Tuesday, September 11, 2012

A Picnic for Two

Earlier this year my husband and I spent three glorious weeks touring Turkey and Europe, and we fell in love with the local cuisine. I was missing the flavors of Europe so much that I decided to concoct a Mediterranean themed picnic for two to surprise my husband on his day off. I decided to use delicious Focaccia bread, {handcrafted with love by Red Mug of Superior, WI} with thinly sliced tomatoes from my garden and smoky, fresh Lox. We spent the afternoon enjoying the meal picnic-style with a glass of wine at a local winery, Point of View. The meal was delicious & reminiscent of Europe.

Dairy Free Mediterranean-inspired Lox on Focaccia with Greek Salad 


2 pieces focaccia
1 medium Roma tomato 
6 pieces fresh Lox
Butter lettuce

Thinly slice tomato and place on top of focaccia and broil on high for 5 minutes {keep a close watch so the bread does not burn}. Remove from oven, slice in half sandwich style. Layer on vegan Boursin, butter lettuce & 3 slices of lox.

Vegan Boursin Sauce

2 tbsp finely chopped onion
1 tbsp capers
3 tbsp soy cream cheese
1 tsp garlic powder
1 tsp fresh finely chopped dill
2 tsp almond milk

mix all ingredients and let set

Vegan Greek Salad

2 tsp garlic powder
2 tsp Italian seasoning
2 tsp finely chopped onion
2 medium Roma tomatoes, sliced 1/4” thick
1 medium cucumber, sliced 1/4” thick
1/4 cup Kalamata olives 
1 tbsp olive oil
2 tbsp balsamic vinegar 

mix all ingredients together and let set. 

Wednesday, August 8, 2012

It's a date, a baking date!

With fall just around the corner, I thought I would get festive and make delicious-looking Crunch Pecan-Banana Coffee Cake Muffins I found on the back of a Great Grains cereal box. I asked my husband to join me and make it a baking date {especially because he is more a baker than I am!} He did most of the work, while I ran the camera. All in all, it was a successful baking date because the muffins came out perfectly! We also made a zucchini loaf to top off the evening.

Crunchy Pecan-Banana Coffee Cake Muffins


1/3 cup unbleached all purpose flour
2 tbsp sugar
1-1/2 tsp ground cinnamon
1/8 tsp salt
2 tbsp canola oil
1 tbsp pure maple syrup
3/4 cup Post Great Grains Crunchy Pecan cereal

1-1/4 cups unbleached all purpose flour
1/2 sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground nutmeg
2 ripe bananas
1 cup plain lowfat yogurt
1/3 cup canola oil
1 large egg white
1 1/4 cups Post Great Grains Crunchy Pecan cereal


Preheat oven to 375 f. Line 12 standard muffin cups with paper liners {my cute cups came from Hobby Lobby} toss flour, sugar, cinnamon & salt in large bowl. Stir in oil & maple syrup, then stir in cereal, set aside. 

Whisk flour, sugar, baking powder, baking soda, salt, cinnamon & nutmeg in medium bowl. Using a fork, coarsely mash bananas in large bowl. Stir in yogurt, oil & egg white. Add dry ingredients to yogurt mixture until just blended. Stir in cereal. Spoon the batter into cups and sprinkle streusel over, gently pressing it into the batter. Bake for 25 minutes, cool for 5 minutes in pan on cooling rack and then remove muffins from pan to cool on rack. makes 12 muffins.