Tag Archives: tofu scramble

Baby Talk and some Cheesecake… mmm

9 Apr

No one wanted to cook dinner last night; it was if you want to eat fend for yourself. Court and I decided a tofu egg white scramble, with some toast sounded pretty yummy! Using our favorite. Apple Cinnamon Raisin bread, we toasted one side with Honey butter, and the other with Skippy All natural chunky Peanut Butter and Pumpkin butter. It was our first time trying honey butter, after having so many customers order it at Einstein’s, and now I can see what all the rave was about.




After dinner, our older brother Travis and his fiancé Erika came over to talk about the wedding and Baby! It was very exciting, and we all sampled the Cheesecake sent to us to review from The Confectional located in Seattle. They sell delectable Cheesecake and Cheesecake Truffles. 

   Here is some info about the products:

              “We start with the finest ingredients available, including eggs from cage-free hens because happy hens make delightful cheesecake. We never use products that contain hydrogenated oils. Our crusts are made with Maria biscuits from Spain, making them thick and decadent. Our beautiful toppings are made with our signature-sweetened sour cream.”


Here are the list of the flavors:


Coconut Cherry Chocolate

Cookies & Mint Chocolate

Kahlua White Chocolate

Lemon White Chocolate

Mexican Chocolate


Peanut Butter & Chocolate

Quadruple Chocolate

Raspberry White Chocolate

Seattle’s New York-Style

Triple Berry

Sugar-Free Seattle’s New York-Style


Court and I split the Carmel and Cookies Mint Flavor with a scoop of Butter Pecan Ice-cream. They both were very delicious, rich, creamy, and the mint one tasted like creamy thin mint Girl Scout cookies. And the Carmel one was pure heaven. Man, my mouth is watering just thinking about how good it was.

  For more information, or to purchase your own visit: http://theconfectional.com/

Everyone is so excited about the baby, and we were all betting what day it will be born. My mom was calling everyone and saying “Guess what I’m going to be a Grandma!” She has wanted this for so long. It was great news, and I can’t wait to be an auntie! lol

Lunch in by the fire=-)

24 Mar

Lunch: Tofu Mexican Burrito

  • 1 Whole wheat tortilla
  • Cheddar cheese
  • 1 egg, 2 egg whites
  • A small portion of Silken tofu
  • Morning Star sausage Crumbles
  • Cajun onera
  • Green Tabasco sauce

Grilled on the Panini, then served alongside a Lentil Quinoa Salad.

So far this day has felt amazing! We got sleep, workout is done, we found out our brother is getting married, and I think there might be a little nap later. We got twitter now guys, and a third e-mail.

Follow us at http://twitter.com/eatngroove or email us at eatngroove@hotmail.com

XOXO Court and Whit ♥


21 Feb
The weekend came so fast….. I LOVE SHORT WEEKS!
Good morning fellow bloggies. Aren’t you glad it is FRIDAY! I sure am. School wouldn’t feel so bad if we only had to go three days every week. Well anyways on to the eats. Since it was Friday, me and Whit prepared a real treat for breakfast. Upside down pineapple pancake inspired by Iowa Girl Eats blog 😛 Also we enjoyed some steamed milk with cinnamon. It was just the thing I needed to warm me up on this chillllyyy morning. lol.
YUMMY yum yum yum….
I love the galzed topping!
Finally a picture of our leftover Chili Verde and Corn bread…
And of course this was another recipe inspired by Iowa Girl Eats, but the corn bread was our own recipe and 100% vegan 
Corn Bread Recipe: *VEGAN*
Makes 9 squares
1 cup yellow cornmeal
1 cup whole wheat pastry flour
1/4 tsp salt
1 tbsp baking powder
1/4 cup sunflower oil or other light vegetable oil
1/4 cup pure maple syrup
1/4 cup almond milk
3/4 cup apple juice
1/2 tbsp vanilla extract
1. Preheat the oven to 350 degrees. Lightly oil a 8×8 inch baking pan.
2. Combine the cornmeal, flour, salt, and baking powder in a large mixing bowl and stir together.
3. Make a well in the center and pour the remaining ingredients. Whisk together until smooth.
4. Pour the batter into the prepared pan. Bake for 15-18 minutes. Cut into 9 squares and serve.
Today was Day 5 of Insantity. Todays video was Pure Cardio. It was by far the hardest video yet. This time there were no rests or water breaks. Just 40 min. of feeling like you are going to die. I literally thought I was going to puke. I will be so happy when finally the warm up does not wind me.
After our intense workout, we were starving for a snack to repenish all of the energy we burned off!
It started with this yogurt….. and some Lemon Ginger tea
But that was too boring, so we decided to use one of these babies and..
Make the best parfait I have ever had. Heated up pears + a sprinkle of kashi go lean + and a few chocolate animal crackers= HEAVAN IN A BOWL
For din din tonight, Whit and I wanted something fast and fulfilling. So we microwaved and egg+2egg whites, cooked some veggies in the oven, and prepared some tofu cubes in a skillet. On the side of our eggs we also had a honey wheat sandwich thin. One has honey almond cream cheese, and the other has almond butter/gingerbread butter swired. So easy, so filling, and divine. It is the best lazy girl Friday dinner.  
A masterpiece! Sweet paired with savory, just the way I like it 🙂
Mmmm… a must try.
Well good night. The sisters and I are headed of to Barnes and Noble for a good homework sesh and coffee. I think I see a skinny cinnamon dolce in the near future. haha.
❤ Court and Whit