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15 Outdoor Decorations for Valentine’s Day

January 27, 2021 by Jessica 2 Comments

Decorate the front of your home with these 15 Outdoor Decorations for Valentine’s Day that will even make Cupid jealous!

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With Christmas and New Year’s festivities over and done with for another year, it’s onto the next holiday – Valentine’s Day! We’re not too big on celebrating Valentine’s Day. The only celebration we have is a special homemade dinner and store bought dessert (something chocolatey, of course). Still, I find it absolutely necessary to make the house look as festive as possible for almost every holiday! Valentine’s Day included!

I don’t own a lot of Valentine’s Day decor, but I do try and work a few pops of red and pink into our home. I used to go all out and decorate the outside of our house, too. But after years of wear and tear on our outdoor decorations, all I have left is a wreath for our front door!

15 Outdoor Decorations for Valentine’s Day

Since we’re stuck at home these days, it’s inspired me to decorate the outside of our house again for Valentine’s Day. Even if it’s as simple as a few Valentine’s Day lights and some red tinsel garland. I might even get some hearts to hang in our front windows.

Decorating the outside of the house not only brings me joy every time I step outside, but I hope our decorations bring some joy to the neighborhood, as well!

If you’re looking to bring a little love to the outside of your home (and your neighborhood) this Valentine’s Day, check out these 15 outdoor decorations including everything from solar lights, garden flags, signs, inflatables, and more!

Do you put up outdoor decorations for Valentine’s Day?

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Plant Based Smoked Chorizo Tostadas

January 25, 2021 by Jessica Leave a Comment

These Plant Based Smoked Chorizo Tostadas are made with flavorful crumbled plant based chorizo and a ton of colorful and crunchy toppings!

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It’s become a January tradition of mine to reevaluate what I’m putting into my body and once again include more meatless meals and a whole lot of veggies into my diet. It’s a nice way to reset after going hard on the indulgences over the holidays. Cheese, cookies, booze, turkey, ham, bacon – so much bacon! – you name it, I ate it!

So over the past couple of weeks, I’ve been stocking the house with meat alternatives, dairy-free products, whole grains, and trying to cut back on the sugar (so hard to do since it’s in everything). I’m willing to try just about anything in my search for healthier foods. So while I was looking for plant based proteins, I was able to add a package of Plant Based Smoked Chorizo to a recent Hungryroot delivery.

Ditching the meat doesn’t mean you have to ditch the flavor. There are so many meat alternatives out there to help you along with your meatless journey. I love Hungryroot for that reason! I’m constantly being introduced to new plant based proteins, like this chorizo.

When I opened the package, I was impressed right off the bat! There’s no mistaking the spices in this plant based chorizo. You can smell them right after you open the package. My mind was basically blown after sneaking a taste. You would not know that this was meatless! It’s sure to become a repeat item in my boxes!

Plant Based Smoked Chorizo Tostadas

The one thing I will say is that this isn’t as spicy as the ground chorizo sausage that I’m used to buying. But I’m okay with that because it’s still has a delicious flavor and you can always add the some heat later. I’ve made chorizo in a taco before, but this time I wanted to make a tostada.

Think of a tostada as an edible plate. A crispy corn tortilla is your “plate” that’s piled high with beans, veggies, cheese, and all sorts of toppings. Since I was using plant based chorizo, I decided to make this tostada 100 percent plant based using 100 percent Hungryroot ingredients.

The first thing I did was toast my tortillas. I did this by holding them over a low flame on my stovetop until they started to crisp up and get a char on them.

Before we start piling our tostada, we need to cook up that smoky plant based chorizo. Add a little olive oil to a skillet and heat it over medium heat. Then, add the chorizo, crumbling it up and cooking it just until it browns. Remove from the skillet.

Next, wipe out the skillet and add a little olive oil. Add the pepper strips and onions and cook just until both start to soften. Remove from the skillet and set aside.

Now wipe out the skillet one more time and add the refried beans. Heat them for a couple minutes and get to stacking the tostada! Start by spreading some beans on the tortilla.

Then, layer the tostada with the peppers and onions, chorizo, and a mix of veggies. Top with your favorite sauce or guac and eat up!

Turn Taco Tuesday into Tostada Tuesday!

Taco Tuesday? No man! Make it Tostada Tuesday this week! This tostada recipe has it all! Well, everything except the meat, but you won’t miss it! I promise!

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Plant Based Smoked Chorizo Tostadas

Yield: 6

Plant Based Smoked Chorizo Tostadas

Ingredients

6 white corn tortillas
2 tbsp. extra virgin olive oil
1 package Abbot's Butcher Plant-Based Smoked Chorizo
1 package Bell Pepper Onion Saute, or 3 cups bell pepper strips and sliced onions
1 cup refried beans
Optional toppings: Rainbow Veggie Mix, Green Chile Sauce, Avocado Crema, or shredded lettuce, salsa, and guacamole

Instructions

Use tongs to toast each tortilla over a low flame. Toast just until crispy and the tortilla starts to char. Set aside.
Heat 1 tbsp. olive oil in a skillet over medium heat. Add the plant based chorizo and cook for 6-8 minutes, or just until it starts to brown. Remove from skillet and set aside.
Wipe out the pan and add 1 tbsp. olive oil to the skillet. Add the peppers and onions, cooking for about 5 minutes, or until the peppers and onions soften. Remove from skillet and set aside.
Wipe out the skillet once more and add the refried beans. Cook for 2-3 minutes, or until warmed through.
Start layering the tostadas by spreading on a layer of beans. Then, follow with the plant based chorizo, and bell peppers and onions.
Top with shredded veggies, your favorite hot sauce, salsa, avocado crema, or guacamole and serve!

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Did you make this Plant Based Smoked Chorizo Tostadas recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms

January 21, 2021 by Jessica Leave a Comment

This Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms is big on Italian flavor and makes a delicious meal prep lunch or easy weeknight meal!

This post may contain affiliate links. Making a purchase through one of these links helps support this blog.

Over the past couple of weeks, I’ve been trying to use up our leftover holiday ingredients. I’m finally at the point where I can start restocking the house with healthier choices. But just because I’m trying to eat more wholesome meals, that doesn’t mean I’m ditching the pasta. No way!

Thankfully, there are a ton of pasta varieties that are low-carb, made with plant-based ingredients, and are totally nutritious! I even like to opt for some good ol’ zoodles every once in a while! But today I’m talking about pasta. Delightfully filling, so comforting, and completely versatile pasta!

More often than not, I add a box of Banza chickpea pasta to my Hungryroot boxes. Not only are Banza pastas gluten-free, but they’re loaded with protein! Plus, Banza pasta doesn’t seem to have a weird texture like some other healthier pasta brands. The noodles hold up well and keep their shape after cooking them and work in just about any pasta dish you can think of!

Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms

I wanted to make a meal prep pasta dish that would be easy to reheat, but also full of bold flavors that I wouldn’t get bored eating day-after-day. So I cooked a box of Banza rotini, added in veggies like broccoli and mushrooms, some crumbled sweet Italian sausage, and loaded up on flavor with garlic, onion, sun-dried tomatoes, lemon juice, Italian seasoning, and Parmesan cheese.

I had half a package of Hatfield sweet Italian sausage crumbles to use up, so I added it to a skillet. I cooked the sausage until it was nice and brown. Then, I removed it from the pan and wiped out the skillet.

Next, I drizzled in about a tablespoon of olive oil and added in my garlic and onion, cooking just until the onion started to soften. Then, I added the broccoli and mushrooms, cooking them just until the mushrooms softened and the broccoli turned a bright, vibrant shade of green.

After all the veggies were just about done, I added the sausage back into the skillet and mixed it all up.

There’s a ton of flavor going on in this dish already thanks to the sausage, garlic, and onion. But I wanted to amp it up and added a teaspoon of Italian seasoning.

I cooked a box of Banza rotini before starting this dish and reserved about a cup of the pasta water. After adding the sausage and Italian seasoning, I mixed in the pasta.

I didn’t really want the sun-dried tomatoes to cook. I just wanted to warm them up, so I added them last.

You know that pasta water I reserved? That’s going to help the pasta stay “saucy.” Pour the pasta water into the skillet.

To brighten up the flavor of this dish, I juiced a lemon and added it to the skillet. Lemon just goes so well with garlic, onion, and all of the other flavors happening in this dish.

I finished off this dish by stirring in some grated Parmesan, seasoning it with salt and pepper, and adding just a pinch of crushed red pepper. And just before serving it, I added more grated Parmesan on top because more cheese, more better!

Yum

Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms

Ingredients

1 - 8 oz. box Banza rotini, cooked until al dente
1 cup pasta water
8 oz. crumbled sweet Italian sausage
1 tbsp. olive oil, plus more as needed
2 cloves garlic, minced
1/2 cup onion, chopped
2-3 cups broccoli florets, roughly chopped
1 1/2 cups baby bella mushrooms, sliced
1/2 cup sun-dried tomatoes, cut into strips
1 tsp. Italian seasoning
1 lemon, juiced
1/4 grated Parmesan, plus more for topping
Salt and pepper, to taste
Optional: crushed red pepper flakes

Instructions

Cook the Banza rotini according to package just until it's al dente. Reserve 1 cup of the pasta water and set aside.
Add the crumbled sausage to a large skillet and cook over medium heat. Break apart larger pieces as the sausage cooks. Once the sausage is cooked through, drain and set aside.
Wipe out the skillet and add a tablespoon of olive oil. Add the garlic and onion, cooking over medium heat just until the garlic is fragrant and the onion has softened, about 2 minutes.
Add the broccoli and mushrooms to the pan, cooking 4-5 minutes, or until the mushrooms have softened and the broccoli becomes a vibrant green color.
Add the sausage back into the skillet and mix.
Stir in the Italian seasoning and add the cooked pasta into the skillet. Mix in the sun-dried tomatoes.
Pour the reserved pasta water into the pan, as well as the juice of 1 lemon and the grated Parmesan cheese.
Season with salt and pepper and serve with crushed red pepper, if desired, and another sprinkle of grated Parmesan cheese on top.

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This pasta recipe definitely isn’t short on flavor! It’s bold, it’s colorful, and it makes for an easy meal prep lunch or a deliciously satisfying dinner! Serve it with a side of garlic bread or a nice green salad.

Did you make this Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this post, you might enjoy these as well:

Hearty Ham and Vegetable Soup

January 19, 2021 by Jessica Leave a Comment

This Hearty Ham and Vegetable Soup is a delicious and comforting way to use up leftover ham and fresh vegetables.

This post may contain affiliate links. Making a purchase through one of these links helps support this blog.

For the longest time I’ve said that I would like to celebrate the holidays at home, just the two of us. Well, that wish came true this past Christmas and, honestly, it was so freaking weird! It just didn’t feel right to spend Christmas without our family. But what could we do other than make the best of a bad situation? If there’s one thing that 2020 has taught me, it’s to appreciate things a little more.

However, the upside of our holiday celebrations for two meant we didn’t have to share leftovers. Oh, how I love my leftovers! So many leftovers! Even though I knew our celebrations would be small, I couldn’t help but grab some holiday deals at the grocery store and stock up! I ended up portioning out and freezing a small Hatfield sliced ham. Some of it was used to fry up for breakfast. The rest was used to make a batch of ham and vegetable soup.

It’s been a pretty mild winter (except for one delightfully big snowstorm). Not exactly the best weather for soup. I generally like it to be absolutely freezing cold outside when enjoying a warm bowl of soup. But this winter weather will have to do because I love soup season! Have holiday leftovers in the freezer? Throw them in a soup! Forgot about those extra veggies you bought? Toss them in, too!

That’s what I love about soup! You can basically take any combination of ingredients and turn them into a soup recipe! This soup has diced up ham and a variety of vegetables like zucchini, carrots, mushrooms, green beans, and potatoes.

Hearty Ham and Vegetable Soup

This Hearty Ham and Vegetable Soup is a simple, rustic style soup. You could honestly use any combination of vegetables, but I used what I had in the fridge. You could also use any kind of broth that you’d like. But I had plenty of homemade chicken broth to use in the freezer (quarantine life, am I right?). This soup comes together easily and is super satisfying!

The first thing you want to do is add a little olive oil in the bottom of a pot. Add garlic and onion and sauté until it’s fragrant and the onion has softened.

Now, add a can of diced tomatoes. I used Del Monte seasoned diced tomatoes. Don’t drain them. Pour the entire can in and stir it up!

Add in all of your beautiful veggies! I used zucchini, carrots, mushrooms, green beans, and potatoes. The veggies give this soup a nice bulk while keeping it on the healthier side.

Then, I diced up some Hatfield ham and added it to the pot. The ham adds a really nice flavor to the soup and is a great way to use up your holiday leftovers!

Pour in the broth. I used homemade chicken broth I had in the freezer, but you could use vegetable broth or ham stock.

Stir in a little Italian seasoning and season with salt and pepper. Then, let the soup simmer for at least 30 minutes or until the potatoes have softened. The longer it cooks, the better it’ll be!

The result is a big, flavorful pot of soup that’s loaded with a beautiful medley of veggies and delicious ham! It’s hearty and satisfying on its own, but would be really comforting served with buttery biscuits on the side!

Yum

Hearty Ham and Vegetable Soup

Ingredients

1 tbsp. olive oil
2 cloves garlic, minced
1/2 cup onion, diced
15 oz. diced tomatoes
2 cups zucchini, diced
1 cup carrots, chopped
1 cup green beans, ends removed and cut in half
1 cup baby bella mushrooms, sliced
2 cups baby red potatoes, diced
3 cups ham, diced
6 cups chicken broth
1 tsp. Italian seasoning
Salt and pepper, to taste

Instructions

Heat a tablespoon of olive in a large pot over medium heat.
Add the garlic and onion, cooking for about 1-2 minutes or until fragrant and the onion begins to soften.
Add the can of diced tomatoes and stir.
Then, add the zucchini, carrots, green beans, mushrooms, potatoes and cook for 5-8 minutes.
Add the ham. Then, pour in the broth.
Stir in the Italian seasoning and season with salt and pepper.
Bring the soup to a boil and then lower to a simmer.
Simmer for at least 30 minutes.
Serve immediately or allow to cool and spoon into freezer containers.

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If you’re looking for a new way to use up your leftover holiday ham, whip up a batch of this soup! Get your freezer containers ready because it makes a pretty large batch!

Did you make this Hearty Ham and Vegetable Soup recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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