Any sushi roll is $7.99. Really flavorful! We enjoyed the Spicy Spider, Dynamite, Playboy, Shrimp Tempura roll. My fave was the Jungle roll.
Product Review: Coconut Milk Ice Cream
Uh, yummmm! Vegan coconut milk ice cream from Trader Joes. Perfect way to end a long day.
Restaurant Review: Shin Sei – Utah
Lunch at Shin Sei in Ogden.
Looking for lunch spot in historic Ogden, check out this great Japanese joint. Wonderful vegan and meat lover options. Sushi was veggie. Can’t believe it’s not a volcano, spicy salmon. Check out their $2 Tuesday specials too. The mussel shooters were great!
Restaurant Review: David’s Kitchen – Utah
Lunch at the famous David’s Kitchen in Salt Lake City.
When I lived in CA and traveled back to UT, I always made sure to stop in for their amazing Hot & Sour Soup. Excellent Chinese makes a difference… crisp veggies, tasty sauces, great service (like customized pot sticker sauce made to order at your table). Lots of options for vegan and meat eaters. Suitable for business meetings, date nights, family functions.
Recipe: No Cheese Nachos
Before going nutritarian, I was a sucker for nachos and all the cheesey gooey goodness. So here’s my version of no cheese nachos!
Ingredients:
Rice/bean chips
Diced tomato
Vegetarian chili
Cubed avocado
Chopped cilantro
Salsa
Just as good as the real deal!
Restaurant Review: Guru’s Cafe – Utah
Warm weather + outdoor seating + healthy food = great dinner out. Chipotle chicken wrap, Asian salad with tofu, sweet potato fries and spiced hummus with pita and chips. Mmmmm… thank you! Great spot for casual dates, business meetings, and large family parties. Always something for everyone in the crowd.
Restaurant Review: Thailand Restaurant – Utah
Thailand Restaurant in Draper.
Veggie spicy pad ped, Tom ka, veggie egg rolls? Yes, please! Thai House in Draper was sold and renamed to Thailand Restaurant. Same great location, food is pretty good too. My only gripe was not enough wait staff for busy lunch, otherwise great location for business lunch.
Recipe: Baked butternut squash, brussel sprout and onion
Great side dish!
Easy to make and a crowd pleaser (adults & kids alike)
Ingredients:
3 cups cubed butternut squash
4 cups brussel sprouts halved
1/2 yellow onion, sliced
1 tablespoon no-salt seasoning
2 tablespoons olive oil
Directions:
Preheat oven to 375. Line cookie sheet with parchment paper. In large bowl, toss together squash, brussel sprouts, onion and olive oil. Spread out on cookie sheet. Sprinkle no-salt seasoning. Bake for 20-25 minutes, or until squash is fork tender and brussel sprouts have some brown edges. Serve as side dish or main course.
Only bummer was no left overs.
Restaurant Review: Which Wich – Utah
Friends and family day at newest sandwich shop in town. Opens to public on Monday. I went with vegan lettuce wrap with hummus and lots of extra veggies. Fantastic! Great options for everyone in the family.
Restaurant Review: Thai Basil – Utah
Dinner out with new investor friends. Fresh, crisp veggies, flavorful sauces, decent portion sizes. Great variety of veggie, vegan and meat dishes. We enjoyed pineapple curry, pad siew, egg rolls, potstickers, basil tofu stir fry. Quick, nice service. Great spot for business meal, family outings and date nights.