Sunday Post: Homemade Oatmeal with Fresh Berries

Hi Foxy People!

It’s a beautiful Sunday in Dallas and I wanted to do anot easy going recipe that you can use everyday this week. Have you ever tried meal prepping for breakfast? Oatmeal is the easiest thing to cook ahead of a time. Try it out this week and you’ll thank me later with the time savings you had.

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

Stay Foxy!

Homemade Oatmeal with Fresh Berries


  • 2 cups of Water
  • 1 cup of Quaker Oats Quick 1-Minute Oats
  • 1 1/2 tbsp of Unsalted Butter
  • 2 tsps of Light Brown Sugar
  • 1/2 tsp of Salt
  • A handful of Fresh Blueberries and Raspberries


  1. In a small pot, add in all of your ingredients and turn the heat to medium.
  2. Continue to stir the Oats until the butter is dissolved.
  3. When the oatmeal begins to bubble, cover the pot and take it off of the heat. Allow the Oats to cook for about 10 minutes.
  4. Rinse off your fresh berries. Put your oatmeal in a bowl and top with the fresh berries.
  5. Enjoy!


© Copyright 2017 Foxy Veggies LLC – 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


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


  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
  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 Post: Spaghetti “Meat” Sauce

Hi Foxy people!

I feel like Dallas constantly has a rolling series of clouds over the city lately lol. It is another gloomy Sunday. Gloomy days spark comfort food feels. That is the best kind of food for Sunday Dinner.

Today’s recipe is Spaghetti “Meat” Sauce. I was in the mood for pasta and this recipe is so filling,. Pair it with some Garlic Bread and Thin Wheat Spaghetti Noodles and you will have a complete meal!

As always, comment below. Follow me throughout the week on Instagram @foxyveggies and on Twitter @foxy_veggies.

Stay Foxy!

Spaghetti “Meat” Sauce


  • 1 can (24 oz.) Hunts Pasta Sauce
  • 1 can (4 oz.) Giorgio Chunky Style Portabella Mushrooms
  • 1 cup of Boca Veggie Ground Crumbles
  • 1/4 cup of Yellow Onion
  • 2 tbsp of Ricotta Cheese
  • 1 tbsp of Canola Oil
  • 1 tbsp of Light Brown Sugar
  • 1 tbsp of Garlic Powder
  • 1 tbsp of Onion Powder
  • 1 tsp of Salt
  • 1 tsp of Ground Black Pepper
  • 1 tsp of Red Pepper Flakes
  • 1 tsp of Oregano
  • 1 tsp of Thyme
  • 1 tsp of Rosemary


  1. In a small pot on the stove, turn the heat to medium.
  2. After about 1 minute and in your canola oil.
  3. As the oil is heating up, take your yellow onion and cut it into a small dice. Open your can of mushrooms. Drain and rinse them off.
  4. Take your Meatless crumbles, onions, and mushrooms and add them to the pot. Take all of your seasonings and mix them together well. Add in half of the seasonings now and allow the crumbles to cook for about 1 minute.
  5. As this is cooking, open your can of sauce and add that to the pot.
  6. At this time, you can add in the remaining seasonings. Give the sauce a stir and turn the heat to low. Allow the sauce to simmer for about 2-3 minutes.
  7. When the sauce is ready, stir in your ricotta cheese and enjoy! (If you would like to keep the recipe Vegan, exclude the Ricotta Cheese.)

© 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


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


  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

Food Festival Time!!! DFW Restaurant Week Food & Wine Festival 2016

Happy Sunday Foxy People!

Today, I want to switch things up a bit. Fortunately for my mommy, yes I said mommy lol, we were able to purchase tickets and attend the DFW Restaurant Week Food & Wine Festival yesterday (Saturday). Love you girl! lol. I figured this post would be a great way to share a Foodie Experience with all of you! Who knows, it may even inspire you to attend a food festival in your local areas.

This festival in particular spanned over 2 days (Friday and Saturday) and it had options for attendance on Friday only or Saturday only. There was an upgraded option for each day where you can join a Wine Tasters Club. It wasn’t that bad in price in comparison to the general entry. I think about an additional $20 or so. This allowed you to sample 5 different wines over your time at the event. Of course like many festivals, you have options to do All Access Passes that gives you entry for the entire event. After checking all of the options, I opted to go for the Saturday entry only Wine Tasters Club option. This is great for wine lovers like me and they had sparkling, red, and white wines galore!

In regards to the food, I must say that I expected more restaurants. There were about 8 restaurants that had representatives there with samples. I know that seems to be a lot, but I’ve been to festivals that had more than 15 booths. I would say they did have some restaurants that you may have already known like, the Keg or Seasons 52. That’s always good to have fan favorites. I would say that I didn’t see too many Vegetarian friendly options, but that’s not new lol. That’s typical at most places.

There was a ticket system at this event. The tickets that included food and drinks all night were a little pricey for my taste, but if you would like to go that route and not pay for anything once you got to the event, it would be best. The food and drinks needed to be purchased with tickets and similar to the state fair, it can get pricey lol.

They had live music as well here. That makes it great for a date night or a girls night on the town. A nice touch at any event.

Overall, would I go to this event again next year? Yes! I won’t be focused on the food so much, but it’s great to just be there and experience all of the live music and ultimately, free drinks all night.

I hope this inspires you to maybe give food festivals a try. At least it’s something new and who knows, you may want to go again next year.

Stay Foxy!

DFW Food & Wine Pic

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved