Alexa [fooduzzi.com]

Vegan Peanut Butter Pretzel Chocolate Chip Cookies

October 12, 2021 by Alexa [fooduzzi.com] 1 Comment

Has this happened to you? You see someone eating a food, and then you simply cannot get it out of your head. So you make a special trip to the grocery store to get said food, and it’s just as wonderful as you’d hoped.

That happened to me last week: my co-worker (Katie!) jumped on a meeting with me, and she was munching on some peanut butter-stuffed pretzel nuggets.

I love peanut butter, and I love pretzels, so it should come as no surprise that I completely and totally adore peanut butter-stuffed pretzel nuggets. I used to eat them a lot as a kid, but I hadn’t had them in years.

Well, friends. I’m happily well on my way through my second bag in a week. A gloriously tasty week.

Lemon Biscotti with Vanilla, Olive Oil, and Almonds

October 5, 2021 by Alexa [fooduzzi.com] 1 Comment

“This is a top three Fooduzzi recipe,” my boyfriend stated as he dove into his third biscotti of the morning.

With a review like that, how can you not be excited about these?

Herby Vegan Ranch

September 21, 2021 by Alexa [fooduzzi.com] Leave a Comment

Oh hey. It’s me, that girl who, a meer two weeks ago called ranch, and I quote, “thick blanket of goo.”

So there’s that. But then there’s this!

A vegan ranch that is super herby and dippable and so very yummy.

Pasta with Roasted Broccoli and Instant Pot Vegan Cheese Sauce

September 14, 2021 by Alexa [fooduzzi.com] Leave a Comment

What a mouth-full!

Oh, how I love pasta and creamy vegan cheese sauce and roasty toasty caramelized broccoli.

Especially this time of year!

Everyday Creamy Balsamic Vinaigrette

September 7, 2021 by Alexa [fooduzzi.com] Leave a Comment

Making salads oh-so wonderful for years in my kitchen!

Growing up, we used to have “side salads” with almost any dinner. Any vegetable we had in the fridge was chopped up and sprinkled on some shredded romaine, and then we topped it all with some sort of dressing.

I’ve always navigated towards vinaigrettes –– that classic combo of vinegar and oil always seemed to compliment my salads rather than coat it in a thick blanket of goo like ranch.

Vegan Coffee Cake Blender Muffins

August 31, 2021 by Alexa [fooduzzi.com] 2 Comments

Oh boy oh boy, am I in a baking mood!

Even though it’s not technically fall yet (imo, it starts tomorrow, September 1), I have the fall baking fever, and the only prescription is more ~~cowbell~~ baked goods.

Instant Pot Seitan Nuggets

August 24, 2021 by Alexa [fooduzzi.com] 1 Comment

I know. Ya girl was gone for a whole 8 months, and the first recipe she posts is for brown blobs.

But hear me out.

We’ve made this recipe… a lot in the past few months. Like, every week. Sometimes twice per week!

Chewy little protein-packed nuggets served alongside every and any dipping sauce we have in the house. Plus a veggie or two. It’s a great, filling meal.

Mark and I have been working out quite a bit lately, so I’ve been a little more conscious of my protein intake these days. If you split this recipe into thirds, each serving would have roughly 30g of plant-based protein. Perfect to fuel those mad gains!

Why I Took an 8 Month Break

August 17, 2021 by Alexa [fooduzzi.com] 16 Comments

*taps mic* Is this thing on?

Hi! It has certainly been a minute, hasn’t it? In fact, my last post here on Fooduzzi, until I went completely and totally dark, was posted on December 18, the six year birthday of this blog.

Since then, Fooduzzi has sat dormant. No new recipes, no posts on social, no Taste Test Tuesdays on Instagram –– nada.

And… I owe you a bit of an explanation! With the exception of a little note in my Instagram bio saying that I was on a break, I kind of just dropped off the face of the internet.

Nothing gossipy or scandalous happened –– I just needed a break. A big one. So I took it.

It really was that simple.

But I know you might have some questions, so I figured I’d give you a bit of a recap of the why behind the break, what I was doing instead, and what you can expect from me, and from Fooduzzi, moving forward: