If a bride and groom are vegan or vegetarian, should they host a reception that strictly follows their own eating habits? Would you like to see other options on the menu, or would that strike you as a betrayal of their principles? Should vegan couples make allowances for their guests’ tastes, or should they stay true to their beliefs?

Do vegan weddings make you want to rant or rave?

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There is one exception: when it comes to the officiant of your wedding, you should always count him/her and their significant other as an invited guest.  Send them an invitation like you would to any of your other guests. They’re the only vendor allowed to even go near the bar as well!  You definitely don’t want a drunk photographer taking your wedding photos.

Personally, I spoke to each of my vendors individually about their preferences.  I offered them the opportunity for one of the menu items and a seating arrangement.  In the end, all of my vendors preferred having a sandwich/condiments/hour d’oeuvres tray that they could quickly grab a bite from in a private section of the reception hall.  Whatever you choose, know that they’re all bound to be appreciative of your thoughtfulness (and maybe even do an extra-excellent job!).  Happy planning!

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From L to R:  Scallop; Macarons; Oyster Shooters; Salmon Bites; Chocolate Souffle

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I particularly love Hungry Girl’s pumpkin brownie cupcake recipe, which combines just two ingredients—one box of devil’s food cake mix and a can of pumpkin. Heaven!

I have made more than my fair share of her recipes, and yet, as I became more interested in food and nutrition, some of Hungry Girl’s other recipes started to concern me. The prevalence of ingredients like Splenda, powdered creamer and egg and meat substitutes on the Hungry Girl website raise interesting questions about whether it’s better to cut calories with a diet that has quite a bit of processed food in it, or if it’s more beneficial overall to switch to fresh, whole foods (even if ground beef has more calories than meat-like soy crumbles).

In either case, Hungry Girl offers a variety of recipes to suit any type of home chef, and is worth taking a look. But what do you think about her methods? While trying to prep for your big day, are you sticking to any particular diet? Would you pick low-cal processed food over whole foods?  Does Hungry Girl make you want to rant or rave?

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• Vita-Muffins:  These amazing 100 calorie muffins are now my breakfast staple-I have one a day and I’m still not sick of them.  Not only that, each muffin contains 4-7 grams of fiber, 4 grams of protein and 15 vitamins and mineral.  Sold as both muffins and muffin tops (yum!), they come in a variety of flavors and are available for ordering both online and in many local grocery stores (I get mine at Safeway in the frozen foods section!)  My favorite flavor is Deep Chocolate, with gooey chocolate chips, they taste like they’re fresh out of the oven!

• Holey Donuts:   Having just heard about these fat-defying donuts, I have yet to try them, but I’m eager to do so. With only 4 grams of fat and anywhere from 148 to 350 calories, these donuts will curb your cravings without the guilt.  They aren’t fried (the process to make them is a well-kept secret) and they are only available online, but after reading this review from The Daily Balance (and checking out all of the delectable photos), I’m whipping out my credit card.  The Daily Balance post also has a discount for its’ readers, so be sure to give it a look.

• Sugar Free Fudgesicle Pops: Although these pops don’t have a ton of added nutritional value, they don’t destroy a diet either.  In fact, they were well-known a while back as being Oprah’s treat of choice.  They’re great on a hot summer day when you are just dying for ice cream.  Two pops are only 88 calories, 1 gram of fat and even offer 3 grams of protien (score!).  Indulge without the guilt!

Remember, anything is okay in moderation, and no diet will work without one cheat day a week.  You don’t want to drive yourself crazy!  Happy health to all!

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All of these desserts were created by artist Pattie Stevenson for her The Cardboard Kitchen collection. A self-professed foodie, Stevenson has a vast array of food-based art on her website, Art on the Menu. She even has a blog that features real recipes and cooking tips! It’s the perfect combination of modern art and culinary fun to help distract you from the stress of wedding planning.

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Asparagus, Prosciutto and Goat Cheese Galettes (courtesy of foodnetwork.com)

Ingredients

For the galette rounds:

• 1/4 cup milk
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
• 3 large egg yolks
• 1 large whole egg
• 2 cups all-purpose flour
• 1 3/4 teaspoons salt
• 3 tablespoons chopped fresh chives
• 2 medium onions, chopped
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 pound thin or medium asparagus (about 15 spears, 1/4 to 1/2-inch thick), trimmed
• 1/4 pound thinly sliced prosciutto, cut crosswise into thin slices
• 1/3 cup soft mild goat cheese (about 4 ounces) room temperature
• 3 tablespoons chopped fresh chives

Directions

To prepare the galette rounds: In bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined. On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill for 1 hour.

Preheat oven to 450 degrees F.

Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower-third of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature.

To prepare the onions: In a skillet cook onions in oil and butter with salt and pepper, to taste, over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.

Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.

Preheat oven to 400 degrees F.

Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool.

Serve galettes, cut into wedges, at room temperature. Garnish with chopped chives.

Mushroom and Fontina Crostini (courtesy of foodandwine.com)

Ingredients

1. Four 1/2-inch-thick slices of peasant bread, halved diagonally
2. 5 tablespoons extra-virgin olive oil
3. 1 1/2 pounds white mushrooms
4. 2 tablespoons unsalted butter
5. 2 medium shallots, finely chopped
6. 1 large garlic clove, minced
7. 1 teaspoon chopped thyme
8. 3 tablespoons water
9. Salt and freshly ground pepper
10. 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
11. 1 tablespoon chopped parsley

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Thanksgiving Dinner Invitation from Tiny Prints, Photo Courtesy of Hostess With the Mostess

-Take it from me–Pick and choose your dishes carefully. You may want to have everything from mashed potatoes to sweet potatoes to green beans to, well…you name it (I know, because I did).   But, if you go overboard, you’ll not only be overworked, you’ll be overstuffed!  Pick your favorite dishes and make them well.  You’ll be pleased that you did!

-Hit the grocery store early. Things DO sell out and the stores can be insane!  Have your menu prepared so you know exactly what to buy.

-When purchasing a turkey, the rule of thumb is to have 1 to 1 1/4 pounds of turkey per guest. If you are having a massive feast, try roasting two smaller birds.  Turkeys 12 pounds or less tend to be juicier and there’s less chance of overcooking.  Don’t forget to factor in leftovers!

-You will need 24 hours per 5 pounds of turkey to thaw. Make sure you set our your turkey with enough time to spare! For some great tips on thawing and cooking your turkey safely, visit Turkey Basics.

-Buy some pre-made items. No, I’m not kidding.  Why make an elaborate pumpkin pie when your local bakery probably can make it just as well, or maybe even better?  It will save you time and stress.

Do you have any tips on making Thanksgiving the best that it can be?

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1.  Starbucks Coffee – Show of your “I Voted” sticker and you’ll get a free Tall regular coffee at participating Starbucks locations.  Re-energize so you can stay awake to find out the election results!

2.  Krispy Kreme Donuts – The perfect compliment to a free cup of coffee?  A delicious donut!  Make a quick stop at Krispy Kreme where you’ll get a free donut in return for your vote!

3.  Ben and Jerry’s – Visit any Ben and Jerry’s ice cream store between 5pm and 8pm on Election day and show off your “I Voted” sticker.  The reward?  A free scoop of ice cream!  Who would turn down such a sweet treat?

So get up, get out and vote.  Then, take the one you love to cash in on one (or all!) of these snacks.  America–and your tummy–will thank you!

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That’s why, when I saw these mini wedding cake pans on Amazon, I could not stop thinking about them.  I can’t wait to host a bridal shower or engagement party and make a tiny cake for each guest with these adorable tins.  Better yet–gather the bridal party together and make a night of baking and decorating the cakes to surprise the bride with.  Who wouldn’t love such a sweet treat?!

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