A healthy vegetarian rainbow salad filled with red cabbage, roasted veggies, herbs, feta cheese, chickpeas, and farro.
Continue reading “Rainbow Farro Salad”
This Dragon fruit Smoothie Bowl is a beautiful, quick, and easy tropical breakfast recipe! Dragon fruit, also known as pitaya, is nutrient dense food packed with antioxidants, low calories making it a great option for vegan and paleo diets. Made with just 3 ingredients, dragon fruit, mango, and coconut water, add your favorite toppings and enjoy!
Continue reading “Dragon Fruit Smoothie Bowl”
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and nutrient dense!
Continue reading “Beet and Butternut Squash Salad”
This Cranberry Apple Quinoa Salad is filled with bursts of sweetness, texture, and nutrients. The quinoa soaks up a delicious Maple Dressing and the arugula gives just a hint of a peppery note. What’s best is it’s great to eat for lunch, or have as a side dish.
Continue reading “Cranberry Apple Quinoa Salad”
Creamy and nourishing, this delicious Autumn Squash Soup is just perfect for a cozy dinner at home during these cold days. This soup is a spin off of Panera’s Autumn Squash Soup without the extra calories. But don’t worry! It still tastes amazing and just like Panera’s. The best part is that whilst you make this delicious soup, your home is going to smell like fall. Can it get any better?
Continue reading “Autumn Squash Soup”
**Original post published Nov. 2020. Updated Aug. 2021**
A couple of months ago, I won our local Farmer’s Market cooking competition and part of my prize was a big box of fresh goodies from the market. I don’t know if I’ve ever been so excited to get fresh veggies and fruits! I honestly felt like a contestant on Chopped from The Food Network in that I wanted to use all of my produce and come up with a delicious dish.
Well, considering there were so much produce, I’m not sure I would be able to eat more than 3 bites of any dish made from all of the veggies and fruits! One of my favorites in that box was the beet greens with their beautiful red stems. I’ve had quite a few people ask me what I use them for and what they can cook out of them. A definite go to are to cook them down like collard greens but I wanted to do something more creative and decided to add the beet greens to a hash and topping it with an egg made it the perfect breakfast for a busy day or a big, healthy lunch bowl.
The vibrant orange and red colors of the root veggies as they are being cooked, the bold green of the beets…..eeek! I’m salivating just thinking about this recipe. The best part is all the nutrition you get in this sustainable hash:
- high in dietary fiber
- high in folate
- good source of potassium
- good source of non-dairy calcium (the beet greens are)
- great source of B-carotene, lutein, and zeaxanthin (these flavonoids have strong anti-cancer and antioxidant properties)
Topping this hash with a fried or hard boiled egg adds a little extra protein though to keep it vegetarian/vegan, you can always replace the egg with a grilled tofu steak.
From my kitchen to yours, enjoy this delicious and healthy Sweet Potato and Beet Hash!
This eggplant sandwich has it all. Earthy spices rubbed onto grilled veggies that have just a hint of a smoky flavor, fresh mozzarella melted just enough from the heat of the veggies. Oh, you can’t forget the rustic basil pistachio pesto that brightens up the whole sandwich in each bite.
Continue reading “Grilled Eggplant Sandwich with a Basil Pistachio Pesto”
My oldest is going off to 1st Grade on Tuesday. I still can’t get over the fact that she is in grade school. When did she grow up? The school season starting also means sports, after school activities, homework, loads of laundry, and the list goes on. As much as I love cooking, on many of these nights, I’ll be looking for a nutritious but quick meal. And definitely meals that the kiddos are going to eat. I’ve compiled below some of our favorite family approved recipes. The best is that most of these take about 30 minutes to prepare so you can focus on homework, preparing lunch for the next day or spending time with your family.
Click on the recipe title below each image to get the recipes!
Summer is practically over in less than a week for us. I’m going to miss the lazy mornings, the relaxed schedules, and eating pancakes and french toast for breakfast. I’m looking forward to having a regular schedule in the mornings but planning them out will take some effort.
If you are looking for easy and healthy breakfasts then you’re in the right place! I’ve compiled some of our favorite breakfast recipes below. There are several chia pudding recipes as that has become a family favorite lately. Others, like the Apple Pie Oatmeal takes 3 minutes in the Instant Pot. I also like to make Almond Butter Breakfast Bars and Breakfast Oat Muffins over the weekend for on the go days.
If you want to see certain recipes on the blog, leave a comment below. I would love to create recipes for you!
Last year, I had this beautiful plan of meal planning and prepping during the school week. The goal – to provide as many nutritious and yummy meals as I possibly could for the family. By May, I gave in to grilled cheese and mac and cheese being on the weekly rotation too often. I did have a great run of healthy meals most of the year though which empowers me to write another Back to School blog post. Continue reading “Back to School Lunch Ideas”
It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice. Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family. Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”
It’s BBQ season and though I love grilling the traditional burgers and hot dogs, I wanted to get away from the usual and do something different. These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli. A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.
These fish tacos are a great example of a healthy-ish meal. I’ve made them so many times before and they are such a hit that by the time the fish is grilled and chopped, the tacos are made and I don’t have anything left to take pictures because it’s all eaten! I finally made some for a BBQ with my friend Michelle and her family but told them they had to wait after I made them so I could take pictures – seriously she is such an awesome friend to put up with me making her stare at her food while I’m clicking away!
WHAT FISH DO I USE?
I like to use white fish, usually tilapia or cod. When you are at your grocery store, just ask your fishmonger for their best wild caught (and sustainable is available) white fish. I’ve used both tilapia and cod for this recipe and both turn out delicious for the end result.
WHAT ELSE DO I NEED?
I keep the slaw simple to let the flavors of the rub on the fish and the aioli shine. All I did for the slaw is shred some carrots and mix it in with finely chopped purple cabbage, a little salt, pepper, some honey, and a squeeze or two of lime juice. So simple right?!
For the Aioli, I spent a little more time developing the flavors. I roasted garlic, used yogurt instead of sour cream to make it healthy-ish, mix in some lite mayo (this is the “ish” addition to the healthy part), add in a bit of sriracha, and again a squeeze of lime juice to pull it together.
For toppings, again, keep it simple with a garnish of chopped cilantro and sliced jalapeños.
So, don’t wait! For your next BBQ night, dinner party, or Taco Tuesday, try out these delicious Blackened Fish Tacos with a Garlic Sriracha Aioli.
One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies. I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping. Sometimes, I will even tailor some of my dishes to include produce I find at the Market.
Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market. Having fresh, organic produce and supporting the local farms is a win-win.
This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in. No one wanted to mess it up. Ah well, our stomachs won that round. The beauty of this platter is that you are not restricted to the same produce I picked up. Pick up what your farmer’s market has, just make it colorful.
Here is what I used:
- Purple Cauliflower (chop these into big chunks)
- Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
- Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
- Snap Peas
- Cucumbers (I sliced these on the diagonal for aesthetics. Feel free to slice into rounds or sticks to make them easier to serve)
- Cherry Tomatoes
As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus. For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients. This is by far one of my favorite variations on hummus. Paired with all that beautiful produce, it’s perfect!
For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well. Though the idea behind both hummus’ are the same, the flavor profile differ vastly. Yet both are addicting.
I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering. I promise you will love it.
Try it out and let me know what you think!
If I had to choose any other fruit besides mango, figs would definitely take second place. The soft exterior, the honey sweet flesh, and the crunch of the seeds as you eat each one is just heaven. Pair it with chia pudding topped with fresh baked granola and garnished with a sprig of mint, well, you just won’t want anything else for breakfast!
Continue reading “Fig and Chia Pudding Parfait”
A savory filling with a crispy, flaky crust loaded with fresh vegetables that is perfect for breakfast, brunch, lunch, and dinner!
Continue reading “Garden Vegetable Quiche with a Gluten-Free Crust”
This one pan salmon is perfect for a busy weeknight meal. Ready in 15 minutes, it’s a nutritious meal the whole family will enjoy!
I love the idea of using just one pot or a pan. Not only is cleanup easy but you don’t spend forever in the kitchen cooking after a long hard day of work. Don’t get me wrong, the kitchen is my happy place. But weeknights are crazy when the kids are hungry and don’t have the patience to wait for me to cook an elaborate dinner.
My favorite part is that the girls eat the rainbow veggies I add on the side. The colors look so pretty and the girls love their rainbows as much as I do. Chopping the veggies and seasoning them doesn’t take very long and adding that glaze on the salmon with a little honey and mustard mix is perfect to brighten up the salmon.
I kept the seasoning for the veggies pretty simple – salt, pepper, and a little dried oregano. Why? Because I want the salmon to shine too. The veggies have their color that attracts you to them so the salmon should have something too, right? The glaze is very easy to make. Just mix a little dijon mustard, honey, garlic, and of course fresh squeezed lemon juice. Brush it on to the salmon and voila! All that is left to do is bake!
From my kitchen to yours, I hope you enjoy this easy and delicious One Pan Salmon with Rainbow Veggies!
Roasting vegetables is one of my favorite ways to eat any vegetable. Having several different colors and cooking them together is the best in my book! You get plenty of vitamins and minerals and the different colors are just so pretty to look at! These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.
Rainbows have always been popular in our home, with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses. Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made. The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.
For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato. You don’t have to stick to those same colors. Honestly, go for what you find in your fridge. Here are a few ideas to get you started for your own Roasted Rainbow Veggies:
RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions
So now that you have options, how do you make your own Roasted Rainbow Veggies? All you need is a good chopping board, a sharp knife, and a sheet pan. As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil. Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.
I can’t wait to see what veggies you chose to make your rainbow. Be sure to let me know in the comments or tag me on Instagram or Facebook!
From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!
Spring is almost here. I can feel it in the air and I’m so excited! It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect! This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.
Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette. How can you say no to that? While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done. Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side. It’s so versatile, quick, easy, and delicious.
Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients. Check it out:
- Great source of protein – 13 gm per serving
- 23% DRI of Fiber
- 30% DRI of Iron
- 24% DRI of Phosphorous
- 77% DRI of Vit. C
- 127% DRI of Folic Acid
- 60% DRI of Vit. K
In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is. Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.
So… try out this delicious Springtime Lentil Salad and welcome the new season with me!
If you have been following me then you know how much I love my bowls. Experimenting with different flavor profiles, playing around with new dressings, and oftentimes using whatever vegetables are left in the fridge waiting to be saved from their last moments are the best part of creating my new bowl.
My brussels sprouts were facing a similar fate as mentioned above. I had enough left that I could create a whole new dish with just them, but so few that I didn’t want to waste them either. Grain bowls are perfect for these types of situations especially if you are using a variety of different ingredients.
This one turned out so delicious that I actually went out and bought more brussels sprouts even though I am trying to move on to spring veggies! We’ve now had this bowl 4 times in the last 2 weeks and no one in my household minds – in fact, they love it !
I added in some sweet potato for a little starch, sweetness, and fiber, and avocado for protein. As for the dressing, keeping it simple was the best route. I made a honey dijon dressing that worked wonders. The tang from the dijon and the sweet honey are a perfect balance to the bowl.
So…what are you waiting for? Try this delicious Brussels Sprouts Grain Bowl and become a fan too!
Growing up, my Mom would make these sprouted moong beans for dinner often. I remember my brother and I were not big fans and would hate eating them. Now that I’m an adult, maybe a switch has flipped? I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week. Thanks Mom!
WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate. They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.
WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients. These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked. Take a look at some of these other benefits:
- Fiber: 15.4 grams
- Folate (B9): 80% of the Reference Daily Intake (RDI)
- Manganese: 30% of the RDI
- Magnesium: 24% of the RDI
- Vitamin B1: 22% of the RDI
- Phosphorus: 20% of the RDI
- Iron: 16% of the RDI
- Copper: 16% of the RDI
- Potassium: 15% of the RDI
- Zinc: 11% of the RDI
WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.
So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them. This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.
There are two methods of making this dish. One is in the instant pot and the other over the stove. I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!
From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!