Vegetarian

Vegan Curried Chickpea Salad

This vegan curried chickpea salad is not your average salad! It’s loaded with crunchy veggies, creamy tahini, fresh cilantro and a little sweetness from red grapes. This makes for a super easy and budget friendly meal option.

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vegan curried chickpea salad

serves 4-6


Salad Ingredients

  • 2 cans chickpeas, drained and rinse

  • 2 large carrots, diced

  • 1 large red bell pepper, diced

  • 1 head of fresh cilantro, finely chopped

  • 2 cups red grapes, quartered (golden raisins work great too)

Dressing Ingredients

  • 1/2 cup tahini

  • Juice of 1 large lemon

  • 1 tablespoon curry powder

  • 1 tsp cumin

  • 1 large clove garlic, minced

  • 1-2 shakes of cayenne pepper (omit if you don’t like spice)

  • 1 tbsp honey or pure maple syrup

  • Water to thin out to desired consistency (I used about 1/3 cup)

  • A generous pinch of salt & pepper to taste

Directions

  1. Mix together salad ingredients in a large bowl.

  2. Whisk together dressing ingredients and add more liquid as needed.

  3. Mix everything together well. Serve with crackers, over greens or eat alone!

Notes:

  • You can easily use chicken or tuna if you prefer over chickpeas

  • If you don’t like tahini, you can use great yogurt for a non-vegan version

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Sesame Soba Noodle Salad

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Cold Sesame Soba Noodle Salad

Serves 4-5


For the salad:

  • 8 ounces soba noodles

  • 12 ounce bag of broccoli slaw or shredded cabbage

  • 1 english cucumber, diced

  • 4 green onions, thinly sliced

  • 2-3 cups frozen, shelled edamame

For the dressing:

  • ½ cup rice vinegar

  • 4 tbsp low sodium soy sauce

  • 2 tbsp toasted sesame oil

  • 2 cloves garlic, minced

  • 1 tbsp grated/minced ginger

  • 1 tbsp maple syrup

  • Juice of 1 lime

Directions

1. Cook soba noodles according to package instruction.

2. While the noodles are cooking, mix together sauce ingredients in a small bowl.

3. Once the noodles are cooked, strain them and place them in a large bowl.

4. Add sauce, shredded cabbage/broccoli, cucumber, green onion and mix well. Eat right away or let cool in the fridge!

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Blueberry Muffin Smoothie

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Blueberry Muffin Smoothie

Serves 1


Ingredients

  • 1 serving vanilla protein powder (can also use: 1/2 cup plain full fat greek yogurt + 1 tsp vanilla extract)

  • 2 tbsp almond butter (sub sunflower seed butter for nut-free version)

  • 1-2 tbsp chia seeds

  • 1⁄2 cup frozen blueberries

  • Unsweetened nut milk or soy milk

  • Optional: handful of spinach or kale

Directions

Blend ingredients in a blender. Add more liquid to reach desired consistency. Enjoy!

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Make Ahead Veggie + Cheddar Frittata

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Frittatas have become a weekly meal prep staple over here! They’re super easy to make, and you can keep it interesting by changing up the types of veggies and spices you use each week. This is also one of my favorite ways to use up odds and ends from the fridge (like all of those random herbs and greens).


Make-Ahead Veggie + Cheddar Frittata

Serves 4


Ingredients

  • 1-2 cups roughly chopped broccoli florets (pieces should be bite sized)

  • 1 small carton of portobello mushrooms, rinsed well and roughly chopped

  • 1/4 cup finely diced white onion

  • 1-2 handfuls of baby spinach

  • 10 eggs, whisked together in a small bowl

  • 1/2 cup shredded cheddar cheese

  • Salt, pepper, garlic powder

Directions

  1. Pre-heat oven to 400 degrees.

  2. Heat a well-oiled cast iron pan over medium heat (10-12 inch pan is best).

  3. Add broccoli, onion & mushrooms and saute until the mixture softens (about 5-6 minutes) Season well with salt, pepper and garlic powder.

  4. Add spinach and saute for another 1-2 minutes until the spinach wilts.

  5. Add the eggs and sprinkle shredded cheese on top. Let the mixture set for a few minutes until it solidifies around the edges.

  6. Transfer to the oven and bake for 10-15 minutes until the center solidifies and starts to brown.

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Creamy Roasted Cauliflower Soup (Dairy-Free)

Creamy Roasted Cauliflower Soup (Dairy-Free)

This super creamy roasted cauliflower soup is dairy-free, simple to make and sneakily nutritious!

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Favorite Quinoa Salad with Lemon Goat Cheese and Dill

I know what you’re thinking: “ANOTHER quinoa salad recipe?!”. Here me out. Quinoa is a nutritional powerhouse (protein, fiber, vitamins & minerals helllooo!) but it also just makes killer base for allll the toppings and fun flavors.

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This quinoa salad is loaded with crunchy veggies along with fresh dill, lemon, goat cheese and sunflower seeds. The flavors in this meal are hands down some of my favorite. Make ahead on Sunday and enjoy for various meals throughout the week!


Favorite Quinoa Salad with Lemon Goat Cheese and Dill

Serves 4-6


Ingredients

  • 3/4 cup uncooked quinoa, cooked according to package instructions

  • 2 bell peppers, diced

  • 1 large English cucumber, diced

  • 1/4 red onion, finely diced

  • 3 handfuls of roughly chopped spinach

  • 1 cans of chickpeas, drained and rinsed

  • 1 large bunch of fresh dill, finely chopped

  • 1/2 cup roasted unsalted sunflower seeds + more for topping

  • 1/3-1/2 cup olive oil

  • Juice of 2 lemons (adjust to the amount of lemon you like! I added a little more at the end)

  • 6 ounces goat cheese, crumbled

  • Season liberally with garlic powder, salt & pepper to taste

Directions

  1. Mix ingredients together in a large bowl. Top with more sunflower seeds and enjoy!

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Healthy Coconut Lemon Energy Bites

These no-bake Coconut Lemon Energy Bites are my latest obsession. They’re the perfect way to satisfy the desire for something sweet, while also giving your body a boost of blood sugar stabilizing fats and fiber thanks to the cashews, coconut and chia seeds.

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I shared a version of these in the past made with lime, but this coconut + lemon combination is the new winner in my opinion. They’re also ridiculously simple to make which is always a plus!

Step 1: Pulse cashews in the food processor.

Step 1: Pulse cashews in the food processor.

Step 2: Add coconut, dates, chia seeds and a pinch of salt.

Step 2: Add coconut, dates, chia seeds and a pinch of salt.

Step 3: Pulse until ingredients are well combined. It should looks like a crumble and won’t form a stick dough yet.

Step 3: Pulse until ingredients are well combined. It should looks like a crumble and won’t form a stick dough yet.

Step 4: Add the juice and zest of 1 large lemon. Pulse until a sticky dough is formed.

Step 4: Add the juice and zest of 1 large lemon. Pulse until a sticky dough is formed.

Step 5: With wet hands, roll into little balls. Roll each ball in additional shredded coconut.

Step 5: With wet hands, roll into little balls. Roll each ball in additional shredded coconut.


Healthy Coconut Lemon Energy Bites


Ingredients:

  • 1.5 cups raw cashews

  • 1 cup pitted dates

  • ½ cup unsweetened shredded coconut

  • ¼ cup chia seeds

  • Pinch of salt

  • Juice and zest of 1 large lemon

Directions:

  1. Pulse cashews in a few processor a few times until chopped.

  2. Add dates, coconut and chia seeds and process until well combined. This will look like a crumble and will not be sticky at this point.

  3. Add the lemon zest + juice and mi until the ingredients are well combined and come together to form a dough.

  4. With damp hands (or a scooper!) roll into small balls. Then roll each ball in extra shredded coconut.

  5. Store energy bites in an airtight container in the fridge for up to 1 week. You can also freezer for up to 3 months. 

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Quinoa Broccoli Salad with a Honey Mustard Dressing

Quinoa Broccoli Salad with a Honey Mustard Dressing

Quinoa Broccoli Salad with a Honey Mustard Dressing.

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Butternut Squash Apple Soup

Butternut Squash Apple Soup

Cozy, warming & flavorful….everything you could possibly want in a bowl of soup in November! This soup is simple to make and perfect for freezing + reheating. Definitely a new Fall/Winter favorite over here!

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10 Minute Avocado Chickpea Salad

10 Minute Avocado Chickpea Salad

Quick, protein rich & plant-based. This simple and flavorful Avocado Chickpea Salad is the answer to all of your weekday lunchtime dreams!

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