If you’ve been around this blog long enough, you know that I love me some potatoes. They are nutritious, filling, budget-friendly, and can be cooked in a variety of ways. From mashed potatoes, to fries, to stuffed (both sweet and savory), and even faux fried chicken substitute, potatoes are pretty darn amazing. Because of their endless versatility, I am bringing you another delicious potato recipe today. A concoction I like to call, the Fajita Burrito. Continue reading “Fajita Burritos”
Growing up we always had big holiday dinners. All of the extended family on my dad’s side would gather at my grandparents house for Thanksgiving and Christmas Eve for a very traditional meal. Turkey, Honey Baked Ham, rolls, mashed potatoes with gravy, stuffing (well, “dressing” since it was never inside the turkey), creamed corn, candied yams, pumpkin pie, and hot apple cider were always on the table, accompanied by the traditional sweet pickle and olive plate. Even as an omnivorous child, however, I never quiet enjoyed the meat dishes, unless they were drowned in gravy (or my case, ranch dressing). I was all about the carbs. Continue reading “Granola Stuffed Sweet Potatoes”
Like most families, once a week we have Leftover Night. We take whatever foods are leftover from earlier in the week and either heat them all up and have a mishmash dinner or I try to use the leftovers to create a whole new dish. This process not only helps keep our food waste down, but also gives me a creative kitchen challenge. I can pretend that I’m on Iron Chef or Chopped and try to use whatever is on hand to wow the judges, er, my family. Continue reading “Taco Stuffed Baked Potatoes”
This recipe came to me in a dream. I was taking a very rare and coveted nap and when I woke up, I had a vision of a salad topped with baked sweet potato wedges coated in a crispy coconut crust clearly in my mind. The problem was, we were smack dab in the middle of moving and half of my kitchen was in boxes. So I jotted the idea down on a neon blue post-it note and placed it in a notebook, where it was promptly forgotten.
Continue reading “Coconut Crusted Sweet Potato Salad with Maple Mustard Dressing”
I don’t know about you, but when I find a new dish I like, I tend to eat it repeatedly. And when I say repeatedly, I mean 3-4 times in one week. While this isn’t an issue with a healthy, cost efficient, home cooked meal, it quickly becomes an issue when it’s an item at a restaurant. Such was my predicament recently when I discovered the Superfood Side Salad at Chick-fil-A.
Continue reading “Healthified Chick-fil-A Superfood Salad Wrap”
In all honesty, I was not planning on posting this “recipe.” It began as a way to repurpose some leftovers that I had in the fridge, so I felt it was too simple to write a whole blog post about. And then my husband posted a picture on Facebook of his dinner of leftover Hidden Veggie Tomato Soup, grilled cheeze, and Loaded Fries, and the requests of “recipe please!” came rolling in (I even got a few via text!). I needed to take a few more pictures before I could put this post up, so I HAD to make this dish again. The sacrifices I make for you people. Continue reading “Loaded Fries”
For years I have been making The Barefoot Contessa’s Cream of Fresh Tomato Soup every summer. Yes. We’ve established that I love soup all year round, but tomato soup is best made in the summer because that’s when tomatoes are at their peak season. They are no longer picked green, shipped up from Mexico, and ripened to an anemic red with ethylene gas before they make it to your grocery store. During summer tomatoes are a beautiful deep red, bursting with flavor and juicy sweetness. They are plentiful at the farmers markets and ripe for the picking off of back yard vines. And because of this, I make fresh tomato soup every summer and freeze several jars so that we can savor the fresh flavors of summer on bleak winter evenings. Continue reading “Hidden Veggie Tomato Soup”
I have mentioned before that we are packing to move house. It is also the end of the school year, which means extra homework and projects for the parents, I mean, kids. Suffice it to say, my time is pretty limited these days. When our schedules get hectic, I like to take one night and make a BIG batch of rice and veggies that will not only act as dinner that night, but another night later in the week as well.
Continue reading “Rainbow Bowls with Coconut Yum Yum Sauce”
My husband loves BBQ Ranch Chicken Wraps. Almost every time we go out to American style casual restaurants, this is what he orders. While he hasn’t indulged in this craving since transitioning to a whole food, plant-based diet, his love for the flavor hasn’t disappeared. As a treat for him one night, I made BBQ chickpeas and he loved them. The hearty texture of the chickpeas and the tangy BBQ sauce totally hit the spot. We’ve added them to rice bowls, salads, and pizzas ever since. And it was good. Continue reading “BBQ Ranch Chickpea Wraps”
Often times on the Internet I come across fusion food. Mexican Stuffed Pasta Shells, Tandoori Chicken Pizza, Thai Shrimp Tacos… While fusion food is always fun and interesting, it is almost always laden with meat, dairy, or oil. Since we eat a plant-based diet, I often like to play around with ways to “veganize” recipes that I find. I had recently come across a recipe for Taco Stuffed Potatoes, but yet again, it was covered in a thick layer of cheese, full of ground beef, and all the vegetables were drenched in oil. Up for the challenge, I put it on my Weekly Meal Plan anyway and figured that as I cooked it would all come together. Continue reading “Black Bean Stuffed Sweet Potatoes”