Making it easy to find great tasting and healthy meals

Tuesday, May 17, 2016

Wild Rice and Roasted Corn Pilaf

1 cup wild rice (or wild rice mixture)
4 ears fresh or 3 cups frozen corn
1-15 oz garbanzo beans rinsed and drained
1/2 cup chopped toasted pecans
1/3 cup chopped fresh basil
3 Tbs olive oil
3 Tbs lime juice 
3/4 tsp salt
1/4tsp black pepper 
2 avocados diced

Cook rice according to package directions
Roast corn either in pan with a bit of butter or on a grill- charring a bit. 
Add rice, corn and all other ingredients together and toss. 

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Charred Sweet Peppers and Potato Chowder

Time: 50 min
3 cups chopped red peppers
2 cups chopped sweet onion
2 cups chopped and peeled russet potatoes
1 cup chicken broth
2.5 cups milk
1/8 tsp cayenne pepper
1/4 sniped fresh parsley 
Salt and black pepper to taste
1 cup shredded sharp cheddar
1/4 cup plain Greek yogurt
Crumbled crisp bacon

Spray cooking pot with cooking spray. Char red peppers for 15 min stirring occasionally. 
Add onions and cook 5 min. Stir in potatoes and broth. Bring to a boil the reduce heat and cover cooking for 12 minutes. Coarsley mash potato mixture. Stir in milk and cayenne. 
Remove from heat and stir in parsley. Season to taste with salt and pepper.  Add cheese and yogurt. Serve each bowl with crumbled bacon on top. 
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Zucchini Ribbons, Pasta, and Arugula

Time: 30 min
8 oz dried fettuccine pasta
2 medium zucchini cut lengthwise into ribbons 
1/4 cup sliced pepperoncini peppers
2 Tbs olive oil
1-2 garlic cloves, minced
1 lemon zested and juiced
3 cups arugula
1 1/2 tsp fresh oregano
Chopped toasted almonds

Cook pasta. When it's done pour the pasta and cooking water over zucchini ribbons in colander to drain and lightly soften zucchini. Add the rest of the ingredients and toss with salt and pepper to taste. 

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Sunday, January 24, 2016

Cheese and Veggie Quinoa Bites

Cheesy Veggie Quinoa Bites - healthy little tots packed with vegetables and cheese that make a perfect healthy snack or side dish. Use any leftovers you have in your fridge! | | gluten free, vegetarian

This is from Cupcakes and Kale Chips but I changed the amount of cheese and eggs. This is her picture not mine. Mine looked just like this though.


1 cup cooked quinoa
3/4 cup shredded cheese of your choice
1 cup chopped veggies or frozen veggies thawed
1/2 tsp salt
2 eggs

Preheat oven to 350 and spray some muffin tins with oil
Combine ingredients and press into muffin tins dividing evenly about 3/4 full
Bake 15-20 minutes

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Thursday, September 3, 2015



This is from and the only thing I changed is that I cut the olive oil in half and added 2 Tbs. pure meple syrup


  • 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
  • 2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)
  • 1 cup dried cranberries
  • 2/3 cup chopped pecans, toasted
  • orange vinaigrette (see below)


  • 1/4 cup freshly-squeezed orange juice
  • 1/8 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • pinch of salt and pepper



Toss all ingredients together until combined.


Whisk all ingredients together until combined.

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Sunday, July 26, 2015

Roasted Red Pepper and Pasta

 Roasted Red Pepper Pasta! #Vegan, #GlutenFree, 10 ingredients and SO creamy and delicious
  • 2 red bell peppers
  • 2-3 Tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1.5 cups Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nutritional yeast
  • 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • Pinch red pepper flake (optional, for heat)
  • 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)
  • parmesan cheese
  • Finely chopped fresh parsley or basil
  1. Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generous amounts of)  parmesan, red pepper flake and fresh chopped parsley or basil.
*Inspired by/loosely adapted from Lauren's Latest
Nutrition Information
Serving size: 1/4 of the recipe Calories: 487 Fat: 14g Saturated fat: 2.3g Carbohydrates: 75g Sugar: 4g Sodium: 365mg Fiber: 10g Protein: 14g
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Slow Cooker Sloppy Joes

1 lb ground turkey (could also use ground beef)
1 onion, diced
3 stalks celery, diced
1 green pepper, diced
1 can (10.75 oz) tomato soup
1/2 cup ketchup
2 tablespoons mustard
1 tablespoon brown sugar
salt and pepper to taste

In a large skillet, add turkey, onion, celery, and green pepper until turkey is no longer pink. Drain the grease and add to slow cooker sprayed with non-stick cooking spray.
Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.
Cook on low for 4 hours, keep warm until serving. Serve on hamburger buns.
Makes 6-8 servings.
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