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Broccoli Cheddar Orzo Soup with Crispy Prosciutto

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I’ve been playing around with this one for a while, because broccoli cheddar soup can be a little hit or miss. Sometimes it’s too thin, sometimes the cheese doesn’t melt right, sometimes it’s just…meh. This version finally nails it: it’s super creamy, perfectly cheesy, and the orzo makes it feel like a full

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We recently attended a chili cook-off which kicked my obsession with finding an Award Winning Instant Pot Chili Recipe into high gear.

It's all about chili today, our award winning instant pot chili recipe. It took us 10 years to discover an award winning chili recipe and this is finally it, plus it's an instant pot chili!!

We will talk about how to make chili in a slow cooker or crock pot or of course, how to make chili in our new obsession, an instant pot. Oh, and who could forget, can you freeze chili. So much to talk about, so let's get going!

First, we attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It's a pretty unhealthy soup, but I heard a rumor that if you don't eat it alone the calories don't count.

Pretty sure that's true.

Oh! And listen to this, a couple of people brought muffin tins and then a sample scoop of chili was placed in each well so they could try them all and vote without going back or over eating. GENIUS. That's seriously the smartest thing ever. Next to figuring out this award winning instant pot chili recipe, right?!
We hurried and made you all a video to help with the questions. Thank you for all of your love and support with this recipe!

How to Make Chili in an Instant Pot

Making chili in an instant pot is really easy because there's an actual setting for chili and beans. That pretty much takes all of the thinking out of this award winning instant pot chili recipe, doesn't it. Because of this awesome setting there isn't much you need to do other than dump everything in the pot, but because we don't want to dirty any other dishes I'm also going to show you how to brown your beef and cook your bacon right in the instant pot.

18 minutes is all it took to cook the chili but you could push to 30 minutes for even more flavor, and I have no reason for rushing, it was purely because instant pot is in my head so I want it instantly done.

Only some of the bacon gets added to the pot, while the rest we will use as a garnish. If you don't care for garnishes, just add it in, but there is something really yummy about the different textures with the bacon on top.

Why Make Soup and Chili in an Instant Pot

THE FLAVOR!!

When you pressure cook something not only does it make it super tender but oh how it enhances flavor!! Our award winning instant pot chili recipe totally proves that a little pressure can be a really good thing!

How to Brown Meat in an Instant Pot

Alright, start with your bacon.

Always.

Whenever bacon is going in a dish we crisp it first, drain the fat and leave the browned bits in the pan. All it does is add extra flavor to whatever comes next.

Start by pressing the saute button and once you can feel the heat, add the chopped bacon, stirring occasionally until crisp. Remove to a paper towel lined plate and drain the fat.

Next, grab your ground beef. Any kind is fine for chili since other flavors are in there, but there's more flavor in an 80/20 versus 90/10, though you will need to drain out the fat before continuing on.

Make sure you stir occasionally in order to crumble the meat instead of having big chunks. Chili shouldn't be big and chunky. Leave that to the hippopotamuses. (Totally had to spell check that one. Who knew hippos could be so difficult.)

Award Winning Instant Pot Chili

There's nothing crazy about this award winning instant pot chili. It's the real deal. It's the best classic chili recipe we've ever had. It's easy to add more heat to, red chili flakes, minced habaneros, whatever you want to add and later die from. Ha, kidding, you won't die, but I would because I HATE spicy. 🙂

The bacon adds fantastic flavor without tasting like bacon. The three beans add heartiness, texture and a great variety of flavor as well while the remaining spices all work together beautifully for a chili that's full of flavor and aromas.

This chili might not be the one that we entered into the competition but it certainly is the one we will enter next time and it's definitely and award winning chili recipe after hunting for the past 10 years. 10 years! That took forever!

There's nothing like a favorite, classic chili recipe to keep us warm through these bitter cold months, especially this award winning instant pot chili!

How to Freeze Chili

Chili is really easy to freeze as there isn't any dairy or fibrous vegetables to mess with texture and flavor. Cool your chili completely and store in ziplocs with all the air pressed out, or we prefer to use our Food Saver as the chili tastes as fresh as the day it was made.

How to Make Chili in a Slow Cooker or Crock Pot

To make slow cooker chili (I linked up to the brand and model we prefer) or of course make chili in a crock pot if that's what you have, you'll need to cook the bacon and ground beef in a pan, then add the peppers and onions to saute them all nice and tender. Then dump it all in a slow cooker and we prefer 5-6 hours on low or 3 hours on high, though I have probably only used the high function twice. Low and slow really allows the spices to bloom, or in other words to open up and really do their thing. Before snagging the recipe, check out this cheesy ground beef enchilada chili recipe!

The absolute best cheesy chili ever!! You are going to go nuts for it!

Instant Pot Award Winning Chili Recipe

Ingredients:

1 1/2 Pounds Ground Beef

6 Strips of Bacon, chopped

1 large Red onion, chopped

2 Cups Beef stock

1 Tablespoon Dried oregano

2 Teaspoons ground cumin

2 Teaspoons Kosher salt

1 Teaspoon ground black pepper

1 Teaspoon Smoked Paprika

2 Tablespoons chili powder

1 Tablespoon Worcestershire sauce

1 Tablespoon Minced garlic

Sour Cream

Cilantro

Cheese, shredded

Directions:

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We recently attended a chili cook-off which kicked my obsession with finding an Award Winning Instant Pot Chili Recipe into high gear. It's all about chili today, our award winning instant pot chili recipe. It took us 10 years to discover an award winning chili recipe and this is finally it, plus it's an instant pot chili!!

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My absolute favorite for tacos, and it's easier than you think!

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This post may contain affiliate links. Please see our privacy policy for details.
The best Mexican pork carnitas! Juicy, fall-apart tender, and so flavorful. Made in just a fraction of the time!

reasons to make instant pot pork carnitas

Ridiculously easy. With the help of the Instant Pot, pork carnitas comes together so much faster than the stovetop and slow cooker (and tastes as if it's been simmering for hours on end). Simply brown the meat, add your seasonings and close the lid. 30 minutes later, you have carnitas perfection.

So tender, so crispy. You'll have super tender, perfectly shredded, fall-apart juicy, crispy pork for the whole family to enjoy.

Great for a large crowd. With its large serving size and minimal prep, this recipe is perfect for big parties, family gatherings and holiday get togethers.

So many ways to serve. Carnitas can be enjoyed as tacos, quesadillas, burritos or burrito bowls, salads, enchiladas, nachos and so much more.

Freezer-friendly. Pork carnitas is incredibly freezer-friendly, great for meal prep for busy weeknights or lazy weekends.

pork carnitas vs. pulled pork vs. al pastor

Pork carnitas

Carnitas, translating to "little meats", is a classic Mexican dish typically made from pork shoulder, a high fat cut of meat, braised and simmered until tender enough to shred, then roasted until crispy.

Pulled pork

Pulled pork is an American barbecue dish, cooked similarly to pork carnitas, but the former is much more tender and mixed with sauce such as BBQ sauce.

Al pastor

Al pastor is also a Mexican dish but is often times made with thinly sliced pork and marinated with pineapple for its sweet flavors.

tips and tricks for success

Don't skip the beer. The beer serves as a braising liquid, helping to tenderize the meat, provide moisture and add flavor.

Add some heat. For a kick of heat, add 1 diced jalapeno or chipotle pepper in adobo sauce with a little bit of sauce for added smokiness.

Broil for a few minutes. For that favorited crispy texture and all the flavorful brown bits, pop the shredded pork carnitas on a baking sheet with a little bit of the pan juices, broiling until nice and crisp.

Mix it up. Swap out the pork for boneless, skinless chicken breasts or thighs.

Freeze as needed. Divide the carnitas into meal-sized portions in freezer-safe bags, thawing overnight in the fridge for a quick and easy dinner.

About the Author:

Chungah Rhee is the founder of Damn Delicious, a website created in 2011 featuring quick and easy meals. Chungah and her recipes are regularly featured in major media such as People, TODAY, and Bon Appetit, among others. Today, Chungah cooks nonstop alongside her two favorite corgi assistants, Butters and Cartman.

more about Chungah "

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Instant Pot Pork Carnitas - The best Mexican pork carnitas! Juicy, fall-apart tender, and so flavorful. Made in just a fraction of the time!

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2 Avocados

1/2 Lime

1/4 cup Mayo

1/4 Greek Yogurt

1-2 chicken breasts cooked and shredded (or rotisserie chicken)

Garlic Powder (to taste)

Salt/Pepper (to taste)

Start by mashing the two avocados in a bowl. Add about 1/4 of a lime worth of juice, Greek Yogurt, mayo, garlic powder, salt, and pepper and mix well. Next, add in the shredded chicken and coat the chicken in the avocado mixture. Taste and adjust lime and seasonings to your preference. Eat with chips, a tortilla, or on a pita!

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🍪 Pescatarian Friendly Desserts — Muffins, cookies & more.

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🍪 Pescatarian Friendly Desserts — Muffins, cookies & more.

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Pescetarian Friendly Dessert Recipes - Pescetarian.Kitchen

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You are here: Home / Archives for Desserts

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🍞 Plant-Based Quick Snacks — Vegetarian & vegan sides/snacks.

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🍞 Plant-Based Quick Snacks — Vegetarian & vegan sides/snacks.

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Delicious pescatarian, vegetarian and vegan recipes

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🍤 Pescatarian Snack Ideas — Small seafood salads & quick bites.

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🍤 Pescatarian Snack Ideas — Small seafood salads & quick bites.

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Pescetarian Kitchen: Pescetarian Food at its Best

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Pescetarian recipes and meal ideas from a couple of pescetarians. Find out more information on how to become a pescetarian and get some recipe inspiration.

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🐟 Pescatarian Breakfast Recipes — Wholesome fish-centric breakfast options.

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🐟 Pescatarian Breakfast Recipes — Wholesome fish-centric breakfast options.

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92 Best Pescatarian Breakfast Recipes | Cozymeal

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Find top-rated pescatarian breakfast recipes on Cozymeal. See tips and instructions for thousands of meals that your friends & family will love!

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🍳 Vegan & Vegetarian Breakfasts — Lemon blueberry oats, muffins, etc.

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🍳 Vegan & Vegetarian Breakfasts — Lemon blueberry oats, muffins, etc.

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Breakfast is my favorite meal of the day! Here you will find a collection of healthy, plant-based breakfast recipes for smoothies, oatmeal, muffins, and more.

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🥣 Easy Vegan Breakfast Ideas (35+) — Smoothies, chia pudding & more.

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🥣 Easy Vegan Breakfast Ideas (35+) — Smoothies, chia pudding & more.

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Sprouting Zen - A healthy food and holistic wellness blog for women

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35 Easy Healthy Breakfast Recipe Ideas Round up (All vegan) - Sprouting Zen

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A recipe round up of 35 easy and healthy vegan breakfast recipe ideas featuring a variety of meals and drinks.

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🍲 Quick Vegan Breakfasts — Beans on toast, overnight oats, granola.

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🍲 Quick Vegan Breakfasts — Beans on toast, overnight oats, granola.

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Discover our favourite plant-based breakfast ideas, from nutritious porridge, granola and overnight oats to healthy beans on toast and tofu scramble.

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🐟 30 Min Pescatarian Dishes — Fish tacos, Thai curry & more.

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🐟 30 Min Pescatarian Dishes — Fish tacos, Thai curry & more.

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16 Easy Pescatarian Recipes For 2026 - Outdoorsity

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Eating more fish and seafood is honestly a delicious way to mix up meals without meat. If you’re thinking about adding more ocean-inspired dishes to your

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🐟 Shrimp Scampi & More — Seafood comfort meals for home.

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🐟 Shrimp Scampi & More — Seafood comfort meals for home.

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Friday nights and early Saturday mornings, you'll usually find me on my couch with a stack of cookbooks and magazines, flipping through recipes on my phone. With the weekend ahead, I can't help but fantasize about the cooking I'll do: pancakes for breakfast, Italian-American-style scampi for dinner, the hummus I'll whip up for afternoon snacking. But sometimes I'll spend so many hours on the hunt for the perfect recipes that I'll run out of time for actual cooking. So I've resolved to be a little more decisive and do a little more meal planning, before the last minute. I've recently shared a vegan meal plan and one for a week of vegetarian breakfasts, lunches, and dinners; this week's menus feature some of our best recipes for folks who eat fish as well.

The weekend is also a great time to get your pantry in order, stocking up on staples like good oil and vinegar, nuts and beans, and whatever you'll want to snack on all week. Fresh fish is best bought the day you intend to cook it, but frozen shrimp should be kept frozen until you're ready to defrost.

One note: If you want to make our extra-creamy homemade hummus with dried chickpeas, soak them in a large bowl of water with salt and baking soda the night before.

Forget waiting in long brunch lines for waffles; you can make faster, better ones at home. Our recipe is especially fluffy, thanks to egg whites instead of whole eggs in the batter. After a snack of hummus and veggies, dinner is Daniel's signature shrimp scampi, made with vermouth, fresh herbs, and a silky butter sauce brightened with lemon. (Check out our guide to shopping for shrimp before you get started.)

Brunch: Buttermilk Vanilla Waffles with maple syrup, yogurt, and fresh fruit. Consider making extra for reheating Monday morning.
Snack: Olives and store-bought or homemade hummus with cucumbers and red peppers or pita
Dinner: Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs
Dessert: Tangy Strawberry Fools

In a perfect world, I'd make a big batch of a boldly flavored, protein-rich salad every Sunday night to have on hand for lunches throughout the week. Kenji's chickpea salad with carrots, garlic, and dill is ideal; it actually tastes better with a little time in the fridge. (While we're talking garbanzo bean lunches, I'm also a big fan of this cumin and celery version and this hearty kale number.) Dinner on Meatless Monday: Israeli sabich sandwiches, stuffed with creamy tahini, fried eggplant, and crunchy pickles, ready in under an hour.

Breakfast: Toasted leftover waffles, or yogurt and fruit
Lunch: Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds
Snack: Dates with peanut butter or almond butter
Dinner: Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini) and Tabbouleh

Tuesday's dinner, salmon à la nage, sounds super fancy. But cooking à la nage just means you're poaching your fish in a flavorful broth. This version has summer squash, fennel, white wine, and ginger, and you can make it all in one pan and then serve it from there, too.

Breakfast: Fried eggs or Foolproof Poached Eggs on greens or English muffins
Lunch: Leftover tabbouleh and carrot and chickpea salad, or DIY Instant Noodles With Vegetables and Miso-Sesame Broth
Snack: Fresh fruit and yogurt or cheese
Dinner: Salmon à la Nage With Summer Vegetables or The Easiest Crispy Pan-Seared Fish

Cherry season is sadly brief; if your local farmers market has 'em already, it's time to buy as many as you can eat. Try tossing them with honey and vinegar for a sweet-tart topping for good ricotta. Lunch is my favorite spin on avocado toast, topped with vinegar-marinated fresh anchovies, earthy smoked paprika, and a little lemon juice. Dinner's an all-in-one comfort food classic: chili with a brown butter cornbread crust.

Breakfast: Macerated Cherries With Marcona Almonds, Mint, and Ricotta or Soft-Scrambled Eggs
Lunch: Avocado Toast With Boquerones and Smoked Paprika
Snack: Cheese and toasted almonds or cashews
Dinner: Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust

Note: Soak hazelnuts overnight if you want to make the nutty morning shake!

Mussels are a terrific weeknight seafood dinner: They're cheap, tasty, and shockingly quick to make. All you need for a pot of traditional moules marinières is 15 minutes and some mussels, aromatics, and a bottle of wine. (Though you'll probably also want a baguette to dip in that flavorful cooking broth, too.)

Breakfast: Coffee, Banana, and Hazelnut Morning Shake or refried beans on toast
Lunch: Leftover tamale pie or Warm Farro Salad With Asparagus, Peas, and Feta
Snack: Banana with peanut butter or almond butter
Dinner: Moules Marinières (Sailor-Style Mussels) with a baguette, or Steamed Mussels With Thai-Style Coconut-Curry Broth with rice

My father-in-law eats a big bowl of popcorn-microwaved in a brown paper bag-for lunch each day. Not knocking it, but I'd plan something a little more substantial, too; either avocado toast or farro salad. For dinner, you need just 15 minutes to whip up Kenji's easy take on tuna noodle casserole with a light and creamy sauce. Which leaves you plenty of time to make a cocktail.

Breakfast: French Omelette With Fines Herbes or French Omelette With Cheese
Lunch: Leftover farro salad or Avocado Toast With Ricotta, Olive Oil, Lemon Zest, and Basil
Snack: Brown Paper Bag Microwave Popcorn, plain or bagna cauda-style
Dinner: Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole

Pancakes can be a little blah, but not when they start with nutty toasted oats and brown butter. (Gotta say, I haven't met a dish yet that didn't improve with a little brown butter.) For dinner, you've got options: a casual meal of horseradish-spiked salmon burgers topped with a mix of mayo, Dijon mustard, and honey; or a restaurant-style feast of perfect seared scallops with a simple green salad.

Brunch: Oatmeal and Brown Butter Pancakes
Snack: Spicy Warm Silken Tofu With Celery and Cilantro Salad
Dinner: Go casual with Easy Salmon Burgers With Dill Honey-Mustard, Horseradish, and Avocado, or get fancy with Seared Scallops and a simple green salad.
Dessert: The Ultimate Fudgy Brownies

There was a moment when miso-lacquered black cod was everywhere; you see it a little less these days, but that doesn't mean it stopped being delicious. Can't find black cod? We've got a similar-and incredibly simple-recipe for salmon. They're both delicious with Daniel's savory Japanese-inspired arugula salad.

Brunch: Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches
Snack: Morel Mushroom Tartine With Chives or Asparagus Tartine With Ricotta and Mint
Dinner: Easy Broiled Miso-Marinated Black Cod or 5-Minute Miso-Glazed Salmon, with Arugula, Sweet Potato, and Walnut Salad With Dashi "Vinaigrette"
Dessert: More brownies!

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Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes

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Sometimes I'll spend so many hours on the hunt for the perfect recipes that I'll run out of time for actual cooking. So I've resolved to be a little more decisive and do a little more meal planning, before the last minute.

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🐟 Pescatarian Comfort Dinner Ideas — Seafood with sides & sauces.

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🐟 Pescatarian Comfort Dinner Ideas — Seafood with sides & sauces.

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A Practical Pescatarian’s Comfort Food Meal Plan

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This weeklong meal plan makes the most of those canned anchovies, jars of kimchi, and bottles of fish sauce.

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🥣 Seasonal Cozy Vegan Recipes — Soups, stews & winter dinner ideas.

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🥣 Seasonal Cozy Vegan Recipes — Soups, stews & winter dinner ideas.

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Where healthy meets delicious! Seasonal whole-food recipes from a chef’s home kitchen with hundreds of vegan and vegetarian recipes!

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🍲 Healthy Comfort Recipes — Bean burritos, plant-based shepherd’s pie & more.

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🍲 Healthy Comfort Recipes — Bean burritos, plant-based shepherd’s pie & more.

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From the Recipe Creator: In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! -Charlotte Gehle, Brownstown, Michigan

Nutrition Facts: 1 piece: 291 calories, 12g fat (6g saturated fat), 59mg cholesterol, 673mg sodium, 27g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

You won't want to waste a single ounce of this cheesy vegetarian baked pasta, so make sure you know how to freeze lasagna the right way. This recipe calls for no-cook lasagna noodles, which makes layering it even easier.

Lent Recipes FAQ

What can I eat during Lent?

Specific Lent dietary restrictions vary among faiths. Both Orthodox and Catholic traditions involve limiting meat, with the latter only avoiding meat on Ash Wednesday and Fridays. Some people give up meat for the entirety of Lent, while others choose a different kind of treat to abstain from during Lent, like candy or junk food.

What are good recipes to eat on Fridays during Lent?

Fish is a popular go-to when you're abstaining from meat. Friday fish frys are common at Midwestern restaurants. If you aren't a big seafood fan, there are lots of protein-rich vegetarian dinners, such as bean burritos, lentil stew and mushroom pizza.

How can I make filling meatless meals for Lent?

There are plenty of filling plant-based ingredients that are packed with protein, fiber and fats that will satisfy everyone at your table. Opt for meals with lentils, canned beans, creamy avocado, seafood and meat substitutes, like tofu and tempeh. For something a little more indulgent, any cheese-heavy vegetarian casseroles or baked pastas should fill you up.

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During Lent, meat on Fridays is a no-no. But you don't have to turn to the same fish dinner each week. These Lent dinner recipes give you plenty of options-sans seafood.

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Indian Vegan & Vegetarian Recipes — Curries, dal, lentil stews & more.

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Indian Vegan & Vegetarian Recipes — Curries, dal, lentil stews & more.

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Flavorful Vegan and Indian Recipes Food Blog

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Vegan Richa is a vegan food blog with Wildly flavorful and Inventive plant based recipes to make you fall in love with cooking!

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🍛 71 Pescatarian Recipes — Variety of healthy fish and seafood mains.

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🍛 71 Pescatarian Recipes — Variety of healthy fish and seafood mains.

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Cook up a winning pescatarian dinner with our delicious ideas. These filling mains include pies, curries, seafood pasta and more.

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🍤 Pescatarian Recipe Inspiration — Salmon bowls, cod burgers & more.

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🍤 Pescatarian Recipe Inspiration — Salmon bowls, cod burgers & more.

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Pescatarian Archives - It’s A Flavorful Life

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Fresh, light, and full of flavor—these pescatarian recipes feature fish, seafood, and veggies for balanced, feel-good meals.

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🍤 Shrimp & Asparagus Pasta + More — Quick seafood pasta ideas

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🍤 Shrimp & Asparagus Pasta + More — Quick seafood pasta ideas

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43 Delicious Pescatarian Recipes to Spice Up Your Weeknight Meals - Life’s Personal Chef

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Varying your diet can be challenging, especially when it comes to eliminating meat altogether. Fortunately, adopting a pescatarian lifestyle offers a more

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🐟 Pescetarian.Kitchen Recipes — Tuna pesto pasta, shrimp salad & more.

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🐟 Pescetarian.Kitchen Recipes — Tuna pesto pasta, shrimp salad & more.

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Pescetarian Kitchen: Pescetarian Food at its Best

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Pescetarian recipes and meal ideas from a couple of pescetarians. Find out more information on how to become a pescetarian and get some recipe inspiration.

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🐠 Pescatarian Recipe Collection — Family fish pies, curries and more.

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🐠 Pescatarian Recipe Collection — Family fish pies, curries and more.

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Cook up a winning pescatarian dinner with our delicious ideas. These filling mains include pies, curries, seafood pasta and more.

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🍝 75 Vegan Meal Ideas — Breakfast, lunch, dinner, snacks & desserts.

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🍝 75 Vegan Meal Ideas — Breakfast, lunch, dinner, snacks & desserts.

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75 Vegan Meal Prep Recipe Ideas - Breakfast, Lunch, Dinner, Dessert, and Snacks

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This list of 75 easy and tasty plant-based recipes will give you ideas on how to vegan meal prep for the entire 7-day week.

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🍽️ 10 Vegan Holiday Breakfast Recipes — Festive, plant-based morning ideas.

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🍽️ 10 Vegan Holiday Breakfast Recipes — Festive, plant-based morning ideas.

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Why does dinner get all the hype for the holidays? These 10 vegan holiday breakfast recipes will be your favorite festive foods this year!

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🥬 Healthy Vegan Breakfasts — Porridge, granola, tofu scramble & more.

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🥬 Healthy Vegan Breakfasts — Porridge, granola, tofu scramble & more.

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Discover our favourite plant-based breakfast ideas, from nutritious porridge, granola and overnight oats to healthy beans on toast and tofu scramble.

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🥣 35 Healthy Vegan Breakfast Ideas — Oats, smoothies, pancakes & more.

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🥣 35 Healthy Vegan Breakfast Ideas — Oats, smoothies, pancakes & more.

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Sprouting Zen - A healthy food and holistic wellness blog for women

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35 Easy Healthy Breakfast Recipe Ideas Round up (All vegan) - Sprouting Zen

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A recipe round up of 35 easy and healthy vegan breakfast recipe ideas featuring a variety of meals and drinks.

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🥗 Plant-Powered Vegan Recipes — Seasonal, whole food vegan meals.

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🥗 Plant-Powered Vegan Recipes — Seasonal, whole food vegan meals.

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Where healthy meets delicious! Seasonal whole-food recipes from a chef’s home kitchen with hundreds of vegan and vegetarian recipes!

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My husband and I both love Korean food, especially 반찬 ("pan-chan"), the small side dishes traditionally served with Korean meals. Here's one I made recently that I absolutely love:

Ingredients:

10 mini cucumbers

1 tbsp salt

1 green onion, sliced

2 tbsp gochugaru (Korean chili flakes)

3 tbsp rice vinegar

3 garlic cloves, minced

1 tbsp sesame oil

1 tsp sugar

1 tbsp sesame seeds

Instructions:

1. Place cucumbers between chopsticks and make diagonal cuts on one side, then flip and cut the other side to create spirals.

2. Toss cucumbers with salt, let sit for 15 minutes, then rinse and pat dry.

3. Mix cucumbers with garlic, green onion, gochugaru, rice vinegar, sesame oil, sugar, and sesame seeds. Stir gently, ensuring seasonings reach all crevices.

4. Taste, adjust if needed, and enjoy!

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These Fish Tacos are easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce. This fish taco recipe takes less than 30 minutes to make, so it's perfect for a weeknight!

We just can't get enough of these fish tacos! They're so simple to put together and the flavors are truly delightful. Tender seasoned fish, crunchy cabbage and buttery avocado are wrapped in tortillas and drizzled with cool, creamy fish taco sauce. This is a meal that is sure to go into regular rotation in your house!

Many fish taco recipes seem overly complicated and too much to handle on a busy night. My goal with this recipe was to keep it simple without sacrificing any flavor. You won't have to make a slaw for the fish tacos - crunchy cabbage stands on its own as a satisfying fish taco slaw, especially combined with the fish taco sauce. The sauce comes together in minutes with just a few simple ingredients. And a few pantry seasonings bring spicy, smoky flavor to mild white fish.

These homemade fish tacos are completely crave-worthy. This is the perfect recipe for a midweek taco night!

Ingredients

Fish and Seasonings: The best fish for fish tacos is any type of mild, white fish. Cod, halibut, tilapia, and mahi mahi are all good options. The fish is seasoned with chili powder, smoked paprika, garlic powder and salt. This simple blend of seasonings gives the fish the best flavor! It's slightly spicy and smoky thanks to the smoked paprika. You can use regular paprika if you want a milder flavor. For extra spice on the fish, add 1/8 teaspoon of cayenne pepper to the fish taco seasoning mix. You'll also need olive oil for cooking.

Fish Taco Sauce Ingredients: The sauce is made with plain Greek yogurt, lime juice, garlic powder, sriracha and salt. The Greek yogurt keeps the sauce light, healthy and tangy. You can make the sauce with mayonnaise and sour cream if you prefer.

Tortillas and Toppings: Red cabbage, avocado, cilantro and fresh lime juice balance out the flavors and textures in this easy fish taco recipe. I prefer corn tortillas for the tacos, but you can also use flour tortillas.

This are legit the best fish tacos I have ever had and I made them at home which is even better!! I used 1/8 a cup Mayo for a little fat and then the rest nonfat greek yogurt for the sauce and it was SO good! I also love how simple this recipe was and do not need to prep a coleslaw ahead of time.
Stephanie

How to Make Fish Tacos

Unlike Baja fish tacos, which are beer-battered and fried, the fish for these tacos is pan seared in a skillet until it has a nice flavorful crust on the outside and is moist and flaky inside. Making fish tacos this way is easier, healthier and much less messy!

There are three easy steps to making the fish tacos: prepare the fish, mix up the sauce, and prep the (simple) taco toppings. Fish tacos don't get any easier than this!

You'll start by preparing the fish. Pat it dry with paper towels. Mix the seasonings together and sprinkle them over both sides of the fish. Gently pat the seasonings onto the fish to help them stick.

Cook the fish in olive oil in a nonstick skillet, cast iron skillet or grill pan. It will take 4 to 7 minutes per side to cook through. The fish is done when it registers 145° F on an instant read thermometer.

Fish Taco Toppings

Finally, gather your toppings. Thinly slice the cabbage. I find that fresh cabbage adds the best crunch but you can can use packaged coleslaw mix if you're really short on time. Slice an avocado and chop some fresh cilantro. Cut a lime into wedges for squeezing over the fish in the tacos.

These tacos are especially delicious when you warm and slightly crisp the tortillas before filling them. To do this, place the tortillas in a hot skillet on the stove, one at a time. Cook briefly on each side, until warm and crisped slightly. Alternatively, you can warm the tortillas all at once in the microwave.

Like this recipe? Pin it to Pinterest!

What to Serve with Fish Tacos

These fish tacos are a filling entrée, so you won't need many side dishes for your meal. Here are a few ideas for what goes well with fish tacos.

More Easy Taco Recipes

This fish taco recipe is one of our very favorite taco recipes. Here are a few more of our best taco recipes that you might enjoy:

Level-up your dinner tonight with these mouthwatering fish tacos! Then leave a comment below to let me know how they turned out.

Easy Fish Tacos

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!

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Easy Fish Tacos Recipe - Kristine's Kitchen

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The BEST Fish Tacos Recipe! Easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and creamy fish taco sauce.

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Get Meal Prep Muffin Tin Egg Bites Recipe from Food Network

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The Last Avocado Toast Recipe You’ll Ever Need

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Avocado toast is pretty divisive: You either can’t get enough of it, or you’re totally sick of hearing about it. With a plethora of avocado toast recipes out there—some simple, others more complex—it’s easy to wonder if we’ve reached peak avocado.

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This is our favorite recipe for the Thanksgiving staple: cranberry sauce. Made from 5 ingredients, this easy sauce is ready after 15 minutes on the stove. Flavored with fresh orange juice, brown sugar, and a dash of vanilla-my secret-it's a cut above the rest.

I've been making this cranberry sauce for years. It's our family's favorite recipe and whenever I first taste it on Thanksgiving, I always wonder why I wait for the holiday season to make it?! Honestly, this stuff deserves to be a year-round habit.

I've never really thought to publish the recipe on my website because it's not (1) a large side dish, (2) dessert, or (3) baking related. But I figured if something is this easy AND this delicious... why not?! And, luckily, this recipe is one of my very best.

Why This is My Best Cranberry Sauce

Quick-only 15 minutes on the stove

Easy-no boiling the water and sugar together first

Convenient-just 5 simple ingredients, including water

Flavorful-made with fresh orange juice & zest

Texture-moderately thick with whole cranberries swirled in

Make-ahead-make it a few days in advance so it's ready!

Unlike the rest-I use brown sugar & vanilla

I didn't think there was a way to mess this recipe up, but when I was filming the video, I spaced out and over-boiled the cranberries on high heat. I was literally standing over the pot and before I knew it, the cranberries shriveled up and the sauce thinned out. So, make sure you cook on a lower heat and keep a watchful eye on it. 🙂

Also, don't be like Chandler Bing and rinse your cranberries with dish soap.

Grab These Ingredients

No cornstarch or other thickeners needed!

Cranberries: Use fresh or frozen cranberries. Do not use dried.

Water: The cranberries cook in liquid, so we're using a combination of water and orange juice. I find using all orange juice overpowers the cranberry flavor.

Fresh Orange Juice: Squeeze 1/4 cup of juice from a fresh orange. You need the orange zest anyway, so why not use the juices inside? Orange and cranberry are a natural pairing. Have you tried my orange cranberry bread yet?

Brown Sugar: Why use regular white granulated sugar when there's brown sugar?! That's my motto and it definitely applies to cranberry sauce. I usually use only 3/4 cup, but if you want a very sweet cranberry sauce, increase to 1 cup.

Orange Zest: Before you juice the orange, grate some zest off. Add the zest after the sauce comes off heat. Why? When I cook the cranberry sauce with the zest, the end result tastes a little bitter.

Vanilla Extract: I don't see a lot of cranberry sauce recipes use this ingredient, but I swear by it. A dash of vanilla extract tastes unbelievable with the orange, brown sugar, and cranberry flavors. (And bonus! Smells great too.)

How to Make Quick Cranberry Sauce

It couldn't be easier.

Set 1/2 cup of cranberries aside. We'll stir those in at the very end, adding even more texture. Put most of the ingredients into a pot and cook for 15 minutes. Stir in orange zest and vanilla extract. That's it, you're done. Though I don't recommend it, you could probably make this with your eyes closed.

If you need to bring a dish to Thanksgiving, bring this cranberry sauce (and bring cranberry cake for brunch or dessert!). It's low maintenance and you can make it ahead of time. You can also freeze the cranberry sauce for up to 3 months. Easy!

Uses for Cranberry Sauce

More Thanksgiving Side Dishes

And, of course, you can't miss this creamy, flaky, buttery turkey pot pie!

Easy Cranberry Sauce Recipe

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5-Ingredient Cranberry Sauce Recipe - Sally's Baking Addiction

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Flavored with fresh orange juice, brown sugar, and a dash of vanilla, this 5 ingredient cranberry sauce is a cut above the rest!

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Canned yams are glazed with butter and brown sugar, topped with marshmallow, and baked in this satisfying Thanksgiving classic.

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This low sodium stuffing with sage is a fantastic and healthy no-salt stuffing or dressing that tastes even better than store bought! This stuffing is made with low sodium bread, onion, celery, herbs, and a salt free vegetable stock.

Great for stuffing in a turkey, or enjoying as dressing by baking in a casserole dish. We enjoy this stuffing all year, not just for holidays - it's great to serve with roasted chicken for a complete family meal.

This low sodium stuffing recipe is made with cubed bread and is a fresh and flavorful stuffing that everyone at the table can enjoy! And believe me, you will NOT miss the salt in this version. Store bought stuffing is absolutely loaded with preservatives and sodium (1 bag = 200% of your daily sodium intake, yikes!) so I wanted to make a healthy version that had all the flavor of bagged stuffing but without the sodium.

This is a great stuffing to enjoy with Thanksgiving turkey or with a Christmas roast... or any holiday you celebrate! We are especially mindful of our sodium content, which can be difficult during the holidays. Enjoying this stuffing, and more low sodium recipes, is a great way to heat healthier.

This Reduced Sodium Stuffing Recipe with Sage Is:

Herby

Warming

Light

Loaded with Flavor

Savory

Great as a Thanksgiving, Christmas, or any holiday side dish

Low Sodium and Vegetarian, and Egg & Dairy Free!

30 Minute Side Dishes for Entertaining

This healthy stuffing recipe is what I call an Easy Entertaining Dish- which is on your table in about 30 minutes. These quick and simple recipes are perfect for those last-minute holiday invites, or when you just want a healthy home cooked meal but don't want to spend hours in the kitchen.

I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals , that are great for the whole family. From soups and stews, to pastas and proteins - a healthy meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you're heading to someone else's home for the holidays browse my host gifts for Thanksgiving entertaining for that next-level gift your host will love!

Low Sodium Thanksgiving Recipes

I made this low sodium stuffing recipe this year for our fifth Thanksgiving in a row cooking in our house! This year we stayed and cooked at home, just the two of us. Last year my family came in from Chicago and we celebrated together, making a big meal with a farm fresh turkey from down the road. And the year before, we cooked at home after a giant snow storm caused us to miss our flights out to Calgary for our wedding reception. We may have missed our own wedding reception, but everyone else still went and had a blast!

We keep almost all of our cooking low sodium, year round! I have a bunch of low sodium recipes here on this site! Note: ingredients may vary, so always check the nutritional labels of ingredients before you add them to your dish. Just because something says "low sodium" that doesn't mean it fits in with your dietary needs. Make sure you talk with your doctor about the right amount of sodium for you.

What's In This Low Sodium Stuffing Recipe?

I stock up on organic produce with Misfits Market - they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

Onion, Celery, Parsley, Garlic - All the flavor, without the salt!

No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it's almost impossible to take it out! By starting with a low sodium broth or bouillon , you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!

Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it's really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it's an excellent value, I would highly recommend!

Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.

Garlic Powder

Ground Sage: I love adding this ground sage to stuffing, its a classic! You can also use fresh sage.

Fresh Bread: You can use homemade bread, or a store-bought loaf. Either way you will have delicious stuffing. Sourdough bread typically has less sodium that normal bread, so even buying store bought can be OK (but check the labels to make sure the sodium content fits in with your dietary needs). I have a simple guide to homemade sourdough in 1 week!

: I topped the stuffing with walnuts with some extra crunch and delicious flavor. The walnuts bake in the oven and get all warm and toasted. I bought this giant bag of walnuts from Amazon here, and have been using them in everything!

One of the BEST No Salt Holiday Recipes

This salt free stuffing recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite . By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store! pantry staple recipes on TheHerbeevore.com here

How Do I Make This Healthy Thanksgiving Stuffing Low Sodium?

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large pot, heat the olive oil over low heat and sauté the onion, celery, and garlic for 4 to 5 minutes until veggies begin to soften. Add the vegetable stock, Herbes de Provence, garlic powder, sage, parsley, and bread. Mix well until the vegetable stock has absorbed into the bread.

3. Transfer to a 13×9 baking dish and top with crushed walnuts.

4. Cover with tin foil and bake in a 350 degree oven for 30 minutes. If you want a crispy stuffing, then remove foil halfway during cooking.

More Healthy Holiday Recipes You'll Love!
Low Sodium Mashed Potatoes Recipe (No Salt Added!) Roasted Root Vegetables with Thyme & Rosemary Recipe Low Sodium Beef Stew Recipe Creamy Carrot Casserole Recipe (Vegetarian/Vegan Holiday Side Dish) Low Sodium Biscuits Recipe
Get the Same Ingredients I Used for My Low Sodium Turkey Dressing Recipe!

As always, if you make this low sodium dressing recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!

Let's keep in touch - make sure to subscribe to my monthly newsletter to get free recipe inspiration.

Low Sodium Stuffing

The Herbeevore

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

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Low Sodium Stuffing Recipe (Healthy Holiday Sides)

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This low sodium stuffing recipe is a healthy and fantastic homemade holiday side dish that tastes way better than store-bought!

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The best paleo stuffing recipe! Perfect for Thanksgiving or as a healthy grain-free side dish for roast chicken. Made with simple ingredients, you'll be shocked at how much it tastes like "real stuffing"... but better!
No beating around the bush: this is the best paleo stuffing recipe.

I'm a fool for stuffing. Like, if you didn't include stuffing on your Thanksgiving table, I'd just walk out without a word, dramatically tipping my chair over for effect. I'm really into it. Apparently.

The problem with being mostly paleo is that um, bread isn't allowed? It's kind of one of those main tenants of eating primal foods that... yeah, no white bread. No whole wheat bread. No cornbread. No bread. And normally it doesn't bother me, which is also a little weird? But stuffing... different story.

It tastes surprisingly like "real" stuffing but is made with all healthy ingredients, like veggies and eggs.

This healthy stuffing recipe is perfect with a roast chicken or turkey, making it a great side dish for both weeknight dinners and Thanksgiving.

The ingredients are super versatile: you can swap out what you like and have.

Chef's Tips

Make sure you sauté your veggies long enough for them to be really softened. This helps everything meld together beautifully in this healthy paleo stuffing recipe, just like a traditional dressing!

Use the dried herbs you prefer or make your own poultry seasoning.

If you're strictly paleo, make sure you get dried cranberries that are sweetened with juice, not sugar.

This healthy stuffing recipe reheats well, so you can make it ahead.

You can make this entire paleo stuffing recipe in a large oven-proof skillet, or you can bake it in a casserole dish.

Use chopped dates in place of the dried cranberries, or add 1/4 cup chopped dates to the whole thing!

Increase the amount of celery by 1 cup and leave out the mushrooms, if you don't like fungi.

Other Recipes You'll Love

Hey - you've made it this far, so now we're basically best friends! If you make this recipe, I'd love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Preheat oven to 350º Fahrenheit. Heat ghee or oil in a large cast-iron or oven-safe skillet over medium heat.

Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until ingredients are very soft, about 7 minutes.

Remove skillet from heat. Keep ingredients in oven-safe skillet, or, alternately, transfer ingredients to 9×9" baking dish.

Stir almond flour in to other ingredients until well mixed. Add the whisked eggs and stir well. Place skillet (or baking dish) in preheated oven and bake 45 minutes to 1 hour, or until stuffing is browned on top. Serve warm.

If you don't have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.

Number of total servings shown is approximate. Actual number of servings w Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving. ill depend on your preferred portion sizes.

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Best Paleo Stuffing (Healthy, Gluten-Free, Grain Free)

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The best paleo stuffing recipe! Gluten free and grain free, this healthy stuffing recipe is perfect for Thanksgiving and roast chicken, too.

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1 can garbanzo beans
1 cucumber sliced
1 container snacking tomatoes quartered
1 small can of black olives
1/4 purple onion diced
Feta cheese to top

Sometimes I add quinoa or wild rice, or tuna for protein. Occasionally I will add balsamic vinegar to taste.

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https://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-pot-pie-recipe-1945008

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Get Vegetarian Pot Pie Recipe from Food Network

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This is a borrowed picture, but it looks like this bread. I'm not baking until this weekend.

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Loaded Zucchini Bread, Submitted by Jennie Wiley

Filled with delicious spices, fruit and nuts - a perfect harvest and Thanksgiving treat!

Ingredients:

3 eggs

1 c melted butter

2 c sugar

3 c flour

1 t salt

1 t baking soda

3 t cinnamon

½ t baking powder

½ t cloves

½ t nutmeg

2 c grated zucchini, drained well

3 t vanilla

1 c chopped nuts

1 c raisins

1 can crushed pineapple, drained

Directions:

Beat eggs until fluffy. Add sugar, melted butter, and vanilla. Blend well. Stir in zucchini. Stir in dry ingredients. Add raisins and pineapple. Divide batter between two oiled and floured loaf pans. Bake at 350 degrees for 1 hour or until done.

Makes 2 loaves

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Serving Size 308 g

(Approx. 4 Servings)

Amount Per Serving

Calories

560

Calories From Fat

310

% Daily Value*

Sugars 1 g

Protein

48 g

Vitamin A 15%

*

Iron 25%

Vitamin C 6%

*

Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

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how to make ribeye steaks with tomato cream sauce

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ribeye steaks with tomato cream sauce recipe

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heb ribeye steaks with tomato cream sauce recipe

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Ribeye Steaks with Tomato Cream Sauce Recipe from H-E-B

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Serving Size 308 g (Approx. 4 Servings) Amount Per Serving Calories 560 Calories From Fat 310 % Daily Value* Sugars 1 g Protein 48 g Vitamin A 15% * Iron 25% Vitamin C 6% * Calcium 6% *Percent Daily Values are based on a 2,000 calorie diet.

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Super Easy Chicken and Delicious as well!

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Vegan Buddha Bowl

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This post may contain affiliate links. Please read our disclosure policy.

The premise of Buddha Bowls is color, nutrition and flavor explosion! This vegan quinoa bowl is loaded with heart-healthy quinoa as the base and then topped with massaged kale, roasted sweet potatoes and roasted chickpeas. This is the type of meal that's so nourishing but without sacrificing any taste!

What is a buddha bowl?

This is a vegetarian meal, and very often vegan, served in a bowl that can be eaten warm or cold. It is made with all natural ingredients and is packed full of healthy veggies. They typically contain a grain, like quinoa, brown rice, barley or even pasta can also be used. They contain a plant based protein like chickpeas, tempeh, tofu and vegetables for a healthy and well balanced meal.

Ingredients to make the recipe

Quinoa: Quinoa is a gluten-free grain that is high in fiber and protein and forms the base for the bowl.

Sweet potato: High in antioxidants and they bulk up the bowl with some good-for-you carbs.

Chickpeas: Chickpeas are a great source of protein and help to keep these buddha bowls plant based. Roasting them makes them crunchy, but you can skip the roasting part.

Kale: The greens of choice for this bowl, which I recommend massaging with oil and salt to soften them.

Dressing & Seasonings: Tahini paste, lemon juice and maple syrup makes up the dressing. And I'm using cumin, salt and pepper for roasting the sweet potatoes and chickpeas.

Avocado: Because what's a buddha bowl with a beautiful avocado served on top?

How to make buddha bowls

When it comes to making this type of meal, don't feel restricted by any set of ingredients. I'm usually inspired by ones I enjoy at restaurants, so I try to recreate the flavor, texture and color combinations. Just make sure to include a grain, some veggies and some type of protein.

I also love starting out my buddha bowls with something roasted in the oven, especially because they are usually enjoyed warm. Roasting sweet potatoes and chickpeas brings out their flavor and adds incredible texture and taste to the bowls.

Season the chickpeas and the sweet potato and roast.

Then, just add everything to the bowl! So easy!

Tips to make this recipe

1. Use a pre-cooked quinoa for convenience. You can pick up individual packages at the store and use it straight in these bowls for effortless meals.

2. Check out my How to Cook Quinoa guide for lots of tips and tricks if you're making it from scratch.

3. Add in other vegetables. This bowl is really versatile and is a great way to use up leftovers in your fridge. Try adding in cooked spinach, red bell pepper or mushrooms.

4. Use a wide bowl. Half the fun of enjoying these bowls is the visual appeal, so opt for shallow bowl that makes it easier to see the contents and colors!

Frequently asked questions

Can you make it ahead of time?

The elements of these vegan Buddha bowls can be made ahead of time. The dressing will keep well in the fridge for a week, and the quinoa can be cooked 3 to 4 days ahead of time. The sweet potato and chickpeas can be roasted 3 days ahead of time too. You can make bigger batches of all of the elements and enjoy for several meals throughout the week.

Are these bowls gluten-free?

Because we use quinoa as the grain element in these bowls these bowls are gluten-free. They are also vegan and high in protein.

Can you add meat?

These quinoa buddha bowls are vegan and contain a lot of plant based protein, but you can easily add chicken breast or shredded beef for a heartier meal if you prefer.

You can call it a vegan Buddha Bowl, Power Bowl, Grain Bowl, Bowl of Joy...it's all good...this is one of those feel-good bowls that gives your body the nutrients and nourishment it craves while making your tummy happy!

More vegetarian dinner recipes:

More power bowl recipes

If you've tried this healthy-ish feel good Quinoa Buddha Bowl recipe or any other recipe on FeelGoodFoodie, then don't forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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This post may contain affiliate links. Please read our disclosure policy. The premise of Buddha Bowls is color, nutrition and flavor explosion! This vegan quinoa bowl is loaded with heart-healthy quinoa as the base and then topped with massaged kale, roasted sweet potatoes and roasted chickpeas.

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Lettuce wraps!

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Asian Lettuce Wraps! Who doesn't love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang's Lettuce Wraps (and Pei Wei's), and they are so easy to make. They can be ready in 20 minutes!

My Go-To Healthy Lettuce Wraps Recipe

There's just something so satisfying about hand held finger food, as in no forks or chopsticks required. Just pick it up and dive in! None of that dicing it up and eating it slowly like a lady/gentlemen, just shove it in your face because we are hungry, right?

These Asian lettuce wraps make a delicious main dish for busy weeknights or can be enjoyed as an appetizer for a Chinese take-out style dinner party on the weekend.

I love the rich, slightly salty, slightly sweet, slightly sour blend of flavors here. And I'll never get enough of that crunch. I love the crisp lettuce and water chestnuts.

This is most definitely one of those super easy recipes you'll want to use time and time again. They're healthy lettuce wraps that will leave you thinking you don't really need noodles, rice or a wrap.

Copycat PF Chang's Lettuce Wraps Recipe

Why spend $10 plus tip, plus travel time, plus all the wait time when you can make enough to feed a family for the same price, in a fraction of the time, and you can enjoy them in the comfort of your own home? Copycat recipes at home are the best!

Asian Lettuce Wraps Ingredients

These easy lettuce wraps require ingredients you likely have in your pantry already:

How to Make Lettuce Wraps

Cook ground turkey.

Whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey.

Move the cooked turkey to one side of the pan, then saute veggies.

Add water chestnuts along with that hoisin mixture then warm through.

Serve in lettuce leaves.

What's the Best Lettuce for Lettuce Wraps?

For the best crunch and the sturdiest wrap, you'll want to use either Bibb lettuce or Iceberg lettuce. Romaine works in a pinch, but its leaves are longer, which makes it tougher to form wraps.

Should I Make Ground Turkey or Ground Chicken Lettuce Wraps?

I've made this recipe using both ground chicken and ground turkey and both work great. I usually use ground turkey because that's what I have on hand, but just use what you like or what's on sale.

Tips for the Best Lettuce Wraps

If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.

These are great for meal prepping. Store the lettuce and filling separately, and assemble when ready to eat!

For a slightly spicy filling, add in a few tablespoons of Sriracha.

Other Wrap Recipes You'll Love:

Asian Lettuce Wraps

Super easy, super flavorful, super fast Asian lettuce wraps that everyone will love! Perfect main dish for busy weeknights or make them as an appetizer for a Chinese take-out style dinner party on the weekend.

* Percent Daily Values are based on a 2000 calorie diet.

Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.

Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

Heat remaining 1 1/2 tsp oil in now empty side of skillet.

Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

Serve warm in lettuce leaves garnished with sliced green onions.

If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.

Recipe source: inspired by Allrecipes

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Asian Lettuce Wraps {with Ground Chicken or Turkey} - Cooking Classy

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Asian Lettuce Wraps! Who doesn't love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang's Lettuce Wraps (and Pei Wei's), and they are so easy to make. They can be ready in 20 minutes! There's just something so satisfying about hand held finger food, as in no forks or chopsticks required.

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Cheesecake Anyone? It’s vegan!

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This vegan pecan pie cheesecake is SO. GOOD. The perfect dessert for the holidays with pecans, caramel, cashew cream cheese and more. You're headed straight to flavourtown, friends.

It took me a few tries to get the vegan cheesecake texture and flavour just right. Fresh lemon juice and sea salt, paired with the creaminess of the cashews and coconut milk created a flavour very close to cream cheese.

I do recommend making this pie a day in advance, so it's perfectly ready when you want it.

Ingredients You'll Need

Making vegan cheesecake from scratch may seem like a daunting task, but it's really only a few steps. Crust, filling, caramel and pecan topping. Letting the cheesecake set in the freezer is the most time consuming thing!

So let's get started.

How to Make Vegan Pecan Pie Cheesecake

You'll start with your crust which is fairly straightforward. Just add your pecans, rolled oats, oat flour, coconut oil, coconut sugar, maple syrup, vanilla extract and sea salt into a food processor.

Pulse the ingredients together until the ingredients form a sandy, almost graham-cracker crust texture. Pinch a bit of the mixture between your fingers. You want it to stick together, not completely crumble apart. If it's too dry add a touch more coconut oil, if it's too wet, add a bit more oat flour.

Press the crust down firmly into the greased pie dish. Use a spatula or the flat bottom of the glass to press it down. Poke a few holes in the bottom with a fork to allow steam to escape. Once it's ready, put it in the oven and bake for 15-16 minutes until the crust is golden brown along the edges.

Once the crust is done baking, set it aside to cool while you start on your cheesecake filling.

To make the filling, add your soaked cashews, coconut milk, maple syrup, lemon juice, melted coconut oil, sea salt and vanilla extract to a blender. Blend on high for 2-3 minutes until the filling is smooth and creamy.

Pour the cheesecake filling into the pie dish, over the cooled crust. The next step is to add your caramel sauce. Drizzle the caramel sauce over the cheesecake filling and using a toothpick, swirl the sauce so you get ribbons of caramel in every bite.

For the caramel sauce I used this recipe from Pinch of Yum. It takes only 5 minutes to make, and it's delicious.

At this point, you'll want to set your cheesecake in the freezer to set for at least six hours, but preferably overnight. Make sure it's on a flat surface, so it sets properly.

When the cheesecake is set, you'll prepare your pecan topping. This is really the piece de resistance of this pie! In a small bowl combine the chopped pecans, oat flour, coconut oil, coconut sugar, maple syrup, vanilla extract, and sea salt.

I like to melt the mixture in the microwave for about 30 seconds, but you could also do it in a sauce pan on the stove. Give it one more good stir to combine and then evenly spread it over the top of the cheesecake.

I find it best to do this step while the mixture is still warm, so it thaws the top of the cheesecake to allow the topping to settle in. Lightly press the mixture down into the cheesecake filling to help it set.

And that's it! I recommend freezing your cheesecake after applying the topping for another 15-30 minutes because it will soften with the heat. But, if you can't wait, you can definitely serve it right away!

I like to store individual pieces of the cheesecake wrapped in tinfoil so you'll avoid the dreaded freezer burn.

Tips for Making Vegan Pecan Pie Cheesecake

Roast the Pecans. This will bring a really beautiful taste to the cheesecake, and amplifies the nuttiness of the pecans. Although not necessary, I highly recommend it.

Soak your Cashews. The best way to get a really smooth and creamy filling, is to soak your cashews for at least 4 hours, and ideally overnight.

Fresh Lemon Juice. It's really important to use fresh lemon juice for this recipe because lemon juice from concentrate will be too overpowering.

Parchment Tabs. If you don't own a springform pan (like me), adding tabs of parchment is the easiest way for removal. Just cut two long strips of parchment and place in the pie dish going two opposite ways.

This vegan pecan pie cheesecake makes an impressive dessert for the holidays. Everyone will enjoy this pie, vegans, vegetarians and omnivores alike. Because who doesn't love cheesecake? It's so good.

Let me know in the comments if you made this recipe!

Vegan Pecan Pie Cheesecake

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Vegan Pecan Pie Cheesecake - A Handful of Thyme

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This vegan pecan pie cheesecake is SO. GOOD. The perfect dessert for the holidays with pecans, caramel, cashew cream cheese and more. You're headed straight to flavourtown, friends. It took me a few tries to get the vegan cheesecake texture and flavour just right.

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My favorite soup for a cold night

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Serves: 6

Prep Time: 15 min

Cook Time: 40 min

Calories: 660

Bacon, sausage, heavy cream, garlic and parmesan cheese, plus a few veggies thrown in for good measure-our rich, delicious zuppa toscana recipe has it all, and then some!

Nailed It! Our Very Best (Yes, Olive Garden Copycat) Zuppa Toscana Soup Recipe

Our zuppa toscana recipe is as close to what you'd get at the Olive Garden as we could make it. Except that-dare we say it?!-this soup tastes even better, because homemade soup always does! Meaty and creamy, garlicky and rich, our zuppa toscana recipe hits just about every spot you can think of. On a wintery night, cozy up to a big, luxurious bowl of this soup-it's a one-pot meal, for sure-and enjoy bite after bite of indulgent, homemade zuppa toscana bliss.

What Is Zuppa Toscana?

Loaded with crisp bacon, Italian sausage, cream, garlic and parmesan cheese, plus a few veggies thrown in for good measure- zuppa toscana is basically everything great on earth, cooked together in one big delicious pot. "Zuppa Toscana means "Tuscan soup", and as for the origins of the recipe, well, the soup that the Olive Garden serves is a very American derivative of a Tuscan soup, and it's honestly not too similar to any soup that you'd traditionally be served in Tuscany. But that's OK! While we love authentic Italian food as much as the next, there's plenty of room in our hearts (and stomachs) for Italian-American riffs, too. Particularly when they're this yummy.

Zuppa Toscana Ingredients

We love the way that a hint of heat balances out creamy soups-you might remember that we like to put jalapenos in our salmon chowder -and so we've taken some minor liberties to improve upon the Olive Garden's zuppa toscana. Both chili powder and red pepper flakes add a nice little warmth to the creamy soup base, and if you use spicy Italian sausage instead of mild, well, you'll be gobbling up a pretty darn spicy soup! That said, you can control the heat easily. If you prefer things on the mild side, just skip the pepper flakes and use mild Italian sausage. Your zuppa toscana will still be super delicious.

Bacon

Olive oil

Italian sausage

Yellow onion

Garlic

Chicken stock

Chili powder

Russet potatoes

Zucchini

Heavy cream

Kale

Parmesan cheese

Red pepper flakes

How To Make Zuppa Toscana from Scratch

With super-flavorful ingredients like herby, Italian sausage and salty bacon, it's almost impossible to mess up this easy zuppa toscana recipe. Truly! You just can't go wrong when you combine cream, bacon, potatoes and cheese, right? Here's how easy it is to make:

1. Cook the bacon and resist the urge to eat it all. Stop it! Put down the bacon. It'll be worth the wait. Save a bit of bacon fat to use as a base for the soup.

2. While you fry the bacon, cook the sausage. Don't just brown it, cook it all the way through!

3. Fry the onion in bacon fat in a Dutch oven or stock pot. Add the garlic after a few minutes.

4. Stir in chicken stock, and add chili powder, potatoes and zucchini and bring the whole pot to a boil. Now it's starting to feel like there might actually be zuppa toscana in your future!

5. Simmer until the potatoes are tender.

6. Stir in cooked sausage, cream, kale, some parmesan and most of the bacon.

7. When the kale is wilted, the soup is done! Garnish with more bacon, parmesan cheese, and red pepper flakes.

Tools You'll Need

More Hearty, Creamy Soup Recipes

Call It a Copycat Recipe, Call It Just Darn Delicious-Whatever You Call It, Make It!

We hope you're as head over heels for our zuppa toscana recipe as we are-and with ingredients as dreamy and over-the-top as these, we're not sure how you won't be. If you make it, we'd love to hear about it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Zuppa Toscana

Serves: 6

Prep Time: 15 min

Cook Time: 40 min

Calories: 660

Method

1. Heat a large skillet over medium heat. Cook the bacon until browned and crispy. Remove from heat. Using a slotted spoon, transfer the bacon pieces to a paper towel lined plate, set aside. Reserve bacon dripping in pan.

2. While the bacon is cooking, heat olive oil in a dutch oven or heavy bottomed soup pot (with lid) set over medium-high heat. Add the sausage, crumbling it as it cooks, about 10 minutes. Using a colander, drain the sausage well, then add to the plate with the bacon.

3. Return the pot to medium heat, and add 2 tablespoons reserved bacon fat. Add the onion to pot and cook until translucent, about 5 minutes. Add a little chicken stock to deglaze the pan if necessary. Add the garlic and cook for 1 minute longer.

4. Pour in chicken stock, scrapping the bottom of the pot. Add in the chili powder, potatoes and zucchinis, turn the heat to high and bring to a boil, this while take about 10-15 minutes.

5. Reduce the heat to medium-low and boil for 5 minutes longer or until potatoes are tender. Return the cooked sausage, 3/4 of the bacon, heavy cream, kale and 1/4 cup parmesan cheese. Stir and cook 2-5 minutes until kale is wilted.

6. Add the salt and pepper, adjust to taste. Serve in bowls, topped with remaining bacon, remaining parmesan cheese and red pepper flakes.

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Skip to Content Serves: 6 Prep Time: 15 min Cook Time: 40 min Calories: 660 Bacon, sausage, heavy cream, garlic and parmesan cheese, plus a few veggies thrown in for good measure-our rich, delicious zuppa toscana recipe has it all, and then some!

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Kid friendly snack!

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These Honey Nut Cheerio Balls are a delicious and flavorful spin on the classic popcorn ball! These peanut butter Cheerio treats are easy to make and kids will love them as a snack or in their lunchbox!
Honey Nut Cheerios Balls

Growing up I loved Honey Nut Cheerios - it was one of my favorite cereals! Even with all the crazy sugar laden options with chocolate and marshmallows and cookies, I still went for Honey Nut Cheerios!

If you are a fan of Honey Nut Cheerios cereal like me, you are going to love these Honey Nut Cheerio Balls!

They are just like little popcorn balls, but using Honey Nut Cheerios instead! Actually, they are kind od like Cheerio rice krispie treats!

The best part is that you only need four ingredients to whip up this really easy snack or breakfast idea. SO easy!

These Cheerio peanut butter balls are crispy, crunchy, sweet, and just an amazing mix of flavors from marshmallows and peanut butter. And of course that sweet honey!

Kids will love them for an after school snack or a sweet treat tucked into their school lunch! And they can help make them too!
Related: For another fun kids snack, try our 3 ingredient chocolate peanut butter granola balls and our LEGO Rice Krispie Treats! For your convenience in making our Cheerio peanut butter balls, I've added shop-able ad links where possible. Read our disclosure policy here.
What You Need to Make Cheerio Balls

Only four simple ingredients needed!
Kitchen Supplies Needed:

1 cup marshmallows

1/2 cup peanut butter

1/2 cup honey

5 cups Honey Nut Cheerios

How to Make Honey Nut Cheerio Balls

Prepare a large cookie sheet with non-stick spray or a non-stick silicone baking mat and set aside.

Place marshmallows, peanut butter and honey in a saucepan. Heat this mixture on medium-high, stirring constantly.

When the marshmallows completely melt, remove from heat and stir in the Cheerios.

Stir until Cheerios are completely coated.
TIP: If the pan is too small for everything together, place mixture in a large mixing bowl and add Cheerios.
Portion out mixture and roll into balls. Place on on your prepared sheet, then move the cookie sheet to the fridge. Allow Cheerio balls to chill for at least an hour before serving.

Can You Make These into Cheerio Squares Instead?

Absolutely! We rolled our Cheerio treats into balls because they're easy for little kids to handle and eat. It also makes them do-able for kids to help make! (No knives or cutting required!)

However, you can also press this Cheerio mixture into an oblong baking pan lined with parchment paper. Chill in the fridge for 1-2 hours, then you can cut them into squares and pop them out easily using the parchment paper.

Can You Use Almond Butter Instead of Peanut Butter?

If peanut butter is a no-go, you can easily adjust this recipe for different dietary needs. Almond butter, cashew butter, and even sun butter could work here.

More of our favorite easy kids snack recipes:

Grab a free printable copy of our Honey Nut Cheerio Balls recipe!

Honey Nut Cheerio Balls - Easy Peanut Butter Cheerio Treats

Pin our peanut butter Cheerio treats recipe on Pinterest:
If you like this recipe, please rate it! We'd also love to hear your thoughts in the comments below. You might also like: Bacon Peanut Butter Rice Krispie Treats Crazy Candy Corn Marshmallow Treats Bars

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Honey Nut Cheerios Balls - Only 4 ingredients!

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These Honey Nut Cheerio Balls are a delicious and flavorful spin on the classic popcorn ball! These peanut butter Cheerio treats are easy to make and kids will love them as a snack or in their lunchbox! Growing up I loved Honey Nut Cheerios - it was one of my favorite cereals!

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Fritters!

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Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. They are so quick to make and loaded with flavor from basil, garlic, onion and Parmesan cheese!
They make a fantastic side dish or they are so amazing for lunch by themselves with a little plain Greek yogurt or this cucumber dill sauce on top too.

I made these baked zucchini cakes to take to our Super Bowl Party at the request of my neighbor. She loves them and I love her so I made them just for her.

I saw a recipe in a magazine several months ago for zucchini cakes but I can't remember which one. I tried my best to create what I could come up with from memory and absolutely love how they turned out!

Ingredients for healthy baked Zucchini Cakes

makes 9 cakes

Zucchini, grated

Onion, chopped

Garlic cloves, minced

Basil

Eggs

Panko bread crumbs or bread crumbs (I used Gluten-Free)

Parmesan cheese

Salt and pepper to taste

Spray coconut oil or other spray oil

How to Make Crispy Zucchini Cakes in the Oven

Preheat oven to 425 degrees

Grate zucchini and squeeze to remove water.

Combine all ingredients

Spray a baking sheet with oil.

Form mixture into equal-sized patties

Bake for 15 minutes

Turn and bake for an additional 15 minutes until crispy, golden brown.

ENJOY!

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Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. They are so quick to make and loaded with flavor from basil, garlic, onion and Parmesan cheese! They make a fantastic side dish or they are so amazing for lunch by themselves with a little plain Greek yogurt or this cucumber dill sauce on top too.

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Delicious Cauliflower Bowls!

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These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!
How to make Cauliflower Taco Bowls with Vegan Cilantro Ranch

These Cauliflower Taco Bowls are LOADED with all kinds of good stuff. Cauliflower, bell peppers, onions, jalapenos, brown rice, black beans...the list goes on and on. Well, not really, that's pretty much it.

BUT, even though the ingredient list is slightly long, don't worry. This recipe is still super simple. We're chopping, we're seasoning and we're roasting.

First thing to do is roast the veggies. Get it all on a baking sheet and toss with some olive oil and taco seasoning.

Next, make the sauce and prep the brown rice and beans.

How to serve Cauliflower Taco Bowls with Vegan Cilantro Ranch

Throw it all in a bowl with your favorite leafy greens and top it off with the vegan cilantro ranch. I like to add lots of cilantro to top it off!

You can easily make these ahead of time for lunch on the go. Just keep the warm and cold ingredients separate, then assemble right before eating.

These are my favorite types of dinners. You get TONS of veggies, fiber-packed beans, and a tasty sauce in one bowl.

Filling, tasty and makes for the BEST leftovers. Doesn't get any better than that.

SHOP THE POST

Need more recipe inspo? Check these out:

Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

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Cauliflower Taco Bowls with Vegan Cilantro Ranch

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These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner! These Cauliflower Taco Bowls are LOADED with all kinds of good stuff. Cauliflower, bell peppers, onions, jalapenos, brown rice, black beans...the list goes on and on.

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Yummy fish!

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Pan-seared halibut is the perfect healthy protein. In less than 30 minutes, you’ll transform four ingredients into a restaurant-worthy dish.

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Pan-Seared Halibut (Only 4 Ingredients)

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Gluten free

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Maple Pumpkin Oatmeal Breakfast Bars are a delectable gluten free breakfast or snack recipe that's flavored with pumpkin pie spice and pure maple syrup. Healthy, easy, and delicious!

Recently I decided to give my uber popular Maple Cinnamon Oatmeal Breakfast Bars a fall spin and ended up with Maple Pumpkin Oatmeal Breakfast Bars. Here's what you need to know about these soft and dense oatmeal bars that make the perfect breakfast or snack: they're healthy, easy to make, and taste like sweet, spiced pumpkin cake.

We ate an entire pan in 24 hours.

SO INTO IT!

We've finally gotten into a good rhythm with getting the boys up and ready in the morning and, long story short, Ben is in charge of breakfast...which commences at 6:45am. Woof. Even longer story short, nobody hates mornings more then Ben. NOBODY. That said, he really appreciates when I have breakfast bars sliced and waiting in the fridge so he can slap a couple onto plates then stand sleep while the boys have at 'em.

Now fall officially kicks off next weekend and, although it was a sweltering 90 degrees here today, these bars were a great way to kick off the new season. Syrup, spice, and everything nice!? Ahem. It's definitely too hot for Easy Pumpkin Spice Lattes but it's never the wrong time for these bars which you can prep on the weekend and enjoy all week long. They're INSANE warm from the oven but again, keep perfectly in the fridge. You can even individually wrap the bars in saran wrap and freeze.

Onward!

How to Make This Recipe

This is a 1-bowl recipe so start by whisking up the wet ingredients in a large one. That includes pumpkin puree, an egg, milk (any kind - I use unsweetened almond milk,) coconut oil, vanilla, and pure maple syrup. None of that pancake syrup, ya' hear?! I buy organic maple syrup at Costco and it's just fab.

Next stir in the dry ingredients including gluten-free oats, oat flour, baking soda, baking powder, salt, chia seeds, and pumpkin pie spice.

I make oat flour from gluten-free oats in my food processor - just process for a minute or two until the oats are finely ground. If you already have oat flour on hand, you can use a scant cup in the recipe instead.

Pour the mixture into a nonstick sprayed 8×8 baking pan then bake for 35-40 minutes at 350 degrees. Check on the bars at the 25 minute mark - if the edges are already turning golden brown, place a piece of foil on top which will allow the center to bake through before the sides brown too much.

As I mentioned, these bars are killerrrr warm but also keep super well in the fridge to slice and eat all week long. Hey, warm, cold - it doesn't matter, you are going to LOVE these perfectly sweet and spiced pumpkin oatmeal bars! Enjoy!

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Dinner Made EASY!

simple yet flavorful recipes that take the stress out of dinnertime

2-1/2 cups gluten-free old fashioned oats, divided

1 cup milk, any kind (I used unsweetened almond milk)

1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 cup pure maple syrup (not pancake syrup)

1/4 cup coconut oil, melted

1 egg

1 teaspoon vanilla

2 Tablespoons chia seeds

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup pecan halves, roughly chopped (optional)

1. Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.

2. Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)

3. Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.

4. Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

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Maple Pumpkin Oatmeal Breakfast Bars - Iowa Girl Eats

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Maple Pumpkin Oatmeal Breakfast Bars are a delectable gluten free breakfast or snack recipe that's flavored with pumpkin pie spice and pure maple syrup. Healthy, easy, and delicious! Recently I decided to give my uber popular Maple Cinnamon Oatmeal Breakfast Bars a fall spin and ended up with Maple Pumpkin Oatmeal Breakfast Bars.

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Salad time!

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Crunchy, savory, perfectly spice, this simple Asian crunch edamame salad is the ultimate meal prep lunch recipe. It’s naturally vegan & easy.

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Love this recipe! Can make vegetarian as well- just omit the beef!

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Japchae (잡채) literally means "mixed vegetables." However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special occasions.

There are many variations using different ingredients, such as Spicy Seafood Japchae and Kongnamul Japchae.

For traditional japchae, the chewy and springy noodles are nicely paired with thin strips of beef (or pork) and various vegetables in a slightly sweet and savory sauce. It's also common to add an egg garnish (jidan, 지단). Sometimes, I also sprinkle with some finely chopped pine nuts.

To make vegan japchae, simply omit the meat and add a little more mushrooms or other vegetables. Pan-fried tofu is also an excellent substitute for the meat.

Serve it as an appetizer or a side dish or over a bed of rice to make it a main dish.

How to make japchae

Noodles:

Sweet potato starch noodles (dangmyeon, 당면) are a staple in Korean homes. I always have a couple of bags in my pantry. They are not only used for this iconic dish, but also great in soups and stews.

There are various ways to prepare japchae noodles. Some people presoak the noodles before cooking them. Some don't rinse the noodles after cooking. Even the package instructions vary, depending on brands. I don't find it necessary to soak the noodles. The noodles cook up pretty fast without being soaked. I boil for about 8 minutes until the noodles are soft and elastic. These noodles should NOT be "al dente!"

I then rinse the noodles in cold water, drain well, marinate with the prepared sauce, and then pan-fry to give them a soft yet bouncy texture.

Meat and vegetables:

I usually use lean, tender beef but pork loin is also very common in japchae. The classic vegetable additions are carrots, spinach, mushrooms, onions and scallions. Other common vegetable options are chili peppers, bell peppers, garlic chives, cucumbers, etc.

Shiitake (pyogo beoseot, 표고버섯) and wood ear mushrooms (mogi beoseot, 목이버섯) are most typical in this dish, but oyster mushrooms (neutari beoseot, 느타리버섯) are also commonly used.

The japchae ingredients are separately cooked and combined at the end into a deliciously colorful dish. This traditional method is what makes this dish so special! Once you have the meat and vegetables prepared, it really doesn't take much time to cook.

Here, I've streamlined the process a little and cook some ingredients together, where appropriate. Regardless, do not overcook the vegetables. The vegetables should be slightly crunchy or "al dente" to pair well with soft noodles.

Seasonings:

The real secret to successfully creating the authentic flavor of this dish is to find the right balance between soy sauce and sugar. This japchae recipe will give you that right balance! Be sure to proportionately increase the sauce amount if you're using more ingredients than the amounts called for in the recipe.

To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.

How to store leftovers

Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

More japchae recipes

Spicy seafood japchae
Kongnamul japchae (Soybean sprout japchae)

This japchae recipe was originally posted in January 2010. I've updated here with new photos, more information, and minor changes to the recipe.

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Japchae (Stir-fried Glass Noodles) Recipe - Korean Bapsang

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Japchae is a classic Korean dish everyone loves! Find out how to make authentic, delicious japchae with this time tested recipe!

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Just three ingredients, one bowl and 5 minutes is needed to whip up these easy, delicious no bake applesauce brownies! These 'brownies' are low in fat, high in fiber and are naturally gluten-free, paleo and vegan- A snack or treat to enjoy anytime!
Firstly- Thank you, EVERYONE who has responded to my last post regarding the new blogging initiative Christine and I are starting- We will be emailing those of you who responded over the coming week- Stay tuned! 🙂
As someone who shares recipes on a regular basis, I thrive off feedback- Both positive and negative.
***
There is a popular assumption that when you receive negative reviews or comments, it should immediately be deleted, forgotten about or cried over. At one stage, this negative feedback did cut a little bit deep.
"Why didn't they like the recipe?"
Um. Excuse the last one. My inner Channing Tatum temporarily popped out.
"Why don't they like my writing style?"
However, over time, I've come to really appreciate feedback on recipe posts- Especially the ones which offer constructive criticism or suggestions they have personally made which worked better for them. These help me improve recipes moving forward and trying out different ingredients- Something I personally love doing.

Then, there are the odd comments which do deserve to be thrown in the trash.
"Your sister has a big nose."
Um. Excuse the last one there too. My mum finds typing messages via computer easier than using her phone.
"Stop making no-bake recipes!" "Hello, Arman. Please clean your room."
Ironically, today's recipe was named 'brownies' after feedback from quite a few readers who made a similar version of this recipe- The 3 Ingredient No Bake Pumpkin Fudge. I guess the reasoning for me calling it 'fudge' was because of the shape, the soft texture but in hindsight- Calling it fudge was a poor choice. However, the majority of responses said that while they did enjoy the taste, it was more 'brownie' like.

After making this recipe, getting my friends to taste it and to give their feedback too, it is indeed more 'brownie' like than 'fudge' so voila- A healthy 3 ingredient No Bake Applesauce Brownie!

These healthy no-bake applesauce brownies are a quick and easy snack or treat option to make, which only take five minutes to whip up! Unlike traditional baked brownies, these are softer, slightly more doughy and similar to a brownie batter with a more dense texture. While these are virtually fat free, I did test one batch out with a tiny bit of peanut butter and it gave it a more rich texture, so I do recommend that (Or any nut butter of choice!). Naturally gluten-free, vegan and paleo, feel free to add a scoop of protein powder and some oat flour and you'll have a recipe similar to these Apple Pie Protein Bars!

While homemade applesauce is always a winner (I tried Alexis' one the other day and....damn it was amazing!), I opted to use a store bought one in which the only ingredients were apples and cinnamon. Please read the labels carefully- I read one 'natural' one which had HFCS and apple flavorings only. Um. Pass.

Make these healthy, easy 3 ingredient No Bake Applesauce brownies and for all of you who have ever made a recipe and offered some constructive criticism or feedback- Thank you- it's much appreciated.

You're beautiful.

That was my inner Channing Tatum again. Sorry.

Sticky Cinnamon Roll Baked Oatmeal

Have you ever made home-made applesauce before?

How do you handle constructive criticism in your everyday life?

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3 Ingredient No Bake Applesauce Brownies (Paleo, Vegan, Gluten Free)

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Just three ingredients, one bowl and 5 minutes is needed to whip up these easy, delicious no bake applesauce brownies! These 'brownies' are low in fat, high in fiber and are naturally gluten-free, paleo and vegan- A snack or treat to enjoy anytime!

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Gluten Free Chili Mac!

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This Gluten-free Chili Mac is a super easy dinner that the whole family will love! It comes together in one pan, and has a dairy-free option too!

I am always looking for easy healthy meals like our Pakistani Kima, Easy Baked Chicken Nuggets, Low Carb Shepherd's Pie, Homemade Hamburger Helper, and Oven Barbecued Chicken. and this One Pan Egg Roll in a Bowl.

So you know I was thrilled to get this Healthy Chili Mac Recipe from Tessa of Tessa Domestic Diva. I love Tessa's selection of healthy, attractive, and special diet friendly recipes (she's got a beautiful site as well.) I hope you enjoy this post by Tessa as she shares with us some quick, easy, and healthful options for getting dinner on the table---FAST!

I can't tell you how many times people around me have lamented how they wish they had more time to cook and put wholesome dinners down for their family every night.

Regardless of your time constraints: it IS possible.

The key is pre-planning and picking the right recipes that cook quickly or in a crock-pot while you're away managing your busy day.

Take a moment to organize yourself! You will be saving yourself loads of money AND eating more healthy, wholesome foods than the grab and go fare you find in most grocery stores.

Best of all, you get to control what goes into your food. Let me show you how! With a little practice, this process of pre-planning should not take more than 30 minutes (unless you're like me and adore pouring through recipe sources for pleasure!)

Tips for Easy Meals

1. I have a post on how to menu plan to help you learn how to get the ball rolling.

2. Check your pantry, fridge, and freezer to take stock of items that need to be used up.

3. Pick your recipes. Avoid recipes that have long cooking times or loads of prep work, save these for weekend cooking when you may have more time.

4. Make a grocery list. Whatever recipes you pick, make a corresponding grocery list to pick up the things you do not already have on hand. As I mentioned in my above menu-planning post, I keep pre-printed grocery lists on hand for this. I group the foods I need by type and have them on my list in the order I hit them in my favorite store.

5. Grocery shop with your list in hand. STICK TO IT to ensure you are only spending money on items you'll use. We do this as a family (even with all the "bumps" shopping with kids entails). You may prefer to do it alone. An organized list helps you move through the store efficiently, and I give my older kids jobs to help the process.

6. Enjoy your newfound health and freedom! It feels good to feed your family well, and it is entirely possible and worth it. Less stress is better for your body too...but I didn't need to tell you that, did I?!

Here are some quick and easy recipes to get you started.

Recipe Notes

For tips on peeling garlic, see the Easiest Way to Peel Garlic.

I used diced tomatoes, but pureed them w/ my immersion blender first. The puree hides the big chunks of tomatoes that my kids won't eat.

Here are some tips for making bone broth. This Homemade Veggie Broth works as well. If you'd prefer to buy broth, this company has amazing broth.

For gluten-free noodles, I really love Tinkyada Brown Rice Elbows. Use veggie noodles, spaghetti squash or these noodles for a low-carb option.) Trader Joe's brown rice pasta is also quite good.

TIP: Add any additional vegetables to this. I bet bell peppers, carrots, spinach, or cabbage would all be good!

If you would like to top with garnishes, avocado slices, pickled jalapeños, hot sauce, fresh lime, shredded cabbage are all great options.

Grain-free Option: can be made grain-free using Konjac or another grain-free noodle.

More Quick and Easy Meals:

(use vegetable noodles for a low carb dish)

(everyone asks for this recipe -- not low carb but delicious!)
(ready in as little as 9 minutes - not low carb) What is YOUR favorite super quick meal?

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Gluten-free Dairy-free Chili Mac - a GREAT Easy One Pan Family Meal!

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This Gluten-free Chili Mac is a super easy dinner that the whole family will love! It comes together in one pan, and has a dairy-free option too! I am always looking for easy healthy meals like our Pakistani Kima, Easy Baked Chicken Nuggets, Low Carb Shepherd's Pie, Homemade Hamburger Helper, and Oven Barbecued Chicken.

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Easy Peasy Lemon Squeezy

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Peanut butter balls that are easy and healthy. This no bake peanut ball recipe is an easy homemade snack for toddlers and kids or good for lunch boxes.

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Sweet Potato Tacos

Healthy vegetarian Sweet Potato Tacos filled with roasted sweet potatoes, black beans, corn, and avocado are seriously delicious and perfect for Taco Tuesdays, Meatless Mondays, or any day of the week!

These sweet potato tacos are packed with both nutrients and flavor. The corn and black bean taco mix really compliments the sweet potatoes and creates an awesome flavor combination. They make a delicious and healthy meatless meal. Actually, a completely vegan meal if you make them as-is. You can easily customize them to your personal preference with additional toppings.

These tasty vegetarian tacos are also quick and easy to make! You can have dinner ready in 30 minutes. The sweet potato, bean and corn taco mix reheats well so you can even have it for lunch the next day... or make a vegan burrito with it. I hope that you all enjoy the sweet potato tacos!

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Sweet Potato Taco Ingredients

sweet potatoes - peeled and cut into bite-sized pieces.

black beans - 15 oz. can rinsed and drained

corn - I used canned sweet yellow corn, but you can also use thawed frozen or fresh corn.

onion - finely chopped

garlic - minced or finely chopped

olive oil

chili powder

avocado - chopped or sliced

lime - cut into wedges for serving.

fresh cilantro - chopped

tortillas - flour or corn

salt and pepper

Optional non-vegan toppings:

Cilantro Lime Crema - It's a healthy vegetarian topping that is made with Greek yogurt.

cheese

sour cream or greek yogurt

How to make Sweet Potato Tacos

Sweet Potatoes

First, preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with nonstick cooking spray. Wash your potatoes, then peel and cut them into bite-sized pieces.

Toss or drizzle the sweet potatoes with 2 tablespoons of olive oil and put them on the prepared baking sheet in a single layer. Sprinkle them with salt and pepper. Note: You can also sprinkle the sweet potatoes with a little chili powder to add more flavor before roasting.

Bake at 425 degrees Fahrenheit, on the center rack, for 20 - 25 minutes, stirring halfway through. During the last 10 minutes of baking, start making the beans and corn.

For a different variation, you can also use my recipe for roasted sweet potatoes that are made with cinnamon and honey.

Corn and Black Bean Taco Mix

While the sweet potatoes are in the oven, during the last 10 minutes, prepare the bean and corn mixture.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Saute the chopped onion for about 5 minutes, or until tender. Add the minced garlic to the pan and stir for 30 seconds. Add the chili powder, drained black beans, and corn to the pan and cook for about 2 - 3 minutes. Finally, add the roasted sweet potatoes and chopped cilantro to the pan and stir to combine then remove from heat.

Build your tacos!

You can use warm flour or corn tortillas. Spoon the sweet potato and black bean mixture onto the tortillas. Add the chopped or sliced avocados. Finally, add any additional toppings that you would like such as cheese, cilantro-lime crema or anything else you might like. Serve immediately with fresh lime wedges for squeezing over your tacos. Enjoy!

Sweet Potato Tacos

Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.

Did you make this recipe?
Tag@thesumofyum on Instagram

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Healthy vegetarian Sweet Potato Tacos filled with roasted sweet potatoes, black beans, corn, and avocado are seriously delicious and perfect for Taco Tuesdays, Meatless Mondays, or any day of the week! These sweet potato tacos are packed with both nutrients and flavor.

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Fried Rice Anyone?

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This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you. Easy vegan pineapple fried rice made with perfectly stir fried veggies, a simple sweet and savory tamari sauce and tons of flavor. Healthy, filling, gluten free and makes perfect leftovers.
Here's to the perfect back pocket weeknight meal! Rain or shine, you know that a comforting bowl of pineapple vegetable loaded vegan fried rice delivers like a boss!

Having fresh tropical fruit available year round I like to make use of it in some savory dishes as well. Not to worry if you don't happen to live in the Tropics you can most certainly pick up some frozen pineapple at the grocery store for this dish.

Most any plain leftover chilled rice can be used here. I prefer to use a nutritious whole grain brown rice, sometimes short grain sometimes long grain depending what I have in the pantry. Black and red rice is also nice, we avoid all white rice so I never even have any in the kitchen anyways. It's best to cook it the night before ands it as needed throughout the week.

Fresh is best they say when it comes to pineapple but really frozen is just as good. Remember to thaw it out first of course and allow the juices to drain away so you can get a nice caramelization on the pineapple chunks while stir frying it.

I love the combo of sweet bell peppers, red onion, purple cabbage and green peas. The flavors perfectly compliment the sweetness of the caramelized pineapple here, however there are many are delicious variations that will work here. Think broccoli, mushrooms, carrots, green string beans, whatever veggies rock your taste buds.

A simple mixture of tamari sauce, maple syrup, a touch of garlic and a little pinch of ginger. Add some heat with chili flakes or a little hot sauce, whichever you prefer.

broccoli or cauliflower florets

mung beans or green beans

What is fried rice ? A rice dish of Chinese origins where leftover rice is mixed with stir fried vegetables and sauce to create a brand new hearty dish.

How do I make it oil-free WFPB and Plantricious compliant ? Since we are using brown rice already (not white) all you need to adapt is to stir fry / sautee your veggies with a little drop of water or veggie broth instead of oil.

Can I make it soy free ? Definitely, simply replace the tamari sauce with equal parts of coco aminos and don't add any tofu to the recipe. Alternatively you can use this peanut sauce or make for my peanut noodle salad.

How to make vegan pineapple fried rice:

STEP 1: Start with a hot cast iron skillet that has been seasoned well, this way you won't need to even use any oil. Quickly sir-fry / the pineapple chunks until little caramelization takes place. Once the desire color is achieved transfer to a bowl.

STEP 2: Add the bell pepper and onion to the hot skillet stirring quickly until they start to get some color. Work quickly and take good care not to burn anything. If you feel the pan is getting too hot and anything sticks just add a little splash of water to get things moving. Scoop put the onion and pepper and reserve together with the pineapple.

STEP 3: In the same skillet add the purple cabbage and stir fry just a minute or so until it starts to wilt. Move it to the side and add a little drop of oil (use water for WFPB & Plantricious diets) and add the garlic. Cook until just fragrant quickly stirring so it won't burn.

STEP 4: Add the cooked rice to the skillet together with the green peas and pour in the sauce. Remove from heat and the reserve veggies gently mixing everything.

STEP 5: Sprinkle in some fresh cilantro, scallions and sesame seeds and enjoy!

Rice dishes make really great leftovers that are easily stored up to 5 days in a lidded glass container. Can be reheated on the stove top on low flame adding a little bit of water or veggie stock to get things moving. A microwave works in a pinch as well, just don't reheat in plastic.

P.S. If you try this recipe make sure to come back here to rate it in the comment section, snap a photo and tag me with #VeggieSociety on Instagram, it a way makes my day ~ Florentina Xo's.

Vegan Pineapple Fried Rice

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Vegan Pineapple Fried Rice Recipe * Veggie Society

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This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you. Easy vegan pineapple fried rice made with perfectly stir fried veggies, a simple sweet and savory tamari sauce and tons of flavor. Healthy, filling, gluten free and makes perfect leftovers.

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Fish please!

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I am on a fish kick lately and one of our all time favorite is this Blackened Tilapia Recipe. It is seriously the best. In under 6 minutes, dinner is done with this easy recipe! Talk about easy.

Blackened Tilapia

I am eating more fish lately since it is healthier than chicken or beef. This blackened tilapia recipe is definitely one my favorite. If you enjoy seafood too, make sure to check out all our delicious seafood recipes!

The tilapia is rubbed with a blackened spice mix and cooked in jew a few minutes in oil in a skillet. That's it! This recipe really is that easy to make and is packed with tons of flavor too!

What is Blackened Seasoning?

Blackened seasoning can easily be made at home. First combine together paprika, salt, parsley, onion powder, black pepper, garlic powder, cayenne pepper and oregano. Then in a small bowl combine all the spices and it's ready to use! Store the leftover seasonings at room temperature in an air tight container for future recipes!

Blackened seasoning mix is available at your local grocery store but I usually use homemade blackened seasoning. It just takes a few minutes to make and tastes great on fish, chicken or beef!

If you enjoy cajun seasoning, you'll love blackened seasoning too!

How to Blacken Fish

Blackening fish is easier than you think. Cook the fish at a high temperature and resist the urge to flip the fish.

Because the fish will need to cook for 2-3 minutes per side without flipping! Not flipping gives the fish that nice charred appearance and really brings out the flavors in the blackened seasoning!

What pan to use for this recipe?

I use a cast iron skillet for this recipe because you use apply high heat to them without damaging them. I love my cast iron skillet. The kids and I use it all the time and we ALL love it.

If you are new to cast iron cooking, make sure to check out how to season cast iron skillet. We give you all the tips and tricks on how to season and care for a cast iron skillet.

If you don' own a cast iron skillet, use any pan for this recipe that can handle a high temperature.

Ingredients:

You only need 3 ingredients to make this easy Blackened Tilapia recipe!

How to make Blackened Tilapia:

First place the tilapia on a plate and pat it dry with paper towels. Then use a basting brush to rub the vegetable oil onto both sides of the tilapia fillets.

Next spoon the homemade blackened seasoning over the fish and spread it around with the same basting bush. I use about ½ tablespoon per fish, but you decide. The more you use the spicier it will be and the less you use the milder it will be.

Flip the fish over and do the exact same to that side.

After the tilapia has been seasoned, heat up a cast iron skillet on a very high heat. Preheating the skillet is a must for this recipe! I personally love using this cast iron griddle that I can place right on top of my stove. Plus I can use this on my grill outside too!

After the skillet has been preheated, place the tilapia on the hot cast iron pan and let it cook for 3 minutes. Make sure that you time it and don't move the fish, so it can get that beautiful blackened crust on it.

After the 1st cook time, flip the tilapia and cook for another 2-3 minutes until done. You'll know that the fish is done as the fish will be opaque and can be flaked with a fork. You can also use a meat thermometer to check to make sure the fish is done. Cook until the fish has internal temperature of 145 degrees F.

Remove and allow it to cool for a few minutes and you will have fork tender blackened fish that tastes amazing!

Substitution Ideas:

Any type of white fish works great in this recipe. I have made this before with Mahi Mahi, Cod and Halibut and all are delicious in this easy recipe.

Also, any oil that has a high smoke point works well for this recipe. Generally I use vegetable oil but you can also use Canola Oil, Avocado Oil or Sunflower Oil.

If you like sweet and spice, add a small amount of brown sugar to your blackened seasoning before rubbing it onto the fish.

What do you eat with blackened tilapia?

I love serving this tilapia recipe with fresh lemon juice squeezed over the top of it and with some easy and delicious homemade pico de gallo.

In addition, this recipe is great served over rice. Check out my favorite rice recipes that go great with this blackened fish recipe:

This easy tilapia recipe is amazing served over any of these easy great recipes.

Print this Blackened Tilapia recipe below:

More Blackened Recipes:

More Easy Fish recipes:

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I am on a fish kick lately and one of our all time favorite is this Blackened Tilapia Recipe. It is seriously the best. In under 6 minutes, dinner is done with this easy recipe! Talk about easy. I am eating more fish lately since it is healthier than chicken or beef.

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Vegan Hash

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This vegan breakfast hash, full of potatoes and veggies, is made entirely in the oven, using only a baking dish and sheet pan!

Bean, Potato, and Veggie Vegan Breakfast Hash

Savory or sweet breakfast?! Which one do you prefer?

I go back and forth! Sometimes I love a sweet breakfast, like this carrot cake baked oatmeal, and other times I just really want some savory potatoes and ketchup. In an effort to include a lot more vegetables in my diet, I've been combining those potatoes with other healthy goodness.

This breakfast hash features potatoes, pinto beans, zucchini, squash, bell peppers, and mushrooms! You can switch up the beans or vegetables you use (tomatoes and spinach would be delicious!) Maybe you want to add something "meaty" like these seitan breakfast sausages.

I've also enjoyed this topped with salsa to give it a sort of southwestern flair. The possibilities are pretty much endless.

I chose to add beans because they offer lots of protein, magnesium, and iron.

P.S. Did you know that if we all ate beans instead of beef, our greenhouse gas emissions would reduce drastically? Beans are far more sustainable for our planet - and they're much healthier, too. Unlike meat, beans contain fiber, which is extremely important to our long-term health, but it's something that most of us do not get enough of. Studies show beans can also reduce bad cholesterol (LDL).

Alright, no more science talk, let's eat!

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Bean, Potato, & Veggie Vegan Breakfast Hash

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This vegan breakfast hash, full of potatoes and veggies, is made entirely in the oven, using only a baking dish and sheet pan! Savory or sweet breakfast?! Which one do you prefer? I go back and forth! Sometimes I love a sweet breakfast, like this carrot cake baked oatmeal, and other times I just really want some savory potatoes and ketchup.

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Oodles of Noodles

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You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that’s ready 30 minutes!

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Meatless meal

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Parmesan Spinach Mushroom Quinoa Skillet – Quick, healthy, and easy to whip up! This parmesan spinach mushroom quinoa recipe is the ultimate win for vegetarian weeknight dinners! Quinoa pair…