Dairy-Free, Drinks, Gluten-Free, Lightened Up, Low Sugar, Smoothie, Vegan, Vegetarian

Detox with Berries & Beets

Beets are a vegetable that have slowly grown on me. Their earthy flavor and bright pink color add a unique touch to any meal. They’re high in a photonutrient called betalains, which may help with inflammation and detoxification, and also in nitrates. As beet season is coming to an end, here’s an idea to help use up any extra beets. Naturally sweet, they may not be the obvious choice to add to a smoothie. Pair with berries, peaches, and coconut water, they make a refreshing Beet & Berry Smoothie.

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Entrée, Gluten-Free, Italian, Meal Prep, One Pot Dish, Soup, Vegetarian

Bread Soup!

Ribollita is a Tuscan vegetable and bean soup using leftover bread to make a hearty stew-like meal. Who doesn’t love an excuse to eat bread? When you’re always dipping bread into your soup, why not just pop it right in? Since moving to Boston’s North End (also known as the city’s “Little Italy”), Ted and I have been on a mission to find the best pizza and the best loaf of bread. We’ve started to frequent Bricco, an Italian bakery selling artisan breads. After picking up a whole wheat loaf, it only seemed fitting to make Tuscan Bread and Bean Soup. The bread breaks apart to delightfuly thicken this soup. Flavored with parmesan and full of veggies, this will be a new cold weather staple.

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Breakfast/Brunch, Dairy-Free, Dessert, Drinks, Gluten-Free, Lightened Up, Low Sugar, Smoothie, Snack, Vegan, Vegetarian

Pumpkin Pie in a Glass

Although it’s fall, Halloween’s 70° weather had me craving this Pumpkin Pie Smoothie last week. Rich in antioxidants and vitamin A, pumpkin is not an obvious choice for smoothies. However, it’s thick and creamy nature allows it to easily acquire flavors like the spices of pumpkin pie. It’s just decadent enough to be breakfast, dessert, or a snack, but healthy thanks to bananas’ and dates’ natural sweetness. Healthy fats in the almond butter and plant-based protein round this smoothie out as a nutritious option.

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Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Vegetarian

Creamy Autumn Harvest Risotto

This was an everything-but-the-kitchen sink kind of recipe–couple of Brussels sprouts here, some carrots over there, butternut squash frozen and ready to use. I whipped up a batch of Autumn Veggie Risotto yesterday because we had the most random produce and veggies in our fridge and freezer. The rainy, cold weather and upcoming football game created the perfect setting for a hearty dish. Risotto is comfort food at its finest. No need for heavy cream or cups of cheese to create a rich meal. The continuous stirring breaks down the rice’s starches to give risotto its gelatinous consistency and creaminess. I stirred in some mascarpone cheese leftover from making vegetable bolognese. The flavors of the vegetables speak for themselves accentuated by Parmesan cheese’s sharp bite.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Mexican, One Pot Dish, Soup, Vegan, Vegetarian

Smoky Vegetarian Mexican Soup

First soup to celebrate the crisp autumn air! It only seems fair to kick off soup season with Smoky Corn, Red Pepper, & Brown Rice Soup. It’s deliciously “smoked” thanks to smoked paprika, but a hearty Mexican soup with corn, beans, and rice. Make this a one pot meal by easily cooking the rice right in the soup. This soup was so tasty with some nonfat Greek yogurt (swap for sour cream!), a little lime juice to brighten it, and some sweet potato chips to add a little sweet and salty to the smoky heartiness.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, Vegan, Vegetarian

Autumn Oatmeal Bake with Pumpkin & Figs

It’s fig season! Bet you thought I was going to say pumpkin? That, too. I made a berry coconut oatmeal that became a summer staple, and with fresh figs in season and pumpkin filling the grocery store shelves, this only seemed like the natural progression. Although fall is officially here, we’re having a heat wave in Boston. Thus, it only seems fitting to enjoy this morning’s Pumpkin Fig Oatmeal Bake cold with some Greek yogurt, a drizzle of maple syrup, and a little almond butter.

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Dessert, Gluten-Free, Lightened Up, Low Sugar, Snack, Vegetarian

Cool Down with These Mango Popsicles

In honor of the weather hitting the 90’s here today, here’s how I stayed cool this summer: Mango Coconut Popsicles! These popsicle molds from Target were worth the investment. You can make full batches, half batches, mix and match. Popsicles are a great way to “meal prep” some desserts—easy prep to reap the benefits later. They fall more on the icy end of the spectrum instead of creamy, but swap coconut water for coconut milk for a more decadent treat.

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Dairy-Free, Dessert, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Tantalizing Tahini Brownies

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I’ve been baking lately. Ted is enjoying batches of brownies, as I try to perfect the recipe and I think I’ve found it. Tahini Brownies. A simple take on brownies using tahini and applesauce as a substitute for butter, while still leaving the brownies fluffy without being dry. Adding seasame seeds to the top gets them nice and toasted as the brownies bake and bring out even more sesame flavor complement that dark chocolate. If you’re feeling extra indulgent, drizzle the top with extra tahini and sprinkle with extra chocolate chips.

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Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Vegetarian

Veggie & Pesto Packed Primavera Pasta Salad

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The warm weather has finally rolled in, and it’s beginning to feel like summer. Verdant grass, trees, and flowers call for vibrant veggies to be used. I’ve been craving pasta and also pesto lately, so it only makes sense to use both for a pasta salad. In this Primavera Pasta Salad, your veggies can be a combination of fresh and frozen. I usually have frozen edamame and peas on hand in my freezer among some others (like cauliflower pieces and cauliflower rice). Fresh asparagus, peppers, and celery add a bite and a crunch. Add lemon juice, pesto, and spices for a summery and bright take on pasta salad.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Latte Oats for Breakfast

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I haven’t posted an oatmeal recipe in a while. I’ve recently gone back to steel-cut oats to switch it up from my traditional and usually stock old-fashioned oats. I also have an important PSA: if you don’t have a milk frother, go out and buy one. It’s life-changing. That’s a gross hyperbole, but I have noticed I’m quite excited every morning before my cup of coffee. I’ve been using one by Nepresso that does both cold and hot foam. Full disclosure that I received this as a present, but it’s wonderful nonetheless. Adding frothed vanilla almond milk interestingly tastes like marshmallows. While not a “latte” in a traditional sense, Cinnamon Oatmeal Latte are a delicious alternative to your sweet or savory oats, and another way to invigorate your morning.

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