Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Hearty, Feel-Good Plant-Based Curry Soup

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Want a soup that immune-boosting? Stress-relieving? Energizing? Anti-inflammatory? According to Daily Harvest‘s Carrot + Coconut Curry Soup, it’s all of those things wrapped into a yummy bowl of soup. I tried Daily Harvest on a whim, and it didn’t disappoint. Completely fresh ingredients delivered to your door as soups, smoothies, overnight oats, chia parfaits and grain bowls. You add liquid (if needed) and heat them up or blend them. I enjoyed their soup so much (that besides ordering it again), I tried making a big-batch copycat version. This didn’t look quite as colorful and delectable as Daily Harvest’s, but it’s a pretty damn close copycat. Zucchini Coconut Curry Soup is a hearty, plant-based soup packed with veggies, spices and flavor, and I added cubed tofu for some protein. I let julienned zucchini star along with carrots, peppers, cauliflower and spinach. Fresh ginger and cilantro add fresh flavor to the curry. This soup must be good when I sent two servings home with my parents and got my mom’s approval. Happy Meatless & Marathon Monday here in Boston! Grab a cup of soup to stay warm on this rainy day!

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Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep

Perfectly Spiced Harissa Chicken Buddha Bowls

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It’s a meal prep Sunday recipe: Harissa Chicken Bowls. This might be a new staple. Harissa is a Tunisian hot chili pepper paste that goes perfectly with chicken. You can make it from scratch or you can be lazy like me and use a pre-made one like Trader Joe’s. Greek yogurt cuts the spiciness and adds a little tang. I love how fresh these bowls are by using cucumbers, chickpeas and cauliflower as the “rice.” You could also try some avocado tzatziki for dairy-free action and added creaminess.

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Dairy-Free, Drinks, Lightened Up, Low Sugar, One Pot Dish, Vegan

The Best Homemade Spicy Ginger Tea

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This is my new favorite tea. But really. It’s easy to make and bursting with spice. I’ve been making a variation of this tea since the New Year, and I think I finally perfected the recipe in the last few weeks. I’ve been sipping on cups of tea as is, with some almond milk for a latte-like treat or in addition my plain, black coffee a little coconut creamer in the mornings for a dash of flavor and depth (add 1-3 teaspoons!). Ready in 15 minutes, you’ll be so excited to sip on some homemade Spicy Ginger Tea.

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

Dish Me Up Some Single Serving French Toast

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You know what I’ve been missing in my life? French Toast. Especially Single Serving Baked French Toast that I can whip up and have ready in less than 30 minutes. You’d never know this version is fully vegan; the bread is perfectly “soaked” in almond milk, vanilla and almond butter. While you don’t miss the eggy-ness of this toast, its cinnamon still makes you think of your childhood dish. Sweetened with bananas and a little agave, you may be tempted to whip up more than just one serving…

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Dairy-Free, Entrée, Lightened Up, Meal Prep, Side, Vegan, Vegetarian

Easy & Savory Roasted Veggie Farro Bowls for Meatless Monday

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This is a meatless meal prep recipe that I can’t believe I haven’t posted sooner, but midterms happened and life. . ., but this is one of those recipes that you’re bummed when your leftovers are gone. I love the chewiness and whole-grain nature of farro, and it’s quite easy to prepare. I had leftover rainbow carrots, haricot verts (think green bean’s skinnier cousin) and rainbow potatoes from slow cooker Italian sausage soup. Roasted in the oven with a little Salz und Pfeffer, rosemary, red pepper flakes and garlic was the right choice. Toss with farro, pistachios, dried cranberries and a quick “dressing” of lemon juice, apple cider vinegar and extra virgin olive oil. Then, you have the perfect Roasted Vegetable Farro Bowls with Cranberries and Pistachios. It’s tart and fresh with the vinaigrette, savory from the veggies and full of texture thanks to the farro, pistachios and dried cranberries.

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Breakfast/Brunch, Dairy-Free, Lightened Up, Meal Prep, One Pot Dish, Snack, Vegetarian

Buzzing for This Honey Walnut Banana Bread

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Is there anything better than banana bread in the oven? I was debating if I should go the peanut butter and chocolate chip route or honey walnut, and I settled on the latter (which just means I’ll have to save some bananas to bake up a new kind!). I loved the crunch of the walnuts and floral notes that the honey added. Whilst best straight out of the oven, the loaf freezes well to be enjoyed at a later date, like when you’re skiing up in Vermont. Using Soul Bee powered honey, this Honey Walnut Banana Bread is a fun take on your standard loaf.

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Breakfast/Brunch, Entrée, Lightened Up, Vegetarian

Celebrating Toast Tuesday with Lemon Ricotta Toast

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Want a different toast and a clever way to use up that ricotta from lasagna? Here’s Lemon Ricotta Toast. It’s light and satisfying, without being over heavy or filling. I love the bright acidity the lemon juices adds to the creamy ricotta, simply flavors with salt and red pepper flakes. Pumpkin seeds add a delightful crunch, while spinach adds some color and a little extra something-something.
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Better Than Takeout, Breakfast/Brunch, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegetarian

The Best Bagel Recipe?!

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If you’ve seen these easy bagels floating around social media, they do not disappoint. In honor of it being FriYAY, here’s a bagel recipe to brighten your day. My nursing friend, Jen, tipped me off to Skinnytaste’s new recipe. I loved that Skinnytaste’s is no boil one (because doesn’t everyone want to skip a step?) and comes together in a matter of minutes. I made the recipe even easier by using self-rising flour and Greek yogurt, just like that 2-ingredient flatbread. The bagels still rise and are fluffy, have that golden edge from the egg wash, but with a bit of a tangy flavor. For how quick and easy these are (and healthier!), I think No Boil Bagels are definitely worth that fresh bagel feeling you can get at home.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Vegan, Vegetarian

Pass That Peanut Tofu Stir Fry

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Happy Meatless Monday! I’ve been craving stir fry lately, and Peanut Tofu Stir Fry more than hit the spot. I keep making these impromptu meals with random leftovers, but hey, I’m not complaining. I originally bought some ginger, broccoli slaw, cilantro and zucchini to make Asian Peanut Zoodles, but instead of making stir fry, I used some of these ingredients for a take on Sesame Chicken “Noodle” Soup. My old roommate, Dee, is the queen of stir fry, and her steady stream of tantalizing stir fry snaps was enough to make me want in on the action. I tossed together leftover brown rice, the broccoli slaw, red pepper, edemame and tofu in an easy, yet flavorful peanut sauce.

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Entrée, Italian, Lightened Up, Meal Prep, One Pot Dish, Vegetarian

Lounging Around with This Veggie Lasagna

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Mmmm, there’s something about a lasagna baking in the oven that brightens your day. I had a lot of fun making this, since it was a way to use up some produce in my fridge and make my own marinara sauce. Paired with no boil lasagna noodles from Trader Joe’s and my fridge produce, this Veggie Lasagna was delicious and super easy. Mixing veggies directly into the ricotta mixture and using less cheese lightens up this lasagna, while still keeping all of the flavors. I made the marinara sauce, while I sliced the zucchini and peppers, minced the cauliflower and mixed together the ricotta. Then you layer everything, bake it and anxiously wait for it to be done.

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