Dairy-Free, Gluten-Free, Meal Prep, Side, Vegan, Vegetarian

Dressing Up Quinoa & Lentils

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Do you ever make something and you’re actually excited for your leftovers and to eat it again? That was this. I give you Cilantro Lentils & Quinoa with Raisins and Walnuts. This can be a side or a base to a meal. You can mix in feta or goat cheese. This would go quite well with roasted root veggies. Pair with grilled chicken. You literally can’t mess it up. I roasted potatoes, beets, and spinach and added some feta for a meal or kept it cold and mixed it into a spinach salad with a lemony vinaigrette. It works well with parsley instead of cilantro for all of you who are cilantro adverse, but fresh herbs with lemon juice and lemon zest keep this light and bright.

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Bread, Dairy-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Side, Vegetarian

Cast Iron Skillet Honey Cornbread

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Since it’s been a chilly spring in Boston, we’ve been eating chili and cornbread. My grandparents lived in Belfast, Maine, and this recipe was my grandmother’s, which is why my family recipe is called Belfast Corn Muffins. They’re best served hot and right out of the oven. I made some tweaks by baking them directly in a cast iron skillet and drizzled honey on top, hence why I named these Skillet Honey Cornbread. With the summer upon us, these could be a staple for a barbecue, accompany the grill, or coming up for the Fourth. Honey highlights the natural sweetness and baking in a skillet gives it a crispier edge.

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Bread, Dairy-Free, Lightened Up, One Pot Dish, Side, Vegan, Vegetarian

The Best No Knead Dutch Oven Bread

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This is just like my no-knead rosemary pumpkin bread; using a wet and sticky dough, there’s no kneading involved. Plus, if you use a Dutch oven, you have the crunchiest bread with such an even crust. I’ve been making this Dutch Oven Bread since last year, and feel like I finally have the proportions, timing, and variations down. Using all white flour, you get a light, airy, and fluffy bread–literally perfect for dunking in extra virgin olive oil with herbs or using for avocado toast. While whole wheat is still good, it’s a bit drier and denser than all white flour. I also enjoy the variation of olives or fresh herbs with minced garlic; the latter makes great bread for a grilled cheese with tomato soup.

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Bread, Breakfast/Brunch, Dairy-Free, Italian, Lightened Up, One Pot Dish, Side, Vegan, Vegetarian

Savory Rosemary Pumpkin Bread (No Knead!)

This No-Knead Rosemary Pumpkin Bread could be a savory addition to your Thanksgiving table. I love this with dinner as a side or in the morning as toast. I made this recipe last winter at a ski house and a few times at home. It seems complicated because you have to let the dough rise twice, but there’s no kneading involved. Because the dough is so wet and sticky, the theory is that the gluten doesn’t need help forming via kneading; instead the dough comes together on its own. The hardest part of this is planning because you have about 3 hours of time where the dough needs to sit. The original recipe for this calls for a spiced version with walnuts and cranberries, but I prefer the addition of whole wheat flour and fresh rosemary. I’ve baked this as one round loaf, two smaller loaves, and in a Dutch oven. I love all three, and recommend a Dutch oven if you prefer your bread perfectly crisped and crunchy on top with a soft center.

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Entrée, Gluten-Free, Meal Prep, Side, Vegetarian

Deliciously Different Roasted Beet & Peach Salad

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I’m slowly but surely becoming a beets fan. Golden beets tend to be a bit sweeter and milder compared to their more “earthy” red counterparts. Roasting beets brings out their natural sweetness and tenderness. Along side peaches, balsamic vinegar and fresh thyme, this non-traditional salad is bursting with flavor — and color! With brown rice as the base, Roasted Beets & Peach Salad will be your new summer staple.

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

Cue That Summertime Cilantro Lime “Rice”

I think I just found my new summer staple: Cilantro Lime Cauliflower Rice. If you’re lazy like me, Trader Joe’s was worth the $2 investment and ease of prep. To keep it even simpler, I chopped the stems and leaves together; cilantro adds that bright, fresh taste to the “rice” and pairs so nicely with fresh lime juice. Think a knock-off of Chipotle’s rice that you want to eat by the spoonful.

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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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Gluten-Free, Lightened Up, Side, Vegetarian

The Low Carb Mashed “Potatoes”

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I’m not sure why I haven’t posted these yet. I love Cauliflower Mashed Potatoes. They’re low carb, so much easier than normal mashed potatoes and taste like the real deal. I used  frozen riced cauliflower since that was the easiest for me, but any type will do. Just cook the cauliflower, mix in cottage cheese for creaminess and then garlic and EVOO for flavor. Blend them together and viola! Mashed “potatoes.”

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Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Side, Slow Cooker, Soup, Vegan, Vegetarian

Slowly Cooking This Creamy Butternut Squash Soup

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I LOVE this slow cooker method for making soup. I usually make this in a large soup pot, sauté the veggies in a little oil right there, add broth and let it simmer. By using a slow cooker, you skip the sautéing part and reduce the oil. I made a soup similar to this last fall, tossing whatever I had — apples, sweet potato, regular potatoes, carrots — into a big soup pot along with butternut squash; this time, I did the same thing in a slow cooker (way more fun). Enjoy as the main course or as a side, the result is a sweet, yet savory Slow Cooker Butternut Squash Soup that’s hands off minus the minimal prep of the produce in the beginning and puréeing at the end.

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"How To" Guides, Dairy-Free, Gluten-Free, Meal Prep, Side, Soup, Vegan, Vegetarian

How to Tackle That Butternut Squash

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Every once in a while, I’ll do a how to guide. This summer I wrote about pineapple and mango — two summer produce that are typically costly to buy prepped and cut up. Plus, I love using the two of these for smoothies, snacks or toppings for overnight oats. But summer is over and fall is upon us, so I’ve traded my fruit for squash. I’ve already tackled delicata squash and spaghetti squash, so why not turn to the most beloved of all squashes: butternut squash.  Usually I roast squash and peel away the skin after, but I think this technique of peeling first saves a bit more of the squash and is less messy. After learning How to Peel & Cut Butternut Squash, I made a creamy fall bisque (obviously recipe here).

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