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

Easy Peasy Indian Chickpea Curry

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Trader Joe’s Palak Paneer is the puréed spinach with Indian spices and a soft paneer cheese dish pictured below. (P.S. I would totally buy this again), and it pairs so perfectly well with whole wheat naan and this Indian Chana Masala. It’s spiced, has a little heat and is balanced with the palak paneer. Grab some naan with dipping or scooping or serve it over rice, and you have a filling, meatless dish.

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Breakfast/Brunch, Dairy-Free, Dessert, Lightened Up, Snack, Vegan, Vegetarian

Piece of Cake Donuts: Only 2 Ingredients

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Happy Saturday! What’s a better way to celebrate the weekend than with freshly baked donuts? It went from summer weather (I ran in shorts and a t-shirt on Monday) to winter creeping in (I may have broken out the scarf and gloves later this week). These Two Ingredient Pumpkin Spice Donuts are surprisingly easy! You just need a donut pan, canned pumpkin and a boxed cake mix. I chose a spiced cake mix to complement the pumpkin spice theme, but you can use any cake mix. Although these donuts may be comparable in carbs and sugar, the fat content is reduced by baking them and using pumpkin to bind the dry ingredients together. They’re best hot out of the oven and with a cup of coffee! At least in my opinion, these donuts are a piece of cake — pun intended.

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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 coming soon).

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

Craving Some Curry Pumpkin Soup

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Happy meatless Monday! Here’s a fun “pumpkin” recipe that you’d never know there’s pumpkin in it: Curry Pumpkin Soup with Swiss Chard. Pumpkin purée is a great way to naturally thicken a soup, make it heartier and add a bit more nutrients to it. I’m a curry fan Red Swiss chard was on sale at Whole Foods and it just looked too pretty not to add. I only had less than a cup of arborio rice, which is normally used for risotto (from vegetable risotto), and I tossed it in; it makes the soup much thicker than traditional rice. Overall, this is quite filling and bursting with flavor. It’s one of those fun dump, stir and simmer recipes that’s easy to meal prep and enjoy during the week.

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

Stay Warm & Cozy with These Harvest Bowls

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I made a similar roasted veggie bowl last year with sweet potato instead of squash, but since then, I’ve somehow perfected this. Maybe it’s because the sauce is juuuuust right; I mixed a little hummus and tahini, apple cider vinegar and dijon mustard. Besides making the dressing and having the quinoa cooked ahead of time, this bowl is really a one pan meal then. You can roast all the veggies at once, adding kale at the end and then keeping the chickpeas separate is they don’t get soggy. These Roasted Vegetable Harvest Bowls keep you full without feeling overly stuffed and kind of even make you feel like you just indulged at Sweetgreen without leaving your home.

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

Cozying Up with Rosemary Red Lentils

IMG_8543Happy meal prep, Sunday! Besides the balmy weather lately (and it coming up again this weekend), it’s been a bit chilly some night to start off fall and October. I made this one pot dish of Rosemary Sweet Potato Red Lentils and it’s beyond easy to make — it’s another one of those dump and stir kind of recipes. It’s cozy and surprisingly sweet with the sweet potatoes and raisins, but in a good, savory, dish-me-up-more kind of way. Rosemary is perfect for the fall and colder months and using fresh herbs will make your kitchen smell heavenly.

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

Edible (& Kinda Healthy) Cookie Dough

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The first time I tried Chickpea Cookie Dough, I was like ehhh. The next few times I tried this, I made some changes like less peanut butter, swapping brown sugar for other sweeteners (gotta be more like Toll House, right?) and a bit more vanilla. The changes made me want to grab a spoon immediately; it’s a keeper. I personally think that it’s even better chilledddd. Serve it up on apple wedges, graham crackers or just eat it with a spoon. I personally like the good ol’ chocolate chip version, but play around with it to get your perfect edible cookie dough.

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

Add a Little Pumpkin Spice to Your Life

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It’s that time of yearrrrrr. It’s officially October, my birthday is this week, AND it’s pumpkin season. I think I like pumpkin things so much since I already have an innate affinity for cinnamon, nutmeg and cloves (and ginger and allspice I suppose). I’ve been meaning to try my own Pumpkin Spice Creamer, but I would’ve never thought to make it with coconut milk because I would’ve thought the coconut to be overpowering. Well, it’s not and Amanda at Running with Spoons is genius. Plus, it’s paleo, dairy-free and refined sugar free since it uses dates to naturally sweeten. This creamer pairs well with a cinnamon coffee or try it plain. It adds the flavor, but I will added half my usual serving of plain cream to my coffee to cut the bitterness. So easy and a sure way to use up some pumpkin purée.

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

The One Pot Wonder: Rice & Veggie Detox Soup

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Yesterday was such a gross Monday and today is a rainy, dreary Tuesday. I made a big ol’ batch of this Brown Rice Veggie Soup last night using some pantry ingredients and some of the veggies I need for slow cooker buffalo chicken bowls tonight (recipe coming soon!). The soup just came together with no real plan. It’s so fun to toss in a little of this . . . a little of that . . . and watch everything come together. I added a little vindaloo curry to taste since the soup already smelled like these flavors would compliment the garlic and ginger well. The brown rice and copious amount of veggies make a hearty soup you can’t wait to have.

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