Tag: broccoli

Entrée, Italian, Meal Prep, Vegetarian

Meatless Veggie Bowls with Copycat Sweetgreen Dressing

Annie

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I’ve been looking for a good “bowl” lately. Maybe it’s generational that we’re the people who meal prep and pack lunches apart from sandwiches. I’m always looking for something that I can make, package and be done, or quickly assemble the night before or morning of. These Eggplant “Meatball” Bowls with Spicy Cashew Dressing do just that. As I’m always striving to copy Sweetgreen’s dressing–if you’ve had them, you totally know what I mean–and this bowl-salad fusion does just that. Roasted veggies, quinoa, and vegetarian meatballs combine for this hearty dish.

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Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep, Vegan, Vegetarian

Crazy for Kung Pao Veggie Bowls

Annie

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I’ve been making a lot of bowls lately. I think they’re balanced between veggies, protein and grains. I also think Fit Foodie Finds is the queen of all things bowls. I pulled from her blog again to make Kung Pao Veggie Bowls. They’re fresh, light and colorful — and pretty darn easy to make. I decided to grate/julienne the broccoli stem, which cooks down and softens so you can’t even tell it’s part of the veggies! Can’t wait to make this again trying chicken, tofu or beef. In honor of both meal prep Monday and meatless Monday, here’s another bowl to add to your arsenal.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Slow Cooker

Simply Savory Sesame Chicken

Annie

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There’s been two things going on with me: 1). I’ve been trying to meal plan and meal prep lately, especially since we had a busy exam schedule this week; and 2). I’ve been craving some really greasy Chinese foods. Ok, maybe not really greasy, but something sweet, salty and savory with an Asian fusion all wrapped into one. I got this idea for Asian meal prep bowls from Damn Delicious, which I especially like because she includes nutritional facts for each serving. I had ingredients for sesame chicken (since Damn Delicious makes a teriyaki chicken) and used Skinny Taste for the chicken, but swapped ground chicken for chicken breasts. I popped everything in the crock pot while studying on Monday, let it brew while reviewing cardiac nursing and dished it up just in time for dinner. Garnished with sesame seeds and green onions, these Slow Cooker Sesame Chicken Brown Rice Bowls are *almost* better than take-out.

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Dairy-Free, Entrée, Meal Prep, Seafood, Vegetarian

Seriously Divine Sesame Salmon

Annie

Sesame Soy Salmon with Couscous & Snap Peas

This salmon is a family favorite. Whenever I’d come home from college, salmon with a sesame, soy and curry was a pretty predictable request. Usually I’ve only had this salmon grilled, but baked in the oven, it holds in all its moisture and flavor. All you have to do is marinade the salmon, bake it and then cook everything else while the salmon’s in the over. It’s almost too pretty to eat. Need a dinner to impress? Serve Sesame Soy Salmon with Couscous & Snap Peas.

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Asian, Dairy-Free, Entrée, Gluten-Free, Vegan, Vegetarian

Sizzling (Meatless) Summer Stir Fry

Annie

Summer Vegetable Stir Fry with Crispy Tofu

Again, I’m experimenting with tofu. I’ve become a somewhat regular at a local Thai restaurant around the corner from me in Beacon Hill.  Their tofu is perfectly crispy and golden. Granted, they’re probably deep-frying it to perfection, but that’s another story. However much I simply love this indulgence, I wanted to “clean up” their Pad See You.* Think wide rice noodles, golden tofu, bean sprouts and broccoli in a sweet but spicy Thai basil sauce. Using zucchini noodles or zoodles are the main staple, I added more vegetables and a lighter sauce — the Summer Vegetable Stir Fry with Crispy Tofu was born and it’s a summer keeper.

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Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Stir It Up with Veggie Stir Fry

Annie

Vegetable Cashew Stir Fry

I haven’t made a stir fry in a long time, and this Vegetable Cashew Stir Fry sure didn’t disappoint. Obviously I found this on Pinterest, but I really liked the idea of serving this over rice noodles instead of rice. I have so many rice noodles left over and begging to be used after making the No Fish Sauce Pad Thai and Pho Soup. To make it easy, I used vegetables already cut and combined from Whole Foods and added red pepper, edamame and cashews to the mix. You can easy opt out of a Meatless Monday dish and add in beef, chicken or shrimp; tofu would even work well here — keep it meatless! You’d be amazed at how quickly this came together and how easy it is to have fresh stir fry for dinner.

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