Dairy-Free, Entrée, Gluten-Free, Meal Prep

Umami-Packed Chicken & Lentils

Do you ever finish a meal and then think, “Wait, is there more?” That’s how this meal was because it’s that good, and another meal prep option. Black garlic is at the heart of this bringing an umami flavor into play. Simply roast the vegetables and chicken, while quinoa and lentils cook. Assembly is easy, making Garlic Chicken with Veggies, Quinoa, and Lentils a fantastic dinner or a nice lunch on the go.

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Entrée, Gluten-Free, Instant Pot, Lightened Up, Meal Prep, One Pot Dish, Seafood

Cajun-Style Shrimp & Grits (Instant Pot)

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Shrimp and Grits. This was the meal I continually ordered when Ted and I travelled down South to Savannah, Charleston, and Hilton Head back in November. While not the “classic” version, i.e. the one with heavy cream and butter–also delicious, but not what I want on a daily basis–, this version of shrimp and grits is literally bursting with flavor. Pork andouille sausage was the only type of andouille sausage I could find, but it offers all the fat and salt you need, which is why I omit the butter, heavy cream, and added salt. I opted to mix in more Southern and Cajun vegetables like collard greens and orange and green bell peppers. While not authentic, the peppers melt in your mouth, and the collard greens add a pop of color and nutrients. Plus, this all comes together in the Instant Pot for a one-pot meal.

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

Hearty Roasted Veggie Bowls for Winter

I love a good “bowl.” I think it’s easy to prep and to grab on-the-go. I like using produce that’s in season and rainbow carrots and sweet potatoes definitely fall into this category. Root veggies absorb the minerals from the soil around them. Given their colorful nature, they’re packed with fiber, vitamins like vitamin A, and antioxidants. If you can do three things at once, these Roasted Root Veggie Bowls with Cilantro Pesto are definitely worth it. Roast the veggies while the lentils and quinoa cook. At the end, you have a flavorful bowl served warmed to combat winter’s chill and topped with a fun, different pesto.

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Dairy-Free, Entrée, Gluten-Free, Italian, Meal Prep, Soup, Vegan, Vegetarian

Roasted Vegetable Soup in Time for Winter

My mom has made this soup, which became a spontaneous meal with friends for Ted’s birthday on Saturday. Roasting the vegetables before assembling the soup allows all the natural flavors to come alive. Your kitchen will also smell amazing, I promise. I whipped up a batch for lunches this week, and on the day I happened to make this, Ted’s friends came over with some freshly baked bread and charcuterie boards purchased in our neighborhood, Boston’s North End, for an impromptu birthday dinner. The Roasted Tomato Eggplant Soup was the perfect veggie main course after indulging in cheese, prosciutto, salami, and fresh bread. Dipping warmed bread directly into the soup is highly encouraged, and only adds to the heartiness of this all-veggie, flavorful soup.

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

Delicious Cilantro & Curry Noodles with Zoodles

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Oh my goodness, can I eat this again? Is it tomorrow yet? I’ve been meaning to pick up some red curry paste since I usually have it on hand, but I’ve honestly been out since maybe the fall? Oops. I was thinking I’d make my crispy coconut tofu bowls for this week, but alas, I was at Trader Joe’s on Monday and their red curry sauce — trying something new! — just called my name. Add the zucchini I intended for the coconut tofu, toss in peppers I had, some brown rice noodles I have from my pantry . . . the rest is history. I folded in a generous, generous amount of cilantro and that paired with lime juice made this dish pop! Thai Red Curry Cilantro Noodles will be your new go-to pasta dish when you want a healthy version on takeout in the comfort of your own home.

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

Savory Soba Noodles with Shrimp

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Happy Memorial Day! This may be my new favorite “pasta salad-esque” recipe: Soba Noodles with Carrots, Asparagus & Shrimp. The colors are vibrant, the veggies are different, and I love the amount of fresh basil in this. Serve hot, warm or cold, any temperature will do to enjoy these soba noodles. Soba noodles are made from buckwheat flour (check packaging to ensure they’re gluten-free) and higher in fiber and protein compared to your standard pasta. Paired with edamame and shrimp, the protein and fiber will fill you up and satisfy your pasta cravings.

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

Meal Prep These Rainbow Veggies & Chicken Buddha Bowls

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This might be my new favorite meal prep. If you have the brown rice and chicken cooked ahead of time, it’s beyond easy to steam some colorful veggies, combine, and add a yummy sauce. I haven’t really used coconut aminos before, but it’s fermented coconut sap with a dash of salt for a slightly sweeter version of soy sauce, but with only a fourth of the sodium. A dash of coconut aminos with some sriracha made a quick and easy blend of sauces. I like steaming the vegetables because it’s so much faster, less oil and clean up are involved, and the veggies are still as tender as ever. Here’s Rainbow Chicken Buddha Bowls, packed with veggies, whole grain and lean baked protein to brighten up your meal prep days.

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