Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep, Vegetarian

Passing 2017 with a Potato Thyme Quiche

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Have to close out 2017 with a bang, right? This Thyme Potato Crust Quiche was a winner. Remember my sweet potato crust quiche? Here’s a take on that. I love breakfast potatoes and hash browns for brunch. I’m not sure what it is about the starchy side, but I associate seasoned potatoes with breakfast. I made a potato crust for this eggy dish and added thyme to complement the sharpness of the parmesan and give flavor to the potatoes. For a quiche, it’s really filling from the potatoes, and adding a dash of hot sauce (or ketchup) does juuuust the trick.

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Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican, One Pot Dish, Soup

Making Green Chili for Dinner

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Have you ever tried a Chicken Chili Verde or green chili? It’s so worth it if you haven’t. A green chili is a fun change with white beans, hominy, quinoa and chicken. The salsa verde, a tomatillo-based salsa, limes and cilantro bring a totally different flavor from your traditional chili. Using rotisserie chicken and already prepped salsa instead of tomatillos, this chili is truly a dump, stir and dish up kind of recipe. Top with a little plain Greek yogurt (or sour cream), lime and extra cilantro. You’re going to want seconds before you’ve even finished.

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

A Risotto Recipe to Warm You Up

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I can’t believe I haven’t posted this yet! This risotto is so yummy and comforting now that it’s getting cold. I made this right after the NCLEX — the boards to become a registered nurse — and it was a welcome distraction. There’s something so therapeutic about making risotto with all the stirring and mixing. I had this idea for a pumpkin leek combination and something about it seemed like it needed some bacon. For a curve ball, I used a dry red wine (since that’s what I had), but I think it adds some depth of color to this fall dish. I should also admit I’m not sure if it made a true 7 or 8 cup batch between all my “tastings” oops. . . Here’s a recipe for Pumpkin Leek Risotto with Turkey Bacon to soothe your soul and warm you to your toes.

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

Positively Perfect One Pan Veggie & Sausage Roast

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I found these cute, petite rainbow carrots at Trader Joe’s a few weeks ago and knew I wanted to make a veggie roast. The summer I was in Munich, it was quite unseasonably cold and rainy. My friend, Katie (aka Katinka), roasted Bavarian pork sausage, apples and potatoes. This is my take on it: Roasted Rainbow Veggies with Apple Chicken Sausage. The leeks get crispy like Brussels sprouts and the carrots, zucchini and sweet potatoes are tender after the roasting. The dried thyme makes your kitchen smell AWESOME (emphasis on awesome clearly), and the apple sausage is a sweet, savory addition to balance out the garlicky cauliflower mashed potatoes and sweetly cooked veggies. This may be the easy one pan dish and the quintessential fall meal.

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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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Better Than Takeout, Entrée, Italian, Lightened Up

Happy FriYAY with Low-Carb Pizzas

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It’s Friday, so I’m celebrating with a little quick and healthy ‘za. I feel like the weekend rolls around and we all think we’ve “earned” a little indulgence for the weekend. This Tortilla Pizza with Basil & Sausage is just the way to indulge without feeling gross. It requires ingredients you probably already have on hand like whole wheat tortillas, chicken sausage (I always store some in my freezer), tomato sauce and parmesan cheese — it’s that easy. You can obviously swap out the meat for veggies, but don’t make the pizzas too heavy. For a serving size of two tortilla pizzas, it’s just the right amount of pizza without feeling overly stuffed.

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

The Best (Healthy) Buffalo Chicken & Sweet Potatoes

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One word: yum. I totally meant to make buffalo chicken stuffed sweet potatoes because my nursing friend, Jen, would bring those to lunch all the time during clinical, but I went for the sweet potato mash last minute. I even brought leftovers to my parents and I didn’t think my mom was a big buffalo fan and even she approved. As much as I like blue cheese with these and my homemade (and lightened up!) blue cheese dressing, I feel like whenever I buy blue cheese, it just sits in my fridge. I’ve really been trying to buy groceries with the intent to use everything, so I just stuck with plain Greek yogurt to cut the spiciness of the hot sauce and add a little creaminess to the bowl. I also think these bowl are pretty well balance between healthy fats, protein and carbs. I didn’t always have these with avocado slices, but they just add an extra element of creaminess. For a game day, potluck or just meal prep, these Slow Cooker Buffalo Chicken Bowls are oh-so-good. (Or just make the slow cooker buff chick ahead of time or for salads, nachos, quesadillas, baked potatoes . . .)

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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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