Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Low Sugar, Smoothie, Snack, Vegan, Vegetarian

Curiously Tropical Carrot Smoothie

IMG_8794

I wanted a tropical immune boost once I had smoothie envy from my nursing friends, Lyndsay and Jen, so I whipped up a morning smoothie back in the end of March. This smoothie has been getting me through this quarantine and perfectly transitions into summer. I wouldn’t think to add raw carrots, but they’re so refreshing & vibrant. You taste the mango, citrus, and ginger at the forefront of this drink, that you can’t even taste the carrots! I think I’ll be experimenting with more veggies in smoothies thanks to this Carrot Turmeric Smoothie.

Continue reading “Curiously Tropical Carrot Smoothie”

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

Lemony Protein-Packed & Plant-Based Soup (Instant Pot)

I may be the only person enjoying April’s cold spell last month. It was a great time to meal prep lunch recipes for work and sample some hot soups. I quite enjoyed this take on a plant-based soup that with the addition of lentils, is packed with protein. Harissa adds a unique flavor and spice along with lemon, ginger, cumin, and turmeric. Using the Instant Pot, this Lemony Lentil & Butternut Squash Soup is rich and creamy without any added dairy and comes together quickly, easily cooking the carrots. squash, and lentils. It’s the soup you need when you’re looking forward to spring on a crisp day.

Continue reading “Lemony Protein-Packed & Plant-Based Soup (Instant Pot)”

Better Than Takeout, Bread, Breakfast/Brunch, Gluten-Free, Lightened Up, Low Sugar, Snack, Vegetarian

Sweet Potato Bread for Breakfast

March has been a weird month. As a nurse practitioner, it’s the year of the nurse. However, with the coronavirus pandemic knocking on our door (or literally at our door), I wasn’t expecting the year of the nurse to be quite like this. I deal with stress by cooking and baking. You should maaaybeee expect some baking recipes to come. I started on this sweet potato bread recipe before the pandemic broke out, and man, this breakfast bread is good. After some tweaks, it’s finally ready to share. Oats and almond flour are the “flour” or grains and applesauce and Greek yogurt act as the butter and oil. Have you had Starbucks’ pumpkin loaf when it debuts each fall? This Sweet Potato Breakfast Bread is that good, but a little healthier for you. It’s spiced, just the right amount of sweet, and pairs oh-so-well with your bitter cup of coffee in the morning or a mug of tea.

Continue reading “Sweet Potato Bread for Breakfast”

Dairy-Free, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Salad, Vegan, Vegetarian

Copycat Sweetgreen’s Spicy Cashew Dressing

IMG_8759

I keep trying to hack Sweetgreen’s dressing because everyone knows Sweetgreen’s dressings are the bomb; it’s what makes the salad. Here’s my take on their Spicy Cashew Dressing. It’s full of healthy fat thanks to the EVOO and raw cashews. It’s sweet, tangy, obviously spicy, and has a layer of umami to it. I can’t wait to add this to lots o’ salads and bowls because when you want to eat it with a spoon, it’s that good, right?

Continue reading “Copycat Sweetgreen’s Spicy Cashew Dressing”

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

Munchin’ on Mushroom Pho

Oh, pho. It’s the perfect type of soup when you want something high in nutrients with a bright, fresh taste–especially when one has a cold (like I unfortunately do). Pronounced fuh, pho is a Vietnamese soup of broth, noodles, protein, and herbs. I’ve made a tofu pho and beef version with zoodles, but have been craving a version without the meat. A while back when I was visiting Philadelphia, my mom and I enjoyed a meal at V Street, were we had BBQ carrots that were wonderfully savory and “meaty.” With that as an inspiration, sautéed mushrooms and carrots act as the “meat” in this Mushroom Pho with Black Rice Noodles giving it a rich flavor. It’s brightened up with fresh Thai basil, cilantro, and lime juice, while black rice noodles give it a unique twist and a chewy texture.

Continue reading “Munchin’ on Mushroom Pho”

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

Christmas Stollen on Christmas Morning

Merry Christmas! I promise you that if you make bread, Christmas Stollen is an easy bread to tackle. I’m a little too organized, so I simplified the steps and the ingredient groups. You just need to prep accordingly to let the nuts and fruit soak and allow the bread to rise. Stollen is a traditional German bread made with dried fruits, candied citrus, nuts, and spices dating back to the late 1300s or early 1400s from Dresden, Germany. Our neighbors use an old recipe and gift us Stollen each Christmas that we swap for our homemade cut-out cookies and Spritz. We munch on Stollen on Christmas morning as we open presents and enjoy each other’s company. I kept this version simple using the dried fruit and sliced almonds that I had, but I’d highly recommend buying or making your own candied citrus. By using yeast instead of making a quick bread, this Christmas bread becomes dense and chewy.

Continue reading “Christmas Stollen on Christmas Morning”

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

An Unexpected Latte

img_8985

This Ginger Avocado Latte is the most unexpected sort of latte. It’s not how you’d think of a latte in a traditional sense. There’s no coffee or caffeine. The avocado just adds a frothy, creamy goodness. Play around with flavors of the fresh ginger like cinnamon for some spice or cardamom for a citrusy addition.

Continue reading “An Unexpected Latte”

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

Cleansing Ginger Soup to Kick Off 2019

img_8981

Happy New Year! After a hectic semester and a hiatus from blogging, I’d love to bring you this cleansing Ginger, Tofu, & Shiitake Soup. This reminds me of a milder version of pho and hot and sour soup. It’s light, refreshing, and just what I needed after the holidays filled with Christmas cookies and lots o’ spirits. 

Continue reading “Cleansing Ginger Soup to Kick Off 2019”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Toasted Coconut & Spiced Carrot Oatmeal For Breakfast

IMG_8537.JPG

Too many carrots from your garden? Have them for breakfast as a Coconut Carrot Oatmeal Bake. What can I say? I love cardamom and the citrusy flavor it gives to the cinnamon, ginger, carrots & apple. Like my other oatmeal bakes, this is lightened up with   applesauce instead of butter, coconut milk and egg whites. I love the crunch from the walnuts and carrots, and sweetness from the raisins and apple. Oatmeal bake is a great meal prep and if you can use your over in the summer, you can still enjoy the end result hot or cold. Add a little yogurt and maple syrup for a deliciously easy breakfast.

Continue reading “Toasted Coconut & Spiced Carrot Oatmeal For Breakfast”

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

Delicious Cilantro & Curry Noodles with Zoodles

IMG_8685.JPG

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.

Continue reading “Delicious Cilantro & Curry Noodles with Zoodles”