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

Amazing Almond Butter Tofu Bowls

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Happy meatless Monday! Look how beautiful my aunt and uncle’s kale is!? My parents just visited and flew me back some and it’s so tender and fresh. When they were gone, I kept their car and made a trip to Trader Joe’s. I picked up some creamy, no salt added almond butter (– their version is just made with nuts in their nut butters!), and it was begging to be used along with the a $2.99 whole pineapple and package of tofu (but chicken would be a great carnivore swap). Those paired with that gorgeous kale created Pineapple Almond Butter Tofu Buddha Bowls. They’re really easy to make if you prep the quinoa ahead of time and they’re deliciously different. Continue reading “Amazing Almond Butter Tofu Bowls”

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

One Pan Grilled Chicken Buddha Bowls

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I’m not even sure what I threw together last night, but this was a great impromptu dinner. Roasted some veggies, already had grilled chicken from Whole Foods, might as well grab an avocado . . . and Grilled Chicken Buddha Bowls with Roasted Veggies are born. Yesterday was a bit chilly and grey and using the oven didn’t sound like the worst idea, even though it’ll be July this weekend. I tossed sweet potatoes, chickpeas and kale in rosemary, garlic and paprika. After roasting in the oven, the sweet potatoes were tender, while the chickpeas and kale were crispy with a crunch. The kale was almost like kale chips, which is never a bad thing. Paired with that perfectly charred taste from the grilled chicken and creamy avocados, these bowls hit the spot. Although grain-free, I’m still calling this a buddha bowl since all these pieces came together in that perfectly assembled way.

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Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegetarian

Another Kale Recipe, but in a Creamy Ricotta Quiche

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I had some leftover ricotta after making Spaghetti Squash Lasagna, and ricotta adds a whole new level of creamy to this quiche. The nutmeg complements the ricotta, parmesan and kale perfectly. You can definitely add a crust to this quiche, especially if you’ll be serving this that day or eating leftovers the day after. When I make this for the week, the crust is too soggy 4 days out and doesn’t keep well. With a crust or without, either way, Kale Ricotta Quiche is yummy in my tummy.

Continue reading “Another Kale Recipe, but in a Creamy Ricotta Quiche”

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

Down to Detox Winter Veggie Soup

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I made my own vegetable broth! It’s so easy thanks to Buzzfeed’s Tasty. Save veggie scraps, toss them in the freezer in a ziplock, and once the bag is full, you add the scraps, fill with water and simmer your broth to perfection. I’ve also done this in a slower cooker with a chicken carcass, carrots, onion and celery to make chicken stock — another easy 8 hr option. Plus, it’s great since you can manage how much sodium is in the broth; I added 1 teaspoon of salt for the whole batch, which is about 150 mg of sodium per cup of homemade veggie broth. I made this broth during the week while studying and I’ve been accumulating excess veggies leftover from Slow Cooker Sesame Chicken Brown Rice Bowls and Spaghetti Squash Lasagna ever since. I decided it was Soup Sunday and made a Winter Veggie Detox Soup with what I had piling up in my fridge. Winter produce that’s in season are lemons (or any citrus), kale, and sweet potatoes. I used fresh and ground spices to rev up metabolism, aid with digestion and help with inflammation. Not sure if it’s so tasty from sautéing lemon slices in fresh garlic, ginger and coconut oil or if it’s the flavors from the turmeric, cayenne and cinnamon, but for totally winging this soup, it’s pretty darn good.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, One Pot Dish, Vegan, Vegetarian

Perfectly Spiced Tofu Scramble

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My New Year’s resolution might be to try new things because I find myself gravitating to recipes I’ve always thought about trying, but never do. Cue a tofu scramble. My only complaint is that I found myself adding copious amounts — for me “copious” is a shake or two — of salt. I rarely salt anything and it seemed strange I was even reaching for the salt shaker in the first place. I got this idea from Minimalist Baker, who is quite a genius with plant based one bowl meals, ones that are 30 min or less or with 10 ingredients or less. With that aside, the tandoori masala spice from Whole Foods was full of subtle flavor; it’s an Indian spice blend of cumin, coriander, garlic, ginger and cardamom. It seems like it would be great to coat some breakfast potatoes. The coconut oil seemed to complement the spices quite well too, as well as the mild kick from the jalapeño. What a different flavor profile for the morning! While I still like my eggs scrambled, Tandoori Masala Tofu Scramble is a savory, protein-filled, one-bowl wonder.

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

The Most Colorful Detox Bowls

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So I’m finally testing out my inspiralizer from William Sonoma that I got for Christmas. First thing I tried? Purple cabbage. Ambitious, I know. While not perfectly spiralized, the cabbage came out in thinner strips than I would’ve been able to chop and much longer than if I used a food processor. The cabbage was mesmerizing and has the coolest designs, in case you were wondering because I know you were. Gimme Some Oven came out with this Detox Salad after New Years. While it is DELISH and I’m obsessed with the dressing, I made it a bit hardier so it would more of a meal and less of a side. The Carrot Ginger Dressing is sweet, tangy, sour and so flavorful. I’m in love with the red cabbage in the bowls. It’s much more tender and benign when spiralized. I’m also just extremely biased to chopped salads and this Rainbow Detox Veggie Bowl is no exception. It’s almost too pretty to eat. (But actually eat it because it’s delicious.)

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Breakfast/Brunch, Dairy-Free, One Pot Dish, Vegetarian

Obsessed with this Avo Eggs in a Hole

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I warned you I’d be on a kick after making the Eggs in a Hole with a Garlic Kale Hash I saw in SELF‘s New Year’s Challenge. (The challenge was active for the month of January and was complete with a meal plan and workouts, but still see if you can check out the recipes!) This time making eggs in a hole, I added some creamy avocado, fresh herbs, a kick and tang from banana peppers and protein in the turkey. Just the right amount of flavor and freshness, I give you Eggs in a Hole with a Spicy Avocado Cilantro Hash.

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

Glowing After These Moroccan Chickpea Glow Bowls

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Remember that Avocado Tzatziki? Obviously it had a purpose — for Moroccan Chickpea Glow Bowls with Avocado Tzatziki 🤗. The original recipe called these “detox” bowls and I can see why. You’re definitely satisfied after eating these, but not in an overly full, stuffed sort of way. The flavors are great! I haven’t experimented too much with Moroccan cooking and spices, but the blend was on point and a nice change from Thai, Indian, Mexican or Italian cuisine. I also tried these swapping the rice for shredded, plain chicken, which works well if you want a carnivore option. The mint in the tzatziki pairs so well with the spices and the jalapeño cilantro hummus adds a nice kick (but you can use any hummus or omit it entirely). The wonderful thing about these glow bowls is you can play around with them, swap ingredients, mix and match and really make them your own.

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Dairy-Free, Entrée, Vegan, Vegetarian

Oogling over Spicy, Peanutty Udon

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Peanut noodles are never a bad idea. I really wanted take out on Sunday after a Saturday night of debauchery, but decided it was 1) expensive, 2) too long to wait 60-75 min and 3) unhealthy, so I pulled up my Pinterest, checked my pantry and settled on making homemade Spicy Peanut & Kale Udon Noodles instead. This satisfied my gluten and takeout craving, while packed nutrients from the kale and sweet potato. The cucumbers and scallions add a nice, hearty crunch, since I didn’t have any chopped peanuts on hand. Overall, this came together quite well, and I’m so happy  I used up my fridge/pantry arensal vs. ordering take out. Plus, it’s just that much more satisfying when you make it yourself. I think this is when the phrase “better than takeout” comes into play.

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