Breakfast/Brunch, Entrée, Lightened Up, Vegetarian

Celebrating Toast Tuesday with Lemon Ricotta Toast

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Want a different toast and a clever way to use up that ricotta from lasagna? Here’s Lemon Ricotta Toast. It’s light and satisfying, without being over heavy or filling. I love the bright acidity the lemon juices adds to the creamy ricotta, simply flavors with salt and red pepper flakes. Pumpkin seeds add a delightful crunch, while spinach adds some color and a little extra something-something.
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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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Asian, Dairy-Free, Gluten-Free, Low Sugar, Salad, Side, Vegan, Vegetarian

Refreshingly Crisp Cucumber Salad

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This salad is perfectly refreshing. Light, crisp and just different. How many salads have you had that are just cucumber? Plus, spiralizing any vegetable automatically takes it up a notch. Maybe that’s just me, but it’s different a uniquely fun way to enjoy some veggies. Add the flavors of cilantro, fresh ginger and sesame and this Spiralized Asian Cucumber Salad is sure to cool you down. [Note: this is best consumed within 1-2 days of making, but I doubt that will be a problem because you won’t be able to get enough!]

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

Jazzed Up Beans & Rice

Bean & Quinoa with Mango Salsa

I just came home from a long weekend in the Sunshine State, where I had the most delicious honey mango and a southwestern-inspired salad; although two separate events, the pair seemed like they could go well together. Thus, I give you Beans & Quinoa with Mango Salsa. A quick, simple spin on traditional Beans & Rice, but packed with flavor: sweet from the mango salsa, fresh from the chopped cilantro and spicy from the red pepper. Top over quinoa, black beans and avocado and you’d never know you only used six ingredients for the tastiest bowl. (You can even scoop it all up with some tortilla chips for a crunch.)

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