The other day I was looking for a fast easy lunch so I whipped up this peach yogurt smoothie. It was so easy and so filling, this one is going into my regular rotation!
Lunches for me generally include leftovers, or something simple to make. When I don’t plan in advance, its great to have back pocket recipes like this one to save the day. Continue reading
Posted in Breakfast, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
This snow pea fried rice recipe is simply a classic fried rice recipe which swaps fresh snow peas for frozen green peas. Nutritionally, they are the same, but when you have garden fresh snow peas why use frozen?
Snow peas have a tender pod and are often times used in stir fries because they cook quickly. They fit seamlessly into a fried rice recipe as well, perfect for late spring and early summer when snow peas are ripe and bountiful. Continue reading
Posted in Asian, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
Tagged Carrots, Eggs, Quick and Easy, Rice, Snow Peas
I have another asparagus recipe for you this week! This time, I made a quick and easy lunch, asparagus and pesto baked eggs. I used sundried tomato pesto, and it was stunning in this dish!
First, many asparagus baked eggs do not use pesto. I used it because I wanted an extra pop of flavor. If you don’t have any, this dish will still be tasty, just not as complex. Continue reading
Posted in Breakfast, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
My favorite spring vegetable is asparagus, hands down. For me it is partially nostalgic because I grew up eating fresh picked asparagus and now I grow it in my own garden as well. Asparagus lends itself well to many dishes. Most often I eat it as a side dish, but it also works in pasta dishes and salads like this asparagus and corn salad.
This salad is also a side dish, but you could easily turn it into a simple meal by adding some protein, like canned chickpeas. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Side Dish, Vegan
Tagged Asparagus, Garlic, Sweet Corn
I pack vegetables into my work day lunches every day. Having a side serving of veggies at lunch makes it easy to know that I am getting all the vegetables that I want to have in my diet, regardless of what else gets packed. I have been making these roasted rainbow vegetables all winter long, and they are too pretty not to share!
Honestly, I didn’t even think about sharing this as a recipe at first. It was my husband that said, you should make this into a blog post. Why didn’t I think of that? Continue reading
Posted in Gluten Free Dishes, Side Dish, Vegan
Tagged Broccoli, Carrots, Cauliflower, Sweet Potato
I had a huge sweet potato crop in the garden this fall and I have been loving cooking with sweet potatoes all winter long. Soup season is just about over for me, so you should try this Thai sweet potato soup before spring weather sweeps us off our feet!
I almost always pair sweet potato with a spicy flavor. Sweet and spicy are a perfect match and there are lots of ways to do it with sweet potatoes. Usually I go with chipotle to add heat, but the red curry paste in this soup did a wonderful job as well. Continue reading
Posted in Gluten Free Dishes, Soup, Vegan, Vegetarian Main Dish
Tagged Celery, Coconut Milk, Red Curry Paste, Sweet Potato
During winter when I’m craving a big warm cozy bowl of soup, I always make a big batch of vegetable soup. This year I switched it up from my best-ever vegetable soup and made this roasted poblano and quinoa vegetable soup.
The backbone of the two soups is the same, plenty of aromatics, flavorful broth, a sprinkle of seasonings and a balance of different flavored vegetables. I love the heat of the poblanos balanced with the sweetness of corn and bell pepper in this version. Continue reading
Posted in Gluten Free Dishes, Grains, Soup, Vegan, Vegetarian Main Dish
Tagged Black Beans, Peppers, poblano, quinoa, Sweet Corn, Tomatoes, Vegan
Are you a smooth blended soup person, or a leave it chunky soup person? For myself, I’m still deciding because this creamy roasted garlic and parmesan white bean soup is delicious both ways.
If I’m being honest, I usually serve this soup only half blended to get the best of both worlds. The blended white beans become ultra creamy but a few chunks of veggies here and there make give it some texture. Continue reading
Posted in Gluten Free Dishes, Soup, Vegetarian Main Dish
Tagged Celery, Garlic, half and half, Parmesan, White Beans
Most of the time, I am cooking for two. Recipes like this small batch blueberry pecan baked oatmeal allow me to enjoy my favorite things, without dealing with more leftovers than I desire.
This recipe is written to make only 4 servings and be baked in a small 8×6 inch baking pan, or an 8 inch round cake pan. That being said, there are plenty of reasons to double the recipe! Continue reading
I can’t believe that December is in full swing already. This fall has flown by so quickly and now it is practically winter. During the fall, I don’t dive into pumpkin spice season so much. I do, however, love football food season. This black bean taco dip is one that I made repeatedly this year.
The base for this dip is black beans, seasoned with onion and taco seasoning (garlic, cumin, chili powder and paprika). Then I add salsa to give the dip some more body, and of course flavor. Continue reading
Posted in Appetizer, Gluten Free Dishes, Quick and Easy, Snacks
Tagged Black Beans, Cheese, Quick and Easy, Salsa
