Happy Monday y’all! I promised more soup posts, so here you go! This soup was pretty easy to make! And it has potatoes in it! I love me some potatoes. In addition to potatoes (plain ‘ol Idaho Russett), you will need cannellini beans, squash and zucchini (or any variety of squash you choose),
Lemony Zucchini Squash Soup Keep Reading »
I cannot believe I haven’t posted this dish yet. This was one of the first dishes I mastered as a Plant-Based diet staple. So, let’s get to it! You can use a variety of grains/rice/wheats/etc. Some options are Amaranth, Buckwheat, Barley, and couscous. I usually go with quinoa, lentils, and rice. On this
The Grain Bowl! Keep Reading »
It’s beyond officially Fall here in the Midwest! That means soup and stew!! This one was so super simple! I prepped the veggies beforehand, so all I had to do was put everything in a pot and simmer it for a bit!! So, to make this super simple soup, we will need some
Zucchini Squash Red Bean Soup Keep Reading »
Happy Fall! I found this recipe in Forks Over Knives (my favorite source for plant-based recipes) and adapted it to make it my own. It was originally called Roasted Red Pepper and Pumpkin Soup with Chickpeas. I was gifted a bunch of chickpeas by my friend, Jen (shoutout to Jen!) and decided to
Peppers & Squash w/ Chickpeas Keep Reading »
Well, Summer flew by! I like Fall, but Summer is my favorite. It seems like we had a rainy/cooler Summer here in the Midwest. I do have to say I’m looking forward to Halloween! I love pumpkins and black cats, so it’s obviously my favorite holiday! What say we get to the recipe!
Zucchini Squash Pesto Pasta Salad Keep Reading »
I gotta say, I love the alliteration in the name of this post!!! This recipe was a bit involved and made a bit of a mess, but it was worth it! For this dish, we need zucchini (I had yellow squash too, so I used that as well), bulgur, scallions, lemon, parsley, chickpeas,
Green Goddess Bulgur Bowl Keep Reading »
Hello everyone! I had a little help with today’s recipe from Mr. FBBQ. He helped me use the smoker to grill the tofu and the tomatoes, zucchini, and squash! And he didn’t even make me clean it when I was done! He’s such a great husband!!! This dish was absolutely delicious. I was
Grilled Tofu w/ Rhubarb Balsamic Glaze Keep Reading »
Hello, friends! I’m not sure why this is called a picnic bowl. Maybe because it is good to eat hot or cold? Either way, it was quite delicious! And I had a lot of leftovers, so I was able to eat it both hot and cold! To make this dish we need some
Barley Picnic Bowl Keep Reading »
Hey all! So today’s post is a super-simple, easy-to-make, healthy wrap! It’s great for a meal on-the-go or a quick lunch or dinner. It’s actually filling as well, thanks to the fiber in the beans and the lenitls. I had some flatbread wraps leftover from a previous recipe and was planning on using
Mrs Mini: Lentil & White Bean Wrap Keep Reading »
Twice baked??? And salsa?? Yes, please! I love twice baked potatoes. This was my first time trying twice baked sweet potatoes! But, I do love sweet potatoes. This turned out really good! The mango bean salsa added a great mix of flavors and textures to this dish. I highly recommend! What do we
2x Baked Sweet Potatoes w/ Mango Black Bean Salsa Keep Reading »
