Hello y’all! Today I’m bringing you a super simple dish, perfect for a weeknight when you get home from work and don’t want to spend a ton of time on making a healthy meal. If you prep the veggies ahead of time, this dish can be made in about 15 minutes. The ingredients […]
Vegetable Risotto Keep Reading »
Today’s dish is a great Fall dish (even though it’s almost Winter here in the Midwest). And it’s pretty easy to make! Let’s get started…. To start, peel and de-seed the squash, then dice it up. I put it in the vegetable steamer to soften it up. While it is steaming, slice up
Squash & Peppers Quinoa Keep Reading »
For Thanksgiving dinner with my brother’s family I was tasked with making a salad. We all know how much I love a salad! Of course, I wasn’t about to make a simple iceberg lettuce and tomato salad! Be prepared for something fancy!!!! So, there are a lot of different parts to this salad.
Thanksgiving Day Salad Keep Reading »
I am dedicating today’s post to my new friends, Jan and Scott, from Utah! They own and run the Escalante Yurts in south central Utah and are the most gracious hosts and wonderful people! I recently vacationed there, hiking and searching for cool rocks. Jan and Scott had some great insight into where
Folks! It’s pretty much Winter!! Mr. FBBQ thought this post had “Winter” in the title because it’s a Winter post. But actually, the squash is Winter Squash. Either way, it’s cold outside. Soup is a perfect meal for the cold!!! This soup actually turned out really good and I will definitely make it
Winter Squash Soup w/ Pasta & Beans Keep Reading »
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 »
Sounding a little weird? Because that’s what it is. I’m going to not throw this recipe up, because it’s really an embarrassing way to whip up a béarnaise.. but I’ll tell ya, it was actually really freakin’ good. I saw shortly after making it, that you can store buy a Knorr quick kit..
Ribeye Cap Steak w/ a Broke-Ass Béarnaise 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 »
