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Vegan Philly Cheeze Steak

Vegan Philly Cheeze Steak
Vegan Philly Cheeze Steak

Vegan Philly Cheeze Steak

  

June 5, 2017

MMM! I have been craving a good sandwich & I love Philly cheese steaks but obviously, those are pretty unhealthy so here is my cleaner version of this classic sandwich. This takes about 15 minutes to make and will leave you satisfied and your taste buds happy it is also vegan and dairy free! Try this recipe & let me know what you think!

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 1 Sandwich
Vegan Philly Cheeze Steak

Ingredients

1 Large Portabello Mushroom Cap Sliced

1 Side of Bell Pepper Green & Red cut into strips

1/4 Medium Onion Sliced

1 Sprig of Fresh Thyme

1 Hoagie or any sandwich bread of your choice

1 Daiya Provolone Style Cheeze

1 tbsp Liquid Smoke

1 tbsp Worcestershire Sauce

1 tbsp Minced Garlic

Salt & Pepper to taste

Directions

1Pre-Heat oven to 350 degrees while you wait In a Medium Skillet sautee mushrooms, peppers, and onions adding liquid smoke and worcestershire sauce

2Add Thyme and garlic towards the end of cooking and begin to assemble your sandwich add cheeze and veggies and place in oven to melt the cheese and toast the bread a bit about 5-7 minutes.

3ENJOY!

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FoodFood & RecipesLunch

Italian Chickpea Salad

Italian Chickpea Salad
Italian Chickpea Salad

Italian Chickpea Salad

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May 30, 2017

A simple healthy salad that's not just boring greens! Try this easy and delicious salad this week.

  • Prep: 10 mins
  • Cook: 1 hr
Italian Chickpea Salad

Ingredients

2 Cans of Chickpea's drained

3 Roma tomatos cut into bite sized pieces

1/4 cup Capers

1/4 cup Fresh Basil chopped

2 tbsp Minced Garlic

1/2 Fresh Lemon Juice Squeezed

4 Drizzles of Olive Oil

Salt & Pepper to taste

Directions

1In a large bowl add Chickpea's (drained, capers, tomatoes, garlic, basil and mix together then add olive oil, lemon juice, salt, and pepper stir until everything is coated.

2Allow to chill in fridge for an hour and enjoy!

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DinnerFoodLunch

Spring Rolls (Two Recipes) Curry Chicken & Mock Duck

Spring rolls
Spring Rolls

Spring Rolls (Two Recipes) Curry Chicken & Mock Duck + Peanut Sauce !

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March 20, 2017

Spring rolls are one of my favorite things to eat ever and they are pretty simple to make once you get the hang out rolling them up. & who can say no to peanut sauce? So these 3 recipes I have are all ones I concocted on my own one day I was thinking about spring rolls and the last time  I had them at a restaurant I had told myself I need to make my and I am glad I did. I wanted curry one day but didnt feel like rice and making everything else so I already had my spring roll ingredients and I  made curry chicken in spring roll form.. YES they were amazing. Then I love mock duck and I was like I've had mock duck in a spring roll before but it was kind of meh so I added some more flavor with the carrots, basil, and rice wine vinegar and boom came up with the perfect mock duck spring roll. So whether your vegetarian or not I have two spring roll recipes for you + a peanut sauce recipe I made up after testing some different versions trust me the spring roll & peanut sauce combo is amazing you will want to make more straight away. So go get the ingredients and make these yummy spring rolls & let me know what you think in the comments below!

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 1 Serving
Spring Rolls

Ingredients

Curry Chicken Spring Roll

2 oz. Chicken Tenders cut into bite sized pieces

2 Spring Roll Rice Paper

1 Small onion minced

1 Red bell pepper sliced

1 bundle of vermicelli rice noodles (can be found in the Asian section or at a Asian grocery store)

6 Basil Leaves

1/4 cup Shredded Carrot

1 tsp Minced Garlic

1 tsp Rice Wine Vinegar (to season noodles and veggies in spring rolls)

1 tbsp Curry Powder

1/2 tbsp Turmeric

Salt & pepper to taste (for chicken)

Mock Duck Spring Roll

2 Spring Roll Rice Papers

2 oz. Mock Duck (you can find this at Asian Markets)

6 Basil Leaves

1 tsp Rice Wine Vinegar (to season noodles and veggies in spring roll)

1/4 cup Shredded Carrot

1/4 cup Shredded Red Cabbage

3 tbsp Diced Green Scallions

Peanut Sauce

2 tbsp Peanut Butter

1 tsp Sesame Oil

1 1/2 tbsp Soy Sauce

1 tbsp Honey

1-2 tbsp Warm water if you want a thinner consistency of peanut sauce

1 tsp Minced Ginger

1 tsp Minced Garlic

1/2 tsp Red Pepper flakes for heat (optional)

1 tbsp Sliced Green Scallions for garnish

Directions

Prep +Rolling Spring Rolls

1Bring a large pot of water to a boil for noodles and to dip your spring roll papers in

2Put noodles in for 3 minutes until translucent then remove onto a plate with a lil sprinkle of warm water so they don't dry out

3You will want to let the water cool down a bit before starting on your spring rolls

4Once cooled a bit have all of your ingredients for the spring rolls prepped and ready to go because rice papers dry quickly and you only have a short time to work!

5Dip the rice paper in the water and try not to let it get bunched up .. put on surface you are going to roll on

6Use a plastic cutting board or large plate sprinkled with some of the water

7On the end facing you leave 2.5 inches or so room off but start putting basil down , then rice noodles, then carrots and whatever other veggies, drizzle rice wine vinegar, and lastly your protein if you have one

8Do not over stuff .. next fold the end up then each side in and roll up nice and tightly

9& Your done they will dry quickly and you can ENJOY!

Curry Spring Rolls

1Cook chicken and onion and set in fridge until you are ready to make spring rolls

2Follow directions for noodles and water to dip your rice papers in

3Follow directions for noodles and water to dip your rice papers in

4Lay basil down, then rice noodles, then bell pepper slices, then carrots drizzle with rice wine vinegar and insert your chicken 3-4 pieces and roll

5ENJOY!

Curry Chicken Spring Rolls

Mock Duck Spring Rolls

1Follow directions for noodles and water to dip your rice papers in

2Have all ingredients ready and start with basil, noodles, carrots, cabbage, scallions, drizzle your rice wine vinegar, then add mock duck 3-4 pieces and roll

3ENJOY!

Mock Duck Spring Rolls

Peanut Sauce

1In a small sauce pan turn stove to medium-low heat

2Add peanut butter, soy sauce, sesame oil, and honey keep stirring (I recommend using a lil spatula) & if you are making a thinner peanut sauce add the water now try less first to see how thin it is.

3Once it is melted together add garlic and ginger stir together let it go for another minute if you are adding red pepper to make it spicy add that now

4Remove from heat and put in your dipping bowl garnish with green scallions and ENJOY!

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FoodFood & RecipesLunch

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

 

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

  , , , ,

January 19, 2017

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 4 Servings
Mediterranean Chickpea Salad

Ingredients

2 Cans of chickpeas (drained)

1/2 cup Red onion diced

1 cup Quartered artichoke hearts drained and roughly chopped

1/2 cup Parsley chopped

1/2 cup Sun dried tomatos

3 Garlic cloves minced

1 Juice of fresh lemon

3-4 tbsp Olive Oil

2 tsp Cumin

Salt & Pepper to taste

Directions

1In a medium sized bowl place chickpeas, diced onions, parsley, artichokes, sun dried tomatoes (chop any large artichokes or sun dried tomatoes into more bite sized pieces)

2Stir together then add lemon juice, olive oil, garlic, cumin, salt & pepper and toss

3Let chill for an hour or more and enjoy 🙂

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DinnerFoodFood & RecipesLunchRecipes

Kale & Mushroom Spaghetti Squash “Pasta”

Kale & Mushroom Spaghetti Squash

 

Kale & Mushroom Spaghetti Squash

Kale & Mushroom Spaghetti Squash “Pasta”

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January 12, 2017

Need a new sauce that is packed with veggies and healthy lean protein? This sauce is sooo savory and filling! You can also exclude the turkey and make it vegetarian by adding more mushrooms and kale this is a versatile recipe that you should try today!

  • Prep: 15 mins
  • Cook: 15 mins
Kale & Mushroom Spaghetti Squash

Ingredients

Sauce

1 lb Ground Turkey

3 cups Shredded Kale

4-5 Baby Portobello Mushrooms Sliced

1/2 Large Onion Diced

1 Jar of Red Tomato Pasta Sauce

3 tbsp Caper Berries

3 Cloved of Minced Garlic

2 tbsp Dried or Fresh Basil

2 tbsp Dried or Fresh Oregano

2 tbsp Rosemary

Salt & Pepper taste

1 Spaghetti Squash

Directions

Roasting Squash

1Heat oven to 400 degrees, cut squash in half and gut the seeds. Drizzle olive oil inside and place upside down on a sheet pan lined with tin foil.

2Bake for 35-40 minutes until squash is soft. Take a fork and shred the squash to make "noodles" and if the squash isn't too large you can make a bowl with it. If it is a large squash scrape the amount you would like (There is no guilt here) and place in a bowl.

Sauce

1In a large skillet drizzle olive oil and begin cooking off Turkey season a bit and once almost all the pink is out add onion and mushrooms.

2Once onions are translucent add in kale and cook down a bit add remaining seasoning and then add sauce to pan. Turn heat down and allow to simmer for 5 minutes until sauce is warm.

Kale and mushroom sauce

3When squash is finished take a fork and scrape inside of squash to make noodles. Place in bowl and add sauce on top.

4Enjoy!

You can exclude meat and add more mushrooms and kale to make it completely vegetarian

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DinnerFoodFood & RecipesLunch

Kale & Potato Soup With Spicy Meatballs

Kale & Potato Soup With Spicy Meatballs

 

Kale & Potato Soup With Spicy Meatballs

Kale & Potato Soup With Spicy Meatballs

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January 6, 2017

  • Prep: 15 mins
  • Cook: 20 mins
Kale & Potato Soup With Spicy Meatballs

Ingredients

Soup

4 cups Chicken or Vegetable Broth

1 cup Of Water

1 Liquid Smoke

2 1/2 cups of Shredded Kale

3-4 Yukon Gold Potatoes

3 Cloves of Garlic minced

3 Large Carrots Sliced

1 Medium Onion Chopped

3 tbsp Dried Basil

White Pepper to taste

Salt to taste

Meatballs For Soup

1/2 lb of Ground Turkey

3 tbsp Panko Bread Crumbs

1 Egg

3 dash Worcestershire sauce

3 tbsp Dried Basil

3 tbsp Dried Oregano

1 tbsp Red pepper flakes

Salt & Pepper to taste

Directions

Soup

1In a large pot sautee potatoes, onions, and carrots for about 4 minutes then add broth and 1 cup of water

2Next, Add kale, garlic, and other seasonings and let boil for 10 minutes

3In the last 5 minutes of cooking add meatballs stir together and let it finish boiling you only need to cook the potatoes and soft the carrots.

4Check that the potatoes are done and enjoy 🙂

Meatballs

1Pre-heat oven to 400 degrees In a medium bowl, add ground turkey,egg,bread crumbs, and seasonings

2Next, Combine and roll into bite sized meatballs align on baking sheet and bake for 15 minutes

3When done add to soup about 5 minutes before soup is done

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DinnerFoodFood & RecipesLunch

Roasted Red Bell Pepper & Cauliflower Soup

Roasted red bell pepper and cauliflower soup

 

Roasted red bell pepper and cauliflower soup

Roasted Red Bell Pepper & Cauliflower Soup

  , , ,

December 19, 2016

So I have made a few soup's before and my dad who is a professional chef had a roasted red pepper soup made with heavy cream that is amazing! But I wanted to create something healthy and of my own. I always like to figure out new tasty ways to eat veggies and I also love soups especially now that it is getting cold! This soup not only tastes good, creamy, healthy, but it is also so EASY. I made this one big pot and it lasted me all week, I love when I can cook something for the week that is healthy and delicious. This soup will keep you satisfied!

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 6 Servings
Roasted red bell pepper and cauliflower soup

Ingredients

3 Red bell peppers

1 Head of cauliflower

1 Box of veggie broth

2 tbsp Thyme

2 Cloves of garlic

Salt & Pepper

1 Medium onion chopped

2-3 tbsp Olive oil for roasting the veggies

You will also need a hand blender or food processor to puree the veggies

Directions

Roasting of Vegetables

1Chop the bell peppers into strips and cauliflower into chunks drizzle olive oil on a tray and spread veggies out season with salt & pepper and bake for 30 minutes at 400 degrees

Soup

1When the veggies are close to being finished start a large pot and add chopped onion and Sautee add broth to the onions and garlic

2Next add the veggies straight to the broth and thyme, salt & pepper let simmer for 15 minutes on medium - high heat. (Remember to taste for seasoning you may want to add more depending on your taste

3Lastly, if using a hand blender puree the veggies while still in the pot (this is the easiest way) if using blender or food processor you will scoop 2 cups at a time or so into the blender and blend until veggies and broth is combined

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DinnerFood & RecipesLunch

Roasted Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup

Roasted Butternut Squash Soup

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December 13, 2016

  • Prep: 10 mins
  • Cook: 45 mins
Butternut Squash Soup

Ingredients

1 Butternut Squash

1/2 Cauliflower

1 Carton of Vegetable (to keep it vegan) or Chicken broth

1 Medium Onion Chopped

3-4 Cloves of Garlic

3 tsp Cinnamon

Salt & Pepper to taste

Optional Fresh Herbs Sprinkled On Top

Directions

1Set oven to 400 degrees, on a sheet pan place chopped cauliflower and butternut squash split in half and seeds cleaned out.

2Drizzle with olive oil and salt and pepper. Turn squash flesh side down and bake for 30-35 minutes until soft.

3In a large pot about ten minutes before the vegetables are done roasting sautee onions then add broth.

4Once squash and cauliflower is finished and cooled scoop squash from skin and add squash and cauliflower to pot along with garlic,cinnamon and more salt and pepper to taste.

5With a hand blender remove from heat and blend veggies and broth together until it is a nice creamy consistency.

6Eat straight away and enjoy!

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Sorry for the bad photo quality will update photo soon!

 

 

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DinnerFoodFood & RecipesLunch

Sweet Potato & Black Bean Enchilada Skillet

sweet potatoes black bean enchilada skillet

 

sweet potatoes black bean enchilada skillet

Sweet Potato & Black Bean Enchilada Skillet

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September 12, 2016

  • Prep: 10 mins
  • Cook: 35 mins
sweet potatoes black bean enchilada skillet

Ingredients

3-4 Sweet potatoes cut into cubes

1 Can of Black Beans

1/2 cup Diced Onion

1/4 cup Cilantro chopped

1/2 cup Go veggie shredded "cheese" or real cheese

1 Large can of enchilada sauce

2 Cloves of Garlic Minced

1 tsp Smoked Parika

2 tsp Cumin

Salt & Pepper to taste

Directions

1Turn oven to 400 degrees and roasted sweet potatoes for 25 minutes

2In a large skillet sautee onion then add black beans season

3Once sweet potatoes are cooked add to pan and add enchilada sauce

4Turn pan to medium low heat and combine well let simmer for 7 minutes and add cheese

5Stir the cheese in and top with cilantro

6Enjoy with avocado or sour cream

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DinnerFoodFood & RecipesLunch

Smoky White Bean & Tomato Pasta

Smokey white bean and tomato pasta

 

Smokey white bean and tomato pasta

Smokey White Bean & Tomato Pasta

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August 23, 2016

  • Prep: 10 mins
  • Cook: 15 mins
Smokey white bean and tomato pasta

Ingredients

1 Box of Linguine Noodles

2 Cans of Crushed Tomatoes

2 Cans of White Beans

2 Cloves of Garlic (Minced)

1 Medium onion chopped

Salt & Red Pepper Flakes to Taste

2 tsp Liquid Smoke

1 1/2 tbsp Basil

1 1/2 tbsp Oregano

1/2 cup Of starch water from pasta for sauce

Directions

1In a large pot bring water to a boil and add noodles cook according to box usually 10-11 minutes for Al dente.

2In a another pot sautee onion for 5 minutes then add tomatoes and beans

3Add garlic,herbs,salt,red pepper flakes,liquid smoke, and starch water stir together and bring to a boil on medium heat for 10 minutes

4After sauce is done add sauce to noodles and stir together

5Enjoy!

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