I am a huge advocate of adding plant-based meals to your diet. Not only are they cheaper, but you feel nourished and satisfied every time you eat them. This chili is one of my favorite meals to make at the beginning of the week and enjoy for lunch because it gets better the longer it … Veggie-Loaded Red Lentil Chili (Instant Pot)
January is the month where we all start thinking about adding some nutrient-rich meals to our weekly menus (and if they are quick meals that’s always a bonus!). This frittata is chock-full of greens, meaning it’s high in fiber and will keep you happy and satisfied until your next meal. I suggest pairing it with … Leafy Greens and Goat Cheese Frittata
Stuffed mushrooms are such a classic party staple. What I love about them is that you can make a large amount and the flavors are so versatile. Typically, I make them with sausage but I decided to create a meatless one (and honestly I might like this one better). The sundried tomato adds a nice … Spinach, Sundried Tomato and Almond Stuffed Mushrooms
With thanksgiving right around the corner, I’m trying to fill my fridge with some light, healthy meals to enjoy until then. Like any curry dish, this gets better the longer it sits, so I actually prefer to make it ahead of time. The toasty cashews add creaminess and nuttiness (as well as a nice dose … Veggie Cashew Korma with Toasted Coconut Quinoa
While veggie burgers can be a little more work to make than traditional burgers, their flavor and nutritional benefits make it all worth it. These are great to make at the beginning of the week and enjoy for lunch since the fiber will help to keep you full throughout the day. If you’re watching your … Mushroom Swiss Lentil Burgers
With Thanksgiving right around the corner (woo!), it’s time to start planning my menu. I always enjoy keeping some things the same (you can’t mess with buttery mashed potatoes), but it’s nice to add a creative spin to favorites like cranberry sauce. Fresh cranberries are only available for a short time each year, so I … Rosemary Ginger Cranberry Sauce
Rutabagas are often overlooked in the produce section, probably because they are so big and people are unsure what to do with them. I happen to love them roasted or mashed, they just need some flavor added to them (in this case, chili powder and garlic). I also like the fact that one cup only … Chili-Garlic Rutabaga Fries with Spicy Mayo
While lots of people are hit or miss with mushrooms, I’ve always been a fan (especially of mushroom soup). The earthy flavors of this soup are so comforting and perfect for chilly fall evenings. If you’re not a huge pumpernickel fan, simply swap in sourdough or baguette for the croutons. 1. Preheat oven to 400. … Creamy Mushroom and Leek Soup with Pumpernickel Croutons
Butternut squash is always a client favorite – it’s creamy, buttery texture and sweet flavor makes it great for side dishes, entrees and even desserts. If you’re looking to eat plant-based meals occasionally during the week (for added nutrition and cost savings), this is a great recipe to add to your list. The flavor of … Roasted Butternut Squash and White Bean Enchiladas
It’s tailgate season and that means lots of grilled meats and veggies with tons of side dishes and snacks are being served. This potato salad is just begging to be paired with a burger. I’ve always loved anything pickled, so this dressing is my absolute fave. And this is a dish that gets better the … Roasted Purple Potato and Pepper Salad with Dill Pickle Dressing
