These Crispy Potato Wedges are such a quick and easy side to have on hand and always a crowd pleaser. They pair wonderfully with meaty meals such as steak, chicken, or battered fish, but also happen to be vegan and taste great alongside veggie burgers, veggie sandwiches, or chili too. You only need 4 ingredients!
Servings: Approx. 1 Potato Per Person, Or Quantity Of Choice!
Ingredients:
Potatoes
Extra Virgin Olive Oil
Sea Salt
Black Pepper
Directions:
Preheat the oven to 400°
After cleaning, chop each potato into about 8 wedges
Lightly coat the wedges with olive oil
Add sea salt and black pepper to taste
Bake for 30-40 minutes depending on how crispy you like them
[Optional – You can raise the oven temperature slightly or broil in the last couple minutes for extra crispness if you like!]
Meal prep doesn’t get easier than this Greek Pasta Salad! Perfect for use as a ready-made side dish or main meal, this recipe takes only minutes to prepare and can last you all week long! The real best part is how customizable it is: If you have alternate vegetables you’d prefer to substitute, use them! If you want a bit more protein, add meat! If you enjoy extra cheese, add more feta. There are endless variations!
If experimenting in the kitchen isn’t your thing, fear not. I promise this particular ingredient combo will be a crowd-pleaser at your next summer cookout, potluck, or family dinner. No occasion? No problem! I love having this dish on hand for pre-made meals to go. It’s the perfect work lunch!
It’s packed with tons of colorful veggies for a nutrition bonus, and depending on the serving size the batch can stretch a long way!
Servings: 5 – 6 medium/large (or around 10 very small sides)
Cook the pasta according to the package instructions and then set aside to cool off
Chop up the tomatoes, peppers, and cucumber into bite-sized pieces
Using a very large bowl, coat the cooled pasta in half of the greek dressing (Cooled cooking pots or baking dishes work well too. Choose whatever you have on hand.)
Add the chopped veggies to the bowl
Add the black olives and feta to the bowl as well
Add the remaining dressing and toss until all is evenly mixed
Add sea salt and black pepper to taste
Garnish with fresh parsley
Enjoy!
[Leftovers can easily be stored sealed/covered in the refrigerator.]
This 4-ingredient snack couldn’t be easier to make! Keeping a stash of a variety of frozen fruit in the freezer is so helpful when creating smoothies on a whim. I love combining handfuls of it with some sunflower seed butter and water which beautifully blends into a sweet, creamy, and refreshing snack that just so happens to be vegan and gluten free!
This is a snack-size portion, but if you were looking for more of a meal you could easily double the measurements. I love drinking this as a side with a sandwich at lunch, or as a mid-afternoon bite. It’s one of my favorite ways to add a couple extra servings of fruit into my day!
Servings: 1
Ingredients:
1 Large Frozen Banana (sliced before freezing to ease blending)
If you’re a fan of crispy roasted brussels sprouts, you’ll love this super easy pasta dish! It can function as either a side or main meal depending on what you’re serving. You can use any type of pasta that you prefer. I’ve personally utilized everything from traditional Italian wheat pastas to legume and lentil pastas (which are great for a gluten free and protein-packed alternative).
Speaking of protein, if you’re looking to add in a little extra, the addition of a chopped sausage (either traditional meat or veggie-based) would be a delicious option.
If you’d like to prepare the dish for a group, simply multiply these single serving measurements by the amount of diners. For optimal taste and texture, it’s best to eat this one right away while the brussels sprouts are still warm and crispy from the oven!
Servings: 1
Ingredients:
FOR THE BRUSSELS SPROUTS
1 Pound Brussels Sprouts
1-2 Tablespoons Extra Virgin Olive Oil (enough to thoroughly coat)
Sea Salt (to taste)
Black Pepper (to taste)
FOR THE PASTA
1 & 1/3 Cups Pasta Of Choice (dry)
1 Tablespoon Extra Virgin Olive Oil
Sea Salt (to taste)
Black Pepper (to taste, generous amount recommended)
TO SERVE
Finely Grated Parmesan Cheese
Directions:
FOR THE BRUSSELS SPROUTS
Preheat the oven to 400°
Cut the bottoms/tips off of the sprouts and peel off the outer layer
Cut each sprout in half (smaller ones can be left whole)
Toss in a bowl with the olive oil, salt, and pepper
Spread evenly on a baking sheet
Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy
FOR THE PASTA
Based on the cooking time for your pasta of choice, prepare it according to the package instructions timed to finish around when the sprouts will be coming out of the oven
Once cooked and drained, add pasta to serving bowl
Coat lightly with the olive oil
Season with salt and pepper to taste
TO SERVE
Mix the roasted brussels sprouts into the pasta
Add additional salt and pepper if needed after taste testing
If you’re looking to transform mac and cheese from a simple weeknight meal into a restaurant order copycat, I have the secret: A crispy breadcrumb topping! It makes all the difference!
This pasta bake is quick and easy with only simple ingredients needed. It’s also quite customizable. Should you have a preference to use a different type of cheese or vegetable, it can be made entirely your own.
That being said, I highly recommend this particular combination! The broccoli is very complimentary in both taste and texture, and there’s just the right amount of subtle kick from the pepper jack that really ties all of the flavors together.
The contrast of the crispy cheese and breadcrumb topping paired with the saucy pasta center makes this meal perfect to serve hot from the oven, but in a smaller household it can easily be stored as leftovers for readymade meals or sides in the days to follow. This recipe makes 6 servings, and whether you’re feeding a group or meal prepping for yourself, it’s designed to make the cooking as easy as possible. (Cue the cheese slices in lieu of shredding!)
Cook the broccoli (I microwaved from frozen), cut into small pieces, and set aside
STEP 2
COOK THE PASTA
Prepare the elbow pasta according to the package instructions. Be sure to rinse it with cold water once drained
STEP 3
CREATE THE SAUCE
While the pasta is cooking, in a wok/vessel of similar size, melt the butter
Stir the flour into the melted butter until evenly combined
Stir in the sea salt, half of the black pepper (about 5 rotations from the grinder), and the cayenne
Add in the oat milk and vegetable broth, cooking and stirring on medium heat until well blended
Melt in the 8 slices of cheddar, stirring until smooth
STEP 4
COMBINE THE FILLING ELEMENTS
Add the cooked pasta into the sauce
Add in the cooked broccoli pieces
Add in the other half of the black pepper (5 rotations from the grinder) and the paprika
Transfer into the greased baking dish
STEP 5
CREATE THE TOPPING
Tear the 2 muenster slices and the 2 pepper jack slices into small pieces, and evenly disperse over the top of the pasta
To follow, top with the bread crumbs
STEP 6
BAKE
Bake for around 17 minutes
To brown and crisp the top, broil for an additional 2 and 1/2 minutes. Rotate the pan, then broil a second time for 1 and 1/2 – 2 minutes (or until lightly browned)
Remove from the oven and let cool slightly
If desired, an additional sprinkle of salt can be added when serving
Enjoy!
[Leftovers can easily be stored in the refrigerator by simply covering up the cooking dish and storing it in there as is.]
This pumpkin pasta is the perfect way to enjoy your favorite autumn flavors year-round and can easily be whipped up on a busy weeknight. It can function as a vegetarian main course or as a side dish. I used a traditional Italian durum wheat pasta, but feel free to use whatever type you like if you are gluten free or have other preferences!
Ingredients:
16 oz Baby Bella Mushrooms
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
3/4 Cup Half and Half
3/4 Tsp Sea Salt
Black Pepper (about 10 rotations from the grinder)
If you’ve never been a Brussels sprouts fan, these will convert you! When they’re crispy, crunchy, and salty it’s very hard not to eat the whole batch at once. They’re such a versatile side dish, and so easy to whip up when you’re short on time. They’re also always a crowd pleaser at holiday gatherings, and taste best when they’re fresh from the oven!
Ingredients:
Brussels Sprouts
Extra Virgin Olive Oil (roughly 2 tablespoons per 16 ounces of whole sprouts)
Sea Salt
Black Pepper
Directions:
Preheat the oven to 400°
Cut the bottoms/tips off of the sprouts and peel off the outer layer
Cut each sprout in half (smaller ones can be left whole)
Toss in a bowl with extra virgin olive oil, sea salt, and black pepper
Spread evenly on a baking sheet (lined with foil if you prefer for easier cleanup)
Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy
Add additional sea salt and black pepper if needed after taste testing
