Tag: vegetarian

Burrito Bowl Party Dip

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The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack!  With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!

This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size.  It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.

(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time.  Otherwise, I would not recommend serving it as leftovers.  This one is definitely best consumed fresh!)

Servings: Approx. 6

Ingredients:

  • 4 Cups Prepared Brown Rice
  • Salt and Pepper
  • 2 16 oz Cans Seasoned Refried Beans (linked, or equivalent)
  • 6 Slices Pepper Jack Cheese (or shredded equivalent of approx. 1.5 Cups)
  • 1 lb Spicy Guacamole
  • 14 oz Pico De Gallo
  • 1/4 Cup Fresh Cilantro 

Directions:

Preheat the oven to 350º

Add salt and pepper to taste to the prepared rice, then spread evenly in a 9 x 13 inch pan

Next, add the layer of beans

Add the layer of cheese

Warm the pan in the oven for about 20 minutes

When ready to serve, add the guacamole layer, the pico de gallo layer, and sprinkle with cilantro

Serve immediately with tortilla chips of choice

Enjoy!

Ingredient recommendations linked!

Love this type of shareable snack?  Check out my Greek Chickpea Salad!

Egg, Spinach, & Mushroom Pasta

Categories Recipes, Sides2 Comments on Egg, Spinach, & Mushroom Pasta

If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta!  From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.

While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages.  You could also keep it vegetarian but add some extra protein with veggie sausages as well.  It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!

Servings: 4 Mains or 8 Sides

Ingredients:

  • 12 oz Pasta Of Choice
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 2.5 Cups Diced Baby Bella Mushrooms
  • 5 oz Baby Spinach
  • 4 Eggs
  • 2 Slices Mozzarella Cheese
  • Sea Salt and Black Pepper, To Taste
  • Red Pepper Flakes, To Taste
  • 1 Tsp Dried Basil
  • Parmesan for serving

Directions:

Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach 

Boil water to prepare to cook the pasta according to package instructions

While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat

Add in a few red pepper flakes, to taste

Add in the mushrooms and spinach, and cook until the veggies are done to your liking

Turn the heat down to low

Scramble the eggs in a bowl and set aside

Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs

Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking

Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes

(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)

Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking

Tear up the cheese slices and mix in until melted evenly

Taste test to determine if additional salt, pepper, or red pepper flakes are needed

Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste

Enjoy!

[Leftovers can be stored in an airtight container in the refrigerator.]

Love eggy pastas?  Try my Egg & Sausage Carbonara!

Crispy Potato Wedges

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THESE CRISPY POTATO WEDGES REALLY HIT THE SPOT WHEN YOU’RE IN THE MOOD FOR A THICK-CUT FRY!

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 basic ingredients!

The extra virgin olive oil, sea salt, and black pepper really can be eyeballed and added to taste in this instance which makes this side extra easy to whip up during busy mealtimes.

The use of parchment paper dramatically eases the cleanup process, so definitely don’t skip this step!

Main Supplies Needed:

  • A Knife & Cutting Board
  • Baking Sheet/s (depending on how many potatoes!)
  • Parchment Paper

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°

Line your baking sheet/s with parchment paper

After thoroughly cleaning the potato/s, chop each one into about 8 wedges

Very lightly coat the wedges with extra virgin olive oil and place them on the baking sheet/s

Add on 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 for the last couple minutes for extra crispness if you like!]

Serve the wedges while nice and warm from the oven

Enjoy!

In the mood for flavored fries? Check out the recipes for my Rosemary Parmesan Fries or my Peppered Parmesan Fries!

Easy Greek Pasta Salad

Categories Recipes, Sides2 Comments on Easy Greek Pasta Salad

Meal prep doesn’t get easier than this Easy 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)

Ingredients:

Directions: 

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

Then 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.]

Ingredient recommendations linked!

Love Greek flavors? Try my Greek Chickpea Salad!

Roasted Brussels Sprout Pasta

Categories Recipes, Sides2 Comments on Roasted Brussels Sprout Pasta

If you’re a fan of crispy roasted brussels sprouts, you’ll love this Roasted Brussels Sprout Pasta!  It can be enjoyed as either a side dish or main meal depending on what you’re serving, and you can use any type of pasta that you prefer!

If you’re serving it as a main meal and looking to add in extra protein, the addition of a chopped sausage (either chicken or veggie) would be a delicious option.

If you’d like to prepare this dish for a group, simply multiply the 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
  • 2 Tablespoons Extra Virgin Olive Oil (enough to 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

Add parmesan cheese to taste when serving

Enjoy!

Want more pasta? Try this Egg & Sausage Carbonara!

Healthy Sherbet Smoothie

Categories Recipes, Snacks1 Comment on Healthy Sherbet Smoothie

4 INGREDIENTS + SUPER REFRESHING ON A HOT DAY!

Last week our temperatures rose to nearly 100° and it’s only April!  When the heat is that intense, the kitchen becomes filled with iced (decaf) coffees, margaritas, and of course, smoothies.  This Healthy Sherbet Smoothie is a new favorite!  It’s super thick like a shake, only requires 4 ingredients, and is both protein and vitamin-rich.  It makes for a great snack to beat the heat!

The frozen fruit makes this smoothie icy and thick while the greek yogurt adds creaminess. The juice and the frozen fruit create the perfect amount of natural sweetness as well. Whether you’re in need of a post-workout cool down or a summer poolside treat, it’s ready in 5 minutes.

NO PREP NEEDED FOR THIS HEALTHY SHERBET SMOOTHIE

Simply throw the ingredients into the blender and enjoy!

Servings: 1

Ingredients:

  • 1 Serving Frozen Peaches (approx. 1 cup)
  • 1/2 Cup Lakewood “Orange & Carrot” Juice
  • 1/2 Cup Plain Greek Yogurt (I used nonfat, but full fat would be delicious as well!)
  • 1/2 Of A Chopped Large Frozen Banana (or 3/4 Of A Chopped Small Frozen Banana)

Directions:

Blend the ingredients together until creamy

Serve and enjoy!

Ingredient recommendations linked!

Want more smoothies? Check these out!

Peanut Butter Blueberry Banana Smoothie

Berry & Peach Sunbutter Smoothie

Banana Cherry Smoothie

Protein “PB & J” Smoothie

Berries & Cream Smoothie