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.]
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
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!
Like many, over the years I have made the attempt to go fully vegan for the sake of the planet and the animals. Many of my vegan readers have asked me why I personally did not stick with it. There are two major reasons why a vegan diet has never been sustainable for me:
Food Allergies
I’ve had food allergies for all of my life. Many of these foods are unfortunately big vegan staples. A couple of main examples: -Soy -Tree Nuts (Almonds, Cashews, Pecans, Walnuts, Pine Nuts, Etc.)
In real world scenarios, 9 times out of 10 vegan food includes one of those ingredients. Even when cooking at home, the diet is quite limiting without these foods.
Supplement Intolerances
When you go vegan, there are supplements that are recommended, such as B12, that can only be found in animal foods. I’m very sensitive when it comes to supplements. 99% of the time they give me nausea, stomach cramps, or headaches. I’ve also experienced side effects such as loss of appetite, rashes, and insomnia. Therefore, I personally try to get my vitamins from food sources alone. For me, this means a variety that includes animal products.
I often feel guilty that I am not a vegan. With the environment in need of our assistance and the inhumane ways that so many animals are treated, I have tried to do my part in this way. I still try my best to purchase more humane animal products, such as eggs from the pasture, when possible.
I think it’s wonderful that veganism works for so many, because it can have great impacts on this planet and for certain people’s health. I know that there are many vegans who follow me, and to all of you I say: amazing. I hope you can understand the other side of the coin.
