cooking

Healthy leftover thanksgiving meal . Here is a recipe that I made a couple week…

Healthy leftover thanksgiving meal
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Here is a recipe that I made a couple weeks ago actually but can easily be made with thanksgiving leftovers!! In this recipe there is sweet potato, string beans, yellow onion, tofu, and a yummy honey balsamic glaze! See the recipe below!
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Recipe:
-sweet potato
-string beans
-yellow onion
-tofu
-black pepper
-almonds
-balsamic
-honey
-salt
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Instructions:
-make honey balsamic glaze (3/4 balsamic, 1/4 honey)
-toss tofu in corn starch, nutritional yeast, and honey balsamic mixture and cook in oven for about 30 mins rotating frequently
-drizzle string beans and sweet potatoes with honey balsamic mixture and roast for 30 mins or so until cooked
-sauté onion in pan with a little bit of honey balsamic mixture
-add all cooked ingredients to a bowl and top with chopped almonds and a drizzle of honey balsamic OR leftover gravy 🙂
Enjoy!
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CAULIFLOWER ONION SALAD . This recipe combines all my favorite flavors: onion, …

CAULIFLOWER ONION SALAD
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This recipe combines all my favorite flavors: onion, onion, and more onion. Did I mention that I love onion? For this recipe I not only roasted a yellow onion, but added a decent amount of onion powder and @traderjoes onion salt (highly recommend). To the roast I added cauliflower and chickpeas. I roasted them in the airfryer for about 10 mins, but you can also roast in the oven (I recommend drizzling with olive oil If you do that). I topped this with @traderjoes spicy cashew dressing and some grape rainbow tomatoes. The base of this salad was arugula which added that peppery crunch. I also squeezed some lemon juice on top for some freshness:) head on below for the full recipe! Thank you for supporting this account !!!
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Recipe:
-cauliflower
-chickpeas
-yellow onion
-rainbow grape tomatoes
-arugula
-spicy cashew dressing (@traderjoesvegan)
-onion salt @traderjoes
-onion powder (2 tbsp)
-black pepper
-lemon juice
-red pepper flakes
(Olive oil- optional)
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Instructions:
-toss cauliflower, onion, and chickpeas in onion powder, onion salt, olive oil, red pepper flakes, and lemon juice
-roast in an air fryer or in the oven until crispy (10-15 mins airfryer, 25-30 mins oven @ 350)
-add roasted mixture to arugula and top with tomatoes, lemon juice, and spicy cashew dressing (crushed cashew pieces would also be amazing on this)
Enjoy:)))
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“SAUTÉED KALE AND VEG” . . Super yummy and very nourishing bowl filled with my …

“SAUTÉED KALE AND VEG”
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Super yummy and very nourishing bowl filled with my favorite veggies. I just threw all the Ingredients in a pot with some vegetable broth and let the flavors really immerse themselves. I recommend adding the kale about 2 mins before veg combo is done so it does not loose all of its freshness (you can also use frozen spinach or kale though). I cooked the “soup” for about 30 minutes on medium / high heat stirring it every few minutes so it didn’t stick to the pot. If you are interested in the recipe scroll below.

Base:
-kale
-cauliflower
-ginger (1 tbsp minced)
-garlic (1 clove finely chopped)
-vegetable broth (2 cups)
-carrots
-cranberries
-quinua
-sweet onion
Toppings: lemon zest and while wheat baguette from @wholefoods with roasted heirloom tomatoes, olive oil, and salt.
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LAST NIGHTS MEAL • FALL FILLED SOUP :) . Nothing says fall like butternut squas…

LAST NIGHTS MEAL • FALL FILLED SOUP 🙂
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Nothing says fall like butternut squash soup. This recipe was so easy! I put everything in one pot and while it did take about and hour to cook, I didn’t have to do anything besides stir it occasionally! Also I added some fun toppings like cranberries and roasted pepita seeds because why not. Oh also I have a new obsession with coconut flakes so I roasted those and added them on the side (not pictured). See the recipe for all the components below:

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Butternut squash soup:
-1 butternut squash
-1 yellow onion
-3-4 cups vegetable broth
-2-3 tablespoons of olive oil
-salt and pepper (2 tbsp)
-2-3 tbsp maple syrup or honey
-rosemary (fresh is way better, 4 tbsp chopped)
-garlic clove chopped finely (or 2 tbsp garlic powder)
-1 cup quinua
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Now time for the cauliflower which I put in the soup. (Make double to use as a spread for the bread!)
-1/2-3/4 cauliflower
-rosemary (3 tbsp chopped)
-2 tbsp olive oil
-2 tbsp nutritional yeast
– 2 tbsp black pepper
-1 tbsp garlic powder
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Toppings:
– cranberries & pepitas roasted in rosemary and olive oil
-coconut flakes
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Phineas and (f)HERB • First of all, GREAT show, Second of all, there are some G…

Phineas and (f)HERB

First of all, GREAT show,
Second of all, there are some GREAT herbs in this dish. First my favorite, basil. I recently bought a basil plant from @traderjoes which I highly recommend since they are so affordable so ofc I used a whole lot of basil leaves in this recipe. I also bought a rosemary plant (which as you know is my newfound obsession) so I used a whole lot of that in this Italian dish as well. And because no Italian dish is complete without garlic, I added some roasted garlic cloves to the “Italian portion” of the dish as well. FYI the Italian portion of the dish is the tomato and quinua part. The other component of this meal was some nutritional yeast and garlic roasted asparagus and my leftover rosemary potato salad (which has a whole post dedicated to it) so I will just be sharing the recipes for the quinua and tomato combo (don’t know what else to call it lol) and the asparagus. Anyways scroll down to see the recipes!


The “Italian part”
-grape tomatoes
-kale
-rosemary
-basil
-garlic cloves
-canned tomatoes
-quinua
-nutritional yeast
-olive oil
-yellow onion

Instructions:
-add olive oil to a pan with the grape tomatoes and onion
-after cooking the above for a few minutes add in the roasted tomatoes, pre cooked quinua, and finely chopped rosemary and basil
-at the same time drizzle 2 tbsp olive oil and some sea salt to the kale and garlic cloves and throw tomatoes them into the airfryer or into the oven to roast until the kale is crisp and the cloves are browned
-once the contents in the oven / airfryer are done add them to the pan / pot mixture and serve right after combined
-add salt and red pepper flakes to taste


Asparagus:
-coat with olive oil, sea salt, crushed garlic pieces, black pepper, and nutritional yeast
-roast in the oven or airfryer until crispy
-serve and enjoy!


• inspired by @_beautybites

FEEL THE LOVE POTATO SALAD . . Believe it or not there’s absolutely 0 editing …

FEEL THE LOVE POTATO SALAD
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Believe it or not there’s absolutely 0 editing done to these pictures, this dish was just THAT vibrant and delicious. I never usually eat potato salad because it’s loaded with fatty items such as mayo and it really does not have that much flavor to me so I decided to revamp this classic dish and make it a little more fun, healthy, and vegan, which to me = more enjoyable. I ate this over some arugula for lunch and it was simply amazing. You can also just eat it as is, but the arugula gave it an extra crunch and made it more into a meal. Make sure to give this one a try, you will not regret it! see the recipe below:
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Recipe (for 2 – 3 servings)
-15 small yellow potatoes
-3 tbsp fennel chopped
-3 tbsp red onion finely chopped
-3 tbsp green onion chopped
-1/2 cup cauliflower
-1/2 can chickpeas
-1/4 cup hummus
-10 cranberries
-handful of rosemary
-2 tbsp Trader Joe’s “herbs de Provence” seasoning
-salt and pepper
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Instructions:
-chop potatoes in half and mix with olive oil, 1/2 required fennel and rosemary, and salt and pepper
-roast in airfryer or oven until soft
-put potatoes into a bowl
-add red onion, green onion, hummus, cranberries, remaining fennel and rosemary, Trader Joe’s “herbs de Provence” seasoning and more salt +pepper
-mix together and put over arugula or just eat plain! So good and delicious:)
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“FUNKY FRESH BEATS” – Kale and Beet salad . . As someone who always hated beets…

“FUNKY FRESH BEATS” – Kale and Beet salad
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As someone who always hated beets I was super surprised to have absolutely LOVED them when I gave them another try last week (thank you @tara_powell for reintroducing me to them!) My newfound love prompted this salad. I am so happy to have found another ingredient that I can incorporate into my salads!! This salad is a twist on my classic kale and tamari roasted tofu salad since it incorporates rosemary and as you know, BEETS. Also in the salad is the grain mix from @wholefoods that I previously shared, rosemary roasted pepitas, and chopped almonds. For the dressing I used lemon juice, Dijon mustard, balsamic glaze, and a dash of maple syrup:) See the ingredients in list for below!
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Ingredients:
-kale
-beets
-pepitas
-almonds
-tofu (tamari, rosemary, and nutritional yeast; roasted)

Dressing:
-lemon juice
-balsamic glaze
-maple syrup
-Dijon mustard
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BASIC KALE SALAD • Little late but better than never … thanks for the reminder…

BASIC KALE SALAD

Little late but better than never … thanks for the reminder @macyydecarlo to post! This was my lunch, but it could easily serve as a dinner if you add more tofu and grains to it! It was super simple and quick to make (i made it in the 5 mins between my classes haha). See the recipe below.
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Ingredients:
-kale
-tofu (air fried or roasted with tamari and nutritional yeast)
-grain mix from Whole Foods ( previously on my story, will post on highlights)
-red onion
-cranberries
-roasted Pepitas in rosemary and olive oil
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Dressing: I did cheat and didn’t make my own dressing whoops. Instead I used the Trader Joe’s green goddess dressing! I highly recommend. Also I squeezed half of a lemon on top to give it that extra something.
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