1
How To Freeze Bok Choy Whole To Use in Udon Soup
2
Vegetarian Brown Sugar Collard Greens
3
Blueberry Cornbread Muffins – Solar Cooking, No Electricity Needed!
4
Roasted Tomato Salad
5
Creamy Bok Choy Spaghetti
6
EASY Slow Cooker Black Beans
7
45 Minute Vegetarian Chili
8
Mexican Arugula Corn Salad
9
Corn and Tomato Rice Salad
10
Meatless Cheesy Taco Casserole
11
Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!
12
Easy 4 Ingredient Watermelon Soup
13
Cheesy Vegetable Farm Omelette
14
10 MINUTE EASY Vegetable Lo Mein
15
Potatoes and Kale
16
Chipotle Lentil Dip
17
Vegetarian Sloppy Joe Lentil Sandwich
18
Cheesy Vegetable Soup
19
Avocado Sailboats Filled With Mexican Corn Salad
20
Cheddar Cheese Scalloped Potatoes and Broccoli

How To Freeze Bok Choy Whole To Use in Udon Soup

If you have too much bok choy, don’t worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

We have so much bok choy right now.   Maybe it was a crazy idea planting over 90 plants.  But maybe it was a great idea so we can enjoy it in our favorite udon noodle soup throughout the Fall and Winter months.  Right now it’s hard to imagine cold weather as it’s humid and hot in NYC, but it’s easy to freeze bok choy whole so you throw it in your udon soup once the weather starts to get cold.

If you have too much bok choy, don't worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

In the past I showed you how to freeze cut up bok choy without it turning mushy but in this recipe we’re going to leave it whole as I prefer it that way served in Chinese noodle soups.

Steps:
1. Wash your bok choy good to remove any dirt.  Air dry it or use a cotton towel. You want to make sure you get it pretty dry before freezing.   I use my Oxo Salad Spinner to wash all my greens, it’s one of the best purchases to use during garden season.  The salad spinner is great because it gets the greens dry too.  
If you have too much bok choy, don't worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

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Vegetarian Brown Sugar Collard Greens

Simple Vegetarian Collard Greens recipe.  These greens are simmered in a brown sugar vegetable broth making them full of flavor!

With lots of greens to pick in the garden we are having a side dish of collard greens weekly at the dinner table.  I love these collards so much I’ve been making a big batch to take to work to eat for lunch a few times a week (partnered with some cheese/crackers because I love a mismatched lunch).  So many Collard Greens recipes call for chicken broth and bacon, but in this recipe I’m using vegetable broth to make it Vegetarian friendly.   I’m adding a little bit of brown sugar into the vegetable broth to balance out the natural bitter flavor that collards give, but not making it too sweet.

Simple Vegetarian Collard Greens recipe. These greens are simmered in a brown sugar vegetable broth making them full of flavor!

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Blueberry Cornbread Muffins – Solar Cooking, No Electricity Needed!

Delicious blueberry cornbread muffins that are baked in 30 minutes in a solar stove, no electricity needed!

Lets talk about the 2 big things in this post:
These Blueberry Cornbread Muffins are delicious! They’re moist, full of flavor and I’ve been dreaming about them ever since I finished the last one.
Yes, seriously, these muffins are made with no electricity! No gas or electric oven! These are made in a solar stove, meaning they are being cooked with the help of that bright beautiful sun in the sky.  Solar cooking is pretty amazing and life changing.  

Delicious blueberry cornbread muffins that are baked in 30 minutes in a solar stove, no electricity needed!

Since it’s Summer time and you’ll be spending lots of time outside at picnics, camping, gardening etc I thought it would be a perfect time to introduce you to solar cooking.  As I mentioned above it’s life changing and I’m obsessed with it.  The first time you cook with just the sun it’s a stunner of a moment.   You’ll feel so proud and happy for doing the world good. You’ll also tell all your friends and family that the food you are serving them is solar cooked because it’s that cool.  Everyone will be amazed.

My solar stove of choice is the GoSun because it works great, is super light (ol “weak arms Pamela” can easily carry it) and looks pretty slick.  With us spending weekends up on the land with no electricity we rely on campfires and this solar stove to keep us fed.  I started using the GoSun a few weeks ago where I easily threw all the ingredients for a cheesy pepper egg omelette into the stove, came back 20 minutes later and breakfast was served.  I love this because time is valuable in the garden so I can just walk away from the solar stove and let it cook while I’m playing in the dirt.

Delicious blueberry cornbread muffins that are baked in 30 minutes in a solar stove, no electricity needed!

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Roasted Tomato Salad

HEALTHY, SIMPLE Roasted Tomato Salad recipe that is a perfect way to enjoy fresh Summer tomatoes!  Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad!  You can use any type of tomatoes – including cherry and heirloom! 

Well we aren’t quite there yet, but we’re close.  Tomato season is almost here! We put our tomato plants in the ground in the beginning of June so in the next few weeks I hope to see (and pick) all the fresh tomatoes I can dream of!  To get you ready for tomato picking season, I created this yummy Roasted Tomato Salad which is perfect as an appetizer, a side dish, a snack (I eat them with a fork!) or you can throw the tomatoes on a sandwich (like grilled cheese!) or into pasta.  These roasted tomatoes are super versatile and super yummy so I hope you enjoy them.

HEALTHY, SIMPLE Roasted Tomato Salad recipe that is a perfect way to enjoy fresh Summer tomatoes! Fresh tomatoes are roasted with olive oil for 25 minutes to create a delicious salad! You can use any type of tomatoes - including cherry and heirloom!

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Creamy Bok Choy Spaghetti

HEALTHY Creamy Bok Choy Spaghetti made with Parmesan Cheese!   This is a great way to sneak in vegetables for a meal your family will love! This easy recipe only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make!  Sometimes I like adding chicken to it for more protein! 

The garden is filled with bok choy right now.  Every week when we come home from the garden I’m carrying a few pounds of it, thinking of new recipe ideas.    The words “creamy” and “bok choy” dont usually go together but this recipe was such a hit it’s become a staple in our kitchen during bok choy season.

You’ll need 12 oz of bok choy for this recipe, either from your garden or a grocery store.  We grow baby bok choy (we use these seeds) in the garden and it’s a wonderful fast growing plant.  Because we pick it when it’s baby sized, you just yank out the entire plant.  I love baby bok choy so we have planted over 90 plants – crazy, I know!  If you end up with lots of bok choy plants at once, don’t worry, it freezes really well!

Creamy Bok Choy Spaghetti is a delicious healthy meal that your family will love! It only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make!

A bonus of this recipe is that even though it’s “creamy” it’s a pretty healthy dish.  I only had to add 1/2 cup of Parmesan cheese to create a nice creamy consistency.  That’s the only cheese you need which is pretty good considering lots of other “creamy” dishes are using cups of cheese.    Also I recommend a skinny noodle, like simple spaghetti, instead of a hollow noodle (example is rigatoni) as it won’t absorb the creaminess as good.   
Creamy Bok Choy Spaghetti is a delicious healthy meal that your family will love! It only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make!

Now let’s get cooking.

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EASY Slow Cooker Black Beans

EASY SLOW COOKER black beans made with dried beans!  This healthy, vegetarian recipe cooked in the crock pot for 4 hours is so easy and healthy!  Because it uses dried beans it’s cheap to make too! We love serving these beans on flour tortillas for black bean tacos!  It’s one of my families favorite comfort foods!  

I’m guilty of it.  Yup, the big sin.  What’s that you ask? Oh, it’s shameful. Sometimes I buy…. canned black beans.   What’s my excuse?  They’re so easy, all I have to do is take the lid off, heat them up and they’re ready to go.    And yet, that bag of dried black beans sits on the bottom shelf (always) at the grocery store, for half the price and twice the amount and I always look at it for forgiveness “Dry black beans, I’m so sorry, I just don’t have time, I’m so so so sorry”.  Then I throw the canned beans in my cart and run out of the aisle before the dried black beans can look at me again.

Once I started growing our own black beans, I started to see the beauty of dried beans.   The only thing that was holding me back 100% from joining the dried bean team was the overnight soaking, which I almost always can never remember to do (we aren’t a house that plans our meals in advance).  So I came up with this recipe of throwing them in the slow cooker for 4 hours which leads to a yummy bean perfection!  

EASY SLOW COOKER black beans made with dried beans! This healthy, vegetarian recipe cooked in the crock pot for 4 hours is so easy and healthy! Because it uses dried beans it's cheap to make too! We love serving these beans on flour tortillas for black bean tacos! It's one of my families favorite comfort foods!

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45 Minute Vegetarian Chili

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

Last (last) weekend we had some pretty amazing canned chili for lunch on the land.  The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes.  The thing is though, this was vegetarian chili.  After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili.  This 45 Minute Vegetarian Chili recipe was born!

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

(By the way – Caroline’s is the best canned Vegetarian chili ever.  If you need some cans to take camping or to stock up your pantry, definietely try it!)

The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies.  Now comes the beans: black and kidney beans.  There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper.      We’re going to give it that texture that ground meat gives it with meatless crumbles.  If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!).   It has the same texture consistency of meat while being tasty.  I recommend using Neat or Morningstar brands for crumbles.    Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him). 

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

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Mexican Arugula Corn Salad

 

EASY Mexican Arugula Corn Salad with Lime Olive Oil dressing!  This simple, healthy salad recipe includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.  My family loves this salad, it makes healthy eating easy!

I love this Mexican flavored Arugula Corn Salad!  The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner.   I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

EASY Mexican Arugula Corn Salad with Lime Olive Oil dressing!  This simple, healthy salad recipe includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.  My family loves this salad, it makes healthy eating easy!

With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.   What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch.  And what’s even better is there no time waiting for lunch or dinner to be heated,  this Mexican Arugula Corn Salad is made within minutes.  

Here’s a video that shows just how easy it is to make this salad!

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Corn and Tomato Rice Salad

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This is a sponsored recipe post written by me on behalf of Minute® Rice.  This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks.  With it’s Mexican inspired flavor it’ll be a hit with everyone!  And even better, it’s ready in 15 minutes!

I’m in love with this rice salad.   I took a version of this recipe to a potluck last week and I’m proud to say it was the first dish that was empty.     This is a great fresh ingredient recipe that lightens up dinner.    You can serve it as a side dish or a main dish, preferably served alongside some fresh bread.  What I especially love about it is that due to the lime juice, crushed red pepper flakes and cilantro it has a Mexican flavor added to it.  Anyone else love Mexican flavored everything?  This salad is so good you could even fill up a burrito with it and call it dinner.

This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks. With it's Mexican inspired flavor it'll be a hit with everyone! And even better, it's ready in 15 minutes!

And because I love fresh recipes that are quick to make, this salad is ready to serve in 15 minutes.

The main ingredient is Minute® Whole Grain Brown Rice so you’ll have great-tasting fluffy rice in just 10 minutes.   Brown Rice is a nutritious option as it has similar nutritional values to regular long cooking brown rice, but it’s done in 1/4 the time.  I love brown rice because of it’s versatility – you can use in cheesy casseroles or light lunch options.    One tip to get the tastiest brown rice is instead of boiling in water, try vegetable broth.  

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Meatless Cheesy Taco Casserole

Meatless Cheesy Taco Casserole – yum! By substituting black beans and corn for ground meat, we can make a delicious Meatless Cheesy Taco Casserole that will become a family favorite!

Hi everyone – I hope you’re having a great week!  I’m typing this post from the glamorous back row of a Boltbus that’s traveling back to NYC from Washington DC (more about that next week! I went to the White House! OMGZ.) I’m sorry it’s been a little quiet around here but with building the garden on the land, R+R work, writing/shooting, and some travel (for work) this week has been tough.   I also have to go to the accountant for my taxes tomorrow so this week is super rough. 😉   I ate 2 donuts today. I feel so guilty. 

This Meatless Cheesy Taco Casserole is one of our favorite dinner recipes.  It’s one of those dishes that you don’t get sick of having multiple times a week (we love it that much).  Since going vegetarian, I’ve had to figure out how to change my recipes and that’s what I did for this casserole. Instead of ground beef, I’m adding in black beans and frozen corn.  Mix that with some elbow macaroni, fresh tomatoes, green peppers, tomato soup, taco seasoning mix and taco cheese and you have the perfect weeknight meal!  I don’t want to call this recipe healthy, because it does have the word “cheesy” in the title, but the recipe only calls for 3/4 cups of cheese and if you want you can even add less.   My husband who still eats meat (but hardly does because I’m the chef of the house) loves this meal and doesn’t miss the ground beef at all!  You know it’s a winner when he requests Meatless Cheesy Taco Casserole every week!

So without further ado…here’s our favorite taco casserole!

Meatless Cheesy Taco Casserole - yum! By substituting black beans and corn for ground meat, we can make a delicious Meatless Cheesy Taco Casserole that will become a family favorite!

Meatless Cheesy Taco Casserole_17

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Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!

You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life! 

Spaghetti is a tricky. I don’t mean the process of making it, that’s usually easy. The tricky part is figuring out how much spaghetti you have to make.  Have you ever asked your loved ones “How hungry are you?” in hopes they will tell you precisely how hungry they are so you make the exact amount of food.  Usually the answer is “Sorta hungry” or “Very hungry” which both aren’t that helpful.  So into the boiling pot goes the entire box of spaghetti.  9 out of 10 times, there will be spaghetti left, which then goes into a glass storage container into the refrigerator until someone decides they want to eat leftover spaghetti.  Many times, I’m afraid to admit, noone wants to eat that leftover spaghetti and it goes bad.  I hate wasting food.  It’s the worst.   So I set out on how to bring leftover spaghetti back to life, so it wouldn’t go to waste anymore!

You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

Hack to bring leftover spaghetti back to life:
Put 2 cups of water in a large skillet.  Bring to a boil.  Add leftover spaghetti and cook 30 seconds. Drain water. Serve!
.You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

Now you’re all done and ready to make this delicious Leftover Spaghetti Skillet with Tomatoes and Green Peppers!  
This dish is quick and easy (it takes 5 minutes to make).   It’s full of  diced tomatoes and fresh green peppers which makes it great for a vegetable filled Winter or Summer meal.    Sometimes in the Winter we can get dragged down by heavy casseroles or soups, but this dish is the opposite of that.   Along with the vegetables, this spaghetti is coated in olive oil and Parmesan cheese which makes you feel like you’re eating a Summer time meal!
You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!

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Easy 4 Ingredient Watermelon Soup

Watermelon soup is a delicious warm soup.  In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

Yes, it’s the last day of February and I’m giving you a watermelon recipe because I like to go against the blog rules of only putting recipes on your site that are “in season”.  To be honest, watermelon can always be in season if you freeze your Summer watermelons.  If you ever have a watermelon that you think you can’t eat completely, don’t let it go to waste! Just chop it up, or turn it into watermelon juice, throw in the freezer and you’ll have it for months to enjoy!    That way it can be Winter and you can enjoy this Hot Watermelon Soup!

(This is watermelon juice that I freeze. I just throw chunks of watermelon in the blender and then measure 2 cups into a freezer bag).
This Hot Watermelon Soup is very simple to make witWatermelon soup is a delicious warm soup. In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

This Watermelon Soup makes me happy because I just want to grab my sunhat and a shovel and run to the garden.  I have been getting the garden shivers lately.  You know the garden shivers, right?  It’s when you’re so excited for the garden season that every time you think about what you’re going to grow you just start to shake with excitement.  I’m not a doctor but I will confirm that garden shivers are not dangerous at all, instead they cause happiness.   When I eat this Watermelon Soup, either in the Summer or the Winter, it makes me think of the garden and all the great memories that come along with it (not to mention the power of saying “I grew this!”).   So I like to consider it a happy soup!

Watermelon soup is a delicious warm soup. In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

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Cheesy Vegetable Farm Omelette

Cheesy Vegetable Omelette is packed with garden fresh vegetables!   This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step!  The best part is that you can customize it what veggies you have – my favorite are tomatoes, broccoli and peppers to add in!

I call this recipe “Vegetable Farm Omelette” because you can throw into it as man veggies as you can fit.  The omelette can be tweaked depending on the season.   It needs to become best friends with your garden or farmer’s market.   I threw broccoli, tomatoes and peppers in mine because those are my favorites (and what’s always in my fridge).  I think this combo of veggies are a winner, but feel free to add in onions or carrots or chopped up spinach or kale to make your omelette more “you”.

Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have - my favorite are tomatoes, broccoli and peppers to add in!

There’s a few keys to a perfect omelette.  You need a good egg recipe.  You need to have the right size pan.  You need to know when’s the exact time to flip one side over.    I’m here to help you with all of this.

Ready to make a life changing Vegetable Farm Omelette?  Let’s go!

First, cut up your veggies.  You want to cut them pretty small.  If the vegetables are too big your omelette might fall apart and we don’t want that. This is about a tablespoon of tomatoes, green pepper and a handful of broccoli.  If some of it doesn’t fit, that’s ok, you can just throw it on the omelette when you serve it.
Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have - my favorite are tomatoes, broccoli and peppers to add in!

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10 MINUTE EASY Vegetable Lo Mein

10 MINUTE, EASY Vegetable Lo Mein! This simple recipe uses dry lo mein noodles and lots of vegetables to make a healthy dish that tastes just like your favorite Chinese restaurant!  I love that the authentic sauce is made with basic pantry ingredients!

There’s been one favorite Chinese dish that’s been hard for me to conquer in the kitchen over the years, lo mein.    I love the noodles, the sauce and all the fresh vegetables that are chopped up in it.  I love ordering a plate full of lo mein and shocking everyone as I eat every single noodle.   I love lo mein.    From the Chinese restaurant to my own kitchen has been hard though.  First you have to find the right noodles, and then you have to cook them just right.  The most important part is making the sauce.  The sauce needs to taste authentic while gently coating the noodles and vegetables. 

But finally… finally…. I got it! I’ve made Chinese restaurant quality lo mein noodles at home!  And now I’m sharing with you so everyone can get their lo mein on!

10 MINUTE, EASY Vegetable Lo Mein! This simple recipe uses dry lo mein noodles and lots of vegetables to make a healthy dish that tastes just like your favorite Chinese restaurant!  I love that the authentic sauce is made with basic pantry ingredients!

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Potatoes and Kale

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.  

We have 4 heads of kale growing in the garden right now.  They are hearty plants so they can hold up with Winter temperatures and a dusting of snow that might fall on their pretty little heads.
Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

But I’m going to tell you something that might make me a bad gardener.  Please don’t hate me.  Kale isn’t a favorite food of mine.  In fact if someone offers me a kale chip, I will take one because I’m nice, but in the back of my head I’m thinking “Oh, gee, a fake potato chip, great”.   Now don’t get me wrong, kale chips can be good, but I don’t trust anyone who is going to pick a kale chip over a delicious kettle potato chip.   You know those people who tell you they’d prefer a green kale smoothie instead of a chocolate milkshake? Yeah, never trust them.  

So here’s my predicament.  We grow kale because the plants themselves rule.  They grow big and they always produce.  Now comes the hard part.  It’s usually hard for me to find something to do with kale that knocks our socks off in the kitchen.  Out of the hundreds of recipes on this blog, there’s less than 10 that feature kale (and you can find them here).  These are our favorite kale recipes, but you can tell the majority of them use kale in a way of “hiding” it (for example, kale meatballs are one of our favorites, but it gets the help of the meat and spices).    There’s nothing wrong with that, I mean who cares how you get your greens in, right?  But I feel like those recipes don’t give kale the respect it deserves.  I need to respect the kale more.  Kale does a awesome job in the garden and here I am not making it a star.  While all the other plants end their garden season, kale stands out there in the freezing temperatures to keep growing for us.  Gosh, I feel like a horrible garden mom now.  I’M SORRY KALE.  I WILL LEARN TO LOVE YOU MORE!  I WILL LEARN TO EAT YOU MORE!

Say hello to “Potatoes and Kale”.  A basic, easy recipe that taught me to respect the kale, love the kale, eat more of the kale.  I can’t believe I’m saying this but I’m in love with this simple meal.  I super can’t believe I’m saying this but I ask for kale for dinner now.  Matthew is all “What should we have for dinner tonight?” and I’m all like “Kale! Kale! Kale!”.   This little dish changed my feelings towards kale.    Also I should give credit where it’s due, thank you Matthew, because this is his recipe. He’s the chef behind Potatoes and Kale.  After asking this for the 3rd night in a week I got him to write out the recipe which I’m sharing here.

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

The ingredients are simple.  Potatoes.  Kale. Olive Oil. Salt + Pepper.  That’s it.     Eat it as a side dish or throw it on a little bed of  noodles and call it dinner (that’s what we do).   Not only is the meal delicious and easy, but it makes you feel like a all-star afterwards because you just ate a healthy meal and you loved it!

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Chipotle Lentil Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #VivaLaMorena  #CollectiveBias

This Chipotle Lentil Dip is smoky, flavorful, and brings a touch of heat.    Use it to dip chips, crackers or vegetables in! Or use it as a spread on a sandwich!  Either way, you can’t go wrong!

Do you snack when you get home from work (or school)? Or do you have the willpower to wait until dinner?  I often get scolded because even if dinner is only 30 minutes away, I usually spoil my appetite just a touch with a snack.   Usually it’s a piece of string cheese, a big handful of almonds, a banana or crackers.  One of my favorite snacks is candied jalapenos on a small slice of cheddar on top of a cracker, but sadly I’m all out of candied jalapenos (weep, weep).   So while I was looking for something to become best friends with my beloved salted crackers I came up with this simple Chipotle Lentil Dip. 

This Chipotle Lentil Dip is smoky, flavorful, and brings a touch of heat. Use it to dip chips, crackers or vegetables in! Or use it as a spread on a sandwich! Either way, you can't go wrong!

This is a type of dip that keeps giving.  You get one taste in your first bite but then it develops into a new taste as you continue.  First you’ll taste the smokiness, then a slight sweetness and finally a hint of heat due to those chipotle peppers.   Some people fear spicy foods so this isn’t a heat overload.  It’s not going to burn your mouth, or even make you wince.  It’s a good middle in the road dip that spicy food lovers and haters can both enjoy.   But if you are a heat seeker, add in 2 chipotle peppers and you’ll get double the kick.    With some major football games coming up be sure you make enough if you have guests coming over or are going to a friends house.   This dip is completely veggie friendly and is a good alternative to snack on instead of those greasy finger goods we all eat while watching the big games.  

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Vegetarian Sloppy Joe Lentil Sandwich

Vegetarian Sloppy Joe Sandwich recipe made with lentils in crushed tomato sauce! This is one of my most requested comfort food meals from kids at dinner time! Families will love how easy these homemade sloppy joes are to make and how delicious they are! It’s also great for leftover lunches!

The love of lentils is a recent phenomenon for me. It wasn’t until I stopped eating meat that I realized how amazing (not to mention delicious and filling) they are. I usually put dry lentils in the mind frame of dry beans. Dry beans are cheap and tasty, but I never want to wait to soak them (or should I say, I always forget to soak them). Then I realized that dry lentils don’t have to be soaked overnight.  Cook them for 30 minutes and they’re ready to go. Once I found that out, it was official: I was in love with lentils.

I’ve been enjoying these Lentils in Crushed Tomato Sauce for a bit now.  They have slowly risen to my top 10 current favorite meals.  It finally feels like winter here, so we curl up with these lentils on sandwich rolls (Vegetarian Sloppy Joes!), alongside some french-fries, and it’s the perfect quick dinner while we watch whatever basketball game is on that night.    Vegetarian Sloppy Joe Sandwich recipe made with lentils in crushed tomato sauce! This is one of my most requested comfort food meals from kids at dinner time! Families will love how easy these homemade sloppy joes are to make and how delicious they are! It's also great for leftover lunches!

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Cheesy Vegetable Soup

If you’re looking for a Winter soup that will warm you up then look no further – this Cheesy Vegetable Soup is it!

*First of all – Happy Holidays, Merry Christmas to everyone! I want to wish you and your family a happy and relaxing Christmas.  I’m virtually sending you a gift wrapped hug and hot chocolate! *

This soup has it all – tons of vegetables, tons of flavor and lots of creamy cheesiness!  When I made this and saw people were going back for seconds (and thirds!) then I knew this soup was a hit.  While spooning a cheesy taste into their mouth and muttering “This soup is really good!” then I knew I had to post this recipe!

Vegetable soups are usually thought of more broth based, but I love cheesy vegetables.   I was able to use our frozen garden green beans and carrots in this recipe.  It’s the best feeling when you can use your Summer veggies on cold Winter days!  For this recipe I’m using frozen green beans, frozen corn and fresh carrots and potatoes, but you can throw whatever frozen vegetables you want into this.  Frozen broccoli, cauliflower, California blend, carrots or peas would all taste great!  If possible, don’t skip the potatoes! It gives the soup a heartiness that will fill you up.  

If you're looking for a Winter soup that will warm you up then look no further - this Cheesy Vegetable Soup is it!

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Avocado Sailboats Filled With Mexican Corn Salad

Tracking PixelThese Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

Avocado, you beautiful thing.  Want to know a surprising fact? I had my first avocado in my 20’s.  As a kid we would never have them in the house and I never tasted guacamole.  Then I slowly started to eat them as a sliced topping on my favorite tortilla soup.  Now today, I’m licking clean (TMI?) the guacamole bowl.    So yeah, I love you avocado, I’m sorry it took me so long to realize this.

With Thanksgiving and Christmas around the corner I’m starting to think about parties.  I love a good potluck where all your friends gather together and bring all types of food to enjoy.   So I got to thinking about avocados…what could I do besides the usual guacamole?  And what I could do fun with them?  Then one afternoon it hit me, Avocado Sailboats!  And even better they’re filled with my favorite Mexican Corn Salad.

These are simple to make.  You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes.  I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table.    I hope you give these a try!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!


You’ll need 12 avocados which will make 24 sailboats.  If you want to scale it up or down, then do the math accordingly.  Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
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Cheddar Cheese Scalloped Potatoes and Broccoli

Cheddar Cheese Scalloped Potatoes with Broccoli and Cream of Mushroom Soup is a easy and quick recipe that is loaded with flavor!   My family declares this homemade cheesy dish the best casserole I make!  Warm up to this baked classic meal sometime soon!
 

We’ll be having our first Friendsgiving this Friday and I’m so excited to see friends and eat all their yummy casseroles, vegetable dishes and dessert.  I’m also pretty excited to share this Cheesy Scalloped Potatoes with Cream of Mushroom Soup and Broccoli Casserole with them!

To me holidays are all about side dishes.  As my first year as a Vegetarian during the holidays it’s going to be a culinary adventure but that’s ok, side dishes are always my favorite.  In the past turkey has been good, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up!  I made this casserole with the thought of doing a in between of a mac and cheese and mashed potatoes. It’s creamy, it’s cheesy and even better it uses my favorite Cream of Mushroom soup and a bunch of broccoli.  Have you guys noticed my love of broccoli in recipes? I can’t help it. I see broccoli hearts in my eyes.

Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

Instead of using all that milk and a bunch of cheese this recipe is calling for a Family Size can of  Campbell’s Condensed Cream of Mushroom soup.  You probably already have a can in your pantry for other favorite Thanksgiving side dishes but did you know it makes one heck of a potato dish too?   This is one of my favorite Condensed soups to have on hand because it’s flavorful and saves me a bunch of time when I’m making multiple dishes at once.

You’ll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they’re done within a minute. I always think it’s magic.  Then you’ll want to cut up a head of broccoli.  Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.
Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

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