meatless monday

#inspiralized

 

Have you guys hopped on the spiralizer bandwagon yet?  Spiralizers are super affordable and you can spiralize literally anything, well almost anything.  Fun to use, easy to make healthy meals, and a total crowd pleaser!

If you aren’t ready to commit to yet another piece of kitchen equipment, a lot of grocery stores (like Whole Foods and Wegmans) will provide veggies already spiraled for you (I am all about this convenience!).

Anyway, there are tons of options but I thought I would share one of my SUPER EASY favorites.

Squash and zucchini are certainly more summer veggies that are accessible all year but feel free to try this dish with fall produce like sweet potatoes and rutabagas.  Like a lot of things I “cook”, no recipe is required.  Let me just share with you what I did.

Cover the bottom of a flat, heavy pan with water.  While bringing water to a boil, spiralize two medium zucchini. Place into the water and cover. It takes no time at all so stay with it, moving the zucchini around frequently just until they get soft and wilted.  While this is happening, toast a few pine nuts.

Pull your “noodles” out of the pan, drain and pat dry, and place on two dinner plates.  Add a drizzle of evoo, a squirt of fresh lemon juice, a few sliced baby tomatoes, some chopped basil, salt and pepper, and parmesan cheese to each plate (or skip the cheese to make it vegan, duh).

You’re done.

spiralized

 

OMG.  So delicious with an ice cold glass of Sauvignon Blanc.  The perfect light, simple meal.  Serve alongside grilled chicken if you like!

Check out the Inspiralized site for more inspiration!

xx,

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White Bean Veggie Soup for #meatlessmonday

meatless monday

This soup is so easy and so good y’all.  I whipped it up on a (freezing cold)  Monday afternoon and we ate it all week long.  Make it, eat it, love it…share it with a friend or neighbor.  And when they ask you for the recipe, send them my way! xoxo

soup

 

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5.0 from 1 reviews
White Bean Veggie Soup
 
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Author:
Serves: 8 servings
Ingredients
  • 1 Tablespoon EVOO
  • 2 yellow onions
  • 6 stalks celery
  • 6 carrots ( I used a bag of shredded that I had in my fridge )
  • 1 clove garlic
  • 1 large can of diced tomatoes
  • 3 cans white beans ( I used a mix of northern and cannellini )
  • 1 yellow squash
  • 1 zucchini
  • 1 container of baby kale ( I used power greens: a kale, chard, spinach blend )
  • S&P
  • 1 box veggie stock
Instructions
  1. Chop all your veggies to about the same size.
  2. In a dutch oven or heavy bottom pan heat the EVOO then add onions, celery, and carrots until tender. Add the garlic. Cook for two minutes and add the tomatoes and white beans. Simmer for ten minutes. Add the squash, zucchini, and greens. Top with stock and bring to a boil.
  3. Serve hot with S&P to taste. Could garnish with parmesan, pine nuts, and additional greens.

Kind of Insane Roasted Broccoli Salad

roasted-broccoli-saladI LOVE BROCCOLI.  Not like cold, gross, hard, raw broccoli.  But roasted, caramelized, nutty, delicious broccoli.  I took my roasted broccoli to the next level and made a super simple, warm salad.  Salty and delicious. Measurements aren’t scientific so give it a whirl and add/take away wherever you like.

roasted-broccoli-salad1roasted-broccoli-salad2

Roasted Broccoli Salad
 
Prep time
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Author:
Recipe type: Side dish, Salad
Ingredients
  • 1 head of broccoli, cleaned and trimmed and chopped into small pieces
  • EVOO
  • S and P
  • 1 tsp coconut sugar (optional)
  • 1 cup of toasted pecan pieces
  • Dried tart bing cherries (no added sugar)
  • ½ raw red onion
  • ⅓ cup of feta cheese
  • Lemon wedges
Instructions
  1. Cook the chopped broccoli at 350 for thirty-forty minutes with the evoo, salt and pepper and the coconut sugar (it helps everything to caramelize). Very finely chop the half of a red onion. After the broccoli is done and cooled enough to touch (but still warm), chop it into tiny pieces. Throw in a bowl and add the toasted pecans, raw red onion (leave it out if you don’t like it but I love the crunch!), cherries, feta and a squeeze of fresh lemon. Ready to eat!

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Breakfast for Dinner

STB Frittata

I have been on an egg kick lately.  I get my local, pasture raised eggs from either the Lynchburg Community Market or Health Nut and eat at least one every day.

We are going out of town tomorrow so last night for dinner I wanted to use up some veggies and eggs I had in the fridge.  I found the perfect solution in this Spinach, Tomato and Basil Frittata.  I added three large handfuls of a spinach/kale mix and used baby heirloom tomatoes.  This recipe is (over)loaded with veggies, vitamins and protein and makes the perfect balanced dinner.  I may or may not have served this with sweet potato (oven baked) fries on the side.  Because I needed to use them up too, right?!

cooked frittata

Quick + easy + my husband loved = success!  It would be perfect for brunch when serving a crowd too, y’all.

Done and done.

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