Lentil Walnut Stuffing

Ah, stuffing. The main reason I look forward to Thanksgiving food. It was my favorite as a child and while other sides are close contenders, still is now! I love the texture and flavor of a classic stuffing both on Thanksgiving Day, and afterward mixed with protein and veggies for new meal creations.

lentil walnut stuffing

Disclosure: This post is sponsored by Sprouts Farmers Market, with whom I will be showcasing this recipe. Ingredients may be purchased at any store to make on your own, and all opinions are mine! Continue reading

Pumpkin Cilantro Pesto Sauce

Pesto is one of those things that I can put on pretty much anything {like hot sauce}… and I do. Serve it drizzled over roasted fall vegetables, with your favorite protein (like crispy salmon!), or whole grains. It’s even delicious on a baked potato or toast, and I’ve been known to add it to eggs before scrambling. You may be thinking of pasta, so hopefully this has opened your eyes to the possibilities!

cilantro pumpkin pesto

Disclosure: This post is sponsored by Sprouts Farmers Market, with whom I will be showcasing this recipe. Ingredients may be purchased at any store to make on your own, and all opinions are mine! Continue reading

35+ Taco Recipes Without Ground Beef

Tacos are (or should be) a part of everyone’s diet and are a super quick weeknight meal. While I personally don’t eat beef, it’s still eaten by many of my clients and those I reach in other ways. So for those of you like me, you need options, and for those of you who eat beef – let’s make your taco experience more creative!

So, to expand your palates and increase your intake of plants, I’ve rounded up over 35 easy taco recipes from dietitians that are free of beef (and pork!). You can even make your own tortillas if you’re feelin’ adventurous. Need vegan options? Any recipe below with a “*” can be made vegan {some may require eliminating cheese}.

meat free taco recipes

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Buffalo Tempeh Sandwich

I’m finally getting into a groove balancing being a new Mom, working and making yummy meals. So much so that I’ve got normal blogging, Facebook lives and newsletters on the schedule! There’s so many recipes and thoughts I have to share and I’m excited to finally have the time to!

buffalo tempeh sandwich

So let’s get right to it! I’ve been experimenting with a breaded buffalo tempeh and just can’t seem to perfect it yet. In the meantime, the flavor combo of Franks Red Hot and Miyokos double cream chive non-dairy spread is my new favorite thing, so I wanted to share this simple dish with you.

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On-the-Go Pancake Tacos, 4 Ways!

It’s been a while since you’ve heard from me and it’s because life is just plain busy! So, something that’s been making it a bit easier is making way more meals with simple ingredients… many of which are able to be eaten without utensils in one hand, like these pancake tacos.

On-the-goPancake Tacos

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Jalapeño Grilled Shrimp with Carmelized Onion Potato And Snap Pea Salad

Disclosure: I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

When you need to be dairy-free, there’s plenty of options to keep dishes tasting somewhat cheesy and having a creamy texture… until you need to account for nut allergies, too!

This is the unfortunate case with my family, but the truth is, allergies are on the rise and should be considered by everyone. Tree nuts and dairy are on the list of the 8 major allergens, so it makes sense to be mindful that your guests may not be able to eat them at summer gatherings.

Well never fear, hummus is here! It’s an amazing solution to add that creamy texture you want – plus flavor – to your favorite dishes {like this creamy risotto}. When it comes to creamy hummus, Sabra seriously has you covered. It’s not a bad flavor enhancer for fish and chicken, too, and can help keep them from drying out.

Since spring time means it’s time to turn on the grill, this entire recipe can be cooked on it. It saves time cleaning pans and adds great flavor to the veggies to complement the flavors in the jalapeño and caramelized onion Sabra hummus.

Grilled Jalapeño Shrimp and Caramelized Onion Snap Pea Potato Salad

Serves 4-6

Dairy free, gluten free

Ingredients

  • 1 lb of your favorite shrimp, shelled and deveined
  • 6 ounces of Sabra jalapeño hummus
  • 2 lbs baby potatoes (also sold as “tiny potatoes” or “teeny tiny potatoes”, rinsed and larger pieces halved
  • 1 tablespoon avocado or olive oil
  • 8 – 10 ounces snap peas, rinsed
  • 1 large or 2 small spring onions, halved lengthwise
  • 1 large ear of corn
  • Half of a container (5 ounces) of Sabra caramelized onion hummus
  • Juice of 1/2 small lemon
  • Cracked black pepper to taste

Directions:

  • Stir the jalapeño hummus in a small mixing bowl to incorporate all of the jalapeños evenly. Add shrimp and stir to coat.
  • Peel back the corn husks without removing, and remove and discard the fibers/silk strands inside. Place the husk back over the ear of corn.
  • Toss potatoes in 1/2 tbsp oil in a small to medium sized mixing bowl. Do the same for the snap peas.
  • Heat grill to medium and place a grill tray over part of the grill. Spray with cooking spray and add potatoes.
  • Spray the grill before adding the corn and the spring onions. Close the grill lid.
  • While the corn, potatoes and onions begin cooking, divide the shrimp into four to six portions and skewer.
  • After 5-7 minutes, toss potatoes and flip the onions and corn before spraying the area of the grill where the shrimp will be cooked with cooking spray, and placing the skewers on the grates. Close the grill.
  • After 2-3 minutes Remove baby potatoes and place in a large serving bowl. Add the snap peas to the grill tray.
  • Let the shrimp cook with the grill closed, an additional for 1-3 minutes, depending on the size. After this time, stir the snap peas and carefully flip the shrimp, re-spraying the grill grates with cooking spray before placing the shrimp down (this helps prevent the hummus from sticking, though it is normal for there to be a residue).
  • After 2-4 additional minutes, carefully remove the skewers to keep as much hummus sticking to them as you can and set on a serving dish. You can now also remove the spring onions, snap peas and corn and place on a large cutting board.
  • Halve the snap peas, dice the spring onions and after removing the husks, cut the kernels of of the corn. Add all to the potato mixture, along with lemon juice and black pepper. Stir well.
  • Finally, add the caramelized onion hummus into the potato salad and stir to coat all ingredients.
  • Serve the potato salad along with one shrimp skewer.

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Single Serve Fast Food Power Bowl

As a new Mom, I understand the “I don’t have time” excuse more than ever. Still, if I don’t make time, I’ll be left deprived of energy both physically and mentally, so I prioritize having nourishing staple meal ingredients ready to go, just like I always have. Then those ingredients can be transformed into a satisfying meal at anytime. Everyone needs fast, easy, delicious meals, so this is just the first of new power bowlI’ll be regularly posting.

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