It’s that time of year again! What time? Pink food, of course. This is my new favorite tradition – bringing you pink food for Valentine’s Day every year. I had a couple ideas of what to make this year. First, it was beet veggie burgers, but we did beets last year, so I wanted something different. Then, when it decided to snow nearly a foot in Chicago this weekend, I decided that baking something was in order and these chocolate donuts were just perfect for a Valentine’s treat. Because they’re baked, not fried, they are basically cake in donut form… but really, who’s complaining about that? We top them with this gorgeous raspberry glaze for the pink factor and maybe a few festive sprinkles. Breakfast? Dessert? Both? Yep, let’s do this.
I almost called these “Fridge Clean-Out Kale Salads,” but then I thought you might not want to eat them if I related them to fridge cleaning. So, Kale and Roasted Vegetable Salad Bowls it is. My SEO will probably be happier with me for this name, but I feel it’s important that you know these bowls are made to turn the leftovers in your fridge into a lunch that’s far more delicious than the sum of its parts. So, in the spirit of fridge-cleaning, let’s dive into these bowls, and I’ll show you my favorite way to put together a quick lunch.
This bright, citrusy lemon lentil soup is just what the cold weather is calling for these days — and it was good enough to get me out of my food blogging slump! If that’s not a ringing endorsement, I don’t know what is. I made this soup last week, and then decided I just had to make it again this weekend to share with all of you. It’s a little tangy from the lemon, warming and comforting from the spices, and filling, but not heavy. I have a feeling you’ll like it as much as I did!
Have you heard of this phenomenon called “sheet pan dinners”? You can probably guess what it is just from the title – essentially you cook everything you need for dinner right on the same sheet pan. I hadn’t tried one per se before this, but I’ve bookmarked my fair share of recipes. Recently, with my abundance of veggies that arrive each week, I’ve been looking for new ways to use them up and the thought of roasting my veggies along with some salmon sounded just easy enough to work.
Caprese Cauliflower Casserole. Can you say that 5 times fast? No? Me neither. Good news is this is a whole lot easier to make than it is to say. In this dish, roasted cauliflower stays (miraculously) non-mushy, but gets seriously dressed up with the likes of a flavorful tomato sauce, plenty of cheese and fresh basil. I bet you could even get a non cauliflower-lover to dig into this. I found it resembled a baked pasta dish more than anything else (and incidentally, it would be great on top of pasta, or maybe even with tortellini baked-in. yes, please do that.).
Looking for an easy crowd-pleasing dinner to add to your rotation? Zucchini boats have long been a favorite of mine. Growing up, my mom made the best zucchini boats, but they were usually a side to whatever protein she was serving that night. With my penchant for all-in-one meals, I knew I wanted to try making zucchini boats, but turn them into the main dish. These taco zucchini boats ended up being the perfect weeknight dinner, and can work nicely as a meal all on their own, or with a side of rice, if you’re so inclined. These boats took a little experimenting to get right, but it’s a testament to their tastiness that I didn’t mind eating them for two weeks while I tweaked the recipe. I think you’ll love them too!
Hello old friends. How has your summer been? Guac-less, I know but we’ll get to that. I find that summer flies by every year, especially when I spend 9 months out of the year looking forward to it! So since summer is almost over, I thought I’d pop in to share my favorite simple salad that I’ve been enjoying for lunches lately. This vegetarian Niçoise salad is easy to make, full of good-for-you veggies, and surprisingly hearty for such a light meal. A traditional Niçoise salad is typically characterized by its composition (everything is plated in separate piles, much like an American cobb salad) and usually includes greens, hard boiled eggs, tomatoes, and often tuna. I opted for a more office-friendly version by swapping the tuna for white beans and ended up really enjoying the combination of tastes and textures.
I feel a little silly sharing this recipe with you. It’s barely a recipe at all, and really only requires two ingredients, but I think that’s why I ultimately decided it was worth sharing. This chicken salad is so simple that I couldn’t believe it has taken me this long to try the combination. The idea was born out of a relatively barren fridge and no desire or time to go grocery shopping – a state of being I believe we can all relate to. Keeping these staples on hand might just help you out when your food stocks are in a tight spot, but I wouldn’t rule it out as a meal you’ll actually want to make either: I was shocked by how much I liked this simple sandwich and I bet you will be too.
You know when you really want a burrito for lunch, but your pitiful vegetable intake over the past couple days means you should probably have a salad? This veggie-packed burrito has you covered. It’s basically a salad, but in far more exciting burrito form. So pretty much the answer to all lunch problems. With the unofficial start of summer behind us, we could probably all use a little extra health food in our lives right now and luckily for us, these burritos are super easy to whip up and only need a couple ingredients.
Remember when we chatted about my favorite overnight oats and I mentioned that when I’m not eating oats for breakfast I usually have a smoothie? Well, naturally I assumed you were all hankering for my go-to smoothie recipe after that teaser and I just couldn’t wait to share it with you. It’s incredibly simple, packed with nutrients, and even a secret protein-packed ingredient that helps make this smoothie feel like a real meal! There are a million recipe versions of this smoothie floating around the internet, but this formula that I’ve landed on finally feels like one I want to make over and over again. Spicy ginger, sweet pineapple, and a serving of vegetables that you can’t even taste? Let’s do this.