Meatless Monday: Roasted Fennel & Beet Salad with Citrus Vinaigrette

IMG_8554I whipped this meal up one night while the hub was away last week & boy oh boy was it tasty! First off, I love beets & fennel – so I was already pumped up for this meatless Monday dish! However, I added the burst of flavor with all the citrus fruits & it really took this salad to the next level!

Lets get roasting…

  1. Preheat oven to 400degrees & line a cookie sheet with parchment paper
  2. Prepare 1/2C quinoa per package directions – set aside
  3. Clean 4 beets & trim stalks off the fennel (toss) – dice up the beets & fennel heads to bite size pieces (~1inch cubes)
  4. Place beets/fennel on a lined cookie sheet, drizzle EVOO & toss with salt/pepper – bake for 45minutes or until beets are tender
  5. While baking, whisk together 1 minced shallot, 1/8C EVOO, 2T fresh lime juice, 2T fresh lemon juice, 1.5T orange juice & 1t dijon mustard

Remove baked veggies from oven, combine with quinoa in a large bowl & drizzle citrus vinaigrette on it to taste! I only used about a fourth of the dressing & saved the remainder for a salad the following day.

Hope you enjoy!

Nutritional Info Per Serving wo Dressing (Serves 2):  260 calories – 2 grams of fat – 53 carbs – 9 grams of protein

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Meatless Monday: Butternut Squash Mac & Cheese

butternutsquashmac&cheeseOkay, so I am full throttle into fall. Swapped out my summer clothes for fall/winter clothes this weekend & I think I consumed enough squash for a small army. I literally can not get enough of it – pumpkin, delicata & butternut are just a few types of squash that I’ve been enjoying over the past few days. But any kind of squash is packed with flavor & nutrients (not to mention way low in calories too)!

Anywho, this dish was created by the amazing, Oh She Glows. Her blog consists of only vegan dishes – whether it be treats to hit your sweet tooth or savory dishes like this…her recipes are never a miss!

Let the cheesiness begin…

  1. Cook your quinoa macaroni pasta according to the  8oz package directions – drain, rinse & set aside
  2. In a large pot mix 1T Earth Balance original buttery spread, 3/4C original unsweetened almond milk, 6T nutritional yeast, 1T arrowroot, 1T fresh lemon juice, 2t dijon mustard, 1/2t garlic powder, 1/2t onion powder, 1/2t of salt & pepper to taste – whisk til no clumps & stir until it thickens (3minutes on high)
  3. Once thickened remove from heat & add 1 can of butternut squash – stir til creamy consistency
  4. Mix in macaroni & 2C chopped lacinato kale

Yum in my tum, this dish was unreal!

Nutritional Info Per Serving (Serves 4): 360 calories – 6 grams of fat – 65 carbs – 11.5 grams of protein 

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Meatless Monday: ‘Ricotta’ Eggplant Rolls

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Ahhhh my ‘ricotta’ -I made my stuffed shells  while I was home a few months back & had my family cringing when I told them they just ate tofu! Yep, unlike me & the hub my family typically steers clear of soy (or anything similar).  However, this lovely blend of tofu, spinach & spices really trips people up because it is packed with so much flavor & it has the same consistency of a soft cheese.

With this meal you still get the warm feeling that you are having a hearty meal with cheese & eggplant – but in actuality you are keeping it clean (arteries & all)! So whether you pair the ‘ricotta’ with lasagna, stuffed shells or come up with a concoction of your own, make sure to try it out! It will surely surprise your taste buds!

On to my meatless monday dinner…

  1. Preheat oven to 375 & line a baking sheet
  2. Slice  an eggplant lengthwise (~1/2inch thick), spray both sides with cooking oil, place on prepared sheet & grind some salt/pepper on top
  3. Bake for 20minutes – flip eggplant at the 10 minute mark
  4. In a blender add 1 drained package of Lite Firm Nasoya tofu, a 10oz package of defrosted spinach, 1/2C fresh basil, 2T EVOO, 1T nutritional yeast, 1.5t salt, 1t oregano, 1t parsley & 2 cloves minced garlic – blend
  5. Remove eggplant after 20minutes, drop 1-2T of ‘ricotta tofu’ at the larger end of the eggplant – roll & line up in baking dish (repeat til eggplant is gone)
  6. Cover all eggplant rolls with marinara (~1C )
  7. Bake in oven for 15minutes

To serve – remove from pan, top with fresh basil & a salad on the side! Enjoy!

Nutritional Info Per Roll (Makes 12): 80 calories – 4.5 grams of fat – 5 carbs – 5 grams of protein

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Meatless Monday: Blueberry Tart

IMG_7531Another successful dish was whipped up from the fresh fruit we picked at Sweet Berry Farms! This past weekend I made the ever so delicious peach salsa from the peaches we snagged from the farm. Last night I indulged & made a blueberry tart from the fresh berries we picked, yummy!

I decided to pair these juicy berries with a gluten-free crust made from scratch, however any crust would work for this dish. If you wish to use my recipe for the crust, then click the continue reading button further down.

On to the recipe for the filling…

  1. In a medium saucepan bring 1/4C water & 1.5C fresh blueberries to a boil – reduce heat & stir til berries begin to breakdown (~3-4minutes)
  2. Mix 2T cornstarch & 2T water in a side bowl – add to saucepan & stir
  3. Add in 2/3C sugar, 3T fresh lemon juice, 2t lemon zest & 1/4t salt – bring to boil, reduce heat & let simmer for 1minute while stirring
  4. Remove from heat & stir in 3.5C fresh blueberries
  5. Immediately pour warm mixture over cooled crust (recipe for my gluten-free version below) & smooth with spatula
  6. Scatter 1C fresh blueberries on top & press down to help them adhere

Refrigerate & when ready to serve make sure to garnish the top with some fresh lemon zest! As well, I paired this juicy blueberry tart with a large scoop of soy vanilla ice cream!

The dish was a tad messy to serve (scooped it up with a spoon), but I swear it was worth every bite!

Nutritional Info Per Serving (8 slices): 315 calories – 18 grams of fat – 37 carbs – 7.5 grams of protein

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Meatless Monday: Cabbage & Carrot Salad


The hub & I were missing the amazing Santorini so I decided to surprise him & bring it to us! I prepared us a simple cabbage & carrot salad for lunch which was a staple at every meal while we traveled in Greece! It was so yummy that we ate it every day while there & I just had to bring the recipe home to the states :).

  1. Slice up one head of green cabbage & plate on large dish
  2. Spiral cut 2 large carrots & dice up half a red onion – place on cabbage
  3. Drain 2T capers & 1/4C pitted kalamata olives – toss on salad
  4. Drizzle with 2-4T oil

Squeeze lemon on top & serve! Yep, that easy for a delicious lunch, dinner or snack – and if you want to add a tad more substance to it grill up any white fish (non meatless monday style) or plop on a dollop of hummus….yum!

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Meatless Monday: Black Bean Pasta Stir Fry


Random veggies leftover from our week & no dinner plans for us…my first thought, create a stir fry! No typical stir fry here with my fave black bean noodle tossed in, but hey, it was sure tasty!

  1. Boil organic black bean spaghetti shape pasta per bag directions
  2. Grab a medium saucepan & add 1 diced yellow onion & 1T EVOO
  3. Once the onions are translucent, mix in 1T of minced garlic & ginger
  4. Dice up 1 head of broccoli & add to pan with 1/3C low sodium veggie broth – sauté til broccoli turns bright green
  5. Once broccoli is bright green, add  8oz of sliced button mushrooms and add another 1/3C low sodium veggie broth, 1/4C braggs amino acids, 1T mirin – sauté till soft
  6. Drain pasta, turn burners off & put pasta back in pot
  7. Add veggie mix into drained pasta pot & mix in 1 head of chopped purple kale – cover & let kale wilt

Top with red pepper flakes & Sriracha sauce.  The Sriracha added some great flavor, so make sure you try it out! Hope you enjoy!

Nutritional Info Per Serving (Serves 4): 310 calories – 8 grams of fat – 33 carbs – 29 grams of protein 

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Meatless Monday: Eggplant Baked Fries with Lemon Tahini Dip


Happy Memorial Day, hope everyone is enjoying the long weekend! The sun is shining in good ol’ Beantown…you read that right, I am already talking Boston slang 😉

Last night I was in the mood for some fries – no, not the greasy fried typical mess of a meal but the clean baked goodness version. So I decided to switch it up a bit & use eggplant instead of potatoes & boy oh boy these were yum!

Lets get baking…

  1. Preheat oven to 425degrees & line a baking sheet with parchment paper
  2. Cut eggplant into finger size slices (If you make them any skinnier they will burn, so keep that in mind when you’re slicing!)
  3. Grab 2 bowls –  in one add 1C unsweetened almond milk & in the other 1C almond flour
  4. Take the individual eggplant slices & dip then in the milk then coat all sides with the flour
  5. Place all coated eggplant slices in a single layer on the baking sheet
  6. Bake for 25-35minutes total (or until brown) & flip once during that time (so check on ’em halfway through)
Nutritional Info for Fries (Serves 2): 210 calories – 18 grams of fat – 9 carbs – 6 grams of protein

On to the dip…

  1. Grab your food processor & add: 1/2C tahini,1/4C lemon juice, 1T fresh chopped parsley,  3 garlic cloves, 1-3T EVOO (depends how liquid you want it) & 1/2t salt – blend until all is mixed

Serve the fries piping hot & dip on the side! Such a great healthy snack or light side to any burger this summer!

Nutritional Info for Lemon Tahini Dip (Serves 2): 190 calories – 15 grams of fat – 14 carbs – 4 grams of protein

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Zucchini Pasta with Spinach Walnut Pesto


A while back, one of my girlfriends urged me to get a spiral cutter to make veggie noodles – I bought it, never used it & stored it away. Welp, that is until I went to one of my fave spots in the city, Gustorganics*. Their summer menu has raw zucchini pasta with a spinach pesto that my hub & I can not get enough of!  With the cutter already handy at home I decided to give it a whirl!

First off this is a cold meal – so it is perfect for any summer party!  Side dish, buffet table or even as a main – this raw meal will for sure be talked about!

Here’s how to create this tasty dish…

  1. Cut of the ends off a zucchini, place one end into the spiral cutter & start turning the zucchini (make sure the cutter is placed over a bowl)
  2. Repeat step #1 for second zucchini
  3. In a food processor add: 4C baby spinach, 1T EVOO (up to 1/4C depending on your taste testing), 5 cloves minced garlic, 1/2C raw walnuts, 1/4C raw sunflower seeds, 4T nutritional yeast & S/P to taste
  4. Blend til the consistency of paste – add to bowl with the ‘pasta’ & mix

To serve add diced tomatoes or even baked tofu on top!

*Gustorganics is one of my fave restaurants in NYC. It is the first & only certified organic restaurant in New York that uses all organic ingredients behind the bar & in the kitchen. Perfect for breakfast, lunch, dinner or even pop in to  get a fresh juice!

Nutritional Info Per Serving (Serves 2): 450 calories – 34 grams of fat – 26 carbs – 20 grams of protein 

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Meatless Monday: Chia Seed Pudding

_MG_2112HAPPY EARTH DAY!!  My current “go to” dessert: Chia Seed Pudding. Quick, simple, so satisfying & filling! Only a few simple steps to get this tasty dessert ready. Check it  out…

  1. In a blender mix: 2C almond milk, 2T raw cacao powder & 2t stevia – blend til same consistency throughout
  2. Place 1/2C raw chia seeds in a bowl, pour almond milk mixture over the seeds & mix well
  3. Let stand for at least 10 minutes before mixing again

If you have leftovers this stores very easily in the fridge – so make a few servings so this treat is always ready for you!

Hope you enjoy!

Nutritional Info Per Serving (Serves 2): 280 calories – 15 grams of fat – 23 carbs – 14 grams of protein

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Meatless Monday: Vegan Carrot Cake


I decided to end our mini vacation with a bang – vegan carrot cake for the family! First off, both my brother & dad cringe at the word vegan. So I had to trip them up, this cake sure had them both at hello and kept my attention all the way until I finished my third slice (yes 3 slices, sigh of delight)!

Honestly this cake was SO moist, and all the flavors blended perfectly – the ginger, maple syrup & the cardamon brought this dish together…my mouth is watering while thinking about it again, enough said. YUM!

  1. Preheat oven to 350degrees
  2. In a large bowl combine: 2C whole wheat flour, 1t baking soda, 1.5t baking powder, 2t ground cinnamon, 1t ground cardamon & 1/2t salt – stir
  3. After stirring add in: 1/2C Earth Balance Original natural buttery spread, 1.5C brown sugar, 1C plain applesauce, 1t minced ginger, 1/2C fresh OJ & 1/2C water
  4. Stir until all is mixed thoroughly, then fold in 2C shredded carrots
  5. Spray two 9″ pans with cooking oil & split batter – bake for 25-45minutes or until toothpick comes out clean (mine took 25)

While cakes are cooling make the TWO types of icing…

  1. In a small bowl blend: 1t minced ginger, 1/2C pureed pineapple & 1.5C powdered sugar – beat until smooth consistency 
  2. In another bowl blend: 1/4C maple syrup & 1C powdered sugar – beat until smooth

To serve place the first layer of the cake on a serving dish, spread pineapple ginger filling on top. Then layer with second cake & spread maple glaze on top. Sprinkle with shredded carrots & slice up to serve!

P.S. I also tricked both my pops & bro to think my tofu stuffed shells were actually ricotta stuffed shells – they bought it! So get on it, switch it up & try it out!!

Nutritional Info Per Slice (Makes 12 Slices): 390 calories – 8 grams of fat – 79 carbs – 4 grams of protein…and a slice is worth every calorie!

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