Just ten minutes of hands-on prep time needed for this soup before simmering. Ready in 40 minutes.
This is such an easy snack that it’s easy to forget about. I had some blueberries that were about to go south, so I threw them in the freezer, and presto!—A sweet treat for beating the heat. I dusted them with a little powdered sugar…just because I think it looks fancy. And that’s all I have to say about that! Simple treat, simple blog post. 🙂 Happy Tuesday! M
Shave time off the meal prep when you add rice vinegar to the spread instead of pickling the vegetables. Make it as a sandwich OR burger!
A vegan dill spread lays the tasty foundation for slices of cucumber and tomato in this open-faced sandwich.
Potatoes and garbanzo beans make this salad hearty enough to satisfy as a main—plus, you can serve it hot or cold!
So, this is a little bit about me getting a jump on Cinco de Mayo, a little about me being obsessed with Mexican food, but mostly about the fact that I had some shrimp leftover from yesterday’s scampi—plus those first two things. And it all adds up to tostadas for you. Enjoy! Shrimp Tostadas Two Servings | Gluten-Free, Vegetarian (w/options), Vegan (w/options) Prep time: 30 min | Cook and serve time: 15 min Ingredients: Cooking spray 1 small red onion 2 cloves garlic 2 tomatillos (So, I accidentally only put one in the photo—ugh! Okay, I’m over it.) 1 small jalapeno (or 1/2 of a large one) 1 lime, juiced 1/4 teaspoon salt + more, to taste 4 teaspoons olive oil, divided 16-20 shrimp, peeled and deveined (vegetarian option: swap for 1 14-ounce can black beans) 2 bell peppers (any color) 4 corn tortillas 4 tablespoons crumbled cotija cheese (vegan option: omit, and add 1/3 cup cashew cream to cooled tomatillo sauce.) 1/2 cup cilantro 1 avocado Prep: Preheat oven to 425 degrees F. Cut half of the red onions in quarters, …
While visiting a friend in L.A. a couple of years ago, I had the most delicious breakfast sitting on the outdoor patio of a Venice cafe: cooked rainbow carrots topped with a fried egg and hollandaise sauce. I’ve been a little obsessed with rainbow carrots ever since, so for this post, I’ve worked them into a shrimp pasta dish. Turns out the bright flavor of carrots pairs really nicely with the also bright flavor of shrimp. Is “bright” the right word? Not sure, but it doesn’t matter—the point is, it’s delicious. Not to mention, as much of a treat for the eyes as it is for the taste buds. Enjoy! Shrimp Scampi with Rainbow Carrot Ribbons Prep time: 10 min | Cook and serve time: 15 min Serves one Ingredients: 3 lasagna noodles, broken into small pieces Cooking spray 4-6 rainbow carrots 2-3 cloves garlic 2 teaspoons butter 1/3 cup vegetable broth 8-10 shrimp, peeled and deveined (vegetarian option: 1/3 cup chopped hearts of palm + stir 2 tablespoons cashew cream into broth sauce for protein) 1 tablespoon …
This is a great light, yet filling—and seriously flavorful—meal. I got ambitious and tried my hand at wrapping a couple with rice paper, spring-roll-style. This photo represents my second attempt—not bad, right? It was much easier than I thought, and I’ll definitely be doing more spring rolls throughout the spring and summer. Enjoy! M Vietnamese Noodle Lettuce Wraps Two Servings | Vegan (w/options), Gluten-Free Prep time: 25 min | Cook and serve time: 15 min Ingredients: 2 chicken breasts (vegan option: 1/2 cup cashews) 4 cloves garlic 1 cup chopped cilantro 1/2 jalapeno pepper, minced 2 tablespoons brown sugar 1/4 teaspoon salt 1/4 cup fresh lime juice 3 tablespoons vegetarian fish sauce 4 ounces thin dried rice noodles 2 carrots, julienned 1 cucumber, chopped 1/3 cup chopped fresh mint 6 leaves napa cabbage 1/4 cup unsalted peanuts Optional: 1 package of spring roll skins Prep: FOR CHICKEN: Preheat oven to 350 degrees F. In a small baking dish, bake chicken breasts until no longer pink inside, 20 to 25 minutes. Refrigerate to cool, then cube. Mince the …
This rice bowl is like an avocado roll in a bowl—i.e. THE BEST THING EVER!
This 30-minute light spring dish is perfect for breakfast, lunch, or dinner.