vegetarian

Vegan Summer Vegetable Mac and Cheese with Bolthouse Farms® Plant Protein Milk

This post is sponsored by Bolthouse Farms®, however, I am sharing my own thoughts. All opinions are my own.

This post is sponsored by Bolthouse Farms®, however, I am sharing my own thoughts. All opinions are my own.

I have been craving some mac and cheese like it’s nobody’s business! I know that’s a little strange since it has been nothing but hot and humid here for the past few weeks, but a girl wants what she wants and that’s some mac and cheese. So mac and cheese it was, and it was GOOD, so good in fact that I obviously had to share. Loaded with some of my favorite summer veggies, plant-based, and dairy-free, this recipe is sure to please the entire family. It’s packed with flavor and protein and is super easy and quick to whip up!

The star of this recipe is Bolthouse Farms Plant Protein Milk! Each serving contains 10 grams of pea protein and 50% more calcium than dairy milk per 8 oz. serving. It’s also non-GMO and doesn’t contain dairy, lactose, nuts, soy, carrageenan, or gluten. It comes in four variations – original, vanilla, chocolate, and unsweetened (which I used in this recipe) and can be found at your local grocer in the refrigerated area of the dairy department. Use their store locator here to find Bolthouse Farms Plant Protein milk near you!

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So let’s get to it!

Here’s what you’ll need:
-7 oz pasta of your choosing (I used chickpea shells)
-1 zucchini, sliced in ¼” rounds and quartered
-Half a pint of cherry tomatoes
-1/2 cup Unsweetened Bolthouse Farms Plant Protein Milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 cloves garlic, chopped
-2 tbsp avocado oil

Instructions:
1) Toss the zucchini and cherry tomatoes with the avocado oil and season with salt and pepper as desired before baking them in a preheated 425-degree oven for 15 to 20 minutes
2) In the meantime, cook your pasta according to the instructions on the box.
3) Once cooked, strain the pasta, and use the warm pan to combine the Unsweetened Bolthouse Farms Plant Protein Milk, nutritional yeast, Dijon, garlic, lemon juice, turmeric, salt, pepper, and chili powder.
4) Pour the sauce over the pasta, and mix in the roasted veggies.
5) Serve, and enjoy!

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Let me know what you think of this summery plant-based mac and cheese in the comments below and be sure to check out Bolthouse Farms full line of Plant Protein Milk!

Mushroom and Spinach Stovetop Oats with Flahavan’s Irish Oatmeal

This post is sponsored by Flahavan’s Irish Oatmeal, however, I am sharing my own thoughts. All opinions are my own. 

This post is sponsored by Flahavan’s Irish Oatmeal, however, I am sharing my own thoughts. All opinions are my own. 

Oatmeal is one of my favorite ways to start the day. It’s super easy and fast while also filling and nutritious. Plus, you’ll never find yourself getting bored because it’s so versatile. Whether it’s baked or on the stovetop, topped with fruit and nut butter or a savory twist, it’s always a delicious was to get the day going. Savory oats are my personal favorite way to enjoy oatmeal, and today I’m going to share my favorite savory oat recipe with you all!

The most important part of a great oatmeal dish is, well, the oats duh! That probably goes without saying, but it is so, so true! That’s why I use Flahavan’s Irish Oatmeal for this recipe. They’re high-quality, minimally processed, and naturally creamy in texture. Not to mention, Flahavan’s only works with like-minded farmers they know and trust, to select the best quality non-GMO oats, while protecting and sustaining the land. They've even recently launched new packaging highlighting the Irish family farmers that have been helping to bring field to spoon for generations! When it comes to Flahavan’s Irish Oatmeal, you just simply know you’re getting the best! And they truly are the perfect base for some delicious savory mushroom and spinach oats.

I love packing veggies into my breakfasts, and mushrooms and spinach complement Flahavan’s Irish Oatmeal perfectly. Add in some garlic and parmesan for that extra flavor, and we have ourselves a meal! Easy 5-minute Irish Steel Cut Oats with minimal ingredients; it doesn’t get much better!

Here’s what you’ll need:

-1/3 cup Flahavan’s Irish Steel Cut Oatmeal
-2/3 cup milk of choice or water (I usually like to split it half and half)
-4 mushrooms, sliced
-1 handful of fresh spinach (~1 cup)
-1 clove garlic, chopped
-2 tbsp shredded or shaved parmesan
-Salt, pepper, and red pepper flakes (optional) to taste

Instructions:

  1. In a small pot on the stovetop, combine the oats and milk and/or water over medium high heat, and bring to a boil.

  2. Once boiling, turn down the heat to medium, and cook, stirring regularly, for about 5-7 minutes until the liquid absorbs into the oats.

  3. In the meantime, heat up 1 tbsp avocado or olive oil in a pan over medium high heat.

  4. Once hot, add in the sliced mushrooms, and cook for 3-5 minutes.

  5. Mix the garlic and spinach into the pan of mushrooms, and cook for an additional minute or two until the spinach wilts.

  6. Mix the veggies, parmesan, salt, pepper, and red pepper flakes (optional) into the cooked oats until the cheese is fully melted.

  7. Serve, top with your favorite toppings, and enjoy!

My go-to topping is a fried egg. The runny yolk mixed with savory oats just cannot be beat! I also love to add fresh avocado. Play around, and see what works for you! Let me know how you enjoy this recipe in the comments below!

Vegetarian Stuffed Peppers with Green Valley Foods

This post is sponsored by Green Valley Foods, however, I am sharing all of my own thoughts. All opinions are my own.

This post is sponsored by Green Valley Foods, however, I am sharing all of my own thoughts. All opinions are my own.

We’re coming up on the new year which means fresh starts and new year’s resolutions. One of the resolutions at the forefront for a lot of us is being more health conscious. And again at the forefront of ignored resolutions is that very same one getting pushed to the wayside. We go through all the excuses - it’s hard, it’s expensive, it’s time consuming. But really, it doesn’t have to be!

That’s why I’ve teamed up with Green Valley foods to show you how easy AND affordable eating organic can be. I whipped up these delicious vegetarian stuffed peppers that are also gluten free and super quick and easy to make. The whole family will love them, and they’re so simple that the kids can even get in on the fun of helping to make them.

So why Green Valley? They’re the obvious choice because all of their products are USDA organic, non-GMO, BPA-free, gluten free, and made in the USA. You can pick up the corn and black beans for this recipe at your local grocery store and not have to worry about any of it going bad because they’re both shelf stable. They’re also very affordable making it easy and reasonable to eat organic. You can even order them on Amazon. It really doesn’t get much more convenient than that!

So let’s get to it!

Here’s what you’ll need:
-4 bell peppers, halved and de-seeded
-1/2 red onion, chopped
-15.5 oz bag Green Valley Black Beans -15.25 oz can Green Valley Corn
14.5 oz can diced tomatoes
-2 tbsp taco seasoning
-1/2 cup shredded cheddar cheese plus more -1 green onion, chopped

Instructions:

1)  Preheat your oven to 425 degrees. On a parchment lined baking sheet, bake the halvedpeppers for 15 minutes.
2)  In the meantime, strain the black beans and corn.
3)  Mix together the beans, corn, diced tomatoes, red onion, taco seasoning, and cheesetogether in a large bowl.
4)  Remove the peppers from the oven, and fill each pepper with the mixture.
5)  Top each pepper with a sprinkle of cheese, and return them to the oven for 15 minutes.
6)  Remove the peppers, and top each with green onion.
7)  Serve, and enjoy!

Let me know what you think in the comments below, and make sure to head over to http://www.welcometogreenvalley.com to learn more about all of Green Valley’s organic products.

Eggplant Parm Frittata from Whole Foods Market

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I feel like February often gets a bad wrap. It's dark and cold (if you're in the Northeast like I am), and there doesn't seem to be much going on. But in reality there's lots to celebrate! It happens to be my birthday month, and for everybody else, there's Valentine's Day with that special person in yourself life (or Galentine's Day if you choose to celebrate with your closest gal pals). Plus, Whole Foods Market has an entire other, delicious reason to celebrate!

February is the month of Parmigiano Reggiano at Whole Foods Market, which just so happens to be one of my favorite cheeses! This year marks WFM's 10th anniversary of their traditional Parm Crack event. At this event, Whole Foods hand selects the highest quality wheels of Parmigiano Reggiano from defined creameries in Northern Italy. At 3 pm ET on February 24th, each store will simultaneously crack wheels of cheese, and there will be demonstrations and tastings for customers. If that weren't enough, Parmigiano Reggiano will be on sale from 2/23-2/25 at $5 off per lb. 

To celebrate this delicious event and give you a fun way to put that Parmigiano Reggiano to good use, I'm bringing you one of my favorite frittata recipes - eggplant parm.

Here's What You'll Need:

-1/2 cup Parmigiano Reggiano, shredded
-1/2 medium eggplant, sliced
-4 eggs
-1 Roma tomato, sliced
-6 fresh basil leaves (2 chopped, 4 whole)
-2 garlic cloves, chopped
-1 tsp Italian seasoning
-Splash of milk of choice or water (optional)
-Sea salt and pepper to taste
-1 tbsp EVOO

Serves 2

Instructions:

1) Heat up the EVOO in an oven-safe pan on the stove top over medium high heat.
2) Add in the eggplant slices, and cook 2-3 mins/side.
3) Add in the chopped garlic and continue to cook for about 3 minutes.
4) In a bowl, whisk the 4 eggs with a splash of milk, 2 chopped basil leaves, Italian seasoning, sea salt, and black pepper.
5) Spread the tomato slices throughout the pan, layering with the egpplant. Sprinkle the Parmigiano Regianno throughout the layers, and top with the remaining cheese.
6) Pour the egg mixture over the top, and top with the 4 basil leaves.
7) Cook, covered on the stove top, for 3-5 minutes until the sides are cooked.
8) Move the pan to the oven on broil, and cook until golden brown (~5-7 minutes).
9) Remove, and cut the frittata into two halves.
10) Plate, serve with your favorite sides, and enjoy!

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Make sure to head into your local Whole Foods Market to pick up that delicious Parmigiano Reggiano and experience the Parm Crack event for yourself! If you're local to Northern NJ, you can find more information here. And as always, let me know what you think in the comments below!

Winter Veggie Baked Ziti from Whole Foods Market

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The holiday season is very much upon us, and that has me in the mood for all of the holiday party dishes! Naturally, I headed to my local Whole Foods to pick up some fresh and seasonal products to make a dish that I'll be serving at my holiday dinner this year, a winter veggie baked ziti. They had everything I needed from organic pasta to sauce to seasonal fresh veggies and cheese. Plus you can even order online at the Whole Foods Market E-Store! We all know how hectic the holiday season can be, so WFM is making it as easy as possible.

For this dish, I decided to go with some of my favorite seasonal veggies - brussels sprouts, cauliflower, kale, and mushrooms. They all remind me of this time of year and would make for the perfect healthier baked ziti dish. Mix in some pasta, sauce, and cheese, and you have yourself a a veggie-packed meal that even the kids will love! It really is the perfect easy-to-make main course for any holiday gathering.

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Here's What You'll Need:

-1/2 head cauliflower cut into florets
-1 bundle brussels sprouts (~20-25), halved
-8 oz baby bella mushrooms (~10-15)
-2 cups kale, chopped
-3 cloves garlic, minced
-1 lb box ziti
-25 oz jar marinara sauce
-1.5 cups shredded mozzarella
-1 cup ricotta
-1 egg
-2 tbsp and 1 tsp avocado oil, separated
-3/4 tsp dried oregano, separated
-3/4 tsp dried basil, separated
-Sea salt and pepper to taste

Instructions:

1) Toss the brussels sprouts, cauliflower, and mushrooms with 2 tbsp avocado oil, 1/4 tsp oregano, 1/4 tsp basil, sea salt, and pepper, spread the veggies on a baking sheet, and roast in a preheated 425 degree oven for 25 minutes. Once done, decrease the temperature to 375. 
2) While the veggies are roasting, cook the pasta according to the instructions on the box.
3) In a large pan on the stove top, heat up 1 tsp avocado oil over medium high heat. Add in the 3 cloves of minced garlic and 2 cups of kale. Cover and cook for about 5-7 minutes, stirring occasionally. Remove from heat.
4) Reserve 1 cup of marinara sauce from the 25 oz jar.
5) In a large bowl, thoroughly mix together the cooked pasta, roasted veggies, sauteed garlic and kale, 1 cup shredded mozzarella, 1 cup ricotta, marinara sauce (minus the 1 cup), egg, 1/2 tsp basil, 1/2 tsp oregano, sea salt, and black pepper.
6) Pour the mixture into a large, greased baking dish. 
7) Top the mixture with the reserved cup of marinara sauce and 1/2 cup shredded mozzarella. 
8) Bake the dish in the preheated 375 degree oven fro 30-40 minutes until fully cooked through. 
9) Serve, and enjoy!
 

I hope you enjoy this veggie-packed, healthier version of the classic! It's sure to be a crowd pleaser this holiday season. Let me know what you think in the comments below, and don't forget to check out your local Whole Foods Market or the Whole Foods Market E-store for all of your holiday food shopping needs!

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