Enchiladas are the perfect warming comfort food for when the weather cools off! These ones happen to be vegan, and they are healthier than most thanks to the butternut squash and black beans in the filling and the whole grain tortillas used instead of bleached ones. These are packed with protein and fiber but it still has the gooey cheese and delicious flavor of regular enchiladas despite being plant based!
Chili is one of my favorite things this time of the year! It is hearty, easy to make and I just make a batch and get several meals out of it! This Sweet Potato Lentil Chili is flavorful and delicious plus really healthy! It is packed with fiber and protein thanks to the sweet potatoes and lentils so you can feel good about eating it!
These muffins are the perfect weekend baking project! They are easy to make, healthier than traditional muffins, and really delicious, especially warm from the oven! If you would like to make them gluten free, just use Bob’s Red Mill All Purpose Gluten Free Baking Flour in place of the whole wheat pastry flour!
Pumpkin season is here! So why not make some delicious pumpkin spiced waffles! These are easy to make, they happen to be vegan and they are perfect for making on a weekend morning for brunch! Serve them with some toasted pecans and maple syrup for a Fall treat!
When the weather starts to get cooler, I love roasting vegetables to enjoy them warm instead of just cold in a salad. This Turmeric Roasted Cauliflower and Chickpeas is easy to make, healthy and so good! It is packed with fiber, nutrients, and contains anti inflammatory benefits thanks to the turmeric! This makes a nice side dish alongside something with protein, or it could even be a lighter main dish if you wanted to make it two servings, since the chickpeas have protein.
As the weather is cooling down and we are getting into warm comfort food season I am craving things like stuffed squash. A lot of times I will stuff it with things like rice or apples, but in this recipe I stuffed it with Italian flavored lentils (that remind me of the meat ragout I used to eat growing up without the meat), then topped it off with some vegan mozzarella for a delicious hearty dish. This is packed with fiber and protein so it will fill you up but won’t weigh you down. This is perfect for a chilly Fall or Winter night!
In late summer when the weather starts to cool off a little but it isn’t quite soup weather yet, it is the perfect time for a hearty grain salad. Like this wild rice and corn salad! This salad is filled with colorful veggies, crunchy hazelnuts and is coated in a tangy vinaigrette. It is delicious, healthy and easy to make!
This time of the year when fresh produce is abundant, I like to make lots of salads. I use tomatoes often, sometimes just by themselves, but I also like to combine them with other fruit like the nectarines in this one. I also add in sweet corn which is at its peak of season right now, along with fresh mint for freshness, and a little lemon to make the flavors pop. Lastly a bit of vegan mozzarella cheese for a little richness. This salad is so simple to make but so good and so healthy!
I have always loved caesar salad! Usually it is made with romaine lettuce, but here I use earthy kale instead to give it a nutritional boost! This salad has a flavorful dressing that tastes like classic caesar dressing but it happens to be vegan! If you wanted to make this gluten free, you could use gluten free bread in place of the baguettes.
This pasta is perfect for late summer when both the sweet corn and cherry tomatoes are at their best and most flavorful! It is super simple to make and so good! Perfect for a busy day when you don’t want to spend a long time prepping dinner. It is made with a gluten free chickpea pasta, so it has plenty of protein as well!