Growing up in an Italian family pizza or pasta was on our dinner menu every week–no joke! I didn’t mind because I love both and if you ask me to choose…I don’t think I can. The great thing about this recipe is that you don’t have to either! You can have your pizza and eat your pasta, too. Spaghetti squash is such an inexpensive ingredient and you can get 3-4 dinner’s out of this bad boy. Squash is much lower in carbohydrates than your regular pasta noodles and packs more nutrition and fiber, too. I hope you try this out for your next Italian dinner night!
Spaghetti Squash Pizza Bowls
Servings: 3-4 entree sizes
- I medium spaghetti squash
- 1 cup mushrooms
- 1 cup peppers
- 1 yellow onion, chopped
- 1/2 cup black olives, sliced
- Italian sausage (vegetarian)
- Preheat oven to 375 degrees.
- Microwave spaghetti squash for 2 minutes and then slice in half using a sharp knife.
- Scoop out the seeds and rub with olive oil, salt and pepper.
- Place face down on a lined baking sheet and bake for 45 minutes or until edges are golden.
- Remove from oven and fluff insides with a fork.
- Add your sauteed veggies, cheese, and favorite sauce to each of the halves.
- Bake for an additional 20 minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
This dish can be eaten straight from the spaghetti squash boats or plated in a bowl. Enjoy!
Macaroni and cheese was a meal that I loved when I was growing up. No, I’m not talking about the out of the box kind, but my mom’s homemade recipe. Her recipe called for various cheeses, milk, butter, and a little flour. Every bite was creamy and delicious. So with vegetarian/vegan diets I’ve been trying out “cheezy” sauces to replicate this childhood meal. I love this sauce recipe because it sneaks in some veggies and it’s such a vibrant color. Next time you want to have some mac n’ cheese, give this healthier recipe a try!
Butternut Squash Mac N’ Cheese
Servings: 5-6 entree portions
- 1 box of your favorite pasta (I used Banza brand)
Cheese sauce: (Adapted from Oh She Glows Cookbook)
1 cup roasted butternut squash
1 tbsp butter (oil would work too)
3/4 cup milk (I used almond)
1 tbsp cornstarch (to thicken)
1/4 cup nutritional yeast (more on this later)
2 tsp Dijon mustard
1 tsp garlic and onion powder
1 tbsp lemon juice
Ground salt, pepper to taste
- Cut and cube your butternut squash. Place on a lined baking sheet and coat with olive oil, salt and pepper. Bake at 400 degrees for 25-30 minutes.
- While the squash is roasting, heat the water in a large pot for your pasta. Cook pasta according to package instructions.
- Once the squash is done cooking, remove from the oven and allow to cool for 10 minutes.
- Place all sauce ingredients in a blender. Blend until smooth. You may need to do this in batches.
- Add the cooked pasta + sauce ingredients back into the pot and mix until pasta is well coated.
- Optional, but I recommend: roasted veggies, crispy chickpeas, tempeh, or a fried egg.
About a year ago I bought the most amazing and fun kitchen gadget. A zoodle maker or Inspiralizer! I bought mine off of Amazon and I use this at least once a week. I have different settings so I can switch up what my “noodles” look like. This recipe is super simple and one of my go-to’s on those busy evenings. You’ll want to keep this recipe close by!
- 1 zucchini or sweet potato would work
- 1/2 cup of mushrooms
- 1/2 cup edamame
- 1/2 cup tomatoes
- 1/2 cup cooked soba noodles (optional)
- 1 Tbsp soy sauce
- 2 tsp coconut sugar
- 1 tsp apple cider vinegar
- 1 tsp sesame oil
- 1 Tbsp olive oil
- 1 tsp garlic
- 1/2 tsp fresh ginger
- 1 Tbsp water to thin
- Saute all the vegetables and edamame in a saute pan with 1 Tbsp of oil.
- While the vegetables are cooking; wash the zucchini and slice off both of the ends. Make your zoodles!
- Combine all the peanut sauce ingredients (soy sauce thru water ingredients) and whisk together.
- Add your zoodles 1 minute before removing the veggies from the saute pain. Pour about 1/4 cup of your sauce on top of the mixture and toss well.
- Top with Everything But The Bagel Seasoning or toasted sesame seeds.
Changing things up with this eggplant recipe! I’ve really only had eggplant when I eat eggplant Parmesan so I got creative with this dish. Roasted whole eggplant is so delicious and the crispy chickpeas are a great addition. Plus, who doesn’t like some homemade creamy dressing to bring all the ingredients together?
Roasted Eggplant and A Creamy Yogurt Dressing
Servings: 2 servings
- 1 eggplant, cut in half
- massaged kale
- pickled red onions (optional)
- crispy chickpeas
- 1 Tbsp olive oil
- 1/3 cup plain Greek yogurt
- 2 tsp dried dill
- 2 Tbsp lemon juice
- 1 avocado
- Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.
- Place eggplant on baking sheet cut lengthwise.
- Evenly spread the spice mixture (cumin, salt, pepper) on top and roast for 40-45 minutes.
- For the chickpeas–add salt, pepper, and cumin. Coat in olive oil and place on a lined baking sheet with parchment paper. Bake for 25 minutes or until crispy.
- Dill yogurt sauce: Combine plain Greek yogurt, dried dill, and lemon juice together and mix until combined.
- Add the massaged kale with avocado and place warm eggplant on top.
- Drizzle with yogurt sauce and sprinkle crispy chickpeas on top.
- Add pickled onions if you have them!
This recipe is filled with Italian flavors, low in carbohydrates, and just delicious! I’ve used crumbled tofu for some protein, cauliflower rice, and mixed veggies. All covered with fresh mozzarella cheese that melts to perfection in the oven.
Tofu Stuffed Peppers
Servings: 3 servings
- 3 bell peppers (any color will work)
- 1/2 block of tofu, crumbled
- 1 cup of cauliflower rice
- 1 cup of mushrooms
- 1/2 cup sundried tomatoes
- 1 zucchini, chopped
- 1-2 cups spinach, cooked
- 1/2 cup fresh basil
- Mozzarella pearls
- Parmesan cheese
- To make the filling, add your vegetables, cauliflower rice and tofu to a pan with olive oil. Saute for about 5-7 minutes.
- Add spinach and mix until wilted.
- Prep the peppers: Wash and cut the peppers in half and place in a greased baking dish.
- Fill each 1/2 with a generous portion of the filling and then add the cheese.
- Cover with foil and bake at 375 for 30 minutes.
- Remove foil and bake for another 5-10 minutes or until the cheese begins to bubble.
- Top with fresh basil and some Italian seasoning.
I really dig tacos! I think because you can add whatever toppings, sauces, or flavors your taste buds desire. Tacos and tofu–do they mix well? I think so! The tofu is extra crispy and I coated in a sweet and sour sauce this time. If you’re not feeling an actual taco this recipe can be adapted to make a bowl. Let’s get this taco party started.
Tofu Veggie Tacos
Serves: 4-5 servings
- 1 block of firm tofu, drained
- grilled pineapple
- purple and green cabbage, shredded
- shredded cheese
- cherry tomatoes, diced
- fresh cilantro
- 3 Tbsp liquid aminos (soy sauce)
- 2 Tbsp honey (or agave)
- 1 tsp garlic, minced
- 1 Tbsp lime juice
- For the tofu, lay a plate with a heavy object such as a can and press to get most of the water out. If you can, I recommend doing this step for 2 hours.
- Once the tofu is dried, slice into 5 strips and then slice into cubes.
- Coat the tofu in cornstarch and place on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 30 minutes. I turn the baking sheet half way through.
- While the tofu is cooking prepare the sauce (mix the liquid aminos, honey, garlic and lime juice together).
- Remove the tofu from the oven and place in a skillet that has already been heated with some olive oil. Add in the sauce and continue to stir often. The sauce will begin to thicken. I usually do this step for 3-5 minutes.
- Remove tofu from the pan and start to assemble your tacos.
- Top your tacos with the ingredients listed above or your favorite taco additions!
Hello Summer! These bites pack the taste of summer in every bite. This recipe calls for fresh strawberries, but frozen work just as great! These bites are vegan and super creamy and delicious. I mean you could just eat the graham cracker crust alone, but I’ll let you be the judge.
Strawberry Cheesecake Bites
Servings: 12 mini cheesecake bites
- 8 full sheets of graham crackers
- 4 Tbsp butter (I used vegan)
- 2 Tbsp coconut sugar
- 1/2 cup of strawberries, halved
- 1 cup raw cashews (soaked for 1-2 hours)
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 2 Tbsp lemon juice
- Preheat oven to 325 degrees. Place the graham crackers + melted butter + coconut sugar in a food processor and blend until a crumb mixture forms.
- Line a muffin tin with muffin liners and press about 1 Tbsp of mixture and use your fingers to pat smooth. Bake for 5-8 minutes until lightly browned. Let crust cool completely.
- Place the soaked and drained cashews in a food processor. Add the strawberries + agave + melted coconut oil + lemon juice and pulse until smooth.
- Place about 1 Tbsp of the filling on top of the crust and smooth with a spoon.
- Sprinkle with crushed pistachios, chocolate shavings or coconut.
- Place in the freezer for 1-2 hours until solid. Allow to thaw 10 minutes before serving.
You’ll think you’re in Florida or somewhere tropical after you take your first bite! This salad combines mango, lime juice, cilantro, and vegetables for a tropical and healthy meal! I’ve added buckwheat as my grain and it’s full of fiber and protein. Just what you need to have a productive day or evening.
Mango Chickpea Salad
Servings: 5 servings
- 1 mango, diced
- 1 can of chickpeas, drained and rinsed
- 1 cup of sweet peppers, chopped
- 1 cup of edamame
- 1 avocado, diced
- 2 Tbsp chopped cilantro
- Mixed greens
- 1 cup of buckwheat, cooked
- 2 Tbsp honey
- 1/4 cup olive oil
- 1/4 cup lime juice
- Chop all your vegetables and mango and place in a bowl
- Cook the buckwheat according to package instructions
- To make the dressing: Mix cilantro, honey, olive oil, lime juice, salt, pepper, and garlic powder
- Start with your greens, then add buckwheat, veggies, and toss with the cilantro dressing
I will always think about my time spent in Florida on vacation when I eat this salad. We had this for dinner one night and I was obsessed with all the flavors! This recipe is light, a great side dish, or can be eaten as a meal with some protein added to this. Bring this to your next gathering and I’m sure you’ll leave with no left-overs.
Summer Corn Salad
Serves: 6-8 entree sizes
- 15 ounces grape tomatoes, sliced
- 1 cucumber, chopped
- 2 cans of corn or 4 ears of grilled corn
- 3-4 Tbsp green onion, chopped
- Fresh or dry dill
- 2 Tsp lime juice
- Feta cheese
- Mix all ingredients in a bowl
- Add the spices and herbs. Adjust seasoning to taste
- Chill in the refrigerator for about 30 minutes before serving
Sharing another variation of my “power bowls” that I will bring to lunch for the week! What I love about these bowls is that they are always different, never boring, and the flavors are always changing. These bowls consist of a grain, greens, vegetables, protein, and a homemade dressing! I wanted to try out the Falafel mix from Trader Joe’s and this came together fairly quickly!
Falafel Power Bowl
Serves: 4-5 entree portions
- 1 bunch of kale, washed
- 2-3 large sweet potatoes
- tri-colored cauliflower
- 1 package of mushrooms
- 1/2 cup of beets, sliced (I used the can)
- 1/2 block of honey goat cheese, crumbled
- 1 cup of farro, cooked
- 3 Tbsp Tahini
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice
- Preheat oven to 375. Place chopped vegetables on a baking sheet lined with parchment paper. Coat with olive oil, salt and pepper. Roast for 25-30 minutes
- Cook farro using package instructions
- Take the washed kale and rip into smaller pieces and massage in a bowl
- Mix the salad dressing ingredients (tahini through lemon juice) and add to the kale to coat
- Top the kale with the vegetable topping and sprinkle goat cheese on top