Chickpea “Tuna” Salad

If you normally don’t eat fish/meat like me, but still want that tuna/chicken salad taste and texture; I hope you give this recipe a try! I used chickpeas, simple spices, and veggies to give some crunch and a ton of flavor. Who said eating more plant based foods has to be boring?


Chickpea “Tuna” Salad 

Servings: 3-4 entrees or 5-7 servings as a side dish


  • 1 can of chickpeas or white beans, drained and rinsed
  • 2 ribs of celery, chopped
  • 1 cup of baby carrots, chopped
  • 1/2 cup of radishes, chopped
  • 1 Tbsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1/4 cup hummus
  • salt + pepper to taste
  • 1/4 tsp garlic powder
  • hot sauce (optional)


  1. Use a fork or potato masher to mash some of the chickpeas
  2. Combine all other ingredients and mix well
  3. Let flavors marinate for 2-3 hours

Serve over a bed of greens, slice of bread or crackers for a snack!


Spring Panzanella Salad

I love vegetables, I love greens, and I especially love homemade croutons. This salad is refreshing, light, yet filling. I chose these vegetables based on what is in season at spring time, but really any vegetables would work! Homemade dressing puts the finishing touches on this colorful meal. I recommend dressing right before serving so this salad stays fresh!


Spring Panzanella Salad


  • A bag of mixed greens
  • Fennel, leeks, red, onion, asparagus
  • Olive oil
  • Edamame
  • 1/3 cup tahini
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp maple syrup
  • 1 clove of garlic, minced
  • pinch of salt
  • homemade croutons


  1. Chop all of the vegetables and drizzle with olive oil, salt and pepper. Add edamame to the mix. Roast at 375 degrees for about 30 minutes.
  2. Croutons. I used a cornbread mix and made into croutons. You can also buy some hearty, crusty bread. Cut into cubes and leave out overnight to dry.
  3. Dressing: Mix tahini, lemon juice, maple syrup, garlic, and salt together until smooth and well combined.
  4. Layer your bowl with mixed greens, roasted veggies, croutons and then dressing. Dive in!

Protein Packed Pasta Salad

One of my go-to dishes for summer gatherings! I will bring a variation of this dish to family/friend cookouts, picnics in the park, or leftovers come with me to work! This recipe uses summer produce and gives you a little boost of protein thanks to the Banza pasta and Greek yogurt dressing! As always, you can of course substitute the vegetables with what you already have! Enjoy this yummy bowl any time of the day!


Protein Packed Summer Pasta Salad With A Greek Yogurt Dressing

Makes 5-6 entree portion sizes or 10-12 servings as a side dish


  • 1, 8 oz package of Banza pasta (I used shells)
  • 1 zucchini, chopped
  • 1-2 cups cherry tomatoes, sliced in half
  • 1/2 of a red bell pepper
  • 1 cup grilled corn (I used Trader Joe’s roasted frozen corn)
  • 1 bag of cruciferous crunch mix
  • 1/2 cup Greek yogurt
  • 1/4 cup salsa
  • 2 Tbsp taco seasoning mix


  1. Cook the pasta according to package instructions. Rinse with cold water to stop the cooking process
  2. While the past is cooking, chop all of your vegetables and place in a large bowl
  3. Saute the frozen corn until thawed and place in the bowl of veggies
  4. Toss in the cooled pasta and add the cruciferous crunch mix
  5. Mix all dressing ingredients together and pour over the pasta until well coated.
  6. Grab and fork and dive in!

Will keep for 3-4 days in the refrigerator.

First Week of June–What I’m Having For Lunch!

Hello, hello! Starting the first week of June off strong with this delicious power bowl that I’ve prepped for lunch this week. What’s a power bowl you ask? Well for me, it’s a big bowl of goodness that is packed with vegetables, greens, whole grains, protein, and a homemade sauce! I really gravitate towards making these bowls for lunch because they are the easiest for me to prep on Sunday. I usually switch up my vegetables based on what is in season and then I’ll make a big batch of grains for the entire week.  This also helps keep my meals interesting and prevent boredom from occurring. From start to finish, I can have my lunch prep done in about an hour! I say that’s worth it because all I have to do each night (or morning) is place the ingredients in my to go container for work!

This week, I was craving a peanut type sauce with soba noodles. I’m a huge fan of soba noodles because they’re slightly chewy, have a nutty flavor, and cook in about 2 minutes! I also had some eggs that I needed to use up so I made a batch of hard boiled eggs. If you struggle like me to perfect the hard boiled egg, I would recommend trying to bake your eggs in the oven! Yes, a friend of mine told me this trick and it worked! I preheated my oven to 325 degrees, placed my eggs in a muffin tin and baked for 25 minutes. I then placed the eggs in cold water to stop the cooking process. They turned out perfectly and I don’t think I’m ever going back to the stove top version. Too many failed attempts!

soba noodle salad

Cold Soba Noodle Power Salad


  • 1 bag of cruciferous crunch blend
  • 1/2 of a package of soba noodles
  • Radishes, sliced
  • Grape tomatoes, sliced
  • Hard boiled egg
  • EBTB seasoning

Almond butter sauce: 3 tbsp almond butter + 2 tbsp liquid amino’s (or soy sauce) + 2 tbsp lime juice + 1 tsp sesame oil + 1 tsp garlic


  1. Cook the soba noodles and rinse with cold water
  2. Add the greens and veggie mixture to the noddles
  3. Toss with half of the almond butter sauce
  4. Plate and top with a hard boiled egg for some protein and Everything But The Bagel Seasoning if desired

Summer Caprese Riced Cauliflower Salad

One of my favorite memories of summer is sitting in my parents backyard and enjoying a nice dinner outside. My Dad grows basil, tomatoes, peppers, blackberries, and raspberries every summer in his garden. I love sinking my teeth into fresh produce! You  just can’t beat the fresh, juicy, and bursting flavors of eating local seasonal food.

With having an Italian background, one of our favorites is making caprese salad with fresh tomatoes, basil, and mozzarella cheese. I usually drizzle balsamic vinegar, salt and pepper right before serving. Honestly, one of my favorite summer side dishes that inspired me to create this salad. I opted to use cauliflower rice instead of brown rice for a lower carb swap and made a yummy mascarpone dressing. If you’ve never tried mascarpone cheese please add this to your list! It’s creamy, great in pasta, baked goods, and even on a piece of toast! So let’s get cooking!


Salad ingredients:

  1. 1 container of cherry tomatoes, sliced
  2. 1 zucchini, sliced
  3. 1/2 of an 8 oz container of mozzarella pearls
  4. 1/3 cup fresh basil
  5. 1/2 cup kalamata olives
  6. Fresh arugula (or your greens of choice)
  7. 4 cups riced cauliflower
  8. 1 block of tempeh, diced
  9. Balsamic vinegar

Creamy basil dressing: 1/4 cup mascarpone cheese + juice of 1 lemon + 1 tbsp olive oil + 1/4 cup fresh basil + salt/pepper. Blend all ingredients until smooth in a food processor. I added about 3 tbsp if water to thin.

I sautéed the tempeh in olive oil and added about 2-3 tbsp of balsamic vinegar until coated. Then I plated up this gorgeous and fresh tasting salad! Started with arugula, then cauliflower rice, added the tomato, mozzarella, zucchini and olive mixture.