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Posts tagged ‘veggies’

Are You Hungry? Carrot and Sweet Pea Salad

Look whos writing again! I had some inspiration today, in the form of a sweet friend asking me to post this recipe from an Instagram lunch post. {HEY girl!!} Lunch was pretty basic, I havent gone to the grocery store this week so I have very little in my kitchen to choose from. I guess that makes for some super simple, yet creative meals. Lol.

carrot and pea salad

Carrot and Sweet Pea Salad
2 large carrot sticks
1/2 frozen sweet peas
3 Tbsp Hemp seeds
Balsamic Drizzle

Using a vegetable peeler, shred the carrots being careful to not nick your fingers! (Or use a vegetable spiralizer, that would make life a lot easier). Cook the sweet peas per the bag instructions (I heated mine up for 4 mins). Mix peas and carrots. Sprinkle with hemp seeds (I use Manitoba Harvest, it adds 10g of protein!). Squirt the balsamic drizzle on top, using a delicate touch because its concentrated and comes out fast. Eat and enjoy!

carrot and pea salad


Are You Hungry? Veggie Tortellini

Trying to feed a family of 4 and having everyone being happy with what I fix is kind of difficult! Of course there is the challenge of fixing non-meat food that the meat eaters will like. I use to try and have a separate entree for them but now with the baby, I dont have time for all that!! So either the husband grills some kind of animal, they fix themselves a ham sandwich, or they eat what I eat. (They are thrilled when we visit back home because my mama and mother in law will spoil them with all kinds of meat dishes!)

One fool proof, non meat dinner Ive found everyone loves is tortellini! Its so yummy delish! If you can find it, I recommend getting the kind filled with spinach (hello, extra veggies!) instead of just cheese. Plus, the time it took me from dumping the pasta into the pot to serving it was about 20 mins. Score! Serve it with some kind of green veggie (broccoli or sweet peas) and maybe some garlic bread, if youre feeling froggy! And on cold days when youre in the mood for some extra warm comfort food, you can cook a pot of veggie soup and throw it in there for an extra hearty meal.

For this, I used the veggies I had on hand. So use what you have/like. The recipe is versatile. The beans give it a little extra protein in place of the meat.

Veggie Tortellini

Tortellini noms

Tortellini noms

  • 1 16-ounce package dried tortellini
  • 3 hand fulls of fresh baby spinach leaves, chopped
  • 4 large garlic cloves, chopped
  • 1 can diced tomatoes
  • 1 can great northern beans, drained
  • 3 heaping tablespoons of jarred pesto, less or more to taste
  • basil and crushed red pepper flakes to sprinkle on top

Cook tortellini in large pot of boiling salted water, per the box instructions, being careful to not over cook. Drain tortellini, reserving some of the pasta water in the pot. Add canned tomatoes and canned beans. Cook on low until warm. Add chopped spinach, pesto, and herbs, along with salt and pepper to taste.  If more sauce is desired, add a little more pasta water.

If you have the ingredients you can add sauteed mushrooms, sun dried tomatoes, artichoke hearts, olives. Whatever you like. It makes great left overs for the next day but any longer then that, I think the pasta starts to break down and its not as yummy.

Are You Hungry? Roasted Fall Vegetables with Lentils

The other night I made Roasted Fall Vegetables and Lentils with a Honey Dijon Mustard Vinaigrette … Get ready for the best veggie recipe ever! So good that the husband and child gobbled dinner down, all while praising me on the delish dish. Roasted veggies are so.good. because their sweet flavor comes out from. Onions, sweet potatoes, and carrots are my fav. The veggies are healthy so I felt no guilt for stuffing my face with them. 😀 Lentils are very nutritious and especially great for vegetarians/vegans because of their high fiber content and are a good source of protein and iron. So yeah, dinner was great! I also made mac n cheese (whole wheat noodles, of course) and bought an already-cooked roasted chicken for the husband and child (they had been pleading for some meat). For real, you’ve got to try this dish! Perfect fall comfort food. I think I liked it so much that Im going to make it for Thanksgiving dinner at my grandmother-in-law’s house. Nom-nom!

Roasted Fall Vegetables and Lentils with a Honey Dijon Mustard Vinaigrette

Roasted Fall Vegetables and Lentils with a Honey Dijon Mustard Vinaigrette

I used the recipe but made these changes:

I hate celery, so I omitted that. I didnt have any red onions so I had to sub for yellow onions. I also used half a green bell pepper because I already had one chopped up. And last, I used double the vinaigrette to make it extra saucy.

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