Miso Cucumber Noodles with Eggplant and Beyond Meat

As I’ve mentioned, on weeknights I strive to create healthy and easy meals that are also delicious. After a long day at work, I don’t want to spend hours in the kitchen so that I can eat something healthy for dinner. That’s why I keep several recipes like this in the back of my mind! It’s delicious and healthy but so easy to make.

If you like the sauce, make extra and keep it in the fridge. You can use it as a salad dressing or marinade for another type of vegetable!


Miso Cucumber Noodles with Eggplant and Beyond Meat

serves one


1 medium cucumber

1 cup sliced eggplant

1 serving (about 6 strips) grilled Beyond Meat

1 tbsp miso

2 tbsp rice vinegar

2 tsp minced ginger

1 tbsp water



Begin by slicing your eggplant. Put a little oil in a pan and add in eggplant. Put a lid on the pan and let cook for about 5 minutes, stir occasionally.

Meanwhile, wash and dry your cucumber. Using a vegetable peeler, make noodles out of the cucumber. Place them in a bowl and set aside.

Combine miso, vinegar, ginger, and water to make your sauce. Adjust the amount of water to create the desired thickness. Drizzle a little sauce over your cooking eggplant, and cook for a few more minutes.

Saute the Beyond Meat strips for about 3 minutes on each side. Place eggplant & Beyond meat over your cucumber noodles, drizzle with remaining sauce, and enjoy! A quick, easy, and healthy meal 🙂




Shrimp & Pineapple Kebabs

If you regularly read this blog, you know I love grilling in the summer. There’s a seemingly endless amount of combinations you can grill up and they all are so good. And what better way to get the most out of every nice day than making dinner outside too.

My mom and I prepared this recipe the other night in under 30 minutes, giving us plenty of time to sit outside and enjoy a summer night. If you don’t eat shrimp, try replacing it with tofu or chunks of a veggie burger. Swamp out any of the veggies for something you like better!

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Shrimp & Pineapple Kebabs

serves two


6 shrimps

1/2 cup chopped pineapple

1 red onion

1/2 yellow pepper

1/2 red pepper

3/4 cup halved purple potatoes

1 cup baby bella mushrooms


dipping sauce (we chose BBQ but anything would be good)

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Begin by cutting all the vegetables, potatoes, and pineapple into kebab-sized pieces. Preheat grill. Build your kebabs by skewering the shrimp, vegetables, potatoes, and pineapple in any order. Brush the grill with a little olive oil and cook the kebabs until browning, about 5 minutes each side.

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Remove and serve hot with your favorite dipping sauce!

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Grilled Seitan and Corn Salad with Avocado

Happy 4th of July!! The 4th is by far one of my favorite holidays. I love sitting out in the sun, by a pool or the lake, with my family and friends. And of course I love the food 🙂 Growing up we always went to my aunt and uncle’s house in the morning for a big brunch, followed by a morning of hanging out by the pool, swimming, and poolside volleyball. In the afternoon we’d head to Lake Minnetonka with the other side of the family. We’d sit and chat on the dock and swim in the lake before grilling up a delicious dinner. The day would end with fireworks we set off and watching big ones all across the lake.

This year I think I’ll make this delicious Grilled Seitan and Corn Salad with Avocado. It’s easy and delicious and goes well with whatever else you want to grill. It’s also great because you can make the dressing in advance and the the salad ready in no time.

This salad is also great for vegetarians and meat eaters alike. In my family we cook seitan and chicken on the grill and then serve them on the side of the salad. Perfect for a mixed group of eaters. I use Upton’s Naturals Seitan, my favorite brand of seitan.

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Grilled Seitan and Corn Salad with Avocado

serves 4


4 tbsp olive oil (plus extra for the grill)

1/4 cup fresh lemon juice

2 tbsp chopped fresh rosemary

4 cloves garlic, finely chopped

salt and pepper

1 package Upton’s Naturals Traditional Seitan

3 ears corn, shucked

6 cups baby spinach

1 avocado

2 ounces shaved Parmesan

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Heat grill. Once it’s hot, brush with a little olive oil.

Prepare dressing by whisking together lemon juice, rosemary, garlic, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl (it also works well to put all ingredients in a small jar and shake it well to mix).

Rub a little olive oil and salt and pepper on the corn and grill the corn and seitan for about 4 to 6 minutes. Cut the kernels off and cut the avocado into small cubes.

Assemble the salad by layering the spinach, seitan, corn, and avocado. Pour on dressing, mix well, and top with shaved parmesan. Dig in!


Shared on: Healthy Vegan Fridays

Stir Fry with Buffalo Vinaigrette

I recently decided to try textured vegetable protein, something I had never cooked with before. It comes dry, and you prepare it by combining it with water and microwaving it. I love it! It’s such a versatile protein and is fun to use. You’ll be seeing more of it in my recipes coming up! If you don’t feel like trying textured vegetable protein, try any type of crumbled protein instead.

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Stir Fry with Buffalo Vinaigrette

serves two


5 large carrots

1 cup mushrooms

2 cups broccoli

1 yellow onion

1 cup textured vegetable protein

1/2 avocado

1/4 cup Frank’s Red Hot

1/4 cup apple cider vinegar

1 tsp garlic

1 tsp paprika

1 tsp lemon juice

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Dice onion and place in heated pan with olive oil or cooking spray. Cook about two minutes. Meanwhile chop carrots, mushrooms, and broccoli, add to pan with onions and cook until veggies are cooked (about 6 more minutes).

Cook the textured vegetable protein according to directions on package. Set aside.

Combine the remaining ingredients (besides the avocado) in a bowl to make the vinaigrette. Slice the avocado.

Finally, layer the vegetables, textured vegetable protein, and vinaigrette on a plate. Top with avocado and serve.

Sriracha Noodle Soup

Even though it’s getting warmer, I still love soup. It’s such an easy thing to throw on the stove and is customizable to whatever you have in your fridge. For example, this soup was supposed to have sweet potatoes in it, but when I cut into my sweet potato it was rotten – so I adapted and added some different ingredients in.

Soup is also great when you’re cooking with friends. We made this recipe last week while catching up over glasses of wine. All that is really required is chopping and heating, so if you get distracted it’s no big deal 🙂

I want to try this recipe again with the sweet potato that is in the original recipe we adapted this from (http://naturallyella.com/2014/03/20/sweet-potato-sriracha-noodle-soup/) – if you try it, let me know how it tastes! Adjust the sriracha depending on how spicy you like it!

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Sriracha Noodle Soup

serves 3-4


1 medium red onion

1 tbsp minced garlic

1 1/2 tbsp minced ginger

1 carton vegetable broth (about 5 cups)

2 tbsp lime juice

1-2 tbsp sriracha

2 tbsp soy sauce

1/2 cup chopped carrots

1 1/2 cup sliced mushrooms

3-4 servings rice noodles

Cilantro + bean sprouts for garnish

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In a pit, heat a little oil or cooking spray. Stir in red onion and cook until soft (about 4-5 minutes). Add the garlic and ginger and stir for about one minute. Add in 4 cups vegetable broth, lime juice, sriracha, and soy sauce. Bring to a boil and then reduce to a simmer.

Add the carrots and mushrooms. Cook about 2 minutes. Finally add the noodles and put a lid on the pot – cook until soft (about 5-6 minutes).

Serve the soup in bowls. Garnish with the cilantro and bean sprouts and extra lime juice. Add more sriracha on top for an extra kick!

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Chocolate Banana Spread

It’s so easy to get in a breakfast rut. Grabbing a bar on your way out the door or pouring a bowl of cereal is super easy. But when I don’t nourish myself with a healthy and hearty breakfast I find my stomach grumbling and attention waning far before it’s time for lunch. So I try to always make something filling and healthy to start my day out on a good note. I’m usually an oatmeal person, but yesterday the thought of eating another bowl of oats just did not seem appealing.

I love Ezekiel Bread, and always keep the cinnamon raisin variety in my freezer.  I decided to make this delicious spread to put on two pieces of toast and enjoy with my morning coffee. This spread would also be delicious on oatmeal or mixed in with yogurt. Get creative but enjoy!

You may be thinking, chocolate for breakfast?! I admit that I’m a chocolate addict but I love chocolate at any time of day. However, the added sugar in most chocolate things is hard early in the day (hello 10am crash). I keep unsweetened cocoa powder in my pantry because it’s an easy way to add chocolate to recipes without extra sugar. The mashed banana in this recipe is so sweet it doesn’t need any extra sugar! Decadent but healthy breakfast 🙂


Chocolate Banana Spread

serves one


1 very ripe banana

1 1/2 tbsp unsweetened cocoa powder

1/4 cup almond milk



Mash your banana in a bowl. Add in cocoa powder, and add milk a little at a time until you achieve desired consistency. Spread on your toast and enjoy!


Swiss Chard Wraps with Rosemary and Garlic Vegetables

I’ve seen a lot of recipes using Swiss Chard and see it in the grocery all the time, but until last night had never though to try it. I’m glad I did. If you’re looking for a green to make a wrap with, this is it! It is a lot sturdier than a lettuce leaf, and tastes very good. Try it with your favorite wrap fillings!


Swiss Chard Wraps with Rosemary and Garlic Vegetables

serves one


1 large swiss chard leaf

1 cup chopped broccoli

1/2 cup chopped purple cabbage

a serving Beyond Meat

a handful of your favorite cooked noodles (I used Kelp)

1 tbsp rosemary

1 tbsp chopped garlic



Heat a pan over medium heat with a little olive oil. Add in rosemary and garlic, cook for 1 minutes. Add chopped broccoli and purple cabbage. While veggies are cooking, rinse the swiss chard and place on a plate. Prepare noodles according to instructions on package. Once vegetables are cooked (about ten minutes) remove from heat and set aside. Cook Beyond Meat about 3 minutes each side.

Finally, layer all ingredients in the swiss chard leaf. Enjoy!

Chickpea Pancakes with Curry Sauce

Last week my roommates and I were having a small dinner party and were looking for something casual but delicious to serve a small group of people. We decided on chickpea pancakes with a curry dipping sauce. It was a fun way to eat dinner and easy to make and serve for a group. We also served cut up cucumbers and carrots along with the pancakes to dip in the sauce. For the chickpea pancake recipe, see my old post. If you don’t feel like making the pancakes as well, serve with store bought pitas and cut up vegetables.

We also served a cheese plate as a started. We picked two cheeses, pesto gouda and brie, and served them with crackers and carrot cake jam. It was a fun and delicious meal but easy enough to make for a crowd without spending all afternoon in the kitchen!


Curry Sauce


1 large onion

1 tbsp minced ginger

1 tbsp minced garlic

1 tbsp minced green chilies

1 1/2 tbsp ground coriander

1 tsp tumeric

1/4 tsp cayenne pepper

1/2 tsp ground cumin

1 cup tomato soup

1 tsp salt

1/2 tsp garam masala

1 tbsp lemon or lime juice

1/4 cup fresh chopped cilantro



Heat a large & wide sauce pan with a little oil. Chop onion and cook until it begins to brown, about 5 minutes. Reduce heat to medium and cook a few more minutes. Stir in ginger, garlic, and chilies and cook for 2 more minutes.

Next, stir coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring the whole time. Add tomato soup and salt and combine. Reduce the heat to medium-low and cover, stirring occasionally, until sauce begins to thicken (about 8-10 minutes).

Remove from heat, add garam masala, cilantro, & lime juice. Cover and let sit for about 5 minutes or until ready to eat.  Serve with chickpea pancakes and veggies for dipping!


And for fun, a photo of the cheese plate 🙂


adapted from: http://www.perrysplate.com/2012/01/egg-curry-yes-im-serious.html

Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli

I really love sriracha and am always looking for new ways to use it. I love this sauce – it was really easy to make and I’ve had enough leftovers for a few meals. The sweetness of the mango pairs well with the spicy sriracha. Cucumber noodles are a tasty and light alternative to pasta. I love this as a light lunch! It’s especially easy to make if you have the sauce saved in your fridge. While you’re cooking the broccoli and tempeh you can make the cucumber noodles. Your meal will be ready in 15 minutes tops. Perfect!


Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli 


1 medium cucumber

1 cup broccoli

1 serving tempeh (about 1/3 cup)

1 cup fresh mango

2 tbsp lime juice

1 tbsp vegetable oil

2 tsp salt

1 tbsp sriracha

1/4 cup water



Begin by making your sauce. Combine all dressing ingredients (mango, lime juice, oil, salt, water and sriracha) in a blender or food processor and mix until combined. Transfer sauce to jar or tupperware, you’ll have a lot extra. 

Use a vegetable peeler to create noodles from your cucumber. Heat a little oil in a pan and cook your broccoli. Meanwhile, cut your tempeh into cubes and cook about 2 or 3 minutes on each side. Arrange noodles, broccoli, and tempeh on your plate and top with your Mango-Sriracha sauce. Easy and delicious!



Adapted from: http://inpursuitofmore.com/2014/04/28/zucchini-noodles-with-asparagus-corn-mango-sriracha-dressing/#comment-235241

Brussels Sprout & Tempeh Stir-Fry

If you’re looking for a quick and easy weeknight meal, this is it! It takes about 15 minutes in total and is delicious and easy. If you’re hungry, serve it over a grain for a more filling meal!

For a more flavorful sauce, add some ginger and garlic. However, it’s plenty good without, and tastes light and fresh. Feel free to substitute whatever vegetables you have on hand. I imagine red pepper or broccoli would taste delicious in this dish.


Brussels Sprout & Tempeh Stir-Fry

serves two


Brussel Sprouts (about 20)

2 servings tempeh

1/2 a yellow onion

1/2 cup carrots

1/2 cup mushrooms

1 tbsp cornstarch

3 tbsp soy sauce

2 tbsp rice vinegar

1/4 cup water



Begin by mixing cornstarch, soy sauce, rice vinegar and water in a small bowl. Stir well and set aside.

Next, chop the onion half and halve the brussels sprouts. Heat a little oil or cooking spray over, and add onions and sprouts. Meanwhile, slice carrots and mushrooms and add to the pan after about 4 minutes. Cook all vegetable together for about 4 more minutes. Slice the tempeh.

In a separate pan, cook the tempeh about two minutes on each side. Add to the mixture of all the vegetables, and poor sauce on. Cook two more minutes and transfer to serving dish. Enjoy!


Adapted from: http://inpursuitofmore.com/2013/04/29/recipe-10-minute-brussels-sprout-tempeh-stir-fry/