Mediterranean Vegetable Bake with Halloumi

Halloumi cheese is a delicious cheese that can bake in the oven. It is a perfect and tasty source of vegetarian protein and it goes perfectly with mediterranean flavors. This recipe only requires one pan to bake the vegetables and Halloumi in and it only takes 20 minutes to make. This recipe is perfect for a hearty weeknight meal that is packed with flavor! This recipe makes 1 serving.

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Ingredients

  • 3/4 cup cooked brown rice
  • 2 oz of Halloumi cheese
  • 2 tbsp hummus
  • 2 tbsp olives
  • cherry tomatoes
  • 1/4 cup chickpeas
  • 1/2 tbsp olive oil
  • 1/4 of a small carrot
  • 1/2 of a green bell pepper
  • 1 tsp oregano
  • 2 tbsp diced white onion

Instructions

  • Dice white onion and slice carrot and bell pepper
  • place vegetables (minus olives), chickpeas, and Halloumi cheese on a pan and drizzle with olive oil and oregano
  • bake for 10 minutes at 375F then stir vegetables and flip halloumi and bake for an additional 10 minutes
  • pair the veggie bake with rice, hummus, and olives to complete the meal

Broccoli and Cheddar Soup

Soup is the perfect way to warm up in winter! Broccoli and Cheddar has always been one of my favorite soups. I love the comfort of all the cheese and the texture the broccoli adds. Using and insta pot is my preferred way of making soup and it melted the cheese perfectly and made the broccoli into the perfect consistency. Paired with toast this soup recipe makes for an extremely comforting and delicious bowl to warm you up. This recipe makes 1 serving.

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Ingredients

  • 1 small head of broccoli
  • 1/2 cup creamy oat milk (make sure the oat milk is thick and not water)
  • 1/2 cup vegetable stock
  • 1/3 cup cheddar cheese
  • 1 tsp dijon mustard
  • 1 tsp minced garlic

Directions

  • cut majority of the stock off the broccoli only leaving a little behind
  • add broccoli, oat milk, vegetable stock , mustard, garlic, and most, roughly 1/4 cup, of the cheese into the insta pot
  • set your insta pot to the soup setting and let it cook for 25 minutes
  • stir in rest of cheese and serve with toasted sourdough bread

Breakfast Panini

Breakfast paninis are such a delicious breakfast! Breakfast paninis are a great way to mix up your morning and use up traditional breakfast items you have on hand: bread, eggs, cheese, and veggies! The cheddar cheese makes each bite cheesy and using a panini press makes the bread crispy adding a nice crunch to the meal! This recipe makes 1 sandwich.

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Ingredients

  • 2 pieces of sourdough bread
  • small handful spinach
  • 4 cherry tomatoes
  • 2 tbsp chopped white onion
  • 1/4 cup cheddar cheese
  • 1 egg
  • 1 tsp butter

Directions

  • melt butter in a pan then add in the veggies
  • sauté the veggies until the spinach is cooked down then add in 1 egg cracked egg
  • place the cooked scrambled egg on one piece of bread
  • top the egg with cheddar cheese then place the other piece of bread on top
  • place the sandwich in panini press and cook until the bread is golden brown

Yellow Curry

Curry is the perfect winter dish. It is full of flavor, warm, and so comforting for a cold day! This dish combines delicious curry flavors with tofu, veggies, and is paired with rice to create a filling meal packed with yumminess! The tofu is air fried which makes it perfectly crispy and adds a bit of crunch and texture to the dish. This recipe makes one serving!

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Ingredients

  • 1/3 block of tofu
  • 1/2 small head of cauliflower
  • small handful spinach
  • 1/4 carrot
  • 1/4 of a zucchini
  • 1/2 cup full fat coconut milk
  • 1 tbsp yellow curry powder
  • 1 tsp turmeric
  • 1 tsp olive oil
  • 3/4 cup cooked rice

Directions

  • press the tofu by placing a towel around the tofu then placing a pan on top for 15 minutes
  • place cubed tofu in the air fryer for 13-15 minutes until crispy at 400F
  • heat olive oil in a pan then add in chopped veggies and sauté for 5-6 minutes
  • after the veggies are cooked through add in coconut milk, spices, and curry powder and bring to a low simmer for 10 minutes
  • add the tofu in with the curry then pair with rice

Loaded Thai Cashew Salad

This salad makes for the perfect lunch or dinner. People often think of salads boring. You can easily add yummy ingredients to spice up your salad and make it more fun and delicious! This salad is filled with veggies, fats, and carbohydrates to make an amazing and satisfying meal. The avocado adds texture to the dish, the cashews add some crunch, edamame for the protein source, and the mango creates a sweet taste. This recipe  makes 1 serving.

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  • bed of spinach
  • 1/3 cup cooked quinoa
  • 1/3 cup cooked edamame
  • 1/4 cucumber
  • 1/4 carrot
  • 1/4 cup diced mango
  • 2 tbsp cashews
  • 1/3 avocado
  • 1 tsp sesame seeds
  • 1 and 1/2 tbsp cashew butter
  • 1/2 tbsp honey
  • 1 tbsp soy sauce
  • 1/2 tbsp rice vinegar

Directions

  • dice the cucumber and carrot
  • cube the mango and slice the avocado
  • first add the spinach to the bowl then top with edamame, quinoa, chopped veggies, sliced avocado, mango, cashews, and sesame seeds
  • mix together the cashew butter, honey, soy sauce, and rice vinegar to make the dressing then mix in with the salad

Taco Pasta

This meal combines the comfort of Italian pasta and Mexican flavors. The salsa adds lots of flavor and spice to the dish and the avocado mixes into the pasta making each bite dreamy and creamy. This meal uses plant based grounds making it perfect for a vegan meal! This recipe makes 1 serving.

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Ingredients

  • 3/4 cup dry pasta
  • 3 large cremini mushrooms
  • 4 cherry tomatoes
  • 1/4 of a medium zucchini
  • handful of spinach
  • 1/3 cup plant-based grounds
  • 1 tsp olive oil
  • 1/4 cup salsa
  • 1 tsp garlic
  • 1 tsp taco seasoning
  • 1/3 avocado

Directions

  • bring water to a boil then add in pasta
  • chop the vegetables then add the chopped vegetables in with the pasta and cook together fro 7-8 minutes
  • heat olive oil in a pan
  • once the oil is heated add in the plant based grounds, garlic, and taco seasoning
  • drain the pasta then combine with plant based grounds and salsa
  • top with avocado, chili flakes, and salt and pepper

Italian Eggs

This is one of my favorite breakfast recipes and is my go to when in a rush: the recipe takes less the 15 minutes to make! This recipe mixes Italian flavors with traditional breakfast foods to create a delicious meal to start your morning. Additionally, it is veggie packed! This recipe makes a two servings.

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Ingredients

  • 4 eggs
  • 1 cup of marinara sauce
  • 1/3 cup goat cheese
  • handful of spinach
  • 1/3 large zucchini
  • 8 cherry tomatoes
  • 1/3 cup chopped cremini mushrooms
  • dried basil
  • 1/2 TBSP olive oil

Directions

  • heat 1/2 tbsp of olive oil in a small pan
  • once heated add in the veggies and cook for 5 minutes or until slightly browned
  • add in the marinara and dried basil to the pan with the veggies and cook for another 2-3 minutes
  • then move the veggies and marinara to the sides and crack the four eggs in the middle of the pan
  • cook for 5-7 minutes until the whites of the eggs are cooked through
  • top with salt and pepper, crumbled goat cheese, and more dried basil if desired

Salmon Fried Rice

This meal is packed with flavor! The salmon is baked with teriyaki sauce to give it a nice tang and the spices such as ginger and garlic in the fried rice accentuate the taste. Additionally this meal is veggies packed! The teriyaki salmon goes perfectly with the fried rice to create a satisfying meal that only takes around 25 minutes to make. This recipe makes 2 servings.

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Ingredients

  • 1 and 1/4 cup of cooked brown rice
  • 2 small 4 oz salmon fillets
  • 1/3 cup teriyaki sauce
  • small handful of green beans
  • 1 medium sized carrot
  • 1/2 yellow zucchini
  • 1/4 red onion
  • 1 tsp ginger
  • 1 tsp garlic
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 eggs
  • 1/3 cup edamame

Directions

  • Preheat oven to 400F
  • Coat the salmon with the teriyaki then bake for 18 minutes at 400F
  • Chop the vegetables the vegetables the sauté in sesame oil
  • After the vegetables are cooked through add in the rice, edamame, spices, and 2 eggs
  • stir the rice and veggies around to make sure the egg cooks through and covers all of the rice
  • after the salmon is done plate it with the fried rice and top with sesame seeds or salt and pepper if preferred

Date and Peanut Butter Energy Balls

These energy balls are the perfect snack: they are both sweet and full of protein! The dates add the perfect natural sweetness to the balls and the peanut butter packs them with a nutty flavor! The white chocolate chips add the perfect crunch. Additionally these are no bake and are the perfect grab and go snack! This recipe makes 12 energy balls.

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Ingredients

  • 1 cup of pitted dates
  • 2/3 cup of rolled oats
  • 1/3 cup creamy peanut butter
  • 1 tbsp chia seeds
  • 1/4 cup white chocolate chips

Directions

  • add the dates, oats, peanut butter, and chia seeds into a food processor and put it on the grind setting until the dates are no longer in chunks and the ingredients form a dough like consistency
  • after the dough is formed add in the white chocolate chips
  • roll the dough into 12 balls and place on a baking sheet
  • refrigerate for 2 hours to harden the energy balls then enjoy

Veggie Frittata

Eggs are a common breakfast staple, but the traditional sunny side up or scrambled eggs can become boring after a while. This recipe changes it up! Frittatas are a fun way to mix up your breakfast while still using traditional breakfast food items such as eggs and cheese that you already have in your fridge. Additionally, the frittata slices can be stored in the fridge for up to four days, making it an easy meal to prep for a busy week. This recipe makes 4 servings.

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Ingredients

  • 4 eggs
  • 2 egg whites
  • 1/4 cup parmesan cheese
  • 2/3 cup mozzarella cheese
  • 1/2 small zucchini
  • 1 tomato
  • 1 tbsp butter
  • large handful of spinach
  • 1/4 cup oat milk

Directions

  • Preheat oven to 350F
  • mix the eggs, egg whites, and mozzarella cheese together
  • heat butter in a pan on the stove and once melted add the vegetables and sauté for 4-5 minutes
  • add the vegetables into the egg mixture and pour into a greased 9*9 pan
  • top the egg mixture with the parmesan cheese then bake for 16-18 minutes until the eggs are cooked through