This holiday season has been busier than ever! I’ve taken a few weeks off from posting, but I’m back, and hope to keep sharing tasty recipes. Hopefully, you’re still finding time to cook during this busy season. These portobello mushroom and black bean tacos are super simple and easy to make.
I’ve been wanting to try zoodles (zucchini noodles) for a while, and when I saw how great my food processor shredded potatoes for tater tots, I knew I’d be able to try making zoodles as well! My food processor worked like a charm to create perfectly thin zoodles.
It’s finally fall here for real (I think… you never know when it’ll hit 80° again), and the weather is chilly enough for soup to be enjoyable. I’ve been trying out a couple different pumpkin recipes, and this curried pumpkin soup is quite tasty.
The first time I tried spaghetti squash, I wasn’t a huge fan. It took trying a few different recipes before I finally figured out how to like it. This dish features a strong spaghetti squash taste, so if you’ve never tried it before, be warned: spaghetti squash tastes nothing like it sounds.
This vegetable coconut curry soup is super tasty and easy to make! The weather has finally started cooling down in Tennessee, so this warm soup is the perfect pick-me-up to warm up. Plus, it’s great for using those leftover veggies in your fridge that you’re not quite sure how to use. Continue reading “Vegetable Coconut Curry Soup”
Sweet potatoes have never been my thing, but these black bean and sweet potato burgers are absolutely amazing. I was extremely skeptical when I decided to try them out, but the flavor of this burger is almost too good to be true.
I’ve never been a huge fan of cooked spinach, but even I have to admit these egg and spinach patties turned out super well. Obviously comprised of eggs and spinach, you’ll definitely get your protein and greens fix with these as your main dish.
Quesadillas are extremely versatile, and this recipe puts a Mediterranean spin on things. Greek quesadillas with chickpeas for extra protein may be my new favorite thing to eat. I couldn’t get over how tasty these were!
These savory quinoa burgers are extremely versatile, and make the perfect meatless meal. I had enough burgers to last for several meals, which is always helpful for a busy week.
The thing I love about these burgers is they can be served so many different ways! The first night I made these, I placed them on a bed of greens and topped them with parmesan cheese and diced tomatoes. I took a couple to work one day topped with leftover mediterranean bean salad. I was craving something more Italian-themed one night, and had some pasta sauce in the fridge, so I smothered the burgers in marina sauce and parmesan cheese. You could even make a hearty breakfast by topping the burgers with a fried egg. Continue reading “Mushroom Quinoa Burgers”