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.
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.
One of my go-to meals in college was this wrap. It’s easy, simple, and delicious; what more could a college kid want? Packed with healthy nutrients, this wrap is sure to be a great lunch or dinner for any age.
I love having fresh, easy meals that I can whip up real quick and then keep in the fridge for a few days. Whenever I have a busy week at work, I try to have meals that are super quick to make, and even easier to take for lunches. This recipe is great for summer days; it’s super light and refreshing! Continue reading “Mediterranean Bean Salad”