ok – whoever doesn’t love the classic Chicken Parmesan, well, I am not sure we can be friends. This is the classics really cool, plant-forward bff! This Cauliflower Parmesan is the real deal! Starts with that delicious breaded crust that gets super crispy topped with store-bought marinara sauce and shredded mozzarella cheese! I think I used a total of 7 ingredients for this entire dish – how easy!
1 head of cauliflower
1/2 cup seasoned bread crumbs
1 egg, beaten
1/2 jarred red sauce (I used Rao’s Arrabbiata – little spicy!)
1/2 cup shredded mozzarella
Choice of pasta, rice or salad for your side dish
Start by removing the excess from the stem of your cauliflower head. You will want to cut two cauliflower steaks but want to ensure that part of the core/stem remains as this will help to hold it together. You will have about two cups of cauliflower florets remaining but these are perfect to roast for a winter salad or turn them into a the wonders that buffalo cauliflower tacos are!
Once you have two cauliflower steaks you will prepare two dishes one with a beaten egg and the other with bread crumbs. Dip the cauliflower steak in the egg wash and coat both sides. Transfer to the bread crumb bowl and cover completely. Repeat these steps for your other cauliflower steak.
Preheat your oven to 400 degrees and prepare a cast iron skillet with olive oil over medium heat. Place the cauliflower in the skillet and cook for 4-6 minutes until golden brown. Flip and cook the other side for 3-4 minutes until golden brown. Place in the oven for 10 minutes to continue the cooking process.
Remove from the oven and place red sauce on top of each cauliflower steak. Place back in the oven for 10 minutes to continue the cooking process.
If you are going to make pasta or rice I recommend boiling a pot of salted water and start to cook your pasta. When you pasta has about 8 minutes left, remove the cauliflower and add shredded mozzarella cheese to the top. Place back in the oven and cook until you pasta is ready, about 8 minutes.
Remove the cauliflower from the oven. Plate your pasta and add cauliflower steak on top. Garnish with chopped parsley and enjoy!
This is THE comfort soup of winter. Full of so much flavor and secretly has so many vegetables, you won’t be disappointed. I love soup. I love making soup because it’s usually a one pot wonder full of delicious ingredients that come together effortlessly. This soup is just that! A one pot wonder that gets some love in my Ninja blender and then topped with so many fresh and delicious ingredients. Boom! Dinner & lunch leftovers are here!
6 large carrots, peeled and cut
1 sweet potato, peeled and cut
1/4 cup celery
2 scallions, whole
1 tbsp red pepper flakes
1 tbsp sriracha
1 tbsp ginger
1 tbsp minced garlic
1 tbsp olive oil
1 can coconut cream
salt & pepper to taste
cilantro & lime for garnish
yogurt lime sauce for garnish
Add olive oil to a large pot on medium heat. Add shallot and ensure shallot does not burn. Add sliced carrot and sweet potato and mix. Add 3 cups of water. Let this come to a simmer. Add garlic, ginger, red pepper flakes, scallion and celery. Bring to a simmer and let carrot and sweet potato get fork tender about 20-25 minutes. Remove the whole scallion from the pot. Add sriracha and continue to cook for 5 more minutes. Turn heat off and transfer mixture to a high power blender or use an immersion blender to blend ingredients together. Return back to the pot and turn heat to medium. Add coconut cream and let come to a simmer. Once coconut cream is combined into soup remove from heat and transfer to a bowl. Add chopped cilantro and fresh lime juice. Then add a dollop of yogurt lime sauce (combine non-fat yogurt with lime juice). Enjoy!!
Since I shared with you in my last post the best way to cook a sweet potato, I thought I would share a few of my favorite Stuffed Sweet Potato recipes to help inspire you next time you make them! Yes, sweet potatoes are a great side dish; baked, fried, roasted, smashed – seriously you can eat them so many ways… but why not make these the star of the show, the roots of the dish that bring it all together.
a fullbellythyme secret – leftovers are GREAT resource for your next stuffed sweet potato creation! Also, before you start stuffing, the easiest way to reach your full stuffing potential is to take a fork to the center of the sweet potato and mash in the middle so there is a hollow area for the deliciousness that awaits!
This one was a no brainer – who doesn’t love a philly cheesesteak? I prepped about half a pound of ground beef and cooked it with diced onions, peppers & mushrooms in a sauté pan over medium heat. I added a little Worcestershire Sauce, salt, pepper & red pepper flakes! Create some space in the center of your sweet potato, stuff with the ground beef mixture then top with a handful of mozzarella cheese – microwave for 1 minute until the cheese has melted. Top with sliced green onion & enjoy!
This is a sweet and spicy combination you will want to run to make! Buffalo sauce is a hit or miss for me, I like it in moderation but down enjoy it on everything. Grilled chicken cooked in a cast iron skillet with The New Primal Medium Buffalo Sauce. I added a bit of butter to the pan to help the flavors of the buffalo sauce blend! I steamed so broccoli florets and added them to the pan once I flipped the chicken over. After the chicken has cooked through, I shredded it using two forks. Again, carved out a little hole in the sweet potato and got to work stuffing! This combination was so good – the heat from the buffalo paired so well with the natural sweetness of the sweet potato!
Balsamic Grilled Chicken & Tomato
This one kind of happened on accident. It was a combination of trying to use up produce in my fridge, using that last piece of chicken and trying not to waste! But am I glad this one happened – holy cow!! This one screamed summer and this balsamic tomato mixture is something I can’t live without. A whole pint of cherry tomatoes into a cast iron skillet with olive oil. Stir frequently until they really start to blister and get soft. Take any utensil and pop them so they burst! Now add about 2 T of balsamic vinegar, salt & pepper. Let it cook for 2-3 minutes until the flavors are combined. I ended up cooking the chicken in this very mixture so that all the flavors would bleed together. Slice the chicken. Stuff with tomatoey jam first then add chicken on top with more tomatoes. Finish it with basil! YUMMMMMMM.
Breakfast Stir Fry
You might be curious what a breakfast stir fry is? Well, simply, it’s leftover stir fry with an egg added to it! I am a culprit for taking leftovers and adding an egg and calling it breakfast – but hey why not! This one was GOOD! And could be perfect for lunch or dinner. This stir fry was a clean out the fridge stir fry; mushrooms, broccoli, peppers & corn mixed with a combination of rice vinegar, coconut aminos, garlic, honey & red pepper flakes. Rejuvenated in the microwave, stuffed into a sweet potato and topped with a delicious runny fried egg. This combo was extra tasty because the runny yolk doubled as a tasty sauce.
Now go stuff some sweet potatoes and share with me what you create! xx
Ok, taking it back to the basics and breaking down the best way to cook a sweet potato. Yes, sweet potatoes can be cooked MANY ways but when you eat them as often as I do you need something simple, easy & foolproof.
What You’ll Need:
Sweet Potatoes Olive Oil Salt & Pepper
Preheat your oven to 425 degrees and prepare a baking sheet with tinfoil
Carefully cut both sweet potatoes in half long ways. Place the sweet potatoes down on the baking sheet flesh side down. The skin should be facing you at this point.
Add about 1 T of olive oil to each piece of sweet potato (4 T total). Drizzle the olive oil so that the sweet potato is fully covered
Place the sweet potatoes in the oven for 20 minutes. Remove the pan from the oven and carefully with tongs flip the sweet potatoes over
Season the flesh side of the sweet potatoes with salt & pepper
Place back in the oven for 18 minutes
Remove & enjoy! The center of the sweet potato should be soft to the touch with a fork
I love incorporating sweet potatoes into all my of meals – breakfast, lunch and dinner! They are versatile, filling and healthy. An added bonus is that they can be transformed into french fries, and if you know me you know I LOVE french fries! In all seriousness, I made a batch of these sweet potatoes on Sunday and had them ready to go for the week ahead! They can be stored in an airtight container in the fridge for up to 5 days. They reheat very well in the microwave, air-fryer or oven!
Now go make some sweet potatoes and let me know what you think!
I am soaking up all of the summer produce, especially the peaches! Here is an EASY Sweet & Spicy Peach Salsa that is sure to kick up any ordinary dinner. It is so delicious and perfect for a quick snack or served with chips watching sports! 6 ingredients total, it really is that easy! All of your favorite summer flavors are combined in one dish and that’s what makes this Peach Salsa so perfect. Combining peaches, tomatoes, red onion, cilantro, jalapeno and lime juice, these flavors blend together for the best tasting summer salsa. I have been loving the combination of peaches with jalapenos – it’s the perfect blend of sweet & heat!
What is your favorite summer produce staple? Every time I go to the produce market I am instantly drawn to the peaches. I didn’t grow up loving peaches or remembering enjoying them during the summer. I mostly remember the adventures in the woods and all of the mosquito bites instead. I do remember when I lived in Philly with my older sister, we would be so excited to go to the market in the summer to get peaches. She loved them so much and taught me how to pick the ripe ones. One summer in particular they took so long to get ripe – we were waiting and waiting. Week after week we would go back to the market to see if they were finally ripe! This is why I do not take ripe peaches for granted and I eat them up any chance I get!
There is something so great about combining fresh ingredients together to make something super tasty. This is a chunky salsa perfect to add to any fish dish (enjoyed with cod last night), mixed into white or brown rice (yum!), on tacos and as a classic chip & dip match made in heaven. I believe a generous amount of salt is key to a perfect salsa. I am also very generous using lime juice as I love how it balances out all the flavors and blends them together. TIP: you could substitute mango, pineapple or watermelon for the peaches to customize your perfect version of this salsa. One thing I can guarantee is that you will want to eat this on everything!
1/2 Red Onion
1 TBSP Jalapeno, seeded
1/4 Cup Cilantro
Pinch of Salt
Take peaches, tomato and red onion and dice small and add to a medium sized bowl. Slice the jalapeno, remove the seeds and dice small (the more seeds you keep the spicier the salsa will be). Chop the cilantro and add it with the other ingredients. Cut the limes in half and combine juice to the mixture. TIP: before you cut the limes in half, roll them on a flat service for 15 seconds. This will help to loosen the insides and extract more of the juice inside! Once all ingredients are in the bowl add a heavy pinch of salt to the top. Take two spoons and start to mix the ingredients together until well combined. Enjoy as a dip or on top of your favorite protein!
If you know me, you know I LOVE a good BLT. If you don’t know me, here is me telling you I LOVE a good BLT! I don’t know what about the combo makes me smile but it does. I think it’s the crispy bread, the lush lettuce, juicy tomatoes and crispy bacon! The moment you bite into the sandwich and the bacon, lettuce & tomato meet for the first time – it’s like a salty, lush, juicy combination that is truly delicious. I know that it’s a classic combo and can be found in most deli’s and even on restaurant lunch menus – but I am here to tell you how to make the perfect, and I mean MOST perfect BLT at home. I am going to break down all the different types of lettuce and tomato, tips on how to get that perfect crispy bacon & even a little homemade bagel recipe. Get your pen and paper out, take notes and then go try it out for yourself!
Ok – so it’s in the name – bacon, lettuce & tomato. Those are the important factors to this sandwich. BACON: needs to be crispy. Half of the beauty of this sandwich is the crispy bacon. It gives the sandwich and the perfect bite definition and meaning. The salty component of the bacon also makes my mouth water and pairs perfectly with the tomato. Quick tip getting the perfect crispy bacon every time; the oven! So here it is and you’ll never make bacon differently again.
Preheat your oven to 375 Place bacon on a parchment paper lined baking sheet and place in the preheated oven for 10 minutes. Remove and flip bacon and place back in the oven for 3 more minutes. **all ovens are a little different so after the initial 10 minute window watch the bacon so it doesn’t burn (but also if you don’t like it as crispy)
LETTUCE: this piece of the puzzle is important because you want to make sure the flavor and texture of the lettuce doesn’t overpower the other flavors of the sandwich. I know that some sandwiches can become complex and people are into that now so I am giving you options; Bibb Lettuce, Romaine Lettuce & Arugula. Bibb lettuce tastes like butter – I love it. The texture is soft and lush. Romaine has the crunch factor! I love a good crunch on a BLT. The arugula is for the out of the box BLT lover. With a spicy flavor and more of a earthy texture this one is perfect if you are looking to kick up your BLT game!
TOMATO: The tomato can arguably be the toughest decision. Given our current season (summer) all tomatoes taste like pure heaven. This one might truly be a convenient factor (homegrown if you are fortunate to have them), local because we all love to support local! Heirloom because well they are gorgeous, juicy and come in so many different colors! And the sweet cherry if you like little pockets and bursts of tomato in your sandwich. All are great options – just find the ripest and you’re good to go!
Ok, so now we have the basics identified. There are two other factors that are very important (to me at least). The bread and the sauce! Any homemade or local bread would taste amazing, bagels are my personal favorite (and I have even tried corn tortilla’s – hello BLT tacos!) I truly think the biggest make-or-break factor with the bread is it has to be TOASTED!!! I don’t have a toaster so I heat my oven up and place it in the broiler section to give it some color – if you go this route you should check on it ever 2 minutes to make sure it doesn’t burn!
What ever sauce you go with it just make sure YOU like it! Nothing worse than having this amazing sandwich and a sauce you can’t stand. My two favorites are spicy mayo (mayonnaise + sriracha) & honey mustard (dijon mustard + honey + olive oil). You can obviously buy these from the store but I usually have the staples at home to make a small batch whenever I need!
Remember, toasting the bread is crucial so that it can hold up to all of the internal components – no one likes soggy bread! Now to assemble: Toasted Bagel Spicy Mayo (on both sides) Bibb Lettuce Heirloom Tomato Crispy Bacon Now add the other side of the bagel on top and baboom, you have just created the best dang BLT, ever!!
I did try to make homemade bagels back in April and they actually turned out really good – so linking the recipe below if you don’ t have access to delicious bagels (we are so spoiled in NYC). I have no clue why but this sandwich is seriously next level for me on a bagel! My go-to is usually an everything bagel but the bagel shop accidently gave me sesame (I love sesame too) so we worked with it! EASY GLUTEN FREE BAGELS – makes 4 >Gluten Free/Whole Wheat Flour >Fat Free Greek Yogurt >Baking Powder >Salt >One Egg >Bagel Seasoning of Choice Preheat oven to 375. Combine 1 cup of flour with 2 teaspoons of baking powder & 1/2 teaspoon of salt. Stir to combine. Then add 1 cup of fat free greek yogurt. Mix together until a dough forms. Remove from the bowl onto a floured surface and knead the dough (use your fist to press down on the dough. This helps the gluten strands to warm and stretch in the dough which makes it springy & elastic). Then separate dough into four sections. Roll each section in a ball and create a hole in the center. Spread out until a bagel shape forms – repeat until you have four complete bagel shape pieces. Whisk one egg and wash each bagel (taking egg mixture and essentially painting it on the bagels – this will help the bagels get golden and allow the seasoning to stick!) Top with your favorite bagel seasoning and bake in the 375 degree oven for 25 minutes! Remove and let cool for 5 minutes. Cut in half, toast accordingly and ENJOY!
Are carbs scary? Why do people think this? I love carbs – always have always will! Did you know carbs are important to the basic functionality of our bodies and burning energy? I get it, there will always be something negative to say about pasta, bread, etc. but I am here to help you learn to love the beauty that carbs are! Variations of pasta come from so many different cultures and they are all so damn tasty! Today I am highlighting the innovation that is plant-based protein pasta! So many brands are getting on the band wagon of protein pasta and I am here for it!
I am using Barilla Protein + Penne – 100% plant based protein with a classic pasta taste, but any pasta (protein or not) will work PERFECTLY for this easy summer pasta salad. Growing up pasta salad to me was loaded with mayonnaise and that just wasn’t really my favorite thing. Mayonnaise covered cold pasta? ew! This pasta salad is seasonally focused, fresh and freaking delicious!
Tomatoes are at the peak of season and are so dang juicy!! These cherry tomatoes are great for this but honestly whatever tomatoes you have will taste great! Kirby cucumbers (or any cucumber) sliced thin and then the fresh mozzarella! I am blessed that my neighborhood is packed with small localized stores aka really good Italian Markets that have fresh mozzarella! I love that more markets are prioritizing fresh products and finding mozzarella is so much easier! I think this dish really comes together with this balsamic based marinade! Combine balsamic vinegar with rice wine vinegar, pinch of dried oregano and red pepper flakes. The flavor profile is tangy, savory, spicy and just too good to pass up! Combine all ingredients with marinade and let sit while you make the pasta!
Cook the pasta based on the boxed directions, drain and let cool slightly. Toss in with the vegetables and marinade and toss until well combined. The beauty of pasta salad is it’s the perfect dish to make ahead and store in the refrigerator. The marinade has time to work its magic and soak into the pasta and vegetables for an even better end product! I always add the fresh herbs at the end because I enjoy the final touches and really adds that final kick of flavor! I finished this meal with fresh basil & sliced avocado. You can eat this for a delicious snack, add grilled chicken or shrimp for a balanced dinner or eat for breakfast because there are seriously no boundaries with any food.
Pasta salad is EASY and can be so so tasty! If you’re looking to add an extra punch of protein, the new-ish plant based protein pasta’s are a great way to get extra protein in while enjoying a classic dish!