Wednesday, April 3, 2019

Grilled Vegetable, Black Bean & Rice Skillet {Vegetarian, Gluten Free}

This is a hearty and tasty dinner and perfect for everyone to customize to their liking.  Add in your favorite in-season vegetables and make it your own.  We used Jasmine rice but it would also be great with brown rice or quinoa.  Topped with fresh, bright, cilantro and creamy avocado this dish is filled with great flavor.  It was fun to eat with a corn tortilla as our spoon.  Enjoy!

Recipe: Serves 4

1 cup uncooked rice or quinoa, prepared per package instructions
olive oil
8-10 ounces baby bella mushrooms, sliced
1 red bell pepper, diced
3 organic zucchini, cubed
1 clove garlic, finely diced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can organic black beans, drained and rinsed
1 cup organic frozen corn kernals (or of course fresh corn if it's in season)

Garnish options:
fresh cilantro, chopped
jack cheese, shredded
your favorite spicy taco sauce
corn tortillas

1. Prepare rice or quinoa with water per package instructions
2. Add a light drizzle of olive oil or vegetable broth around a large saute pan, add in mushrooms, zucchini and bell pepper and saute over medium high heat for about 5-7 minutes.
3. Add in garlic, cumin and chili powder, still until well combined and saute another 2-3 minutes until all vegetables are tender and fragrant.
4. Add in beans and corn, stir to combine and lower heat to low.
5. Once rice is cooked through, add rice to bean and vegetable mixture and stir to combine.  Serve hot in shallow bowls topped with cilantro, avocado slices, jack cheese and taco sauce with a warm corn tortilla to scoop and dip with. here for the recipe!

Sunday, February 10, 2019

Southwest Quinoa {Gluten-free, Vegetarian, Vegan}

High in protein and fiber, quinoa is a great alternative to rice, and it cooks much faster! This dish brings together all my favorite southwest flavors. Try it in place of Spanish rice as a fun alternative. Click over to for my recipe. Enjoy! here for the recipe!

Thursday, October 18, 2018

Hearty Vegan Chili {gluten-free, soups, dairy-free, vegan}

I love Fall with it's cooler temperatures and amazing changing colors! This chili is hearty, delicious and full of fiber. It has all the colors and flavors of fall. You can always add your favorite meat if you prefer. I prep and chop my veggies ahead (either the night before or in the afternoon the day of) then give this chili 10 minutes of your attention and let the stove-top do the rest. It fills the house with yummy aromas just as everyone is getting home from school and work. Click over to to see my recipe. Enjoy! here for the recipe!

Monday, October 8, 2018

Chopped Salad in a Jar {Mason Jar Meals, salads}

Are you looking a fresh idea for lunches this week? I just love Mason jars! They are durable, versatile, inexpensive and cute, what more can you ask for. Not only do I drink water out of them all day long but I like to make and store all kinds of foods, including salads. They keep salads super fresh without crushing the lettuce and veggies like plastic bags do and a Mason jar salad is easy to tote and doubles as your bowl when you're ready to eat. Just grab a tiny 1/2 pint Mason jar for your dressing and you're ready to go! Click over to to see my recipe for this exact chopped salad. here for the recipe!

Wednesday, September 19, 2018

Tofu Scramble {breakfast, vegan, gluten-free}

This is for those looking for something new to fix for breakfast. Truthfully, I don't eat tofu or soy very often but I do love it for an occasional swap out. I think it's delish in spicy Pad Thai or here as a substitute for eggs. Click here for the recipe. Enjoy! here for the recipe!

Monday, September 17, 2018

Overnight Vanilla Chia Pudding {easy, gluten-free, breakfast, snack}

I was SO skeptical that I would even like this. I was pleasantly surprised and I really love it! It's really tasty! It took me a fair amount of trial and error to find the right ratio for the perfect creamy pudding texture. Also, be sure to wait the 5 minutes and give it a good shake to help distribute the chia seeds evenly, it makes all the difference! We drink Organic unsweetened almond milk so that's what I used, but cow's milk or any other non-dairy milk substitutes, such as oat milk, rice milk or soy milk, would work also. Click over to see my recipe. Enjoy! here for the recipe!

Friday, September 7, 2018

Eggplant Ragu over Spaghetti Squash {Gluten-free, Low-Carb, Paleo, Grain-free, Vegetarian}

Eggplant and mushrooms are the perfect vegetables to sub in place of meat. They are hearty, hold up in cooking and both have a rich, savory flavor. This is a really light and lean recipe when you are craving some Clean Eating after the weekend. Spaghetti squash is really easy to prepare and lends itself to any sauce with it's mild flavor. Click over to for my recipe. Enjoy!

*Note: You can swap in Nutritional Yeast instead of the Parmesan and this dish is Vegan! here for the recipe!

Thursday, August 30, 2018

Kale Greek Salad {Gluten-free}

This is super duper simple and delicious! Don't be afraid of baby kale, it's really very similar to spinach and makes a great base for all the zippy flavors of this salad. Add some grilled chicken to bump this up to an entree. Click over to to see my recipe. Enjoy! here for the recipe!

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