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Dinner/ Lunch/ Travel

Meal-Prep Chana Saag

Saag was the first Indian dish I fell in love with. Rich, velvety and subtly spiced – there’s nothing not to love. Oh, and my first saag had tons of chewy paneer cheese in it, of course. This meal-prep chana saag keeps all the feel-goods of the original but lightens it up with healthy fats, less salt, and chickpeas instead of dairy. Plus, it’s vegan and gluten-free!

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Dinner/ Lunch/ Travel

Modern Three Bean Salad – Vegan, Gluten-Free

This Three Bean Salad is the perfect Make Ahead Modern side dish. Make it on your Cooking Day, then just scoop it on a plate and serve throughout the week. It’s vibrant, healthy and flavorful. And so freakin’ pretty. I made goo-goo eyes at it all week long.

I served it as a side for my husband’s work sandwiches. But it would be equally good as a bed for roasted salmon or chicken.

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Dinner/ Lunch/ Travel

Make Ahead Chana Masala – Vegan, Gluten-Free

This chana masala recipe might be one of the recipes I’m most proud of. My favorite Indian restaurant is on the other side of Nashville, and it takes some planning to get out there. Now I can make this dish on my Cooking Day and have creamy, tangy, perfectly spicy Indian any night of the week. I’ve got a sneaking feeling mine’s also probably healthier than the gloriously fatty-salty goo I always order. Sorry Sitar.

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Breakfast/ Snacks/ Travel

Oatmeal Breakfast Cookies

Yep, cookies for breakfast. Don’t worry, I haven’t given up on life. These cookies are healthy, hearty, vegan and gluten-free. They essentially have two ingredients – ripe bananas and oats. When these two things come together and bake, they firm up to create a simple breakfast treat. The add-ins (raisins, cinnamon, seeds, nuts, etc.) give these little cookies their character.

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Dinner/ Lunch/ Travel

Stem to Peel Homemade Stock

Making homemade stock from cooking leftovers is one of my favorite bits of kitchen alchemy. On my cooking day, I just set up a container to throw my veggie scraps into. Then I freeze the container. Every few weeks, the still-frozen veggie scraps go into the slow cooker with some water. Four hours later, delicious, tawny stock comes out.

It’s economical and cuts down on food waste. But most importantly, your stock will taste way better than any packaged stock ever could.

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Dinner/ Lunch/ Travel

Brussels Sprouts-White Bean Ribollita

So. Many. Vegetables. This soup is easy and insanely good for you. Make a big pot and have it for lunch all week. Ribollita is often made with shredded cabbage. But I have a hard time using up a whole head of the stuff, and half of it ends up yellowing sadly in the back of my fridge. My answer is buying as many brussels sprouts as I need from the bulk container at the grocery store. Then, I always have just as much cabbage goodness as I need for any recipe, no food-waste guilt required. Just shred the brussels sprouts like you would big cabbage and toss in soups, veg mashes, stir fries, etc.

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