Sesame Ginger Stir Fry

I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.

Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.

Ingredients:

  • 3 tbsp water
  • 2 cloves of garlic, minced
  • 1 c brussel sprouts, chopped thin
  • 1 c carrots, shredded
  • 1 c cabbage, chopped thin
  • 1 c bell pepper, sliced thin (any color)
  • 1 tsp garlic powder
  • 3 tbsp sriracha
  • 3 tbsp liquid aminos (similar to soy sauce)
  • 1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing
    (available at Smart & Final, Sprouts and Walmart)
  • 1 c spinach
    Topping
  • optional* sesame seeds
The tasty ass dressing I keep talking about

Instructions:

  1. On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
  2. Enjoy that sh*t

Split Pea & Lentil Soup

Still sick! Yay…
I’ve grown accustomed to living off soup and NyQuil, but I have a good feeling it’ll end soon considering it’s been over a week. Moving on, let’s talk about this bomb ass soup. I can’t complain, I know I say that a lot, but after having liquid-y food for a week, I think that means something. So get your butts in the kitchen and give it a try.

I love the density of this soup, it’s not a light one where you’re still looking for more afterwards. You’ll feel nice and full after. Reeeal satisfying.

There is a great blend of veggies in here, along with a good amount of spices. Also, I f*cking love lentils and split peas… when they get all soft… YUM.

Portions of this recipe were borrowed from Verna at The Cheeky Chickpea.

Ingredients:

  • 2 c of split peas
  • 1 c lentils
  • 9 c water
  • 1 tsp salt
  • 2 bay leaves
  • 3 tbsp water or broth
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 4 celery stalks, diced
  • 2 cloves of garlic, minced
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp garlic powder
  • 1 tsp liquid aminos (optional)
    OR
  • 1 tsp liquid smoke (optional)
  • 3 c spinach

Instructions:

  1. Rinse the green split peas and lentils well and add them to your favorite soup pot (5 qt or bigger) with salt, bay leaves and water. Bring to a boil, cover and reduce heat and simmer for 15 minutes.
  2. While peas are simmering add onions, broth, pinch of salt & pepper to a med/lg skillet . Saute on medium heat for 5-7 minutes or so till onions are soft and slightly caramely, then add rest of veggies and cook for 5 minutes or so till slightly softened.
  3. After 15 minutes add rest of ingredients to the pot, cover and continue to simmer for an additional 45 to 50 minutes, stirring occasionally , until peas are (fall apart) soft.
  4. Right before you take it off the heat, add in the spinach, let the leaves soften and cook for about a minute or so.
  5. Remove from heat and season with more salt and pepper if desired. If the soup seems to thicken add more water if you like, or broth.
  6. Frying your veggies first is optional but adds extra flavor
  7. Enjoy that sh*t!

Deliciously Perfect Lentil Soup

I’ve been sick this week, and in need of some tasty-ass soup. I cooked this up and it hit the spot. The original recipe used red lentils, but the grocery store hid them all from me so green lentils were substituted. Still bomb. This recipe is from Dreena on Dreena Burton.

The recipe only took a half hour to cook, and it got eaten just as quickly. Packed with protein, and all the best spices to get you feeling right. Sick or not. Soooo mf good.

Ingredients:

  • 1 1/2 tablespoons plus 3 1/2-4 cups water divided
  • 1 1/2 cups diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 3 large cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 2 cups dried red lentils
  • 3 cups vegetable stock
  • 2 teaspoons chopped fresh rosemary (see note)
  • 1 – 1 1/2 tablespoons apple cider vinegar or lemon juice

Instructions:

In a large pot over medium heat, add 1 1/2 tablespoons of the water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine. Cover and cook for 7-8 minutes, stirring occasionally. Rinse the lentils. Add the lentils, the remaining 3 1/2 cups of the water, and stock and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes. Add rosemary and simmer for another 8-10 minutes or more, until lentils are completely softened. Stir in vinegar, and add more water to thin the soup if desired. Serve.

Recipe Notes

Rosemary Note: Fresh rosemary is quite exquisite in this soup, but if you don’t have it, you can use dried. However, if you’re using dried, add it at the beginning of the cooking process, along with the other dried spices, and use less, 1/2-1 teaspoon.

Green Goddess Dressing

I’m going to start enjoying my salads more, which leads me to find better-for-you dressings that aren’t full of oil… This is one of them. I feel like it can really go with anything, even make it a pasta topper, but so far I’ve only had it on my veggie bowl and that was bomb af. Shout out to Nora for the great recipe from Nora Cooks.

Ingredients:

  • 1 1/2 c raw cashews
  • 3/4 c water
  • 3 tbsp fresh lime juice
  • 1 tbsp pure maple syrup
  • 1/2 tsp salt
  • 1/2 c cilantro, lightly packed
  • 1/2 c parsley, lightly packed
  • 2 green onions, chopped

Instructions:

  • You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
  • Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
  • Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
  • You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired. Enjoy that sh*t.

Healthy, Weight-Loss Veggie Bowl w Oil-Free Goddess Dressing

Make some noise if you like filling your body with some delicious a** good food, that will keep you healthy & happy?! This recipe will give you all the energy you need, while also stuffing you with veggies. It’s oil-free, full of essential nutrients, and tastes damn good.

Shout out to Nora for the amazing goddess dressing, from Nora Cooks.

Ingredients:

  • 1 c quinoa, cooked according to package
  • 3 tbsp olive oil
  • 4 c brussel sprouts, halved
  • dash of salt and pepper
  • dash of cumin
  • dash of paprika
  • dash of garlic powder
  • 1 large sweet potato, diced
  • dash of salt and pepper
  • 1 cauliflower, cut into small florets
  • dash of pepper
  • dash of curry powder
  • handful of spinach

    Goddess Dressing
  • 1 1/2 c raw cashews
  • 3/4 c water
  • 3 tbsp fresh lime juice
  • 1 tbsp pure maple syrup
  • 1/2 tsp salt
  • 1/2 c cilantro, lightly packed
  • 1/2 c parsley, lightly packed
  • 2 green onions, chopped

Instructions:

  1. Preheat your oven to 400 degrees, and line 2 baking sheets with tinfoil. When I cooked this I did brussel sprouts on one, cauliflower and sweet potato on the other.
  2. For the brussel sprouts, lay them out on the first baking sheet, drizzle with 1 tbsp olive oil, and top with salt and pepper, cumin, paprika, and garlic powder.
  3. The sweet potatoes will be laid out on half of the other baking sheet, drizzled with 1 tbsp olive oil, and topped with salt and pepper.
  4. Cauliflower will go on the other half of the second baking sheet, drizzle with 1 tbsp of olive oil, and sprinkle on curry powder.
  5. Place both baking sheets in the oven for 15 minutes, remove flipping everything with a spatula, and returning to the oven cook for another 15 minutes.
  6. While the veggies are roast you can make the Green Goddess dressing.

    Goddess Dressing
  7. You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
  8. Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
  9. Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
  10. You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired.
  11. Plate your spinach, top with quinoa, veggies, and dressing. Enjoy that sh*t.

Delicious Winter Soup: Made w Butternut Squash and Lentils

Please try this. I’m telling you, if you crave to feel comfort and love in a bite of food, you’ll be happy with this recipe. It’s so tasty and warm and full of flavor. I can’t EVEN. Serve with a side of buttered up garlic bread, omggggg.

This amazing recipe is borrowed from the lovely Deryn at, Running on Real Food.

Ingredients:

  • 1 medium white onion, about 2 cups diced (300 g)
  • 3 cloves garlic, minced
  • 1 rib celery, chopped, about 1/2 cup (85 g)
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 cup uncooked red lentils
  • 3 cups cubed butternut squash (350 g)
  • 1/2 cup light or full-fat coconut milk
  • 1 28 oz can diced tomatoes
  • 4 cups vegetable broth

Instructions:

  1. Add the onion, garlic and celery to a large soup pot with 2-3 tbsp vegetable broth.
  2. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
  3. Add the curry powder and cumin, stir and cook for 2-3 more minutes.
  4. Add the rest of the ingredients and bring to a light simmer.
  5. Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender.
  6. Carefully scoop out 2 cups of the soup and add to a blender. Puree until smooth the pour back into the pot.
  7. Enjoy right away or store in a sealed container in the fridge for up to 5 days. It can also be frozen for up to months.

Vegan Taco Salad w Secret Sauce

Nice lil salad for those days you want to eat light, but don’t think it isn’t satisfying and filling… because it is. I don’t usually eat salads like ever so that’s saying something.

Ingredients:

  • spring salad mix
  • 1 14.5 oz can of black beans drained and rinsed
  • 1 tomato, diced
  • 1/2 avocado, cut in cubes
  • frozen corn, pan fried dry until charred

Special Sauce:

  • 1/2 avocado
  • 4 tbsp sriracha
  • 2 limes
  • chili powder
  • 1/4c water to thin

Instructions:

  1. Make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
  2. Once your sauce is the taste and consistency you like, build your salad. Spring mix, black beans, top with your veggies and then finally your sauce/dressing!