Vegetarian Coconut Rice Bowl 🥥

This is one of those recipes where pulling from different flavors come together in an amazing way! The coconut rice is sooo good with salty pine nuts, sweet green peas and fresh basil. Adding a spicy honey glazed sweet potato and perfectly cooked fried egg make this super decadent and satisfying.

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Ingredients for 2 Bowls:

  • 1 Cup Jasmine Rice
  • 1/4 Cup Shredded Coconut
  • 3 Tbs Pine Nuts
  • 1/2 Cup Frozen Green Peas
  • 1/4 Cup Fresh Basil, roughly chopped
  • 1 Sweet Potato
  • 2 Tbs Honey
  • Red Pepper Flakes (optional)
  • 2 Eggs
  • Vegetable Oil
  • Salt
  • Pepper
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Directions:

  1. Cook rice according to package instructions and add coconut flakes, salt & pepper. Using vegetable broth instead of water will add flavor, you just won’t need to salt the rice as much. Once cooked, set aside.
  2. Meanwhile, preheat oven to 375º. Cut sweet potato in half lengthwise, season lightly with oil, salt & pepper. Bake face down on sheet pan for about 30 minutes or until fork tender. Remove from oven, flip skin side down and let cool for about 5 mins. Then drizzle with honey and red pepper flakes. Set aside.
  3. Heat a nonstick pan or wok over medium high heat with about 2 tsp vegetable oil. Add pine nuts and let them cook for 2-4 minutes. Then add rice and frozen peas, stir to combine and set aside. Just before serving, stir in the fresh basil.
  4. Fry eggs until whites are set, season with salt and pepper and set aside.
  5. To assemble the bowls, divide rice between 2 bowls and top with an egg and sweet potato. Add additional basil if desired. Enjoy!
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Oat & Nut Bites

This recipe is sure to become a regular, the bites are just so good! They cure your sweet tooth without all the guilt of a traditional dessert. Best of all, they are vegan and only take about 10 minutes!

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Ingredients for ≈ 16 Bites:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Toasted & Salted Macadamia Nuts (if unsalted, add a pinch of salt)
  • 1/2 Cup of Almond Butter
  • 1/3 Cup of Maple Syrup
  • 1/4 Cup of Coconut Flakes
  • 1 Tbs Cocoa Powder

Directions:

  1. Add oats and macadamia nuts to food processor and pulse until nuts are broken into small pieces but not turned into flour.
  2. Add oat and nut mixture to a large bowl and fold in the remaining ingredients.
  3. Once combined, form into tablespoon size bites and place on parchment lined baking sheet.
  4. Freeze for at least 30 minutes and store in the refrigerator or freezer. Enjoy!
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Notes:

  • You can substitute most soft nuts like pecans, walnuts, etc. for the macadamia nuts. If they are raw or unsalted, just add a pinch of salt to the food processor.
  • Have an extra chocolatey tooth? Stir in a handful of chocolate chips or add bits of your favorite chocolate bar to the food processor.
  • These can be stored in the refrigerator or freezer, whichever you prefer!
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Spinach Stuffed Italian Shells

Here is a super comforting Italian classic that incorporates your greens! This dish comes together in about 45 minutes and is sure to satisfy the whole family.

Ingredients for 2 Large Servings

  • 16 Large Shells
  • 1 Cup Ricotta
  • 1 Cup Frozen Spinach – thawed & liquid squeezed out
  • 1 Tsp Dried Basil
  • 1/2 Tsp Dried Oregano
  • 1/2 Tsp Dried Parsley
  • Red Pepper Flakes (optional)
  • 1 Jar of Tomato Pasta Sauce
  • 1/2 Cup Freshly Grated Parmesan
  • Salt
  • Pepper
  • Crusty Bread – for serving

Directions:

  1. Preheat oven to 375º.
  2. Prepare shells according to package instructions, remove from water as soon as shells become al dente.
  3. In a medium bowl – mix ricotta, spinach, basil, oregano, parsley, red pepper flakes (if using) and salt & pepper to taste.
  4. Pour jar of sauce into 9″ x 7″ baking dish or split between two smaller crocks.
  5. Stuff shells with about 1 heap tablespoon of filling and place in sauce. Once all shells are in the pan, top with parmesan cheese and bake for about 20 minutes or until sauce is bubbly on the sides. Do not overcook or the shells will dry out and become hard.
  6. Serve with crusty bread & enjoy!
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Notes:

  • This filling is super flexible if you want to make it extra cheesy with a handful of mozzarella.
  • Of course you can use fresh spinach, just cook and drain well prior to adding it to the filling.
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Veggie Ramen Stir Fry 🥕

This veggie packed dish is sure to hit the spot if you are craving takeout. One of my favorite things about stir frying and wok cooking is how quickly dishes come together. This dish is no exception, less than 10 minutes of prep and about 10 minutes of cooking time. Alright, let’s get to it! 👇👇

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Ingredients for 4 Servings:

Directions:

  1. Cook and drain ramen according to package instructions. Reserve about 1 cup of cooking water.
  2. Heat wok or large skillet over medium high heat and add sesame oil.
  3. Add vegetables, soy and chili flakes to pan. Cook about 5 minutes, stirring frequently.
  4. Add cooked ramen and hoisin to pan. Begin adding reserved ramen water one splash at a time until desired sauce consistency. Season with salt and pepper to taste & serve. Enjoy!
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Turkey Chili 🌶

In the midst of grocery stores running low on nearly every meat, I managed to get my hands on some ground turkey! Apparently, most people don’t realize this often overlooked meat can be turned into something hearty and delicious without much technical effort or too many difficult ingredients. I love to enjoy this chili with fresh baked cornbread. Most cornmeal packages in the grocery store have a quick recipe on the back that has been tested with their product – it doesn’t get any easier than that! Alright, let’s get to the fun part. 👇

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Ingredients for 4 Servings:

  • 1 Lb Ground Turkey
  • 1/3 Cup Diced Onion
  • 1/3 Cup Diced Bell Pepper
  • 1/3 Cup Diced Celery
  • Diced Jalapeño (to taste)
  • 1 Garlic Clove
  • 1 Tbs Tomato Paste
  • 1 Cup Vegetable Stock
  • 1 Can Diced Tomatoes
  • 1 Can Kidney Beans
  • 1 Tsp Chili Powder
  • 1 Tsp Paprika
  • Salt & Pepper
  • Olive Oil

Directions:

  1. Heat 1 tsp olive oil in dutch oven or stock pot over medium heat, then add ground turkey and season with salt & pepper. Stir frequently and cook until browned, about 10 minutes. Remove from pot and set aside.
  2. Add 1 tsp olive oil to pot along with onion, celery, bell pepper, salt & pepper. Cook, stirring frequently, until onions are translucent, about 10 minutes.
  3. Add diced jalapeño and garlic, chili powder & paprika. Cook for a few minutes but don’t brown the garlic!
  4. Add can of diced tomatoes, tomato paste, vegetable stock and ground turkey back to pot. Cover and simmer for about 10 minutes.
  5. Add kidney beans (undrained), leave uncovered and bring to a simmer for 10-15 minutes or until beans are cooked through. Let chili cool slightly before serving & enjoy with your favorite classic chili toppings.
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Berries & Greens Smoothie 🥬

Sometimes it’s just too much trouble to sit down and eat a proper lunch during a busy week day! This solves that and is loaded with good-for-you ingredients that you can sip, even while on the phone. Smoothies are a great on-the-go lunch and are so flexible – you can add or omit ingredients you like/dislike or ones that you have in your fridge! Here is the guideline I tend to stick to.

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Ingredients for 1 Large Smoothie

  • 1 Cup Packed Greens – A mix of Spinach/Kale/Baby Kale, Etc.
  • 1 Banana
  • 1/2 Cup Berries of Choice – Blueberries, Blackberries, Raspberries, Etc. Fresh or Frozen!
  • 1/2 Cup Orange Juice (Or Apple Juice – again, going with what you have on hand)
  • 1/4 Cup of Plant Based Milk – Highly Recommend Elmhurst Unsweetened Oat Milk
  • 1 Scoop of FNX Protein – Use this link for 15% off! Or code: FNXvoZk
  • 1 Cup Ice

Directions:

Add ingredients to blender & blend on high until smooth. If your smoothie is too thick, add more juice. If your smoothie is too viscous, add more ice. Enjoy!

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Notes, Tips & Tricks

  • Make “ready to blend” serving size mixes of your fruits and veggies, store them in the freezer – then add the juice, ice & blend. How is that for easy meal prepping?!
  • Looking for a blender? I ❤️ my Ninja – Check it out on Amazon!
  • If you prefer a sweeter smoothie – try adding honey or maple syrup or opt for a sweetened plant milk.
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Spaghetti Squash Primavera

Here’s a rustic Italian inspired dinner that came together accidentally by using left over produce before a recent trip. This recipe is flexible too if you want to add or omit veggies based on what you have in your fridge.

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Ingredients for 2 servings:

  • 1 Spaghetti Squash
  • 1 Tsp Chili Flakes
  • 1/2 Yellow Onion – sliced into strips
  • Minced Garlic Clove
  • 1 Head of Broccoli – cut into bite size florets
  • 1 Bell Pepper – sliced into strips
  • 1 Tomato – diced
  • 3/4 Cup Freshly Grated Parmesan
  • 1/2 Cup Fresh Basil Leaves – torn into 1″ pieces
  • Olive Oil
  • Salt & Pepper
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Directions:

  1. Preheat oven to 400º. Poke holes in spaghetti squash and microwave on high for 5 mins.
  2. Once cooled enough to handle, slice lengthwise into two even halves. Remove seeds, season with about 1 tbs olive oil on each half, salt & pepper. Place face down on greased baking sheet and bake for about 40 minutes or until flesh pulls away from skin.
  3. Meanwhile, heat large pan over medium heat. Add 1 tbs olive oil and layer from the bottom up – red pepper flakes, onions, broccoli, bell peppers and tomatoes – seasoning lightly between each layer with salt & pepper. Squeeze juice of 1/2 lemon over veggies. Do not mix! Cover and cook about 7 minutes or until veggies are cooked through.
  4. Remove from heat, stir in basil leaves and 1/2 cup fresh grated parmesan then toss until cheese is melted and veggies are evenly coated. Set aside.
  5. Once spaghetti squash is cooked through, fluff the flesh with a fork and transfer to serving dish. Top with about 2 tbs parmesan directly on spaghetti squash, veggie mixture, a light drizzle of olive oil and additional parmesan if desired. Serve & enjoy!
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Spaghetti Squash Primavera! Full Recipe at Link in Bio!

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Bulgogi Okra

This appetizer or side dish comes together in about 20 minutes from start to finish and packs flavor as if the sauce has been cooking and marinating for hours. The measurements in this recipe will give you a solid medium heat, if you prefer more of a mild heat, cut the gochujang back to around 1 teaspoon. As always, I hope you give this recipe a try and let me know what you think. Enjoy!

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Ingredients for 2 Servings:

  • 12-14 Okra
  • 1 Tsp Toasted Sesame Oil
  • Stalk of 1 Green Onion – Thinly Sliced
  • 1 Tbs Gochujang
  • 1 Tsp Soy Sauce
  • 3 Tbs Mirin Rice Wine
  • 1 Tbs Honey
  • For Garnish: 1/2 Tsp Sesame Seeds and/or Thinly Sliced Red Onion
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Directions:

  1. Heat 1/2 tsp sesame oil over medium high heat in wok or large nonstick pan then add okra. Cook okra, stirring often, until charred (about 10 minutes), then remove from pan.
  2. Lower heat to low and add remaining 1/2 tsp sesame oil and green onion. Cook for about 3 mins or until onions begin to brown.
  3. Add gochujang, mirin, honey and soy sauce to pan. Cook until bubbly then add okra back to pan.
  4. Turn heat to medium high and toss to coat okra, once sauce thickens and okra is fully coated, transfer to serving dish, top with sesame seeds and/or onions and serve immediately. Enjoy!
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Meatless Shepherd’s Pie

Sometimes you just need a good comforting stick-to-your-ribs dinner. This easy recipe is just that and it happens to be meatless! This recipe is very flexible too if you want to throw in some extra veggies like green beans. Packed with rich flavors, this one is sure to impress and satisfy the whole family. Alright, let’s get to it! 👇

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Ingredients for 4 Servings

  • 2 Medium Potatoes – Cooked
  • 1/3 Cup Sour Cream or Greek Yogurt
  • 1/2 Yellow Onion – Diced
  • 2 Carrots – Peeled & Diced
  • 1 Stalk Celery – Diced
  • 1 Cup Mushrooms – Sliced
  • 1/2 Cup Dry Red Wine
  • 3/4 Cup Vegetable Broth
  • 1 Tbs Worcestershire Sauce
  • 1 Tbs Tomato Paste
  • 2 Tbs Whole Wheat Flour
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Frozen Corn
  • 4″ Stalk Rosemary
  • 2 Tbs Room Temp Butter + 1 Tbs Melted Butter
  • Olive Oil
  • Salt & Pepper
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Directions

  1. Preheat oven to 450º – use the convection fan if you have one.
  2. Mash peeled potato in medium bowl with 2 tbs butter, 1/3 cup of sour cream (or greek yogurt), salt & pepper until fully mixed. Set aside.
  3. Heat 1 tbs olive oil in Dutch oven (like this one) over medium heat – add onions, mushrooms, carrots, rosemary stalk and season with salt and pepper. Cook about 10 minutes or until onions are translucent.
  4. Add celery to pot & cook about 5 minutes.
  5. Deglaze pan with red wine & scrape any bits off the bottom of the pan with a wooden spoon.
  6. Lower heat to low, add flour and mix thoroughly.
  7. Add vegetable stock, Worcestershire sauce, tomato paste & black pepper. Cook about 5 minutes uncovered until it begins to thicken then remove rosemary stalk.
  8. Transfer mixture to oven safe crock* and top with about 1.5″ of potato mixture. Use a large fork to make ridges in the topping and brush with melted butter.
  9. Bake on a sheet pan to catch any drippings until topping begins to brown, about 15 minutes. You can also turn the broiler on the last few minutes and watch closely.
  10. Remove from oven and cool for about 10 minutes before serving. Enjoy!

* You can opt to add the potato topping to the filling in your dutch oven and make this a one pot dinner 😉.

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This Week’s Snacks

Brownwood Farms Famous Kream Mustard

I stumbled across this delicious condiment by accident at a pottery shop if you can believe it. Oh my goodness, I was not expecting for this to be so delicious, seriously! I could almost eat it plain. The consistency is similar to a buttercream icing which holds nicely atop crackers and veggies. But the real win here is the flavor – slightly sweet with a nice warm finish. This one will surely be found in my home from now on!

P.S. – I would love if you use the links you find in this post – Amazon will give me a small commission which helps keep this blog running ☺️

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Mary’s Gone Crackers

These are without a doubt my go-to snack and you can always find them in my pantry. Mary’s Gone Crackers are sooo tasty, filling and packed with healthy organic ingredients plus they are gluten free. New flavors have been released including an everything bagel option 😍. Although my favorite is still the black pepper cracker with a chunk of avocado on top, you just have to try it!

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That’s all for my week’s top snacks! Interested in more? 👇👇

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