dinner food poultry/meat/fish

vegetable & chicken meatballs.


These meatballs are seriously DELICIOUS!  They are made up of ground chicken and a bunch of vegetables.  You can honestly use whatever vegetables you want, but I used onion, carrots and spinach.  Shredded zucchini would be amazing as well, I just didn’t have any at the time.  Use whatever is in your fridge!!  You also can substitute the ground chicken for turkey or lean ground beef.  The thing I love most about these meatballs is that they are literally made up of 50% chicken and 50% vegetables.  YUM!


  • 1 & 1/2 lbs ground chicken
  • 1 sweet onion, diced
  •  2 cups finely shredded carrots
  • 1 bag frozen spinach, thawed
  • 1/2 cup mozzarella cheese
  • 1/2 cup whole wheat bread crumbs
  • salt & pepper
  • olive oil
  • seasonings of choice – I used simply organic all purpose seasoning



  1. Preheat your oven to 350 degrees.
  2. Place all of your ground chicken in a large bowl.
  3. Add shredded carrots, diced onion and spinach and mix until combined – I put a plastic glove on and used my hand, the easiest most efficient way!
  4. Add mozzarella cheese, bread crumbs, salt & pepper and seasonings.
  5. Mix again until combined.
  6. Roll into balls about 1 & 1/2 inch thick.
  7. In a large skillet, add a drizzle of olive oil.
  8. In batches, brown meatballs until browned on all sides and transfer to a baking sheet.
  9. Once all meatballs are browned, place them in your preheated oven for about 20 minutes until cooked through.
  10. Remove from oven and serve with pasta and tomato sauce, eat with ketchup  (it’s amazing) or make a sandwich!
  11. Store the rest of your meatballs in a sealed container for about a week in your fridge.
  12. ENJOY!


dinner food vegetarian

buffalo cauliflower wraps.

I had the BEST buffalo cauliflower at a plant-based spot in Westmont called Heart Beet Kitchen, and I decided to try and make it myself!  I paired it with romaine, tomatoes and ranch and rolled it into a wrap.



  • 1 head cauliflower
  • 1 bottle buffalo sauce – whichever brand you like!
  • 1/2 cup panko breadcrumbs
  • olive oil
  • salt & pepper
  • wraps – I used Tumaro’s wraps
  • romaine, chopped
  • tomatoes, diced
  • ranch – I used Bolthouse Farms yogurt ranch



  • Preheat oven to 350 degrees.
  • Cut cauliflower into small florets and place them in a big bowl.
  • Coat with about 2 Tablespoons of olive oil and season with salt and pepper.
  • Toss until all cauliflower is coated.
  • Roast for about 10-12 minutes – you do not want to overcook because the finished product will be mushy.
  • Remove cauliflower from the oven and transfer back into your big bowl.
  • Coat with buffalo sauce – however much you like.. I used about 1/2 cup – depends how spicy you want it!
  • Spread the buffalo cauliflower back on your baking sheet and top with panko breadcrumbs.
  • Put your oven on ‘broil’.
  • Broil until breadcrumbs are browned and crispy – about 2-3 minutes.
  • Place chopped romain into a bowl with diced tomatoes.
  • Drizzle some ranch over the romaine and toss to coat.
  • Make your wraps – add cauliflower, romaine mixture and wrap it up!
  • Cut in half and enjoy!


dinner food poultry/meat/fish

herb & gruyere chicken roulade.


A super simple dish that is sure to please your guests this holiday season… or any season!  A mixture of thyme, sage and rosemary really gives this dish a holiday feel.  Serve with roasted potatoes and a green vegetable and you got yourself a delicious meal.. I would even throw some cranberry sauce in there!


  • 3 large chicken breasts
  • 2 Tablespoons fresh thyme, chopped
  • 2 Tablespoons fresh rosemary, chopped
  • 2 Tablespoons fresh sage, chopped
  • 1/2 cup gruyere cheese, grated
  • olive oil
  • salt & pepper


  1. Slice chicken breasts in half, longways, to make one larger, thinner breast.
  2. Use a meat tenderizer to flatten until about 1/2 inch thick.
  3. Salt & pepper one side of each breast, then sprinkle your herbs on top.
  4. Top herbs evenly with grated gruyere.
  5. Carefully roll up each breast and use toothpicks or tie together with twine to keep it together while cooking.
  6. In a large skillet, add about 2 Tablespoons of olive oil and heat to medium-high heat.
  7. Season chicken with salt & pepper and brown each side in the skillet, about 3 minutes until all sides are browned.
  8. Lower your heat, add about 1/3 cup water or white wine and cover until cooked through – about 6 minutes.
  9. Remove the chicken from your pan and let rest for 10-15 minutes before cutting.
  10. Carefully remove twine or toothpicks and slice into pieces about 1 inch thick.
  11. Serve on a pretty dish and enjoy!




dinner food vegetarian

eggplant & mushroom black bean burgers.


Last weekend I had the BEST veggie burger I’ve ever had.  It was made of cremini mushrooms, topped with gruyere, crispy onions and arugula.  I wanted to try and recreate something like it, so here we have an eggplant & mushroom black bean burger.  I love eggplant, and happened to have one in my fridge.  So I picked up some mushrooms, added some black beans and I had myself an amazing lunch!



  • 1 large eggplant, diced
  • 2 8oz containers sliced baby bella mushrooms
  • 1 can black beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 Tablespoon onion powder
  • 1 Tablespoon dried basil leaves
  • 2 teaspoons paprika
  • salt & pepper
  • olive oil
  • 1/4 cup dry white wine
  • 1 cup whole wheat bread crumbs
  • 1 egg
  • burger buns
  • micro greens OR arugula
  • gouda cheese, or whichever kind you prefer



  1. In a large skillet on medium-high heat, drizzle about 2 Tablespoons olive oil.
  2. Add eggplant, mushrooms and garlic.
  3. Once garlic cooks down a bit (about 5 minutes), add onion powder, basil leaves, paprika, salt and pepper.
  4. Cook for about 15 minute until eggplant and mushrooms are tender.
  5. Add white wine to deglaze the pan and cook for another 2-3 minutes.
  6. Line a large bowl with a towel or paper towels and add the mushroom and eggplant mixture on top of the towel.
  7. Squeeze as much moisture as you can out of the mixture – this will help the burgers stay together – if you need to, replace paper towels and repeat.
  8. Once you squeeze out as much moisture as you can, place the mixture into a food processor.
  9. Pulse until the mixture still has small chunks, not too smooth.
  10. Transfer to a bowl and add bread crumbs and egg – mix until combined.
  11. Add black beans and with a potato masher or fork, mash the beans until most of them are blended in with the eggplant and mushroom mixture – doesn’t have to be perfect.
  12. In a large skillet, add about 2 more Tablespoons of olive oil.
  13. Form patties about 1 inch thick and place on the skillet.
  14. Cook for about 5 minutes on each side until golden brown.
  15. Top with cheese and cover until cheese is melted.
  16. Transfer to a toasted bun and add micro greens.
  17. Enjoy!



dinner food vegetarian

coconut curry vegetable “rice” bowl.


This bowl is packed with vegetables and also packed with flavor!  I don’t eat curry much, but every time I do I am reminded of how much I love it.  It’s almost sweet, and savory at the same time.  So I made a cauliflower rice bowl and topped it with delicious coconut curry vegetables.  This dish is dairy free and gluten free – just make sure you use gluten free soy sauce!  I used curry powder in this recipe, but I do recommend curry paste – it has more flavor and it will give you a deeper and more vibrant color.  I ALMOST bought red curry paste.. so sad I didn’t.  Curry powder gives it a curry flavor, but it is different – keep that in mind!


Recipe: (serves 4)

  • 2 red bell peppers, sliced thin
  • 2 cups snap peas, cut in half
  • 2 cups kale, chopped
  • 1 cup shredded carrots
  • 1 clove garlic, minced
  • 1 cup coconut milk (I used light)
  • 1/3 cup water
  • 2 Tablespoons curry powder – recommended: red curry paste
  • 1 Tablespoon onion powder
  • 1 Tablespoon fresh ginger
  • 1 Tablespoon brown sugar
  • 1 Tablespoon soy sauce OR liquid aminos
  • juice from 2 limes
  • olive oil
  • salt & pepper
  • 2 Tablespoons fresh cilantro, chopped
  • 6 cups frozen cauliflower rice (2 bags – I got them from Whole Foods)



  • In a large skillet on medium-high heat, add olive oil.
  • Add red peppers, snap peas, shredded carrots, garlic, ginger, onion powder, and curry powder.
  • Cook for about 8-10 minutes until peppers and peas start to get tender.
  • Add water, coconut milk, sugar, lime juice and soy sauce and stir until combined.
  • Let simmer until sauce gets thick – about 10 minutes – stirring frequently.
  • Once sauce is thick, remove from heat and add kale.
  • Stir until kale is just wilted.
  • In another skillet, thaw and cook cauliflower rice until heated through.
  • Add salt & pepper as needed.
  • Serve – add cauliflower rice to a bowl, top with curry vegetables and garnish with more cilantro and lime.
  • Enjoy!




dinner food poultry/meat/fish

peach & ginger fish tacos.


If you don’t already know… I LOVE TACOS!  I love how you can make so many different flavor combos.  My boyfriend asked me if I could have one cuisine for the rest of my life, what would it be?  I said either Japanese (sushi) or Mexican (tacos).  Obviously.


Recipe: (serves 4)

  • 4 Cod fish fillets
  • 1 small head red cabbage, sliced thin
  • 2 peaches, sliced
  • fresh basil, chopped
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon olive oil
  • paprika
  • ginger
  • salt & pepper
  • tortillas, flour or corn



  1. In a large bowl, add chopped red cabbage.
  2. Pour over apple cider vinegar, olive oil, honey, salt & pepper.
  3. Mix thoroughly and let sit for about an hour.
  4. Preheat oven to 350 degrees.
  5. Place fish fillets on foil or parchment paper.
  6. Lightly sprinkle paprika, ginger, salt & pepper on top of each one.
  7. Brush olive oil over the top of each fillet to get the spices all over the fish.
  8. Bake for about 20 minutes.
  9. When the fish is done, break apart with a fork for the tacos.
  10. Build your tacos!
  11. Start with a tortilla, add red cabbage, fish, fresh peaches & basil.  YUM!



dinner food vegetarian

falafel “buddha bowl”.


A Buddha bowl can be made up of anything you want!  I made falafel for the first time successfully – YAY!  What is falafel you might ask?  Falafel is made of ground chickpeas and spices.  They could also contain any vegetable you like.  I used chickpeas and Wild Friends Honey Sunflower Butter to make these tiny patties.  They are typically fried, but I baked these!  Yummy and healthy.

Recipe: (makes 12 small patties)

  • 1 can chickpeas, drained and rinsed
  • 2 Tablespoons Wild Friends Honey Sunflower Butter OR tahini
  • 2 Tablespoons ground flaxseed + 1/4 cup warm water
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • salt & pepper
  • 2 Tablespoons whole wheat flour
  • sesame seeds
  • hemp seeds, for topping
  • Anything you want to fill your bowl with: zucchini ribbons, kimchi, shredded carrots, ranch – I mixed mine with beet juice to make it pink!



  1. Preheat oven to 350 degrees.
  2. Let ground flaxseed and warm water soak in a bowl for about 5 minutes.
  3. Place everything except sesame seeds and flour into a food processor and pulse until mixture forms a ball.
  4. Remove mixture from the food processor and place into a bowl.
  5. Mix in flour and form little patties.
  6. Roll each patty lightly in sesame seeds.
  7. Place on a baking sheet and bake for 10 minutes, then flip and bake another 10 minutes until golden brown.
  8. Make your Buddha bowl with anything you like 🙂 and top with falafel and hemp seeds!


dinner food vegetarian

BBQ mushroom tacos.


Okay.. so these tacos.  How do I explain how much I loved these tacos?  I have no idea how I came up with bbq mushrooms, but it sure was a success.  Instead of sautéing these shiitake mushrooms, I baked them.  Sautéing mushrooms can create a lot of moisture and from what I have found, all the seasoning just comes right off of them because of that water!  So, I decided to coat the mushrooms in seasoning and olive oil and bake them in the oven to dry them out slightly.  Then I put them in a taco and topped it with ALL the toppings.  So this recipe is vegan, minus the tortillas I used!  But you can use vegan tortillas! 🙂

Recipe: (serves 2-3)

  • 2 5 oz. packages of sliced shiitake mushrooms
  • 2 Tablespoons sweet mesquite seasoning (I got this from Costco – amazing!)
  • 2 Tablespoons bbq sauce
  • 1 Tablespoons olive oil
  • 1 Tablespoon paprika
  • Sprinkle of cayenne pepper – your choice how much!
  • 1/2 teaspoon red pepper flakes
  • salt & pepper to taste
  • 1 red pepper, diced small
  • 1/2 red onion, diced small
  • 1 cup thinly sliced kale, massaged with olive oil & rice vinegar
  • juice from 1 lime
  • hummus, your choice!  (I used Hope Foods spicy avocado hummus.)
  • tortillas (I used Siete Foods coconut flour tortillas – these are not vegan!)
  • hemp hearts, for topping



  1. Preheat oven to 350 degrees.
  2. Place mushrooms in a large bowl – make sure they’re washed!
  3. Add mesquite seasoning, bbq sauce, paprika, cayenne pepper, salt and pepper.
  4. Mix together until all the mushrooms are coated.
  5. Transfer to a baking sheet and spread out the mushrooms in one even layer.
  6. Bake for about 15 minutes or until mushrooms are dried out but not TOO dry.  You don’t want them to be too crispy.
  7. Put peppers and onions into a bowl and add lime juice, salt and pepper and mix together.
  8. Time to build your tacos – warm up a tortilla, top with mushrooms, red pepper & red onion mixture, kale, hummus and hemp hearts.
  9. AMAZING!!!  Enjoy!


dinner food poultry/meat/fish

kale & coconut chicken tacos.

These tacos were so perfect in so many ways!  I cooked the chicken with a light coating of flour and shredded coconut in my cast iron skillet. I added Granny Smith apple to the tacos for a crunch and a hint of sweet & sour, then topped the tacos off with kale coated in an avocado dressing!  The textures in these tacos are ON POINT!


Recipe: (serves 3-4)

  • 3 chicken breasts, cut in half length-wise (so you end up with 6 thin slices of chicken breast)
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup whole wheat flour
  • 1 tablespoon all-purpose seasoning
  • salt & pepper
  • 1 bunch kale, big stems removed and chopped thin
  • 1 avocado
  • 1 Granny Smith apple, diced small
  • tortillas – corn or flour! (I used corn)
  • 2 limes
  • 2 Tablespoons fresh cilantro, chopped
  • shaved coconut, garnish


  1. Heat a large cast iron or regular skillet to medium-high heat.
  2. Combine flour, shredded coconut and all-purpose seasoning on a plate.
  3. Season each piece of chicken with salt & pepper on both sides.
  4. Dip each piece of chicken into flour & coconut mixture, pressing down so all the chicken is coated.
  5. Place one Tablespoon of olive oil or coconut oil into your hot skillet.
  6. Start with cooking 3 pieces of chicken at a time.  Place 3 pieces of chicken into the pan, brown both sides (about 2-3 minutes on each side) and squeeze juice from half a lime into the pan and cover for about 30 seconds.
  7. Once chicken is done, remove and let sit on a plate while you cook the second batch.
  8. Once the chicken is finished cooking, let rest.
  9. Meanwhile, make the avocado dressing – Place 1 avocado into the food processor with juice of 1 lime, cilantro, salt and pepper.
  10. Mix until everything is combined and creamy.
  11. Mix avocado dressing and kale together until all the kale is coated.
  12. Slice the chicken into thin pieces, and assemble your tacos.
  13. Tortilla + chicken + apple + kale + shaved coconut!  Enjoy!
dinner food poultry/meat/fish

chicken enchiladas.


IMG_8478This was actually my first time making enchiladas. I’m not sure why, but I always thought an enchilada recipe was way more complicated, but it definitely wasn’t! It was one of the easiest recipes I’ve ever made. This recipe requires very little cooking time because I used a rotisserie chicken! All you have to do is put everything together and let the cheese melt in the oven. YUM! I used one of my favorite brands – The Better Bean Co! I love these beans because they come ready to eat, warm or cold, they’re super simple to add to any recipe, and they’re SO tasty!


Recipe: (serves 4-5)

  • 1 whole rotisserie chicken, meat removed and shredded
  • 2 cans green or red enchilada sauce (I used one of each)
  • juice from one lime
  • 3 Tablespoons fresh cilantro, chopped
  • 1 cup Better Bean Co chipotle red beans
  • 1 cup shredded cheese (I used a mix of cheddar and monterey jack)
  • 8 corn tortillas
  • lime wedges, garnish
  • ¼ cup diced tomato, garnish



  1. Preheat oven to 350 degrees.
  2. Heat a skillet to medium-high heat and add shredded chicken.
  3. Add about ¼ cup of each of the enchilada sauces and 2 Tablespoons cilantro to the chicken and mix until warm.
  4. In a 9×5 pan, add ½ of each enchilada sauces and coat the bottom of the pan with a spoon.
  5. Fill each corn tortilla with about 2 Tablespoons red beans, and 2 Tablespoons of chicken.
  6. Carefully wrap each tortilla – it should just close up!
  7. Place the wrapped tortilla seam side down into the sauce. (my pan fit 6, then I cooked the other two in another pan – but you can use a bigger pan!)
  8. After all your tortillas are rolled up and in the baking dish, add the rest of each sauce on top.
  9. Sprinkle cheese on top of the sauce.
  10. Bake for about 10 minutes at 350 degrees.
  11. Switch your oven to broil and watch carefully until cheese bubbles and browns slightly.
  12. Remove your enchiladas from the oven and sprinkle with the rest of your cilantro and chopped tomato.
  13. ENJOY!