Spicy Szechuan Lentils

I’ve been experimenting with a few different lentil recipes that pack a punch of flavor because they’re so meaty and filling that even meat-eaters are happy to have lentils as their main protein. This spicy Szechuan lentils recipe turned out wonderfully and my omnivore partner went back for seconds! I had to share it with you all so you can enjoy this spicy, delicious main dish too!

Ingredients:

For the lentils:

• 1 cup of red or brown lentils, rinsed and picked over
• 5 cups of water

For the sauce:

• 1/4 cup low-sodium soy sauce
• 3 garlic cloves, pressed
• 2 inches of fresh ginger, grated on a microplane
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons sugar
• 1 tablespoon chili garlic sauce
• 1 tablespoon white vinegar (this is what I had on hand, feel free to use rice vinegar)
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch + 2 tablespoons water, whisked together until smooth

Method:

Cook the rinsed lentils according to the package directions. I usually use my Instant Pot because otherwise I split the lentils every time – use the method that works best for you!

While the lentils are cooking, combine all of the sauce ingredients in a small saucepan. Bring to a simmer over medium heat while stirring frequently; let simmer for about 2 minutes. Once the sauce has thickened to your desired consistency, remove from heat.

Combine the cooked lentils and the sauce in a bowl and serve over rice. Garnish with sesame seeds and green onions if desired.

Garlic Roasted Brussels Sprouts

For me, brussels sprouts are their own food group! I love them prepared in a multitude of ways, but roasted is definitely my favorite. Recently a lot of people have been asking me how I roast my brussels sprouts because they always look perfect. Here’s my method – the world deserves perfectly roasted brussels sprouts! Try it out and comment below to let me know how it went!

Simply roasted with olive oil, salt, pepper, and lots of fresh garlic.

Ingredients:

• 1 lb brussels sprouts, trimmed and halved (quarter large brussels sprouts)
• 2 tbsp oil (light olive oil or another neutral oil)
• 4 cloves garlic, minced or pressed (trust me, it seems like a lot but you will not regret it!)
• Salt and pepper to taste

Method:

Preheat the oven to 400° Fahrenheit. Place the trimmed, halved brussels sprouts in a small mixing bowl. Combine the oil and garlic in a small vessel and drizzle evenly over the sprouts. Mix the sprouts to evenly distribute the oil, then add salt and pepper to taste. Place on a sheet pan lined with parchment paper and bake for 20 minutes.

Check on them at the 20 minute mark – if they are done enough for you at that point, you can take them out! If they aren’t done enough for you, do not stir them! Put them back in the oven and keep an eye on them for the next 5-10 minutes. I usually bake mine for right around 25 minutes but it really depends on the size of the brussels sprouts. Serve immediately. Optional garnishes: Parmesan cheese, balsamic reduction, and/or coconut bacon (my favorite combo is balsamic and coconut bacon!).

Instant Pot Red Curry Lentils

 

I was gifted an Instant Pot over the holidays and I use it almost exclusively to make these comforting, delicious vegan curry lentils! This is a satisfying 30-minute meal and is perfect for busy weekdays. I have the recipe memorized which makes this even quicker to prepare. I guarantee you’ll have it memorized too once you give it a try!

Ingredients:

• 1 1/2 cups dried red or brown lentils, rinsed and picked over
• 2 cups water
• 1 medium or large yellow onion, diced
• 3 cloves garlic, pressed
• 3 tbsp red curry paste (make sure it’s vegetarian friendly)
• 2 teaspoons ginger paste (I use the tube of paste that’s found in the produce section of your grocery store)
• 1 – 15oz can of tomato sauce or tomato soup concentrate (I use whatever I have on hand!)
• 1 1/2 tsp curry powder
• 1/2 tsp turmeric
• 4 tsp sriracha (use less for a less spicy version, or omit completely)
• 1 1/2 tsp garam masala
• 1 tsp salt
• 1 tbsp sugar (omit if using tomato soup concentrate)

Ingredients to add after pressure cooking:

• 3 tbsp vegan butter or coconut oil
• 3/4 cup to 1 can of full-fat coconut milk (depending on how creamy you want it; I usually use a whole can just so I don’t have leftover)

Method:

Add all ingredients except butter/coconut oil and coconut milk to your instant pot. Seal the lid and make sure the vent is set to “sealing.” Select High Pressure and set the timer for 15 minutes. If you want to serve the lentils with rice, which I recommend, now is the time to start the rice cooking.

Once the time is up, carefully quick release the pressure using a wooden utensil. Once the pressure pin drops, open the lid and add the butter/coconut oil and the coconut milk. Give it a good stir and taste to make sure it has enough salt and spice. Serve over rice or as a side dish.

How your lentils should look before adding the butter and coconut milk. Yum!

Air Fryer Sweet Potato Chips

The perfect snack when you want something sweet, savory, and crunchy. All you need is a sweet potato, oil, seasoning, and an air fryer! The seasoning options are endless, but I like mine with just a little bit of salt and a lot of fresh cracked black pepper. If you don’t eat these all in one sitting, you can store them in an airtight container for up to 2 days (although I doubt you will have leftovers!).

Ingredients:

• 1 medium sweet potato, scrubbed (and peeled if desired, I like mine skin-on)
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper

Using a mandolin, cut sweet potato in to thin slices. You should be able to see through the raw potato. Soak in water for 10 minutes, then drain and pat dry. Season with oil, salt, and pepper, and toss to coat. Air fry in two batches at 350 degrees for 15 minutes, shaking frequently and checking for doneness in the last 2 minutes. Serve immediately. It’s that simple – enjoy!

Cabbage Carrot Egg Rolls

When most people thing egg rolls, their mind immediately goes to pork egg rolls. I’m here to convince you that these veggie egg rolls are just as good! Air fried and packed with both flavor and nutrients, these are definitely healthier and a whole lot more flavorful than the take-out egg rolls you can find at your local hole-in-the-wall Asian restaurant. You can air fry or bake these delicious rolls, but I definitely recommend air frying for the best results! Is there anything an air fryer can’t make?! I digress. You can substitute or add any number of your favorite veggies in these rolls! Let me know in the comments below if you try this recipe out!

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Ingredients:

• 1 package egg roll wrappers
• 1/2 head of cabbage, shredded (I used the shredding attachment on my handy dandy food processor – you could also chop by hand or buy pre-shredded cabbage)
• 2 medium carrots, peeled and shredded
• 1 inch fresh ginger root, peeled and grated
• 4 cloves garlic, pressed or minced
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1/2 cup sliced scallions
• Your favorite sauce for dipping (I used teriyaki)

Combine all ingredients in a large mixing bowl and mix thoroughly. Wrap about a quarter cup of cabbage mixture envelope-style in each egg roll wrapper. Seal the seams with water. Spray each egg roll with pan spray and place in a single layer in the air fryer basket. Cook at 400 degrees for 15 minutes, turning once, or until golden brown and crisp to the touch. Serve immediately with dipping sauce and scallions. I discovered these do not like to be refrigerated after being cooked – they will fall apart. If you want to pre-assemble them, store them uncooked in the fridge for up to 24 hours on an oiled plate.

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The finished product!

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Curry Carrot Soup

If you’re like me, you love carrots in any way, shape, or form. Including soup! This soup recipe is absolutely delicious and is a special treat in the winter. The bonus is how quick and simple it is to make! This is the perfect 30-minute winter weeknight dinner for 2-4 people.

This soup is sweet thanks to the caramelized onions, creamy thanks to the full-fat coconut milk, and turns out silky-smooth once pureed. I think kids would love this recipe (although I haven’t tried it out on anyone younger yet!). You can control the spice level with how much cayenne pepper you add.

I’ll have photos of this beautiful orange soup soon – I ate it too fast when I came up with this recipe (because it’s delicious!), and didn’t manage to snap a photo. But the recipe is too great not to share – photos or not!

 

Ingredients:

• 5-6 large carrots, peeled and chopped
• 2 large yellow onions, chopped
• 2 tablespoons red curry paste (check the ingredients to make sure it is vegetarian-friendly)
• 1 teaspoon garam masala
• salt to taste – no more than 1/2 teaspoon
• 1/4 teaspoon ground ginger (or fresh if you have it on hand)
• 1/2 teaspoon cinnamon
• 1/8 teaspoon turmeric
• 1/8 teaspoon cayenne pepper (more or less depending on how spicy you want it)
• 6-8 cups of stock (depending on the consistency you want your soup to be)
• 2 cloves garlic, pressed or minced
• 1 tablespoon coconut oil
• 3/4 cup full-fat coconut milk

In a large stockpot over medium-low heat, melt the coconut oil and add onions. Let caramelize until dark brown. Add carrots, stock, curry paste, and garlic, and cook until carrots are extremely tender – the more tender, the more silky the soup will be.  Immersion blend (or use a blender) until smooth, add in all spices and coconut milk, and blend again to incorporate. To serve: garnish with more coconut milk and scallions or parsley if desired.

Spiralized Carrot and Radish Salad with Honey Mustard Vinaigrette

I love this salad because the prep is super quick, the ingredients are available in any season, and it works very well as a meal prep addition if you reserve the dressing on the side until you’re ready to eat! Also, the vinaigrette gets shaken up in a mason jar, making this recipe that much easier. If you’re vegan, swap out the honey for maple syrup or your preferred sweetener and enjoy! Don’t have a spiralizer? That’s okay! Either use a mandolin and julienne straight slices, or simply shred the carrot and radish on a box grater.

Ingredients:

• 2 large carrots, peeled, trimmed, and spiralized
• 2 large winter radishes, peeled, trimmed, and spiralized
• Chives for garnish

For the vinaigrette:

• 1 juiced lemon
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• ½ teaspoon minced fresh garlic
• ¼ teaspoon salt, to taste
• ¼ cup olive oil

This recipe is so easy it hardly needs directions – my favorite kind of recipe! Place your spiralized vegetables in a medium-sized mixing bowl and set aside. In a 2-cup mason jar with a sealing lid, add all of the vinaigrette ingredients except the olive oil. Shake thoroughly to mix. Add the oil and shake vigorously until the vinaigrette is emulsified (it will become cloudy and slightly thicker than it was initially).

If you’re eating the salad immediately, add enough dressing to coat the vegetables (you will not need all of it) and top with chives.

If you’re planning to have this as a meal prep side, reserve the dressing on the side so the vegetables don’t become soggy. Add the vinaigrette to the vegetables immediately before eating. This can stay in the fridge with the dressing on the side for up to 3 days.

Meal Prep Creamy Honey Mustard Quinoa

This recipe came about because of my love of quinoa, mustard, and everything creamy. There really isn’t more of a back story! I’ve made this quinoa with beans, peppers, broccoli, carrots, green peas – you name it! The base recipe is so versatile, you can customize the add-ins to make the best of your meal prep. Try it out, add in your own vegetables, and let me know what you think in the comments!

• Ingredients:
  1 cup uncooked quinoa
• 1 tablespoon Dijon mustard
• ¼ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 teaspoon olive oil
• ½ lemon, juiced
• 2 tablespoons honey or your preferred sweetener
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt and pepper

To cook the quinoa: Rinse the grain thoroughly under cold water for 30 seconds using a fine mesh colander or a colander and cheesecloth. This removes the bitter taste that quinoa can have if not rinsed. Add the rinsed quinoa and 3 cups of salted water to a medium stockpot over medium-high heat. Cook, uncovered, for about 15 minutes once the pot starts to boil, or until the grain has puffed up and the germ (the small little tail on the grain) has popped out slightly. At this point, turn the heat off and cover the pot for 5 minutes – no peeking! Once it’s done steaming for that last 5 minutes, drain the excess water and fluff with a fork.

While the quinoa cooks, chop up any vegetables you’re adding (pictured is a combination of broccoli, carrots, and onions). Next up: the sauce! Combine the mustard, mayonnaise, yogurt, oil, honey, spices, and lemon juice, and mix until well combined. Add in the quinoa and your veggie selections, and you’re done! Painless, right? And guess what? You just prepped enough quinoa salad for the week!

Note: This quinoa salad is best served cold. I ate it warm once and regretted it – warm mayonnaise is not my thing. If you don’t have a warm mayo aversion like me, try it out warm or cold!

30-Minute Cajun Roasted Broccoli

Caution: This broccoli is ADDICTING! I could eat (and usually do eat) an entire head of broccoli in one sitting when I prepare it this way. This can be prepared in about 30 minutes in a conventional oven, and about 10 minutes in an air fryer. Cajun is my favorite seasoning for broccoli because the sweet heat compliments the caramelized broccoli so, so well. Just writing this makes me want to go out and buy more broccoli so I can make this again tonight!

Pictured above: Air Fryer Cajun Roasted Broccoli (which I ate in less than a minute flat, I’m surprised I got this photo!)

You can serve this as a side, or serve with quinoa for a simple, complete meal.  Honestly, it doesn’t need anything else. I just eat a huge plate, no sides, no messing around! Comment below if you tried (and loved) this recipe as much as I do! This is a back-pocket recipe for picky eaters and vegetable lovers alike because the flavor combination is truly addicting. Enjoy – and don’t say I didn’t warn you!

Ingredients:

• 1 head of broccoli florets, cut or torn in to bite-size pieces (alternately, use 1-15 ounce bag of pre-cut florets for even easier prep)
• 1 ½ tablespoons olive oil
• 2 teaspoons Cajun seasoning

Preheat oven to 375°. Cover a baking sheet in parchment or aluminum foil. Alternately, if you are using an air fryer, preheat to 400°F. Combine broccoli, oil, and seasoning in a medium mixing bowl and toss to evenly coat. Spread the broccoli in to an even layer on the baking sheet. Make sure to leave enough room for the florets to brown – if the pan is too crowded, the broccoli will steam instead of roast. Move to oven and bake for 14-18 minutes, shaking pan halfway through. I personally like mine on the verge of burnt, but if you like it a little less done, I would take it out of the oven around the 15-minute mark.

If using an air fryer, skip the baking sheet step and put the seasoned broccoli directly in to the air fryer basket. In my air fryer, I split the batch in half because the basket is small. Again, you want the broccoli to roast, not steam, and giving it more room allows the broccoli to brown. Set the timer for 10 minutes at 400 degrees, shaking basket every 3-4 minutes until desired doneness is reached. Serve immediately after removing from the oven/air fryer, or cool and store in the fridge for an easy meal prep side.

Peanut Lime Soba Noodle Salad

While I was wandering through the grocery store trying to find a few staples, I found myself perusing the Asian section. The dark, buckwheat soba noodles caught my eye because 1) I had never cooked with them before and 2) I love the deep flavor of whole wheat – and the beautiful appearance. Thus this super easy, delicious meal prep recipe was born! Enjoy hot or cold, and top with toasted almonds, peanuts, scallions, lime, vegetarian hoisin…the list goes on! You could also opt for cilantro as a garnish but I avoid that stuff! 😉

Ingredients:

• 1 – 12-oz bag of soba noodles (can be found in the global foods aisle)
• 1 large carrot, peeled and shredded
• ¾ c frozen peas, thawed
• 1 small red bell pepper, julienne cut in to bite size slices
• 1 clove garlic, pressed or minced
• Sliced scallions for garnish
• Sliced lime for garnish

Sauce:

• 1/3 c pasta water
• 1 tablespoon oil
• ¼ c chunky peanut butter
• 1 lime, juiced
• 2 tablespoons soy sauce
• ½ teaspoon ginger powder
• 1 clove garlic, pressed or minced
• Dried chili flakes to taste (I used about ½ teaspoon)
• 1/2 teaspoon sesame seeds (optional)

Cook the soba noodles according to package directions. Drain and rinse; set aside in a medium mixing bowl. While soba noodles are cooking, combine all sauce ingredients in a small mixing bowl using a whisk. Mix until peanut butter is well incorporated. If you want a thinner sauce, add a bit more pasta water. Add the vegetables to the soba noodles, add the sauce, and toss to coat evenly. Garnish with scallion and lime if desired. This salad can be eaten cold or hot – I usually eat the first serving hot and use the rest for meal prep during the week.

Crispy Air-Fried Shoestring Carrots

We have been waiting all year for Christmas solely because we knew we were getting an air fryer!! Now that we have one, the experimentation is ON! Obviously my first choice was making French fries, which were amazing. But I wanted to try something healthier that still has that satisfying crunch we all love. I saw the bag of matchstick carrots in the store and immediately thought, “shoestring carrots!!!”

Seriously, if you have an air fryer, you need to make this recipe ASAP. I burned the 2^nd batch I made because I was inhaling the entire first batch (pictured). They were that good! These are absolutely addicting and remind me of the shoestring potatoes you can buy at the store. If you don’t inhale them all (like I did), you could use these to top salads, grain bowls, soup, or casseroles.

Ingredients:

• 1 – 10-oz bag of matchstick carrots (or shred yourself!)
• 1 tablespoon oil
• 1 teaspoon seasoning – I used Famous Dave’s Rib Rub, my kryptonite!*

Preheat air fryer to 400° F while you toss the carrots in the oil and seasoning. Add half of the seasoned carrots to the air fryer and set the timer for 15 minutes. Shake basket every 2 minutes to help the carrots cook evenly. In the last 5 minutes, check frequently so you don’t burn them! Don’t be like me!

Once you pull them out, let them cool for a minute or two unless you’re desperate for some crunchy goodness! Eat straight up or top whatever your heart desires with these tasty morsels.

*Other seasoning suggestions: plain old salt and pepper, Mrs. Dash for a low-sodium option, cajun seasoning, garlic pepper, or any other combination that you love!