List of Recipes

Try these easy recipes!

Pasta with Pomodoro Sauce

This is a basic pasta sauce recipe that you can adapt to your tastes. It’s great for making garden tomatoes into sauce for future use since this recipe stores well in the freezer. You can experiment with different vegetables and ingredients- like you could add a spoon of balsamic vinegar for more flavor depth, 1 teaspoon of red pepper to make it arrabiatta or a half cup of red wine will give it a darker red color.

makes 4 servings

Ingredients:

Directions:

Vegetable Quesadillas

This is a really fast and easy recipe that you can use with most types of vegetables or cheese. You can use whole wheat tortillas for fewer carbs and low-fat or vegan cheese for fewer calories.

per 1 serving:

Ingredients:

Directions:

Broccoli Stir-fry

You can use pretty much any vegetables along with the broccoli and serve over rice or noodles. You can add tofu or tempeh for more protein.

4 servings

Ingredients:
Directions:

Vegetable Lasagna

This is a hearty and filling dish to which you can add whatever veggies you have on hand. Since it makes a lot you can freeze it and then reheat it on those cold winter nights when you don’t want to cook! And although the no-boil lasagna noodles are a lot faster, I find that the old fashioned ones that you boil first and then layer has a much better texture and taste.

makes one 9x13 inch pan

Ingredients:

Directions:

Let it cool for about 10 minutes, then cut and enjoy!

Parmesan Mushroom Risotto

This takes some time but the result is a restaurant quality dish. You really do need Arborio rice to get the creamy texture of risotto. If you can’t find any, you can use short grain rice. I like to add mushrooms to add more flavor, and peas at the end for a nice color contrast. You can also add roasted pumpkin at the end which also adds a great flavor. It’s important to use vegetable stock with a taste you like because there is quite a difference between different brands, for example I find many to be too sweet or flavorless.

makes 4 servings

Ingredients:

Directions:

Pad Thai Noodles

I am always wary of going to Asian restaurants because so much of the food contains fish oil which I don’t eat and cannot stand, so I found a way to make my own noodles any time I want. The roasted peanuts at the end add the peanut flavor. You can use vegetable oil if you can’t find peanut oil, but peanut oil has a higher burning point and adds flavor. The sesame oil is for flavor and you can substitute an equal amount of sesame seeds if you prefer. The tofu, peanuts, and eggs provide about 12 grams of protein/serving of noodles.

makes 4 servings

Ingredients:

Directions:

Top with green onion and serve with lime wedges or cilantro.

Roasted Pear and Walnut Salad

Iceberg lettuce has almost no nutritional value, and other types of lettuce are only marginally better, so if I am going to make a salad I always use spinach or arugula instead which have protein, iron, folate, fiber, vitamins A,C,K and magnesium (kale has even more of all of these- I don’t happen to like kale, but it is good for you!)

makes 4 servings

Ingredients:

Directions:

Maple Vinaigrette dressing suggestion:

Whisk all ingredients together in large bowl and then toss with arugula or other salad greens.

Minestrone Soup

This is a hearty and nutritious soup that you can use many different vegetables, and you can vary the amount of tomatoes and beans to make it more or less hearty. It also freezes well and is great to defrost on a cold or rainy day when you don’t feel like cooking! I use butter as the base to make a thicker soup.

makes 8 servings

Ingredients:

Directions:

Serve with bread, croutons or cheese!

Broccoli and Cheese Fritatta

This is a great way to serve multiple people instead of making individual eggs, or you can half the recipe for just two. The key is to have patience and allow the eggs to cook slowly at a low temperature and not to “check on it” too many times! I like broccoli with mozzarella cheese, but you can also use cheddar or a mix of cheeses.

makes 8 servings

Ingredients:

Directions:

Allow to cool for a few minutes and serve with salsa or ketchup.
Scroll to top