A huge misconception that people have is that healthy food is bland or unsatisfying or just plain boring… Not true!!
Spices really elevate a dish into something fantastic. These spice mixes can serve as a base for many dishes. They’re great to add to ROASTED VEGETABLES, mashed potatoes, SOUR CREAM (makes a great dip), pasta, and more.
Cajun Spice Blend
2 tbs cumin + 2 tbs coriander + 2 tbs paprika + 1 1/2 tsp salt + 2 tsp pepper + 1 tbs oregano + cayenne pepper to taste
2 tbs chili powder + 1 tsp cumin + 1 tsp coriander + 1 tsp garlic powder + 1/2 tsp onion powder + 1/2 tsp salt
@ tbs + 2 tsp cumin + 1 tsp onion powder + 1 1/2 tsp garlic powder + 1/2 tsp cayenne pepper + 1 tsp salt + 1/2 tsp oregano
Greek Spice Blend
1 tbs garlic power + 1 tbs dried basil + 2 tbs oregano + 1 tsp salt + 2 tsp pepper + 2 tsp dried sparsely + 2 tsp rosemary + 1 tsp dried thyme
Pumpkin Spice Blend
1/4 c ground cinnamon + 3 tsp ground ginger + 2 tsp nutmeg + 1 tsp ground cloves
You (yes, even you) have the skills, budget, and time to make lunch for a whole week.
For this delicious Mediterranean-inspired pasta salad, all you need to know how to do is boil a pot of noodles and chop vegetables. Seriously, it’s that easy to eat home-cooked, nutritious meals.
It takes less than 20 minutes and under $9 to feed yourself for the whole week! Your wallet and waistline will thank you for bringing you lunch this week. (travel adventures >> lunchtime carry out.. in my opinion)
Like most recipes on here, please customize as you like!! No red pepper? Use some broccoli. Gluten free? Quick sub of quinoa pasta and you’re good to go. Omnivore? Feel free to add some feta. Continue reading
Knowing how to cook and create in the kitchen (without spending hours or your whole paycheck) is a huge step towards empowering yourself to live a healthy life.
Whether you’re looking to transition to a plant-based diet or trying to eat healthier, learning how to cook (without a recipe) is a good place to start.
Despite the overwhelming evidence that the standard American diet is literally killing us, people still have endless reasons about why they don’t eat a healthy diet. Though there are many variations of them, these excuses are usually centered around three issues –
- Not having the time.
- Not having enough money.
- Not enjoying the taste.
Some of these excuses simply don’t have merit. By saving you time and money (while increasing how much you enjoy your food), learning to cook without a recipe helps solve all three of the root excuses as to why you can’t eat healthy.
If you’ve ever felt frustrated that things aren’t going smoothly in the kitchen and like you’re spending too much time making meals, I’m here to tell you that I’ve been there! Like most people, when I began trying to eat healthier, I was relying on recipes for most meals (especially for dinners or entertaining).
Every meal took a few trips to the grocery store, required so many dishes, and took forever. But, I felt like I would end up with an inedible mess if I didn’t consult the recipe every 90 seconds. Relying on the directions so heavily was exhausting and made cooking a chore. Even though I was cooking more and more, I still felt so unsure of myself in the kitchen.
After one too many frustrating 8pm dinners, I stopped searching Pinterest for my meal planning and started with what I knew (the basics..). As I began to gain some confidence at the stove, I started experimenting with my meals. I was the chef and I knew what I liked to eat better than anyone so, why not make it just how I liked it?
This dish couldn’t be simpler and more versatile. You can use whatever potatoes (or any root vegetables really!), spices, and oils you have on hand.
It takes about 10 mins of prep (from washing to potato to doing the dishes). Then you just pop it in the oven and do whatever else needs to get done! After 45 minutes or so, a healthy real dish is ready (plus it’s vegan and gluten free to boot!).
This dish naturally makes a great side. But with a few simple adjustments it can easily be served as an appetizer or entree (just add a big salad or serve yourself a plate full and you’re all set). Continue reading
When I first stopped eating animal products, I found myself asking is “What can I take for lunch?” more than usual. For a while, I felt I was cooking all these really great plant based food as home when I went to pack a lunch I was at a loss as to what to bring on the go.
This recipe helps to mix up that answer and creates a great to-go option for snacks or lunches. Disclaimer – I wouldn’t say this taste too much like egg salad. But the crunch and flavor make it great.
Honesty hour: Sometimes, I get a little caught up in my lifestyle choices and changes that I forget to pause, look at those who showed me the way, and say thank you.
I choose to eat as responsibly as I can; my Pappou had been doing it forever. During a quick visit home, I helped him harvest his garden. In about 25 square feet, he manages to grow cucumbers, tomatoes (a few varieties), peppers, and vlita.
He didn’t need to have a doctrine, or know about the environmental effects of large scale farming, or be a member of PETA to want to grow his own food. He’s just always know it makes sense to respect Earth. He was raised in a mountain village where life was deeply tied to the Earth and has passed that understanding down to me.
My heart and soul (and belly!) are full of gratitude for my many everyday blessings.