Asian Inspired Tempeh, Broccoli, and Kale Over Grits Bowl

I made a vegetable broth with lemongrass in it and it gave the grits a really interesting and delicious taste. This dish is really filling, fragrant and healthy!
  • 1 cup grits
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tbsp sesame oil
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 cup cabbage, chopped
  • 3 cups kale, chopped
  • 2 small heads broccoli, chopped
  • 1 package tempeh, chopped
  • 2 tablespoons liquid aminos
  • 2 tbsp water
  • 2 tbsp sambal olek
  • 1 tbsp miso
  • 1 tsp ginger, minced
  • black pepper
  • dash of red pepper flakes
  • 2 tbsp sesame seeds
  1. Bring 2 cups vegetable stock and 2 cups water  boil in a pot. Slowly pour in grits and stir them in to prevent clumping. Reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  2. Meanwhile, in a pan, heat the sesame oil. Add the red onion and sauté for 3 minutes. Add the garlic,cabbage, kale, broccoli and tempeh. Sauté for about 3 minutes.
  3. Combine the liquid aminos, water, ginger, black pepper, red pepper flakes, sambal olek and miso. Add mixture to pan with vegetables and mix until well combined. Cook for a couple more minutes.
  4. Scoop the grits into a bowl and top with the veggies. Add more liquid aminos if you’d like.
  5. Enjoy!

Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

I didn’t eat super nutritious this weekend because of the snow and being ill so, I was really excited to make this salad. I’m currently obsessed with parsnips and they help boost your immune system!



  • a couple handfuls of baby kale
  • 1 parsnip, chopped
  • 1/2 cup farro
  • 1 cup water
  • 1/4 cup walnuts, chopped
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 3 cloves garlic, roasted
  • 2 tbsp fresh rosemary, chopped
  • salt and pepper to taste


  1. Preheat your oven to 400F. Place the parsnips on a baking sheet and top with the rosemary, salt and pepper. Bake for 20 minutes.
  2. Pour the water and farro into a pan. Bring it up to a boil then cover and reduce the heat. Cook for 20 minutes.
  3. Put the olive oil, lemon juice, mustard, garlic, salt and pepper in a blender and blend until smooth.
  4. Toss the roasted parsnips, farro, walnuts and baby kale in a bowl. Drizzle the dressing over the salad. Toss it around then put the salad on a plate.
  5. Enjoy!


January 25th to January 30th Meal Plan

It snowed, a lot! I still managed to make it to the grocery store today. It was kind of fun to walk there and carry everything home in back packs. I’m glad I don’t have to do that every week, though.  Feel free to check out my Pinterest to see recipes I am inspired by!

Meal Plan


Monday: Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

Tuesday: Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Wednesday: Sweet Potato Nachos with Spicy Lentils

Thursday: Split Pea Soup

Friday: Roasted Garlic, Mushroom, Tempeh Bacon, and Parsnip Noodles

Saturday: Mexican Quinoa Chili


Monday: Savory Mexican Style Steel Cut Oats

Tuesday: Peanut Butter, Banana, Chia Seed Toast

Wednesday: Sweet Potato Hash with Veggie Sausage

Thursday: Mexican Chickpea Scramble

Friday: Avocado and Tempeh Bacon Toast

Saturday: Savory Steel Cut Oats

Spicy Quinoa, Carrot, Sweet Potato, Acorn Squash, White Bean and Kale Soup

It’s cold outside! Crazy, I thought it would never be winter. Spicy soup is perfect on a cold night.



  • splash olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 6 small carrots, chopped
  • 1/2 cup dried white beans(cooked) or 1 can white beans
  • 1/2 cup dry quinoa
  • 1/2 cup pumpkin puree
  • 2 cups kale, shredded
  • 1/2 acorn squash, roasted, peeled and chopped
  • 8 cups vegetable broth
  • 1 tbsp hot curry powder
  • salt and pepper


  1. Heat the oil in a soup pot. Add in the onions, garlic and celery. Saute until soft.
  2. Toss in the quinoa, salt, pepper and hot curry powder. Toast for 3 minutes.
  3. Add in the rest of the ingredients and simmer for a couple of hours.
  4. Eat when it all the vegetables are soft.

Kale Caesar Salad

I ate way too much while I was away so I decided to make a hearty, healthy salad for dinner. This is not a traditional Caesar Salad!


Serves 4


  • 6 cups kale, chopped and massaged
  • 1/4 cup walnuts, chopped
  • 2 eggs, boiled and chopped
  • 1 can sardines, chopped
  • 1/4 cup pecorino romano, shredded and divided
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp tahini
  • splash water
  • salt and pepper


  1. Place the kale in a large salad bowl.
  2. Place the olive oil, dijon mustard, tahini, lemon juice, salt and pepper and half the pecorino romano in a blender. Blend while slowly adding water until you achieve your desired consistency.
  3. Pour the dressing over the kale and mix it in. Place the bowl in the refrigerator for a couple hours.
  4. Top with the sardines, boiled egg, walnuts, and the rest of the pecorino romano.
  5. I had some Kalamata olives in my refrigerator so I added those!
  6. Enjoy!

Healthy All American Comfort Food

I don’t know about you but, I could eat mashed potatoes all day, every day. It’s finally starting to get cold so I wanted to make some healthy comfort food. I made baked tofu, mushroom gravy, kale mashed potatoes and roasted carrots and brussels sprouts. It’s a hearty, delicious meal for a cold night!


Baked Tofu

I like my baked tofu to be salty so I use a lot of soy sauce.


  • 1 block extra firm tofu
  • 1/4 cup soy sauce
  • Hot sauce (to your taste)


  1. Drain and press the tofu.
  2. Cut the tofu into 6 slices.
  3. Marinate the sliced tofu in the soy sauce and hot sauce for 15 minutes on each side.
  4. Bake in a 400 degrees fahrenheit oven for 30 minutes on the top side, 15 minutes on the bottom side.

Kale Baked Mashed Potatoes

Regular white potatoes have gotten a bad wrap when it comes to nutrition because most people eat them in their fried form. Potatoes are a low calorie food, and they are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid. Potatoes make you feel satiated, making you feel fuller for longer and thereby lowering your overall calorie intake. Sneaking in some kale is a great way to add greens!


  • 4 russet potatoes, chopped into big chunks
  • 2 handfuls of kale
  • 4 cloves roasted garlic
  • 2 tablespoons nutritional yeast
  • Salt and Pepper
  • Unsweetened almond milk


  1. Bring a pot of water to boil, toss in the potatoes.
  2. Boil until soft, drain and set aside.
  3. If you don’t have roasted garlic, roast some up while your oven is on.
  4. Place all ingredients, except the almond milk, in a food processor. Turn it on, slowly adding almond milk until you reach your desired consistency.
  5. Swish a little olive oil around in a baking dish. Scoop the mashed potatoes into the baking dish. Place mashed potatoes in a 400 degree Fahrenheit oven for a half hour.


Mushroom Gravy

I love mushroom gravy. I add it to all sorts of meals.


  • Splash olive oil
  • 8 oz baby bella mushrooms, chopped
  • 1 onion, chopped
  • 1 tablespoon arrowroot
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • Salt and Pepper


  1. Heat oil in a pot.
  2. Saute the onion.
  3. Add in the mushrooms.
  4. When the onions and mushrooms are soft, add in the arrowroot, salt, and pepper.
  5. Stir that around, then add the almond milk and nutritional yeast.
  6. Whisk the gravy and simmer it until it reaches your desired consistency.

Roasted Brussels Sprouts and Carrots

I love roasted vegetables. You can season them anyway you like and they are a great, easy way to add more vegetables to your diet.


  • a  bunch of brussels sprouts, chopped
  • 6 small carrots, chopped
  • Olive oil
  • Salt and Pepper
  • Paprika
  • Cumin


  1. Toss all the ingredients in a bowl.
  2. Place ob baking sheet.
  3. Bake in a 400 degrees Fahrenheit oven for 20 minutes.


And now you can make a big plate of healthy, delicious food!



Steel Cut Oat Risotto With A Poached Egg

This is my all time favorite breakfast. It tastes so decadent but its not!


Serves 6


  • 1 cup steel cut oats
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups kale, chopped
  • 2 cups mushrooms, chopped
  • splash olive oil
  • 4 cups water
  • 1 cup unsweetened almond milk
  • 1/2 cup asiago cheese
  • salt and pepper
  • 1 bay leaf


  1. Heat the olive oil in a medium heat pan.
  2. Saute the onions and garlic. When they soften add the mushrooms and kale.
  3. Add the water, almond milk and steel cut oats. Cover with a lid and simmer until the oats become tender, about 30 minutes.
  4. Toss in the asiago cheese and turn off heat. Scoop some of the risotto into a bowl. I made two bowls.
  5. Boil a pot of water, turn it down a little.
  6. Crack eggs into a ramekin or cup. I make two at a time.
  7. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
  8. Slowly pour the eggs into the water. Let the eggs cook for four minutes.
  9. Remove with a slotted spoon, and gentle place the egg on top of the oat risotto.
  10. Add a little salt and pepper, enjoy!

It makes six servings so, every morning I heat up two servings of the oat risotto and top them with freshly poached eggs. I normally avoid cheese but I love it in the recipe because it helps keep me full.

Baked Tofu With Roasted Beet Noodles With Kale Pesto

I was very inspired by this recipe Roasted Beet Noodles With Pesto And Baby Kale, so I made it my way! I started making kale pesto because, I really love pesto but, I wanted to make it healthier.


Baked Tofu With Roasted Beet Noodles With Kale Pesto.

4 Servings


  • 6 beets, trimmed and peeled
  • 1 block extra firm tofu
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • 1/4 cup sunflower seeds
  • 4 cups chopped kale
  • handful fresh basil
  • 4 roasted garlic cloves
  • juice of 1 lemon
  • salt and pepper


  1. Drain and press the tofu. When it’s dry, marinate it in a splash of soy sauce mixed with hot sauce.
  2. Then bake it for 45 minutes in a 400 degree fahrenheit oven.
  3. Use a Veggettito make beet noodles.
  4. Toss the beet noodles in a drizzle of olive oil, salt and pepper.
  5. Place beet noodles on a baking sheet and bake for 10 minutes at 400 degrees fahrenheit.
  6. Place the remaining 8 ingredients in a food processor and process until smooth.
  7. Toss the beet noodles in a bowl with the pesto.
  8. Slice up the tofu and serve it with the pesto beet noodles.

Thai Cashew Chopped Salad with a Ginger Peanut Sauce and Carrot Cake Oatmeal


I really liked the idea of making a Carrot Cake Oatmeal. I baked my oatmeal and made it so it serves 4.


I had a hard time getting a good picture of the baked Carrot Cake Oatmeal, sorry! The very first thing I did was take a small handful of raisons and soak them in warm water. I hate when raisons are really hard; soaking them makes them soft and juicy. I used my SaladShooter to chop up 1 carrot and a small handful of walnuts. I shot them right into a small baking dish. Then I added a pinch of cinnamon, nutmeg, cloves, ginger and salt. Next, I tossed in a cup of steel cut oats and stirred it around. I poured in 2 cups of unsweetened almond milk, a healthy squirt of honey and a 1/2 teaspoon of vanilla extract. I stirred it again and then I popped it into a 400 degree Fahrenheit oven for a half hour. It was so delicious!



I love a big, hearty salad for dinner! Thai Cashew Chopped Salad with a Ginger Peanut Dressing caught my eye on Pinterest . I made my salad exactly the same as the recipe except I used kale instead of romaine lettuce because I wanted a chewier salad. I would make it with romaine lettuce in the spring or summer.