Tag Archives: vegetarian

Tomato Mozzarella Skewers

Food, Game Day Recipes, Recipes, Sides, Snacks & Appetizers, Vegetarian, , , , , , ,

Looking for an appetizer to make for a Memorial Day picnic? Then look no further!

With tomato season right around the corner these tomato mozzarella skewers make a perfect summer appetizer. They are super easy to prepare and one of my favorite appetizers to make for a party.

tomato mozzarella skewers

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Grilled Fruit Skewers

Desserts, Food, Game Day Recipes, Grilling, Recipes, Vegetarian, , , , , , ,

Fire up the grill for this yumminess! I have never been good at making desserts, but sometimes I surprise myself.

Dessert recipes seem to require me to actually measure things. I am more of a throw it together kind of girl. Well this throw it together dessert is so easy and delicious I will be making this again very soon!

grilled fruit skewers

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Mango Cucumber Salsa

Food, Game Day Recipes, Recipes, Sides, Snacks & Appetizers, Vegetarian, , , , , , , ,

Memorial Day is coming up fast. Time for outdoor picnics and parties. If you’re looking for an easy, healthier alternative, this is it! Not only does this salsa makes a great dip, but would also taste awesome on shrimp, fish, chicken or my favorite, scallops. And the mangos are so refreshing on a hot summer day. Bring on the heat!

Mango Cucumber Salsa

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Black Bean Mango Quinoa Salad

Food, Game Day Recipes, Recipes, Salads, Sides, Vegetarian, , , , , ,

Happy Cinco de Mayo! With warmer weather approaching I love to add a fresh, easy salad to our meals. This quinoa salad makes a perfect side to just about anything you throw on the grill. It’s also a great dish to take to a picnic. Make it the night before and the flavors combine perfectly.

And for the best part, my 5 year old daughter gave it two thumbs up.

Black Bean Mango Quinoa Salad

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Mexican Egg and Quinoa Muffins

Breakfast, Food, Main Dishes, Mexican, Recipes, Snacks & Appetizers, Vegetarian, , , , , ,

Keeping with the Cinco de Mayo theme… I give you Mexican Egg and Quinoa Muffins!

Mexican Egg Quinoa Muffins

I just love to make all kinds of things in my muffin pan. These muffins are so darn good I just had to share. Not only are they super easy to make, they’re good for you too.

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Grilled Sweet Potato Fries

Food, Game Day Recipes, Grilling, Recipes, Sides, Snacks & Appetizers, Vegetarian, , , , , ,

As soon as it gets warm outside I am ready to fire up the grill so get ready for some grilling recipes!. It makes my life so much easier. Grilling is fast, makes food taste even more delicious, and the best part, very little clean up.

Grilled Sweet Potatoes

I have been on a sweet potato kick lately. I’m really starting to like them. I just needed to get a little more creative with the ingredients. So I decided to make grilled sweet potato fries.

Grilling them gave them the perfect crunch on the outside and the combination of fresh cilantro and citrus is so good, you will keep going back for more! In fact, my husband did. Again and again until they were gone.

Grilled Sweet Potatoes

tips&tricks

You can boil the sweet potatoes the day before and store in fridge overnight. Then slice up and grill the next day for a quick side dish. You could also cook these in a cast iron skillet if you do not have a grill.

Grilled Sweet Potatoes

Ingredients

Recipe adapted from Sweet Treats & More

  • 3-4 sweet potatoes
  • Steak seasoning or salt and pepper
  • 2 tablespoons olive oil
  • 2 teaspoon of lime or lemon zest
  • 1/2 lime or lemon, juiced
  • 1/4 cup fresh cilantro, chopped

Directions

  1. Pre heat grill to medium high heat. 
  2. Place sweet potatoes in large pot of water and bring to a boil. Boil potatoes for about 20 minutes, or until fork tender. Cook time will vary depending on the size of the potatoes.
  3. Let potatoes cool for a few minutes and slice into wedges, leaving the skin on the potato.
  4. Brush potatoes with olive oil and sprinkle with steak seasoning or salt and pepper.  
  5. In a small bowl combine, lime or lemon zest, juice, and cilantro. Set aside.  
  6. Place sliced sweet potatoes right on the grill and cook for about 8-10 minutes on each side, or until they show grill marks. Every grill is different, so keep an eye on them while cooking.  
  7. Transfer to a platter and sprinkle with cilantro and citrus mixture.

Enjoy!

Sugar Snap Pea Salad

Food, Recipes, Salads, Sides, Vegetarian, , , , , ,

Happy Earth Day! The sun is shining and it’s finally starting to feel like spring here in Pennsylvania. So yesterday I tackled my gardens.

After carrying bucket after bucket of debris to the compost pile, which is all the way at the end of my yard, I worked up an appetite.

snap pea salad

Since the weather is slowly getting nicer I am craving salads. Sugar snap peas are in season and they are so delicious.

Paired with radishes and fresh mint, this combo makes a great spring or summer salad. You could even add some quinoa or pasta to make it more of a meal. I served these with a piece of grilled salmon.

snap pea salad

Ingredients

Recipe adapted from The Parley Thief

  • 1 pound sugar snap peas, trimmed with strings removed and cut in half
  • 3 tablespoons olive oil
  • 1/2 of a lemon, juiced 1 teaspoon white vinegar
  • 1/2 bunch of radishes slice thinly
  • 1 tablespoon fresh mint leaves, thinly chopped (if you don’t have fresh mint, I am sure dried dill would taste good too)
  • Salt and pepper to taste
  • 4 ounces or crumbled feta or goat cheese (optional, I did not add any cheese to keep the recipe Paleo and it was delish)

Directions

  1. In a bowl prepare and ice bath with some cold water and ice cubes and set aside.
  2. Bring a pot of water to a boil, and blanch the snap peas for 2 minutes. Drain and transfer to ice bath to stop the cooking. Once the peas are cold dry them with a kitchen towel. Transfer into a dry bowl and add radishes.
  3. In a small bowl whisk together the olive oil, lemon juice, vinegar, and mint. Pour over peas and radishes and toss. Add salt and pepper. If using, top with cheese.
  4. This recipe can be made ahead of time and stored in the fridge. Just keep dressing separate and add right before serving.

Enjoy!

Quinoa Black Bean Quesadillas

Food, Main Dishes, Mexican, Recipes, Snacks & Appetizers, Vegetarian, , , , , , , ,

I totally made this recipe by accident and I’m so glad I did! I was originally planning on making tacos with this recipe but I couldn’t get the tortillas to cooperate for the photos. Hmmm, what to do? Then it struck me… Quesadillas!

quinoa black bean quesadilla

It was Sunday afternoon and we had a day full of projects, so this made the perfect quick and healthy lunch. My 5 year old loved them and ended up eating more of these than I did.

quinoa black bean quesadilla

tips&tricks

Super busy during the week? Make the quinoa mixture ahead of time and then assemble the quesadillas for a quick week night dinner. The mixture also works with tacos or a burrito if you prefer.

quinoa black bean quesadilla

Ingredients

  • ½ cup quinoa, cooked
  • ¼ cup onion, diced
  • ½ jalapeno pepper, diced or more for added heat
  • 2 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 can diced tomatoes
  • ½  teaspoon chili powder Package of whole wheat flour tortillas
  • Fresh cilantro, Greek yogurt, sliced avocado, salsa, shredded cheese, or any of your favorite toppings!

Directions

  1. Cook quinoa according to package directions.  
  2. Heat 1 tablespoon of oil in a large skillet. Sauté onion and jalapeno pepper for 3 minutes.  
  3. Add minced garlic and sauté for 1 minute.  Add cooked quinoa, black beans, diced tomatoes, and chili powder to the sautéed veggies. Cook for about 10 minutes, stirring occasionally.  Set aside  
  4. Heat ½ tablespoon of oil in another skillet, preferably cast iron, over medium high heat.  
  5. Place tortilla in the skillet and spread about a ¼ cup of the quinoa mixture over the tortilla. Sprinkle with cheese, optional, and top with another tortilla.   Cook for about 5 minutes, or until brown, and flip.
  6. Cook for a few more minutes, until that side is brown.  
  7. Cut into pieces and serve with your favorite quesadilla toppings. 

Enjoy!