Early in December, I went to Miami with one of my best friends (whose also a Jennifer) that I have known since high school. We went to Miami for the Philadelphia Eagles vs. Miami Dolphins game (Eagles lost, which was sad), and for Art Basel (which was amazing). Our Jenny-squared trip was a blast!
I have just got my hands on a jar of Patty’s Peppers (Uncle Joe’s Original Recipe – Sweet Heat) and a lot of Collard Greens showed up in my organic produce delivery from MistfitsMarket. When I tasted the peppers, I instantly thought that these peppers would taste great with the collards in a Vegetarian Risotto! And OMG – Amazing! With the Instant Pot, you can enjoy Vegetarian Risotto without all the stirring! I also can’t wait to make more recipes with these delicious peppers!
I love Chipotle! And I love their cilantro lime rice! I received a lot of limes from Misfits Market and I wanted to make a healthy Quinoa Side Dish variation of their cilantro lime rice. This Quinoa Side Dish turned out great and reminded me of Chipotle’s cilantro lime rice. This made me very happy! And a bonus is that this recipe is very easy to make. I made this recipe during a food prep session on a Sunday and was able to use this Quinoa Side Dish is a variety of meals during the week.
If you love Chipotle’s cilantro lime rice, you will love this Quinoa Side Dish as a healthy version. This is a perfect recipe to make during a food prep session as you can use it for a variety of meals!
Cook quinoa according to package directions (with regards to time, heat, amount of water, etc.) and before you cover the quinoa to cook, add in garlic, olive oil and salt.
When the quinoa is done, fluff with a fork and then fold in the cilantro.
Add lime juice and stir.
Serving Ideas: use this Quinoa recipe in your healthy burrito bowls, salads, tacos, enchiladas, burritos, or as a side.
When I made this Quinoa Side Dish one week during a food prep session, I used it in salads for a few lunches and made burrito bowls for dinner. For the burrito bowls and salads, I also incorporated my Fiesta Beans recipe with these meals.
Food Prepping Sessions: along with this Quinoa Side Dish, also make ahead some Fiesta Beans, guacamole, and salsas.
Check out my recipes for salsas that you can make during this food prep: Restaurant Style Chipotle Salsa, Fresh Corn Salsa, Fresh Pico De Gallo Salsa.
If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.
Food prepping on Sundays can be a lifesaver for me to keep us eating healthy for the week! I received a lot of poblano peppers and limes for Misfits Market, so I wanted to use them within a food prep session. I put together this Black Beans Recipe and was able to use them within a variety of ways during the week. They are very delicious and made for a tasty and healthy week of meals! Hope you enjoy these as much as we did and that you try them yourself for a food prep session!
In a medium saucepan on medium heat, sauté onions and peppers with olive oil, salt and black pepper for about 15 minutes until the onions and peppers are soft.
Reduce heat to medium low, and add in beans, enchilada sauce, cumin, and garlic powder.
Cover and simmer for 20 minutes, stirring occasionally.
Finish off with juice of a lime.
This Black Beans Recipe is perfect to make in the beginning of the week for a food prep session, as it can be used in several different variations.
You can use this delicious Black Beans Recipe over rice, over quinoa, in a burrito, burrito bowls, quesadillas, tacos, salads, or enchiladas.
You can also make some guacamole and homemade salsa during the food prep session. For a homemade salsa recipe – try my Restaurant Style Chipotle Salsa, Fresh Corn Salsa, Fresh Pico De Gallo Salsa.
*Poblano peppers are on the spicy side (medium heat) if you don’t like spicy / are sensitive to spicy, you can use bell peppers instead. If you don’t have poblano peppers on hand, bell peppers are equally delicious. You can vary the peppers that you use each time you make this, I have and any type of peppers are great in this Black Beans Recipe!
If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.
MistfitsMarket sent me a lot of mushrooms in one of my organic produce deliveries. I thought, why not include them in a Risotto Recipe?!?! I was also in the mood for a Cheese Steak. I then decided to make a Risotto Recipe that fulfills that Cheese Steak craving. Since I live in Philly, I know how amazing Cheese Steaks are! But I can’t seem to come to calling this a cheese steak recipe when there isn’t any steak, therefore I am calling this Risotto Recipe – Philly Cheese ‘Shroom! This is one of my favorite Risotto recipes, and I think that this may be yours too once you try it! When I tried it, my mind was blown on how amazing it was!
This Quinoa Salad tastes so cool and refreshing, it is perfect for the Summer! Summer is prime time for cucumbers and tomatoes. A perfect way to enjoy those fresh summer delights are in this salad! This is also a perfect salad to make ahead of time during a food prepping session.
Cook quinoa according to package directions and let cool.
Put all ingredients in a medium sized mixing bowl and mix.
Place in refrigerator for at least a half hour before serving.
To speed up the cooling of the quinoa, you can pop it in the refrigerator for about 15-20 minutes. Or you can make the quinoa earlier in the day or the day before.
This is a perfect recipe to make a head on a food prep day.
To make this salad Vegan, leave out the Feta, as it is still delicious!
Most of my produce I use to make my recipes is organic and delivered straight to my front door from Mistfits Market! Check them out – I LOVE it!
Also, check out my other Quinoa Salad Recipes: Quinoa Tabbouleh, Quinoa Caprese Salad
Do you ever have a surplus of veggies that you are not sure what to do with before they go bad? My favorite way to use a surplus of veggies, is to roast them and then make a Roasted Veggie Dip Recipe! In one of my Mistfits Market boxes, I had received a lot of organic squash, zucchini and peppers, so I figured that it would be fun to turn all of those into an amazing Roasted Veggie Dip Recipe! This one may be my favorite yet!
Preheat oven to 450.
In a large mixing bowl, combine zucchinis, squash peppers, garlic, olive oil, salt, and black pepper.
Spread evenly the contents of mixing bowl in a baking sheet sprayed with cooking spray.
Place baking sheet in oven, cook for 20-35 minutes until the zucchinis and squash pieces are soft (depending on how large your zucchini / squash pieces are, cooking times may vary – you will know they are done when you can easily stick a fork into it).
When cooking is done, remove pan from oven, and let cool for about 20 minutes.
Place all Roasting phase and all blender phase ingredients in a blender, and blend until smooth.
* Crushed red peppers give this dip a spicy kick. If you don’t like spicy, you can reduce the amount or omit.
I used the Vitamix to make this recipe. The Vitamix is perfect and amazing for making dips like this and hummus! If you don’t have a Vitamix, a regular blender or a large food processor should work just fine but you may have to blend a little longer than you would with the Vitamix.
You can serve with veggies, bread, pita chips, or use as a spread on a sandwich.
If you are in the mood to try another Roasted Veggie Dip Recipe, also check out: Roasted Eggplant and Red Pepper Spread; Roasted Zucchini Red Pepper Garlic Dip
This is a perfect recipe to make ahead for weekday lunches and snacks, and also a perfect one to bring to a party (this tastes so good that your friends would never notice that it is healthy and plant-based)!
A big bunch of Collard Greens showed up in my organic produce delivery from MistfitsMarket. Collard Greens remind me of southern food, which also reminds me of pimento cheese. I thought it would be a great idea to incorporate both in one of my Vegetarian Risotto Recipes! It turned out amazing! If you love collard greens and pimento cheese, then you will LOVE this Vegetarian Risotto Recipe! With the Instant Pot, you can enjoy Risotto without all the stirring!
Who doesn’t love going to a Mexican restaurant and eating their homemade salsa?!? It tastes so much better than the kind you can get in a jar. This Homemade Salsa Recipe is healthy and delicious! It also happens to be oil free (it’s so yummy, it doesn’t need any oil at all!).
Put all ingredients in a food processor.
Process until it reaches your desired consistency.
Serve with chips or as a topping.
Try this Homemade Salsa Recipe to accompany one of my other recipes: Amazing Black Bean Instant Pot Soup, Instant Pot – Mexican Fajita Quinoa Soup, Instant Pot Pinto Beans, Instant Pot Black Beans, One Pot – Mexican Fajita Quinoa Soup
I love Minestrone Soup! This Minestrone Soup Recipe is delicious and is packed with a lot of veggies! To boost its health factor, it includes farro instead of pasta! Farro is amazing in soups, so you won’t even miss the pasta! This Minestrone Soup Recipe may take some time to make, but it is a perfect meal to make ahead. It is easy to reheat for lunches / dinners and freezes well. Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!
Over medium-high heat in Dutch oven or pot, with the olive oil, sauté onions, carrots, celery, green pepper, salt and black pepper for 10 minutes.
Turn down heat to medium, add garlic and sauté for 1 minute more.
Add broth, water, tomatoes, parsley, rosemary, crushed red peppers, oregano, fennel seed, bay leaf, farro and lentils; stir, cover with lid and cook for 25 minutes.
Remove lid, add beans, stir, cover again with lid and cook for another 35 minutes.
Remove lid, spinach and lemon juice and cook for 1 minute.
Disregard bay leaf.
Serve in bowls and garnish with fresh chopped basil.
Food Prep Tips: This can be made ahead on a food prep. It is easy to reheat for lunches / dinners and freezes well. Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!
If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot Butternut Squash Chili, One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.