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.
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!
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.
Looking for a delicious Butternut Squash Recipe? This Butternut Squash Recipe has it all – spicy, hearty with a touch of sweet with the Butternut Squash. Butternut Squash is such a fun veggie to use, it tastes great roasted, and is amazing in chili. It will leave your tummy warm and happy! While it is tasty by itself, you can try some fun toppings on it such as avocado, fresh salsa, cheese, sour cream, cilantro, tortilla chips, etc. It is also fun to eat it with toasted corn tortillas or some crusty bread. What is great about this dish is that it can be made in one pot!
Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, onions, carrots, celery, salt and black pepper for 10 minutes.
Turn down heat to medium, add garlic and sauté for 1 minute more.
Add all remaining ingredients; stir, turn up heat to high and bring to a boil.
Then turn down to medium and let simmer covered for 40 minutes.
Stir, serve and top with toppings (if desired).
Fun toppings / accompaniments include avocado, fresh salsa, cheese, sour cream, cilantro, hot sauce, tortilla chips, toasted corn tortillas, crusty bread, etc.
You can make this on a food prep Sunday so that it is easy to heat up for dinners or lunches throughout the week. This also freezes nicely, so it is a great freezer meal.
If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.
I LOVE Risotto and LOVE Spinach and Artichoke Dip! I thought that it would be genius to make an Instant Pot Vegetarian Risotto Recipe that tastes like Spinach and Artichoke Dip! Risotto is amazing and Spinach and Artichoke Dip is amazing – both together ABSOLUTELY makes the best Instant Pot Vegetarian Risotto Recipe! With the Instant Pot, you can enjoy Risotto without all the stirring!
Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.
Add garlic and sauté for 1 minute more.
Add white wine, and sauté for 1 minute more.
Add rice and stir to combine.
Turn off Instant Pot.
Add 3 ¾ cups of the broth, artichokes, ¼ teas crushed red pepper, and stir to combine.
Place lid on and set vent to seal.
Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).
Meanwhile, chop your spinach and shred your cheese.
When Instant Pot timer is complete, quick release.
Remove lid and add spinach, and ¼ cup of broth, and stir until well combined.
Add cheddar and Parmesan cheese, ½ teas black pepper, ½ teas salt and ¼ teas crushed red pepper and stir well.
Then add spinach and stir well.
Serve in bowls with a little extra cheese on top of desired.
Try on a food prep Sunday for some weekday meals. I made this on a food prep Sunday, and enjoyed this ALL week for my lunches, as this makes around 5 hearty servings.
You can also try another Instant Vegetarian Risotto Recipe on a food prep Sunday too. Be sure to also check out my Instant Pot Broccoli Cheese Risotto, Instant Pot Zucchini Risotto, and my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.