I love a great Pasta Salad! Pasta Salad is the perfect dish to make for either a Summer side dish or a meal. Jimmy loves this pasta salad too! This Pasta Salad recipe is flavorful and refreshing with the delicious tastes of fresh herbs, lemon, and feta, with lots of spinach! You can make this Pasta Salad on a food prep day and enjoy it all week! It would also be a big hit at a party or picnic! I know you will love this Pasta Salad as much as we do!
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.
I have been challenging myself with making more plant-based meals and oil free Vegan Salad Dressing. I used to only eat creamy salad dressings such as Ranch, Caesar, and Creamy Italian. But those dressings are usually be high in calories and fat, which kind of defeats the point of trying to be healthy and eat a salad. I have been finding that Healthy Vegan Salad Dressing can still be tasty. And doesn’t come with all that guilt. This dressing is so good, I could eat it with a spoon!
Dressing Ingredients:
Salad Ingredients:
Salad Directions:
Dressing Directions:
Notes:
Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator.
For another Vegan Salad Dressing, check out the dressing in this recipe also: Kale and Quinoa Salad with Spicy Thai Peanut Dressing
I LOVE getting the house salads as sushi / Japanese restaurants since the Orange Ginger Dressing is so tasty! There are several ways I have been making this Orange Ginger Dressing, and here is one of my versions that includes Miso Paste. Orange Ginger Dressing is oil free and extremely healthy. I hope you enjoy this version of Orange Ginger Dressing as much as I do!
Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator.
The above salad ingredients can make about 2 large salads or 4 small salads.
You will likely have extra dressing to make more salads.
For dinner one night, try pairing this salad with one of my miso soup recipes: Miso Veggie Noodle Soup or Miso Soup with Veggies and Quinoa.
Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator. This dressing can be spicy to some who do not like spicy; you can always reduce the amount of sriracha or omit depending on your spice tolerance (or of course add more if you like spicy). The above salad makes 2 servings, but the dressing makes more, so you could use the dressing on another day for more of this salad or some other salad variation.
This makes 2 big servings or 4 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for a marinade or use it as a dip for dumplings or other veggies (or meat). The sauce is very spicy, but tasty!
I just love making Roasted Vegetable Recipes in the beginning of the week! It is a healthy food prep idea to get you ready for the week. This will be the first of many Roasted Vegetable Recipes I will post. It is a great staple to do in the beginning of the week, it is loaded with lots of veggies, and you can use it for making veggie sandwiches, wrap or salads. You can also just simply eat a bowl of these veggies, or even dip them in some fun hummus or other veggie dip! The garlic cloves give the whole dish a lot of flavor! You can use the roasted garlic cloves in other recipes during the week, like for bread spreads, hummus, sauces or aioli.
Ingredients:
Directions:
Notes:
The amount of olive oil needed may vary depending on the size of your veggies. You just want to use enough to give the veggies a good coating.
This is one of the best vegetarian recipes that will make you completely forget that there is no meat! We have yet to find a good Asian take-out place around our area. Sometimes we are really in the mood to order some good Asian noodles. This satisfies that craving, is way better and healthier too! Jimmy loves this one so much he doesn’t even believe it is healthy. But of course, it’s healthy – it is made with organic wheat noodles and lots of veggies! This is one of my favorites!
Ingredients:
Sauce Ingredients:
Directions:
Notes:
Make sure that you prep all the veggies and make sauce first! The cooking goes quick and there is not enough time to chop while you cook! You can cook the pasta during the process if you time it right; you can drop it in the boiling water while the sauce is simmering.
