Tag Archives: easy

Easy Peasy Split Pea Soup

OK I did not take great photos of this, and it really doesn’t photograph well, but it tastes so good, so savory and comforting! And it is SO EASY.

Here I am on week 3 of maternity leave, and to be honest, I rushed all the preparations I wanted to make before baby into the first 2 weeks, due to an urgency I felt that this little boy would come about 2 weeks early! Reason being, both my husband and I were born 2.5 weeks before our due dates! However, we are almost at 39 weeks and little guy is still cozily tucked away, and I find myself with, gasp, free time! So I decided it is time to rebuild healthy habits, both for $$ saving while I’m off work for several months, and for that postnatal nutrition that will hopefully fuel effective breastfeeding! That being said, my energy levels are pretty low, and I know they will be even lower when I’m sleep deprived a few weeks from now, so the goal tonight was an easy recipe I can replicate when I’m exhausted but need hydrating nourishment! This one was pretty darn easy. I used my instant pot and a carton of veggie broth from the store. All you need:

-1 carton (4 cup) of broth of choice

-1.3 cups split peas (i had a mix of yellow and green)

-2 large bay leaves

-3 cups water

-2 large shallots, chopped

-2 cloves garlic, chopped

-1 large stalk celery, sliced

-1 very large carrot, sliced

-salt 1/3 tsp

-pepper 1/3 tsp

-basil/oregano, dash each

-random garlic/herb seasoning, dash

-earth balance/butter/coconut oil for sauté

OK, so all I did was sauté the veggies in some earth balance on the sauté feature on the instant pot for a few minutes until shallots were becoming translucent. Then, I added my herbs/seasoning, carton of broth, water, and split peas. Then I closed the instant pot and put it on bean setting for 20 minutes and used slow release setting. THAT IS LITERALLY IT. And this was so savory and delicious and hydrating, and healthy! I served it with some cornbread I had bought earlier today off the salad bar at Whole Foods, and this meal was SO filling!

I will definitely remember this when I need an easy meal this winter! You could easily add so many other veggies, any type of potatoes, greens, and even some whole grains. Enjoy!

Easy vegan tacos with zesty seasoned fries!

This turned out to be an amazing dinner. It already would have been great, but then the hubby pulled some vegan bacon out of the freezer and took these tacos to the next level 🙂  It was a perfect Friday night dinner and pretty easy.  Use pre-made vegan refried beans if you choose, but with the instant-pot, making some from scratch takes very little time, so I did it.  Have fun, get creative, and enjoy!
-Refried beans (I simply cooked dry pintos and then drained, rinsed, and mashed them with some hot sauce)

-corn tortillas (TJs are vegan and 99cents)

-fresh limes 

-avocado

-red onion/carrot/asparagus chopped

-Vegan bacon (optional but awesome, we used This one)

-hot sauce (TJs green hot sauce)

-russet potatoes and sweet potatoes cut into fries

-a few Tbs olive oil

-harissa seasoning

-garlic powder
Here’s all I did:

1. Made pinto beans in my instant pot. Rinsed, drained, mashed with some jalapeño hot sauce, set aside.

2. Chopped veggies and sautéed on the stove with some coconut oil, lime, and chili flakes, set aside.

3.Cut potatos into wedges, threw in a bowl, tossed with harissa and garlic powders, baked inthr over 400F for 20 minutes.

4. Cooked vegan bacon on stovetop per package instructions (This).

5. Cut limes and avocado for garnishing

6. Put tortillas in warm oven (now off) for 5 min to warm.

7. Assembled the heck out of em and enjoyed! Put some of those spicy fries on your taco for added yummmmm

Tasty Vegan Pizza

I have dabbled with vegan eating and plant based living for some years now, and find myself again moving in this direction. On a plant based diet, I find myself substituting meats and dairy for whole grains instead, and am loving the carbs and the bread I can easily incorporate! I have realized that with enough flavor and seasoning, and a delicious fresh crust, I like pizza so much better without cheese! It becomes a meal that nourishes, rather than making me sleepy and heavy. I taste the seasonings, fresh baked crust, and vegetable flavors when not blanketed in cheese. Feel free to use any kind of tomato/marinara sauce of your choice, but using plain tomato paste and adding your own seasonings is a way to avoid added salt. It has taken me time to realize carbs at not my enemy and that they (especially from whole grains) are a much better substitute for meat/dairy/fats. I know there are MANY opinions out there, but this is what I am finding energizes me and helps me meet my health goals:)

You simply need:

-1 whole wheat pizza crust (I will have to try one from scratch soon, but Whole Foods and Trader Joes have nice crusts in the refrigerated section ready to roll out and bake)

-1 small can tomato paste

-Oregano (fresh or dried, liberally applied)

-Basil (same as oregano)

-Garlic, about 3 cloves minced or to taste

-Onions, 1/2 large onion chopped

-Crushed red pepper, to taste

-Mushrooms (about 4oz, sliced)

-Kale (one large stalk, washed and shredded)

Optional: vegan cheese or nutritional yeast, additional veggies of choice
Bake at 375F for approximately 15 minutes, depending on your oven and how crispy you like your pizza. Just keep an eye on it, then enjoy!

This keeps well and the slices make a great packable lunch to take to school or work!