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Garlic Shrimp Risotto

WHAT YOU NEED:

  • Shrimp 
  • Arborio Rice
  • Veggie Stock
  • White Wine
  • Trumpett Mushrooms
  • Portabello Mushrooms
  • Yellow Onion
  • Shallot
  • Garlic
  • Parsley
  • Butter
  • Parmesan Reggiano 
  • Seasonings

HOW TO MAKE IT:

  1. Chop up all the veggies.
  2. Add the garlic, yellow onion, and shallot to a medium heat pan.
  3. Add the arborio rice for 1-2 minutes.
  4. Cook risotto according to box instructions. The box calls for just stock, but I use 2 cups of veggie stock and 1 cup of white wine. 
  5. Add the mushrooms.
  6. Season the shrimp.
  7. Add about ¼ cup of white wine to another pan and a spoonful of butter. Add the seasoned shrimp to the pan with the tails on.
  8. Shred some parmesan and add to the risotto.
  9. Chop some parsley and add to the risotto.
  10. Once the liquid is absorbed in the rice, it is ready!
  11. Assemble the bowl with the risotto on the bottom, then the shrimp. 
  12. Top with some more parmesan and parsley!

Plant-Based Brussel Sprout Nachos

WHAT YOU NEED:

  • Tortilla Chips
  • Brussel Sprouts
  • Avocado
  • Black Beans
  • Pico de Gallo
  • Cashews
  • Nutritional Yeast
  • Jalapeno 
  • Cilantro
  • 1 egg

HOW TO MAKE IT:

  1. Start by making the plant-based queso.
  2. Cook the black beans in a bowl in the microwave.
  3. Sautee the Brussel sprouts until crispy and golden.
  4. Cook the egg sunny side up.
  5. Grab a plate and spread out the tortilla chips.
  6. Start sprinkling on the avocado, black beans, and pico de gallo. 
  7. Add the Brussel sprouts.
  8. Add the queso.
  9. Top with cilantro and jalapenos!

Cauliflower Gnocchi Dinner

WHAT YOU NEED:

  • Cauliflower gnocchi
  • Chicken Sausage ~ I used TJ’s Sweet Apple
  • Yellow Onione 
  • Basil 
  • Harvest grape tomatoes
  • Shallot
  • Garlic 
  • Broccoli 
  • Pesto 

HOW TO MAKE IT:

  1. Air fry the gnocchi for 15 minutes at 395°.
  2. Chop up the veggies and add to the medium heat pan.
  3. Add the chicken sausage after 2 minutes of the veggies cooking. 
  4. Add the cooked gnocchi to the pan.
  5. Add some pesto.
  6. Top with some basil!

The Munchie Bruv’s Salmon Dish

MY GOOD FRIENDS INSPIRED ME TO MAKE THEIR DISH, SO HERE IS A SHOUTOUT TO BELLA & LANEY FOR BEING SOME AWESOME PEOPLE! Check out their instagram @munchiebruvs!

WHAT YOU NEED:

  • 4 oz salmon fillet
  • ⅓ cup of jasmine rice
  • Brussel Sprouts
  • Mushrooms
  • Spinach
  • Green onion
  • TJ’s Spicey Peanut Dressing
  • Sriracha

HOW TO MAKE IT:

  1. Season the salmon and add the sauce. 
  2. Place the salmon into an air fryer for 15 minutes at 380° (same for the oven).
  3. Cut up the veggies.
  4. Add the Brussels sprouts to the air fryer for 10 minutes
  5. Sautee the mushrooms in salt & pepper on a medium heat pan. 
  6. Microwave rice according to instructions. 
  7. Assemble bowl with a bed of spinach.
  8. Add the rice and mushrooms. 
  9. Add the filet and the Brussel sprouts.
  10. Top with green onions and sriracha

Best Spaghetti Squash Pad Thai

WHAT YOU NEED:

  • Extra firm tofu
  • Spaghetti squash
  • Yellow onion 
  • Red bell pepper
  • Broccoli 
  • Green onion 
  • Ginger
  • Garlic 
  • Nutritional Yeast
  • TJ’s Spicey Peanut Sauce
  • Sriracha 
  • Coconut Aminos
  • Everything But The Bagel Seasoning

HOW TO MAKE IT:

  1. Roast the spaghetti squash for about 45 minutes in a 375°.
  2. Start by pressing your tofu to release all the excess water. 
  3. Season your tofu with this, turmeric, and nutritional yeast.
  4. Add the tofu to the airfryer and cook on 395° for 15 minutes, until extra crispy and golden brown.
  5. Cut up all the veggies and add to a pan on medium-high heat. Cook fof 2-3 minutes.
  6. Add the spaghetti squash and the garlic & ginger. (Shred the squash before adding to the pan)
  7. Add the sauces… I just eye ball it. 
  8. Once the tofu is done, add it to the pan. 
  9. Assemble the pad thai in a bowl and top with the green onions.
  10. Sprinkle on some Everything But The Bagel Seasoning!

Tzatziki Chicken Bowl

WHAT YOU NEED:

  • 5 oz of chicken
  • ⅓ cup of jasmine rice
  • Roasted chickpeas 
  • Red onion 
  • Grape Tomatoes
  • Cucumber 
  • Olives
  • Feta
  • Tzatziki sauce
  • Lemons

HOW TO MAKE IT:

  1. Start off by cubing & seasoning your chicken with this plus turmeric. 
  2. Add the chicken to a medium-high heat pan and cook for about 5-6 minutes, until fully cooked.
  3. Chop up veggies into fourths. 
  4. Season rice with some lemon juice and microwave according to instructions. 
  5. Assemble bowl with rice and all the veggies. 
  6. Add the chicken and roasted chickpeas.
  7. Add the olives and tzatziki sauce in the middle of the bowl.
  8. Top with feta cheese!

Truff Bfast Scramble

WHAT YOU NEED:

  • 2 eggs
  • Spinach 
  • Red Onion
  • Mushrooms
  • Truff Hot Sauce
  • Seasonings

HOW TO MAKE IT:

  1. Start by cracking the eggs into a bowl and adding the seasonings.
  2. Whisk the eggs.
  3. Chop up the veggies.
  4. Add the veggies to a medium heat pan.
  5. Once they have wilted and cooked for about 2-3 minutes, add the eggs.
  6. Cook.
  7. Then top with Truff Hot Sauce!

Easy English Muffin Bfast

This breakfast single-handedly got me through the quarantine mornings in the small dorm room I had in the sorority house. A house that was made for 45 people, but was only occupied by 6 girls got pretty lonely and eerie quick. So here it is:

WHAT YOU NEED:

  • Avocado
  • English Muffins
  • 2 eggs
  • Mayo 
  • Salt
  • Pepper

HOW TO MAKE IT:

  1. Heat up a pan on a medium heat with some oil and then add your eggs.
  2. Insert the english muffin into the toaster and toast until lightly golden. 
  3. Cook eggs to sunny side up.
  4. Add mayo and ¼ of avocado to each side of english muffin.
  5. Keep the english muffin open faced and then add each egg to each side.
  6. Enjoy!

Hollandaise Sauce


WHAT YOU NEED:

  • 4 egg yolks
  • 1 tablespoon of lemon juice
  • ½ cup of melted butter
  • Cayenne pepper
  • Salt 
  • Pepper

HOW TO MAKE IT:

  1. Separate the 4 egg yolks and add to the food processor (or blender).
  2. Melt the ½ cup of butter.
  3. Add the seasonings and lemon juice.
  4. Add the butter.
  5. Blend together!

Summer Salmon Salad


WHAT YOU NEED:

  • 4 oz salmon (I used the TJ’s salmon burgers)
  • Spinach
  • Kale Brussel Sprout mix
  • Cucumber 
  • Green Onion
  • Avocado
  • Feta Cheese
  • Dijon Mustard Dressing

HOW TO MAKE IT:

  1. Season the salmon (I use this blend)
  2. Heat up a pan on medium heat and add some olive oil.
  3. Cook salmon for about 3-4 minutes on each side, until it is fully cooked.
  4. Chop up the veggies!
  5. Assemble the bowl by adding the base of spinach and kale mixture.
  6. Add the rest of the veggies.
  7. Add the fillet of salmon to the bowl.
  8. Top with the feta, avocado, and dressing!