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organic girl

  • Healthy and Hearty Greek Veggie Pasta Salad (gluten-free)

    Healthy and Hearty Greek Veggie Pasta Salad made with simple gluten-free ingredients for an easy homemade veggie pasta salad!

    Healthy and Hearty Greek Veggie Pasta Salad made with simple gluten-free ingredients for an easy homemade veggie pasta salad!

    Healthy and Hearty Greek Veggie Pasta Salad made with simple gluten-free ingredients for an easy homemade veggie pasta salad!

    You ask and you shall receive my friends!

    Your new go-to quick and easy pasta salad recipe is HERE! You guys have been asking for more lunch and dinner recipes with minimal prep work. And as a new mama with very limited time, I couldn’t agree with this request more.

    I have been making a variety of different pasta recipes over the past couple of months for fast and easy fuel. I love how they stay well in the fridge for a few days so I can easily heat them up or just eat them cold and at room temperature like I do for this Healthy and Hearty Greek Veggie Pasta Salad.

    Your new favorite healthy greek salad recipe with a pasta debut…

    Now greek salads are by far my favorite kind of salad ever. I used the traditional greek salad ingredients and adding in a few of my other go-to’s and tossed them in a super simple homemade dressing recipe. This whole thing took me 15 minutes to prep and make! You will need a leafy green of choice.

    I personally love using Organic Girl’s baby spinach or baby arugula in this recipe. It adds such a good crunch and helps me get some extra greens in. Something that I am not too good at. I find that if I leave a few kinds of Organic Girl greens in my fridge at all times, I am more likely to eat more greens since I don’t want them to ever go to waste. Crazy and weird idea? Yes, but it works! Continue Reading

  • The Easiest 15-minute Vegan Pad Thai Noodles (whole30)

    The Easiest 15-minute Vegan Pad Thai Noodles

    15-minute Vegan Pad Thai Noodles made with veggie noodles and a homemade creamy almond butter sauce for an easy Whole30 meal!

    The Easiest 15-minute Vegan Pad Thai Noodles made with veggie noodles and a homemade creamy almond butter sauce!

    There are probably million different healthy pad thai recipes on the internet right now.

    But I don’t see many that are both plant-based and Whole30, something many of you have been asking for over the past few months. I gotcha covered with these 15-minute Vegan Pad Thai Noodles today. One of the easiest lunch/dinner recipes I have ever made and they take 15 minutes to make – it doesn’t get any easier than that!

    Full disclosure, I do like to add some soba noodles or brown rice noodles to this recipe when I make it to bulk it up a bit but for anyone who wants a lighter meal and something that is Whole30-approved, the mix of veggie noodles are so delicious in this recipe! I use a mix of zucchini noodles and butternut squash noodles. You can really sub any veggie noodle you love. Sweet potato would also be perfect in this dish too. Sometimes I cheat and buy veggie noodles already spiralized and other times I take the time and actually spiralize them myself. But with the babe and life getting a bit crazier, spending the extra couple dollars on organic ready to cook veggie noodles is worth it to me.

    The best almond butter thai sauce to mix into the veggie noodles..

    This recipe is filled with flavor from the creamy almond butter sauce I mix in it. I combine almond butter, coconut aminos, sesame oil and some veggie broth and it makes the simplest and tastiest sauce. You can also use a cashew or peanut butter if that is what you have! Really anything will work. The more oily the better with the nut butter. It if it is too thick, it won’t be as easy to warm together. Continue Reading

  • Crispy Cauliflower Gnocchi Mac and Cheese (vegan +nut-free)

    Crispy Cauliflower Gnocchi Mac and Cheese using Trader Joe's Cauliflower Gnocchi and a dreamy vegan cheese sauce!

    Crispy Cauliflower Gnocchi Mac and Cheese using Trader Joe’s Cauliflower Gnocchi and a dreamy vegan nut-free cheese sauce!

    Crispy Cauliflower Gnocchi Mac and Cheese using Trader Joe's Cauliflower Gnocchi and a dreamy vegan cheese sauce!

    Why has it taken me this long to turn my cauliflower gnocchi obsession into a mac and cheese recipe?!

    I have shared oh so many mac and cheese recipes this year on the blog, but I am pretty sure the obsession just keeps on growing. Not sure if it is a pregnancy thing or what. But making a healthier version of a classic that actually tastes good, is one of my favorites.

    Especially after finally trying the Trader Joe’s Cauliflower Gnocchi back in the fall and using that as a base for a lot of my pasta recipes…

    But how does one cook the cauliflower gnocchi? We all know and have heard not to cook it according to the package instructions. And there are about 100 different ways on Instagram people talk about daily.

    Personally, I don’t do anything too fancy as you’ll see and I’m also likely not the first person to make it this way. I love to just crispy the gnocchi in some avocado oil or grass-fed butter for a few minutes and let it get all crispy and cooked. I don’t microwave it or add water or anything fancy. Those methods probably taste great as well, but I have found this minimal way to work very well over here. Continue Reading

  • Hasselback Potatoes with Garlic Basil Pesto (Whole30)

    Sharing these Whole30 Hasselback Potatoes with Garlicky Basil Pesto. Extra crispy potatoes paired with the dreamiest dairy-free pesto. A delicious vegan Whole30 recipe!

    Sharing these Whole30 Hasselback Potatoes with Garlicky Basil Pesto. One of my favorite vegan and Whole30-approved recipes to make!

     Sharing these Whole30 Hasselback Potatoes with Garlicky Basil Pesto. Extra crispy potatoes paired with the dreamiest dairy-free pesto. A delicious vegan Whole30 recipe!

    I am pretty sure this is one of my favorite savory recipes to date on the blog.

    These mini Hasselback Potatoes are not only so tasty and flavorful, they also are just gorgeous. Call me crazy for thinking food is gorgeous but when I first made these, I couldn’t get over how they looked coming out of the oven!

    Perfectly buttery (yet I didn’t use butter) and flavorful and paired with a garlic basil pesto, they are too die for.

    As someone who used to hate potatoes, I’m certainly making up for lost time over here. Between Sweet Potato Falafels, Crispy Sweet Potato Fries, Thick-cut Baked Fries and more. We have been making a ton of potato recipes in the kitchen. And by we, I mean myself and the little bub in my belly!

    This recipe for Hasselback Potatoes with Garlic Pesto is the most dreamy side for the winter. And for any of my friends doing a Whole30 or just wanting to add a bit more veggies into their life.

    Potatoes dipped in pesto is the most underrated combo.

    The pesto is also vegan, so no cheese is involved. I use pine nuts, basil, garlic, avocado oil and Organic Girl Baby Spinach to whip this up. It takes all of 5 minutes to make the pesto and I made it extra thin so it can easily be drizzled on top of the potatoes.

    Also do not be intimidated to make these Hasselback beauties. They are easiest to cut with a “saw” type knife. Clearly have no idea the right term there but with my limited knife skills, if I can do it I promise you can too! Continue Reading

  • 5-minute Savory Breakfast Plate (gluten-free + paleo)

    5-minute Savory Breakfast Plate filled with healthy fats, protein and extra greens for a quick and easy meal for anytime of the day!

    5-minute Savory Breakfast Plate filled with healthy fats, protein and extra greens for a quick and easy meal for anytime of the day!5-minute Savory Breakfast Plate filled with healthy fats, protein and extra greens for a quick and easy meal for anytime of the day!

    Allow me to interrupt your holiday baking sessions to give a little something simple and savory and not cookie related.

    My go-to 5-minute Savory Breakfast Plate is here. You guys have been requesting a quick and easy savory breakfast plate for months now and today, it is finally happening!

    I’m the type of eater who will gladly feast on breakfast food anytime of the day. Breakfast, lunch or dinner – eggs sound good to me. Especially for dinner these days when I am waddling around not wanting really to make a whole production in the kitchen. This plate takes me a few minutes to prepare and it is always just the right amount of food to satisfy me until dessert.

    What I love about this breakfast plate is how versatile it is. I love switching up the veggies I make with it by using what I have on hand (usually it’s a potato of sorts because – potatoes, duh). There are always pasture-raised eggs involved in some way whether they’re scrambled, made into an omelette or fried (but extra well done for preggo reasons) like today. Then I always toss in some organic leafy greens. Something we always have enough of in the fridge because Organic Girl makes every type of organic green that is triple washed and ready-to-eat (my kind of greens). Usually I am craving some baby arugula and spinach of sorts or a mixture of a few different greens. Anything you are craving works perfectly. Continue Reading

  • Healthy Baked Vegan Mac & Cheese (gluten-free + nut-free)

    Healthy Baked Vegan Mac & Cheese made with all gluten-free, nut-free and plant-based ingredients for a healthier macaroni recipe!

    Healthy Baked Vegan Mac & Cheese made with all gluten-free, nut-free and plant-based ingredients for a healthier macaroni recipe!Healthy Baked Vegan Mac & Cheese made with all gluten-free, nut-free and plant-based ingredients for a healthier macaroni recipe!

    Find me a recipe more comforting and cozy than a homemade macaroni and cheese.

    It is always a go-to over here and a crowd pleaser. Who says no to mac ‘n cheese?! Especially when it is lightened a bit (okay a whole lot) and made healthy ingredients like this one.

    Most vegan mac and cheeses I have come across use cream cheese, nuts or tofu to make that cheesy sauce. I even have a creamy pasta recipe with cashews here on the blog but I know many of you have a nut allergy, so we are making an epic Healthy Baked Mac & Cheese that is nut-free, vegan and gluten-free. And YES – I promise it still tastes as dreamy as you want it to be.

    I love that this pasta turns out super creamy and the topping is a bit crispy from baking and broiling it in the oven. I also sneak in some extra veggies from Organic Girl and use their baby arugula and spinach mix. Baby arugula and spinach are always my favorite type of greens to combine together and keep on hand. They get a little wilted on top and softened in the pasta when it bakes. You can also easily blend the greens in the sauce if you’d like as well but I prefer to keep the color as “classic” as possible. Continue Reading

  • 4-ingredient Paleo Sweet Potato Hash Brown Cakes

    4-ingredient Paleo Sweet Potato Hash Brown Cakes made with simple and easy ingredients for a delicious homemade gluten-free hash brown recipe!

    4-ingredient Paleo Sweet Potato Hash Brown Cakes made with simple and easy ingredients for a delicious homemade gluten-free hash brown recipe!4-ingredient Paleo Sweet Potato Hash Brown Cakes made with simple and easy ingredients for a delicious homemade gluten-free hash brown recipe!

    Friends, I have your new homemade hash brown recipe ready for you!

    After sharing some sweet potato hash browns in my breakfast sandwiches and in my bowls over the past few weeks, the most common comment on the pics are “what is the hash brown recipe?!”. If we are being totally honest, I sometimes cheat and just buy some in the freezer section at the grocery store. There are some that are actually made with solid ingredients and when you’re craving them on the reg, making them isn’t always feasible.

    But then I made these 4-ingredient Paleo Sweet Potato Hash Brown Cakes and I’m hooked on making them! They aren’t pan-fried and coated in tons of oil like the restaurant ones and they freeze really easily so you can make a bunch then save them for later.

    I love that I snuck in some extra greens from Organic Girl in here too. I use their Rebel greens (aka baby bok choy) but you can use any greens you wish! I love how nutritious these are and they add a little extra something to the cakes. Continue Reading

  • The Easiest Waffled Veggie Panini (gluten-free)

    The Easiest Waffled Veggie Panini

    The Easiest Waffled Veggie Panini made with organic sweet potatoes, avocado, halloumi, organic greens and all gluten-free ingredients! The Easiest Waffled Veggie Panini

    Lately I have been a fan of the super easy, fast and tasty meals. Aka the ones you don’t need to prep much for and can whip up using what you have in the fridge.

    Today I present to you, The Easiest Waffled Veggie Panini ever. Who knew waffling your bread makes it 100x more fun to eat? Call me crazy but it has been my fave addition to the homemade panini.

    Now let’s walk through what is even in this mash up. I use whatever bread I have on hand. Usually an organic sprouted or sour dough variety and smear it with a flavorful condiment of sorts like this special sauce. I add some grilled halloumi or a non-dairy cheese if that is what I’m craving with fresh avocado, a sweet potato hash brown (or veggie burger too) and always always some organic GREENS from Organic Girl.

    I keep a variety of Organic Girl greens in the fridge at all times. That way I can sneak in a variety of kinds throughout the day and it keeps things exciting. My three faves are the baby spinach, baby arugula and the new rebel greens. It’s so easy to add their triple-washed greens to pretty much anything. A smoothie, scrambled eggs, sandwich, pizza, whatever you’re whipping up! Continue Reading

  • Summer Bruschetta Toast with Cashew Green Pesto (vegan)

    Summer Bruschetta Toast with Cashew Green Pesto made with all gluten-free and dairy-free ingredients for an easy and healthy homemade crunchy toast!

    Summer Bruschetta Toast with Cashew Green Pesto made with all gluten-free and dairy-free ingredients for an easy and healthy homemade crunchy toast!Summer Bruschetta Toast with Cashew Green Pesto made with all gluten-free and dairy-free ingredients for an easy and healthy homemade crunchy toast!

    What is it about crunchy toasted bread that gets me every time?! Ever since being pregnant, my love for bread has gone from 0 to 100 in what feels like overnight. I’m constantly craving carbs, fats and protein (and obv sweets) but heavy on the carbs.

    Needless to say I have been getting pretty creative with my toast ideas when I’m up for it. This Summer Bruschetta Toast with Cashew Green Pesto is my latest favorite and it makes for an easy lunch, appetizer for guests, anything! The recipe is entirely plant-based, gluten-free and anything pesto entices me cause that flavaaaa!

    To make the pesto plant-based, I used raw cashews, garlic, basil leaves, avocado oil and Organic Girl’s new REBEL Greens. The REBEL Greens are baby bok choy leaves, which are set to be even more nutritious than baby kale. It’s like the forgotten child of the greens fam. I find them at the local organic store here in Hoboken but any retailer with Organic Girl greens should carry it! I mixed with a bit of basil too because there is nothing like some basil flavoring in pesto.

    Continue Reading

  • Crispy Baked Thick-Cut Fries with Supergreen Guacamole

    Crispy Baked Thick-Cut Fries made in the oven and paired with a delicious and healthy Supergreen Guacamole for an plant-based and gluten-free recipe!

    There is no such thing as too many french fry recipes friends.

    I cannot get enough of making all types of french fries like those Crispy Garlicky Sweet Potato Fries and Shoestring Sweet Potato Fries. But today we are switching things up a bit with a new potato in town. And by new, I mean I finally bought a potato that isn’t an organic Japanese sweet potato or orange sweet potato.

    I branched out of my usual routine at the store and got organic russet potatoes. And now I am obsessed. There is really not a potato that I don’t love to eat though. Coming from the girl who hated potatoes less than a year I ago… I know it is crazy.

    I also have been making a Supergreen Guacamole to dip my fries in, which is a game changer. Of course I love using condiments and eating them plain, but dipping these thick-cut fries into Supergreen Guacamole is my dream savory combo right now. Continue Reading