healthy dinners i make on repeat
your weekly reminder that healthy eating does NOT mean boring
all of the recipes from today’s IG post!
high protein deconstructed cheesy baked ziti
ingredients:
*makes two servings
- 1 box of ziti
- tomato sauce of choice
- tofu ricotta (recipe below)
- sauteed greens (i used a frozen mix— saves time and clean up!)
- optional for topping— mozzarella slices
preheat the oven to 400F and prepare a deep baking dish. set aside. fill a stovetop pot with water to boil the pasta. once it’s boiling, cook the pasta for 2 minutes less than package instructions. while that’s cooking, prepare the tofu ricotta:
vegan tofu ricotta:
blend 1/2 block of firm tofu, 1/2 cup raw cashews, 1/4 cup nutritional yeast,2 tbsp lemon juice, 2 tbsp olive oil, pinches of sea salt and garlic powder, and 1/4 cup water in a blender until smooth (about 2-3 minutes). set aside.
when the pasta is done, drain and set aside. prepare your sauteed greens and set aside. now you can assemble the bake!
start with a layer of tomato sauce, then add the pasta, ricotta, and greens. repeat until the dish is full or you run out of ingredients, whichever happens first. make sure to end with sauce and cheese on top, then place in the oven to bake. i baked for 20 minutes with a two minute broil at the end to get the cheese nice and crispy! remove from oven, scoop out into bowls, mix it all up to deconstruct the layers (the ricotta will get SO creamy and become it’s own sauce) and enjoy!
butternut squash mac & cheese
ingredients:
- 2 cups of butternut squash, diced
- olive oil
- sea salt
- dried thyme
- fresh sage
- 1 log of goat cheese
- 1/4 cup plain yogurt
- 1 can (15oz) cooked chickpeas (rinsed and drained)
- 1 box of pasta of choice
preheat the oven to 400F and prepare a baking sheet. add the butternut squash to the sheet and toss in olive oil, sea salt, thyme, and sage. place in the oven and roast for 30-35 minutes. while that’s roasting, prepare the crispy spiced chickpeas. to a smaller baking sheet, add the chickpeas, olive oil, sea salt, and thyme. toss thoroughly and place in the oven to bake (bottom rack, about 40 min or until crispy).
once the squash is roasted, remove from the oven and transfer to a blender. add the goat cheese, yogurt, and more spices. blend until smooth and uniform. set aside while you boil the water for the pasta. cook your pasta according to box instructions but minus 2 minutes (since we’ll be adding the pasta back to the pot to cook with the sauce). drain the pasta but RESERVE 1/2 CUP PASTA WATER and set aside. add the pasta back to the pot and dollop in the sauce. add about half of reserved pasta water, stir through thoroughly, and add more if it’s too thick. your goal is a texture like the once shown in the video!
remove the pasta from the pot, plate, and then remove the chickpeas from the oven. add some on top with an extra dollop of goat cheese if you have some left, and enjoy!
crispy oven baked tacos
ingredients:
*makes two servings
- tortillas of choice
- 1 red onion, half diced and the other half sliced into thin long pieces
- 1 red bell pepper, sliced into thin long pieces
- ground meat of choice (i used a vegan one)
- 1 tbsp taco seasoning
- 1 can (15oz) refried black beans
- cheese of choice (i used a mix of mexican blend and white cheddar)
preheat the oven to 400F. start by slicing up the long sliced onions and red peppers. add to a baking sheet and toss with olive oil and sea salt. place in the oven to roast for 20 minutes. meanwhile, to a stovetop pan add a generous amount of olive oil and the diced onions. sautee for 2 minutes before adding your meat and cooking that with the taco seasoning. once cooked through, set aside. assemble your tacos by lining another baking sheet with parchment paper. place your tortillas on the sheet and rub each one with olive oil on both sides. to one side of the tortilla, layer on the refried black beans, meat, and cheese. close each taco, then place the sheet in the oven to bake. flip the tacos after 10-12 minutes (or until the cheese starts melting). bake for another 10-12 minutes, then plate and serve with avocado on top, along with the sauteed peppers and onions. we also had some chips and homemade guac and rice and beans to make it a full mexican spread!
creamy tahini grilled veggie salad
ingredients:
- romaine base
- chopped cilanto
- zucchini , cut as preferred and grilled or oven roasted
- asparagus spears, grilled or oven roasted
- fire roasted corn (i use frozen here)
- chopped cherry tomatoes
- crumbled feta
add everything to a large serving bowl, then top with the dressing
creamy tahini dressing:
- 1/4 cup tahini
- 4 tbsp garlic hummus
- 1 tbsp lemon juice
- 1 tsp sea salt
- enough water to thin
pour over the salad and toss to combine,. serve cold and enjoy :)
steak & veggie grain bowls
assemble the bowls with the following:
- shredded kale
- arugula
- pan-roasted brussel sprouts
- sauteed red onion
- radishes
- cooked quinoa
- crumbled goat cheese
- avocado
- steak
dressing (2 tbsp dijon mustard, 2 tbsp maple syrup, 1/3 cup olive oil)
