Lemon Pepper Salmon Recipe

This lemon pepper salmon recipe is a quick and easy dinner. Fresh lemon, pepper, garlic, and oregano make a flavorful marinade that will have you begging for seconds!

The post Lemon Pepper Salmon Recipe appeared first on Eating Richly.

Cranberry Salsa Over Cream Cheese

This fresh cranberry salsa recipe has the perfect blend of spicy, sweet, and tart for a holiday salsa recipe that’s sure to be the hit of every party.

The post Cranberry Salsa Over Cream Cheese appeared first on Eating Richly.

Sriracha Chickpea Salad Wraps

Here’s a little quickie for you today from week 1 of my 31 Day Vegetarian Challenge! These creamy and spicy Sriracha Chickpea Salad Wraps are super fast and easy to make, perfect for cold lunches to bring to work, and can be customized to include whatever vegetables you have hanging out in the fridge. #sweepthekitchen and leave no vegetables behind!

Sriracha Chickpea Salad Wraps

A Sriracha Chickpea Salad Wrap cut open, with open sides facing viewer.

P.S. I jazzed my Sriracha Chickpea Salad up a bit with cilantro and lemon juice, but if you only have mayo and sriracha on hand, this still makes a really easy and delicious chickpea salad.

Sriracha Chickpea Salad Wraps

Creamy, spicy, and filling, these Sriracha Chickpea Salad Wraps are an easy option for your brown bag lunch. Customize to use whatever vegetables you have!

Sriracha Chickpea Salad

  • 1 15oz. can chickpeas ($0.59)
  • 1/3 cup mayonnaise ($0.55)
  • 1.5 Tbsp sriracha (or to taste) ($0.09)
  • 2 Tbsp chopped cilantro ($0.25)
  • 1 tsp lemon juice ($0.04)
  • 1/8 tsp salt ($0.01)

Wrap Ingredients

  • 2 large flour tortillas ($0.48)
  • 2 cups spinach ($0.50)
  • 1 carrot, thinly sliced or shredded ($0.11)
  • 1/2 bell pepper ($0.75)
  1. Drain the chickpeas, then add them to a bowl with the mayonnaise, sriracha, cilantro, lemon juice, and salt. (You may want to start with less sriracha and add more to taste if you are sensitive to heat). Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.

  2. To build the wraps, place the tortillas on a work surface and add half of the spinach, carrot sticks, bell pepper, and sriracha chickpea salad to each one. Fold the sides in toward the center, then roll from the bottom up, like a burrito. Serve immediately or refrigerate until ready to eat.

You can use any vegetables that you have on hand. I happened to have carrots and bell pepper, but you could use cucumber, shredded cabbage, avocado, tomatoes, or anything else you’d like.

Step by Step Photos

Sriracha Chickpea Salad Ingredients

Drain one 15oz. can of chickpeas, then add them to a bowl along with 1/3 cup mayonnaise, 1.5 Tbsp sriracha (or less to start, you can add more later to taste), about 2 Tbsp chopped cilantro, 1 tsp lemon juice, and 1/8 tsp salt.

Mashed Sriracha Chickpea Salad

Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.

Vegetables on Tortilla for Sriracha Chickpea Salad Wraps

Now it’s time to build the wraps! On each large tortilla place a handful or a loosely packed cup of spinach, a few thin carrot strips (or shredded carrot), and a few strips of bell pepper.

Sriracha Chickpea Salad on the Wrap

Add half of the sriracha chickpea salad (about 1 cup) on top of the vegetables.

Rolled Sriracha Chickpea Salad Wrap

Fold the sides of the tortilla in toward the center, then roll it from the bottom up like a burrito. Your Sriracha Chickpea Salad Wrap is now ready to eat! You can eat it immediately or refrigerate it for later.

A Sriracha Chickpea Salad Wrap cut open, with open sides facing viewer.

The post Sriracha Chickpea Salad Wraps appeared first on Budget Bytes.

Lemon Pepper Salmon Recipe

This lemon pepper salmon recipe is a quick and easy dinner. Fresh lemon, pepper, garlic, and oregano make a flavorful marinade that will have you begging for seconds!

The post Lemon Pepper Salmon Recipe appeared first on Eating Richly.

Cranberry Salsa Over Cream Cheese

This fresh cranberry salsa recipe has the perfect blend of spicy, sweet, and tart for a holiday salsa recipe that’s sure to be the hit of every party.

The post Cranberry Salsa Over Cream Cheese appeared first on Eating Richly.

Cauliflower Rice Recipe with Stove, Oven, & Microwave Instructions

Cauliflower rice is a wonderful substitute for rice that’s perfect for keto and low carb diets, or just trying to eat healthier. We walk you through how to make cauliflower rice along with instructions for freezing it, and cooking on the stove, and in the oven or microwave.

The post Cauliflower Rice Recipe with Stove, Oven, & Microwave Instructions appeared first on Eating Richly.

Baba Ganoush Recipe for the Best Eggplant Dip

Baba ganoush is a roasted eggplant dip full or flavor and nutrition. It’s easy to make and a great way to get veggies in your family without them even noticing. It’s also a great keto dip for your veggie trays!

The post Baba Ganoush Recipe for the Best Eggplant Dip appeared first on Eating Richly.

Roasted Summer Vegetables

I made some simple Roasted Summer Vegetables as a side dish this week and I debated whether or not to give them their own recipe post. Roasted vegetables are so basic that it’s almost not a recipe, more of a technique, but I had to remind myself that every time I post one of these very basic “recipes” there are at least a few people that have that “Aha!” moment, and that makes it totally worth it. So, if you’re an experienced cook, you’ve probably done this a million times. If you’re still getting your feet wet in the kitchen, prepare yourself for this simple technique, which will likely be a game changer.

Roasting is by far my favorite way to prepare vegetables. It takes very little effort, and although they do take a little time in the oven, it’s hands-off time that can be used to prepare the rest of your meal. The flavor of roasted vegetables is unbelievable. If you’re one that usually doesn’t like vegetables because they’re too bitter, definitely give roasted vegetables a try. Roasting in the dry heat concentrates and caramelizes the natural sugars in the vegetables, and it gives the vegetables a nice smoky edge. And best of all, roasted vegetables are extremely versatile.

I served my roasted vegetables just as they were this week, but there are so many other things you could do with them. Put them between some hearty bread or a tortilla with some cheese for an awesome sandwich or wrap, add them to your pizza for more color, flavor, and nutrition, combine them with pasta and a balsamic vinaigrette for an incredible pasta salad, or add them to some pasta, red sauce, and cheese, and make an incredible baked pasta.

Here are some tips for roasting vegetables:

  • The time it takes to roast your vegetables will depend on a few factors: the size of the vegetable pieces, how crowded they are on the baking sheet, the water content of the vegetable varieties you’re using, and the nuances of your oven. The smaller the pieces, the faster they’ll roast.
  • If your vegetables are too crowded on the baking sheet, the steam will get trapped and the vegetables will soften and stew, rather than caramelize and roast. So, if you’re using a lot of vegetables, make sure to split them between two baking sheets.
  • Stir the vegetables occasionally, about every 15-20 minutes. This will help them roast more evenly and allow you to check their progress and determine how much longer they’ll need in the oven.
  • Don’t skimp too much on the oil. If there isn’t enough oil the vegetables will simply dry out and not have that wonderfully rich flavor.
  • Experiment with seasoning. I kept my seasoning light for this batch, with just some basil, salt, and pepper, but you can experiment with your herbs and spices to match the meal that you’re serving.
  • I like to add a little salt before roasting and then another small pinch after roasting so you get nice little pops of surface salt with each bite.

Roasted Summer Vegetables

Roasted Summer Vegetables are the easiest side dish of the season and can be served as a simple side, or added to several other dishes to add color, flavor, texture, and nutrients. BudgetBytes.com

Roasted Summer Vegetables

Roasted Summer Vegetables are the easiest side dish of the season and can be served as a simple side, or added to several other dishes for more color, flavor, texture, and nutrients. 

  • 2 zucchini (about 1.25 lbs.) ($1.22)
  • 1 yellow squash (about 0.5 lbs.) ($0.48)
  • 1 small red onion (about 0.5 lbs.) ($0.70)
  • 1 red bell pepper ($1.79)
  • 2 Tbsp olive oil ($0.26)
  • 1 tsp dried basil ($0.10)
  • salt and pepper to taste ($0.05)
  • 1/4 cup chopped fresh parsley (optional) ($0.25)
  1. Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces. 

  2. Spread the vegetables out over a large baking sheet (or two, if needed) so they’re in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they’re evenly coated in oil and spices.

  3. Roast the vegetables for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.

You can use any mix of vegetables you like, and in any quantity. Just be sure not to overcrowd the vegetables on the baking sheet.

Step by Step Photos

Summer Vegetables

This time around, I used two zucchini, one yellow squash, one red bell pepper, and one red onion. This technique is very flexible and you can use just one or two types of vegetables, or even more if you like. Sometimes I like to use eggplant, but they tend to be quite large, so when I do I’ll use fewer other vegetables. I also like roasting grape tomatoes. Whatever you roast, it’s nice to have a variety of color.

Summer Vegetables Prepped and Ready to Roast

Preheat the oven to 400ºF. Wash and chop the vegetables into 1-inch pieces. Spread the chopped vegetables out over a baking sheet, or two if needed, so they are in a single layer and not piled on top of one another. Drizzle with 2 Tbsp olive oil, then add 1 tsp dried basil and a pinch or two of salt and pepper. Toss the vegetables until they’re completely coated in oil and spices.

Roasted Summer Vegetables Finished

Transfer the baking sheet to the oven and roast the vegetables for 30-40 minutes, or until they’re soft and have some nice browning on the edges. Make sure to stir the vegetables every 15-20 minutes to keep them roasting at an even pace and to check them for doneness. I like to add an extra pinch of salt after roasting, so you get some salt sitting on the surface to give each bite a little pop. I also like to sprinkle with a little fresh parsley for freshness and to add a pop of color, but that’s optional.

Roasted Summer Vegetables are the easiest side dish of the season and can be served as a simple side, or added to several other dishes to add color, flavor, texture, and nutrients. BudgetBytes.com

Eat those gorgeous Roasted Summer Vegetables as-is, or add them to your favorite recipe! 🤤

The post Roasted Summer Vegetables appeared first on Budget Bytes.

Strawberry Peanut Butter Swirl Smoothie Bowls

Strawberry Peanut Butter Swirl Smoothie Bowls – absolutely delicious, this is my new go-to 5-minute smoothie bowl with just a few ingredients! A satisfying, nutrient-rich, plant-based breakfast, snack or even dessert!

Strawberry Peanut Butter Swirl Smoothie Bowls – absolutely delicious, this is my new go-to 5-minute smoothie bowl with just a few ingredients! A satisfying, nutrient-rich, plant-based breakfast, snack or even dessert!
Strawberry PB Smoothie Bowls

The smoothie bowl craze has been going strong for the past few years, and what’s not to love, rather than drinking your smoothie, making it thicker allows you to add some toppings and eat it with a spoon! This combination made with bananas, strawberries was absolutely delicious and will be on repeat again. It literally takes 5 minutes to make, so it’s great for weekday breakfasts (just make sure you freeze the strawberries the night before). (more…)

How to Make Instant Pot Coconut Yogurt

Overhead shot of a bowl of coconut yogurt topped with mixed berries, seeds, and drizzled with honey

The very first time I dabbled with the dairy-free lifestyle was back in 2014. When my daughter was born, she was pretty quickly diagnosed with a Milk and Soy Protein Intolerance (MSPI, for short), meaning that even the slightest bit of cheese or tofu eaten by me would come through my breastmilk and cause her incredible stomach upset. Thankfully, most babies grow out of MSPI relatively quickly—Juni was done with it by her six-month mark—and go on to happily eat grilled cheese sandwiches.

But that six months sans dairy really helped teach me something about my own body—it really functions better when I’m off the cow juice. Ever since I stopped eating dairy for Juni’s sake, I’ve been very careful to limit my own intake—and that meant I started experimenting with dairy-free alternatives to my favorite dairy products. That’s how I discovered the amazing versatility of cashew cream. And that’s why I started making my own dairy-free coconut milk yogurt in my Instant Pot.

Side angle shot of wooden spoon scooping coconut yogurt from an Instant Pot

Making yogurt in the Instant Pot (dairy-free or otherwise) is so incredibly fool-proof. If you’ve ever been intimidated by making your own yogurt before, the Instant Pot is your answer. It makes it so hands off and so simple—it’s honestly almost easier than just going to the store to buy premade coconut milk yogurt.

And my gosh, can you save some serious cash by making your own yogurt at home—especially the dairy-free stuff. At our local grocery store, a five-ounce cup of coconut milk yogurt runs about $1.99. You can make an entire quart—32 ounces worth—of coconut milk yogurt in the Instant Pot for less than $4. It’d cost you $12.74 to buy that much pre-made! And when you go through as much yogurt as we do, that adds up fast.

Another (huge) added benefit: you can control everything about your yogurt—the thickness, the tanginess, and most importantly to me, the probiotic levels. Most store-bought yogurts are barely fermented at all—some sources say that yogurt from the store can be fermented for as little as one hour! One hour does not get you much healthy bacteria, but you know what does? Using your Instant Pot to ferment for 24 hours or more. Yogurt that is fermented for 24 hours has more healthy probiotics per cup than any over-the-counter probiotic pill—we’re talking billions of good guys helping to keep your gut happy! And it’s way more delicious than popping a pill. Read the post »

The post How to Make Instant Pot Coconut Yogurt appeared first on Wholefully.

Cauliflower Rice Recipe with Stove, Oven, & Microwave Instructions

Cauliflower rice is a wonderful substitute for rice that’s perfect for keto and low carb diets, or just trying to eat healthier. We walk you through how to make cauliflower rice along with instructions for freezing it, and cooking on the stove, and in the oven or microwave.

The post Cauliflower Rice Recipe with Stove, Oven, & Microwave Instructions appeared first on Eating Richly.

Baba Ganoush Recipe for the Best Eggplant Dip

Baba ganoush is a roasted eggplant dip full or flavor and nutrition. It’s easy to make and a great way to get veggies in your family without them even noticing. It’s also a great keto dip for your veggie trays!

The post Baba Ganoush Recipe for the Best Eggplant Dip appeared first on Eating Richly.