Stovetop Gluten-Free Beef and Vegetable Stew

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Easy Parmesan and Broccoli Pasta

My family knows that at the start of the week, they’re getting Mommy’s “broccoli pasta.” Even though my oldest with grunt (he’s not a big fan of broccoli), they all end up gobbling it up.

There’s something about the cavatappi, the way it coats in the Parmesan sauce. The broccoli is chopped up so there aren’t any big chunks and it layers into the pasta.

The pasta sauce is simply made with pasta water, grated Parmesan cheese and simple pantry seasonings like garlic powder, oregano, and salt and pepper. We love ours covered with red pepper flakes, but for the younger ones, we skip the spicy kick.

The best part about this meal is that it’s great to have in your back pocket for those nights when you just don’t know what to serve for dinner. I’ve use roasted carrots, zucchini, tomatoes, onions, peppers, and the list goes on. I think keeping it to one vegetable is better (especially for pickier eaters.)

Our favorite proteins to serve this up with are canned tuna, chicken or pork sausage, roasted chicken, vegan sausages, and even fried eggs! Keep this recipe on hand and make it yours.

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Easy Parmesan and Broccoli Pasta

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Ingredients

• 16 ounces broccoli florets
• extra virgin olive oil
• 2 teaspoons of garlic powder
• salt and pepper
• Parmesan cheese enough to yield 1 cup grated cheese
• 1 8- ounce box of Banza cavatappi
• if desired: a protein of choice to serve with the pasta tuna, sausage, chicken, etc
• 1 tablespoon dried oregano
• as many red pepper flakes as you like

Instructions

• Preheat the oven to 400 degrees. Place the broccoli in a rimmed baking sheet, drizzle with olive oil, and season with 1 teaspoon of the garlic powder, salt and pepper. Toss to coat. Roast the broccoli for 30 minutes, tossing every 10 minutes, until fork tender. Transfer the broccoli to a cutting board and roughly chop up the broccoli.
• Grate your Parmesan cheese to yield 1 cup of grated cheese. Set aside.
• 10 minutes after starting the broccoli, bring a medium pot filled halfway with lightly salted water to a boil. Add the water is boiling, add the pasta and cook for 6-8 minutes or according to your pasta's directions. Drain and rinse, reserving 1/2 cup of pasta water.
• Meanwhile, cook your protein to your preference. I usually serve this with chicken sausage, but sometimes I'll just stir in canned tuna or top with a fried egg at the end.
• Once the pasta is drained and rinsed, add it back to the pot along with the cooked chopped broccoli, half of the Parmesan cheese, half of the pasta water, the rest of the garlic powder, oregano, red pepper flakes, salt, and pepper. Stir well, adding more water if you want to create more of a sauce and more Parmesan cheese if desired (or save the rest for the end garnish.)
• Divide the pasta into bowls, serve with your desired protein, and garnish with more Parmesan cheese.

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Carrot and Potato Chickpea Curry with Lentils

As much as I love to cook, I don’t have the time for as many from scratch meals these days and I’m leaning in on the premade jarred sauces. And you know what… I have no shame!

As a busy mom of four, I can take any hacks for simplifying mealtimes. I love this curry sauce for throwing together a quick weeknight curry.

If you wanted to save time, ditch the roasting of the veggies and just simmer them in the sauce for 20 minutes. You’ll want to add 2-3 cups of extra liquid (vegetable broth) to give the vegetables something to soak up, but just simmer and serve!

I’d love to hear some of your favorite convenience items you incorporate into your weekly meals!

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Carrot and Potato Chickpea Curry with Lentils

Ingredients

• 3 whole carrots sliced diagonally into 1/4-inch pieces
• 1 pound potatoes medium-cubed (I like using New/baby potatoes)
• extra virgin olive oil
• 1 teaspoon garlic powder
• salt and pepper
• 2 cups dry brown lentils
• 1 12.5- ounce jar Maya Kaimal Madras Curry Simmer Sauce
• 1 15- ounce can of chickpeas drained and rinsed
• 1 cup frozen peas
• chopped cilantro to garnish

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the carrots and potatoes. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 30-40 minutes or until potatoes and carrots are fork tender, tossing every 10 minutes to reduce burning.
• While vegetables roast, cook the lentils according to package directions. Also, pour the curry sauce into a large, wide skillet over medium-high heat and bring to a simmer. Once simmering, add in the chickpeas and peas and let cook for 5 minutes. Turn off the heat.
• Once vegetables and lentils are done cooking, add the vegetables to the pot with the chickpeas, stir well, and bring back up to medium-high heat and let simmer for 3-5 more minutes. Turn off heat, garnish with cilantro and serve over the cooked lentils.

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Caprese Zucchini and Quinoa Skillet with Chicken

If you love caprese salads and chicken, you’ll love this skillet version! Skillet meals are easy cleanup, quick to make, and pack in so much flavor, texture, and nutrition.

First off, what is a caprese salad? A caprese salad is an Italian salad made of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil.

So obviously, I’m turning it into a family-friendly meal, still preserving that nostalgic flavor from my Italian grandparents’ table.

How to make this recipe without a spiralizer

You can use a mandolin or a knife to simply slice the zucchini into thin round slices.

How to serve this to a vegetarian

As someone who doesn’t eat chicken, I simply spoon out my portion and set it aside before adding in the kitchen. I’ll put it in a separate skillet, sprinkle with cheese, cover, and let melt. It’s a little extra time, but it’s not complicated and then you can eat with the family without making an entirely separate meal.

Additional recipe tips

• Drizzle with a balsamic glaze
• Add some extra red pepper flakes for a spicy kick
• Use roasted tofu instead of chicken OR omit the chicken entirely
• Make the dish heartier with farro instead of quinoa
• Top with toasted pine nuts for a little crunch and nutty flavor

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Caprese Zucchini and Quinoa Skillet with Chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup cherry tomatoes
• 1 medium to large zucchini Blade A, noodles trimmed
• ½ 15oz can cannellini beans, drained and rinsed
• ¼ teaspoon garlic powder
• salt and pepper
• 1 cup shredded rotisserie chicken
• ¼ cup chicken broth
• 1.5 cups cooked quinoa
• 2/3 cup shredded mozzarella cheese
• to garnish: chopped basil

Instructions

• Heat the olive oil in a 10” skillet over medium-high heat. Once oil is shimmering, add the tomatoes and let cook for 2-3 minutes. Add the zucchini, white beans, and season with garlic powder, salt and pepper. Cook for 5-7 minutes or until zucchini is al dente and tomatoes are about to burst. Add the chicken and broth and cook for 2-3 more minutes to heat the chicken through. Add in the quinoa and stir well to combine. Sprinkle with mozzarella cheese, cover, and let melt. Sprinkle with basil and serve.

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Vegetarian Zucchini and Quinoa Lasagna

This has quickly become one of my easy, go-to recipes because it takes little preparation and is so flavorful, filling, and has all the classic tastes of lasagna without the noodles. Now, this doesn’t replace lasagna, but it’s a refreshing spin on the classic Italian dish. Zucchini noodles cook until al dente, giving the lasagna a little crunch and texture.

How To Use Zucchini Noodles In Lasagna

To make a lasagna using zucchini noodles, the zucchini can be spiralized, sliced, or cut with a mandolin to create round slices that can be layered into a lasagna. The larger the zucchini, the larger the slices, so keep that in mind at the grocery store.

1. Spiralize, slice, or mandolin zucchini into round slices (keep them about 1/8″ thick)
2. Build with layers of zucchini, then cheeses, then sauce
3. Top with mozzarella cheese and cover.
4. Bake until melted and bubbly

The quinoa is fluffy, the cheese is gooey, and the key here that makes this recipe work is that the quinoa absorbs the tomato sauce so that the zucchini doesn’t get too wet. You can ditch the spinach, but it adds a bit of protein, color, and more nutrients to the dish.

Enjoy this zucchini noodle lasagna dish as a vegetarian main or serve alongside your favorite protein, such as some meatballs or a pesto roasted chicken.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Vegetarian Zucchini and Quinoa Lasagna

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 24 oz pasta sauce I love tomato basil
• 2 cups cooked quinoa
• 4 cups baby spinach
• 3 medium zucchinis Blade A, noodles trimmed
• 1.5 cups ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 1 cup shredded mozzarella cheese
• to garnish: shredded basil

Instructions

• Preheat the oven to 400 degrees.
• In a large bowl, combine the pasta sauce with the quinoa and stir together to combine well. Set aside.
• Slice the zucchinis halfway through lengthwise, careful not to pierce through the center, and spiralize with Blade A to yield chip slices. Set aside.
• Heat a large skillet over medium-high heat. Once pan is hot, add the spinach and cook until wilted. Transfer the cooked spinach to the bowl with the tomato sauce mixture and mix to combine well.
• Add the ricotta, parmesan and egg to a bowl and whisk together. Set aside.
• In the bottom of a 9 x 13 baking dish, add a layer of the tomato sauce mixture. Then, add a layer of zucchini noodles. Then, add a layer of the cheese mixture. Then, add another layer of tomato sauce. Then top with zucchini noodles and another layer of the cheese. Top with a final layer of zucchini noodles and then the sauce and then top with mozzarella cheese.
• Bake the lasagna covered in the oven for 30 minutes. Take the dish out of the oven and let rest for 5 minutes.
• Carefully cut the lasagna into portions. Serve.

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Black Bean and Zucchini Enchilada Skillet with Rice

I always crave those ‘throw together’ meals that have it all: carbs, flavor, vegetables, and ooey gooey cheesy goodness. And most importantly, cleanup is a breeze because it’s a one pot meal! Once you get through the chopping prep, it’s easy sailing!

I have made variations of this meal over and over again, but I think I cracked the code on the perfect rice skillet. The ratio of rice to vegetables to cheese and beans is just right. Using microwavable rice makes it that much easier, but you could definitely switch up the types of rice – even a Spanish rice would be nice here and add another dimension of flavor.

If you want to make this into a meat eater’s dish, use ground turkey, chicken, or beef. And of course, to make it entirely vegan, substitute vegan cheese or omit it. I love this topped with some jarred or fresh jalapenos, tons of cilantro and sliced avocado, but it’s up to the cook!

You can winterize this a bit more and use some cauliflower here instead of zucchini, but I love the texture of the zucchini here and how it absorbs all of the seasonings and flavors of the dish. Overall, you’ll love this rice skillet and the secret to it all is the enchilada sauce! So approachable, you’ll love this for busy weeknights.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Black Bean and Zucchini Enchilada Skillet with Rice

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon  extra virgin olive oil 
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 2/3 cup frozen corn 
• 2 zucchinis, diced
• 1 teaspoon taco seasoning
• salt and pepper
• 1 15oz can black beans, drained and rinsed
• 2 cups cooked brown rice
• 1 15oz can enchilada sauce (I like Hatch Mild)
• 1/2 cup shredded Mexican cheese blend
• 2 ripe avocados, peeled and diced or sliced
• for garnish: chopped cilantro, sliced jalapenos

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and onions, and cook until onions are translucent, about 3 minutes. Add the bell peppers, carrots, corn, and zucchini and stir well. Season with taco seasoning, salt, pepper, and stir well. Let cook for 10 minutes or until veggies are softened to your preference. Add the black beans, cooked rice, enchilada sauce, and stir well. Let cook for 5 minutes to heat up the sauce and beans. 
• Remove the skillet from heat, stir in the cheese, and once melted, divide into bowls and serve topped with avocado, cilantro and sliced jalapenos, if using. 

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Roasted Veggie Thai Red Curry with Beluga Lentils

I’ve been making Thai curries for years – they’re one of my favorite meals to make when I just don’t know what to have for dinner. I always have some sort of veggie (frozen or fresh) on hand and always a couple jars of curry paste.

Usually, I simmer the veggies in the sauce (which infuses them with so much flavor) for ease and to make it a one-pot meal. After trying to use up leftover roasted veggies the other night, I discovered the powerful combo of roasted veggies in the curry sauce. It’s a game changer!

Roasting the veggies allows you to add some texture, extra flavor, and frankly looks prettier. You can also adjust the tenderness of the veggies. If you like a crunchier cauliflower or a firmer sweet potato, for example, you can adjust accordingly.

You can make this with a green curry sauce too, but I love the rich color of the red curry here. And let’s chat black lentils, also known as beluga lentils (because they resemble caviar.) They hold their shape well and I love their consistency with curries, they’re less overwhelming than a brown lentil which seems thicker on the palate.

Hopefully you give this recipe a try and convert to a roasted veggie curry fan like us!

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ROASTED VEGGIE THAI RED CURRY with BELUGA LENTILS

Servings 4 people

Ingredients

• 2 small florets from cauliflower heads
• extra virgin olive oil
• 2 teaspoons garlic powder
• salt and pepper
• 1 large russet potato, cubed
• 1 cup dry beluga lentils
• 1 large garlic clove, minced
• 1 small onion, diced
• 1 tablespoon Thai red curry paste (or more if you like spice!)
• 1 can full-fat coconut milk
• 1 cup vegetable broth (or 2 if you like a more soup-like curry)
• freshly chopped mint and cilantro to garnish
• red pepper flakes to garnish

Instructions

• cook the vegetables. preheat the oven to 425 degrees. on a large rimmed baking sheet, toss the cauliflower with a generous drizzle of olive oil, half of the garlic powder, salt and pepper. roast for 10 minutes. while the cauliflower roasts, toss the potatoes in a bowl with some olive oil, the remaining garlic powder, salt, and pepper. spread the potatoes out on the baking sheet with the cauliflower and roast together for 30 minutes or until vegetables are cooked through.
• in a medium pot, boil 4 cups of water. once boiling, add the lentils, reduce heat to a medium simmer, and cook for 15 to 20 minutes or until lentils are tender (not mushy, but not crunchy.)
• while veggies and lentils cook, prepare the curry broth. in a large pot, heat a tablespoon of olive oil. once oil is shimmering, add the garlic and onion and cook for 5 minutes or until onions are soft. add the curry paste, stir until garlic and onions are coated and then add in the coconut milk and broth. stir well and bring to a boil. once boiling, reduce heat to low and let simmer for 10 minutes for flavor's sake. turn the heat off and cover to keep warm.
• once veggies and lentils are done, add the veggies to the pot with the broth (heat up the broth first if it's too cool for your liking) and stir well to coat.
• scoop lentils into bowls and top with the vegetables in curry sauce. garnish with mint and cilantro and red pepper flakes. serve.

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Butternut Squash and Goat Cheese Quiche with Rosemary

This past Thanksgiving, I wanted a lunch that was light, satisfying, and seasonal before our big turkey feast. I was going to go with a salad, but I didn’t feel like doing all the chopping and finding one salad to feed many mouths with different tastebuds is difficult.

That’s when I decided on a quiche! Nothing fancy here, just a seasonal veggie, eggs, cheese, and some fresh herbs. Oh, and premade crusts for the win! We’re not trying to be heroes here, we just want to get something nourishing on the table that is also delicious.

When you’re searching for a premade crust, try to be mindful of the ingredients but don’t drive yourself crazy – each bite has minimal crust and the real star here is the egg, goat cheese, butternut squash, and rosemary filling!

A few ways you can change this up would be to:

• add a meat (like a crumbled sausage would be great here)
• a different cheese (cheddar of feta!)
• change the vegetable (broccoli, sweet potatoes, or asparagus!)

I hope you try this quiche out this winter and make it your own, as always.

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Butternut Squash and Goat Cheese Quiche with Rosemary

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Ingredients

• 1 frozen pie crust
• 10 oz cubed butternut squash 
• extra virgin olive oil to drizzle
• 1/4 teaspoon garlic powder
• salt and pepper
• 7 large eggs
• 1/3 cup crumbled goat cheese
• 3 teaspoons fresh rosemary leaves

Instructions

• Take the frozen pie crust out of the freezer and set aside to defrost.
• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the squash. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat. Roast in the oven for 35 to 40 minutes or until squash is fork tender.
• While the squash is roasting, whisk the eggs and set aside in the refrigerator. 
• Once the squash is finished roasting, spread it out in the bottom of the crust. Top with the goat cheese and rosemary and pour over the eggs. Bake for 30 minutes or until eggs are firm. Cut into 4 slices and serve.

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Cheesy Carrot Sticks

If you don’t know Nicole from Kale Junkie yet or her new debut cookbook, Love to Eat, you’re about to! And you’re welcome.

I didn’t think I could love carrots anymore. They’re nutty, sweet, cheesy, warm, garlicky, they’re an elevated carrot that works as a standalone side dish at a holiday gathering or just as a fry-like side with a burger!

I had a lot of fun with these and I’m sharing this recipe just in time for the holidays. If you were thinking of doing the usual honey or maple glazed carrot side at Thanksgiving, think again – and try these!

From her cookbook, she says:

These Cheesy Carrot Sticks are perfectly crispy, perfectly cheesy, and perfectly garlicky too! It’s hard to believe that this dish comes together with just four simple ingredients.

And if you are thinking to yourself, “but I don’t want to chop carrots,” don’t think about it. Just do it. If I can peel carrots and quickly chop them up into sticks in five minutes flat, so can you. Then the rest is history.

Toss the carrots with olive oil, garlic, Parmigiano-Reggiano cheese, and salt & pepper – then bake! After you make this recipe the first time, I guarantee that you’ll double it the next time – it’s that good.

You must grab a copy of her cookbook, out now, called Love To Eat.

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Cheesy Carrot Sticks

Servings 4 people

Ingredients

• 1 1/2 pounds carrots, peeled and cut into 1/4-inch-thick sticks
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, mashed
• 3/4 cup Parmigiano-Reggiano cheese, finely grated
• Sea salt and ground black pepper
• Chopped parsley to garnish (optional)

Instructions

• Preheat oven to 425ºF.
• In a large bowl, toss together the carrots, olive oil, mashed garlic, and cheese until evenly coated.
• Season with salt and pepper.
• Arrange the carrots in a single layer on a baking sheet, making sure that the carrots don’t stick together (give them space!).
• Bake for 22-25 minutes, tossing halfway through.
• They are ready once they are golden brown and crisp! Serve immediately so they don’t get soggy. Enjoy

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Sweet Potato Fajita Quinoa Bowls

Today is the day! Feeding Littles & Beyond, my collaborative cookbook with Feeding Littles is published and officially available wherever cookbooks are sold! You can walk into a bookstore (call ahead!) and grab yourself a copy in the flesh, IRL! If you’ve pre-ordered, you’ve probably received your copy by now.

I am so grateful for this community for awarding me the opportunity to write a fourth cookbook and probably my best yet. I don’t like to pick favorites, but this cookbook is a reflection of how our family eats today. I’ve grown a lot over the past near-10 years since I started Inspiralized, and I am so grateful to bring this cookbook to life.

You can order the cookbook online here:

• Amazon
• Barnes & Noble
• Indiebound
• Bookshop.org
• More retailers here.

To celebrate the launch, I’m sharing a recipe from the cookbook, one of my favorites (it’s such an Ali meal!) – the Sweet Potato Fajita Quinoa Bowls. I love the warm seasoned sweet potatoes with the bell peppers. I love tossing everything together for a satisfying bowl meal while serving it to all of my kids.

Each recipe comes with tips from Feeding Littles and myself, so you get the input on each recipe from an Occupational Therapist AND a Registered Dietician. There are quite a few stamps of approval on these recipes!

Here are the tips:

Feeding Littles Tip: Let your child assemble their own bowl to help the, become more comfortable with the components. They can use the guacamole as a side dip.

Inspiralized Tip: If your family likes steak, shrimp, or chicken fajitas, add the cooked protein to the bowl before serving.

I Can’t Even: Skip slicing the onion and peppers and just use frozen bell pepper strips here – it cuts cooking time in half, and if you add 1/4 teaspoon onion powder, you’ll get that onion flavor!

Prep Ahead: Prep the sweet potatoes and quinoa ahead of time so all you need to do is assemble when you’re ready to eat.

Cook the Cookbook Instagram Challenge

For the month of September, cook through the cookbook, share on social media, and enter to win a $100 Amazon.com gift card! More here and below:

Amazon Reviews

If you’ve received your copy and have had a chance to cook from it, I would love you to post a review on the book’s Amazon page. This allows people to find our cookbook and also encourages those who are on the fence to purchase! If you have photos from what you’ve cooked, include that as well.

If you post a review, send a screenshot to kids@inspiralized and you’ll be entered to win a $50 gift card each week for the month of September (starting this Friday!) The winners will be announced via Instagram and personally e-mailed!

Thank you so much in advance! I’m so proud of this cookbook and humbled to have written it with the amazing women from Feeding Littles.

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sweet potato fajitas quinoa bowl

In 2016, The Wall Street Journal reported that the “bowl trend” was catching fire on

Instagram (it’s a pretty presentation, so I get it). Regardless of wheth- er the craze

sticks around, it’s a handy way to build a meal. Bowls are for those times when you

are craving a lot of different textures and flavors and don’t want to commit to just one.

Here, we’re making a quinoa-based version of a can’t-miss meal: sweet potato fajitas.

The sweet potatoes are hearty and meaty and the quinoa adds a complete protein;

tortillas optional.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 4 people

Ingredients

• 1 cup dry quinoa
• 1 large sweet potato (or 2 medium), sliced into wedges
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon chili powder
• Salt and pepper
• 3 bell peppers, seeded and sliced
• 1 small onion, thinly sliced
• 1 teaspoon taco seasoning
• 1/2 cup salsa
• 1 cup chunky guacamole
• 1 cup shredded Mexican cheese blend
• 1 (packed) cup shredded romaine lettuce
• Sour cream, for garnish (optional)

Instructions

• Preheat the oven to 425°F.
• Combine the quinoa and 2 cups of water in a small pot and

  bring to a boil. Reduce the heat to low, cover, and cook for

  about 15 minutes or until the quinoa is fluffy. Set aside and

  cover to keep warm.
• Meanwhile, set the potato out on the baking sheet, brush

  with 1 tablespoon of the oil, season with the chili powder

  and salt and pepper, and bake for 20 minutes or until

  fork-tender.
• While the potato is baking, heat the remaining 1 tablespoon

  of oil in a large skillet over medium heat. Once the oil is

  shimmering, add the bell peppers and onion, sprinkle with

  taco seasoning, and cook until the vegetables are fork-

  tender, about 10 minutes. Set aside.
• Assemble the bowls. Divide the quinoa into 4 bowls. Top

  with the peppers and onion, salsa, guacamole, cheese,

  romaine, and sweet potatoes. Serve, drizzled with sour

  cream, if using.
• If your family likes steak, shrimp, or chicken fajitas, add the

  cooked protein to the bowl before serving.

The post Sweet Potato Fajita Quinoa Bowls (from the Feeding Littles & Beyond Cookbook!) appeared first on Inspiralized.

One Pot Cod and Potato Stew with Chickpeas

The other day, I ordered salmon, as I tend to do weekly. The fish monger called me to let me know that the salmon was out of stock and they only had cod. Womp, womp. Cod doesn’t excite me, and I usually just use cod for fish tacos.

But then I put on my food blogger hat and decided to make lemonade out of lemons and came up with this cod stew, simply out of what was in my pantry!

Don’t understand jarred roasted red peppers – they’re such a great addition to so many dishes, from tacos to fajitas to stir fries to this stew. I love the red color in the stew and the softness of the peppers with the firmness of the potatoes and chickpeas.

Just a bit of smoked paprika and garlic is all you need to build a fragrant, flavorful stew that comes together quickly in one pan. Make it on a weeknight, I dare you!

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One Pot Cod and Potato Stew with Chickpeas

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1 8-ounce can tomato sauce
• 2.5 cups vegetable broth
• 1 pound baby potatoes, halved
• 10 ounces sliced roasted red peppers (from a jar)
• 1 15-ounce can chickpeas, drained and rinsed
• ¼ teaspoon salt
• pepper
• 1 pound skinless cod cut into 4 4-ounce filets (can make this serve 6 people by adding two more 4-ounce filets)
• salt and pepper
• 1 small lemon, juiced
• chopped parsley, to garnish

Instructions

• Heat the oil in a large deep skillet. Once oil is shimmering, add the onions and garlic and cook for 5 minutes or until onions are translucent. Add the smoked paprika, stir, and add in the tomato sauce, broth, and bring to a boil. Once boiling, reduce heat to medium-low, add in the potatoes and cook for 10 minutes and then add the peppers, chickpeas, salt, season with pepper and cook another5 minutes. Add in the cod and season generously with salt and pepper. Cook for another 5 minutes or until fish flakes easily and potatoes are fork tender.Remove from heat, pour over the lemon juice, garnish with parsley, and serve.

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I know, I know, we try to turn our ovens off during the summer months and hit the grill. Well, for me, I still keep using the oven all summer long, because I love to be outside in our backyard while the food’s cooking inside!

This baked stew is as easy as it gets. Everything is stirred together in a baking dish and baked in the oven. Truly, that’s it. The potatoes and zucchini are added at separate times than the beef and carrots just for cooking times, but other than that, it’s a set it and forget it kind of meal.

Summer potatoes, carrots, zucchini, and basil fortify this dish and add a nutritious and colorful boost.

You can swap out the vegetables during other times of year for a more wintry or autumn mix. But for now, add this dish to your must-make list! Crusty bread for serving, always.

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Summer Baked Beef Stew

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 8 people

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 3 garlic cloves, sliced
• 1 cup beef broth, low-sodium
• 1 tablespoon Worcestershire sauce
• 3 tablespoons arrowroot powder (or all-purpose flour)
• 1/2 teaspoon salt
• Pepper to taste
• 2 pounds beef stew meat, cut into 1-inch cubes
• 6 bagged carrots, cut into 1-inch chunks
• 1 pound baby new potatoes
• 2 zucchinis, halved lengthwise and sliced crosswise into¼-inch thick half moons
• freshly sliced basil for serving

Instructions

• Preheat the oven to 400^oF
• In a large bowl, crush the tomatoes with your hands and add in the, garlic, broth, Worcestershire sauce, arrowroot, salt, and season with pepper.
• Place the beef and carrots in a 9 x 13 baking dish and evenly pour over the broth mixture. Cover with foil and bake for 1 hour.Uncover, fold in the potatoes, and cook another 60 to 80 minutes (uncovered) or until meat and potatoes are tender, stirring halfway through. Uncover, taste, and if needs more salt, season with more salt and then add the zucchini and give a big stir to combine. Let sit for 10 minutes for the zucchini to soften.Garnish with basil and serve.

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This recipe originally published in 2013. I can’t believe I’ve been at this for 9 years! This year will be my 9 year blogiversary, and I can’t believe how far I’ve come. We’re a few weeks away from it, and although I’ve evolved as a recipe writer and person, I still go back to some of the classics and it reminds me why I started.

This recipe is easy to make and a crowd pleaser. Frankly, if I was redoing this completely, I would slice the zucchini into cubes and top this with cheese and baked it into a zucchini taco skillet kind of meal. Maybe I will try that next.

If you’ve been missing the zucchini noodle recipes, give this a try! And if you love vegan meat alternatives, this lentil taco meat would go well here also!

If you’ve missed the zucchini noodle recipes, bring it back with this one. Top with some tortilla strips for extra crunch!

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Vegan Taco Bolognese Zucchini Spaghetti

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large garlic clove minced
• 1/2 cup diced white or red onion
• 1 teaspoon  minced jalapeno
• salt and pepper to taste
• 1  tablespoon tomato paste
• 1 14.5 oz can peeled whole tomatoes drained
• 1 cup frozen corn
• 3 large zucchinis or 4 medium spiralized into spaghetti noodles
• 1/2 cup halved medium black olives
• 1 avocado insides sliced
• 2 tablespoons chopped cilantro
• 1 lime quartered to serve

For the taco “meat”

• 1 cup walnuts
• 1/2 teaspoon chile powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 pinch cayenne pepper
• salt and pepper to taste

Instructions

• Place the walnuts into a food processor along with all of the spices, season with salt and pepper and pulse until chunky-ground. Set aside.
• Heat the olive oil in a large skillet over medium heat. Once oil is shimmering, add in the garlic, onion and jalapeno and cook until onions begin to soften, about 2 minutes. Add the tomato paste and stir to combine for about 1 minute. Add the walnut mixture and crush the tomatoes by hand (from the canned tomatoes.) Stir to combine and cook for 10 minutes to let flavors develop. Fold in the corn and let cook for 1 minute to heat through.
• Transfer the tomato sauce mixture to a bowl and set aside. Add the zucchini noodles to the skillet and cook for 5 minutes or until warmed through and slightly wilted. Add back the tomato mixture and stir to combine thoroughly.
• Divide the pasta into four bowls, garnish with olives, avocado and cilantro and serve with lime wedges.

The post Vegan Taco Bolognese Zucchini Spaghetti appeared first on Inspiralized.

Everyone needs a chili recipe. Whether that’s a meat packed chili, a veggie chili, or a combo – chilis are always in style and a crowd pleaser.

I’ve been making this quinoa chili for years, and it’s always filling, flavorful, and fridge friendly. Meal plan the week with this chili, made with all the greats – zucchini, peppers, carrots, and onions.

When I’m making this for my kids, I halve the chili powder and add red pepper flakes to the adults’ portions for that extra spice kick. It has a Mexican-inspired flavor, but if you prefer an Italian-style chili, opt for an Italian seasoning and a bit more garlic!

The best part of chilis? The fixings! Top with your favorites or eat this chili “neat” without any toppings, if that’s your jam!

Recipe

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Pressure Cooker Vegetarian Quinoa Chili

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 garlic cloves minced
• 1 small onion diced
• 2 loose carrots, diced
• 1 medium zucchini, diced
• 2 red bell peppers diced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper
• 4 cups low sodium vegetable broth
• 1 cup uncooked quinoa
• 1 8-ounce can tomato sauce
• 1 15.5-ounce can diced tomatoes, no sodium added
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can pinto beans, rinsed and drained
• 1 cup frozen corn
• to serve: lime wedges avocado, cilantro, tortilla crisps

Instructions

• Set the pressure cooker to "Saute" function. Once water flicked into the pot sizzles, add the oil, garlic, onion, carrots, zucchini, bell pepper, and cook for 5 minutes or until vegetables begin to soften. Add the chili powder, oregano, cumin, salt and pepper and stir well, letting cook 1 minute or until fragrant.
• Add the vegetable broth, immediately scraping the bottom of the pan to scrape up any brown bits. Add the quinoa, tomato sauce, and tomatoes. Cover and seal the pressure cooker. Cook on High pressure for 8 minutes. After 8 minutes, manually release the pressure, turn the pressure cooker to Off, and stir in the beans and corn. Cover the pressure cooker and let stand for 5-10 minutes. Uncover, taste, and adjust with more salt if needed.
• Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.

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Spring Arugula and Potato Salad with Tuna

Sometimes the simplest meals are the best meals. I’m definitely not one to make meals like this, because I’m usually the one piling on the fixings, but I was craving a Niçoise salad and it turned into this spring delight.

I love using potatoes this time of year, because they’re in spring abundance and they make salads instantly heartier and more filling. I seasoned heavily with oregano, garlic powder, salt, and pepper to really bring them to life in this salad.

And then there’s tuna. I love wild albacore tuna from Wild Planet, I find that brand to have the best canned tuna – it’s flaky and not mushy like some of the other brands. You could even go bigger with some high quality oil-packed tuna here. Or, if you’re not into seafood in your salads, add some chickpeas or rotisserie chicken!

Feta is the cherry on top and adds a nice pillowy salty finishing bite!

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Spring Arugula and Potato Salad with Tuna

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 pound spring potatoes, halved
• 2 tablespoons extra virgin olive oil + more to drizzle
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• salt and pepper
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 6 cups baby arugula
• 2 (5-ounce) cans wild albacore tuna in water, drained
• 1 cup quartered grape tomatoes
• 1/3 cup crumbled feta cheese

Instructions

• Preheat the oven to 425degrees. Lay the potatoes out on a rimmed baking sheet and drizzle with olive oil and season with oregano, garlic powder, salt, and pepper. Toss to coat.Bake for 25 minutes or until fork tender, shaking the pan halfway through.
• Meanwhile, prepare the dressing. In a dressing shaker or small bowl, whisk together 2 tablespoons of the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper. Set aside.
• When potatoes are done, divide the arugula into bowls, top with tuna, tomatoes, potatoes, feta, and drizzle over with dressing. Serve.

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Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas

I feel like I’ve been talking about my new favorite tahini sauce lately, but that’s because I really have been pouring it over everything and if, like me, you also made a batch, you may be looking for more ways to use it.

I whipped this dish up on one of those clean-out-your-fridge nights when I had no idea what I was going to have for dinner the hour prior. Roast a bunch of vegetables, throw your chickpeas in an air fryer to get this crispy, and then pour it all over some rice and drizzle with the herbed tahini sauce.

Sounds simple, right? Well, it is! I especially love the crispy chickpeas here – it diversifies the textures of this meal and amps up the protein.

You can switch up the vegetables here and use whatever you have when you’re clearing out your fridge. As for the rice, you could use quinoa or even cooked lentils. This is more of a build-your-own bowl kind of meal, and I hope you love it as much as we did.

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Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 10-ounce bag broccoli florets
• 2 red bell peppers, chopped
• 1 large red onion, chopped
• 4 carrots, sliced into ¼-inch thick rounds
• olive oil to drizzle
• salt and pepper
• ½ teaspoon garlic powder
• 1 (15.5-ounce can) chickpeas, drained and rinsed
• 2 large garlic cloves, chopped
• ¼ cup cilantro
• ¼ cup parsley
• ¼ cup basil
• 2 tablespoons freshly squeezed lemon juice
• ½ cup tahini
• 2-3 uncooked pouches microwavable rice (welove Seeds of Change Organic Seven Whole Grains here)
• ½ cup crumbled feta cheese (or less, depending on your preference)

Instructions

• Preheat the oven to 425 degrees. Lay the broccoli, peppers, onions, and carrots out on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season generously with salt and pepper and the garlic powder. Bake for 25 minutes or until vegetables are fork tender, tossing the broccoli halfway through so it doesn’t burn.
• Meanwhile, preheat the air fryer to 400 degrees. In a small bowl, add the chickpeas, drizzle lightly with olive oil, season with salt and pepper, and air fry for 10minutes or until chickpeas are crispy.
• While vegetables and chickpeas are cooking, prepare the tahini sauce. In a food processor, pulse together the garlic, cilantro, parsley, basil, lemon juice, olive oil, and 1/3 cup water until combined. Add the tahini, ¼ teaspoon of salt, and season with pepper and blend until creamy and smooth. Taste and adjust with more salt, if needed.
• Once vegetables are about to be done, prepare your rice. Divide the cooked rice into bowls. When ready, assemble your bowls. Top the rice with vegetables and chickpeas and drizzle with tahini dressing. Sprinkle with feta and serve.

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