Crispy Parmesan Japanese Eggplant Slices

Japanese eggplants aren’t as popular as globe eggplants (hello, eggplant Parmesan!) and they have less seeds, are thinner, and cook more quickly. I am loving them, and since I’m also always looking for entertaining ideas in the summer, I figured I’d share an appetizer recipe.

The air fryer turns those panko breadcrumbs into crunchy delights and the Parmesan gives the eggplant slices a little nutty and salty flavor. Serve these with a tomato basil marinara sauce, basil, and your guests will have you asking, “what’s the recipe?!” Oh – and for a little spice, garnish with some red pepper flakes.

What seasonal summer produce would you like to see next in this series?

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Summer Chopped Veggie Orzo with Parmesan

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Zucchini and Harissa Couscous

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Sheet Pan Eggplant Lasagna from Skinnytaste Simple

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Sheet Pan Eggplant Lasagna from Skinnytaste Simple

Instead of the typical sky-high pile of noodles, sauce, and cheese, this unexpected and easy lasagna layers no-boil lasagna noodles and sliced eggplant in a sheet pan, creating a thin, lightened-up version of a family favorite.

Ingredients

• 1 1/2 pounds eggplant 2 medium or 1 large, sliced lengthwise into slabs 1/4 inch thick
• 1 15-ounce container part-skim ricotta cheese
• 2 ounces Parmesan cheese grated (1/2 cup)
• 2 1/2 cups shredded part-skim mozzarella cheese 10 ounces
• 1 large egg
• 4 cups good-quality jarred marinara sauce
• 16 no-boil lasagna noodles about 10 ounces, from 1 or 2 boxes

Instructions

• Preheat the oven to 425°F. Line two large 13 x 18-inch sheet pans with parchment paper. Divide the eggplant slices between the sheet pans. Spray both sides very lightly with oil and season with 1⁄4 teaspoon kosher salt and freshly ground black pepper to taste.
• Cover the sheet pans tightly with foil and bake until the eggplant is tender, 10 to 12 minutes. Transfer all the eggplant to one pan and use the other for the lasagna.
• Meanwhile, in a medium bowl, mix together the ricotta, Parmesan, 1 cup of the mozzarella, and the egg until thoroughly combined. Season with 1⁄4 teaspoon kosher salt and 1⁄2 teaspoon freshly ground black pepper.
• Spray the empty sheet pan lightly with oil.
• Spread 1 cup marinara over the bottom of the pan.
• Arrange half the lasagna noodles (about 8 sheets) so that they cover the whole pan (some overlap is fine), then top with half of the eggplant slices. Dollop the ricotta mixture evenly over the top, then pour over 11⁄2 cups of the marinara sauce. Repeat with the remaining lasagna noodles, then the remaining eggplant, and finally top with the remaining 11⁄2 cups marinara. Wrap tightly with foil. Bake until the noodles are tender, about 30 minutes.
• Uncover, sprinkle with the remaining 11⁄2 cups mozzarella, and bake until the cheese is melted and lightly browned, 5 to 7 minutes.
• Let the lasagna sit for 10 minutes before slicing. Cut into 8 pieces and serve immediately.

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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.

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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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Cheesy Baked Winter Veggie Orzo

You may have made my Cheesy Baked Summer Veggie Orzo before, using seasonal produce like zucchini and bell peppers. If you liked that, then you’re going to love this season’s orzo bake!

These kind of meals get me through the tough weeks when I don’t have a minute to think about what to make for dinner. I just some roast veggies, toss them with cooked orzo (which only takes a few minutes to cook), sprinkle on some mozzarella and let the cheese melt.

It’s ideal for meal prep and frankly, gets better as it sits in the fridge. There are a few way you can change this up in case it becomes a staple:

• Add a sausage (or simply serve with sausage)
• Serve with a dollop of pesto or replace the marinara sauce with pesto
• Stir in some kale (I actually originally made it this way for my family and forgot to add the kale into the recipe photos!)

Cheers to easy, low fuss meals this holiday season!

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Cheesy Baked Winter Veggie Orzo

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 4 people

Ingredients

• 20 ounces cauliflower florets
• 3 large carrots, diced
• 1 medium onion, diced
• extra virgin olive oil 
• 1/2 teaspoon garlic powder
• salt and pepper
• 8 ounces dry orzo
• 2 large garlic cloves, minced
• 1 1/4 cups Rao's Tomato Basil sauce (or similar)
• 2 cups shredded mozzarella cheese
• red pepper flakes for garnish

Instructions

• Preheat the oven to 425 degrees. On a rimmed baking sheet, add the cauliflower, carrots, and onions. Drizzle with olive oil, season with garlic powder, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 35 to 40 minutes or until veggies are fork tender.
• While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
• Heat a tablespoon of oil in a large, wide, oven-safe skillet over medium-high heat and add the garlic. Let garlic cook until fragrant, about 1 minute. Then, stir in the roasted vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with red pepper flakes. Serve warm.

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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.

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Cheesy Baked Summer Orzo with Marinara

It’s not a hard sell here: marinara sauce, cheese, basil, orzo, and perfectly roasted, tender vegetables.

The key here is chopping the vegetables very small so they all roast quickly, evenly, and every pillowy bite of orzo has a little veggie in it. No more crunchy, big vegetables that turn off our little eaters (and adults, too!) – the vegetables flavor and enhance this dish in many ways.

You can customize this dish in the winter by using winter veggies like cauliflower or Brussels sprouts, too, and skipping the basil and instead using some grated Parmesan cheese or some sage.

If you wanted to keep this closer to a one pot dish, then just saute the vegetables in the same pot you assemble the orzo, sauce, and cheese and skip the roasting process. I love roasting vegetables, because it’s hands-free, but that’s just me.

Also, this does go fabulously with some pesto on top! And crusty bread on the side for dipping. But do you!

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Cheesy Baked Summer Orzo with Marinara

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 2 medium zucchinis, diced
• 1 large onion, peeled and diced
• 2 large red bell peppers, diced
• 2 large carrots, small diced
• olive oil
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• salt and pepper
• 2 cups dry orzo
• 1 (24-ounce) jar tomato basil sauce (I love Rao’s)
• 2 cups shredded mozzarella cheese
• a bunch sliced basil, for garnish
• red pepper flakes for garnish

Instructions

• Preheat the oven to 425 degrees. On a rimmed baking sheet, add the zucchini, onion, peppers, and carrots.Drizzle with olive oil, season with garlic powder, Italian seasoning, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 15to 20 minutes or until vegetables are fork tender.
• While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
• Reserve 1/3 cup of the cooked vegetables and set aside. Place a large, wide, oven-safe skillet over medium-high heat and add the rest of the vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with basil, red pepper flakes, and reserved cooked vegetables. Serve warm.

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Fried halloumi, that’s all you need to know. It’s salty and warm and firm and is exactly what this spicy eggplant pasta needed to take it to the next level.

This is a quick and easy dish that comes together surprisingly quickly for how robustly flavorful it is. This pasta is inspired by pasta alla norma, an eggplant pasta originally made by the Sicilians, typically topped with ricotta salata. Instead of using ricotta, I tried halloumi for a fancy spin.

I love fried halloumi in everything – tacos, pitas, even in fried rice (don’t knock it ’til you try it!) and I hope this inspires you to try it out.

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Spicy Eggplant Pasta with Fried Halloumi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Ingredients

• extra virgin olive oil
• 1 8.8oz package halloumi, sliced into ¼-inch thick pieces
• 2 small Italian eggplants (or 1 large), halved lengthwise and cut into ¼-inch thick half moons
• salt and pepper
• ¼ teaspoon red pepper flakes
• 3 garlic cloves, minced
• 1 small red onion, diced
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes
• 1 pound pasta (penne, ziti, or rigatoni work great here)
• sliced basil, to garnish

Instructions

• Heat 2 tablespoons of oil in a large skillet over medium heat. Once oil is shimmering, add the halloumi and cook for 2 minutes per side or until nicely browned and slightly softened. Using tongs, transfer to a paper towel lined plate and set aside.
• Immediately add another tablespoon of oil to the pan and add as much eggplant as will fit in a single layer and season with salt and pepper.Cook until eggplant is browned, flipping occasionally, about 10 minutes.Transfer eggplant to a paper towel lined pate and continue with remaining eggplant and more oil until all is browned.
• Immediately add in the red pepper flakes, garlic and onions and cook for 5 minutes or until onions are translucent. Add the tomato paste and stir well to combine and then add the tomatoes by crushing them with your hands into the pan, stir, and bring to a boil. Once boiling, reduce to a simmer and cook until liquid is sauce-like, about 10 minutes. Taste and adjust with salt, if needed.
• While tomato sauce cooks, bring a large pot of salted water to a boil and cooking pasta according to package directions. Once pasta is done, drain in a colander, reserving 1 cup of pasta water. Return the pot to the stovetop, add in eggplant and tomato sauce, and stir well to combine. Add pasta water if needed to make your desired sauce consistency.
• Chop the halloumi into 1” pieces. Divide the pasta into bowls, top with halloumi, and garnish with basil. Serve immediately.

The post Spicy Eggplant Pasta with Fried Halloumi appeared first on Inspiralized.

Creamy Vegan Broccoli and Tempeh Bacon Pasta

Who doesn’t love a creamy pasta? And what better way to enjoy it than with a plant based cream sauce? Using cashews that have been soaked, garlic, and nutritional yeast, you can get a creamy, dairy-tasting sauce without the dairy.

With tender roasted broccoli and smoky tempeh bacon (I love the Lightlife brand, but use any you like!), it’s a perfect pasta dish with every forkful offering a nutritious boost.

Switch it up by using tofu, beans, or any other protein on top – and yes, if you’re a meat eater, this is still a great recipe to make (rotisserie chicken would work well, too!)

Bookmark this recipe if not for the entire dish, but for the cream sauce – this makes a lot of extra cream sauce, so save the rest for other meals!

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Creamy Vegan Broccoli and Tempeh Bacon Pasta

Servings 4 people

Ingredients

• 12 ounces broccoli florets
• 1 tablespoon extra virgin olive oil + more to drizzle
• ¼ teaspoon garlic powder
• ½ teaspoon salt + more to taste
• pepper
• 1 cup raw cashews, soaked at least 6 hours (preferably overnight)
• 1 package Lightlife Tempeh Bacon slices
• 3 garlic cloves, sliced
• 1 small red onion, diced
• 1 teaspoon dried oregano
• ½ lemon, juiced
• 1 tablespoon nutritional yeast
• 1 8-ounce box rotini or penne
• red pepper flakes to garnish

Instructions

• Preheat the oven to 400 degrees.Line a baking sheet with parchment paper and add the broccoli. Drizzle with some olive oil and season with garlic powder, salt, and pepper. Toss well to coat and lay out in the baking sheet. Roast for 30 minutes or until fork tender, shaking the pan every 10 minutes so the broccoli doesn’t burn.
• While broccoli cooks, drain and rinse the cashews and place in a high-speed blender. Set aside.
• Bring a medium pot filled halfway with water to a boil. Once water is boiling, cook your pasta according to package directions. Drain into a colander.
• As you wait for the water to boil, place a large skillet over medium-high heat and add in the tempeh slices. Cook for 3to 5 minutes, flip, and cook another 3 to 5 minutes or until crispy. Using tongs, set aside on a plate. You may have to cook in batches. Immediately add the oil to the skillet and reduce heat to medium. Once the oil is shimmering, add the garlic and onion and cook for 5 minutes or until the vegetables are softened. Turn off the heat, stir in the oregano, and transfer to the blender along with ¾ cup of water and the lemon juice, salt, and nutritional yeast.Season with pepper, blend until smooth, uncover, taste, and adjust with more salt if needed. Set aside.
• After draining the pasta, add it back to the pot used to boil it. Add half of the cashew cream sauce, broccoli, and half of the bacon, breaking it up into pieces with your fingers (or scissors) as you add it to the pot. Stir the pasta well to combine. Reserve the cream sauce for future use or add more if you like more creaminess.
• Divide the pasta into bowls and top with remaining bacon, breaking into pieces with your fingers. Garnish with red pepper flakes and serve.

The post Creamy Vegan Broccoli and Tempeh Bacon Pasta 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.

The post Pressure Cooker Vegetarian Quinoa Chili appeared first on Inspiralized.

Roasted Vegetable Pasta Bake

Now that I’m feeding six mouths (and the twins can eat, let me tell you!), I’m all about the quick and easy, throw-it-in-the-oven meals and ones that are easy to serve.

I love pasta bakes, because they’re easy to serve – you just spoon some on a plate and the whole meal is there: the sauce, the cheese, the pasta, the vegetables!

My secret to making pasta dishes even more nutritiously packed is by using a legume-based pasta, such as a chickpea or lentil pasta. This way, you’re amping up the protein and every forkful is powerful!

You can definitely switch up the vegetables here based on the seasons (cauliflower and brussels sprouts would work great in the winter!), but I went with the year-round favorites to get you started: peppers, onions, carrots, and broccoli!

And if you’re feeling extra, add some pesto on top!

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Roasted Vegetable Pasta Bake

Prep Time 10 minutes minutes

Cook Time 37 minutes minutes

Servings 4 people

Ingredients

• 2 bell peppers, seeded and chopped
• 1 large red onion, chopped
• 1 (12oz) bag broccoli florets
• 4 loose carrots, peeled and chopped
• olive oil to drizzle
• 1 teaspoon garlic powder
• salt and pepper
• 1 8-ounce box pasta of choice (I love penne or rigatoni here)
• 1 28-ounce jar tomato basil sauce
• 1.5 cups shredded mozzarella cheese
• sliced basil, to garnish

Instructions

• Preheat the oven to 425 degrees. Lay out the peppers, onions, broccoli, and carrots on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season with garlic powder, salt, and pepper. Roast the vegetables for 25 to 30 minutes or until fork tender, tossing the vegetables halfway through to avoid burning.
• Mean while ,cook the pasta according to package directions. Drain the pasta and transfer to a large baking dish, along with the cooked vegetables. Pour over half of the pasta sauce, stir to combine, and if you want a more sauced pasta, add the remaining sauce in the jar (this is a personal preference – I personally like less sauced pasta but I know a lot of people love sauce!) Spread the pasta vegetable mixture out evenly in a layer in the baking dish. Top with mozzarella and cover with foil. Bake for 10 to 15 minutes or until mozzarella melts.
• Remove from the oven, garnish with basil, and serve.

The post Roasted Vegetable Pasta Bake appeared first on Inspiralized.