my three favorite healthy recipes as of late.

 I've been doing my very best the past four weeks to eat super healthy.  I've been doing an almost strictly vegetarian (and low dairy diet). I have a MAJOR sweet tooth and retraining it is no easy task!  Last week I ate two ENTIRE pineapples by myself. I've also been scouring the internet for great recipes to keep me excited about eating this way :)

Thanks to pinterest- I've found some super amazing and fabulous menu items. These are three of my recent favorites. I was super lazy and didn't take any of my own pictures- but surprisingly the recipes are super easy to recreate and looked pretty darn similar.


#1 Quinoa and veggie cakes from "exclusively food".
These were sooooooooooo good.  I loved them.  even cold the next morning for breakfast.

Of course- I made several changes. The biggest being more veggies and quinoa instead of rice.  I've included my recipe here.

1.5 cups prepared quinoa

1 small/medium grated zucchini (leave peel on)
1 small chopped onion
1 tsp garlic crushed
3/4 cup grated carrot
1 cup finely chopped fresh spinach
2 large eggs (I used egg substitute)
1/3 c parmesean cheese

1-2 cups steamed broccoli chopped small

freshly diced tomatosivelyfood.com.au

saute all veggies in large saucepan for 5-10 minutes until all are soft.
Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in cooked quinoa. Allow mixture to cool for 10 minutes.
Stir eggs and parmesan cheese into rice mixture. Spray muffin pan cups and fill (about 6-8) with firmly packed mixture.

bake 25-30 minutes at 375.  top with freshly diced tomatoes and sweet chili sauce.

#2.  sweet potato slices!!!  this one isn't much of a recipe but it's DELICIOUS.  from edible perspective.  I could eat these every day of the week.  honestly.

1. Preheat oven to 350*
2. Slice sweet potatoes ~1/2” thick
3. Lightly coat with olive oil + a sprinkling of salt (or brown sugar!!!)
4. Bake for 20min [turning once]
5. Turn heat to 400*
6. Bake for ~15-20min more [turning once]

#3 Baked Veggie egg rolls.   

from "for the love of cooking"  These were so delicious and amazing. and not fried!!  I could have eaten all fourteen. I've made them three times now.

• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsp green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup water
• 14 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.