Category Archives: Recipe

Maple-Roasted Brussels Sprouts

If a few years ago someone had said Brussels Sprouts would end up being one of my favorite vegetables, that person would have ended up on my crazy list!  While I’ve never been a truly picky eater, things like peas and Brussels Sprouts were just not my thing.  By the way, green peas are still not my thing.

Nowadays, if Brussels Sprouts are on a restaurant menu, you bet I’m ordering them.  And I almost always throw them into the cart during my weekly grocery runs.

Maple Roasted Brussels Sprouts 1

It’s funny how things change over time…even your taste buds!

How and why did I change my mind you ask?  Well, for one, I was introduced to something called ‘roasting vegetables’ (i.e. turn on your oven and cook your veggies).  And two, I played around with different flavors until I found something I LOVED.

Maple Roasted Brussels Sprouts 2

You see, maple-roasted Brussels Sprouts taste like candied vegetables.  They’re sweet and a little savory because of the black pepper, and they pair well with pretty much everything.  I’ve been known to serve myself a huge bowl (or three) and call it lunch!  SO good!

And you guys know how I like to use the husband test before sharing any of my own recipes on MIS.  Well, this one passes that test every single time!  Vishnu’s a huge fan of roasted vegetables as it is, but when I make these specific Brussels Sprouts, he eats them straight off the baking sheet.

I highly recommend you welcome this delicious veggie into your home with open arms!  When combined with a tiny bit of olive oil, a little maple syrup, and a dash of salt & pepper, the Brussels Sprouts take on a delicious, caramelized life of their own.

You’ve got to try it to believe it!

Maple Roasted Brussels Sprouts 3

Maple-roasted Brussels Sprouts

12 ounce bag of Brussels Sprouts, quartered (~2 cups total)
1/2 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees.
2. Combine all ingredients in a medium bowl.  Using cleaning hands, ensure Brussels Sprouts are evenly coated.
3. Place Brussels Sprouts in a single layer on a well greased large baking sheet.
4. Roast for 20 minutes.


What’s one vegetable you thought you hated as a kid (or well into your adult life) and love now?

Chocolate Chip Zucchini Banana Bread

I love banana bread.  I love zucchini bread.  I love chocolate chips.  And I really love the Chocolate Chip Zucchini Banana Bread I baked the other night.

Chocolate Chip Zucchini Banana Bread 2

I’m not sure where the idea to combine zucchini and banana came from, but I was determined to make it happen.  I Googled recipes and found quite a few highly rated ones that looked pretty good.  But all the recipes I found called for a lot of sugar, and the most I wanted to use was 1/2 cup.

After scanning recipe #5, a light bulb went off in my head, and I remembered the AMAZING Chocolate Chip Banana Bread recipe I posted on MIS!  A recipe that only uses 1/2 a cup of sugar.  Now I was getting somewhere!

I looked at the recipe, made a few adjustments, and crossed my fingers that it would turn out ok.  Thankfully, it turned out better than expected!

The combination of zucchini, banana, chocolate chips, walnuts, coconut oil, and vanilla extract creates a dense, delicious, perfectly sweet bread that everyone will love.  And for those of you who are hesitant about adding veggies to your baked goods, I PROMISE you can’t taste the zucchini at all!

Chocolate Chip Zucchini Banana Bread 3

My favorite part?  I love the chocolate chips and walnuts studded throughout.  I also love the texture of this bread.  I know this sounds strange, but it has a melt-in-your-mouth creaminess to it.

And I’m not the only fan.  Vishnu loves it too.  In fact, he’s already inquired about loaf #2!

This bread needs to be on your to make list.  Ok?  Ok!

Chocolate Chip Zucchini Banana Bread

1 1/2 cup white whole wheat flour
1/2 cup raw cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup (melted) coconut oil
1 large ripe banana, mashed
2 cups shredded zucchini, lightly packed
1 teaspoon pure vanilla extract
1/2 cup chocolate chips (I used Enjoy life dark chocolate chips)
1/4 cup chopped walnuts

1. Preheat oven to 350 degrees.
2. Mix together flour, sugar, baking soda, and salt in a large bowl
3. In a separate bowl, beat eggs and then add coconut oil, banana, zucchini, and vanilla extract.
4. Pour wet ingredients into dry and mix well.
5. Fold in chocolate chips and walnuts until evenly distributed in batter.
6. Pour batter into well greased loaf pan.
7. Bake for 50 minutes.
8. Allow to cool, slice, and enjoy!

Let me know if you make this!

And have a wonderful Friday and long weekend.  Well, for those of us in the States at least!

One Pot Mexican Quinoa

This One Pot Mexican Quinoa was totally meant to be.  Let me explain.

1. Over the weekend, I randomly found an unopened bag of quinoa in the depths of my pantry.  I haven’t cooked with quinoa in months, so this was huge!

2. I went a little crazy during my last grocery run and bought a ton of vegetables that we probably could have done without.

3. Vishnu’s schedule is all kinds of crazy right now.  So far this week, he’s worked two 11a-11p shifts and one 7p-7a shift.  And he has one more night shift to go.  It’s a little hard to plan and make meals during weeks like this.  I tend to want to make a big batch of something and just eat it throughout the week/weekend.

The combination of these three things plus a little creativity on my part amounted to a delicious Mexican Quinoa dish that was reminiscent of enchiladas.  YUM!

Quinoa enchilada 3

This dish has it all – it’s full of warm, slightly spicy flavor, several different textures, and a ton of healthy ingredients.  It’s the complete package!

AND if you play your cards right (AKA do a little bit of prep work beforehand) this dish will be ready in ~30 minutes.

Here’s how I made it!

One Pot Mexican Quinoa
Serves 4-6

1 cup quinoa, prepared according to package directions
1/2 tablespoon olive oil
1 medium sweet onion, chopped
3 large garlic cloves, minced
2 jalapenos, partially seeded and minced
1 cup cherry tomatoes
1 red bell pepper, diced
1 medium sweet potato, finely diced
12 ounce bottle of enchilada sauce (I’m partial to Trader Joe’s), divided
4.5 ounce can of diced green chilies
14.5 ounce can of black beans, rinsed
Juice of 1 1/2 limes
1 1/2 teaspoons of salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon cumin powder
1 teaspoon chili powder
Toppings – avocado, cheese, olives, sour cream, whatever you want!

1. Add the oil to a deep medium saucepan and place over medium heat.
2. Add the onion, garlic, and jalapenos to the pan and cook for 3-5 minutes.  Add cherry tomatoes and red bell pepper and cook for additional 2 minutes.
4. Add the sweet potato, 1 cup of enchilada sauce, and green chilies to the pan.  Cover and allow to simmer for 10-15 minutes on medium-low heat or until sweet potatoes are cooked through.
5. Add remaining enchilada sauce, black beans, lime juice, quinoa, salt, black pepper, oregano, cumin powder, and chili powder.  Mix well, cover, cook for 8-10 additional minutes on low heat.
6. Serve warm with your favorite enchilada toppings sprinkled on top!

Quinoa enchilada 2

What’s your favorite Mexican dish?  It’s so hard for me to choose!  But if I had  to, I would pick enchiladas filled with veggies, beans, and lots of gooey cheese.  With a side of rice, beans, and guac of course!

5 Delicious Meals Lately

I absolutely love sharing recipes and meal ideas on the blog.  But if I were to be honest, recipe posts aren’t necessarily my favorite to write.  They just take so much time between the photographing, the exact measurements, all the detail, etc.  But I do it fairly often because some meals are too good not to share!

While I won’t be outlining exact recipes in today’s post, I thought I’d do a roundup of some delicious meals we’ve had lately.  And I promise I’ll share as much detail as possible!

Avocado toast with feta

Avocado toast with feta

I cut a huge piece of sourdough bread in half, toasted it, and topped it with avocado mash and a little bit of feta.  The avocado mash included 1/2 a small avocado, a little lime juice, and S&P.  So much yum!

Zucchini meatballs, roasted Brussels sprouts, and sourdough toast

Zuchinni meatballs

I made this the other night, and it was D-E-L-I-C-I-O-U-S!

I made the “meatballs” using this Skinnytaste recipe.  My only changes were to add an extra clove of garlic and two small jalapenos.  A definite must make!  The roasted Brussels sprouts were quartered, coated in a little olive oil, S&P, and a drizzle of maple syrup, and roasted for about 20 minutes at 400 degrees.  The toast is self-explanatory.

Eggy Banana Bread Oatmeal

Banana Bread Oatmeal

I blogged about this last week and had to mention it again because it’s that good!  Comfort in a bowl I tell you.

Veggie and refried black bean enchiladas


This was totally a semi-homemade meal.  My friend Trader Joe’s helped me out a ton!

The enchiladas were pretty typical – tortillas, refried beans, sautéed veggies of choice, and enchilada sauce.  The “cream” sauce was what took the dish from good to great.  It beats a thick layer of real cheese or sour cream any day!

“Creamy” tomato soup with chickpea croutons


This soup recipe comes from my Oh She Glows cookbook (one of my favorites btw!).  You can find the recipe here, but I still highly recommend buying this cookbook.  Yes, it’s a vegan cookbook, BUT all of the recipes are hearty, filling, and so flavorful.  Well worth the investment!

Well, that’s all I have for today!  I hope you have a wonderful weekend full of delicious food and lots of laughs. Smile

Tell me about your favorite meal lately!  I could honestly talk about food all day long.

Eggy Banana Bread Oatmeal

I didn’t always love oatmeal.  In fact, I used to be disgusted by the mere mention of it.  In my mind, it was something old people ate.  I loved things like cereal and granola!

Oh how things have changed!  Both Vishnu and I could eat oatmeal several times a week now – breakfast, lunch or dinner.  Sometimes we even crave it!

We aren’t your plain oatmeal with fruit kind of people though.  We like to jazz things up with  peanut butter, chocolate chips, walnuts…and eggs.  Yes, you read that right.  We whisk eggs into our oatmeal.  This is definitely one of those don’t knock it till you try it kind of things!

Eggy Banana Oatmeal 2

Now, I know what you may be thinking.  Adding an egg to hot oatmeal = scrambled oatmeal.  Not the case if you whisk furiously for a minute or two.  And when I say furiously, I mean it!

Vishnu’s idea of whisking involves taking the whisk and ever so gently moving around whatever is in the pan.  That, my friends, will get you scrambled eggs in your oatmeal.  My husband learned that the hard way!

But seriously, when you take quick oats, a mashed banana, a whole egg, plus a few other fun ingredients, you get the perfect eggy banana bread oatmeal.  It’s so good that you will find yourself making it in the dead of summer!

Eggy Banana Oatmeal 1

Think of your favorite banana bread recipe and now imagine it as a thick, creamy, and slightly sweet bowl of oatmeal.  Every spoonful is delicious and comforting.  The egg adds a little extra protein and acts as a thickener.  AND as long as you exhibit some self-control with the toppings, this stuff is healthy!

Eggy Banana Bread Oatmeal
Serves 1

3/4 cup almond milk (or milk of your choice)
1/3 cup quick cooking oats
1 banana, mashed
1 egg, lightly whisked
1/2 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1 tablespoon peanut butter
1 tablespoon chopped walnuts
1 tablespoon chocolate chips

1. Heat the milk in a small saucepan over medium heat.
2. As soon as the milk comes to a slow rolling boil, add the oats and mix well.
3. When the mixture starts to bubble, add the mashed banana and mix well.  Cook for 2 minutes.
4. Next, add the egg and immediately begin vigorously whisking the mixture for 1-2 minutes.  [*Have your whisk in hand and ready to go.  Do not let the egg sit in the oatmeal mixture for any amount of time.]
5. Add the vanilla extract and cinnamon and stir until incorporated.
6. Let the oatmeal cook for an additional 1 minute on low heat.
7. Transfer to a bowl, top with peanut butter, walnuts, and chocolate chips.

Have a wonderful weekend!

What are your favorite oatmeal toppings?