I had so many people asking for this recipe when I made it on the 4th of July! It is delicious, but look how pretty and refreshing it is for summer! You can customize this recipe in many ways. Change up the pasta, swap the cheeses, and use different vegetables or meats.

One of the best parts about this recipe is how easy and quick it is to make. There is no baking involved, and it’s a great last-minute option if you’re heading to a summer party or need a last-minute dish for a potluck.
 

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Ultimate Summer Pasta Salad

The easiest summer pasta salad to throw together!

Course Salad

Cuisine Italian

Keyword charcuterie, pasta salad, summer, potluck, salad, refreshing, no bake, party, appetizer, cheese

Prep Time 30 minutes minutes

Servings 20

Author Taralynn McNitt

Ingredients

• 4-5 Cups Cooked Spiral Pasta you can use gluten-free!
• 1/4 Cup Italian Dressing I used Olive Garden's
• 1 1/2 Cups Diced Pepperoni
• 1 1/2 Cups Diced Salami
• 1/4 Cup Chopped Fresh Parsley
• 1 1/2 Cup Cubed Cheddar Cheese
• 1 1/2 Cup Cubed Mozzarella Cheese
• 1 Small DicedRed Onion
• 2 Cups Sliced Grape Tomatoes
• 1 1/2 Cups Diced Cucumber
• 2 Cups Cannellini Beans
• 1/2 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Salt
• 1 Tsp Honey

Instructions

• Toss all of the ingredients together in a large mixing bowl and top with parsley.

  Add more Italian dressing if you you wish!
• Serve cold!

Questions for you!

1. Are you a fan of summer pasta salads?
2. Do you feel like the months are flying by?
3. What are you most excited about this summer?

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Crispy Smashed Brussels Sprouts with a Honey Soy Sauce

This recipe will make you fall in love with brussels sprouts. They are easy to make and super crispy without using an air fryer.

Course Side Dish

Cuisine American

Keyword brussels sprouts, glutn-free, dairy-free, vegetables, baked veggies, dinner, easy recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 5

Ingredients

• 4 Cups Brussels Sprouts
• 3 Tbsps Avocado Oil
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1/2 Tsp Black Pepper
• 1/4 Tsp Red Pepper Flakes
• 3 Tbsps Soy Sauce gluten-free soy sauce if making this recipe gluten-free
• 1 Tbsp Honey or maple syrup to keep recipe plant-based

Instructions

• Heat oven to 425-degrees
• Add the brussels sprouts to a pot of boiling water, and boil until they are fork-tender.
• Transfer the cooked brussels sprouts to a large mixing bowl. Coat them with avocado oil, garlic, powder, onion powder, black pepper, and red pepper flakes.
• Use the bottom of a cup or your hands to smash the brussels sprouts. If you're having trouble smashing the brussels sprouts, try cutting them in half first.

  Add the smashed brussels sprouts to a baking sheet.
• Bake for 15-20 minutes (flipping them halfway is optional)
• Mix the soy sauce and honey. Drizzle the sauce over the baked brussels sprouts.

And did I eat that entire bowl by myself? You bet I did.

Questions for you!

1. What’s your favorite way to eat brussels sprouts?
2. Did you like brussels sprouts the first time you tried them?

Since I made about 24 of these biscuits,  I decided to store them in my freezer, and whenever I want one, I can throw it in the oven to warm up or toss it in the microwave if I’m feeling lazy. These cheesy garlic biscuits have:

• Almond Flour
• Milk
• Eggs
• Butter
• Baking Powder
• Salt
• Garlic Powder
• Thyme
• Onion Powder
• Cheese – Cheddar of Mozzarella

You all know I’m a fan of big bowl recipes.

First, you need to sift the almond flour, garlic powder, onion powder, thyme, salt, and baking powder together.

Add in the milk and eggs, mix well.

Stir in the melted butter and fold in the cheese.

Add 1/4 cup sized scoops into a greased muffin pan (top with cheese if you want.)

Cook for 15-18 minutes at 350-degrees.

Let them cool in the pan for 10-minutes. 

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Low Carb Cheesy Garlic Biscuits | Simply Taralynn

These low carb cheesy garlic biscuits are gluten-free and only have 4g of carbs per biscuit!

Course Side Dish

Cuisine American

Keyword garlic bread, cheesy garlic bread, red lobster biscuits, low carb, keto, low carb bread, dinner, gluten-free, dinner recipes

Prep Time 6 minutes minutes

Cook Time 18 minutes minutes

Resting 10 minutes minutes

Servings 12

Ingredients

Cheesy Garlic Biscuits

• 2 Cups Almond Flour
• 2 Tsps Garlic Powder
• 2 Tsps Onion Powder
• 2 Tsps Thyme
• 1 Tbsp Baking Powder
• 1/8 Tsp Salt
• 3 Large Eggs
• 1/2 Cup Milk
• 1/4 Cup Butter
• 1 Cup Shredded Cheese

Instructions

How to Make Cheesy Garlic Biscuits

• Preheat oven to 350-degrees
• In a large mixing bowl, sift the almond flour, garlic powder, onion powder, thyme, baking powder, and salt.
• Mix in the milk and the eggs.
• Stir in the melted butter and fold in the cheese.
• Grease a muffin pan and add 1/4 cup scoops of biscuit batter to each slot.
• Bake for 15-18 minutes or until the toothpick comes out clean!
• Let the biscuits cool in the pan for about 10-minutes.

Watch the video to see how easy these muffins are to make!

The perfect biscuit texture! Honesty would be hard to tell the difference between these biscuits made with almond flour and regular flour. They are so close! You’re going to love this recipe, and I can’t wait to hear what you think! Makes sure to come back and tell me how your muffins turned out if you make them!

Questions for you!

1. Would you dip these in marinara sauce or dip them in soup?
2. Are you team savory or sweet?
3. What low-carb recipe do you want to see next?

If I had to choose a vegetable to eat every day for the rest of my life, it would most likely be roasted Brussels sprouts! I can down an entire bag by myself. And if they’re fried? It’s like candy to me. Last weekend, I made a delicious creamy brussel sprout salad for Easter! It was so easy to make and the perfect side-dish. I’m excited to make this for backyard bbq’s this summer! If you’re a brussel sprout lover or need a dish to make for a party (hopefully we’ll have those soon), you’ll love this recipe!
There are a lot of ingredients I will be adding next time I make this, so feel free to add these in there as well. I didn’t have any in the house, and the grocery store trips are limited these days. If you can, add in dried cranberries, sunflower seeds, and if you want to get even crazier…try adding in spiraled pasta!
I love how quick and easy this brussel sprout salad is! It’s vegan, gluten-free, and dairy-free.

Start by roasting the brussels sprouts for 30-minutes in the oven at 375. I flip them at the fifteen-minute mark! All ovens cook differently, so you may need to adjust the cooking time. You can season them with salt and pepper, or everything but the bagel seasoning.

Let the Brussels sprouts cool to room temperature before adding in the creamy sauce. I let mine sit in the fridge for a half-hour while I candied the walnuts and sliced up the onions.

Candy the walnuts by adding them to a frying pan with the vegan butter, brown sugar, and ground cinnamon. This is going to make your house smell like Christmas! Let them cool down along with the brussels sprouts.
For the creamy mixture, combine the tahini, apple cider vinegar, garlic powder, onion powder, black pepper, and veganaise. In a large bowl, coat the brussels sprouts and onions with the creamy sauce. Next, chop up the walnuts and fold them into the brussels sprout salad. This is where I would add in the sunflower seeds and cranberries (if I had them on hand!)
This was the perfect side dish to go with our grilled chicken and roasted potatoes.

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Creamy Roasted Brussel Sprout Salad With Candied Walnuts

Keyword brussel sprouts, summer salad, side dish, healthy, gluten-free, dairy-free, vegan, light, no added sugar

Author Taralynn McNitt

Ingredients

• 5 Cups Brussel Sprouts
• 1 Tbsp Vegan Butter
• 1 Tsp Ground Cinnamon
• 1 Tbsp Brown Sugar or honey / agave / maple syrup
• 1/2 Cup Walnuts
• 1/4 Cup Chopped Red Onion
• 1/3 Cup Veganaise
• 1/4 Cup Tahini
• 1/2 Tbsp Apple Cider Vinegar
• 1/2 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder

Instructions

• Heat oven to 375

  Wash the brussels sprouts and slice them into halves. Place them on a baking sheet with cooking spray and bake for 25-30 minutes. Flip halfway through.

  Keep in fridge to chill
• Add the vegan butter to a frying pan with the walnuts on high heat.

  Once the butter has melted and the walnuts are coated, bring the heat down to medium-low. Mix in the cinnamon and brown sugar. Slowly mix for 2-3 minutes.

  Turn heat back up to high and mix for another 30-seconds.

  Allow them to chill.
• In a large mixing bowl, combine the chilled brussel sprouts, chopped onion, veganaise, tahini, black pepper, garlic powder, onion powder, and apple cider vinegar together.
• Once the brussel sprouts are coated, fold in the walnuts.
• Keep in the refrigerator until ready to serve!

I’m a huge fan of summer salads! I can’t wait to come up with more recipes for all the backyard barbecues this year!

Questions for you!

1. What is your favorite salad side-dish recipe?
2. Do you have a favorite summer salad you think I’d love? Please share!
3. How do you like your Brussels sprouts cooked?

more summer salads you may enjoy!

If you want to add excitement to your week, try adding this delicious tahini & fig vegan broccoli salad to your menu! While I was grocery shopping this afternoon, I decided I was going to make my favorite go-to broccoli salad. As I was looking at the broccoli florets, the big container of broccoli slaw caught my eye. “I wonder if I could use that instead,” I thought. Truthfully, I just wanted to find a way out of chopping up the florets. Then I traded the cranberries for figs and made a few more swaps to change it up. The outcome was phenomenal! I was expecting a decent broccoli slaw to go with my meals this week, but this ended up being one of my favorite salad recipes ever! I could live off this salad for weeks.

I’m mostly excited to show off this recipe at summer BBQs this year. If you have any fun get-togethers planned for Memorial Day, add this one to your menu! Not only will it impress the guest, but it’ll be a great gluten-free & vegan-friendly option!

I think most of you will agree with me on this one. I love recipes that are simple and quick. This recipe took approximately ten minutes to throw together, which would classify this as the PERFECT last-minute recipe to make for any of those last-minute party plans, or the potluck you forgot about in the morning.

And do I have to go into the healthy spiel? I don’t need to waste a paragraph talking about how many vitamins and nutrients this recipe has, or how much fiber it contains. It has the word “broccoli” in the title. You get it. IT’S HEALTHY! Oh no, Did I just waste a paragraph?

Let’s get to the recipe! 
This delicious dressing is perfect for kale salads as well. I massaged some kale in the leftovers, and it tasted like a creamy vegan Caesar salad. 
The figs are my favorite addition! I love that they are sweet, and not tart like the cranberries. They add the perfect sweetness to the slaw without taking over the flavors. You can make swaps by adding in pecans, turkey or tofu bacon, or apples!

INGREDIENTS:

FIGS

Figs add the perfect sweetness! You can replace them with cranberries, raisins, or dates!

SUNFLOWER SEEDS

Sunflower seeds add the perfect savory crunch!

RED ONIONS

You can use any type of onion as a replacement! But, onions definitely make this salad flavorful. They begin to pickle with the creamy sauce overtime taking away the power flavor of the onion.

RADISHES

You can hardly taste the radishes, but they add extra color and extra nutrients to the dish.

VEGAN MAYONNAISE

The Earth Balance vegan mayo is to die for! I’ve never been a big mayonnaise person, but I love this brand. I use it in all my salad recipes.

CABBAGE AND BROCCOLI SLAW

I loved using a bag of slaw instead of chopping up broccoli florets!

TAHINI

My secret ingredient to making this broccoli salad stand out!

APPLE CIDER VINEGAR

The apple cider vinegar is the perfect ingredient to pickle all of the vegetables and it makes it extra sweet and tangy! Plus, apple cider vinegar adds a healthy punch to this recipe.

SALT / PEPPER / GARLIC POWDER 

You can add all kinds of seasonings to make this recipe stand out! I keep mine simple with salt, pepper, and garlic!

MONK FRUIT

I use monk fruit for my sweetener! You can use honey, agave, regular sugar, or swerve! 

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Tahini & Fig Vegan Broccoli Slaw Salad

Course Salad, Side Dish

Servings 10 Servings

Ingredients

• 7 Cups Broccoli Slaw
• 1/2 Small Red Onion Chopped
• 1/2 Cup Radishes Chopped
• 1/3 Cup Roasted Sunflower Seeds
• 1/3 Cup Figs Chopped
• 1 Cup Earth Balance Vegan Mayonnaise
• 1/4 Cup Unsalted Tahini (I used sprouts brand)
• 1 Tbsp Apple Cider Vinegar
• 1/2 Tbsp Garlic Powder
• 1 Tsp Black Pepper
• 1 Tsp Sea Salt
• 1 Tbsp Monk Fruit or your choice sweetener

Instructions

• In a small bowl, mix the vegan mayonnaise, tahini, vinegar, garlic powder, black pepper, sea salt, and monk fruit together until creamy. 
• In a large bowl, add the broccoli slaw, onion, radishes, sunflower seeds, figs, to a large mixing bowl. Add the creamy mixture to the mixing bowl and coat the ingredients evenly. 
• Refrigerate until ready to serve! 

Tonight for dinner, I added a cup of this slaw on a bed of baby kale, and it was fantastic!  I hope you try out this recipe soon! You’re going to love it!

Questions for you!

1. Do you meal prep on Sundays?
2. What special salad recipe should I make next?

The sauce is made with roasted butternut squash, Earth Balance vegan butter, Kite-Hill Chive Cream Cheese, and cashew milk. I flavored the creamy sauce with garlic powder, black pepper, onion powder, sea salt, and nutritional yeast. OOOOOHH man is it good. Next time, I’m going to blend some roasted garlic in with the sauce because I’m a giant garlic-lover.

Putting cheese on broccoli was the only way my mom could get me to nibble on the stuff. Now, I’ll eat broccoli all day if I had to, but it does taste better with cheese. I loved the idea of adding broccoli in with the macaroni because it adds more nutrients and fiber.

First, I roasted a small butternut squash in the oven until it was soft. I diced up the butternut squash and added it to the blender with “cream cheese,” cashew milk, and “butter.” It created the perfect creamy cheese texture. Even the color was spot on! 
I used Banza Chickpea Pasta for the macaroni, but you can use your choice of pasta!

I poured the cheese on top of the pasta and added in the salt, garlic, onion, pepper, and nutritional yeast. Give it a taste test to make sure it’s flavored to your preference. 
The broccoli is optional, but I highly recommend it!    This recipe couldn’t get any easier!

Questions for you!

1. Have you ever made vegan mac and cheese?
2. Did you have to have cheese on everything as a kid?
3. How was your weekend?

I hope the first half of your week has been going well. I’m just dropping in today to share a quick recipe for some delicious chili falafel nuggets! I created this recipe last week when I had no idea what to make for lunch. I didn’t have much in the fridge, so I pulled out a couple of cans of chickpeas beans, and whipped these delicious babies up in fifteen minutes! Falafels are one of my favorite foods, and they are so easy to make! I added a fun chili spin to these to make them warm and more fallesque (my favorite word that’s not actually a word but should be a word). 
Falafels can be thrown into your wraps, salads, as side dishes, and sometimes I add them into soups as a dumpling replacement. It’s good; you should try it! The first time I ever tried a falafel was ten years ago while visiting my brother at the University of Iowa. He took me to Pita Pit and I ordered a caesar falafel pita wrap, per his recommendation. I had no idea what a falafel was and I was a bit hesitant. I took one bite and fell in love! Why, oh, why did it take me so long to try this delicious dish?

A falafel is a middle eastern dish that consists of mashed chickpeas, formed into a ball and fried. Every time I order a falafel from somewhere, it’s always unique and never the same as the last falafel I’ve had. I love that you can put a spin on it, and that’s what I did with these!
For my spices, I used sea salt, chili powder, cumin, black pepper, garlic powder, dill weed, and onion powder. 
I cheated and gave up on smashing the chickpeas with a fork. I added them to the blender and pulsed them for about ten seconds. I used brown rice flour, but you can use any flour you want (although, I wouldn’t recommend almond flour with these because you need something to firm them up.)
Add avocado oil to the bottom of a frying pan. I didn’t deep fry these, but lightly cooked them on each side for about five minutes. I haven’t tried baking them, but you could if you wanted to! 
This recipe makes 35 falafel nuggets! I stored them in the fridge and ate them all week long. Kyle also enjoyed them. Sometimes, I’d spread Kite-Hill chive almond based cream cheese on top for a savory treat.

Questions for you!

1. Have you ever made falafel at home?
2. Describe your day TODAY in one world.
3. Do you call them Garbanzo beans or Chickpeas?

I hope you all had a great week and an even better weekend. I’m up super early on a Sunday morning drinking coffee and relaxing before my day starts. I hope to finish the painted vanity project today. It’s 66-degrees outside right now, which is rare in the south, so I’ll be heading out to paint as soon as I finish typing up this recipe post.

I will also be meal prepping this afternoon, which I know a lot of you do on Sunday, so I figured it would be a good idea to get this delicious recipe up just in case you wanted to switch up your meal prep and try something new!
I don’t know why it took me so long to fall in love with quinoa salads. You can customize quinoa anyway you want! The combos are endless. Quinoa is also super healthy! It’s gluten-free, high in protein, high fiber, and contains healthy fats! It contains magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. So if you’re sick of eating rice in your meal preps, maybe try to mix in quinoa instead! 
This quinoa salad can be prepared in under thirty minutes! If you need a quick and easy dish to bring to a party or potluck, this is it! It’s also pretty and not your typical potluck dish. It’s sure to be a colorful hit!

The ingredients are so fresh and a great way to get in all your nutrients. Adding seasonal vegetables to your quinoa bowls throughout the year is a great way to save money, and use up the fresh farmer’s market produce. 
This salad is delicious cold and hot. It’s whatever you prefer

While the quinoa was cooking on the stovetop, I sauteed the brussels sprouts. This is the only time-consuming part of the dish, and it only took about fifteen minutes.  If you don’t like brussels sprouts, try adding arugula, or cooked asparagus. Get creative and customize it to your preference!

This recipe is gluten-free and dairy-free, but it would be great with some added goat cheese and honey on top!

After adding in the chopped onion, cooked brussels sprouts, cranberries, tomatoes, avocado, pecans, and smoked salmon, I mixed in some fig-balsamic and tossed it all together. I stored the salad in a large container in the fridge, and we ate it all week long! It was so delicious and perfect as a side to all of our meals.
I squeezed a little fresh orange and drizzled a bit of honey on top.

If you’d like to make this recipe vegan, just leave out the honey and smoked salmon. You could add cooked tofu! 

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Sweet Quinoa Salad w/ Brussels Sprouts & Smoked Salmon

Course Appetizer, Main Course, Side Dish

Prep Time 30 minutes minutes

Author Taralynn McNitt

Ingredients

• 5 Cups Quinoa cooked
• 2 Cups Brussels Sprouts halved
• 1/2 Cup Dried Cranberries
• 1 Cup Pecans
• 1/3 Cup Red Onion chopped
• 1 Cup Tomatoes halved
• 1 Medium Avocados
• 4 Ounces Smoked Salmon or your choice of protein
• 1 Tbsp Honey
• 1/4 Cup Fig-Infused Balsamic
• 2 Tbsps Avocado Oil or your choice of oil
• 3 Tbsps Fresh Orange Juice
• salt and pepper

Instructions

• Prepare the quinoa on the stovetop.  

  While the quinoa cooks, saute the brussels sprouts in one tablespoon of oil, and season with salt and pepper. 
• Add cooked quinoa, brussels sprouts, onion, pecan, cranberries, avocado, and tomatoes to a large mixing bowl. 
• Toss in the orange juice, avocado oil, balsamic, and honey. Combine well. 
• Chop the smoked salmon and mix in.  (you could leave the salmon out, or add your choice of protein) 

Now, I’m off to walk the dogs, work on the vanity project, meal prep, and then sit down later to blog my weekly recap! Make the best of your Sunday! xo

Questions for you!

1. What is your favorite summer salad combo?
2. Do you cook with quinoa often?
3. Are you a weekly meal-prepper?

It’s officially summer in the Carolinas.

When I stepped outside to walk the dogs this morning at 6 am, I was expecting a little breeze. Instead, I was greeted with a heat wave of humidity. My hair instantly fell flat, and I was once again reminded what summer is like in the south. There is an upside to this heat though! Our farmer’s markets are booming with fresh produce, and it’s the perfect excuse to make fresh smoothies and jumbo salads. And you all know how much I LOVE my salads. The secret to never getting sick of eating salads is to always switch it up.

My boyfriend’s friends are all in town, and we’ve been all over the place. I haven’t had the chance to sit down and do a recap post, so I’ve decided to share a salad recipe today. I’ve made this salad combo so many times in the past couple of weeks because I can’t get enough of it. I’m thinking about making it again tonight with roasted maple glazed salmon to go along with it. 
This salad is going to change up your summer salad game for sure.

Each bite has a blend of spicy, savory, and sweet flavors. It’s the ultimate combo! There is a farmer’s market down the road from me that has the best peaches this time of year. (Did you know South Carolina grows more peaches than Georgia?) I bought a ton of them, so I hope you’re ready for an overload of peach recipes this summer. One of the best ways to use up peaches before they go bad is to add them to salads. They are mild enough to go in sweet or savory combos. You could also blend them up with some olive oil, honey, and balsamic for a delicious dressing.

A couple of weekends ago, Kyle and I headed out to my parent’s house for a backyard barbeque. We played about three hours of tennis and were so hot and hungry! I just wanted a big salad, a glass of water, and a dip in the pool. I made this peachy fig salad with white beans and arugula salad to bring over. If you have a dinner party or potluck to go to this summer, this salad is a great one to prepare. Arugula is a very strong leaf and holds up well with dressing. The best part about this salad is that it only took fifteen minutes to prepare. It’s the ideal last-minute side dish to take along with you!

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Peachy Fig & White Bean Arugula Salad w/ Sweet Roasted Pecans & a Honey Vinaigrette

Course Salad

Prep Time 15 minutes minutes

Author Taralynn McNitt

Ingredients

• Baby Arugula
• Sliced Red Onions
• White Northern Beans
• Sliced Figs
• Sliced Peaches
• Sliced Radishes
• Honey Roasted Pecans
• Primal Kitchen Honey Mustard Vinaigrette
• BFree Gluten Free Vegan Pita Bread

Instructions

• In a large bowl, add arugula, sliced onions, white beans, sliced figs, peaches, radishes, and roasted pecans. 
• Drizzle the honey mustard vinaigrette over the top of the salad ingredients.

  Don't toss the salad in the vinaigrette until it's time to serve. 
• Chop the pita bread and add it to the salad. 

Questions for you!

1. Has summer officially hit where you live?
2. What is your state known for growing?
3. If you had a basket of peaches, what would you do with them?

It’s chilly today, Fixxer Upper is on T.V., and I have a lot of blogging to do. I just took a hot bath, and now I’m back on the couch with a glass of cayenne Kombucha. Cayenne is great for blood circulation and my favorite go-to superfood for healing. I have found that it’s been beneficial in toning down the symptoms of endo.

And can you believe it’s already Thursday? This week has flown by!

Today, I’m finally getting around to blogging my zucchini wrapped tempeh with sesame bok choy & cabbage! I made this for dinner a few weeks ago, and it was delicious! I’m excited to share this recipe with you. This is a fun dish you can make for spring parties, an appetizer, or all for yourself (which is what I did.)
Tempeh is something I recently started diving into. Tempeh originated from Indonesia! It’s a protein meat substitute made by fermenting soybeans. I love the way it absorbs flavor and cooks up, especially when fried. Tempeh is an excellent source of protein, calcium, magnesium, vitamin b-6, iron, and potassium.

You can add tempeh to pasta dishes, salads, tacos, stirfry, and so much more! 
One of my favorite vegetables to saute up are cabbage and bok choy. Ever since cooking with Blue Apron for the past four years, I’ve learned to love it, especially with sesame oil. Bok choy and cabbage are serious superfoods. They have so many vitamins, minerals, and are rich with health benefits. If you can incorporate them into your daily diet, you totally should. Sometimes, I’ll add them to my juices and smoothies. 
Don’t they look like hash browns?

The great thing about tempeh is that it absorbs flavor nicely. You can get creative and add some freshly squeezed orange juice, soy sauce, garlic, ginger, or any of your favorite flavors.
I’ve recently switched over to cooking with avocado oil. It can hold up and not break down with high cooking temperatures, and it helps with inflammation in the body. It’s actually one of the healthiest oils to cook with! I buy mine at Earth Fare, and it’s half the cost of my usual go-to olive oil. You can also buy it in the spray bottles.
This is a fun idea that you can use your own creativity to make it your own! Switch up any of the ingredients, or add ones you think are missing out! For the sauce, I used the Tessemae’s dairy-free ranch for dipping. I also used sweet chili sauce that was amazing with these!
The reason I decided to go with pears was that I had one in the fridge that I didn’t know what to do with before it went bad. A little sweet fruit in a savory bite is always a fun surprise. Putting my stacking skills to the test.

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Zucchini Wrapped Tempeh With Sesame Bok Choy & Cabbage

Course Appetizer, Main Course, Side Dish, Snack

Prep Time 20 minutes minutes

Ingredients

• 1 Block Tempeh
• 1/4 Cup Avocado Oil
• 3 Tbsps Sesame Seed Oil
• 1 Bunch Bok Choy Leaves
• 1 Cup Cabbage sliced
• 1/2 Cup Cherry Tomatoes
• 3 Large Zucchini thinly sliced
• 1/2 Cup Pear sliced
• Pinch Sea Salt
• Pinch Pepper

Instructions

• Fry up the tempeh in a pan on high with the avocado oil and one tablespoon of sesame oil. Flip every three minutes. 

  Once the tempeh is golden, transfer to a plate. 
• Use the same pan and oils to cook up the thinly sliced zucchini. 

  Once each side is golden brown, transfer to the plate with tempeh. Sprinkle salt and pepper over the zucchini and tempeh. 
• Add the rest of the sesame oil and cabbage to the pan and saute until softened. 

  Continue to cook and add the bunch of bok choy for about four -minutes(with the cabbage.) Season with salt and pepper and transfer to a plate. 
• Place one slice of zucchini on a plate and top it with cabbage, bok choy, a pear slice, tempeh, a cherry tomato, wrap, and hold it together with two toothpicks crossing over each other. 

Every bite was so good! Even Kyle loved them.

Questions for you!

1. Have you ever had tempeh?
2. What is your favorite vegetable to cook with?
3. Do you ever do meatless Mondays?