Instant Pot Black Beans and Rice

If you’ve been here for a while you know I’m all about easy recipes. I think this Instant Pot Black Beans and Rice recipe is my new favorite. Why? Because you use a few ingredients and cook them all together and it turns out great, like magic. Instant Pot Black Beans and Rice [Read more…]

One Pot Veggie Pasta + 3 Tips

How long does your meal prep take each day? Do you spend hours frolicking around the kitchen making everything from scratch?

Neither do I. It sounds lovely, it really does but I don’t have enough time for that. Maybe one day, but until then I’ll take some short cuts. Shopping smart, easy meals and snacks along with having a plan, make eating better in a hurry possible.

One Pot gluten-free Veggie Pasta - Copy

Shop Smart

I regularly get questions about grocery shopping. We are fortunate to have a Sprouts nearby. We do almost all of our shopping at Sprouts. They have the best produce that is always reasonably priced, a great selection of organic and gluten-free products and I can get in out of the store quickly. Plus, they have great Deals of the Month that are always a great value!

tortilla chips and Larabars

Easy Meals and Snacks

I like to plan quick meals for busy nights and leftovers for busier nights. I reserve meals that take longer to prepare for weekends. I buy things like pasta, Muir Glen Pasta Sauce, ready to eat cereal, Larabars, fresh fruit, fresh veggies and Food Should Taste Good Multigrain Tortilla Chips. By the way, those items and more are 35% off right now, no coupon needed.

No matter how busy I get, I can have a quick meal or an easy snack in only a few minutes. This helps tremendously when I’m rushing out the door and need to pack food for the day for all of us.


Having a Plan

Meal planning isn’t just, “what are we going to eat?” It’s also when am I going to shop and who is cleaning up. Have I ever said how much I hate doing dishes? A lot!

We often do our shopping on the weekends but when possible we shop on Wednesdays because that is double ad day at Sprouts. No, you don’t have to clip coupons or carry the ad, it means the sale prices for the previous set of ads and the new ads are both valid. You’ll get the best deals!

When you get home from Sprouts go ahead and chop some veggies. Then you can grab your veggies, hummus and Food Should Taste Good Multigrain Tortilla Chips for a snack, even when you are in a hurry.

Doing a ton of dishes kills my back so I’ll try to make one pot meals whenever I can. Psst! The recipe below is a one pot meal!

Organic veggie pasta

One Pot Veggie Pasta

Veggie Pasta
Serves: 4 servings
  • 4 cups of water
  • 1 8 ounce package of gluten-free pasta
  • 2 carrots, sliced
  • 1 cup broccoli florets
  • 1 cup bell pepper, chopped
  • 1 25.5 oz jar of Muir Glen Pasta Sauce (Tomato Basil)
  1. Pour 4 cups of water in a skillet, cover with a lid and bring the water to a boil.
  2. Once boiling add the pasta, stir and cover with the lid for 5 minutes. Stir every few minutes.
  3. Add the veggies and stir again, then cover with the lid. Set timer for 10 minutes but stir regularly.
  4. Drain pasta and veggies in a colander then immediately rinse with cold water.
  5. Pour pasta and veggies back into skillet then add pasta sauce and stir well.
  6. Heat for a few minutes until sauce is warm.

The pasta I used had a 15 minute cooking time. If your pasta has a shorter cooking time, like 10 minutes, you’ll want to add the veggies at the same time as the pasta. Make sure your pasta is covered in water, the veggies don’t have to be. The skillet allows the water to come to a boil faster.

I also made sure to cut all my veggies into small pieces while the water was coming to a boil. That allowed them to cook quickly. I just cut extra veggies for salad and a snack later.

For more great deals check out a Sprouts near you! I promise you’ll love it too!

Sprouts will also be hosting a Get and Give Back sweepstakes. Five lucky winners will be selected to receive a $2,000 Sprouts gift card and nominate a local food bank in their community to receive a $2,000 monetary donation.

Chickpea Nuggets

Did you find me on Pinterest? Don’t miss my other easy and delicious recipes or my weekly email filled with plant-based tips.

I love dipping foods. Whether it’s apples in peanut butter (or allergy-friendly substitute) or carrots in hummus I’m a dipper. One of my tips to get kids to eat healthier is to provide a dip.

These Chickpea Nuggets are so good you won’t even need a dip but I’m partial to my Barbecue Sauce.

Chickpea Nuggets are vegan, gluten-free, and a fun kid food. They are easy to make and delicious.

You may be thinking, Holly, we are plant-based or we have food allergies, we aren’t going near mystery nuggets. Let me stop you right there and share that these nuggets are healthy, allergy-friendly and my family LOVED them. I should probably also mention that they were easy.  [Read more…]

Enchilada Casserole

Have you ever had the privilege of eating homemade enchiladas?

My husband taught me how to make them just after we were married. They taste a lot different than what you get in most Mexican restaurants and take a long time to make, especially when you make the enchilada sauce (we just call it chili) from scratch.

This recipe isn’t exactly from scratch. It’s more of a cheater vegan enchilada casserole BUT it is soooo good you won’t even care.

Sometimes a girl just needs some enchiladas! Unfortunately, I don’t have hours to make one meal. Our old family recipe was extremely unhealthy, the healthiest part was the corn tortilla before you dip it in oil. I know I shutter at the thought.

Enchilada Casserole is a fast, easy and healthier version of regular enchiladas. This recipe is vegan (plant-based), gluten-free dairy-free and made from pantry staples for a delicious family friendly meal.

This recipe is easy, pretty fast, healthy and most of all delicious.

I had to come up with a veggie enchilada recipe but I’m old-school Tex-Mex and can’t handle veggies like broccoli and carrots in my enchiladas so don’t even try. I wanted to cut down on the time it takes to make them too so this recipe layers the ingredients instead of rolling individual enchiladas.

This recipe uses pantry items and you can get fancy with the Faux Cheese Sauce if you want to go that route but it is wonderful without it.

Enchilada Casserole


  • 1 pkg soft corn tortillas
  • 2 cans refried beans (or 3 cups of your own, try this recipe)
  • 1 can of diced tomatoes
  • 1/4 cup thinly diced, fresh onions
  • 1 cup corn (canned or freezer)
  • jarred jalapenos to taste
  • 1 can red enchilada sauce (15 oz can or bigger)
  • 1/4 cup crunched up tortilla chips
  • Double recipe of Faux Cheese Sauce if you want a cheesy top.


  1. Preheat oven to 350 degrees.
  2. Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  3. Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.
  4. Gently spread cooked/canned beans over tortillas.
  5. Top with half of the tomatoes, half the corn, half the onions, and jalapenos if desired.
  6. Cover with 6 ounces (about half) the remaining enchilada sauce.
  7. Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.
  8. Add the tortilla chip crumbs if you aren’t making the cheese sauce. If you are waiting until later. Bake the casserole for 20 minutes.
  9. If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla chip crumbs on top. Then bake for 10 more minutes.
  10. Allow to cool slightly before serving.

This recipe is perfect for your vegan or gluten-free friends! It is potluck worthy and you can easily adapt it based on your preferences. So if you like broccoli and carrots in your enchiladas go ahead, unless you are bringing me some. You’ll notice on the process photos that you can adapt for preferences. I use corn on half and jalapenos on the other half to keep my family happy.

Enchilada Casserole that is plant-based and gluten-free. Easy to make with mostly pantry staples and completely healthy. No meat, no dairy, no gluten!

The tortilla chip crumbs give it an extra little crunch on top. I didn’t want to try to top it with corn tortillas because they would have become dried out and hard, you know this if you’ve ever skimped on enchilada sauce when making homemade enchiladas.


Veggie Burrito

I often refer to my veggie burritos as an easy lunch or a back up meal. It occurred to me that some of you may think I make a really elaborate thing. Trust me, this is not the case. I don’t really do elaborate these days. This Veggie Burrito recipe is as easy as they come.

The basic Veggie Burrito can be made with whatever you have on hand. This plant-based (vegan) recipe is quick and easy to make.

I wanted to show you just how easy this basic veggie burrito is. I’ll also point out that when I refer to an easy black bean salad it is basically this burrito with extra lettuce and no tortilla.

I make it when I have beans already cooked but I’ve been known to use canned beans on occasion.

Basic Veggie Burrito


  • 1 tortilla per burrito
  • lettuce
  • cooked black beans
  • diced tomatoes
  • frozen corn
  • salsa
  • guacamole


  1. Heat beans and corn (and anything else you want hot).
  2. Layer all ingredients into a burrito (or ditch the tortilla and put everything on a bed of lettuce).

This is a quick and easy meal and can be made using whatever you have on hand. If you have potatoes, peppers or rice use them, if you are missing tomatoes or guacamole that’s ok. Use what you have.

For more great meal ideas check out my Recipe Page.

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