Tag Archives: Vegetarian
By: April + Michelle of Get Real Gurls
Meatless Monday is an international campaign to help people reduce their meat consumption by 15% and to improve personal health along with the health of the planet. It’s an easy way to do your part and it makes meal planning for the week easy peasy!
What are some of the benefits of eating less meat?
It’s exciting experiencing fall all over again.
We lived in Los Angeles for the past three years and haven’t been able to experience a proper fall season in awhile. I automatically have a craving for soup when the weather gets cold. Which is funny, because my craving for ice cream is truly year-round.
I’ve been trying to do more weekend meal prep lately, just so I have some healthy lunch options and don’t just default to pizza or burgers. I was inspired this month by a bunch of great meal prep recipes in Cooking Light and finally found some time to try this one out! (more…)
One of my favourite go-to weeknight meals is this Zucchini Ravioli Pasta recipe I have adapted from Real Simple. It’s easy, requires only a few ingredients and is packed full of flavour. I usually keep a pack of cheese ravioli in my freezer and I always have Parmesan cheese in my fridge. All you got to do is stop at the market for some zucchini, parsley and a pack of cherry tomatoes on your way home and you have a delicious and easy weeknight dinner. Here’s how it goes:
- 4 zucchini, sliced
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper
- 4 cloves garlic, chopped
- 2/3 cup grated Parmesan
- Black pepper
- Kosher salt
- 1 pound cheese ravioli
- 3 tablespoons chopped fresh flat-leaf parsley
- Preheat oven to 400° F. Bring a large pot of water to a boil with a sprinkle of Kosher salt.
- Spread out your zucchini in a glass baking dish in a single layer.
- Using a second dish, spread out your tomatoes.
- Drizzle both dishes with olive oil.
- Add crushed red pepper to your zucchini dish, 2 cloves of garlic, 3 tablespoons of Parmesan cheese. Season with salt and pepper and roast for 20 minutes until golden brown.
- Add 2 cloves of garlic to your tomato dish. Add additional spice if desired – I like using dried basil and oregano. Place in the oven at the same time as your zucchini until the tomatoes are soft and roasted through.
- When your water has come to a boil, add the ravioli and cook following directions. Usually when they float to the top, they are cooked through. Stir to prevent sticking.
- Place ravioli in a large serving bowl. Remove zucchini and tomates from the oven, add to the bowl along with half the parsley and the remaining cheese. Toss gently.
- Serve with the remaining parsley and more cheese (if desired).
I made this delicious roasted carrot + spinach bowl recently and I’m definitely keeping this hearty and healthy option in my lunch rotation. Make a big batch at the start of the week and separate into individual containers for a healthy lunch all week.
I prefer a bit of protein with my meal, so add grilled tofu steaks, rotisserie chicken breast, chickpeas or black beans. Sliced avocado would be great too! I threw in some leftover steamed broccoli that I had in my fridge. The taste of the roasted carrots and red onions are so full of flavour that I kept the dressing simple. Follow the jump for the recipe! (more…)