Vegetarian Archives - WonkyWonderful

Tropical Pineapple Smoothie

Nicole Harris — Thu, 07 May 2026 22:46:07 +0000

Nothing says tropical refreshment quite like a banana pineapple smoothie. With its naturally sweet flavor, creamy texture, and vibrant tropical aroma, this smoothie is the perfect way to energize your mornings or cool down on a warm afternoon.

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Made with fresh pineapple, bananas, creamy yogurt and milk, this smoothie is packed with vitamins, antioxidants, and natural sweetness. Plus, it takes just minutes to prepare. Whether you’re looking for a healthy breakfast option, a post-workout refresher, or a delicious summer treat, a tropical pineapple smoothie checks every box.

Health Benefits of Pineapple Smoothies

Supports immunity with high vitamin C content
Helps digestion naturally
Provides hydration and energy
Contains antioxidants that support overall wellness

Tips for the Best Smoothie

Use Frozen Pineapple

Frozen pineapple makes the smoothie extra thick and refreshing without watering it down.

Add Extra Tropical Fruits

Mango, passion fruit, or papaya can enhance the tropical flavor even more.

Boost the Nutrition

Add chia seeds, spinach, or protein powder for an extra health kick.

Pineapple Benefits

One cup of pineapple provides substantial amounts of Manganese (essential for metabolism and bone health) and Vitamin C.

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Banana Pineapple Smoothie

Course Breakfast, Drinks

Cuisine American

Keyword smoothie

Prep Time 5

Total Time 5

Servings

Calories 115kcal

Author Nicole Harris

Ingredients

1 cup fresh pineapple chunks or canned pineapple in juice, drained
1 banana sliced
1 cup regular milk whole, 2%, or skim
1/2 cup Greek yogurt
1/2 cup ice cubes
1 tablespoon honey optional, for extra sweetness

Instructions

Prepare Ingredients:

If using fresh pineapple, cut into chunks.
Cut banana in half

Blend:

In a blender, combine the pineapple chunks, banana slices, milk, Greek yogurt, and ice cubes.
If desired, add honey for extra sweetness.

Blend Until Smooth:

Blend on high speed until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.

Nutrition

Smoothie FAQs

Can I make this smoothie dairy-free?

Absolutely. Replace Greek yogurt with coconut yogurt and milk with coconut milk.

Can I store the smoothie for later?

Yes, but it’s best enjoyed fresh. You can refrigerate it for up to 24 hours in an airtight container.

What can I use instead of banana?

You can substitute banana with mango, avocado, or even frozen peaches for a creamy texture.

Can I add protein powder?

Yes. Vanilla or unflavored protein powder blends especially well with tropical flavors.

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Strawberry Oat Breakfast Bars

Nicole Harris — Fri, 17 Apr 2026 05:30:54 +0000

You don’t have to be vegan to enjoy these Strawberry Oat Breakfast Bars. The chewy oatmeal bars topped with fresh strawberries and jam are a nutritious way to start your day! This also makes a great healthy snack or breakfast on the go! A great vegan recipe that everyone will love!

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! Originally posted July 19, 2016 – Updated April 16, 2026.

These Strawberry Oatmeal Vegan Breakfast Bars were a big hit with my family and the ladies at my Mom’s work. The best part is that they are a convenient and nutritious breakfast option. I need easy breakfast because as many of you know, I am NOT a morning person! That is why I love grab and go breakfasts. Not because I am running out of the house first thing in the morning but because I am super lazy before my first cup of coffee.

These breakfast bars are fantastic with your cup of morning coffee.

It took me a few tries to get the consistency of the oatmeal bars right. I wanted slightly chewy without being overly moist. These are it! Firm enough to stay together but not hard as a rock. They are between the texture of a granola bar and an oatmeal cookie.

Mix up the oatmeal bar ingredients, slather on that luscious strawberry mixture then bake. Super simple and delicious!

Cut them into squares or bars and serve as a breakfast or snack. With school right around the corner, these bars will be great for packing lunches!

And they look really pretty too. I personally don’t mind eating ugly food. So the fact that these Strawberry Oatmeal Vegan Breakfast Bars are gorgeous is just a bonus❤️

More Easy Breakfast Recipes: Cottage Cheese Toast, Chocolate Peanut Butter Oatmeal, Strawberry Mango Smoothies

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Strawberry Oatmeal Vegan Breakfast Bars

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 108kcal

Author Nicole Harris

Ingredients

2 Cups Old Fashioned Oatmeal dry
1/2 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Maple Syrup
1/2 Cup Unsweetened Apple Sauce
2 Tablespoons Almond or Cashew Butter
1 Cup Chopped Strawberries
1/2 Cup Strawberry Jam

Instructions

Preheat oven to 350°F
Line a 9×9 pan with foil and spray with nonstick.
In large bowl; mix oatmeal, flour, baking powder and salt.
Stir in maple syrup, apple sauce and nut butter until combined.
Press mixture into prepared pan. Use your hands to press into an even layer.
Mix strawberries and jam. Spread evenly on top of oatmeal mixture.
Bake for 45-50 minutes or until edges are browned and strawberries are bubbling.
Let cool completely (can be in refrigerator).
Remove entire piece of foil from pan. Carefully peel foil from bars and transfer bars to cutting board.
Cut into squares or bars. Store in refrigerator.

Notes

Makes 9 bars

Nutrition

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Skillet Bbq Tofu

Nicole Harris — Thu, 19 Feb 2026 19:41:10 +0000

This Skillet Bbq Tofu is a quick and easy meat-free dinner idea. Tofu slathered in a flavorful sauce served with veggies or rice makes a fantastically satisfying vegan – vegetarian meal.

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If you’re looking for a bold, satisfying plant-based dish that’s quick enough for weeknights yet flavorful enough for guests, Skillet BBQ Tofu delivers every time. With crispy edges, a smoky glaze, and a tender center, this recipe transforms simple tofu into a mouthwatering main dish.

Why You’ll Love Skillet BBQ Tofu

Quick and easy – Ready in about 30 minutes
Budget-friendly – Tofu is affordable and protein-packed
Versatile – Great in bowls, wraps, sandwiches, or salads
High-protein & plant-based – A satisfying meat alternative

Bbq Skillet Tofu is proof that simple ingredients can create bold, satisfying flavors. With crispy edges and sticky barbecue glaze, this dish is hearty enough for skeptics and delicious enough for everyone at the table.

Serving Ideas

BBQ tofu sandwiches with slaw
Over rice with grilled corn and black beans
In tacos with avocado and cilantro
Tossed into a hearty salad
Stuffed into baked sweet potatoes

What To Serve With Bbq Tofu

What BBQ sauce works best?

Use your favorite. Sweet, smoky, spicy, or sugar-free all work well. Choose one that matches your taste preference. Make sure it is vegan if keeping this meal vegan.

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Skillet Tofu Bbq

This Skillet Tofu Bbq is a quick and easy meat-free dinner idea. Tofu slathered in a flavorful sauce served with veggies or rice makes a fantastically satisfying vegan – vegetarian meal.

Course Dinner

Cuisine American

Keyword vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 246kcal

Author Nicole Harris

Ingredients

14 oz extra firm tofu
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil
¾ cup BBQ sauce
1 tablespoon light soy sauce
1 tablespoon chili flakes
Sea salt if needed

Instructions

Drain tofu and pat dry with a towel.
Cut the tofu into large cubes or strips.
Heat a non-stick pan on medium, add olive and sesame oil. Cook tofu on each side until brown.
When tofu is cooked on each side, add bbq and soy sauce. Turn heat to medium low. Stir gently and cook for 1 minute. Add chili flakes if desired.
Serve immediately with rice.

Nutrition

Do I have to press tofu?

Pressing is highly recommended. Removing moisture helps the tofu crisp up and absorb flavor better. If you’re short on time, even 10 minutes helps.

What type of tofu works best?

Extra-firm tofu works best because it holds its shape and gets crispy. Firm tofu works, but it may be slightly softer.

Can I bake instead of skillet-cooking?

Absolutely. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, then toss with BBQ sauce and bake 5 more minutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or air fryer to restore crispiness.

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Veggie and Bean Toast

Nicole Harris — Fri, 05 Dec 2025 03:48:42 +0000

Perfect for breakfast, lunch, or a light dinner, Veggie and Bean Toast brings together protein-rich beans, fiber-loaded vegetables, and satisfying whole-grain toast.

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Why Veggie and Bean Toast Works

The beauty of this dish lies in its balance. Beans deliver plant protein and slow-digesting carbohydrates, keeping you full for hours. Meanwhile, vegetables add crunch, color, antioxidants, and essential vitamins. While the avocado adds healthy fats.

Variations to Try

Mediterranean: white beans, cucumber, tomatoes, olives, feta, oregano.
Mexican-inspired: black beans, corn, salsa, cilantro, lime, avocado.
Protein-boosted: add a fried or poached egg on top.
Spicy: incorporate jalapeños, chili flakes, or hot sauce.
Roasted veggie version: use warm roasted zucchini, carrots, or eggplant for a heartier option.

Why You’ll Love This Recipe

Fast: ready in under 20 minutes.
Nutritious: high in fiber, protein, and plant nutrients.
Customizable: works with whatever veggies and beans you have.
Versatile: perfect for any meal of the day.
Budget-friendly: uses cheap pantry and produce staples.

More Easy Toast Recipes:

Can I use canned beans?

Yes, Canned beans work perfectly—just drain and rinse them to remove excess sodium and improve flavor.

What’s the best bread to use?

Whole-grain or sourdough bread holds up best under toppings, but any bread you like will work, including gluten-free varieties.

Can I make it ahead of time?

You can prep the beans and veggies in advance, but assemble the toast just before eating to avoid sogginess.

Can I make this recipe vegan?

It already is, Just avoid optional toppings like cheese or eggs if you want it completely plant-based.

Can I add meat or fish?

Absolutely, grilled chicken strips, smoked salmon, or tuna can pair well if you want a mixed-protein option.

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Veggie and Bean Toast

Perfect for breakfast, lunch, or a light dinner, Veggie and Bean Toast brings together protein-rich beans, fiber-loaded vegetables, and satisfying whole-grain toast.

Course 30 Minute Meals

Cuisine American

Keyword lunch ideas, snack idea

Prep Time 8

Cook Time 12

Total Time 20

Servings

Calories 39kcal

Author Nicole Harris

Ingredients

4 slices of your favorite bread
3 well – ripened avocados
1 lemon juice of half lemon
2 garlic cloves
¼ cup of olive oil
1 tbsp oregano
½ tbsp chili pepper
1 tbsp black sesame
Salt to taste
1 cup of red bean 1/2 canned
¼ tbsp olive oil
1/4 tsp cumin
1/4 tsp chili pepper
1/2 tbsp smoked red pepper
Salt to taste
1 medium size red onion
6-7 cherry tomatoes
Fresh dill
Black sesame

Instructions

Make the Avocado Mixture:

Cut the avocado in half. Using a spoon, remove the skin from the avocado. Remove the seed.
Place the avocado in a food processor, along with the spices (oregano, black sesame, hot pepper).
Add olive oil and lemon.
Add garlic to mixture.
Beat well until smooth.

Make the Red Bean:

Heat olive oil in a deep pan.
Add the red beans, spices, and salt.
Cook for 5-6 minutes or until the beans have absorbed the spices.

Cut the vegetables:

Cut the onion into thin slices.
Cut the tomatoes into quarters.

Toast the Bread:

Heat a large pan and add a slice of bread. Toast for a few minutes or until crispy crust and turn to the other side. Or use toaster.
Assemble:
Spread the avocado mixture onto toast.
Add the onion and red beans.
Add the cherry tomatoes.
Sprinkle with fresh dill and black sesame seeds.

Nutrition

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Mushrooms And Gnocchi In Cream Sauce

Nicole Harris — Thu, 27 Nov 2025 02:03:14 +0000

Creamy, savory, and deeply satisfying, mushrooms and gnocchi in cream sauce is the kind of meal that transforms simple ingredients into an indulgent yet easy dinner.

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Pillowy potato gnocchi is simmered directly in a rich, garlicky mushroom cream sauce, allowing it to absorb flavor while creating an irresistibly velvety texture. It’s quick enough for a weeknight but special enough to serve to guests.

Why Gnocchi And Mushrooms Works

Convenience: An easy, simple, no-fuss dinner.
Big flavor, few ingredients: Mushrooms + garlic + cream = instant comfort.
Versatile: Is vegetarian and can be made vegan, or add a protein.
20-minute recipe: A gourmet dinner with minimal effort.

Do I need to boil the gnocchi first?

Most packaged gnocchi can be cooked directly in the sauce. It absorbs flavor and helps naturally thicken the cream. Or pre-boil to ensure even cooking. You may even pan fry the gnocchi after boiling to add a firmer outer texture.

Can I use frozen or shelf-stable gnocchi?

Fresh, frozen, and shelf-stable gnocchi all work. Frozen gnocchi may require a few extra minutes of simmering.

What mushrooms are best?

Cremini or baby bella mushrooms offer great flavor and texture. However, white button mushrooms work great too.

How Can I make this recipe vegan?

Use vegan butter or olive oil
Replace cream with coconut milk, cashew cream, or a high-quality plant-based cream
Use nutritional yeast or vegan Parmesan

How do I thicken the cream sauce?

Try any of these:
Simmer uncovered until reduced
Add additional Parmesan
Stir in a small slurry (½ tsp cornstarch + 1 tbsp water)

What herbs go best with this dish?

Thyme, sage, parsley, and basil all complement the earthy mushroom flavor beautifully.

How long do leftovers last?

3–4 days in the refrigerator
Reheat gently with a splash of broth or cream to restore the sauce

Serving Suggestions

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Creamy Mushrooms and Gnocchi

Creamy, savory, and deeply satisfying, mushrooms and gnocchi in cream sauce is the kind of meal that transforms simple ingredients into an indulgent yet easy dinner.

Course Dinner

Cuisine American

Keyword 30 minute meal, 30 minute recipe, dinner ideas, dinner recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 440kcal

Author Nicole Harris

Ingredients

17 oz gnocchi
1 teaspoon extra virgin olive oil
8 oz mushrooms washed and sliced
1 small onion peeled and minced
2 garlic cloves peeled and minced
½ teaspoon cayenne pepper
¼ teaspoon Italian seasoning
½ cup white wine
½ cup vegetable broth
1 cup heavy cream
2 thyme sprigs
2 tablespoons parmesan cheese grated

Instructions

Cook gnocchi in a large pot of salted water according to package instructions.
Heat oil in a large skillet or dutch oven over medium heat. Cook mushrooms, onion, garlic, cayenne pepper and Italian seasoning for about 5 minutes.
Add wine, broth, heavy cream and thyme. Bring to a simmer. Allow to reduce by half.
Add gnocchi and parmesan cheese. Stir all together. Cook for 2 minutes.
Remove from heat. Garnish with parsley and parmesan cheese.

Nutrition

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Lemon Kale Chickpea Salad

Nicole Harris — Thu, 09 Oct 2025 03:13:27 +0000

If you’re craving something light, refreshing, and packed with plant-based power, this LEMON KALE CHICKPEA SALAD hits every note. Bright citrus, hearty greens, and protein-packed chickpeas come together in a vibrant, nutrient-dense dish that’s as satisfying as it is simple.

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Lemon Kale Salad With Chickpeas

This Lemon Kale Salad is as versatile as it is delicious. Serve it as a side for grilled dishes, pack it in your lunchbox, or enjoy it solo as a light, energizing main. It’s a refreshing reminder that healthy food can be both simple and satisfying.

Why You’ll Love It

Nutrient-Rich: Kale is loaded with vitamins A, C, and K, while chickpeas bring protein, fiber, and staying power.
Bright & Tangy: The lemon dressing adds zing and balance to the earthy greens and creamy chickpeas.
Meal Prep Friendly: Holds up well in the fridge for 2–3 days, making it perfect for weekday lunches.

Serving Ideas

Serve as a main course for a light lunch or dinner.
Pair with grilled chicken, salmon, or tofu for extra protein.
Great as a meal prep salad — it keeps well for up to 3 days in the fridge.
Serve with this Pan Fried Cod

Ingredients

Here’s what goes into this salad:

olive oil
white onion
red bell pepper
garlic
lemon
red pepper flakes
sweet smoked paprika
chickpeas
kale

Can I make this salad ahead of time?

Yes! This salad holds up beautifully for up to 3 days in the refrigerator.

What kind of chickpeas should I use?

Canned chickpeas are the easiest, but if you cook your own from dried, use about 1½ cups cooked chickpeas.

What To Serve With This Kale Salad:

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Chickpea Kale Salad

If you're craving something light, refreshing, and packed with plant-based power, this LEMON KALE CHICKPEA SALAD hits every note. Bright citrus, hearty greens, and protein-packed chickpeas come together in a vibrant, nutrient-dense dish that's as satisfying as it is simple.

Course Side Dishes

Cuisine American

Keyword kale salad

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 149kcal

Author Nicole Harris

Ingredients

2 tbsp extra-virgin olive oil divided
½ white onion chopped
1/3 cup red pepper deseeded and finely chopped
3 cloves garlic finely chopped
1 tsp lemon zest
⅛ tsp red pepper flakes
½ tsp sweet smoked paprika divided
1 can chickpeas drained and rinsed
2 cups chopped kale

Instructions

In a large frying pan, heat half the olive oil and add the chopped onion and red peppers.
Saute for 3 minutes or until soft and fragrant.
Add the minced garlic, chili flakes and lemon zest. Stir and cook for an additional minute.
Add ½ tsp paprika, chickpeas and ¾ cup water. Simmer on low for 10 minutes or until the chickpeas are tender and the liquid is of a saucy consistency.
Add the chopped kaleand simmer for an additional 2 minutes. Remove from heat.
Toss the chickpea and kale mixture with the lemon juice.

Nutrition

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CAPRESE STUFFED AVOCADOS RECIPE

Nicole Harris — Sat, 10 May 2025 01:17:38 +0000

Make this CAPRESE STUFFED AVOCADOS RECIPE for a fresh, flavorful meal. Avocados filled with tomatoes, mozzarella, basil and balsamic dressing.

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Stuffed Avocados seem kind of weird at first, but it totally makes sense. They are like natures little individual containers. And scooping the avocado straight out of the skin ensures freshness.

Caprese salad is just tasty and pairs perfectly with buttery avocado.

Ingredients Needed For Caprese Stuffed Avocados {screenshot for grocery list}

4 large avocados, halved and pitted
1 cup cherry tomatoes, sliced in half
1 cup mozzarella pearls
3 tablespoons fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)

Ingredient Options:

Cherry tomatoes, grape tomatoes or Roma tomatoes can be used. If using Roma tomatoes choose the firmest ones, remove the soft center and seeds (otherwise it will be very mushy), and cut into bite-sized pieces.
You can use balsamic glaze which is thicker and a bit sweeter.

More Recipes With Avocados:

TACO STUFFED AVOCADOS – SHRIMP AVOCADO SALAD – CREAMY AVOCADO DIP

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CAPRESE STUFFED AVOCADOS RECIPE

Make this CAPRESE STUFFED AVOCADOS RECIPE for a fresh, flavorful meal. Avocados filled with tomatoes, mozzarella, basil and balsamic dressing.

Course Lunch

Cuisine American

Keyword stuffed avocados recipe

Prep Time 10

Servings

Calories 450kcal

Author Nicole Harris

Equipment

Ingredients

4 large avocados halved and pitted
1 cup cherry tomatoes sliced in half
1 cup mozzarella pearls
3 tablespoons fresh basil leaves chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Halve and pit the avocados. Transfer to a plate and set aside.
Combine cherry tomatoes and mozzarella pearls in a bowl.
In a small bowl, combine the basil leaves, balsamic vinegar, olive oil, salt, and pepper.
Pour dressing over the tomatoes and mozzarella, toss to combine.
Fill each of the avocados with the caprese salad and drizzle any leftover sauce on top.
Garnish with more basil leaves and season with salt and pepper to taste.

Nutrition

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VEGAN SUSHI BURRITO

Nicole Harris — Wed, 08 Jan 2025 00:43:14 +0000

If you are following a vegan diet or just trying to eat less meat, this VEGAN SUSHI BURRITO is a great option. A rice roll filled with teriyaki tofu and fresh veggies for a satisfying meat-free dinner or lunch.

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Eating a vegan meal doesn’t have to leave you hungry and dissatisfied. These Teriyaki Tofu Rice Rolls have loads of flavor and will have you feeling full.

Teriyaki tofu, cabbage, avocado, cucumber, pineapple, carrot and edamame rolled up in sushi rice. Making a vegan version of a sushirrito.

Ingredient Options:

Add your favorite sushi roll veggies to fit your tastes.
If you don’t want a vegan roll – use cooked shrimp or sushi grade salmon/tuna in place of the tofu.
Sauce options: spicy mayonnaise (not vegan), sriracha, sweet chili sauce.

More Sushi Inspired Recipes:

SUSHI BAKE – TERIYAKI SALMON BOWLS – SUSHI BAKE

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VEGAN SUSHI BURRITO

If you are following a vegan diet or just trying to eat less meat, this VEGAN SUSHI BURRITO is a great option. A rice roll filled with teriyaki tofu and fresh veggies for a satisfying meat-free dinner or lunch.

Cuisine American

Keyword sushi burrito

Prep Time 30

Cook Time 10

Servings

Calories 693kcal

Author Nicole Harris

Equipment

Ingredients

2 cups cooked and cooled sushi rice
2 tablespoons furikake or sesame seeds
½ avocado sliced
1 1 ” slice fresh pineapple cut into strips
½ cup shredded cabbage
1 Persian cucumber julienned
1 small carrot julienned
¼ cup prepared and shelled edamame
2 tablespoons sliced green onion
Crispy Teriyaki Tofu:
1 tablespoon avocado oil
6 ounces tofu cut into 1” strips
3 tablespoons vegan teriyaki sauce

Instructions

First, make the tofu by heating the avocado oil in a large skillet over medium heat. Once hot, add in the tofu and cook 2-3 minutes per side until crispy. Add in the teriyaki sauce and toss to coat. Set aside.
Place a large piece of parchment paper down on a flat surface.
Sprinkle the mat with one tablespoon of the furikake, Wet your hands (this helps the rice to not stick to your hands) then top with one cup of rice pressing it into a ⅛” thick rectangle.
Layer half of the fillings including half of the tofu in the front quarter of the rice rectangle. Using the mat, roll into a burrito shape folding in the sides to create a fully enclosed burrito. Wrap tightly like you would a piece of candy and set aside. Repeat with the remaining ingredients.
To serve, slice the burritos in half and unwrap them from the parchment. Serve immediately with your choice of dipping sauce.

Notes

Sauce Options: spicy mayonnaise (not vegan), sriracha, sweet chili sauce

Nutrition

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BROCCOLI RICE RECIPE

Nicole Harris — Sat, 28 Dec 2024 00:39:54 +0000

For a healthy alternative to rice, make this BROCCOLI RICE RECIPE. Similar to cauliflower rice, riced broccoli is chopped small and prepared to resemble rice.

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Feeling a little heavy after the holiday feasts? Planning on eating a bit healthier come new year? This broccoli rice is great for adding veggies and cutting carbs.Swap this for regular grain rice or just use half and half for a more balanced meal.

This is super simple to make. Just blend the broccoli florets then pan fry to preferred tenderness. Serve with your favorite veggies and proteins for a full nutritious meal.

What To Serve With Broccoli Rice:

HONEY GARLIC CHICKEN – TERIYAKI SALMON BOWLS – AIR FRYER CRAB CAKES – BEEF STEAK KABOBS

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BROCCOLI RICE RECIPE

For a healthy alternative to rice, make this BROCCOLI RICE RECIPE. Similar to cauliflower rice, riced broccoli is chopped small and prepared to resemble rice.

Course Side Dishes

Cuisine American

Keyword broccoli rice

Prep Time 5

Cook Time 3

Servings cups

Calories 43kcal

Author Nicole Harris

Equipment

Ingredients

1 small broccoli head about 8 ounces
1 tablespoon extra-virgin olive oil
½ teaspoon Kosher salt
½ teaspoon freshly cracked black pepper

Instructions

Cut broccoli head into 1-inch florets. Wash and dry the broccoli.
Place the broccoli florets in a food processor - pulse until the broccoli is broken up into rice-sized pieces.
To cook the broccoli rice, heat a large skillet over medium heat. Add olive oil.
Add the riced broccoli, salt, and black pepper. Cook for 2 to 3 minutes or until bright green and tender.

Notes

Use the broccoli stalk too but be sure to trim any woody pieces first and then cut the stem into 1-inch pieces and throw them into the food processor with the rest of the florets.

Nutrition

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SPINACH PUFFS

Nicole Harris — Tue, 30 Apr 2024 20:35:14 +0000

SPINACH PUFFS are fantastic finger food appetizers. Puff pastry stuffed with spinach and cheese then baked to golden brown.

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These little spinach bites will disappear in a hot second. You may want to make a double batch. These are perfect for your next party.

Just a few simple ingredients and about half an hour to make these tasty little nuggets.

INGREDIENT OPTIONS:

The mozzarella can be swapped for any other melty cheese such as havarti, gruyere or Monterey Jack.
Scallions can be substituted for parsley.
Add more spices and herbs to your preferences.

MORE EASY APPETIZER RECIPES:

JALAPENO POPPER STUFFED MUSHROOMS – CRANBERRY BRIE BITES – ANTIPASTO SKEWERS

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SPINACH PUFFS

SPINACH PUFFS are fantastic finger food appetizers. Puff pastry stuffed with spinach and cheese then baked to golden brown.

Course Appetizers

Cuisine American

Keyword spinach puffs

Prep Time 15

Cook Time 15

Servings

Calories 161kcal

Author Nicole Harris

Equipment

Ingredients

1 sheet frozen puff pastry thawed
5 oz spinach freshly chopped
8 oz shredded Mozzarella cheese
8 oz cream cheese - softened
2 tbsp scallions finely chopped
1/4 cup Parmesan cheese finely shredded
1 tsp garlic powder
Salt and pepper to taste
2 large eggs
1 tsp water

Instructions

Preheat the oven to 400 degrees F. Grease a mini muffin tin with cooking spray.
In a large bowl, mix the cream cheese and spinach together. Add the cheese, garlic powder, salt, pepper, 1 egg, and 1 tablespoon of chopped scallions. (The other half of the scallions will be used as a topping.)
Beat the other egg together with 1 teaspoon of water in a small bowl and set aside.
Unfold the pastry dough on a lightly greased surface. Make 3 cuts lengthwise and 4 cuts across, creating 12 small pastry squares.
Place each pastry square in the muffin tin, pressing down into each cavity slightly. Allow the corners of the square to rest on the edge of the tin.
Fill each pastry square with 1 tbsp of spinach mixture. Pinch the tops of the pastry corners together.
Brush the tops of the spinach bites with the egg wash and top with the remaining chives and parmesan cheese. Bake for 15-20 minutes, or until the tops of the pastries are golden.
Once baked, loosen the edge of the spinach bites with a knife before removing them from the muffin tin. Serve warm and enjoy!

Nutrition

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