Easy Lo Mein (Vegan)

Damn Delicious has a crazy easy recipe for a quick lo mein. If you are not vegan/vegetarian, you can add some meat to this as well.


  • 8 ounces lo mein egg noodles (for vegan use spaghetti noodles)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

For the sauce:

  • 2 Tbsp reduced sodium soy sauce, or more, to taste
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/2 tsp Sriracha, or more, to taste


  1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  2. In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  5. Serve immediately and enjoy!

Vegetarian Pho, Meatless Monday

Oh My Veggies has a pho recipe that can be prepped, cooked, and ready to serve in about 30 minutes!

Ingredients (4-6 servings):

  • 64 ounces homemade or low-sodium vegetable broth
  • 6 green onions, thinly sliced
  • 1 tablespoon fresh ginger, peeled and grated
  • Salt to taste
  • 1 1/2 tablespoon butter
  • 6 ounces shiitake mushrooms, tough stems removed
  • 1 1/2 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 14 ounces rice noodles, cooked according to package instructions
  • 8 ounces bean sprouts
  • 2 jalapeño peppers, thinly sliced
  • Fresh cilantro, basil, lime wedges, hoisin sauce, and chili garlic sauce or sriracha for serving


  1. In a large pot, combine the vegetable broth, green onion, grated ginger, and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
  2. While the broth is cooking, melt the butter in a large skillet over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
  3. Divide the rice noodles between four to six large bowls, then fill each bowl with the ginger broth. Add bean sprouts, sliced jalapeños, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.
  4. Serve and enjoy!

Meditteranean Baked Sweet Potatoes (Vegan)

These sweet potatoes from Minimalist Baker are sure to be a hit! If you have a grill, you could grill the sweet potatoes and the chickpeas instead of cooking them in the oven.

Ingredients (serves 4):

  • 4 medium sweet potatoes*
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • Optional: Pinch of sea salt or lemon juice

Garlic herb sauce:

  • 1/4 cup hummus (or tahini)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced
  • Water or unsweetened almond milk to thin
  • Optional: Sea salt to taste

Toppings: (Optional)

  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup chopped parsley, minced
  • 2 Tbsp lemon juice
  • Chili garlic sauce


  1. Preheat oven to 400 degrees and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  6. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  7. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  8. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish.
  9. Serve immediately and enjoy!

NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip.

2 Minute Paleo Tuna Salad

This recipe form Smile Sandwich is just about as quick and easy as they come.


  • 1 can albacore tuna in water
  • 2-3 Tbsp homemade pesto (see recipe below)
  • 2 Tbsp pine nuts
  • 1/4 cup tomatoes, chopped
  • 1/4 cup bell peppers, chopped

*Note: These are estimated quantities – you can just throw in however many vegetables and nuts you like!


  1. Drain the tuna and mix with the pesto. Add the pine nuts, tomatoes, and bell peppers and toss.

Homemade Pesto


  • 1/2 cup raw almonds
  • 1 clove garlic
  • 1 cup fresh basil leaves
  • 1/4 cup cheese of choice (Pecorino)
  • 1 cup olive oil


  1. Combine all ingredients in food processor and blend until smooth. You may need to add a bit of water to get the correct consistency.

20 Minute Meal: Tomato Basil Chicken

Ancestral Nutrition has a 20 minute meal, and no crazy ingredients! Seriously, you could whip this up after a long day at work (or school, or a long day being a SAHM) for a healthy meal for the whole family. As written, this would serve 2-4, but you can easily double if needed.



  1. Heat whichever fat you choose over medium high heat.
  2. Add the chicken breasts to the pan.
  3. Add the tomatoes to the pan.
  4. Cook the chicken for about 3 minutes on both sides, depending on the thickness.
  5. During the last minute of cooking, add the basil and garlic. Give it a toss.
  6. Enjoy!

Beef and Sweet Potato Stir Fry

Stir fry is a quick, easy, and healthy dish you can make even on busy nights. Natural Noshing has a great recipe for stir fry that even includes sweet potatoes! You could also add some additional vegetables to your liking.


  • 1/2 lb lean beef for stir-fry, sliced 1/8 inch thick & 1 inch strips (recipe called for eye round steak but I used lean sirloin steak)
  • 1 1/2 Tbsp unsweetened applesauce
  • pinch of ground cinnamon
  • dash of ground cloves
  • 1 Tbsp low sodium gluten free soy sauce or coconut aminos
  • 1/2 tsp crushed red pepper flakes (use less if you don’t like spicy)
  • 2 cloves garlic, minced
  • 3/4 to 1 Tbsp fresh ginger, finely chopped (or a rounded 1/2 tsp ground ginger could be subbed)
  • 1 large sweet potato, diced into 1 inch chunks (about 1 1/2 cups)
  • 1 cup green beans
  • 1 tsp coconut oil, olive oil or butter
  • 3/4 to 1 cup sweet onion, thinly sliced
  • Handful of baby spinach (about a cup)


  1. In a medium mixing bowl, add beef, applesauce, cinnamon, cloves, soy sauce, red pepper flakes, garlic and ginger. Toss to combine and set aside to marinate.
  2. In a medium pot, add sweet potato chunks with 2 1/2 cups of water and bring to a boil over high heat. Once boiling, cook for 5-7 minutes until soft but still firm. Remove sweet potato with strainer or slotted spoon; do not drain water.
  3. Return water to a boil. Add green beans and boil for 4 minutes, until soft but still firm. Drain and set aside with cooked potato.
  4. In a large wok or skillet, add coconut/olive oil or butter over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3 minutes. Then toss in spinach, sweet potatoes and beans. Cook for 1- 2 more minutes and serve!
  5. Enjoy!