Category Archives: vegetarian

Minestrone Soup

I just realized the last time I blogged was a YEAR ago! I don’t know where the time goes, but it feels good to be back! I have been meaning to share this Minestrone Soup recipe that I made not too long ago. Everyone that tried this recipe loved it, it is perfect for a rainy movie night. I definitely recommend giving it a try, its super easy & delicious. Enjoy..xX

What you will need:

1/2 cup onion || chopped

1 1/2 cup carrots || diced

1 zucchini || diced

2 garlic clove || minced

1 15.5 oz. can white beans

1 15.5 oz. can chick peas

1/2 cup fresh peas

1 can of plum tomatoes || drained (save 1/4 cup of juice)

2 handfuls of baby spinach

2 beef bouillon cubes

7 cups of water

salt, pepper, oregano || to taste

1/4 cup Parmesan cheese

In a pot with 2 Tbs of oil, saute onions | carrots |zucchini & garlic on middle heat. Add beans, peas, tomatoes, bouillon and water. Bring to a boil then reduce heat & simmer for an hour. With 10 minutes left of cooking time, add spinach | salt | pepper | oregano & cheese…stir & simmer for remaining time.





Filed under comfort, Recipes, vegetarian

Eggplant Parmesan.

I’m back! Its been a while since I’ve posted, due to the fact that this past month I was diagnosed with Celiac Disease (meaning NO more gluten). ๐Ÿ˜ฆ It has been a hard transition learning how to eat gluten-free, but I am finally starting to get used to it. I felt like making Eggplant Parmesan tonight & since flour is now a NO-NO, I opted for a healthier version of one of my favorite dishes. I decided to roast the eggplant instead of flouring & frying them. Same delicious taste,ย  just a lot healthier & gluten-free!


  • 3 or 4 eggplants
  • Olive Oil Spray
  • Homemade tomato sauce or 1 jar of your favorite (make sure you add basil)
  • Shredded Mozzarella Cheese
  • Salt & Pepper

Preheat oven on 400 degrees. Cut the ends off of the eggplant & discard. Slice eggplant into 1/2 inch slices, season with oil, salt & pepper. Arrange eggplant on a baking sheet and bake for 20 minutes (flip half-way).

When eggplant is soft, remove from oven and set aside.

Lots of Eggplant ๐Ÿ™‚

In a baking dish; layer sauce, eggplant & cheese :repeat: repeat: repeat:ย 
until you are out of eggplant.

Load up the cheese!

Bake for an additional 15 minutes until cheese is melted.

Time to Eat!

healthy & delish !! A perfect twist on eggplant parm. ๐Ÿ™‚ Enjoy


Filed under health, Recipes, vegetable, vegetarian

A twist on your original quesadilla!

This is not your average chicken & cheese quesadilla! Its time to get creative! Last night we had Spinach & Mushroom Quesadillas, and let me tell you they were just as good! This is a perfect vegetarian dish.

What you will need:

1. 1 Package ofย  (4) Tortillas or Wraps (I used Spinach & Herb Wraps)

2. 1 Package of Portobello Mushrooms

3.ย  2 cups Mozzarella Shredded Cheese

4. 1 (10 ounce) bag of Spinach

5. 2 cloves of garlic

6. 2 Tablespoons of butter

Preheat oven to 350 degrees F. Slice the portobello mushrooms, and add the oil & garlic to a skillet and let cook for 2 mins then add the mushrooms (cook for 7 mins or until brown).

Mix in spinach & continue cooking for 5 minutes. In a separate skillet over medium heat, place tortillas in the skillet one at a time, and cook 1 minutes on each side, until golden brown.

Next, place an equal amount of the mushroom& spinach on each tortilla. Top with cheese, then place another tortilla on top.

Bake for 10 minutes.

When removed from oven, let cool then cut into 4 pieces. Top with your favorite dip! (I prefer salsa)


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Filed under Recipes, vegetarian