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Recipe Blog

Filtering by Category: vegetarian

Roasted Purple Potatoes and Carrots

laura lomax

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Servings: 4                                                           Serving Size: 1/2 cup 

Ingredients:

4 Carrots, pealed and sliced 

4 Purple potatoes, peeled and sliced 

1/4 cup olive oil

Salt and pepper 

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Directions: 

Preheat oven to 400 degrees. Line a large baking sheet with foil and spray lightly with nonstick spray. Add sliced carrots and potatoes to a bowl and toss with olive oil. Spread evenly across the baking sheet and sprinkle with salt and pepper. Place into the oven and cook ~ 30 minutes or until the potatoes are soft. 

 

Freezer Friendly Bean Burritos

laura lomax

 Filled with flavorful slow cooked black beans, melted cheese, and roasted broccoli these freezer friendly burritos are a must add recipe to add to your meal prep rotation! 

Filled with flavorful slow cooked black beans, melted cheese, and roasted broccoli these freezer friendly burritos are a must add recipe to add to your meal prep rotation! 

I am a huge fan of freezer friendly meals. I mean honestly who doesn't love having home cooked meals ready and waiting after a long day?!? Working with families with inflammatory bowel disease one of the biggest challenges are finding recipes that respect food tolerances and dietary restrictions that the WHOLE family can enjoy.  Being a mom with Ulcerative Colitis I definitely relate to this challenge.  It is difficult to prepare multiple meals for multiple family members based on food preferences and dietary modifications. That is one of the many reasons I love this recipe. Since the burritos are single severe each family member can modify the foods they prefer or tolerate in their burritos and have them prepared and labeled for an easy weeknight meal that simple needs to be microwaved. When it comes to burritos the combos for ingredients are endless so feel free to be creative when you prepare your own. This recipe takes you through preparing homemade beans, but canned low sodium beans can be substituted to save time. Additional ingredients that work well include chicken, rice, and a variety of vegetables. 

FREEZER FRIENDLY BEAN, CHEESE, AND ROASTED BROCCOLI BURRITOS

Prep time (not including soaking): 15 minutes for beans + 20 minutes for burrito building 

Cook time: 4-5 hours 

Serving size: 15 burritos (5 cups of beans)

INGREDIENTS:

Beans:

3 cups water 

5 cups low sodium chicken broth or homemade chicken stock 

16 oz bag black beans, *quick soaked or overnight soaked*

5 cloves of garlic, sliced 

2 onions, chopped 

1 tsp. salt 

1 tsp. cumin 

1/2 cup cut cilantro leaves, chopped (not packed)

Roasted Broccoli

3 3/4 cups broccoli, chopped

1-2 tbsp. olive oil 

Salt and pepper  

Additional Ingredients:

2 cups cheddar, Monterrey Jack blend or diary free cheese  

15 tortillas 

Freezer Prep Materials: 

Wax Paper, 12 - 12 x12 inch pieces 

Foil, 12 - 12 x 12 inch pieces 

Permanent marker 

1-2 freezer bags 

Directions: 

*Soak beans overnight or with quick soak method. Before each method sort and rinse beans.  For the quick soak: Boil ~ 8-10 cups of water then add beans. Allow beans to boil for ~ 2 minutes. Remove from heat and let soak for 1 hour. Drain beans and rinse under fresh water. For overnight method: Add the beans to ~8-10 cups of water and allow to soak overnight. In the morning drain water and rinse beans. Soaked beans are now ready to be prepared* 

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Take the soaked beans and add them along with the water, chicken broth, garlic, onions, salt, cumin, and cilantro to the cooking pot. Bring to a boil then reduce heat and allow to cook for 5 hours. Beans will thicken as they cook.  Beans can be served whole or mashed for more of a "refried" appearance. 

As the beans finish cooking (~ the last 30 minutes of cook time) prepare the roasted broccoli. Preheat oven to 400 degrees. Place broccoli on baking sheet and toss with olive oil, salt, and pepper. After tossing spread broccoli across the baking sheet leaving space between each piece. Roast vegetables until vegetables are slightly soft with a small bit of charring. Cook time ~ 15-20 minutes. Remove from oven and allow to cool. 

Once beans and broccoli are cool begin burrito building. Warm tortillas slightly to prevent cracking. Add 1/3 cup beans, 1/4 cup broccoli, and 2 tbsp. cheese to each tortilla. Fold to secure filling. Wrap burrito in wax paper followed by foil for freezing. Label each burrito with date, filling, and preparation instructions with sharpie marker.  For freezer organization place all of the wrapped burritos in a freezer plastic bag to secure burritos in one place and create ease in freezer friendly meal inventory. 

When ready to enjoy remove burritos from freezer, remove foil and waxed paper, and wrap loosely in a papertowel and heat for 1-2 minutes.  

 

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Black Bean Pasta with Vegetables

laura lomax

 Protein packed black bean pasta with colorful broccoli and orange bell pepper for the perfect vegetarian one pot meal!  

Protein packed black bean pasta with colorful broccoli and orange bell pepper for the perfect vegetarian one pot meal!  

I am always excited to try new foods and recently we have been hooked on black bean pasta. While I don't think it taste like traditional pasta, it has a unique taste that is wonderful! I feel this is similar to almond or soy milk, while I enjoy both I don't think they necessarily taste like traditional cows milk.  Here are some of the amazing nutritional facts on black bean pasta. First its a great gluten free alternative to traditional pasta. It is also packed with protein, high in fiber, and lower in carbohydrates than traditional pasta. On average black bean pasta per 2 ounce serving has 14 grams protein, 15 grams fiber, and 35 grams carbohydrate compared to traditional pasta with 7 grams of protein, 2 grams of fiber, and 41 grams of carbohydrates. Combined with colorful broccoli and orange bell peppers you have a perfect vegetarian one pot meal.   

Total Prep and Cook Time: 25 minutes 

Servings per Recipe: 4 

Ingredients: 

2 cups Black bean pasta 

2.5 cups broccoli, chopped (you can also use frozen broccoli) 

1 Orange bell pepper, chopped 

1.5 tbsp. olive oil + 1 tbsp olive to drizzle 

4 cloves of garlic, chopped 

1 tsp. salt 

1/4 tsp. pepper

Directions:

Fill a medium pot with water and lightly salt the water. Bring water to a boil over high heat. Once water is boiling add pasta. Gently stir the pasta intermittently and cook for 8-10 minutes (careful not to overcook). Remove pasta from heat, drain, and set aside.  Lightly rinse the pot used to cook pasta as wit will be used to cook the vegetables. Over low to medium heat saute garlic in 1.5 tbsp. olive oil and add the broccoli and orange peppers. Saute for ~4 minutes. Next add pasta to the pot. Lightly drizzle with 1 tbsp of olive oil and combine pasta and vegetables. Add salt and pepper as listed or to taste. 

*For an extra boost of flavor top with grated Parmesan cheese***