All in Recipes I Find and Like

Vegetarian Night: Thai Butternut Squash Lentil Soup + Zucchini Carrot Fritters

With that said, I had a free Friday night so I decided to have a vegetarian night, as I had been eating chicken for almost every lunch and dinner for 2 weeks straight. I decided to combine two different recipes: A Thai Butternut Squash Lentil Soup (courtesy of Ambitious Kitchen) and Zucchini Carrot Fritters (courtesy of Tasty). We got our first bunch of snow here in Boston this weekend so I thought there would be no better time to make a hearty, warming soup. The soup was perfectly spicy while the fritters were crispy on the outside and soft on the inside. I would recommend them both for anyone looking for a cold-weather vegetarian meal.

Thai Turkey Meatballs with Coconut Broth and Noodles

The weather is getting cold in Boston so I figured it was about time to start making soup…it’s soup season! This is a recipe I’ve been wanting to try for a while because it reminds me of chicken noodle soup but with an Asian twist. I could eat the meatballs alone but when immersed in the curry coconut broth…it takes it to the next level. Be prepared for your home to smell like ginger and garlic…you’re welcome.

Meatless Monday: Black Bean Burgers

I’m sure many of you have heard about the rise of vegan and vegetarian diets, or at least the idea of “Meatless Mondays.” Many people have different reasons for reducing their consumption of meat, whether it be health, environmental, or ethical. For me, I try and eat a meatless meal periodically for the environmental impact. I don’t think it can be disputed that the production of meat requires more resources and emits more CO2 into the air than following a vegetarian diet. As a result, I did my part this Monday with some friends in celebrating Meatless Monday by making these Black Bean burgers.

2-Step Curried Chickpea Salad

Gosh I love chickpeas. They are in so many of my favorite foods (hummus and falafel) and they make a great snacks when you season and bake them (much better than potato chips). A friend of mine shared this curried chickpea salad recipe with me (from one of our favorite food bloggers/Instagrammers @hummusapien) and I just had to make it. Of course it has chickpeas but then it has fresh herbs like cilantro, textural adds like cashews (also my favorite nut) and raisins, and then of course turmeric and curry powder, some of my favorite spices. I think I could've eaten the whole bowl myself but I restrained myself, and now I have leftovers. Oh, and I almost forgot to mention, it is only 2 steps and takes 15 minutes to make (and if you cook often, you will likely have over half the ingredients in your kitchen already!).

Paleo Morning Glory Muffins

When I do bake, I often try and use alternative flours/sugars to do some experimentation. The texture isn't always the same but the flavor is great. In these muffins, I used almond flour and coconut sugar instead of wheat flour and white sugar. Adding the grated carrots and apples and the raisins, walnuts, and coconut made them extra chunky and hearty and really fun to pull apart with your hands. It added a nice textural contrast to the muffins instead of just getting a full bite of muffins. I made a big batch of these with a friend, Nicole, and will have one a day as a snack for the rest of the week. See the original recipe link at the bottom of the post.

Thai Green Curry Chicken Soup

This Thai Green Curry Chicken Soup is one I've been wanting to try for a while. I love soups, especially as the weather gets colder. Whenever anyone asks me what I like to cook, I tell them I usually like to cook ethnic food. If I'm cooking chicken, I want to cook Moroccan or Middle Eastern or Latin chicken. This soup is no different. Instead of classic chicken noodle soup, I decided to make this soup, which used Green Curry Paste and Rice noodles instead of wheat noodles. It was so flavorful and cleared the sinuses a bit more than classic chicken noodle soup, which is especially perfect for when you are a little under the weather.

Chipotle Sweet Potato and Lentil Chili and Brussels Sprout Salad with Toasted Sesame Vinaigrette

The first thing I ever cooked and posted as "The Healthy Yuppie" was a vegan meal, which is ironic given how much I love and appreciate the taste and health benefits of high-quality lean meat and fish. Following a plant-based diet, the less politicized term for "vegan", has continued to grow in popularity behind sensationalist documentaries such as "Food Inc." and "What the Health".