Yummy Lunch!

Had a nice vegetarian lunch today. Veggie medley that included mushrooms, zuchinni, red onions, garlic with chickpeas. Added some chopped tomatoes, avocado, spinach all over brown rice. It was so delicious!

What did you have for lunch today?

Flavorful Veggies Over Pasta Recipe!

I wanted to try something different from what I usually make with pasta which is with meatballs or chicken. So I decided to use the vegetables that I picked up from the Virginia Farmer’s Market the other day!

Tomato, cherry tomatoes, red onion, green onion, zuchinni, and yellow squash.

I chopped up everything to prepare it for cooking.

I used a little olive oil and sautéed the red onions until they browned. I then added all the vegetables to the pan and added my spices. I used garlic powder, Italian seasoning, a little salt, pepper, fresh basil, and fresh rosemary.

I mixed everything together and covered and let it cook on medium heat for about 5 minutes.

Then I added marinara sauce to the pan, mixed it in, and put the temperature on low. I covered the on and let it cook for about 7-10minutes or until the veggies are soft.

Then I poured the veggie marinara sauce over tri-colored rotini pasta and garnished with fresh basil! I also enjoyed this meal with a nice and crispy piece garlic toast! Yum!

Easy Chickpea Salad Sandwich!

Lately, I’ve been experimenting with different meatless recipes. I wouldn’t consider myself a vegan or vegetarian.

I’ve just been working on cutting back from eating meat and have been incorporating more fruits, vegetables, and beans for a more nutritious and healthy lifestyle.

While researching new recipes, I found this chickpea salad recipe.


-1 can of chickpeas (rinsed and drained)

vegan mayonnaise or regular mayonnaise

-spices: garlic powder, onion powder, salt, pepper, and red pepper flakes

-buffalo sauce (optional)

Combine these above ingredients in a bowl and mash the chickpeas until it has a chicken salad or tuna salad recipe.

To make your own vegan ranch dressing, mix these ingredients together:

3/4 cup vegan mayonnaise

1 1/2 tbsp unsweetened non dairy milk

1 1/2 tsp apple cider vinegar

1/2 tsp lemon juice

-garlic powder, onion powder, paprika, salt, pepper, parsley and dill

Man ohh man doe this tastes just like ranch dressing. Seriously, I was so shocked!

But if you don’t have the time to make the vegan ranch dressing or don’t care if it’s vegan, then you can just use the regular ranch dressing too!

Take your favorite bread (I used the 12 grain sandwich bread and I like to lightly toast mine) and spoon on the chickpea salad mixture. Add white or red onions, tomato slices, a handful of spinach or lettuce, topped with the delicious vegan ranch dressing!

I usually enjoy this sandwich with a side of ruffle potato chips! =D

Even if you don’t like chickpeas, I think you would really enjoy this sandwich! Plus you can make this in bulk and eat it during the week for a quick meal!

Have you tried chickpeas before? What’s your favorite chickpea recipe?

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Delicious Impromptu Spaghetti Dinner Recipe!

I wanted to try out a meatless pasta dish for dinner last night. So I decided to create a yummy recipe! I didn’t really use exact measurements so I’ll try to do the best I can with providing all the info! Check it out!


-Salt, pepper, garlic powder, Italian seasoning, red pepper flakes

-Olive oil or vegetable oil

-Spaghetti noodles

-2 cloves of garlic chopped

-1/3 of a red onion chopped

-Baby portabella mushrooms chopped

-Zucchini chopped

-Cherry tomatoes chopped

-Half can of tomato paste

-Half container of Marinara sauce

-Handful of baby spinach chopped

-2 tablespoons heavy whipping cream

-Chopped parsley for garnish (optional)


I started out by cooking the spaghetti. As that cooked, I prepared the sauce. I chopped up garlic and red onions and added to a medium sauce pan. In 1 tablespoon of olive oil, I sautéed the garlic and onions for about 1 minute on medium heat.

I chopped mushrooms, zucchini, and cherry tomatoes and added to them to the pan and mixed together with the garlic and onions. I seasoned with salt and pepper and let cook for about 2 minutes.

I added half can of tomato paste and mixed in with the veggies and let simmer for a few mins to let the sauce thicken a bit. Added half can of marinara sauce and mixed all together. I seasoned with garlic powder, Italian seasoning, and red pepper flakes, covered pan, and let cook for 10 minutes on low heat.

I added about 2 tablespoons of heavy whipping cream to sauce and stirred in chopped baby spinach and let flavors blend for about 3 minutes. Fold in the cooked spaghetti and that’s it! Time to dig in!

I garnished with parsley and served with Texas toast garlic bread! I was very pleased that my impromptu recipe turned out really delicious!