3 healthy recipes I'm cooking on repeat
When I crave foods or try a delicious meal at a restaurant, I often try to make them my own, and cook them on repeat if they turn out well. This post contains three recipes I’ve been cooking on repeat this season, which I hope provides some inspiration if you’re looking for healthy, veggie-filled meals. Find the video above as well as details and instructions below if you are looking for specific recipes.
This post has also been made in partnership with Milo cookware by Kana, and I feature their beautiful three-piece set in black in the video. Find more about their cast iron cookware at the bottom of this post if you’re also interested in a versatile investment piece for your kitchen.
Tofu scramble and veggies
A recipe I’ve been craving for brunch - create with an assortment of vegetables, place ingredients into a tortilla for a delicious burrito, or make a beautiful veggie bowl.
Recipe
Makes 2-4 servings
1 block tofu
2 sweet potatoes
1 head broccoli
2 teaspoons cumin
2 teaspoons paprika
oil
salt and pepper
Directions
Remove tofu from packaging and wrap in a towel to help remove excess moisture. Then place in a bowl, and mash with a fork. Heat skillet to medium heat and add about a tablespoon of oil and the mashed tofu. Add paprika, cumin, as well as salt, and pepper to taste. There are various ways to spice your tofu, so have fun with it and adjust as you go. Allow the tofu to continue cooking and allow the moisture to evaporate. Next, wash and chop your vegetables - cube the potatoes and cut broccoli into bite sized pieces. Start by boiling water and put in the cubed sweet potatoes, and boil them for 5-7 minutes, until you can poke a fork through, then remove. Put 2 tablespoons of oil into the skillet. Fry up the boiled sweet potatoes to give them a nice crisp edge and add a bit of salt and seasoning. Continue to fry on medium heat until crisp edges are formed. Sautee the broccoli in a bit of oil, salt, and pepper in the same skillet, and remove once completed.
Veggie gumbo
A delicious, comforting stew best eaten with a side of rice. You can use whatever veggies you have on hand but it is recommended to use bell pepper, onion, and celery as the base of your recipe.
Recipe
Inspired by Vegan Gumbo / Makes 4-6 servings
1/4 cup vegan butter or oil
3 tablespoons flour
1 green bell pepper
4 celery stalks
1 onion
6 cloves garlic
3 cups vegetable stock
1/2 head of cauliflower
1 pound mushrooms
2 tablespoons cajun seasoning
1 bay leaf
1 14 oz can tomato sauce
1 15 oz can kidney beans
salt and pepper
Directions
Wash and chop all vegetables into bite-sized pieces. Heat a large pot to medium-high heat make a roux with oil and flour, mixing it in on medium heat until thickened. Add garlic, onion, celery, and bell pepper and continue to mix for a few minutes. Add vegetable broth and all the remaining ingredients - mushrooms, cauliflower, kidney beans, tomato sauce, and spices. Give it all a good mix and allow the gumbo to simmer on low heat for 20 minutes to allow the flavors to develop. Mix and adjust the overall flavor with salt, pepper, and cajun seasoning as needed. Serve with a side of rice, and top with chopped cilantro or green onion.
Veggie lasagna casserole
A low carb way to get your lasagna fix - packed with yummy flavors and veggies for a light yet satisfying meal.
Recipe
Makes 4 servings
1 eggplant
2 zucchinis
1/2 onion
1 pound mushrooms
cheese of choice
tomato sauce (half a jar is enough)
dried basil and oregano
salt and pepper to taste
olive oil
cheese of choice
Directions
Wash and chop all the vegetables into bite-sized pieces. Sautee the vegetables with some olive oil, salt, and some basil. You could also sautee everything at once, but sauteeing each vegetable separately will allow you to control the flavor profiles a bit more.
Preheat your oven to 375 degrees Fahrenheit. To your skillet or baking dish, add some pasta sauce of your choice to the bottom of the skillet, ensuring that there's a thin layer throughout the bottom. Then go ahead and start layering in your vegetables, add your favorite cheese or vegan cheese of choice, and continue to alternate your ingredients layer by layer. Once you get to the top, be sure to reserve some sauce and cheese, and cover the entire skillet. Sprinkle little extra oregano and pepper on top for a nice touch. Once your oven is ready to go, place the skillet in the oven and bake for 30 - 40 minutes. If you notice that there's still a lot of liquid in your dish when checking, you can put it in for a bit longer.
About Milo
Cast iron cookware is a kitchen staple due to its durability and longevity, but it's also more sustainable, safe, and versatile than other cookware. Milo cast iron cookware works beautifully on the stove, oven, and tabletop as a serving piece - the 3-Piece Set includes The Ultimate Skillet, The Classic Dutch Oven, and Universally Compatible Lid. Best of all, each piece is made with 40% recycled cast iron, is compliant with Proposition 65, and includes a lifetime warranty. If you're interested in investing in a set of cast iron cookware, do check out Milo's latest Kickstarter, which features six new colors ranging from eucalyptus to terracotta. You'll be able to get the cookware at affordable prices with additional discounts.