Easy, 7 Ingredient Breakfast Casserole (GF, Vegetarian, Paleo-Friendly)

January 8, 2018

Easy Black Bean, Quinoa, & Pumpkin Chili (Gluten Free, Dairy Free, Vegetarian, Vegan)

January 8, 2018

Meal Prep Mediterranean Salad Bowls (GF, DF, Vegetarian)

January 8, 2018
Easy, One Pan Vegetarian Breakfast Casserole

My first blog post of 2018 had to be about meal prep.  I’m so on trend.  NOT.  The thing is, I’ve been wanting to meal prep for years but when you’re a food blogger, it’s tricky.  I enjoy cooking with ingredients that are seasonal and sometimes I just buy whatever strikes my fancy at the supermarket.  But not this year!  2018 is the year of the meal prep, so be on the lookout for more recipes like this!

Is there anything better than having your lunch waiting for you?

When I did a poll over on Instagram about recipes that you’d like to see this year,  over 86% of you said more meal prep recipes.  Meal prepping is about being organized, purposeful and thoughtful about what you are putting into your body.  Also, it’s about having a pantry and fridge that are stocked with healthy ingredients that you can throw together easily.

The ingredients in these Mediterranean Salad Bowls are ones that I almost always have on hand. It’s a combination of healthy fats, carbs, protein and greens (greens have been seriously lacking in my diet post holidays and I heard this from you too!).  The combination of ingredients will help keep you full until dinner time and are packed with flavor and nutrients!  This recipe serves 4 so you can have a little flexibility on Friday’s and I know 4 days is enough for me when I’m eating the same thing everyday!  Whether you’re a busy mom, worker bee, or person on the go, I’m sure that you will love having these meals waiting for you each day. Sometimes it’s nice to not have to think about what to eat!  Happy prepping!



Get ahead of the game by prepping these easy and delicious bowls on Sunday!


Serves 4 

4 eggs

1/2 cup uncooked farro

4 cups salad greens (I used arugula)

1 cucumber

2 T crumbled feta (omit if you are dairy free)

4 sun-dried tomatoes packed in oil

1/4 cup pitted olives

1/4 cup parsley

1/2 cup garbanzo beans (you can leave them uncooked or make these crispy pizza chickpeas shown here)

  1.  Cook farro according to package directions.  While farro is cooking, prep the veggies.  Cut the cucumber into half moons.  Chop the parsley, olives and sun-dried tomatoes until fine.  I used a food processor but if you don’t feel like cleaning something else then just chop with a knife.
  2. In a separate pan, heat 2 cups of water until it comes to a boil.  Slowly lower in the eggs and cook for 6 minutes.  Once cooked, place into a bowl filled with water and ice to prevent the eggs from over cooking.
  3. Place the 1 cup of greens, a few cucumber slices and a sprinkle of feta into 4 tupperware containers.
  4. Toss the farro with the parsley, olive, garbanzo bean, and sun-dried tomato and place about a quarter cup into each container.
  5. Peel egg if you wish (you can save this step until you eat if you like).

Hummus Vinaigrette

2 T hummus (I use store bought from Whole Foods)

1 T red wine vinegar

2 T olive oil

1 T of water (maybe more) to loosen as necessary

  1. In a bowl whisk all the the ingredients until combined