Rainbow Garden Salad

standard November 15, 2016 Leave a response


From one color to all the colors! I stuck to my CSA veggies for all my recipes this week, and last week’s box was definitely colorful. A nod back to the heart of summer, there was corn, tomatoes, zucchini, and peppers to work with. Add some quinoa, beans, and seeds for protein and texture, and the result is a giant salad to accompany any meal. Take this to a summer potluck, add it to your weekday lunch rotation, or even add it to your Thanksgiving menu this year.


Rainbow Garden Salad

Yield: Serves 4

Calories per serving: 428 kcal


  • 4 c spinach
  • 1/4 c shishito peppers, sliced
  • 1/2 c fresh corn
  • 1/4 c tomato, diced
  • 2 carrots, grated
  • 1/2 c zucchini, diced
  • 1 c quinoa, cooked
  • 1 c red beans, cooked
  • 1 medium avocado
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 tsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c sunflower seeds


  1. Toss veggies, avocado, beans, and quinoa together in a large mixing bowl.
  2. Mix together olive oil, vinegar, agave, salt and pepper. Pour over salad and toss to combine. Top with sunflower seeds.
  3. Divide onto plates and serve.


Per serving: 428 calories, 54 g carbohydrate, 19 g fat, 14 g protein, 287 mg sodium, 7 g sugar


Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own. 


Easy Chana Masala with Samosa Tacos

standard November 9, 2016 2 responses


I get asked A LOT what foods I’ve been craving while being pregnant. And the few that have made it past the first trimester have been peanut butter, apples, and Indian food. I cannot get enough of the chana masala from our favorite take out place. And since it is so, SO good, I have never tried to make it at home. Why mess with your favorite, right?

The problem is, chana masala is so easy to make, and so much cheaper than take out every Friday night. This version does not have the same flavors as take out, although it could probably get closer if I let it sit and simmer a bit longer. But it does fulfill the craving, which is perfect on nights when the husband cannot handle another night of Indian food. All the more for me! Plus, adding these easy samosa tacos makes it feel like a full takeout buffet, but without all the breading and frying. Easy and healthy!


Easy Chana Masala with Samosa Tacos

Yield: Serves 4

Calories per serving: 387 kcal


    For the Chana Masala:
  • 1 T coconut oil
  • 1 clove garlic, minced
  • 1 tsp ground ginger (or 1 T fresh)
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 1/4 tsp cardamom
  • 1 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 c onion, diced
  • 1 16 oz can chickpeas, drained and rinsed
  • 1 16 oz can fire roasted crushed tomatoes
  • 2 T fresh cilantro, chopped, for garnish
  • 2 c long grain brown rice, cooked
    For the Samosa Tacos:
  • 2 medium red or white potatoes
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 c frozen peas
  • salt and pepper to taste
  • 4 small corn or flour tortillas
  • cilantro, for garnish


    For the Chana Masala:
  1. Heat 1 T coconut oil in a large pan over medium heat. Add spices and toast for 1 minute until fragrant.
  2. Add onion and chickpeas, stirring to coat in spices. Let cook for 5 minutes, until onions are translucent.
  3. Stir tomatoes. Reduce heat and let simmer for 15 minutes until thick and flavors have deepened. Serve with rice and cilantro.
    For the Samosa Tacos:
  1. 1. Dice potatoes and add to a pot of salted water. Boil until soft. Drain and return potatoes to pot.
  2. 2. Add spices and mash potatoes roughly. You want big chunks of potato still. Add a little water if needed to thin. Stir in peas.Season with salt and pepper.
  3. 3. Add 2-3 T filling to each tortilla and fold into tacos. Garnish with cilantro.


Per serving (Chana Masala): 265 calories, 45 g carbohydrate, 6 g fat, 7 g protein, 498 mg sodium, 6 g sugar

Per serving (Samosa Tacos): 122 calories, 26 g carbohydrate, 1 g fat, 4 g protein, 118 mg sodium, 2 g sugar



Weekly Menu: Indian Summer

standard October 17, 2016 Leave a response

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Of course it’s back to summer weather in Texas. And a CSA box full of summer produce. As much as I crave cool mornings, comforting meals, and fall produce, it hard to not enjoy the last remaining bits of summer when it comes back. This week’s meals are an attempt at light yet comforting fall inspired meals while still maximizing summer’s fresh flavors.


CSA Ingredients



  • Chop and dice all veggies.
  • Roast zucchini.
  • Press and bake tofu.



  • Monday: Baked Tofu and Green Beans
  • Tuesday: Vegan Taco Soup
  • Wednesday: Roasted Chayote Tostadas
  • Thursday: Stir-Fried Udon Noodles with Bok Choy
  • Friday: Leftover Tostadas and Soup

Lunches: Autumn Apple Salad with leftover tofu and green beans.

Breakfasts: Doing a little fall baking, so zucchini and pumpkin muffins with hot tea to get each morning started.