Who needs a recipe that can be made super fast but will still help you stick to your wellness goals? Fast food can definitely be made with a healthy twist if you put some thought behind it.
I love making Potato and Veggie patties because they taste super delicious and keep me on track with my health and wellness goals. I also love how I can use the same mixture to make a variety of things too. I make patties and veggie bites using the same simple mixture. I love easy recipes like this that can provide us with many different meal options. Let’s face it if we don’t have a variety of quick recipes then we will seek unhealthy alternatives.
The number one excuse people make for not eating healthy is that they don’t have time to cook.
I just don’t agree with that because I can cook up a healthy meal using just a few ingredients on a normal basis. In the time it takes you to order food and get it picked up or delivered you can make a healthy meal at home. It doesn’t take much effort to cook up potatoes, rice, open a can of beans or legumes and whatever veggies you have on hand. Frozen or canned veggies are wonderful to have at home because they cook up really fast. I feel like these types of convience foods are extremely helpful in order to keep us on a track with our wellness goals.
I use my instant pot to cook up most of my meals because I’m short on time. You can make pretty much anything in this amazing small appliance quickly. I love to fill up my instant pot with healthy starches like potatoes or rice. Having it pre-made gives me the opportunity to make a meal super fast. I also love having precooked potatoes in the fridge so you just have to grab them and reheat them when you get hungry. Rice can also be frozen which I find very helpful when I know it’s going to be a super busy day.
Having time saving hacks will prevent you from going out and buying terrible junky foods. Being prepared will help you stay successful and on the right track.
POTATO & VEGGIE PATTIES
– 4-5 lbs of potatoes
– 4-5 cups of veggies (I used frozen veggies, my favorite is brocolli and green beans)
– seasonings of choice (optional)
1. I cook my potatoes in my 6 quart Instant Pot (about 4-5 lbs of potatoes) for 20 minutes and allow it to naturally release. You can also cook potatoes in a regular pot on the stove if you don’t have an Instant Pot.
2. Cook up 5-6 cups of frozen mixed veggies on a frying pan using water or broth to saute them.
3. Add the potatoes into a large mixing bowl and mash them up. Depending on the size of the bowl, you may need to do this in batches.
4. Add in the cooked veggies and mix well.
5. Add in any optional seasonings or spices of choice.
6. Shape into patties and pop them into the air-fryer to cook up. You can also use the oven if you don’t have a air-fryer available to you.
I cook mine at 350 F for 14 minutes, flipping them half way. Adjust the timing according to the size of patty you make.
I dip mine in sugar free ketchup most of the time. I also like to make veggie burgers using this recipe too.
I hope you enjoy this recipe as much as I do. I’d love it if you could tag me on IG @VeganMommyDee if you make the recipe.
Health, Joy & Positive Vibes,
Calling all Pesto sauce lovers!!! I have a recipe that you will not only love but it’s actually healthy too.
Do you love Pesto but hate all the calories associated with it? Traditional pesto is loaded with oil which is just empty calories. Did you know that each tablespoon you use will add on 120 calories to your meal? I don’t know about you but I’m not interested in adding on all these extra unneccessary calories. I also don’t know any person that just adds one tablespoon of oil to their food when they cook. Think about how much oil is called for in traditional pesto recipes. Add up all those extra calories. It’s actually pretty horrifying. If those extra calories came from wholesome unrefined foods then I wouldn’t worry about it. Oil of any kind has been refined and adds no benefits to our health contrary to popular belief however.
If you want to read more about the hazards of including oil in your diet I recommend you check out Dr. Mcdougall’s website and pick up some of his amazing books. The Starch Solution will open your eyes to a weath of information and practical tips.
My recipe for pesto is oil free, nut free and dairy free. I eliminated a ton of calories and I only use real whole foods. I believe that the food we eat should be full of nutrients and vitamins. This is the food of vitality and wellness. This is the food I want to fuel my body with and I hope you do too.
So what if pasta isn’t your thing? Yes some people just aren’t big pasta fans. It’s true but hard to believe I know! Don’t fret because you can also use this fresh oil free pesto sauce on baked or boiled potatoes which is amazing. It will take your plain potatoes to a whole new level trust me! It’s also a great alternative to adding unhealthy butter or sour cream to your potatoes. I also like to top my rice with a little of this pesto sauce too. It gives your rice a bit of extra flavour and colour which is really nice.
Here is my healthy and super easy to make recipe for Pesto. This recipe is made using Arugula and Spinach which is probably very easy to find for everyone. I do like to use Fresh Basil when I have it but it doesn’t have to be the staple ingredient in pesto. I love how you can play around with different healthy greens to create new and wonderful pesto recipes. You can never get sick of pesto sauce when you try new greens and create new ways of making this fabulous sauce.
Healthy Arugula & Spinach Pesto Pasta
• 3 cups Arugula & Spinach Mix
• Juice of 1 large lemon
• 5 cloves of garlic
• 1/2 cup Pumpkin Seeds or Sunflower seeds
• Salt & Pepper
• 1 cup chopped Tomatoes
• 1-2 Tbsp. Nutritional Yeast
• 5 cups pasta of choice. I used Quinoa Pasta.
1. Boil large pot of water and add in the pasta. Cook according to directions on pasta packaging.
2. Add all ingredients to a food processor. Combine well.
3. In a large bowl add the pasta and mix in the pesto sauce.
* Serves 4 people *
If you want to see how I made my recipe then just take a peek at my video below. It’s my latest recipe video on my YouTube channel.
Much Love & Gratitude,
I’m often making quick meals on the go. I feel like most people can relate. We’re all short on time and in a rush to make fast and easy meals. The hard part is creating meals that are healthy so we aren’t tempted to eat anything we can get our hands on. Worst still is grabbing takeout and fast food when we’re in a rush.
I find by sticking to some staple meals I’m able to quickly whip them together in no time at all. By always keeping staple items on hand at home it will make your life so much easier. I also make bigger batches of rice, baked oats and porridge so I have left overs for the next day. I love taking left over porridge to work for breakfast and then I add some berries to it and hemp hearts. That will keep me feeling full long and I wont have to spend money buying an unhealthy breakfast option on the go.
I always make extra sweet potato, white or yellow potatoes in my pressure cooker too. I just use the extra for lunch the next day for my hubby and I. I just add some seasoning to it and eat it with a hearty salad. It’s a simple, fast and nutritious meal!
I love making things like chia pudding in a Mason jar too. I make a few days worth of chia pudding and then we have the perfect breakfast for work or a great go to snack. I don’t have to worry about what to make because that meal is covered. Simple tips like this help keep us on track and because it’s so nutritious it will give us ample energy for our busy lives!
I’ve added below my new YouTube video. It’s another What I Eat in a Day video This edition is Quick Meal Ideas that are healthy and super fast to create.
If you haven’t already Subscribed to my channel please do. I’d greatly appreciate the support. Also don’t forget to follow my blog for future posts and follow me across social media.
Have a wonderful weekend everyone!
Health, Joy and Positive Vibes,
I’m hanging on to Summer until the very end! It’s too short! I also love how we tend to crave simpler food dishes during the summer. I’m loving cold chickpea and herb salads these during these summer days. Simple and healthy! I’ll be sharing one of my latest simple summer salads in today’s post. A few people messaged me asking for the recipe so I’ll just post it here for everyone. It’s so super easy and takes very little time to make.
Chickpea & Herb Summer Salad
1 can of Chickpeas
1 cup of parsley, chopped
1/2 cup cherry tomatoes cut in half
1 tbsp hemp hearts
1/2 cup Apple Cider Vinegar
Drizzle of Olive oil
Salt & Pepper
1 tbsp of minced garlic or you can use garlic powder as an alternative
1 bell pepper, chopped
2 cups of Fresh Spinach
Drain and rinse your chickpeas
Add them into a large bowl
Chop up your parsley, garlic, tomatoes and bell pepper
Toss the chopped ingredients into the bowl except the parsley
Toss in the Apple Cider Vinegar and drizzle in some olive oil as well.
Mix the ingredients well
Add in the parsley and fresh spinach to the salad
Season your salad with Salt and Pepper
Give the salad another toss
Sprinkle the hemp heats onto the salad and serve!
* This Salad can be made ahead and stored in the fridge. The longer it sits in the fridge the better it tastes. I suggest you only add the spinach in before serving however. It will get too wilted otherwise. I add my spinach in the morning before leaving for work if I’m taking it for lunch. Adjust the dressing measurements to your desire. If your oil free you can totally skip it in this recipe. I’ve eaten it oil free many times and it’s still great. *
Have a wonderful day everyone!