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Sides & Salads

10 Common Mistakes When Trying to Make A Healthy Salad

How to make a SALAD that DOESN’T SUCK, is what people ask me. I am always complimented on how my salads taste. In this video, I am going to share with you the steps I use to create a great-tasting salad. I am also going to share how you can make it extra healthy by keeping it low calorie, oil-free, saturated fat-free, sugar-free, and still taste fantastic along with so many more other wonderful tips.

Cashew Dressing – Serves 4 1/2 cup Cashews

1 Tablespoon Tahini (Sesame paste)

½ teaspoon Onion Powder

½ teaspoon Garlic Powder

1 teaspoon No Salt Seasoning, like Ms. Dash

1 teaspoon Vinegar of choice, I used Apple Cider vinegar

¾ cup Water

1. Soak cashews in water for 30 min.

2. Add all ingredients in a high-speed blender.

3. Adjust for seasoning, if needed.

Note: you can add more water if you prefer a thinner dressing

EASY Garbanzo Bean Stew | Plant-Based Recipe |1 DISH Makes 8 RECIPES

talian-Style Zucchini and Chickpea Sauté is a very colorful, hearty, classic Italian dish that features a variety of garden favorite veggies. Make this ONE recipe and recreate 7 NEW meals for the rest of the week!

QUICK and EASY Zucchini and Bean Sauté

1 Onion, diced

6 cloves Garlic, minced

1 large Red Bell Pepper, diced

3 medium Zucchini,

¼” slices and quartered

1 15-oz. can Chickpeas, rinsed and drained (1½ cups)

1 cup Marinara Sauce

1 teaspoon Oregano, dried

1 teaspoon Italian Seasoning, dried Salt and Pepper, to taste Garnish

8 leaves Basil, chiffonade

¼ cup Parsley, finely chopped Lemon

1. In a large sauté pan add a few tablespoons of olive oil. Then add onions and garlic. Sautee for a few minutes.

2. Add bell peppers, tomato sauce, oregano, and Italian seasoning and continue to cook for about 5 minutes

3. Add zucchini and chickpeas. Stir to fully incorporate. Cook for about 10 – 15 minutes or until zucchini is cooked to tender. Careful not to overcook zucchini so that it is not mushy.

4. Once cooked, remove from heat and garnish with fresh herbs and lemon juice Note: You can add liquid (water or broth) if you like it more broth-like. Or feels the dish is too dry

Easy Spring Time Pasta

EASY One-Pot Spring Time Pasta Dish beings the FRESH flavors of Spring Time with all the vibrant Spring vegetable colors. Great for a QUICK weeknight dinner.

Easy Spring Time Pasta

1 lb Fettucini pasta

5 Cups Water

2 teaspoons Salt

½ Purple onion, sliced

3 cloves Garlic, minced

2 Zucchini, ribbon slices

1 Carrot, ribbon slices

1 bunch Asparagus, cut in 3 inches on the bias

1 pint Baby Tomatoes

1 Cup Peas, frozen Sauce

1 Lemon, Juice and Zest, plus extra lemons for garnish

1 Tablespoons Butter

4 Leaves Fresh Basil, chiffonade

½ cup Parmesan cheese, grated, plus extra for garnish Salt and Pepper to taste

1. In a sauté pan with high sides, place fettuccini, water and salt. Cook over medium heat.

2. After 5 minutes of cooking, add sliced onions and chopped garlic and stir to incorporate.

3. At the 7-minute point of cooking, add zucchini ribbons, carrot ribbons, asparagus, baby tomatoes, and peas. Mix to incorporate and cover with lid. Continue cooking until pasta is fully cooked.

4. Remove from heat and add Lemon juice and zest, butter, basil, parmesan cheese, and any additional seasoning of salt and pepper.

5. Garnish with lemon slices and parmesan cheese.

How To Make EASY Quick Healthy Italian Appetizers

Tired of serving the same types of appetizers? Let me teach you how you can make this really EASY and FLAVORFUL appetizer that will have your guests asking for MORE!

Italian Sausage and Bean Bruschetta

1 lb Ground Italian Sausage, or any ground meat or vegan meat of choice (if using ground meat with no seasoning, add ½ tsp salt, ½ tsp Italian Seasoning, ¼ tsp pepper)

2 tbsp Olive Oil

2 cloves Garlic, minced

½ Purple Onion, finely diced

4 tbsp Balsamic Vinegar

1 – 14 oz can Diced Tomatoes

¼ cup Liquid (Red Wine, Broth, or Water)

1 (14 oz) can White Beans, rinsed and drained Salt and Pepper, to taste Thinly sliced toasted baguette (see video how to infuse garlic flavor to baguette slices) Garnish Fresh parsley, finely chopped Shaved Parmesan Cheese

1. In a sauté pan, add ground meat, garlic, and any additional seasonings if necessary. Continue to sauté until meat is cooked.

2. Add Onion and Balsamic Vinegar. Start with 2 Tablespoons of Balsamic Vinegar, cook down, and add more if preferred in 2 Tablespoon increments.

3. Add diced tomatoes and break tomato chunks into smaller pieces. Cook for about 10-15 minutes.

4. Add about ¼ cup of liquid of choice.

5. Take the drained White Beans and smash half of the beans with a fork and add all the beans to the sauté pan.

6. Add a few tablespoons of chopped parsley as well as more balsamic vinegar if more flavor of depth is preferred.

7. Now the Sausage and Beans are ready, it can be spooned onto each baguette slice topped with fresh parsley and shaved parmesan cheese.

Note: this can be made ahead of time and reheated. Any leftovers would go great addition to eggs, pasta, or soup.

How To Make Simple EASY Winter Hearty Lentil Soup | Mediterranean Healthy Dish

One of the things I love in the winter is a hearty bowl of hot soup. Lentil soup is one of the EASY winter hearty soups to make. All in one pot, simple and VERY budget-friendly as well as nutritious. Learning how to make Lentil Soup is an essential recipe to have in your recipe files.

Hardy Lentil Soup Recipe | One-Pot | Budget Friendly Yields 4-6 Servings

2 Tablespoons Olive Oil

1 Onion, small diced

1 Tablespoon Salt

2 Carrots, small diced

2 Celery, small diced

1 can (28 oz) diced tomatoes with Juice

1 cup Lentils, prewashed

4 cups broth, possible more

1 teaspoon Italian Seasoning

1 cup frozen peas Garlic Pepper Puree

1 Tablespoon Peppercorns

4 garlic cloves, minced

2 Tablespoons Olive Oil

1. In a Pestle, place Garlic and Peppercorns. Start to crush up Garlic and Peppercorns.

2. Add Olive Oil and continue to puree with Mortar and Pestle Soup Toppings Burrata, sliced Feta Cheese Avocados, sliced Green Onions, thinly sliced Fresh Parsley

1. In a stockpot over medium heat, add Olive Oil, Onion, and Salt. Sautee until onion is translucent.

2. Add Carrots and Celery and cook until soft.

3. Then add the broth of your choice and Italian seasoning. Start with 4 cups of Broth, then add more later if a more liquid soup is preferred. Also, add Lentils and Peppercorn Garlic Puree and mix until well combined. Cook for 30-40 minutes until Lentils are soft.

4. Once the soup is cooked, add frozen peas long enough to warm up.

5. Serve soup with toppings and don’t forget to add a drizzle of Extra Virgin Olive Oil!

Easy One Pot Lasagna Soup

Lasagna is considered an EASY favorite comfort dish but can take a few hours to make. This version of Lasagna is made soup style and takes 30 minutes to make but still has ALL the flavor of lasagna.

30 minute One Pot Lasagna Soup

1 lb Ground beef

1 Onion, finely diced

4 cloves Garlic, finely chopped

2 Tablespoons Tomato Paste

1 28-ounce can tomatoes, diced

3 cups Chicken Broth, possibly more if a brothier soup is desired

10 Lasagna Noodles, broken into pieces

1 teaspoon Oregano, dried

Salt and Pepper to taste

Garnish

Ricotta Cheese

Mozzarella, shredded

Parmesan Cheese, grated

1. In a stockpot over medium-high heat, add Ground Beef, Oregano, and Salt and Pepper and start to break up the meat as it begins to cook and brown.

2. Once Ground Beef has browned add Onions and Garlic and cook until Onions are translucent.

3. Add Tomato Paste, Diced Tomatoes, and Broth. Continue to cook over medium heat for 15 minutes.

4. Add Lasagna Noodles and continue to cook for 10-15 minutes until the Lasagna Noodles are cooked al dente. Add more Broth if Lasagna Noodles soak up too much liquid and you prefer it brothier.

5. To serve, place Lasagna Soup into a bowl and garnish with Ricotta, Mozzarella, and Parmesan Cheese.

EASY Best EVER Mac and Cheese Homemade | Comfort Food

The BEST and EASY comfort food ever, Mac and Cheese. It is the ULTIMATE winter comfort food. Loaded with lots of CHEESY goodness. As sure hit with the family!

Best EVER Mac And Cheese

1 pound Elbow Noodles, cooked and drained (save 1 cup pasta water)

3 Tablespoons Butter

3 Tablespoons Flour

4 cups Milk

4 ounces Sharp Cheddar Cheese, shredded

4 ounces Gruyere Cheese, shredded

½ cup Parmesan Cheese, grated

¼ cup Mascarpone Cheese

2 teaspoon Onion Powder

1 teaspoon salt

1/2 teaspoon white pepper

1. In a sauté pan, add butter and flour. Once butter is melted, cook the flour for about 1 minute.

2. Slowly add milk and continue to whisk until incorporated. Continue to cook over medium heat until milk thicken.

3. Add all the cheeses and whisk until all the cheese is melted.

4. Taste for salt and pepper.

5. Add cooked pasta, mix to evenly spread cheese mixture.

6. Serve and enjoy!

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

Serves 6 – 8

2 Large Red Beets

2 Potatoes, Yukon Gold, or your choice

8 oz Baby Carrots

1 Large Onion

2 Garlic Cloves, minced

For garnish:

2 Teaspoons Capers, optional

¼ Cup Fresh Parsley, chopped

For the Dressing:

¼ Cup Olive Oil

2 Tablespoon Red Wine or Balsamic Vinegar

1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)

2 Teaspoons Salt

1 teaspoon Pepper Preheat oven to 450 degrees

1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.

2. Cube onion and place in a bowl.

3. Slice carrots in half lengthwise and place them in a bowl.

4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.

5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.

6. Place vegetables and capers on a cooking sheet.

7. Bake until fork tender about 1 hour, depending on cut size.

Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.

8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.

EASY Tomato Soup | Homemade Tomato Soup | EASY HEALTHY RECIPE

EASY Homemade Tomato Soup with the addition of Grilled Cheese Croutons makes this the ULTIMATE COMFORT SOUP. This is the EASIEST EVER Homemade Tomato Soup recipe that you will make. It is packed with a lot of FLAVOR from the Tomatoes and FRESHNESS from the Fresh Basil. Making this the ULTIMATE Tomato Soup with ULTIMATE Grilled Cheese.

Tomato Soup with Grilled Cheese Croutons

Serves 4

2 Tablespoon Olive Oil

1 Onion, finely diced

2 cloves Garlic, minced

2 Carrots, finely diced

3 Celery, finely diced

1 28 ounce can of Whole Tomatoes, with the juice

½ teaspoon Italian Seasoning

2 cups Broth, any flavor of choice

¼ cup Butter

¼ cup Flour

½ cup Parmesan Cheese, freshly grated Salt and Pepper, to taste

¼ cup Fresh Basil, chiffonade, or 1 teaspoon Pesto

1. In a large stockpot over medium-high heat, add Olive Oil. Once hot, add onions and garlic and sauté for a minute.

2. Then add carrots, and celery and sauté for a few minutes.

3. Add Whole Tomatoes and Italian Seasoning and slightly break up the Whole Tomatoes using a stirring utensil.

4. After 5 minutes of cooking, add Broth and cook for 10 minutes over medium-low heat.

5. Using a blender, add the Tomato Soup and puree until smooth. You might need to do this in batches if the blender is not large enough.

Note: Be careful when blending as the hot content may slash and burn you. Ensure that the plug to the lid is not on and use a towel to cover the hole instead.

6. Before returning tomato soup to the pot, make a roux by adding the butter and flour. Cook this for about 1 minute after the butter has melted. This will give the Tomato Soup a creaminess texture.

7. Add pureed Tomato Soup to the roux in the soup pot and continue to cook for a few minutes.

8. Add Parmesan Cheese and Salt and Pepper to taste. Set aside until ready to serve.

9. When ready to serve soup, add Tomato Soup to a bowl, garnish with Fresh Basil, and several Grilled Cheese Croutons.

Grill Cheese Croutons or 2 Grilled Cheese Sandwiches

4 Slices of Bread

2 slices of Cheese, ¼” thick, I used Munster cheese Butter softened

Parmesan Cheese, grated

1. Place a medium-size skillet over medium heat to start warming the skillet.

2. Butter one side of all the bread slices and add grated parmesan cheese on top of the buttered slices.

3. Place the buttered side of 2 slices of bread on the hot pan. Add a slice of cheese on top of each slice of bread. Then add the other buttered slice of bread on top of the cheese with the butter side up.

4. Continue to cook each side of the buttered bread until both sides are golden brown.

5. Remove from hot skillet and let grilled cheese cool for a few minutes before cutting into crouton size shape.

Pesto Chicken Parmesan Salad That is Quick and Easy

This flavorful Pesto Chicken Parmesan Salad is loaded with lots of freshness with only a few simple ingredients. The pesto brings this salad to the next level in goodness. It is perfect for a hearty lunch or dinner meal. The possibilities of ingredients you can add to this salad are endless. It is one you will be making over and over.

Pesto Chicken Parmesan Salad

1 lb Chicken, Breast or Tenders

¼ cup Pesto (add olive oil if pesto is too thick)

4 cups of Lettuce of your choice

½ cup Feta Cheese

12 Baby Tomatoes, halved

1 Avocados, sliced or cubed

Shaved Parmesan Cheese

½ cup Pine Nuts, lightly toasted

Salt and pepper

1. In a bowl, place chicken and pesto. Evenly coat the pesto all over the chicken.

2. In a saute pan, over medium heat, place chicken to cook. Once cooked, remove, cool and slice into bite-size cubes.

3. In a large serving bowl, place salad greens evenly spread out.

4. Evenly place cooked pesto chicken, halved baby tomatoes, and sliced avocado all over the top of the lettuce.

5. Add shaved parmesan cheese and toasted pine nuts.

6. Randomly add small dollops of pesto sauce all over for a final touch.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

This quick, easy, and hearty one-pot comforting soup will become a family favorite. The sweetness from the Escarole, creaminess from the white beans, and spiciness from the sausage, this has all the classic Italian flavors for a warm and comforting meal.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

Serves 5 – 6

1 tsp olive oil

1 lb Italian sausage (sweet or hot)

4 large Garlic Cloves, minced

1 head Escarole, trimmed and cut into 2-inch pieces

3 cups White Beans (canned is ok – about 2 cans)

4 cups Chicken Stock

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Roma Tomatoes, diced (or canned about 1 cup)

2 tbsp Parsley, chopped

½ tsp Red Pepper Flakes, optional

1. Place olive oil in a stockpot and heat. Once oil is hot, sauté sausage until brown.

2. Add garlic and onion and continue until onion translucent.

3. Add escarole and cook until wilted, about 2 minutes.

4. Add beans and tomatoes and cook for 1 minute.

5. Add stock, cover and bring to a gentle boil.

6. Once escarole has all cooked down, stir in butter, cheese, and parsley. Continue cooking until butter has melted.

7. Season with salt and pepper.

8. Ladle stew in a bowl, sprinkle with parsley, cheese and drizzle a good quality olive oil on top.

Mini Meatball Vegetable Soup Recipe

This hearty, delicious soup consists of simple ingredients and takes less than 30 minutes to make. What makes this dish so easy is that you don’t have to brown the tiny meatballs beforehand; they cook in the broth giving lots of flavor and saving you time. Pairs perfect with a loaf of fresh bread.

Mini Meatball Vegetable Soup Recipe

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

5-6 Celery stalks, thinly sliced

2 Potatoes, diced

4 cups Broth of your choice (Beef, Chicken, or Vegetable)

Meatballs

1 pound of ground meat of your choice (Beef, Turkey, Chicken, etc.)

1 teaspoon Salt

½ teaspoon Pepper

1 teaspoon Oregano

½ teaspoon Garlic powder or 1 fresh garlic clove minced

1/3 cup Panko Bread Crumbs

¼ cup Parmesan cheese, grated

Garnish

Parsley, chopped

Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and potatoes. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the meatball mixture.

4. Once the soup is hot, meatballs can be added all at once or one at a time as rolled. Make sure it is not a high boil. Do not meatballs to break apart.

5. When ready to serve, garnish with fresh parsley and a lemon wedge.

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© Copyright – Greenolivecooking.com

Cooking

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