Shakshuka-style baked eggs are having a moment, and we’re in love with their robust flavors and super-simple preparation.

When it comes to a high-impact, low-effort breakfast you simply cannot beat the simple shakshuka-style baked eggs. Eggs float in a sauce of tomatoes, traditionally mingling with peppers and spices– paprika, cumin, and red pepper (ground or flaked). We love this variation because of its fresh, Latin feel (but if you want it to taste a bit more Middle Eastern, feel free to add your favorite spice blends). If you’re really worried about the heat factor, swap the jalapeno out all together for something gentler (a Poblano pepper is just as lovely without being as aggressive).


Shakshuka-Style Baked Eggs in Tomato Salsa

Shashuka-Style Baked Eggs in Tomato Salsa

Dial the heat down in the tomato salsa by removing the ribs and seeds from the jalapeno. Any cheddar is good here, but we have a serious crush on the way sharp cheddar sets off all the other flavors. Looking for something milder? Mozzarella is your best bet. Sourdough toast or cheesy grits both make wonderful sides to this simple, sizzling dish.


1 tsp coconut oil
1 small sweet onion, peeled and finely chopped
1 clove garlic, peeled and minced
4 ripe tomatoes, rinsed, seeded, and diced
1 jalapeno pepper, rinsed, trimmed, and finely chopped
1 small red bell pepper, rinsed, seeded, and finely chopped
4 large eggs
coarse salt, to taste
freshly ground black pepper, to taste
¼ cup (30g) grated Cheddar cheese
2 sprigs fresh parsley; rinsed, trimmed, and finely chopped for garnish


Preheat oven to 350°F (180°C, 160° Fan).

Heat coconut oil in an ovenproof skillet over medium-high heat. Add onions and garlic; sauté until the onions are soft and translucent, about 3 minutes. Add garlic and sauté until fragrant, another minute or two more. Add the tomatoes and peppers; sauté for about 5 minutes until they begin to soften and release their moisture.

Using the back of a wooden spoon make four pockets in the salsa mixture. Crack an egg into each pocket and season to taste with salt and pepper.

Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set. Sprinkle with grated cheese and bake for another 3 minutes, or until the cheese melts.

Garnish with parsley and serve right from the skillet.

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Can you believe we’re more than halfway through the year? I sure can’t. When it hit me that we were 6 months into 2018, I did a bit of a mental check-in on how things have been going so far this year—it’s definitely had its ups and downs. My challenges this year have been mainly with my health, but when our health is off-balance, it tends to drip over into every area of life.

There is always a silver lining, though: my health setbacks have been a huge wake-up call. For the past 5 years, my body has been either pregnant, nursing, or both, and that has without a doubt taken a huge toll on me. There have been times when I’ve neglected my physical, mental, and emotional health. There have been times when I got lazy with vitamins and just stopped caring. There have been times when my anxiety felt out of control. I’ve had a lot of inflammation and allergic reactions. A lot of illness. Things seemed to get worse after I had to take antibiotics for an infection this past winter.

About a month ago, I finally said enough is enough! I needed to stop and listen. Since then, I have committed to taking time for myself to heal. To go to those doctors appointments I’ve been putting off. It’s easy to let things slide when life is busy. Having kids can be all-consuming…they are so needy (for good reason), but wow parenthood can really make you lose yourself if you let it.

If you’re going through one of those life phases where you feel like you just can’t “get it together,” you aren’t alone. This too shall pass. And when it does, you will be stronger and wiser. And don’t lose gratitude for everything that’s going well along the way. Gratitude is definitely an anchor through the challenging times.

Meet jackfruit. Have you tried it before? I’ll admit I was a bit scared when I first saw the funky-looking fruit (and cans of jackfruit mystified me!). But after playing around with it for a few weeks, I’ve come to really love it. And I have so many fun jackfruit recipes ideas! A reader wrote to me the other week asking for help. He said his daughter can’t have legumes or nuts, so I put my thinking cap on and thought about how I could use jackfruit to create a delicious salad dish that she could enjoy on bread, wraps, rice cakes, or crackers. Jackfruit does lack the robust amount of protein you’d find in legumes and nuts, but I find adding hemp hearts (either by mixing them into the salad or adding on top) works great for boosting protein.

I really like the Native Forest brand of canned jackfruit. You don’t need to cook it to soften before use (unlike Cha’s Organics brand). After rinsing and draining it, I slice the spongy, firm core off each piece. If using jackfruit straight from the can, the core is a bit too firm for this recipe. You’ll only want to use the soft, stringy jackfruit that resembles pulled pork/chicken (in the photo below, that’s the stuff on the left!). With a bit of slicing and dicing, you’re ready to roll!

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By Angela Liddon

I recently started experimenting with jackfruit recipes, and I discovered that jackfruit makes a fantastic sub for chicken in a traditional chicken salad. My goodness, it’s delicious (and not only is jackfruit delicious, it’s rich in Vitamin C too)! Because jackfruit has such a mild flavour, it takes on all the wonderful flavours in this dish—tangy lemon and dill, creamy eggless mayo, savoury garlic, and smoky paprika. I’ve added fresh vegetables like celery, green onion, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. To boost the protein, I like adding hemp hearts. You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Recipe is adapted from my favourite Chickpea Salad.

4 servings
Prep time
15 Minutes
Cook time
0 Minutes


  • 1 (14-ounce/398 mL) can young jackfruit (in brine)*
  • 2 medium (140 g) stalks celery, finely chopped
  • 3 medium (45 g) green onions, thinly sliced
  • 1/2 cup (67 g) finely chopped red bell pepper
  • 3 tablespoons (45 mL) store-bought vegan mayo or 5-Minute Mayo**
  • 1 small (5 g) clove garlic, minced
  • 2 to 3 teaspoons (3 g) minced fresh dill
  • 2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper, to taste


  1. Drain and rinse the jackfruit. Place the drained jackfruit segments onto a large cutting board. Using a knife, slice off the fibrous core of each jackfruit segment. You’ll only want to use the “stringy” parts that resemble pulled pork. Discard the core and chop the remaining pieces into small 1/2-inch chunks. It should look like shredded chicken and you should have about 1 1/2 cups chopped.
  2. Add the chopped pieces to a bowl and stir in the celery, green onions, bell peppers, mayonnaise, and garlic until combined.
  3. Now stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing.
  4. Serve in a sandwich or wrap, on top of a big salad, or with crackers. I love enjoying it with rice cakes and mashed avocado too. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving.

Nutrition Information

In case anyone is wondering, I served the salad on rice cakes with mashed avocado, hemp hearts, and a sprinkle of pink salt. So good!

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Enjoy the thrill of the grill without setting foot outdoors, thanks to these easy weeknight recipes.

Grilled summer vegetables

Photo by Olha Afanasieva via

George Foreman made a household name for himself showing how an 
indoor grill could cook meat with less fat in half the time, yet his gourmet gadget—as well as other two-sided countertop grills, such as panini presses—offer an unlimited range of speedy, tasty veg options. Let the following meals-for-two get your creative juices flowing, and before long, you’ll be coming up with some lean, mean grilling action of your own.

Grilled Radicchio with Creamy Walnut Sauce
Serves 2  |  30 minutes or fewer

The nonstick surface of a countertop grill means you don’t have to put together a fancy marinade to make 
tasty, tender grilled radicchio.

3 small radicchio heads, halved lengthwise
1/4 cup walnut halves, plus more for garnish, optional
1 clove garlic, peeled
2 Tbs. plain unsweetened soymilk
1 Tbs. vegan sour cream
1/4 tsp. vegan Worcestershire sauce
2 tsp. balsamic vinegar
1/2 cup quartered red or green seedless grapes

1. Place radicchio halves cut-side up on grill. Close, and grill 10 to 12 minutes, or until pronounced grill marks appear and radicchio is just tender.
2. Meanwhile, chop 1/4 cup walnut halves with garlic in mini food processor or blender. Add soymilk, sour cream, and Worcestershire sauce, and blend until smooth and creamy. Season with salt and pepper, if desired.
3. Place 3 radicchio halves cut-side up on each plate. Sprinkle each 
serving with 1 tsp. balsamic vinegar. Serve with walnut sauce, and garnish with grapes and walnut halves, if using.


Grilled Vegetables with Miso Sauce
Serves 2  |  30 minutes or fewer

Grill-roasted Asian-style vegetables hit the spot on a weeknight. Serve over a bed of steamed basmati or jasmine rice.


1/4 red kuri or kabocha squash, seeded and cut into 1/2-inch-thick slices
1 small red onion, sliced
2 tsp. sesame oil
1 large bok choy, leaves separated

Miso Sauce

1 Tbs. miso paste
1 clove garlic, minced (1 tsp.)
1/2 tsp. light brown sugar
1 tsp. sesame oil
1/2 tsp. rice vinegar
2 green onions, chopped (1/4 cup)
1 Tbs. toasted sesame seeds

1. To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on medium-high 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp-tender; transfer to plate.
2. Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.
3. Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce 
on the side.


Grilled Mango Sundaes
Serves 2  |  30 minutes or fewer

A few minutes on the grill gives mangoes a rich, creamy texture without overcooking them to mush. This recipe can also be made with plums, peaches, nectarines, or pineapple.

1 large mango, peeled and cut into 1/2-inch-thick slices
1/4 tsp. ground allspice
1 cup coconut or vanilla ice cream
2 Tbs. chopped candied ginger

Sprinkle mango slices with allspice, and place on grill. Close, and cook on high heat 5 to 7 minutes, or until grill marks appear on fruit. Transfer to serving bowls. Top each serving with 1/2 cup ice cream and 1 Tbs. candied ginger.


Grilled Plantains with Queso Fresco
Serves 2  |  30 minutes or fewer

If you want to expand your horizons with Mexican flavors, this is a good dish to try. Green plantains have a starchy, almost potato-like consistency when cooked. Queso fresco is a nonmelting Mexican cheese that can be pan-fried or grilled. If you can’t find queso fresco, substitute feta cheese.

2 green plantains, peeled and cut into 1/4-inch-thick slices
1/2 tsp. chili powder
1 Tbs. olive oil, plus more for brushing grill
2 oz. queso fresco, cut into 1/4-inch-thick slices, plus more crumbled for garnish (optional)
1/2 cup fresh-packed salsa
2 Tbs. chopped cilantro, optional
2 1/2     tsp. lime juice, divided
2 cups torn romaine lettuce or baby mesclun greens

1. Spray plantain slices on both sides with olive oil cooking spray, and sprinkle with chili powder. Season with salt, if desired. Brush grill with oil. Place plantain slices on grill, close, and cook on medium-high heat 8 to 10 minutes, or until plantain slices look crisp and dry. Transfer to plate.
2. Place queso fresco on grill, and cook 3 to 4 minutes, or until grill marks appear.
3. Meanwhile, stir together salsa, cilantro (if using), and 1/2 tsp. lime juice.
4. Arrange greens on one side of each serving plate; drizzle with remaining 
2 tsp. lime juice and 1 Tbs. oil. Set 1 layer (4 to 5 slices) plantain slices on other side of each plate; top with grilled queso fresco slices, and then with remaining plantain slices. Spoon salsa over plantains, and sprinkle with crumbled queso fresco (if using).


Italian Veggie Medley
Serves 2  |  30 minutes or fewer

This quick, versatile vegetable medley is perfect served over pasta or steamed wheat berries. It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double-sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.

1 tomato, cut into 1/2-inch-thick slices
1 small zucchini (4 oz.), halved and cut into 1/2-inch-thick strips
4 oz. fresh asparagus spears, trimmed and halved crosswise
4 oil-packed artichoke hearts, drained and halved (1/2 cup), plus 1 tsp. oil from jar
1/2 small onion, sliced (1/2 cup)
1 jarred roasted red pepper, drained and cut into strips (1/4 cup)
1/2 tsp. Italian seasoning

Combine all ingredients in large bowl, and season with salt and pepper, if desired. Spread on grill, close, and cook on medium-high 10 minutes, or until vegetables are browned. Drizzle with pan juices, if desired.


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Tired of the same old brown bag lunches? We have a solution for you.

When you don’t have a ton of time to plan, work and school lunches can get downright boring and – let’s be real here – fairly unhealthy. Don’t sacrifice great tasting lunches anymore! Here’s a group of recipes that are quick and easy lunch boosters to make your midday break a little more exciting and a LOT healthier!

Sneaky Green Apple Fruit Leather RecipeMake your own fruit snacks 

Everyone loves a good fruit roll, and these recipes get you crave-worthy fruit leather with no dehydrator and no high fructose corn syrup!
Raspberry Peach Fruit Leather

Lunchbox-Friendly Mexican Cauliflower Rice SaladGet on the Cauliflower Rice Train

Don’t miss the cauli rice hype. This riced veggie makes a really filling but still a super healthy alternative to grain rice. And this Mexican salad featuring cauliflower rice as the star will keep you from hitting the 3:00 wall.
Lunchbox-Friendly Mexican Cauliflower Rice Salad

Garlic Rosemary Baked Sweet Potato ChipsDon’t skip the chips – just make them healthier

A little sweet, a little salty, a little garlicky, and oh-so-much-healthier than fried chips. Rosemary baked sweet potato chips are lunch and snack time workhorses. Bake up a batch and eat them all through the week for a vitamin and fiber boost you won’t get from the vending machine.
Rosemary Baked Sweet Potato Chips

Peanut Butter & Jelly Granola BarsChange your PBJ outlook

Peanut butter and jelly will never go out of style, especially for lunch. But a PBJ doesn’t have to be a guilty pleasure. Our PBJ granola bars combine any nut butter you like with natural jam and granola for a power snack full of nostalgia.
Peanut Butter and Jelly Granola Bars

Open-Faced Walnut & Pear Sandwich with Blue CheeseStop making boring sandwiches

White bread was made to be soggy. Don’t be a slave to mushy sandwiches any longer! Check out this walnut, pear, and blue cheese sandwich on brown bread and see what kind of tastes you’ve been missing.
Walnut and Pear Sandwich with Blue Cheese

Pumpkin Spice Energy BitesExpand your side and snack options

Everyone loves a side that can double as a snack. These pumpkin spice energy bites make a great compliment to a salad or the perfect non-food-coma snack when you need that extra oomph to make it through your meeting.

Pumpkin Spice Energy Bites

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Almond butter gives these vegan blondies a rich, decadent taste. Bake up a batch for a snack, a party, or any excuse to have a delicious treat!


Vegan Almond Butter Blondies with Chocolate Chips

Vegan almond butter blondies sit on a wooden block with sprigs of mint
  • Author:Oh My Veggies
  • Prep Time:40 min
  • Cook Time:25 min
  • Total Time:65 min
  • Yield:9 blondies


2/3 cup almond butter

1/2 cup sweetened almond milk

3/4 cup coconut sugar

2 tsp vanilla extract

1 cup all-purpose flour, unbleached

1/4 cup almond meal

1/2 cup rolled oats

1/4 tsp baking soda

1/4 tsp ground cinnamon

1 pinch salt

3/4 cup vegan chocolate chips


  1. Preheat the oven to 180°C (160° fan) | 350°F | gas 4. Grease and line an 20 cm | 8″ square baking pan with greaseproof paper.
  2. Combine the almond butter, almond milk, sugar, and vanilla extract in a large mixing bowl. Beat well until smooth, about 2 minutes.
  3. Add the flour, almond meal, oats, baking soda, cinnamon, and salt, and fold thoroughly until combined. Finish the batter by folding in the chocolate chips.
  4. Spoon the mixture into the prepared baking pan and smooth the top. Bake for about 25 minutes until golden-brown and dry to the touch on top.
  5. Remove to a cooling rack. Once cool, turn out and cut into nine squares before serving.

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This simple Zucchini Roll-Up recipe makes a great side or snack with kid-friendly delivery of grownup taste profiles and healthy ingredients.


Grilled Zucchini Roll-Ups

Grilled zucchini strips wrapped around a ricotta-herb filling next to a lemon slice
  • Author:Oh My Veggies


3 zucchini, sliced lengthwise into 1/4-inch slices

1 tablespoon olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

1/4 cup ricotta cheese

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh basil, finely chopped

1/2 teaspoon lemon juice


  1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
  2. In a small bowl combine the ricotta cheese, parsley, basil and lemon juice, mashing with a fork.
  3. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Roll up and place on a platter. Repeat with the rest of the zucchini slices.

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Craving pasta? Try this simple, tasty veggie spaghetti made with carrots and zucchini instead and skip the carb-induced nap!


Veggie Spaghetti Recipe

Carrot and Zucchini strips garnished with marinated tomatoes and pine nuts on a white plate
  • Author:Oh My Veggies
  • Prep Time:20
  • Total Time:20
  • Yield:Serves 4


3 cups cherry tomatoes, halved

2 – 3 thyme sprigs, roughly torn

4 tbsp extra-virgin olive oil

4 large carrots, peeled

2 large zucchinis

1/2 cup pine nuts

2 tbsp olive oil

1 garlic clove, crushed

kosher salt

freshly ground black pepper


  1. Stir together cherry tomatoes, extra-virgin olive oil and thyme with some salt and pepper to taste in a mixing bowl. Set aside until needed.
  2. Cut carrots and zucchini into large sections. Attach to a spiralizer and turn through the machine into long strands, collecting them in a bowl.
  3. Toast pine nuts in a dry skillet set over a moderate heat until golden-brown and aromatic. Tip out into a bowl.
  4. Heat olive oil in the skillet. Add garlic clove, fry for 30-40 seconds, then remove. Add carrot and zucchini strands, sautéing with a pinch of salt until just softened, about 3-4 minutes.
  5. Divide carrot and zucchini spaghetti between bowls. Serve with marinated cherry tomatoes on side and a topping of toasted pine nuts.


More of a sauce person? This “pasta” is dreamy with your favorite veggie pasta sauce, too!

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The classics are classics for a reason, and this Zucchini Bread is no different. It’s an easy, healthy bread recipe that will have your friends and family asking for seconds.


Classic Zucchini Bread

zucchini bread in mint green ramekins on a white counter behind a split zucchini bread muffin in front
  • Author:Oh My Veggies
  • Prep Time:15 min
  • Cook Time:20 min
  • Total Time:35 minutes
  • Yield:12 servings


3 cups white whole wheat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 teaspoon nutmeg

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 cup unsweetened applesauce

2 fresh large eggs

1 tablespoon vanilla extract

2 cups light-brown sugar, packed

3 cups grated zucchini, packed

1 cup walnuts, coarsely chopped


  1. Preheat oven to 350º F / 180º F. Grease ramekins with non-stick cooking spray.
  2. In a large bowl, whisk together the first seven ingredients. In a separate large bowl, whisk together applesauce, eggs, and vanilla and mix well, whisk in brown sugar and mix until smooth.
  3. Add zucchini, stirring to incorporate; add flour mixture and stir until just combined. Stir in walnuts.
  4. Divide batter evenly between ramekins, filling each one three-quarters full.
  5. Bake for 20 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking.
  6. Transfer tins to a wire rack; let cool completely before turning out. Serve.

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These mushrooms look professional, but are incredibly simple to prep and make and full of fresh flavor. Change up the mushrooms and cheese for a different spin.


Simple Stuffed Mushrooms

Mushroom caps stuffed with tomatoes, olives, and cheese rest on an earthenware plate on a table
  • Author:Oh My Veggies
  • Prep Time:15 min
  • Cook Time:30 min
  • Total Time:45 minutes
  • Yield:4 servings


1 cup sun-dried tomatoes in oil, drained and chopped

1 1/3 cups pitted black olives, chopped

1 large egg, beaten

3 cups grated mozzarella

small bunch flat-leaf parsley, chopped

12 large chestnut mushrooms, brushed clean

1/4 cup olive oil

kosher salt, to taste

freshly ground black pepper, to taste


  1. Preheat the oven to 200 degrees C/400 degrees F.
  2. Stir together the sun-dried tomatoes, olives, egg, mozzarella, and seasoning in a mixing bowl.
    Remove the stems from the mushrooms and spoon the mozzarella filling into them.
  3. Arrange in a roasting dish and drizzle with the olive oil.
  4. Bake for 30 minutes or until golden-brown and tender. Season with black pepper before serving.

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This grilled pear and Arugula salad is a fresh, springy salad that zings your tastebuds and finishes with a sweet surprise. You can also grill up the pears by themselves as a fantastic side dish!


Grilled Pear and Arugula Salad

Fresh green arugula piled with grilled pears and thinly sliced raddish on a white rectangular dish
  • Author:Oh My Veggies


4 cups arugula

1/2 cup fresh cilantro, chopped

1/4 cup shaved radish

1/4 cup shaved English cucumber

1/4 cup walnut oil

2 tablespoons champagne vinegar

Kosher salt, to taste

1 tablespoon olive oil

2 large pears, cored and quartered


  1. Preheat grill to high.
  2. Add arugula, cilantro, radish, cucumber, walnut oil, vinegar, and salt to a large mixing bowl. Toss until well coated.
  3. Spread olive oil mixture on all surfaces of the pears. Place the pears on the grill and cook for 1 to 2 minutes or until grill marks appear. Gently flip the pears over and grill another 1 to 2 minutes, or again until grill marks appear. Remove from heat.
  4. Arrange equal amounts of grilled pear between individual plates, add salad to the center of each plate and serve.

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Tender, juicy chicken breasts baked to excellence with potatoes and broccoli. All cooked on a single pan! EASY!With the many, lots of chicken thigh...
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