Get the recipe for Easy Pepperoni Pizza Muffins at http://allrecipes.com/Recipe/Easy-Pepperoni-Pizza-Muffins/Detail.aspx
Check out how to make easy pizza muffins that are perfect for after school snacks or a weeknight dinner. The secret weapon is refrigerated biscuit dough which is pressed into muffin pans to create a crust. Just a spoonful of sauce, shredded cheese, pepperoni and a bake in the oven and you got yourself pizza on the go!
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So, in today’s video I show you guys 3 simple, easy, and delicious back to school recipes. I really think you guys will enjoy these because they are good for you and are tarte/sweet. Thank you guys so much for watching and don’t forget to subscribe! Tweet me questions for a future q & a as well.
xoxo, Karolina
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School is back in session! The good news is that you finally get a little break from your kids, but the bad news is you have to figure out what to put in their lunch boxes before sending them off on the yellow bus. Brian Corsetti is here to make life easier on you. He has five super fun and easy meals you can make, all on a budget.
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Here are my 3 easy and vegan school lunch ideas for you! These 3 easy vegan sandwiches are a fun twist on the classics – tofu egg salad sandwich, vegan chicken salad sandwich and a roasted sweet potato and hummus sandwich. All of these can be made ahead of time and eaten cold, so you donât have to worry about not having access to a microwave.
COME TO BALI WITH ME! Experience Bali from an Edgy Veg perspective! Eat vegan Balinese cuisine, explore rice terraces, relax on some of the world’s finest beaches, and of course, cook up some delish vegan meals with your host, ME! https://trovatrip.com/bali-with-the-edgy-veg-sep-2020
GET THE FULL EGG SALAD RECIPE HERE: http://wp.me/p2x3lA-3dZ
GET THE FULL CHICKEN SALAD RECIPE HERE: http://wp.me/p2x3lA-3e2
GET THE FULL ROASTED SWEET POTATO SANDWICH RECIPE HERE: http://www.theedgyveg.com/2017/08/29/mediterranean-veggie-sandwich/
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Itâs time for back to school and busy schedules! You may opt to make lunches and snacks for yourself or your little ones- After all, homemade is always better than buying lunch or providing store-bought options. Going back to school has never been easier. These easy and healthy lunches are also perfect no-Heat Lunches You Can Bring to Work, or as an easy light dinner in your dorm room.
Vegan Egg Salad Sandwich: The main ingredient in this vegan sandwich is tofu. If youâre thinking “tofu is out of my comfort zone”, or the idea of raw tofu scares you, don’t worry- I tested it on all my friends and they couldn’t believe it wasn’t eggs! In this recipe, the tofu is replacing the egg, and we are using black salt to get that signature sulphur egg flavour. and the mayo is just vegan mayo! This tofu egg salad sandwich also uses fresh herbs and celery, and is placed on toasted whole grain rye with sprouts and tomato.
This vegan and vegetarian chicken salad sandwich recipe uses mock chicken, available at most health food, or healthy grocery stores and larger well-stocked grocery stores. I also used vegan mayo here, but you could also use avocado if you wish. I served this vegetarian chicken salad on a bed of lettuce, cucumber, and tomato. You could also serve it on top of a fresh salad if you’re gluten free.
Roasted Sweet Potato & Hummus Sandwich: The flavour combinations of this sandwich are incredible. Roasted slices of sweet potato, roasted red peppers, fresh, crispy basil a mound of peppery alfalfa sprouts, and chewy whole-grain rye bread to hold it all together.
Don’t forget to wrap these guys in a food-safe reusable sandwich wrap or bag or use a tupperware in order to cut down on plastic waste.
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I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as âveganâ. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:
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Whisk together all of the ingredients in a small bowl. Arrange the mixed greens in a container & top with the peaches, bocconcini cheese, & sliced prosciutto. Add a small container of dressing to the dish & dress just before enjoying.
Sesame Tofu with Sauteed Bok Choy
Sesame Tofu
2 Tbsps soy sauce
1 tsp rice vinegar
1 tsp honey
2 tsps sesame oil
1 cup sliced extra firm tofu
Sesame seeds for garnish
Salt & freshly ground black pepper
In a small bowl, whisk together the soy sauce, rice vinegar & honey. Set it aside.
Heat the oil in a skillet over medium-high heat. Add the tofu & cook until it is golden on both sides, about 3 minutes per side. Add the sauce to the tofu & cook until the sauce reduces slightly. Garnish with sesame seeds.
Heat the oil in a skillet over medium heat. Add the garlic & ginger & cook until they are fragrant, about 30 seconds. Add the bok choy & water. Cook until the bok choy begins to wilt, 1 to 2 minutes. Remove from the heat & season with salt & pepper to taste.
Sides
3/4 cup cooked rice
Piri Piri Chicken & Corn
Piri-Piri Sauce
1 red pepper, roughly chopped
1/2 cup red onion, roughly chopped
2 red chilis, roughly chopped
1 garlic clove
1 lemon, zest & juice
3 Tbsps olive oil
1 tsp smoked paprika
1 tsp dried oregano
2-3 Tbsps olive oil (optional)
Salt & freshly ground black pepper
Add the red pepper, red onion, garlic, chilis, lemon, oil, smoked paprika, oregano, salt & pepper to a food processor & blend until smooth. If the mixture is a little too thick, slowly drizzle in some olive oil, one Tbsp at a time until the sauce is smooth.
Piri-Piri Chicken
1 (4-ounce) boneless skinless chicken breast
1/4 cup piri-piri sauce
Preheat the oven to 425ÂșF.
Place the chicken on a parchment-lined baking sheet & brush with the sauce. Bake until the chicken is cooked to an internal temperature of 165ÂșF, 20 to 25 minutes.
Spiced Corn On The Cob
1 husked corn on the cob, halved
1 Tbsp melted butter
1/4 tsp smoked paprika
1/4 tsp dried parsley
1/4 tsp lemon zest
1 tsp lemon juice
1/8 tsp cayenne (optional)
Salt & freshly ground black pepper
Preheat the oven to 425ÂșF.
Brush the corn with the melted butter & season with the remaining ingredients. Place the corn onto a baking sheet & bake until the corn is cooked through, about 15 minutes.
Sides
2 cups chopped green leaf lettuce
Lime wedges
Place the tilapia onto a parchment-lined baking sheet. Sprinkle with the Moroccan seasoning. Bake until the fish is cooked through, 10 to 12 minutes.
Sides
1 cup finely chopped kale
Steak & Green Bean Salad
Grilled Steak
How to Grill Perfect Steak: http://bit.ly/2PfUOXF
2 tsps oil
1 (4-ounce) striploin steak
Salt & freshly ground black pepper
Heat the oil in a skillet or grill pan over high heat. Season the steak with salt & pepper on both sides. Add the steak to the pan & cook until it reaches your desired doneness.
Salad
2 cups arugula
1 cup steamed green beans
2 Tbsps crumbled goat cheese
Arrange the salad in a serving dish or container. Top with the steak & add a small container of dressing on the side.
Red Wine Vinaigrette
2 Tbsps olive oil
2 Tbsps red wine vinegar
1 tsp Dijon mustard
1 tsp prepared horseradish
1 tsp minced shallot
Salt & freshly ground black pepper
In a small bowl whisk all of the ingredients together.
