A's Easy Tofu Potpie

Potpie is one of Adam's favorite meals. Luckily, it can be stinking easy to throw together.
And while some versions can be quite loaded with sodium and super high in calories, with a little tweaking potpie can be quite healthy. This veggie and tofu version is made simple because it uses Pillsbury pizza crust as the topping. It's delicious (and also vegan). Potpie is amazing because it is an entire meal in a single dish, so if it's also healthy, delicious, and easy to make what's not to love?
Feel free to switch up the ingredients as you see fit. Don't like celery? Omit it. Want to throw in some broccoli? Go for it. This is a really flexible and fool-proof recipe. If you don't want tofu, swap in some chicken, tempeh or beef instead. Or go 100% veggie. The world is your playground with this simple recipe.

I drew inspiration from a variety of potpie recipes, including theKitchn's tofu potpie, Meet the Shannons vegan chicken potpie, and the Curvy Carrot's vegetarian potpie.

A's Steak and Mushroom Fajitas

You know what they say: Everything is okay in moderation.

I love steak. Man, oh man, do I ever love steak. So this week I decided to make delicious fajitas and throw in my favorite: steak.

Of course, this is a healthy cooking blog, so I recommend going easy on the steak (that makes it better... right?). We're really not talking about a lot of steak here. I cut the steak into tiny strips and put 3 small strip pieces on each fajita, which I found to be sufficient to give me my steak fix without making the dish overly unhealthy. If you're not into steak you could easily replace the steak with a more lean option like chicken or even tofu. As for me... this week I'm eating steak.

This recipe comes from myrecipes, so pop over to myrecipes for the deets. I followed it exactly, except I used multi-grain tortillas instead of corn tortillas and I topped my tacos with cheddar cheese. 

A's Lima Bean Soup

 

 

I'm sending another slow cooker recipe your way this week. I've been too busy to cook, so I've been throwing ingredients together at night and letting them slow-cook while we're sleeping. Isn't it amazing? The crockpot is doing the work for me while I sleep. So this recipe goes out to all of the stressed people in the world. :)

 

  Most kids hate lima beans (and many adults too). I love them. Always have. Always will. This recipe brings lima beans front and center. They're cooked to a buttery-soft consistency and intermingled with all kinds of other good-for-you veggies.

A's Vegan Slow-Cooker Chili

Adam and I love chili all year around, but this time of year it's especially attractive. This chunky chili is loaded with healthy veggies and can please any palate, even if you're not vegan.

This recipe is all about being healthy, flexible, and time conscious.

First, let's talk about being healthy. This recipe has nothing but vegetables and beans in it. Boom. Instantly healthy.
And it's flexible. This recipe was MADE to be customized. If you don't like a veggie, omit it. If you feel like it's missing a veggie, add it. I think that I'll double the spinach the next time I make this and I'm positive that it will turn out delicious. If this recipe was a band, it would be rubber.
And perhaps most important, the crockpot makes it so. stinking. easy. Throw everything together in the morning and let it cook all day. Dinner is served! Or throw everything together at night and let it cook while you're sleeping. It makes a great reheatable lunch to pack for work. This recipe is as healthy, flexible, and speedy as you are busy.