Tag: Recipes

Ultimate Breakfast Hash

Ultimate Breakfast Hash

Whether you have a big hike planned or you’re doing a whole deep clean on your house, the Ultimate Breakfast Hash is perfect fuel for whatever large tasks you have ahead of you. This recipe is super easy to make but oh so delicious! All 

20 Sprightly Spring Recipes

20 Sprightly Spring Recipes

20 Sprightly Spring Recipes to put a spring in your step! Take care of your health and energy levels this Spring with these recipes! 20 Sprightly Spring Recipes We’ve curated a list of easy, delicious, and energizing recipes just for you! Our refreshing Smoothie recipes 

Pineapple Fried Rice

Pineapple Fried Rice

Pineapple Fried Rice is a delicious way to squeeze that extra serving of fruit into your day. While fried rice is better when using leftover rice that’s chilled in the fridge overnight, you can use freshly made rice as well. Optionally, you can add shrimp, tofu, chicken, or pork to this dish. If preparing a protein, be sure to cook them accordingly and set aside before cooking your vegetable/pineapple stir-fry.

And finally, we use our teriyaki sauce recipe which you can find on our Easy Guide to Stir Fry but you can use the basic sauce as well!

Ingredients

Pineapple Fried Rice

  • 2 cups rice, uncooked or 4 cups cooked, leftover rice
  • 1 pineapple, cored and diced
  • 1/2 large yellow onion, diced
  • 2 medium carrots, diced
  • 1/2 large bell pepper, diced
  • 1/3 cup white mushroom, sliced
  • 1 small zucchini, diced
  • 2 garlic cloves, minced
  • 1 Tbs sesame oil
  • 1 portion teriyaki sauce
  • Optional protein: shrimp, tofu, chicken, or pork
  • Optional toppings: Chopped scallions, dry roasted peanuts, chopped, sriracha

Directions

  1. Begin preparing your vegetables and set them aside.
  2. Chop up your pineapple. The best option is to use a serrated knife to remove the skin and cut out the tough core in the middle. *If you are preparing a protein, cook that before the next step and set it aside.
  3. In a large wok, heat sesame oil on high heat. Begin cooking the garlic until aromatic.
  4. Once you can smell the garlic, add the onion, bell pepper, zucchini, and carrot. Cook until tender, about 5-7 minutes, or until the onions are translucent.

5. Add the mushrooms and then create a hole in the middle of the vegetables, revealing the bottom of the wok. Add in the teriyaki sauce. The sauce should darken in color and bubble. Stir into the vegetables well.
6. Reduce heat to medium and add in the pineapple. Cook for 5 minutes. *If using a protein, add that in at this step as well.

7. Next, add the rice to the wok and stir well into the vegetables and sauce. Return heat to high to get crispier fried rice.

8. Once done, serve with optional toppings and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Cauliflower Stir-Fry

Cauliflower Stir-Fry

Enjoy this Cauliflower Stir-Fry which substitutes cauliflower for rice for those who are on a low-carb diet but don’t want to skip on flavor! You can use a food processor to create your own cauliflower rice, or buy it pre-made, though we recommend the fresh 

An Easy Guide to Stir Fry

An Easy Guide to Stir Fry

Cooking can be overwhelming with all of the planning, grocery shopping, and then making time at the end of the day. But our Easy Guide to Stir Fry helps make dinner a breeze! Stir fry is delicious, quick to make, and you can whip up 

Carrot Parsnip Soup

Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger.

If you want a low-fat option, substitute the coconut milk for more vegetable broth.

Ingredients

Carrot Parsnip Soup

  • 3-4 large carrots
  • 1 lb. bag of parsnips
  • 1/2 medium yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp ground ginger or 1/2 Tbs fresh grated ginger
  • Olive Oil
  • 1 can low fat coconut milk
  • 2-4 cups vegetable broth
Roasted Carrots & Parsnips

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Next, remove the tops from the carrots and parsnips, and cut them in half longways, and cut the larger round parts in half a second time.
  3. Place the carrots and parsnips on a baking sheet.
  4. Drizzle a dash of olive oil over the carrots and parsnips and lightly rub in.
  5. Place the baking sheet in the oven and roast the vegetables for 25-35 minutes or until they have crisped slightly and softened.
  6. Meanwhile, prepare the onion and garlic.
  7. Once done, add to a medium-large stockpot and sauté on medium/high heat.
  8. Add a splash of vegetable broth or water to prevent it from sticking. Sauté for 10-12 minutes.
  9. Then reduce heat to low and add two cups of vegetable broth to the pot, cover with a lid and allow it to simmer.
  10. After the carrots and parsnips have roasted, remove them from the oven and place them in the stockpot.
  11. Using an immersion blender (or if not available, transfer to a food processor), blend the ingredients until they are mostly smooth.
  12. Add in the coconut milk and continue to blend.
  13. Depending on how thick or thin you want your soup, you can add a touch more vegetable broth, blending until you have the soup texture of your desire.
  14. Taste and adjust seasoning with more salt, pepper, or ginger as desired.
  15. Serve with bread, crackers, or a side salad and enjoy.
Carrot Parsnip Soup with Kale Salad

Nutrition Information

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Chocolate Cake

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you. What makes this recipe stand apart? Well, it’s vegan 

Roasted Vegetable Rice Bowl

Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables 

Broccoli & Bok Choy Noodle Bowl

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold.

Ingredients

Broccoli & Bok Choy Noodle Bowl

  • 8 oz. edamame spaghetti
  • 2-3 cups broccoli florets, chopped
  • 2 medium shallots, thinly sliced
  • 1-2 garlic clove, minced
  • 2 heads bok choy, chopped
  • 3 Tbs Soy Sauce
  • 1 Tbs Sesame Oil
  • Rice Vinegar
  • Sesame Seeds
  • Sriracha (optional)

Directions

  1. Begin by preparing your vegetables and measuring out your spices, set aside.
  2. Then, in a large pot, bring 8 cups of water to a boil. Once boiling, add edamame noodles to the water and cook for 3-5 minutes. Drain noodles and set them aside.
  3. Next, in a large skillet, set heat to high and add sesame oil.
  4. Once hot, begin cooking shallots and minced garlic. Cook until the shallots are translucent. Add 2 tsp sesame seeds.
  5. Afterward, add the broccoli and the white part of the chopped bok choy. Save the leafy green ends for later.
  6. Add 1 Tbs of Soy Sauce and the ground ginger, stir well. Add a splash of rice vinegar as needed to prevent sticking. Cook for 5-7 minutes.
  7. Then, add the leafy greens and reduce heat to medium-low. Cook for 5 minutes.
  8. Once the greens have wilted slightly, add the edamame noodles to the pan, add the remaining soy sauce and another splash of rice vinegar and incorporate the vegetables into the noodles. Adjust flavor as desired with soy sauce, ginger, and add sriracha for an extra kick.
  9. Top with extra sesame seeds, serve and enjoy. Other optional toppings could include lime juice, minced cilantro, sriracha, or chopped peanuts. This dish could also be served cold.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Youtube, Vimeo, and Facebook.

Marinated Tofu

Marinated Tofu

Marinated tofu which is then oven roasted makes for a lean, healthy side dish or additional protein to some sautéed or roasted vegetables. In this recipe, we paired our tofu with curry sautéed vegetables and cornmeal curry Brussels sprouts and the results were delicious! Modify