• My poor veggies
    My poor veggies 😅
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  • Even the veggies be getting some game
    Even the veggies be getting some game 😭
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  • Virgin Mary Smoothie

    Zesty Tomato & Veggie Virgin Mary Smoothie

    Ingredients:

    2 cups tomato juice (low-sodium preferred)

    1 stalk celery, chopped

    1/2 cucumber, peeled and sliced

    1/2 red bell pepper, chopped

    Juice of 1/2 lemon

    1/2 teaspoon Worcestershire sauce

    1/4 teaspoon hot sauce (or to taste)

    1/4 teaspoon celery salt

    1/4 teaspoon freshly ground black pepper

    Dash of smoked paprika (optional)

    Ice cubes (as needed)

    Celery stick or cucumber spear, for garnish

    Directions:

    In a high-speed blender, combine tomato juice, celery, cucumber, bell pepper, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and paprika.

    Blend on high until smooth and creamy.

    Add a few ice cubes and blend again if you prefer a chilled smoothie.

    Pour into a tall glass and garnish with a celery stick or cucumber spear.

    Serve immediately for a refreshing, non-alcoholic take on the classic Bloody Mary.

    Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
    Kcal: 70 kcal | Servings: 2 servings

    #virginmary #tomatojuice #smoothierecipes #healthydrinks #mocktails #vegetablesmoothie #veganrecipes #glutenfree #plantbaseddrinks #detoxsmoothie #morningboost #noalcoholneeded #refreshingdrink #coldpressedjuice #easyrecipes #wellnessdrink #brunchrecipes #spicyrecipes #cleaneating #vitaminboost

    Start your day with a kick! This Virgin Mary Smoothie is a bold, savory blend of veggies and spices that’s perfect for brunch or a midday pick-me-up!
    Virgin Mary Smoothie Zesty Tomato & Veggie Virgin Mary Smoothie Ingredients: 2 cups tomato juice (low-sodium preferred) 1 stalk celery, chopped 1/2 cucumber, peeled and sliced 1/2 red bell pepper, chopped Juice of 1/2 lemon 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (or to taste) 1/4 teaspoon celery salt 1/4 teaspoon freshly ground black pepper Dash of smoked paprika (optional) Ice cubes (as needed) Celery stick or cucumber spear, for garnish Directions: In a high-speed blender, combine tomato juice, celery, cucumber, bell pepper, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and paprika. Blend on high until smooth and creamy. Add a few ice cubes and blend again if you prefer a chilled smoothie. Pour into a tall glass and garnish with a celery stick or cucumber spear. Serve immediately for a refreshing, non-alcoholic take on the classic Bloody Mary. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 70 kcal | Servings: 2 servings #virginmary #tomatojuice #smoothierecipes #healthydrinks #mocktails #vegetablesmoothie #veganrecipes #glutenfree #plantbaseddrinks #detoxsmoothie #morningboost #noalcoholneeded #refreshingdrink #coldpressedjuice #easyrecipes #wellnessdrink #brunchrecipes #spicyrecipes #cleaneating #vitaminboost Start your day with a kick! This Virgin Mary Smoothie is a bold, savory blend of veggies and spices that’s perfect for brunch or a midday pick-me-up!
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  • Mushroom and Spinach Alfredo Pasta

    Creamy Alfredo Pasta with Garlic Sautéed Mushrooms and Wilted Spinach

    Ingredients:

    12 oz fettuccine or pasta of choice

    1 tbsp olive oil

    2 tbsp butter

    3 cloves garlic, minced

    10 oz mushrooms (cremini or white button), sliced

    4 cups baby spinach

    1 ½ cups heavy cream

    1 cup grated Parmesan cheese

    Salt and black pepper to taste

    1/4 tsp nutmeg (optional)

    Extra Parmesan and parsley, for garnish

    Directions:

    Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, drain, and set aside.

    In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.

    Add mushrooms and cook until golden and their moisture evaporates, 6–8 minutes.

    Stir in the spinach and cook until just wilted, about 1–2 minutes.

    Pour in the cream, then stir in Parmesan and nutmeg. Simmer gently until the sauce thickens slightly.

    Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.

    Season with salt and pepper to taste. Serve hot, topped with extra Parmesan and fresh parsley.

    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
    Kcal: 590 kcal | Servings: 4 servings

    #alfredopasta #mushroomalfredo #spinachpasta #creamygarlicpasta #comfortfood #pastarecipe #easyweeknightmeal #vegetarianpasta #homemadealfredo #mushroomrecipes #spinachlover #cheesypasta #italianinspired #quickdinnerideas #fettuccinealfredo #pastaandcheese #garliccream #meatlessmeal #pastawithveggies #easycomfortfood

    Creamy. Garlicky. Packed with mushrooms & greens This Mushroom & Spinach Alfredo Pasta is total comfort in a bowl!
    Mushroom and Spinach Alfredo Pasta Creamy Alfredo Pasta with Garlic Sautéed Mushrooms and Wilted Spinach Ingredients: 12 oz fettuccine or pasta of choice 1 tbsp olive oil 2 tbsp butter 3 cloves garlic, minced 10 oz mushrooms (cremini or white button), sliced 4 cups baby spinach 1 ½ cups heavy cream 1 cup grated Parmesan cheese Salt and black pepper to taste 1/4 tsp nutmeg (optional) Extra Parmesan and parsley, for garnish Directions: Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, drain, and set aside. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms and cook until golden and their moisture evaporates, 6–8 minutes. Stir in the spinach and cook until just wilted, about 1–2 minutes. Pour in the cream, then stir in Parmesan and nutmeg. Simmer gently until the sauce thickens slightly. Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste. Serve hot, topped with extra Parmesan and fresh parsley. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #alfredopasta #mushroomalfredo #spinachpasta #creamygarlicpasta #comfortfood #pastarecipe #easyweeknightmeal #vegetarianpasta #homemadealfredo #mushroomrecipes #spinachlover #cheesypasta #italianinspired #quickdinnerideas #fettuccinealfredo #pastaandcheese #garliccream #meatlessmeal #pastawithveggies #easycomfortfood Creamy. Garlicky. Packed with mushrooms & greens This Mushroom & Spinach Alfredo Pasta is total comfort in a bowl!
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  • California Grilled Veggie and Pesto Pasta

    Charred Summer Veggie Pasta with Fresh Basil Pesto

    Ingredients:

    12 oz pasta (farfalle, penne, or rotini)

    1 zucchini, sliced into rounds

    1 yellow squash, sliced

    1 red bell pepper, sliced

    1 red onion, sliced into rings

    1 tbsp olive oil

    Salt and pepper, to taste

    1 cup cherry tomatoes, halved

    1/2 cup fresh basil pesto (store-bought or homemade)

    1/4 cup grated Parmesan cheese

    Optional: pine nuts and fresh basil for garnish

    Directions:

    Cook pasta in salted boiling water until al dente. Drain and set aside.

    Preheat a grill or grill pan over medium-high heat.

    Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender.

    Cut grilled vegetables into bite-sized pieces.

    In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated.

    Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using.

    Serve warm, at room temperature, or chilled as a pasta salad.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 420 kcal | Servings: 4 servings

    #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating

    So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
    California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
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