One Pan Ratatouille Recipe

This one pan Ratatouille recipe can be made with a variety of vegetables depending on what you have in your fridge. It’s vegan, gluten free, and easy to make!

I’m literally sitting here wondering why it took me so long to make ratatouille. It’s basically a bunch of my favorite flavors and it’s full of vegetables. Plus, this recipe is not an exact science and you can swap in whatever you have. A pinch of this… a little bit of that… this is my kind of recipe.

vegan one pan ratatouille

Literally right after I made this ratatouille, I was watching Gilmore Girls and Suki was also making ratatouille. That’s when I knew this was meant to be. But seriously, I loved how easy this ratatouille was and it turned out quite delicious.

5.0 from 7 reviews
One Pan Ratatouille Recipe
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • Olive Oil
  • 1 large white onion
  • 3 cloves garlic
  • 1 bunch of fresh thyme
  • 1 28oz can whole tomatoes
  • 1 tsp of salt (plus more to taste)
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium eggplant
  • Pinch of crushed red pepper flakes
  • Optional for serving: Fresh burrata cheese, fresh basil, crusty bread.
  • Handful of basil
  1. In a large cast iron skillet or pot, heat 1 tbsp olive oil over medium heat for a couple of minutes until it begins to shine.
  2. Dice the onion and add it to the pot. Let it cook for 5 minutes.
  3. Mince the garlic and add it to the pot, cooking for another 3 minutes.
  4. Add the tomatoes and bundle of thyme. Let it cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes.
  5. Chop the eggplant zucchini and squash into ½" pieces and add them to the pot, cooking for 20 minutes, or until they've softened.
  6. Season with salt and red pepper.
  7. Serve with a dollop of burrata cheese, fresh basil, and a slice of crusty bread.


Hello there, veggies. You’re welcome to come over anytime.

We added a dollop of burrata cheese on top and ate it with some toasted Focaccia bread.

one pan rataoullie

Side note: Have we talked about how Burrata is amazing? If you’ve never tried it, it’s made from Mozzarella and cream so it’s basically the softest most delicious cheese ever. I’m not usually a soft cheese person… except for mozzarella. So this is my kind of cheese. Plus it just melts so perfectly on top of this warm ratatouille.

And the best part of this ratatouille recipe? You can make it all in ONE PAN. That means more time eating and less time scrubbing pots and pans. That’s a win in my book!

This one pan ratatouille is the perfect meatless recipe! You can use whatever vegetables you have on hand to create an easy healthy dinner!

What’s your favorite one pan meal?

21 Vegetarian Soup Recipes Guaranteed to Warm You Up

One of my favorite things about cold weather is the excuse to eat soup all the time. I love that there are so many different flavor combinations and it’s the perfect way to use up whatever leftovers you have in the fridge. Even if it’s not very cold outside, you’ll still enjoy these flavorful vegetarian soup recipes!

This vegetarian taco soup recipe is the perfect weeknight meal! It's a one pot recipe that'll help you get dinner on the table in minutes!

1. This vegetarian taco soup is like a burrito in a bowl! Keep it vegan or top it with cojita or feta cheese for an extra creamy soup!

2. If you’re a broccoli cheddar fan, this easy creamy broccoli cheddar soup recipe is super easy but totally delicious.

black bean soup

3. If you’re short on time, this 5 ingredient black bean soup recipes is one of the easiest things to make! You only need a handful of pantry staples.

4. Red lentils are one of my favorite ingredients and this red lentil soup from Compass and Fork is no exception!

5. Spoonabilities has a great way to use up all those veggies in your fridge for this hearty vegetable soup!


6. This vegan butternut squash soup from My Wife Can Cook is thick, chunky, and flavorful! It’s a perfect way to put winter produce to good use.

7. For a fun twist on cauliflower soup, try this roasted curry cauliflower soup, also from My Wife Can Cook.

spiced chickpea soup

8. This Moroccan Chickpea Soup is a healthy comfort food option. The potatoes fill you up and the chickpeas provide protein and fiber to keep you going!


9.Usually, vegetarians get left out of the French Onion Soup game, but not this one! Check out this French Onion Soup recipe from Apples for CJ. Bonus- you can make it in your slow cooker!

This curried lentil soup is a budget friendly dinner recipe that is also vegan and gluten free!

10. This easy curried lentil soup is full of protein and fiber but this recipe is very budget friendly!

11. Lots of winter produce on your hands? Make this sweet potato and apple soup from Trial and Eater!


12. This Coconut Chickpea Sweet Potato Soup from It’s Cheat Day Everyday is like all my favorite things in one bowl!


13. If you need something to fill you up, this hearty three bean stew from Runnin Srilankan should do the trick!

14. This creamy mushroom soup from The Lazy Broccoli is so delicious, you might not believe it’s vegan! (But it totally is.)

This vegetarian tortellini soup is the perfect cold weather recipe! Perfect for a quick weeknight meal!

15. A package of frozen tortellini is the shortcut in this super quick tortellini soup recipe!

16. If you love beets then you must try this Beet Soup from Chews and Brews. The color is gorgeous!


17. Spice things up with this Vegan Chinese 5-Spice Noodle Soup from the Healthy Helper!

vegan soup

18. For a unique twist on a classic, try this Thai tomato soup! It has the comfort of tomato soup with a unique flavor!

19. Is there anything zucchini can’t do? Try it in this Cheesy Zucchini Soup from My Life Cookbook.

20. I love the texture of barley, so I can’t wait to try this Barley Minestrone Soup from Fried Dandelions.

moroccan lentil stew bowl

21. I love the flavors of the lentils in this Moroccan Lentil Stew! It has just the right amount of spice!

Do I have you craving soup yet? Don’t forget to pin this post so you can come back to the recipes later!

Try one of these 21 vegetarian soup recipes for a healthy way to enjoy a comforting meal!

What’s your favorite soup recipe? Share a link below in the comments!

What I’m Loving: January

You guys there is so much I’m loving right now. January is one of my favorite months because it just feels so fresh. Not to mention that healthy stuff is suddenly all the rage. I love it. And this January is no exception! So here are a few of the things that I’m obsessed with right now:

Jordan, Me, and Samantha at PlankRVA

New workout classes.

I had a chance to check out PlankRVA and take a megaformer class. I had no idea what I was getting into but it turned out to be super fun. If you haven’t heard of megaformer classes, they’re sort of like pilates style classes but there’s a machine that you use the do the moves. It makes the moves much harder so it’s super effective. I was a little nervous because it seemed kind of complicated but the instructor was so helpful and the class was really fun. Honestly, it went by so fast. I was sore the next day, so that’s a good sign. If you’re in Richmond, PlankRVA is in the Innsbrook area, so it’s easy to get to no matter where you are!


Local juice bars.

You know I love my juicer but sometimes I just don’t want to go to the store to buy a bunch of produce and make a huge mess in my kitchen. That’s why I’m pretty pumped that Richmond has been upping their juice game. I had a chance to check out Ginger Juice this week and we got to try a bunch of different things on their menu. Their chef is amazing and all of the good was exceptional. I highly recommend the kale salad or the avocado toast. (The avocado toast has this delicious vegan mayo that’s cashew based. It’s so good!) All of their juice is cold-pressed, so you’re not missing out on any nutrients.



While we’re on the subject of drinks…Alex has been getting into cocktail making and I’ve had the pleasure of being the taste-tester. It’s been fun to dive into a totally new thing and he’s made some really yummy ones, which got us thinking about healthier cocktails. I’ll have a few recipes coming your way!

Grace Not Perfection.

My friend Jordan (pictured on the left in that top photo) told me about this book and I’m glad I ordered it. (I literally went straight home and ordered it from Amazon.) It’s SO GOOD. I love Emily’s message and I think it’s a good reminder for bloggers, mom, and basically any woman with a smartphone. Seriously, I want to buy it for every woman in my life. P.S. it’s still on sale on Amazon so hurry up.

What are you loving lately?

Vegan Tempeh Tacos

If we’re being totally honest, I think we’ve eaten Mexican food every single for the past week. Once the house is stocked with limes, cilantro, and avocado… it’s hard to convince me to eat anything else. So we’ve had everything from this spicy Mexican street corn salad to these black bean enchiladas. Alex and I both enjoy Mexican food, so neither of us will complain if it’s on repeat.


Yesterday I decided to do something a little different and use tempeh as the main event. If you’re not familiar with tempeh, it’s a soy based product, sort of like tofu. It doesn’t have much flavor on its own but it does a great job of absorbing flavor and sauces. Personally, I think the texture is much better than tofu. It’s hearty, chewy, and is a great vegetarian substitute for meat. Plus a 3oz serving of tempeh has 15g of protein and only 170 calories. My personal favorite is Lightlife Three Grain Tempeh because I think it has the best texture. Alright, now on to these vegan tempeh tacos.



Vegan Tempeh Tacos

4.9 from 11 reviews

This makes 6 tacos which could easily serve 2 hungry people.

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 2
  • Category: Dinner
  • Cuisine: Mexican


  • 1/4 cup soy sauce (or tamari or liquid aminos)
  • 1 tbsp maple syrup
  • 1 tbsp liquid smoke (you can leave this out if you can’t find it, but it adds a great smoky flavor)
  • 8 oz tempeh
  • 1 tsp olive oil
  • 6 taco shells (flour or corn)
  • 1/2 avocado
  • 1/2 cup black beans
  • Salsa, cabbage, cilantro, cheese, etc. (optional toppings)


  1. Combine the soy sauce, maple syrup, and liquid smoke in a shallow dish.
  2. Slice the tempeh into 1/2″ slices and spread in a single layer into the sauce and let it marinate for at least 20 minutes. If you can marinate it overnight or for a few hours, that’s even better.
  3. In a large skillet, heat 1 tsp oil over medium heat for 1 minute.
  4. Add the tempeh to the pan in a single layer.
  5. Cook for 8 minutes or until it begins to brown, then flip over and continue cooking.
  6. You want both sides to be a little bit charred.
  7. While the tempeh cooks, dice the avocado and heat up the black beans.
  8. Once the tempeh is done, assemble your tacos and add any toppings you like.
  9. Serve immediately.


Alex added a little sharp cheddar on top of tempeh tacos. I kept mine vegan and just added a little extra salsa. The cabbage adds a nice crunch but you can skip it if you don’t have any. Also, I know you might not already have liquid smoke in your pantry, but you can usually find it near the barbecue sauce and it is so good. I love adding a little bit in a pot of chili for that earthy, smokey flavor. It’s definitely worth finding!

This made enough tacos for both of us, with just a little bit of tempeh left over. If you added in a side dish, you could feed three. The best part is that the tempeh really keeps you full! These might be my new favorite tacos.

Need the perfect side dish for these tempeh tacos?

Try this spicy Mexican street corn salad!

These vegan tempeh tacos are perfect for taco Tuesday! Tempeh is full of vegetarian protein and these tacos will satisfy vegans and meat eaters alike!

What’s your favorite taco topping?

Spicy Mexican Street Corn Salad

On Wednesday night, our small group from church came over for dinner. Although “small” might not be the right term because we had 12 people, which was the perfect crowd for taco Tuesday. We had an amazing spread of taco toppings and I decided to make something a little bit different. I made a spicy Mexican street corn salad.


I don’t remember the first time I had street corn, but I remember thinking… this is worth the mayonnaise. I’m usually a mayo-hater but I have to admit that a little mayonnaise is really what makes this recipe. I know, I know. Who am I? But after our friends had this “salad” (and trust me, I know this isn’t a salad by any stretch of the imagination) they asked for the recipe so I figured I better share it! The great thing about Mexican street corn in salad form is that it’s much easier to eat, so you’re less likely to end up with cheese on your chin. You’re welcome.

5.0 from 5 reviews
Spicy Mexican Street Corn Salad
Prep time
Cook time
Total time
This makes enough for a large party, so feel free to half the recipe if you don't need as much!
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
  • 2 14 oz bags of frozen corn
  • 1 tablespoon olive oil
  • ¼ cup mayonnaise
  • 8 oz feta cheese
  • ½ jalapeno, diced (remove the seeds for less heat)
  • ½ cup chopped cilantro
  • 3 cloves garlic
  • 1 lime
  • ½ tsp chipotle sea salt (or ¼ tsp chili powder + ½ tsp sea salt)
  • Pinch of red pepper flakes
  1. In a large skillet, cook the corn in the olive oil over medium heat for 10-12 minutes, stirring occasionally.
  2. You want to lightly toast the corn kernels.
  3. In a large bowl, combine the mayo and feta until mixed.
  4. Stir in the diced jalapeno and cilantro.
  5. Using a garlic press, crush the garlic and stir in. (If you don't have a garlic press, just finely mince it then stir in.)
  6. Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.
  7. Add in the corn into the cheese mixture and stir until well coated.
  8. Sprinkle with chipotle sea salt, and red pepper flakes, then mix, and serve!


Side note, my mother in law got me a set of mixing bowls for Christmas and she had an artist friend paint my blog name on there. Isn’t that cute? I love them!

This spicy Mexican street corn salad is the perfect side dish for tacos, burritos, or enchiladas!

One of the things I love about this dish is that you can make it ahead of time and then just pop it in the fridge for a couple of hours. (Make sure you don’t leave it out for too long since the mayonnaise could go bad!) This recipe makes a huge batch and almost all of it got eaten. I think that’s a pretty good sign!

black bean enchiladas

This spicy street corn salad goes perfectly with these 5 ingredient black bean enchiladas!

This spicy Mexican street corn salad is the perfect side dish for tacos, burritos, or enchiladas!

What have you been eating lately?

5 Ingredient Black Bean Enchiladas

Richmond got a whole bunch of snow on Saturday morning which was awesome. We hadn’t gotten any snow yet this year so it felt sort of special. It was also the perfect excuse to spend a little time in the kitchen. I was craving Mexican food and I decided to whip up some enchiladas. When I got out all the things I needed, I realized how easy these were going to be. Even in a snow storm, I had all the ingredient I needed for these black bean enchiladas!


This recipe made 10 enchiladas, plenty for Alex and I to eat for lunch plus a few to have for leftovers. Don’t you love having leftovers?


5.0 from 14 reviews
5 Ingredient Black Bean Enchiladas
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 10
  • 10 corn tortillas
  • 1 15oz can black beans
  • 8 oz shredded cheddar cheese
  • 1 avocado
  • 1 cup salsa verde or green enchilada sauce
  • Salsa, sour cream, or cilantro (optional)
  1. Preheat the oven to 400.
  2. Wrap the corn tortillas in plastic wrap and microwave them for 30 seconds. This will lightly steam them so you can roll them without them cracking.
  3. Fill each tortilla with a few tablespoons of black beans and two tablespoons of cheese. Don't fill them too full or you won't be able to roll them up. You should end up using about ⅔ of the cheese as filling.
  4. Roll them and place them in a baking dish, seam side down. It helps if you have a baking dish that is the width of the tortillas so they stay snug.
  5. Keep lining them up until you reach the edge of the pan. I made one larger pan and one smaller pan since all of mine didn't fit in one pan.
  6. Pour the salsa verde over the wrapped tortillas.
  7. Sprinkle with remaining cheese.
  8. Bake in the oven for 15 minutes or until the cheese has completely melted.
  9. Top with avocado and serve immediately.

These 5 ingredient black bean enchiladas only take a few minutes to assemble so they're a perfect vegetarian weeknight recipe!

These are gluten free and vegetarian but they were quite filling thanks to all the beans! Don’t you love quick and easy recipes? I’ll definitely be making these again soon!


Looking for another easy Mexican recipe? Try these 5 ingredient baked taquitos!

These 5 ingredient black bean enchiladas only take a few minutes to assemble so they're a perfect vegetarian weeknight recipe!

What’s your favorite easy dinner recipe?

How to Beat Sugar Cravings

A couple of years ago, Alex and I watched the documentary Fed Up, which highlights the negative effects that sugar has on our bodies. You know sugar isn’t exactly a superfood and that donuts are the healthiest breakfast, but you might not know that sugar is hiding in nearly everything. We gave up sugar for a month and as a result, we learned a lot about the sweet stuff, the places it hides, and how to deal with sugar cravings. So here are a few tips, in case you’re trying to get off the sugar train.

Wondering how to quit sugar? Here are a few tips to help you beat your sugar cravings!

Find where sugar is hiding

The first thing you have to do is find where sugar is hiding in your diet. You might not realize that there is added sugar in your pasta sauce or in your canned green beans, so the first step is knowing where it’s coming from. Things like yogurt and granola bars might be obvious ones but salad dressings and soups might have more sugar than you think. If you’re trying to cut out sugar completely, you have to check the labels carefully!

Know the other names for sugar

When you’re scouring an ingredients list, you probably won’t see “sugar” listed. But you might see things like high-fructose corn syrup, sucrose, barley malt, dextrose, maltose and rice syrup, and others. There are over 60 different names for sugar! Keep an eye out for the sugar code names!

Get plenty of sleep

When you’re lacking sleep, you’re more likely to reach for sugar. Initially, you’ll get some energy from that candy bar, but an hour later you’re going to crash hard. That means you’ll be craving more sugar.  (See how easy it is to get caught up in this cycle?) If you’re well rested, you’re more likely to resist temptation.

Sprinkle on the spices

Cinnamon, cardamom, and nutmeg can all sweeten your food naturally and they help balance your blood sugar. This reduces your craving for sugar. Skip the sugar in your coffee and try a sprinkle of cinnamon instead!

Reduce your stress

I know, I know, reducing stress is easier said than done, but often times we crave sugar when we’re stressed. Try taking a walk, talking with a friend, or even just taking a few deep breaths. Less stress = less cravings. If you just can’t resist some comfort food, go for a creamy piece of cheese or

Drink plenty of fluids

When you’re dehydrated, you’re more likely to reach for a sugary snack. Instead, keep a water bottle with you so you’re never thirsty. Add a little lemon in your water for flavor or sip on unsweetened green tea.

For more tips on reducing your sugar intake, check out my sugar-free grocery list recommendations!

sugar free foods

How do you beat your sugar cravings?

5 Tips to Help You Keep Your Healthy Resolutions

If you’re like most people, you’re probably starting 2017 with a few goals to be a little healthier. Whether it’s eating clean(er) or squeezing in a bit more exercise, here are a few of my favorite tips to help you achieve those goals!


Get into a running routine

4 Tips for New Runners

I don’t think running has ever or will ever come easily to me, but I keep doing it because I know it’s good for me. My friend Hollie shared these 4 tips for new runners (and to be honest, they’re also helpful if you just feel like a newbie) so check these out if you’re working on pounding the pavement this year. I just signed up for a 10K in April so I can keep myself motivated to run even when it’s cold outside.

Make meal prep easier

how to make fluffy quinoa in a rice cooker

Whether you are meal prepping for the week or just trying to get dinner on the table, making quinoa in my rice cooker is one of my favorite ways to save time. I also love ordering groceries online, stocking up on freezer meals, and making double batches of recipes so I have leftovers.

Eat a little less meat

tips for eating less meat

From Meatless Mondays to new sources of protein, here are my tips for eating a little less meat. You don’t have to be 100% vegetarian to get the benefits of a plant based meal! It’s easier than you think. Here are my tips if you’re trying to eat a little less meat.

Multitask while exercising

DIY cheap treadmill desk

Ok, ok, you don’t have to have a treadmill desk in order to multitask but I do love mine! (Here’s how to make your own desk for a treadmill for about $10.) Other ways to multitask? Rather than meeting a friend for coffee, invite them to take a walk while you chat. Read a book while pedaling on a stationary bike.

Get a better night’s sleep

Can't sleep? Try these tips for a better night sleep!

Rest is so important. When you’re well rested you’re more likely to exercise, less likely to crave sugar, and hello you’ll feel like a total rockstar when you’ve gotten a great night of shut eye. I used to be a terrible sleeper but over the years I’ve learned a few tricks that have helped a lot. If your goal is to sleep more (or better) then try these tips.

What are your goals this year?

Currently: Holiday Edition

I hope you’re all enjoying the holiday season! I thought I’d pop in and share what I’ve been up to lately.

Currently Reading


I just got the second volume of the 804ork Cookbook, a collection of recipes and stories from local restaurants here in Richmond. If you’ve ever wished you could try the delicious food here, then grab one of these cookbooks! It’s been fun flipping through it and reading more about the stories behind some of my favorite restaurants.

Currently Drinking

My parents also got us a Sodastream for Christmas and I love it. I don’t know why I like soda water so much but I do! I’ve mostly weaned myself off Diet Coke but sometimes I just want something bubbly. Rather than buying more boxes of La Croix, I can just make it at home! It’ll also be fun to try the different flavors!

Current Eating

This healthy baked macaroni and cheese will satisfy your cheesy cravings without all the calories and fat of traditional macaroni and cheese. It's a perfect side dish or vegetarian main dish!

I made a batch of this broccoli macaroni and cheese for our Christmas dinner and I ended up eating the leftovers the next day. So I guess I’m kind of cheating with this one because I’m not eating it right this minute.

Currently Wearing

Alex got me this sweatshirt and I love it. It’s so soft and obviously, I’m a sucker for a good vegetable pun.

Currently Planning

The next Tone It Up challenge starts January 1st so I’m excited to get back into a regular workout routine. I’ve been battling a cold since before Thanksgiving so workouts have been pretty low key around here while I let my body rest. Now that I’m feeling better, I’m excited to hit the ground running (literally) in January!

What are you currently doing?

What I Ate: Tacky Light Edition

I’m a little late on this because I didn’t have time to share last week’s but better late than never, right? Last Saturday was such a fun day packed with some great Richmond adventures so I couldn’t resist sharing! Let’s dive into the food:

I woke up early on Saturday morning because I was speaking on a panel at a small business conference led by Sharvette Mitchell. Sharvette and I met a few years ago speaking on a panel together, so it was fun to get to catch up again! Before the conference, I had a bowl of blackberries.

berries (2)

Lately, I’ve just been eating fruit for breakfast. I’m not sure where my regular breakfast cravings have gone but I’m just going with it. I spent the morning hanging out with these lovely ladies!

panel members

Photo via Kimie James

After a very inspiring morning, I stopped by my grandma’s place to say hi and then came home to have lunch. I was super hungry and was thrilled to remember that I had leftovers in the fridge.

leftover pasta

Alex and I had gone to The Mill at MacArthur on Friday and I couldn’t finish my mountain of pasta so I was excited to have some left. P.S. The Mill has tons of awesome vegetarian options and the service was fantastic. We’re both excited to go back again soon.

I finished up a few Christmas errands and then got bundled up for the Tacky Light Race.

I basically snapchatted the entire race so if you’re following me (Username: HeartVegetables) then you probably saw that the race was so much fun. All of the lights distracted me so the race went by really fast! Afterward, my friend Carin and I stopped at Zoe’s Kitchen for dinner.

zoes kitchen

I was still freezing from the race so I knew I needed soup and I can’t miss out on the basil pesto hummus. (I do have a basil pesto hummus copycat recipe if you want to make your own!) I love Zoe’s Kitchen, if you can’t tell.

Once I got home, I took a nice hot bath. We recently renovated our bathroom so it felt extra luxurious. A bunch of you have asked for “after” photos of the bathroom renovation so here’s a shot of the new tub, subway tile, and floor! (As you can tell, we’re not totally done with the floor- we need to make a threshold!)


And that’s a wrap! It was a delicious day!

What have you been eating lately?

Linking up for What I Ate Wednesday!