Recipes

Appetizers:

Kale chips (vegan)

Veggie Black Bean Dip


  • 2 tbsp olive oil
  • 1 green bell pepper, diced
  • 1 medium-sized onion, chopped
  • 1 jalapeno pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 large jar salsa (I love President’s Choice White Corn & Black Bean)
  • 1 ½ cups shredded cheddar/mozzarella cheese

Pre-heat oven to 375 degrees. Coat a large baking dish with cooking spray and set aside. In a large skillet, heat oil over medium heat. Add onion and peppers; cook until onion starts to brown. Remove from heat; pour into baking dish. Add black beans, salsa and ¾ of the cheese, and stir mixture so all ingredients are evenly distributed. Sprinkle remaining cheese on top. Bake for 20-25 minutes, or until cheese starts to bubble. Let cool 5 minutes. Serve with tortilla chips or pita bread.

Lunches/Dinners:

Aloo Gobi (vegan)

Baked Penne with Sausage & Roasted Veggies

Black Bean & Lime Tabouleh (vegan)

Chana Masala with Spinach (vegan)

Chicken Broccoli Rice Casserole

Chicken & Pumpkin Curry

Chicken & Veggie Pasta in Orange Glaze

Curry Chickpea Burgers (vegan)

Hearty Beef Stew

Kennedy’s Killer Quinoa Salad (vegan)

Majestic Mac and Cheese

Maple-glazed Brussels Sprouts

Mashed Parsnips

Perfect Roasted Vegetables (vegan)

Pumpkin Penne

Quinoa & Black Bean Stuffed Peppers

Red Lentil & Sweet Potato Soup (vegan)

Saag Paneer

Saucy Rice 2.0 (vegan)

Sauteed Halibut

Scallop Cassoulet

Southwest Turkey Burgers

Squash Ravioli in Sage Butter Sauce

Summer Stirfry

Sweet Potato & Baked Beans

Twisted Tuna Salad

Uptown Tuna Casserole

Vegan Chili

Vegetable Pasta Salad (vegan)

Zucchini Fettuccine

Rapini with Quinoa & Glazed Carrots (vegan)


  • 1 cup quinoa
  • 1/2 lb rapini, roughly chopped
  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 small onion, chopped
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • lemon juice from 1/2 lemon

Cook quinoa. Remove about 1/4 inch from base of rapini stalks. In a skillet, sauté the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in quinoa. Add balsamic vinegar and lemon juice. Mix all ingredients together and serve.

Spaghetti Squash Dinner (vegan)


  • 2 tbsp olive oil
  • 1 cup raw carrots, cubed
  • 1/2 block of firm tofu, cubed
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup red bell pepper
  • 1 cup chopped fresh tomatoes
  • 1/2 cup shelled edamame beans
  • 2 cup cooked spaghetti squash
  • 1 -2 tsp basil
  • 1-2 tsp oregano
  • salt & pepper

Cut a small spaghetti squash in half, remove seeds, and bake for 30 minutes. In the meantime, saute’ in the olive oil: 3 cloves of garlic, cubed tofu, diced carrots. Saute’ until carrots are just beginning to soften and the tofu is beginning to brown. Add pine nuts, chopped tomatoes, edamame beans, spices, salt & pepper. Use a fork to remove the cooked spaghetti squash meat, so that it comes out in strands. Add it to the saute’. Serve hot. Yum!

Snacks/Desserts:

Buttery Cinnamon Cake with Apple Compote

Chocolate Brownie Cookies

Cranberry Almond Oatmeal Cookies

Homemade Granola (vegan)

Oreo Truffles

Skor Bars

Sweet Potato Brownies (vegan)

Responses

  1. I’ve read the Eat Right 4 Your Type book and I’m a fan. When I follow the suggested diet, I feel great and my skin really clears up. I’m an O, so no wheat and very limited dairy for me. It took awhile to get into it, but a few simple changes really made a difference. Hope it works for you.

  2. Great Blog Kennedy! Thanks for sharing. Your lobster feast the other night looks awesome. And the pics when your ‘rents visited were great too… I will try to check this blog out from time to time. Especially once you start school.

    Thanks!
    aneil

    • Thanks Aneil! Definitely check back for some school updates – hoping I’ll still have time to blog once that craziness begins 🙂


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