Cassie DeNisco

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My Fall Harvest Bowl!

I am so excited to be sharing with you my viral fall harvest bowl! This was posted on Pinterest Here and it seriously blew up! I am so glad everyone is enjoying this bowl because I swear it is the perfect transition meal!

Whether you want a warm dinner or a chilled side, this bowl is great for meal prep! You can make it in advance and use it throughout the week for lunches or dinners! I love how filling it is alone and it’s vegan so you’re also doing good for the planet too!

fall harvest bowl

Ingredients:

  • 1 box of orzo
  • 1 can chickpeas
  • 2 medium sweet potatoes
  • 1/2 red onion
  • handful of grape tomatoes
  • handful of walnuts
  • olive oil
  • maple syrup
  • red wine vinegar
  • basil
  • oregano
  • red pepper flakes
  • salt & pepper

Directions:

  1. Start by preheating your oven to 425 and dicing up your sweet potatoes, onions, and tomatoes. Add to an oven safe pan, drizzle with olive oil, and bake until all are soft.
  2. Meanwhile drain chickpeas and add to a baking sheet with walnuts. Bake walnuts for 5 minutes until crisp and remove. Keep chickpeas in until they harden.
  3. Cook orzo according to the package.
  4. Make dressing by combining 1/4 cup olive oil, 1/4 cup vinegar, 2 tbsp maple syrup, and dashes of basil, oregano, and red pepper flakes.
  5. Combine all together and mix well, adding salt & pepper to taste!
  6. Enjoy!!

I hope you enjoyed this Fall Harvest Bowl recipe! I have this recipe on repeat each week because it’s just that good. If you liked this recipe, you can check out more recipes here!

My Dairy Free Broccoli Cheddar Quiche!

September has turned into the month of recipes for me! This post is dedicated to my latest favorite breakfast recipe, Dairy Free Broccoli Cheddar Quiche! I was craving a bigger weekend breakfast and I love how easy this is!

Quiches are awesome because they’re so easy to customize and also prep. You can make this as a meal prep for morning breakfast during the week! My recipe is vegan but you can always swap out the ingredients to fit your dietary needs!

dairy free broccoli cheddar quiche

Ingredients

1 Pre-made pie crust

4 eggs

1 1/2 cups vegan shredded cheese (I love follow your heart brand)

1 1/2 cups unsweetened almond milk

1 cup broccoli (i like to bake mine ahead of time)

Directions

  1. Pre heat oven to 400F.
  2. Spray pie pan then place pre made pie crust into pie pan and fork some holes into the bottom of it.
  3. In a separate bowl, scramble eggs then mix in milk and shredded cheese. Add broccoli and give it a gentle stir.
  4. Pour egg mixture into crust and bake quiche for about an hour. This might be more time but you just a knife to come out clean when you enter it in the center.
  5. Slice and enjoy!

As you can see, this Dairy free broccoli cheddar quiche recipe is seriously so easy to make! I personally love broccoli and cheese but you can really add any veggie you want to it. As long as you have the milk and eggs, you can really make it your own! Adding meat for extra protein might be great if you eat it too!

This is a great meal prep meal since it stores so well in the fridge for about 4-5 days too! If you liked this recipe, check out more of my recipes here! Follow me on Pinterest for more food videos too!

Cheesy Pesto Pasta Recipe!

I’m super excited to be sharing with you this super yummy cheesy pesto pasta recipe! I’m making a vegan version for myself but you can always use regular cheese for yourself! Pesto is like my go to pasta for summer but adding cheese helps to transition it to a heartier meal for fall!

I’m going to share with you my 3 ingredient pesto recipe that I use to create this delicious dish! It’s so easy and you can make it to freeze too! I recommend getting a basil plant if you do like pesto because it ends up being cheaper and you have it for so many recipes!

cheesy pesto pasta

Ingredients

Handful of Fresh basil

2 tablespoons minced garlic

1 tablespoon olive oil

1 pound of pasta

Myokos Vegan Mozzarella cheese

1/2 cup sliced grape tomatoes

Directions

  1. Boil water and cook pasta according to the box. Once finished, drain water and add a little olive oil so it doesn’t stick together.
  2. To make the pesto, add a handful of basil, minced garlic and olive oil to a mini chopper and blend. You can make this thinner or thicker depending on how you like your pesto.
  3. Shred vegan mozzarella and then add pesto and mozzarella back to the pasta pot with the pasta. Mix until the cheese is a little melted.
  4. Plate pasta with sliced grape tomatoes on top and enjoy!

As you can see, my cheesy pesto pasta recipe is seriously that easy! I am so obsessed with how good this dish is. This is a great fresh recipe for this transitional time from summer to fall too! I love that it’s still light from the pesto but the cheese really makes it more decadent!

If you love this recipe, check out more of my recipes here! Also, I’ve been posting a lot of idea pin recipes on Pinterest so follow me there too!

My Vegan Burger Recipe!

It has been a true journey to find a meatless burger that I actually love from the grocery store. With so many options to now choose from, it’s honestly a little overwhelming. I’ve finally perfected my vegan burger recipe using none other than Beyond Burgers and this is too good to not share.

I’m a big believer of eating whatever you want but trying to at least elevate it a little and make it healthier. This burger recipe is dressed to the nines with nutrients but also other just yummy traditional flavors.

vegan burger recipe

Ingredients

Brioche Bun (love the brand Bakerly)

Beyond Burger

Vegan Sliced Cheese

Ketchup

Mayo

Bread & Butter sliced pickles

Red Onion

Sliced Tomato

Butter Lettuce

Directions

  1. Obviously cook the burger following the directions on the packaging but also toast the bun at this time too! Whether you pop it in the oven or on the grill, watch it till it gets toasted to your liking. (this is essential)
  2. To assemble, mix mayo and ketchup on the toasted burger and let it melt. Add the vegan cheese beyond burger and layer tomato, onion, pickles and lettuce on top.
  3. Enjoy!!

I used to hate burgers because I thought they were so bland. This recipe seriously gives you the nutrients you need but also makes it taste so good. I’m a firm believer that the Beyond Burgers taste better than regular beef because they cook just so well.

If you loved this vegan burger recipe, try pairing it with my summer pasta salad that is to die for! I also have been posting again on Pinterest so be sure to check me out there!

My Summer Lunch Idea that you Need to try!

I can hardly believe summer is almost over here in New York! I have been loving the warmth but I’m starting to get excited for fall. I wanted to share with you my summer lunch idea that you need to try! I’ve seriously been living off this all summer long.

This is a dairy free recipe however feel free to do what makes you happy! I also will admit the vegan cheese I’m using is incredibly hard to find but if you do find it, it’s worth it!! I have been on a mission for like a year to find cheese similar to mozzarella and this is really it!

summer lunch idea

Ingredients

Sourdough bread slice

Pesto (basil, garlic, and olive oil minced together)

1 ripe tomato

Miyokos Cashew Milk Mozzarella

Balsamic Glaze

Directions

  1. Toast your sourdough slice til golden brown
  2. Apply a thin layer of pesto on the bread then take vegan mozzarella and add slices on top
  3. Slice your tomato and add that on top
  4. Finish off with balsamic glaze and you’re all set!

As you can see this is quite possibly the easiest lunch but it is so good. I love lighter lunches like this because sometimes you don’t want a giant meal when it’s hot. This is also such an easy on the go lunch that you just need to assemble and enjoy.

This summer lunch idea has seriously been my obsession! Let me know in the comments below your favorite summer lunch! If you liked this post, check out my other lunch recipes here!

Be sure to subscribe here to the blog so you don’t miss a post!

My Italian Pasta Salad Recipe!

It wouldn’t be summer without a pasta salad recipe on the blog! Last year I shared a super easy recipe for a light, refreshing pasta salad here. This year I have a revamped, Italian pasta salad. This recipe is fresh but also has that anti pasta feel.

Pasta salads are great at a barbecue but also a great lunch for the week. It’s super easy to meal prep and stores so well in the fridge. This recipe is easily my go to when I have guests or just need a quick lunch idea for the week!

italian pasta salad

Ingredients:

1 box cavatapi pasta

Container of grape tomatoes

1 medium red onion

Log of salami

Half an english cucumber

1/2 cup olive oil

1/2 cup red wine vinegar

1 tsp basil

1 tsp thyme

1/2 tsp garlic powder

1 tsp oregano

Directions:

  1. Bring a pot of water to a boil and cook your pasta according to the package. Let the pasta cool completely! This is essential.
  2. Finely dice your tomato, onion, cucumber and salami. This is up to you but I like mine about half an each chunks.
  3. Mix together olive oil, red wine vinegar, and all spices.
  4. Once pasta is completely cooled, mix in veggies, salami and dressing! Enjoy 🙂

Pasta salads are seriously my favorite meal of summer! They’re easy to bring to an event or just great to store in the fridge! Let me know some of your favorite recipes below!

This Italian pasta salad seriously is my go to. It’s so fresh and refreshing but filling! This is great as a meal or just on the side! I love the protein from the salami and the freshness of the veggies. It’s truly a great recipe that everyone will love!

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A Yummy, Healthy Rice Bowl!

I’m super excited to be sharing this healthy rice bowl recipe with you! I was originally introduced to it through Green Chef, but I’ve made it so many times now I have my own take! Rice bowls are seriously such a good dinner idea because they have something for everyone.

I also love to have meatless nights but still get in enough protein. This bowl is so filling and if you wanted to add a meat protein, chicken, beef or turkey would pair well!! Here’s my recipe!

Ingredients:

1 cup White Rice

1 cup veggie broth

Tomato

Scallion

Lime

1 can pinto beans

1 can corn

1 tsp paprika

1 tsp chili flakes

1 tsp garlic powder

1 tbsp mayo

1 tbsp dijon mustard

Pecans

Directions:

  1. Bring veggie broth, rice, and salt to a boil then let simmer covered for about 10 minutes.
  2. Chop up tomato, scallion, lime, and rinse pinto beans
  3. Use half of the tomato, half of the scallion, and half the lime to create a salsa. Season with salt & pepper to taste.
  4. Saute the other half of tomato, scallion, and corn in the pan then add pinto peans and spices. Cook until heated.
  5. Add the cooked rice to this veggie pan and sprinkle with the other half of the lime. Mix thoroughly and remove from heat.
  6. Divide the rice & veggies evenly into bowls. Add salsa on top then pecans and finish off with dijon mustard & mayo mixed together and drizzled on top.

As you can see this bowl is so easy to make but jam packed with flavor. I seriously love to try out green chef recipes because they open your eyes to different ways to put food together! It really gives me the inspiration to create a healthy rice bowl like this!

If you liked this post, check out more recipes here ! Be sure to subscribe here to my newsletter so you never miss a post!

A Crispy Salmon Recipe!

My last salmon recipe, which you can find here, instantly became a fan favorite for my blog! It is so delicious and easy to make. I wanted to share this updated version of my crispy salmon recipe that I have been loving because it’s seriously that good.

The ingredients are pretty much the same but the actual way I make it is different. This leaves the salmon so crispy on top but juicy inside. I crave this recipe at least once a week and it seriously has become a staple in our house!

Ingredients

1 tbsp minced garlic

4 tbsp soy sauce

2 tbsp rice vinegar

3 tbsp sriracha (use less if you don’t like spice)

2 tbsp honey

1 tsp sesame oil

1.5 lbs fresh salmon

Directions

  1. Preheat your oven to 425
  2. Start by creating the sauce over a medium heat. Add a little olive oil to an oven safe pan and then add minced garlic. Cook until fragrant then add soy sauce, vinegar, sriracha, and honey.
  3. Once sauce starts to thicken remove from heat, add sesame oil, and set aside.
  4. Add a teeny bit of oil back into the pan then add your salmon skin side up. Cook for 3-5 minutes or until you can easily flip the salmon over with a spatula.
  5. Once the salmon is flipped, pour a little sauce over it and put in the oven for about 5-7 minutes. This depends on how you like your salmon, I always do 5.
  6. Take out & enjoy!
crispy salmon recipe

I love to make rice with this crispy salmon recipe and roast some broccoli. The combo is just so good and I always save a little sauce to pour over everything. Making this salmon is super easy and it’s one pan so it helps to make your clean up easy!

Let me know in the comments below your favorite way to cook salmon! I am really trying to step up my game in the kitchen so be sure to subscribe here so you won’t miss a recipe!

My Green Smoothie Recipe to Boost Beauty

I am so excited that the weather in NY is finally warming up. I’m sharing with you today my go to green smooth recipe that is great to boost your beauty. Smoothies are my favorite summer morning drink to get in your greens and keep you cool.

I also feel like the summer months are my favorite for fresh produce which helps to elevate these smoothies. I’ve shared my green juice recipe before but never my smoothie. This is perfectly sweet and refreshing for the warmer months!

green smoothie recipe

Ingredients for Green Smoothie Recipe:

1 Frozen Banana

1/2 c frozen mango

1 c spinach

1 tsp Spirulina powder

Coconut Water

Directions:

  1. In a powerful blender, combine frozen banana, frozen mango, and spirulina powder.
  2. Fill to the top with spinach and then pour in about 1/2 cup of coconut water.
  3. Blend and see consistency. If you like it thicker your might just need to add a teeny bit more coconut water where as if you want it thinner add a lot more coconut water!
  4. Pour in a mason jar & enjoy!

As you can see this smoothie recipe is so easy to make but is oh so good. This green smoothie recipe has all the tropical vibes you’re looking for on a summer morning. Smoothies are seriously such a go to for greens in the am to start off your day.

If you enjoyed this post, be sure to subscribe here to my mailing list so you never miss a post! Let me know of your favorite smoothie combinations in the comments below!

My Baked Oats Recipe!

If Tik Tok has taught me anything, it’s how to make a baked oats recipe to die for! Baked oats essentially is oatmeal that instead of cooking on the stove you blend the ingredients then bake. It turns into this delicious cake like breakfast that is so satisfying and delicious.

Baked oats is great because you can really customize it to your preferences. I’ve made it a few different ways but always go back to this simple recipe. This might seem super intimidating to make but with a few ingredients and a good blender you’ll have a great breakfast in no time!

Ingredients:

  • 1/2 c Oats
  • 1 Ripe Banana
  • 1/2 c Almond Milk
  • 1 tsp Baking Powder
  • Dash of Cinnamon
  • 1 tsp Vanilla
  • 1 tbsp Peanut Butter
  • Handful of vegan chocolate chips

Directions:

  1. Preheat oven to 400 degreees
  2. Add oats, almond milk, banana, baking powder, vanilla, peanut butter and cinnamon to a blender and blend thoroughly.
  3. Spray a mini baking safe pan and pour in mixture.
  4. Sprinkle chocolate chips on top and bake for 30-40 minutes depending on how you like it. (Sometimes I like a gooey center and others I want it completely baked)

Do you see how easy and healthy it is to have cake for breakfast? I’ve even seen some people take out their baked oats and drizzle a little almond milk on top to make it even more gooey.

This baked oats recipe is my go to on mornings I’m craving something sweet and have time to make it. I wish I could make this every morning but because it does take a bit it’s a once in awhile thing for me.

Be sure to subscribe to the blog below and check out more recipes like this here! You can follow me on Tik Tok here!