Main Dishes · Vegetarian & Vegan

Chickpea Cabbage Stir Fry

I love Meatless Monday. Don’t get me wrong, I am a carnivore all the way, but I love a good plant based meal. Joe and I hopped on this bandwagon when we moved in together, so we are going on about two years of no meat on Monday’s- and I don’t think we’ve cheated once!

What I like most about it is that it forces me to get creative. My foodservice classes in undergrad instilled in me how essential variety is to a menu. Never a same veggie two days in a row; red sauce pasta is not aesthetically pleasing along side cooked carrots (red… orange, YUCK), and protein sources should be staggered. Yes, this is something that I actually studied. That being said, I don’t let myself get too comfortable with one dish every Monday. Black beans, chickpeas, tofu- the list of options just keeps going.

To be honest, Joe probably wouldn’t even notice if I served the same thing every week- but I would. Whatever.

I’d encourage everyone to give Meatless Monday a try- Yes, even my biggest meat head friends *cough, my brother in law, cough* Not only will the flavor of your dishes vary, they nutrients will too- Hello, fiber!

Not sure where to start? Give this recipe a try:



Chickpea Cabbage Stir Fry

Yield: 2 servings


  • 3 cups cabbage, thinly sliced
  • 2 cups frozen stir fry veggies
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 2 garlic cloves
  • 1 cup chickpeas
  • 1/4 cup soy ginger marinade (or your favorite variety)
  • 2 green onions
  • Salt & pepper to taste


  • Heat a large skillet on medium heat. Add cabbage, veggies, soy sauce, water and garlic cloves (Mincing cloves or using a garlic press). Cook for ~5-7 minutes, until cabbage begins to soften and veggies cook.
  • In a small saucepan combine and heat marinade and chickpeas. *You may want to add a touch of water if you have a thick marinade. Simmer for ~5 minutes.
  • Once cooked, top veggie mixture with chickpeas and garnish with green onions. Add salt and pepper to taste.

Nutrition Information Per Serving (1/2 recipe): 275 calories, 4g fat, 54g carbohydrate, 11g protein

Now, again back to my menu planning knowledge- I would recommend pairing this with a little grain- try some rice (brown would be fab) or soba noodles.

Another plus for this recipe? It cooks up SO quickly. Honestly, the rice or noodles will take the longest.



Main Dishes

One Pan Bacon & Green Bean Chicken

My mother (Hi Mom!) recently visited for a little girls time. Of course we were out during the day running around, shopping, and what not. When we got back to our house in the evening it was my favorite time of day- Food Time (Which actually could be- and usually is- any time of the day for me) I got to work and had dinner on the table in under 30. The first thing my mom said “That was really fast.”

Quick dinners have just become my normal. Using a skillet VS the oven for meats. Steamer VS roasting veggies. There are so many things you can do to create healthy dishes even when time is of the essence. And I don’t know about your life, but time is ALWAYS of the essence for me.


I thought I would share with you a recent dish I made that required one pan. ONE. Quick and few dishes? I’m sold. In Joseph’s words it was very “clean”. This term has no real definition- Did you know that? But yes, I would agree it was healthy- and germ free 😉


One Pan Bacon & Green Bean Chicken

Yields: 2 servings


  • 2, 4 oz chicken breasts
  • 4 slices bacon (I used turkey)
  • 2-2.5 cups green beans, washed and snapped
  • 1/4 cup sweet onion, diced
  • 1 cup white mushrooms, sliced
  • ~2 tbsp water or chicken stock
  • 1 large clove garlic
  • salt and pepper to taste


  1. Using a meat tenderizer, pound chicken until ~1/2″ thick. Season with salt and pepper, set aside
  2. Heat a large pan over medium-high heat and cook bacon until crisp. Place on paper towel, blot, crumble/chop and set aside.
  3. Do NOT wipe the pan with the bacon grease (this is important!). Keeping the pan hot, cook chicken until golden (or 165 degrees). Remove from pan.
  4. Now add green beans, onion, mushrooms, water/stock, and garlic (I used a garlic press) to the pan. Add lid and cook for ~5-7 minutes.
  5. Next, add the chicken to the pan to warm it.
  6. Place chicken breast on a plate, top with veggies, and finally sprinkle with bacon.
  7. Serve warm.

Nutrition Information: 240 calories, 6g fat, 15g carb, 34g protein

*Recipe adapted from SkinnyTaste*

I served mine with a side of rice. I used 1/2 cup dry rice, 1/2 cup chicken stock, and 1/2 cup water. Let me tell you, using stock for half of the water makes ALL the difference. So much flavor.

Let me know what your favorite quick, easy, and healthy dinners are!