BDY  Recipes

3 Bean Chili 


-2-3 tbs olive oil
-2 tbs chopped garlic
-1 (6 oz) can tomato paste
-2 (15 oz) cans plain tomato sauce
-1 (28 oz) can fire roasted tomatoes
-1 green bell pepper
-1 red bell pepper
-1 cubanelle pepper
-1 white onion
- 3 (15 oz) cans of beans of your choice (my choice: black, red, & pinto)
-seasoning to taste (my choices chili powder, garlic powder, s & p, hot sauce)


-start with olive oil, garlic, and full can of tomato paste, sautée

-then add 1 & 1/2 cans of water

-add in  plain tomato sauce and crushed fire roasted tomatoes (use a small amount of water to get any left on the sides of the can)
-stir in whole milk (amount varies to preference)
- cut up peppers & white onion, add them in
-drain and rinse beans of choice 
-season to taste 
-bring to a boil for ~10 minutes then simmer for ~20 minutes, stirring occasionally

Dad's Pasta Fagioli


-2 tbs olive oil
-3-4 lg cloves garlic, chopped
- 1/2-3/4 white onion, small dice

-1 can cannellini beans, do NOT drain or rinse

-1 pkg italian "sausage" (photo below)
-1/2 box ditalini pasta, cooked
-reserve 1/2-3/4 cup pasta water

-seasonings (dried basil, garlic salt, black pepper)


-sautee "sausage" in a pan with oil
-add in garlic & white onion, continue to cook ~5 mins
-add in beans w/ liquid, bring to simmer
-add in reserved pasta water slowly, creating a broth
-simmer 5-10 mins
-serve over cooked ditalini pasta

Winter Squash Soup & toasted seeds


-winter squash if your choice, I used 1 red kuri, 1 acorn, 1 pie pumpkin, and 1 package precut butternut
-seasonings of choice, my choices were a tumeric blend, white/pearl onion, garlic, butter and honey
-Apple cider
-vegetable oil -blender or immersion blender
-optional milk or cream (dairy or nut)


-cut and de-seed squash, keep seeds for roasting!

-acorn squash I cut in half and seasoned with butter garlic & a drizzle of honey

-red kuri squash and pie pumpkin I lightly rubbed with vegetable oil and sprinkled the turmeric blend spice on lightly

-butternut squash I lightly tossed in vegetable oil and mixed in some pearl onions

-roast all squash covered until fork tender-carefully remove the skins using a spoon, put the flesh into a pot or blender

-add Apple cider (~3/4 cup) -blend in blender or with an immersion blender, add water as needed until smooth purée

-stir over low heat, slowly add milk or cream as desired-find your desired texture, you can use a little more water to thin out if needed



-prep as squash is roasting...

-remove any flesh and rinse seeds

-pat dry or let air dry for 10-15 mins

-lightly toss in olive oil-season by choice, I did half lightly salted with pink Himalayan salt and half with the tumeric blend

-roast in oven @ 350F until lightly crisp

Quick fix go-to


When I'm not feeling overly creative or wanting to do a lot of work cooking my top go to is:

-a variety of fresh veggies chopped up and either sauteed or roasted. 

-season with oil & chopped garlic

-add other seasonings to taste, examples:

   -balsamic vinegar & ital seasoning

   -everything (bagel)  blend


   -warm seasonings, rosemary,     

     thyme, tumeric, cinnamon, etc.     

We usually accompany the veggies with a side of rice or quinoa, fresh fruit, and sliced cheese

Mixed Veggie Quiche


Whole Wheat Crust 9-in dish:
-1 1/2 ​cups whole wheat flour

- 1/2 cup butter (melted)
-1/2 tbs salt (I use Pink Himalayan)
-2 tbs milk (I used unsweetened almond coconut)
-2-3 tsp cold water


-6 eggs
-milk or cream

-chopped garlic
-veggies of choice, chopped
(broccoli, spinach, & white onion in photo)

-cheeses of choice, shredded or small chunks


-mix all crust ingredients together in a bowl with a fork

-form dough into ball, slowly add a few drops of cold water as needed

-place dough ball in the center of the glass pie dish and gently press it, covering the bottom and sides of the dish 

-whisk eggs in a bowl, slowly add milk/cream as desired

-add veggies, cheese & garlic to egg mixture (I add veggies raw)

-slowly pour mixture into crust/pie dish

-opt. extra cheese on top

-Bake at 375 degrees for 30-45 mins

Corn Chowder



-butter (3 tbs)
-flour (3 tbs)
-half & half (1 pint)
-whole milk (1 3/4 pints)
-frozen corn (1 bag)
-potatoes (I used fingerling this time, use what you’d like)

-white onion
-optional kale
-vegetable broth (~1 cup)
-grated Parmesan cheese (~1/2 cup)
-black pepper 


-melt butter, lightly sauté the onion (chopped) and garlic for about 2-3 mins

-slowly add the flour whisking, creating a roux

-mix in the corn and the broth, cook until simmering

-slowly stir in the half & half and milk-add parm cheese-add diced potatoes -few cracks of fresh ground black pepper

-Boil for about 10 mins then simmer for 20-30 you can check it by fork testing the potatoes.

-add the kale at the end so it only coos for the last ~5 mins 

Pot Pie


-2 tbs olive oil
-1 tbs chopped garlic
-chopped fresh broccoli

-chopped zuccini

-chopped graffiti eggplant

-chopped carrots

-seasonings (dried basil, parsley, oregano, black pepper)


-1-2 pkgs. crescent roll sheet


~1 1/2 cups apple cider

-2 tbs flour

-2 tbs butter
-1/2 chopped white onion
-1/2 tbs vegetable base

- ~3/4 cup water


- season & roast veggies @ 350 ~20 minutes

-while roasting make gravy, start with making a roux by melting butter then slowly stirring in flour, add in onion

-dissolve vegetable base in water, slowly add to roux

-add in apple cider 

-simmer, allowing to thicken

-line individual pot pie dish with
crescent roll dough, dough should be bigger the dish
-fill with roasted veggies & gravy

-fold over extra dough on top

-bake @ 375 until golden brown

Thai Green Curry


-veggies of choice, I used green, yellow, & red bell peppers, white onion, eggplant, green beans, & baby corn in photo above.

-1-2 tbs vegetable oil

-2 cans of whole coconut milk

-1 jar (4 oz) Simply Asia Thai Kitchen, thai green curry paste 

-3/4 cup water

-jasmine rice


-lightly sautee veggies in oil

-in a cup or bowl mix thai green curry paste (whole jar) with water

-add coconut milk to veggies

-add curry water into the veggies & coconut milk, stir

-simmer ~20 mins

-serve over cooked jasmine rice

For more food...

Follow me on Instagram to find my favorite on the go snacks, breakfast items, & meal choices!

Veggie Wrap


-2 tbs olive oil
-1 tbs chopped garlic
-chopped fresh broccoli

-chopped zuccini

-chopped graffiti eggplant

-wrap of choice 

-seasonings (dried basil, parsley, oregano, black pepper)

-optional mayo


-heat oil and garlic

-add in veggies, sautee

-warm wrap

-add veggies and optional mayo

-fold in sides then roll from bottom up

-eat as is or lightly grill/ heat wrap to seal


- 1/4 C white vinegar
- 1-1.5 TBS light brown sugar
- 1 lime, juiced
- 1.5-2 TBS tomato paste

- 3-4 small tomatoes
- 1 small green bell pepper
- 1/2 lg white onion

- 3-4 garlic cloves, chopped

- 1 small jalapeno, chopped (optional, more if desired)

- my favorite (optional)  additions: 
mango, peach, or pineapple



-mix vinegar, light brown sugar, lime juice, tomato paste, & garlic in medium - large bowl

-dice tomatoes, bell pepper & white onion to size of choice, bigger pieces if you like a more chunky salsa, smaller pieces for smoother salsa

-mix all ingredients

-for best flavor cover & refrigerate for 1-2 hrs before serving


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