college paleo

Broccolini Mushroom Stir Fry

One of my favorite foods in the winter months is sautéed mushrooms. I know, it sounds gross. But if you let those babies sit for at least a half hour, you’re looking at whole new mushrooms. They’re savory, salty and melt-in-your-mouth delicious.

Mushrooms are very watery, so you only need a little bit of olive oil to coat them in the beginning. Once they start to release their water, you can lower the heat and let them sit. They will also shrink a lot, so don’t be alarmed if you start off with a frying pan overflowing in sliced mushrooms.


  • 10z baby bella mushrooms (standard carton size) sliced
  • 1 bunch broccolini, stems trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar


  1. Combine olive oil, soy sauce, ground ginger and minced garlic in a stove pan over medium heat.
  2. Add mushrooms, crank up the heat, and stir until mushrooms begin to sizzle and release their water.
  3. Turn the heat down to low, stirring occasionally for 20 minutes. But mostly, just let them sit and sizzle.
  4. Then add broccolini, bring heat back up to medium, and stir occasionally for 8 minutes. (Until broccolini turns a deep, rich shade of green.)
  5. Stir in one tablespoon of rice vinegar, and let cook for one more minute.
  6. Serve as a side dish, or with rice or pasta for a main meal!

Note: This recipe leaves the broccolini cooked, but still firm. If you want a softer broccoli, I recommend using regular broccoli florets instead of broccolini stems.

Waffle Iron Hash Browns

When I was home visiting my parents for the holidays, we were watching The Kitchen on Food Network and they made waffle iron hash browns. So since we had nothing else to do, we broke out the dusty waffle iron and gave it a go. I love the holidays.

Makes 4 hash brown waffles


  • 2 potatoes
  • ¼ cup melted buttery spread (I use Earth Balance)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped parsley (chives would work too)


  1. Peel the potatoes, then shred them. I used a cheese grater, but a julienne peeler would probably also work.
  2. In a large mixing bowl, soak potatoes in water for 5 minutes to help remove the starch. Drain and pat dry with paper towels.
  3. Mix potatoes with melted buttery spread, salt, garlic and herbs.
  4. Scoop ½ cup portions onto a fully-heated, greased waffle iron. Don’t spread them out, because if the layer is too thin they won’t cook on top.
  5. Cook 6-7 minutes, until crispy.

Note: Recipe also works with sweet potatoes!

Southwestern Baked Sweet Potatoes

I love me some loaded baked potatoes. You toss potatoes in the oven for 45 minutes, and then throw stuff on them. It doesn’t get much easier than that. Usually I opt for baked sweet potatoes over their less nutritious, russet counterparts, but any type of potato will work with this recipe.

These baked potatoes are also great to make for dinner on Sunday nights, because the leftovers will carry you through the rest of the week. Reheat them whole, add rice to make a burrito bowl, or serve over tortilla chips to make nachos.

Serves 4


  • 4 sweet potatoes
  • ½ cup corn
  • ½ cup black beans
  • 1 avocado, pitted and cubed
  • 2 green onions, sliced thinly
  • salsa, to taste
  • vegan sour cream, optional
  • ½ cup vegan cheese shreds (optional, I use GO Veggie brand) 


  1. Preheat the oven to 400 degrees.
  2. Wash sweet potatoes and pierce with a fork several times. Place on a cookie sheet and bake for 45 minutes.
  3. Slice sweet potatoes in half, and top evenly with corn, black beans, avocado, green onions, salsa, vegan cheese and sour cream.

Note: The toppings are very flexible in this recipe, feel free to sub or add other ingredients like peppers or red onion.