healthy dinner

Zero Effort Italian: Eggplant & Mushrooms

I came home in complete starvation mode the other day.  You know the feeling when you're so hungry you can't even bare the wait time at a restaurant? This was me.

I was looking for a comforting Italian dish.  But unlike most Italian dishes, I wanted it to be healthy, low calorie, and yet also satisfying and filling. Kind of an impossible dish, but I like impossible.  Of course, for it to be FastBeets Approved it would also have to be super simple and fast.  So enter this dish: My Zero Effort Italian. 

What I love about this dish is that I use zero oil in cooking the eggplant.  The eggplant cooks softly in the tomato sauce. We only add the oil after it's cooked.  By doing it this way you won't damage the fragile Omega 6 in the olive oil.  

FastTip: if serving cold, feel free to swap the olive oil for flax seed oil. You'll get a good serving of healthy, Omega3!

Its so simple and easy and literally takes no effort.  Because when you're in starvation mode, every second counts. 


  • One Italian Eggplant, cut into pieces
  • Mushrooms of choice, washed and chopped (or ripped up with fingers)
  • One (organic, bpa-free) can of tomato sauce
  • Organic garlic granules (can sub garlic powder)
  • Organic dried basil
  • Organic dried oregano
  • Himalayan Salt
  • Good quality Olive oil
  • Bean pasta of choice (I used Tolerant brand)
  • 1/2 cup of filtered water
  • (Optional - Nutritional yeast)



1. In a small pot, boil your pasta.  The amount is entirely up to you.  Make   as much as you're hungry for.  The less you use the faster it boils.  Cook for as long as directed for the specific pasta you're using.  

2. While the pasta is boiling, cut the eggplant and the mushrooms into pieces. 

FastTip: I find that ripping the mushrooms with my hands is a great deal faster than using a knife and making exact cuts, but that's just me! You do you. 

3. In a large pan, heat the tomato sauce on medium high heat.  When the veggies are chopped thrown them into the pan and add in the garlic, oregano, and basil.  I tend to go very heavy handed with the garlic. Feel free to use as much as you'd like. You really can't use too much or too little seasonings. 

Save your leftovers: This tastes even better the day after on top of toast.

4. Add the 1/2 cup of filtered water to the pan and let cook until the veggies are tender and fully cooked.  Should take 10 minutes.  

5. Remove from heat, mix with pasta and top with olive oil and himalayan salt. If using nutritional yeast, feel free to sprinkle some on top. 


Cardamon Curry in a Hurry

The other day, I found the most divine recipe that was absolutely perfect for a dinner party I was having.  It was a gorgeous cardamom curried eggplant stew that even got the attention of my husband. I studied the recipe, then looked at all 1,432 steps involved in making it. 

Kudos to those people who can labor for hours to produce a meal.  I am not one of them.  I prefer to prepare my food fast, tasty and healthy.  So needless to say, this 2 hour labor intense stew was just not going to happen.  (Sorry hubs.) 

I took out my secret weapon, the electric pressure cooker (If you don't have one, seriously consider saving your life with one) and created a very FastBeets Approved version.  It took all of ten minutes to prep and another 10 minutes to cook. Leaving me with ample time to do the much harder work, like set a gorgeous table.  

The best part is that if you didn't know any better you would have seriously thought I was in the kitchen forever. 




  • 1 -2 teaspoons cardamom powder 
  • 2 teaspoons curry powder of choice
  • 1 onion 
  • 1-2 tablespoons coconut oil
  • 1 tablespoon liquid aminos (can substitute salt to taste)
  • 1-2 eggplants chopped into squares
  • 1/5 a butternut squash chopped into squares
  • Any other veggie of choice (optional)
  • 2 15oz cans of organic, bpa-free chickpeas
  • 1 can of organic, bpa-free, coconut milk
  • 1 can of organic, bpa-free of diced tomatoes


  1. Set a pressure cooker to the sear/sautè setting.  Add coconut oil and spices, toast for 10 second. Then drop in diced onions and liquid aminos. Sautè until onions are done.
  2. Add chopped eggplant and mix with seasonings for 2-3 minutes.  
  3. Add the rest of the ingredients and close pressure cooker. 
  4. Cook on pressure cooker setting for 10 minutes. 
  5. Open, taste, add any additional salt or seasoning if necessary. 
  6. Serve with quinoa, brown rice, or as is. 

Thanks for making this! I would love it see how it turns out. Snap a pic and tag me on Instagram @fastbeets so I can see! Any questions on it? Message me on Snapchat.  

Xx, SS


Warming Winter Stew

This quick and easy stew takes minimal little prep time but brings loads of goodness. Since it gets the #fastbeetsapproved seal, you know its loaded with vitamins, minerals, and fiber. 


Its perfect for those days you can't make it to the grocery store or those long home-bound snow days.  Because most of the ingredients can be bought ahead of time and stored in your pantry and freezer, you can make this anytime.  So if you're enjoying the great Snowmageddon 2016, grab a pot and get cooking. 

It holds well with a side of brown rice or quinoa and yet so good just on its own.


  • 2 cans of organic, bpa-free chickpeas, drained
  • 3 cans of organic, bpa-free diced tomatoes
  • 1 can of organic, bpa-free tomato paste
  • 4-5 organic carrots with the greens attached (optional if you're snowed in and can't get to a grocery store, but highly recommended)
  • 2 bags of frozen organic mixed mushrooms
  • 1 bag of frozen organic cauliflower (optional)
  • 1-2 cups of butternut squash (optional)
  • 2 heaping tablespoons tahini
  • 1 tablespoon coconut oil
  • 1 onion, chopped 


  • 1 teaspoon of cumin
  • 1 tablespoon organic turmeric (if you're not using top quality or fresh turmeric, you may not want to use as much as it might be too bitter)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon himalayan salt, adjust to taste


  • Handful of chopped cilantro
  • Chopped Carrot greens
  • Chopped fresh tomatoes (optional)
  • Juice of one lemon (optional)


  1. Add coconut oil to a pot on medium heat.
  2. Toast all the spices in the coconut oil for roughly 30 seconds.
  3. Sauté the onion in the seasoned oil until almost tender.
  4. Add the chickpeas and sauté for 3 minutes.
  5. While the chickpeas are sautéing, peel and chop the carrots. 
  6. Add the remainder of the ingredients and let boil. 
  7. Bring to simmer and let simmer until all the veggies are soft and fully cooked. 
  8. Keep simmer until reaches your desired stew like consistency. Aim to keep in on the stove for a minumum of 30 minutes but you can leave it on for up to 2 hours while you attend to other business, like snowball fights. 
  9. Taste your creating and adjust the seasonings. It might need more salt, cumin, or tahini. 
  10. Wash and chop a few strands of the carrot greens and cilantro.
  11. Plate your dish and top with any or all of the garnishes.