Category Archives: Meatless Monday

Spaghetti Squash Chow Mein with Shitakes and Bok Choy (Gluten-Free)

This vegetable chow mein recipe is made gluten-free by using spaghetti squash instead of noodles. It's also packed with bok choy and shitake mushrooms! A great easy weeknight meal | Feed Me Phoebe

It’s fairly well documented that I have a serious Thai takeout addiction. Back in the day though, it was far more common for the contents of my red and white to-go boxes to include mooshoo pork and vegetable chow mein. My love of noodles runs deep, and as a semi-hyperactive 11-year-old, that meant that I basically inhaled my chow mein in one continuous mouthful. You would think that the lack of chopstick finesse would slow me down. But it just meant I used them more as a shovel, making sure that the noodles remained in one tangled mop, and my mouth kept moving. That’s not an exaggeration. One time I actually ate my vegetable chow mein so fast that I got up from the table and proceeded to regurgitate the entire meal into the kitchen sink. If that sounds disgusting, don’t worry. … Continue reading

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Middle Eastern Seven Layer Salad in a Jar

MIDDLE EASTERN SEVEN LAYER SALAD IN A JAR | a great make ahead lunchbox recipe. Simply arrange the lettuce, quinoa and herbs and let it sit overnight. | FEED ME PHOEBE

Last week ushered in the beginning of a new season. For many, it was lunchbox season. For others not living in the continued summer swamp of NYC, it might have been PSL season. Football fans welcomed dip season. And the especially food obsessed, welcomed the greatest season of all: fall cookbook season!! When I got home last Monday, after a week on Martha’s Vineyard, my doorstep was stacked with Amazon boxes. Charlie appeared horrified (the endless parade of random boxes addressed to Phoebe Lapine is on my list of “cohabitation quirks”). I, meanwhile, tried to suppress the same nerdy excitement that used to crop up every time I entered the school store to pick up my fall text books. This Middle Eastern Seven Layer Salad in a Jar came from one of the first new spines I cracked open: Kristin Donnelly’s Modern Potluck.

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Baked Mexican Eggplant Parmesan with Gluten-Free Tortilla Crust

MEXI EGGPLANT PARM | This baked gluten-free eggplant parmesan recipe uses Mexican flavors and a crunchy tortilla chip breading. It comes together on a sheet pan - so easy!  | FEED ME PHOEBE

When you begin cohabitating, it doesn’t take long for your little quirks to come to light. Which, is a polite way of saying: the things that annoy the shit out of your roommate. Mine involve never refilling our Soma water pitcher and saving lightly used tissues on various surfaces for “later.” Charlie’s include leaving his sock drawer perpetually ajar, and buying a new sack of granola, jar of special sauce, or bag of tortilla chips every time he goes shopping, even though there are several half-eaten versions of each already at home. Unlike my “half-used” tissues, however, which seem to only benefit my allergies and, potentially, the environment, Charlie’s quirky hoarding tendencies do occasionally benefit the greater apartment good. And this week they did so in the form of a sheet pan of Mexican gluten-free eggplant parmesan. If the tissues are … Continue reading

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Creamy Zucchini Soup with Scallions and Brazil Nut Chili Oil (Vegan)

Creamy Zucchini Soup Recipe with Avocado, Scallions, Basil and Brazil Nut Chili Oil | VEGAN | Feed Me Phoebe

It doesn’t escape me that every time I post something overtly meat-related, I immediately lose about 20 Instagram followers. Sadly, this is also what happens with every picture I post of Charlie. This makes both of us sad, but perhaps some people just aren’t into hunks of man meat either? Luckily, shellfish hasn’t been quite as offensive, but I’ve still taken your social media behavior as an implicit request to throw more veggie options into the mix. So in honor of Meatless Monday, and in the name of my post-road trip detox, I’m interrupting this month’s #summerseafoodchallenge programming to bring you a creamy vegan zucchini soup recipe.

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Acai Bowls with Coconut-Cashew Granola + More Brazilian Recipes to Get You Through the Summer Games

A Frozen Acai Bowl Recipe with Cashew-Coconut Granola | A Healthy Version of the Traditional Brazilian Smoothie Bowl! | Feed Me Phoebe

In keeping with the tradition of the last few weeks, I’m bringing you a quick Brazilian treat to light up your Fri-yay and get you excited for tonight’s Olympic kick-off. Somehow all the mayhem in the media around this summer’s games has only gotten me more excited to see what will go down in Rio tonight. Will the Russian athletes look like hallowed out versions of their former selves? Will the outdoor swimmers be able to do the breast stroke in hazmat suits? And will the country make up for its lack of expensive pyrotechnics (and half-built stadium?) by outfitting the entertainment in the region’s finest neon thong bikinis?

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Sweet and Spicy Corn Pasta with Ricotta and Chives (Gluten-Free)

Sweet and Spicy Corn Pasta with Ricotta and Chives (Gluten-Free)  | A Quick Weeknight Dinner Recipe, Kicked Up With Fresh Sweet Corn and Cayenne | Feed Me Phoebe

Last Wednesday, I gathered with 2,000 meditators in Central Park for ir collective evening of silence. After weeks of feeling like the world was on fire—a feeling that seemed unlikely to dissipate then, and has indeed in the last 24 hours, only gotten worse—it was a welcome reminder that the best way to fight fear is through unity and love, a sentiment that The Big Quiet calls “radical inclusiveness.” I’ve been thinking a lot recently about what this means around my table. In times of radical pain and ugliness it’s easy to retreat. To feel helpless, and then eventually, desensitized. It’s easy to feel that what you do in the world is trite. And as someone who feels barely qualified to solve the complex issues of gluten-free donuts, let alone world peace, I’ll admit to grappling with all of the above.

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Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)

Paleo Cauliflower Sweet Potato Burger Recipe with Avocado, Sprouts, and Sriracha Aioli | Vegetarian Paleo, Gluten-Free, Healthy, Grain-Free | Feed Me Phoebe

The brilliance of these Paleo sweet potato veggie burgers pretty much speak for themselves, so I’m going to keep today’s post brief. Mainly, because I just got back from California, and in addition to being in serious oyster and claw-footed bathtub withdrawal, my jet lag has rendered me barely fit to unpack my suitcase. More on our trip to Inverness soon. For now, veggie burgers. I’ve been experimenting with eating fewer grains recently. As much as such a pursuit makes my inner healthy hedonist stomp her feet, my skin has been off recently, so I’m hoping that upping my game on the clean eating front, will help things settle. I’m pretty sure there was a lot of sugar to blame along the way (I’m looking at you wedding night creme brûlée cups), so taking it easy on the carb front (if only … Continue reading

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Green Shakshuka with Chard, Zucchini and Peas

Green Israeli Shakshuka Recipe with Chard, Peas, and Zucchini | Feed Me Phoebe

I often muse about the distinct, wholly cringe-worthy sensation of looking back over your old work. It reminds me of one of my favorite quotes, from one of my favorite crush-worthy nerds, Ira Glass: “For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you.” I thought lovingly of this remark, and gave Ira many winky-faces, earlier this week when I flipped through my first book, In the Small Kitchen. I had just gotten new bookshelves installed in my office and was in the process of anally arranging the piles of books that had previously surrounded my desk for 4 months, when the pink cover … Continue reading

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Easy Baked Tortilla Espanola with Zucchini and Smoked Paprika Aioli

This easy tortilla espanola recipe is baked in the oven - no pan necessary. Potato is combined with zucchini for a healthy version of the Spanish omelet, and served with lemon-paprika aioli |

When I first quit my corporate job to become a full-time food babe, I took on pretty much any gig that involved buttercream and not my naked body. I worked long hours in front of my computer bouncing between tabs of various recipe projects. I spent my days teaching 9-year olds how to bake homemade granola bars, and my nights lugging hundreds of mini meatballs to upscale Fashion Week parties, where no one wanted to eat them. And being a desperate freelancer trying to build word of mouth and make a name for myself, at the beginning, I often cooked a lot of these meals for free. That all changed with the great Tortilla Espanola fiasco of 2011.

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