#onthegoeats

A tasty and healthy wrap with fresh vegetables and creamy hummus. Great for a quick and healthy meal on the go.

Ingredients: 4 large flour tortillas. 1 cup hummus. 2 cups mixed salad greens. 1 large tomato, thinly sliced. 1 cucumber, thinly sliced. 1 bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese optional. Salt and pepper to taste.

Instructions: Spread 1/4 cup of hummus evenly over each tortilla. Layer mixed salad greens, tomato slices, cucumber slices, bell pepper slices, and red onion slices evenly over the hummus. Sprinkle with crumbled feta cheese if desired. Season with salt and pepper to taste. Roll up the tortillas tightly, tucking in the sides as you go. Slice each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Mason Jar Carrot Noodle Salad is a refreshing and healthy option for a quick lunch or snack. Packed with vibrant colors and flavors, it's perfect for meal prepping and on-the-go meals.

Ingredients: 2 large carrots, spiralized into noodles. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons sunflower seeds. 2 tablespoons fresh basil, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a mason jar, layer the carrot noodles at the bottom. Add a layer of cherry tomatoes on top of the carrots. Follow with a layer of cucumber slices and then red onion slices. Sprinkle crumbled feta cheese, sunflower seeds, and chopped basil over the layers. Drizzle olive oil and balsamic vinegar over the top. Season with salt and pepper to taste. Close the mason jar lid tightly. Shake well to mix all the ingredients just before serving. Enjoy your delicious mason jar carrot noodle salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Red Pepper and Spinach Egg Muffins are a healthy and delicious breakfast option. Packed with veggies and cheesy goodness, they are perfect for a quick morning meal or a grab-and-go snack.

Ingredients: 6 large eggs. 1/2 cup diced red bell pepper. 1/2 cup chopped spinach. 1/4 cup diced onion. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.

Instructions: Warm up the oven to 350F 175C and spray cooking spray into a muffin tin. Mix the eggs in a bowl with a whisk until they are well mixed. Cut up the red bell pepper, spinach, onion, and cheddar cheese into small pieces and add them to the eggs. Add pepper and salt to taste. Make sure that everything is well mixed. Spread the egg mix out evenly in the muffin tin's muffin cups. After the oven is hot, bake the muffins for 20 to 25 minutes, or until the tops are set and golden. After taking them out of the oven, let them cool for a few minutes. Then, use a knife to loosen the edges and take the muffins out of the tin. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Keto Collard Green Chicken Avocado Rolls are a tasty and healthy light meal or snack that is low in carbs. They are great for a quick and satisfying snack on the go because they are full of protein, healthy fats, and fresh vegetables.

Ingredients: 4 large collard green leaves. 1 cup cooked shredded chicken breast. 1 ripe avocado, sliced. 1/4 cup diced red bell pepper. 1/4 cup diced cucumber. 2 tablespoons chopped fresh cilantro. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the collard green leaves in a pot of boiling water for 30 seconds. Then, move them to a bowl of ice water to cool down. Place the collard green leaves that have been blanched flat on a cutting board. Use a paper towel to dry them. To make the salad, place a slice of avocado, some diced red bell pepper, some diced cucumber, and some chopped cilantro in the middle of each collard green leaf. Put lime juice on top of the fillings, and then add salt and pepper to taste. Tuck the sides of each collard green leaf in as you roll it up to make a roll. Cut each roll into small pieces that you can eat right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Blueberry Muffins are perfect for a back-to-school breakfast or a delicious treat any time. Bursting with fresh blueberries and a tender crumb, they are sure to become your family's favorite.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup milk. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1 1/2 cups fresh blueberries. 1 tablespoon all-purpose flour for coating blueberries.

Instructions: Preheat your oven to 375F 190C. Line a muffin tin with paper liners or grease it lightly. In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them. Set aside. In a large bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the flour-coated blueberries into the batter. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your BEST EVER Blueberry Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Under the Troll Bridge Pasties are hearty pies that you can hold in your hand and fill with tasty beef and vegetables. These pasties are sure to satisfy your hunger. They're great for a cozy meal or a quick snack on the go.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 potatoes, peeled and diced. 1 carrot, peeled and diced. 1/2 cup frozen peas. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried rosemary. 1/4 cup beef broth. 1 package refrigerated pie crusts 2 crusts.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cook the ground beef in a pan over medium heat until it turns brown. Get rid of extra fat. To the pan, add the frozen peas, chopped onion, potatoes, and carrot. Bring it to a boil. Add black pepper, thyme, rosemary, and salt to taste. Mix well. Add the beef broth to the pan and let it cook for about 10 minutes, or until the vegetables are soft. Take it off the heat and let it cool down a bit. Cut the pie crusts into circles after rolling them out. Put some of the beef and vegetable mix on one half of each circle. To make a half-moon shape, fold the other half of the circle over the filling. To seal, press the edges together. Put the pasties on a baking sheet that has parchment paper on it. After the oven is hot, bake for 25 to 30 minutes, or until golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

This creamy mushroom soup comes in a mason jar with a spoon on top, making it easy to eat on the go or at home.

Ingredients: 1 cup sliced mushrooms. 1/2 onion, finely chopped. 1 clove garlic, minced. 2 cups vegetable broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a saucepan, saut the onions and garlic until translucent. Add sliced mushrooms and cook until they release their juices. Pour in vegetable broth and bring to a simmer for 10 minutes. Use a blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper. Pour the soup into a mason jar and garnish with fresh parsley. Place a spoon on top of the jar filled with soup for serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

These roasted chickpeas are a crunchy and flavorful snack that's perfect for munching on the go or adding to salads and bowls.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt to taste.

Instructions: Preheat oven to 400F 200C. Spread the chickpeas on a baking sheet lined with parchment paper. Drizzle olive oil over chickpeas and toss to coat evenly. Sprinkle with cumin, paprika, garlic powder, and salt. Toss again until chickpeas are well coated with spices. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until chickpeas are crispy and golden brown. Remove from oven and let cool slightly before serving.

Prep Time: 5 minutes

Cook Time: 30 minutes