It's a Veg World After All

Home
United States
Minneapolis, MN
It's a Veg World After All

It's a Veg World After All is a top resource for easy vegetable recipes and cooking hacks.

It's a Veg World After All, LLC is a healthy eating blog and nutrition business, offering counseling services and more.

04/29/2026

🍄 Dump it in the slow cooker, walk away, come home to the best smell in the world. Vegan mushroom barley stew is one of those recipes that makes people think you spent all day in the kitchen when really you did almost nothing. Earthy mushrooms, hearty barley, carrots, celery, and a savory broth that cooks low and slow. Soup season is not over yet!

Get the recipe here: https://itsavegworldafterall.com/slow-cooker-mushroom-barley-stew/

04/28/2026

🌶️ These southwest chicken lettuce wraps are what weeknight dinners should look like. Chili-spiced chicken, black beans, corn, tomatoes, and a creamy blended jalapeno dressing all wrapped up in fresh romaine. Light, packed with flavor, and on the table fast.

Get the recipe here: https://itsavegworldafterall.com/southwest-healthy-chicken-lettuce-wraps/

04/27/2026

🔥 Buffalo sauce and blue cheese stuffed into celery sticks? Yes please. Buffalo chickpea salad takes 15 minutes to throw together and is one of those snacks that disappears immediately no matter who you put it in front of.

The chickpeas are mixed with Greek yogurt, buffalo sauce, red onion, and blue cheese crumbles, then piled into celery for the perfect finger food.

Get the recipe here: https://itsavegworldafterall.com/buffalo-chickpea-salad-celery-sticks/

04/26/2026

🫙 Asparagus season is short so we are preserving every last spear. This refrigerator pickled asparagus recipe is the easiest way to make fresh asparagus last longer, and the result is tangy, crunchy, and absolutely great on a charcuterie board, in a Bloody Mary, or straight out of the jar.
No canning equipment required, just a mason jar and a little patience while it sits in the fridge.

Get the recipe here: https://itsavegworldafterall.com/pickled-asparagus-recipe/

04/25/2026

🍍 This quinoa arugula salad with pineapple was born from a kitchen experiment gone wrong and we are so glad it happened. Fresh pineapple, bell pepper, peppery arugula, fluffy quinoa, and a mint lime dressing that ties everything together. It comes together SO fast and gets better after a rest in the fridge.

Get the recipe here: https://itsavegworldafterall.com/quinoa-arugula-salad-with-pineapple/

04/24/2026

🍎 These applesauce muffins are the snack situation you have been looking for. Low sugar, made with whole wheat flour and oats, and packed with finely grated carrots that totally disappear into the batter.

They are moist, lightly spiced, and freezer-friendly, which means you can make a batch now and have breakfast sorted for weeks.

Get the recipe here: https://itsavegworldafterall.com/applesauce-muffins/

04/23/2026

✨ Sometimes the best recipes are the simplest ones. These sauteed snap peas are blistered in a hot pan until tender-crisp with a little char on the outside. Ready in under 10 minutes and somehow one of the most satisfying things you can eat in April. A squeeze of lemon, a pinch of salt, and you've got a side dish that steals the show every single time!

Get the recipe here: https://itsavegworldafterall.com/sauteed-snap-peas/

04/22/2026

🍋 Ravioli as a pasta SALAD? Yes, and it works beautifully. This ravioli pasta salad with arugula has peppery spring greens, cheese ravioli, and a bright lemony dressing that ties everything together. It is a fun twist on a classic that comes together quickly and is absolutely packed with flavor. Spring pasta salad era, let's go!

Get the recipe here: https://itsavegworldafterall.com/ravioli-pasta-salad/

04/21/2026

🍗 One skillet and all the best spring vegetables. This couscous with chicken and spring vegetables is a full meal that comes together easily on a weeknight. Tender chicken, fluffy couscous, and gorgeous spring produce all in one pan. It is cozy, satisfying, and exactly what a Monday night dinner should look like. Bookmark this one for the weekly rotation!

Get the recipe here: https://itsavegworldafterall.com/couscous-with-chicken-and-vegetables/

04/20/2026

Pasta salad season is officially open! This spinach artichoke pasta salad is everything you love about the classic dip but in fresh, bright salad form. Tender pasta, baby spinach, marinated artichokes, and mozzarella all tossed together. Make a big batch on Sunday and you are set for lunch all week. April never tasted this good!

Get the recipe here: https://itsavegworldafterall.com/spinach-artichoke-pasta-salad/

04/19/2026

Move over basil, it's scallion season! This green onion pesto is bright, punchy, and so easy to blend together. It is the perfect way to use up a big bunch of scallions and makes everything taste better. Toss it with pasta, spread it on sandwiches, drizzle over roasted veggies... the possibilities are seriously endless. Spring herbs are having a moment and we are absolutely here for it!

Get the recipe here: https://itsavegworldafterall.com/scallion-pesto/

04/18/2026

🧀 You had us at burrata. This arugula salad with burrata is one of those recipes that looks way fancier than the effort it takes. Peppery spring arugula, creamy burrata, and fresh berries all on one gorgeous plate. Great for a dinner party or a random Friday. No occasion needed when the ingredients are this good!

Get the recipe here: https://itsavegworldafterall.com/arugula-salad-with-burrata/

Address

Minneapolis, MN
55408

Website

https://itsavegworldafterall.com/

Alerts

Be the first to know and let us send you an email when It's a Veg World After All posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to It's a Veg World After All:

Shortcuts

Want your practice to be the top-listed Clinic in Minneapolis?

The Veg World’s Mission

It’s a Veg World After All is the passion-fueled blog turned business of culinary dietitian Lizzie Streit. Lizzie provides resources to help others embrace vegetables, improve their health, celebrate the seasons, support local food systems, and get comfortable in the kitchen! Her overall goal is to inspire others to “eat their veggies” and make plants the mainstay of their plates. She does this by providing services that range from recipe development, cooking classes and demos, food and science writing, nutrition coaching, and more!