It's a Veg World After All

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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.

04/12/2026

🍳 Weekend brunch, sorted! This spinach feta egg bake is easy, loaded with veggies, and brings serious Mediterranean energy to the table. A whole container of fresh spinach goes in with crumbled feta, eggs, and onion for a casserole that feeds a crowd with zero stress. You can even prep it the night before and just pop it in the oven the next morning. Brunch win!

Get the recipe here: https://itsavegworldafterall.com/spinach-feta-egg-bake/

04/11/2026

🍝 Spring pasta night, anyone? This creamy asparagus broccoli pasta bake is inspired by the viral Boursin pasta trend but make it springy! Green veggies get roasted alongside two containers of creamy Boursin cheese, then tossed with pasta, fresh dill, and a good squeeze of lemon. It is rich, creamy, and so easy to throw together. April just became the best month for pasta.

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

04/10/2026

🌿 Asparagus season is HERE and we are celebrating with this honey-glazed salmon and asparagus sheet pan dinner. One pan, 40 minutes, and a honey soy glaze so good it basically needs its own fan club. Tender asparagus spears, perfectly baked salmon, and pantry staple ingredients all coming together for the kind of weeknight meal you will actually look forward to making. This one is a keeper!

Get the recipe here: https://itsavegworldafterall.com/salmon-and-asparagus-sheet-pan/

04/09/2026

🍓 Strawberry goat cheese salad is fresh, light, and full of flavor. Tossed with butter lettuce and a poppy seed dressing, it’s perfect for spring and summer.

Get the recipe: https://itsavegworldafterall.com/butter-lettuce-strawberry-salad-with-poppy-seed-dressing/

04/08/2026

🧄 This creamy ramp dip is packed with fresh flavor and perfect for dipping, spreading, or adding to sandwiches.

Get the recipe: https://itsavegworldafterall.com/ramp-dip/

04/07/2026

🥢 Vegan peanut noodles are creamy, fresh, and ready in just 20 minutes. Tossed with herbs, lime, and peanuts for big flavor.

Get the recipe: https://itsavegworldafterall.com/vegan-peanut-noodles/

04/06/2026

🍳 These healthy breakfast egg muffins are packed with veggies and perfect for meal prep. Just reheat and go on busy mornings!

Get the recipe: https://itsavegworldafterall.com/healthy-breakfast-egg-muffins-with-mushrooms/

04/05/2026

🍕 Arugula pizza is fresh, cheesy, and topped with a bright lemony salad. A fun and flavorful way to do pizza night!

Get the recipe: https://itsavegworldafterall.com/arugula-pizza/

04/04/2026

🌱 Roasted peas are crispy, savory, and perfect for snacking. A fun and healthy option for both kids and adults.

Get the recipe: https://itsavegworldafterall.com/roasted-peas/

04/03/2026

🍝 One pot mushroom spaghetti is creamy, comforting, and ready in 30 minutes. A plant-based dinner with minimal cleanup.

Get the recipe: https://itsavegworldafterall.com/one-pot-mushroom-spaghetti/

04/02/2026

🥬 Grilled wedge salad with charred lettuce and creamy blue cheese dressing is a fresh take on a classic. Perfect for warmer days!

Get the recipe: https://itsavegworldafterall.com/grilled-wedge-salad-blue-cheese-dressing/

04/01/2026

🌸 Wondering what’s in season in April? This produce guide highlights the best veggies this month, plus recipes and a weekly meal plan.

Get the recipe: https://itsavegworldafterall.com/foods-in-season-in-april/

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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!