exerciseismyhigh:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.

Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.

1. Wash the vegetables, then dry. 
2. Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
3. Steam the noodles.
4. Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

i want to make this for dinner!

yourhealthista:

Um, amazing.

nomadsoul:

forestfeast:

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.

I could eat a whole plate of these….Enjoy!

By Erin Gleeson for The Forest Feast

beautifulpicturesofhealthyfood:

Shrimp Ceviche in Watermelon Cups…RECIPE

beautifulpicturesofhealthyfood:

Garlic Roasted Green Beans…RECIPE

what-the-cookery:

Maple Chipotle Sweet Potato Burger
makes 4 burgers

you will need:

• 1/4 dry millet + 3/4 cup water
• 1 large or (2) small sweet potatoes, peeled, cubed and steamed (about 2 cups worth)
• 1 cup of baby Bella mushrooms, quartered
• 2 dates, pitted
• 1 chipotle pepper
• juice of 1 lime
• 1 tsp cumin
• 1 tsp dried cilantro, 2 tsp if using fresh
• 1/2 tsp kosher salt
• 1 tbsp pure maple syrup
• 1/4 cup wheat germ (GFO - gf oats)
• 1 tbsp Pepita’s

To serve

• canola oil
• avocado, arugula & buns for serving

assembly:

• peel, cube and steam sweet potatoes
• in a small sauce pan bring water to a boil, add millet, cover and cook for 15 minutes until water is absorbed and millet is cooked through - remove from heat and cool.
• in a food processor fitted with an s blade, process sweet potato, mushrooms, dates, chipotle pepper until mushrooms are finely diced.
• in a medium bowl add sweet potato mix, cooked millet and remaining ingredients - lime through Pepita’s and mix well. divide the mixture into 4 even mounds. form each mound into a patty and place on a baking sheet.
• in a medium fry pan, heat a tsp of canola oil over medium heat. 1 patty at a time pan fry in oil until each side is golden brown. transfer back to the baking sheet, continue with each burger.
• bake pan seared burgers in a pre heated 350* oven for 10 minutes - this step ensures the burger
• “sets” / “firms” up.
• remove from oven and serve on a bun with mashed avocado, arugula and slice tomato.
• to freeze for later, layer burgers between wax or parchment paper and seal in a Ziploc bag. reheat on the grill, stove top or toaster oven until warmed through.

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