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.
- Wash the vegetables, then dry.
- Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
- Steam the noodles.
- 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!
Sweet Potato, Cinnamon Apple Hash with Brown Butter & White Cheddar Scrambled Eggs
The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together!
This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make on a crisp autumn morning when you’re super hungry.
Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it.
Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated. Add 1 tblsp butter to the skillet. Let it sizzle on med heat and turn a little bit brown, 30 seconds to 1 minute. Add the scrambled eggs and stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.
Nothing too special today. This was supposed to go with some leftover rice, but either I forgot I ate it or one of my roommates did something with it.
- Frozen corn
- Frozen asparagus
- Frozen peas
- Fresh spinach
- Salad shrimp
This picture does NOT do it justice. This is the most beautiful thing I have ever cooked! Because this is MEGA healthy, I don’t even feel the need to post nutrition facts.
- Salmon filet baked in teriyaki and ground pepper
- Saute’d broccoli, cucumber, red bell pepper, and spinach
- Plain greek yogurt with honey for dipping
Can I just say this is fucking delicious? I freaking made a 4 star meal!
- 2c White rice
- Broccoli
- Green bell pepper (which was turning orange)
- Spinach
- Garlic
Calories: 370
Carbs: 80g
Protein: 10g
Fat: 0g
Breakfast 9/1
- 3 scrambled eggs
- 1/2 of a cut up tomato
- 1/4 of a cut up yellow bell pepper
Calories: 240
Fat: 12g
Carbs: 10g
Protein: 19g
Um, amazing.
nomadsoul: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
‘Carrot Cake’ oatmeal topped with banana, walnuts and chia seeds.
(The oatmeal - 1/3 cup oats (I used GF), 2/3 cup almond milk, 1 small carrot finely grated, a good few shakes of cinnamon, 1 shake of ginger and nutmeg, 1 date for sweetness.)
Dark Chocolate Protein Muffins
This recipe brought to you by Protein Pow(d)er. Please visit the website for more fantastic recipes made with protein powder.
Ingredients
Blended together and baked in 8 muffin cases for approximately 45 minutes at 170 C (338 F):
- 1/2 cup of liquid egg whites
- 1/2 cup of goji berries
- 1/2 cup of quinoa flakes
- 1/2 cup of chocolate hemp protein powder
- 1/4 cup of blueberry & apple puree for babies
- 3 tbsp of chestnut flour
- 3 tbsp of cocoa powder
- 1 tsp of baking soda
Nutritional Profile
Per 1 muffin (out of 8):
- Calories: 108
- Protein: 13g
- Carbs: 8g (34.9g sugars)
- Fat: 2.8g (0.2g sat)
- Fiber: 3.8g
Use the veggies shown or add your own. Just stack tomatoes, some mozzarella cheese and asparagus and drizzle with some balsamic vinegarette.. delicious
The easiest healthiest pancake recipe in the world!!!!
INGREDIENTS:
-1 ripe banana
-2 whole eggs
Watch video to see how I make em! Under 250 cals and 14g of protein!
Written recipe here: http://bit.ly/blogilatesbananapancakes
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.
Easy Grilled Fish and Shrimp Recipes
