This is a very simple and quick recipe I tweaked from this one. It makes a great lunch or dinner and can be a whole meal for a vegan or vegetarian or a side dish for omnivores. Below is what you need and how to make it! It's super yummy and took me 20 minutes including the process of chopping and making the pasta! Fast, healthy, delicious-- I aim for this in each of my recipes.
This is one of my favorite recipes from a great restaurant in my area named Francesca's (Italian food, of course). For years I have been dying to create a healthier version of this recipe for my family and after some tweaking from last week, I came pretty close to perfecting it this time around! This recipe is great as a side dish or main dish depending on your dietary preferences. So cook up and enjoy!
This recipe is great for dinner and lunch and friendly towards many ways of eating. The vegetables ensure you get your nutrients while the brown rice pasta provides one with adequate carbs and a bit of protein. The olive oil is a heart healthy fat used to sauté the meal. If you are a meat eater- feel free to add in some ground meat and tomato sauce for a more bolognese type veggie dish. If you are vegan, add some sprouted cooked lentils for more protein. And if you eat dairy, some parmesan makes this dish delectable! Whatever variation you choose with this meal, it will surely be yummy!
While I was in Greece, my grandmother and I spent a few hours making stuffed tomatoes, eggplants, and zucchini. Eggplants and zucchini take a lot more time and are not as fresh here so I opted to stick to tomatoes here and change the filling around a bit. The traditional filling is rice and meat. I decided to make it more nutritious and vegan by adding quinoa and spinach. It was definitely a smart choice to use the quinoa. It added a different crunchy flavor than rice and more protein as well. Try these as a yummy side dish or main entree. PS- Cleaning the tomatoes does take awhile so it is helpful to pre-prepare the rest of the ingredients.
A delicious and easy side dish. The more onions the better! Also tastes great in omelets the next day so be sure to try that!
This is a super easy recipe. I've been working on a ton of recipes lately, like some new muffins, but I am still tweaking the taste to make the best possible batch with the best ingrdients. In the meantime, I had a lot of kale in our fridge and knowing how good kale is for the soul I whipped up some salads. Check out my other one here if this one doesn't suit your fancy.
-1 package brussel sprouts
-1 sweet onion
-Salt and Pepper to taste
1. Preheat oven to 375 F. In a skillet heat olive oil and add roughly chopped onions until translucent.
2. Once aromatic, add the brussel sprouts until bright green, but still hard.
3. Transfer to baking dish and add desired amount of sea salt and black pepper and drizzle with balsamic vinegar.
4. Stick in oven for 30-35 minutes or until golden brown and perfectly crispy. Enjoy!
This fried rice dish is, like most of my recipes, pretty easy. I love white rice, especially after a work-out because it provides glucose to replenish your muscle stores that have gotten depleted. It also has basically no sugar so it is one of those dishes that you can eat to satiety, but won't over eat on because of its sweetness (that's sweet potatoes for me!!). I am constantly getting more and more influenced by asian foods. Just the other day in the grocery store I went down the international section and found rice noodles with two ingredients-- rice and water. For me I always find those things once I become aware of them. I may have passed that a hundred times, but never thought of looking at it because it was mixed in with all the other noodles! I ended up making a yummy stir-fry with that, which I will post sometime in the future (I am doing some trial and error to get the most delicious dish). Anyways, here is the fried rice recipe...
In case you haven't noticed, I am a die-hard foodie.