Thankful for meal prepping bc this took 5 mins to whip up! Just got home from the gym...today was back day, I LOVE training back💓~
Anyway, you’re looking at 50+ grams of plant protein right here 😍🌱. Not that it really matters, we don’t need to obsess over protein✌🏽, we just have to eat enough nutrient-dense foods 🤪. .
Whats in my bowl: Lentil pasta🍝 with sauce made from green lentils, mushrooms🍄, tomatoes🍅 and garlic (seasoned with italian herbs, black pepper, tumeric and cinnamon) with nutritional yeast🧀 (duh), steamed broccoli & edamame🥦, and a boiled egg🥚. Oh and my magnesium drank of course ☺️. #nourishwithveggies
Shredder’s Healthier Chicken and Red Lentil Pasta with Cauliflower Alfredo
* red lentil pasta * 4 cloves garlic, minced
* 1 tablespoons unsalted butter
* 1 tablespoon olive oil
* 2 heads of cauliflower (about 7-8 cups cauliflower florets
* 1/2 teaspoon salt (more to taste)
* ½ teaspoon pepper (more to taste)
* 1 and ½ cups skim milk (more to achieve desired consistency)
* pinch of freshly grated nutmeg
* 3/4 cup grated parmesan cheese
* fresh parsley for serving
Chicken Breast Directions:
* Preheat oven to 400 degrees. * Rub 4-5 chicken breast with olive oil and your favorite salt free chicken seasoning. * Baked 4-5 chicken breast for 10 min
* Flip chicken and bake until no more pink in the center and juices run clear, about 15 more minutes (thermometer inserted into the center of the chicken breast should read at least 165 degrees). * Remove chicken from pan and let it rest. * Cut chicken into cubes.
Red Lentil Pasta Directions:
* Bring 4-6 quarts of salted water to a boil. * Add pasta and boil for 7 minutes(1-2 extra minutes for more tender pasta)
* Drain water from pasta
Healthier Cauliflower Alfredo Sauce Directions:
* Sauté the minced garlic with the butter and olive oil in a large skillet over medium-low heat. * Cook for several minutes or until the garlic is soft and fragrant.
* Be careful not to brown the garlic.
* Remove from heat and set aside.
* Bring a large pot of water to a boil over high heat. * Add the cauliflower, cover, and cook until cauliflower is tender when you stick a fork in it (about 8-10 minutes). * Drain water from cauliflower. * Transfer the cauliflower to the blender. * Add milk, sautéed garlic/butter, salt, pepper, nutmeg, and milk. * Blend or puree for 2-3 minutes until the sauce is silky and smooth. * Stir in Parmesan cheese. * You can add more milk if it seems too thick.
Directions For Putting The Dish Together:
* Toss Alfredo sauce with the cooked red lentil pasta, and chicken. * Top with fresh parsley if desired.
* Serve and enjoy.
Update on my #lentilpasta experiment with @barilla red lentil pasta. I’m gonna let the emojis speak for themselves. On the plus side I think I just lost 5lb. Unfortunately it involved some serious stomach cramps and residual gas. Not cute. But hey, I used to boycott Barilla for their CEO being super anti gay, so we shall just keep doing that. #lowcarb#itried#realpastaonly#poopsplosion
For this pasta, I first blended drained tomatoes with 2 dates, and added some miso and seasonings (black pepper, cumin, sage, paprika). I started cooking onions with a little bit of veggie stock. I mixed in the blended mix, and added some peeled tomatoes. Then I added some brussel sprouts, broccoli, and let those cook for about 10 minutes at very low heat. 3 minutes before turning the oven off I added some spinach.
I steamed half a potato and blended it with some veggie stock, seasonings and nutritional yeast to make a creamy sauce (I often use cashews, but I didn’t have them this time). I used lentil pasta, and finally sprinkled on top a mix of almonds with spices.
Para esta pasta, primero mezclé los tomates escurridos con 2 dátiles, y añadí un poco de miso y condimentos (pimienta negra, comino, salvia, pimentón). Comencé a cocinar cebollas con un poco de caldo de verduras. Mezclé en la mezcla mezclada, y agregué algunos tomates pelados. Cocine al vapor media papa y la mezclé con un poco de caldo de verduras, condimentos y levadura nutricional para hacer una salsa cremosa (a menudo uso anacardos, pero esta vez no los tenía). Usé pasta de lentejas, y finalmente esparcí encima una mezcla de almendras con especias. #sosfree#vegan#veganrecipes#veganfood#plantbased#veganpasta#lentilpasta
I was so pleased with last week’s lentil pasta + sardine creation, and then I saw a recipe for “cauliflower bolognese” on the internet, and so here we are. Shallot, leek, fennel, cauliflower, sardines, olive oil, lemon juice, herbs de Provence, and fresh parsley with red lentil pasta. I added a few olives to my bowl and a bit of cheese to Josh’s bowl. #italianish#comfortfood#glutenfree#dairyfree
Who else needs some comfort food on this cold and rainy Wednesday??🙋🏻♀️ This One Pot Vodka Sauce Pasta will warm your tummy and nourish your soul...while also nourishing your body’s health needs and preventing a blood sugar rollercoaster like most pasta dishes! By using a legume-based pasta made from lentils or beans, your basic pasta dish goes from refined carb/minimal nutrients to high protein, high fiber and low glycemic awesomeness! We’re talking 8g+ of fiber and up to 25g of protein here people! From your PASTA!
I tend to change up the veggies I use in this recipe depending on my mood, but here’s the basic recipe:
*8-12oz favorite legume-based pasta (I used Trader Joe’s lentil penne here, but I like Banza chickpea rotini for this recipe too).
*4-5 cups chopped veggies (I used eggplant and mushrooms, but shredded carrots, spinach and zucchini are tasty here too)
*lots of Italian herbs and spices
*1-2 Tbls vodka
*1 Tbls tomato paste
*2 cups tomato sauce
*2 cups unsweetened almond milk
*1-2 Tbls nutritional yeast
*red pepper flakes optional for an Arrabiatta zip
—>put everything in a large fry pan, covering the pasta with all liquid. Bring to a boil and let simmer, covered for 10-12 minutes until pasta is al dente.
Indulge with a bright salad and a glass of wine and pack up leftovers for tomorrow😋❤️ #pasta#pastadinner#lentilpasta#legumepasta#healthyitalianfood#highprotein#highfiber#healthycomfortfood#lowglycemic#warmingfood#vodkasauce#arrabiattasauce#familyfavorite#quickandeasymeals#weeklymealplan
Women deserve carbs, too.
(Bc we do crazy stuff like this all day long.)
Very few women FEEL and look their best on very low-carb diets. Unless you are in a legit ketogenic state (not likely), you may be paying a price in some way or another.
Chronically cutting carbs too low for too long will leave you:
👎🏼Snacky all the time and speed eating a row of Oreos at 9pm (me, last night)
👎🏼Feeling angry or anxious about all of the things
👎🏼Depleted, exhausted, irritable
👎🏼With weird hormone stuff (missed or irregular periods/diminished fertility)
But when you get enough of the *right kind* of carbs?
Energy! Vitality! Zest! But also calm and relaxed. You’ll sleep well. Cravings are under control. Hormones are in check. You’ll feeeeel good during the usual 2/3pm slump and fueled for your exercise and LIFE.
We want smarter, better, more effective carbs - not fewer carbs necessarily. Pick one meal and see how you can make it *just a little bit better*
Examples of smart carbs: Old fashioned/steel cut oats, whole or sprouted bread, POTATOES (regular or sweet!), brown rice, wild rice, black beans, chickpeas, other legumes, fruit, greek yogurt, whole wheat pasta, that bean/lentil pasta, and so much more.
Barilla Red Lentil pasta makes pretty good maracas!
You know what else it makes? A pretty tasty grain free meal!
Barilla Red Lentil pasta is rich in plant-based protein and made from just one ingredient. You guessed it - Red lentils!
Swipe across to see what we made with Barilla Red Lentil pasta and head over to the blog (link in profile) to find the recipes and where to buy.
Are you a big pasta fan like we are? What’s your favorite pasta meal? I live pasta so much I can’t decide on just one 😜
If you're not antipasta, you'll LOVE this antipasto. .
1 box of chickapea pasta (any shape you prefer)
Sweet Basil Balsamic Sauce:
1-2 garlic cloves
1/4 cup of fresh basil leaves—6 grams
2 tablespoons of fresh parsley leaves—5 grams
1 tablespoon of capers—9 grams
2 teaspoons of honey—20 grams
1/3 cup of Balsamic vinegar—80 mL
pinch of chilli flakes (optional)
1/4 cup of grated parmesan cheese—20 grams
1 teaspoon of anchovy paste ( or 2 anchovy fillets)
1/4 cup of olive oil—70 mL
1/8 teaspoon of salt (more or less to taste)
1/2 teaspoon of freshly cracked black pepper (more or less to taste)
Antipasto Toppings: (any or all )
1 cup of packed watercress leaves—40 grams
1 cup of baby heirloom tomatoes—170 grams
1/2 cup of marinated mushrooms—80 grams
1/3 cup of grilled artichokes—50 grams
1 cup of bocconcini cheese—180 grams
1/4 cup of Parmesan cheese shavings—30 grams
1/4 cup of marinated sweet mini peppers—30 grams
1/4 cup of marinated olives—40
1/2 cup of sliced salami and or proscuitto—100 grams
Cook the chickapea pasta in salted boiling water till al-dente.
In the meantime, use your food processor or blender to make the sweet balsamic sauce. Add all the ingredients and blend till smooth. Taste and adjust the seasoning.
Toss the hot cooked chickapea pasta with half of the balsamic sauce and toss in your favorite toppings. OR you can serve the toppings separately and the pasta separately like in an antipasto bar and have everyone assemble their pasta platter to their taste.
Keep the extra sauce on the side for drizzling over the toppings once you’ve assembled the antipasto platter pasta! Enjoy warm or cold :)
This week’s lunch: lentil pasta salad wit roasted broccoli, tomatoes, Kalamata olives, red onion, red pepper, and something I love in my pasta salad... sliced up cheese sticks haha. My mom always puts that in her pasta salad, and I love it. Seasoned liberally with olive oil, olive juice, red wine vinegar, and Cavenders Greek seasoning.
In addition I vividly have have Bobby Zimmeruski from the Goofy movies shouting “NICE RASTA PASTA MAXMAN” stuck in my head when making pasta. Just thought I’d share that.
Grilled PEACH and Vegetable Pesto Pasta?! Pinch me! How do you feel about warm fruit in/on food? Like say... pineapple on pizza? (📸: @sunkissedkitch)
1/3 cup / 65 grams pesto or jarred pesto
1 box Chickapea Pasta Spirals
1 pound / 450 grams asparagus
2 large peaches, sliced
1 small eggplant, sliced
1 cup / 150 grams cherry tomatoes
olive oil, to brush on vegetables
sea salt and pepper, to taste
parmesan cheese, chili flakes, pistachios and pine nuts, to garnish (optional)
Cook pasta to al dente. Drain and rinse.
In a bowl, mix pasta with pesto.
Heat BBQ on high. It's important to get the grill really hot prior to grilling fruit like peaches to prevent overcooking and making them mushy.
Drizzle olive oil over veggies and peaches, and lightly season with salt and pepper.
Grill peaches and veggies until lightly charred on the outside and heated through. This will only take 3-7 minutes.
On a platter, layer pasta with grilled veggies and peaches, and garnish with extra parmesan, pistachios, pine nuts, chili flakes or chopped basil and lemons.
It doesn't have a name but it holds deep, almost Mediterranean-like, flavours. This beautiful red lentil spaghetti is paired with mussels and a whole lot of intention. The sauce starts with high quality sundried tomatoes in oil, finished with diced kalamata olives and wilted arugula with more ingredients and love in between. Next time you're in the mood for a sexy yet comforting meal, let your passion for flavors lead you... So much love went into this dish. I made it for Wayde as a thank you for being you and completing our first course of the year! Way to go babe!
Love pasta but It hates you and causes blood sugars to elevate? Eat lentil pasta! @tolerant.foods has delicious lentil pasta that is loaded with vitamins and high in fiber. I made enough for four meals and added fresh mushrooms, fresh garlic, spinach and onions. Lentils are high enough in protein so I did not need to add a protein. This is a wonderful complete and healthy meal.
Eating a late lunch after a wonderful and exciting family fun morning!👟👦🏻🏅🎉
I used yellow lentil pasta + homemade Italian style tomato sauce (made by my hubby👌🏼😋) + Field Roast breakfast sausage (#airfried) + homemade chickpeas + organic baby spinach + nutritional yeast = full belly + happy soul!🥰
As you can see, eating vegan foodie does not have to be boring...you just need to add happy, colorful, and cruelty free food to your plates!🌱✅
Wish you have an amazing weekend!💚