Tag Archives: #recipes

Healthy Spaghetti Squash Pad Thai

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I absolutely LOVE pad Thai- but when you order a takeout you’re not only getting all the carbs from the noodles but also all the bad fats from the cooking oils that they use. Here is a healthier version, replacing noodles with spaghetti squash (which I also love!) and cutting back on the unhealthy fat and calories- Enjoy!

SPAGHETTI SQUASH PAD THAI

Makes: 4 servings
Prep: 35 mins
Total Time: 1 hr 25 mins
Carb Grams Per Serving: 25

INGREDIENTS
1 small spaghetti squash (1.5 to 2 pounds)
2 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons fish sauce
2 tablespoons sugar
1/2 jalapeno, minced
1 tablespoon water
1 tablespoon canola oil
3 cups thinly sliced green cabbage
1 14-ounce container extra-firm tofu, cut into 1/4-inch cubes
4 large eggs, whisked
1/2 cup peanuts, chopped
1/2 cup cilantro, chopped

DIRECTIONS

1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced.
2. Whisk together lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; keep warm over low heat, whisking occasionally.
3. Heat oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in tofu and cook, stirring occasionally, 3 minutes. Reduce heat to low and pour in eggs. Let sit 30 seconds, then stir constantly until eggs are just cooked, about 2 minutes more. Turn off heat.
4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. Place strands in a large bowl and gently untangle with fork; transfer to skillet and fold into egg mixture. Drizzle with sauce, stirring to incorporate. Garnish with peanuts and cilantro.

Nutrition Information
Servings Per Recipe: 4
PER SERVING: 343 cal., 20 g total fat (4 g sat. fat), 707 mg sodium, 25 g carb. (5 g fiber), 20 g pro.

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Recipe of the Week! Quinoa Breakfast Bake!

Quinoa-Breakfast-Bake

Bake up a pan of this healthy quinoa casserole for an easy hot breakfast on-the-go throughout the week. Add your favorite berries, nuts, seeds, and spices to make this recipe your own!

Ingredients:
1 cup quinoa (uncooked)
2 teaspoon cinnamon 1/2 teaspoon allspice 2 eggs
2 cups skim milk 1/4 cup maple syrup 1 1/2 cups frozen berries
1 apple or pear, peeled, cored, and chopped into 1/2 inch cubes
1/2 cup coarsely chopped nuts (optional)

Method:
1. Preheat the oven to 350 degrees.
2. Lightly grease an 8×8 inch square baking pan, and set aside. (Note: a 9×11 works fine, too!)
3. In a medium bowl, stir together uncooked quinoa, cinnamon, and allspice to coat quinoa with spices. Pour quinoa over bottom of prepared pan.
4. In the same bowl used for the quinoa, beat the eggs until fully mixed. Whisk in the milk and maple syrup, and beat to combine.
5. Scatter the berries, apple or pear pieces, and nuts (if using) evenly on top of the quinoa.
6. Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. (The milk mixture will cook the quinoa to create a very soft texture on the inside, while creating a lightly crunchy crust on the outside!)
7. Bake for 1 hour, or until casserole is mostly set with only a small amount of liquid left. Serve warm, and refrigerate leftovers.

Enjoy!

Recipe of the Week: Vegan Cherry Almond Pudding Parfait

Cherry Almond Pudding Parfait

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Ingredients:

1 cup cherry puree*
1/2 cup cashews
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons melted coconut butter
1 tablespoon melted coconut oil

Method

Blend all but the butter and oil in a high speed blender until smooth.
Add the last two ingredients. Blend again to incorporate.
Chill in the fridge for at least 6 hours.

*Cherry Puree

Blend just over 1 cup cherries on the lowest speed in a high speed blender (not sure how it would work in a regular blender).
Pour into a bowl and pick out the pits.
Pour back into the blender and blend again (doesn’t have to be smooth but must be pit free).
*Alternatively, pit each cherry and then puree briefly in a blender or food processor.

Assembly

Layer the cherry pudding with cherry puree, and chopped nuts. Almonds would be nice here to compliment the almond extract in the pudding.

Recipe by SweetlyRaw

Spicy Roasted Chickpeas

spicy roasted chickpeas

Put down the chips!  Step away from the tortillas! I have a crunchy, salty, spicy snack that will give you a fantastic boost of protein and fiber! These little chickpeas turn out amazing and crunchy after a little toast in the oven and are a great replacement for less healthy snack food alternatives, Enjoy!!

Ingredients:

  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt

Method:

  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Healthy, Creamy, Horseradish Hummus

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I love hummus, and I also love horseradish.  At parties they always seem to have a creamy, cheesy horseradish dip served with crackers.  Since that is a no no for my diet I decided to seek out a fantastic recipe for something a bit healthier.  Served with vegetable crudites you can satisfy your hummus and horseradish craving at the same time and not feel so bad about it afterwards! Enjoy!

Horseradish Hummus

Ingredients:

-1 cup dried chickpeas, soaked overnight in water or for at least 3 hours
-1/3 cup Tahini plus 1 tablespoon
-2 large garlic cloves minced
-juice of 1 large lemon
-4 tablespoons water
-1/3 cup olive oil
-1 teaspoon salt
-1 bunch fresh dill
-2 tablespoons prepared horseradish
-vegetable crudites for serving

Method:

-Place soaked chickpeas in a small pot with fresh water. Bring chickpeas to a boil and then reduce heat to a simmer. Simmer for at least one hour. You may need to add more water as you simmer the chickpeas ~ check every so often to make sure there is an inch or so of water covering them.

-Once the chickpeas are fork tender, drain them from the water.

-Add the chickpeas, tahini, garlic, lemon juice, water, olive oil, salt, fresh dill and horseradish to a large food processor. Pulse until the consistency becomes smooth. If needed, add more water or olive oil to achieve desired consistency.

-Serve with crudite

Recipe thanks to Food52