Thursday, August 29, 2013

Veggie Pesto Pasta

Hey everybody!  I'm back from vacation feel great and relaxed!  We had an amazing time and I missed you all!

If you're looking for a very quick and easy weeknight meal, this is the one for you.  Although I didn't include lean protein in this dish, I think it would be amazing with shrimp, scallops or grilled chicken.  Any of these would certainly not add too much time at all and it would be a delicious accompaniment.

8 oz whole grain angel hair pasta
2 cups chopped broccoli
2 cups chopped cauliflower
2 cups chopped zucchini
4T grated Parmesan
1/2 tsp red pepper flakes
2tsp extra virgin olive oil
In a large pot, boil water for pasta and follow cooking instructions.

In a large sauté pan, heat the oil and sauté the veggies until crisp tender.

**See below for the reason the poor zucchini are separated from the rest of their friends...

Drain the pasta and return to the pot.

Add the veggies and pesto and mix well to combine.  

**OR...if you like to spoil your hubs like I do, pull out some pasta and add only the veggies HE likes onto his plate (sarcasm here...yes, of course I love my Hubs enough to do this simple little thing for him, but honestly, normally I make him pick out what he doesn't want to eat. #thisaintburgerking):

Plate each serving and sprinkle with 1T Parmesan each, and red pepper flakes to taste.

Serves 4
Calories 362 / Carbs 50g / Fat 14g / Protein 14g / Fiber 10g / Sodium 298mg

Tuesday, August 13, 2013

Grilled Radishes and Brussels Sprouts

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Don't you just love Summertime and the abundance of fresh veggies that are all around??

I've been trying really hard lately to focus on clean eating which I think is all the rage nowadays, but that's not why I'm doing it.  I needed a healthy way of eating that would work for both Hubs and I and this one seems to be it.  Honestly, I have no idea what I'm doing, but basically I'm focusing on eating lots of veggies and lean meats, as well as being sure that when I eat complex carb type foods, I'm eating them in whole grain forms like sprouted bread, etc.

Now, I know there are TONS of experts out there and I've been trying to learn all I can, but I'm not going to do something that's complicated.  My basic summary (take it for what you will, but really, find what works for you!):  eat lots of veggies, eat lean meats, drink tons of water, eat less sugar, eat less white things and more brown things.

SOOOO, in my quest to get those veggies in, I'm looking for NEW ways to eat them...and I decided to try to think outside the box.

I love radishes & I love Brussels sprouts!!  So, I decided to grill them...brilliant, right??!

I'd seen some recipes for roasting them and that's what intrigued me because I'd never had "hot" radishes...if you can roast stuff, you can certainly grill stuff, so there you have it...a natural transition.  I'm so glad I tried this!  The radishes get this great caramelization going which brings it to a whole 'nother level.

And the best part:  WAY EASY and WAY QUICK.

10-15 radishes (depending on size, some of mine were humongo), washed and stems removed
20-25 Brussels sprouts, washed with butt ends removed
Misto spray or olive oil (about 1 tsp)
garlic powder or seasoning, salt & pepper, to taste

If you are using wooden skewers, soak them in water for about 15 minutes.

Preheat your grill to medium high.

For larger radishes, cut them so that all of the veggies are about the same size.

Alternate the veggies on the skewer like so:

Spray both sides of the skewers and sprinkle with seasoning, salt & pepper.

Place the skewers onto the grill and grill for about 4 minutes on each side or until the veggies char up a bit.

Once they are cooked to your liking, remove them from the grill and enjoy!

See??  EASY and QUICK!

Serves 4 - 2ish skewers each
Calories 74 / Carbs 11g / Fat 3g / Protein 4g / Fiber 4g / Sodium 185mg

Monday, August 5, 2013

Fresh Roasted Tomato Sauce

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Hey, heyyyy!

You may recall my post a few weeks back for roasted cherry tomatoes - sheesh, those things are CRAZY good...did you make some? Um, if you haven't, just get up from your screen, walk to your kitchen and do it now. I'm serious, just go.

The other night, Hubs got home early and harvested for me and I've got tons of tomatoes again that are so perfect and tantalizing that I just can't imagine letting them go to waste. Today, I roasted some more but this time, I decided that I wanted to make pasta sauce with them and holy moly, was this stuff delish!! I used tons of garlic and fresh herbs and my house smelled amazing.

3 pints of cherry tomatoes, or use any fresh tomatoes you have. If you're using Roma or another larger tomato, I'd measure about 2lbs
Olive oil Misto, or approximately 2tsp olive oil for mixing
5-6 cloves of garlic, chopped (use less or more depending on your taste)
leaves from 1 sprig fresh rosemary, chopped
leaves from 4-5 sprigs of fresh thyme
1/2 tsp sugar
salt & pepper to taste
1T fresh basil, chopped
1T fresh parsley, chopped

Preheat your oven to 450.

On a large baking sheet, spray with olive oil spray to coat pan.

Spread the garlic, rosemary and thyme over the baking sheet.

Cut the tomatoes in half if you are using cherry, or chop the larger tomatoes. Place the tomatoes cut-side down on the herbs and garlic.

Spray the tops of the tomatoes with a bit more olive oil spray.

Sprinkle with salt, pepper and sugar.

Bake for approximately 30 minutes.

Remove from the oven when they tomatoes look like this:

Allow to cool, and then once cooled, remove the skins, which will come off pretty easily.

Place the meat of the tomatoes in a bowl or small food processor.

Add the basil and parsley.

Scrape the garlic and herbs off the pan and place that in the bowl or food processor.

If you are using a bowl, mash the tomatoes, garlic and herbs altogether.

If you are using a food processor, mix it all up.

Isn't she gorgeous???

Use it right away for sauce, or jar it and use it within 3-4 days.

Serves 6 - 1/2 cup each
Calories 65 / Carbs 10g / Fat 2g / Protein 2g / Fiber 2g / Sodium 197mg