Broccoli Pesto

Sometimes I'm really sneaky with my veggies :) I always seem to find a way to add vegetables to all my recipes. This pesto is perfect on top of pasta, zucchini noodles, spaghetti squash, or as a spread for sandwiches and wraps. Also a tasty topping for fish or chicken. I topped my spiralized sweet potato "noodles" with the pesto for dinner tonight- such a great flavor combination! This recipe has less oil traditional pesto, and the broccoli gives it more nurtrients and fiber. Got to get those greens in!

Broccoli Pesto

Ingredients:

1 package steam-in-bag broccoli

1/2 cup tightly packed fresh parsley 

2 tablespoons pepitas (or other nut/seed)

2 cloves garlic, chopped

3 tablespoons vegetable or chicken broth

1/2 teaspoon olive oil 

1/4 teaspoon salt

Directions:

1. Cook broccoli in microwave according to package directions. 

2. Heat a nonstick pan over medium heat and add the pepitas to "toast" them lightly (only 2-3 minutes until lightly brown). You can skip this step, but it gives the pesto a great flavor.

3. Combine all ingredients in a food processor or blender. Store in the fridge or serve right away! 

Easiest Honey Mustard Dressing Ever

This recipe could not be any easier. I've been making this for years and I'm not sure why I never shared it. I use this dressing almost every single day. It's packed with flavor without the fat and added sugars of a store bought honey mustard dressing. Less fat in the dressing means more avocado in my salad :)

Honey Mustard Dressing

Serves 1

Ingredients:

1 tablespoon Dijon mustard
1 packet stevia
Water to desired consistency (I use about 2-3 tablespoons)

Directions:

1. Mix all ingredients in a bowl. I like to put my salad ingredients in the same bowl and mix it all up. It's a fool proof way to get all your dressing on the salad!

You can also make a balsamic version by using balsamic vinegar in place of the water!

Nutrition Information: 12 calories, 0 grams Fat, 3 grams CHO, 0 g Protein

Creamy Salsa

I decided to start to post more of my day-to-day recipes that make healthy eating taste delicious! They are very simple and easy to make. My creamy salsa is perfect for topping fish, meat, potatoes, omelets, chili, and more. You can modify the amounts, but this is the perfect dollop of creamy salsa for me.
  
                         

Creamy Salsa

Ingredients:

2 tablespoon plain Greek yogurt
1 tablespoon salsa

Directions:

1. Mix together!

Tahini Yogurt Sauce

This sauce is creamy, satisfying, and perfect on noodles, vegetables- anything really! I made this sauce to toss with shirataki noodles (see my previous post for a description of the noodles). I had some sauce leftover and tossed it with my Beyond Meat Chicken Strips, roasted butternut squash, and roasted brussel sprouts for an awesome salad. Holy YUM!! This sauce is going on everything. And now, I share : )

Tahini Yogurt Sauce

Ingredients:

1/2 tablespoon tahini
1 tablespoon PB2 or peanut flour
3 tablespoons plain Greek yourt
1/2 tablespoon Bragg's Liquid Aminos (or soy sauce)
1 tablespoon water
Stevia to taste

Directions:

1. Blend all ingredients in a food processor or whisk well in a bowl.

Yea, that's it. Top stuff!

This could easily serve 2, 3, or 4, depending on what you use it for.

For the whole recipe: 94 Calories, 5 g Fat, 6.2 g CHO, 9.2 g Protein

Spicy Seitan, Eggplant, and Shirataki Noodles in Tomato Pumpkin Sauce

Spicy, creamy, satisfying AND clean- I was not expecting this dish to turn out so delicious!! It was just a combination of some food I had to use up in the fridge. These situations always tend to lead to something really tasty. Before I share this recipe, I want to talk a little about the ingredients used in this dish. Seitan is a vegetarian protein from wheat gluten. It has a nice meaty texture and savory flavor once it's cooked. I buy mine at Whole Foods. You can probably use ground beef, chicken, or turkey in place of the seitan for this recipe. Shirataki noodles are made from tofu, and are a great low calorie and low carbohydrate alternative to regular pasta. I know it sounds weird, but I'm really a fan! The texture is great and they come in several varieties including macaroni, spaghetti, fettuccine, and angel hair! A huge plate of pasta for 20 calories?? I'm in! I also buy these at Whole Foods, but they are also usually available in the natural food section of your grocery store.

Shirataki noodles are gluten-free, dairy-free, cholesterol-free, vegan and kosher certified. Many people complain of a "fishy" smell when they open the package- do not let this scare you. The noodles must be rinsed and drained completely. After that, place them on paper towels and pat dry. Then, microwave the noodles for 30 seconds.

I had roasted eggplant on hand, so that's how it got thrown into this dish. Simply preheat your oven to 450, diced one small eggplant into 1/2" cubes, coat evenly with an olive oil mister, and roast until soft (about 30 minutes). Make sure you give them a stir every 10 minutes.

OK, so now that you the basic prep, I can share my recipe : )

Spicy Setian, Eggplant, and Shirataki Noodles in Tomato Pumpkin Sauce

Ingredients:

2 garlic cloves, minced
1 pacakage WestSoy Ground Seitan
1/2- 1 teaspoon each of cumin, paprika, chili powder, and garlic powder
1 small eggplant, diced into 1/2 " cubes and roasted
1 package Tofu Shirataki Fettuccine Noodles
1/4 cup canned pumpkin
1 tablespoon tomato paste
1/2 tablespoon Bragg's Liquid Aminos (or soy sauce)

1 t Apple Cider Vinegar
Splash of vegetable broth
1 tablespoon Nutritional Yeast

Directions:

1. Mix together the pumpkin, tomato paste, cider vinegar, broth, and Bragg's. Set aside.
2. Heat a non-stick pan coated with cooking spray over medium heat. Cook the garlic until it begins to soften. In the meantime, drain your package of ground seitan.
3. Add the seitan to the pan, then add your spices. Cook until the seitan starts to brown.
4. Add the eggplant and Shirataki noodles.
5. Add the sauce to the pan. If needed, thin it out a little more with some broth. Sprinkle the nutritional yeast into the pan. Toss gently until everything is combined.
6. Serve! I garnished mine with parsley because I had some and thought it would look pretty : ).

I split this up into two mini-meals. I ate mine cold, as per usual, but I'm sure it's great hot as well!

Nutrition Facts for one serving (out of the two it makes): 197 calories, 3.4 g Fat, 17.2 g CHO, 9 g Fiber, 28 g Protein