4/2/2018 Gluten-Free Pasta with Avocado PestoSo excited to share this recipe with you - it's definitely one of my go-to weeknight dinners. It comes together within minutes and it's super satisfying and filling. When you're craving pasta, there are a couple options for satisfying that craving in a healthy way. You could go light and low-carb with zucchini pasta, you can do a spaghetti squash, or you can opt for a pasta that's made with simple, nutrient-rich ingredients like a chickpea or lentil pasta. My go-to lately has been Banza pasta - it's made from chickpeas, which means it's really high in fiber and protein, a great upgrade from a typical white pasta that doesn't do much in terms of providing nutrition for your body. It really tastes delicious and the consistency is just like a regular pasta, so it's a win win for sure! Now that we've got the pasta taken care of, lets talk about the real start of the show here - the avocado pesto!
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11/7/2017 Gluten-Free Lentil Minestrone SoupThis is one of my absolute favorite weeknight meals. What's better than throwing a whole bunch of healthy ingredients in one big pot, letting it simmer and do it's thing, and ending up with a delicious, hearty dinner and leftovers for the next couple days!? Not much, my friends! I'm so excited that it's finally sweater weather in San Diego... I've been dying for the opportunity to cozy up with a big bowl of hearty soup, this is the ultimate recipe to satisfy all the Fall feels.
6/1/2016 Chicken Collard Wraps - The ultimate RESET lunchAren't three day weekends just the best? I hope you all had a great Memorial Day weekend! Mine was so much fun and jam-packed with wedding festivities for one of my closest family friends. That meant lots of extra indulging for me all weekend between the wedding cake, cocktails, and late-night snacking. Whenever I have a weekend like that, all I crave the next day is something super fresh and healthy to help me reset and get back on track. These loaded Chicken Collard Wraps definitely did the trick. If you've never had collard greens before, it's time to add these power greens into your diet. They're an incredible source of chlorophyll, Vitamin K, Vitamin A, Vitamin C, Calcium, Manganese, and fiber (the list goes on and on), and with their huge leaves, they're absolutely perfect for a wrap! Collard Wraps - TIPS and TRICKS: Here's my little time-saving trick for these Collard Wraps (and honestly for most of the meals I make!): go get a bunch of pre-chopped/shredded veggies and organic chicken from the Whole Foods salad bar so you don't have to spend your time chopping away! I went with shredded beets, carrots, red cabbage, and sliced some Persian cucumbers. Putting together these wraps took me about 5 minutes, so anyone who says they don't have time to eat healthy needs to try out this recipe! Another tip: Try this hummus. Total game changer and amazing in these wraps! DE-STEMMING: Once you have your ingredients ready, the next step is getting the collard leaf ready for wrapping. You'll notice there's a pretty large stem running down the middle. First cut the bottom of the stem, then flip the leaf so the prominent spine is facing up. Using a sharp paring knife, carefully shave down the spine (as seen below) until you reach the end. Be careful not to cut through the leaf - the goal is just to remove the thick part of the spine. This makes rolling up your wrap much easier! Ingredients 4 large collard leaves 4 tbsp of your favorite hummus - I used HOPE Kale Pesto Hummus 2 organic chicken breasts - cooked and chopped 1/2 cup shredded carrots 1/2 cup shredded red cabbage 2 Persian cucumbers - cut in half and sliced 1/2 cup shredded beets 1 tbsp hemp seeds 2 tbsp pumpkin seeds (pepitas) Salt & pepper to taste Optional: dijon mustard or any other condiment that you love on your wraps! Recipe makes 4 wraps. 1. De-stem and de-spine collard leaf. Cut the bottom of the stem where it meets the leaf. Flip the leaf so the spine is facing up. Using a paring knife, carefully shave down the spine until you reach the end. 2. Time to build your wrap. Turn the leaf over - spine should be vertical. Spread 1 tbsp or so of hummus in the center of each leaf. Then layer the carrots, cabbage, cucumbers, and beets (or any other veggies you want). 3. Lastly, add the chicken, hemp seeds, pepitas, salt, pepper, and dijon mustard, if desired. Be careful not to overload the wraps as they can break when you try to roll them. 4. Fold the top and bottom of the leaves in, then roll from the sides like a burrito, tucking the leaves in as you roll. 5. Slice in half and enjoy! Serve with extra hummus or any other dipping sauce! If you're ever feeling like you could use a little reset after an indulgent day, this Chicken Collard Wrap will perk you right up. Feel free to get creative with your veggies, protein, and spreads, and I guarantee that this lunch will never be boring!
I'm always looking for new healthy ideas and inspiration, so please share in the comments below... what's your favorite healthy lunch?? 12/17/2014 Garlic & Herb Spaghetti SquashFinally! After a little hiatus from cooking, working, grocery shopping, and hanging in the kitchen, I'm back and ready to cook up a storm. I scampered off for a little while to do a few major things in my life, including getting married and honeymooning! I have to say, it's been the best, happiest time in my life. But, between the honeymoon (hellooo breakfast buffet & cinnamon french toast every morning), Thanksgiving, and holiday treats everywhere I turn, there's been a LOT of indulging lately! It's time to get back to the healthy WeekNight Bite way of life. And what better way to come back than with one of the best veggies of the season - Spaghetti Squash! Yep. This big, bright yellow squash may look a little intimidating. You may wonder how you'd turn that thing into dinner. But I'm telling you, it's beyond easy! It doesn't even require a Spiralizer or any fancy tools! First, let me fill you in on why you want to eat this for dinner. Spaghetti squash is only 40 calories per cup, compared to regular spaghetti at 220 cals. It's packed with vitamins, minerals, and fiber. Major plus - this big squash only cost me $0.99 and it made two huge servings! What's better than that! Spaghetti Squash has a very mild flavor, which is great because you can make it taste however you'd like - add tomato sauce, meat sauce, even curry sauces. My favorite way to do it though, is this simple recipe. It's a total breeze and your dinner will be done within an hour. Healthy, fast, affordable, and delish - who's with me!? Ingredients 1 medium Spaghetti Squash 2 tbsp butter 3 cloves of garlic (or 3 frozen Dorot garlic cubes) 3 frozen basil cubes 2 tbsp chopped italian flat-leaf parsley 2 tbsp basil (chopped/chiffonade) 1/4 cup toasted pine nuts 2 tbsp freshly shaved Parmesan cheese Salt & pepper to taste Method 1. Preheat oven to 375. Pierce spaghetti squash a few times with a paring knife or a fork. Bake squash on a baking sheet for 40-50 minutes or until a sharp knife pierces easily through the skin. (You don't want to over cook it as the squash will get mushy). 2. In the meantime, chop the fresh basil and parsley, and toast pine nuts on the stove until golden. When the squash is ready, carefully remove it from the oven and let cool for 10 minutes. 3. Cut squash in half lengthwise. Use a spoon to scoop out all the seeds. 4. Using a fork, scrape lengthwise to create spaghetti-like strands. Transfer spaghetti strands to a separate bowl. (If the squash is too hard to scrape, you may return it back to the oven for another 5-10 minutes.) 5. Heat a large saucepan or a stockpot on the stove with butter and frozen garlic and basil cubes. Once combined, add spaghetti squash strands. Season with salt and pepper, add Parmesan as desired and toss well. At the very end, add basil and parsley (leaving a bit for garnish) and give it one more toss. 6. Garnish with remaining basil and parsley, parmesan cheese, and pine nuts. 7. Serve & guiltlessly indulge!! Ahh it's good to be back in the kitchen whipping up healthy meals. Although I do miss the honeymoon french toast diet. Sigh.
You may have noticed in the end of the video, I'm having an identity crisis and can't say my new name without laughing. Practice makes perfect, right?! Have a great week! 8/20/2014 Mushroom Flax Lentil BurgersI'm back! Finally! A brand new recipe and video coming at ya from my brand new kitchen! It was so much fun to film this recipe on my new "set". My beautiful kithcen was built and customized for me by my amazing fiance and soon-to-be brother in law. They poured their hearts - and all their spare time - into building this kitchen exactly how I imagined it. After countless hours spent looking at tile, sinks, faucets, and deliberating over backsplash and appliances, Mitch and I are finally able to relax and enjoy it and make ourselves at home. There's no better feeling! Once that final nail was hammered and the last piece of backsplash had set, I knew it was time to come up with a great recipe for you. Here we go - Mushroom Flax Lentil Burgers! I've been eating a lot of vegetarian meals lately, and I always feel amazing afterwards. Not overly full, just satisfied, light and ready to tackle the rest of the day. I know people sometimes worry that a meatless meal won't fill them up, but these burgers are super hearty and tasty - you won't miss the meat at all! This recipe is filled with tons of protein, fiber, and healthy omega-3s. You can pile your burger with your favorite toppings, cheese, and condiments and eat it on a toasted bun, or you can ditch the extra carbs and serve it on top of a salad. I went bun-less and ate mine with dijon mustard, cherry tomatoes, avocado, and arugula, and it was just perfection. Here's everything you need to know to make your new favorite Meatless Monday dinner: Recipe inspired by Cooking Light Ingredients 2 tsp extra virgin olive oil 3/4 cup chopped white onion 2 garlic cloves - minced (or 2 frozen Dorot Garlic Cubes) 1 1/2 cups pre-cooked lentils (I used the Trader Joe's Steamed Lentils) 1 cup sliced cremini mushrooms 2 tsp dijon mustard 2 tsp chopped fresh thyme 4 whole wheat crackers (I used Ak-Mak) 1/4 cup ground flaxseed 1/2 tsp freshly cracked pepper 1/4 tsp sea salt 1 egg, lightly beaten Any toppings you like - goat cheese, parmesan, dijon mustard, arugula, avocado, tomatoes, onions . . . Serves 3 - 4.
What do you think? Are you ready to try out some lentil burgers? Mitch and I couldn't get enough of this recipe - it's definitely going to be on repeat in our new kitchen!
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CATEGORIESPOPULAR POSTSJuly 28th, 2016Almond Milk Matcha LattesJune 23, 2017Almond Butter Cup SmoothieABOUT LINDSAYLindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.
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