New Recipe (GF, Raw & Vegan) & One Great Birthday Gift!

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If you know  me well, then you know that I was beside myself when I opened one of my birthday gifts and it was……….a Spiralizer!  I know, its’s hard to contain the excitement isn’t it?!? Seriously, though, I was so excited to get this because I have wanted to delve into the world of veggie pasta for a long time now.  Last night I finally made a dish using my Spiralizer, and it was super easy!  Cutting the zucchini took a few minutes, tops.  It was fun to make and eat.  There is just something about eating “pasta” that you cannot resist! There are some of you I will never convince to eat zucchini pasta, but for those of you who are interested, here is what I did!  I followed this recipe from Pinch of Yum with some changes; my version is below.

I paired this with a yummy salad and corn on the cob for a delicious, filling meal.  I also made cheesy pasta for my swimmers.  It was their favorite by far.  They ate the entire bowl, saying it was even better than the boxed pasta that I buy from Amy’s!  I have made homemade Mac and Cheese before, following recipes to the ingredient, and I have never had this much raving about it.  I literally cooked some pasta, pulled it off the stove, and mixed in a few Tbsp. of butter and a handful of Mexican cheese!  Seriously, that’s it! LOVED IT!  It will definitely be a staple in my house over the next few weeks.  Without further ado, here is the recipe for zucchini pasta:

Zucchini Spaghetti with Avocado Sauce

Ingredients:

  • 2 zucchini, spiralized
  • handful sliced cherry tomatoes
  • handful sliced red, yellow, and orange bell peppers
  • handful sliced carrots

Avacado Sauce:

  • 1 avocado
  • 1/4 Cup olive oil
  • 1/2 tsp. salt
  • 1/2 Cup fresh parsley
  • 3 green onions (only green part), sliced
  • 1 garlic clove, minced
  • juice of 1 lemon
  • pepper to taste

Place all ingredients into a bowl and mix.  Mash avocado, parsley and green onions together in a separate bowl, then whisk in all other sauce ingredients.  Pour sauce over zucchini noodle blend and mix to combine.  Best eaten the same day!  ENJOY!

Delicious Salad! Raw Collard Greens!

This salad recipe is worthy of a second post.  I have written about it before, but I am bringing it back for those of you who may have missed it the first time around.  It is so delicious!  Please don’t be scared by the raw collard greens, especially if you are a salad lover.  The cashews and red onions are a perfect match for the greens.  I will say that the onion is a really strong flavor in this dish, so you may want to dial back the amount of onion to suit your taste preference.

Raw Collard Salad

Raw Collard Salad

Click here for this delicious recipe.  Collard greens are a rich source of vitamin K and also contain folate, thiamin, niacin, pantothenic acid, choline, phosphorus and potassium.  What are you waiting for?

Raw Collard Salad

Raw Collard Salad

Recipe: Basil Pine Nut Pesto

This is the simplest most dellcious recipe.  I prefer to make a fresh batch every time, but you can also double or triple the recipe and freeze it.  I only had 2 oz. of basil on hand, but you can always use more.  Basil is good for your skin, combating bacteria that causes pimples.  It also helps lower stress by lowering cortisol levels, which are released when you are tense.  Basil is an excellent source of iron, containing as much as spinach.  As if that wasn’t enough, it helps to detoxify the liver.  Pine nuts are loaded with manganese, a trace mineral that helps you maintain proper blood sugar levels, in addition to metabolizing carbohydrates and protein.  We love pesto on pizza, and we also use it over pasta.  So the next time you make pizza, ditch the tomato sauce and instead top it with this nutritional powerhouse!!!

Basil Pine Nut Pesto

Basil Pine Nut Pesto

Basil Pine Nut Pesto

Ingredients:

  • 1/2 Cup extra virgin olive oil
  • 2/3 Cup pine nuts
  • 2-4 oz. basil (about 2-4 handfuls)
  • 1 tsp. salt

Add ingredients to Vitamix (or other high-powered blender) in the order listed and blend on high for about 30 seconds until smooth.

Recipe: Latkes

Latkes, or potato pancakes, are a traditional Jewish food this time of year.  Whether or not you celebrate Chanukah, these are sure to be a hit.  My oldest had a class Thanksgiving feast, and each child had to help make and bring in a traditional family dish.  We made latkes, and his classmates happily gobbled them up.  I thought this would be a great recipe to share with Chanukah around the corner.  These will definitely be making an appearance next week on our dinner table!

Latkes

Latkes

Latkes (recipe from Family Fun Dec/Jan 2008 issue)

Ingredients:

  • 4 lbs. potatoes (Russet or Yukon Gold)
  • 2 medium onions
  • 2 tsp. salt
  • pepper
  • 4 eggs

Grate the potatoes and onions with a food processor or by hand.  I leave the skins on the potatoes, but you can also peel them.  Make sure to buy organic potatoes if leaving the skins on!  **Critical Step**  Wrap about a third of the mixture in a tea towel and wring out excess liquid.  Repeat for remainder of mixture.  Add salt and pepper to taste to the mixture and combine.  In a separate small bowl, beat eggs with a fork and pour over potato mixture.  Sir to combine.  Cover bottom of a skillet with olive oil and heat on medium heat.  Using an ice cream scoop, drop 3-4 mounds into the skillet, flatten with a fork, and fry about 5 minutes on each side, or until nicely browned.  You know the oil is ready when the latkes bubble after being placed in the skillet.

Serve topped with unsweetened applesauce and/or sour cream.  Enjoy!

Speedy Supper Series: Salads

Salad

Salad

OK, so this salad might not look that appetizing nor have the best presentation, but I am posting it to prove a point.  Salads are one of the easiest dinners because you can just chop up a bunch of stuff and throw it on a plate.  This is, quite literally, what I did for this meal.  I pulled a bunch of stuff out of the fridge without much thought, some of it already cut from previous meal prep, and some of it not.  The only thing I had to cook for this meal was the tofu.  Oh, and I also made sweet potatoes as extra for the kids, especially the boys, who had swim team practice.  Listed below are all of the things I piled onto this delicious salad:

  • baby greens salad mix
  • avocado
  • red onion
  • red pepper
  • carrots
  • cucumbers
  • sautéed tofu
  • tomatoes
  • artichokes
  • kalamata olives
  • raw walnuts
  • raw sunflower seeds
  • olive oil

Now, none of my children will eat a salad on their plate, I admit it!  BUT, my girls will eat half of my salad (literally) off my plate.  They won’t use their fork; it has to be mine, but they will eat the salad this way.  Not the best manners, but I will take salad eaters over manners in this situation!  My boys will eat various parts of the salad separately on their plate.  When I make salad for supper, I do not make different food for my children.  They can eat various parts of the salad, and with this meal they also had tofu and sweet potatoes.  I still serve the salad weekly because my hope is that they will eventually turn into salad lovers!  Maybe………