All posts tagged: healty recipes

Black Bean Burritos

Happy Thursday, everyone! Today’s recipe is something you can make for dinner tonight, or whip up and throw in the freezer to have handy on those days when time is scarce. Every once in a while when I’m in a hurry I will grab a frozen burrito from the grocery store, but I have yet to ever be fully satisfied by one. Frozen burritos always seem to be heavy on the tortilla (they’re always so bready and thick, right??) and light on the filling—which is usually pretty one-dimensional to start off with, and always missing a respectable dose of vegetables. Plus, I always want a sauce on top, but of course, that’s not really part of the deal. So, those were all the problems I was out to conquer with this recipe, and I think I’ve done it. These burritos can go straight from the freezer to the oven, and the sauce can be defrosted on the stove top in just minutes. And they will kick some serious grocery store freezer burrito ass, I promise. If you …

Linguine with Asparagus

I’ve been very into spring pastas the last few weeks, mostly because I’ve discovered some gluten-free pastas that are so, so good. Sometimes gluten-free noodles can be really mealy and stick to each other like glue, but with Bionaturae and Jovial, you’d never know anything was “missing.” I nixed gluten a couple of years ago because I kept hearing that it helped with migraines and headaches, which were a regular part of my life. And while it’s definitely not for everyone, going gluten-free has been life-changing for me. I lost about ten pounds, as well as a hazy veil hanging over my eyes that I never even knew existed until it was gone. So pasta was out for a while, but ever since I discovered gluten-free noodles that actually taste normal, I’ve been a pasta recipe-creating machine. This post is the latest and greatest. Enjoy! Linguine with Asparagus Prep time: 10 min  |  Cook and serve time: 15 min | Ready in: 25 min Yields: 1 serving of pasta Ingredients: 1 small chicken breast 10-15 asparagus spears 1 serving linguine …

Shrimp Tostadas

So, this is a little bit about me getting a jump on Cinco de Mayo, a little about me being obsessed with Mexican food, but mostly about the fact that I had some shrimp leftover from yesterday’s scampi—plus those first two things. And it all adds up to tostadas for you. Enjoy! Shrimp Tostadas Two Servings | Gluten-Free, Vegetarian (w/options), Vegan (w/options) Prep time: 30 min  |  Cook and serve time: 15 min Ingredients: Cooking spray 1 small red onion 2 cloves garlic 2 tomatillos (So, I accidentally only put one in the photo—ugh! Okay, I’m over it.) 1 small jalapeno (or 1/2 of a large one) 1 lime, juiced 1/4 teaspoon salt + more, to taste 4 teaspoons olive oil, divided 16-20 shrimp, peeled and deveined (vegetarian option: swap for 1 14-ounce can black beans) 2 bell peppers (any color) 4 corn tortillas 4 tablespoons crumbled cotija cheese (vegan option: omit, and add 1/3 cup cashew cream to cooled tomatillo sauce.) 1/2 cup cilantro 1 avocado Prep: Preheat oven to 425 degrees F. Cut half of the red onions in quarters, …

Vietnamese Noodle Lettuce Wraps

This is a great light, yet filling—and seriously flavorful—meal. I got ambitious and tried my hand at wrapping a couple with rice paper, spring-roll-style. This photo represents my second attempt—not bad, right? It was much easier than I thought, and I’ll definitely be doing more spring rolls throughout the spring and summer. Enjoy! M Vietnamese Noodle Lettuce Wraps Two Servings | Vegan (w/options), Gluten-Free Prep time: 25 min  |  Cook and serve time: 15 min Ingredients: 2 chicken breasts (vegan option: 1/2 cup cashews) 4 cloves garlic 1 cup chopped cilantro 1/2 jalapeno pepper, minced 2 tablespoons brown sugar 1/4 teaspoon salt 1/4 cup fresh lime juice 3 tablespoons vegetarian fish sauce 4 ounces thin dried rice noodles 2 carrots, julienned 1 cucumber, chopped 1/3 cup chopped fresh mint 6 leaves napa cabbage 1/4 cup unsalted peanuts Optional: 1 package of spring roll skins Prep: FOR CHICKEN: Preheat oven to 350 degrees F. In a small baking dish, bake chicken breasts until no longer pink inside, 20 to 25 minutes. Refrigerate to cool, then cube. Mince the …

Squash-Rosemary Pizza

Confession: I had this pizza for both lunch and dinner yesterday, and I could totally go for it again today but I ran out of squash, dang it. [Shakes fist at sky.]  The rosemary and red onions smell absolutely amazing while cooking, so if you live in an apartment building, don’t be surprised if there’s a knock at your door from your neighbor who thought they’d stop by, ya know, just “to see what’s up… Oh, dinner? Pizza, you say? Interesting…” Prepare to make new friends. 🙂

Fettuccine with Cannellini Beans and Roasted Red Peppers

This creamy roasted red pepper sauce has a little cayenne kick to it, and the flavor of pan-sizzled garlic and chopped basil makes it’s way through to your taste buds just the way an Italian pasta sauce should. Fettuccine with Cannellini Beans and Roasted Red Peppers Prep time: 10 min  | Cook and serve time: 15 min | Ready in: 25 min Serves one Ingredients: 1/2 cup jarred roasted red peppers, sliced into thin strips 1 large Roma tomato, diced 1/4 cup chopped fresh basil 1/2 cup sliced spinach 4 ounces dry fettuccine pasta 2 teaspoons olive oil 2 cloves garlic, sliced 1/4 teaspoon cayenne pepper 1/3 cup cannellini beans 2 tablespoons cashew cream) 1/4 cupnutritional yeast (or Parmesan cheese) Pepper to taste Prep: Slice roasted red peppers and dice tomato. Chop basil and slice spinach. Cook and serve: Prepare pasta according to package’s directions. Slice garlic. Pour olive oil into a medium skillet over medium-low heat. Add garlic and cayenne pepper to skillet; cook until garlic starts to brown, 2 to 3 minutes. Add cannellini beans, roasted …

Sesame Noodles with Teriyaki Chicken or Tofu

The sauce/marinade makes this recipe. I also love this recipe for it’s flexiblity—I’ve substituted bok choy for the snow peas before, and I think it would be great with bell peppers and/or zucchini. And how about edamame instead of tofu or chicken? Lots of delicious ways to go! Two Servings | Vegan (w/options) Prep time: 1 hour, 15 min for chicken; 2 hours for tofu (includes 1 hour marination time) Cook and serve time: 15 minutes   Ingredients: 2 chicken breasts (vegetarian option: 7 ounces of extra-firm tofu) 1 8-ounce package of soba noodles 1 teaspoon olive oil Cooking spray Teriyaki marinade: 2-1/2 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon olive oil 1/4 cup pineapple juice 3 tablespoons rice vinegar 2 tablespoons brown sugar 3 cloves garlic, minced 1 tablespoon ginger, minced Noodle-veggie mix: 1 tablespoon sesame oil 2 cups mushrooms (any type), sliced 1/2 cup snow peas, sliced 1/4 cup basil, coarsely chopped 1/2 cup purple cabbage, sliced Optional garnishes: Diced green onions Sesame seeds Prep: FOR TOFU: Preheat oven to 325 degrees F. Press tofu with paper …