yourhealthharmony

Nutrition for Body and Soul

Mushroom Bolognese over Spaghetti Squash

I love to swap traditional pasta for gluten-free, low carb spaghetti squash (what’s even better…..my husband likes it too!) Roasted until tender and scraped with a fork, the squash comes apart in noodle-like strands that hold sauce well. Roast an extra squash, scrape out the flesh, and store in ziplock plastic bags for a quick side during the week. In this meaty dish you’ll find a blend of mushrooms—dried porcini and fresh cremini and button—mimic the texture of ground beef while adding plenty of savory depth. You could substitute 1/4 cup of the canned tomato liquid for a dry red wine to add even more body to the sauce.

6057701_DTDin9736

Ingredients

  • 1/2 cup hot water
  • 1/2 ounce dried porcini mushrooms
  • 1 (3-lb.) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 5 garlic cloves, minced
  • 1 (8-oz.) pkg. cremini mushrooms, finely chopped
  • 1 (8-oz.) pkg. white button mushrooms, finely chopped
  • 2 tablespoons unsalted tomato paste
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 8 ounces extra-firm tofu, drained and crumbled
  • 1 (15-oz.) can unsalted diced tomatoes, undrained
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
Step 1

Combine 1/2 cup hot water and porcini mushrooms in a bowl; let stand 20 minutes. Drain mushrooms in a colander over a bowl; reserve soaking liquid. Finely chop porcini mushrooms.

Step 2

Place 1 squash half, cut side down, in an 8-inch square glass baking dish. Add water to a depth of 1 inch. Cover and microwave at HIGH 8 minutes or until tender when pierced with a fork. Remove squash half; cool. Repeat procedure with remaining squash half.

Step 3

Heat oil in a large Dutch oven over medium-high. Add onion and next 7 ingredients (through button mushrooms); cook 12 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in reserved porcini mushrooms, reserved soaking liquid, soy sauce, and next 4 ingredients (through tomatoes); reduce heat and simmer 10 minutes.

Step 4

Scrape inside of squash halves with a fork to remove spaghetti-like strands. Divide squash among 4 plates; top evenly with mushroom mixture and cheese.

Enjoy!

Thank you Cooking Light for this recipe!

Advertisements
Leave a comment »

Yellow Squash Pasta with Caramelized Lemon

This gorgeous side goes well with simply grilled meat or poultry. Yellow squash has a high water content, which means that cooking the squash noodles would release a lot of liquid. We opt instead to air-dry them and keep them raw for more freshness and plenty of crunch. Look for lemons with thinner skins (smoother, shinier skins are often thinner); you’ll get a nice citrus hit with each bite, but charring the slices softens the flavor so it’s not overpowering. Serve right after tossing everything together, as the squash will start to wilt.

image

Ingredients

  • 1 1/2 pounds yellow squash (about 3 large squash)
  • 3 medium lemons, divided
  • 1 1/2 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt, divided
  • 1/8 teaspoon sugar
  • 1/2 cup roughly chopped celery leaves
  • 3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
  • 1/2 teaspoon black pepper

How to Make It

Step 1

Trim squash ends, and halve squash crosswise. Using a spoon, carefully scoop out inner seeds from each squash, removing as little flesh as possible. Cut squash into large noodles using a spiralizer. Place squash noodles between 2 layers of paper towels. Let stand at room temperature until dry, about 3 hours.

Step 2

Transfer noodles to a medium bowl. Grate rind from 1 lemon to equal 1/2 teaspoon. Cut same lemon in half; squeeze juice to equal 1 tablespoon. Set aside rind and juice. Trim tops and bottoms of remaining 2 lemons, and slice into half-moons.

Step 3

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add lemon slices; sprinkle evenly with 1/8 teaspoon salt. Sprinkle sugar over lemons. Cook, stirring occasionally, until lemons are browned on the edges and caramelized, 4 to 5 minutes.

Step 4

Add caramelized lemon slices to squash noodles. Add celery leaves, cheese, lemon rind, lemon juice, pepper, and remaining 1/8 teaspoon salt; toss gently to combine. Drizzle with remaining 1 tablespoon oil. Serve immediately.

**Add shrimp to make it a main course!

Enjoy!

Thank you Cooking Light for this yummy light dish!

Leave a comment »

Eggplant Rollatini…Yummmy

I LOVE EGGPLANT!  How about you!?  Here is a great Mediterranean/Italian Eggplant recipe that just looks amazing, don’t you think?

INGREDIENTS:

  • 2 large eggplants, sliced lengthwise
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1–1½ cups marinara sauce
  • 2 large eggs
  • 3 cups spinach
  • 1 package goat feta (4 ounces)
  • 1 teaspoon dried oregano
  • 1 teaspoon parsley
  • 1 teaspoon dried basil
  • 2 cups pecorino romano, grated
  • 1 cup raw sheep cheese, grated

DIRECTIONS:

  1. Preheat oven to 450 F.
  2. While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
  3. Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
  4. Bake for 12–15 minutes, remove and allow to cool.
  5. Reduce heat to 400 F.
  6. In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, ½ cup raw sheep cheese, salt and pepper, mixing until well combined.
  7. In a 9×13 baking dish, add ¾ cup marinara.
  8. Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
  9. Cover with remaining marinara and cheese.
  10. Bake for 25 minutes and allow to cool for 10 minutes before serving.

Enjoy!

 

Thank you Dr. Axe for this amazing recipe!

2 Comments »

Buffalo Chicken Zoodles!

Call me crazy, but……..I LOVE buffalo flavored everything!

Check out this creamy buffalo sauce using Greek yogurt and hot sauce. Easy and delicious!

6A2A6409

 

Ingredients

  • For the chicken:
  • 2 boneless skinless chicken breasts ( I like Organic, Free Range, no hormones)
  • 6oz nonfat plain Greek yogurt
  • 5-6 tablespoons hot sauce (depending on how spicy you like it)
  • ¼ teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • salt and pepper
  • For the salad:
  • 2 large zucchini, Use your spiralizer!
  • 1 large carrot, Spiralize this too!
  • ½ cup halved cherry tomatoes
  • ¼ cup crumbled blue cheese
  • ¼ cup organic corn kernels or canned corn, drained, rinsed, patted dry
  • Avocado, optional  (I LOVE AVOCADO on everything!)

Instructions

  1. Place the chicken in a medium pot and cover with water and a pinch of salt. Cover the pot and bring to a boil over high-heat. Once boiling, reduce the heat to medium-low and let cook for 12-15 minutes or until chicken is cooked through and no longer pink on the inside.  Crock pot, pressure cooker, or even grilled is great too!
  2. While chicken cooks, place the Greek yogurt, hot sauce, garlic powder, apple cider vinegar, salt and pepper in the bottom of a medium mixing bowl and whisk to combine. Add the shredded chicken, zucchini noodles, carrot noodles, and toss well to combine.
  3. Divide the salad onto four plates and top each with cherry tomatoes, blue cheese, and corn. Serve.

Yummm!

Thanks Inspiralized for this inspiring recipe!!

Leave a comment »

Personalized Egg Cups

There’s one for everyone!  Personalized!

Leave a comment »

Skillet Chicken and Root Vegetable Potpie

Sometimes you just have to have a Pot Pie!

skillet-chicken-root-vegetable-pot-pie

Ingredients (Substitute where needed!)

  • 2 tablespoons olive oil, divided
  • 3 (6-oz.) skinless, boneless chicken breasts (Organic Free-Range)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 cups unsalted chicken stock (such as Swanson), divided (I use Trader Joe’s Organic, Free-Range chicken stock)
  • 2.8 ounces all-purpose flour (about 1/2 cup) (substitute oat, coconut, etc.. flour)
  • 1 1/2 cups chopped yellow onion
  • 1 cup diagonally cut carrot
  • 2 teaspoons minced garlic
  • 4 cups coarsely chopped turnip greens or kale (about 3 oz.)
  • 1 pound turnips, peeled and cut into 3/4-in. cubes (about 3 cups)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 (14.1-oz.) pkg. refrigerated piecrust
  • 1 large egg white, lightly beaten
  • How to Make It

    1. Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.

    2. Preheat oven to 425°F.

    3. Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.

    4. Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.

      I always use organic ingredients!

      Thank you Cooking Light for this recipe!

Leave a comment »

Less Loaded Potato Soup

Less Loaded Potato Soup

creamy-light-potato-soup-ck-x

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 teaspoon chopped fresh thyme
5 garlic cloves, chopped
1 pound cubed peeled baking potato (about 2)
1 pound cubed Yukon gold potato (about 4)
5 cups unsalted chicken stock (such as Swanson)  or vegetable
1 teaspoon kosher salt, divided
1 bay leaf
1 pound cauliflower, cut into florets (about 1/2 head)
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
1 1/2 cups 2% reduced-fat milk  or use coconut or almond milk
3/4 cup chopped green onions, divided
1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream (or greek yogurt)
2 ounces grated sharp cheddar cheese (about 1/2 cup)
4 slices center-cut bacon, cooked and crumbled (nitrate free)

Preparation

1. Preheat oven to 450°.

2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.

3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.

4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.

Thank you Cooking Light for this recipe!

Leave a comment »

Garlic Margherita Chicken & Zucchini

Garlic Margherita Chicken & Zucchini

14572416_1832217853678961_368775657984256688_n

Ingredients:
(Serves 4-6)
1 lb chicken breast, or tenders cut into 1″ pieces
1 tsp olive, coconut or avocado oil
1 large garlic clove, crushed
1/4 tsp sea salt
Ground black pepper, to taste
Zucchini & Tomatoes:
1.5 lbs zucchini, cut into half moon shapes
1.5 cups fresh, halved grape tomatoes
1 tsp olive, coconut or avocado oil
1 large garlic clove, crushed
1/2 tsp sea salt
Ground black pepper, to taste
Garnish:
1/4 cup fresh chopped Basil
A sprinkle of Italian (high-quality) cheese such as natural parmesean (optional)
Instructions:
Chicken: Preheat (cast iron) skillet on medium heat add oil to coat. Add garlic and cook for just 10 seconds. Then add chicken, sprinkle with sea salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a plate and set aside.
Zucchini and Tomatoes: Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3 minutes of cooking time.
Add chicken back to skillet and stir just to warm. Remove from heat, sprinkle with fresh Basil.
Refrigerate in a glass airtight container for up to 5 days.

 

Thank you Rachel at Clean Food Crush for this yummy recipe!

Leave a comment »

Cashew Cream Pad Thai Zoodles

6048201_NME0613

Ingredients

3/4 cup raw cashews
3 ounces thin brown rice noodles (such as Annie Chun’s Maifun)
4 teaspoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha chili sauce
1 medium yellow zucchini
1 medium green zucchini
2 large carrots
1 cup thinly sliced red cabbage
1 cup sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup torn fresh basil

Preparation

1. Soak cashews in a bowl of water for 1 hour. Drain.

2. Soak noodles in a bowl of very warm water for at least 1 hour. Drain.

3. Combine cashews, soy sauce, oil, fish sauce, honey, lime juice, and Sriracha in a mini food processor, and process until very smooth.

4. Run zucchini through a spiralizer to create noodles, or cut long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 3 cups. Run carrots through a spiralizer to create noodles, or cut into long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 1 cup. Combine rice noodles, zucchini, carrot, cabbage, and peas; toss well to combine. Spoon cashew mixture over noodles; toss to combine. Sprinkle with basil.

 

Thank you Cooking Light for this recipe!

Leave a comment »

Spiralized Beet and Butternut Squash Noodles with Parsley Pesto

Spiralized Beet and Butternut Squash Noodles with Parsley Pesto

spiral-beet-pasta

Doesn’t this look beauteous!!!!

1 medium beet, peeled
1 medium golden beet, peeled
1 butternut squash, peeled
1 tablespoon, plus 2 teaspoons olive oil, divided
½ cup italian parsley
3/8 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
Zest of 1 lemon
1 ounce feta cheese, crumbled

1. Spiralize beets and the neck of the butternut squash (reserve the bottom hollow section for another use).

2. Combine vegetables and a small amount of water in a microwave safe bowl. Microwave for 1 minute or until tender and drain beets and squash noodles on a paper towel. ( I would do this on the stove)

3. In a blender or mini food processor, combine parsley, 1 tablespoon olive oil, salt, pepper, and lemon zest. Blend until smooth.

4. Gently toss spiralized vegetables in pesto and sprinkle with feta.

Serves 4
CALORIES 114; FAT 7.3g (sat 1.9g, mono 4.5g, poly 0.7g); PROTEIN 2g; CARB 11g; FIBER 3g; CHOL 6mg; IRON 1mg; SODIUM 309mg; CALC 62mg

Thank you Cooking Light for this recipe!!

Leave a comment »

ireland2day

"5 minute walks"

Chomp Chomp Food

Me So Hungry

Easy Vegeterian Recipes

Welcome to the new world of Food where cooking is all Fun

Standing Strong Wellness

CHNC & and Wellness Nerd - Strong Bodies = Strong Minds!

DO NOT DIE YOUNG - THE BLOG

The idea is to die young as late as possible.

Teacups & Pearls

Dig in, fill your plate and come back for seconds.

The Wellness Paige

Nutrition for Body and Soul

mindbodygreen

Nutrition for Body and Soul

gabrielle pace, x-sugarjunkie

stop fixing. start thriving.

%d bloggers like this: