Food4ThoughtWellness

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.

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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!

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Summer Fixin’s!

There is nothing better than summer-time fixin’s!!  These Rainbow Summer Rolls look delish!  Thank you to.. The Tasky K .. for this recipe!!

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Be creative, and make it your own!

RAINBOW SUMMER ROLLS
 
INGREDIENTS
For the rolls:
  • rice paper
  • lettuce
  • cucumbers
  • carrots
  • avocado
  • papaya/ mango
  • pomegranate seeds
  • red cabbage
For the sauce:
  • 1 Tbsp peanut butter
  • 2 tsp soy sauce
  • 1 garlic clove, minced
  • ½ tsp Sriracha sauce
  • 2-4 Tbsp hot water (depends on desired consistency)
INSTRUCTIONS
  1. Slice all the vegetables and fruits into thin strips/pieces about 5-6 cm long.
  2. Take a rice paper wrapper and soak it into warm water from both sides until it softens.
  3. Place it on a cutting board and arrange the fresh ingredients in the centre of the sheet horizontally (starting with the lettuce).
  4. Fold the rice paper over the ingredients (pushing them back) and fold the sides in towards the middle like a burrito. Roll it up firmly until the end and put aside.
  5. After you finished the rolls you can cut them in half and place on a serving platter or a bowl.
  6. For the sauce, mix all ingredients together and stir until you get a creamy dip (add more water for desired consistency).
ENJOY!
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roasted eggplant lasagna with thyme

A classic comfort dish takes a noodle-less twist using roasted eggplant and tomatoes as the base layers, then spiced with organic garlic powder and thyme. Complete with a quick homemade sauce, this vegetable version still has all the creamy cheesiness you love.

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Doesn’t this look delish!!! Recipe courtesy of Simply Organic!

Ingredients

  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Coarse Sea Salt
  • 3/4 teaspoon Thyme Leaf
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Parsley Flakes
  • 1  Bay Leaf
  • pinch Crushed Red Pepper
  • 2 large eggplants, sliced lengthwise into 1/2-inch strips
  • 1/4 cup extra virgin olive oil
  • 1 pound ricotta
  • 2 eggs
  • 3/4 cup grated parmesan cheese, divided
  • 2 cups grated mozzarella cheese, divided
  • 2 large tomatoes, sliced into 1/4-inch rounds
  • 1/4 cup basil leaves, divided
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 28-ounce can whole peeled tomatoes
  • 1 teaspoon sugar
  • If you don’t have fresh organic or dried ingredients on hand  I love to use my essential oils  Thyme Essential Oil….  Sweet Basil Essential OilBlack Pepper Essential Oil

Directions

1. Preheat oven to 425 degrees. Line 2 baking sheets with aluminum foil and grease with cooking spray.

2. Arrange eggplant slices on baking sheets and brush with olive oil. Roast for 20 to 25 minutes, flipping halfway through. Remove from oven and set aside.

3. In a medium-size bowl, combine ricotta, eggs, 1/2 cup mozzarella, 1/2 cup parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon thyme and 1/4 teaspoon black pepper. Stir until well combined, then set aside.

4. To make the sauce, heat olive oil in a medium-size pot over medium heat. Add onions and sauté for about 3 minutes, until softened. Add garlic and cook for about 30 seconds, until fragrant.

5. Add remaining 1/2 teaspoon thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, parsley, bay leaf, red pepper flakes and tomato paste. Stir until well combined and let cook for 1 minute.

6. Using a sharp knife, break up tomatoes while still in can. Add to pot and break up further. Add sugar and stir to combine. Bring heat to a low simmer and cook down for 20 minutes, until thickened.

7. Taste and add additional salt, pepper, spices or sugar if desired. Turn off heat and set aside.

8. Adjust oven temperature to 375 degrees. Spoon a ladleful of sauce onto the bottom of a 9×13 baking dish. Place a layer of eggplant slices on top of the sauce, then a layer of tomato slices on top of the eggplant.

9. Dollop the ricotta mixture over the tomatoes and using a spatula, spread in an even layer. Sprinkle 1/4 cup mozzarella over the ricotta mixture, then 1 tablespoon basil.

10. Continue layering in the following order eggplant, tomatoes, sauce, ricotta, mozzarella, basil for 3 layers, reserving some basil for garnish. Once you lay the last row of eggplant slices, top only with sauce, remaining 3/4 cup mozzarella and remaining 1/4 cup parmesan.

11. Cover baking dish with loosely tented aluminum foil, place on baking sheet and bake for 30 minutes.

12. Remove foil and broil for 3 to 5 minutes, until golden brown and bubbly. Remove from oven, let rest for 15 minutes, then garnish with remaining basil and serve.

 

Thank you Simply Organic for the recipe!

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Did I hear you say Cauliflower Grilled Cheese?!?!?

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You’ll Rock That Low Carb

You’ve tried it, I’ve tried it. The ol’ low carb diet. We always slip up because we want some comfort food. We want some of that food we had growing up. A little bit of Mom’s grilled cheese. Well, this recipe will fill that hole for you and make you feel like you are cheating when you are not. The bread in this recipe is made from Cauliflower, which is a no-carb vegetable.

You’ll Get Your Veggies In

You need to get those servings of vegetable in some how. Why not make it delicious? You may even be able to get your kids in on this deliciousness.

You’ll Be Excited To See That Variety Helps You Stay On Track

You need to switch it up and make sure that you are allowing yourself healthy cheats in order to maintain weight loss. Let’s try to make this a lifestyle change instead of a diet. The only way that is going to work is if you are able to find new ways to satisfy the cravings. Feel like you are cheating, but watch the scale numbers and say “What? I don’t see any cheating.”

Thank you Be Healthy for this Recipe!

Click this link for the recipe….. fitness-48.com

http://www.food4thoughtwellness.com

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