Tag Archives: gluten free

Quick Herbed Goat Cheese Alfredo with Red Lentil Pasta

22 Jan

Have you ever added up how much you spend on food? The daily coffees, lunches out with co-workers, dinner dates, picked-up meals and weekly groceries all add up to a LOT of money. Whether you’re working on a New Year’s goal related to spending habits, or just want to be able to cook more frugally, the Recipe Redux has you covered this month!

We’ve been tasked with creating a recipe that costs less than $3 per serving. Now, as a vegetarian, this is much easier for me than my meat-eating friends. I noticed the drop in spending immediately after I gave up meat – both at the grocery store and at restaurants. But the bill can still add up and sometimes in a less than healthy way.

Quick Herbed Goat Cheese Alfredo with Red Lentil Pasta | xtinaluvspink.wordpress.com

So I wanted to develop a meal that was not only low cost, but high in flavor, protein and fiber. Have you seen those legume-based pastas that are available? Black bean spaghetti, red lentil rotini, even chickpea penne! Yes, they sound a little crazy, and the first time you make black bean spaghetti, I guarantee you will be weirded out by the color of the cooking water. But these are such an incredible alternative to traditional pastas. (Which I totally have nothing against, especially since I began making my own!) Sometimes, you just need a high protein meal that comes together quickly and can be easily dressed up.

This Alfredo delivers on all of the above. Red lentil pasta, which clocks in at a hefty 21 grams of protein per serving, is tossed with a simple yet flavorful goat cheese sauce. Dress up the finished product with a bit of balsamic glaze and voila: a healthy, quick, delicious meal that only costs $2.22 per serving.

Quick Herbed Goat Cheese Alfredo with Red Lentil Pasta

Serves 2

  • 6 oz red lentil gluten free pasta (can substitute for black bean pasta, or another favorite) – ($1.50)
  • 2 tbsp butter ($0.15)
  • 1/2 C soy milk (or other preferred milk) ($0.12)
  • 4 oz garlic & herb goat cheese or chevre ($1.99)
  • 1 oz parmesan, freshly shredded ($0.36)
  • Sea salt and black pepper, to taste
  • 1 tbsp Balsamic glaze, to garnish ($0.32)

Grand total: $4.44. Per serving: $2.22!

Cook pasta according to package directions. These legume-based pastas have pretty specific directions, so it’s best to follow them!

While the pasta boils, heat butter in a large skillet over medium-high. Once melted, stir in the milk and then the cheeses. Keep stirring to melt all the cheese into the milk. Taste and season with salt and pepper as desired.

Drain the cooked pasta and immediately transfer into the skillet with the hot Alfredo sauce. Toss to coat completely. Serve and drizzle with balsamic glaze (this is optional, but the sweet tang of the glaze makes the creamy sauce pop!)

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Sweet Potato Noodles with Tomatoes and Beefless Ground

29 Dec

I’ve shared a few pasta recipes lately, but I know that’s not everyone’s jam. Ok, who am I kidding – everyone loves pasta, be it gluten free, whole wheat, vegan or covered in meat. But sometimes you want a meal that’s a little bit lighter. Something that is purely plant-based and fully of vitamins.

Shortly before Chris bought me the pasta machine, I bought myself a new spiralizer. The first one I owned, a handheld one, broke on the first try. That was pretty off-putting and I gave up on all variety of veggie noodles. But reading everyone else’s recipes with zoodles and the like was inspiring enough to get me to buy a new one. A better one! This is no paid endorsement, but the Brieftons Spiral Slicer is pretty freakin’ awesome. Super easy to assemble, use and clean. And it comes apart for storage wherever you have space.Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

This single-serving meal is quick to assemble and cooks in less than 10 minutes. Spiralize a sweet potato, saute in coconut oil with tomatoes, beefless ground and some seasoning, and you have a simple, delicious meal that’s full of all the good nutrients.

Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

Sweet Potato Noodles with Tomatoes and Beefless Ground

Serves 1, can be doubled

  • 1 medium-large sweet potato, peeled
  • 1 tbsp coconut oil
  • 6 cherry tomatoes, quartered
  • 1/2 C beefless ground (this is a soy-based product and could be replaced with mushrooms)
  • Dash or two of your favorite spice blend
  • Freshly ground black pepper
  • 1/2 tsp white wine vinegar, to serve

Begin by cutting the ends off the sweet potato so they are flat. Use your spiralizer or some mad knife skills to make noodles out of the potato. Don’t throw out the leftover core! I sliced this into thin, tiny disks and used it with the noodles.

Heat the coconut oil over medium-high in a skillet – preferably a cast iron skillet. Saute the noodles for a few minutes, tossing frequently.

Add in the tomatoes and beefless ground, tossing to incorporate. Cook for another 5 minutes, or until the noodles are done to your liking. Sprinkle in the spice blend and black pepper. I used this local blend of onion, garlic, and other allium flavors for a great umami quality!

Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

Serve in a bowl. Sprinkle the vinegar on top and grind more black pepper, to your liking. Enjoy!

Kiwifruit Coconut Granola {gluten free, oat free}

11 Aug

By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.

Overnight oats, hard boiled eggs, fresh fruit, and homemade protein bars… these are a few of my favorite hot-weather breakfasts. Because when I’m rushing around, getting ready in the morning for work, the last thing I want is to eat warm food that just increases my internal temperature.

Granola is another one of those favorites. I like to mix it up by serving with yogurt, milk, or just on its own as a snack. This granola bakes up quickly (for minimal oven time), and tastes absolutely amazing!

Kiwifruit Coconut Granola | xtinaluvspink.wordpress.com

It’s grain free, which makes it naturally gluten free, and has just the right amount of sweetness thanks to honey and dehydrated kiwi.

Yep, I dried out some SunGold kiwifruit to pair with this granola! My boyfriend recently surprised me with a dehydrator, something I’ve wanted for a long time but never did the research. Luckily, he did for me, and one day I came home to a brand new dehydrator sitting on our kitchen table!

My mind began racing, planning out what I would dehydrate first. Fruits? Veggies? Snacks? Pantry staples? It was so overwhelming in the best way! And then came along the Zespri kiwifruit challenge, and it seemed so obvious that I should dehydrate these gorgeous yellow fruits, and mix them in with a nut and seed-based granola.

Kiwifruit Coconut Granola | xtinaluvspink.wordpress.com

This granola is packed with all the good fats, can easily be made vegan by using maple syrup in place of honey, and is versatile, so you can use whichever nuts and seeds you prefer or have on hand.

The kiwi add a vitamin punch, as they’re high in both C and E, and when dried, have an amazing chewy texture, which pairs perfectly with the crunchy granola and creamy yogurt. Enjoy as a breakfast, lunch, or hearty snack!

Kiwifruit Coconut Granola | xtinaluvspink.wordpress.com

Kiwifruit Coconut Granola

Makes 12 servings

  • 1 C chopped raw almonds
  • 1 C chopped raw walnuts
  • 1/2 C pepitas
  • 4 tbsp chia seeds
  • 1/2 C cooked Quinoa
  • 1 C shredded coconut
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/2 C coconut oil, melted
  • 1/4 C raw honey
  • 1/2 tsp coconut extract
  • 2 kiwifruit, peeled, halved and sliced thin. Dehydrate 18 hours in a dehydrator or a low oven

Dehydrate your kiwifruit ahead of time. Fresh kiwifruit baked with the granola will burn. Alternatively, you can serve the baked granola with fresh sliced kiwifruit if desired.

Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.

In a large bowl, mix together all the dry ingredients (except kiwi).

In a small bowl, whisk together melted coconut oil, honey and extract. Pour over the dry ingredients and stir to coat.

Spread the granola in an even layer on the prepared sheet – don’t break up any clumps, as these will be extra delicious!

Bake at 300 for 30-35 minutes, stirring halfway through.

Remove and allow to cool completely on the pan. Stir in the dehydrated kiwi and store in an airtight container in your pantry, up to two weeks.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Staying in the theme of bright colors, SLS3 sent me a pair of neon running socks to test out. I love colorful running shoes, so the added color from these socks are so fun! They held up great on my 6 mile run last night, and despite the heat, didn’t leave my feet feeling sweaty. That’s because these were created with dual layer moisture removal technology, to help keep feet dry and reduce the chance of blisters. SLS3 wants to give all my readers a discount: order a 3-pack of the socks from Amazon and save $5 with this exclusive code: DKJIJERK.

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Creamy Black Bean and Carrot Ribbon Salad

21 Jul

Food prep has never been my strong suit. I’m great at planning out food for the day ahead, or bigger weekend events. But a whole week’s worth of meals? Nah, I’ll figure it out later.

But this week it’s going to climb up to 97 degrees here, and without A/C at home, food prep has become invaluable. The last thing I want to do is turn on the oven or even a burner on the stove, and generate added heat in our house.

And that heat is where I drew inspiration for this month’s Recipe Redux theme: get your fruits and veggies in shape! We’ve been challenged to present a recipe featuring a creative way to serve produce. I’ve recently been loving carrot ribbons, or shaved carrot. They’re a great way to get in that kerotene-rich vegetable in a super crunchy and fun way. I’ve put them in wraps and sandwiches, and now, beneath a creamy black bean salad!

Creamy Black Bean & Carrot Ribbon Salad | xtinaluvspink.wordpress.com

This salad is the perfect hot-weather meal! It’s cold and creamy and doesn’t require any heat at all. Chop, mix, shave and serve and you have a complete meal that’s packed with protein and fiber, without the need to bring anything to boil or bake at 375 for an hour. I’ll save those recipes for when it cools off 🙂

Even better: make this ahead of time to let the flavors deepen and meld together. Simply shave your carrots when you want to eat this salad, and you’re ready to go! Make a big batch of it and repurpose throughout the week. You could totally add an egg or avocado slices or just pair with more veggies! We enjoyed this while at an outdoor musical festival in one of the local neighborhoods: Chill on the Hill.

Creamy Black Bean & Carrot Ribbon Salad | xtinaluvspink.wordpress.com

How do you manage meals during hot weather? I’d love to know your tricks & tips!

Creamy Black Bean & Carrot Ribbon Salad

Serves 4

  • 1 C plain Greek yogurt
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ tsp garlic powder
  • Sea salt and black pepper, to taste
  • 1 can black beans, rinsed and drained
  • 3 stalks celery, diced1 large jalapeno, seeds removed and diced
  • 2 tbsp chives, chopped
  • 3-4 large whole carrots, peeled

In a large bowl, mix together the dressing ingredients. Add in the black beans, celery, jalapeno and chives. Stir to coat. Cover and refrigerate until ready to eat – either the same day, or within 5 days.

Using a vegetable peeler, shave your peeled carrots to create long, thin ribbons. You could also use a spiralizer.

Cut the carrot ribbons in half so they’re not too long. Layer in the bottom of your bowls and top with the prepared, chilled salad.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Quick Tempeh Bolognese with Pasta {vegan, gluten free}

19 Jul

Ok, I know that “tempeh Bolognese” is an oxymoron. The traditionally meat-based Italian sauce is meant to be used in a variety of pasta dishes. In fact, it’s the most common sauce I grew up with. Craving a comfort dish, I knew there must be a relatively easy alternative. Enter: tempeh! The block of pressed soy and rice make a perfect faux meat crumble. And when paired with the right flavors, this dish brings back all those memories of the beefy sauce my mother would make for our pasta.

Quick Tempeh Bolognese with Pasta | xtinaluvspink.wordpress.com

This version is quick, too. In the time it takes to bring your water to boil and cook the pasta, your Bolognese will be cooked through and ready to toss. It’s a great weeknight meal that will be on your dinner table in 20 minutes. Not vegan? Add a dusting of freshly shaved parmesan, or stick with a sprinkle of nutritional yeast to achieve a similar flavor and texture.

Quick Tempeh Bolognese with Pasta | xtinaluvspink.wordpress.com

The fastest pasta sauce ever! Add whichever spices suit your fancy.

Looking for something spicier? Check out this soy chorizo Bolognese, which is sure to turn up the heat!

Tempeh Bolognese

Serves 4

  • 8 oz penne or rotini GF pasta
  • 1 tbsp olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 8-oz package tempeh, crumbled
  • Sea salt and fresh black pepper, to taste
  • 1 28-oz can whole Italian peeled tomatoes
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tbsp turmeric
  • 1/2 tbsp coconut sugar (to cut through the acid)
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes
  • ½ tsp salt
  • Optional: Nutritional yeast or freshly grated parmesan or gouda, to garnish

Bring a large pot of salted water to boil. Cook pasta to according to package directions. Drain and return to the pot; set aside.

While the pasta cooks, heat 1 tbsp olive oil in a large pan over medium-high. Saute the onion and garlic 5-7 minutes, being careful not to burn them – turn down the heat to avoid this if necessary.

Add the crumbled tempeh, salt, and pepper and cook another minute to heat through.

In a blender, combine the can of tomatoes, another tablespoon of olive oil, sugar and seasoning. Puree until smooth. Pour into the tempeh mixture and stir to coat.

Add the bolognese to the pasta in its pot and toss to coat. Bring to a boil and cook for 5 minutes, allowing everything to come together and the flavors to meld. Serve hot and garnish with nutritional yeast or freshly grated cheese if not vegan.

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