Tag Archives: recipe redux

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!)

recipe-redux-linky-logo

Pasta with Charred Pepper and Onion

22 Dec

Happy winter! I know, it’s been a while since I posted a new recipe. Work and life and more work have taken a priority, but all for great reasons! Since September, I have been teaching public speaking at the nearby university in addition to my day job. The class is fun and poses some interesting challenges for myself. This week will see the end of the semester, which simply means five weeks to prep for spring.

I was excited to see that this month’s Recipe Redux challenge was a cookbook-related one. In order to celebrate all the accomplishments of 2016, the Redux team has asked us flip to a 2016-esque page number in the nearest cookbook.

A year or two ago, my Oma and Opa gave me a vegetarian cookbook for Christmas. I know they sometimes question my vegetarianism, but the gift of that book said a lot in terms of acceptance of my dietary choices. I know they want the best for me overall, and proper food is a surefire way to be healthy!

So, I flipped to page 216 in the book “330 Vegetarian Recipes for Health,” and low and behold I found a simple yet satisfying recipe of pasta, roasted peppers and onion!

Pasta with Charred Pepper and Onion | xtinaluvspink.wordpress.com

After a long day and a nice run on the treadmill, this was to be the ideal dinner with some modifications. This meal really is the ideal dinner to make on a busy night. Bell pepper roasts quickly in the broiler or on the grill and pairs perfectly with whole grain pasta and sauteed onion. I added some beefless ground for a protein boost, and some spices for additional flavor, and that’s it! A quick and easily meal for two or four.

Pasta with Charred Pepper and Onion | xtinaluvspink.wordpress.com

Fusilli with Peppers and Onions, modified from 330 Vegetarian Recipes for Health

Serves 2

  • 1 large bell pepper
  • 1 tbsp olive oil
  • 1 medium onion
  • 1-1/2 whole grain fusilli or rotini
  • 3/4 C beefless ground
  • 1 tsp paprika
  • 1/2 tsp coriander
  • sea salt & black pepper, to taste
  • 1 tbsp olive oil, to serve

Turn on your broiler or grill. Place the washed bell pepper in the flame and cook until charred. You’ll need to watch it and turn it around to ensure an even char. Once sufficiently blackened, remove and place in a paper bag. Close and let sit for five minutes.

Scrape off the charred skin from the bell pepper. Slice thinly; set aside.

Bring water to boil in a pot and cook pasta according to package directions. I prefer the whole grain pasta for added chew, fiber and protein. Drain and return to the pot.

While the pasta cooks, heat 1 tbsp olive oil in frying pan. Saute onion 8-10 minutes. Add in the sliced bell pepper and sprinkle in some sea salt and black pepper. Then, stir in the beefless ground, paprika and coriander. Cook another 5 minutes to heat through.

Stir the vegetables into the pot of pasta. Mix well and serve into two bowls. Finish with a drizzle of olive oil, and extra salt and pepper.
recipe-redux-linky-logo

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.

71vkaga1q4l._uy700_.jpg

%d bloggers like this: