Yep, non-recipe. I’ve been super busy lately and struggling to find time to cook. Definitely no time for fancy recipes and thus I’ve been slacking on my blogging and specifically recipes of the week. So today I bring you the first in a several part installment we’ll call non-recipe of the week.
Before I begin I want to specifically call out the fact that I am not in any way subsidized by any company, I just happen to like Trader Joe’s for healthy grab and go options.
My go-to quick lunch as of late has been all Trader Joe’s. At the start of the week I put 1 cup tri-color quinoa + 1 cup lentils + a chicken bullion cube (switch to vegetable bullion if you are vegan or vegetarian) + 3 cups water in my rice cooker. I let that cook in the morning and it’s good for about a week. Please note what a great protein source this is for my gluten free vegans and vegetarian friends 🙂
When it’s time to eat I throw some asparagus spears in the microwave as I heat up the chicken on my stove. Add the quinoa and lentil mix (put a dab of coconut oil on this and the asparagus for some healthy fats) and you have a delicious, quick and easy protein packed, well rounded meal!
Craving Alfredo sauce but don’t want all the calories? Then check this recipe out! The addition of the cauliflower helps us get in extra veggies as well. Pair it with zucchini cut into noodles or spaghetti squash and we have a gluten free,veggie packed pasta-like treat! This can easily be made vegetarian or vegan using vegetable broth, coconut oil & almond milk. It is also Paleo friendly that way 🙂
- 1 medium head of cauliflower (~ 1 lb/450 g)
- 1 large yellow onion
- 2 cloves garlic
- 1 tablespoon butter (or coconut oil)
- 5 cups (1.2 L) vegetable or chicken broth
- ¾ cup (175 ml) milk (or almond milk)
- ½ teaspoon salt
- Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
- Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
- Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
- Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.
- Depending on the size of you blender, you can also double the recipe.
I am so excited to try this recipe! I can’t even tell you the last time I had lasagna, I was diagnosed with my food allergies almost 6 years ago and it was long before that. It used to be one of the few recipes I knew how to cook. My allergy diagnosis forced me into the kitchen to learn how to cook and I have never even thought about a gluten free lasagna substitute. Now that I’ve seen this I can’t wait to try it. If you beat me to it, let me know what you think! For my vegetarians out there, this would be very easy to make vegetarian friendly (though not so easy to make Vegan) by just using a meat free sauce. I almost always make my lasagna vegetarian so I imagine it would be good with this recipe too. Because I haven’t tried it yet I have no updates to the original recipe found here: http://www.ambitiouskitchen.com/2014/08/healthy-low-carb-zucchini-lasagna-spicy-turkey-meat-sauce/
- 4 large zucchini, sliced about 1/4 inch thick
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 green pepper, diced
- 1 pound extra lean ground turkey
- 1 – 14 oz can tomato sauce
- 1 – 14 oz can crushed tomatoes
- 2 teaspoon dried oregano
- handful of basil, finely chopped (about 1/4 cup)
- handful of parsley, finely chopped (about 1/4 cup)
- red pepper flakes, if desired
- salt and pepper, to taste
- 15 oz part skim ricotta
- 1 egg white
- 1/4 cup grated Parmesan cheese
- 12 oz reduced fat or part skim shredded mozzarella cheese
- Preheat oven to 375 degrees F.
- Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
- While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don’t burn it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25 to 30 minutes or until sauce REALLY thickens up! Season with salt and pepper to taste. Remove from heat to cool.
- In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
- To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9×13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 generous servings.
This week we are enjoying lettuce wraps. Each time I make these I am amazed at just how yummy they are. This is one of the few times I’ll mention a specific brand in the recipe as I haven’t tried other brands and can’t vouch if they are similar.
1 pound turkey
Bib lettuce (any type you can use as a wrap)
Chopped Bell Peppers
4 Tbsp Trader Joe’s Sweet Chili Sauce
3 Tbsp Fresh ground almond butter
1.5 Tbsp Sesame Oil
1.5 Tbsp Chinese 5 spice
Enough coconut oil to coat your pan
Coat a pan in coconut oil and begin cooking your turkey over Medium Heat. Add 1.5 Tbsp Chinese 5 Spice and 1 Tbsp Trader Joe’s Sweet Chili Sauce. Cook thoroughly.
While turkey is browning chop your veggies and wash your lettuce. Then in a food processor mix 3 Tbsp Trader Joe’s Sweet Chili Sauce, 3 Tbsp Almond Butter and 1.5 Tbsp Sesame Oil.
Put everything all ingredients in bowls on the table and serve, allowing everyone to make their own wraps.
The secret ingredient!
We’ve been down and out with technical issues but happily we’re all fixed up now! This week’s recipe comes to us from pinch of yum and sounds delicious!
Rainbow Power Salad With Roasted Chickpeas
- 5 Minute Magic Green Sauce for dressing (recipe below)
- 3 large tri-color carrots (I used one orange, one red, and one yellow)
- 1 medium zucchini
- ¼ cup fresh basil, cut into ribbons
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- generous sprinkling of salt and pepper
- Preheat the oven to 400 degrees Fahrenheit. Pat the chickpeas dry with paper towels and toss with the olive oil, chili powder, cumin, and salt and pepper. Arrange in a single layer on a baking sheet and bake for 30-40 minutes, stirring or shaking the pan every once in a while to prevent over browning. The chickpeas are done when they are crispy and golden brown.
- Shred the vegetables into very thin ribbons or slices using a grater, peeler, mandoline, or spiralizer. It’s sort of up to you how you want the shape of the vegetables to be. After shreddng, press the zucchini lightly with paper towels to remove excess moisture. Toss the vegetables with the basil and set aside.
- Toss the vegetables with a scoop of Magic Green Sauce – start out with about ½ cup and add more if needed. Add the roasted chickpeas and toss gently to combine. Arrange the salad into bowls and serve immediately.
This salad does not keep well once tossed with the sauce. Keep all ingredients separate until ready to serve.
Magic Green Sauce:
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- ½ cup water
- ½ cup olive oil
- 1 teaspoon salt
- ½ cup pistachios
- Pulse all ingredients – except pistachios – in a food processor until incorporated.
- Add pistachios and pulse until mostly smooth (depends on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
Ok, maybe these aren’t fully healthy but using zucchini instead of bread cuts down on the calories and carbs of pizza. And who doesn’t need a healthier pizza alternative in their arsenal? I found this recipe here and it looks delicious! I may just enjoy these for lunch early next week 🙂
- 6 small zucchini (2 1/2 lbs)
- 1 Tbsp olive oil
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper
- 1 cup marinara sauce (I used Classico Four Cheese)
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 1/3 cup finely shredded parmesan cheese (1.4 oz)
- 1/2 cup mini pepperoni slices
- 2 Tbsp chopped fresh oregano
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
- Cut each zucchini into halves through the length (if they don’t lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 – 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
- Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
Yum yum yum! We are going to enjoy these for dinner next week 🙂 Thanks to Tasty for this one!
6-8 Medium/Large Bell Peppers – ensure they have a flat base so they will stand up when cooking
1 lb Ground Beef
1 Medium Yellow Onion – Diced
1 Can Black Beans – Drained
1 Cup Cooked Brown Rice
1 Cup Frozen Corn
1 Jar Medium Chunky Salsa
1 Packet (about 2 Tbsp.) of Taco Seasoning Mix*
1 1/2 – 2 Cups Grated Cheddar/Mexican Blend Cheese
Optional: Guacamole and Sour Cream to finish
*To make your own Taco Seasoning at home: (note: makes more than needed for this recipe) or use our exclusive Inside Out Health Taco Seasoning!
1 Tbsp. Chili Powder
1 1/2 tsp Ground Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Corn Starch
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Oregano
Cut off the top and remove the seeds from each pepper. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
While the Peppers are roasting – heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides. Add diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Add in 1 cup of cheese and stir until incorporated and the cheese has melted. Remove from heat.
Remove peppers from oven and fill each with the taco mixture. Top with additional cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of guacamole and sour cream. Enjoy!