Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients: 12 ounces pasta (Shown Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced ½ teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 ½ cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Optional Parmesan cheese for garnish
Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.
Roasted Pumpkin Sage Soup Skinnytaste.com Servings: 5 • Size: a little under 1-¾ cup • Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g Sodium: 459 mg (without salt) Ingredients:
2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free)
¾ cup shallots, diced
3 cloves garlic, chopped
4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
1 tbsp fresh sage, plus more for garnish
salt and fresh pepper to taste
reduced fat sour cream for garnish, (optional)
Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-½ hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter or olive oil to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.
1. Slice your bread into equal strips and set aside.
2. Combine the remaining ingredients in a wide bowl and whisk well.
3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).
4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!
A very unprofessional Daily Nutrient Intake Guide for Vegetarian and Vegans.
(First of all, to point out the obvious if you didn’t notice already. Each section’s listed food total is roughly the daily recommended intake)
For those of you who doesn’t know, I have been vegetarian, vegan, pescetarian on and off for more than a year now. I don’t claim myself to be an expert on this subject at all, nor am I very keen on my own reasons of doing so. All I know is that I am trying my best and doing my part to help the environment, to be healthy and to convince you to do the same.
Please keep in mind that all the information above is only for your reference and by no means the set rules. Everyone’s body is different and so much cannot be summed up to scientific numbers. For more accurate information on the nutrient of the specific foods, you may refer to the Canadian Nutrient File here: http://webprod3.hc-sc.gc.ca/cnf-fce/index-eng.jsp
Loads of thanks also goes to Choices Market for having a great Nutrition Department and it’s free nutrition tours that I had the pleasure to join and learn from.
If this even reaches one person out there to start considering eating more veggies, or simply be more aware of where your food comes from and what is in them..I will be a happy cow :)
Feel free to ask me anything, but again, I am no expert or even graphic designer. I apologize for the poor quality of my hand writing and organization…I actually only made this just so I can print it out for my self. Please let me know if you are a knowledgeable person of this subject and notice anything significantly wrong with this. I will certainly fix it!
I feel like I’ve been seeing Overnight Oats and Chia Pudding everywhere on blogs lately, and so I thought I’d do a combo of the 2! It’s a perfect warm weather breakfast. You simply combine Almond Breeze Almondmilk, rolled oats, chia seeds and mashed banana in a jar and refrigerate it overnight (or for about 6 hours). In the morning you have a creamy, vitamin packed, chilled porridge to eat with fruit. It’s also an easy on-the-go breakfast to take to the office! Just add fresh fruit to the jar and grab a spoon.
I have been getting so much gorgeous summer melon in my CSA farm box, that I served mine in a half of a cantaloupe. And because we have blackberries growing off the back deck, I topped mine with those, plus some pomegranate seeds. Feel free to get creative and add other items to the jar before chilling or when serving (chopped fruit, honey, cinnamon, nuts…).
This recipe serves 2. Enjoy!
This post was done in partnership with Almond Breeze (a brand I personally use daily), but opinions are completely my own.
Breakfast: Oats made with almond milk and topped with warmed berries.
Lunch: Leftover roasted tomato & basil soup!
Dinner: There’s nothing I love more than burrito bowl.. oh yes there is! Vegan healthy burrito bowls!! This was so yum. Guacamole, chilli, brown rice & red quinoa, corn, spinach, cucumber and sweet potato fries.