After two weeks of going Snow Crazy (has anyone in Boston coined that term yet?) I decided I couldn’t let the weather keep getting in the way. Historic almost-eight-feet-of-snow-in-three-weeks record or not, I’ve got stuff to do. So classic me, I overbooked myself and now have zero free time. So I’m back on that five ingredient grind, starting with this very green spaghetti.
2 servings whole wheat spaghetti
4 cups spinach
2 garlic cloves
1.5 cups peas (I used frozen)
2 tablespoons olive oil
Bring a pot of water to a boil, and cook pasta according to package directions.
Meanwhile, mince the garlic and add to a stove pan with 1 tablespoon olive oil. Cook for one minute over medium heat.
Add the spinach, stirring until it begins to wilt. This should only take a few minutes. Add peas and continue stirring for another minute, then remove from heat.
Drain pasta, then add to stove pan with the spinach and peas. Stir over low heat, until evenly combined, and serve.
Note: Pasta can be replaces with any gluten-free variety.
Fun fact: The Mediterranean diet is a healthy way of eating
inspired by the traditional dietary patterns of the Mediterranean region. It
focuses on eating a balanced diet of quality, whole foods—including pasta.
Jes and I have been working a loose whole90. I have three months left in my pregnancy and we both want to focus on being more healthy. 85%-90% of our meals are whole30 compliant, with a little wiggle room for the occasional treat (because I’m pregnant, damnit).
I made this garlic “hummus” dip because I need something to help the raw veggies go down.
- 1 head of cauliflower, cut into pieces
- 2 tablespoons roasted garlic (I grabbed my garlic from the olive bar at the grocery)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- salt to taste
- dried parsley (optional)
Boil 1-2" of water in a sauce pan and add in cauliflower. Cover and cook for 5 minutes. Remove from heat and strain.
In a food processor or blender, add in cooked cauliflower, garlic, lemon, tahini, salt, and parsley. Blend until smooth.
Barilla Whole-Grain Linguine with Roasted Bell Peppers, Cauliflower and Parmigiano Cheese
USDA MyPlate guidelines recommend making half the grains you eat whole grains. Whole-grain pasta is a healthy and delicious way to enjoy other healthy foods like vegetables and legumes. Visit ChooseMyPlate.gov to learn more.
Warm Farro Salad with Blistered Yellow Cherry Tomatoes and Persian Cucumbers
I’ve been eating crap lately and now I feel like garbage. Lemme tell you why: I went out with some girlfriends on a Thursday night. A THURSDAY!!! I can’t party like that anymore because it ultimately resulted in me eating two meals in a row at a place that rhymes with Schmodonald’s. In my defense, you would be surprised at how many chefs and fancy food people eat at fast food chains for nostalgic reasons or for ease. We all have our weaknesses, right?
Let’s talk about one-pot pastas, and how they’re about to make your life a whole lot tastier. Basically, the idea is that instead of boiling pasta and draining it, and THEN adding it to whatever sauce you’ve been slaving over– you cook the noodles directly in the sauce. I know, I know. I was skeptical too. I thought the whole point of making spaghetti was to teach self-control and patience while you wait an eternity for water to boil. Well, you’re going to have to find another time of day to meditate, because these bad boys only take 15-20 minutes to go from pot to plate.
By adding a small amount of water to your sauce ingredients (about four cups per 12oz of pasta) you can ensure that the pasta cooks, the water is partially absorbed and partially evaporated, and your sauce is ready the same time your pasta is. Not convinced? Check out this roundup from Buzzfeed, and my fire-roasted tomato pasta below.
Fire Roasted Tomato Pasta (One Pot!)
12oz whole wheat spaghetti
2T olive oil
1 can fire roasted diced tomatoes
3 large garlic gloves, thinly sliced
½ white onion, thinly sliced
3-4 sun dried tomatoes, chopped or sliced
two handfuls fresh spinach
1/4C kalamata olives, halved
Break the spaghetti in half, and place in a large pan or pot. Cover in water and oil, then dump everything else on top. Turn on high heat and bring to a boil, stirring frequently for 15 minutes until pasta is cooked through.
Note: If your pasta doesn’t seemed cooked through all the way, add water in 1/2C increments and keep stirring until cooked
It’s difficult to find Whole 30 compliant almond milk. Luckily, it’s not that hard to make your own. Start off with 1 cup of RAW almonds. Not toasted. Not salted. Please, please, please not the delicious Tamari ones. (Save those for after Whole 30.) Put them in a blender with one cup of boiling water and let them sit for 30 minutes.
Add three cups of filtered cold water and blend it up. After blending, strain in a mesh sieve with cheese cloth so you can squeeze out each last little drop of almond milk. It yields about a pint and a half.
All that leftover almond pulp? Spread it out on a baking sheet and dry it out in the oven at it’s lowest setting. It takes about 3 or 4 hours but now you also have a cup of almond meal.
Because this almond milk is literally almonds and water, you’ll need to shake it before using. All those additives in store bought almond milk act as emulsifiers to keep the solids from settling.
I have two very important things to tell y’all. The first is that I watched the first season of Broad City last weekend and it healed the TV-shaped hole in my heart left by the Parks and Rec finale.
The second is that there’s an episode where they go to a vegan sandwich shop, and ignoring the fact that they were making fun of it, it led me to create this sandwich out of the random stuff in my fridge.
It’s savory, it’s sweet, I’ve had it for lunch every day this week. The only thing you really have to do in advance is roast the sweet potato, but you could also microwave it to save time.
Two slices of your favorite bread (I used Ezekiel sprouted grain)
Guacamole or smashed avocado
Green apple, sliced
Slice the sweet potato into thick slices, about ½ inch, toss with olive oil, salt and pepper. Roast at 400 until soft, about 30 minutes, flipping halfway through.
Alternatively you can slice them, and then microwave them for five minutes, or until soft.
Toast bread, spreading hummus on one slice and avocado on the other.
When you spend an eternity photographing your plate and end up posting the first one you took.. Could have enjoyed those pancakes while they were still warm :( Anyways, these were delicious whole grain pancakes (recipe is on my recipe page and on my youtube, but I used half oat/half spelt flour) with peanut butter, raspberries and banana before I drenched them in maple syrup!
DOUBLE (CAROB) CHOCOLATE DARK CHOCOLATE CHIP PANCAKES
( 8-10 small pancakes )
60g plain soy gurt (works with a hen egg too)
100ml tiger nut milk
1 1/2tsp coconut oil
2tbsp coconut sugar
70g buckwheat flour *
2tbsp carob powder
1/8tsp baking soda
2 medium pieces dark chocolate
In a small jar mix the flour , carob powder and baking soda. Shake until well combined.
In a bowl mix the soygurt , tigernut milk , coconut oil , coconut sugar and whisk until well cobined.
Slowly add the flour mixture to the wet ingredients while wisking. Pre-heat the pan to a medium temperature and spray some coconut oil onto the pan. Pour about 1tbsp of the mixture and form a round shape.
Add the chocolate chips (dark chocolate chunks) onto the pancake. When bubbles start forming and the edges of the pancake dries up , flip the pancake and leave cooking for about a minute.
Stack ‘em high , add your toppings of choice and enjoy ! INSTAGRAM @ pearsnpancakes NOTES * If you eat gluten I reccommend whole grain spelt flour.
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THISlink and make sure to follow me on INSTAGRAM]