Salads are the easiest way to get in a ton of delicious veggies. They’re generally low in calories but high in so many essential nutrients among other awesome things, like protein, fiber, & antioxidants, depending on the ingredients you choose to use. Being so versatile and easy […]
Healthy Recipe Ecstasy: Garlicky White Bean Pasta Faux-Fredo with Kale Pesto
There comes a time every few weeks where veggies start to run out in the fridge. Instead of running out to the grocery store immediately, I get creative with the pantry, usually using “processed carbs,” such as pasta. Everyone loves pasta, right? I just make sure to use whole grain, whole wheat, quinoa pasta or some other grain pasta, and sometimes I switch it up with a gluten-free kind. The key is sticking to the “healthier” options most of the time (and that doesn’t mean completely cutting out white pasta either, we live in the real world people). The point is trying your best, not trying to be perfect.
Anyway, I had little vegetables left in the fridge and I haven’t had pasta in quite a few days, so I knew pasta was on the dinner menu. But I was craving something creamy, and not tomato based. It didn’t take me long to stumble upon this recipe: Garlicky White Bean Pasta “Faux-Fredo” with Kale Pesto, made by Healthy Recipe Ecstasy. It sounded perfect, except I didn’t have any white beans! But I had tofu and cashews… the perfect substitutes for white beans and to obtain that “creamy” flavor. I’ll make sure to try this recipe again with white beans. Another change I made was adding basil to the kale pesto, because to me, pesto without basil and is like, pizza without dough. You need basil.
Well, I wanted to share this recipe because of how delicious and easy it was to make. I’m a huge fan of recipes that are easy, delicious, AND healthy. This creamy pasta seriously hit the spot, and I highly recommend it! Thank you Healthy Recipe Ecstasy!!
BBQ PULLED SWEET POTATO SANDWICHES WITH COLESLAW & RANCH SALAD Click for each recipe!! BBQ pulled sweet potato Coleslaw Ranch dressing You’re welcome! 😉
Although apples generally appear in your supermarket all year long, they still have their peak seasons in which you should take advantage of! This happens to be August to early start of Spring. Even though I healthy, I am trying to improve my diet by choosing […]
- 1 roll Arnold’s whole grain bread
- 2 slices of extra firm sprouted tofu (pressed between paper towels)
- 1 slice Daiya cheddar cheese
- Red pepper hummus
- Sliced red onion
- Garlic powder, sea salt, pepper
First prepare the tofu by pressing between paper towels, and then sprinkled with the garlic powder, sea salt, and pepper (I pressed down on the tofu slices with a spatula to make sure the spices stick).
Next cook the tofu on each side in a skillet, about medium high heat, turning once. I did not use any oil to cook. While tofu is cooking, I made the sandwich–cheese slice and sliced red onion on the bottom side of bread and then I mashed a small amount of avocado and red pepper hummus on the top side.
After the tofu was finished I placed it on top of the cheese/sliced red onion, topped with the other slice of bread and put it back on skillet to melt cheese! Again I used no oil, just let the bread toast. Flipping the sandwich to cook the top side can be tricky! Good luck!
Plus an article about the nutrition confusion among all of us. It’s personally one of the most frustrating things to deal with, when everyone around me acts as a nutritional expert because they know how to type in the search bar on google. There really is a skill that we all need to learn when it comes to using the internet as an educational tool, and I’m so grateful that I learned about research methods during my psychology education a couple of years ago. I hope to post an article soon about this!
For now, it’s valuable to understand that many health and nutritional information you find on the internet focus on very specific nutrients and specific effects on the body. How many times have you heard to use a calcium, iron, or vitamin D supplement? Unfortunately our bodies do not work based on this reductionist approach, a term coined by Dr. Campbell. He’s been one of my most favorite authors and physicians, mainly because he has taught me that reductionism misses the larger context, and abandons the wholistic approach we need to focus on for true and lasting health. I recommend reading some of his books, especially Whole, as it explains the reductionism phenomenon.
Here is the article: http://nutritionstudies.org/reductionist-paradigm-cause-nutrition-confusion/
Aside from nutritional information focusing too much on specific nutrients and effects, it’s important to remember that many people over the internet have no educational background regarding nutrition. Make sure to dig into an articles resources and especially find out the authors credentials. Including mine! You can find out in my about me that I have my BS in business management and psychology, I have a certificate in Plant-based Nutrition, and I am currently pursuing my Master’s in Dietetics and Nutrition, as well as a health coach certification. It’s up to you to be able to trust the information I am providing as I am not yet a Registered Dietitian or Health Coach. My educational experience started a quite a few years ago and it continues, but you should always question the bloggers experience and knowledge.
I hope this helps you use the internet more efficiently!
Here is a link to follow my recommended plant-based recipes on Pinterest. A lot of them are gluten free, vegan, vegetarian, and of course, healthy. *My Pinterest Recipes* Taylor’s cousin and his wife are in town so last night we had them over for drinks, and then we […]
It felt like I was in the kitchen all day Sunday, experimenting with muffins, acai bowls, and kale salad. I am first going to point out that, I am not a baker. I can cook pretty well, but baking is something I have not had much […]
Vegan Chunky Mashed Potatoes
When I made these I didn’t measure out the ingredients (what’s new!?), so I will do my best listing measurements.
- any type of potato (I used Russet); about 6 or 7 small potatoes
- ~1/2 cup unflavored almond milk (you can add more if you prefer creamier potatoes)
- ~1-2 tbso olive oil or coconut oil
- other: sea salt, pepper, garlic powder, paprika
- topped with: chives and extra paprika
After washing potatoes, cut into cubes, add to a large pot of water, bring to a boil, turn down heat and let summer for about 20 minutes.
Once the taters are tender (you can take a cube out and test the “smash level” in a bowl), drain them! Add them back to the pot, smash them with a fork (I prefer this way because I like em’ chunky!) and add the remaining ingredients to your liking.
I didn’t use too much oil or almond milk, I like to keep it simple and healthy. Then I topped my servings with paprika and chives.
Nutritional facts of russet potatoes: in just one medium potato, they have around 500 mg of potassium, around 3 grams of fiber, and many other minerals and vitamins.
This is just a simple recipe with very little ingredients. You can also add nutritional yeast to make them cheesy flavored. I ran out of nutritional yeast, or else I would have!
I usually throw these exact same ingredients into a pan and cook them in coconut aminos, liquid aminos, and tamari. Tonight I was craving something raw but just as delicious for dinner, so I made my usual stir fry into a salad and topped with […]