Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)

March 12th, 2018 | no comments

  • Healthy fat? Check!
  • Oodles of plant protein? Check!
  • One-third of your daily fiber requirement? Check!
  • Diabetic-friendly? Double check!
  • Earthfood abundant? Check…at 5 Earthfoods per serving!

I may be a bit biased, but I think it’s fair to say this recipe has it all—AND you’ll have it on the table in less than 30 minutes.

If you love the flavor of pesto, you will LOVE this recipe. It’s delicious served hot or cold, and is vegan and allergen-friendly (gluten/dairy-free). Can’t find pomegranate this time of year? No problem! Simply leave them out or substitute with a sprinkle of dried cranberries. It’s more the color I’m after here.

This is the second recipe I’ve shared using Explore Cuisine Organic Edamame and Mung Bean Fettuccine. I love this pasta because it is made strictly from beans. That’s it! Here’s the other recipe if you’d like to give it a whirl: Basil & Sun-Dried Tomato Bean Pasta.

Print Recipe
Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)
A light dish, gentle on the blood sugar and chock full of nutrition! Serve it warm or cold and top with a piece of wild salmon if desired! 5 Earthfoods per serving: ♥♥♥♥♥
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Instructions
  1. Add basil, garlic, and pine nuts to food processor and pulse until finely chopped.
  2. Add olive oil and salt and pulse until blended. If it's too thick, add a little more olive oil.
  3. Mix fettuccine with sauce until thoroughly combined. Gently fold in zucchini, pecans, and pomegranate. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 310; Total Fat: 25 g; Saturated Fat: 3 g; Sodium: 225 mg; Potassium: 700 mg; Total Carbohydrate: 16 g; Dietary fiber: 9 g; Net Carbohydrates: 7 grams; Sugar: 5 g; Protein: 14 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Super Succulent Seasoned Chicken

January 16th, 2018 | no comments

 

Chicken doesn’t have to be dry my friends! I’ve made this recipe at least a couple of dozen times and it always turns out perfectly moist and tender.

Being a “born-again” meat eater, I was a bit nervous about cooking meat. After all, the year 1994 marks the last time I actually ate meat…and it was prepared by my mother. 🙂

This recipe is so simple and uses nothing but spices, sea salt, and extra virgin olive oil.

Looking for quick lunch ideas throughout the week? Prepare double the recipe and store the leftovers in the refrigerator! When you’re ready:

  • Slice into strips and add to a green leafy salad.
  • Cut into chunks and mix with avocado oil mayo, diced grapes and chopped red onion and celery!
  • For a warm and savory lunch, shred and stir into a small bowl of prepared steel cut oats, along with diced avocado, fresh herbs, and leftover veggies from last night’s dinner.
Print Recipe
Super Succulent Seasoned Chicken
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Instructions
  1. Preheat oven to 450 degrees.
  2. To tenderize, pound chicken breasts to an even thickness.
  3. Pour oil in a baking dish and coat both sides of chicken with oil.
  4. Add garlic powder through salt to a small bowl and mix together. Evenly coat both sides of chicken with spice mix and rub in with clean hands.
  5. Bake for 15-20 minutes until internal temperature reaches 165 degrees. Then remove from oven and cover pan with foil and let rest for 10 minutes to allow the juices to settle.
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Cranberry Apple Tuna Salad Jar

December 26th, 2017 | no comments

Tuna salad is an easy and economical lunch solution…but unfortunately, the mayonnaise that typically dresses it, is full of preservatives (calcium disodium EDTA) and pro-inflammatory omega 6 oil (soybean oil). No thank you!

My version of tuna salad uses a simple five-ingredient homemade Avocado Mayo: avocado, lemon juice, extra virgin olive oil or avocado oil, sea salt, and cayenne pepper. I also like a bit of crunch to my meals, so I added chopped celery, apple and red onion. A sprinkle of organic cranberry raisins gives it a nice kiss of sweetness!

I’m a little picky with my tuna too. Safe Catch Tuna is a sustainably caught, omega 3-rich tuna that is tested for mercury content and meets the company’s purity standards— which are even more strict than the FDA mercury action limit.

Instead of bread, I like to serve my tuna salad on Flackers crackers or with a combination of sliced cucumbers, celery sticks, jicama slices, sliced radishes and sweet mini peppers. 

Print Recipe
Cranberry Apple Tuna Salad Jar
Tuna salad is an easy and economical lunch solution. My version uses sustainably caught, low mercury tuna, dressed with a simple five-ingredient homemade avocado mayonnaise and mixed with chopped celery, apple, red onion, and a sprinkle of organic cranberry raisins. Toss it all in a mason jar and lunch is served! 1 Earthfood per serving: ♥
Course Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 tbsp. Avocado Mayo (see Recipe Notes below) You could also use Chosen Foods Avocado Oil Mayo
  • 5 oz. can Safe Catch Wild Tuna
  • 1 tbsp. organic dried cranberries
  • 1/2 small apple, diced with skin on
  • 1/2 small celery stalk, diced
  • 1 tbsp. red onion, diced
  • Sea salt and pepper to taste
Course Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 tbsp. Avocado Mayo (see Recipe Notes below) You could also use Chosen Foods Avocado Oil Mayo
  • 5 oz. can Safe Catch Wild Tuna
  • 1 tbsp. organic dried cranberries
  • 1/2 small apple, diced with skin on
  • 1/2 small celery stalk, diced
  • 1 tbsp. red onion, diced
  • Sea salt and pepper to taste
Instructions
  1. Combine all ingredients in a small bowl. Spoon into mason jar, secure lid, and store in refrigerator. Serve with a side of Flackers crackers or boost up your Earthfoods and serve with a combination of sliced cucumbers, celery sticks, jicama slices, sliced radishes, sweet mini peppers sliced in half and cleaned. Use the veggies to scoop salad out of jar!
Recipe Notes

Click HERE for Avocado Mayo recipe.

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!