Is Pasta The Enemy?

In the low carb/no carb era of dieting, pasta has definitely become a no-no. As someone who grew up in an Italian family, I will never give up my pasta! Although I could happily eat pasta and a load of fresh bread every night of the week, I realize that is not the best idea. High carb meals spike your blood sugar levels and they don't have the long satiating effect of more protein based meals. For me I have always given into my love of pasta by choosing healthy additions, like adding lots of veges and staying away from the cream based sauces and of course portion control.

However, there are some healthier pasta options. One I recently discovered and that I am a true fan of is mung bean pasta. Mung bean has a very neutral taste so it easily takes on the flavor of the sauce. It cooks quickly, easily made to be al dente, gluten free and chock full of protein!

1 serving of mung bean pasta equals:

25g protein

Only 17 carbs per serving

Rich in iron - 36% daily recommended dose

Low sodium

11g fiber

Although I have eaten mung pasta with a variety of sauces, even just plain marinara, one of my favorites is with avocado basil pesto - yum! Here is the recipe:

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 cups

Ingredients:

• 1 1/2 cups tightly packed basil
• 2 tablespoons pine nuts
• 3/4 cup mashed avocado
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon nutritional yeast
• 1 to 2 cloves raw garlic ( I love garlic and always use 2 cloves)
• 1/2 teaspoon sea salt, or to taste
• 2 tablespoons water, if needed

Preparation:

Blend all ingredients together in a blender of food processor adding water as needed to reach your desired consistency. I usually add additional olive oil to thin it out. Adjust lemon juice and salt according to your tastes as well.

  

This is not my recipe and unfortunately I could not find the original link, but it is so delicious and super simple to make, that I had to share it! Lasts in the fridge for several days. Its also good on sandwiches or toast - I could eat it all day!

Sweet Treats! Healthy Chocolate Chip Blondes

Looking for a sweet snack that won’t wreck your diet? Well I have a just the treat for you! And as an extra bonus, it’s a great way to get an added boost of healthy beans into your diet. I have been testing out some recipes for sweets that use beans, when I stumbled upon this recipe for Chocolate Chip Blondes made with chickpeas. They are super easy and super delicious – they will definitely satisfy that chocolate craving! 

Ingredients:

1 ½ Cups or 1 Can (drained and rinsed) chickpeas (can use whites beans if you prefer)

¾ tsp baking powder

1/8 tsp baking soda

¼ tsp salt

¾ Cups brown sugar (can use or other sugar substitute – I have used Splenda brown sugar blend (¼ Cup) which worked fine)

2 tsp vanilla extract

¼ Cup rolled oats

¼ Cup peanut butter or any nut butter

½ Cup chocolate chips

*I add in a TBSP of chia seeds for an added boost of antioxidants and omega-3. Add for those of you who like me have a dairy allergy, I use the non-dairy, non-soy Enjoy Life mini chocolate chips – YUM!

Directions:

1. Pre-heat oven to 350 degrees.

2. Blend all (except the chips) until smooth

3. Mix chips into the batter

4. Pour into a greased 8x8 pan

5. Bake for 25-30 minutes.

ENJOY!!

**Recipe adapted from: http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/

Lentil "Meatballs"

 

I have not made these yummy meatballs in a really long time and I almost forgot how delicious they are!!  Super healthy and great not just as a meatless alternative for spaghetti, but I love them in salad. They are very easy to make, but the actual making of the balls does take a bit of time. Luckily this recipe makes 2 1/2 to 3 dozen "meatballs" and they freeze really well.

I can't remember where I got this recipe from, so full disclosure...I did not create these, but I totally love them so had to share the recipe:

Ingredients:

• 3 cups dry green lentils
• 5 cloves garlic
• 1 medium yellow onion
• 2 eggs
• 1/2 cup breadcrumbs
• 4T soy sauce
• 6oz tomato paste
• 1T fennel seeds
• 1/2T red pepper flakes
• 1/2T oregano
• 1/2T thyme
• pepper to taste

Directions:

1. Cook lentils according to directions on the bag. Drain and mash with a potato masher. Allow to cool slightly.
2. Mince onion and garlic, beat eggs and preheat oven to 400 degrees
3. Combine all ingredients in a large bowl and mix well
4. Line a baking sheet with parchment paper and scoop a spoonful into your hands and roll into 1" balls. Place on parchment paper and bake for 15-20 minutes until golden brown.

ENJOY!!!!!

Fabulous Pumpkin Pie Oatmeal

Ok so admittedly fall is long gone, but pumpkin is one of my favorite flavors and I love it all year long! I have mentioned my obsession with breakfast, so I am crazy about this simple and delicious baked pumpkin oatmeal. And considering the freezing temperatures we dealing with here in the Northeast, it is definitely a reason to get out of bed!

Makes 1-2 Servings (depending on how hungry you are)

Ingredients:

• 1/2 cup regular rolled oats
• 1/3 cup almond milk
• 1/4 cup pumpkin puree
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 tbsp honey (can use alternate sweetener)
• 1/2 tsp baking powder
• pinch of salt

Directions:

• Preheat oven to 350 degrees and grease ramekin(s)
• In a small bowl mix oats, baking powder, pumpkin pie spice and salt
• In a medium bowl mix together the pumpkin puree, almond mix, vanilla extract and honey
• Add dry ingredients to mix wet ingredients and stir until combined
• Add any additional ingredients (i.e. dried fruit, nuts, sunflower seeds, etc)
• Pour into greased ramekin(s) and bake for 18-22 minutes

ENJOY!!

I often make them the night before and just heat up for a few minutes in the toaster oven in the morning....just as yummy reheated!

Based on recipe from: The Oatmeal Artist

Oh So YUMMY Millet

So as I mentioned in my previous post, one of my goals for this month is to experiment with a new grain. I am a little obsessed with breakfast, which is ironic as for years I never ate breakfast. However after trying every diet under the sun, all extolling the virtues of eating breakfast, I finally gave in a few years ago. What started as me finding the least calorie option available just to make sure I ate something has now a meal I crave and wake up looking forward to! I am constantly searching for fun recipes, but now have discovered that grains serve as a fantastic base for a healthy and hearty breakfast. So with this in mind I explored the options of millet for breakfast. 

Check out this recipe for a delicious Millet Breakfast Casserole¹