My Creamy Avocado Pasta I never liked avocados – until, as a vegetarian, I discovered cheese and avocado sandwiches. Now I find ways to use them in everything. Combining two of my (now) favorites, pasta and avocados, this 15 minute Creamy Avocado Pasta from Oh She Glows was a perfect Thursday evening dinner. Not only was it quick and healthy, but it was a great way to use the avocados I bought on sale. They all ripened at the same time, so I doubled the recipe to use them all before they spoiled. I didn’t have fresh basil on hand, so I substituted for dried, but I would definitely recommend using fresh. The only drawback is, because of the avocado, this dish doesn’t reheat well and needs to be served immediately. It would be a perfect light summer dish. Recipe: Creamy Avocado Pasta Photo by Claudine Morgan Serves 2 What You'll Need: What to Do: Bring several cups of water to a boil in a medium sized pot.
Quinoa Omelette Breakfast Cups I know many of you beg for me to do more savoury recipes. I have to be honest, it does not come the most naturally to me. I make many things for breakfast, lunch and dinner and never think to photograph them! This time I remembered! These Quinoa Omelette Cups are an awesome Breakfast or snack recipe. Note - If you are meat eater feel free to add in some chicken or turkey to this recipe if you wish. Mushrooms Spinach Broccoli Enjoy this awesome breakfast recipe! If you love these bites here are some more you will enjoy: This recipe is clean, gluten free, high fiber, lean, grain free, easy, different and extremely delicious. Prep time: 10 Minutes – Cook time: 40 Minutes – Total time: 50 Minutes. Ingredients: 2 Cups Cooked and Cooled Quinoa 1 Cup Egg Whites 2 Whole Eggs 2 Cups Diced Veggies (*see my list below) 1/2 Cup Daiya Vegan Cheese 1 Tbsp Frank’s Red Hot Sauce 1/4 Tsp Garlic Salt Salt and Pepper (if desired) Veggie List: Directions: Pre-heat your oven to 350 F.
Cheesy Cauliflower Tater Tots Welcome to IBIH to all of you newbies coming over from Pinterest! Please check out the Recipe Index for more creative low carb and gluten free recipes, or head over to the Cookbook page to download The Gluten Free Low Carber! There are lots of fun conversations going on over on the IBIH Facebook Page, so I hope you’ll join us over there! You can also follow on Twitter, Pinterest, and/or subscribe to IBIH by email or RSS so you don’t miss any of the new recipes being posted weekly! This low carb recipe idea was born when I was eating a bowl of the Cheesy Cauliflower Puree from last week and I had some leftovers. Well my first attempt was a disaster! I mulled it over the rest of the day, and the next day I had a brainstorm.I cooked a new batch of cauliflower but for half as long as I do for the puree. It worked! Now a brief disclaimer. Great as a low carb side dish for dinner, they also work well with breakfast. Cheesy Cauliflower Tater Tots Ingredients Instructions Notes
Recipe for Meat, Tomato, and Mozzarella Stuffed Zucchini Cups (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. It's monster zucchini season here and last Friday I spotlighted Monster Zucchini and Basil Strata. This recipe for zucchini Meat, Tomato, and Mozzarella Stuffed Zucchini Cups uses "cups" created from slices of overly-large zucchini, and this is another of my very favorite things to make when the zucchini gets out of control. Despite the rather messy plating job, I'm excited about this new way of making stuffed zucchini by slicing an overly-large zucchini into two-inch slices, then hollowing out the slices to make zucchini "cups." Start by sauteing onion, green pepper, and garlic for a few minutes in a bit of olive oil. Then mix in about 2 cups of flavorful tomato sauce and let it simmer until all the liquid has cooked off. Cut a large zucchini into sliced about 2 inches thick. I like the zucchini to still have a tiny bit of crispness, so I stuffed the zucchini raw. Instructions:
Confit Byaldi We chose Ratatouille for the beginning of Recipes to Rival. It's a great recipe to have for this time of the year as these vegetables are starting to come into season. Ratatouille - DefinitionA popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs --all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. There are several versions of Ratatouille out there but we thought we would go with the recipe that the movie, RATATOUILLE used. CONFIT BYALDIfrom NY TIMES FOR VINAIGRETTE1 tablespoon extra virgin olive oi1 teaspoon balsamic vinegarAssorted fresh herbs (thyme flowers, chervil, thyme)Kosher salt and freshly ground black pepper. METHODFOR PIPERADE1. 2. FOR VEGETABLES3. 4. FOR VINAIGRETTE5. TO SERVE6. Yield: 4 servings Quotes from the Forum:
Toasted Quinoa Salad with Scallops & Snow Peas This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops. Ingredients 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note) 4 teaspoons reduced-sodium tamari, or soy sauce, divided 4 tablespoons plus 2 teaspoons canola oil, divided 1 1/2 cups quinoa, rinsed well (see Tip) 2 teaspoons grated or minced garlic 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick) 1 teaspoon toasted sesame oil 1 cup thinly sliced scallions 1/3 cup finely diced red bell pepper 1/4 cup finely chopped fresh cilantro, for garnish Directions 1. 2. 3. 4. Tips: Note: Be sure to buy "dry" scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Tip: Quinoa is a delicately flavored, protein-rich grain. Nutrition Facts
Kale Quinoa Bites Recipe These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I'd brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. A week before my flight I made a batch, shaped them, froze them, and the morning of my flight baked eight - you could also pan-fry them if you don't want to heat the oven. I had a great little trip. - More Quinoa Recipes - - More Kale Recipes - - More Vegetarian Recipes - I baked these, but there is no reason, you can't shape them by hand and pan-fry them. Preheat oven to 375F, with a rack in the top third. Makes 2 dozen mini-bites. Print Recipe
Stuffed Artichokes Recipe : Anne Burrell Directions Cook's Note: Before starting this recipe be aware that there is a lot of waste involved in artichokes. It's ok. Just accept it and move on. Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water. Cut off the pointy tops of the artichokes. Gently spread the leaves of the artichoke. In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Stuff the artichokes with the paste. Place the artichokes standing up in a saucepan large enough to accommodate them. Cover the saucepan and bring to a boil. Serve hot or room temperature drizzled with generous amount of olive oil.
88 Unexpected Snacks Under 100 Calories We’ve all been there: hunger striking before dinnertime, a sudden craving for something sweet, the need for a quick energy boost before working out. The solution? A small and satisfying snack that won't tip that calorie count over the edge—after all, a quick nibble can easily turn into the calorie equivalent of a full-blown meal. Sweet Snacks 1. 1/2 frozen banana dipped in 2 teaspoons dark chocolate chips, melted 2. 28 grapes (about 1 scant cup), placed in the freezer for 2+ hours 3. 1/2 cup nonfat Greek yogurt with 1 dash cinnamon and 1 teaspoon honey 4. 1 Fig Newton with 1 teaspoon peanut butter 5. 1 medium orange, sprinkled with cinnamon 6. 2 1/4-inch thick pineapple rounds (3 1/2-inch diameter), grilled (or sautéed) for 2 minutes or until golden 7. 1 cup blueberries with 2 tablespoons whipped topping 8. 3 small dried figs stuffed with 1 tablespoon part-skim ricotta and sprinkled with cinnamon 9. 2/3 cup blueberries sprinkled with 1 tablespoon slivered almonds 10. 11. 12. 13. 14. 15. 16. 17.
ratatouille’s ratatouille Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic. I can’t believe how well this worked out. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. There are a lot of things not traditional about this version of ratatouille–the lack of herbes de province, that it’s baked and that we ate it with both couscous and a dollop of soft goat cheese–but if you’re like me, and the chunkier authentic stuff has never done it for you, it’s time for this re-creation. Preheat oven to 375 degrees F.
The Best Healthy Seafood Recipes Lemon-Garlic Shrimp & Vegetables Shrimp Scampi lovers will enjoy this healthy twist. Nix the butter and add flavor with red peppers and asparagus for a refreshing meal. Serve with whole grains like quinoa, couscous, or pasta. Get the recipe What do you think of this story? Scallops Yakitori Grilled scallops with a salty Japanese sauce are perfect for summer barbecues. Get the recipe Crab Salad Melts You don't need to live seaside to make this dish. Get the recipe Seafood Linguine Dinner guests will think you slaved in the kitchen for hours to make this seafood pasta dish. Get the recipe Shrimp Saganaki Top sauteed fennel, scallions, and peppers with shrimp and feta cheese for a seafood dish that'll transport you to the Mediterranean. Get the recipe Mussels South of Two Borders This mussels recipe adds Latin American flavor with chorizo, chilies and cerveza. Get the recipe Jumbo Prawns & Balsamic-Orange Onions Get the recipe Creamy Scallop & Pea Fettuccine Get the recipe Summer Paella Get the recipe