Another pasta dish, I know - but this is a great one for summer. The combination of the fresh vegetables and spices is great, and topping it with feta at the end makes it even better (as cheese usually does).
What you will need:
12 ounces whole wheat spaghetti
2 tablespoons olive oil
1.5 cups chopped bell peppers, assorted colors
2 cups arugula
4 cloves garlic
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper *omit if you don't want a bit of a kick
salt and pepper, to taste
feta, to taste
Cook spaghetti according to directions. While spaghetti is cooking, place peppers in strainer in the sink. Drain noodles onto peppers to warm them slightly. Place noodles and peppers in a large serving dish. Add olive oil, arugula, garlic, and spices. Toss to coat. Top with crumbled feta when ready to serve.
You may have gathered by now that I love pasta - and probably eat way too much of it. That's why I like to bulk it up with healthier ingredients (as I've mentioned before). This pasta dish includes swiss chard, which is full of vitamins and other health benefits, plus, it loses its bitter flavor when cooked. This pasta also includes my favorite ingredients such as fresh lemon juice, extra virgin olive oil, and garlic.
What you will need:
8 ounces whole wheat spaghetti
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons capers, drained
1/2 teaspoon red pepper flakes
1 lemon, juice of
3 cups baby arugula
2 cups swiss chard
1/3 cup parmesan cheese
pepper, to taste
Cook pasta according to the directions and drain. In a medium sauce pan, heat 1 tablespoon oil over medium high heat. Add garlic and capers. Stir frequently for 1 minute. Add swiss chard, lemon juice, and red pepper flakes. Cook for another 2-3 minutes. Combine mixture with pasta and add arugula. Add the remaining 2 tablespoons of olive oil and toss to combine. Garnish with parmesan cheese and pepper, if desired.
This pizza is completely amazing. The sweet dates and creamy goat cheese go very well together - and you can't go wrong with pesto. It was also an exciting lunch because I had all the ingredients on hand.
What you will need:
1 pizza crust (I made a half whole wheat/half white flour one)
6 tablespoons pesto
2-3 ounces goat cheese, crumbled
8 medjool dates, quartered (you can also use fresh figs)
a few small handfuls of arugula
Pre-heat oven to 425 and roll out pizza crust as you usually would onto an ungreased baking sheet. Top with pesto, goat cheese, and dates. Bake for 12-15 minutes. Top with arugula, serve, and enjoy!
Mmmmm. That's all I can say about these. Well, not
all I can say. They're not only delicious, but they're also very healthy! All natural - can't beat that. They're husband approved, too.
I changed two ingredients from the original recipe, but that was just to avoid going to the store. The original calls for pecans instead of walnuts and raisins instead of dates. I'm sure either way you decide to make these, you will enjoy them!
In a large bowl, mix oats, walnuts, and ground flax seed until combined. Add almond butter, honey, and cinnamon and mix until combined. Stir in carrots and dates.
It's up to you how big you want to make the bites. The original post made 22 with each using 2 tablespoons of the mixture. I didn't measure and ended up with 12 bigger bites. They're pretty messy to handle, but if you use a spoon or a cookie scoop things will be a bit neater. Next time I make these (which will be soon) I may actually just press the mixture into a baking dish, refrigerate, and cut into bars.
Anyway, form them any way you'd like, put on a cookie sheet or in a dish, cover, and refrigerate for at least an hour.
Make sure you check out
Cookin Canuck for tons of other healthy and amazing looking recipes!
My friend and I actually made these shrimp tacos back in April when she visited for the afternoon (and took some glamour shots of Dingo and me, of course) - but since I went MIA for a while, I am just posting them now. This is a great, fresh meal for a warm day. We topped ours with some pico de gallo and made a pitcher of lemon water. Yum!
This recipe is from April's issue of Better Homes and Gardens and just has a few minor changes. Serves 3:
Thaw shrimp, if frozen. Rinse it and pat it dry. In a resealable bag, combine olive oil, garlic, cumin, and 1/4 teaspoon salt. If you want your shrimp to be spicier, you can also add 1/2 teaspoon chili powder. Add shrimp. Seal bag and turn to coat shrimp. Chill in the fridge for about 30 minutes.
To make your lime slaw, combine cabbage, lime juice, 1/4 teaspoon salt, and 1/2 chopped red onion in a large bowl. Set aside.
Thread shrimp on 10 inch metal skewers. If you are using wooden skewers, make sure they have soaked for at least 30 minutes. Cook shrimp on grill for 5-8 minutes, until opaque, turning halfway through.
Remove shrimp from skewers. Put shrimp and lime slaw on tortillas of your choice, along with any other toppings you may want to add. If desired, sprinkle with cilantro and lime juice.
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