Category: Vegetarian Recipes


Aug
2018

Quinoa Crust Pizza

categories: Meat or Veggie Recipes, Quinoa Recipes, Vegan Recipes, Vegetarian Recipes

Quinoa Pizza Cover Page

This 5 ingredient pizza crust made out of quinoa will change your life! It sure has changed mine! I love pizza, but try to only eat it on “special occasions” … AKA the night before a big race! That said, I enjoy this quinoa crust version ALL. THE. TIME.

Despite what you’re thinking, this is actually VERY EASY to make. I was intimidated the first time I tried it out too but all of those preconceived notions flew out the window as soon as I took my first bite.

Quinoa Crust Pizza

The first time I made this I didn’t even tell my husband what the crust was made of. I put it down in front of him and watched him scarf it down. When I asked him what he thought it was, he said “uh…pizza”. He had no clue the crust was made out of quinoa. I swear he asks me to make this at least once every other week. (I told you I eat this all the time!) 

The crust is made with 5 ingredients and 4 steps… well, 6 ingredients if you count the salt & pepper.

  1. Quinoa (uncooked): 3/4 cup soaked overnight and drained
  2. Baking Powder: 1/2 tsp
  3. Water: 1/4 cup
  4. Extra Virgin Olive Oil: 2 TBS
  5. Dried Oregano: 1 TBS
  6. Sea salt and generous amounts of pepper

The crust is vegan friendly, so depending on the toppings you select you have the freedom to make this a vegan, vegetarian, or meat lovers delight! 

STEP 1: Combine all ingredients in food processor and pour into a round, foil lined cake pan sprayed with non-stick spray. Your batter will resemble that of pancakes. Place in oven for 15 minutes. 

Quinoa Crust Pizza

I use a round 9-inch cake pan to give my pizza a traditional, circular pizza shape. A round 9-inch cake pan will result in one personal pizza. I usually cook two at the same time; one for me and one for my husband and place the pans side by side in the oven. If you don’t have a round cake pan, you can use a similar sized square, rectangle, or other shape pan. If you do this, make sure not to use one too big or you will end up with super thin (and most-likely burnt) pizza crust. I’ve never tried doubling the recipe to make a large two person pizza, so if you try this you must tell me how it turns out! 

STEP 2: Remove from oven. Let sit a few minutes, flip, and bake for another 12 – 15 minutes. 

Quinoa Crust Pizza

Your pizza crust should look more like a pizza crust when you open the oven to remove and flip after 15 minutes. After flipping your crust, you can place on a flat cookie sheet or back in the same cake pan. because I usually make two of these at the same time, I prefer to use a cookie sheet. If using a cookie sheet be sure to line with foil and spray with non-stick spray. Most importantly, make sure to let your pizza crust cool for a few minutes before you flip. DO NOT FORGET THIS! This is critical to making sure your pizza crust remains in tact!   

While crust is cooking, this is a great time to chop veggies and prepare your toppings! 

Step 3: Remove from oven. Add sauce, toppings, and cheese. Place back in oven for another 12 – 15 minutes. 

Quinoa Crust Pizza

My pizza (pictured above) is a vegetarian option. Ingredients include:

  • Sauce: My Homemade Basil Pesto  Make this by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated Parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt 
  • Toppings: Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Sun-dried Tomatoes 
  • Cheese: Shredded Mozzarella 

Not pictured: Two to three dollops of ricotta. I didn’t realize we were out until I made this recipe! 

Greg’s pizza (pictured below) is made with Chicken and veggies. Ingredients include: 

  • Sauce: Fresh Marinara 
  • Toppings: Shredded Chicken, Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Homemade Basil Pesto 
  • Cheese: Shredded Mozzarella 

Quinoa Crust Pizza

Step 4: Remove from oven. Let cool a few minutes. Slice, serve, and enjoy! 

You’ll know your pizza is ready when the cheese begins to bubble and brown and the edges of your veggies begin to get crispy. 

Quinoa Crust Pizza

Quinoa Crust Pizza

BRB. Drooling over how good this looks. 

Quinoa Crust Pizza

 

See, easy peasy. 5 ingredients. 4 steps. One delicious meal! 


Quinoa Crust Pizza
Serves 1
A 5 ingredient, guilt free pizza crust option made with quinoa. This recipe is perfect for everyone from vegans to meat eaters!
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Prep Time
10 min
Cook Time
45 min
Total Time
6 hr 55 min
Prep Time
10 min
Cook Time
45 min
Total Time
6 hr 55 min
Ingredients
  1. • 3/4 cup uncooked quinoa (soaked in water overnight or up to 6 hours) drained
  2. • 1/4 cup water
  3. • 1/2 tsp baking powder
  4. • 2 TBS EVOO
  5. • 1 TBS dried oregano
  6. • Sea salt to taste + generous amounts of black pepper
  7. • Pizza toppings & sauce of your choice!
Instructions
  1. • Place uncooked quinoa in a bowl and fill with water. Let sit overnight or up to 6 hours. Use fine mesh strainer to drain water and place soaked quinoa in food processor
  2. • Pre-heat oven to 425 degrees F. Line a 9 inch round cake pan with foil and spray with non-stick spray (I prefer olive or coconut oil spray)
  3. • Add water, EVOO, baking powder, oregano, salt and pepper to food processor and combine all ingredients. Batter should be smooth and creamy with a consistency similar to pancake batter. Your batter will contain some whole quinoa kernels, so no need to worry!
  4. • Pour batter into cake pan and bake for 15 minutes.
  5. • After 15 minutes, remove pan from oven and let sit for a few minutes. Flip crust on opposite side and return to oven for 12 - 15 minutes until crust is golden brown and edges are crispy. Chop your veggies now!
  6. • Remove from oven and dress pizza crust with sauce and toppings of your choice. Bake for another 12 - 15 minutes until cheese begins to bubble and brown and the edges of your veggies begin to crisp.
  7. • Remove from oven and let sit to cool for a few minutes. Slice, serve, and enjoy!
Notes
  1. • If you're flipping your crust to a new cookie sheet don't forget to spray with non-stick spray!
  2. • Pre-cook any meat options placed on pizza. There is no need to pre-cook veggies.
  3. • Store leftovers in an airtight container for up to three days. Place in microwave to re-heat.
God Save the Quinoa https://www.godsavethequinoa.com/

 

Quinoa Crust Pizza

Even Maggie is drooling over this recipe! 

Recipes for endurance athletes

 

 


Aug
2018

Loaded Blueberry Balsamic Avocados

categories: Appetizer Recipes, Dips and Spreads, Snacks, Vegetarian Recipes

Loaded Blueberry Balsamic Avocados Title Pic

Step up your guacamole game by making loaded blueberry balsamic avocados instead. Simply swap tomatoes, onions, and lime juice for fresh blueberries, shredded parmesan cheese, and balsamic vinegar, mix together and viola! Thirty seconds later, you have a delicious dish just waiting to be devoured!  

There are many, many things I love in life. With only four simple ingredients, this recipe is at the top of my list! What’s not to love about a super simple, no cook recipe that has some of my favorite food groups (avocados, blueberries, and cheese)? Not to mention, this is a fantastic post workout snack full of vitamins and nutrients to replenish your muscles and prepare your body for its next beating. 

Loaded Blueberry Balsamic Avocados Ingredients

Blueberries should be a staple in any endurance athlete’s diet. Thanks to the absence of cholesterol from blueberries, not only can the lower your risk of heart disease and cancer, they are also anti-inflammatory and are known to aid in muscle recovery and soreness. (AMEN!) 

Loaded Blueberry Balsamic Avocados - blueberries

How to pick out and store blueberries 

When scoping out which package of blueberries to add to your shopping cart, look for firm that are not soft or bruised with a deep blue or purplish color. Note: the waxy, whitish-grey coloring on the blueberry is referred to as the “bloom” and is considered a sign of freshness. The “bloom” is mother nature’s natural protection that helps to prevent the berry from spoiling. To prolong their life expectancy,  only wash the blueberries you’re going to eat right before eat them. Do not wash them all at once and store them in the fridge if you want them to last! I also suggest conducting periodic inspections to remove any berries that have turned soft or moldy. You don’t want one bad apple… er, blueberry to spoil the bunch!

When fresh blueberries are out of season frozen blueberries are a great alternative! When selecting frozen blueberries, shake the bag around to make sure the berries are rattling around, similar to a bag of peas. If a bag of blueberries appear to be in a big, frozen clump, keep looking. This is a sign the berries have already thawed and re-frozen. As always, make sure to avoid options with added sugars are sweeteners. Check the ingredients listed on the package. All you should see is “blueberries”. Plain and simple! To unthaw frozen blueberries, simply rinse them under cold running water and let thaw for a few minutes at room temperature. .

Loaded Blueberry Balsamic Avocados - parmesean

Do not, I repeat DO NOT skimp on the Parmesan cheese! Its rich in calcium, provides an excellent protein source and is easily digested. Trust me, your bones will thank you.

I prefer to serve this dish with nutrient rich endives(hello vitamin A, K, folate and fiber!) They also provide a nice crunch, you know the kind you get from a big bag of chips. At first bite, endives may taste a tad bitter. I personally did not have this problem but know some who think they take a little getting used to. Rest assured, be sure to thoroughly wash them before eating and store in the refrigerator- this should help eliminate some of the bitterness. If you’re looking for other recipes to enjoy endives with, check out my Avocado Tuna Salad recipe.

Loaded Blueberry Balsamic Avocados

I told you this recipe was SUPER simple to make, so here we go.

Step 1: Pick out a very large, soft, ready to eat avocado. Cut it in half lengthwise, otherwise known as “hot dog style”, remove the pit, and scoop the good stuff into a bowl with a large spoon and mash. If you’re looking for a way to impress your friends and up your food presentation game, be careful NOT to break the shell. I’ll tell you why in just a minute. 

Step 2: Rinse, dry, and add your fresh (or frozen and dethawed) blueberries to the bowl. Next, sprinkle in your freshly grated parmesan cheese and gently stir to combine. 

Step 3: Finally, in a slow, stead stream, carefully pour balsamic vinegar over the contents in the bowl. You should pour just enough so that the green color of the avocado becomes slightly darker, but not brown. I suggest starting slow and gradually adding more balsamic as needed. 

Loaded Blueberry Balsamic Avocados

Serve by placing contents into a bowl (quick but B O R I N G) or by packing contents tightly back into the avocado shell. Place on a plate and arrange endives as pictured above. 

Use endives to scoop the avocado out of its shell and enjoy! 

Loaded Blueberry Balsamic Avocados

 

Loaded Blueberry Balsamic Avocados
Serves 4
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Ingredients
  1. • 1 large, ready to eat avocado
  2. • 3/4 cup fresh blueberries*
  3. • 1/4 cup fresh Parmesan cheese, grated
  4. • 2 - 3 TBS balsamic vinegar**
  5. • Half of avocado shell for serving
  6. • 2 - 3 Endives for serving
Instructions
  1. • Cut avocado in half, lengthwise and remove pit. Using a large spoon, carefully scoop avocado meat into large bowl and reserve at least one half of avocado shell for serving (optional). Mash avocado to desired consistency.
  2. • Wash and towel dry fresh blueberries*. Place blueberries and Parmesan cheese to bowl with avocado and gently stir to combine. Be careful not to smash blueberries.
  3. • In a slow steady stream, carefully pour balsamic vinegar over contents one Tablespoon at a time. Gently stir to combine, adding more balsamic as needed or desired.
  4. • Scoop, and tightly pack contents into one half of avocado shell.
  5. • Wash, cut, and arrange endives on plate around stuffed avocado shell, serve and enjoy!
Notes
  1. * If using frozen blueberries, quick rinse under cold water and let sit at room temperature for 5 - 10 min to dethaw. Pat dry with paper towel to soak up any excess water before using.
  2. **Add balsamic vinegar in one TBS at a time, starting slow and gradually adding more balsamic as needed or desired.
God Save the Quinoa https://www.godsavethequinoa.com/

I’d love to hear what your think! 

 

 

Recipes for endurance athletes


Jun
2018

No Bake Blueberry Lemon Cheesecake Bites

categories: Dessert Recipes, Snacks, Vegan Recipes, Vegetarian Recipes

No Bake Blueberry Lemon Cheesecake Bites cover page

I LOVE desserts. I love them SO much that I sometimes I wonder if I was born with 32 sweet tooths instead of just one. Okay, bad dad joke- I couldn’t help myself! Anyways, you know what I love just as much as dessert? Making healthy food taste just. like. dessert. You read that right- healthy food. Meaning nuts, fruits, spices, no sugar. You get the gist. 

No Bake Blueberry Lemon Cheesecake Bites

Besides the fact that its for my favorite meal, there are a number of reasons why I love this recipe. I’ll give you my top three:

  • Healthy to the core- Made with raw, wholesome ingredients like cashews and dates, that actually help with the refuel and recovery process. 
  • NO BAKING- less mess to clean and no risk of burning these delicious treats. This also means no more excuses for those of you who “don’t know how to cook” 🙂 
  • Prep time takes all of about 10 minutes- As long as you can remember to soak your cashews, you can whip a batch together after your morning workout with minimal effort. Don’t worry if you forgot to soak your cashews. You can hack this by boiling them on low heat for about 15 minutes. 

No Bake Blueberry Lemon Cheesecake Bites3

Okay I lied, I’m giving you my top four. My absolute favorite thing about this recipe is how fresh all of the ingredients taste. There is just something about the combination of fresh blueberries, juice from a real lemon, and fresh mint leaves that has the power to fill any void imaginable!

The process to “no bake” these is simple. I prefer to take a blend-blend-freeze approach.

No Bake Blueberry Lemon Cheesecake Bites

Step 1: combine ingredients for your crust (the bottom layer) in a food processor or high powered blender. When combined pack tightly into the bottoms of a lined muffin tin. 

Step 2: combine ingredients for your filling (top layer) in a food processor or high powered blender. When combined, spoon mixture into muffin pans and top with fresh blueberries. 

Step 3: place muffin pan in the freezer for about four or so hours until “cheesecakes” are frozen. Once these babies are nice and solid, remove them from the freezer and transfer to an airtight, freezer safe container for safe keeping. This will help prevent freezer burn. 

No Bake Blueberry Lemon Cheesecake Bites

When you’re ready to enjoy, I suggest placing them on the counter to thaw for a few minutes before digging in. This will help make sure you’re able to bite through them and will really help the flavors stand out! 

No Bake Blueberry Lemon Cheesecake Bites

Bon Appetite! 

No Bake Blueberry Lemon Cheesecake Bites

No Bake Blueberry Lemon Cheesecake Bites
Yields 12
A perfect guilt free dessert, these No Bake Lemon Blueberry Cheesecake Bars are refreshing & full of flavor! They’re so delicious that no one will ever guess they're made of mainly fruits and nuts.
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Crust (bottom layer)
  1. • 1/2 cup raw hazelnuts
  2. • 1/2 cup raw pecans
  3. • 1/2 cup raw almond slivers
  4. • 4 dates, de-pitted
  5. • 1 TBS cinnamon
  6. • 1/2 TBS nutmeg
  7. • 1/2 TBS raw honey
  8. • 1/3 cup virgin coconut oil
  9. • Dash of sea salt
Filling (top layer)
  1. • 1 cup fresh blueberries
  2. • 1 cup raw cashews, soaked in water overnight (or at least three hours) and drained
  3. • 5 dates, de-pitted
  4. • Handful of fresh mint leaves
  5. • 2 TSP fresh lemon juice
  6. • 1/2 cup full-fat coconut milk
  7. • 1 tsp vanilla extract
Instructions
  1. • Soak cashews overnight or for at least 3 hours. Drain water.
  2. • Make crust (bottom layer) by combining hazelnuts, pecans, almond slivers, dates, cinnamon, nutmeg, honey, coconut oil, and sea salt in food processor or high powered blender. Pulse and blend until all ingredients are completely combined.
  3. • Scoop crust into lined muffin pan tins and pack tightly.
  4. • Make filling (top layer) by combining blueberries, soaked and drained cashews, dates, mint leaves, lemon juice, coconut milk and vanilla extract in food processor or high powered blender. Blend until all ingredients are completely combined.
  5. • Spoon blueberry filling into muffin tins and garnish with fresh blueberries, lemon zest, or mint leaves as desired.
  6. • Transfer muffin tin to freezer until frozen (at least 4 hours).
  7. • Once frozen, remove cheesecake bites from muffin tin and transfer to an airtight, freezer safe container.
  8. • Place cheesecake bites on counter to thaw, serve and enjoy!
Notes
  1. • Store in airtight, freezer safe container for up to one month
  2. • Additional dates can be added to increase sweetness
  3. • Soak cashews at room temperature overnight (preferred) or for at least three hours. If you're short on time boil cashews over low heat for ~15 minutes until soft. Drain water and use in recipe.
God Save the Quinoa https://www.godsavethequinoa.com/

Recipes for endurance athletes

 


Feb
2018

Honey Roasted Turmeric Pepitas

categories: Snacks, Vegetarian Recipes

turmeric pepitas cover pageThese honey roasted turmeric pepitas are the perfect combination of sweet and spicy and are loaded with the essential nutrients every endurance athlete needs but never gets enough of. Enjoy them on top of salads, soups, or by the handful when you’re on the go! 

Nuts and seeds are an excellent snack to nosh on thanks to their high contents of omega-3 fatty acids and vitamins. Omega-3 is an “essential” fatty acid, meaning your body requires it for good health but isn’t capable of producing it on its own. Our only choice is to ingest it- by consuming lots of foods with Omega 3’s like these honey roasted turmeric pepitas!

In addition to being “essential” for your health, consuming plenty of omega 3 (also known as polyunsaturated fatty acid) is essential to the performance of endurance athletes. Here’s why:

IMG_4962

For starters, the body has a limited ability to store carbs. The average person can deplete their body’s carb reserves within two hours of moderate exercise. If you’re training for an Ironman, two hours is nothing! Luckily,  your body has a much greater capacity to store fats. These fat stores, which are often stored in your muscles and liver, can contain over 50 times more energy compared carbohydrates.

Fat tends to be the predominant choice of fuel during lower intensity workouts. When you ramp up the intensity, carbohydrates become, and remain, you body’s main fuel source until you finish your workout. Of course, the level of intensity and heart rate in which this switch happens is different for everyone. The best way to determine this is to complete a lactate threshold or VO2 max test. If you’re wondering why your coach spends SO much time telling you to stick to your nutrition plan and keep your heart rate low the first half of your race, this is precisely why. 

The moral of the story, make sure you’re eating healthy fats to fuel your 3 hour long bike ride this weekend and make this recipe! 

Turmeric Pepitas

The main ingredient in this snack mix, pepitas (AKA pumpkin seeds), are guaranteed to pull you out of any nut-rut you may find yourself stuck in.

Before you get to cooking, there are two things you need to know:

1. You need more pepitas in your life.

Pepitas are the richest natural source of magnesium. Why does this matter? Well, magnesium is a critical but often overlooked electrolyte. If your calves never fail cramp a few miles in or the bottom of your foot ALWAYS cramps while swimming, despite the gallons of electrolytes you’re consuming, chances are you’re not getting enough magnesium.

IMG_4975

Magnesium imbalances are caused by drinking too much caffeine, alcohol, and surprisingly enough, too much water. That’s right- it is possible to drink so much water (especially the day before a big race) that you flush out all of your electrolytes! (This is why you should always alternate between H2O and an electrolyte drink.)  Because sweat loss, as well as high intensity and endurance exercises also deplete magnesium levels, its important to incorporate magnesium into your everyday diet. What better way to start than with these honey roasted turmeric pepitas! 

2. You can never have too much turmeric.

Well, I’m sure its possible to consume too much turmeric (disclosure: I’m not a doctor) but as far as I’m concerned you can never cook with too much turmeric! I love adding this inflammation fighting powerhouse to just about everything I cook. Its benefits include helping the body to fight inflammation and acting as an antioxidant. As an endurance athlete I’ll take all of the help fighting fatigue and sickness I can get!

IMG_4991

I know you’re dying to make these, so I’ll keep the remaining commentary brief.

Please note that the recipe calls for a “heaping teaspoon” of both turmeric and curry powder. If you’re not sure what a “heaping teaspoon” is, look at the picture above. This is my way of saying a rounded teaspoon with lots of spices- don’t measure exactly. Add a little extra. I believe this is a trait I inherited from my Granny! 

I personally love making a big batch of these on Sunday night to enjoy throughout the week… assuming they last that long! I’m a Trader Joe’s die hard and have found that one bag of their raw, unsalted pumpkin seeds will get me through about two batches of these bad boys. If you haven’t checked out Trader Joe’s bulk nut aisle, stop what you’re doing and do it now! You’ll never buy bulk nuts and sees anywhere else ever again.

Turmeric Pepitas

I hope you enjoy these as much as I do! Comment below and let me know!

Honey Roasted Turmeric Pepitas
Yields 3
These honey roasted turmeric pepitas are the perfect combination of sweet and spicy and are loaded with the essential nutrients every endurance athlete needs but never gets enough of. Enjoy them on top of salads, soups, or by the handful when you're on the go! 
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. • 1 TBS coconut oil
  2. • 1 heaping tsp turmeric
  3. • 1 heaping tsp curry powder
  4. • 2 TBS raw honey
  5. • 1/2 tsp sea salt
  6. • 2 cups raw, unsalted, shelled pepitas (pumpkin seeds)
  7. • 1 cup raw, unsalted walnut halves and pieces
Instructions
  1. • Pre-heat oven to 350 degrees F and line large baking sheet with parchment paper
  2. • Heat the coconut oil in the microwave (I use a large glass measuring bowl) until coconut oil begins to boil. Remove from microwave, quickly add turmeric and curry powder and stir until fragrant (reheat contents for 15 - 20 seconds in microwave if needed). Stir in honey and salt until contents are well combined.
  3. • Place pepitas and walnuts in a large bowl. Pour coconut oil mixture over nuts and fold mixture until nuts are fully coated.
  4. • In a thin layer, spread coated pepitas and walnuts on parchment lined baking sheet. Roast in the center of the oven for 10 minutes, stirring after 5 minutes.
  5. Remove nuts from oven and set aside to cool completely in a single layer (at least 15 minutes.) When cooled, break apart any clusters and transfer to a glass jar to store and enjoy!
Notes
  1. • For best results, use parchment paper to line your cookie sheet.
  2. • Coat your tablespoon measuring cup with coconut oil before measuring honey. This will allow the honey to slide right out and make cleanup easier.
  3. • Make sure nuts are spread in a thin layer across your cookie sheet before putting it in the oven. Some overlap is okay, but try to spread out and avoid thick clumps.
  4. • Pepitas and walnuts will look moist right out of the oven but will crisp when cooled.
God Save the Quinoa https://www.godsavethequinoa.com/

Recipes for endurance athletes


Feb
2018

Sweet Potato Pad Thai

categories: 30 Minute Meals, Chicken Recipes, Sweet Potato Recipes, Tofu, Vegetarian Recipes


Sweet Potato Pad Thai title page

Sweet potatoes are one of my favorite super foods to cook. If you don’t believe me, ask my husband. In our 2+ years of marriage, there have only been a handful of times when sweet potatoes have not been included on our Sunday grocery list. Greg and I both love Pad Thai but don’t love the high levels of sodium and unhealthy ingredients used at restaurants. To make sure we could still get our Pad Thai fix, I concocted Sweet Potato Pad Thai; a healthier version of Pad Thai made with sweet potato noodles, colorful veggies doused in a creamy peanut sauce, topped with chicken for Greg and Tofu for me.

Sweet potatoes are one of my go-to’s because they provide a healthy dose of complex carbohydrates. Complex carbohydrates take longer to digest, allowing them to supply the body with energy over a longer period of time. This slow process breaks complex carbs into glycogen and stored in your body’s liver and muscles to be used as fuel for exercise, which is key to fuel an endurance athlete’s body during long workouts or on race day. Sweet potatoes are also high in Vitamin A, which plays a vital role in bone growth, immune system health, and helps the skin and mucus membranes repel bacteria and viruses. If you remember one thing from this post, make sure to load up on sweet potatoes during flu season! 

Spiralized Sweet Potatoes

Other performance enhancing benefits of sweet potatoes are their anti-inflammatory and blood sugar regulating properties. Stress, too much exercise, injury, and poor food choices create inflammation within the body, which will wreck havoc on your heath and performance if not addressed properly. The best way to control inflammation is by keeping your blood sugar levels low and stable. To do this, aim to eat a full serving of sweet potatoes post work out when your glycogen levels are low.

Make a plate of Sweet Potato Pad Thai to restore depleted glycogen levels and help refuel your recovery needs so that your body is prepared to train hard for your next workout. By opting for foods like sweet potatoes instead of processed foods, white breads and avoiding anything with high fructose corn syrup, not only will you feel better, you’ll likely perform better too. 

spiralized sweet potatoes

Now that you know why you need to eat more sweet potatoes, lets talk about how to transform them into Pad Thai. If you don’t have a spiralizer, I highly recommend you invest $30 and buy one. There are so many things you can make with a spiralizer, the options are endless… but I’ll save that for another post. If you don’t have a spiralizer you can buy pre-spiralized sweet potatoes at Central Market, Target, and Tom Thumb to name a few.

Before spiralizing your sweet potato, peel it and cut the ends off. If you’re working with a giant sweet potato, I suggest cutting it in half. You’ll need a nice flat surface so the sweet potato can stick (and remain stuck to) the teeth of the spiralizer on both ends (see picture above). Otherwise you’re likely to experience a situation where your sweet potato falls off the spiralizer forcing you to chase the rolling vegetable around the counter top. If you can catch it before it rolls off and onto the floor its your lucky day! Otherwise, you may need to make an emergency grocery trip… trust me, I know from experience. That said, you won’t need to worry about this as long as you cut your sweet potato so that it has nice, flat ends and make sure it is tightly attached to your spiralizer. 

Sweet Potato Pad Thai chicken

 As mentioned above, you have the option to make this dish with chicken or tofu. Before you begin spiralizing, chopping, or preparing the peanut sauce, I recommend cutting your chicken breast and/or tofu and letting it soak in the marinade. If you’re making a chicken version AND a tofu version make sure you cut and marinade each option separately to avoid cross-contamination from the raw chicken. I recommend cooking these in separate pans, but if you insist on using only one to limit the number of dishes to clean (we often do this in my household) make sure you cook the tofu first! 

Sweet Potato Pad Thai Plate Overview

Sweet Potato Pad Thai
Serves 4
Enjoy a healthier version of Pad Thai! This dish is made with sweet potato noodles and paired with colorful veggies doused in a creamy homemade peanut sauce with your choice of chicken or tofu for added protein.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Noodles and veggies
  1. • 2 large sweet potatoes, peeled and spiralized
  2. • 1 cup of sliced baby carrots (shredded carrots will also work)
  3. • 1 red bell pepper, thinly sliced
  4. • 1 small sweet onion, thinly sliced
  5. • 1/4 cup low or no sodium veggie broth
  6. • 1/4 cup raw, unsalted peanuts
  7. • 1 cup cooked, unsalted edamame
  8. • 2 TBS cilantro, finely chopped
  9. • Salt and pepper to taste
Pad Thai Sauce
  1. • 2 TBS creamy peanut butter
  2. • 2 TBS sriracha
  3. • 2 TBS skim milk or unflavored almond milk
  4. • 1 tsp toasted sesame oil
  5. • 1/2 tsp apple cider vinegar
  6. • 1/2 TBS maple syrup
  7. • 1/2 tsp turmeric
  8. • 1/2 tsp ginger
  9. • 1/2 tsp saffron seasoning (optional)
Chicken + Marinade
  1. • 1 large chicken breast (uncooked), cut into bite size pieces
  2. • 1 TBS fish sauce
  3. • 1 TBS maple syrup
  4. • Dollop of peanut butter
  5. • I TBS sriracha drizzled on top
  6. • 1 tsp curry powder
  7. • 1 tsp ginger
Tofu + Marinade
  1. • 1 container of extra firm tofu, cut into cubes
  2. • 1 TBS fish sauce
  3. • 1 TBS maple syrup
  4. • Dollop of peanut butter
  5. • I TBS sriracha drizzled on top
  6. • 1 tsp curry powder
  7. • 1 tsp ginger
Instructions
  1. • Cut chicken breast, tofu (or both) into small, bite size pieces. Place proteins in their respective bowls, stir in marinade until completely covered and set aside. I suggest allowing protein(s) to sit in marinade 20 - 30 minutes while you prepare and cook veggies.
  2. • Peel, spiralize, and prepare veggies as needed and set aside.
  3. • In a large sauce pan, combine spiralized sweet potatoes with sliced or shredded carrots, pour in veggie broth and toss well. Cook on medium heat for 3 -4 minutes, stirring occasionally.
  4. • Place sliced bell pepper and sliced sweet onion in sauce pan. Stir in salt and pepper and cook 5 - 7 minutes on medium heat, stirring occasionally, until veggies are tinder. (texture of sweet potato noodles should feel similar to the texture of cooked pasta.)
  5. • If cooking chicken, tofu, or both cook now. Place all contents including marinade into sauce pan and sauté until cooked (5 - 10 minutes). Set aside when done. (note: if cooking both, cook chicken and tofu separately to avoid cross contamination)
  6. • While veggies are cooking make peanut sauce by combining all ingredients into bowl and stir until creamy.
  7. • Once veggies are fork tender, stir in peanuts and edamame and cook for 1 minute.
  8. • Reduce veggies to low heat. Stir in peanut sauce and mix until veggies are completely covered and garnish with cilantro and raw peanuts.
  9. • To serve, place veggies in a bowl, stir in chicken/tofu and enjoy!
Notes
  1. • Marinade chicken and/or tofu first to maximize flavor
  2. • If cooking chicken and tofu, marinade separately and cook tofu first (if using same pan) to avoid cross contamination
  3. • Store leftovers in an airtight container for up to 4 days
God Save the Quinoa https://www.godsavethequinoa.com/

 

 What’s your favorite way to cook sweet potatoes? Comment below- I’d love to hear from you! Recipes for endurance athletes

 


Nov
2016

Skinny Pumpkin Spice Granola

categories: Breakfast Recipes, Holiday Recipes, Quinoa Recipes, Snacks, Vegetarian Recipes

skinny-pumpkin-spice-granola-title

This skinny pumpkin spice granola tastes like fall and is a perfect addition to any dish! I promise this recipe will quickly become one of your go-to “pumpkin spice” favorites. I love adding this to greek yogurt, ice cream, cereal, or eating it alone as a snack. The options are endless! 

I prefer making homemade granola as opposed to buying the store bought stuff. Not only do you get alot more bang for your buck but you can also control the ingredients (especially the sugars) you’re putting into it.

skinny pumpkin spice granola

If you’ve ever read the ingredients list on the package of your favorite store bought granola you’ll likely see a list of various items such as cane syrup, brown rice syrup, corn syrup, cane sugar, canola oil, vegetable oil, fructose, natural and articfical flavoring, and soy lecithin to name a few. To translate… sugar, sugar, and more sugar! Ingredients on food labels are listed by quantity from highest to lowest. Anytime you see sugary ingredients like the ones listed above ahead of “real” ingredients you should think twice before buying!  Store bought granola may taste delicious but you are much better off making your own. 

Don’t believe me? I bet you’ll have a different opinion after making this Skinny Pumpkin Spice Granola. 

skinny pumpkin spice granola

I love this recipe because its packed full of healthy grains, heart healthy fats, and natural sugars. Not to mention its delicious and super easy to make! You’ll be out of the kitchen, start to finish, in about 35 minutes with only a few dishes to wash! 

skinny pumpkin spice granola ingredientsYou’ll start by toasting your old fashioned rolled oats and uncooked quinoa. To do this simply spread the oats and quinoa across a parchment lined baking sheet and place in the oven at 325 degrees F for 10 minutes. Note: There is no need to spray the baking sheet or parchment paper with cooking spray.  

Skinny pumpkin spice granola ingredients

After 10 minutes remove toasted quinoa and old fashioned rolled oats from oven and pour into a large bowl along with the rest of your dry ingredients which include flaxseed meal, chia seeds, slivered almonds, walnut pieces, and pumpkin seeds. If you’re not a fan of almonds, walnuts, or pumpkin seeds you can swap them out for a nut or seed that better suits your preferance. I’ve personally made this recipe using various combinations of sunflower seeds, pecans, cashews, and whole almonds and the result is delicious every time! Just make sure you stay true to the measurements in the recipe.

skinny pumpkin spice granolaStir all of your dry ingredients together and reduce the oven to 300 degrees F. 

In a microwave safe bowl combine your wet ingredients: maple syrup, honey, pumpkin puree, coconut oil, pumpkin pie spice, nutmeg, cinnamon, a dash of salt, and vanilla extract. Mix well and microwave for one minute. Your wet ingredient mixture should be thick and gooey. Warning- it will smell delicious! Since there are no raw eggs its okay to sneak a taste or two! 

Give your wet ingredients one more stir and pour over dry ingredients. Use a spatula to scrape the sides of the wet ingredients bowl to make sure you’re able to transfer as much as possible to your dry ingredients.

skinny pumpkin spice granola ingredients

Now its time to combine your wet and dry ingredients. Its important to make sure that all dry ingredients are evenly coated. I find best results come from applying a folding technique using a spatula to combine. 

Next, use your spatula to transfer all ingredients to a parchment lined baking sheet. Again, do not spray parchment paper or baking sheet with cooking spray. 

pumpkin-spice-granola-9-of-25

Make sure ingredients are tighly packed and evenly spread across the baking sheet. Place the goods in a 300 degree F oven for 20 – 22 minutes. Toss ingredients about 10 minutes in and sprinkle dried cranberries over the top. Bake for 10 – 12 more minutes until granola is golden brown. Remove from oven and immediately sprinkle dark chocolate chips (optional) across cooked granola. Its important to do this as soon as you remove the granola from the oven to enable the dark choclate chips to melt and spread across granola before it cools. 

skinny pumpkin spice granola

I know this will take alot of willpower, but let granola cool completely before digging in. Once granola has competely cooled you’re free to break granola into smaller chunks as desired and remove from the parchment paper lined baking sheet. 

skinny pumpkin spice granolaThere are a couple of options for how to store your granola. You can store this yummy treat in an airtight container (mason jar, tupperware, etc.) on your countertop or pantry or in the freezer. Granola will keep for at least one month if stored on your countertop and at least three months in your freezer. I’ve stored ganola for up to six months in the freezer. If storing granola in the freezer make sure you’re using a sturdy, well sealed container to avoid freezer burn. 

pumpkin-spice-granola-18-of-25 pumpkin-spice-granola-23-of-25 pumpkin-spice-granola-21-of-25

Skinny Pumpkin Spice Granola
Yields 4
This recipe will become one of your go-to "pumpkin spice" favorites. This skinny pumpkin spice granola tastes like fall and is a perfect addition to any dish!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. • 1/4 cup uncooked quinoa
  2. • 1.5 cups of old fashioned rolled oats
  3. • 1/4 cup flaxseed meal
  4. • 1/4 cup chia seeds
  5. • 1/4 cup raw, unsalted slivered almonds
  6. • 1/2 cup raw, unsalted walnuts halves & pieces
  7. • 1/4 cup raw, unsalted pumpkin seeds
  8. • 1/4 cup + 1 tsp real maple syrup
  9. • 2 tsp honey
  10. • 1/3 cup pumpkin puree
  11. • 2 tsp coconut oil
  12. • 1 TBS pumpkin pie spice
  13. • 1 TBS nutmeg
  14. • 1 TBS cinnamon
  15. • Dash of salt
  16. • 1.5 tsp vanilla extract
  17. • 1/4 cup dried cranberries
  18. • 1/4 cup dark chocolate chips (optional)
Instructions
  1. • Pre-heat oven to 325 degrees F
  2. • Spread uncooked quinoa and old fashioned rolled oats on a baking sheet with parchment paper & place in the oven to toast for 10 minutes (do NOT spray any cooking spray on the parchment paper)
  3. • Remove quinoa and old fashioned rolled oats from oven and pour into a large bowl along with flaxseed meal, chia seeds, slivered almonds, walnut pieces, and pumpkin seeds. Stir to combine. These are your dry ingredients.
  4. • Reduce oven heat to 300 degrees F
  5. • In a microwave safe bowl combine maple syrup, honey, pumpkin puree, coconut oil, pumpkin pie spice, nutmeg, cinnamon, salt, and vanilla extract. These are your wet ingredients.
  6. • Mix wet ingredients well and heat in microwave for 1 minute.
  7. • Stir wet ingredients one more time and pour over dry ingredients using a spatula to combine until dry ingredients are completely coated.
  8. • Spread combined ingredients on a baking sheet lined with parchment paper (again, do NOT spray any cooking spray on parchment paper). Pack ingredients tightly by pressing down on them with a spatula to form a thin, evenly dispersed layer.
  9. • Place baking sheet in 300 degree F oven for 20 - 22 minutes. Toss ingredients with a spatula about halfway through and sprinkle dried cranberries on top.
  10. When golden, remove from oven and sprinkle dark chocolate chips (optional) on top. Let ingredients cool completely and break larger chunks into smaller pieces as desired and enjoy!
Notes
  1. Store in an air-tight container on counter-top or freezer. Granola will keep for at least one month when stored on counter and at least three months when stored in freezer.
  2. Use any combination of nuts and seeds (cashews, sunflower seeds, whole almonds, pecans, etc.) as preferred. For best results keep measurements listed above true.
God Save the Quinoa https://www.godsavethequinoa.com/
Let me know what you think! 

Fabulous recipes by Mandi at godsavethequinoa.com


Jul
2016

Sweet Potato Quinoa Patties with Basil Avocado Spread

categories: Quinoa Recipes, Salad Recipes, Sweet Potato Recipes, Vegetarian Recipes

Sweet Potato Quinoa Patties with Basil Avocado SpreadIf you don’t have dinner plans for tonight I’ve got you covered! My sweet potato quinoa patty recipe is always a big hit. I mean who doesn’t love good hearty veggie burger made with sweet potatoes and quinoa, smothered in a creamy basil avocado spread, topped with fresh pomegranate seeds and served over a fresh bed of lettuce? I know not everyone agrees with the fact that veggie burgers > hamburgers (just ask my husband). One thing you will agree with is how much you love these sweet potato quinoa patties! 

This recipe makes quite a few patties and (depending on how hungry you are or how big your family is) you’re pretty much guaranteed to have leftovers! Okay….this post is officially making me hungry! 

Sweet Potato Quinoa Patties

In all seriousness, my favorite food combination right now is….wait for it…. sweet potatoes, avocados, and pomegranate seeds. I know… its kind of random and sounds totally gross, but trust me on this one. You will not regret making this dish or any others that have to do with sweet potatoes, avocado, and pomegranate seeds for that matter! I can’t wait to post all of my delicious creations for you to try! 

Basil Avocado Spread

When you look at the recipe for the first time, these might seem daunting to make. Truth be told, they’re actually pretty simple. Aside from containing yourself from eating them before they’re served, the most difficult task is cooking the quinoa, the sweet potatoes, and sauteeing the onions. 

If you break this recipe into three parts you’ll see what I mean: 

Step 1: Prepare ingredients for quinoa patties. Ingredients include cooked quinoa, cooked sweet potatoes, and sauteed onions.

Sweet Potato Quinoa Patties ingredientsYou’ll need 2 cups of cooked quinoa. (That’s 1 cup of dry quinoa mixed with two cups of water). If you need to brush up on how to make quinoa check out my post on how to cook the perfect quinoa. When quinoa is cooked, scoop into a bowl and set aside.

Cook your sweet potatoes by rinsing then with water, brushing them with EVOO, and piercing the with a fork. (Note: I cooked my sweet potatoes in the microwave to speed things up). Wrap each sweet potato in a paper towel. Heat potatoes in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until they’re soft to the touch. They should be very soft and very hot so be careful! 

Sweet Potato Quinoa Patties (2 of 17)

Scoop out sweet potato insides into the bowl with the quinoa. Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

Add sauteed onions to the bowl with quinoa and sweet potatoes. Throw in some fresh basil, mix together and baby, you’re in business! 

Sweet Potato Quinoa Patties

Step 2: Shape and bake your quinoa patties. Use your hands to shape patty mixture into balls. Aim for a size slightly larger than golf ball size. IMPORTANT!!! Make sure they are very tightly packed so they don’t fall apart in the skillet! 

Sweet Potato Quinoa Patties (5 of 17)

Use coconut oil to cook your patties in a cast iron skillet. Make sure your skillet is nice and hot before you put your patties in. Place 3 – 4 patty balls in a skillet at one time and listen to them sizzle! Use a spatula to VERY VERY GENTLY press the top of each patty. Do NOT attempt to flatten the patties. If you press too hard the patties will fall into pieces and you will end up eating sweet potato quinoa scramble instead of these delicious sweet potato quinoa patties. This has happened to me and I can attest that the sweet potato quinoa stir-fry is also delicious. 🙂 You shouldn’t be afraid of messing these up because either way, the outcome will taste fantastic! 

Cook patties for about 3 minutes on each side. Add another 1 – 2 tablespoons of coconut oil to cast iron skillet between batches for best results. 

Sweet Potato Quinoa Patties (7 of 17)

Step 3: Make the Basil Avocado Spread. Basil? Check! Avocado? Check! Greek Yogurt? Check! Now that the gang’s all here, throw them in the food processor. Sprinkle salt, pepper, and paprika over the contents and grind away! In about 30 – 45 seconds your delicious creamy basil avocado spread will be your for the tasting! (Add salt and pepper until your taste buds are satisfied!) 

Basil Avocado Spread 2

DINNER IS SERVED! 

Arrange your sweet potato quinoa patties over a bed of leafy green lettuce (my favorite is the baby spinach and kale mix) drizzle with basil avocado spread, top with fresh pomegranate seeds and goat cheese then dig in! 

Sweet Potato Quinoa Patties (17 of 17)

Sweet Potato Quinoa Patties (6 of 17)

Wondering how to use those leftovers? These sweet potato quinoa patties are delicious in a pita or severed in a whole wheat hamburger bun. Have an idea of your own? Leave a comment and let me know! I’d love to hear from you! 

Sweet Potato Quinoa Patties with Basil Avocado Spread
Yields 10
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Prep Time
25 min
Total Time
35 min
Prep Time
25 min
Total Time
35 min
Ingredients
  1. • 2 cups cooked quinoa
  2. • Insides of 2 cooked sweet potatoes
  3. • 1 medium yellow onion, diced
  4. • 3 garlic cloves, minced
  5. • 1 TBS fresh thyme, finely chopped
  6. • 1 TBS EVOO
  7. • Salt and pepper
  8. • Coconut oil for cooking patties
  9. • 1/4 cup + 1 cup fresh basil leaves, divided
  10. • 1 large avocado
  11. • 2 TBS Greek Yogurt
  12. • 1 TBS paprika
  13. • Leafy green lettuce (I prefer kale and spinach mixture)
  14. • Feta cheese
  15. • Pomegranate seeds
Instructions
  1. • Prepare 2 cups of cooked quinoa (1 cup dry quinoa and 2 cups of water). Scoop cooked quinoa into a bowl and set aside.
  2. • Rinse sweet potatoes with water. Brush sweet potatoes with EVOO, pierce with a fork, and wrap each sweet potato in a paper towel. Heat in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until sweet potatoes are soft to the touch.
  3. • Cut sweet potatoes in half, scoop insides out and place in bowl with cooked quinoa.
  4. • Heat EVOO in a sauté pan. Stir in minced garlic cloves. When fragrant, stir in diced onions salt, pepper, and thyme. Sauté until onions become translucent then place onions in bowl with quinoa and sweet potatoes.
  5. • While contents in bowl cool, finely chop 1/4 cup basil leaves and stir in to mixture. Use hands to completely combine all ingredients.
  6. • When combined, pack mixture together in balls (slightly larger than golf ball size). Make sure ingredients are well packed. This will help ensure your patties stay in one piece.
  7. • Heat 1-2 TBS of coconut oil in a cast iron skillet over medium-high heat.
  8. • Place 3 - 4 sweet potato quinoa balls in skillet. Using a spatula, very gently press down on the top of each ball to flatten. (NOTE: Do not attempt to completely flatten the patty).
  9. • Cook patties for about 3 minutes on each side until a crispy brown crust begins to form and set aside. (Add 1-2 TBS coconut oil to cast iron skillet each time you start a new "batch" of patties.)
  10. • While patties cool, prepare Basil Avocado spread by peeling and placing 1 ripe avocado, 1 cup of fresh basil leaves, and 2 TBS of Greek yogurt in a food processor. Add 1 TBS paprika and salt and pepper to taste. Combine until reaching desired consistency.
  11. • Serve patties over a bed of leafy green lettuce. Place a dollop of basil avocado spread on each patty. Top with pomegranate seeds and feta, serve and enjoy!
Notes
  1. Make sure to pack patties very tightly before cooking.
  2. Add an additional 1 -2 TBS of coconut oil to cast iron skillet after each round of patties. Let coconut oil heat up before placing patties in cast iron skillet. For best results cook 3 - 4 patties at same time. Depending on size of balls, patties might take longer to cook. Do not cook patties for more than 6 minutes on each side.
  3. Store leftover patties and basil avocado spread in separate airtight containers. Contents should keep for up to 5 days. Stir basil avocado spread before re-serving to bring back color.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Feb
2016

Eggplant Meatballs

categories: Appetizer Recipes, Pasta Recipes, Vegan Recipes, Vegetarian Recipes

Eggplant Meatball Recipe

Add a healthy spin on your favorite Italian dish by using hearty eggplant in lieu of meat to make these delicious, flavorful “meatballs”. If you are not regularly eating eggplants, you should consider doing so. This is one vegetable that has no shortage of health benefits and this eggplant meatball recipe is the perfect place to start!

 

Eggplant Meatballs

Eggplants contain many different vitamins such as Vitamin C, Folate, B Vitamins, and Vitamin A, to name a few. These vitamins are important because they help improve your body’s overall health, boost your immune system, and can even help improve resistance to various diseases. You’ll also find Phosphorous, Calcium, Magnesium, and Potassium in eggplants. These minerals are known to help prevent arthritis, osteoporosis, and heart disease. Last but not least, eggplants are an excellent source of Dietary Fiber. Consuming foods with Dietary Fibers are good for you because they help you feel full after a meal, keep your digestive system working properly and protect against colon cancer. At 35 calories per cup, eggplants are one veggie you can’t help but love! 

 

Eggplant Meatballs

True story- when I first made these my husband walking into the kitchen and asked, “why are you making meatballs”. For those of you who are not aware, I do not eat meat. That being said, I do eat fish (there’s no way I could stay away from sushi) and I do cook meat, but only for others to enjoy.

When I told him what I was making, eggplant meatballs over my favorite zucchini noodle recipe, he seemed a little confused. He was taken aback by the fact that I was using eggplants to make “meatballs” and remained skeptical, wondering how a veggie-on-veggie dish was going to fill him up.  

Eggplant Meatballs

I have to be honest, it did take a little bit of convincing him that  “no, these will not taste like rubber”, “yes, you will like them”, and “no, I’m not making you eat tofu”. Whether he believed me or not, I guess I will never know. He was a trooper and helped me roll the steamy eggplant concoction sitting in my food processor into the delicious “meatballs” pictured below. 

Eggplant Meatballs

Once your “meatballs” are arranged on a cookie sheet, pop them in the oven for 20 – 30 minutes. As these cook, they should change color and turn a darker shade of brown and the outer shell should become firm, but not burned. If you can stick a fork through them while they’re still in the oven, let them cook a little bit longer. You should expect the very bottom of your meatballs to be darker and crispier than the tops. Don’t worry- this is perfectly normal! The non-stick cooking spray you sprayed on your foil lined cookie sheet is the culprit. 

Eggplant Meatballs

Personally, I love serving these over zucchini noodles. My Favorite Zucchini Noodle Recipe is perfectly timed with how long it will take these “meatballs” to cook in the oven. Start cooking your zoodles immediately after you put your “meatballs” in the oven to avoid waiting around or snacking before dinner. This recipe is posted on my blog.

If you want to mix it up a little and incorporate these “meatballs” into other dishes throughout the week, I also enjoy eating these with whole wheat pasta (any kind) or over a dark leafy green salad with fresh tomatoes and quinoa. I’d love to hear what types of dishes you paired your eggplant meatballs with!

Eggplant Meatballs
Yields 25
Add a healthy spin on your favorite Italian dish by using hearty eggplant in lieu of meat to make these delicious and flavorful "meatballs".
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Save Recipe
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. • 1 TBSP EVOO, divided
  2. • 1/4 cup water
  3. • 1 (1 pound) eggplant, unpeeled cut into 1 inch cubes
  4. • 1 tsp salt
  5. • 1 tsp black pepper
  6. • 1 TBS paprika
  7. • 1 medium red onion, diced
  8. • 2 cloves of minced garlic
  9. • 1 can of cannellini beans, drained
  10. • 1/4 cup fresh parsley, chopped
  11. • 1 cup of panko bread crumbs
  12. • 1 tsp red chili flakes
Instructions
  1. • Pre-heat oven to 375 degrees F. Line a cookie sheet with foil, spray with non-cook spray and set aside.
  2. • Cut eggplant into one inch cubes, pressing out excess water with a paper towel.
  3. • Heat 1/2 TBS EVOO in a non-stick skillet on medium heat. When heated, add eggplant cubes and 1/4 cup of water. Immediately season eggplant cubes with salt, pepper, and paprika. Stir ingredients occasionally for 10 - 15 minutes, until eggplant is tender. (You should be able to cut an eggplant cube in half with your spatula) When ready, transfer cooked eggplant cubes to a food processor.
  4. • Add the remaining 1/2 TBS EVOO to the skillet followed by diced onions and minced garlic. Cook until onions are translucent, about 3-5 minutes, then combine with cooked eggplant cubes in food processor.
  5. • Add drained cannellini beans and chopped parsley to food processor and pulse until contents are well combined and chopped. Stir contents with a spatula between pulses as needed. Ingredients should be chopped, not pureed.
  6. • Transfer ingredients from the food processor into a bowl. Stir in panko breadcrumbs and red chili flakes until well combined. Add salt for taste.
  7. • Roll into golf-ball sized meatballs and distribute evenly on foil lined cookie sheet.
  8. • Bake for 20 - 30 minutes until meatballs are browned and firm when poking with a fork.
  9. • Remove from oven, serve, and enjoy!
Notes
  1. • Serve with whole wheat pasta or zucchini noodles.
  2. • Drizzle fresh marinara or basil pesto on top for delicious results.
  3. • Store in an airtight container in the refrigerator for up to 5 days.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


Feb
2016

My Favorite Zucchini Noodle Recipe

categories: 30 Minute Meals, Pasta Recipes, Vegetarian Recipes

My Favorite Zucchini Noodle Recipe

Everyone has their favorite “go-to” recipes when they’re not quite sure what to make. Today I’m going to share one of mine. My Favorite Zucchini Noodle Recipe can be made in less than 20 minutes and served with any kind of fish or meat. 

I feel like I say this a lot, but this recipe is SUPER easy to make. If you’re just starting to learn how to cook, this is the recipe for you! After making this a couple of times, you won’t even need to look at the recipe, I promise! 

If you don’t have a spiralizer, go and get one… NOW! A Spiralizer is an excellent tool to have in your kitchen… and an inexpensive one as well! If you do a little searching (gotta love Amazon Prime) you should be able to find a great spiralizer for about $40 or less. I absolutely LOVE using my spiralizer and can’t wait to share all of my spiraled creations with you! For those of you who were wondering, these Zucchini Noodles, or “zoodles”, were the first thing I made when I got mine! 

My Favorite Zucchini Noodle Recipe

I always keep the “key” ingredients of sun dried tomatoes, basil pesto, lemon juice, red pepper flakes, and salt and pepper fully stocked so I can whip this up when I’m not quite sure “what to make to go with XYZ”. These Zucchini Noodles are the perfect base for any type of fish, chicken, meatball, veggie meatball, etc. The options are endless, and this is why its one of my favorites! 

Simply spiralize your unpeeled zucchinis. NOTE: I like to bad the excess water out of mu zoodles by wrapping them in a paper towel before cooking. This will prevent excess water/juices from collecting in your skillet.  

Heat EVOO in a skillet and add in your zoodles. Season zoodles with salt, pepper, paprika, and lemon juice and cook for about 5-7 minutes on medium low heat. When zoodles begin to become soft and translucent add in your sun dried tomatoes and basil pesto. Stir on low heat for a few minutes until everything (especially basil pesto) is well combined. 

When ready, remove from heat, top with fish, meat, or veggie meatball of your choice and voila, dinner is served! Now sit back, relax, and enjoy! 

My Favorite Zucchini Noodle Recipe

 

My Favorite Zucchini Noodle Recipe
Serves 2
My Favorite Zucchini Noodle Recipe isn't only easy. This simple recipe can be made in less than 20 minutes and served with any kind of fish or meat.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. • 3 medium zucchinis, spirlalized
  2. • 1/2 TBS EVOO
  3. • 1.5 TBS Fresh lemon juice
  4. • Pinch of red pepper flakes
  5. • Salt and pepper to taste
  6. • 1/4 cup sundried tomatoes
  7. • 2 TBS homemade basil pesto
Instructions
  1. • In a large non-stick skillet heat EVOO over medium heat. Add spiralized zucchinis to skillet, stirring so that zoodles are evenly coated with EVOO.
  2. • Season zoodles with fresh lemon juice, red pepper flakes, salt and peper and let simmer on
  3. medium-low heat for about 5-7 minutes, stirring occasionally.
  4. • When zoodles become translucent reduce to low heat and stir in sundried tomatoes and basil pesto. Continue to stir until basil pesto is well combined then remove from heat, top with your favorite meat or fish and enjoy!
Notes
  1. After spiralizing zoodles, wrap them in a paper towel to absorb excess water before cooking.
God Save the Quinoa https://www.godsavethequinoa.com/

Fabulous recipes by Mandi at godsavethequinoa.com


Apr
2015

Green Cashew Pesto Stir Fry

categories: Pasta Recipes, Vegetarian Recipes

Green Cashew Pesto Stir Fry Recipe- God Save the Quinoa

“It isn’t easy being green”- Kermit the frog. 

While it might not be easy being green, it can be easy eating green. I know, it sounds weird (maybe a little gross depending on how “in touch” with your inner child you are) but I promise its easy AND healthy! 

Green Cashew Pesto Stir Fry Recipe- God Save the Quinoa

 I recently purchased a spiralizer, which by the way was the BEST PURCHASE EVER!!! (Be expecting more spiralizer recipes to be posted soon). Anyways, my spiralizer enables me to make zucchini noodles in about 3 minutes tops, and I’ve been experimenting with TONS of different recipes. So far, I have yet to be disappointed.  

Green Cashew Pesto Stir Fry Recipe- God Save the QuinoaAlthough I threw in some tomatoes to add some color, this recipe is full of my favorite green foods; zucchini noodles, broccoli florets, asparagus, broccoli slaw, and fresh basil pesto. 

Start by spiraling 2 medium zucchinis to make your zucchini noodles. Chop your asparagus into 1.5 – 2 inch pieces and set aside. (Don’t forget to break off the bottom of the asparagus before chopping!)

Heat your Extra Virgin Olive Oil (EVOO) in a pan on medium-high heat. Stir in the minced garlic once EVOO starts to sizzle. Place your zucchini noodles, asparagus pieces, and broccoli florets into the pan. Toss veggies until they are coated in EVOO and let them sit. Stir once they begin to sizzle. 

Green Cashew Pesto Stir Fry recipe

Once everything is starting to sizzle add your broccoli slaw to the pan. If you’re wondering what broccoli slaw is, its basically shredded broccoli stalks and carrots. I purchased mine in a bag from Trader Joe’s. If you can’t find broccoli slaw at the store you shop at, you can sub for shredded carrots instead.

Spice up your life…er dinner by shaking salt and pepper to taste, cumin, rosemary, red pepper flakes, and lemon juice over your veggies. Leave your veggies on medium-high heat to absorb these flavors for a minute or two.

Green Cashew Pesto Stir Fry Recipe- God Save the QuinoaAdd your (WHOLE) cherry and sun-dried tomatoes before reducing the burner to a medium heat. Let veggies sit for 4-5 minutes, tossing every now and then so that the stuff on the bottom of the pan doesn’t burn. 

Once your veggies begin to soften and appear to be translucent, stir in basil pesto and raw cashews. I recommend using fresh basil pesto. Make this by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt in a food processor and pulse until reaching desired consistency. Voila! You now have fresh homemade basil pesto!

That’s all folks! Serve and enjoy! 🙂 

Green Cashew Pesto Stir Fry
Serves 2
Eating green can be easy with this Green Cashew Pesto Stir Fry Recipe filled with zucchini noodles, broccoli florets, asparagus, tomatoes, and basil pesto.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. • 2 medium zucchinis, spiralized
  2. • 8 strings of asparagus, chopped
  3. • 1.5 cups of broccoli florets
  4. • 2 TBS Olive Oil
  5. • 1 clove minced garlic
  6. • 1 cup of broccoli slaw or 1/2 cup of shredded carrots
  7. • Salt and Pepper to taste
  8. • 1 tsp cumin
  9. • 1TBS dried Rosemary
  10. • 1 tsp red pepper flakes
  11. • 1 TBS fresh lemon juice
  12. • 1 cup of cherry tomatoes
  13. • 1/4 cup of sundried tomatoes
  14. • 2 TBS basil pesto
  15. • 2 - 3 TBS Raw Cashews
Instructions
  1. • Spiralize zucchini to create zucchini noodles, then break bottoms off asparagus and chop into 1.5 - 2 inch pieces and set aside.
  2. • Heat Olive Oil and minced garlic in a pan on medium-high heat. Add zucchini, asparagus, and broccoli florets. Mix well so that all veggies are coated in Olive Oil and let sit, tossing when veggies start to sizzle.
  3. • Add broccoli slaw (or shredded carrots)to the mix. Fold in salt and pepper to taste, cumin, rosemary, red pepper flakes, and lemon juice. Leave on medium-high heat, tossing every 30 seconds.
  4. • Add cherry tomatoes and sun-dried tomatoes and reduce heat to medium heat and let sit for 4-5 minutes, tossing every now and then.
  5. • When veggies begin to soften and appear translucent, stir in basil pesto and raw cashews, serve, and enjoy!
Notes
  1. Make fresh basil pesto by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt in a food processor. Combine until reaching desired consistency.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com