One of my Vitamin De face book friends (Kristy), suggested the featured recipe and I’m not even exaggerating when I tell you that it’s delicious!
15 minute Creamy Avocado Pasta
1 medium-sized ripe Avocado, pitted
½ lemon, juiced
2-3 garlic cloves
½ teaspoon sea salt
2 tablespoons extra virgin olive oil
Your choice of pasta
Black pepper to taste
- Cook pasta according to directions
- Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
- When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Serve immediately. Makes 2 servings.
*Note: This dish not reheat well due to the avocado in the sauce. Please serve immediately.
- Original recipe (and picture) by Angela Liddon. I’ve revised the recipe a little bit.
If you have tried natural deodorants in the past you know that it’s not easy to find one that really takes the place of your everyday ordinary one’s. I’ve gone through several and finally stumbled across one that works for me. What does it smell like? Nothing. Not even at the end of the day. You stay fresh but it seriously smells like nothing. I can’t explain it. All I know is that when I read the ingredients, I can understand every single one listed and I like that.
Pure unrefined shea butter**, pure unrefined cocoa butter**, corn starch*, baking soda, kaolin clay, rice bran oil, coconut oil, sunflower oil, sweet almond oil, jojoba, glycerin, wheat germ oil, rosehip seed oil*, tea tree oil*, 100% organic essential oil blend*, and Vitamin E.
PIT POTION ROCKS! :) http://www.natureofbeauty.com/pit-potion/
I love healthy food but I don’t want to spend all day in the kitchen preparing it so when I come across a crock-pot recipe with nutritious ingredients, I get a little excited. :)
*This recipe may look like it has a lot of ingredients but most of its seasonings which makes this dish DELISH!
1-tablespoon olive oil
3-4 garlic cloves, pressed
2 handfuls of chopped up celery
2 handfuls of chopped up mushrooms (any kind is fine)
1 red or green pepper (or half of each), diced
½ teaspoon red pepper flakes
1-teaspoon cumin powder
1-teaspoon dried basil
¼ teaspoon chili powder
1-tablespoon soy sauce (low sodium)
Black pepper to taste
½ cup uncooked quinoa
3 cups of water
8 ounce unsalted tomato sauce
1 can (15 ounce) kidney beans (drained and rinsed)
1 can (15 ounce) black beans (drained and rinsed)
- Sauté garlic, celery, mushrooms and pepper in oil for 10 minutes on medium.
- Add spices, herbs and soy sauce to mixture and stir in for a few minutes.
- Combine water, tomato sauce, quinoa and beans in a large crock-pot.
- Add mixture from step number one. Stir.
- Cover and cook on low for 5-6 hours.
*If you like it hotter (sounds a little personal) add more chili powder or red pepper flakes.
This recipe has been revised from original.
My dad loves to fish and most likely he’s fishing as I’m writing this article. With that said, I don’t really understand why my first memory of eating fish was at Red Lobster. It must have been a bad year. Anyway, I remember eating fried flounder (luckily, The Little Mermaid wasn’t out back then) there for the first time. As an adult, I’ve ditched the fried part, but I still love flounder. Another fish to try for first time fish eaters is Rainbow trout. Some say salmon (say that 3 times in a row) is a good one for newbie’s and although I love it, I think it may have too strong of a fish taste for those just starting out.
GREEK STYLE FLOUNDER
¼ cup lemon juice
1 ½ tablespoon balsamic vinegar
1 teaspoon dried oregano
1 ½ teaspoon olive oil
¼ teaspoon salt
1/8-teaspoon black pepper
4 flounder filets
Non-stick cooking spray
Directions: Combine first 6 ingredients. Place fish in a 13x9x2 baking dish coated with cooking spray; pour lemon juice mixture over fish. Bake at 350F for 12 minutes or until fish flakes easily when tested with fork.
My friend Jayme makes her own body scrub and was kind enough to share some with me. (She seriously spoils me.)
One cup Sugar
½ cup Coconut Oil
Mix it up.
How easy is that and all natural! I rate it 5 hearts. Hearts for love, get it?
Although, if you live in the Lakenheath/Mildenhall area (England) and you don’t feel like whipping it up on your own, you could order it from her. See below how pretty she packages them!
JAMS Sweets & Treats (email@example.com)
I honestly would rather practice yoga everyday but my friends (who are personal trainers; you know who you are) continually tell me that I need to strength train. As many times as I’ve tried to be a gym rat, I’m just not comfortable in that environment so I have to rely on my own creativity or just pop in a DVD. Below is one that I’ve been using for a couple of weeks now. It’s a good place to start (hence the name) if you are just beginning to workout, just getting back on your feet from an injury or illness, post-pregnancy or you are just strapped for time. Dumbbells required. I would tell you what weight I use but one of those personal trainers’ above will yell at me to pick up heavier ones and I’m JUST NOT READY YET! :) I love you guys.
Between my numerous food intolerances and my picky husband, coming up with recipes can be quite challenging at times. Yesterday, I was searching for a black bean salad and after 20 minutes, I decided to create my own. I LOVE it and Den ate two bowls worth so it must be pretty good. :)
Black Bean/Avocado Salad
1 (15 ounce) can of black beans (rinse in cold water and drain)
1 (11 ounce) canned mexican corn (lowest sodium possible) cook and cool (using fresh or frozen would be better for you)
1 small red pepper (cut in little pieces)
1 avocado, scoop out and cut into little chunks
2-3 tablespoons of lime juice
1 tablespoon olive oil
Sea salt and pepper to taste.
In a large bowl, combine beans, corn, pepper, avocado, lime juice and olive oil. Add salt and pepper. Chill before serving.
Sorry about the picture. This is what was left-over. I didn’t think about taking a picture until after we were done eating.
My friend (Wendy) sent me this recipe sometime last week and I have to admit, I was a little skeptical and my husband was beyond skeptical. I informed him that my friend’s toddler couldn’t eat enough of this stuff and he reminded me that this is the same baby that drinks vegetable smoothies. Okay, he had me there but the final results proved that baby M. has excellent taste! Wait until you try this stuff! YUM YUM YUM!
1 head of cauliflower (cut into small pieces)
2-Tbsp extra virgin olive oil
1-teaspoon sea salt
½ to 1-teaspoon pepper
*I think I’m going to try some garlic powder next time as well.
Heat oven to 400 degrees.
Line shallow baking pan with parchment paper.
*I didn’t have any parchment paper so I used a sprayed pan which may be why some of mine browned a little but it still tasted delicious.
Cut the cauliflower into small pieces and then mix with oil and seasonings.
Spread cauliflower evenly onto pan.
Bake for 45-60 minutes, turning the mixture over a few times.
Cauliflower intake has been studied for its cancer-preventing capability and antioxidant properties. Cauliflower contains many nutrients, making it an excellent addition to any diet.
Did you know that Quinoa is a complete protein?
With that said, I’m always on the lookout for easy, quick Quinoa recipes. Below are two that I think you will enjoy.
1 cup dry quinoa, rinsed, drained and patted dry
2 cups vegetable broth
½ cup organic tomato sauce
2 teaspoons chili powder
- Place a large saucepan over medium heat. Add the quinoa and toast until grains are slightly golden brown, around 4 to 5 minutes.
- Add broth, tomato sauce and chili powder and bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes.
- Remove from heat, fluff with a fork and season with salt and pepper before serving.
Slightly revised from Peas on the Side.
2 handfuls red bell peppers strips
1-handful garlic cloves
2 handfuls mushrooms of your choice
3 tablespoons olive oil
2 tablespoons tomato paste
1-tablespoon balsamic vinegar
2 cups spinach leaves
Put peppers, mushrooms and garlic in a large zip lock baggie.
Pour olive oil into bag, secure zip lock and shake ingredients together.
Empty contents of bag onto a large baking sheet.
Place in pre-heated oven (400 degrees) for 30 minutes until veggies seems tender.
In the meantime, cook quinoa-according directions on package.
Whisk together tomato paste and balsamic vinegar in a small bowl.
Place roasted veggies, spinach and quinoa in a large serving bowl and stir in the dressing.
Serve warm and enjoy!
My friend (G.S.) sent me this recipe but after I revised it, I deleted where the original came from. My apologies to the creator!
*It’s Wednesday, have you hugged your kid today?
(My dad says this to us all the time but for everyday of the week) :)
Photo by: myspacecomments.com
My husband and I have been on a sautéed spinach kick lately. As you know, fresh spinach shrinks when you cook it, so it seems like you can never prepare enough. I use a whole bag for just the two of us.
2 tbsp. olive oil
4 garlic cloves
10-ounce bag of fresh spinach
Warm a large skillet over medium high heat. Add olive oil and garlic; sauté 30 seconds, stirring, until garlic softens but does not brown.
Add spinach; cook tossing with tongs until just wilted.
I can’t remember if I already posted the following recipe and I can’t seem to find it in my notes, but I’ve been craving these “fries” so I thought I’d post it anyway.
Spicy Sweet-Potato Fries
2 large sweet potatoes, peeled
2 tsp olive oil
1 tsp cayenne pepper
2 tsp paprika
½ tsp sea salt
Preheat oven to 400 degrees. Slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt. Lay the pieces on a baking sheet. Bake for 35 to 45 minutes until they are browned on the outside and tender all the way though.
*I can’t remember where I found this recipe but I see Rodale published it.
Hope you have a relaxing Sunday! :)
I can’t tell you how many times I’ve tried to make a pasta dish without Marinara sauce; you know the kind you order in a restaurant that has minimal ingredients but taste quite divine. Mine always ends up tasting rather dry and boring much like cardboard would taste…I imagine. Why do I have a British accent all of a sudden?
Anyway, I read (yesterday) that adding water to the garlic mixture helps keep your pasta dish moist without adding a ton of oil. Who would have thought…water adds moisture?
So, I haven’t even tried out this theory yet but I was so excited that I had to share! If you try it before I do, let me know how it goes and I’ll post an update after I’ve made it as well.
1 box gluten-free spaghetti noodles (wheat if not intolerant to gluten)
¼ cup virgin olive oil
3 cloves garlic, finely minced
¼ cup finely chopped onion
1-teaspoon sea salt
½ cup toasted gluten-free breadcrumbs (regular if not intolerant to gluten)
Prepare pasta according to package directions.
Heat oil in large frying pan over medium heat.
Add garlic and onion, sauté until soft, about 5 minutes.
Drain pasta, reserving 1/3 cup of the cooking water.
Pour cooking water into the oil and garlic mixture and cook over low heat for 1 minutes.
In large mixing bowl, combine the pasta and garlic sauce. Toss, then sprinkle on bread crumbs and serve.
GOOD LUCK! :)
What can I say, when your husband loves a recipe, you leave it just the way it is although… I would add a few cloves of garlic. :)
1 can (14.5 Oz. Size) Great Northern Or Garbanzo Beans, Rinsed And Drained
⅓ cups Nutritional Yeast (Found In Bulk Section Of Health Food Aisle)
1 teaspoon Dry Oregano
1 teaspoon Dry Basil
¼ teaspoons Salt
1 Tablespoon Olive Oil
½ cups Canned Tomato Sauce
2 Tablespoons Canned Tomato Sauce
Combine all ingredients in a food processor or blender and puree until fairly smooth. Serve at room temperature or chilled with assorted crackers, toasts, and raw veggies. Could also be used as a spread in a wrap or sandwich.
Refrigerate any leftovers.
*Garbanzo beans (chickpea): Good source of fiber, protein and potassium.
Thanks G.S.! :)
I can’t even tell you how much my dad and I love mashed potatoes. I was quite sad when I found out I was lactose and dairy intolerant and thought my mashed potato days were over. I tried a few cauliflower “mashed potato” recipes but they just didn’t cut it for me and most likely they wouldn’t pass my dad’s high potato standards either. Those “no spuds” days are over! For those of you that are lactose and/or dairy intolerant, you won’t get sick afterwards and for those of you that are fortunate enough not to be intolerant, you won’t even notice the lack of dairy products. They are that yummy, creamy and delicious!
Around 6 medium-sized baking Potatoes-cut into quarters (you can peel them if you like, but I leave the peels on)
5 cloves of Garlic
2-3 tablespoons of Olive Oil (use least amount as possible)
1 teaspoon Sea Salt
1 tablespoon Chives
A smidge of almond or rice Milk (you may not even need it)
Around a half cup of the water you boiled the potatoes in.
- In a large pot, cover the potatoes with water and bring to a boil.
- Allow them to simmer over medium heat until potatoes are soft, around 30 minutes.
- Drain but leave about a ¼ cup of water in the pot.
- Mash the potatoes part way, until they are still somewhat lumpy.
- Add garlic, olive oil, sea salt and chives.
- Mash potatoes to desired consistency. Add a little bit of almond or rice milk if needed.
- Allow mashed potatoes to sit for a few minutes, and then serve.
*Potatoes: A medium-sized potato has almost half of the daily recommended intake of vitamin C and if you leave the skin on, it supplies twenty-one percent of the daily value of potassium.