#HealthyEating - Recipe Unveiled

Pasta Salad with Pesto

Ingredients 8 oz (about 2 cups) pasta (fusilli, penne, or farfalle work well) 1 cup cherry tomatoes, halved 1 cup fresh mozzarella balls (bocconcini), halved 1 cup fresh basil leaves 1/2 cup pesto (store-bought or homemade) 1/4 cup pine nuts (or walnuts) 1/4 cup grated Parmesan cheese 1/4 cup extra virgin olive oil Salt and pepper, to taste Optional: 1/2 cup sliced black olives or artichoke hearts Execution 1 Cook the Pasta:Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to … Read more

Tags:

#EasyRecipes / #HealthyEating / #PastaSalad / #PicnicFood

Caesar Salad

Lunch

Ingredients For the Salad: 2 large heads of romaine lettuce, washed and chopped 1/2 cup freshly grated Parmesan cheese 1 cup croutons (homemade or store-bought) For the Dressing: 1/2 cup mayonnaise 2 cloves garlic, minced 1 teaspoon Dijon mustard 2 anchovy fillets (optional), minced 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/4 cup extra virgin olive oil Salt and pepper, to taste For the Croutons (if making homemade): 2 cups cubed bread (French baguette or ciabatta work well) 2 tablespoons olive oil 1 clove garlic, crushed Salt and pepper, to taste Execution 1 Prepare the Croutons (if making … Read more

Tags:

#ClassicRecipes / #HealthyEating / #ItalianCuisine / #VegetarianOptions

Korean Bibimbap

Lunch

Ingredients For the Bibimbap: 2 cups cooked white or brown rice 1/2 lb ground beef or chicken (or tofu for a vegetarian option) 1 tablespoon soy sauce 1 tablespoon sesame oil 2 teaspoons sugar 1 teaspoon minced garlic 1 teaspoon ground black pepper For the Vegetables: 1 cup spinach, blanched and squeezed dry 1 cup zucchini, julienned 1 cup carrots, julienned 1 cup bean sprouts 1/2 cup shiitake mushrooms, sliced 2 tablespoons vegetable oil (for sautéing) Salt, to taste For the Toppings: 4 fried eggs (sunny-side up) 4 teaspoons gochujang (Korean chili paste) 2 teaspoons sesame seeds 2 green onions, … Read more

Tags:

#Gochujang / #HealthyEating / #KoreanCuisine / #VegetarianRecipes

Cauliflower Steak

Lunch

Ingredients 1 large head of cauliflower 3 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon ground cumin Salt and pepper, to taste Fresh parsley, chopped (for garnish) Lemon wedges (for serving) Your favorite sauce (chimichurri, tahini, or balsamic glaze) Execution 1 Prepare the CauliflowerPreheat your oven to 425°F (220°C) or heat a grill to medium-high. Remove the leaves from the cauliflower and trim the stem, leaving the core intact. Slice the cauliflower into 1- to 1.5-inch thick “steaks.” You should get 2-3 steaks from the center; reserve the remaining florets for another use. 2 Season … Read more

Tags:

#GlutenFree / #HealthyEating / #RoastedCauliflower / V

Stuffed Acorn Squash

Lunch

Ingredients 2 medium acorn squashes, halved and seeds removed 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 cup quinoa (or your grain of choice) 2 cups vegetable broth (or water) 1/2 cup dried cranberries 1/2 cup chopped pecans (or walnuts) 1/2 teaspoon ground cumin Salt and pepper, to taste Fresh parsley, chopped (for garnish) Execution 1 Prepare the Acorn SquashPreheat your oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes, or until the flesh is … Read more

Tags:

#EasyDinners / #HealthyEating / #MealPrepIdeas / #QuinoaRecipes