Tomato Veggie Sauce

Whenever I go on vacation I do my best to use whatever I have left in my fridge as to not waste. Some things I will freeze, bake, or dry to preserve them for longer, or I will get creative and make some recipes!
I decided to use up my extra veggies to make an onion tomato sauce that I tossed with zucchini noodles for dinner the night and then I places what I had left of the sauce in the feezer to use for a later time. This is the recipe I created with what I had on hand but feel free to improvise with whatever you have!

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Ingredients:
2 garlic cloves, minced
⅓ large white onion
1 ½ cups grape tomates
3 large celery stalks
⅓ cup parsley
1 cup vegetable stock
½ teaspoon dried rosemary
¼ teaspoon each chili powder, black pepper and dried oregano
⅛ teaspoon crushed red pepper flakes

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Directions:
Spray a medium to large sized pot with olive oil and saute the garlic with the onion until translucent. Add in the grape tomatoes and celery stalks and cook while occasionally stirring until celery is softened and tomatoes are blistered.
Add in 1 cup of vegetable stock and bring mixture to boil.
Add in parsley and cover pot and reduce flame to a simmer.
Let sauce cook for 25-30 minutes.
Remove lid and either using an immersion or regular blender, blend sauce until it is smooth.
Use as a dip, sauce for pasta or veggies and more!

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Pumpkin Cream of NO Wheat

I am allergic to gluten which means no wheat for me, but that doesn’t mean I don’t crave the taste of delicious warm cereal. One night when I was making cauliflower rice I thought, why not use cauliflower to make my own hot cream of (no) wheat?!
This turned out better than I imagined- the key is to make sure every last cauliflower florette is riced because big chunks of cauli aren’t particularly appetizing in this dish. Oh, and the whole large serving is a mere 60 calories.
This is the perfect breakfast or snack that you can totally customize with your own spices, toppings and add ins! For some added protein swirl in some pea protein (vegan) or greek yogurt. For added nutrition and flavor top with seeds, nuts and fruit- seriously endless possibilities. My favorite breakfast combo is vanilla pea protein, chia seeds, hemp seeds, raspberries and a drizzle of raw honey- yumm.

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Serves 1

Ingredients:
1 heaping cup of small cauliflower florets
½ cup milk of choice (I used cashew)
¼ cup water
1 teaspoon ground flaxseed
¼ teaspoon pumpkin pie spice.
Splash of vanilla extract
Sweetener of choice
2-4 tablespoons pure pumpkin puree

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Directions:
Place cauliflower in blender or food processor and blend until consistent rice texture is achieved. Place riced cauliflower in a small saucepan with all other ingredients except pumpkin puree under medium heat.

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Stir mixture in saucepan fairly frequently as cauliflower cooks and mixture thickens.
Continue to stir as it comes to a boil.
Keep occasionally mixing until water is absorbed and desired consistency is achieved (4-8 minutes).
Turn flame off and add in pumpkin puree and stir to combine.
Can be enjoyed hot or cold!

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Berry Protein Smoothie

Smoothies are popular for a reason. They’re quick to make, easy to consume, and can be full of nutrients. Unfortunately, too often when you buy a smoothie on the go, they are laden with sugar and other questionable ingredients. You’re best bet then is to make your own! Not only will you know what is actually going into your drink, but you’ll also save money and it is so darn easy.
This is my basic smoothie drink when I am on the go and want a fruity drink with a kick of protein. My boyfriend asks me to make this very smoothie practically every day so it’s certainly only for everyone to enjoy.

Ingredients:
1 heaping cup of frozen mixed berries
cup plain greek yogurt
½ – 1 cup milk of choice
Splash of vanilla extract
1 tablespoon maple syrup (could also use stevia, honey, agave, etc.)

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Directions:
Place all ingredients into a blender and blend!
Add more or less milk to achieve desired thickness.

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Sweet Spiced Kabocha Squash

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Nothing says winter veggie to me more than squash. A great source of vitamins A & C, carotenoids, antioxidants, anti-inflammatory properties and a slew of other benefits, squash is a hearty vegetable that can be prepared in a variety of ways.
My favorite squash of them all is kabocha. Not to be confused with kombucha the fizzy probiotic drink, kabocha or japanese pumpkin is both lower in calories and carbohydrates, yet sweeter than other squash varieties.

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Serves 4 Sides

Ingredients:
1 tablespoon coconut oil, melted
1 tablespoon coconut sugar
1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon and ¼ teaspoon each ground ginger and nutmeg)
1 medium kabocha squash

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Directions:
Preheat the oven to 425.
Cut kabocha squash in half and scoop out seeds and guts. Slice squash into pieces around 1 inch thick.
Cover a sheet pan with tinfoil (or alternatively with coconut oil spray) and spread out slices of squash onto one even layer.
In a small bowl combine the oil, sugar, and spices.
Drizzle/brush the mixture evenly on top of the squash pieces.
Bake for 30 minutes.

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Low Fat Pesto

Pesto is amazing, but that stuff can be shockingly high in fat and calories. On average, a mere ¼ cup is 230 calories and 21g of fat. This recipe makes a great pesto that is only 14 calories and less than 1 gram of fat per tablespoon, making it only 55 calories and 3.7g of fat for a ¼ cup!
Feel free to play with the quantities below to create a consistency and flavor of your liking. Feel free to add in a tablespoon or two of olive oil and sub the cashews for pine nuts for a more traditional tasting pesto!

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Ingredients:
½ cup vegetable broth
2 garlic cloves
1 cup fresh basil
⅓ cup grated parmesan
2 tablespoons cashews

Directions:
Place everything into a blender or food processor and blend until desired consistency is reached.
Add more or less broth depending on how thick/thin you would like your pesto.

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