Recipe Day

I don't eat a lot of meat, although sometimes a nice barbecue bacon cheeseburger does call my name, so I'm always looking for alternative sources of protein.  I had the idea to make a lentil spaghetti sauce, though I've never had a lentil in my life.  Sam made it and it was maybe the best pasta I've ever had.

Quinoa Pasta with Red Lentil Sauce

Note: To make it vegan, use veggie broth and subtract the cheese.  Still tastes amazing.
Serves 5.  Or just you with a bunch of leftovers.

Sauce Ingredients:
1/2 an onion, diced
1 small shallot, diced
2 cloves of garlic, diced
1 tablespoon of olive oil
30 oz. of tomato sauce (we used Muir Glen organic tomato sauce)
1 teaspoon of salt
1 teaspoon of pepper
2 teaspoons of crushed red pepper
1 cup of red lentils
1 tablespoon of chopped basil
1/2 cup of chicken stock
1 bay leaf
1/2 cup of red wine
1/2 cup grated parmesan

Directions:
Saute onion, shallot, and garlic in olive oil
Add tomato sauce and cook on medium until heated (about 5 minutes)
Add salt, pepper, red pepper, basil, chicken stock, wine, and bay leaf
Add lentils, cover, and heat until lentils are cooked through (about 10 minutes)
Add parmesan

Optional: Remove bay leaf and put sauce into the blender for a smooth consistency.  The lentils should be fully blended and the sauce will be thick. Pour mixture back into sauce pan and heat on low until served.

Post blender

 
Pasta:
Cook 3 cups of quinoa macaroni pasta for approximately 8 minutes in boiling water
Drain pasta
Toss each serving of pasta with 3 tablespoons of sauce
Pour sauce to taste over the top of each serving
Eat!

Recipe Day

My boyfriend, Sam, is a smoothie aficionado.  When he injured his knee a little over a year ago, he said hobbling to the blender was about as much as he could stand at a time.  Now that it's warming up, we've taken to making these together.

I like to portion the fruit out in freezer bags so that I can just toss it in the blender with the juice and yogurt in the morning.  It's a great time saver, especially since I purposely wake up as late as possible without being late to work.

Morning Smoothie

Ingredients: (to save me from typing it a lot, I'll say here - all the ingredients are organic)
1/2 a cup of blueberries
1/2 a cup of strawberries
1/2 a cup of raspberries
1/2 a banana
1/4 cup of pineapple
1 cup of carrot juice
1 large tablespoon of Greek yogurt, plain
1/2 a cup of spinach*
2 tablespoons of whey protein powder*

Directions:
If your blender is anything like mine and you've frozen the fruit, it helps to take the bag out a little while before you want to make it.  Otherwise, toss in the fruit, carrot juice, yogurt, and blend!

This recipe will make approximately 16 ounces of smoothie, depending on the amount of liquid you use.

*I've modified this recipe from the original post.  I just started adding spinach and protein powder and it's delicious.

Do you have smoothie recipes?  Want to share?

Recipe Day

Red Curry (because it's the awesome)

Ingredients: (serves 2, sometimes with leftovers)

1 chicken breast, cut into cubes (or just bite size pieces)
2 red potatoes, cut into cubes
1 carrot, diced
baby corn (however much you want), diced
any other veggies you want to add
brown rice (about a cup, and you can use white rice if you want to be traditional, brown is just healthier)
1 14oz can of coconut milk
4 cups of chicken stock
2 tablespoons of red curry paste
1 garlic clove
1 shallot

Directions:

Heat the thick cream from the coconut milk in a pot until boiling
Cook chicken with the cream
Add curry paste, stir
Add chicken stock, veggies, garlic, and shallot
Let simmer for 30 minutes

Put rice and water together in a large saucepan (use 2 cups of water per 1 cup of rice)
Bring water to a boil uncovered
Add lid and lower heat
Let simmer for 30 minutes or until water has been absorbed
Turn off heat and let rice sit for 5 to 10 minutes, covered

Serve curry mixture over the rice and enjoy!

Recipe Day

The Easiest Pasta Ever

For when you need some carbs and good fats.  I like to make a lot and then divide it up for work lunches throughout the week.

Ingredients:
whole grain pasta (however much you feel like making)
extra virgin olive oil
broccoli (or any veggie you feel like having)
crushed red pepper
pepper
oregano
Parmesan

Directions:
Boil water in large pot and add pasta
Lower heat and let cook for approximately 10 minutes (depending on the type of pasta you're using)
Saute broccoli in separate pan with oil and spices
Drain pasta
Add cooked broccoli to pasta
Add oil (about a tablespoon)
Add spices to taste
Top with Parmesan to taste

Recipe Day

This is my go-to lunch when I have no leftovers in the fridge and I'm already running late for work:

Turkey Wraps

Ingredients:
1 spinach tortilla (or two if you're like me and love to eat)
1 wedge of Laughing Cow cheese (I like the queso fresco and chipotle one)
1 tomato, sliced (you won't use the entire thing unless you really like tomato, or make two of these)
alfalfa sprouts
a couple small slices of turkey breast (not that pre-packaged paper thin stuff, try your deli counter)
pepper 

Directions:
Spread cheese onto tortilla
Near one end, layer turkey, tomato slices, alfalfa sprouts, and pepper to taste
Starting at that end, roll up
Cut in half