Category Archives: Casseroles

Coconut Quinoa Primavera Pasta (AKA Better Than Mac N Cheese)

Oh yum. So delicious. When made like this, creamy pasta is no longer on my no-no list. In fact my goal is to find a way to enjoy every unhealthy food I used to eat before learning about nutrition, guilt-free. Knowledge is power and this dish makes me feel strong, happy, and healthy! Also,this recipe makes a LOT of food; lunches for the week!

8oz organic quinoa pasta
1 cup canned coconut milk
1/4 large lemon juiced
Oregano
Parsley
Salt
Pepper
Red crushed pepper
1/2 yellow bell pepper chopped
1/4 red bell pepper slivered
16oz broccoli steamed
9oz sugar peas steamed for 4-5 min only
7-8 oz fava beans, cooked

Toss all ingredients together and enjoy! For work lunches I plan to serve over some fresh spinach for extra greens. Energy all week long!

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Savory Butternut Lentils

Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…

You need:

1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Fresh rosemary
Crushed raw walnuts, handful
Shallots 2
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch

optional garnishes:
1/2 lemon juiced
Fresh cilantro
Drizzle of olive oil

Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.

You could be cooking your lentils while these are baking, about 30min simmer.

On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.

Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!

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Savory Carrot Casserole

Ah, now on to the good stuff, what I really like to cook: VEGGIES 🙂

This is one of my favorite recipes, or one iteration of my favorite recipe. This is near and dear to my heart. Modified from the More With Less Cookbook, an ancient Mennonite cookbook (if 1976 is ancient…), gifted to me by my dear Aunt Cheryl, back in 2003.

This is my favorite thing to bring to “Friendsgiving” as I have not been home for Thanksgiving in 9-10 years (BUT I AM GOING HOME THIS YEAR!!) 🙂

Everyone can keep their disturbingly sugary sweet potato casseroles, give me savory carrot casserole any day! (unless it is creole/cajun style sweet potato casserole…)

For this recipe you need:
-about 4 cups of carrots cooked and mashed (i’m obsessed with TJs organic carrots of many colors; i also threw in one purple new potato just because…)
-1/2 to 3/4 cup egg whites (or 3 eggs)
-1cup plain almond milk
-about 4-5 TBS 0% plain greek yogurt
-1tsp sea salt
-dash of black pepper
-about 3 oz of shredded cheddar cheese (i used light cheddar cheese sticks from TJs, 3 sticks, shredded up)
-Fresh parsley washed and chopped (about 4-5tbs)
-crushed red pepper flakes
-handful of shredded mozzarella (optional)
-1/2 cup almond flour
-handful of crackers of choice to crumble on top (i recommend about 10 Mary’s Gone Crackers)

Begin by peeling your carrots/potato. Once done, I actually use my peeler to shred the carrots into little strips, this makes them easy to cook! I put them in my ceramic casserole dish and microwave steamed them for about 4-6 minutes until soft, with a sprinkle of water. Then preheat oven to 350 degrees. Once carrots are soft, put in a bowl.

Mix in all ingredients into the bowl with the carrots, except the crackers and a handful of cheese saved for the end. Spray your casserole dish with non-stick spray. Turn mixture into dish. Sprinkle remaining cheese and crumbled crackers on top.

Bake for about 30-35min, then do 1minute on broil at the end to get that cheese bubbling!

ENJOY that beta carotene 🙂

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Cheesy Noodles!

This is my healthy take on an all time favorite, Mac N Cheese! I start with nutritious asian Soba noodles, as buckwheat is great for you, and despite the name, is wheat (and gluten) free! This is a vegetarian and can be vegan recipe and you can use any assortment of veggies your heart desires!

I used:
1/2 package soba noodles
2 slices vegan “american” cheese
1/2 cup fresh mozzarella (or vegan cheese of choice)
1-3 tbs grass fed butter (or vegan substitute)
1tbs garlic infused olive oil
3 TBS red wine of choice
1/2 tsp crushed red pepper
1tbs dried parsley
1 cup mushrooms
1/4 sliced onion
1/2 large sweet potato
1/2 Chinese eggplant
1/3 small cabbage
1 small head cauliflower
3 stalks broccoli

My first step was to sauté the onions and mushrooms in the red wine. Put a little oil or butter in a pan over high heat, sauté onions until golden, add sliced mushrooms and sauté until soft, add splash of red wine and simmer 2-5 minutes. Smells wonderful 🙂

Then I washed and chopped all the veggies and put them in my steamer. Steamed about 30min until tender.

Cook soba per package instructions, mine was boil 5-7 minutes and drain.

Then toss the noodles with butter, cheeses of choice, garlic olive oil, herbs, and onion mushroom sauté. You can then serve these as one dish with steamed veggies on the side, on top, or go ahead and toss all the steamed veggies in in a large pot of bowl. So savory, so filling, and so yummy! You could also sauté some firm tofu with the onion/mushroom/wine step for some extra protein, or toss in some garbanzos. I will experiment with some of these next time 🙂 Enjoy!!

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