Tag Archives: family dinner

Healthy Hump Day: Homemade Cheeseburger Pasta [GF & Vegan-friendly] + WIAW

Howdy Friends! It’s hump DAAAAAYYYY! Did ya’ll read my last post on showing yourself a little TLC?? If so, how’s that coming? Have you felt happier or more mindful of making sure you’re taken care of before you take care of others? One of the ones I need to work on is waking up early enough to have a relaxing breakfast! 😛

I come to you bearing a new recipe! Before I started eating right for my body, I used to looove Hamburger Helper. Or anything with carbs and cheese in it, really.

So at the IDEA World Fitness Convention, I got these noodles from a brand called Explore Asian. I don’t usually eat pasta (even though I miss it dearly!), I’ll usually sub it out for spaghetti squash or zoodles. HOWEVER, these Explore Asian bean pastas are changing the game. They are around/under 200 calories per serving, contain 10g > net carbs, high in fiber, and have 20-25 grams of protein. WHAT?! I just blew your mind. Go clean it up. I’ll wait.

Now that you’ve cleaned up your mess, you must be thinking “But Elyse! Pasta is carbs is pasta is carbs and whaaaaat????” Well, dear friends, as you hopefully know, grains are not the only source of carbohydrates, and meat is not the only source of protein. The noodles in question, my curious kids, are made from either mung bean, black bean, or adzuki bean and water. That’s it. Two ingredients. Seriously.

You’re probably questioning that if it’s not even real pasta, and it’s made from weird beans you don’t even know about, it probably tastes funny, right? Wrong, mostly. The mung bean fetuccini’s texture is slightly different than regular pasta..probably closer to that of whole wheat pasta. Other than that, it cooks fast and tastes great! My favorite is probably the adzuki bean spaghetti. I made it last night in a stir fry with chicken, butternut squash, peppers, onions, and Go Veggie! smoked provolone ‘cheese’. (Side note: I sauteed some Japanese Aomori Fermented Black Garlic in the pan prior to cooking. Yay for new and exciting flavor combos!) Sorry I didn’t provide a picture – I was too hungry to make it look pretty!

This past weekend, had a hankering for something cheesy, so I whipped up this recipe and now I’m going to share it with all of you lovelies!

Healthy Cheeseburger Pasta:

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List of Ingredients

 

  • 1 lb ground beef or beef-style crumbles
  • 1 package of Explore Asia pasta (mung, adzuki, or black bean), zoodles, spaghetti squash, or your choice of pasta.
  • 1 t. onion powder
  • 1/2 t. garlic powder
  • 1/2 t. worcesterschire sauce (optional)
  • Salt & Pepper to taste

Paleo ‘Cheese-Sauce’

  • 1 egg
  • 1/4 c. + 1 c. extra light tasting olive oil, separated
  • 1/2 t. mustard powder
  • 1/2 t. salt
  • Lemon or lime juice to taste
  • 2 T nutritional yeast

Or instead of ‘cheese-sauce’…

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How to Cook

For the Cheese-Sauce:

  1. Combine egg, 1/4 c. olive oil, salt, and mustard powder in a bowl and blend using an electric handheld mixer or immersion blender until ingredients are completely blended.
  2. Continue to blend as you SLOWLY drizzle in the remaining cup of olive oil. The mixture should thicken and look more white in color.
  3. Blend in lemon or lime juice and nutritional yeast. Set mixture aside.

For the meat/pasta:

  1. Cook pasta according to your product’s directions. (If using spaghetti squash, bake at 425 degrees for 25-30 minutes) I usually add a little salt and olive oil to the pot of boiling water to add flavor and help the noodles not stick together.
  2. Brown 1 lb of ground beef in large skillet with onion powder, garlic powder, and worcesterschire sauce. Drain in a collander when finished.
  3. Add pasta, ground beef or beef crumbles, and cheese-sauce or cheese slices to skillet and stir until combined. Serve with fresh steamed veggies! 🙂

Hope you all enjoy that as much as I did! There’s nothing better than comfort food after a long day 🙂

What I Ate Wednesday

I haven’t done one of these in a LONG time! Here are just a few of the things I’ve been eating.

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I’ve really been digging these Go Veggie! cheese slices ever since I tried them at the IDEA World Expo!

 

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Grilled low-carb flatbread with Applegate Farms organic turkey, tomatoes, avocado, honey mustard, and smoked provolone Go Veggie! slices with rainbow carrots and a side salad with peppers, spinach, blueberries, and snap peas.

 

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Hari Tea – jasmine & ginger green tea from a mason jar. LOVE mason jars 😉

That’s all for now folks! Feel free to email me at run2yourownbeat@gmail with any questions, suggestions for posts, or just to say Hi! 

Happy Healthy Hump Day!

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BIG NEWS + A new recipe!!

HAPPY SUNDAY. I feel so relieved – like a weight has been lifted off of my shoulders. For the entirety of my winter break, I was finishing up the material for my NASM CPT exam. I just had it yesterday, and I PASSED!!!! PHEW. I was so nervous. When the proctor told me I passed the exam, I had trouble containing my excitement and let out a brief yelp before I was reminded that this was a *quiet* testing facility!! Oops 😉

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It feels fantastic to have that done and under my belt, and opens up opportunities for a job this coming semester! Speaking of this semester..it starts tomorrow. I’m not looking forward to it…but I only have two classes at school, and three online courses..so that won’t be too bad right? Hopefully not.. :p

I’ve been thinking a lot about my future lately – what do ya’ll now about the Nutrition Therapy Practitioner certification? or the Master Nutrition Therapy Practitioner cert.? (Click here for the site I’m looking at) I just feel like that type of nutrition practice is the approach I want to take on it.

Is it worthwhile for me to continue 2 more years in school to get a bachelor’s in nutrition, and end up with $30,000 more in loans, on top of the $25,000 I already have in loans? Seriously – I need a lot of opinions here people! Is it possible to build a well-paying, stable career off of the MNT certification, with the NASM CPT certification? Or is it more beneficial to get a degree? This has just recently been on my mind..so I’ve got a little while to figure that out.

On to the recipe! The other night, I was in the mood for a casserole – one that was creamy and savoury. I conjured up this tasty recipe!

Cheesy Chicken & Green Veggie Casserole (GLUTEN FREE)

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Ingredients:

  • 3 chicken breasts
  • 1 1/2 c. broccoli florets
  • 1 1/2 c. brussel sprouts, cut into 1/4s
  • 2 garlic cloves (minced)
  • 1/2 onion (minced)
  • 1 tbsp olive oil
  • 1 c. milk
  • 1 1/2 tbsp chevrie goat cheese
  • 2 eggs
  • 2 tbsp nutritional yeast
  • Fresh grated parmesean
  • salt, pepper, oregano, and basil to taste
  • Panko (optional, not gluten free)
  1. Preheat the oven to 350 degrees. Cut your chicken breast into small pieces. Add olive oil, garlic, and onion to a skillet – Saute until transparent. Add chicken to the pan, and cook until it is no longer pink.
  2. While the chicken is cooking, you can steam your brussels and broccoli however you prefer. I steamed my  broccoli in the microwave (4 1/2 min), and boiled my brussels for about 8ish minutes.
  3. When chicken is removed from heat, add all veggies and chicken to the same pot/pan and stir them up.
  4. Now it’s time to makeyour ‘cheesy’ sauce. Melt your goat cheese in a small pan, and once it’s no longer thick/solid, add your milk. Stir, adding salt, pepper, oregano, and basil to taste.
  5. Once it’s started to get a little warmer, add your nutritional yeast and stir til it’s mixed well. Remove from heat, and add your two eggs, whisking to blend ingredients together. (feel free to add a little bit of parm to this mixture)
  6. Pour a litttle bit of your ‘cheese’ sauce into the bottom of your casserole dish, then add some of your chicken/veggies. Alternate wet & dry ingredients until casserole dish is full. Top with parmesean cheese and bread crumbs. (again, optional.)
  7. Bake at 350 for 25-35 minutes. Enjoy! 🙂

I also decided to make these easy, tasty cookies from Kierston’s most recent Recipe Friday over on Candyfit.net. They were super tasty and satisfying! I added chocolate chips to mine 😉

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I alsooo made homemade peanut butter cups – with dairy, nut, & soy free chocolate chips and natural peanut butter! WAY better than a reeses 😉

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And lastly..for the laughs! I saw this on my way out of the grocery store the other day.

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Heheh..Burpee. 😉

Have a fabulous week everyone, and good luck to all college students heading back to school this week!