Tag Archives: low carb

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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White Chocolate Raspberry Mini Muffins (Gluten Free) + Ladera Granola WINNERS!

Happy Monday folks! I hope you all had a great weekend filled with thanksgiving recipe-planning and staying warm! It was super cold around here.

In getting prepared for the holiday to come, I wanted to test out a recipe I had been brewing in my brain since I posted about the gluten free White Chocolate Raspberry mug cake.  I thought about multiplying the recipe for mini-muffins, and it was finally a possibility because we got our oven fixed!!! I cannot express how excited I am. I immediately went to the grocery store, then came home and started baking. I would wait til Recipe Friday, but this one is just too good!

White Chocolate Raspberry Mini-Muffins (Gluten Free)

Before I get to that..just look how beautiful these raspberries are!!!

photo 1

Ingredients:

  • 1 c. coconut flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 c. milk of any kind
  • 8 eggs
  • 1 tbsp vanilla
  • 2 1/2 tbsp. coconut oil (melted)
  • 1/2 cup brown sugar or Splenda brown sugar blend
  • 6 oz raspberries (chopped)
  • Heaping 1/2 cup of white chocolate chips

photo 2

Instructions:

  1. Combine coconut flour, baking powder, and salt. Stir to blend well.
  2. Get out your electric mixer! Add the milk, 8 eggs, and blend at medium speed until there are no more lumps. Blend in your vanilla, brown sugar, and coconut oil. Continue blending until there are no lumps in the batter.
  3. Stir in the raspberries and white chocolate chips with a large spoon.
  4. Spoon mixture into cupcake or mini-muffin tins. (I lined mine with mini-muffin wrappers)
  5. Bake at 375 degrees for 15-18 minutes. I ended up with 2 batches of 36 mini muffins each.

And finally..the winner of the Ladera Granola Giveaway!!! 

The two winners of one full size bag of Ladera Granola are:

Angie and Cheryl!! Congrats ladies!! 

*Be sure to send me an email with your mailing addresses at run2yourownbeat@gmail.com* 🙂

And a BIG thank you to Ladera Granola for reaching out to me! I’m definitely going to be ordering more soon. I was so sad when I ran out!

That’s all I’ve got for now, have a safe and happy thanksgiving everybody!!

Questions for you:

What are you thankful for this year?

What recipes will you be making for your family?