Tag Archives: recipes

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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Kale & Quinoa Sautee + Weekend Recap!

Happy monday! And Happy June! I cannot believe we are almost halfway through the year of 2014 already. I also cannot believe that almost 1 year ago, at the end of June 2013, I finished chemotherapy. It’s crazy how time flies! Thankfully I am now in remission for almost 7 months. I constantly remind myself what a blessing it is to be able to live my life healthily and happily.

Did ya’ll have a good weekend!? I did. On Friday, I didn’t have work so I leisurely went to the gym for a killer leg workout. Naturally, I treated myself to iced coffee afterwards :p I’ve got a problem.

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I’ve been spending a lot of time with someone special lately – so we had date night (I cooked dinner), then went out for drinks at the Level3 lounge atop the Melt Grill and saw Million Ways to Die in the West. (not thaaat great). P.S. I love wine. A lot.

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I had a work meeting on Saturday and relaxed that evening (hello, netflix!!!). On Sunday, I did spin class with my favorite instructor. She had a wicked hard class full of fast climbs. I don’t know what it was – perhaps leftover soreness from Friday’s leg workout – but I felt so slow the whole class and my booty was killin’ me! Nevertheless, I pushed through it. I was super excited for the day following my workout though! Special someone and myself went to a Dierks Bentley concert that evening with his sister and her boyfriend. The weather was absolutely gorgeous. Great time with great people 🙂

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Pit stop at the Francis Walter Dam!

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Aaaand that brings us back to monday – we drove back early this AM so we could both get to work on time. He had billing day at work – I played parachute and blew bubbles. Equally important jobs, am I right? 😉

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Speaking of work – momma dearest got me this cute Thirty One bag to use to tote all my belongings to work! I’m a sucker for pink 🙂

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My work day ended at 2 so I did my weekly grocery shopping and picked up a few things at Wegmans. Lots of cruciferous vegetables!! It’s weird not “officially” having anything to do in my spare time until I begin the nutrition therapy program. Til then I’ll just be pondering life – what is life, what is virtue, what are things made of, etc. LOL JK. (can you tell I took a philosophy course last semester?)

To conclude the post, I’ll leave you with a simple little recipe I’ve been loving lately. Makes a great savory, filling side dish or even main dish with some veggies!!

Kale & Quinoa Sautee

Ingredients:

  • 1/2 c. cooked quinoa
  • 2 strips turkey bacon, uncooked and chopped into small pieces
  • Minced garlic
  • 1-2 tbsp olive oil
  • LAAARGE handful of baby kale (or regular, I prefer baby. it’s not as bitter)
  • Handful of diced tomatoes
  • Optional extra protein – chicken, turkey, etc.
  • Shredded Parmesean (again, optional)
  • Dash of oregano and onion powder

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1. Cook your quinoa according to the package. (usually 2 c. liquid, 1 c. quinoa. You’ll only use half for the rest of this recipe. Or all of it – whatevs! Chicken/vegetable broth adds a little extra flavor instead of just water)

2. Sautee your diced turkey bacon in 1/2 tbsp olive oil and the minced garlic.

3. Once it’s cooked to your liking, add in your kale and about 1 to 1 1/2 tbsp of olive oil and a pinch of salt.

4. When the kale becomes wilty and a darker green color, add in your quinoa, tomatoes, and spices. Stir it up and set the heat to low and let it sit for 5-7 minutes, covered.

5. Remove from heat and stir in parmesean cheese. Bon appetit!!! 🙂

(Here is where I got the inspiration to use sauteed kale!)

What’s your favorite kale recipe? Please share! 

Modernist Cuisine at Home: Bringing a culinary school into your kitchen!

Happy Friday everybody!

I feel like I start almost all of my posts with ‘Happy (insert day here)!’ Perhaps it seems a bit passé after a while, but I think that every day should be a happy day. Even on the worst day, it can still end happily when you remind yourself what you do have that makes everything worthwhile. It is always important to, as they say, count your blessings.

I’ve recently been in contact with the folks at a website called Inkling. Inkling is an e-book publisher, specializing in making a wide range of learning content accessible. This content ranges from crafts & hobbies to food & drink to medical publications and textbooks.

The book I’m discussing today is called Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet. By following the link below, you can access the first chapter of the book FREE by logging in with your facebook or  creating an account with an email address.

CLICK HERE to preview Modernist Cuisine at Home on Inkling!!

Once I began viewing the chapter, I was in love with all of the beautiful, detailed photographs that illustrated different recipes and cooking techniques. Some of the sections in this first chapter of the book are slow-baked chicken with onions, the science of emulsions, pressure cookers, caramelized carrot soup, and much more!

I love that the books on Inkling are all interactive. Some people are tactile learners, so reading books on an Ipad, phone, or computer doesn’t always suit them. With Inkling, they are able to touch and explore different concepts – connecting the tangible to the intangible.

This book in particular is fantastic. It taught me things about the art of fine cuisine that I wouldn’t otherwise have known. If you’re like me, (love to cook, but don’t have an extensive knowledge of cooking techniques), then this book is perfect for you. It teaches you the science and reasoning of how and why foods are prepped in certain ways.

Included in the content of this e-book are videos, pictures, interactive grocery lists, and much more. I know what I’ll be doing the next few weekends! 🙂 (hint – I’m going to cook a lot of food. and eat all of it.) I downloaded the Inkling app on my iPad mini, and I love the stunning visuals, ease of use, and the interactivity. Here are a few screenshots:

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Once again – CLICK HERE to get your free chapter from  Modernist Cuisine at Home from Inkling!! 

I hope you all have a wonderful, happy, healthy, and delicious weekend!!

Questions for you:

What are some of your favorite recipes to cook?
Have you remembered to smile today!? hehe 😉