Tag Archives: vegetarian

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:


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’…



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.


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



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.



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!


Recipe Friday – Veggie K’nishes & Protein Bakery Giveaway WINNER!

Happy Friday friends!!! I feel slightly more relaxed now because I have monday and tuesday off, and combined with no friday classes..that’s 5 days all to myself! Unfortunately I still have homework and studying to do, as well as work, but at least I don’t have to go to class! :p

Anywhoser, enough about school. We both knoth know you and I really only care about the yummy healthy recipe I’m about to share for Candy Fit’s Recipe Friday 😉

photo 2I had Kayla’s mom try it right after they came out of the oven (I used hers since mine is broken). She said it actually tastes like real food!” Can you believe it? Healthy food that tastes naughty. I love it!

Veggie K’nishes

photo 1by Elyse F.

Prep Time: 30 min

Cook Time: 30 min

Keywords: bake blender snack side appetizer gluten-free low-carb vegetarian comfort food American Jewish

Ingredients (22 Cakes)

  • 1 large head of cauliflower
  • 2 medium sized sweet potatoes
  • 1 head of broccoli
  • 1/2 onion (finely chopped)
  • 1/4 c. almond flour/meal (for mixing), and extra for coating
  • 1/2 c. coconut flour
  • 3 eggs + 2 egg whites (beaten)
  • 1/2 tsp baking powder
  • 1/4 c. coconut milk
  • 2 Tbsp olive oil
  • Salt and pepper (and any other seasonings) to taste


1. Cut the cauliflower into florets and put it in the food processor until it’s finely grated.

2. Peel and shred the raw sweet potatoes using a cheese grater

3. Cut broccoli into florets, and gently pulse in the food processor until it’s in tiny little floret-et-ets… (it’s a word. i made it up.)

4. Put all your cauliflower, broccoli, sweet potato, and onion in a large mixing bowl. Add all other ingredients and mix well (adjust flour content til it has a consistency in which it holds together)

5. Add your spices – I used salt, Roasted Garlic & Herb seasoning, DASH of smoked paprika, and garlic & pepper seasoning, along with some grated parmesean.

6. Roll into balls the size of a small apple and coat lightly in almond flour – place on greased baking sheet.

7. Bake for 25-30 minutes at 400 degrees, or until they are kinda spongy and crisp looking on the outside.

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This food makes a great side dish or even a snack when you’re craving something savory. Hopefully you guys cook it and enjoy it as much as I did:

 The winner of the protein bakery giveaway is:

Pete Crenshaw

Thank you to all who entered!! Stay tuned for the next giveaway! 🙂

Questions for you:

What are your plans for this weekend?

Any healthy comfort foods you’d like to share?