#healthy cooking
- Two cups pasta (I had wholemeal so that’s what I used but any pasta will do, gluten free, noodle, penne, spirals, whatever)
- A cup of almond milk (any non dairy milk is fine)
- Three tablespoons of flour (I used wholemeal wheat, but you could use rice, oat, or cornflour to make it gluten free)
- Half a cup of brewers yeast (nutritional or savoury yeast would work too)
- A pinch of salt
- A block of firm tofu (seitan would work too if you prefer it)
- A big handful of fresh chives (you could use dried as well, but you’ll need to simmer the sauce for longer and possibly adjust the amount)
- White or Apple Cider vinegar (could be swapped for lemon juice)
- A cube of veggie stock (optional)
- A splash of soy sauce (optional)
- A pinch of cumin seeds (optional)
- A few tablespoons of oil (I like to use the oil from sundried tomatoes but any vegetable oil is fine)
- A handful of pumpkin seeds (optional, you could swap for other nuts/seeds if you wanted)
- A handful of sunflower seeds (optional, you could swap for other nuts/seeds if you wanted)
- Olives (optional)
- Sun dried tomatoes (optional)
- Spinach, Kale, whatever vegetables you have spare would do fine, broccoli and cauliflower go surprisingly well in pasta dishes.
- Put the pasta on to boil. Traditionally you’d add a pinch of salt and a splash of oil, but I don’t usually bother. If you’re using wholemeal pasta like I did it’ll take a little longer to cook.
- Usually with tofu you’re supposed to press it to get the moisture out, but I’m lazy. Years ago I discovered if you freeze tofu and then thaw it (if you’re in a hurry you can defrost it in hot water), it becomes a lot more like a sponge and you can just squeeze the moisture out without any trouble. Cut or crumble the tofu into chunks however you like it, and throw them a frying pan with the cumin seeds and a splash of oil. I use a non stick frying pan but you can do without (it’ll just take more stirring).
- Fry the tofu much the same way you would fry onions for a few minutes, then crumble the veggie stock over the top, then add around a third of the brewers yeast, and a splash of soy sauce. Keep stirring.
- After a few minutes, or as soon as the stock and yeast start to stick or form clumps, add a splash of vinegar, this helps to deglaze the pan and adds a sharpness to the flavour. Keep stirring.
- Now add any vegetables, seeds, olives, etc to the mix, except the chives and keep stirring till the vegetables are cooked. Chunkier vegetables will take longer.
- Now, you can mix up the sauce in the pan with everything else or you can mix it up separately. I find it’s easier separate but it means one more container or pot to clean.
- Mix a couple of tablespoons of oil with the flour, add a splash of soy sauce, and a splash of vinegar, and a pinch of salt. Stir into a thick paste. Slowly add the almond milk, stirring as you go. If the sauce is still thick, add some more milk.
- Now add the chives and if you haven’t already, add the sauce to the pan, then drain the pasta (which should be done by now) and add that too. Lower the heat and let it simmer, stirring occasionally, for about ten minutes. If the sauce gets too thick in that time, add a bit more milk or even water. You’re looking for the flavour of the chives to spread out and mix with everything else. Add a bit more salt or vinegar if you think it needs it.
This mix should make enough to feed 2-4 people depending on how hungry they are. If you add a salad or bread or something it’ll stretch to six.
Healthy snack prep
1) Yogurt and fruit2) sliced bell peppers carrots and cucumbers with hummus
3) almonds and nuts
4) oranges and bananas
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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this is what Saturday nights are made of when I am alone in my apartment
…
Argentinian wine + Italian music + Greek food
All Star Fruit Pancakes
Happy Saturday Tumblrs. It’s chilly here in California, and it’s finally raining! I love the rain. It makes everything so beautiful, the plants are green and happy and everything isn’t so parched anymore. With this cold ass cold weather, I wake up starving nearly every single day. I made these banana, blueberry, pomegranate, mandarin, golden raisin, blue cornmeal and buttermilk pancakes for breakfast, and they were so good. These are pretty healthy too, I used mostly organic ingredients, organic blue corn flour and organic AP flour. These can easily be made gluten free as well, by swapping in garbanzo flour for the AP. The batter has one mashed banana and is full of blueberries. I topped them with sliced bananas, pomegranate seeds, mandarin oranges, golden raisins, chopped pecans, real maple syrup and a little bit of butter. Buttermilk acts as a leavening agent and makes these extra fluffy. Yogurt works the same way, but if you don’t have either one use whatever you have.
Here’s how to make this easy and delicious breakfast:
Mash 1 banana in a mixing bowl, add 1 egg, 1/4 cup sugar, 1 cup buttermilk (swap for any regular milk or almond milk if you don’t have buttermilk), 1 tsp vanilla, 1 tbsp melted butter or oil, (I used olive oil to add a little savory in all of the sweet). Mix well with a fork.
Sift in ½ cup blue cornmeal, ½ cup all purpose flour, (Or for a Gluten Free option, swap with ½ cup Garbanzo Bean flour), 1 tsp baking soda, 1 tsp salt. Mix with a fork until just combined, do not over mix. Add ½ cup or more organic frozen blueberries.
Heat the griddle to high, add a little butter, pour ½ to ¾ cup sized pancake batter using a measuring cup. Cook pancakes on first side until bubbles form, flip and continue cooking another few minutes. Top with all sorts of fruit and syrup. Strawberries would be great on this, Yum!
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Cinnamon Banana Bread with Agave Cashew Cream
Dry ingredients:
½ cup gluten free all purpose flour (Bob’s Red Mill)
½ cup gluten free oats / oat flour
½ cup coconut sugar
1 ½ tsp baking powder
2tbsp cinnamon
Wet ingredients:
2 ½ medium ripe banana
1 tbsp coconut oil
3tbsp almond milk
1tbsp agave syrup
Agave Cashew Cream
1 cup cashew, soaked in water over night
½ juice of lemon
4 tbsp agave syrup
8 tbsp almond milk
Preheat oven to 180c
Place dry ingredients into food processor, process into fine power. (If using OAT FLOUR, simply whisk together dry ingredients in a mixing bowl)
Place wet ingredients into blender/food processor, blend until smooth
Pour wet ingredients into dry, fold in until well incorporate, do not over mix
Pour batter into pound cake pan, place into preheated oven, bake for 20-25 minutes, until golden brown and skewer comes out clean
While bread is baking, make the cashew cream. Place all cashew cream ingredients into blender, blend until smooth. Pour cream into a container, place in fridge to chill for later use
Allow banana bread to cool for 10-15 minutes, serve with cashew cream
Serving Suggestion: Slice, toast both sides, serve with cashew cream (optional- drizzle with agave syrup)
Storage: Wrap bread with plastic film and store in air tight container. Consume within in 3 days.
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Hazelnut Toffee Barks
(Recipe adapted from Civilized Caveman Cooking – see original recipe here)
4 cups fresh apple juice
2 tbsp coconut oil
Pinch of salt
A handful of hazelnut
Preheat oven to 180c
Pour apple juice into a medium saucepan, bring to boil then reduce medium heat. Let juice simmer for about 30 minutes.
While the juice is simmering, place hazelnuts into oven for about 15 minutes, until golden. Remove from oven, chop nuts, set aside.
Place a piece of baking paper on a baking tray, set aside for later use.
When juice mixture thickens into the consistency of warmed honey and turns into dark brown (caramel color), remove from heat, allow it to cool slightly. Bring it back on the stove, on LOW heat, stir in coconut oil, add in a small pinch of salt, and stir until emulsified.
Pour mixture on the prepared baking tray, you may have to use the back of a spoon to spread the mixture thinly. Sprinkle chopped hazelnuts onto toffee, press gently onto nuts.
Place tray into fridge until the toffee bark hardens.
Once harden, remove from fridge, and break into pieces.
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