Simple Mushroom Pasta + Nut-Free Pesto (GF)

 

SIMPLE MUSHROOM PASTA + NUT-FREE PESTO (GF)

Ingredients

• 8 oz gluten-free pasta
• 4 tbsp butter or coconut oil
• 16 oz mushrooms, sliced
• 1/4 cup parmesan cheese, grated or shaved
• 1 1/2 cups basil
• 1/2 to 3/4 cup shredded parmesan
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 lemon, juiced and zested
• salt & pepper to taste

Cooking Directions

1. Cook the gluten-free pasta according to package directions. Drain and set aside.
2. Meanwhile, combine all the nut-free pesto ingredients (ingredients 5-10) in a food processor and pulse until smooth.
3. Heat the butter/coconut oil over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the gluten-free pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh thyme or other herbs to taste.
4. Pour gluten-free pasta into bowls and top with a generous spoonful of the nut-free pesto OR stir the pesto directly into the pasta.
5. Enjoy with a smile!

Edamame Pesto (V) (GF)

Protein packed pesto with a punch? Yes, please! I am absolutely obsessed with pesto and I have a penchant for downing edamame more than  the average folk.

This type of pesto is a little thicker than traditional pesto and is perfect as a sauce, dip or sandwich spread. I am sure there are more uses for it – get creative! Here is the recipe:

the ingredients:

• 14 oz package of frozen shelled edamame, thawed
• 1 cup basil leaves, packed (more to taste)
• 2 T fresh lemon juice
• 1 clove garlic
• 1/4 cup water
• 2 T nutritional yeast (optional, but recommended for that cheesy flavor)
• 1 t – 1 T extra virgin olive oil
• 1/2 t salt
• oregano, cilantro or any other spices you desire

the method:

Put the liquid in the food processor first and then add the other ingredients, blending until smooth. Serve over pasta, pizza, or any other dish you want!

Green Goddess Grilled Cheese

 

I had a late start getting to the gym yesterday, so I needed something quick – and delicious, of course. I opted to make the Green Goddess Grilled Cheese to satisfy my taste buds. If you have ten minutes, then you have time to make this yummy gourmet-esque sandwich.

With a hearty helping of avocado and cheddar, this recipe was exactly what I needed after my run. I hadn’t been to the gym in over a week due to our Mexico vacation so the treadmill was definitely my worst enemy. The lesson I learned: When training for a 5K, NEVER go longer than three days without running or you will face a brutal attack that will possibly trigger tears to run down your face. In public.

Okay, enough of the sob story and back to the food. I highly recommend this recipe whether you’re crunched for time or not. I was very short on time and used store-bought pesto, but you should try making your own if time allows. Enjoy!

Green Goddess Grilled Cheese

Ingredients:

• 2 slices bread (I used 12-grain, but sourdough would be delish)
• 2 to 3 tablespoons pesto
• 2 slices cheddar cheese
• handful fresh baby spinach
• 1/4 avocado, sliced
• 2 tablespoons parmesan, shredded
• 2 tablespoons olive oil

The Method:

1. Spread about 1 tablespoon of pesto onto each slice of bread.
2. On one slice of bread, add 1 slice of cheese, sliced avocado, parm, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
3. Heat 2 tablespoons olive oil in a frying pan over medium low heat. Add the sandwich to the oil and cook until bread is golden brown. (I like mine extra crispy so I left it on a tad longer than usual)

Meatless Monday: Stromboli Night

In my house (and mind) you can’t go wrong with cheese. Let’s just say if I were Barney Stinson, and you challenged me to eat nothing but cheese for the rest of my life, I’d have no choice but to say, “Challenge accepted,” with a big cheese-eating grin on my face. I’m sure Nick wouldn’t be the happiest with the results of said challenge, but I suppose he’d just have to deal. 😉

All jokes aside, a stromboli recipe never fails to exhilarate the taste buds and this recipe did just that. We both made the same exact recipe except Nick added some chicken to make it man-cub friendly. With it’s bubbly cheesy goodness, fresh herbs and crispy crust – this recipe will be repeated, no doubt.

And of course, there is only one word to describe this recipe: Legend-DAIRY.

Ingredients:

(Makes 1 stromboli; for non-vegetarian stromboli, add 2 cups shredded chicken)

1 pizza dough ball

1/2 cup Pesto Sauce

2 cups Spinach

1 cup PRZ Roasted Peppers

1/2 cup Hothouse Tomatoes, sliced

2 cups Shredded Mozzarella

1/2 cups Grated Parmesan Cheese, divided

1 tsp. Garlic Salt

1 tsp. Truffle Oil

1 egg, lightly beaten

Marinara sauce for dipping

Instructions:

1. Preheat oven to 350 degrees. Meanwhile, on greased counter roll out dough to a rectangle, about the size of a cookie sheet.

2. Spread Pesto all over leaving a 1 inch space from edge

3. Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your tomatoes and peppers. This is also where you would add the chicken if making non-vegetarian.

4. Now roll, jelly roll style,  starting at the long end so the end result is a big tube.

5. Place on a greased cookie sheet, make sure seam is on the bottom.  Tuck ends under.

6. Brush with egg. Sprinkle with Parmesan and Garlic Salt.

7. Cut slits along the top to vent

8. Bake until golden brown, 20-30 minutes.