Mint and Vegetable Chia Pasta

I am always on the hunt for new recipes and new products that will help me lead a healthy and active lifestyle. I believe that I can stay healthier through the foods I eat and the exercise I am able to get.

 

Try Seeds of Wellness Chia Pasta

I was introduced to chia seeds years ago and have used them in recipes for years. Recently I learned about Seeds of Wellness and Chia Pasta. I enjoy chia pasta! I started by swapping 1/2 of the pasta I prepared with Chia Pasta and have progressed to preparing pasta dishes that are entirely Chia Pasta. 

 

The images shown in this post depict a 1/2 Chia Pasta to 1/2 another brand of gluten free pasta. 

Why Choose Chia Pasta

Chia is an ancient grain that provides antioxidants, fiber, vitamins, and minerals. Chia also contains Omega-3 fatty acids which are not plentiful in many people's daily diets. 

 

Mint and Vegetable Chia Pasta

Ingredients (serves 2)

• Olive Ol or Chia Oil (just enough so nothing sticks to the pan)
• 2 large cloves of garlic (crushed and diced)
• 1/4 cup of onion diced
• 2 cups frozen peas 1/4 cup vegetable broth 
• 1/2 cup diced zucchini
  
• 1 tsp ground pepper
  
• 1/4 - 1/2 cup mint leaves diced 
• 1/4 - 1/2 cup grated Parmesan or Vegan alternative
• 1 cup dry pasta (gluten free pasta or pasta of your choice)
• 1 cup Seeds of Wellness Chia Pasta

NOTE: I like to keep "shape" of pasta similar for visual continuity

 

Instructions:

• Sautee onion and garlic in a pan until translucent
• Add peas
• Once peas begin to soften add 1/2 of the mint and broth
• While the peas are cooking until the water is reduced, boil water for the pasta
• When the water is almost gone, add the pasta with 95% of the water drained
• Stir the pasta into the peas and reduce the liquid
• Add the cheese, pepper, and the rest of the mint. Stir to combine
• Serve ... add a wedge of gluten free bread if you wish. Sprinkle Chia Oil as a finishing touch if you wish.
  

 

Sesame Ginger Pasta

I love using ginger in recipes. Today I added in tahini to bring in sesame flavor and a creamy texture to my pasta sauce. The ginger was not as strong as it would have been without the tahini, but it stood out in the dish. I am NOT a creamy pasta fan. This pasta was just creamy enough to coat the noodles, but not soupy.

Ingredients 

A generous serving for 2 ... or serves 2 with leftovers.

• 3 cups dry pasta (I used BANZA)
• 1 1/2 cups chickpeas(if using a can ... rinsed and drained)
• 1 1/2 cups diced vegetables
• 2 cloves of garlic (diced)
• 1/4 cup of onions (diced)
• Olive oil ... just enough so nothing sticks to the pan

 

 

Sauce:

• 1/4 cup tahini
• 2 TBSP diced fresh ginger (or more if you wish more spice)
• 1 tsp rice vinegar/apple cider vinegar
• 1/4 cup water

Instructions

• Sautee the onions and garlic until translucent
• Add the vegetables and satuee just a bit, keep a bit al dente
• Add the chickpeas and sauce
• Stir to combine
• Prepare the noodles
• Drain the noodles, reserving just a SMALL portion of the liquid to add to the vegetables along with the noodles
• Stir to combine and until liquid is absorbed 
• Serve with sprinkles of sesame seeds and pepper

Pasta with Red Wine Sauce

I am trying to use up ingredients in the house and try new recipes while the stay at home order is in place. Since all of the groceries that I normally purchase are not available, I am making the best with what I have.

Today I made a pasta sauce with some left over red wine. The last time we had someone over for dinner. the bottle was opened. That was a while ago. Today I turned the leftover wine into a sauce ... one that colored the meal red too!

Sauce Ingredients (Pasta for 2):

2 cups red wine
6 cloves of garlic
olive oil
1/2 TBSP oregano  (sub basil of you wish)
1 TBSP red pepper flakes

Pasta Ingredients:

1/2 cup diced sweet onion
1 zucchini diced into small pieces
1 yellow squash diced into small pieces
olive oil
2 cups (dry) gluten free pasta
1/4 cup Parmesan Cheese (or vegan alternative)

Sauce Instructions (can be made ahead of time ... takes about 30 minutes):

Dice the garlic and sautee in a pot with olive oil (just enough so nothing sticks/burns)
Add the red pepper flakes, wine, and oregano and bring to a boil
Reduce heat and reduce in 1/2

Pasta Instructions:

• Dice the onion and veggies and add to a pan with olive oil (just enough)  
• Sautee until onions are translucent
• While the vegetables are cooking boil water and prepare the pasta ... slightly el dente
• Drain 95% of the water from the pasta
• Add the cooked pasta to the vegetables, add the reduced sauce, and cook until the liquid is almost completely absorbed
• Serve with Parmesan cheese or vegan alternative

 

White Bean Pasta

I have quite a bit of dry beans in my house as I like to cook with beans. I prefer to soak them to hydrate them rather than purchase them from a can. This allows me to control the sodium.

In this recipe I used two cups of white beans that I hydrated. You can use canned beans. If you do use canned beans, I suggest you drain and rinse the beans before adding them to the pasta.

Ingredients: (serves 2)
3 cloves of garlic
1/2 cup red onion (diced)
1 medium zucchini (diced)
1/4 cup sun dried tomatoes
2 cups beans
2 cups dry gluten free pasta





Instructions:

• Boil the water to cook the pasta 
• While the water is boiling, sautee the vegetables in a pan (I prefer el dente)
• Add the pasta to the water
• When the pasta is done, drain most of the water saving about 1/4 cup to add to the vegetables  
• Add the pasta, water, and beans to the vegetables in the pan and combine
• Stir and cook until liquid is absorbed

Sprinkle with grated Parmesan  cheese and/or fresh basil
Serve with a side of gluten free bread

Gluten Free Jovial Pasta

Pasta is something I have enjoyed for as long as I can remember. From my mom's semi-homemade pasta dinners to sharing Macaroni and Cheese with my brother, I have fond memories of pasta meals with family.

Finding a great gluten free pasta used to be a very big challenge. Today many companies are in the marketplace and produce pasta that is not only holds up to water (they used to be soggy) but also is nutritious.

One pasta that I love is Jovial Gluten Free Brown Rice Penne. No one would know this Italian made pasta is gluten free! It has great texture and holds the sauce in each crevice.

The pasta pictured was made with a vegetable medley, garlic butter sauce and 1 chicken sausage diced up in the batch.

Ingredients:
2 cups of diced vegetables (sweet onion, sweet potato, zucchini, asparagus)
1 gluten free chicken sausage (or tofu or beans to make vegetarian)
2 cups of Jovial Pasta (dry) NOTE: I do one cup dry pasta per person being served.

Sauce:
4 cloves of garlic (diced) and 2 TBSP no salt butter

Directions:
I diced the vegetables and sauteed them in extra virgin olive oil and the garlic
Once el dente, I diced and added the sausage
I added the butter, covered the pan, and turned the heat to simmer
As I added the butter I started the pasta ... and cooked for 5-7 minutes
I added the pasta and some water (a few TBSPs) to the pan and finished cooking

Serve as is or add crumbled cheese or diced red pepper

Pasta Variations featuring Explore Cuisine

I love using Edamame Pasta from Explore Cuisine as it is naturally high in protein and fiber, two things I seek out in my meals. Due to the protein in the pasta, it can be prepared for a gluten free, vegan, or vegetarian meal; you decide each time you use it!

I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. My blank canvas for this meal was Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine. I coupled the pasta with some great produce from the farmer's market and created a meal.

One thing I go for when using a variety of vegetables in a dish is COLOR. I like to include as many colors in the rainbow in my meal to ensure I am getting a variety of nutrients.


Ingredients: (Serves Two)
1.5 cups Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine
HINT: I purchase my Explore Cuisine products from the Gluten-Free Mall for Gluten-Free Foods
2 cups of diced fresh vegetables (diced into uniform sizes if possible for even cooking purposes)
1 TBSP butter (no salt)
6 cloves of garlic
Oilve oil to sautee vegetables
4 TBSP squeezed lemon (careful not to add seeds) or lemon juice
1 cup of diced cooked shrimp, chicken, garbanzo beans, or tofu (if desired)
1-2 tsp crushed red pepper if you wish extra spice

Instructions:

• Dice and sautee vegetables in olive oil and garlic
• OPTIONAL: add reduced sodium vegetable broth for added flavor (1/4 cup)
• When the vegetables are almost done, prepare the water to cook the pasta
• Cook the pasta to el dente, just short of package instructions
• Drain 90% of the water
• Add the pasta and remaining water to the vegetables  
• When the water is almost absorbed, add the butter and lemon
• Add the additional protein if desired

Serve in a bowl and garnish with fresh basil, rosemary, or shredded Parmesan cheese if you desire

Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions

I roasted a chicken this weekend so that I could use it in a variety of ways during the week: sandwiches, pasta, and pizza are just some of the many uses I have in mind.

Today I made Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions for my lunch. We eat with our eyes first so I tried to make a colorful dish green noodles and orange bell peppers.

Ingredients:
1 cup (dry) Explore Cuisine Organic Edamame & Mung Bean Fettuccine
1 cup diced cooked chicken
1 cup diced onion and bell pepper

Customize the flavor profile:
2 TBSP fresh diced basil or McCormick Sweet Onion and Herb, or rosemary

Color Burst Pasta ... TAKE 2

I love playing with food and finding tasty flavor profiles to keep each meal interesting...and nutritious. Variety IS the spice of life and a KEY to getting a variety of nutrients into our bodies!

I did a take on my Color Burst Pasta using white beans as my protein mix-in along with asparagus, red bell pepper, sweet onion, and garlic.

I used Tolerant Organic Black Bean Pasta in this recipe as I did in the color burst pasta. I love how the black beans boost the nutritional value of the meal...and add a beautiful color!

Color Burst Pasta

On a bright and sunny spring day I was looking to have a meal that matched the day...full of color and light. My pasta dish features Tolerant Foods Organic Black Bean Pasta. Check out the company website to see where you can purchase it near you!

Ingredients - to feed 2

• 1 1/2 cup dry pasta
• 1/2 cooked and shredded chicken breast (done before assembling this dish)
• 1/2 TBSP unsalted butter
• Olive oil to add to pan so saute' vegetables
• 1 cup diced snow peas
• 1 cup diced red bell pepper
• 1 cup diced sweet onion
• 6 minced cloves of garlic
• 2 tbsp crushed red pepper
• 1/2 cup water or low sodium vegetable broth

OPTIONAL: 
Grated Parmesan Cheese to garnish
Add a different protein or omit the protein and the pasta is made from legumes
Swap vegetables for different seasonal vegetables

Directions:

• Saute' the onion and garlic in olive oil until translucent
• Add vegetables and liquid - cover and cook on low until vegetables are el dente
• Boil the water and cook the noodles for 3-5 minutes...checking to ensure they are the consistency you prefer
• Shred the chicken and add the chicken, drained noodles, crushed red pepper, and butter to the vegetable pan 
• Cook a couple of minutes until flavors incorporated
• Serve in a bowl ... garnish with cheese if you prefer

Honey Shrimp Jovial Pasta

I was introduced to Jovial Pasta at the Gluten Free and Allergen Friendly Expo in Del Mar, California in March of 2017. The new gluten free pastas that have come to the market have been a great improvement on products from the early days when I had to start to follow a gluten free diet. This product deserves accolades! It holds up well when cooked and has a wonderful texture that complements the meal. HINT: As with all gluten free pastas, I cook a bit less than the recommended cooking time as I put the pasta in the pan with the other ingredients/sauce and cook a minute or two to incorporate.

The recipe for Honey Shrimp Jovial Pasta is meant to serve two people.

Ingredients:

• 3 TBSP Gourmet Garden Ginger Stir-In-Paste (or about 2 inches of ginger root - peeled and cut into slivers)
• 4 Cloves of Garlic -  diced
• 1/2 Cup of Sweet Onion - diced
• 2 Cups of Snow Peas - rinsed and diced into 1/2 inch slices
• Olive oil to sautee onion and garlic
• 12 Shrimp (I use cooked and frozen shrimp)
• 3 TBSP Honey - I use local organic honey 
• 1/4 cup water

Directions:

• Add onion, garlic, and oil to a pan and sautee until translucent. 
• Add peas, shrimp, water, and ginger to the pan. 
• Once shrimp is almost done, remove from the pan. Remove the tail of the shrimp and dice shrimp into small pieces.
• Add shrimp back into pan and turn off heat.
• Cook pasta - about 2 minutes less than recommended time. TASTE test the pasta to make sure it is the consistency you desire! I suggest you remove when el-dente and it will be cooked just a bit more in the next step.
• Add pasta, 1/2 cup pasta water, and honey to the shrimp and vegetable mixture. Cook until most of the liquid is gone. 

Serve in bowls with a side salad.

Options to customize:
Add the flavoring of your choice, protein of your choice, and vegetables that are in season.
Asparagus and Parmesan cheese are another great spring flavor!

Roasted Butternut Squash Pasta

Butternut squash and pasta do not appear to be a likely combination, but they are a great pair. Roasted butternut squash bites and slightly salty imported Parmesan cheese along with the soft texture of pasta create textures and flavors that satisfy.

Ingredients (TWO SERVINGS):
2 cups of cubed butternut squash
2 cups uncooked gluten free pasta (noodles or shape of choice)
1/2 cup slices or grated imported Parmesan Cheese
4 TSP Sage (substitute Herbs of Provence or Parsley)
OPTIONAL - Garlic Clove
1-2 Tbsp Butter (I use no salt)

Instructions:

1. Remove the skin from the butternut squash with a potato peeler
2. Bake in a 350 Degree oven (I place on a non-stick aluminum foil and add one teaspoons of salt and pepper)
3. Cook until tender - it will have an outer "shell" and a soft middle
4. OPTIONAL - roast garlic in the oven with the butternut squash and add 2-4 cloves (depending on size) to the pasta 
5. When nearly done, boil water for the pasta
6. Cook the pasta just shy of the full cooking time and remove from the pot reserving 1/2 cup of pasta water
7. Add the cooked pasta, water, butter, and herbs to a pan. Stir to combine flavors.
8. Serve in a bowl or on a plate. Top with cheese.

NOTE: The squash can be diced to the size and thickness you desire. I suggest customizing the size to the pasta shape you are using. 

Gluten Free Pasta Dinner With FRESH ZUCCHINI Noodles

I was given a great vegetable spiraling device by a co-worker. I love using it to make zucchini ribbons to add to a dish of pasta. The zucchini spirals can be the stand-alone noodles for this dish, or you can also add gluten free pasta along with the zucchini ribbons for a heartier meal.

This dish can be made with the ground meat of your choice, sausage of your choice, or a marinara sauce. Adding crushed red pepper would add some heat to the dish while adding some carrots to the sauce would add a sweeter flavor.

Sauce Base Ingredients:

1 LB ground meat

6 cloves of garlic depending on size

2 inches of a leek or 1/2 a medium onion or 2 shallots

2 to 3 cups of a homemade pasta sauce or jar or pasta sauce

Instructions:

Sautee the garlic, leek, and ground meat in a pan until the meat is nearly cooked through. Stirring as you do so that the meat does not form clumps.

Add sauce, stir, cover, and reduce heat to low.

Pasta:

1 zucchini (I used one about two inches in diameter and about 10 inches in length)

2 cups of gluten free pasta (I used elbows for this recipe)

Instructions:

Bring a quart of water to a boil and add gluten free noodles

Cook about 1/2 the recommended time then add the zucchini ribbons to the boiling water (about 2-3 minutes). 

Check the pasta 2-3 minutes shy of the suggested cooking time – check to see if they are “done” to your liking.

Remove, drain in a colander, and serve.

Serving Suggestion:

Top with roasted vegetable such as crookneck squash or bell pepper

Top with grated parmesan (imported from Italy if you can find it in your store)

Turmeric Pasta

A pasta dish needs great pasta. Ancient Harvest Gluten Free pasta is a great product. The quinoa pasta holds up to boiling and adds protein to the meal. This vibrant pasta dish is colored with turmeric, which helps the body fight allergies, boosts immunity, enhances complexion, stimulates digestion, detoxifies the liver and regulates cholesterol. Visually, the colorful meal “tricks” the eyes into eating less. Enjoy this gluten free pasta dish as part of a Yoga Lean Lifestyle.

 

Ingredients to serve two:

2 pieces of turmeric root rinsed and diced (about 2 inches in length)

14 small carrots cut lengthwise

14 small sweet bell peppers cut lengthwise (I used red for color variety)

6 cloves of garlic diced

2 large cauliflower floweretes – diced the stem into the pasta and half of the flowers – save half of the flowers for a garnish

1/4 cup pepitas

1/2 cup grated Parmesan – Imported is suggested

2 cups vegetable broth

2 TBSP Butter (unsalted)

Directions:

1.     Rinse and cut the vegetables and turmeric root and add to a pan with the broth

2.     Simmer and cover until vegetables are the consistency you prefer. I cook until el dente.

3.     Grate the cheese while the vegetables cook.

4.     When most of the water is absorbed add the butter and turn off the heat.

5.     Bring 6 cups of water to a boil. Add the box of pasta (4 cups). Turn down so the water does not boil over. Boil to just UNDER package directions (4-5 minutes total).

6.     Take 1/2 cup pasta water and add to the vegetable pan. Turn on the heat and cook down the liquid. Drain the remaining pasta in a colander.

7.     Place the pasta on your plate or in a bowl. Add the sauce on top and watch the yellow sauce begin to color the pasta.

8.     Add cauliflower flowerettes, grated cheese, and pepitas before you serve.

Variations:

Add black beans or chickpeas and omit cheese

Add a grilled chicken breast and omit cheese

Sesame Shrimp Stir Fry

I enjoy making a stir-fry when I have small portions of several vegetables. I dice the vegetables into even sized pieces so they cook evenly. My personal preference is to cook my stir-fry vegetables till they are el dente. Please cook to the texture that pleases you.

Base Ingredients:

12 previously frozen shrimp (medium sized or larger)

Assortment of vegetables: I used 1 medium sweet potato, 3 small baby bock choy, 4 cloves of garlic, 1/2 yellow onion, and one yellow bell pepper.

2-4 TSP crushed red pepper flakes (depending on your desire for spice)

1/4 package of rice noodles

toasted sesame oil

water or vegetable broth

2 tbsp sesame seeds

Optional Ingredients:

Sub chicken or tofu for the shrimp

Substitute rice or pasta for the rice noodles

Vegetables that work well with shrimp: bell peppers, onions, leeks, shallots, garlic, sweet potato, zucchini or squash, and broccoli or broccoli rabe

Instructions:

·      Place the 12 shrimp, toasted sesame oil (about 1 TBSP), and 1 cup of water in a pan. Sautee shrimp, flipping once, until all water evaporates. Remove the tails from the shrimp. Set aside.

·      Dice the vegetables into even pieces. Add to a pan with 2-4 tbsp toasted sesame oil and sauté while continuing to stir. Add 1 cup of water or vegetable broth and cover pan. Reduce heat to low and cook until liquid is almost absorbed. Add the shrimp into the vegetable mixture and add crushed red pepper flakes to taste.

·      When vegetables are almost done, start to boil water for the pasta. When water boils add the rice pasta and cook 3-5 minutes. Drain and add to the vegetable mixture.

·      Stir to combine ingredients and coat pasta.

·      Serve with a garnish or sesame seeds.

Shrimp and Sun Dried Tomato Pasta

I keep a bag or frozen shrimp on hand when I need a quick (and lean) burst of protein to make a meal. Shrimp can be added to pasta or a stir-fry to bring a meal together quickly.  This meal serves two.

Base Ingredients:

One onion diced

2 cloves of garlic diced

12 previously frozen shrimp (medium or larger size)

6 sun dried tomatoes in olive oil – diced.

Olive Oil

A handful of gluten free pasta (about a 50 cent-piece size) – or pasta of your choice

Optional Ingredients:

Substitute chicken or tofu for the shrimp

Substitute shallots for the onions

1-2 TBSP crushed red pepper flakes

Instructions:

·      Place the 12 shrimp, olive oil (about 1 TBSP), and 1 cup of water in a pan. Sautee shrimp, flipping once, until all water evaporates. Remove the tails from the shrimp. Set aside.

·      Dice the onion, garlic, and sun dried tomato. Add the onion and garlic to the pan where the shrimp was cooked. Add 2 tbsp olive oil and sauté until onions are translucent. Add the sundried tomatoes and shrimp and a cup of water. Sautee until the liquid evaporates.

·      Bring water to a boil and add gluten free pasta. Cook 1-2 minutes less than package directions. Drain while still el dente. Add to the pan with the shrimp and stir to combine.

·      Serve – garnished with parsley or basil.