After receiving a Vitamix for my birthday, I had fun trying different smoothie recipes. This combination has turned out to be my favorite:) I love the combination of protein and carbs after a workout and the gingersnap flavor satisfies my sweet tooth!
On the Menu: Lemon Pepper Pasta and Verdant Sides
This meal is a true vitamin C bonanza. I think it would offer one protection against scurvy for at least a year or two. In fact, this is the meal Blackbeard’s mum should have made for him before he set off to pillage the seven seas.
Lemon Pepper Pasta
This comes from my first vegetarian cookbook, Lean and Luscious, and Meatless (out of print now, unfortunately). When I first started using this cookbook in high school, I had fallen hard for the low fat, high carb craze. It is funny to see my notes on the pages where I used only nonfat dairy products and shunned even the smallest amount of olive oil, while eating huge quantities of breads and pastas. Fast forward to today, and I rarely eat bread or pasta, mainly because the gluten-free varieties are not very good and full of simple carbs.
This recipe is super easy. I now use spaghetti squash for the pasta, but any sort of spaghetti will do. The amounts are variable; I never bother to measure for this one.
2-3 cups spaghetti of choice, cooked
2 tsp olive oil
3-4 red, yellow, and orange bell peppers, cut into strips
1-2 tbsp grated lemon peel
1/4 tsp pepper
1 cup skim milk
1-2 cups reduced fat sharp cheddar, shredded
Saute peppers in oil for 5 min over medium-high heat. Add lemon and pepper and stir. Reduce heat, add milk, cheese, and pasta and stir until cheese is melted and ingredients are blended.
Roasted Asparagus with Mustard Cream
Sounds oh-la-la, doesn’t it? It’s actually really easy and really good. This one came from my newest cookbook, 125 Gluten-Free Vegetarian Recipes. I made one small adjustment, subbing nonfat Greek yogurt for the sour cream.
Steamed Broccoli
Uhh…broccoli. Steamed. Added a little pepper and leftover lemon juice. ‘Nuff said.
And for dessert…
Citrus, of course!
I am now set to sail the world with only a bit of hardtack to tide me over. Or not, actually.
On the Menu: Chickpeas Three Ways
Some might see an entire menu centered around the lowly chickpea as overkill. Not me. I see it as inspired, creative, and adventurous. Okay, I made that up. Kroger had a great sale on chickpeas and I figured that if I was going to get out the food processor, I would make sure that I got enough use out it.
The Main Dish: Baked Falafel
This is another one from Appetite for Reduction. (I promise I do own more cookbooks, but every time I open this one to make the recipe for one week, I spy one I want for the next. Yes, it is THAT packed with good recipes.) This is a really easy recipe that requires very little chopping (which is where the majority of my kitchen time usually goes). You just throw everything in the food processor, form the result into patties, and bake. I eat it with spinach, red onion, cucumbers, and tomatoes with a squeeze of lemon. And, the best part for my crazy 15 minute lunch period, I don’t even have to reheat it!
The Side: Red Bell Pepper and Broccoli Hummus
The only problem with the above dish is that it does not contain enough veggies for me. So, to make up for that, I made some broccoli hummus (gearing up the food processor again) and sliced some red peppers.
The Dessert: Cookie Dough Dip
I know what you’re thinking. I said chickpeas THREE ways, and you’ve only counted two: falafel and hummus. Your math isn’t off. I stumbled across this recipe and I just had to try it. Now, a more sane person would hold off until the menu was not already packed with the chickpea, but I never claimed to be sane. It is a good thing this cookie dough dip is healthy, because it sure is addictive!
So, there you have it: a main dish, a side, and a dessert all made from chickpeas!
On the Menu: Detox Green Soup
I was feeling the need to eat lightly this week. When I get that urge, I frequently turn to the amazing Detox Green Soup, which fills me up with nothing but veggie goodness. The chef evens dishes up a bit of marriage advice to go with the soup!
In no time flat, all of this
turns into bowls of this.
I rounded out the greens with slices of red bell peppers and cucumbers to dip in hummus and some nonfat Greek yogurt topped with blackberries for some extra protein.
I love lunches like these; I feel full, satisfied, and clean.
Wellness Newsletter 2-20
Lessons From the End of a Marriage 