Pasta Primavera con Pignoli (gluten free)

Inspired by the copious amount of vegetables leftover in my refrigerator! 

I've tried dozens of gluten free pasta but this is my favorite 

What you will need:

1 pkg gluten free pasta 

2 tablespoons extra virgin olive oil 

4 cloves garlic lightly crushed 

1/4 cup pine nuts 

2 tablespoons butter 

Salt and pepper to taste 

Shaved parmigiano cheese 

Red pepper flakes (optional)

Any veggies you have available 

I used:

1 carrot peeled then shaved 

1 small green pepper sliced in thin strips 

1 cup of frozen artichoke hearts, thawed

1 cup zucchini cut in thin strips 

1 handful of pitted kalamata olives, cut in half

3 medium sized fresh tomatoes (fresh for our garden) 

Bring a large pot of salted water to boil. When water begins to boil add pasta and cook Al dente 

Meanwhile, heat 2 tablespoons olive oil in a large skillet then add garlic. Cook garlic until soft and fragrant then add each vegetable one at a time (if using olives add these after garlic). Add tomatoes last and sauté briefly. Add two tablespoons of butter lightly toss everything together on low. 

Side note, between steps:

Heat the 1/2 tablespoon of olive oil in a small skillet add pine nuts and lightly toast them 

Drain pasta then add it to mixture. Sauté everything on high for about a minute.

Plate the pasta then top with parmigiano, pine nuts and red pepper flakes. 

Enjoy and buon appetito! 

 

Natural antibacterial room deodorizer

An inedible recipe for you today

 This room deodorizer and antibacterial surface cleaner can be used to freshen up fabrics, the air in your home or disinfect surfaces and costs pennies per use 

What you'll need 

16 drops of tea tree essential oil 

10 drops of lemon or orange essential oil 

3 tablespoons of distilled white vinegar 

1/2 cup warm water 

A spray bottle (4oz glass) like this one- 

Add ingredients as they are listed above and use freely around your home to get rid of pet odors, refresh carpets, disinfect mattresses and so much more!!! 

You will love this! 

Happy spraying!!!!

Greek yogurt with pistachios and preserves

Why buy pre-flavored, sugar laden Greek yogurts when plain yogurt is a beautiful canvas to add and create your own delicious snack or breakfast? 

This is my absolute favorite way to eat Greek yogurt

What you'll need 

1 cup 2% strained Greek yogurt (Fage) 

1oz shelled pistachios, chopped 

1-2 tablespoons of Smuckers sugar free blackberry preserves 

1/2 tablespoon of dried currants for flavor and texture 

Place yogurt in a bowl

(I like to use a chilled bowl to keep to yogurt nice and cold while eating)

Top with the next 3 ingredients and enjoy! 

Eggs in a nest 🐣

This fun, fast and easy breakfast or snack will help you grab and go and can even be eaten cold 

What you'll need:

Cooking spray 

6 slices of bacon or turkey bacon 

6 large eggs

3oz of shredded cheese of choice 

scallion greens for garnish 

Preheat oven for 375

Spray a large muffin tin with cooking spray 

Wrap the inside diameter of tin with a slice of bacon but do not overlap (so trim if necessary) 

Cook in oven until 3/4 done

Remove tin and crack one egg in each "nest" 

Top with cheese and bake until egg is no longer runny. 

Top with scallion greens and enjoy! 

Tip: for extra protein and flavor top each "muffin" with a tablespoon of plain 2% Greek yogurt before adding scallion greens  

Summer Peach Caprese Salad

This outrageously delicious caprese makes a great summer snack or appetizer


What you'll need:
serves 1

1 tomato (I like cluster tomatoes or tomatoes on the vine)
1 ripe peach
3oz fresh mozzarella sliced (also known as buffalo mozzarella or bocconcini)
3 fresh basil leaves torn
salt and pepper to taste
drizzle of balsamic

Slice tomato in about 1/4" round slices then slice peaches in slightly thinner rounds.

Start with the tomato slices-
arranging in a cascading pattern starting at one of the plate or platter lay tomato-mozzarella-peach and repeat until you are out of ingredients

Like so

sprinkle with basil then salt and pepper

drizzle with balsamic and enjoy 

Easy Green Lentil soup

Some days, when you think there is nothing in the fridge to make for dinner, all you have to do its get a little creative!

I made this delicious lentil soup in a pinch last week after not making it to the grocery store.

What you'll need

2 slice of thick cut bacon diced raw (optional)
1 tablespoon olive oil
3 cloves of whole garlic smashed
1 onion diced
1/2 teaspoon Salt, Pepper and paprika (more to season later)
1 teaspoon fennel seed (ground)
2 medium carrots diced
2 celery stalks diced small
1 cup of uncooked lentils (rinsed and drained)
6 cups of veggie broth
(shaved parmesan for topping)

In a dutch oven over medium heat. Add bacon and saute until crispy. Remove bacon with a slotted spoon and reserve bits for later.
Add olive oil and heat through, add garlic and cook until soft. Then add onion. Season with salt pepper and paprika. Add the remaining veggies and cook until soft. Next you will add the ground fennel seed and dry lentils. cook for roughly 3 mins stirring often. Add broth. bring to a boil reduce heat and let simmer until lentils are soft (about 1 hour)
Transfer part of the mixture to blender. Blend until smooth then add back to pot. Season again to taste.

Serve in bowl and sprinkle with bacon bits and parmesan cheese

Gluten Free, Sugar Free Pumpkin Bars

Disclaimer: 

Alternative desserts still are not the healthiest choices when trying to live a healthy lifestyle. They are just less sugary options to curb a sweet tooth or to indulge in on a holiday or birthday!

What you will need-

4 eggs 

1 2/3 cup granulated monk fruit 

1 cup veggie oil 

15oz can pumpkin 

2 cups sifted gluten free flour 

2 teaspoons baking powder 

2 teaspoons good cinnamon 

(I like fresh ground Saigon) 

1 teaspoon salt

1 teaspoon baking soda 

Preheat oven to 350 degrees. Use an electric mixer on medium to combine the eggs sugar oil and pumpkin until fluffy. 

Stir together flour baking powder salt cinnamon baking soda. Add to wet ingredients while mixing on low speed until smooth. Spread the batter into a greased 13x10 pan. Bake 30 mins let cool. 

ICING:

8oz package cream cheese 

1/2 cup softened unsalted butter

2 cups sifted powdered stevia 

1 teaspoon vanilla extract 

Combine butter and cream cheese with electric mixer on medium. 

Add sugar and mix on low. Stir in vanilla. 

Spread on cooled bars