Monthly Archives: January 2015

Easy Weeknight Chicken Pomodoro Zucchini Pasta

Easy Weeknight Chicken Pomodoro Zucchini Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2

Ingredients

  • 1/2 pound boneless chicken breasts
  • salt and pepper, to taste
  • ½ tablespoon extra virgin olive oil
  • 1 cup canned pomodoro sauce (or sauce of your choice)
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 1 tablespoon grated parmesan cheese

Instructions

  1. Season the chicken with salt and pepper and dice into cubes. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and cook until done, 5-10 minutes.
  2. Once chicken is cooked, remove from the skillet and transfer to a small pot and set over medium heat. Add in the tomato sauce and let cook, about 3 minutes until sauce is heated.
  3. While sauce heats, add the zucchini noodles into the same large skillet and toss for 2-3 minutes or until cooked to your preference. Once cooked, transfer to a bowl and top with chicken and sauce. Top the pasta with freshly grated parmesan cheese. Serve immediately.

 

Easy Roasted Garlic-Parmesan Potato Noodles

Easy Roasted Garlic-Parmesan Potato Noodles

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

rotw1

Ingredients

  • 2 pounds red potatoes, Blade C, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 1.5 tablespoons freshly grated parmesan cheese
  • 2 tablespoons minced parsley, to garnish

Instructions

  1. Preheat the oven to 425 degrees.
  2. Place the potato noodles in a large mixing bowl immediately after spiralizing and pour over olive oil. Toss gently with your fingers to combine and then lay out on a parchment-paper lined baking sheet. Season with salt, pepper and garlic powder and roast for 12-15 minutes or until they start to turn golden brown.
  3. Remove the potato noodles from the oven and set it to broil. Sprinkle the potatoes with parmesan cheese and set back in the oven for 3-5 minutes or until golden brown, careful not to burn (a few burnt edges are okay.)
  4. Remove from the oven, garnish with parsley and transfer to a serving bowl. Serve immediately.

Vegan Buffalo Cauliflower with Sweet Potato Noodles

Vegan Buffalo Cauliflower with Sweet Potato Noodles

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

rotw1

Ingredients

  • 1 medium head of cauliflower, chopped into florets (about 8 cups)
  • salt and pepper, to taste
  • olive oil cooking spray
  • 3 tablespoons coconut oil
  • ¼ cup raw cashews, soaked in water for at least 2 hours
  • vegetable broth, if needed
  • 2 large sweet potatoes, peeled, Blade B, noodles trimmed
  • 1 tablespoon chopped parsley, to garnish
  • For the buffalo pasta sauce:
  • 3-4 tablespoons hot sauce (I use Tessemae’s)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • salt, to taste

Instructions

  1. Preheat the oven to 400 degrees. Arrange the cauliflower on a baking sheet, season with salt, pepper and coat lightly with cooking spray. Roast for 20-25 minutes or until beginning to brown.
  2. On another baking sheet, lay out the sweet potatoes and coat lightly with cooking spray and season with salt and pepper. Roast for 17-20 minutes or until cooked through, but still al dente (taste test.)
  3. While the cauliflower and sweet potato roasts, puree the cashews in a high-speed blender or food processor until creamy. Set aside.
  4. In a medium pot over medium heat, melt the coconut oil. Add the coconut oil to the cashew cream along with the other ingredients for the buffalo sauce and puree again until creamy. If needed, add in vegetable broth until reached a sauce-like consistency (not runny, but not too thick.) Cover and set aside, to keep warm.
  5. In a large mixing bowl, toss together the cauliflower florets with half of the buffalo sauce mixture, keeping the remaining sauce in the pot. Spread the cauliflower back out on the baking sheet and cook for 5 more minutes or until sauce begins to bubble.
  6. Plate the sweet potato noodles and top with cauliflower florets. Stir the buffalo sauce and then drizzle over plates. Serve immediately, garnished with parsley.

Spiralized Paleo Eggs Benedict with Roasted Sweet Potato Noodles, Avocado and Chipotle Hollandaise

Spiralized Paleo Eggs Benedict with Roasted Sweet Potato Noodles, Avocado and Chipotle Hollandaise

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 3

rotw1

Ingredients

  • 1 large sweet potato, Blade C, noodles trimmed
  • olive oil cooking spray
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 avocado, insides cubed
  • 3 large eggs
  • 1 tablespoon chopped cilantro
  • For the sauce:
  • 2 eggs yolks
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • 1 chipotle pepper + 1 teaspoon of adobo sauce (from canned chipotles in adobo sauce)
  • 3 tablespoons melted coconut oil

Instructions

  1. Preheat the oven to 425 degrees. Place the sweet potato noodles on a baking sheet, lightly coat with cooking spray and season with garlic powder, salt and pepper. Sprinkle over with the avocado cubes and then roast for 10-13 minutes or until the sweet potato noodles are cooked to your preference.
  2. Meanwhile, place the egg yolks, lemon juice, se salt, chipotle pepper and sauce in a blender and blend for about 10 seconds. Then, set the blender on medium and slowly pour in the coconut oil to thicken. Once thickened, set aside.
  3. After the hollandaise sauce is made, fill a medium saucepan halfway with water and bring to a steady simmer. Crack the eggs individually into a ramekin or small bowl. Then, create a gentle whirpool in the simmering water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Let cook for three minutes. Remove with a slotted spoon and gently rest on a paper towel lined plate.
  4. Once the sweet potato noodles and avocado are done, place like a “nest” on three plates. Top each with poached (or fried, if you don’t feel like poaching!) egg and drizzle with hollandaise sauce. Serve immediately, garnished with cilantro.

Vegan Creamy Ginger-Coconut Kale Zucchini Spaghetti

Vegan Creamy Ginger-Coconut Kale Zucchini Spaghetti

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

1 zucchini + 1/4 cup of dressing

rotw1

Ingredients

  • 1/2 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 1/2 tablespoons fresh ginger, peeled and minced
  • 1 15 ounce can lite coconut milk
  • 2 teaspoons lemon juice
  • red pepper flakes, to taste
  • kosher salt and freshly ground pepper, to taste
  • 3 cups chopped kale
  • 1/4 cup packed fresh basil
  • ¼ cup raw cashews
  • 6 medium zucchinis, Blade C, noodles trimmed
  • 3/4 cup defrosted green peas

Instructions

  1. In a large pot over medium heat, add in the olive oil. Once heated, add the garlic and ginger and cook for 1-2 minutes or until fragrant.
  2. Add in the coconut milk, lemon juice, red pepper flakes and season with salt and pepper. Stir to combine and then add in the kale. Cover and cook until the greens have wilted, about 5 minutes.
  3. Transfer the kale mixture to a high-speed blender and add in the basil and cashews. Blend until smooth and creamy and set aside.
  4. Wipe down the pot and place back over medium heat. Add in the zucchini noodles and peas and toss for 3-4 minutes or until cooked to al dente or your preference. Once cooked, divide into bowls and top with green sauce. Serve immediately.