Thai Whole Grain Pasta

Thai Whole Grain Pasta

This is one of my most favorite dinner recipes. My dad always requests I make this every time I visit. And it’s received positive reviews from everyone that has made it. The sweetness of the maple syrup combines beautifully with the peanut butter and soy sauce and the spices add just the right touch of flavoring. Definitely a must try!

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Thai Whole Grain Pasta
Thai Whole Grain Pasta
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Thai Whole Grain Pasta
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Instructions
  1. Thai peanut whole grean pasta
  2. 7.5 ounce whole grain spaghetti (about half the box)
  3. 1/4 cup olive or canola oil
  4. diced garlic to taste (I used a large spoonful of diced garlic)
  5. 1/2 cup green onions, diced
  6. 1/2 cup white and red onions, diced
  7. 1/2 cup red and green bell peppers, diced
  8. 2 cups frozen vegetables (I used carrots, broccoli, and cauliflower)
  9. Splash of red wine vinegar (seriously, just a splash or two)
  10. 1/4 cup pure honey or pure maple sypup
  11. 1/2 cup natural peanut butter
  12. 1/2 tbsp ginger
  13. 1/2 tbsp chili powder
  14. make your pasta according to the directions on the pasta. set aside once finished.
  15. In a separate sauce pan (make sure it’s fairly large), combine your onions (green, red, white) and garlic with olive oil and saute until your onions start to turn translucent. add your ginger and chili powder and mix well.
  16. add in your frozen vegetables and peppers and cook until your frozen vegetables begin to soften (~5 minutes or so).
  17. Add the red wine vinegar, honey/maple syrup, and peanut butter. Mix well and simmer for about 2-3 minutes. Add in your pasta and mix well. Serve and enjoy 🙂
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Bright Beet, Fennel and Goat Cheese Greens

Bright Beet, Fennel and Goat Cheese Greens

Get your greens on with this refined sugar free, low carb, earthy salad. Packed with micronutrients and full of sweet and salty crunch. Throw some grilled protein on for a perfect summer OR winter meal.

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Bright Beet, Fennel and Goat Cheese Greens
Bright Beet, Fennel and Goat Cheese Greens
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Bright Beet, Fennel and Goat Cheese Greens
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Instructions
  1. First up, remove kale from stems, rinse, pat dry and place in BIG bowl.
  2. In a small bowl (mason jars are also handy for this), wisk together your coconut oil, red wine vinegar, braggs aminos, clove garlic, stevia, sea salt & pepper. Dressing done!
  3. Throw your spinach or beet greens into the bowl. Chop the top off your fennel and cut 1/4 of the bulb portion into strips for your salad. Chop your beets into preferred size.
  4. Top off your salad with crumbles of goat cheese and toss when you' re ready to serve!
  5. Perfect with a with a protein packed casserole.
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A Healthy Twist On a Tuna Fish Sandwich

A Healthy Twist On a Tuna Fish Sandwich
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A Healthy Twist On a Tuna Fish Sandwich
Gluten Free Tuna Fish Sandwich WITHOUT MAYO!!! Low Fat, Low Carb, All Natural!
A Healthy Twist On a Tuna Fish Sandwich
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A Healthy Twist On a Tuna Fish Sandwich
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Instructions
  1. Mix together celery, purple onion, yogurt, red wine vinegar, and pepper in a bowl, set aside.
  2. Drain can of tuna and combine with other ingredients, mix well.
  3. Spread mixture on toasted slice of bread or Romaine lettuce leaf, top with tomato slices and serve 🙂
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