blogilates:

Creamy Green Avocado Miracle Pasta!!!

Here’s an all natural pasta recipe that’s sure to tantalize your taste buds! I loved that I did not have to use a pre-made sauce or add cream. The avocado is all you need for that succulent fatty taste without the guilt….mmmmm. This is a vegan friendly recipe.

INGREDIENTS (serves 2-3)

Sauce:

- 1 medium avocado

- 1/2 -1 lemon

- 1 cup full of fresh basil leaves

- salt to taste

- pepper to taste

- paprika or red pepper flakes to taste

Sauteed veggies:

- 1 red bell pepper, chopped

- 1 cup frozen and shelled edamame

- 1 small onion, chopped

- 2 roma tomatoes, chopped

- little bit of extra virgin olive oil to coat pan

- salt and/or stevia to taste (I did not use a sweetener though. You may if it suits your taste buds)

Noodles:

- 1 pack of zero calorie Miracle Noodles per serving or plate

DIRECTIONS

1. Chop up your veggies. Sautee all of the veggies except for the tomatoes with a bit of extra virgin olive oil on a pan on high heat. Once the veggies look cooked and the onions are slightly opaque, add in the tomatoes at the end. Salt and pepper to taste.

2. To make the sauce, add the avocado, lemon juice, and basil into a food processor. Blend for about 10 seconds. Then add the salt, paprika/red pepper flakes, and pepper to taste. 

3. Wash your Miracle Noodles thoroughly in warm water. Then pat try on a paper towel. Right before serving, heat them up in the microwave for about 45 seconds to 1 min.

4. Scoop some of your cream sauce onto the heated Miracle Noodles and stir until noodles are all green! They really absorb the flavors of the sauce. Mmmm…

5. Next transfer the green noodles onto a clean plate and top with your sauteed veggies.

6. EAT!!!!! 

NOTES

This is absolutely DIVINE for me. It’s one of those dishes where you need to take time to think about eat bite to truly savor the freshness of the basil, the aroma of the onions, and the slight spiciness of the paprika. Of course this is all made “to taste” to experiment 1/4 tsp of things here and there to make it yours. The above recipe is how I ate it and I absolutely loved it!

This is me being surprised at how amazingly good it was!!!

You can get Miracle Noodles here on their website. As you all know, I am a HUGE FAN of feeling full without feeling the unnecessary calories. The nutrition in this meal comes from all of the fresh veggies you used. So good!!!

NUTRITION FACTS

For 3 servings, each serving has 237 calories, 12.8g of fat, 26.3g carbs, 12.1g fiber, and 10.2g protein. (I used sparkrecipes.com to calculate this.)

(Source: blogilates, via behealthybelovely-deactivated20)

So many great recipes!

(via fitisthenewbeautiful-deactivate)

(via i-am-a-candle-deactivated201210)

borderline-fit:

veganbreakfast:

tofu scramble by sweetpotatoe on Flickr.

this blog! my lord.

whatshouldicook:

(via Perry’s Plate: Stacked Roasted Vegetable Enchiladas)

(via inspirefitness)

dietcokeandasmoke:

heaven on toast

soon2befit:

this looks so goooood.

Green Leafy Everything: CALIFORNIA AVOCADO AND ARTICHOKE STUFFED TORTILLAS

greenleafyeverything:

Ingredients

• 1 cup Cara Mia Marinated Artichoke Hearts, coarsely chopped plus 2 Tbsp. marinade
• 1 (15-oz.) can no salt added black beans, rinsed and drained
• ½ ripe, Fresh California Avocado, peeled, seeded, and chopped
• 1 medium lime, quartered
• 1

Oh my gosh, that looks amazing..

healthyassfood:

Garlic string beans!
Spray some olive oil in a pan. Crush the garlic how you want. I use a garlic crusher deal thing. I don’t have a clue what it’s called, but it’s amazing. You can even just mince it if you want! When the oil is hot, add the garlic. After about 30 seconds, add the beans. I also added some water, and covered the pan to let it steam a little. Keep them all mixing around until desired crunch.

(via creatingcarly)

missionthinspossible:

Ginger Sesame Chicken

• 2  tablespoons sesame seeds, raw
• 1  tablespoon water
• 1  tablespoon low sodium soy sauce
• 1  tablespoon maple syrup
• 1  tablespoon dry sherry
•  1  teaspoon gingerroot, fresh, minced
•  1/2 teaspoon five-spice powder
•  2  tablespoons all-purpose flour
•  1/2 teaspoon table salt
•  1/4 teaspoon black pepper
•  1  lb uncooked boneless skinless chicken breast, cut into 2-inch strips
• 2  teaspoons peanut oil

1. Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
2. Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
3. Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
5. Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

Makes four servings, 216 Calories

Oh my gosh, yum.

(via downforty)

Nothing Is Impossible: 6 Healthy Alternatives to Pasta

health-heaven:

Spaghetti Squash

Scrape out the spaghetti-like strands from this squash and top with your favorite sauce. It looks and tastes just like the real deal!

Zucchini

Shredded, julienned, or cut into ribbons with a peeler, this low-cal alternative will give you a huge veggie boost when…

(Source: size6ambitions)

(Source: size6ambitions)

fuckyeahfitspiration:

healthyassfood:

delectablewanderlust:

Summer Lunch:

Caprese Garlic Bread

Arugala, Watermelon, Gorgonzola Salad with Balsamic Vinegar and Olive Oil

Salmon with Olive Oil, Lemon and Parsley

Roasted Zucchini and Yellow Squash

Martine Katz Photography | www.delectablewanderlust.com

oh my.

foodgasm.

(via coffee-and-yoga)