21 Oct

Roasted Peaches with Vanilla Bean Yoghurt

Hi everyone!

I am excited to share today’s recipe with you! The yoghurt brand, Noosa, recently reached out to me to see if I wanted to taste test and create a recipe using their brand of yoghurt. I’ve heard lots of good things about Noosa, but have never actually tried it myself. I was so excited to try it for the first time!

The verdict: creamy, smooth, flavorful and rich! Especially when paired with roasted peaches and a honey drizzle! I tried the plain flavored Noosa because I wanted to add some of my favorite flavorings– fresh vanilla bean and honey. 

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I did a little background reading on Noosa’s website to learn more about the company. Turns out, they’re from Australia (totally didn’t know that!) and they make their yoghurt in small batches from a farm right on site in Colorado. The farm is family owned and the milk is free of artificial growth hormones and preservatives. This I like to see. plain Roasted Peaches with Vanilla Bean Yoghurt

I also like to see simple ingredient lists with what yoghurt should contain: dairy, natural thickeners and most importantly those bacteria!

Ingredients: Grade A Pasteurized Milk, Grade A Cream, Grade A Skim Milk, Grade A Milk Protein, Kosher Gelatin, Organic Agar, Pectin, Live Active Cultures: S. Thermophilus, L. Bugaricus, L. Acidophilus, Bifidus, and L. Casei.

This is a super easy breakfast (or dessert…) recipe that is sweet, flavorful, and creamy. Roasting peaches is simple. First, you half the peach and take out the pit. Then you add some butter, brown sugar and cinnamon, place into a baking dish with half an inch of water, and bake at 350 degrees for about 35 minutes. The result? Fall apart in your mouth, caramelized peaches that pair perfectly with this vanilla bean infused yogurt.

There’s just something about seeing those little black specks from the fresh vanilla bean that totally bring it to the next level.

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Here’s the recipe!

Roasted Peaches with Vanilla Bean Yoghurt Zen and Spice 1024x731 Roasted Peaches with Vanilla Bean Yoghurt

Do you like to roast fruit in the oven? Share your favorite recipe!

16 Oct

Turkey Veggie Protein Cups

Do you ever get into a breakfast rut? I sure do.

I tend to eat the same breakfast for months on end before I switch it up. For the past couple months I’ve been eating a whole-wheat English muffin, two fried eggs, and a glass of milk. Before that, I had a six-month obsession with strawberry banana smoothies, and before that I ate peanut butter and honey toast for what seemed like years.

I’ve desperately needed to find something new! I looked to Pinterest for ideas. I saw quite a few varieties for egg protein muffins and I decided to combine a few and make up my own.

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Protein is one of the best ways to start off your day. Starting off with a healthy portion of protein helps to keep you full, reducing the chance that you’ll overeat at the next meal. I had two of these babies this morning for breakfast around 8, and I wasn’t hungry again until almost noon! (I usually eat a mid morning snack. I’m not condoning skipping that mid morning snack though!).

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These tasty cups have a whopping 18 grams of protein a piece, coming from the turkey, eggs, cheese and milk. They have 175 calories, only 3g of carbohydrates, and lots of fiber from the veggies. Also, an added bonus, 15% your DV of calcium!

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I’ve been eating two of these with a big glass of milk and maybe a banana! These are so tasty and flavorful. They remind me of those breakfast casseroles that people used to bring their neighbors whenever they had new babies or to neighborhood potlucks. A little reminder of my childhood.

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You can make a huge batch of these, keep them in the fridge, and eat them for a week.

Here’s the recipe!

Turkey Veggie Protein Cups 61 613x1024 Turkey Veggie Protein Cups
Turkey Veggie Protein Cups
Turkey Veggie Protein Cups 61 613x1024 Turkey Veggie Protein Cups
Yields 18
Print
Prep Time
10 min
Cook Time
22 min
Prep Time
10 min
Cook Time
22 min
Ingredients
  1. 1.5 lb 93% lean ground turkey
  2. 1 tsp garlic powder
  3. 1 tsp onion powder
  4. 1 tsp basil
  5. 1 tsp oregano
  6. 1/2 tsp red pepper flakes
  7. 4 cups raw mushrooms, chopped
  8. 1 cup green onions, chopped
  9. 1 cup cherry tomatoes, halved
  10. 1 cup frozen spinach, drained well
  11. 12 eggs
  12. 1 tsp baking powder
  13. 2 cups 2% reduced fat cheese
  14. 3/4 cup skim milk
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large skillet over medium heat, add the turkey, garlic powder, onion powder, basil, oregano and red pepper flakes. Cook until turkey is browned.
  3. In a smaller skillet, lightly saute the mushrooms in a little bit of olive oil. Drain and set aside.
  4. In a large bowl, combine the meat, mushrooms, green onions, cherry tomatoes and spinach. Mix well.
  5. In another bowl, crack the 12 eggs and whisk together lightly. Add the baking powder, cheese and milk and mix well. Combine the meat/veggie mixture with the egg mixture and stir well.
  6. Lightly spray muffin pan (you will need 18 spots) with cooking spray. Ladel the mixture into the muffin tins.
  7. Bake for 20-24 minutes, until the sides are lightly browned.
Notes
  1. Per muffin: 175 calories, 3g carbohydrate, 11g fat, 18g protein, 15% DV Calcium.
Zen & Spice http://www.zenandspice.com/
What’s your favorite breakfast dish? 

12 Oct

Crab & Kale Lasagna Rolls with Creamy Herb Pumpkin Sauce

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Pumpkin… and crab??

Before you think I’ve gone absolutely crazy: just hear me out.

This dish is seriously one of the best things I’ve ever made. And I’m super proud of myself because I totally made the whole thing up on the go. I’ve been seeing pumpkin cream sauce with pasta all over the internets lately, and I was determined to try it for myself. Originally I was going to make kale stuffed shells with pumpkin sauce  but I couldn’t find shells big enough, so I switched to my beloved lasagna rolls.

I also didn’t originally plan to have crab meat in this recipe, but as I was driving home from work I suddenly got a craving for seafood and randomly stopped at Whole Foods and  bought a big thing of fresh lump crab meat. This is what happens when your seafood-hating boyfriend goes out of town. Seafood is added to everything.

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I was a little nervous to add $15 crab meat to pumpkin sauce since I’ve never tasted the two together before. But I am SO glad I did. This was also my first time making pumpkin sauce, and at first I was pretty apprehensive. Pumpkin by itself is pretty blah, but once you add the basil, onion, garlic, red pepper and all the other seasonings (plus cheese and cream…) it totally transforms it into something out of this world.

While I was making this dish, I texted both of my parents:

“Just put crab and kale lasagna rolls with a creamy pumpkin sauce in the oven… think it’ll turn out?”

Their response:

“Do you need any help eating it??”

It smelled heavenly while baking and after my first bite, I called my mom said “You have to come over and help me eat this.” Both of my parents were at my apartment within thirty minutes. They both said they felt like they just ate a gourmet meal. (haha! that made me feel really good!)

crab rolls 9 1024x827 Crab & Kale Lasagna Rolls with Creamy Herb Pumpkin Sauce
To make these lasagna rolls, I sauteed kale and onion in some olive oil until caramelized. Then I combined that with ricotta, parmesan and fresh lump crab meat and used this mixture inside rolled up lasagna noodles.

The pumpkin cream sauce starts out with olive oil, garlic, tomato paste, then pureed pumpkin, half and half, milk, and whole bunch of spices including onion, garlic, parsley, sage, basil, red pepper flakes, salt and pepper. This is poured over the lasagna rolls and topped with mozzarella cheese.

Is your mouth watering yet? Don’t let the pumpkin scare you. When combined with spices, cheese and milk, it totally just tastes like any other squash.

Crab rolls 7 1024x576 Crab & Kale Lasagna Rolls with Creamy Herb Pumpkin Sauce

To celebrate National Pasta Month, The Recipe Redux is hosting a contest sponsored by the National Pasta Association called “Pasta Fits”.

“Pasta is the perfect foundation for a healthy meal – it boasts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals. In honor of October as National Pasta Month, the Pasta Fits Campaign would like find out what pasta recipe fits into your healthy lifestyle and diet.”

Earlier this week, I shared with you my recipes for Spicy Orzo with Corn, Zucchini and Goat Cheese and Shrimp Scampi with Zoodles. Go check them out if you haven’t already!

Lasagna rolls ups are another one of my favorite ways to enjoy pasta. It’s an easy way to practice portion control. Instead of serving up yourself a giant portion of lasagna, each individual roll is easy to portion out. Plus, you can stuff and top them with just about anything– seafood, beef, chicken, spinach, zucchini, mushrooms, kale, marinara, alfredo, pesto, the list goes on!

Pasta is not only affordable (at only $1 a box) it’s tasty, filling, and when combined with a lean protein (like lump crab!) it can be a smart choice. Most pasta can be cooked in under ten minutes, making it a quick meal options. Plus, with SO many options with shapes and recipes, pasta is so versatile and never gets boring.

Here’s the recipe! Enjoy!

 

crab rolls 21 685x1024 Crab & Kale Lasagna Rolls with Creamy Herb Pumpkin Sauce
Crab & Kale Lasagna Rolls with Creamy Herb Pumpkin Sauce
crab rolls 21 685x1024 Crab & Kale Lasagna Rolls with Creamy Herb Pumpkin Sauce
Yields 10
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2 Tbsp olive oil
  2. ½ yellow onion, chopped
  3. 1 small head of kale, rinsed and chopped
  4. 1 Tbsp minced garlic
  5. 10 lasagna noodles
  6. 15oz ricotta cheese
  7. ½ cup parmesan
  8. 1 egg
  9. Salt and pepper
  10. 8oz fresh steamed crab meat
  11. 8 oz shredded mozzarella
For the sauce
  1. 1 tsp olive oil
  2. 2 Tbsp minced garlic
  3. 2 Tbsp tomato paste
  4. 3 cups pumpkin puree
  5. ½ cup half and half
  6. 1 ½ cups milk
  7. 1 ½ tsp onion powder
  8. 1 tsp garlic powder
  9. 1 ½ tsp basil
  10. Black pepper, to taste
  11. ¼ tsp salt + more to taste
  12. ½ tsp parsley
  13. ¼ tsp sage
  14. ½ cup parmesan cheese
  15. ½ tsp red pepper flakes
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large pan, heat the 2 Tbsp of olive oil over medium-low heat. Add the onion, kale, and garlic. Sautee until the onions have caramelized and kale has wilted. Set aside.
  3. Meanwhile, boil 10 lasagna noodles according to package directions. Drain and set aside.
  4. Return the large pan to medium heat and add the 1 tsp of olive oil, 2 Tbsp of minced garlic. Cook for 1 minute. Add the 2 Tbsp of tomato paste, cook for an additional minute.
  5. Add the pumpkin, half and half, milk, onion powder, garlic powder, basil, salt and pepper, parsley, and sage. Stir and let simmer a few minutes.
  6. Stir in the ½ cup of parmesan cheese and red pepper flakes.
  7. Taste the sauce and add salt and pepper according to taste.
  8. To the bowl with the kale and onion mixture, add the ricotta, ½ cup parmesan, egg, crab meat and salt and pepper. Stir to combine.
  9. To assemble: add one cup of sauce to the bottom of a 9x13 baking dish.
  10. Add a heaping spoonful of the ricotta crab mixture to a lasagna noodle and roll. Place seam side down in the dish. Repeat with remaining noodles.
  11. Pour the rest of the pumpkin sauce over the noodles, top with shredded mozzarella cheese.
  12. Bake at 350 degrees for 30 minutes, until cheese is melted and bubbly.
Zen & Spice http://www.zenandspice.com/
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10 Oct

Shrimp Scampi with Zoodles

Y’all. This may be the prettiest recipe I’ve ever made.

What is it about spaghetti and zoodles that make them so photogenic?? These photos make me want to dive head first into a pile of garlicky, shrimpy, lemony pasta. In fact I did. I ate the whole four servings in just two days. Don’t judge.

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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It’s National Pasta Month, people! It’s really pasta month every month in my house… we’re constantly making pasta dishes and we always have several different boxes of dried pasta on hand. Pasta is not only affordable, but it’s quick, tasty, and filling. When combined with veggies and a lean protein, pasta can be a healthy part of a nutritious meal. Plus, it comes in so many fun different shapes and sizes.

To celebrate National Pasta Month, The Recipe Redux is hosting a contest sponsored by the National Pasta Association called “Pasta Fits”.

“Pasta is the perfect foundation for a healthy meal – it boasts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals. In honor of October as National Pasta Month, the Pasta Fits Campaign would like find out what pasta recipe fits into your healthy lifestyle and diet.”

Earlier this week, I shared with you my recipe for Spicy Orzo with Corn, Zucchini and Goat Cheese. Go check it out if you haven’t yet!

Shrimp Scampi with Zoodles 5 576x1024 Shrimp Scampi with Zoodles

One of my favorite ways to enjoy pasta is to mix it with spiralized veggies. I first discovered spiralized veggies from Ali, blogger over at Inspiralized. I still remember the first day I discovered her blog. I was in awe of her amazing food photography and immediately bought a spiralizer for myself and my family. I must have printed out twenty different recipes that day. Go check her blog out for delicious spiralized veggie dishes!

In this recipe, combining pasta and zoodles cuts the carbs in half. I took my family’s shrimp scampi recipe, made it lighter, and added zoodles. It’s lighter than traditional scampi recipes– I only used 2 tbsp butter in the whole dish. With plenty of sweet onion, garlic, lemon, parsley and crack black pepper, this dish boasts huge flavor!

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Here’s the recipe! Dig in!

Shrimp Scampi with Zoodles 21 576x1024 Shrimp Scampi with Zoodles
Shrimp Scampi with Zoodles
Shrimp Scampi with Zoodles 21 576x1024 Shrimp Scampi with Zoodles
Yields 4
Print
Ingredients
  1. 1 lb large shrimp, shelled and de-veined
  2. 1/2 large yellow onion, chopped
  3. 2 Tbsp extra virgin olive oil
  4. 2 Tbsp butter
  5. 3 tsp minced garlic
  6. 1/2 tsp red pepper flakes
  7. 1/2 cup white wine
  8. 2 Tbsp Italian parsley, chopped
  9. Ground black pepper to taste
  10. 1 lemon
  11. 1/2 lb thin spaghetti
  12. 2 large zucchini
  13. Parmesan cheese, to garnish
Instructions
  1. Boil the spaghetti according to package instructions. Drain and set aside in a large bowl.
  2. Use a spiralizer or Julienne peeler to create zucchini noodles, set aside.
  3. Heat the olive oil and butter in a large pan over medium heat.
  4. Add the onion, garlic and red pepper flakes.
  5. When the onion is translucent, add the shrimp and cook until pink.
  6. Add the wine and let simmer for 3-4 minutes, stirring occasionally.
  7. Remove from heat, add the parsley and toss to combine. Add lemon juice and black pepper.
  8. Pour the shrimp and sauce over the spaghetti in a large bowl.
  9. Return the pan to medium heat, add a small splash of olive oil and cook the zucchini until soft, about 3 minutes.
  10. Add the zucchini noodles to the large bowl and stir to combine.
  11. Garnish with parmesan cheese.
Zen & Spice http://www.zenandspice.com/
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