GRAPE TOMATO, OLIVE, AND SPINACH PASTA

This pasta dish is not only delicious but also super easy and quick! Add this to your recipe book to use for your vegetarian guests, your "Meatless Monday" meals, or even add meat to it if you're looking for more non-vegetarian protein.

Grape Tomato, Olive, and Spinach Pasta

Ingredients:

• 8 ounces uncooked penne (about 2 cups)
• 2 tsp olive oil
• 1/4 tsp crushed red pepper
• 1 large garlic clove, thinly sliced
• 2 cups grape tomatoes
• 1/2 cup organic vegetable broth
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 10 black olives, coarsely chopped
• 4 cups baby spinach
• 1/4 cup torn basil leaves
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions:

1. Bring a large pot of water to boil. Add pasta; cook 8 minutes or until al dente. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; saute 30 seconds.
3. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. 
4. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes.
5. Stir in spinach and basil; cook 2 minutes or until greens wilt.
6. Serve immediately, topped with Parmesan cheese.

Meat Option: To add meat, like ground Italian sausage, cook the meat separately. Drain it. Then add to step 4 in the directions.

Vegetarian: Make sure your vegetable broth is vegetarian friendly.

Vegan: Make sure your pasta and vegetable broth are vegan friendly. Omit parmesan cheese at the end, or use an alternative.

{Original recipe from Cooking Light Magazine's March 2014 issue. Recipe has been adjusted.}

MACS SPICED APPLE PANCAKES

The majority of your carbs for the day, as well as your healthy fat intake and any natural sugars (apples or other fruit) should be eaten earlier in the day, breakfast time if possible. Healthy carbs and fats help drive your energy for the day and give you ample time to burn off any extra calories.

Ingredients:
2 apples (organic preferred)
1 cup Bob's Red Mill Organic 7 Grain Pancake and Waffle Mix
1 egg (organic, free-range preferred)
1 T organic, extra-virgin olive oil
3/4 cup cold, organic whole milk
2 t vanilla extract
1/2 t cinnamon
1/4 t all spice


Directions:

1. Core, slice, and peel apples.
2. Place apple slices into a blender or drop them into a food processor to shred.
3. Add the rest of the ingredients to blender or food processor and blend for about 10-15 seconds, just until ingredients are well mixed. You do not want to over blend the batter.
4. Cook pancakes, sized to your preference, on a griddle or pan set to medium-low heat.

VEGAN OPTIONS: Replace the egg with 1/4 cup of plain, soy yogurt and replace the whole cow's milk with soy milk, rice milk, or hemp milk.

Serves: 3-4 (Yields about 15 3-inch pancakes, or about 7 4-5 inch pancakes.) 

Total Time: Approximately 30 minutes.

{Calories - 256; Carbs - 31; Fat - 7; Protein - 8; Sodium - 325; Sugar - 4}*

*Nutritional information based on 4 servings.

SAVORY BEAN AND SPINACH SOUP

INGREDIENTS:

• 42-ounces organic, fat-free, low-sodium vegetable broth (no MSG)
• 1 15-ounce can tomato puree (tomato sauce will work)*
• 1 15-ounce can small white beans or Great Northern beans, drained and rinsed*
• 1/2 cup uncooked brown rice
• 1/2 cup finely chopped yellow onion
• 1 tsp dried basil
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 garlic cloves, chopped
• 2 cups coarsely chopped fresh spinach or kale leaves (whichever you prefer, or you could use 1 cup of both)
• Shredded goat cheese (optional)

Always rinse your beans.

DIRECTIONS:

1) In a 3.5- to 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

2) Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting for 2.5 to 3.5 hours.

3) Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Hint: This is a great little soup to make for guests as a pre-dinner item. Garnish it with a little pile of shredded cheese on top and a fresh sprig of parsley. This goes well paired with fresh baked, small loaf of french bread.

Nutrition Facts per Serving: 150 calories, 9g protein, 31g carbs, 3g fat (1g sat fat), 8g fiber

{Original recipe from 'Mind, Body + Spirit Fitness' website. Changes were made to make it my own.}