LINGUINE WITH GARLICKY KALE AND WHITE BEANS

Looking for a quick meal to whip up after a busy Monday at work? Looking for another vegetarian dish to add to your recipe collection? This pasta dish is loaded with garlicky flavor, contains only eight ingredients (most of which you probably already have), and is ready in under 20 minutes!

Ingredients:

• 8 ounces uncooked linguine or whole wheat spaghetti
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup chopped fresh garlic
• 1/2 cup water
• 1 (8-ounce) package pre-chopped kale
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 3/4 tsp. black pepper, divided (1/2 + 1/4)
• 1/2 tsp. salt

Directions:

1. Cook pasta according to directions on package until al dente, leaving out salt and fat.
2. Drain pasta, using a colander, reserving 1/4 cup cooking liquid.
3. In a large skillet, over medium heat, heat oil and garlic.When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occasionally.
4. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally.
5. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve immediately.

{Original recipe from Cooking Light Magazine's April 2014 issue.}

SKILLET-BLISTERED GREEN BEANS

Ingredients:

• 2 t olive oil
  
• 1/4 t crushed red pepper
• 12 ounces trimmed green beans
• 1/4 cup dry white wine
• 1/4 t salt

Directions:

1. Heat a skillet over medium-high heat.
2. Add olive oil and swirl to coat.
3. Add crushed red pepper and green beans. Cook for 3 minutes, or until blistered.
4. Add white wine. Cook for 2 minutes or until liquid evaporates, stirring often.
5. Remove from heat and sprinkle with salt. Serve.

{Original recipe from Cooking Light Magazine's March 2014 issue.}

WHOLE ROASTED CARROTS with FRENCH GREEN LENTILS and GREEN HARISSA

Ingredients:

The flavors of all three items blend perfectly together!

• 5 T olive oil, divided (1T + 2T + 2T)
• 1 1/2 cups chopped onion, divided (1/2 cup + 1 cup)
• 1 T minced fresh garlic
• 3 cups unsalted vegetable stock
• 2 cups uncooked french green lentils -or- black lentils, rinsed
• 4 t + 2 t Cajun seasoning, divided
• 2 pounds large carrots
• 2 cups cilantro leaves
• 2 T rice wine vinegar
• 1 t sea salt
• 1 t sugar
• 1 t ground cumin
• 1 t ground coriander
• 1 t freshly ground black pepper
• 2 garlic cloves
• 2 jalapeño peppers, seeded

Directions:

Starting the lentils...

1. Preheat oven to 400 degrees Fahrenheit.
2. Heat a medium saucepan over medium-high heat. Add 1 T of olive oil to the pan; swirl to coat.
3. Add 1/2 cup of chopped onion and minced garlic; saute about 5 minutes or until onion has a translucent golden look to it.
4. Add vegetable stock, uncooked lentils, and 2 teaspoons of Cajun seasoning. Bring to a boil then cover and reduce heat. Simmer for 45 minutes or until lentils are tender.
5. Place carrots in a baking pan. Drizzle the 2 T of olive oil over the carrots then sprinkle over the top the remaining 4 teaspoons of Cajun seasoning. Using your hands or utensils, make sure that the carrots are well coated with the mixture. Make sure all the carrots are laying in a single layer and bake them in the preheated oven for 30 minutes, or until tender.
6. In a blender or food processor, combine the remaining 1 cup of chopped onion, remaining 2 T of olive oil, cilantro leaves, and remaining ingredients - vinegar, salt, sugar, cumin, coriander, black pepper, cloves, and jalapeno peppers - then process until smooth.
7. Place the lentils onto a plate and arrange carrots on top. Drizzle about 3 tablespoons of harissa over the top of the carrots and around sides of lentils.

Use a deeper set pan for roasting the carrots.

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

Serves: 6 (About 5 ounces of carrots, about 1 cup of lentils, and about 3 tablespoons of harissa.)

Prep Time: About 20 minutes.

Cooking Time: About 50 minutes.

Calories - 427; Fat - 12.1 grams (sat - 1.7g, mono - 8.4g, poly - 1.5g); Protein - 21.4 grams; Carbohydrates - 63.6 grams; Fiber - 14.1 grams; Cholesterol - 0 mg; Iron - 6.6 mg; Sodium - 504 mg; Calcium - 72 mg

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.

PALEO CHICKEN BRINE

INGREDIENTS:

• 2 whole garlic cloves
• 8 cups of water
• 3 T sea salt
• 1/2 T coconut aminos*
• 1 bay leaf
• 1 t whole coriander seeds
• 1 t whole cumin seeds
• 1 t whole black peppercorns
• 1 gallon size ziploc bag
• 2-3 pounds of boneless, skinless chicken breast

DIRECTIONS:

1. Peel garlic cloves and set aside.
2. Place the ziploc bag inside an appropriately-sized bowl to help the bag stand up-right.
3. Pour into the bag the water, then add in the garlic cloves, sea salt, coconut aminos, bay leaf, coriander seeds, cumin seeds, and peppercorns. Stir with your hand or large spoon to help dissolve the salt and spices.
4. Place your chicken into the brine.
5. Seal the bag and, while remaining inside the bowl, place it in the refrigerator for two hours.
6. Take the chicken out of the brine and rinse well to remove any seeds that may have gotten stuck to it. Set it in a colander to dry. 
7. At this point you can either cook the chicken or wrap it up and refrigerate it to be cooked another day. The chicken will survive in the refrigerator like this for about 2-3 days.**

*Coconut aminos can be substituted with low-sodium soy sauce; however, using soy sauce will end up making this recipe non-Paleo.

**Always cook or bake chicken until the inside temperature reaches 160-165 degrees Fahrenheit. (Buy a meat thermometer if you do not have one!)

{Recipe from the cookbook 'Well Fed: Paleo Recipes for People Who Love to Eat' by Melissa Joulwan.}

CREAMY PENNE PASTA

INGREDIENTS:

• 1 (16 oz.) box of organic, whole wheat penne pasta
• 1/4-1/2 cup water
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (12 oz.) package of organic, nitrate-free, GMO-free Italian Style chicken/turkey sausage (optional), chopped
• 12 oz. plain Greek yogurt
• 4 oz. raw goat cheddar, shredded
• Drizzle of extra-virgin olive oil
• Sea salt and fresh cracked pepper
• Several leaves of kale torn into tiny pieces

DIRECTIONS:

1. Fill a large pot with water for the pasta. Place on the stove, on high, adding a few dashes of sea salt. Cook pasta "al dente" according to time listed on the package. Drain. Do not rinse. (While waiting for water to heat up and pasta to boil, complete steps 2-5.)

2. In medium skillet, on medium-high heat, add 1/4 cup of water, garlic, onion, squash, zucchini, and a pinch of sea salt and pepper. Cook for about 15-minutes, checking on the water level halfway through - add another 1/4 cup of water if pan is getting too dry. Vegetables will become very soft. 

3. Place cooked veggies into a blender or food processor and purée until it resembles a creamy texture (about 1-2 minutes). 

4. Return pan to stove. Add a drizzle of olive oil and place chopped sausage in to sauté for 3-5 minutes. 

5. In a large bowl, mix together the yogurt, shredded cheese, and kale. Pour puréed veggies into yogurt mixture and mix well. Pour in your sautéed sausage and mix well. 

6. Serve over penne pasta.

HOMEMADE TZATZIKI SAUCE

INGREDIENTS:
18 oz. nonfat, plain, Greek yogurt
1 cucumber, seeds removed, chopped into tiny bits
3-4 cloves of garlic, minced (2-3 teaspoons)
juice from 1/2 a lemon (or 1 Tablespoon)
1 t extra-virgin olive oil
2 T fresh dill, chopped
salt & pepper, to taste


DIRECTIONS:
1. Rinse dill under cold water and place between paper towels to dry.

2. Rinse and prepare cucumber, cutting it lengthwise. Scoop out the seeds and cut into tiny bits. Place the bits between paper towels and apply pressure with hands by pushing down on the top so that it soaks up the excess water; leave it like this until you are ready to mix them in.

3. Prepare the rest of your ingredients except for the dill and cucumber bits that are continuing to "dry".

4. Check dill to make sure it is fairly dry; chop.

5. In a medium-large bowl, add the yogurt as your first ingredient. If yogurt has become liquidy, give it a good stir. Add the chopped dill and garlic into the yogurt mixture and mix well.

6. Add your cucumber bits; mix well.

7. Add the lemon juice and olive oil; mix well.

8. Add a bit of salt and pepper and mix well. At this point, keep tasting the sauce and add anything more to it so that it is to your liking - salt and pepper, any leftover chopped dill, more garlic, etc.

Optional: Place sauce in a covered container in the refrigerator overnight to marinate. Stir well before using.

{Recipe originally by 'The Glossy Life' blog - click here.}