Tag Archives: Hot

beet pasta with salmon

CSC_0087-adjusted-beet pasta salmon

Salmon and beets are the nutritional equivalent of Superman and Wonder Woman, so pairing them up is like having the Justice League converge on your plate.

  • Prep Time: 30 m
  • Serves: 2
  • Calories: 752, Sodium: 905 mg, Dietary Fiber: 13.2 g, Total Fat: 47.4 g, Total Carbs: 47.3 g, Protein: 44.3 g

Ingredients:

……………………………………………
“PASTA”
1 pound beets (mix red and gold for colorful pasta)
SAUCE
2 6-oz. salmon fillets, preferably wild-caught
1 Tbsp. coconut oil
1 medium onion, chopped
3 garlic cloves, minced
3 cups cauliflower florets
1/3 cup lemon juice
1 ½ tablespoon lemon zest
1 cup canned coconut milk
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. mustard powder
1/2 tsp. garlic powder
1 tsp. cumin
……………………………………………

Instructions:
  1. Remove the beet greens and cut the beets down to a size that fits into the Veggetti. Slice the beets into “pasta” strands. Boil for 20 minutes until soft.
  2. Preheat oven to 250°.
  3. Melt the coconut oil in a medium skillet, then sauté the onion and garlic cloves for 4-6 minutes in coconut oil in a medium pan.
  4. Steam cauliflower until tender ( usually 5-7 minutes), then put in blender or food processor along with the garlic, onions, cumin, lemon juice and zest, coconut milk, pepper and salt. Process until smooth.
  5. Line a cookie sheet with aluminum foil or coat with non-stick spray.
  6. Mix the mustard powder, paprika, cumin, garlic powder, and salt and sprinkle it over the raw salmon.
  7. Place the salmon on the treated cookie sheet and bake until the salmon is done (8-10 minutes, depending on thickness of the fillets).
  8. Pour the spicy cauliflower sauce in a small saucepan and bring to a quick boil.
  9. To serve, divide “pasta” onto two plates, cover with sauce and top with salmon pieces.

pasta with roasted red peppers, walnuts & goat cheese

CSC_0391-cropped-Pasta Roasted Red Pepper Walnut Goat Cheese

This blend of flavors is Mediterranean to the max and a satisfying mixture of creamy and crunchy textures.

  • Prep Time: 15 m
  • Serves: 2–4
  • Calories: 278, Sodium: 199 mg, Dietary Fiber: 4.2 g, Total Fat: 21.2 g, Total Carbs: 14.1 g, Protein: 12.0 g
Ingredients:

……………………………………………
“PASTA”
2 large zucchinis
1 large carrot
SAUCE
3 oz. goat cheese, crumbled
2 roasted red peppers, drained and chopped
1/3 cup toasted, chopped walnuts
2 garlic cloves, sliced thinly
2 Tbsp. olive oil
2 Tbsp. tomato paste
1 Tbsp. fresh thyme, chopped
¼ onion (chopped)
½ tsp. red pepper flakes
½-1 cup water as necessary
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Instructions:
  1. Make “pasta” strands out of the zucchini and carrots with your Veggetti. Heat or cook as you prefer.
  2. Heat the olive oil in a large skillet. Sauté the onion and garlic until they are soft.
  3. Stir in the chopped red peppers and tomato paste. Cook for 2-4 minutes until the sauce has thickened.
  4. Pour the cooked mixture into a food processor or blender and process until smooth.
  5. Return the liquid to the skillet and add the thyme and red pepper flakes.
  6. Cook over medium heat for about a minute to blend flavors.
  7. Add the “pasta” to the liquid and stir until the sauce coats the pasta. If it’s too thick, add water, a little at a time, until the sauce is the consistency you want.
  8. Stir in the goat cheese and walnuts.
  9. Serve hot.