Zucchini Pasta

One important thing that I have learned in my efforts to make healthy comfort foods, is that vegetables are extremely versatile and can be amazing replacements in meals that you wouldn't expect could be changed up.  After cooking cauliflower crusted pizza and butternut squash mac and cheese, I have been completely impressed with the flavors that remain in the classic dishes, even with the healthy twist.  This week, I took on a healthy version of the traditional "pasta" or "spaghetti" dish, and I followed the trend of using a vegetable as the main component, by cooking zucchini noodles accompanied with a roasted red pepper sauce. This recipe eliminates the carbohydrates and offers amazing health benefits, as zucchini contains high levels of both vitamin A and C.


Ingredients
For the sauce:                    
2 roasted red peppers      
1 tablespoon olive oil        
2 oz goat cheese              
1 teaspoon salt        
For the zucchini noodles:
2 pounds zucchini
1/2 cup minced onion
2 cloves garlic

Directions
1.For the sauce, add the 2 roasted red bell peppers to the blender with the rest of the sauce ingredients and blend until smooth.
2. For the zucchini noodles, use a vegetable peeler to "spiral" the zucchini into the shape of noodles.
3. Next, heat a large skillet and sauté the zucchini noodles with olive oil, onion, garlic, and salt until the noodles begin to soften, but before they start shedding water.
4. Add the sauce to the skillet and cook until the sauce is heated.

The original recipe and full directions are available on the "GI 365: Get Inspired Everyday" website.

This dish most certainly didn't taste like a traditional spaghetti dish, however it introduced me to several new flavors!  I was nervous that the zucchini noodles might not be soft enough, or may not have much flavor, but that was not the case. The noodles soaked up the sauce well, and the sauce itself had a unique, slightly spicy, flavor.  Some tips for perking up the recipe even more would be to add some hot pepper flakes before blending the sauce and to add some fresh parmesan cheese to the top once the pasta is cooked and ready to serve!

Asparagus Fries

This weekend was a busy one and I decided that a simple and easy recipe was the way to go. French fries are definitely one of my favorite comfort foods, but there is no denying that they aren't the healthiest.  Of course I will still order a side a fries with a burger at a restaurant, but after trying this recipe for "asparagus fries", I have learned that baking a healthy vegetable, coated in breadcrumbs, can result in an amazing and crunchy treat that satisfies the craving one may have for salty french fries.  Although the recipe I tackled is not actually a "french fry", as it is not made from a potato, the shape of the asparagus and the crunch of the coating give a similar effect with a much different, but still tasty, flavor.  This is a healthy take on fries, as there is no deep frying, and, asparagus is packed full of nutrients and antioxidants. Asparagus also contains glutathione, a detoxifying compound that helps break down carcinogens.

Ingredients
Asparagus
2 eggs, lightly beaten
Panko breadcrumbs
Parmesan cheese (grated)
Salt and pepper

Directions

1. Cover the asparagus in flour, dip in the egg, and then dip into the mix of Panko breadcrumbs, Parmesan cheese, salt and pepper.

2. Place the asparagus on a baking sheet and cook for 7-13 minutes, or until golden brown, at 425 degrees.

Check out the full directions on the "Closet Cooking" website.

I loved this recipe! Asparagus is one of my favorite vegetables to use in cooking, so I might be a little biased, however, I found it amazing that I could snack on these as if they were a bag full of chips, that I just had to finish.  If I were to give some tips on how to really perfect this recipe, I would suggest making sure that the asparagus is fully coated.  I went a little light on the coating and some breadcrumbs crumbled off as it baked.  Also, feel free to add any spices to the breadcrumb mixture.  I added some garlic powder for a little bit more of a kick.

Try this recipe out! I think you'll enjoy it even more than you might think!

Cookies 'n Cream Milkshake

I had an amazing Columbus day weekend full of family time and food!  After a long hike at Chimney Bluffs on Monday, along with the surprisingly warm weather, I decided that a milkshake would be the perfect treat at the end of the day! It took me a while to find a recipe for a "healthy" milkshake, but the recipe I found was totally worth searching for.   I am not a huge fan of bananas, but through this recipe, I learned that "banana whip" can be a healthy replacement for ice cream, and, when mixed with other ingredients, the banana flavor is not as pronounced.


Ingredients
2 ripe bananas, frozen and sliced
1/4 cup milk
1/2 cup whipped topping
3 oreos

Directions:
1. Blend the frozen bananas and milk until smooth--this creates "banana whip", which has the texture and taste of soft serve ice cream!

2. Add the whipped topping and Oreos and then blend for about 1 minute.

The full directions are available on "Sally's Baking Addiction" website, where I found this fun take on a cookies and cream shake.

I really enjoyed this milkshake!  I tasted only a bit of the banana flavor, and considering two whole bananas were used in replace of ice cream, I was pleasantly surprised.  If you are truly committed to keeping the recipe as healthy as possible, stick to three Oreos, two will even do. However, adding a few extra Oreos for some extra chocolate flavor is a suggestion I would make if you are looking to splurge just a little bit :)

Enjoy!

My hike at Chimney Bluffs--too beautiful not to share!

• 
  

Pumpkin Pie Custard

It's officially October! With this in mind, I almost felt obligated to make something pumpkin related this week, so I did just that.  Desserts are never really known for being "healthy", but it is possible to modify sweet treats, in simple ways, without losing the delicious flavor.  I took on a recipe for a healthier version of pumpkin pie by eliminating the crust that defines a typical pumpkin pie, and replacing sugar with a natural sweetener, stevia.  This delicious pumpkin pie custard only required a few ingredients and was ready to eat in under an hour.


Ingredients
1 can (15 oz) pure pumpkin
1/2 cup milk
4 beaten eggs
1/2 teaspoon slat
2 teaspoons vanilla extract
2 teaspoons pumpkin spice
1 teaspoon vanilla liquid stevia (dry stevia can be used as well)

Instructions:
1. In a large bowl, mix together the pumpkin, milk, eggs, spices and stevia.
2. After spraying the dishes or cupcake tray with nonstick cooking spray, evenly spread the mixture into the dishes.
3. Bake for 40 minutes at 350 degrees.
Full directions are available on the "Sugar Free Mom" website, where I found the original recipe.

Because there were only a few ingredients, and no sugar was added, I was concerned that this recipe wouldn't compare to a pumpkin pie at all.  I was wrong! As the custard was cooking in the oven, the house filled with the overwhelming smell of pumpkin and the taste topped that! I added ice cream on top for a little extra sweetness, but the custard stands alone well too!  My dad enjoyed the dessert so much that he ate my sister's serving.  Looks like I'll have to make it again!

I highly recommend this recipe to all of you, as it really hits the spot during the fall season!