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Smoked Mozzarella Pasta

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I am not taking credit for this recipe as I got the idea from Whole Foods. I used to love getting some of their Smoked Mozzarella Pasta from the salad bar, but since changing my diet and lifestyle for lyme disease a lot of the ingredients don't mesh with me anymore. I wanted to come up with a healthier version of this pasta, so I got creative in the kitchen, because seriously that's what I do for fun!  

INGREDIENTS:

  • 1 box of organic penne (I used the 365 brand)
  • 2-3 thick slices of mozzarella or 1/3 of a block of smoked mozzarella 
  • 1 red pepper
  • 1 cup of chopped spinach
  • 3/4 cup of plan-based mayo (I used Earth's Balance)
  • 1/4 cup of organic white wine vinegar
  • Handful of fresh parsley
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 1 garlic clove
  • Olive oil
  • Pink salt and pepper

DIRECTIONS:

  1. Boil water and cook the penne pasta based on the box instructions. When pasta is done rinse noodles with cool water so they don't stick when refrigerated. 
  2. Cut-up red bell pepper into small pieces or strips, chop up spinach. Cut mozzarella into small square pieces and set aside.
  3. Add a drizzle of olive oil to pan on medium heat and add the red pepper and spinach, cover with lid. Let cook until tender, can remove the lid for 3-4 minutes and let finish cooking.
  4. To make the sauce: in a bowl combine the 1/4 cup white wine vinegar, 3/4 cup plant-based mayo, 1 tsp chili powder, fresh parsley, 1 pressed garlic clove, and 1 tsp red pepper flakes, stir well. Taste and if vinegar is too potent can add a little more of the plant-based mayo or some water to help lower the acidity. Add pink salt and pepper to taste.
  5. Combine the sauce, cooked vegetables and the noodles and stir in the mozzarella chunks. Can add additional red pepper flakes for more spice. 
  6. Let the pasta salad cool and set in the refrigerator, preferably overnight, but a few hours will do the trick. 

Taco Lasagna

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Taco Lasagna: A mexican twist on the traditional comfort food! And it will fill-up the family for more than one dinner! I used all organic ingredients. If you are vegetarian, leave out the meat and add extra beans. For vegan or dairy-free use all beans and a plant or nut based cheese instead. 

Ingredients:

-Small corn shells
-1lb grass fed ground beef
-1/2 package of mild shredded cheddar (I like the thicker 365 brand bc melts like mozzarella)
-1 can garbanzo beans
-1 can black beans
-2 bell peppers (color of your choice)
-1 handful of romaine lettuce
-1 handful of fresh parsley
-Organic taco seasoning packet
-1 Tsp cumin
-1/2 an avocado
-1 container of salsa (I prefer the 365 black bean corn salsa)

RECIPE:

1. Preheat oven to 350. Brown the ground beef on stove top, mix with taco seasoning. At the same time add a drizzle of olive oil and heat can of garbanzo beans, black beans and diced bell peppers with cumin in a pan on low to medium heat. 

2. Once meat is done add the bell pepper/bean mixture to the the meat pan and stir. Add jar of salsa and mix well. 

3. Spray the bottom of Pyrex dish or wipe with olive oil. Add 6 corn tortilla shells for the bottom layer. Then top with the meat mixture, then cover with shredded cheese. After that, repeat the next layer by adding another 6 shells, then meat mixture, then cheese. 

4. Cook in oven at 350 for 20-25 minutes, until shells are crispy. Let cool and top with chopped romaine lettuce, cilantro and diced Avocado--can also drizzle on some fresh lyme juice. Cut with a knife and serve with spatula like lasagna.

ALMOND FLOUR PANCKAES

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This recipe is so quick and easy, even if you’re on-the-go in the morning you can have time to whip these up! This recipe is gluten free and dairy free.

Recipe:

-1 1/2 cup almond flour

-3 cage free organic eggs

-1 TBS plant based butter

-1/2 cup of vanilla almond milk or water (could add up to 1 cup depending on desired consistency)

-ground cinnamon

-optional fresh fruit & organic maple syrup for toppings

Directions:

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Mix together 1 1/2 cups almond flour, 3 eggs and up to 1 cup of almond milk or water. I prefer to use a Pyrex measuring pitcher and whisk to mix together. Add TBS of butter to stove top pan and heat up. Once heated, carefully pour on the mixed-up batter. Make sure to flip pancakes with a spatula a few times to evenly cook. Top with cinnamon and blueberries or strawberries with organic maple syrup. Enjoy!

**If you can eat dairy could also add mini dark or milk chocolate chips to batter for chocolate chip pancakes.**