Pasta Primavera

I am quickly falling in love with every variety of skinnypasta™ from Gabriella’s Kitchen! First was the low carb, high protein fettuccini. Now it is the gluten free and vegan Teff penne.

 

 

I am not gluten free or vegetarian/vegan but I do know many people who are and I absolutely LOVE creating recipes that they can enjoy too! Many of these people were not always gluten free or vegan/vegetarian and I constantly hear how much they miss the texture of semolina or wheat based pasta. I have tried many varieties to try to find one that I think best matches in both texture and taste and it wasn’t until I found  skinnypasta™  that I had a true winner. Once cooked it wasn’t gummy and didn’t have any weird after taste which is something  I have experienced with other gluten free or higher protein pastas.

Something I NEVER do when I cook whole wheat or semolina pasta is rise it but I have found with any other type {gluten free, chickpea, lentil, etc.} I personally find I like the texture of the end product better when I rinse it. You do you – rinse or don’t rinse!

 

 

Never heard of Teff before? Neither had I! When I am creating recipes that are comforting and satisfying but I want to ensure they jam packed with nutrients I am always on the lookout for superfood ingredients and Teff is definitely one of those! Originating from Ethiopia, Teff is an ancient grain that is naturally gluten free and a good source of protein, fiber, iron, zinc, copper, and manganese. This grain is the size of a poppy seed if you can believe that but it is so packed with nutrients and is a wonderful wheat alternative.

 

 

As many of my recipes do, there is a lot of room for ingredient swaps. This dish works with whatever veggies you have in your fridge. And if you wanted to add additional protein to this it would go great with some chicken or shrimp as well! Get creative and make the dish your own to suit your tastes buds.

 

Pasta Primavera
Author: Emily Goodman
Pasta Primavera Author: Emily Goodman Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4
Ingredients
  • 1 box [url href=”https://gkskinnypasta.com/product/superfood-teff-penne/” target=”_blank”]skinnypasta™ SUPERFOOD Teff Penne[/url]
  • 4 teaspoons coconut oil, [i]divided[/i]
  • 1/2 cup onion, [i]diced[/i]
  • 1 cup mushrooms, [i]sliced[/i]
  • 1 cup zucchini/summer squash
  • 1 large clove of garlic, [i]mincded[/i]
  • 1/2 cup carrots, [i]shredded[/i]
  • 1 cup cherry tomatoes, [i]halved[/i]
  • 1/2 cup shredded parmesan cheese
  • 3/4 cup plain yogurt (I used [url href=”https://siggis.com” target=”_blank”]siggi’s[/url])
  • Salt and pepper, [i]to taste[/i]
Instructions
  1. Bring a large pot of water to a boil. Cook the [url href=”https://gkskinnypasta.com/product/superfood-teff-penne/” target=”_blank”]skinnypasta™ SUPERFOOD Teff Penne[/url] according to package directions. Reserve 1 cup of the pasta cooking water then drain and rinse under cold water.
  2. Heat a large skillet over a medium heat. Add 2 teaspoons of coconut oil.
  3. Add the onion and saute for 2-3 minutes. Add the mushrooms and saute for an additional 2-3 minutes.
  4. Add 2 more teaspoons or coconut oil and the zucchini/summer squash and cook for 2-3 minutes.
  5. Add the minced garlic, shredded carrots, and tomatoes.
  6. Once all the veggies are cooked through add the cooked pasta, parmesan cheese, and yogurt. Use the reserved cooking water to thin out the mixture to your desired consistency.
  7. Season with salt and pepper.
Notes
Portion Fix container equivalents per serving: 1 green, 1 yellow, 1/2 blue, 0.25 red, 1 spoon[br][br]If you would like to make this recipe vegan you can swap the parmesan cheese with a vegan cheese.

 

If you decide to try skinnypasta™  yourself I suggest you keep it in the freezer. Since it is fresh it has a much shorter shelf life than dried pasta and I can tell you from first hand experience that if you keep the Teff Penne it in the fridge for more than 1 week it will not last. So if you don’t plan to use it right away, the freezer will be your best friend! There is a freezer date on every box so you know exactly how long it will last!

 

 

DID YOU MAKE THIS RECIPE?

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Creamy Pesto Fettuccine with Brussel Spouts and Bacon

I could seriously eat pasta 24/7. I love all of the different shapes it comes in and how many unique ways you can pair it with veggies and proteins to make countless dishes and never get bored.

 

 

For the longest time I thought I had to give up pasta if I wanted to lose weight and tone up. I constantly cut it out my diet trying to go carb-free and ended up feeling so deprived that I would end up bingeing on it and feeling awful after. I wasn’t seeing the physical results I wanted because I kept putting my body in shock every time I would do this and it was confused and I constantly felt bloated and puffy. Over the past 3.5 years I have taken a hard look at my nutrition and started learning about different ingredients, what foods make me feel the best/worst, and learning that if I eat all food groups in the right balance I can have everything I want, feel amazing, and see results.

When it comes to pasta specifically I have changed over to eating either whole grain, gluten free, and even chickpea or lentil pasta. These varieties of pasta typically have more protein and haven’t been stripped of so many of their good nutrients. I have also focused in on managing my portion size and if you have been following me for the beginning of 2018 I have been on an 80 day fitness in nutrition journey where I have been practicing timed nutrition.

 

 

Timed nutrition was an adjustment at first because it did require more food planning and prep than I typically do but when making sure I have food to eat every 2-3 hours (eating 5-6 times a day) while working full time I needed to have everything ready to grab and go! It was an adjustment the first two weeks but eventually I found my rhythm, got a good handle on how much food I needed to buy each week so I didn’t waste anything (or not have enough), and got super speedy in my prep! I usually prep 2 times a week on either Saturday/Sunday and again on Wednesday which helps me have variety in what I am eating and keeps me from getting bored – my KEY to staying on track! Now that I got through that uncomfortable time of learning and being a little outside of my comfort zone in my routine it has made my life SO much easier is something I will continue to do for the rest of my life. I have noticed the biggest improvement in my energy levels from eating this way. Because each of my meals includes the correct balance of protein, veggies, carbs, and healthy fats my metabolism is running at an optimal level which has prevented any mid-afternoon energy crashes for 3 months straight. It has also given me more energy to power through workouts and increase the weights I use that I have never been able to do before.

 

 

 

What I love most about this nutrition plan is that I can eat pasta. I am eating pasta with at least 1 meal a day and then the rest of my carbs come from either sweet potatoes, brown rice, quinoa, beans, lentils or sprouted grain bread. I am in legit foodie heaven yet I have the results you see below!! Eating to fuel your results is real!!

Since I am constantly on the lookout for new pasta brands I was excited to come across skinnypasta™. This high-protein, low-calorie and low-carbohydrate fresh pasta has amazing texture and taste which I find extremely important when choosing which pasta brands I eat. If it’s mushy after cooking it just won’t work for me and skinnypasta™ has the perfect al dente texture and it cooks up in 2-3 minutes because it is fresh! They also offer low-glycemic, vegan, gluten-free and other allergy-sensitive options as well. Today’s recipe features their HIGH PROTEIN Fettuccini and I will be creating another recipe using their SUPERFOOD Teff Penne which is gluten free to have ready to share with you in a couple of weeks after all of my travel I have going on!

 

 

I love a creamy flavorful pasta sauce but my waistline can only handle it on occasion so with this recipe I wanted to create a healthy alternative by making some key ingredient swaps and Creamy Pesto Fettuccini with Brussel Sprouts and Bacon was born! This recipe as NO cream and NO cheese – crazy right? But I promise you all the flavor is there and you will feel completely satisfied after eating this.

 

 

I hope you enjoy this recipe and give skinnypasta™ a chance to help you #NourishPassion in your life! If you make this recipe snap a picture and let me know how it comes out by tagging me on Instagram.

 

Creamy Pesto Fettuccine with Brussel Spouts and Bacon
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 4 slices turkey bacon
  • 4 tsp olive oil
  • 10oz fresh brussel sprouts, [i]halved[/i]
  • 2 tablespoons water
  • 1 tablespoon lemon juice [i]**If using fresh, it’s the juice of a half a lemon**[/i]
  • 1 box of [url href=”https://gkskinnypasta.com/product/high-protein-fettuccine/” target=”_blank”]skinnypasta™ HIGH PROTEIN Fettuccini[/url]
  • 1/2 cup prepared pesto
  • 1/4 cup plain greek yogurt
  • Pink Himalayan Salt and pepper, [i]to taste[/i]
Instructions
  1. Cook the turkey bacon in a skillet until crispy. Drain on a paper towel and crumble once cool. Set aside.
  2. Wash and halve the brussel sprouts. Heat the olive oil a skillet over medium heat and add the brussel sprouts cut side down in a single layer. Cover with a lid and cook for 3 minutes. Uncover and add 2 tablespoons of water but do not touch the sprouts. Cover and cook for 2 minutes more. Uncover and toss the brussel sprouts with lemon juice, salt, and pepper.
  3. While the sprouts are cooking bring a large pot of water to a boil. Add the fettuccini and cook according to package directions (2 minutes) until al dente. Drain and reserve 1 cup of pasta cooking water.
  4. Add the pasta back to the pot. Add the brussel sprouts, bacon, pesto, and greek yogurt. Add the reserved pasta water as needed until the sauce gets to the consistency you prefer.
Notes
This is not a Portion Fix or 80 Day Obsession recipe so I do not have container counts for it.[br][br]If serving 8 people I recommend serving as a side dish alongside an additional protein. If serving 4 people it is enough for a main dish.[br][br]Optional adds: Toasted pine nuts, parmesan cheese, fried or poached eggs on top

 

 

 

If you are curious about the 80 day fitness and nutrition program I have been following, are looking to join my next online bootcamp and have me as your coach, or just have general questions please fill out this form and I will reach out to you within 24-48 hours!

 

Chica de Gallo Salsa and Guacamole

I cannot resist salsa and guacamole. Especially when it is paired with a freshly made tortilla chip. Like seriously, the chip cannot get into my mouth fast enough. That is exactly what happened when I tried the salsas and guac from Chica de Gallo over the Memorial Day weekend with some friends.

 

 

Chica de Gallo is a local Boston-based company located in Everett, MA. They make fresh, vegan, and preservative free products which is a total win in my book and I love that I can find their products in Whole Foods as well as local stores, farmers markets and breweries in MA, CT, RI, and NH.

My mango obsession has been fierce for the past few months so when I saw Mango Pineapple Salsa in their product lineup I pretty much started jumping for joy right in my kitchen. It is a wonderful mix of  sweet from the mango and pineapple, savory, and heat from their signature pepper medley. It even has fresh ginger for an added depth of flavor.

I was also extremely happy with the texture and color of their guacamole. How many times have you tried to buy pre-made guac in your supermarket and it’s looked brown and unappealing? Yuck. Not with Chica de Gallo. Their guac is a green as can be and every batch is hand crafted.

Each of their salsa and guacamole varieties comes in a heat range of mild, medium, hot to best fit your flavor palate. For the extra adventurous check out their Ghost Pepper salsa!

And remember, salsa and gauc is better shared with friends! ?

 

 

Be on the lookout for recipe posts featuring Chica de Gallo right here on Emily J. Goodman ?

 

 

3 Ingredient Peanut Butter Caramel Sauce

This sauce is legit knocking my socks off. WHOA. Peanut butter caramel sauce that is not only super easy to make but won’t completely blow up my nutrition for the week?

 

SIGN. ME. UP.

 

As a kid my parents would always take us to Friendly’s which like barely exist anymore {tear} but every time we went I would get this Reese’s Pieces sundae with this AH-MAZING peanut butter sauce on it. It was warm and creamy and had just the right amount of peanut butter flavor to it.

 

I had never been able to recreate this sauce until now. And I want to put it on EVERYTHING. You will too I promise.

 

 

Ever since our online wellness group kicked off this week I have been super motivated to cook and develop new recipes for the peeps in it ? This recipe being one of them since so many people struggle with cravings for desserts. I am all about finding healthier alternatives versus restricting yourself. If you restrict your craving will only get stronger and next thing you know you will be face deep in a pint of Ben and Jerry’s…at least that is what will happen to me! And with the warm weather right around the corner I got some serious swimsuit goals!! And a pint of Phish Food isn’t going to help that goal at all.

 

What else about my group has me so FIRED UP!?  Well, so far this week we did a little “get to know each other” posting, shared our before pictures and measurements along with our goals for the next 21 days, are are giving away an awesome performance line sample pack to one lucky participant Everyone is posting up a storm and getting their workouts in…and the week isn’t even over yet! I am so proud of each and every person in the group!

 

My favorite things about these groups are the brand new people joining us for the 1st time  After 2.5 years I sometimes forget what it’s like to be part of one of these groups for the first time:

 

Feeling so sore you can barely sit on the toilet
Thinking you are NEVER going to be able to get through the one workout you struggle with the most
?Watching people fall in love with their superfoods and feeling the benefits within just the first 3 days

 

I love being able to use my past experience of being a first time challenger to help them navigate through the start of this group


Our community is an open door…what are you waiting for: http://bit.ly/ContactEmilyJ

 

3 Ingredient Peanut Butter Caramel Sauce
Author: Emily Goodman
Serves: 4-6
Ingredients
  • 1/4 cup pure maple syrup
  • 2 Tbsp creamy natural peanut butter
  • 1/4 tsp pure vanilla extract
  • Pinch of salt {if your peanut butter has none}
  • Water {to thin if desired}
Instructions
  1. Add all ingredients expect for the water in a small sauce pan over a medium heat.
  2. Continuously whisk until it comes to a boil.
  3. Once boiling, whisk for another minute until thickened.
  4. Immediately remove from the heat.
  5. It will continue to thicken even off the heat so add water to thin to your desired consistency if needed.
Notes
[b]To reheat leftovers:[/b] Heat in a sauce pan over a low heat. Add water to help thin out.