Posts Tagged ‘recipe’

  1. Turkey Oatmeal Veggie Balls

    February 24, 2015 by Melanie Faris

    Turkey Oatmeal Veggie Balls

    When I was doing the Jamie Eason Livefit Program, I was always in search of clean meals that had lean meats & healthy carbs. I ate a lot of turkey, chicken, fish and eggs. Many of the recipes I used were actually from Jamie’s program, and they helped me to stay on track with my diet. Now that cooking is part of my job as a personal chef, I love using my favourite clean eating recipes as a base and build on them to make new recipes & flavours.

    This recipe was one that I  adapted from Jamie Eason’s Meatloaf Muffin recipe. It has always been one of my favourite’s, because it is SO easy to make, So delicious, and it FREEZES GREAT. With my due date being only 6 weeks away, it’s time to start stocking up the freezer with quick meals for when baby arrives. I changed up some of the measurements and added my own spices so that it has the texture and taste that I like best. I like to eat these with Franks red hot & a side of steamed veggies. Yum! Clean eating can be really easy & super fast. I hope you love these as much as I do. 

    Turkey Oatmeal Veggie Balls
    Yields 6
    A quick main dish that freezes great! Steam up some veggies on the side and you're all set. This will feed a family of 4 or 5, but I usually make a double batch so I have extra to freeze. It takes almost the same amount of time to make, so why not?!
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    Prep Time
    10 min
    Cook Time
    35 min
    Total Time
    45 min
    Prep Time
    10 min
    Cook Time
    35 min
    Total Time
    45 min
    Ingredients
    1. 1 package ground turkey, or chicken (450g)
    2. 3/4 cup large flake oats
    3. 2 eggs
    4. 1 bell pepper, chopped finely
    5. 1 small onion, chopped finely
    6. 1 celery stalk, chopped finely
    7. 1 1/2 tablespoons garlic powder
    8. 1 tsp cumin
    9. 1 tsp oregano
    10. *optional spices - pinch of cayenne & red pepper flakes
    11. Salt & pepper, to taste
    12. 2 tsp olive oil
    Instructions
    1. Preheat the oven to 370 degrees.
    2. Line a baking sheet with foil or parchment paper (for easy clean up) and drizzle a small amount of oil on the bottom.
    3. Chop the vegetables into small pieces & mix all of the ingredients together in a large bowl.
    4. Form the mixture with your hands into 6 balls (approx. the size of a tennis ball).
    5. Place the turkey balls onto the baking sheet and drizzle them with a bit more oil.
    6. Bake in the oven for 35 minutes (or until cooked through at 165 degrees fahrenheit).
    Notes
    1. Optional - turn the turkey balls half way through. This isn't necessary, but will give it a nice crust on both sides.
    2. You can add other vegetables to this recipe that you have in the fridge. Carrots, mushrooms, zucchini...etc.
    3. If you have leftovers, I like to put them in a bowl with chicken broth in the fridge. This way they are super moist when you reheat them again.
    Adapted from Jamie Eason's Turkey Meatloaf Muffins
    Melanie Faris' Blog http://melaniefaris.com/


  2. Summer Is Here! Banana Date Pops Recipe

    June 29, 2014 by Melanie Faris

    Well, it’s official. The sun is shining (for the most part), and the beautiful weather is here to stay. Summer is here! Yippee!! I have many memories of being a little girl and walking to the nearest convenience store in the summer. I would often walk back home with a Popsicle in hand. I always loved a Banana Popsicle. Looking back now, I wish I realized what I was putting in my body. Just check out the ingredients:

    water, high fructose corn syrup, corn syrup, sugar, contains 1 percent or less of each of the following: banana juice concentrate, guar gum, natural flavor, locust bean gum, phosphoric acid, turmeric oleoresin (for color).

    It kind of makes me giggle that these Banana Popsicles have less than 1 percent banana juice. Maybe they should be called a high fructose corn syrup sugar Popsicle. I don’t think they would sell as many though…?

    Maybe this summer instead of walking to the convenience store, I will just open my freezer and enjoy my own delicious creation. I certainly want to enjoy a summer treat (or two) every once in a while, especially on those hot sunny days – like today!

    So here it is, just in time for summer – a creamy frozen treat that I will be sure to enjoy all summer long!

    banana date pops

    Printable recipe for Banana Date Pops

    Banana Date Pops Recipe

     
    
    

    Ingredients

    2 cups of filtered water (plus extra for soaking cashews)

    ½ cup raw cashews, soaked

    2 ripe bananas

    8 medjool dates, pitted

    1 tsp vanilla extract (or 1 vanilla bean)

    Method

    Cover and soak the raw cashews in filtered water for 2-4 hours. Once softened, drain and rinse the cashews. Add them to the blender with 2 cups of water and blend until smooth. You can also use almond milk in replace of the cashew milk, but it won’t be as creamy.

    Pour hot water over the dates to let them soften before using. Let them sit for a few minutes. If the dates have pits, be sure to remove them.

    Add all of the ingredients into a high-speed blender. Blend until smooth. Pour the mixture into Popsicle containers and let them sit in the freezer overnight, or until they are fully frozen. If you can’t fit all of the mixture in your Popsicle containers, just drink it like a smoothie. You wont be sorry.

    *Tip – If the Popsicle wont come out when it is frozen, pour hot water over the outside of the container to help them slide out easier.

     

     


  3. My Final Week Raw

    April 16, 2014 by Melanie Faris

    Well, I am on my final week. I can’t believe I have made it this far on a raw food diet. 30 days seems like a long time, but it really has been enjoyable and I would definitely recommend it to others. I am not sure what lies ahead in the future for me, but after this experience, I know that meat won’t be part of my diet the same way it was before. I am thinking of moving off my raw diet on Monday into a vegan lifestyle and try that for a while. I still want to eat fish and eggs on occasion, but I really have no desire to dig into a steak or cook up a piece of chicken for myself. I’m really not sure what I want to do next, but that’s the fun of it. I don’t want to give myself “rules”, but rather go by how I feel and listen to my body.

    I don’t think one diet fits all. Life is a journey of discovering what path YOU want to take.

    I have discovered that I really enjoy the raw lifestyle, but I also know it is not something I want to continue 100% for the rest of my life. I just love cooking food too much. But when I commit to trying something new, I give it my all. I would encourage you to do the same when trying something new. If you really want to experience something, don’t just dip your toes in the water, you need to jump right in and fully embrace the opportunity before you. That is the key to success.

    While I get ready to venture into more of a vegan lifestyle, I have decided to start experimenting in the kitchen again to “prepare myself.” I also can’t help myself from cooking, even if I can’t eat the food yet! Many of you are probably hoping for a new recipe to be posted that actually involves a stove and not only avocado and greenery. Thanks for waiting so patiently! With that being said, I now present to you a vegan recipe that is a perfect snack to eat or pack in your children’s lunch bag. Completely NUT free, gluten-free, added-sugar free, dairy free, “raw” free (lol). Here is my newest recipe for “not-too sweet” Granola Squares.

    granola squares

    Click here for the printable recipe

    Recipe By: Melanie Faris

    Makes 12 Squares

     

    Dry Ingredients

    ¾ cup of large flake oats

    ¼ cup of oat flour (or almond meal/flour if using nut products)

    ½ cup of dried pitted dates

    ½ cup of dried figs

    ¼ cup each of sunflower seeds and pumpkin seeds

    2 tablespoons of sesame seeds

    2 tablespoons of chia seeds

    1 teaspoon of cinnamon

     

    Wet Ingredients

    1/3 cup of coconut oil

    1/3 cup of water

    ¼ cup of unsweetened rice, coconut or other nut free milk (or almond milk if using nut products)

    1 tsp vanilla extract

     

    Method

    1. Preheat the oven to 350 degrees. Prepare an 8×8 dish and line with parchment paper. Set aside.
    2. Begin by soaking the dried dates and figs in a bowl of hot water to let them soften.
    3. Add the chia seeds to a small cup or dish with the milk and stir. Let them sit to expand (at least 5 minutes). You may need to stir once or twice while it thickens.
    4. Once the oven is preheated, spread the large flake oats on a dry baking sheet, and toast them in the oven for 10-15 minutes, until light brown.
    5. Meanwhile, in a small saucepan, heat the coconut oil until melted. Set aside to cool.
    6. Drain the water from the dates and figs, and then add to a blender with 1/3 cup of water. Blend until smooth, or slightly chunky. You may need to scrape the sides and add touch more water and blend again.
    7. Add all ingredients (including toasted oats) to a large mixing bowl, (or in the saucepan with the coconut oil for less cleaning). Mix everything together well. Pour the mixture into the prepared baking dish and smooth out to make it as flat as possible.
    8. Turn the oven down to 275 degrees and bake for 40-45 minutes.
    9. Let the granola squares cool, and then cut them into 12 squares.

    Cover and refrigerate leftovers.


  4. Garden Green Energy Wrap

    April 3, 2014 by Melanie Faris

    I keep talking about the amount of energy I have from this raw food cleanse. I simply am amazed. If you want a little taste of what real energy feels like (not from caffeine), start to eat your greens! Don’t know where to start? Find it hard to add flavor and variety with greens? Well then you have to try my favourite raw lunch recipe below, packed with plant based protein and healthy fats. You will have sustaining energy to get you through until your next meal, with extra energy to spare!

     

    Day 11 Raw

     

    Today I went to the gym bright and early with Thomas. We started off our workout with a quick warm up on the elliptical and then went over to the scale. We were a bit nervous (mostly me since the last time I weighed myself I was 10lbs heavier than I thought). I have never been into weighing myself much, but since I have been slacking a bit on my workout routine and eating lots of food, I wanted to know where I was at. Jamaica did not help the waistline either. I was pretty excited to see my weight has dropped 5 pounds since my first weight-in 11 days ago – Yippee! I would like to lose 5 more pounds, which should be enough to get me back into my old jeans. I miss them oh so much.

    I was a bit worried about gaining weight from all the avocados (my current favourite food), and nuts I have been eating daily. I’m not used to eating such a high-fat diet, but it is the only food that keeps me feeling full for a long period of time on this “diet.” I generally have 1 avocado/day and a handful of nuts, plus I have been using tahini paste like it is going out of style. Yum! But like I said before, I’m not doing this to lose weight, but if it gets me back into my jeans, I’m really going to be happy. So far, I guess I haven’t overdone it on the avocado and tahini! I just so happen to use both of these in my recipe below…

    So you want to be raw…even for only 1 meal? That’s awesome! You will feel so much better after eating this wrap than you would after having a regular sandwich or wrap from the store. You can also use an Ezekiel or whole grain wrap with cooked quinoa for a quicker vegan version – that works great too! Let me know what you think in the comments below, or on my Facebook Page!

     

    Garden Green Energy Wrap

     

      Garden Green Energy Wrap

    Click here for the printable Recipe

    Recipe by: Melanie Faris

    Servings: 1

    Preparation: 5-15 minutes (plus sprouting/cooking time)

    Ingredients

    1 raw or sprouted wrap (I use Live organic raw super green wraps)

    ½ ripe avocado

    1 handful of mixed sprouts or dark leafy green lettuce mix (or both!)

    2 tablespoons of quinoa, sprouted (or cooked for vegan option)

    1 handful of fresh herbs (cilantro and parsley are great in this wrap)

    1 tablespoon of raw hemp seeds

    1 tablespoons of tahini

    ½ clove of garlic

    1-2 small lemon or lime wedges

    Sprinkle of dulse flakes (or sea salt)

    Freshly cracked pepper

     

    Method

    Sprouting Quinoa

    To make this wrap 100% raw, sprouting the quinoa is a great alternative to cooking it. To sprout quinoa, rinse the quinoa and cover with water. Let it soak overnight in a mason jar or sprouting container. After soaking, drain and rinse the quinoa. Place a sprouting lid or mesh screen over the lid and turn the jar upside-down to allow the liquid to drain from the container. For the next 3-5 days, rinse the quinoa daily (twice if you can), leaving the jar upside down with a sprouting lid or mesh screen on the jar. You will begin to see sprouts popping out of the quinoa within a day or two. In approximately 3-5 days, your sprouts are ready to eat!

    If you are not eating a raw diet and would like to use cooked quinoa instead, follow the cooking directions on the package.

    To begin making the wrap, mice the garlic and mix it with the tahini paste plus the juice from the lemon and/or lime wedge. Spread the garlic tahini sauce onto the wrap. Cut an avocado in half and spoon out the flesh onto the wrap. Roughly chop the fresh herbs and sprinkle on top of the avocado. Add the remaining ingredients to the wrap (plus an extra squeeze of lemon or lime juice for added flavor). Don’t forget to add your dusle (or sea salt) and freshly cracked pepper!

     

    This wrap has lots of healthy fats and plant based protein to give you sustaining energy!

     

     


  5. 6 Days Raw and counting

    March 29, 2014 by Melanie Faris

    Well, I’ve made it to day 6! Only 24 days to go. That sounds like a long time, but I’m quite surprised by how I feel so far…

    Day 5

     

    I woke up this morning not feeling so great. No headache, but I really wanted food. By food, I mean over easy eggs, two thick slices of rye bread and a side of fruit. It wasn’t happening though. I pulled out my juicer and began making a green juice to start my day. I was feeling a bit dizzy and not “normal” so I decided to lie down for a bit. Around 15 minutes or so, the juice must have digested because I felt energized and ready to take on the day! I guess I didn’t eat enough the night before so I was in need of nutrition to get me going again…

    I had another large green drink for lunch from Natures Emporium and headed off to “work”, although cooking never feels like work at all. I had a ton of energy and focus the entire day. With a big list of things to cook, I often get a bit flustered and can’t seem to time things properly. Well today – I was on the ball! I couldn’t believe it. I was able to think clearly and get everything done in perfect timing without feeling flustered or stressed at all. Coincidence? I think not.

    You might be wondering if cooking is difficult for me on the Raw Diet. Surprisingly…no! Although certain things I need to have a taste of, but I haven’t had any cravings or strong desire to eat the food I am cooking. I had WAY more cravings when I wasn’t eating raw compared to now. I think it comes down to mind over matter – since I know I’m not allowed cooked foods, I automatically don’t make it an option for myself. Since coffee isn’t an option for me in the morning, I don’t even think about it anymore. Although, now that I mention it, a nice cup of hot coffee would be pretty good right now – Hehe, but I’m totally fine without it! This morning’s craving for eggs went away right after my fresh juice. I may think about a food I want to eat that’s not raw, but it’s not a desire that controls my body. I simply say no and the craving goes away. I also don’t have the urge to “sneak” bites here and there because I just don’t want to. That right there is a miracle.

    Day 6

     

    I’ll keep this short because I don’t have much to say besides:

    I feel gggggrrrrrreat

    without the frosted flakes…

    Today I have the most energy yet. I woke up at 4:30 am for personal training, pulled out my greens and started juicing. Although going back to bed was tempting because it is warm and cozy, and who doesn’t like sleep?!…But I certainly had tons of energy, and it just kept on comin’! I had one juice for breakfast, a raw green wrap for snack with avocado, and a delicious Green & Glowing Salad (recipe posted below) for lunch. I am going out for dinner with the family tonight and plan on making a green drink before. I will order a salad for dinner and bring my own dressing with me (weird? maybe, but I’m ok with it). Check out the juicer I use and salad recipe below!

     

    Omega NC800

     

    nc800hds_1 <—–There is my new baby. The Omega NC800. I have to say, she purrs like a kitten. Thomas stays snoozing even when I am juicing at 4:30 am! It is incredible how quiet it is. I also love how easy it is to clean. It is not a “big ordeal” to juice anymore, which is why I think most juicers stay in cupboards…this baby is sitting on my counter, and she is there to stay. This is one of the best investments I have made for my health yet. If you could preserve years of your life and relieve any sickness, pain and disease from your body for only a small cost under $400 would you not do it?! I think I spent almost that on my prom dress, which I wore once and is still hanging in my closet…hmph.

     

     Green and Glowing Salad

    with Creamy Ginger Dressing

    
    

     

    green and glowing

     

    Click Here for the Printable Recipe

     

    Recipe By: Melanie Faris

    Servings: I eat this all to myself, but it is probably big enough to share!

    Preparation: 5-10 minutes

    Ingredients

    1 big handful of dark green lettuce mix (I like spring mix)

    3-4 purple kale leaves, chopped (hard stems removed)

    1 handful of sprouts (I like to use a mix – sunflower, broccoli, radish…etc)

    Fresh parsley and cilantro leaves picked off the stem (however much you desire)

    ½ ripe avocado

    ¼ large cucumber

    Slice of lime

    *Optional – pinch of dulse flakes

     

    Method

    Rinse all lettuce and vegetables. Chop, cut and place salad in a large bowl or plate. Sprinkle with dulse flakes and squeeze lime to add a burst of citrus. Top with creamy ginger dressing and enjoy.

     

    Creamy Ginger Dressing

     

    DSC_0135 (1)  

    Ingredients

    ¼ cup cold-pressed olive oil

    ½ of each lemon & lime (juice only)

    2 tbl raw tahini paste

    1 tbl raw unpasteurized apple cider vinegar

    ½ inch of fresh ginger, peeled

    1 clove of garlic

    pinch of sea salt and pepper

    1-2 tablespoons of water

     

    Method

    Place all ingredients in a blender (or food processor) and combine until smooth. Add water until it reaches desired consistency (you may want to add more or less than suggested). Keep leftover dressing in a sealed container in the fridge. The dressing will thicken as it sits so you will need to add a bit more water again.

     

    Fill your body with greens that nourish your cells and give you glowing skin!

     

     


  6. Protein bar investigation

    February 26, 2014 by Melanie Faris

    Whenever you buy pre-packaged food, you really have to read the ingredients carefully to find out if something is really healthy or not. Many products claim to have GREAT things like protein, no sugar, calcium, whole grains…etc, but the truth is, a lot of the time this is just marketing and not always the complete truth. Unfortunately, most people don’t have time to go through each ingredient on every package to find out the complete truth. This is why I am excited to start sharing with you my great finds in the grocery aisles. Since I am always investigating different products on the shelves at the grocery store, I thought it would be helpful to share some of the products that made it into my shopping cart and some that were put back on the shelf.

    My first grocery aisle investigation begins with protein bars. A product that most think are a healthy choice, but the truth it, it is so difficult to find a protein bar that is actually healthy. Unless you make them yourself at home, you really don’t realize how bad protein bars are for you (most on the market that is). I decided to take my cart down the protein bar aisle and do a little investigation. See the video below to find out what bars are Melanie Faris approved, and what ones definitely are NOT. Also, check out my own healthy recipe below that you can make and enjoy knowing it is actually healthy, and a perfect snack for any time of the day!

    Remember…

    Just because a bar claims to be healthy, does not mean it is actually healthy. Always read the ingredients to make sure you know what you are putting in your body.

     

    Click here to watch my protein bar investigation

     

    Chocolate Oatmeal Protein Bars

     

    chocolate oatmeal protein bars

    Click here for printable recipe: Chocolate Oatmeal Protein Bars

    Recipe By: Melanie Faris

    Makes 8 Bars

     

    Dry Ingredients

    1 cup large flake oats

    ½ cup whey protein powder – low sugar & carbs (plain, vanilla or chocolate flavored)

    1/3 cup almond meal (“Bob’s Red Mill” brand preferred)

    1/3 cup raw cacao powder

    ½ cup xylitol (or coconut sugar)

    1 tablespoon baking powder

    ¼ teaspoon sea salt

     

    Wet Ingredients

    1 cup unsweetened applesauce

    ½ cup almond milk (preferably homemade)

    2 eggs

    2 teaspoons pure vanilla extract

    coconut oil (for greasing)

     

    Method

    Preheat oven to 350 degrees.

     

    Prepare an 8×8 glass pyrex dish by greasing with coconut oil. Set aside.

     

    Mix dry ingredients together in a large bowl. Mix wet ingredients together in a separate bowl. Pour the wet ingredients into the dry and stir until just combined (do not over mix). Pour into the prepared pyrex dish and bake in the oven for 35 minutes. Let the protein bars rest for at least 10 minutes before cutting with a knife. Cut into 8 bars. The bars will be quite moist from the applesauce, and will be close in texture to a moist cake. Be sure to cover and refrigerate. Eat within 4-5 days, or freeze the bars.

     

    Nutritional Facts
    Calories – 178 kcal
    Carbs – 29 grams
    Fat – 6 grams
    Protein – 10 grams
    Sugar – 4 grams
    Fiber – 3 grams
    Sodium – 223 mg

     

     


  7. I don’t feel like cookin’ kind of lunch

    February 9, 2014 by Melanie Faris

    Today was a clean the house, sit on the couch, don’t feel like cookin’ kind of day. I was rummaging through the fridge for something quick to eat for lunch when it hit me – there’s a little lazy lunch ingredient hiding in our cupboard. It’s probably hiding in yours too. It aint PB & J (although this is a great lazy lunch too), I’m talkin’ bout tuna! Who hasn’t enjoyed a good ol’ tuna sandwich smothered in mayonnaise & squeezed between two big buns?! Unfortunately, this way of eating tuna will probably give you some big buns too.

    I wasn’t planning on eating it the typical way with big globs of mayonnaise mixed in to cover up the fishy taste. I wasn’t about to eat it right out of the can either…I’m not a huge fan of eating canned tuna all the time, especially because of the mercury in it, but I definitely am not opposed to this easy source of protein every once in a while.

    Here’s my lazy lunch tuna wrap. Great for packing as a lunch or eating at home when you just don’t feel like cooking. We’ve all been there, you aren’t alone. Forget about loading it with unhealthy ingredients, instead, try it my healthy way!

     

    Packed Tuna Wrap

    The Healthy Way

     

    packed tuna wrap

    Recipe By: Melanie Faris

    Prep Time: 5 Minutes

    Ingredients

    1 Can of Tuna (Packed in Water), Drained and Rinsed

    1 Ezekiel Brand Sprouted Whole Grain Tortilla

    Mayonnaise Replacement

    1/4 Cup of 0% Plain Greek Yogurt +2 Tablespoons of Fresh Lemon Juice +

    Pinch of Sea Salt & Pepper

    Optional Toppings

    2 Teaspoons of Hot Sauce

    2 Teaspoons of Dijon Mustard

    1/2 Avocado, Sliced

    Sprouts (I used my own grown mung bean sprouts)

    Handful of Spinach

    Sliced Tomato

    Banana Peppers

    Method

    This is pretty self-explanatory. Follow the steps in the picture below. Step 6 is the best one! Although, the picture doesn’t explain how to do this part…

    tuna steps

     


  8. Portobello Pesto Pasta

    November 28, 2013 by Melanie Faris

    Last night was one of those nights I did not feel like cooking. While searching through my fridge for something to make, I remembered the 2 Portobello mushrooms I bought the other day. I grabbed them out of the fridge, along with some Parmesan cheese and sun-dried tomatoes. Sounds perfect! I decided to make stuffed mushroom caps. I then realized we shouldn’t only eat mushrooms for dinner. What kind of wife would I be to serve my husband a mushroom cap? Although I’m sure he would appreciate it, his stomach would probably be grumbling after the last bite. So, I ventured back into the fridge to see what else I could find.

    I opened the fridge doors, and I kid you not, there was a monster in there! It stared at me saying, “I DARE you to eat me.” I’m not one to back down from a challenge. I grabbed that kale out of the fridge and ripped the darn thing apart. I threw all of the leafy pieces into a spinner and spun it till the cows came home (at least that’s how it goes out here in the country. In the city it might be “‘til the light turned green. That sound about right?). Anyways, that nasty kale didn’t stand a chance. But then I remembered my husband again, and realized kale isn’t exactly the best way to impress your husband with your dinner. So back to the fridge I went.

    I open the fridge one last time, and those fluorescent lights suddenly revealed a hidden gem. The time saver of all things, packaged perfectly in a little glass jar, half used and waiting to be finished off. Every chefs nightmare, but every wife who doesn’t feel like cooking and still wants to impress her newlywed husband dinner saver…Are you ready? Drums please! Dun dunuuuuh….It’s pre made pesto! Told you I didn’t feel like cooking anything! So into the cupboard I went next, and pulled out the brown rice pasta noodles.

    I lay everything out in front of me, and stare with satisfaction. This should work! I was a bit nervous that all of these ingredients would not bring the most satisfying dish I have ever made (especially with kale in pasta…that might throw it off). But, to my surprise, this simply was the best place I have ever used kale. I promise you, it really isn’t the monster most people make it out to be. And to be honest, I couldn’t even taste it! By the end of the meal I wanted seconds, but my husband had the rest on his plate. For a night that I didn’t feel like cooking, this sure tasted like a gourmet meal…kale and all!

     

     Portobello Pesto Pasta

     

    By: Melanie Faris

    Portobello pesto Pasta

     

    Serves 2

    Cook Time: Approximately 15 to 20 minutes

    Prep Time: 5 Minutes

    Ingredients

    4 oz of 100% Brown rice pasta noodles. I used Spaghetti.

    2 Portobello mushroom caps, insides scraped out and roughly chopped

    4 Sun-dried tomatoes, chopped

    3 Garlic cloves, minced

    1 Cup of kale leafs, hard stems removed, rinsed and thinly sliced

    2-3 Tablespoons of pesto sauce. Make your own if you have time. If you buy pre-made, check the ingredients. Make sure it does not have soy or hydrogenated oils added.

    2 + 2 Tablespoons of olive oil (2 at the beginning and 2 for the end)

    Splash of a good white wine

    ¼ Cup of grated parmesan cheese

    1 Teaspoons of sea salt (plus more for boiling water)

    1 Teaspoons of pepper

    Method

    Bring a large pot of salted water to a boil.

    While waiting for the water to boil, heat 2 tablespoons of olive oil on a large skillet on medium/high. Add mushrooms caps and let sauté for a few minutes. Once slightly browned, add kale and sun-dried tomatoes to the skillet. Sprinkle in the salt and pepper, give it a stir, turn heat down a bit and put a lid on to let everything cook together for around 5 minutes. Don’t forget to add your noodles to the water once it is boiling!

    Once everything in the skillet has cooked down and the kale is soft and bright green (approximately 10 minutes), turn the heat down to low and stir in the remainder olive oil, minced garlic, white wine & pesto sauce. Splash a couple of tablespoons of the pasta water into the skillet for extra flavor. Rinse off the pasta noodles once cooked “al dente” to remove the starch. Add the noodles into the skillet and pour the cheese on top. Mix everything together. Once the noodles are coated and mixed in with the sauce, you are ready to enjoy!