One Pot Taco Pasta

One Pot Taco Pasta

Ingredients

1 tbsp Extra Virgin Olive Oil
1 lb Extra Lean Ground Beef
4 stalks Green Onion (finely chopped)
2 Garlic (cloves, minced)
1 tsp Cumin (ground)
1 tsp Chili Powder
1/4 tsp Sea Salt
1 Tomato (large, diced)
1/2 cup Frozen Corn (thawed)
1/2 cup Black Beans (cooked, from the can)
1Red Bell Pepper (diced)
2 1/2 cups Organic Chicken Broth
1 cup Organic Salsa
2 cups Brown Rice Pasta Shells (dry,
uncooked)

Instructions

Heat oil in a large skillet with a tight-fitting lid over medium-high heat. Add the beef, and break it up with a wooden spoon or spatula as it cooks. Once it is cooked through and no longer pink, drain any excess drippings. Add onions and garlic to the pan with the beef and cook for 3 to 5 minutes or until onions are translucent. Add cumin, chilli powder, salt, diced tomato, corn, black beans and bell pepper to the pot and stir to incorporate with the meat. Cook the vegetables for 2 to 3 minutes. Stir in the broth, salsa and pasta. Bring everything to a boil, then cover and reduce heat to medium-low. Let simmer for 12 to 15 minutes or until pasta is cooked through and tender. Stir every 3 to 4 minutes as it cooks, to ensure the pasta isn’t sticking to the bottom of the pan. Remove from heat, divide into bowls and serve immediately. Enjoy!

Notes

No Ground Beef, Use ground chicken or turkey instead.
Vegan & Vegetarian, Swap the ground meat out for cooked lentils.
Optional Toppings, Grated cheese, sour cream, avocado, fresh lime, cilantro or extra salsa.
Likes it Spicy, Stir in a chopped jalapeno and a pinch of cayenne with the other vegetables and spices.
No Brown Rice Pasta Shells, Use any other type of pasta or pasta shell instead like whole wheat penne or chickpea fusilli.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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Garlicky Broccoli & Chickpea Pasta

Garlicky Broccoli & Chickpea Pasta

Ingredients

2 cups Broccoli (finely chopped)
1 cup Chickpeas (cooked, patted dry)
1 tbsp Avocado Oil
1/2 tsp Sea Salt (divided)
1 1/2 cups Whole Wheat Penne
3 tbsp Extra Virgin Olive Oil (divided)
2 Garlic (cloves, minced and divided)
1 tbsp Nutritional Yeast
1/4 cup Water
2 tsp Lemon Juice

Instructions

Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper. Place broccoli and chickpeas on the baking sheet. Season with avocado oil and half of the salt. Roast for 20 minutes until broccoli is tender and chickpeas are slightly crispy. Set aside. Meanwhile, cook the pasta according to package directions. In a large skillet over medium heat, add half of the olive oil and half of the garlic. Cook until the garlic is foamy and golden brown, about 3 to 5 minutes. Remove from the heat and immediately add the remaining garlic, salt, olive oil, nutritional yeast and water. Stir to combine. Add the cooked pasta, roasted broccoli and chickpeas to the skillet and stir in the lemon juice. Toss to evenly coat the pasta. If the pasta is too dry, add an additional tablespoon of water or oil at a time until the desired consistency is reached. Season with additional salt, and lemon juice, if needed. Divide between plates and serve immediately. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to three days. Reheat with additional water or oil to prevent pasta from being too dry.
Serving Size, One serving is equal to approximately 2 1/4 cups.
Gluten-Free, Use rice pasta or quinoa pasta instead of whole wheat pasta.
More Flavor, Reserve some of the starchy cooking liquid from the pasta to use instead of plain water.
Additional Toppings, Top with additional nutritional yeast, vegan parmesan cheese,

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
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Easy Pasta Salad

Easy Pasta Salad

Pasta Salad is a staple in many families.  Making this easy and delicious food can get all kinds of healthy choices in your diet in a form that you will enjoy and the family won’t bulk at.

Ingredients

Pasta

6 oz. of pasta (uncooked)
1 bunch broccoli
1 red pepper, diced
1 green pepper, diced
1 cucumber; peeled, halved and cut into thin slices
1-2 green onions thinly sliced
3/4 cup of Zesty Italian Dressing


Zesty Italian Dressing

6 tbsp white wine vinegar
1 small squirt of Dijon mustard
3/4 cup olive oil
1 tsp onion powder
1-2 cloves finely minced garlic
1 tsp each of thyme, basil and oregano
Salt and pepper to taste

Add all ingredients in small jar and shake vigorously.

Instructions

Cook pasta al dente, drain and rinse with cold water. Cut broccoli into florets and cook in microwave for a minute or so. Rinse with cold water.

Put pasta, broccoli and the rest of the vegetables in a big bowl. Chill well. Just before serving, pour dressing over pasta and vegetables and stir well.

*You can add whatever vegetables you like, but don’t skip on the red pepper, it adds a wonderful sweetness to the salad.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

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