Tag archives for Healthy Pasta

3 Healthy *NEW* Ways To Eat GREEK YOGURT | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

Greek Yogurt Alfredo Sauce

2 tablespoons butter
3 garlic cloves, minced
1 1/2 cups Greek yogurt
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
Sea salt and freshly cracked black pepper

Melt the butter in a medium saucepan over low heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes. Turn the heat off and whisk in the yogurt, Parmesan and parsley. Season with salt and pepper to taste. Serve over cooked fettuccine pasta.
Enjoy!

Chicken Salad

2 cups cooked and shredded chicken
1/2 cup Greek yogurt
1/2 cup finely diced cucumber
1/2 cup halved cherry tomatoes
1/4 cup chopped roasted red peppers
1/4 cup chopped Kalamata olives
1/4 cup crumbled feta
1 tablespoon capers
1 teaspoon Greek seasoning
1 tablespoon freshly chopped parsley
Sea salt and freshly cracked black pepper

Mix all of the ingredients together in a large bowl. Serve on top of some mixed greens, in a sandwich or in a lettuce or tortilla wrap.
Enjoy!

Protein Pancakes
1 cup ground oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup Greek yogurt
3 tablespoons maple syrup
2 eggs
Butter for frying

In a large bowl, whisk together the ground oats, baking powder, baking soda and cinnamon. Add the Greek yogurt, maple syrup and eggs. Mix until combined.

Melt butter in a large skillet over medium heat. Ladle 2 or 3 pancakes into the skillet. Cook until air pockets begin to form on the surface, about 2 to 3 minutes. Flip the pancakes and continue to cook until golden brown, about a minute.
Enjoy!

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3 HEALTHY Ways to Eat Hummus | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

Frequently Used & Favorite Items

Dill Pickle Hummus
1 (19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped dill pickles
1/2 lemon, juiced
2 tablespoons tahini
2 tablespoons pickle brine
1 tablespoon chopped dill
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly cracked black pepper

Add the chickpeas, pickles, lemon juice, tahini, pickle brine, dill and garlic to a food processor. Pulse until the chickpeas break down. While running the food processor, slowly drizzle in the olive oil and mix until smooth. Season with salt and pepper to taste.
Enjoy!

Creamy Tomato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 cup roasted garlic hummus
2-3 cups vegetable broth
1 teaspoon fresh thyme leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon paprika
1/2 teaspoon red pepper flakes
Sea salt and freshly cracked black pepper

Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant. Add the crushed tomatoes, hummus, broth, thyme, basil, oregano, paprika and red pepper flakes. Bring the mixture to a boil and reduce to a simmer. Cook until the soup reduces slightly, about 10 to 15 minutes.
Enjoy!

Lean Green One Pot Pasta
1lb dried linguine
5 cups vegetable broth
1 cup hummus
3 garlic cloves, minced
1 tablespoon olive oil
2 cups chopped kale
1/4 teaspoon red pepper flakes
2 cups chopped baby spinach
2 tablespoons chopped parsley
1/2 lemon, juiced
Salt and freshly cracked black pepper

Add the linguine, vegetable broth, hummus, garlic, olive oil and red pepper flakes into a large Dutch oven over medium-high heat. Season with salt and pepper to taste. Cook, stirring frequently, until most of the liquid has been absorbed, about 10 to 12 minutes. Stir in the kale, baby spinach, parsley, lemon zest and juice. Cook until the pasta is cooked to your liking.
Enjoy!

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