Parsley Pasta-Simple 30 Minute Meal Idea (VIDEO)

As much as I don't mind a lengthy (and sometimes complicated) recipe, I love to share tasty and simple recipes with you and my family.

Here's one of those recipes...

I found this delicious dish on eatingbeautiful and loved how it only took some cooked pasta and a few ingredients in the blender to come together.

You can enjoy this dish as lunch or a light dinner with salad and/or steamed vegetables.

Toss some of your leftover olives on top for additional flavor. Yummy!

If you try this recipe, let me know what you think.

Parsley Pasta

by eatbeautiful.com

Ingredients

• 1 lb whole wheat corkscrew pasta
• 1/2 C extra virgin olive oil
• 2 C tightly packed parsley
• 1 tbs minced garlic
• 10 olives
• garlic powder
• salt
• pepper

Instructions

Combine olive oil, parsley, olives, and minced garlic in blender. Toss with cooked cooked noodles. Add garlic powder, salt, and pepper to taste.

Powered by Recipage

Music playing while cooking...

What's for Lunch? Bagel Pizza

Happy Sunday!

After enjoying some time with my parents yesterday, we're spending the day cleaning and watching movies. We had a pack of bagels in the freezer and instead of saving them for breakfast, I put together a fun lunch for the boys.

It took 15 minutes to put this together and less time for my guys to eat them up. :-)

I used a green bell pepper, red onion & Daiya cheese

Did You Miss This Youtube Video? Lunch Box Idea-Raw Taco Boats

I used to make these tacos for my kids' lunch boxes last school year. I love that I can put it together within 10 minutes and it doesn't require refrigeration.

Here's a video I made with my husband over 8 months ago....

Recipe adapted from Ani Phyo

Raw Vegan Taco Boats

by Ani Phyo

Ingredients

Ground Almond Taco Meat

• 1 cup almonds
• 1 Tablespoon olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/8 teaspoon sea salt

Cilantro Cashew Cheeze

• 1 1/2 teaspoon garlic
• 1/2 teaspoon sea salt
• 1 cup cashews
• 2 Tablespoons lemon juice, fresh, from about 1 lemon
• 1/4 cup packed cilantro leaves
• 1/4 cup water, as needed

Salsa (or just use a jarred version)

• 1/2 cup tomatoes, diced
• 1/2 cup corn kernels, cut off cob
• 2 Tablespoons cilantro, chopped
• 1/4 teaspoon minced garlic
• 1/2 teaspoon chopped green chilies, to taste
• 1/8 teaspoon sea salt

Boats & Toppings

• 12 small romaine leaves
• 1 avocado, pitted, sliced

Instructions

To make taco meat, process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.

To make cheeze, process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture. Set aside.

To make salsa, mix ingredients in a bowl. Set aside.

To assemble, fill romaine leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.

Powered by Recipage

Hummus Sandwich-School Lunch Box Idea

This sandwich would go perfectly in a school lunch box with carrots sticks, soy yogurt and fresh fruit. 

I had some Nature Own's wheat Sandwich Rounds in the freezer for eggplant dip but figured putting together hummus would be just as filling and less time consuming.

Spread the hummus on toasted bread with lettuce, tomato, or any other topping you wish.

If you try this recipe, let me know what you think. :-)

Hummus

by Brown Vegan

Prep Time: 10

Keywords: vegan chickpeas

Ingredients (serves 4)

• (2) 15 oz can chickpeas, drained
• 1/4 cup olive oil
• 2 teaspoons lemon juice
• 1 tablespoon sesame tahini (sesame paste)
• 1 garlic clove, chopped OR 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 cup water
• Paprika, to garnish

Instructions

Put all ingredients (except paprika) in a blender or food processor and blend together until smooth. Make sure to scrape down the ingredients on the side of the blender/food processor container. If necessary, add in 1/2 teaspoon at a time of olive oil to make the hummus smooth.

Transfer to a serving dish and sprinkle on paprika.

Serve on Nature Own's Sandwich Rounds, crackers, or with fresh vegetables.

Powered by Recipage

Song playing while I prepped the hummus....

Gerald & Eddie Levert-Baby Hold on to Me

Peanut Butter Chocolate Chip Ice Cream

Our favorite homemade ice cream requires an ice cream machine,  and sometimes I’m just not in the mood to take that additional step.  A few weeks ago, I came across Cupcakes and Kale’s recipe and it doesn’t require breaking open a young Thai coconut or pulling out an ice cream machine. Score!

I doubled the number of bananas in her recipe and used vanilla extract (vanilla bean is delish too) for more flavor.  Out of the five of us, four enjoy this recipe.  Alvin (AKA “my picky eater”) doesn’t like banana as the main ingredient in any recipe, so he wasn’t feeling it.

Tips:

*Be sure to chop your bananas before freezing to make processing them easier.

*If you forget to chop the bananas add a tsp at a time of non-dairy milk to help get the bananas smooth.

This delicious soft-serve ice cream is ready within 10 minutes and serves 4 people.

Watch me make this easy recipe below.

Cupcakes & Kale’s full recipe

If you try this recipe, let me know what you think.

Peanut Butter Chocolate Chip Ice Cream Recipe

by Adapted from Cupcakes and Kale blog

Ingredients

• 4 frozen bananas, chopped in small circles before freezing
• 3 tbsp Peanut butter
• 1 tsp Vanilla extract or 1 vanilla bean, scraped
• 2-3 tsp of non-dairy milk, as needed
• Vegan chocolate chips, as many as you want

Powered by Recipage