Category: Fresh Recipes

Rigatoni with Spicy Italian Style Grass-Fed Beef

Rigatoni with Spicy Italian Style Beef Recipe

We are almost finished with summer *sigh*. Days will be getting shorter and cooler before we know it. Today’s recipe for Rigatoni with Spicy Italian Style Grass-Fed Beef offers homemade flavor in much less time. We are using store bought pasta sauce, but amping up the flavor and health factor with grass-fed beef seasoned Italian style and fresh veggies; both of which will simmer in the sauce giving the impression of a made from scratch sauce.
This way of cooking saves the time and hassle of making a fresh sauce when you are in a pinch and also allows you to control the quality of meat and veggies going into the dish. By adding the meat and veggies to the sauce, it also stretches the dish and adds bulk so you have leftovers. This recipe is one to keep handy when the days start to cool down and you want comfort food that is quick and healthy.

 

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Rigatoni with Spicy Italian Style Grass-Fed Beef

Serving Size: 6-8 servings

Rigatoni with Spicy Italian Style Grass-Fed Beef

Ingredients

  • 1 16 oz. box of Rigatoni
  • 1 lb. grass-fed ground beef
  • 1 25 oz. jar of pasta sauce (I used Dave’s Gourmet Wild Mushroom)
  • 1 zucchini quartered
  • 1/2 white onion, finely chopped
  • 1 packaged of sliced baby portobellos, coarsely chopped
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp fennel seed
  • 1 tsp sea salt
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • 1 tbsp fresh basil for garnish, finely chopped

Instructions

  1. Begin by heating a large pan over medium heat. Add ground beed and use a spatula to break up. cook for 5 minutes.
  2. Add all seasonings except fresh basil to ground beef. Stir well and continue to cook until ground beef begins to brown.
  3. Add vegetables to ground beef and allow to cook until tender, about 10 minutes.
  4. In the meantime, begin to boil a large pot of water and cook rigatoni according to package.
  5. Pour pasta sauce over veggie and meat mixture. Stir well and bring to a simmer.
  6. Strain pasta and add into pan with sauce, meat and veggies. Stir well. Serve and garnish with fresh basil.
http://freshandfit.org/rigatoni-with-spicy-italian-style-grass-fed-beef/

Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

herbed chickpea pizza 2

If you follow Fresh and Fit, you know I love taking traditionally not so healthy recipes and making them very nutritious. This herbed chickpea pizza with caramelized onion, brussels sprouts and walnuts is one of those recipes. The high protein and fiber content in the chickpea flour make this a recipe that will fuel your workout instead of ruin your efforts. The recipe makes a personal size pizza, but the density of the crust make it very filling and ideal for sharing.

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Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

Ingredients

  • FOR THE DOUGH
  • 2 c chickpea flour ( I used bob's red mill)
  • 1 egg
  • 2/3 c water
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried Rosemary
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp chili flakes
  • FOR TOPPING
  • 1 c shaved Brussels sprouts
  • 1/2 c sliced white onion
  • 1 c grated Asiago cheese
  • 1/3 c chopped walnuts
  • 3 tbsp olive oil divided

Instructions

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl combine chickpea flour, garlic powder, oregano, basil, rosemary, thyme, and sea salt. Add egg and mix well.
  3. Add water and mix once more. Form into a ball.
  4. Press dough out onto a parchment lined baking sheet forming a circle, leaving edges higher.
  5. Bake dough 10 minutes.
  6. In the meantime, sauté onions in olive oil for 7 minutes. Add Brussels sprouts and sauté 5 minutes longer.
  7. Carefully remove dough from oven. Top with Asiago, onions, shaved Brussels sprouts.
  8. Bake for 10 minutes longer. Top with walnuts. Bake 5 minutes longer.
  9. Top with chili flakes if desired.
http://freshandfit.org/herbed-chickpea-pizza-with-brussels-sprouts-caramelized-onion-and-walnuts/

Herbed Chickpea Pizza freshandfit.org

Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Mediterranean Quinoa Bowls

I love coming up with new and unique grain bowls with a ton of great ingredients throughout. Today’s recipe is a healthy meatless quinoa bowl that can be served as an entree on Meatless Mondays or as a side dish to accompany meat entrees. Either way, this recipe for mediterranean quinoa bowls will fill you up with plant based protein, healthy fat and a pop of delicious creamy herbed goat cheese rolled in chopped pistachios. The dressing is a simple mix of lemon juice, olive oil and fresh garlic; bringing out the flavors running through the dish.

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Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Yield: 5 servings

Serving Size: 1 cup

Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Ingredients

  • 1 c quinoa, uncooked
  • 1/2 c roasted red peppers (packed in oil), coarsely chopped, oil drained
  • 2 cans white beans, drained
  • 1 cup cherry tomatoes, quartered
  • 1 cup finely chopped parsley
  • 4 large basil leaves
  • 1/2 tsp minced garlic
  • Juice of 1 lemon
  • 1/2 c olive oil
  • 4oz soft herbed goat cheese
  • 1/4 c pistachios, finely chopped
  • sea salt and olive oil to taste

Instructions

  1. Cook quinoa according to package directions.
  2. In a large bowl, combine beans, quinoa, parsley, tomatoes and roasted peppers.
  3. In a food processor or blender, combine basil, olive oil, lemon juice and garlic. Blend until smooth.
  4. Pour dressing over quinoa and bean mixture. Stir to incorporate. Season with salt and pepper.
  5. Use a tsp to scoop out goat cheese and roll into small balls. Roll goat cheese in chopped pistachios.
  6. Spoon quinoa and bean salad into bowls. Top with pistachio crusted goat cheese. Chill until serving.
http://freshandfit.org/mediterranean-quinoa-bowls-with-pistachio-crusted-goat-cheese/

Jalapeño Parmesan Sweet Potato Cakes

 

Sweet Potato Cakes
Today’s recipe makes a deliciously healthy breakfast, lunch or dinner. They are versatile Jalapeño Parmesan Sweet Potato Cakes filled with fresh veggies, spicy jalapeño, a little egg and chickpea flour. You can freeze them and pop them on the stovetop for a quick and nutritious meal anytime of day. They are great for vegetarian or plant based eaters, but I think meat eaters will enjoy them as well. You could even serve them up as a side dish to accompany entrees. 

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Jalapeño Parmesan Sweet Potato Cakes

Yield: 4 cakes

Ingredients

  • 1 medium sweet potato
  • 1 small jalapeño, minced
  • 1/2 c grated Parmesan cheese
  • 1/2 c corn kernels
  • 1/3 c red onion, finely chopped
  • 1 egg
  • 4 tbsp chickpea flour (or all-purpose)
  • 1 handful chopped cilantro
  • 2 tbsp olive oil

Instructions

  1. Use a grater to grate the sweet potato.
  2. In a mixing bowl, combine sweet potato, jalapeño, onion, corn, cilantro, chickpea flour, and sea salt. Gently mix.
  3. Add egg and stir until mixture is well coated.
  4. Heat olive oil in a pan or flattop over medium heat.
  5. Form mixture into tennis ball sized balls. Place on flattop and gently press down.
  6. Using a spatula, flip cakes after 5 minutes. Cool an additional 5 minutes.
http://freshandfit.org/jalapeno-parmesan-sweet-potato-cakes/