Roasted Poblano Corn Salad

Roasted poblano corn salad freshandfit.org

As we transition into fall, I thought it was fitting to have a side dish that can be enjoyed both warm or chilled. Roasted poblano peppers add a smokey flavor to this corn salad. Mix with a little grass-fed butter and fresh lime and this simple dish is a comforting and quick recipe to accompany entrees during the week.

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Roasted Poblano Corn Salad

Roasted Poblano Corn Salad

Ingredients

  • 2 c corn kernels, organic
  • 1 poblano pepper
  • 1 tsp minced garlic
  • 3 tbsp butter, grass-fed
  • 1 handful of cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Preheat oven or grill to 450. Cook Poblano pepper until charred turning occasionally. Place pepper in a zip lock bag or bowl with a lid. Allow to steam and cool.
  2. Peel off skin and remove seeds from poblano pepper. Finely chop.
  3. Microwave corn kernels 3-5 minutes.
  4. Add corn and poblano pepper to a large bowl.
  5. Melt butter in microwave 30 seconds. Pour over corn. Add juice of lime and mix well.
  6. Sauté minced garlic until golden brown. Add to corn mixture.
  7. Add cilantro and stir well. Serve warm or chilled.
http://freshandfit.org/roasted-poblano-corn-salad/

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/