Tag: vegetarian

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Lemony Basil Fusilli with Grilled Cherry Tomatoes

When you think of summer recipes, pasta probably doesn’t come to mind. But, this Lemony Basil Fusilli with Grilled Cherry Tomatoes is light, lemony and earthy. A perfect summertime flavor combination that is both refreshing and filling, but not over-stuffed kind of full. Grilled tomatoes add a nice sweetness and pop of color. This recipe would be delicious topped with grilled chicken or alongside meat entrees, although I think it is great on it’s own.

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Lemony Basil Fusilli with Grilled Cherry Tomatoes

Yield: 3 servings

Ingredients

  • 3 cups dry fusilli pasta
  • 8-10 basil leaves
  • 3 extra basil leaves, finely chopped for garnish
  • 1 3x2 inch chunk of hard parmesan cheese
  • 1/2 c + 1 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 5 cherry tomatoes

Instructions

  1. Preheat grill to 350 degrees. Toss tomatoes in 1 tbsp olive oil, season with sea salt and pepper. set tomatoes on highest rack.
  2. Cook until lightly grilled and bursting. About 10 minutes. Remove carefully.
  3. Combine basil, parmesan, lemon zest, lemon juice and olive oil and sea salt in a blender.
  4. Blend until well combined. Mixture will be slightly chunky.
  5. Cook fusilli according to package directions. Strain. Return pasta to pot.
  6. Pour basil/lemon/parmesan mixture over pasta. Coat well.
  7. Pour pasta onto serving dish, top with grilled tomatoes and chopped basil.
http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes

Strawberry Banana Protein Ice Cream with Toasted Coconut

strawberry banana ice cream with coconut

What would summer be without an ice cream recipe? And since this is Fresh and Fit, it has to be a healthy yummy frozen dream. Something with fresh fruit, toasty goodness and a light creaminess. That is what you will find in this strawberry banana protein ice cream with toasted coconut. That’s right, protein! You will be adding a scoop of your favorite vanilla protein powder to this recipe. The end result is a light and frosty not heavy ice cream, or icy cream if you will, that you can eat in a cone or right out of a bowl. It satisfies the sweet and creamy craving with a little toasty crunch from the coconut. You aren’t regretting eating ice cream and you are satisfied; a win win if you ask me!

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Strawberry Banana Protein Ice Cream with Toasted Coconut

Yield: 4-6 servings

Strawberry Banana Protein Ice Cream with Toasted Coconut

Ingredients

  • 5 ripe frozen strawberries (freeze strawberries 2 hours or overnight)
  • 1/2 a ripe frozen banana (freeze 2 hours or overnight)
  • 2 c unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 4 tbsp unsweetened coconut flakes

Instructions

  1. In a blender, combine all ingredients. Blend until smooth.
  2. Pour into small glass tupperware. Cover and freeze for 1 hour.
  3. Remove from freezer and stir, scraping sides. Return to freezer for 3 more hours.
  4. Heat a small pan over medium heat. Add coconut flakes and toast for 3-5 minutes, until just lightly golden brown.
  5. Once frozen, use an ice cream scoop to scoop out ice cream. Top with toasted coconut.
http://freshandfit.org/strawberry-banana-protein-ice-cream-with-toasted-coconut/

Strawberry Banana Protein Ice Cream

Grilled Stuffed Sweet Peppers

grilled stuffed sweet peppers recipe

These grilled stuffed sweet peppers make the perfect pairing with all of your summertime entrees. They can be served as a side dish or vegetarian option and are equally delicious hot or cold. Best of all, they are highly nutritious; with high protein quinoa, fresh tomato and onion and creamy herbed goat cheese. They are easy to put together and grill up in minutes. Happy grilling!

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Grilled Stuffed Sweet Peppers

Yield: 6 stuffed pepper halves

Grilled Stuffed Sweet Peppers

Ingredients

  • 3 long sweet peppers, sliced lengthwise/seeds removed
  • 1/4 c dry quinoa
  • 1/3 c minced onion
  • 1/3 c soft herb goat cheese at room temperature
  • 1/3 c corn kernels, thawed if frozen
  • 1 Roma tomato, diced
  • 1 handful chopped cilantro

Instructions

  1. Preheat grill to 400. Cook quinoa according to package directions
  2. In a small bowl combine quinoa, corn, tomato, onion and goat cheese. Mix until goat cheese is coated over vegetables.
  3. Spoon mixture into peppers.
  4. Season with salt and pepper. Set on grill for 5 minutes. Serve immediately or chill and serve cold. Garnish with chopped cilantro.
http://freshandfit.org/grilled-stuffed-sweet-peppers/

Zucchini, Goat Cheese and Corn Pita Pizzas

zucchini corn and goat cheese pitzas

Today’s recipe is for zucchini, goat cheese and corn pita pizzas made on the grill. Sweet corn, zucchini and herbed goat cheese are piled onto pitas for tons of flavor and built in portion control. They are really quick to throw together and cook just as fast. This is a fun recipe for summertime parties and makes an awesome meatless monday recipe as well!

 

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Zucchini, Goat Cheese and Corn Pita Pizzas

Yield: 2 pita pizzas

Zucchini, Goat Cheese and Corn Pita Pizzas

Ingredients

  • 2 pita breads
  • 1/2 c corn kernels, thawed if using frozen
  • 1 c zucchini, thinly sliced
  • 1/2 c soft herbed goat cheese
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 3 large basil leaves, chiffonade
  • Hard Parmesan cheese ribbons

Instructions

  1. Preheat grill to 400
  2. Smear goat cheese on each pita.
  3. Toss zucchini slices in olive oil. Grill zucchini for 5 minutes on grill.
  4. Assemble zucchini slices and corn on top of each pita. Season with salt and pepper.
  5. Place on grill for 5-7 minutes.
  6. Using a peeler, thinly peel ribbons of Parmesan to top pizza with.
  7. Carefully remove pita a from grill. Top with basil and Parmesan ribbons.
http://freshandfit.org/zucchini-goat-cheese-and-corn-pita-pizzas/