In about 2 weeks, I will be heading back to school to complete the last few classes I need to apply for my master’s program. As time is of the essence, I’m on the hunt for recipes that are quick, easy, and nutrient dense. If you can relate, then I think you will appreciate this recipe because it takes under 30 minutes to make, is loaded with a variety of nutrients, and won’t break the bank. The recipe I will be sharing with you is my gluten-freelemon basil pasta salad.
Happy Friday everyone! I hope you are all having a wonderful start to your weekend! Today I wanted to share with you a quick & easy marinara recipe that was a result of not having gone to the grocery store to pick up my usual premade sauce. About 2 weeks ago, I was in the mood for pasta but realized I had no sauce on hand. Usually I would have gone to the store but I have made it a goal of mine this year to avoid going to the store for just 1 item. As I rummaged through my pantry I found some fresh Roma tomatoes, garlic, tomato sauce & few other spices and figured I would give it a shot at making my own sauce! That was hands down one of the best decisions I could have made because it was well worth it. This sauce tasted so much better than any store bought variety I had tried & was so cheap to make. You can use this sauce for pasta, pizza, meatball subs or really just about anything your heart desires! Now without further ado let’s get into the recipe!
Welcome back to Life at the Mesa, it sure feels good to be back with another recipe after taking some MUCH needed time off. After taking a break for a while I feel so inspired and have so many new recipes in mind as we move forward. One thing about me that should be pretty apparent by now is that I am a creature of habit. When I come up with a recipe, I like to figure out how many different ways I can make it work so that way I don’t have to spend too much time in the kitchen and so that I don’t get bored with my meals. Today’s recipe is no different as it will be featuring one of my all-time favorite recipes and that is my Mexican Quinoa. Quinoa is so incredibly diverse and also incredibly healthy for you. It is hands down my favorite grain because as I have mentioned previously, it is one of the few plant-based options that is considered a complete protein. For more info on protein click here to read more about the different types and sources of protein.
This recipe was created last week when I was in a hurry to make dinner but was craving something really hearty and satisfying. As I was looking through my pantry thinking of what I could make the first thing that came to mind was my Mexican quinoa as I also had the necessary pato sauce on hand. As much as I love the Mexican quinoa just as is, I wanted to make something different so then I came across some bell peppers in the fridge that I needed to use along with some zucchini and then this creation was born. These stuffed bell peppers are out of this world delicious and so incredibly easy to make. From start to finish it can be done in under 30 minutes and the toppings are endless. It’s a really great recipe to throw in any veggies you may have lying around that you need to use. Not only is it insanely good but of course it is loaded with a variety of nutrients but the most notable being protein, fiber, and vitamin C. Now, without further delay, let’s go ahead and jump into all the items you will need to make these delicious stuffed bell peppers!
I think it’s safe to say, we all are on the hunt for quick, easy, and healthy recipes that are great to make in advance and keep on hand whenever. All of us lead busy lives so I get that you really don’t want to spend that much time putting anything together. That’s exactly why you need to make this chickpea salad sandwich a part of your usual menu. It started out as an attempt to make vegetarian “fish cakes” but as I tasted the mixture I found myself wanting to eat it then and there as is. That’s when I figured it would be perfect to use anywhere you would normally use tuna salad. Add it to a green salad, a wrap, or as a simple sandwich and I’m telling you, you’ll be surprised just how good chickpeas can be. The ingredients are simple and I’m sure you have about 95% of the ingredients in your kitchen as we speak. It takes almost no time to prepare and is even better the next day once the flavors have had a chance to marinate together. Before we get into the specifics of the recipe, let’s talk a little bit about the star of the show, chickpeas.
Part of my creative process in developing recipes is thinking of certain foods that I know people love the taste of and then modifying them to result in an equally delicious but much more nutritious treat than the more traditional version. If you can guess, today’s recipe was inspired by none other than the Reese’s Peanut Butter Cups. Reese’s cups are one of those nostalgic childhood treats because I remember them being one of my favorite candies as a kid. I think most people can agree that peanut butter and chocolate are a match made in heaven which is why this recipe will satisfy that craving because we kept both but just made some small modifications.
As you requested, I put together a couple of smoothie bowl ideas and today I wanted to share them with you. Just in the nick of time for summer, these smoothie bowls are refreshing and sure to keep you cool even on the hottest of days. Not only do they taste amazing, but they are also jam-packed with nutrients that make you feel amazing. Typical smoothie bowls are usually loaded with added sugar but these are not. Just like in my last recipe, all the sources of sugar in these bowls are naturally derived from the fruits themselves, and a very small amount of Medjool dates. As I’ve previously mentioned, an excessive amount of sugar is never good for you as it will give you a burst of energy and leave you crashing later on. So for that reason, we’ve made our own that includes healthy fats, plenty of antioxidants, and some protein to help fill you up.
School is finally over and I cannot tell you how relieved I am. After a difficult semester, the first thing I wanted to do was get back into the kitchen to test out some new recipes! This is one of the many to come and let me just tell you, I cannot stop eating it. Guys, these banana bars are so addictive and have been approved by some of my toughest critics (thanks Adriana & Dan). Not only are these banana bars delicious but they are also surprisingly nutritious! Free of refined sugar and loaded with fiber, vitamins, and minerals, this bar will make you think twice about healthy eating.
One of the most popular “health” foods are green smoothies. While they may be convenient and quick when on the go, not all green smoothies are all that healthy. In fact, many green smoothies are loaded with sugar to compensate for the added vegetables. Although fruits are a healthy choice, they are naturally high in sugar so just like any other sweets, they should be eaten in moderation. Fruits are usually better as a snack in between meals when paired along with a source of fat and protein. When too much fruit is added to a smoothie, it can spike blood sugar levels which will ultimately make you crash. For that reason, I have created two smoothie options that contain both protein and fat to help counter-balance that blood sugar spike. Whether you like fruity smoothies or creamy smoothies, I’m sure that you will find one of two of these recipes will help to satisfy your craving. Both of these recipes contain spinach which is high in vitamins A, C, K, and the mineral folate. These smoothies are very filling and are best suited for a meal replacement.
A few weeks back I created a poll on my Instagram (@lifeatthemesa) asking you guys if you would be interested in my tofu ricotta stuffed shells and the vast majority of you said yes and it is finally here! It took some extra time but after making a few additional tweaks this recipe is perfection. I once made this for my mom without telling her what the shells were stuffed with and she didn’t even detect it. For those of you who voted no for the recipe, I highly encourage you to abandon the assumption of tofu being bland and give this recipe a go. I promise you will not be disappointed. Now, without further ado here is my pesto tofu ricotta recipe.