Tag Archives: egg free

Roasted Vegetable and Sausage Pasta

Roasted Vegetable and Sausage Pasta-3

This is a dish that I enjoy making and eating frequently as it’s easy, healthy and makes great leftovers! (Anyone cooking for one knows how awesome leftovers are!) I especially love making this meal in the summer on my BBQ. Unfortunately, my BBQ ran out of gas mid roast, so I ended up frying the sausages in a pan and roasting the veggies in the oven. How’s that for year round versatility?

There are a lot of veggies on this – perfect for veggie lovers like myself – but feel free to use whatever combination you want! I recommend using the tomatoes and the zucchini as they provide most of the moisture for the pasta. I usually end up making the tomatoes and zucchini in one pan and the rest of the veggies on another since there are so many. If you like spice, feel free to roast a chopped spicy pepper along with the veggies.

Roasted Vegetable and Sausage Pasta-1

Gluten, Dairy and Egg Free Roasted Vegetable and Sausage Pasta

6 Servings

12 oz Pasta
6 Large Sausages (Or 12 if smaller)
1 lb grape, cherry or other small tomatoes
2 small zucchinis, halved and sliced
1 lb mushrooms, washed and quartered
1 onion, chopped
1 pepper, diced
1 bunch of asparagus, ends broken off and cut into pieces
1 head of broccoli, cut into florets
Olive Oil
Salt
Pepper
Garlic Powder
Any other seasonings you desire

  1. Preheat BBQ or oven to 450F. Coat a non-stick pan with olive oil.
  2. Toss veggies in a few tbsps of olive oil until coated. Spread out on pan and sprinkle with salt, pepper and garlic powder.
  3. Roast veggies for ~30 minutes until the veggies are soft, the tomatoes have burst and there is liquid in the pan.
  4. Meanwhile, cook the pasta and grill or fry the sausages, pronking them with a fork or knife to let the fat out.
  5. Once the sausages are cooked, paper towel the grease off and slice.
  6. You can either assemble the meal in your bowl/on your plate or put everything in the pasta pot and stir until the pasta is coated in the tomato juices. You can add a bit of oil if the pasta is too dry for your liking. Salt and pepper to taste.
  7. Enjoy!

Roasted Vegetable and Sausage Pasta-2

What’s one of your favourite go to meals?

Leave a comment

Filed under Food

SRC: Lynsey Lou’s Brussel Sprout Slaw

Lynsey Lous Brussel Sprout Slaw-1.

For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!

She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!

Lynsey Lous Brussel Sprout Slaw-3

I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!

I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?

Lynsey Lous Brussel Sprout Slaw-4

Vegan Brussel Sprout Slaw

1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)

  1. Preheat oven to 375F.
  2. Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
  3. Let pecans cool, then coarsely chop & set aside.
  4. Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
  5. In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
  6. Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
  7. Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
  8. Cover and refridgerate for 2+ hours.
  9. Enjoy!

Lynsey Lous Brussel Sprout Slaw-2

Check out the rest of Group D’s recipes by clicking below!

14 Comments

Filed under Food

Festive Red and Green Smoothie Puddings

Festive Green Smoothie Puddings-3

Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!

They are super simple  to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!

Festive Green Smoothie Puddings-1

“Green” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice

Festive Green Smoothie Puddings-2

“Red” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1/2 avocado
1 squirt of lemon juice
Splash of orange juice

Directions:

  1. Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
  2. Pour into a glass and eat with a spoon.
  3. Enjoy!

Festive Green Smoothie Puddings-4

I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!

2 Comments

Filed under Food

Mt Temple Granola Bars

Mt Temple Bars-2

This past summer, my family decided that we were going to attempt to climb Mount Temple, the highest peak in Banff National Park. Unfortunately, due to poor weather and many injuries, we didn’t get to try. I had made these bars as a celebratory snack to keep us going once we made it to the top, but we still enjoyed them nonetheless in the rain.

Mt Temple Bars-1

They are a variation of these energy bars I made four years ago for a backpacking trip with my mom. Very tasty, easy to make and Bean-family friendly!

Mount Temple Granola Bars

1/2 c. rolled GF oats
1/2 c. quick GF oats
1 1/2 c. chopped nuts (I used 1/2 c. each of almonds, pecans and hazelnuts)
1/2 c. (packed) chopped dried fruit (I used a combination of apple juice sweetened cranberries and cherries)
1 tbsp. coconut oil
1/2 c. honey
1/2 c. almond butter

  1. Grease an 8″ x 8″ plan with coconut oil. Set aside.
  2. Mix together oats, nuts and dried fruit in a bowl.
  3. In a medium sauce pan, mix the honey and coconut oil. Bring to a simmer and let boil, stirring occasionally for 1 – 2 minutes.
  4. Mix in almond butter until smooth.
  5. Stir in the dry ingredients until evenly coated.
  6. Scrape into greased pan and press evenly into pan.
  7. Chill for an hour or two in the fridge and cut into bars. Wrap bars in wax paper and store in a bag in the fridge.
  8. Enjoy!

Mt Temple Bars-3

 

2 Comments

Filed under Food