Tag Archives: egg free

SRC: A Calculated Whisk’s Avocado Pesto Pasta Salad

A Calculated Whisk Avocado Pesto-3
For July’s Secret Recipe Club, I was paired with Becky of A Calculated Whisk. She also cooks gluten free (and paleo), so I was was spoiled in my options and with the eye candy of her beautiful photos!

Becky also loves putting avocados in smoothiesSalted chocolate hazelnut cookies, Mexican almond pulp browniesVietnamese caramelized pork meatballs vermicelli bowls and Pico de gallo de frutas.

I had a few avocadoes on my counter and some fresh basil that needed using up, so I ended up making her  avocado cilantro pesto pasta salad.

A Calculated Whisk Avocado Pesto-2

I did modify the recipe as I had basil to use up, so I replaced the cilantro in my version. I added garlic because what pesto is complete without garlic? I used my single serve blender instead of a food processor as it’s much easier to clean. I think pestos are supposed to be chunkier, but I blended mine smooth. I used hemp hearts instead of the feta as I had it on hand and I try not to eat a lot of cheese.

I tried it both warm and cold and I prefer the cold version of it. It goes very well with barbecued meat, making this the perfect healthy summer side dish! Mr. Bean and I liked it so much we are definitely adding it into our repertoire!

A Calculated Whisk Avocado Pesto-1

Avocado Pesto Pasta Salad

2 avocados
1 clove of garlic
1 c. Fresh basil
3 Tbsp. olive oil
1/2 c. Hemp hearts, divided
Juice of 1 lime
Salt
Pepper
Green onions, sliced
Peas (optional)
1 lb. pasta (I used go go quinoa circle pasta, but feel free to use whatever kind of pasta you want.)

  1. Cook pasta to Al Dente. Drain and set aside.
  2. In a food processor or blender, blend together avocados, lime juice, olive oil, garlic and basil. Once smooth/to the desired degree of blendedness, add 1/4 c. of hemp hearts and blend.
  3. Pour pesto over pasta, adding green onions, peas and remainder of the hemp hearts.
  4. Salt and pepper to taste.
  5. Enjoy!

A Calculated Whisk Avocado Pesto-4

What’s your favourite summer pasta? 

For the rest of Group D’s recipes, please click below!

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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!

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What’s one of your favourite go to meals?

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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!

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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?

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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!

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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!

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“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

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“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!

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

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