Vegetables

Broccoli and Bacon Penne with Cauliflower Alfredo Sauce

Broccoli and Bacon Penne with Cauliflower Alfredo - 21 Day Fix Approved

I saw a post recently for cauliflower Alfredo sauce and I thought, hmmm, I’ve already had success with cauliflower pizza crust and cauliflower mash so why not, right? Do you ever think we are going to look back at our cauliflower and kale obsession and be like WHY? Ha. But, for now, I am going to take every chance I can get to sneak extra veggies into my meals. I took a couple different recipes and changed them up to be 21 Day Fix approved. After trying it over plain noodles, I thought it could use some texture and flavor so I came up with this broccoli and bacon penne loaded up with the cauliflower alfredo and it was AWESOME (leftovers were also terrific when reheated).

Ingredients:

For the Alfredo Sauce:
8 large garlic cloves, minced
1 tbsp olive oil
5-6 cups cauliflower florets
1 tsp salt
1/2 tsp pepper
1/2 cup low fat milk
1 cup vegetable broth

For the pasta:
8 oz whole grain or quinoa pasta
2 cups broccoli florets
8 slices nitrate free turkey bacon

Directions:

For the Alfredo sauce:
Bring a large pot of water to a boil. Add the cauliflower and cook, covered, for 7-10 minutes or until the cauliflower is fork tender. Drain and set aside.

While the cauliflower is cooking, saute the garlic in the olive oil over low heat. Cook for a few minutes until the garlic becomes soft and fragrant, being careful not to overcook or brown. Remove from heat and set aside.

Transfer the cauliflower, and garlic/olive oil to a blender. Add the vegetable broth, milk, salt and pepper. Blend until the sauce is smooth and creamy. Add additional broth as needed to reach the desired consistency.

This makes roughly 5 cups of sauce. Extra sauce can be refrigerated or frozen.

For the pasta:
Cook the pasta according to package directions, drain and place in a large bowl.  Cook the broccoli until fork tender, chop, and add to bowl. Cook the bacon according to package instructions, chop, and add to bowl. Add in desired amount of cauliflower Alfredo sauce and mix to combine until you reach the desired consistency. Serve immediately.

This would also be amazing with some parmesan cheese sprinkled on top!

Servings: 4
21 Day Fix: 1 yellow, 1/2 red, 1 green

Broccoli and Bacon Penne with Cauliflower Alfredo

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Mashed Cauliflower – 21 Day Fix Approved

This clean recipe for mashed cauliflower is creamy and delicious, containers NO butter, and can be whipped up for a last minute side dish. Plus, it is 21 Day Fix approved.

Mashed Cauliflower

Ingredients:

16 oz cauliflower florets
2 tbsp Greek yogurt
2 tbsp goat cheese
1/4 tsp garlic powder
Fresh ground pepper, to taste

Directions:

Cook cauliflower until tender. Drain, return to pan, cover and allow to sit for 5 minutes.

Add cauliflower, Greek yogurt, goat cheese, and garlic powder to a food processor. Process until smooth and creamy.

Top with fresh ground pepper.

Depending on the size of your cauliflower, makes 2-4 servings.

21 Day Fix: portion out with your green container, I don’t worry about counting anything for the cheese or yogurt since it is such a small amount

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Zoodles with Turkey Meatballs – 21 Day Fix Approved

I am a complete zoodle convert! Zoodles are noodles made from zucchini using a vegetable spiralizer like the Veggetti. They are SUPER simple to make and you won’t even miss the pasta! I am all for something that tastes like a big bowl of comforting pasta but is actually vegetables! As someone who struggles to get all her veggies in some days, I could eat 3 zucchinis worth of zoodles in one sitting.

Zoodles with Turkey Meatballs

Ingredients:

1/3 cup whole wheat bread crumbs
1/4 cup 2% milk (or unsweetened almond milk)
2 tsp extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 lbs raw ground turkey, 93% lean
2 large eggs
1/4 cup fresh parsley, finely chopped
2 tbsp Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp black pepper
4 cups tomato sauce
8 medium zucchini
4 tbsp fresh basil, chopped
4 tbsp Parmesan cheese, grated

 

Directions:

Combine bread crumbs and milk in a small bowl and set aside. Allow to soak for 10 minutes.

Heat oil in skillet over medium-low heat. Add onion and cook, stirring frequently, until translucent, about 5-6 minutes. Add garlic and cook, stirring frequently, for 1 minute. Remove from heat and allow to cool slightly.

In a large bowl, combine turkey, eggs, parsley, cheese, oregano, salt, pepper, bread crumb mixture, and onion mixture. Mix well with clean hands. Cover and refrigerate for 1 hour.

Using a spiralizer, spiralize the zucchini onto clean paper towels. Squeeze out excess water from the zucchini using paper towels.

Preheat oven to 425. Line a large baking sheet with parchment paper, lightly coated with cooking spray.

With clean, wet hands, form the turkey mixture into 1 inch meatballs, arrange onto prepared baking sheet.

Bake for 13-18 minutes or until browned and cooked through.

While meatballs are cooking, heat tomato sauce.

Divide zoodles, tomato sauce, and meatballs evenly. Top with fresh basil and cheese.

Makes roughly 10 servings.

For 21 Day Fix:
1 serving = 1 purple, 1.5 green, 1 red, 1 blue

Zoodles with Turkey Meatballs 21 Day Fix

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

21 Day Fix Approved: Eggplant Pizzas

21 Day Fix Grilled Eggplant Pizzas

 

These are SO easy and yummy! You could try them with any combination of toppings but this is what I did.

Ingredients:

1 large eggplant, sliced
2 large tomatoes, sliced
Provolone slices
Handful of fresh basil
1 small garlic clove
EVOO

Directions:

Slice the eggplants and lightly salt them. Lay them out on paper towels to drain for 30 minutes.

Meanwhile, prepare the sauce by processing basil, garlic, and a drizzle of EVOO in a food processor. Set aside.

Preheat grill pan and oven broiler.

Lightly brush the eggplant slices with EVOO. Grill the eggplants in a grill pan (or outdoor grill) for 2-3 minutes per side.

Top eggplant slices with basil mixture, provolone cheese and sliced tomato. Broil for a minute or two to melt the cheese.

For 21 Day Fixers: 1 green, 1 blue, and 1 tsp. Just be sure to divvy out your cheese so you don’t use too much!

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Greek Yogurt Ranch Dip – 21 Day Fix Approved

This Greek yogurt ranch dip recipe is a super easy and deliciously healthy alternative to classic ranch dressing. It is 21 Day Fix approved, just portion out using your red container and serve with carrots or your favorite raw veggies.

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

21 Day Fix Greek Yogurt Ranch Dip

Ingredients:

1 cup 1% plain Greek yogurt
1 garlic clove, minced
2 tbsp parsley, finely chopped
2 tsp chives, finely chopped (or dried)
1 tsp dried dill
1/2 tsp onion powder
1/4 tsp Himalayan sea salt
1/4 tsp pepper

Directions:

Whisk ingredients together until combined, refrigerate for 30 minutes to allow flavors to combine. Serve with veggies.

For 21 Day Fix, portion out using your red container.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Recipe Re-visit: Sauteed Brussels Sprouts

To make up for Monday’s post I will once again tout my love for Brussels sprouts. Seriously, try them sauteed and they are so yummy! If you still are feeling doubtful, try this recipe (hello, it has bacon and bacon makes everything better).

I posted this simple “recipe” awhile back and it is one that I needed to re-visit and update photos for. It is a great, simple, quick and healthy weeknight veggie. See the original post and the recipe here.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Grilled Asparagus and Mushrooms with Blue Cheese

We’ve been grilling vegetables a ton this summer. So easy and delicious. Since I can’t say no to blue cheese (or any cheese for that matter), I decided to try this recipe out. It was as good as I knew it would be. The blue cheese added a tangy bite. Next time I might add in sun dried tomatoes to the mix for a little variation in flavor and color. The original recipe called for mustard seeds which I didn’t have, so I omitted them.

Ingredients:
1 lb asparagus, trimmed
8 oz cremini mushrooms, halved
3 oz blue cheese, crumbled
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1 tablespoon Dijon mustard
Salt
Freshly ground black pepper

Directions:
Place asparagus and mushrooms in a zip lock bag. Whisk together balsamic vinegar, olive oil, Dijon, salt and pepper in a small bowl. Pour dressing mixture over the vegetables in the zip lock bag. Shake until vegetables are evenly coated.
Prepare grill. Place veggie mixture in a grill basket and grill until asparagus is browned and caramelized. Remove from grill and top with blue cheese.
Adapted from Coconut & Lime.
Linked to Ekat’s Kitchen Friday Potluck and Prairie Story Recipe Swap.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Fiddlehead Ferns

I have definitely heard of fiddlehead ferns and seen them at restaurants but I had never actually had one before. Or, if I did, they were mixed in with some creamy sauce that didn’t let me experience their true flavor. When I saw them at the farmers’ market this past weekend I jumped on the chance to try them.
I had to do a little googling to learn more about them and how they should be prepared. I learned that they grow wild in wet areas of North East America, particularly in New England, and are only available for three weeks in May. They are a good source of Omega 3 and 6, iron, fiber and potassium. When cooking, treat them as you would asparagus as they have similar flavor and texture. Most people recommended blanching and then sauteing them.
The first time I cooked them, I just threw a bunch of  them in with a mix of veggies, with a bit of olive oil, salt and pepper, and grilled them in my grill basket. This worked really well and I really loved their flavor. The second time I decided to try the blanch/saute method which was equally as good. I am definitely going to enjoy these guys while I can each Spring.

Ingredients:
Bunch of fiddlehead ferns
Garlic clove(s) chopped, to taste
Olive oil
Kosher salt
Freshly ground pepper
Lemon juice and zest

Directions:
Wash and dry ferns, removing any brown silky parts that remain. Trim ends to 1/2 in of the furl.

Bring a pot of salted water to a rolling boil. Prepare an ice bath in a bowl. Add ferns to boiling water and cook for 1 minute. Remove from heat and drain ferns. Dump drained ferns into ice bath. Remove ferns and pat dry.

Heat oil in saute pan. Add garlic and cook 1 minute. Add ferns and saute until edges are slightly brown and ferns are tender but still crunchy, about 10 minutes. Top with Kosher salt, freshly ground pepper, a couple squeezes of lemon juice and some lemon zest. Serve immediately.

 
Linked to Little Brick Ranch Foodie Friday and Real Sustenance Seasonal Sunday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Brussel Sprouts with Bacon and Walnuts

Who would have ever thought Brussel sprouts would make such a comeback? They’ve had a bad rap for years but can be truly delicious if prepared by sauteeing or roasting them. This recipe from Pinch My Salt was fabulous and makes an excellent side dish to beef or pork. Casey and I both loved it!

Ingredients:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste
Directions:
In a small bowl, whisk together vinegar, sugar, and oil; set aside.
In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).
Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.
Servings: 4
 
Linked to Ekat’s Kitchen Friday Potluck, Fudge Ripple Tuesday Night Supper Club and Real Sustenance Seasonal Sundays.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Skillet Squash Medley

The perfect summer recipe! Fall is just around the corner so I figured I better post this recipe asap. Recipe is from My Kitchen Cafe and is a great way to use up any extra summer squash you may have.
Ingredients:
1 tablespoon olive oil
½ cup chopped onion, yellow or red
3 cloves garlic, finely minced
3 medium zucchini, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
3 medium yellow squash, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
2-3 ripe tomatoes, chopped
1/4 cup freshly grated Parmesan cheese
Directions:
In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions being to turn translucent, stirring constantly so the garlic doesn’t burn, about 3-4 minutes. Add the zucchini and squash, tossing well with the olive oil mixture. Sauté over medium heat for 3-4 minutes. Add the chopped tomatoes. Continue cooking and stirring until the zucchini and squash are tender and the tomatoes have broken down, about another 2 minutes. Toss the hot mixture with the Parmesan cheese. Serve immediately.

Serves: 4
 
Linked to Real Sustenence Seasonal Sunday

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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