pasta – Holly’s Healthy Home Cooking

Pad Thai, Vegan

1 Zucchinis (or 1 Zucchini, one squash) 100g Egg noodles (2 servings) 2/3 – 1 Block Bean Curd (resembles Tofu- find it in the Asian grocery store) 1/2 head Red cabbage, shredded 2 TBSP frozen onions 1 Red bell pepper (I didn’t have one, so i omitted) 1 cup carrot strings 1 bundle of ChineseContinue reading “Pad Thai, Vegan”

Noodles with Basil Pesto

Bruce & Mindy adaptation. Oil free pesto. I will probably never use pine nuts again. They are so expensive. Basil Pesto 2 cups fresh basil (i used 1 cup basil, 1 cup spinach) 1/2 cup pine nuts 1/2 cup cashews (can sub with walnuts) 2 TBSP Lemon juice 1 TBSP Garlic 3/4 cup avocado (1Continue reading “Noodles with Basil Pesto”

Eggplant Meatballs

Ingredients 2 Eggplant 2 cup quick oats (slightly pureed in magic bullet) 1/2 cup panko bread crumbs 2 Flax egg (2 Tbsp ground flax – 6 Tbsp water) 2 Tbsp Nutritional yeast 1 tsp Salt 1 tsp Pepper Instructions Wash the eggplants then cut them half vertically. Take the eggplant halves to an oven-safe glassContinue reading “Eggplant Meatballs”

Vegan Mac and Cheese with broccoli and tomatoes

1 Cup cashew cream prepared (or prepare some with 1 1/4 cashews soaked in water for hours, and then add a little bit of non dairy milk as you blend) 4 TBSP Nutritional Yeast 2-3 cloves garlic 1/2 tsp salt 1-2 Cups almond milk Pasta: 8 oz Fiber Gourmet Pasta Fresh sliced tomatoes 1 packageContinue reading “Vegan Mac and Cheese with broccoli and tomatoes”

Cashew Cream

Soak raw cashews in water for 6-8 hours. Blend, adding non-dairy milk, until smooth. Add avocado, nutritional yeast, etc to make flavors.

Sausage and Kale Pasta

This called for turkey sausage, but I was out, so I just put chicken in it. It was still good, but I’ll be trying this again with sausage. 8 ounces uncooked Fiber Gourmet whole wheat pasta (any shape) 1/4 cup chopped tomatoes 8 ounces hot turkey Italian sausage (or chicken) 2 tsp garlic 1 teaspoonContinue reading “Sausage and Kale Pasta”

Eggplant Parmesan

The nutrition on this is going to be tricky, since my husband won’t eat vegetarian…SO I had to make meatsauce for him, but I normally would only eat vegetarian sauce (I’m not vegetarian, I just don’t like the extra calories usually). So…I’ll break the nutrition down in parts. First, the eggplant: 1 eggplant 2/3 cupContinue reading “Eggplant Parmesan”

Sausage Pepper Parmisiana

I concocted this in an attempt to duplicate Jeremy’s favorite dish to order in an Italian restaurant. (Healithified of course). I make my sauce from scratch, so feel free to use jarred sauce. Sauce (You won’t use all of it) 1 14 oz can diced tomatoes 1 small can tomato sauce 1 tbsp each: garlic,Continue reading “Sausage Pepper Parmisiana”

Chicken Amore

This is based on the Hungry Girl recipe, but I made some changes. I was out of fat free sour cream so I used fat free cream cheese instead. Next time I’ll do the sour cream. 1 lb chicken tenderloins pounded to ~1/4 inch thickness 2 wedges Laughing Cow Light spreadable cheese (I used MozzarellaContinue reading “Chicken Amore”

Hungry Girl-Fredo

I added spinach to make it heartier/tastier. 1 package shirataki noodles (any kind) 1 wedge Laughing Cow spreadable cheese (any variety) 2 tsp fat free sour cream 1/3-1/2 cup canned spinach, drained 2 tsp reduced fat parmisan cheese Salt, pepper, garlic powder, and minced onion to taste Optional: grilled chicken tenderloin Rinse noodles VERY well.Continue reading “Hungry Girl-Fredo”