Penne Pesto with Green Beans and Tomatoes
Penne Pasta with Green Beans and Tomatoes is a high protein wholesome meal that takes about 20 minutes to make. Simple and delicious, this main dish contains pasta made with lentils – a legume packed with protein, thin French green beans, sweet tomatoes along with pesto and seasoning to bring all the ingredients together. Although Penne Pesto with Green Beans and Tomatoes is flavorful and nutritious, the dish is also beautiful to look at with the contrasting shades of green and red. Read more 
Organic Bean Pastas
What is it with guys and protein? If my husband sees or hears “25 mg of protein” his face lights up. And, it seems that whenever I have a discussion with someone about being a vegetarian who doesn’t eat dairy products, the topic of conversation immediately turns to an inquiry of where I get my protein – because people have been brainwashed to think the best source of protein is from animals when in fact, plant-based foods are an excellent source of protein. Read more
Pinto Bean Tostadas
A little lemon juice makes everything taste better. ~Virginia Sanborn Burleigh
Whole grain corn tostadas piled high with mashed and spiced pinto beans, chopped sweet tomatoes, chunky avocado pieces seasoned with tangy fresh lemon juice and salt, red onion, and a sprinkling of diced fresh aromatic green cilantro make for an easy and delicious meal. From start to finish, the tostadas take about 15-20 minutes to make. Serve as a lunch or dinner entrée or with extra toppings on the side, with a cup of soup, or with rice.
The recipe below makes 6 tostadas which is enough for 2-3 people but can easily be doubled to feed a larger crowd. Read more
Joe’s Oat Patties
There is something deeply satisfying about eating a veggie burger on a whole grain spelt potato bun with a slice of crispy green lettuce, tomato, red onion, avocado, and ketchup with a side of cole slaw.
Until recently, I relied on frozen veggie burgers but now use Joe’s Oat Patties Mix to make my own veggie burgers. Made primarily of five organic ingredients: oats, quinoa, dehydrated vegetables, sunflower seeds, herbs and spices, Joe’s Oat Patties Mix makes a wicked veggie burger high in protein, fiber, and taste but low in sugar, sodium, fat, and calories. Read more
Flattza®
Pizza or Flatbread…Blah, Blah, Blah……
Flatzza® is a wickedly wholesome and divinely delicious cross between a pizza crust and flatbread. Cover a 12-inch round Flatzza® with tomato or pesto sauce and your favorite toppings and bake until the crust turns a golden brown or bake/grill the Flatzza® (with or without a spray of olive oil) until golden brown and then add toppings, or slice into triangles and serve with hummus or your favorite dip. The options are endless. Read more
The Green Veggie Burrito
A Green Veggie Burrito is comfort food at its best: broccoli, zucchini and onions all bound together by sweet mashed potatoes within a sprouted grain tortilla. The Japanese Sweet Potato – a large potato with dark pink skin and a white exterior that turns a pale shade of green when cooked – is the key ingredient in this recipe. Sweet and creamy, the Japanese Sweet Potato is available at most Whole Foods Markets or large farmer’s markets this time of year. Read more
Asparagus and Mushrooms with Teriyaki Tofu
Spring is the perfect time to enjoy fresh asparagus (although available year-round, the largest asparagus crop is harvested from late February to June). Stem thickness indicates the age of the plant with the young, thin stalks the most desirable and tasty. The thicker stems indicate the plant is older and can be tough and woody although a peeler can eliminate the rough outer skin. The tips are the most tender and flavorful so look for firm stalks with dry tips. Read more
Chick Pea Salad with Avocado and Apples
Chick peas are chock full of protein ( 7 grams per half a cup of cooked peas) and although they can taste a bit bland on their own, a squeeze of lemon juice and a sprinkling of salt brings out the flavor of the beans. Add chunks of creamy avocado, crispy apple and celery pieces along with sweet red onion and dill, and a delicious chick pea salad emerges. For those who prefer a less sweet salad, leave out the apple pieces.
Super easy to make, Chick Pea Salad with Avocado and Apples can be scooped onto a bed of lettuce and served with fresh tomato slices with a sprinkle of chives on top or piled in between two pieces of whole grain toast with lettuce, tomato and sprouts for a delicious crunchy sandwich. Read more
Maya Kaimal Simmer Sauces
The aroma of fresh curry leaves cracking in hot oil with mustard seeds and dried chilies led Maya Kaimal, a graduate of Pomona College to become an award-winning cookbook author and a leading authority on Indian cuisine. Taking her passion one step further, Maya decided to take those recipes and cook her homemade sauces using wholesome and all natural ingredients and traditional techniques like caramelizing onions and toasting spices to build deep layered flavors in the sauces that most of us only know from restaurants. Bottling up those sauces and selling them through grocery stores and on-line retailers was the next logical step to bring Indian cuisine into our own kitchens. Read more
Pasta d’oro
Two friends recently e-mailed me about a product called Sam Mills Pasta d’oro, which one had discovered in an Italian restaurant in New York City when she ordered a gluten-free pasta dish. Expecting a bland pasta, she was pleasantly surprised by the flavorful pasta with a firm texture so she asked the server about the dish and he told her the restaurant uses a gluten-free pasta called Pasta d’oro – a corn pasta made with corn flour and water.
Made by the Sam Mills company of Rumania in a gluten-free facility in the European Union, Pasta d’oro is free of gluten, dairy, soy, egg, and cholesterol and full of taste, texture, and deliciousness. Read more
Paddock Post 