The post This Chicken and Pesto Pasta is Packed with Protein appeared first on falafelandcaviar.com.
]]>Ingredients:
- 11 ounces of chicken breast, diced
- 9 ounces of whole wheat pasta (or pasta of your choice)
- 1 cup of cherry tomatoes, halved
- 2 cloves of garlic, minced
- 3 tablespoons pesto sauce
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
(@dai.cuisine_)Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until golden brown and cooked through, about 6-8 minutes. Season with salt and black pepper to taste. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
- Return the cooked chicken to the skillet. Add the halved cherry tomatoes and pesto sauce. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together. If the sauce seems too thick, you can add a splash of reserved pasta water to loosen it up.
- Add the cooked pasta to the skillet and toss until it is well coated with the chicken, tomatoes, and pesto sauce.
- Serve the protein-packed chicken and pesto pasta hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
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]]>The post Going Bananas: Fun Facts About This Popular Fruit appeared first on falafelandcaviar.com.
]]>Banana-Latex Connection
Watch out if you’re allergic to bananas, since you might be sensitive to latex, too. It turns out that about half of latex-sensitive folks share a banana allergy, all thanks to tricky proteins hiding inside.
Banana Varieties
There’s a lot more than one kind of banana! With over 1000 types divided into 50 groups, there’s a unique banana for every palate—from the Cavendish to the Gros Michel.
Heart-Healthy
They’re not just tasty: Research reveals that regularly eating potassium-rich bananas can help against stroke and heart attack risks. They keep your arteries in top shape by fighting stiffness.
Slippery Science
Ever wondered why bananas are so slippery? In 2014, a physics team won an Ig Nobel Prize for finding the answer to this question. Apparently, the slipperiness comes from the polysaccharide molecules in the peel.
Monkey Business
Monkeys have a totally different banana-peeling playbook compared to humans. Instead of our top-down approach, they go upside-down for easier peeling. Might be worth trying!
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]]>The post Unusual Butter Substitutes for Baking and Cooking appeared first on falafelandcaviar.com.
]]>Olive Oil
Hey, we said ‘healthy’—not ‘low calorie’. If you’re trying to watch your calorie intake, olive oil’s not your guy; but if pure health is what you’re aiming for, stick around. With heart-friendly monounsaturated fats comprising over 70% of its calorie make-up, it is perfect for everything from muffins to stir fry.
Avocado
Avocado is so tasty in pretty much every form—whether you’re eating it peeled and sliced with a sprinkle of salt, tossing it in your salad, or putting it on toast. But did you know it’s also an awesome butter replacement? And unlike what you might think, it works with sweet as well as savory recipes.
Greek Yogurt
If you were waiting for a low-fat item on this list, this is it. Greek yogurt is not only super nutritious, with a generous amount of protein and probiotics; it also boasts a creamy texture making it a lovely butter substitute. Use it in cakes, pancakes, or quiches and reap the benefits.
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]]>The post 3 Delicious and Low-Calorie Alternatives for Traditional Pasta That You Must Try appeared first on falafelandcaviar.com.
]]>Zucchini Noodles (or Zoodles)
Zucchini noodles—or ‘Zoodles’, if you’re on a nickname basis—are a great replacement for pasta. They contain more vitamins and antioxidants and fewer calories and carbs. Honestly, what more can you ask?
(@whole_food_hannah)Shirataki Noodles
Okay, don’t get too excited, but what if someone told you there’s a noodle replacement that is basically calorie-free? Well, Shirataki noodles sort of are. Based on konjac root, these noodles contain only 9 calories per 100 grams, and their texture is very similar to the one of traditional noodles. If you just fell in love, it’s only natural.
Bean-Based Pasta
There are various bean-based pasta options, from black bean and chickpea to lentil and edamame – and they’re all a Weight Watcher’s dream. They’re not bad at all at mimicking the shape, texture, and flavor of traditional pasta, and they contain nice amounts of fiber and protein and a lot less calories.
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]]>The post 5 Reasons Chicken Soup is the Ultimate Cold Remedy appeared first on falafelandcaviar.com.
]]>Hydration Hero
Chicken soup serves as a deliciously effective way to stay hydrated when you’re feeling under the weather. Its liquid base helps replenish fluids lost during illness, which can also help alleviate congestion.
Nutrient Rich
Packed with chicken, vegetables, and sometimes noodles or rice, chicken soup delivers a fine dose of essential nutrients. From vitamins and minerals to protein, it bolsters your immune system to help your body fight the good fight.
Comfort in a Bowl
Few things offer the same level of comfort as a steaming bowl of chicken soup when you’re feeling sick. Its warmth soothes a sore throat, while the familiar flavors provide a sense of well-being during times of illness.
Anti-Inflammatory
Research suggests that components found in chicken soup, such as chicken bones and vegetables, possess anti-inflammatory properties which can help reduce inflammation in the body.
Gentle on the Stomach
When your appetite is diminished and your stomach is sensitive due to illness, chicken soup steps in as a gentle yet nourishing option. Its easy-to-digest nature makes it ideal for those with upset stomachs or reduced appetites.
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]]>The post This Sun-Dried Tomato Pesto Pairs Perfectly with Pasta appeared first on falafelandcaviar.com.
]]>Ingredients
- 1 cup of sun-dried tomatoes (packed in oil), drained
- 2 cloves of garlic
- 1/4 cup of pine nuts or walnuts
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of fresh basil leaves
- 2 tablespoons fresh parsley leaves
- 1/3 cup of extra virgin olive oil
- Salt and pepper, to taste
Instructions
- In a food processor or blender, combine the sun-dried tomatoes, garlic, pine nuts or walnuts, grated Parmesan cheese, basil leaves, and parsley leaves.
- Pulse the ingredients until they are finely chopped and well combined.
- With the food processor or blender running, gradually drizzle in the extra virgin olive oil until the mixture forms a smooth paste.
- Taste the pesto and season with salt and pepper as desired. Adjust the consistency by adding more olive oil if needed.
- Transfer the sun-dried tomato pesto to a jar or airtight container and store it in the refrigerator until ready to use.
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]]>The post These Cheesy Stuffed Mushrooms are Amazing appeared first on falafelandcaviar.com.
]]>Ingredients
- 16 large button mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of cream cheese
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper, to taste
- Chopped fresh chives, for garnish (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside. Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and finely chop them. Set the mushroom caps aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes. Add the chopped mushroom stems to the skillet and cook for an additional 2-3 minutes, until they release their moisture and become tender.
- Stir in the breadcrumbs, grated Parmesan cheese, cream cheese, and fresh parsley, mixing until well combined. Season with salt and pepper to taste. Spoon the filling into each mushroom cap, pressing down gently to pack the filling.
- Place the stuffed mushrooms onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
- Garnish with chopped fresh chives, if desired, and serve hot.
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]]>The post This Scrambled Tofu Recipe Is Supreme appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 block of firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 onion, diced
- 1 bell pepper, diced
- Handful of spinach leaves (optional)
- Fresh chives or parsley, chopped, for garnish
Instructions:
- In a small bowl, combine crumbled tofu, nutritional yeast, soy sauce, ground turmeric, garlic powder, onion powder, ground cumin, salt, and pepper. Mix well until tofu is evenly coated with spices. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and bell pepper to the skillet, sautéing until softened, about 5 minutes.
- Add the seasoned tofu mixture to the skillet, stirring to combine with the vegetables. Cook for 5-7 minutes, or until tofu is heated through and slightly golden. If using spinach, add it to the skillet and cook until wilted for about 2 minutes.
- Taste and adjust seasoning if needed, adding more salt and pepper as desired. Remove from heat and garnish with freshly chopped chives or parsley before serving.
- Serve the scrambled tofu hot alongside toast or your favorite breakfast sides, and savor the irresistible flavors of this nutritious and delicious morning delight.
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]]>The post This Healthy Orzo Recipe Is Absolutely Delicious appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of orzo pasta
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 onion, finely chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of fresh spinach leaves, chopped
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Optional garnishes: additional grated Parmesan cheese, chopped parsley
Instructions:
- Cook the orzo pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.
- Add the halved cherry tomatoes to the skillet, and cook until they start to soften and release their juices, about 3-4 minutes. Stir in the chopped spinach leaves and chopped basil leaves, and cook until the spinach wilts, about 1-2 minutes.
- Add the cooked orzo pasta to the skillet, and toss everything together until well combined. Sprinkle grated Parmesan cheese over the orzo mixture, and stir until the cheese is melted and coats the orzo evenly.
- Season the orzo with salt and pepper to taste, adjusting the seasoning as needed. Once heated through and well combined, remove the skillet from the heat.
- Serve the absolutely delicious orzo hot, garnished with additional grated Parmesan cheese and chopped parsley if desired.
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]]>The post Make This Chicken Stew To Comfort You On Cold Nights appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 potatoes, peeled and diced
- 1 cup frozen peas
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Add minced garlic, dried thyme, dried rosemary, and bay leaf to the pot. Cook for an additional 1-2 minutes, until fragrant.
- Add the bite-sized pieces of chicken thighs to the pot. Cook, stirring occasionally, until chicken is lightly browned on all sides, about 5 minutes.
- Pour in the chicken broth and diced tomatoes with their juices. Stir to combine. Add diced potatoes to the pot. Bring the stew to a simmer, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until chicken is cooked through and potatoes are tender. Stir in frozen peas during the last 5 minutes of cooking. Season the stew with salt and pepper to taste.
- Once the chicken is cooked and the vegetables are tender, remove the bay leaf from the pot. Ladle the chicken stew into bowls and garnish with chopped fresh parsley. Serve this comforting chicken stew hot, with crusty bread or biscuits on the side for dipping.
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]]>