beautifulpicturesofhealthyfood:

Creamy Zucchini SpaghettiThis dish is SO healthy as it uses a lot of substitutions but the flavours and textures are still all there! The regular spaghetti is subbed with zucchini/ courgette spaghetti (you can of course still use regular pasta or if you don’t have a spiralizer used julienned or shaved veg) and the creamy guacamole sauce uses Total Greek Yoghurt in place of half of the avocado. Creamy pasta…no guilt!RECIPE

Notes
629
Posted
1 day ago

beautifulpicturesofhealthyfood:

Roasted Brussels Sprouts - This is just a basic recipe, but there is a reason — it’s just plain good. These pint-sized cabbages take on a nutty flavor when roasted. It’s the difference between a boiled or baked potato.

Notes
2063
Posted
3 days ago
piecesinprogress:

This is one of those awesome recipes when you want a flavor packed dish simply & easily haha. With just 3 easy to keep around ingredients it’s so simple to pull together but has so much spice and flavor. You can absolutely feel free to customize the curry spices however you like. I really like the Williams Sonoma Vindaloo Curry blend but you could easily make your own blend at home or use whatever brand you like best.
This is a versatile sauce but here’s 3 great ways to use it:
Serve over a bead of brown rice, topped with sauteed veggies (I’ll be posting this as a date night dinner recipe coming soon!)
Add 1/2 cup water and, covered over medium heat, simmer cauliflower & cubes of Paneer cheese in it for 10 minutes.
Make a hearty stew by adding 4 cups of veggie broth (or just water) and 1 cup of dry brown rice or lentils. Cook for 15 minutes then add your favorite veggies. Cook 15-20 more minutes until veggies are tender and soup is thickened.

piecesinprogress:

This is one of those awesome recipes when you want a flavor packed dish simply & easily haha. With just 3 easy to keep around ingredients it’s so simple to pull together but has so much spice and flavor. You can absolutely feel free to customize the curry spices however you like. I really like the Williams Sonoma Vindaloo Curry blend but you could easily make your own blend at home or use whatever brand you like best.

This is a versatile sauce but here’s 3 great ways to use it:

  • Serve over a bead of brown rice, topped with sauteed veggies (I’ll be posting this as a date night dinner recipe coming soon!)
  • Add 1/2 cup water and, covered over medium heat, simmer cauliflower & cubes of Paneer cheese in it for 10 minutes.
  • Make a hearty stew by adding 4 cups of veggie broth (or just water) and 1 cup of dry brown rice or lentils. Cook for 15 minutes then add your favorite veggies. Cook 15-20 more minutes until veggies are tender and soup is thickened.

(via fitandhealthyfoods)

Notes
308
Posted
6 days ago
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