[Vegetarian-ish] Pesto Pappardelle Pasta

How fortunate are we as humans to have Google at our fingertips!? Ask a question and get an answer in seconds using your phone, laptop, Alexa, whatever. Whether it’s a bet for correct information amongst friends, cheating on a test, or the burning question in the shower that you just need the answer to on hair wash day! No? Just me? Okay, well one of those moments for me happened to be: Why are eggs in the dairy aisle of grocery store’s if they aren’t considered Dairy?

According to the Huffington Post, and other accredited sources, dairy has to be derived from the milk of an animal and since eggs are not from milk (unlike butter, cheese, yogurt, cream, ect.) eggs are not dairy. So why aren’t they next to or in the Poultry section to finally reunite them with their mothers?! Too soon? So it got me thinking: If you make pasta with noodles that contain egg, but you DON’T buy a meat protein to add to the pasta, while using a vegan based sauce, is the dish Vegetarian or not?

It became clear I was over thinking it on my end, so this goes to anyone who takes this simple recipe that literal. It’s Vegetarian-ish, so there, I said it.

Lets get to this recipe shall we?

What you’ll need:

  • Pappardelle Pasta (2 nests per person).
  • Quinoa Pesto
  • Extra Virgin Olive Oil
  • Balsamic Glaze
  • Spices: Coarse Black pepper, Pink Sea Salt, Seasoned Pepper and Ground Red Pepper
  • Crushed Walnuts

Instructions: (Cook Time: 20min)

  1. In a pot boil water with 1 table spoon of Pink Sea Salt.
  2. After the water is boiling, drop your pasta nests.
  3. Let boil for about 10 minutes, remove from heat, dump out the water but do not rinse pasta.
  4. in the same pot, with no water at the bottom, add your quinoa pesto; EVOO and 1/2 teaspoon (or to taste) each of listed spices.
  5. Toss over very low to no heat as the pasta should still be warm.
  6. Plate the pasta it’s time to eat!
  7. Garnish your vegetarian-ish pasta with crushed walnuts for a meatier bite and drizzle some balsamic glaze to your plate so you can soak up your pasta.

Thank me later! [You know the focaccia bread with balsamic and EVOO to dip it in at Italian restaurants? Yeah, that bomb!]

Enjoy this simple and filling favorite for lunch or dinner as it’s one of the lightest pasta dish I’ve had in a while! Googles: “What came first, the chicken or the egg?”. Okay peeps, until next time!

Street + Spice Magazine Vol.1

My vey FIRST issue of my magazine is here! In celebration of it, I want to offer this issue FREE to you, my street team, to say THANK YOU for supporting me. Each issue will have an exclusive recipe NOT featured on the blog as well as intimate event recaps and exclusive magazine offers for things to come for $1 an issue. Thank you for taking this journey with me! Cheers to plenty more issues to come and this delicious [King Crab Pasta] recipe on me.

Download your FREE copy here!

 

Homemade Granola Bars with API Protein Powder

Granola. A staple grain that is used by so many people all over the world. Whether it’s for breakfast with brown sugar and apples, inside a warm cookie with raisins, or in one of my favorite forms, a granola bar. Growing up with a hard working mommy, grabbing  breakfast on the go was her go-to for me. She always made sure I had something to snack on in the early mornings before school.

Now, as a grown up big kid (haha) I’ve grown my own love for making food and snacks from scratch. To be honest, granola bars was the first recipe I’ve ever blogged. So they have a special place in my heart. To up the ante this time around, I decided to add in some of the best protein powder I’ve ever come across. It’s from API and it’s a great protein supplement while the flavor match is true and smooth. Now my granola bars come with a kick! Affordable, tasty and a kick start to anyones busy day. Let’s jump into this simple and affordable recipe shall we?!

Ingredients:

  • 1/3 cup of chocolate brownie API Protein Powder
  • 1.5 cups of instant (raw) oats
  • 1 cup of trail mix of your choice. I used Crasin Trail Mix with almonds, peanuts, cashews, crasin’s and chocolate chips.
  • 1 tablespoon of cinnamon sugar
  • 1 stuck of unsalted butter
  • 1 cup of honey

Directions:

  1. Place your stick of butter and honey in a small pot to melt down on medium-low. Preheat your oven to 350.
  2. In a mixing bowl, combine your instant oats, trail mix, cinnamon sugar and API protein powder.
  3. Once the honey and butter is melted, add the wet mix to your dry and mix well.
  4. On a flat cookie sheet or oven pan place all your contents and molding into a giant square using a spatula.
  5. Set in the oven for no more than 10 minutes. This is so all of your nuts can get a little warm and soft, so when it’s time to cut them into bars, its a piece of cake!
  6. Remove your granola bars from the oven. Using the same spatula, make sure your mold remains in a square, rectangle shape, then throw the entire pan into the freezer to chill for another 10 minutes.
  7. Remove the pan and allow them to get closer to room temperature then frozen (if so). Using a pizza cutter, cut long, bar sized, strips horizontally and vertically to make the perfect granola bar.
  8. Wrap them individually with saran wrap and keep them in the fridge. so tasty so delicious. The fun thing about these is that you can change the ingredients as much as you like, cooking instructions stay the same.

Send me your favorite rendition of your recipe in the comments below, have fun with it and enjoy!

Coconut Curry Golden Potatoes

Potatoes or rice. Two of my favorite side dishes to any entree typically paired with a protein or double veggies. Most of the time I dedicate the savory to the main dish or veggies but why can’t we show some extra love to our starches? This time I got inspired to put a spin on my golden mini potatoes, heres how.

Ingredients: (serves 2-3)

  • mini golden potatoes (10)
  • 1 can of coconut milk
  • 2-3 tablespoons of curry powder
  • fresh chopped parsley
  • 1 table spoon of celery salt
  • 1/2 teaspoon of crushed red peppers
  • 1/2 teaspoon of minced garlic
  • table spoon shredded coconut

Directions:

  1. In a medium pot, empty your coconut milk and using that can pour half a can of water into your pot. Set to boil at medium heat.
  2. Cut down your potatoes at an abyss (angled) for longer slices of potatoes.
  3. Boil them for 7-10 minutes. once boiled, remove some of the liquid so that the potatoes have just enough to coat, reduce heat to low.
  4. Now add your curry powder, celery salt, garlic and red peppers. Stir gently so your potatoes don’t break. Add in your fresh chopped parsley and add more red peppers if you’re feeling spicy!
  5. Pair with a lemon grilled chicken, jerk shrimp or a delicious tandoori jackfruit! Need some inspo? Send me a message in the comments below!