I’ve still got my vegetarian cooking hat on so here are three things I’ve made in the last couple days.
This one is super duper easy. All you need is
1.5-2 oz whole wheat pasta (or pasta plus, please none of that white garbage)
1/2 cup favorites pasta sauce
1/4 cup corn
1/4 great northern beans
some grated cheese, I went for cheddar
So what you need to here is cook your pasta to al dente in salted water. Meanwhile in a small sauce pan heat up the sauce, beans and corn. Add pasta to a bowl, pile on the sauce (it ends up being a TON, its fabulous) and shred some cheese. Voila! Plain, simple and fudging delicious.
Next up we have a home made breakfast pita!
1 whole wheat or multigrain pita
2 eggs, or the equivalent of egg beaters / whites (I actually did 2 eggs and some egg whites and it was WAY too much)
1/2 of a avocado
In a bowl whisk the eggs with salt, pepper and garlic powder. Throw in a non stick pan and scramble those babies up. Put the pita in the microwave for 15-20 seconds so it gets a little bendable. Now we start assembling! I put the eggs and cheese on one half so the cheese could start to melt. On the other half I scooped half an avocado and spooned in some sals. As you can see in picture two this thing was huge and I had to use a finger to keep the flat bread closed! I’m ashamed to say I housed this entire thing, worst things in life have happened : )
Finally a little salad action:
apple cider vinegar
Sautee the mushrooms and garlic in a little bit of EVOO, season with salt and pepper. To build the salad start with the mixed greens, then add on some quinoa (out of the fridge) and the mushrooms! For the dressing I did apple cider vinegar mixed with a dijon mustard. Whatever you had works!