Brown Rice Spaghetti With Mushrooms, Pancetta, Egg & Parmesan Cheese.
Pasta is the ultimate comfort food for me and spaghetti carbonara is my all time favorite. I had a craving recently and decided to splurge with this creamy, cheesy pasta dish. This recipe is gluten-free, but you could also use regular wheat pasta if you preferred. This totally hit the spot for me. It’s just so, so good!
- 1 package brown rice spaghetti (or regular spaghetti if you don’t want gluten-free)
- 1 1/2 cups sliced mushrooms
- 4-oz diced pancetta
- 2 eggs
- 1/2 cup grated Parmesan cheese
- salt & black pepper (to taste)
Heat a pan on medium heat and then add the pancetta. Cook the pancetta until crispy and then add in the mushrooms. You shouldn’t need to add any oil because of the fat from the pancetta. Sauté for about 15 minutes or until the mushrooms have softened.
Cook the spaghetti as directed on the package. As soon as you drain the excess water from the spaghetti, add it back into the pot and add in the two eggs and Parmesan cheese. Stir vigorously to combine the egg into the spaghetti so that the heat from the spaghetti cooks the eggs and melts the cheese. Lastly, add in the mushrooms and pancetta, season with salt/black pepper and toss to combine.
Thai Ground Turkey & Veggie Lettuce Wraps.
These lettuce wraps have been a new favorite in our household lately. They’re low-carb, low-fat, gluten-free and dairy-free, but still so yummy and satisfying. They’re also fast and easy to make and also fun to eat! You can’t go wrong.
- 16-oz lean ground turkey (99% lean, 1 % fat)
- 1/2 cup tamari (gluten-free soy sauce)
- 3 tbsp red Thai curry paste (Thai Kitchen brand is gluten-free)
- 1 tbsp sriracha sauce
- ~2 cups chopped veggies of your choice (I used a veggie mix from Trader Joe’s called Healthy 8 that included red cabbage, green cabbage, celery, green bell pepper, broccoli, radish, carrot and jicama)
- 1 head of iceberg lettuce
- 2 tbsp olive oil
Heat 2 tbsp of olive oil on medium-high heat in a large pan or pot (big/deep enough to hold the turkey & veggies) and once heated add in the ground turkey. Once the turkey is lightly browned, add in the chopped veggies. Combine the tamari, sriracha and curry paste in a bowl and use a fork or whisk to mix all of the ingredients together. Pour this over the ground turkey and veggies. Cook for an additional 10-15 minutes, or until the turkey is cooked through and the veggies are slightly softened.
To create the lettuce wraps, begin by cutting the bottom off of the head of lettuce. Cut the head of lettuce in half and then gently remove each piece of lettuce layer by layer.
To serve, it’s easiest to have a serving bowl with the ground turkey and veggies alongside a plate of the lettuce wraps. To eat, simply place a spoonful of the turkey mixture onto the center of lettuce wrap and wrap it up.
Roasted Green Beans With Goat Cheese, Dried Cranberries, Shallots & Pine Nuts.
These green beans are super delish. I threw a few of my favorite things together and this was the end result. They are the perfect combination of sweet, salty, crunchy and tangy and would make the perfect side dish to any meal.
- 4 cups green beans (I used haricot verts which are French green beans)
- 2 shallots, diced
- 1/2 cup dried cranberries
- 1/3 cup toasted pine nuts
- 1/3 cup goat cheese, softened
- 2 tbsp olive oil
- salt/black pepper (to taste)
In a large roasting pan, add the green beans and shallots. Drizzle about 2 tbsp of olive oil over top and season with salt/black pepper. Toss to combine. Cook in a 375 degree oven for 30 minutes, then mix in the cranberries and pine nuts with the beans. Cook for an additional 10 minutes. After you remove from the oven, immediately add in the goat cheese to the green beans in the roasting pan so the heat melts the cheese. Toss the green beans until all of the ingredients are coated in the cheese.