Bruschetta-Style Thin Spaghetti

Hello Lovely,

Making healthy choices for lunch can be difficult. It's not always easy to get up early enough to make something and let's face it, we don't always make the best choices when lunch time rolls around. If you're trying to eat healthier this year, this recipe is so easy and takes so little time, you'll almost feel guilty about it. You'll have a healthy and fancy lunch and all it took was the ability to boil spaghetti.

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Bruschetta-Style Thin Spaghetti

Ingredients:

12 oz Ronzoni® Healthy Harvest® Whole Grain Thin Spaghetti

2 Tbsps olive oil

4 Tbsps minced garlic

3 cups fresh tomato, chopped

2 Tbsps balsamic vinegar

 fresh oregano, to taste

 fresh basil leaves, if desired

 shredded or grated Parmesan cheese, to taste

 salt and freshly ground black pepper, to taste

Cooking Directions:

1.  Prepare pasta according to package directions.

2.  Heat a large saucepan over medium heat with olive oil.  Saute until golden.  Add tomatoes, balsamic vinegar and herbs.  Heat until warmed (about 2 minutes).

3.  Combine cooked pasta and tomato mixture and heat until warm (approximately 2 to 3 minutes).

Meatless Monday: Spaghetti with Coconut Tomato Sauce

Woo sa!

Hi Friends!

How ironic is it that making a post on what to do when you're having a bad day, here I am having a bad day. Well, morning. Nothing else has sucked so far. Here's what happened:

I was all excited to take a picture of my lunch to share with you guys today. I had everything prepared and was about to go out the back door, to get more sunlight on the back patio. I didn't realise that the alarm was still set so opening the door set off the alarm. I had to rush my put my stuff down, lock the door back (it's the only way it will stay closed) and try to turn the alarm off. In the process of putting my stuff down, I tripped over all of the detergant bottles and plastic bags my mum seems to leave laying in wake, just waiting for an accident. This of course caused all of my stuff to fall down, including my dish....which was porcelain.....and my FAVOURITE dish to eat out of. Nevermind that my cell phone also fell (and I'm still trying to keep a steady signal on it) and the food. But my favourite bowl absolutely shattered! You could ask anyone, I eat EVERYTHING out of this bowl! It was a beatiful square bowl and I can't even remember where I bought it from to replace it.

The fortunate part was that I had already separated what was for my lunch and what was for photo purposes. So after cussing to the moon and back over the loss of my favourite bowl, I threw away the broken pieces, got a new bowl, scooped everything up into the new bowl, re-garnished everything and cautiously proceeded outside to take the photo. (Hey the show must go on right)? It really was too pretty to not share (even if no one was going to be able to eat it). It hurt to have to throw it away when I was done, but at least I can share the recipe so that if I ever decide to make it again, I'll remember what I did (and what not to do when photographing it). And you can stare at food you may not believe is actually unedible.

But before I give you the recipe, here's how I actually got to make this. There were no leftovers from Sunday dinner and I needed something for lunch. I quickly decided to improvise with some spaghetti. I know that spaghetti isn't the most fabulous, high end meal, but when you're fridge is empty and so it your wallet, you've gotta improvise. I saw some leftover coconut milk and even though I despise the taste and smell of coconut (So why did I have it? Good question. Remember that Coconut Milk Leave in Conditioner I made? And the DIY Body Wash? Great. Glad we cleared that up) I immediately searched the internet for ways to use coconut milk as a sauce for spaghetti.

When I found one I liked (I was so lazy I just went with the first one I saw, I began.

It was so simple, and kinda pretty. I wasn't blown away by the flavours, but that could be due to not having any white onions. That may have done more for the flavour. But again, this was a whatever-I-have-left kinda sauce. I was sceptical about the coconut milk, but it really wasn't bad. Probably because I masked it with some almond milk. Still this is a great dairy free recipe (well it was until I sprinkled it with parmesean cheese. You know I like my cheese!) The coconut milk was a light addition to this sauce that kept the dish vegan and healthy! So here's the recipe!

Recipe Ingredients

  • 1/2 cup Prego Marinara sauce
  • 1/2 cup coconut milk (+ 1/4 cup almond milk- I only had that much left in the carton so I tossed that in too)
  • 2 Tablespoons margarine
  • 2-3 cloves garlic minced (or 1 teaspoon pre-minced garlic)
  • 1/4 medium diced onion (I didn't have this so I use 1 tablespoon diced green onion but I would recommend combining the two)
  • 1 teaspoons white wine vinegar (I didn't have any but feel free to add it)
  • Cooked spaghetti (I have no idea how much)
  • salt and pepper to taste

 

Recipe Steps

  1. Melt margarine in a medium sauce pan over medium heat.

  2. Add in the diced onion and minced garlic and sauté until the onions are translucent.

  3. Add the white wine vinegar and then the marinara sauce. Cook for 2 or 3 minutes.

  4. Pour in the coconut milk stirring frequently.

  5. Once combined stir in the garlic chili sauce, salt, and pepper.

  6. Simmer for 5 minutes and serve over pasta.

I'm glad I finally got back into the kitchen and tried something new. This took about fourty minutes when you consider that I was also making breakfast. I actually still have some tomato sauce on my toes from the aftermath. I thought I scrubbed it all off, but it's not the worst thing to have stuck on your toe. If you're not sure what to do for Meatless Monday, I'd definitely suggest giving this recipe a try!


XoX,

Olivia

Vegan Stir Fry Noodles

Hey everyone,

 

It's been a rollercoaster of emotions since we last spoke. But I talked it out and went shopping yesterday for new sweaters to wear to work. I got three new sweaters, in khaki, coral and turqouise (or maybe it was mint green, I can't remember). I also got a new pencil skirt in baby blue, for a grand total of $82.67 for all four items. I think that was a good deal. I also bought some fabric in a beautiful mint green for only $1.87 (while the sales lady did a horrible job of convincing me that the $8.99 per yard was the better choice. 

 

I actually made a pencil skirt out of the fabric. I use the term actually, because I haven't touched my sewing machine or had much desire to do so in weeks. I'm trying to get back into sewing again, but it's gonna have to happen gradually. The skirt looks great, because pencil skirts have to be the easiest clothing item in the world to make. I'll share the photos with you when I wear it.

But wait, that's not all! (Don't you feel like you're in a commercial for the latest trendy item)? As I was leaving the fabric store, I got a craving for stir fry noodles. Considering I had just bought sweaters and fabric, I decided it was best to make this dish myself and save some money. I did a budget friendly version using regular spaghetti because let's face it, who actually has soba noodles just sitting around this house? I didn't have all of the ingredients needed to make a true, authentic stir fry, but this satisfied my craving. There's even leftovers for lunch today. Forgive me if I'm a little off with the measurements. So if you're craving stir fry, but want to do your wallet a favour, try this recipe. It takes about the same amount of time as if you were waiting inside a Chinese restaurant and is better for you. So leave the MSG and let's wok n roll! (I can't believe I just said that).

VEGAN STIR FRY NOODLES

Ingredients

  • 4 oz Thin Spaghetti (it cooks faster, but use whatever you have)

  • ½ cup frozen mixed vegetables

  • ¼ cup chopped mushrooms

  • ¼ cup chopped extra firm tofu

  • ¼ cup soy sauce

  • ¼ cup honey

  • 1 teaspoon nutmeg

  • 2 tablespoons diced green onions

  • a pinch of ginger

Directions

  1. Bring a pot of water to boil, then add spaghetti and mixed vegetables and let boil until spaghetti is tender.

  2. Meanwhile, in your greased skillet, combine mushrooms, green onions,  tofu, soy sauce, honey, nutmeg and ginger, and sautee on low heat, about ten minutes. Turn off the heat once the mushrooms and tofu have fully marinated before it starts to burn.

  3. Once the spaghetti and vegetables are done, add to the skillet, and mix until well combined.

  4. Serve in your favourite dish and enjoy!