Zen Wednesday

Mindfulness and Gratitude


Read Next

Make It Mondays - Quinoa Enchilada Bake

While I have a few go-to dinners that make it into the rotation regularly at my house (like grilled salmon and veggies or roasted chicken) I do like to try out new recipes at least one or two nights a week, just to keep things interesting. Some experiments come out awesome, some are just so-so, and then there are some recipes I need to tweak to suit my own flavor preferences (I tend to like things spicy or savory, so I’ll often ramp up the spices in that general direction). Tonight’s recipe (quinoa enchilada bake) is based off one I saw on the Skinny Taste website: www.skinnytaste.com, which, if you have never checked it out before, has a lot of great healthy meal ideas and is totally worth perusing. I, of course, modified it slightly for my own preferences. This dish also happens to be vegetarian, so in addition to being part of Make-It Monday, it could also fall under Meatless Mondays if you practice going veg once in a while like we do. (If you want to go full-vegan, leave out the cheese and use vegetable broth).

This was a really easy and tasty vegetarian dish that makes plenty for leftover lunches, if you like to brown bag it like I do. Enjoy!

Servings/6. Calories: 331 per serving. Fat: 12g. Carb: 44g. Fiber:7g. Protein: 17.5g. Sugar:6g.

Ingredients are as follows:

Healthy Spaghetti and Meatballs

On Mad Kimchi

My delightfully gluten-free meatballs are delicious, easy to make, and great for you!

Sauce Ingredients:1/4 cup olive oil3 cloves of garlic1 tbsp tomato paste1 onion, roughly chopped1 zucchini, roughly chopped3 cans of whole tomatoes1/3 cup fresh basil1 tsp dried oreganosalt and pepper to tastesplash of red wine (optional)

1. heat oil in a large saucepan2. add garlic and sauté for 1-2 minutes3. add tomato paste and fry for 30 seconds4. add onion and zucchini sauté until the onions are soft, but not caramelized5. add tomatoes with the juice from the can, basil, oregano, salt and pepper6. let simmer with the top on for approx. 25 minutes, then blend with a stick blender7. add a splash of red wine (optional)8. let simmer with the top off for 15 more minutes

Meatball Ingredients:1 zucchini, chopped2 carrots, chopped1 lb ground turkey1/2 cup quinoa, cooked1 egg1/3 cup fresh basil3 cloves garlic2 tbsp ground flaxseedsalt and pepper

Rendering New Theme...