Penne Pesto Pasta with Roasted Cherry Tomatoes

May 22, 2015May 22, 2015 / ktbuchs87

Anyone else ridiculously happy with that alliteration in the title? Only me? That’s cool. I’ll just revel in my literary awesomeness alone.

The one thing you should be ridiculously happy with is that warm weather is becoming more and more frequent and the promise of summer no longer seems like a cruel joke. In a fit of joy I came up with this simple pasta dish to welcome the 70 degree weather we recently enjoyed. Chicago then laughed in my face and this week we had 40 degree weather with rain and wind. Thanks Windy City. At least I have this pasta to keep my spirits up…

This would be an AWESOME dish to bring to your Memorial Day BBQ’s or parties because you can make a big batch and it doesn’t need to be served hot. It also comes together quickly and tastes like you spent a ton of time on it. I won’t tell that it only took you like 20 minutes!

Penne Pesto Pasta with Roasted Cherry Tomatoes

1 batch of spinach pesto (recipe below)
1 package of penne pasta, whole wheat or gluten free (I used brown rice pasta)
16 oz of fresh cherry tomatoes, sliced in half

Preheat the oven to 425. Line a large baking sheet with a Silpat or parchment paper. Toss the cherry tomato slices with a little olive oil, salt, and pepper. Spread out on the sheet and roast in the oven for 20 minutes or until the edges are blackened.
While the tomatoes are roasting, cook your pasta according to the package. Drain and set aside.
In a large bowl combine the pasta and the pesto and mix well. Add in the roasted tomatoes and toss together.

Spinach Pesto

1 cup tightly packed spinach leaves (I used fresh, but frozen can work too just don’t tightly pack the cup)
2-3 cloves garlic
3 tbsp hemp seeds (could also use sunflower seeds)
4 tbsp olive oil
1/2 tsp salt
2 tbsp breadcrumbs (I used homemade gluten free crumbs. Just pulse stale gluten free bread a few times to make crumbs)

In a blender or food processor, grind the seeds until powdery. Add in the garlic and combine until you have a paste and then add in the spinach. Pulse until everything is well combined
Add in the olive oil one tablespoon at a time until the pesto is creamy. You might not need all 4 tbsp, I only used 3.
Add in the salt and crumbs and blend everything together.

And that’s it. The most labor intensive part of this meal is the pesto and that’s pretty much just hitting the food processor button a few times. This is a good meal to make if you’re just starting out cooking. It’s simple and nearly impossible to mess up. Even if you burn the tomatoes you still have a pasta with pesto to console you.

What meal signals the beginning of summer to you?

Have a great Friday everyone!

DIY Wednesday: Spice Blends

May 20, 2015May 20, 2015 / ktbuchs87 / 1 Comment

I’m starting a new Wednesday series, a DIY series. Every Wednesday I’m going to show you how to make your own version of usually store-bought staples. Companies want you to think you can’t live without their products, but you totally can. It’s easier than you think, not to mention healthier and cheaper.

Today I’m going to show you how to make your own spice blends. I used to buy these blends at the grocery store and thought nothing of it. Then I started to read labels and noticed there were some funky ingredients in there. Things like MSG and anti-caking agents. Things that I did not want to be sprinkling over my food and ingesting. So I started to make my own and haven’t looked back. Make these when you have some free time and you will have all the seasonings you could ever want ready to go when you cook.

These are four of my favorite and most used blends.

Ranch Seasoning Blend

1 tbsp onion powder

1 tbsp garlic powder

2 tsp dill

2 tsp parsley

1 tsp salt

1/2 tsp celery seed

Onion Soup Blend

1 tbsp dried onion, minced

2 tsp onion powder

2 tsp garlic powder

1 tsp dried mustard

1 tsp parsley

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

Pumpkin Pie Blend

1 tbsp ground cinnamon

1 tsp allspice

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

Taco Seasoning Blend

1 tbsp chili powder

1 tbsp ground cumin

3 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp cayenne pepper, optional (if you want a spicier mix)

Measure out all the seasonings, mix together, and then store in an airtight container like a mason or bell jar. You can adjust the seasonings to your taste or remove the salt to make each blend salt free.

Use the ranch or onion mix for dips by adding to plain greek yogurt, sour cream, or plain cashew ricotta.

Use the taco blend in place of store bought packets and add either tapioca starch or cornstarch to help thicken the sauce you pour over your taco filling.

Sprinkle the pumpkin pie spice over oatmeal or cereal for a little taste of fall.

Of course you can use these blends anywhere, on your vegetables, in your marinades and dressings, in desserts or snacks. It really just takes a few minutes to put these mixes together and the flavor and price can’t be beat. So use your DIY skills and get to blending!

Ode To My Body

May 18, 2015May 18, 2015 / ktbuchs87

Thank you for allowing me to run as many miles as you have. They have made me realize I can endure anything both on the trail and in life.

Thank you for allowing me to try new poses in yoga. They have made me realize I am flexible, both on the mat and in my day to day routine.

Thank you for allowing me to lift heavy weights. They have made me realize I am strong, both under the bar and under pressure.

Thank you for allowing me to walk everywhere. They have made me realize I can use my own to feet to go anywhere, both in my neighborhood and with my goals.

I’m sorry for all the harsh things I have said to you over the years. You were doing the best you could in each situation and I couldn’t see that at the time.

I’m sorry for comparing you to other bodies out there. You aren’t meant to be like any other bodies and to compare made you feel unworthy of all the unique talents you have.

I’m sorry for punishing you when you did nothing wrong. It was my insecurities and skewed views that thought I should fix things that weren’t even wrong.

I’m sorry for the years of hating you and wishing you would change just to fit what I thought was perfect. I missed so much of what was good by focusing only on the bad.

I can’t say that I will always be good to you. There will probably be some times that I struggle to be kind but know that I’m working on it. I’m trying to change my stubborn ways because you deserve that.

I promise to praise you for all that you can do, encourage you to work towards what you are trying to do, and not criticize you for what you can’t do.

You’ve carried me through a lot of tough times and I promise that I will reward you for all the hard work you’ve accomplished.

Thank you.

Butternut Spinach Gnudi

May 15, 2015May 15, 2015 / ktbuchs87

Have you ever heard of gnudi? Don’t worry I hadn’t either until a little while ago. It’s kind of like the big brother of gnocchi (also pronounced with a silent “G”) and it’s delicious. I saw a recipe for it in the Clean Eating magazine and at first I dismissed it as too time consuming to make. Then I had a free Saturday and decided to see if I could tackle the gnudi. I changed a few things, put my own spin on it and while it does take a little bit of time to put together, it isn’t as hard to make as I thought it would be.

I love the dumpling-like texture of this dish. It’s filling but not too heavy especially topped with a fresh tomato sauce, plus it gets in all the good nutrients that come with spinach and butternut squash.

If you aren’t like me and don’t have 10 lbs of butternut squash in your freezer you can substitute canned butternut squash or pumpkin instead. Also, make sure to leave enough time for the gnudi to rest in the refrigerator before you cook them or else they will fall apart in the hot water.

Onto the gnudi!

Butternut Spinach Gnudi- adapted from Clean Eating’s Ricotta, Spinach & Sweet Potato Gnudi

1 cup pureed butternut squash (or canned pumpkin)
6 tbsp aquafaba (liquid from a can of chickpeas)
1 cup cashew ricotta
2/3 cup almond meal
2 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup chopped spinach (frozen or fresh, I used frozen and just made sure it was thawed)
4 1/2 cup brown rice flour
1 batch of my tomato sauce or your favorite store bought sauce (make sure to check the label!)

In a large bowl, whisk the 6 tbsp of aquafaba until it’s frothy. Then whisk in the cashew ricotta, almond meal, and all the seasonings.
Once that is all well combined mix in the spinach and fold in the butternut squash. Sprinkle in 1/2 cup of the brown rice flour and stir to combine.
Spread out 2 cups of the brown rice flour onto a large baking sheet. Using your hands, form the butternut mix into medium sized balls, about the size of a golf ball. Place the balls onto the baking sheet and repeat until all the mixture is used up. Cover the balls with the remaining flour and place in the fridge for at least 4 hours.
Warm up your tomato sauce in a medium saucepan. Once the balls have set, bring a large pot of water to a boil. Working in batches of 4-5 balls, gently immerse them into the boiling water and cook until they float to the top. Remove from the water and set aside until all the gnudi is cooked.
Plate a few of the gnudi and top with tomato sauce. You can also sprinkle a little parmesan cheese or my vegan version.

Yes it looks like a lot and it looks like it will take forever and you wonder if I think you’re an Italian grandmother who has nothing to do but make gnudi. Trust me you can do this and it isn’t that hard. Plus you’ll be rewarded with a delicious healthy meal that will have everyone coming back for seconds. So give it a try, you might just surprise yourself!

Happy Friday everyone! I hope you have an awesome weekend!

My Shopping Cart: Whole Foods Edition

May 13, 2015May 13, 2015 / ktbuchs87

This is the last part in my 3 part series of where and how I grocery shop. If you haven’t seen them yet, read the Jewel and the Aldi post. Today it’s all about Whole Foods which I am here to prove doesn’t have to be Whole Paycheck as long as you shop smart.

Full disclosure: I obviously do not do all of my grocery shopping at Whole Foods. That isn’t to say it isn’t possible to shop only at Whole Foods, I just find it works best for me and my budget to go to a few different places. You have to decide what is best for you, your budget, and your family.

I go to Whole Foods mostly for their bulk section. They have a huge bulk foods section and buying in bulk is a great way to save money on food that you eat and use often. It’s also great if you want to try something new but don’t want to buy a whole box or package. That way you can see if you like the ingredient and won’t waste money or food if you don’t.

Here is what I usually buy from the bulk section at Whole Foods:

whole wheat flour
almond flour
coconut flour
oatmeal (rolled oats, oat bran, steel cut)
buckwheat groats
cornmeal
brown rice
hazelnuts
almonds
cashews
pistachios
goji berries
prunes
chia seeds
hemp seeds
flax seeds
popcorn

Now, I don’t buy all of this every single time I go to the store, I just refill as needed. But you can see that I do purchase a lot of things in bulk. For me, buying these things in bulk is cheaper. Do your research though because sometimes (not often) it isn’t cheaper to buy things in bulk.

Whole Foods also has a bulk spice section that is awesome! I no longer have to buy a whole bottle of some spice that I am going to only use once and then forget I have. This saves so much money and your spices and herbs won’t go bad (yes spices can go bad) because you aren’t using them. I usually get:

basil
oregano
thyme
rosemary
turmeric
cumin

Because I’m obsessed with spices, I also get a lot of my spices and spice blends at The Spice House in Old Town. They have so many amazing blends and I have a hard time choosing! If you’re in the area you should check them out. Plus it’s Alton Brown recommended so you can’t go wrong!

Other than bulk food, I also get a few other things:

organic sweet potatoes (my one organic splurge because to me they taste much better than conventional)
365 brand peanut butter (the 2 lb jar is only $5.99)
grind your own almond butter
specialty ingredients like coconut cream, Asian/Indian food section things, tahini
bulk coffee (I also sometimes get coffee from Trader Joes)

Again, I don’t get these things every single trip just when I need them.

It is totally possible to shop at Whole Foods and not spend a small fortune. If you do your homework, you can grocery shop here on a budget. If you look for coupons, buy things that are on sale, shop the bulk food section, and purchase the 365 brand products you can save a lot of money. And soon you might be able to shop at a less expensive version of Whole Foods.

This is the last post in this series and I hope it helped show you how to grocery shop as well as how it’s easy to eat healthy on a budget and at a variety of different stores. I would love to write more posts about what I do to stay healthy, so let me know what other roadblocks you face when trying to eat better. What other things would other glimpses into my life would you like to see? Let me know in the comment section!