Vegan Peanut Noodles

It’s Monday and that means The Bachelor is on... and we’re making pasta! Well technically noodles, specifically these gluten free, dairy free, VEGAN PEANUT NOODLES.

#whatsonmyplate 🌿Ingredients

1 box rice noodles

1/2 cup peanut butter

1/4 cup gluten free soy sauce

2 Tbsp. rice vinegar

2 Tbsp. honey

1 Tbsp. sesame oil

1 tsp. red pepper flakes

1 tsp. ground ginger

Up to 3 cups of water

🌿Directions

1. Combine all ingredients in a bowl. Whisk until well combined and the sauce is smooth.

2. Boil the pasta according to the box directions.

3. Drain the water from the pasta, leave pasta in pot and add sauce. Mix together and heat until warm.

4. Plate and top with desired topping. I used sesame seeds and green onions.

#cleaneating #fitness #huffposttaste #gloobyfood #feedyoursoul #eeeeeats #f52grams #eatclean #eathealthy #healthyfood #foodie #beautifulcuisines #healthyfoodshare #healthfood #healthylifestyle #igfood #buzzfeedfood #fitfoodie #foodietribe #wellness #influencer #foodstagram #foodstyling #onmyplate #dairyfree #glutenfree #paleo

Vegan Mac and cheese bake

This week for bachelor we made this VEGAN MAC AND CHEESE AND ARUGULA BAKE. And when I say it was so good... it was SO good. I was inspired by @rachlmansfield vegan Mac and cheese bake but changed up a few ingredients based on what I had in my pantry.

🌿Ingredients

Pasta:

8 ounces Tolerant Foods gluten-free chickpea pasta

1 cup baby arugula

1 tablespoon olive oil

“Cheese” sauce:

3/4 cup organic sweet potato puree (unsweetened)

1 cup oat milk

1 tablespoon brown rice flour

4 tablespoons vegan Parmesan cheese

1/2 teaspoon black pepper

1/4 teaspoon Sea salt

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon cayenne

Breadcrumb topping:

5 tablespoons gluten free breadcrumbs

1 tablespoons olive oil

1/2 teaspoon garlic powder

🌿 Directions:

1. Preheat oven to 400 degrees

2. Boil 8 ounces of pasta for approx 10 minutes.

3. Coat bottle of the oil to a large cast iron skillet with 1 tablespoon of olive oil.

4. Mix together the cheese sauce until creamy then fold into pasta and arugula.

5. In a separate bowl mix the breadcrumbs, oil and garlic powder then add to top of macaroni.

6. Bake in oven for 20 minutes then serve and enjoy!

Tuscan Chicken Bake

This TUSCAN CHICKEN BAKE was inspired by @_littlemissfoodie’s tuscan pasta recipe... minus the mushrooms, add @caulipower cauliflower chicken cutlet and a hint of marinara. 🍝 I love red sauce and pasta because it’s so low in fat and an all around healthy option. I use my fitness pal and try really hard to say balanced and healthy. I used green lentil pasta to make it gluten free, and for the extra protein.

Ingredients:

1 cup Tolerant Foods gluten free chickpea pasta

1/3 cup sundried tomatoes

1/2 cup @raoshomemade marinara

1/3 package of @caulipower breaded chicken

12 cup fresh @organicgirl spinach

1/4 cup Parmesan cheese

Red pepper flakes

Directions:

1. Boil the pasta as per directions on your pasta of choice.

2. Air fry the @caulipower chicken cutlets for approx 7 minutes. They’ll bake more in the oven but I wanted them really crispy.

3. In an iron skillet add the pasta, fresh spinach, tomatoes, marinara sauce and chicken. Top with Parmesan and red pepper flakes, and bake on 400 for 15-20 minutes.