Butternut Squash Pasta

Another great idea for a pasta sauce that’s dairy free from Oh She Glows. I’m in love with site!!!

To see original recipe go here.
This is the pasta I used.
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Sauce in the making.
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Roasted butternut squash.
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Here’s the finished product. Yum! I added kale and crimini mushrooms and some chopped butternut squash.20121024-120637.jpg

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Roasted Tomato Basil Pesto Sauce

Hey guys, sorry for my lack of posts but I’m four weeks away from my half Ironman race and training can’t get any more demanding. This past weekend I traveled once again with the team to Clermont, Fl for some hill training. I’m still cooking but nothing exciting. Haven’t tried any new recipes except for the one I’m about to tell you about. Since I’m short on time, it’s just been nice and easy recipes I’m familiar with. Haven’t even had time to juice and I can definitely tell the difference in my body, but that’s another post. So let me just get to this new recipe…

This sauce recipe totally impressed me. It’s so versatile. You can use it as the sauce for pasta (as I did) or even as a dip.

Ingredients

9 large Roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
2 tbsp nutritional yeast (optional)
Kosher salt & freshly ground black pepper, to taste
**Your desired amount of cooked Pasta**

Method
1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.

2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.

3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.

4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.

5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta.

I found this recipe on Oh She Glows

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Creamy Avocado Pasta

Delicious creamy sauce without any cream! As my husband described it, a blend of guacamole and pesto sauce in one. Definitely a nice change from regular pasta sauce. Try it out!

You can see original recipe here.

I used a gluten-free brown rice pasta. I also added chicken to the recipe by baking chicken tenderloin with some sea salt and pepper. Once pasta and sauce were done, I mixed in the chicken and served. This pasta does not re-heat well due to the avocado sauce.

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Tomato Soup

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I looked at a few recipes online but none really included the ingredients I had in mind and made it easy enough to follow so I just came up with my own. Hoping for the best…. Hehe!

Please feel free to follow my recipe and make any changes as I really didn’t measure things very accurately.

Ingredients
About a 10 tomatoes of any kind!
1 large onion
3 garlic cloves
2 tbsp of olive oil
Pepper and salt
8 oz organic vegetable broth
1/4 cup grass-fed heavy whipping cream (optional)

Method
On a baking sheet place all tomatoes and onions in large chunks. Include whole garlic cloves and sprinkle the olive oil, salt and pepper. Bake at 400 degrees for 20-30 minutes until onions are soft.

Take out and put in blender or food processor and blend until smooth. Add vegetable broth and blend again.

Place soup in pot on stove on low heat. Here you have two choices depending on your taste. You can add water until you get the desire consistency. Or you can add the whipping cream if you rather a creamier soup. Just stir for a few minutes and you’re done!!!

An easy and delicious soup with all fresh ingredients!!

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My Next Challenge

Three down and one to go! My next challenge is the Miami Man Half Iron Distance. I continue to train pretty hard and this month is the toughest one yet. I hope to survive and hope that this Miami weather gives us a break from the heat, rain and high humidity. Just last weekend I completed my first double brick which was an hour and 15 minute bike, than an hour run x 2! I have a feeling will be doing more of these and it won’t get any easier.

Here’s what my next race consists of.

On November 11, 2012.

SWIM
Distance: 1.2 Miles
The swim will take place in Larry and Penny’s crystal clear lake. The swim portion is open all summer long for swimming. Participants will start on the North side of the beach and swim a .6 mile loop clockwise around the lake

BIKE
Distance: 56 Miles
The bike ride will go through farmland areas of unincorporated Miami-Dade county (the Redlands).

RUN
Distance: 13.1 Miles
The first mile includes paved road and some hard packed dirt road that takes you through the back gate into Zoo Miami where you will run by various zoo animal exhibits.

At that point the run course goes down and back the beautiful palm tree-lined Zoo Miami main entrance, then re-enters the Zoo at about the 4 mile mark for more animal exhibits. The run then goes through non-public areas of the zoo to another back entrance to Larry and Penny Park and from that point back to the finish area.