spaghetti & no-cook tomato sauce

Spaghetti & No-Cook Tomato Sauce | anutritionisteats.com

Last weekend was one of the hottest weekends I’ve ever experienced. Seriously. I hate to be dramatic but it was 97 degrees and we don’t have AC.

Well, actually we have one wall unit. It’s in Demi’s room. So once 7pm (aka bedtime) rolls around, no cool air is making its way to the rest of the apartment. Joy.

Spaghetti & No-Cook Tomato Sauce | anutritionisteats.com

So needless to say, spending time in the kitchen was the last thing I wanted to do.

But it’s August and tomatoes and zucchini run rampant. And it was time to start making food for Demi!

Spaghetti & No-Cook Tomato Sauce | anutritionisteats.com

I’ve been waiting very patiently for this day, and I reached the point that I just couldn’t wait any longer! We got the green light to start giving Demi solids at four months but I held out – until now! (She’s almost five months.)

So far, (and we’re one meal in) the plan is to combine some purees with baby led weaning. We’re focusing on savory vegetables because I know she’ll like the sweet ones and some alternative-grain cereals that I found at Whole Foods. I was less-than-impressed with the suggestion to start with rice cereal and decided that for us – vegetables was the way to go.

Spaghetti & No-Cook Tomato Sauce | anutritionisteats.com

So we started with a steamed chard and basil purée with quinoa cereal and some breast milk. It tasted like pesto and Demi eagerly licked the spoon and even gave a smile. Next up is zucchini, basil and avocado!

(I love the book ‘Getting To Yum’ by Karen Le Billion, the author of French Kids Eat Everything. It brings up the concept of Americans (this is a generalization!) assuming that kids won’t like vegetables and French thinking the opposite – that vegetables are prepared deliciously and kids will like them!)

Spaghetti & No-Cook Tomato Sauce | anutritionisteats.com

The ultra-hot cooking session paid off. Demi was happy with her first meal and our fresh tomato sauce was delicious! It’s really easy to make and full of the best produce summer has to offer. Fresh, healthy, tasty.

Spaghetti & No-Cook Tomato Sauce | anutritionisteats.com

Get into the garden, away from the stove and make this perfect end-of-summer sauce!

Spaghetti & No-Cook Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 lb cherry tomatoes, halved
  • 1 small zucchini, grated
  • 2 beefsteak tomatoes, chopped (about 3 cups worth)
  • 1 cup basil
  • ¼ cup pine nuts
  • 2 cloves garlic
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • 12 oz spaghetti
  • olive oil, parmesan cheese
Instructions
  1. Place tomatoes and zucchini in bowl, season with salt.
  2. Puree chopped tomatoes, basil, pine nuts, garlic red pepper flakes and salt until smooth.
  3. Pour over tomato and zucchini mixture and stir together. Set aside.
  4. Prepare pasta as directed.
  5. Serve with high-quality olive oil, parmesan cheese and red pepper flakes.
Nutrition Information
Calories: 431 Fat: 8 grams Carbohydrates: 75 grams Sugar: 10 grams Fiber: 6 grams Protein: 15 grams Cholesterol: 0 grams

 

 

summer meal plan

I’ve been wanting to share a meal plan for quite some time – and I’m finally getting around to it! I plan out meals every week, and spend a little time on Sundays getting breakfasts and lunches ready ahead of time. It helps the week go a little smoother and ensures that healthy meals are ready-to-go. (And of course, making food at home instead of eating out saves tons of money!)

Let’s get down to the details. This healthy meal plan provides five days of breakfasts, lunches and dinners. Breakfasts and lunches are repeated twice to keep things easy, and to leave a little room for flexibility. Dinners are simple and tasty, just how I like them. :)

I hope you find this helpful, be sure to leave me any feedback in the comments, or send me an email at emily (at) anutritionisteats (dot) com.

Download the Healthy Summer Meal Plan here.

Healthy Summer Meal Plan | A Nutritionist Eats

 

Recipe Links:

Cuban Fried Quinoa with Black Beans and Tempeh (4 servings)
Kale Caesar Pasta Salad (8 servings)
Chicken Tacos (4 servings)
Tortilla Pizza

Smoothie Ideas:
The Jennifer Aniston Smoothie
Strawberries & Cream Oatmeal Smoothie
Blueberry Bliss Smoothie

 

daily eats: june 1, 2015

June 1st. Seriously?! I head back to work in 21 days. I’ve been thinking about it a lot lately, and I’m honestly looking forward to it. (Especially because I’m starting with a part-time schedule which seems totally managable!) I may change my mind when I’m a few days out, but right now, I think it will be good for both of us.

For now, I’m soaking up the slow days (with no real clothes or makeup!) at home with my girl.

beverage: coffee + 1/2 & 1/2

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

breakfast: 2 slices sprouted bread + cream cheese + bagel spice + 2 eggs. This is my new favorite breakfast, I can’t get enough of the bagel spice. I still eat ‘real’ bagels on a regular basis, but this is a healthier version!

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

workout: 25 minutes physique 57 cardio blast dvd

lunch: romaine + red cabbage + shredded carrots + grilled chicken + grilled vegetables + feta cheese + italian dressing. This salad was SO good. I started meal prepping last week and it means salads for lunch again, finally! I think this salad will be a regular, I love the combination of fresh + grilled vegetables.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

lunch part 2: cold brew coffee + 2 lactation cookies (I’m only calling them lactation cookies because oats are involved, they are oatmeal cookies from Mark Bittman! ;))

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

snack: cheese + turkey pastrami + crackers + my favorite Stone Go-To IPA (such a Wisconsin snack!)

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

dinner: kale caesar pasta salad + romaine (+ some seconds!) I was so excited about this pasta salad recipe because it looked incredible and couldn’t be easier. It’s delicious and we’ll definitely make it again.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

dessert: chocolate-covered almonds

lentil pasta with arugula pesto

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist EatsToday’s pasta recipe and giveaway is sponsored by friends at Uddo’s Kitchen.

Let’s share a bowl of spring-time pasta today, shall we?

It’s not just any bowl of pasta though. It’s LENTIL pasta. (More on that in a minute!) And it’s ARUGULA pesto.

Yums all the way around because it’s absolutely delicious and it’s absolutely good-for-you.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

I’ll start with the pasta. Uddo’s Kitchen lentil pasta is made out of…red lentil flour! That’s it. Just lentils. Which means that in addition to being really high in protein (14 grams per serving!) it’s also gluten-free. Pasta made entirely of lentils may make you a bit nervous, but the texture is great and I think it would be hard to tell that there is anything ‘different’ about it.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

Want to try it out? (Of course you do!) You can find it at Sam’s Club nationwide and Costco in the midwest. And you can enter to win two cases of it below!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

As for the pesto, when I thought about what I liked to eat with lentils, arugula topped the list.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

After a lot of research (during those middle-of-the-night feedings) I decided to try out a pesto made with arugula, instead of basil. We loved it! (Richie actually said it was the best pesto he had ever had.) The addition of lemon juice and zest makes it really bright and flavorful, and it’s a delicious addition to the standard parmesan, pine nuts and garlic. You could definitely use a different nut if you don’t have pine nuts – I think almonds or cashews would both work well!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

In addition to being tasty, pasta and pesto meals are so easy to make. (The best kinds of meals, right?) Throw the pesto ingredients into the food processor and you’re done. Toss with the pasta, top with some parmesan and red pepper flakes and dinner is ready. (Leftovers are also delicious!)

5.0 from 2 reviews
Lentil Pasta with Arugula Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 3 cloves of garlic, peeled
  • 2 cups arugula
  • juice and zest from 1 lemon
  • ½ cup pine nuts
  • ¼ cup olive oil
  • ½ cup shredded parmesan
  • salt & pepper
  • 12 oz Uddo's lentil pasta
  • shredded parmesan and red pepper flakes for serving
Instructions
  1. Prepare pasta as directed.
  2. While pasta is cooking, process garlic cloves in food processor until finely chopped.
  3. Add arugula (two large handfuls), lemon zest and juice, nuts, oil, parmesan and salt and pepper to taste.
  4. Process until desired consistency.
  5. Toss with pasta and top with shredded parmesan and red pepper flakes if desired.
Nutrition Information
Calories: 397 Fat: 20 grams Carbohydrates: 38 grams Sugar: 1 gram Fiber: 3 grams Protein: 19 grams

 

Thanks again to Uddo’s Kitchen for sponsoring this post!

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