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
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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

 

 

simple orzo salad

Simple Orzo Salad | A Nutritionist Eats

Right now in life, I have two major obsessions.

One is Demi, evidenced by the hours in each day I spend staring at her (or smiling, singing or holding toys in her face…). Also evidenced by the sheer number of pictures I have taken of her. Yesterday I had to delete all of my music (so long, workouts!) to make room on my phone for more pictures. Because…priorities.

And my other obsession? Quinoa salads and pasta salads.

I can’t get enough of them. They are the perfect summer meal: easy, served cool and just light enough. In four simple steps, a pasta (or quinoa) salad is ready to eat.

  1. Cook quinoa or pasta.
  2. Prepare dressing.
  3. Prep other ingredients: vegetables, cheese, nuts, etc.
  4. Toss everything together.

Take the salads to a cookout. Take them on a picnic. Or devour them at home.

Today’s simple orzo salad is featuring a cheese that I use on a very regular basis: FETA!

Simple Orzo Salad | A Nutritionist Eats

I always have feta in the fridge, and it’s rare that a salad is eaten without it. I partnered with Nikos to create this salad and I think you’ll love it!

Simple Orzo Salad | A Nutritionist Eats

OK. Orzo is tossed with green onions (my favorite in salads), pine nuts, feta (duh) and a classic vinaigrette made with red wine vinegar. Simple, easy, tasty. Enjoy!

Simple Orzo Salad | A Nutritionist Eats

If you’re a feta fan like me, check out Nikos on facebook, pinterest and instagram for lots of feta-inspiration!

And if you’d like to win a trip to Hawaii (uhhhh, yes!), Nikos is sending one lucky winner and their guest on a trip to Hawaii to experience the Hawaii Food & Wine Festival. Enter here. (And then take me if you win. Please.)

Simple Orzo Salad | A Nutritionist Eats

 

Simple Orzo Salad
 
Prep time
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Author:
Serves: 8 servings
Ingredients
  • 16 oz orzo
  • ½ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 tsp dijon mustard
  • salt & pepper
  • 1 bunch green onions, sliced (about 1½ cups sliced)
  • 6 oz feta crumbles
  • ½ cup pine nuts
Instructions
  1. Prepare orzo as directed.
  2. While orzo cooks, whisk together oil, vinegar, mustard and season with salt and pepper in a large bowl.
  3. Drain orzo and add to bowl with dressing. Toss until coated and cool to room temperature, stirring occasionally.
  4. When orzo is at room temperature, add onions, feta and pine nuts to pasta and toss until combined.
  5. Refrigerate for at least one hour.
  6. To serve, drizzle with olive oil and season with salt and pepper if necessary.
Nutrition Information
Serving size: 8 servings Calories: 434 Fat: 24 grams Carbohydrates: 44 grams Sugar: 2 grams Fiber: 2 grams Protein: 12 grams

PS. Want more feta?

 

almond butter stuffed french toast

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Breakfast. Not something I’ve been the greatest at lately.

I was on a great streak of bagel + cream cheese + avocado + tomato slices or a fried egg around 10am each day. I ate it for close to three weeks straight. Then I ran out of bagels and got desperate. Cold pizza at 11:30am? Works. Cold pizza at 3:30pm the same day? Works, but wow.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

So I’ve kind of been craving a real breakfast. One that can really be counted as breakfast. Like a hearty bowl of oats. Or something a little ‘fancier’ like french toast.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Specifically, this french toast. It’s stuffed with healthy almond butter (high in vitamin E, good-for-you fats and protein) and when made with sprouted bread, it’s a breakfast full of protein and fiber that will keep you more-than-satisfied until lunch.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Protein.
Fiber.
Whole grains.
Healthy fats.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

It’s the best way to start your day!

4.5 from 2 reviews
Almond Butter Stuffed French Toast
 
Prep time
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Author:
Serves: 2 servings
Ingredients
  • 2 eggs
  • ½ cup milk
  • 1 tsp cinnamon
  • 4 slices sprouted or whole-grain bread
  • 2 Tbsp almond butter
  • 1 Tbsp butter
  • 3 Tbsp maple syrup
Instructions
  1. Whisk together eggs, milk and cinnamon in a shallow baking dish.
  2. Spread almond butter on two slices of the bread and top with other slice of bread.
  3. Add sandwiches to egg mixture, flipping after a minute or two.
  4. Heat non-stick pan over medium heat and add butter to pan.
  5. When the butter melts, add french toast stack to hot pan.
  6. Cook for about two minutes, until golden brown and flip.
  7. Cook for another two minutes.
  8. Drizzle with maple syrup and serve.
Nutrition Information
Calories: 496 Fat: 21 grams Carbohydrates: 58 grams Sugar: 23 grams Fiber: 5 grams Protein: 21 grams

 

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
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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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