SHRIMP, FETA, OLIVES AND ZUCCHINI PASTA
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SHRIMP, FETA, OLIVES AND ZUCCHINI PASTA
Even if your only connection to “chia” is that chia pet you had as a kid, trust me; you’ll want to add this ingredient to your diet. Chia seeds are practically all fiber and the rest is a healthy mix of Omega-3 fatty acids and other good things.
This easy pasta takes a lot less time to prepare than its carb-heavy cousin Moussaka. It can be lightened up even more by using part-skim ricotta.
This rustic pasta dish has a fresh “French country” taste.
Pumpkin seeds, also known as “pepitas,” have a surprisingly assertive flavor despite their small size. They are a good source of zinc, which boosts the immune system and also regulates testosterone levels.
Cincinnati chili is often enhanced by sweet spices like cinnamon and cloves or even added chocolate. This recipe makes a chunkier, con carne style that can be eaten alone as well as in the Cincinnati style over noodles.
Mix and match yellow squash and zucchini for a more colorful dish.
Jicama (also known as the “Mexican turnip”) has a taste and texture reminiscent of a crisp apple or raw potato, and its mild taste makes it a versatile addition to all kinds of salads. Here the vegetable takes center stage with a spicy dressing that replicates the flavors of a […]
Tagliatelle are simply long, flat strands of “pasta” that resemble fettuccine. Broader, flatter noodles mean more surface area for soaking up sauce and this simple sauce is so savory, you’ll be tempted to lick your plate clean!
This delicious pasta works as the centerpiece for a Sunday brunch or as a light supper with a side salad and a nice glass of the white wine used in the sauce.
This is another classic Italian pasta sauce that is fast and easy to make, yet still full of big flavors.
Chicken and noodles served in a salad rather than a soup. Since peanuts and peanut butter are off the menu for GF diets, consider making this with almond butter for a change.