Day 10: Pasta Primavera and Kidney Quinoa Burgers with Fries and Mac and Cheese

Lunch: Pasta Primavera

Ingredients:

1 red onion, chopped
1 clove garlic, minced
1 can corn, rinsed and drained
1 green or red bell pepper, seeded and chopped
1 jalapeno pepper, minced (remove seeds to reduce heat)
1 bunch fresh kale, rinsed and chopped
1 can diced tomatoes
1 large jar pasta sauce
16 oz. whole-grain spaghetti, cooked
1/2 cup raw cashews, finely ground

Saute the onion, garlic, and corn in a large skillet on medium heat for 5 minutes. Add the jalapeno, bell pepper, and kale to the skillet and cook for 3 minutes. Add the diced tomatoes and pasta sauce to the vegetables. Ladle the sauce over the pasta and top with cashews.

Dinner: Kidney Quinoa Burgers with Fries and Mac and Cheese

Ingredients:

1/4 c. quinoa
1/2 c. water
1 15 oz. can kidney beans, drained and rinsed
2 tbsp. barbecue sauce
2 tbsp. ketchup
2 tbsp. low-sodium soy sauce
1 tbsp. yellow mustard
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. Italian seasoning
1/2 tsp. paprika
1/3 c. vital wheat gluten


1. In a small saucepan, combine quinoa with 1/2 cup of water, cover and bring to a boil.
2. Once boiling, reduce heat to low and continue to cook until fluffy and all water has evaporated, about 15 minutes.
3. Meanwhile, mash beans with a fork in a mixing bowl until the consistency of refried beans.
4. Add remaining ingredients in order, plus cooked quinoa, an stir to combine.
5. Preheat oven to 450 degrees and line a cookie sheet with parchment paper or use a greased cookie sheet.
6. Break mixture into 6 equal segments. Roll each into a ball, flatten it, and shape it into a patty using your hands.
7. Bake for 8 minutes, flip, and bake for 8 more minutes, then flip again for 5 minutes, but only if necessary. When the burgers are brown and crisp on the outside, they are done.

I used the same recipe for fries as the first time.

Mac and Cheese

Ingredients:

1 onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cup water
1/2 tsp. sea salt
4 oz. jar roasted red peppers, drained
3 tbsp. nutritional yeast
1 tsp. onion powder
16 oz. whole grain elbow pasta, cooked

Pre-heat oven to 425 degrees. Saute the onion on medium heat in a nonstick skillet for 5 minutes, until translucent. In a food processor, combine the onion, cashews, lemon juice, water, and salt. Gradually blend in the roasted red peppers, nutritional yeast, garlic powder, and onion powder. Thoroughly toss the sauce with pasta. Bake in the oven for 20 minutes until golden brown on top.

Enjoy! Stay tuned for my overall analysis of these 10 wonderfully healthy days!