Lunch/Dinner

Cheese-less “Cheese” Lasagne

During the winter time, it can be a bit hard to make smart food choices because of all the delicious Starbucks drinks, hot chocolates, and warm Mac n Cheese. The recipe below embodies all things winter but at the same time includes some healthy elements too. I present Cheese-less, gluten-free, “cheese” Lasagne. Although this recipe has some healthier components, I promise that this recipe tastes exactly like real Lasagne, but it is better for you and is beneficial to those with food allergies. This cheese sauce recipe is credited to Youtuber, Ingrid Nilsen.

Serves: 3-4 people

Ingredients:

• 1 box brown rice lasagne noodles (or regular lasagne noodles)
• 1 1/2 jars tomato sauce
• 1 garlic clove
• 1 1/2 cups raw cashews (soaked in water for 30 minutes)
• 1/4 cup nutritional yeast (found in select health food stores; this gives the cheesy taste)
• 3/4 cup water
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon or regular yellow mustard
• 1/2 teaspoon chili powder (optional)
• pinch of Cayenne powder (optional)
• pinch of turmeric

Directions:

1. Spray an 8 inch pan with baking spray.
2. In a food processor, combine garlic, cashews, nutritional yeast, water, lemon juice, mustard, chili powder, cayenne powder, and turmeric. Turn the food processor to the highest setting for about 2-5 minutes. Scrape down the sides of the bowl insert. If the sauce is too thick, add a bit of water or almond milk to smoothen it out. Set aside.
3. Cook noodles as directed on the package. Then line the bottom of the pan with noodles. Spread 1/3 of the “cheese” sauce onto the noodles. Top with some tomato sauce, covering all the “cheese.” Repeat this step another 2 times or until all the “cheese sauce” and tomato sauce are used up.
4. If the noodles were not baked beforehand, add some water to the pan to moisten the noodles so they can cook. Bake in a 350 degree oven for about 25 min (if the noodles were precooked) or 35-50 minutes if the noodles are just beginning to cook. **If your pasta seems to become dry on top, cover the noodles with more tomato sauce and cover the pan in aluminum foil.
5. Serve warm right away on a cold day or refrigerate for later and rewarm the dish when ready to eat.

**I recommend doubling the entire recipe if this dish is being served for a family of four for dinner.

**You can also add any vegetables of your choice if you would like.

***No other yeast can be substituted for nutritional yeast!

Desserts

Molten Chocolate Lava Cake
Since the winter is approaching and will soon be gone (here in sunny Florida), it is only appropriate that we welcome Molten Chocolate Lava cakes into our “cold” month. These small cakes are easy to prepare and taste restaurant-worthy. Within each cake lies a gooey center, surrounded by an outer layer of moist chocolate cake. Don’t be intimidated by its name; Lava cake takes about 10 minutes to prepare and is SO worth it!

Serves: 2

Ingredients:

• 2 tablespoons margarine, butter, or coconut oil
• 1/3 cup confectionary sugar
• 2 ounces chocolate chips
• 1 large egg
• 1 large egg yolk
• 1 teaspoon expresso powder (optional)
• pinch salt
• 3 tablespoons all-purpose flour or Gluten Free All-Purpose Flour

Directions:

1. Preheat oven to 400 degrees.
2. Spray two 6-ounce ramekins with baking or cooking spray.
3. Place margarine and chocolate in a microwave in 20 second increments, stirring each time until melted. Let cool for 3 minutes.
4. In a medium bowl, whisk egg, egg yolk, confectionary sugar, espresso powder, and salt. Add in chocolate mixture and whisk to combine.
5. Divide batter evenly into the two greased ramekins.
6. Bake for 10-12 minutes, until the toothpick comes out wet when stuck into the center of the cake but dry when stuck into the sides of the cake.
7. Cool ramekins for 10 minutes on wire rack (or towel).
8. Run a knife around the inside of the ramekins to loosen the cake.
9. Invert the cake onto a serving plate, dust with powdered sugar and serve immediately.

***This recipe is from Martha Stewart. Although the picture above is from Martha Stewart’s website, I have made this recipe many times and the cakes come out looking just like the picture above.

<3 – Dalya Rubin

Easy and Healthy Back to School Snacks and Breakfasts

Why not start off the school year feeling healthy and looking good? Here are some delicious, nutritious, easy recipes that will keep you energized and fit throughout the year.

Super Healthy Chocolate Chip Cookies (1-2 servings)

1 banana 

1 cup quick cooking oats or rolled oats

2-3 tablespoons dark chocolate chips 

1 teaspoon chia seeds (optional)

3-4 tablespoons slivered almonds (optional)

Preheat oven to 350 degrees F.

Using a fork, mash the banana until it is soft and mushy. Then add in the oats, chocolate chips, chia seeds, and almonds. Using your hands, mix everything together until completely combined. 

Line a medium baking sheet with parchment paper and spoon 10-12 tablespoons of batter onto the baking sheet. **You may have to shape the cookies with your hands, depending on the consistency.

Bake in oven for 8-15 minutes. Eat cold, at room temperature, or straight out of the oven. 

Although this recipe may be high in calories, it is super high in protein. There are 16 grams of protein in this whole recipe! You are basically eating a whole meal in 12 cookies!

3 Ingredient Pancakes (1 serving)

1 banana

2 eggs

Pure maple syrup (optional)

Fruit (optional)

Place a pan on the stove and turn the temperature to medium-low heat. In a blender, combine the banana and eggs until frothy. Spray the pan with a nonstick baking spray. Once your pan has heated up for a few minutes, use a medium-sized ladle and spoon the batter onto the pan. Wait 1-2 minutes until the pancakes start to bubble. Carefully flip the pancakes and allow to cook for another 30 seconds to a minute. **If your pancake starts to break when flipping, it is not ready to be flipped.

Repeat the process with the remaining batter. When ready to eat, serve with maple syrup and fruit.

Chia Seed Pudding (1 serving)

1 banana 

3 tablespoons chia seeds

3/4 cup almond milk (or regular milk)

1 teaspoon vanilla extract

pinch cinnamon

fruit (optional)

slivered almonds (optional)

Mash the banana in a medium bowl. Then whisk in the chia seeds, milk, and vanilla. Cover the bowl and refrigerate over night. Before eating, whisk again for 1-2 minute to combine all the ingredients. Sprinkle with cinnamon and top with fruit and nuts. 

Benefits of Chia Seeds, Almond Milk, Bananas, and Cinnamon

Chia Seeds:

1. Loaded with antioxidants
2. Contain a high amount of protein
3. Contain large amounts of fiber, which soaks up water and expands in the stomach, increasing fullness and slowing the absorption of food 

Almond Milk:

1. One cup of Original Almond Milk contains only 60 calories, as opposed to 122 calories in a cup of 2% milk
2. There is no cholesterol or saturated fat in almond milk
3. Contains plenty of Vitamin B which is good for muscle growth and healing
4. Contains more calcium than regular milk

Bananas:

1. Lowers risk of cancer, asthma, and low blood pressure
2. High in fiber, which aids in digestion
3. Rich in potassium, keeping the heart healthy and functioning correctly
4. Boosts energy

Cinnamon:

1. Helps fight against fungal infections
2. Helps prevent Alzheimer’s disease
3. 1/2 teaspoon of cinnamon a day can lower bad cholesterol
4. Just smelling cinnamon can boost one’s memory
5. Can stabilize blood sugar, which is good for weight loss

– Dalya Rubin