80--- Spring Steel Cut Oat Risotto

A spring risotto helps bridge that gap between winter and summer.  It's warm and comforting, but loaded with spring veggies and gives you a bit of hope for sunny days ahead.

This risotto uses steel cut oats as the grain, boasting a higher protein and fiber content than the rice typically used in this Italian dish.  The result is chewy and delicious. 

Spring Steel Cut Risotto
Serves 3

3 tsp olive oil, divided (the truffle oil from Pomora is fantastic)
1/2 cup sliced yellow onion
12 slices Canadian bacon (uncured if possible), finely chopped
1 Tbsp minced garlic
1 cup quick cooking steel cut oats
2 oz white wine
3 cups low sodium vegetable broth
2 tsp maple syrup
1/2 tsp ground oregano
1/2 tsp ground parsley
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/2 cup frozen green peas, rinsed under warm water to defrost
1/3 cup shredded parmesan cheese
12 spears asparagus, cut into thirds
Sea salt and ground black pepper

In a dutch oven or heavy skillet heat 2 tsp oil over medium high heat.  Add onion, bacon, and garlic and sauce until lightly browned.  Add steel cut oats and white wine.  Stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring until entirely absorbed before adding the next 1/2 cup.  Continue until all broth is used and oats are cooked through.  Stir in maple syrup, dried herbs, and parmesan cheese.  Gently fold in peas.

In a small nonstick skillet, heat 1 tsp olive oil and sauté asparagus until just cooked through, 3-4 minutes.  Season with salt and ground black pepper.

Top each serving of risotto with asparagus spears and additional sprinkles of parmesan cheese if desired.


Nutrition info per ~1 cup: 372 calories, 12 g fat, 45 g carbohydrates, 22 g protein, 7 g fiber

80--- Banza Spicy Chimichurri Pasta Salad

I've teamed up with Banza Pasta (made from chickpeas) to give you a yummy plant-based recipe that's vegan, high in protein, & gluten-free!  

The true measure of the integrity of a gluten-free pasta is how it holds up in a chilled state.  So I whipped up this salad, refrigerated it for several hours, and kept my fingers crossed.  Banza did not disappoint! No soggy fragile noodles to be found!

This pasta is much higher in protein than others (thanks to those beans).  More protein equates to a more filling meal or side dish!  Look for it at your local grocery (Target or Thrive Market online carry it as well).

Banza Spicy Chimichurri Pasta Salad
Serves 8

1 box Banza pasta (any variety)
1 can low sodium white beans, drained and rinsed
2/3 cup julienned sun-dried tomatoes in Italian herbs (drained from oil)
1/2 cup slivered red onion

Spicy Chimichurri
1 cup cilantro leaves and stems
1 cup parsley leaves and stems
2 tsp minced garlic
1/2 cup red onion
1 Tbsp avocado oil
2 Tbsp red wine vinegar
1 lemon, zest and juice
1/2 tsp sea salt, or to taste
3/4 tsp red pepper flakes, or to taste

Bring 8 cups of water to a boil. Add pasta, bring to a boil, then reduce heat to medium high and cook for 7 minutes (do not overcook). Drain and rinse with cold water immediately.

Add pasta to a large bowl and toss gently with white beans, sun-dried tomatoes, and red onion.

Combine chimichurri ingredients in a large food processor. Mix until a smooth puree is formed.

Spoon chimichurri over the salad ingredients and gently stir to coat.  Cover and refrigerate for one hour, or until ready to serve.

Nutrition info per 1/6 recipe (~1 cup): 254 calories, 5 g fat, 15 g protein, 41 g carbohydrate, 10 g fiber