15 Minute Meals: Prosciutto & Spiralized Carrot Rolls

/

Hayyyy friends and welcome to Wednesday! This week is jam packed which makes it fitting to bring another "15 Minute Meal" post to you all. I told you that I would get better at serving these up, so I'm keeping true to my promise! Since getting my spiralizer, I've been making up a bunch of different recipes. I am completely shooting from the hip and going with what I'm inspired by in the moment. For the most part, these creations have been coming out pretty tasty. Rob and I bit into these last week and had two reactions: 1) Whoa, these are really good and 2) Wow, these are surprisingly filling. We both kind of looked at our plates (especially him) and thought we'd need an extra side or snack to go with them, but, we ended up pretty full. (We admittedly noshed on some sweet potato chips & hummus during the preparation process, but, that's a fairly normal occurrence). Plus, can you ever, ever go wrong with Prosciutto? Um, no.

This meal was inspired by 1) Prosciutto 2) Spiralized Rolls I've seen on Instagram 3) The prettiest carrots I ever did see.

Guys... How friggin' gorgeous are these carrots? The colors are just incredible. The beet-colored ones had a yellow center. So pretty. Eat colorful veggies!

Serves 2. Cook time, 5 minutes. Prep time, 10 minutes.

NEED:
- 6-8 Thin Slices of Prosciutto
- 4-5 Shredded Carrots
- 2 Tbs Tahini 
- 4-6 Tbs of Rice Vinegar
- 4-5 Tbs Feta
- 2-4 Tbs Chopped Almonds or Pecans
- 2-3 Tbs Evoo
- Salt/Pepper to taste

HOW:
- Spiralize carrots (if you don't have a spiralizer - use either a shredder, the shredder blade on a food processor, or julienne them)
- In a separate bowl mix evoo, tahini, rice vinegar, and salt/pepper to taste
- In a saute pan, mix the 'dressing' with the carrots until they are al dente
- Turn off the heat and lay out slices of prosciutto
- Layer feta, nuts, then carrots
- Wrap and serve!

SO easy!

Remnant carrot from the spiralizer. It looks like a cute little mushroom doesn't it? Oh em gee so freaking cuuuuteeee!

Easy mixture.

Wrap & Roll! (See what I did there, heh heh)

Have an awesome day! xo

QUESTIONS: Do you like carrots? Do you think prosciutto makes everything better? Scale of 1-10, how much do you love/hate feta?

15 Minutes Meals: Spiralized Italian Zoodles

/

Good day, friends! Remember when I promised you (way back in January) that I'd start a "15 minute meals" series? Well, I'm fulfilling that promise and am hoping this is a start to more consistency on that front. Anyway, how was your day? Are you partying for St. Patrick's Day or are you over it? Did you make corned beef and cabbage? I did not, I made Italian food. Whoopsie daisies. Oh, and I ate an entire 12oz container of raspberries throughout the day. If you're wondering what that looks like, it's the package that's at least twice the size of the normal one. Is that normal? Likely not, but at least I am chock full of antioxidants today.

Moving on! I am  L O V I N G my spiralizer. This thing is no joke. I just made my go-to pasta dish out of zucchini*. For real. And, it took LESS than 15 minutes. 
*You can totally use regular pasta, gluten free pasta, whole wheat pasta, egg noodle pasta, sweet potato pasta, any-kinda-pasta! And, it will still take less than 15 mins. Cool, right?

Here's what you'll need (serves 1, so do as needed):

- 1 - 1.5 zucchini, spiralized
- 3/4 cu cherry or grape tomatoes, halved
- 2 tbs evoo
- 1 organic egg
- 7 or so leaves of basil
- 1 - 1.5 garlic cloves, chopped
- 1 tsp capers
- 1/2 lemon, juiced
- 1.5 tbs of Parmesan
- Salt/Crushed Red Pepper to taste

CHOP: Tomatoes, garlic, basil.

SAUTE: Tomatoes, basil, garlic, evoo.

FRY an egg. In evoo.

SPIRALIZE all dat zucchini.

SAUTE all that together, capers and lemon, too. Oh, and the crushed red pepper and salt, as needed.

PLATE that ish. TOP that ish with Parmesan.

SERVE that ish. 15 minutes, people. Health in a bowl in 15 minutes. Holla!

Have a great Wednesday! xo

Protein Stuffed Peppers

/

So, my mom has been experimenting with some new flavors and dishes in her kitchen lately. She and I used to both equally and wholly dislike quinoa, however, we are both starting to find some recipes where we can actually not only stand, but, enjoy it. This enjoyment mainly comes from the fact that the flavor of the quinoa is masked with herbs, spices, and vegetables. It works and it's healthy so we both have been going with it. For three weeks now, she's been raving about THIS RECIPE. I finally made it last night (with a few little adjustments, of course) and I agree it's a winner. 

Instead of ground turkey, I used organic, grass-fed ground beef. I have no problem using turkey, however, I didn't have any readily available. I also used white quinoa instead of red quinoa and diced tomatoes (cooked with the meat) instead of tomato sauce. I also used Parmesan instead of mozzarella. My mom thinks the sauce is a MUST --- soooo do as you wish!

Fill and cook baby cook.

Mission complete.

Rob and I loved these little peppers! They were incredibly flavorful and JAM PACKED with nutrients and a whole lot of protein from both the quinoa and the beef. Yesterday, I brought a leftover half for lunch and it was awesome. A perfect protein/carb/fat balance. I see why my mom has been making them weekly - I might need to do the same and keep experimenting with different veggies/meats. These would also be sure to please a crowd and are easy enough to prepare in advance of a little dinner party. Enjoy and happy eats! xo