You know that after the holiday's feeling - the feeling of being bloated from eating too much of what you don't normally eat? The feeling of will I ever get back to normal again? The first full week of January should be called "Reset Week." It's the week of reflecting, getting back to work (both training and actual work), getting back to those healthy foods! So after my 45 minute strength training session yesterday, I hit Whole Foods. I mean who doesn't walk out of Whole Foods feeling super-uber healthy, like you just lost 5 lbs and you have this massive glow and giddiness, or it could be from the feeling that you just spent $150 on 3 bags and you have NO CLUE what you just bought cause it looked so good....
I picked up some organic kale that was on sale for $1.99 a bunch. I am really trying to stay with organic fruits/veggies while being pregnant. I got some fancy mushrooms from a local place in Jersey and some zucchini. I have also had massive cravings for veggies while pregnant (I guess very good). I remembered I had a bag of black bean spaghetti. This stuff has 20 grams of protein in it and is vegan and gluten-free.
Vegan Protein Spaghetti (print recipe here)
2 zucchini/yellow squash
2 cups mushrooms
1/2 large red onion
1 cup chopped kale
1 tsp Earth Balance (or butter)
1 package of black bean spaghetti (or mung bean pasta)
1 cup chopped fresh parsley.
1 Tbsp Earth Balance
3 chopped garlic cloves
1/4 cup mellow white miso
1 Tbsp tahini
1 cup pasta water
Boil water for pasta and cook pasta for approximately 5-6 minutes (noodles cook quickly - similar to soba noodles).
saute pan to medium heat, melt Earth Balance and saute chopped onions
for about 3-5 minutes, add mushrooms, zucchini and kale and cook until
To make sauce use a separate pan, saute garlic in Earth
Balance for about 2 minutes, add miso and tahini. Slowly add 1/4 cup of
pasta water and mix until smooth consistency. Continue adding pasta
water until 1 cup.
Add chopped parsley.
Mix veggies sauce and pasta and serve.