Tag Archives: healthy

7 Johnny La Pasta Recipes To Make This Fall

Fall is here in all its glory! I, like so many others, adore this cozy and colorful season (even if Southern California still gets random Summer heatwaves).There is something special about this time of the year, you can just feel it in the air, and what’s more, you can taste it in the food! Fall centric food is definitely my favorite; the warming flavors and seasonal ingredients, it’s all so good!

I have several recipes of mine that are perfect for this time of year; a few of them even embody Autumn themselves! And as we move ever into October, I thought it would be nice to consolidate all those recipes in one place for you to peruse, study, and cook! So, here are 7 Johnny La Pasta Recipes you should make this Fall!

(1) Stuffed Acorn Squash

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My Stuffed Acorn Squash is the foodie personification of Autumn! Sweet and warming acorn squash contrasted and complimented by a stuffing of spicy Italian sausage, crisp celery and onions, tart green apples, crunchy bread crumbs, and earthy sage. All topped with melted Havarti Cheese. This is my favorite Fall recipe.

(2) Vegan Cauliflower, Mushroom, and Red Bean Chili

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A Vegan’s delight! This Chili is so hearty and rich while being completely plant-based! One of my most popular recipes!

(3) Butternut, Brussels, and Bacon Pizza

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My Butternut, Brussels, and Bacon Pizza  is THE Pizza of Fall! Roasted Butternut Squash and Brussels Sprouts, Crisped Bacon Pieces, Caramelized Onions, and Balsamic Sauce make this one incredible gourmet, artisan pizza!

(4) Garlic Rosemary Chicken

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Garlic Rosemary Chicken – the simplest and most flavorful roast chicken recipe ever! My go to especially in Fall and Winter! Healthy and hearty all at once!

(5) Johnny’s Tomato Soup

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A hearty and healthy Tomato Soup that feeds both the body and the soul. This soup is made hearty in flavor by bold rosemary and bay leaf, and is made creamy by pureed cannellini beans that also add a punch of protein. Mindless to prepare, easy on the wallet, and tasty to the tongue!

(6) Easy Bolognese

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Nothing is more comforting than a bowl of pasta with Bolognese sauce; and no recipe is easier than this!

(7) Vegan Pumpkin Nice Cream

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My Vegan Pumpkin Nice Cream is the perfect healthy Fall dessert! Just a few ingredients for this nutritious treat!

Vegan Pumpkin Nice Cream

Fall is here! One of the many reasons that I love Fall, like so many of you, is the incorporation of sweet and warming pumpkin into all manner of dishes (though, I really do feel like pumpkin spice popcorn and salmon have taken the whole pumpkin craze too far). Anyway, I am a big pumpkin fan and get very excited to eat more of it this time of year.

YAY PUMPKIN! #basicanddontcare

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Southern California, however, doesn’t always get the memo that it is Fall and we want to cozy up against crisp weather. No, October here by the beach typically brings random heat waves that trump the temperatures that Summer brought. It’s annoying. But I have learned to adapt to it by getting my pumpkin dessert fix through cooling, but seasonally tasting Pumpkin Ice Cream! And anyway, who doesn’t love ice cream any time of year regardless of the outside temperature?

You’ll recall in the Summer that I posted a recipe for my Vegan Chocolate Peanut Butter Banana Nice Cream; a recipe that utilizes frozen bananas, cocoa, and peanut butter to make a cool and sweet dessert that is totally guilt free. Well, Oops! I did it again because I’ve now made a Vegan Nice Cream that highlights the flavor of the season: PUMPKIN!

Oops! I made another Vegan Nice Cream recipe!

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This delicious dessert utilizes the base of frozen bananas with unsweetened pumpkin puree, good and smoky maple syrup, and pumpkin spices to create a dessert that is cooling and sweet with the flavors reminiscent of pumpkin pie and lots of nutritious benefits. This recipe is simple and inexpensive, and also healthful and seasonally comforting. I hope you enjoy my Vegan Pumpkin Nice Cream!

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Vegan Pumpkin Nice Cream

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients:

  • 6 bananas, cut into chunks and frozen
  • 12 oz. organic pumpkin puree, unsweetened (about ¾ of a 15 oz. can)
  • 3 tablespoons maple syrup
  • 1 ½ tablespoons pumpkin pie spice
  • 1 teaspoon cinnamon

Directions:

Pulse the frozen banana pieces in a food processor until blended and resembling vanilla ice cream. This can take some time and you may need to scrape down the sides of the bowl, so be patient.

Add the pumpkin puree, maple, and spices. Puree until smooth. Pour into a freezer safe bowl and freeze until solid.

Defrost and serve into bowls, topping with additional pumpkin pie spice and nuts as desired. Enjoy!

Café Gratitude Review

If you follow me on this blog or on social media, then you will be aware that while I am not myself a vegetarian, I truly and deeply love trying vegetarian and specifically vegan dishes in both my own home cooking and when dining out; I am always on the lookout for fun veggie centric recipes and cool new veg-friendly restaurants. As far as restaurants go, I have found staples in the fast casual chains Veggie Grill and Native Foods and the hidden gem/slightly hole-in-the-wallish Mitasie 3. Recently, however, I had the pleasure to dine in the thoughtful sit down plant-based restaurant, Café Gratitude.

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Slow Cooker Lemon Artichoke Chicken

In the past year, I have fallen truly and deeply in love with my Slow Cooker, whom I affectionately call Carlotta. The relationship that I have with this piece of home-cook culinary equipment is nothing short of magical. In my busy 50+ hour work week, Carlotta often makes sure that I am fed healthful and delish meals with unimaginable ease. I adore her for it. This new recipe for Slow Cooker Lemon Artichoke Chicken that Carlotta and I created together is just one of my favorite meals to make for the whole week, especially in the warmer months.

OH CARLOTTA!

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The recipe is unfathomably simple, quite inexpensive, and greatly healthy! Chicken, onions, garlic, pre-prepared artichoke hearts, capers, lemon, herbs, and a splash of wine make this dish zesty and bright with the chicken so tender it can be shredded with a fork. Essentially, you dump all of these ingredients into the Slow Cooker (I’ll let you name your own) and turn it on: that’s it! If you invest in a quality Slow Cooker complete with a timer that switches to the “Warm” setting after it is finished cooking and stays there – like Carlotta here – you can make this on your way out the door in the morning and when you get home in the evening, the Slow Cooker will have kept it warm and ready for you all day long. Once you experience this for yourself, you will find it hard to break away from your Slow Cooker for more than a week.

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It looks messy because it is all so tender, but boy does it taste great!

I like to serve this Slow Cooker Lemon Artichoke Chicken with seasonal vegetables and some sort of carb to soak up the sauce like quinoa, rice, couscous, or my personal carb-fake-out cauliflower rice. This is the ultimate late-Spring and all-Summer week night meal that you are going to love!

Slow Cooker Lemon Artichoke Chicken

  • Servings: 4-6
  • Difficulty: Absurdly Easy
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Ingredients:

  • 4-6 Boneless, skinless chicken breasts or thighs (your choice)
  • 1 yellow onion, large diced
  • 2 tablespoons crushed garlic
  • 1 package frozen artichoke hearts or 2 cans artichoke hearts
  • ¼ cup capers, drained
  • 2 teaspoons dried oregano
  • 1 lemon, halved then sliced
  • ¼ cup basil leaves, torn
  • 2 tablespoons white wine
  • 1 teaspoon salt
  • 1 ½ teaspoon black pepper

Directions:

Place the chicken at the bottom of the Slow Cooker. Cover with the onions, garlic, artichoke hearts, capers and dried oregano. Sprinkle with salt and pepper. Place the lemon slices and half of the basil over all. Pour in the white wine.

Cook on the low setting for 4 ½ hours or on the high setting for 2 ½ hours.

To serve, plate the chicken with desired sides. Spoon over some of the sauce and top with additional torn basil leaves. Enjoy!

Vegan Chocolate Peanut Butter Banana Nice Cream

If you are part of the healthy foodie world, then you may have noticed the recent craze around “Nice Creams”. Let me tell you, the craze is with good reason. If aren’t sure what a “Nice Cream” is, it is a nice cream dessert made from a base of frozen banana and flavored with other whole food ingredients like strawberries, vanilla bean, cocoa, and coconut oil. The frozen bananas once churned in a food processor and then refrozen mimic the texture of ice cream while also providing natural sweetness, and the other ingredients mixed with in it provide the true flavorings and sense of indulgence. The result is an ice cream dessert that is as nutritious as it is delicious!

I’d seen a few Buzzfeed Tasty and Food Network videos on these “Nice Creams” and had to give them a shot. After my first try, I was hooked! I couldn’t believe how well these “Nice Creams” totally satisfy the desire for a bowl of sweet and creamy ice cream, while packing on the nutrition and reducing the intake of added sugar and fat. My mind was blown.

 

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How can that just be banana? Vegan magic!

Now, Disclaimer: You do really, really have to like bananas to enjoy “Nice Cream”. Bananas are the base and so unsurprisingly, these desserts have very distinct banana notes. If you are a fan of these sweet yellow tropical fruits, however, then you are set!

After trying the recipes I’d seen in videos, I decided I would come up with my own. Keeping in mind that “Nice Cream” does taste strongly of banana, I thought the perfect flavorings would be chocolate and peanut butter! And thus, my Vegan Chocolate Peanut Butter Nice Cream was born!

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Incredibly, all you need is three ingredients: frozen bananas, cocoa powder, and creamy peanut butter! It’s that simple! Well, it is and it isn’t. As easy as the videos make “Nice Creams” look, the frozen bananas do resist being churned in the food processor. It can be a bit of tedious process and you have to exercise some patience. It’s not traditionally hard though. Once you get going, it is so easy and you get a naturally sweet, fiber, vitamin, and protein rich dessert that anyone could love.

Vegan Nice Cream is perfect for summer time when you are looking for a cool dessert while also keeping it light! Enjoy!

Vegan Chocolate Peanut Butter Nice Cream

  • Servings: 2-3
  • Difficulty: easy
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Ingredients:

  • 3 large bananas, cut into small slices and frozen for several hours
  • 3 tablespoons cocoa powder
  • 1 ½ tablespoons creamy peanut butter
  • Optional: dark chocolate and banana slices for serving

Directions:

Working in thirds, add the frozen banana slices to a food processor. Turn until starting to resemble crumbled butter. You may have to scrape the sides of the processor and smash down pieces of the banana several times as you go. Be patient, this could take up to ten minutes.

Once all the banana slices have been incorporated and they resemble more of a dough, mix in the peanut butter and cocoa powder. Churn until all mixed.

Remove into a freezer safe glass bowl.

Place in the freezer additional 2 hours or until ready to serve. Spoon into bowls, garnish with dark chocolate and banana slices if desired, and enjoy!

 

Balsamic Roma Tomatoes

I now find that I am asked for culinary advice and recipes for side dishes about as much as I am asked about main courses and entrees. So today, I want to give to you my recipe for a sensational summery side: my Balsamic Roma Tomatoes.

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Juicy Roma (Plum) tomatoes, fruity olive oil, pungent garlic, sweet balsamic, and fresh basil make this one delectable side, even for the odd ball eater (black sheep) who shies away from tomatoes. This recipe is insanely simple, only taking about 5 minutes to prep, and is at once both sweet and savory. I find that these tomatoes are the perfect side for light and bright chicken and fish dishes like Chicken Piccata or Grilled Swordfish, but really you can make them with anything and all will love them.

Now get cooking my foodie friends!

Balsamic Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 4 Roma Tomatoes (figure 1 tomato per person)
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon crushed garlic
  • 1-2 tablespoons balsamic vinegar
  • 2 basil leaves, torn
  • Grated Parmesan Cheese (optional)

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper.

Cut the tomatoes in half, length wise. Place on the baking sheet with the cut side facing up. Drizzle with the olive oil and sprinkle with the salt and pepper. Divide the crushed garlic evenly and place on top of the cut side of the tomatoes, smear around. Drizzle each tomato with a bit of the balsamic vinegar.

Place in the oven and roast for 25-30 minutes, until the tomatoes and slightly withered, juicy, and the balsamic is caramelized. Top with a few pieces of torn basil and if desired, sprinkle with Parmesan cheese. Serve and enjoy!

 

8 Things Fit People Do

Being the yoga instructor, #healthyfoodporn hashtag using Instagram cook, and lifestyle blogger that I am, I often receive a lot of questions about how to get fit and stay fit. Friends, acquaintances, and strangers come to me for my advice on how they can achieve greater health. I offer my tips and tricks like in the blog post here, and I always always always stand firm with my belief that being fit is about creating a healthy lifestyle for yourself that you can sustain over a long period of time rather than a quick fix diet or work out program. Also important, I always remind that a pant/dress size or scale number does not equivocate good health, but rather an overall feeling of wellness and ability.

All that being said, people still want to know how us-in-shape-people do it. I know lots of in shape people, and most of us have several things in common with the way we live our lives. So, I will share those with you now so that maybe you can see what we do and if those things appear to be ones you can do in your own life.

1. We prepare much of our own food

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Fit people still go out, fit people still get take out; but fit people also buy whole food ingredients and cook/prep many to the majority of our own meals. By purchasing quality ingredients and handling the preparation of them, we are able to control the amounts of fat, sodium, sugar, etc. in our food as well as manage our portions. It’s just an integral part of the lifestyle. It means carving out time to shop for the groceries, cook, and pack the food; it means hella Tupperware and a messy kitchen, but you feel great, often saves money, and it can be more flavorful too!

I have looked into the flames….

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…And I see Rubbermaid in your future!

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2. We make exercise a priority –

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It’s true; fit people make getting in movement an absolute priority in our day. I hear a lot of excuses along the lines of “I just don’t have time,” and that very well may be if you are just hoping for a random hour to open up in your day so you can fit a sweat in. The fact is, no matter how busy fit people are, they schedule the time for exercise in and rarely negotiate about it. It sometimes means getting up an hour earlier to make it to a before sunrise yoga or aerobics class or having lunch at your desk so you can squeeze in a gym sesh or spin class over your lunch break, but fit people will make it happen no matter what. Why? Because it makes us feel strong, it makes us feel good, and it makes us healthier and happier the rest of the time! The sacrifice of an hour is well worth it.

3. We drink tons of water –

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We are very blessed in the Western world to have access to clean running water. As much fun as water slides are, a much better use for all that water is using it for hydration! Hydration comes with many various health benefits including aiding digestion, purifying internally, releasing water retention and bloating, and even revving up metabolism. Fit people end up sweating a lot, and so we need a lot of water to replenish, and when we get it, our bodies are the happiest!

4. We sleep –

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Fit people make sure to get ample rest and sleep; when you’re active, it is important to allow your body to recuperate on the daily. A lot of us might be considered grandmas in that we choose to turn in early so that we can catch a full 7-8 hours, but here again, we make it a priority and it feels so good!

5. We are active in our free time –

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A lot of fit people choose hobbies and activities in their free time that involve getting outdoors and moving, and they genuinely enjoy it. Here again, it is all part of the lifestyle! For me, I enjoy taking my dog to the park after work or going on a Saturday hike, some people enjoy surfing in the mornings or playing football in the park on a weekend afternoon. These are all activities enjoyed in addition to normal exercise and movement that we simply find fun and fulfillment in while also being active and getting fresh air.

6. We eat, a lot –

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Yes, we prepare much of our own food, yes we control our portion sizes, but that doesn’t mean we are eating just kale and orange segments. Healthy people eat every few hours and make sure to get plenty of good foods with lots of nutrition. Starving yourself for 10 hours straight does not equal health, feeding yourself nutritionally rich foods every 2-4 hours usually does. Which would you choose?

7. We say no –

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Sad Panda, but sometimes we have to say no. Sometimes we turn down the slice of cake if we’ve been having too much sugar or we opt for the chicken and vegetables rather than the burger if we’ve been going to town on the carbs and salt. This is NOT to say you can never have the cake or the burger, but you have to check in with yourself and see what is going to make you FEEL the best, and sometimes that means saying no.

Here’s a sad Panda for you

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8. We say YES!

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Living a life of strict eating patterns that never permits a little indulgence is not fun or sustainable. It is important to enjoy what life puts on the plate for you, and sometimes that is a big pizza or brownie Sunday. Don’t be afraid to indulge and enjoy: make sure to treat yourself! Complete deprivation is not the goal here, its balance. Your dessert Monday through Thursday might’ve been a small piece of dark chocolate, but on Friday go ahead and have the Pizookie! You are golden! I live by an 80%/20% rule: 80% of the time I eat those traditionally healthier choices, 20% of the time I eat whatever the hell I want without apologies! So eat up me hearties yo-ho!

So, those are some of the things us “fit” people do. But remember, even if you are starting a new fitness journey, be kind to yourself and love yourself as you are now and along every step of the way!

Food for Life Baking Company Review

Today I am here to talk to you about bread. Yes, bread. Who doesn’t love it? Bread is awesome; the best! There’s even an quote that says, “All sorrows are less with bread,” and that is so true, whoever said that was onto something.

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There is, however, a downside to bread; SO. MANY. CARBS. The sad truth is that we do have to watch our intake of bread because of the carbs it packs on. Part of watching that intake, is choosing the best kinds of breads for your body to eat on a normal basis. This is not to say that you can’t enjoy a big, warm sourdough roll or a baguette every so often; but on a day to day basis, it is advised to opt for the whole grain, full fiber, etc etc incarnations of breads. And sometimes, that is sad.

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Panda is sad about the carbs.

But fear not my friends, I bring you tidings of great joy; there is a baking company out there that brings you absurdly delicious breads with tons and tons of nutrition:

FOOD FOR LIFE BREAD

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Why Meatless Monday?

Ciao friends! If you read this blog and/or follow me on social media, then you will know that I am a big supporter of the Meatless Monday movement that is taking the globe. This past month, the folks behind all the vegetarian magic at Meatless Monday reached out to me and have made Johnny La Pasta (that’s me!) an official representative of Meatless Monday!

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So, today, I want to talk to you a little bit more about Meatless Monday, why I practice it, and why you should try it out!

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Many reasons!

So what is Meatless Monday? It is a simple movement aiming to inspire the world to cut their meat consumption completely one day a week for our bodies and for the planet. The statistics around the benefits of what going meatless one day a week does and can do are frankly astounding.

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Vegan Cauliflower Steak Marsala

As you may be aware, I have recently become entranced by the fantastic vegetable that is cauliflower and all the vegan sorcery you can perform with it. Remember when I made Cauliflower Steak and highlighted the basic technique for turning a head of Cauliflower into a steak? Well, Oops I did it again, and this time got fancy!

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with the Cauliflower.

This is my original Cauliflower Steak Marsala, which I am very proud to have developed. Inspired by Italian restaurant staple Chicken Marsala and steakhouse classic Steak Marsala, I have created a vegan friendly version of these beloved dishes.

I cut a head of cauliflower into steak looking slices, season them well as you would a piece of meat, and bake them to a crisp tenderness that possesses a meaty texture which I then effectively use to replace chicken or beef. Then I concoct a near traditional Marsala wine and mushroom sauce. Since there is no meat, I have built the sauce to be even richer in flavor than the traditional with a few heartier components. My vegan Marsala sauce includes sweet caramelized onions for another added layer of flavor and texture. Rather than using cremini or button mushrooms, I use strips of hearty, meaty Portobello mushrooms to make the meal more substantial. I add thyme and garlic for an earthy note to contrast the sweetness of the wine.

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Vegan Magic!

Lastly, I have come up with another piece of vegan magic! Most marsala wine sauces call for butter to thicken the sauce, which is great because…butter. Butter, however, is not vegan and quickly adds another couple hundred calories of fat to the dish. Instead, I puree cannellini beans which are buttery in texture and taste, and add a bit to the sauce. The pureed beans dissolve into the sauce which not only thickens the sauce, but gives it a nice silky smooth texture just like a traditional Marsala sauce.

The result is a rich, hearty, and gourmet meal that is 100% vegan! Serve with your favorite vegetable sides and you will blow your vegetarian and meat-loving friends alike away! I am super proud of how this development turned out and I hope you enjoy it too!

Vegan Cauliflower Steak Marsala

  • Servings: 2
  • Difficulty: easy-intermediate
  • Print

Ingredients:

  • 1 large head cauliflower
  • 1 large yellow onion, sliced thin
  • 2 Portobello mushrooms, sliced into ¼ inch thick strips
  • 1 cup Marsala wine
  • ¼ cup vegetable stock
  • 1 ½ tablespoons pureed cannellini beans
  • 2 tablespoons garlic powder
  • 2 tablespoons Herbs de Provence
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon minced or crushed garlic
  • 2 tablespoons extra virgin olive oil
  • Sea salt and black pepper
  • Parsley for garnish

Directions:

Preheat the oven to 425̊F.

Slice the head of cauliflower into 1 ½ inch steaks. Place on an oiled baking sheet. Drizzle both sides with half the olive oil and season with the garlic powder, Herbs de Provence, and about a teaspoon of salt and pepper. Bake for 20 minutes, flip over and bake additional 15 minutes, until the upward facing side of the cauliflower is browned and crisped.

Meanwhile, heat the remaining tablespoon of oil over medium-high heat in a pan. Add the onions and season with a pinch of salt and pepper. Cook, stirring often, until the onions are browned and caramelized, about 7-8 minutes. Note* Add a tablespoon or so of water to the pan if onions start to stick or burn. Add the mushroom strips and season with another pinch of salt and pepper. Cook until mushrooms shrink and become tender and browned. Add the thyme and garlic, cook for 1 minute. Add the Marsala wine and stock to deglaze the bottom of the pan. Season with more salt and pepper and stir to combine. Bring to a simmer and reduce heat to medium-low. Allow sauce to reduce for 5 minutes. Add the cannellini beans and stir into the sauce until dissolved and the sauce becomes thick and silky.

Plate the cauliflower steaks and spoon over the sauce to cover the steaks. Garnish with parsley leaves and serve!

Note: The sauce is also good for more than Cauliflower. Grill, bake, or sauté chicken, steak, or salmon and add the same sauce over the top for a carnivorous with marsala dish with an even healthier sauce!

Note: I have only made this recipe for 2, but you could easily double or triple the recipe as needed.