Recipe Round Up 1

Hey friends! There are SO many great, healthy recipes out there on the internet, and I often pull recipes from my favorite sites or bloggers to try for myself. If I love it, I’ll save it and try some ingredient swaps to add variety into the meal plans. Instead of creating all new recipes, I’d like to share a few at a time here to let you know what I’m loving lately and where they came from.

First up: Pizza Stuffed Portobello Mushrooms

By Leanne Ray, MS, RDN

Before you skip over this one because you “absolutely hate mushrooms,” hear me out. Even if you decide that the mushroom bottom isn’t for you (which I would HIGHLY recommend you try first before casting the idea aside - it can take up to 20 exposures before you learn to like a new food) this filling is worth tagging the recipe. Something about the quinoa-Parmesan-sauce mixture was oh so delicious. You could easily swap the portobello cap for a bell pepper or a zucchini boat and throw in chopped veggies other than olives to be just as satisfied with the result.

Next up: Low-Carb Zucchini Ravioli

By Tasty Recipes

Pasta dishes are so comforting when it’s cold outside (fingers crossed for spring weather soon!) and this low-carb version of ravioli gives you the flavors and satisfaction without as many calories. Zucchini, unlike some other squashes like butternut squash or pumpkin, is a low-carb veggie, so replacing noodles with zucchini strips eliminates a lot of the carbs from this meal. Plus, it took way LESS time than I thought it was going to take to create each ravioli pouch, and it was pretty fun to tuck each filling blob into place with the strips. This would be a fun “staying in” date night dinner to make together! In this recipe, the spinach adds an extra serving of vegetables – I would recommend you take it even further and sauté another veggie you like as well (do I hear chopped mushrooms?) to mix into the filling.

Now for Dessert: Chickpea Cookie Dough

By Cooking Light

Cooking Light has done it again, ladies and gentlemen. I’ve seen and purchased products that are “bake or no-bake,” eggless and dairy-free cookie dough before, but this recipe is SO simple and delicious that it takes the cake (or should I say cookie?) This cookie dough, which I honestly use as a snack as much as I do as a dessert, is high in protein and healthy fats. It is flavored with honey, vanilla, and cinnamon and calls for dark chocolate chips (hello heart health!) Honestly, I omit the salt because you don’t even need it for a good flavor profile here. You freeze the dough instead of bake, and then they are good to go. Great for snacks on-the-move, dessert, or bringing to share at a get-together.

If you try these recipes and add your own flair, tag and show me @OnTheMoveNutrition!

Cheers & Namaste!

-JMJ