Conscious Eats

dinner
  • Ragu Bolognese

    Once I started eating meat again I fell in love with ragu bolognese. I kept meaning to try and make my own and finally gave it a try the other night. I wasn't expecting it to be but it was a huge hit! Here's the recipe:

    .ingredients:

    • 1 lb ground beef
    • 1 large carrot
    • 2 celery ribs
    • 5 cloves garlic
    • 1/2 tsp red wine vinegar
    • 3 tb veggie stock
    • 14 oz can fire roasted diced tomatoes
    • salt
    • pepper
    • red chili flakes
    • 4 tb olive oil
    • GF Fusilli 

    Directions:

    Prepare your fusilli (or pasta you prefer) according to the packaging.

    Roughly chop the carrot, celery and garlic and put in a food processor until finely minced. In a large saucepan heat 3 tb olive oil over medium-high heat and add carrot, celery and garlic mix. Saute for around 6 min. Add the remaining 1 tb olive oil to the pan along with the ground beef and sauté together, breaking up the meat for 5-6 min. Add the diced tomatoes, stock, some salt and pepper and a couple pinches of red chili flakes. Simmer for 12 min. Add the red wine vinegar. Add your pasta to the pan and stir to mix together.

  • Sausage and Broccoli Rabe (or Kale!) Gluten Free Pasta

    Every Sunday night we have pasta. It started out just because we were craving it but now it’s become a weekly event that friends come to and something we all look forward to. Since it’s a weekly tradition I can’t just make the same pasta dish every time so I’ve come up with a few fun ways to change it up! My personal favorite is this sausage and broccoli rabe rigatoni:

    Pick up a pound of italian sausage out of its casing (something like andoullie will work well too). If you can’t find broccoli rabe, broccolini will do or kale. Mince up a few garlic cloves and sauté in 3 tablespoons of olive oil for about a minute. Chop up your broccoli rabe and add it along with the sausage to the pan. Sauté everything together for about 10 minutes or until the sausage is cooked all the way through and nicely browned. Be sure to break up the sausage as you go. Add a bit of sea salt and pepper. Set aside.

    Prepare your pasta according to the packaging. For this recipe I like to use rigatoni but any kind will do. For Gluten Free the best pasta on the market is BioNature.

    Once your pasta is done and drained, add it to your sausage mix. Mix it together well and season with more salt and pepper if needed. At this stage I often like to add about 1 tbsp of Earth Balance. If you’re okay with real butter you can sub that instead.

    This is one of my favorite pasta night dishes and it’s so simple to make.

    Enjoy! xo

  • Sweet & Spicy Butternut Squash Soup

    I'm not that crazy about soup but really good soup can get my attention every now and then. Realizing what a filling meal it can be, I wanted to come up with my own that I would actually be excited to eat. So here it is! 

    • diced butternut squash (they sell a container of it prechopped at Whole Foods often)
    • 1/2 red bell pepper chopped
    • 1 garlic clove chopped
    • 2 tbsp olive oil
    • 1 quart veggie stock
    • 1 tbsp chili powder
    • 1/2 tsp salt
    • 1 1/2 tbsp maple syrup

    In a large pot heat up the olive oil over medium heat. Add the red pepper and garlic and sautee for 3 min. Add the butternut squash, chili powder, salt and maple syrup and mix together. Add the veggie stock, bring the heat to a simmer and cover. Let it simmer for 45min. After the 45min, let it cool down a bit and then blend the soup in a blender (you'll probably want to blend half and then blend the other half as to not overwhelm your blender.) Return the soup to pot and reheat. Serve with a few grinds of fresh ground pepper and choped chives.

    xo

  • Healthy & Simple to make Chicken Tacos

    I love tacos. I could eat them every day — especially these healthy ground chicken ones*. Dress them up any way you’d like. I like to keep them pretty simple with a big slice of avocado and some cholula hot sauce.

    what you need:

    1lb ground chicken (dark meat preferably) Note: Ground turkey is an option as well!

    1 red bell pepper chopped

    1 other pepper chopped (green, orange, yellow or another red. Whichever you like best!) 

    2 tablespoons chili powder

    2 teaspoons cumin

    2 teaspoons garlic powder

    1 teaspoon sea salt

    1/2 teaspoon ground pepper

    olive oil

    corn or gluten free flour tortillas

    what you do:

    In a large pan heat up 3 tbsp olive oil. Add the pepper and sauté for 5 min. Add the ground chicken along with the chili powder, cumin, garlic, salt and pepper. Continuing sautéing together, breaking up the chicken as you go along till the meat is nice and browned (about 10 minutes).

    Heat up your tortillas either in a dry skillet (my preference) or the microwave. Put a nice big piece of avocado on a tortilla, scoop on some chicken & peppers and top off with hot sauce.

    Simple. Delicious. Good for you.

    xo

    L

    *Note: This recipe is a variation on Gwyneth Paltrow'sChicken Fajitas recipe. Her cookbook is worth the hype!