healthy dinner recipes

Not Your Average Spaghetti with Tomato Sauce...

If you haven't noticed we love a good bowl of noodles. Just not the refined carb noodles that do nothing for your summer bod. This is one of our favorite go-to week night dinner recipes. If you haven't heard of shirataki noodles (also known as miracle noodles), you're not alone. These are the weird noodles in a bag that you find in the tofu section of the grocery store. Trust us on this one, with only 20 calories PER BAG, these are a great way to satisfy that pasta craving. 

shirataki noodles

Ingredients (serves 1):

  • 1 bag of shirataki noodles
  • About 7 cherry or grape tomatoes
  • 1 zucchini
  • Fresh mozzarella (1 oz)
  • Fresh basil (2 leaves shredded, 1 leaf for garnish)
  • 1/2 cup tomato sauce (we used Ragu light, no sugar added)

Directions:

  1. Cut open the shirataki noodle bag and drain the water. Rinse the noodles under water for about 2 minutes. Once rinsed, drained, and patted dry, microwave the noodles in a bowl for 2 minutes. That funky smell you got when you opened the bag will be gone after microwaving!
  2. Spiralize one zucchini into zoodles and sprinkle with sea salt
  3. Place the tomatoes in a pan under medium heat with 1 teaspoon of olive oil
  4. When the tomatoes start to soften, add the zucchini. Slowly add one tablespoon of tomato sauce at a time to sautΓ© the vegetables together for about 2 minutes
  5. In a separate bowl, mix together the zucchini and tomato with the shirataki noodles. Add enough tomato sauce to spread evenly
  6. Add 1 ounce of mozzarella cheese and finally add the basil

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Cauliflower Fried Rice

Cauliflower has recently taken the cake for most versatile veggie. We've seen cauliflower pizza, cauliflower "mash", buffalo cauli and even a cauliflower rendition of General Tso's chicken. Today we're serving cauliflower fried rice! This dish is a great way to satisfy that fried rice craving without the sodium, MSG, and refined carb fest. Pair it with a protein of choice: fried egg, tofu, shrimp, or chicken and enjoy!

Ingredients: (serves 4)

cauliflower fried rice
  • 1 head of cauliflower
  • 1 large carrot, diced
  • frozen edamame
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 eggs, scrambled (option to add another fried egg on top!)
  • 3 tablespoons low sodium soy sauce or Bragg's liquid aminos

Directions:

  1. Shred the cauliflower using a grater or food processor until it resembles rice shape
  2. Heat one tablespoon sesame oil in a skillet over medium low heat and add the carrots and garlic until tender and browning. Add the shredded cauliflower, edamame and remaining tablespoon of sesame oil. Stir fry until cauliflower is soft but not too mushy
  3. Create space in the middle and turn the heat down. Add the eggs and scrambled until fully cooked. Stir in the soy sauce and onions just before serving
  4. Option to top with a fried egg or protein of choice

Black Bean Pasta

You've tried our spaghetti squash, you've made our zoodles for dinner... but you have yet to try our latest "pasta" concoction: black bean pasta! These noodles are made from just black bean flour - no additives, preservatives, or artificial ingredients. Why are we so excited? One serving of this deliciousness has 15 grams of fiber and 14 grams of protein! Yes, we just gave you your next #meatlessmonday meal. Our recipe below calls for three simple main ingredients, but as always, feel free to add in your favorite veggies! 

Ingredients (serves 1): 

  • 3/4 cup black bean pasta (dry)
  • 1/4 cup parmesan, shredded
  • 1/4 cup yellow onions, diced 
  • 1 tablespoon extra virgin olive oil 

Directions: 

  1. Bring ~2 cups of water to rolling boil. Add dry pasta and stir gently. Return heat to medium boil and cook 8-10 mins, or until al dente.
  2. On another pan, sautΓ© onions with olive oil, until they turn golden brown.
  3. When pasta is cooked, drain water and place in bowl. Add parmesan (fresh off the stove is best, to allow cheese to melt), and add onions. 
  4. No sauce needed! However, feel free to add your favorite tomato sauce or any other veggies! 
  5. ENJOY! 

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Bring on the Brussels

Shaved brussels sprouts, shown here with sliced almonds

Shaved brussels sprouts, shown here with sliced almonds

It's safe to say that Brussels sprouts are a guarantee on any given restaurant menu these days. They're one of those few and far between food trends that simply taste too good to retire. So why not come up with ways to make the classic "crispy Brussels" recipe a bit more interesting? 

Here is one of our favorite ways to spin this dish. The pomegranate seeds add a splash of color along with a boost of antioxidants, while the walnuts provide healthy omega 3's and vitamin E. 

Ingredients: (serves as a side for 6-8)

  • 2 pounds brussels sprouts, cut in half (or shredded)
  • 1/4 cup olive oil
  • 1 cup walnuts, chopped (can also use sliced almonds)
  • 1/3 cup pomegranate seeds
  • 1-2 tablespoons Balsamic reduction
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450 degrees
  2. In a large bowl, coat the brussels sprouts with the olive oil, sprinkle salt and pepper
  3. Cover a baking sheet with aluminum foil and spread the brussels evenly
  4. Roast for 20-25 minutes until tender and ends start to crisp
  5. While brussels are roasting, toast the walnuts in a sautΓ© pan with 1 tsp of oil 
  6. Pour brussels sprouts, walnuts, and pomegranate seeds in a serving bowl. Drizzle with a sweet balsamic reduction glaze 

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Vegan Spaghetti Squash Carbonara with Shiitake Bacon

Can you remember the last time you ate a bowl of spaghetti carbonara with bacon and felt great about it?

(recipe adapted from By Chloe's very own vegan chef Chloe Coscarelli)

(recipe adapted from By Chloe's very own vegan chef Chloe Coscarelli)

Didn't think so. Well, we're about to change that. We have put our touch on one of the least diet-friendly dishes to make it completely Tovita approved. We hope you are as excited as we were when we discovered this recipe. We love using spaghetti squash as a substitute for pasta but feel free to use zucchini noodles, whole wheat or quinoa pasta, or shirataki noodles as you prefer! 

Spaghetti Squash: 2 spaghetti squash serves 4-6 people

  1. Preheat oven to 450 degrees and line baking dish with aluminum foil or parchment paper
  2.  Cut spaghetti squash in half using chef's knife and scrape out the seeds with a fork
  3. Place squash face down and bake for 30-40 minutes until fully cooked
  4. Scrape out the spaghetti squash with a fork and place in a bowl
shiitaki bacon

Shiitaki Bacon

Ingredients:

  • 1 pound shiitaki mushrooms
  • 1/4th cup olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 375 degrees
  2. Toss mushrooms with oil, salt, and pepper on baking sheet
  3. Bake for 30 minutes turning frequently with a spatula until crisp

Vegan Carbonara Sauce

Ingredients:

  • 14 ounces soft organic tofu
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic gloves, minced
  • 1/2 cup water
  • 2 tablespoons water
  • 1 and 1/2 teaspoons sea salt
  • Pepper
  • Chopped parsley to garnish

Directions:

  1. Heat olive oil on skillet over medium heat and cook onion and garlic until soft and browned. Remove from heat 
  2. In blender, combine the onion, garlic, tofu, water, lemon juice and salt. Blend on high until creamy consistency. Should be around 2 minutes. Let the sauce sit for about 5 minutes to allow to thicken
  3. Add the sauce to the spaghetti squash and top with the shiitaki bacon and parsley garnish. 

Enjoy!