Wellness Wednesday .17: Recent Recipes

We are back with another Wellness Wednesday post for you all! We have been making some plant-based dishes for dinner that you all asked about, so we wanted to share some of the recipes with you all! Even if you are not plant-based, these are easy to make, and good to serve with fish or chicken, too!

Before we get into the recipes, we wanted to share this edgier look with you all! We paired these amazing leopard loafer mules with some darker jeans and this faux leather moto jacket.

All three of these pieces can be worn with other things in your closet, and we love that this camisole is actually reversible!

For reference, we are wearing size 00 short jeans, size s camisole, size xs jacket, and size 7 in the mules.

{ Leopard Loafer Mules | Skinny Jeans | Black Faux Leather Moto Jacket | Black Cami | Sunglasses | Name Necklace | Evil Eye Name Necklace | BRACELETS: David Yurman Cable Bracelets here, here, and here and Cartier Love Bracelet | RINGS:  David Yurman Ring here and here | WATCH: Apple Watch and Watch Case and Glitter Watch Band }

And, now for the recipes!

VEGAN ALFREDO PASTA

We made this pasta last weekend, and were OBSESSED! This one will definitely be on our meal rotations. The sauce recipe is from Thevegan8.com.

We served ours with Trader Joe’s Red Lentil Pasta, and also had it with spaghetti squash the next day. Both SO good!

BAKED SPAGHETTI SQUASH WITH ZUCCHINI TOMATO SAUCE

INGREDIENTS:

• 1 whole spaghetti squash
• 1 small onion , diced
• 3 cloves garlic, minced
• 4 medium tomatoes, chopped)
• 2 28oz can whole tomatoes
• 1 medium yellow squash
• Salt and pepper to taste
• Red pepper flakes, if desired
  

INSTRUCTIONS:

1. Begin by roasting the squash: Heat the oven to 400 F, and line a baking sheet with parchment paper.
2. Either slice the squash in half using a sharp knife and scoop out the seeds, or place the whole squash in the oven.
3. Bake for 40 minutes, and then flip over, and cook for another 10-15 minutes until you can pierce a fork all the way through.
4. Let squash cool, and then if you haven’t already cut the squash open, cut it open and scoop out the seeds.
5. Use a fork to gently pull the squash “noodles” from the skin.
6. For the sauce, heat a skillet and add the tomatoes with the liquid over medium heat for a couple of minutes.
7. Chop up the tomatoes and squash into smaller pieces and add them to the pan. Cook for about 10-15 minutes, or until they’ve softened.
8. Season with salt, pepper, red pepper flakes.
9. Combine the spaghetti squash with the sauce in a large serving dish, and serve!

PAN COOKED VEGETABLE DISH

INGREDIENTS:

• 1 28oz can whole tomatoes
• 2-3 chopped tomatoes
• 1 bunch of asparagus
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium eggplant
• 1-2 cups of mushrooms
• 1 tsp of himalayan salt (plus more to taste)
• 1 tsp garlic
• 1 tsp black pepper

INSTRUCTIONS:

1. In a large skillet, add the tomatoes with the liquid over medium heat for a couple of minutes.
2. Chop up the tomatoes, eggplant, zucchini, squash, and asparagus into smaller pieces and add them to the pan. Cook for about 10-15 minutes, or until they’ve softened.
3. Chop up the mushrooms and add them in.
4. Season with salt, pepper, and garlic.

BAKED APPLES

INGREDIENTS:

• 5-6 apples, cored
• Sulfate-free raisins
• 1/4-1/2 cup water
• Ground cinnamon

INSTRUCTIONS:

1. Preheat oven to 375 degrees.
2. Fill the bottom of a baking dish with water
3. Place the cored apples in the baking dish.
4. Fill the center of the apple with raisins and cinnamon.
5. Bake for 40 minutes.