Summer Pasta Salad

Serving: 4 

Ingredients

1.   1 box (12 oz) tri color pasta

2.   1/2 cup of chopped onions

3.   1 head of cauliflower

4.   1 chopped red bell pepper

5.   1/2 cup of light mayo

6.   1 tablespoon of rice vinegar

7.   1 tablespoon of dijon mustard

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 350 degrees F

2. Slice your cauliflower into bite size pieces. Spray a baking tray with non-stick cooking spray. 

Lay out your cauliflower and place in the oven for 45 minutes 

3. While your cauliflower is roasting, cook the pasta. 

4. In a small bowl, add the mayo, rice vinegar and dijon mustard. Mix well

6. Once your cauliflower is finished, add it into the pasta along with your peppers and onions. Top off with your dressing and mix well! You may add salt and pepper to taste. 

Honey Roasted Brussels Sprouts

Serving: 3 

Ingredients

1.   4 cups of Brussels sprouts

2.   1 tablespoon of honey

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 425 degrees F

2. Blanch your Brussels sprouts: Boil the Brussels sprouts for 3-4 minutes. Remove from the boiling water and immediately place in cold water. 

3. Slice the ends off of the Brussels sprouts and cut them in half. 

4. Spray a baking pan with non-stick cooking spray. 

5. Place the Brussels sprouts on the pan and drizzle the honey, salt and pepper over them. 

6. Place in the oven for 15-20 minutes or until they become golden brown to your liking. 

Dairy-Free Creamy Polenta

Serving: 4-6

Ingredients

1.     1 pack of polenta (2oz)

2.    1 tablespoon of minced garlic

3.    1/8 cup of margarine

4.     1/4 cup of nutritional yeast

5.    1 cup of almond milk

6.     1 cup of vegetable broth (low sodium)

Directions

1.  In a large pot, place the polenta, margarine, almond milk, vegetable broth and minced garlic on a medium heat. 

2.  Mash the polenta (I used the back of a large fork) until it starts to form a creamy texture. 

3. Turn to a medium-high heat. Add in the nutritional yeast with salt and pepper to taste. 

4. Continue mashing the polenta and mixing until it gets to the creamy texture that you desire. 

Cottage Cheese Fruit Bowl

Serving: 2

Ingredients

1,    1 container of cottage cheese small curd 1% (16oz)

2.   4 tablespoons of blueberries

3.   6 strawberries hulled and sliced

4.   2 tablespoons of sliced almonds

5.   2 tablespoons of coconut chips

6.   1/4 teaspoon of chia seeds

Directions

1. Add all ingredients to a bowl and mix!