Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Melting Pot of Flavors
Today’s fondness for global flavors lets you experience more flavorful plant foods.
Most ethnic cuisines from around the world have a firm footing in plant-based cooking, from Caribbean beans and rice to Korean spicy vegetable soups with tofu.
You can learn so much about cooking delicious, flavorful plant-powered dishes by using global flavors.
Borrow a trick from Puerto Rican kitchens and begin your bean dishes with sofrito – a zesty cooking base made with cilantro, annatto, green peppers, and garlic.
Infuse your whole grains with lots of flavor by trying the Lebanese culinary tradition of tabbouleh, tossing grains with mint, parsley, tomatoes, and garlic.
Borrow the world’s melting pot of flavors to inspire your plant-powered recipes.
Recipe of the Day: Pesto Trapanese with Whole Grain Penne
Active Preparation Time: 11 minutes
Total Preparation Time: 18 minutes
You can learn many lessons about plant-powered food in the Mediterranean.
Pesto trapanese is classic Sicilian peasant food, which is all about “creating something from nothing.”
Those “nothing” ingredients include almonds, garlic, basil, tomatoes, olive oil, and pasta.
It’s amazing how simple and delicious this dish is – it’s the perfect solution for a 30-minute meal made of ingredients you can keep on hand.
Use a terra-cotta mortar and pestle, which you can find in gourmet kitchen shops.
If you don’t want to invest in one, you can use modern equipment, like a food processor, which makes the job a lot easier.
Makes 6 servings (about 3/4 cup each)
1/3 cup finely chopped almonds
8 ounces uncooked whole grain penne
4 medium garlic cloves
1-1/2 tablespoons extra virgin olive oil
2 cups packed fresh basil leaves
2 cups (about 10 ounces) quartered fresh cherry tomatoes, room temperature (see Notes)
1/4 teaspoon freshly ground black pepper
Pinch of sea salt, optional
*Use as many organic ingredients as possible.
1. Preheat the oven to 350°F.
2. Place the almonds in a small ovenproof dish and toast for about 5 minutes, just until brown (see Notes). Remove from the oven and set aside.
3. Meanwhile, fill a medium pot with water, cover, and bring to a boil over high heat. Add the pasta, reduce the heat to medium, and cook for about 8 minutes, until al dente. Drain, return the heat to medium, and cook to keep warm.
4. While the pasta is cooking, combine the garlic and olive oil in a food processor or blender. Process for just a few seconds, until creamy.
5. Add the basil leaves, tomatoes, and black pepper. Process just until pesto is chopped (5-10 seconds). Don’t overprocess; the mixture should be chunky, not completely pureed. Taste and add sea salt, if desired.
6. Add the pesto to the hot pasta and toss. Transfer to a serving platter and sprinkle with the toasted almonds and serve immediately.
Notes: You can also toast the almonds – stirring occasionally – in a skillet over medium-high heat for 3-5 minutes.
This pesto is fresh and not heated. S0 it’s important to use room temperature, no refrigerated ingredients, and to have the pesto ready to go as soon as the pasta is cooked so the dish doesn’t get cold.
Per serving: 222 calories, 7 g total fat (1 g saturated), 9 mg sodium, 34 g total carbohydrates (2 g sugar), 6 g fiber, 10 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN