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Thank you Eating Well for this delicious veggie pasta recipe!

Ingredients

• 8 ounces whole-wheat bow tie pasta
• 1 ½ tablespoons chopped fresh dill
• 1 ½ tablespoons panko-style breadcrumbs
• 4 ounces goat cheese
• Olive oil cooking spray
• 2 tablespoons extra-virgin olive oil
• 2 cups thinly sliced onions
• 1 ½ pints cherry tomatoes, halved
• 2 cloves garlic, sliced
• 1 ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 6 cups baby spinach

Instructions

1. Position rack in upper third of oven; preheat broiler. Line a small baking sheet with foil.
2. Cook pasta according to package details.
3. Meanwhile combine dill and panko in a small bowl. Divide goat cheese into 4 portions; shape each into 4 portions; shape each into a 1-inch wide disk. Coast the disks in panko, lightly patting the mixture onto the cheese to help it stick. Place on the prepared baking sheet and lightly coat the tops with cooking spray. Set aside.
4. Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until lightly browned, 5 to 6 minutes, Add tomatoes, garlic, salt and pepper; cook until the tomatoes release their juice, 1 to 2 minutes. Stir in the reserved ½ cup water, scraping up any browned bits. Stir in the spinach and the pasta; remove the heat.
5. Broil the goat cheese rounds, watching closely, until light brown and crispy on top, 1 to 2 minutes. Serve each portion of pasta topped with a goat cheese medallion.

Serves 4.

It goes without saying that pizza is typically a crowd favorite, but isn't the best option when you're trying to watch what you eat. Swap the dough for a cauliflower crust, and you can still have that pizza fix without the guilt - and even enjoy more flavor!

Ingredients

• Nonstick spray
• 2 1/2 cups cauliflower, grated (about half a large head)
• 1 large egg, lightly beaten
• 1 1/4 cups shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Kosher salt & freshly ground pepper
• 1/4 cup tomato sauce
• 1 cup grape tomatoes, sliced in half
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper flakes
• Fresh basil leaves

Instructions

1. Line a rimmed baking sheet with parchment paper, and preheat the oven to 425 degrees
2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumble. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave, and let cool
3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt & pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and cook for 10-15 minutes, or until golden brown
4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, about another 10 minutes. Top with basil before serving.

Source: POPSUGAR Fitness

You need this snack in your life!

Ingredients

• 1/2 a banana cut lengthwise
• 2 tbsp of peanut butter
• 2 tsp of goji berries
• 2 tsp of chocolate chips

Directions

• Slice your banana in half lengthwise and spread a tbsp of peanut butter on each side.
• Sprinkle with goji berries and chocolate chips, enjoy!

Source: Clean and Delicious

When you’re eating healthy, sometimes you can feel like you’re in a rut when it comes to keeping your dinners full and satisfying. However, these stuffed bell peppers are filling and delicious, so you get the best of both worlds!

Stuffed Peppers

Ingredients:

• 4 bell peppers, halved lengthwise
• 1 ½ tablespoons olive oil, & more for pan
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 15-ounce can black beans, drained & rinsed
• 3 cups baby spinach, chopped
• 3 cups cooked quinoa
• 1 15-ounce can diced tomatoes
• ¼ cup fresh cilantro, chopped
• Salt & fresh ground pepper

*If you don’t have the spices readily available, you can substitute for low sodium taco seasoning

Directions:

1. Preheat oven to 375 degrees, brush a thin layer of olive oil across the bottom of a large baking dish
2. To prepare the peppers, slice in half lengthwise, remove the seeds, wash & set aside
3. In a large sauté pan, heat oil over medium heat. Add onions and cook until soft & fragrant, approx. 5 minutes
4. Stir in the garlic, chili powder, cumin & paprika, season with salt & pepper, and cook for another 1-2 minutes
5. Add the black beans, spinach, quinoa, and tomatoes, & mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh cilantro.
6. Use a spoon to fill peppers with quinoa stuffing
7. Arrange peppers in a large baking dish & cover with tin foil. Bake for 25 minutes
8. Remove peppers from the oven. Garnish with chopped cilantro & serve immediately
9. Enjoy!

Source: Greatest Vegan Quinoa Stuffed Peppers

Ingredients

• ½ cup pumpkin
• ¼ cup plain low-fat Greek yogurt
• ¼ cup peanut flour (or PB2)
• ¼ cup baking stevia
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice

Directions

Put all ingredients into a bowl and stir until smooth and creamy. Keep refrigerated and serve chilled. Goes great with apple slices!

This 300-calorie, easy to make, bar will keep you full and energized for hours because it is packed with good fats and proteins.

Coconut Almond Bar

Ingredients

• 2 cups old fashioned rolled oats
• 1 cup unsweetened shredded coconut
• ½ cup whole, raw almonds
• ½ cup whole, raw cashews or peanuts
• ½ cup sesame seeds
• ½ cup chopped dates or raisins
• 1 ½ cup tahini OR natural peanut butter
• 1 cup honey
• 1 teaspoon vanilla extract

Prep

1. Preheat the oven to 350°F.
2. Generously coat a 10" x 15" baking sheet with cooking spray.
3. In a large bowl, combine the oats, coconut, almonds, cashews or peanuts, sesame seeds, sunflower seeds, and dates or raisins.
4. Combine the tahini or peanut butter and honey in a microwaveable bowl and heat on high for 1 minute.
5. Add the vanilla extract and mix well. Add to the oat mixture. Stir until well combined.
6. Pour the mixture onto the prepared baking sheet and, with wet hands, pat into a rectangle about 1" high (your rectangle will be about 10" x 12").
7. Bake for 15 minutes, or until the edges of the bars turn golden brown. Do not overbake. The bars will still feel tacky in the center but will firm up as they cool.

Source: The Runner’s World Cookbook