Tag: Dinner

Easy Cashew Curry (An Anti-Inflammatory Dish!)

Easy Cashew Curry (An Anti-Inflammatory Dish!)

Posted on by Amy MS, RD, LDN

Easy Cashew Curry (An Anti-Inflammatory Dish!)

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Easy Cashew Curry (An Anti-Inflammatory Dish!)

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  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegan
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Description

Easy Cashew Curry is a creamy, anti-inflammatory dish brimming with cashews and vibrant vegetables, simmered in a blend of soothing spices. This comforting meal is not only delicious but also quick, making it a perfect weeknight meal.

Ingredients

Units Scale
  • 1 tbsp Olive Oil
  • 1/2 Large White Onion, diced
  • 4 Cloves Garlic, Minced
  • 1 tbsp Fresh Ginger, Minced
  • 2 tsp Turmeric
  • 2 tsp Ground Coriander
  • 1 tsp Smoked Paprika
  • 1 tsp Curry Powder
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Tomato Paste
  • 2 cups Vegetable Stock
  • 2 cups Coconut Milk
  • 2 cups Raw Cashews

Instructions

  1. Heat a large sautee pan to medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until the onion is translucent and begins to brown slightly.
  2. Turn the heat down to low and add the garlic and ginger to the pan. Cook for 1-2 minutes.
  3. Next, add the spices, turmeric, coriander, smoked paprika and curry powder. Stir into the onion mixture. Then add the tomato paste and stir again.
  4. Next add the vegetable stock, stirring up any browned bits on the bottom of the pan (this is flavor!)
  5. Then add the coconut milk and cashews, stir again to combine.
  6. Bring the mixture to a simmer, cover and cook for 10 minutes.
  7. After 10 minutes check the curry, stir again and crack the lid to allow some steam to escape.
  8. Cook for another 10 minutes.
  9. Then, turn off the heat and add a pinch of salt if desired.
  10. Serve with brown rice, flatbread and sauteed greens for an anti-inflammatory packed meal.

Notes

  1. If you like more heat, top the curry with crushed red pepper flakes, sriracha or your favorite hot sauce.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Sri Lankan

Nutrition

  • Serving Size: 1 Serving
  • Calories: 414
  • Sugar: 5g
  • Sodium: 27mg
  • Fat: 35g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Posted on by Amy MS, RD, LDN

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
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Description

Mediterranean Pesto Pasta is fresh, vibrant and satisfying! This dish is infinitely adaptable with your favorite veggies or in-season produce.

Ingredients

Units Scale
  • 1 lb Whole Wheat Penne Pasta
  • 1 lb Chicken Breast, cut into 1 1/2 inch dice
  • 2 Medium Zucchini
  • 2 Bell Peppers (Orange, Red or Yellow)
  • 1 pint Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 4 Tbsp Spinach Pesto

Instructions

  1. Make your pesto and then set aside to cook the rest of the dish.
  2. Cook your pasta according to the box directions.
  3. While the pasta cooks, cook your chicken and veggies
  4. Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
  5. When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
  6. While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
  7. Dice the vegetables into 1 1/2 inch pieces
    1. Zucchini: Slice in half length-wise, then dice into half moon shape
    2. Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
    3. Cherry Tomatoes: Slice in half lengthwise
  8. Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
  9. Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
  10. Now its time to put the dish together!
  11. In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
  12. Taste the pasta and add additional pesto per your preference.
  13. Serve immediately and enjoy a taste of a Mediterranean Summer!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Mediterranean
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 460
  • Sugar: 7g
  • Sodium: 625mg
  • Fat: 14g
  • Carbohydrates: 77g
  • Fiber: 39g
  • Protein: 40g
  • Cholesterol: 74mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Braided Pesto Garlic Knots

Braided Pesto Garlic Knots

Posted on by Amy MS, RD, LDN

Braided Pesto Garlic Knots

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Pesto Garlic Knots

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  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 6 1x
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Description

Braided Pesto Garlic Knots are delicious bites packed with spinach pesto, garlic and cheese. Perfect as an appetizer or side dish!

Ingredients

Units Scale

Instructions

  1. Start by making the Whole Wheat Pizza Dough and Spinach Pesto.
  2. Roll the pizza dough into a square, roughly 12×12 inches.
  3. Using a spatula, spread the pesto onto the dough, leaving about a 1/2 inch border around all sides.
  4. Evenly sprinkle the mozzarella over the pesto.
  5. Next, take the top half of the dough and fold down to meet the bottom. You are basically folding the dough in half here. (Check out the video for a play-by-play!)
  6. Then, using a knife or bench scraper, cut the dough horizontally into 6 sections. You should have 6 rectangles at this point.
  7. Now, take one of your rectangles and vertically cut two slits into the dough, keeping the top portion intact. Continue with remaining rectangles.
  8. Next it’s time to braid! Take one of your rectangles and fold the left dough portion over the middle section then repeat with the left side. Continue braiding until you reach the end of the dough. Then, pinch the bottom of the dough to seal. Now take the end you sealed and roll it up towards the other end. You will now have a braided pesto knot! Continue with the rest of the rectangles.
  9. Place the knots into a 9×9 baking dish and brush with a little olive oil.
  10. Place into the oven and bake for 30-35 minutes until golden brown. Note if the tops get a little too brown, cover with foil for the last 5 minutes. Allow to cool slightly and serve with marinara sauce or extra pesto. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Dinner
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 216
  • Sodium: 406mg
  • Fat: 7g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 6mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Black Bean & Sweet Potato Enchiladas

Black Bean & Sweet Potato Enchiladas

Posted on by Amy MS, RD, LDN

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Black Bean & Sweet Potato Enchiladas

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Black Bean & Sweet Potato Enchiladas

Black Bean & Sweet Potato Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 12 Enchiladas 1x
  • Diet: Vegetarian
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Description

These enchiladas are sure to be your next weeknight favorite dinner! Black Bean & Roasted Sweet Potato Enchiladas are packed with flavor and fiber in each bite.

Ingredients

Units Scale

Roasted Sweet Potatoes:

  • 1 Large Sweet Potato, peeled and small diced to 1/2″ inch
  • 2 tsp Olive Oil
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Chili Powder
  • 1/4 tsp Smoked Paprika

Enchiladas:

  • 2 cans, 15 oz Black Beans, drained and rinsed
  • 1 Red Bell Pepper, diced
  • 2 Scallions, diced
  • 1 cup Cheddar Cheese, Grated
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Kosher Salt
  • 10–12 Flour Tortillas, about 8-inches in diameter

Instructions

Roasted Sweet Potatoes:

  1. Preheat your oven to 400° F. Get out a large sheet tray and set aside.
  2. Place your diced sweet potato on the sheet tray, then add spices and mix together with clean hands or a spatula.
  3. Pop the sweet potato sheet tray into the oven and roast for 20-25 minutes until nicely browned, stirring halfway.

Enchiladas:

  1. Prepare a 9×13 baking dish by coating it in nonstick spray. Set aside.
  2. While the sweet potato roasts, mix up the enchilada filling. Into a large bowl add all the filling ingredients, black beans, bell pepper, scallions, grated cheese, chili powder, cumin, paprika, onion powder, garlic powder and salt. Give the mixture a stir with a spoon or spatula.
  3. After the sweet potato has roasted and cooled slightly, add to the black bean mixture and give the filling mixture one more mix with your spoon.
  4. Next roll up the enchiladas. Place one tortilla on your work surface, add 1/2 cup of enchilada filling to one end of the tortilla, then carefully, lift up the end of the tortilla to fold it over the filling and then roll it up and place into your baking dish. Continue with the remaining filling and tortillas.
  5. Turn your oven down to 350 F and bake the enchiladas for 25-30 minutes until they just start to brown and crisp at the edges.
  6. Top with your favorite toppings such as a dollop of Greek Yogurt, salsa, guacamole and a dash of hot sauce. Enjoy!

Equipment

Notes

  1. Nutrition facts are for 2 enchiladas, without toppings.
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 Enchiladas
  • Calories: 160
  • Sugar: 8g
  • Sodium: 485mg
  • Fat: 11g
  • Carbohydrates: 21g
  • Fiber: 12g
  • Protein: 7g
  • Cholesterol: 9mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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