#nutritionfocused

[amanoot]

This vegan pasta dish features a vibrant red pepper Romesco sauce, packed with flavor from roasted peppers and toasted almonds. Combined with tender pasta and sweet peas, it's a satisfying and nutritious meal.

Ingredients: 200g pasta of your choice. 1 cup frozen peas. 2 red bell peppers, roasted, peeled, and deseeded. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. For the last three minutes of cooking, add the frozen peas. Drain the pasta and set it aside. Save 1/2 cup of the cooking water. To make the sauce, put toasted almonds, minced garlic, tomato paste, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Adding pasta cooking water as needed to get the right consistency as you blend until smooth. Set the red pepper Romesco sauce on medium heat in a large pan. Mix the cooked pasta and peas in well by tossing them. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

Allevamento Spirito Libero

[natalie-dcrmer]

This vegan pasta dish features a vibrant red pepper Romesco sauce, packed with flavor from roasted peppers and toasted almonds. Combined with tender pasta and sweet peas, it's a satisfying and nutritious meal.

Ingredients: 200g pasta of your choice. 1 cup frozen peas. 2 red bell peppers, roasted, peeled, and deseeded. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. For the last three minutes of cooking, add the frozen peas. Drain the pasta and set it aside. Save 1/2 cup of the cooking water. To make the sauce, put toasted almonds, minced garlic, tomato paste, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Adding pasta cooking water as needed to get the right consistency as you blend until smooth. Set the red pepper Romesco sauce on medium heat in a large pan. Mix the cooked pasta and peas in well by tossing them. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

Allevamento Spirito Libero

[ataboh]

This vegan pasta dish features a vibrant red pepper Romesco sauce, packed with flavor from roasted peppers and toasted almonds. Combined with tender pasta and sweet peas, it's a satisfying and nutritious meal.

Ingredients: 200g pasta of your choice. 1 cup frozen peas. 2 red bell peppers, roasted, peeled, and deseeded. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. For the last three minutes of cooking, add the frozen peas. Drain the pasta and set it aside. Save 1/2 cup of the cooking water. To make the sauce, put toasted almonds, minced garlic, tomato paste, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Adding pasta cooking water as needed to get the right consistency as you blend until smooth. Set the red pepper Romesco sauce on medium heat in a large pan. Mix the cooked pasta and peas in well by tossing them. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

Allevamento Spirito Libero

[elwulfie]

A healthier version of the classic Salisbury steak, this Weight Watchers recipe is packed with flavor and lean protein. It's a satisfying dish that's perfect for a cozy dinner.

Ingredients: 1 lb lean ground beef. 1/4 cup seasoned breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped green bell pepper. 1 egg. 1 tablespoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 can 10.5 oz reduced-fat cream of mushroom soup. 1/2 cup water. 1 tablespoon tomato paste. 1 teaspoon dried parsley flakes.

Instructions: Add the onion, green bell pepper, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to a large bowl. Then add the ground beef. Make 4 oval-shaped patties out of the mixture. Put the big skillet over medium-low heat and spray it with cooking spray. Place patties in the pan and cook for five minutes on each side, or until they turn brown. Soup, water, tomato paste, and parsley flakes should all be mixed together in a different bowl. Cover the patties in the pan with sauce. Put the lid on top and let it simmer for about 15 minutes, or until the patties are done and the sauce is warm. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Lakasvb

[myraschwartzfit]

Kicking off an 8 week Re-Boot Finale to finish 2018 strong!!⁣ ⁣ This group is open to my current clients and as well as anyone that has fallen off the wagon and needs help staying strong for these last 57 days of this year. 😱⁣ ⁣ Option 1:⁣ 4 workouts a week⁣ 3 rest days⁣ 1 cheat meal per week⁣ Workout is weights, HIIT and a little core work⁣ You’ll have a easy nutrition plan to follow⁣ ⁣ Option 2:⁣ Nutrition ONLY focused plan⁣ ⁣ You’ll get support/accountability AND me as your Coach 🤪 AND including some weekly giveaways to keep you on track.⁣ ⁣ Go into the New Year feeling healthy, happy and in control. Message me to learn more about it.⁣ ⁣ The BEST promotions of the YEAR are going on right now.... you don’t want to miss out. 👊🏻⁣ ⁣ #finishstrong #nutritionfocused #strongertogether (at Texas) https://www.instagram.com/p/BpyEPkXD3ur/?utm_source=ig_tumblr_share&igshid=flveme525ciz