Tuscan Tuna Pasta Salad

Tuscan Tuna Pasta Salad
Prep Time
20 minutes
Number of Servings
Serves 6
Ingredients

Lemon-Dijon Vinaigrette

  • [q:1/4] cup olive oil
  • 2 Tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • [q:1/4] tsp salt
  • Cracked black pepper, to taste

Pasta Salad

  • 1 lb bowtie pasta (or your favorite short pasta)
  • 2 (5 oz) cans albacore tuna, drained and mashed
  • 2 cups fresh cherry tomatoes, halved or quartered
  • [q:1/4] cup sun-dried tomatoes, sliced
  • 1 (14 oz) can artichoke quarters, chopped (do not use marinated artichokes in oil)
  • 1 or 2 handfuls baby spinach
  • [q:1/3] cup feta cheese, crumbled
  • [q:1/4] red onion, thinly sliced
  • [q:1/4] cup fresh basil, sliced
  • Freshly cracked black pepper, to taste
Directions
  1. To make Lemon-Dijon Vinaigrette: whisk vinaigrette ingredients together in a bowl or jar. Keep stored in the refrigerator while your prepare rest of pasta salad.
  2. To make Pasta Salad: boil pasta according to package directions. Drain pasta and set aside to cool completely.
  3. Once pasta is cool, add to a large bowl with tuna, cherry tomatoes, sun-dried tomatoes, artichokes, spinach, feta, onion, and basil.
  4. Pour desired amount of vinaigrette over top and toss until salad is fully coated.
  5. Serve with freshly cracked black pepper sprinkled over top (or cover salad and let it chill in refrigerator for 1 to 2 hours before serving).
Nutrition Info
487 Calories, 26 g Protein, 26 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (3 g sat), 303 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin K, Phosphorus, [nut:4] Vitamin B12, [nut:2] Vitamin B2 (riboflavin), Vitamin C, Folate, Magnesium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Iron, Potassium, Zinc

Caprese Avocado Toast

Caprese Avocado Toast
with Marinated Tomatoes
Number of Servings
Makes 3 Toasts
Ingredients
  • 3 slices of Ezekiel 4:9 Flax Bread
  • 1 cup of Cherry tomatoes, sliced in half
  • 1 Avocado. mashed
  • [q:1/2] cup of Mozzarella balls, sliced in half
  • 2 cloves of garlic. minced
  • 1 Tbsp of lemon juice
  • 1 tablespoon of fresh basil, sliced into ribbons
  • 2 Tbsp of olive oil
  • 1 tsp of sea salt
  • [q:1/2] tsp of pepper
  • Crushed red pepper flakes (optional)
  • Balsamic glaze (optional)
Directions
  1. Slice the cherry tomatoes into halves. Add to a bowl with olive oil, salt, pepper, lemon juice, fresh basil, and minced garlic. Let marinate for 1-2 hours.
  2. Toast Ezekiel 4:9 Flax Bread until golden brown.
  3. Spread mashed avocado on top of the toasted bread. Season with salt and pepper.
  4. Top avocado toast with marinated cherry tomatoes and mozzarella balls.
  5. Garnish toasts with more basil, crushed red pepper flakes, and a drizzle of balsamic glaze.
Nutrition Info
1 toast: 327 Calories, 9 g Protein, 15 mg Cholesterol, 22 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 7 g Fiber, 24 g Total fat (5 g sat), 405 mg Sodium, [nut:3] Vitamin B6, [nut:2] Vitamin E, Vitamin K, Phosphorus, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin C, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

Purple Cauliflower Gnocchi

Purple Cauliflower Gnocchi
with Almond Pesto
Ingredients

Almond Pesto

  • 1 (4 oz) package of basil
  • [q:1/4] cup chives
  • 1 tsp nutritional yeast
  • [q:1/2] cup almonds
  • [q:1/2] tsp black pepper
  • 2 Tbsp liquid aminos
  • 1 cup water
  • 1 lemon, juiced
  • [q:1/4] tsp salt

Gnocchi

  • 1 head purple cauliflower
  • 1 tsp salt
  • [q:1 1/2] cups cassava flour
Directions
  1. Add pesto ingredients to a blender. Blend until smooth. Add more water if needed. Set pesto aside.
  2. Remove florets from cauliflower. Discard stems or save for another use. Steam florets in a steamer basket in a pot with 1-inch of water. Cook until cauliflower is fork-tender.
  3. Transfer cauliflower florets to clean blender jar or a food processor bowl. Blend cauliflower until you get a mash. Transfer mash to a bowl. Add salt and cassava flour, [q:1/2] cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.
  4. Fill a 5-quart pot with water and bring to a boil.
  5. Split dough ball into 4 evenly sized pieces. Roll 1 of the pieces on a cassava flour-dusted clean surface into a snake-like shape about the circumference of a nickel. Cut into 1-inch pieces. Transfer cut gnocchi pieces to a plate. Lightly dust plate with cassava flour to keep gnocchi pieces from sticking together. Repeat process with remaining sections of dough.
  6. Add gnocchi pieces to boiling water. Boil until they float, about 1 minute. Remove from water with a slotted spoon. Sauté in oil for 2 to 3 minutes over medium-high heat, or serve fresh out of the boiling water with almond pesto.
Nutrition Info
396 Calories, 11 g Protein, 0 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (1 g sat), 759 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, [nutrition:3] Vitamin B12, Folate, Phosphorus, [nutrition:2] Iron, Magnesium, [nutrition:1] Vitamin A, Calcium, Potassium, Zinc

Sprouted Grain Tuscan Tomato and Bread Soup

Sprouted Grain Tuscan Tomato and Bread Soup
Number of Servings
Serves 4
Ingredients
  • 4 to 5 slices Ezekiel 4:9 Sprouted Grain Bread
  • 1 28 oz can whole tomatoes, crushed by hand, juices included
  • 2 Tbsp extra virgin olive oil
  • 1 cup fresh basil leaves, torn, reserving a few for garnishing
  • 2 cups vegetable stock
  • 3 cloves of garlic, thinly sliced
  • Pinch of red pepper flakes
  • [q:1/2] cup minced white onion
Directions
  1. First, toast 4 to 5 slices of Ezekiel 4:9 Sprouted Grain Bread. Once toasted, tear into 1 inch pieces. Set aside.
  2. Using a large saucepan, heat 2 Tbsp olive oil over medium low heat. Cook [q:1/2] cup of minced onion for 8 minutes, stirring frequently until onion is softened. Add the garlic and a pinch of red pepper flakes, and cook for an additional 2 minutes.
  3. Add the crushed tomatoes and juices, plus 1 cup torn basil leaves, and bring to a simmer.
  4. Once the soup is simmering, stir in the chunks of Ezekiel 4:9 Sprouted Grain bread and cook for 10 to 20 more minutes, stirring frequently to help the bread break down.
  5. As the soup thickens, spoon in vegetable stock, ladle by ladle, over cooking time until it reaches the desired consistency. It should be the consistency of a porridge, with the bread completely softened and hydrated from the soup.
  6. Season with salt and pepper.
  7. Spoon the soup into bowls, drizzle lightly with olive oil, and top fresh basil leaves. Enjoy!
Nutrition Info
189 Calories, 7 g Protein, 0 mg Cholesterol, 26 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 6 g Fiber, 8 g Total fat (1 g sat), 400 mg Sodium, [nut:3] Vitamin C, Vitamin K, [nut:2] Vitamin B3 (niacin), Vitamin B6, Zinc, [nut:1] Vitamin A, Vitamin E, Folate, Iron, Magnesium, Phosphorus, Potassium

Tomato-Basil Topping

Tomato-Basil Topping
Prep Time
40 minutes
Number of Servings
6 servings
Ingredients
  • 12 oz cherry or grape tomatoes, quartered
  • [q:1/2] tsp table salt
  • [q:1/4] tsp sugar
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar
  • [q:1/4] tsp pepper
  • 3 Tbsp chopped fresh basil
Directions
  1. Combine tomatoes, salt, and sugar in a bowl and let sit for 30 minutes.
  2. Transfer tomatoes to a salad spinner and spin until excess liquid has been removed, 45 to 60 seconds, redistributing tomatoes several times during spinning.
  3. Return tomatoes to bowl along with oil, vinegar, and pepper and toss to combine. (Tomato mixture can be refrigerated for up to 24 hours; bring to room temperature before serving.) Stir in basil and season with salt and pepper to taste.
Nutrition Info
72 Calories, 1 g Protein, 2 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 7 g Total fat (1 g sat), 157 mg Sodium, [nutrition:1] Vitamin C, E, K

Zucchini “Pasta” with Sun-Dried Tomatoes and Basil

Zucchini “Pasta” with Sun-Dried Tomatoes and Basil
Prep Time
25 minutes
Number of Servings
Serves 2
Ingredients
  • 4 zucchinis
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup sun-dried tomatoes in oil, drained and sliced
  • [q:1/2] cup fresh basil, thinly sliced
Directions
  1. Using a hand-held julienne peeler or a spiralizer, shred zucchini into long shreds or spirals.
  2. Heat oil in a large non-stick or cast-iron pan over high heat. Sauté zucchini for 2 to 3 minutes. Add garlic and sun-dried tomatoes and sauté for 3 minutes. Remove pan from heat.
  3. Divide zucchini pasta between 2 serving bowls. Garnish with basil. Serve immediately.
Nutrition Info
261 Calories, 9 g Protein, 28 g Carbohydrates, 20 g Total sugars (0 g Added sugars), 7 g Fiber, 16 g Total fat (2 g sat), 99 mg Sodium, [nutrition:5] Vitamin B6, C, K, [nutrition:4] Potassium, [nutrition:3] Vitamin B2 (riboflavin), Magnesium, Phosphorus, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), Folate, Iron, [nutrition:1] Vitamin E, Calcium, Zinc

Pistachio Pesto

Pistachio Pesto
Prep Time
10 min prep time
Number of Servings
1 1/2 cups
Ingredients
  • 1 cup shelled raw pistachios
  • 1 cup fresh basil leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 3 garlic cloves, pressed
  • [q:1/2] cup extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
Directions
  1. In a food processor, pulse pistachios until coarsely chopped. Add basil, parsley, and garlic and pulse until mixed well.
  2. With motor running, slowly add oil, about one-third at a time, and process until combined well. Add lemon juice, salt, and pepper and pulse until combined well.
  3. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Info
Per serving (serves 6): 283 Calories, 5 g Protein, 8 g Carbohydrates, 3 g Fiber, 27 g Total fat (4 g sat), 142 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin C, E, [nutrition:1] Vitamin B1 (thiamine), Phosphorus

Spiral Pasta Salad with Tofu Feta

Spiral Pasta Salad with Tofu Feta
Prep Time
2 hours 10 minutes plus 10 minutes Cook time
Number of Servings
Serves 5
Ingredients
  • 12 ounces Eden Kamut Spirals, 1 package
    • or any Eden Spiral Pasta
  • [q:1/2] pound organic tofu feta (see notes)
  • 3 Tbsp Eden Extra Virgin Olive Oil
  • 6 Tbsp Eden Red Wine Vinegar
  • 2 cloves garlic, minced
  • [q:1/4] tsp freshly ground black pepper
  • 1 cup organic cherry tomatoes, sliced in half
  • [q:1/2] cup pitted Kalamata or any black olives, rinsed
  • [q:1/4] cup fresh basil, finely chopped
  • 2 cups baby salad greens
Directions
  1. Cook pasta as package directs, rinse quickly, drain and place in a large mixing bowl.
  2. Whisk together the olive oil, vinegar, garlic and pepper. Pour over pasta.
  3. Mix in tomatoes, olives, and fresh basil. Place the salad on top of the baby salad greens or mix in.
  4. Crumble the tofu feta over the salad. Serve room temperature or chilled.
Nutrition Info
363 calories, 12 g fat (29% calories from fat), 12 g protein, 56 g carbohydrate, 7 g fiber, 0 mg cholesterol, 215 mg sodium

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 1 (12 oz) package frozen cauliflower rice
  • 2 garlic cloves, minced
  • 1 zucchini, grated and squeezed of excess moisture
  • [q:1/3] cup low-sodium chicken broth
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 cup shredded Parmesan cheese
  • [q:1/2] cup sliced fresh basil
Directions
  1. Heat oil in a large sauté pan set over medium heat. Add frozen cauliflower and, using a large spoon to break it apart, sauté until cauliflower appears slightly translucent and becomes tender, approximately 10 minutes.
  2. Add garlic, zucchini, and broth to pan and cook for 5 minutes.
  3. Remove pan from heat. Stir in lemon juice and season to taste with salt and pepper.
  4. Gently stir cheese and basil into cauliflower mixture. Serve immediately.
Nutrition Info
208 Calories, 13 g Protein, 8 g Carbohydrates, 2 g Fiber, 15 g Total fat (6 g sat), 467 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin K, [nutrition:3] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B6, Potassium

Tuscan Vinaigrette

Tuscan Vinaigrette
Prep Time
10 minutes
Number of Servings
Makes 1 cup
Ingredients
  • [q:1/4] cup red wine vinegar
  • [q:3/4] cup extra-virgin olive oil
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 Tbsp chopped fresh basil
  • Salt and freshly ground black pepper to taste
Directions
  1. Whisk together vinegar and oil.
  2. Add shallot, garlic, and basil. Mix to combine.
  3. Season with salt and pepper to taste. 
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