Meatless Monday Archives - Busy Moms Helper

Spiralized Zucchini with Roasted Tomatoes

July 1, 2019 by Stephanie Kirkos

Just because a weeknight dinner needs to be quick and simple doesn’t mean it can’t be healthy or packed with flavor. This Spiralized Zucchini with Roasted Tomatoes is ready in under a half hour and more wholesome and healthy than traditional spaghetti and meatballs. Don’t worry, you can still twirl the noodles on your fork!

Hello, everyone! This is Stephanie from Steph in Thyme, and I’m so excited to be here sharing approachable gluten-free recipes with you as a member of the 2015 Busy Mom’s Helper Team!

Given this is my first guest post, I feel compelled to share something very personal. I’m slightly obsessed with my Spiralizer. I received a Spiralizer a year ago as a birthday gift, and it changed the way I eat vegetables. This easy-to-use kitchen tool transforms vegetables – such as zucchini, sweet potatoes, carrots, and beets – into beautiful noodles of various sizes. My vegetable intake has certainly increased thanks to this handy gadget. One of my favorite uses is fresh zucchini noodles in place of pasta, although the possibilities are endless (including hearty casseroles and sandwich wrap filling).

There’s a time for simmering homemade sauce – or gravy, depending on where you stand in the terminology debate. Like, Sunday afternoons…not busy weeknights. This short-cut recipe is one of my favorites, and frankly, I prefer it over the traditional sauce I grew up with (oh boy, hope my mom isn’t reading this). On a large rimmed baking sheet, toss grape tomatoes, thinly sliced shallots, and whole garlic cloves, then generously season with salt and pepper. After 20 minutes in the oven, the tomatoes have blistered and softened, the flavor and sweetness more concentrated.

Then, the fun part. With a fork, smash everything on the baking sheet until it forms a lovely, saucy mess. After the smashing fun, stir everything together until it forms a robust sauce. The final result evokes the essence of summer, when tomatoes are sun ripened and so sweet you could eat them raw and unseasoned. This sauce, with the sweetness of the roasted tomatoes and shallots balanced by the roasted garlic, is one I can eat straight with a fork. I sometimes do, then remember the zucchini noodles (zoodles?).

The zucchini noodles only take 3-5 minutes to cook in a skillet. Faster than pasta! All you really want to do is get the zucchini noodles hot, rather than cooking through, otherwise the noodles turn wet and a bit mushy. I’ve cooked them too long way too many times, which also results in a lot of excess liquid in the pan and on the plate. We cannot have our sauce diluted! The noodles are best al dente style, softened slightly, but still with bite and texture.

Feel free to top the bowl off with some freshly grated Parmesan cheese. If it’s not Meatless Monday, it will pair nicely with grilled chicken or shrimp. Hope you enjoy!

Spiralized Zucchini with a Simple Roasted Tomato Sauce l Gluten-Free and Vegetarian l by Steph in Thyme for Busy Mom's Helper

Print Recipe

Spiralized Zucchini with Roasted Tomatoes

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Ingredients

2 pints grape tomatoes rinsed and patted dry
2 large zucchini spiralized
1 large shallot sliced thin
3 cloves garlic peeled and left whole
1 tbsp + 1 tsp extra virgin olive oil divided
Salt and pepper to taste
1/8 tsp red pepper flakes optional

Instructions

Pre-heat oven to 400 degrees F. Place the grape tomatoes, shallot slices, and whole garlic cloves on a large rimmed baking sheet. Drizzle 1 tbsp olive oil over top, then season generously with salt and pepper. Toss to coat.
Roast the tomatoes, shallots, and garlic cloves for 20 minutes, until the tomatoes blister and start to burst open.
Remove baking sheet from oven. With a fork, smash the ingredients together, including the garlic cloves, on the baking sheet. Stir together and season with 1/8 tsp red pepper flakes, if desired.
Heat remaining 1 tsp olive oil in a medium sized skillet over medium high heat. Add the spiralized zucchini noodles and cook for 3-5 minutes, until noodles are heated through but still have bite and texture (think al dente).
Divide the zucchini into four bowls, and top with the sauce. Garnish with cheese, if desired. Serve immediately.

Picnic Perfect Pasta Salad

April 15, 2019 by Stephanie Kirkos

Happy Wednesday! This is Stephanie from Steph in Thyme.
Today, I’m sharing a simple, yet crazy delicious pasta salad that’s perfect for a summer picnic.
So perfect, I have no other choice but to call it Picnic Perfect Pasta Salad.

After the long weekend, I still have picnics on the brain. All I want to eat is food fresh from the grill along with an array of diverse sides running along the length of an outdoor table. That’s not too much to ask, right?

I love summer not for the warm days or trips to the beach, but for the large potluck gatherings and picnics. I love exploring recipes I wouldn’t ordinarily make at home for CJ (the husband) and myself. Cooking and baking for a crowd is so much more fun.

All picnics need a pasta salad, a scoop of carby goodness on the side of the plate (or, my entire plate) to energize the lawn games and activity until the sun sets. Creamy mayo-based pasta salads, glorious as they are, can feel so heavy. It’s also tricky to keep them chilled outdoors, especially on a warm day.

A tangy peanut dressing lightly coats the pasta, giving it that “must have more” essence – but without the guilt. This dressing isn’t loaded with lots of peanut butter or even added oil. It consists of creamy peanut butter (only three tablespoons for the entire pasta salad), gluten-free soy sauce, lime juice, unseasoned rice vinegar, water, and red pepper flakes. Blended until smooth, it’s a flavorful and mayo-less way to mix things up at your next picnic.

If you’re attending a picnic with gluten-free guests, this pasta salad is an excellent addition to the buffet table because everyone can eat it. And those who aren’t gluten-free won’t notice a difference.

I prefer to use Fusilli pasta for this salad because I find it easier to eat. In addition to holding the sauce better, preventing it from pooling at the bottom of the bowl, the spirals and ridges make it easier to piece the Fusilli with your fork. And the pasta stays on the fork, too! Penne, with its smooth surface, tends to slide or fall off the fork, especially with sauce coating it. Elbows and smaller pasta will work, as long as you have spoons on hand.

I mentioned that gluten-free soy sauce is used in the peanut dressing. Soy sauce actually contains wheat and is one of those hidden dangers for those following a gluten-free diet. Now, if you’re going to a picnic where gluten isn’t an issue for any of the guests, you can certainly use regular soy sauce as well as regular pasta.

The peanut sauce adds tang, but the medley of fresh veggies bring color and texture. Red bell pepper and cucumber, thinly sliced scallions, shredded carrots, cubed avocado, and shelled edamame.

I love the contrast between the crunchy vegetables and the creamy soft avocado, especially when it’s perfectly ripe. The edamame give this salad a boost of protein, so if all you want to eat at the picnic is this pasta salad, it’s at least a well rounded meal.

I would love to hear from you! What’s your favorite picnic dish? Are you known for any particular potluck recipe?

Print Recipe

Picnic Perfect Pasta Salad

Ingredients

For the salad:

12 oz gluten-free or regular Fusilli pasta cooked and rinsed
1 red bell pepper seeded and diced
1 cucumber seeded and diced
2 scallions both white and green parts, thinly sliced
1 cup shredded carrots
1 cup shelled edamame
1 avocado seeded and cut into 1/2 " cubes

For the peanut dressing:

3 tbsp creamy peanut butter
2 tbsp lime juice
1 tbsp gluten-free or regular soy sauce
1 tbsp unseasoned rice vinegar
1/4 cup water
1/4 tsp red pepper flakes
salt and pepper to taste

Instructions

Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the bell pepper, cucumber, scallions, carrots, edamame, and avocado. Set aside.
Add the peanut dressing ingredients to a blender, blending until smooth.
Add the rinsed and drained pasta to the bowl with the vegetables. Pour the peanut dressing over top. Toss to combine, adding additional salt and pepper, if needed.
Serve immediately, or store in the fridge for a few hours prior to serving.

Cinnamon Parsnip Chips

June 25, 2018 by Stephanie Kirkos

Hello, and Happy Weekend! This is Stephanie from Steph in Thyme, and today I’m sharing another recipe for healthy homemade veggie chips. Subtly sweet but also savory, these Cinnamon Parsnip Chips are a healthy gluten-free grab-and-go snack.

Last week, I shared a recipe for Truffle and Garlic Kale Chips. So easy, tasty, and healthy, homemade veggie chips are a refreshing take on everyday snacking.

Start by peeling a large parsnip and then using a mandoline slicer to thinly slice a little larger than paper thin. Using a mandoline slices ensures that the slices are thin and even. It’s also super quick to slice with this handy kitchen tool, much easier than slicing by hand!. And when sliced super thin, they get all curly and pretty.

Arrange the parsnip chips in a single layer on a rimmed baking sheet lined with parchment paper.

Lightly spray the chips with non-stick cooking spray, then sprinkle with a light dusting of cinnamon. To dust lightly, hold the ground cinnamon container up high – I mean a good foot to foot and a half above the baking chips. Lightly tap your finger on the bottle to shake out just a bit of ground cinnamon. A light dusting is all you need.

Flip the chips and repeat so both sides are coated.

Bake until light, dry and crispy…and voila!

The parsnip has that light earthy flavor of a root vegetable, with just a hint of subtle sweetness. The dusting of cinnamon seasons them to spiced perfection for fall.

Pair with your favorite dip, or munch on plain. Store in an airtight container to keep the chips fresh if you don’t eat them all right away.

Print Recipe

Cinnamon Parsnip Chips

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Ingredients

1 large parsnip peeled and sliced paper thin
canola or olive oil cooking spray
dusting of cinnamon

Instructions

Pre-heat oven to 275 F. Line 2-3 large rimmed baking sheets with parchment paper.
Peel the parsnip and trim the tough ends. Using a mandoline slicer or a sharp knife, slice the parsnip into paper thin chips.
Arrange the chips in a single layer on the baking sheets. Spray lightly with canola or olive oil cooking spray. Lightly dust with cinnamon. Flip chips and repeat.
Bake chips, one baking sheet at a time, for 25-35 minutes or until dry and crispy. Flip halfway through.
Remove from oven and scoop chips into a large bowl. Enjoy immediately, or store in an airtight container for 2-5 days.

Kale, Cabbage, and Carrot Fall Slaw

June 25, 2018 by Stephanie Kirkos

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a hearty slaw perfect for fall. Loaded with kale, purple cabbage, carrots and tossed in a tangy shallot vinaigrette, this easy Kale, Cabbage, and Carrot Fall Slaw is a nutrient dense and colorful side dish.

Just because fall is here doesn’t mean we have to bid adieu to slaw. One of my favorite fall/winter variations embraces deep colors and flavors of seasonal vegetables – curly kale, carrots, and purple cabbage.

To save time and whip up this side dish quickly, I turn to my food processor to finely chop all the ingredients. A few pulses does the trick to evenly chop the vegetables while also leaving enough texture so the slaw isn’t mushy.

I have found that one bunch of curly kale, one small head of purple cabbage, and 4-6 medium carrots are a good ratio of both color and flavor. Of course, you can tweak the ratios per your taste preference and according to the size veggies you purchase.

The shallot vinaigrette is light and tangy, adding a zippy flavor to the deep and earthy flavors of the vegetables.

1/3 cup of olive oil seems like a lot, but this is a dense salad. 1/3 cup stretches the vinaigrette enough to completely coat the ingredients without drowning them.

I chill this slaw in the fridge for 1-2 hours before serving to allow all the flavors to meld. This slaw is tasty as a side to pretty much anything and is even delicious added to salads for additional texture and flavor.

Bon Appétit!

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper

Print Recipe

Kale, Cabbage, and Carrot Fall Slaw

Prep Time20 mins

Servings: 8 -10 servings

Ingredients

For the slaw

1 bunch curly kale ribs removed, finely chopped
1 small head purple cabbage core removed, finely chopped
4-6 medium carrots peeled and finely chopped

For the dressing

1 shallot minced
2 tsp gluten-free dijon mustard
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
salt and pepper to taste

Instructions

Rinse the kale and shake/pat dry or dry using a salad spinner. Remove the tough inner ribs. Working in batches, pulse a few times in a food processor until finely chopped (not minced into super tiny pieces, enough to have texture). Pour the chopped kale into a large bowl.
Remove the tough outer leaves of the head of cabbage. Slice in half and trim away the white, tough inner core. Slice into chunks and load into a food processor, working in batches depending on the size of your food processor. Pulse until finely chopped. Add chopped cabbage to the bowl of kale.
Peel the carrots and trim the ends. Slice into 1" pieces and pulse in a food processor until finely chopped. Add the carrots to the bowl of cabbage and kale.
In a small mixing bowl, combine the minced shallots and dijon mustard. Add the red wine vinegar and whisk to combine. Very slowly pour in the olive oil, whisking vigorously as you do so, to emulsify the vinaigrette. Season to taste with salt and pepper. Pour over the slaw.
Toss slaw and dressing until combined and well coated. Cover and chill in the refrigerator for 1-2 hours to allow all the flavors to meld. Toss and adjust salt and pepper seasoning before serving.

Healthy Spiralized Zucchini Noodles with Mushroom Marinara

June 25, 2018 by Stephanie Kirkos

Hello, Friends! This is Stephanie from Steph in Thyme, and today I’m sharing another of my favorite spiralized recipes – Spiralized Zucchini Noodles with a Mushroom Marinara. It’s a healthy, gluten-free, delicious Meatless Monday meal ready in less than a half hour. Who is ready to spiralize??

A few months ago, I shared a recipe for Spiralized Zucchini Noodles with a Simple Roasted Tomato Sauce. Quick and light, this easy spiralized recipe was perfect for hot days as we moved into the summer months.

With fall on the horizon, a slight chill fringing the air, the simple roasted tomato sauce is swapped for a heartier, “meatier” sauce. Chock full of fresh mushrooms, this warm and filling meal is a tasty transition meal between summer and fall.

A full pound of cremini mushrooms are used in this tomato sauce, the meaty nature of the mushrooms creating an earthy sauce thick and filling, but still healthy and delicious.

Zucchini noodles, created with a handy kitchen gadget called a Spiralizer, are a creative and very healthy (and sneaky) way to increase your vegetable intake. If you’re curious about spiralizing and want to learn more, I have lots of spiralizing resources and recipes for you.

This quick and easy meatless meal is very customizable. Looking for a richer sauce? Add a 1/4 cup of red wine to the simmering pot. Craving a spicier kick? Add a 1/2 teaspoon of crushed red pepper. In the mood for something slightly more creamy? Add Parmesan cheese, both to the sauce and on top of your bowl of zucchini noodles. Whatever you’re craving, it’s a meal you can make your way.

Spiralized Zucchini Noodles with Hearty Mushroom Marinara l Steph in Thyme for Busy Mom's Helper

Print Recipe

Spiralized Zucchini Noodles with Hearty Mushroom Marinara Sauce

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: 4 servings

Ingredients

4 medium zucchini spiralized into spaghetti noodles
1 tbsp olive oil divided
1/2 yellow onion diced
2 cloves garlic minced
16 oz sliced cremini mushrooms
24 oz jar of your favorite marinara sauce
1/2 tsp crushed red pepper optional, for heat
1/4 cup red wine optional, for richness
salt and pepper to taste

Instructions

Wash and trim the ends off all zucchini. Spiralize each zucchini into spaghetti size noodles (Blade C for most spiralizers). If you don't have a spiralizer, peel the zucchini with a julienne peeler.
Heat half the olive oil in a medium-sized saucepan over medium-high heat. Add the onion and cook for 2-3 minutes, until softened. Add half of the minced garlic and cook until fragrant, about 1 minute.
Add all of the sliced mushrooms and toss lightly to coat. Cover and cook for 5 minutes, until the mushrooms soften, but still have texture.
Remove lid and pour in the marinara sauce. Cook for another 5 minutes, until the sauce begins to boil and is heated through. Add red wine and crushed red pepper, if desired. Reduce heat to simmer as you prepare the zucchini noodles.
In a separate saucepan or skillet, heat the remaining olive oil over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add in all the zucchini and toss with tongs to coat. Season generously with salt and pepper. Cook for 1-2 minutes, until zucchini begins to soften but still has texture and bite (they overcook and turn soft fast!) Remove from heat.
Divide the zucchini noodles amongst four bowls. Top each bowl with a hearty servings of mushroom marinara. Garnish with Parmesan cheese, if desired. Serve immediately.

Smashed Chickpea & Avocado Toast

December 29, 2020 by Stephanie Kirkos

Hello, everyone! This is Stephanie from Steph in Thyme, and today I’m sharing my favorite breakfast toast recipe with you. For mornings when you want a satisfying breakfast without the fuss, this healthy Smashed Chickpea & Avocado Toast will fill you up and fuel you for the day ahead.

Smashed Chickpea & Avocado Toast

A slice of (gluten-free) toast with healthy fixings is my favorite way to start the day. It’s filling without feeling heavy, pairs well with that first glorious cup of coffee, and has plenty of texture and even a bit of crunch. Typically, I’ll slather almond butter over top the slice as soon as it comes out of the toaster then finish it off with a sprinkle of hemp or chia seeds. After a long, Boston winter and many many slices of this breakfast toast variation, it’s time to mix things up with fresh, lighter ingredients.

Chickpeas, also known as garbanzo beans, are an excellent source of soluble fiber and protein. Avocados contain more potassium than a banana and are rich in heart healthy monounsaturated fatty acids. Combining the two together really packs a nutritious punch! Both have a creamy, buttery flavor that’s heightened when combined together.

Diced red bell pepper and thinly sliced scallions bring a burst of color and texture to the creamy mixture. A touch of lime juice just before serving adds a lovely citrus brightness. This toast isn’t just for breakfast, but also makes for a quick, healthy lunch or snack as well.

I would love to hear from you. What is your favorite quick, healthy breakfast? Please share in the comments!

Print Recipe

Smashed Chickpea & Avocado Toast

A quick and healthy breakfast toast filled with protein and fiber to fill you up and fuel you for the day ahead.

Prep Time10 mins

Total Time10 mins

Servings: 2 breakfast toasts

Ingredients

2 slices bread toasted (option: gluten-free bread)
1/2 avocado mashed
1/2 cup chickpeas rinsed and mashed
2 tbsp red bell pepper diced
2 scallions thinly sliced
1/2 tbsp lime juice
1/2 tbsp chopped fresh Italian flat leaf parsley
salt and pepper to taste

Instructions

With a fork, mash the avocado until creamy, then add to a small bowl.
With a fork or your fingers, mash the chickpeas until a dry paste forms. Add to the same bowl as the mashed avocado.
Combine the avocado and chickpea mash together, stirring in the diced bell peppers, thinly sliced scallions, and lime juice. Season to taste with salt and pepper.
Toast two slices of bread, then generously spoon the chickpea and avocado mixture on top. Season with additional salt and pepper and lime juice, if desired.
Slice in half and garnish with chopped fresh parsley.