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Zucchini Spaghetti with Eggplant Chicken Sauce

Zucchini Spaghetti with Eggplant Chicken Sauce

When cut into spaghetti-like noodles, zucchini becomes delightfully tender and an exciting substitute for more calorie dense spaghetti. But this dish has plenty of volume and dietary fibre, so you’ll still feel plenty satisfied. 4 tsp (20 mL) grapeseed oil or camelina oil, divided 1 large eggplant, cut into 1/2 in (1.25 cm) pieces 3/4 lb (375 g) lean ground chicken 1 small yellow onion, finely diced 2 garlic cloves, minced 1 red or orange bell pepper, diced 1 chipotle chili pepper in adobo sauce, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) ground black pepper 1 - 26 oz (739 mL) jar no-salt-added pasta sauce 1 Tbsp (15 mL) finely chopped fresh oregano 4 medium zucchinis, cut into thin strands* Parmesan, for garnish Heat 2 tsp oil (10 mL) in large skillet over medium heat. Add eggplant and cook until softened, about 5 minutes. Remove eggplant from heat and set aside. Heat remaining oil in pan and add chicken, onion, and garlic. Cook until chicken is no longer pink and onion has softened, about 7 minutes. Add bell pepper, chipotle chili, salt, and pepper; cook for 2 minutes. Stir in pasta sauce, oregano, and eggplant, and simmer for 5 minutes. Divide zucchini strands among serving plates and top with eggplant sauce. Garnish with grated Parmesan if desired. Serves 4. * Tip: There are a few ways you can create your zucchini noodles. Although using a dedicated vegetable spiralizer is the best option, you can use a serrated vegetable peeler, a regular peeler, or mandoline to create wide ribbons and then slice these into thin strands. Or place a box grater on a flat surface so that the largest grating holes are facing up. Use it just like you would a mandoline by sliding the zucchini along it in long strokes to create noodles. Each serving contains: 304 calories; 22 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 37 g total carbohydrates (21 g sugars, 11 g fibre); 236 mg sodium source: "Squash It!", alive #383, September 2014

Tropical Avocado Tart with Coconut Crust

Tropical Avocado Tart with Coconut Crust

Anchored by a fragrant coconut crust, holding a citrusy avocado filling, and garnished with colourful tropical fruits, this make-ahead, show-stopping (and healthy!) dessert is ideal for summer entertaining. Coconut Crust 1/2 cup (125 mL) unsweetened, shredded coconut 1/2 cup (125 mL) packed, pitted Medjool dates 1/3 cup (80 mL) gluten-free rolled oats 1/8 tsp (0.5 mL) sea salt Avocado Filling 2/3 cup (160 mL) coconut oil, melted 1/4 cup (60 mL) agave nectar 1/4 cup (60 mL) fresh lime juice Zest of 1 lime Zest of 1 orange 2 tsp (10 mL) vanilla extract 1 tsp (5 mL) grated fresh ginger 1 orange, peeled and sectioned (or quartered) 3 avocados, pitted and flesh removed Fresh tropical fruits, sliced (for garnish) Line bottom of 7 in (18 cm) springform pan with a circle of parchment paper. To prepare crust, combine coconut, dates, oats, and sea salt in blender or food processor. Pulse until combined and dough is sticky between your fingers. Tightly press mixture into bottom of prepared pan. To prepare filling, place all ingredients, except avocado and sliced fruits, in blender or food processor. Purée until completely smooth. Add avocado and purée again until smooth and creamy. Pour into prepared crust, smoothing out evenly with the back of a spoon or offset spatula; cover and freeze for 6 hours or overnight. To serve, remove tart from springform pan and place on serving plate. Garnish with fresh tropical fruits. Let sit at room temperature for 15 to 20 minutes before slicing; slice immediately before serving. Leftovers can be kept in refrigerator for 1 day or in freezer for up to 1 month. Serves 12. Each serving contains: 267 calories; 2 g protein; 22 g total fat (14 g sat. fat, 0 g trans fat); 19 g carbohydrates (11 g sugars, 5 g fibre); 31 mg sodium source: "Avocado Sweets", alive #382, August 2014