Happy Biggest Loser day all! I am super excited to share tonight’s recipe with you all because it was picked by Ellie Krieger herself as part of our Craving Ellie in My Belly Cooking Club. It’s not every day that you have an awesome Food Network Chef & Nutritionist create a recipe just for a bunch of girls who LOVE her recipes!
But, more on the recipe in the few….it’s time to get down to business because tonight is Make Over Night on Biggest LOSER!!
Pre-Workout 5 am snack….I couldn’t do protein with it today, but, I did ponder pineapple
My workout today ROCKED ~ it was tough, but, I kept pushing all the way to the end.
* 15 minutes of hills on the Elliptical
* C25K week 4, day 1 ~ 24 minutes of run/walk intervals
* 75 crunches & 25 push-ups
I actually didn’t get a chance to dig into breakfast until almost 10 (I was STARVING!)
1/2 cup Tracey’s Healthy Trail Mix (3 points+)
Morning Star Maple Veggie Sausage plus pineapple (2 points+)
Last night I made up lunch for today so all I had to do was grab and go.
Plus all the “fixin’s” to make up Healthy Nachos!
12 Points+ for everything including 1 Tbsp of my Newman’s Lite Lime Vinaigrette.
I couldn’t wait to make tonight’s dinner ~ not just because Ellie picked it for us, but, because it sounded fantastic and only too 35 minutes to make. She shared a VEGETARIAN recipe for Pasta with Roasted Tomatoes (you can make your own or buy canned) topped with a delicious almond pesto.
I have pretty much come to the conclusion I LOVE nuts in pasta ~ they add an extra layer of rich flavor that really makes pasta “stick” with you and please your pallet.
Preheat the oven to 400 and spray a cookie sheet with nonstick spray. Core and slice your tomatoes in half.
Seed tomato halves by squeezing them over the sink making all the seeds pop out. Place on the prepared cookie sheet and roast for 30 minutes, until slightly blackened.
Meanwhile, prepare your pasta according to the packaged directions and prepare the sauce.
“Roast” your almonds but cooking in a nonstick pan over medium heat for 3-4 minutes or until lightly browned. I definitely think this step is KEY because roasting really brings out the nutty flavor that you can taste with each bite.
Add almonds plus 1 clove garlic to your food processor or blender.
Process into fine crumbs (this smelled amazing ~ like toasted nutty garlic bread!)
Open your can of Fire Roasted tomatoes and REALIZE you were supposed to pick either making your own tomatoes OR using a can.
~ Ooops, I realized this AFTER I opened the can.
Add roasted tomatoes, basil, red wine vinegar and crushed red pepper flakes to the food processor.
Slowly pour in the olive oil processing until smooth.
Since I had my can open and figured my sauce could use more moisture, I went ahead and added it all (half then the other half to make sure it wasn’t too much).
Add parmesan and sea salt. Pulse until combined.
Add pasta back to pan and toss with sauce. Season to taste with sea salt.
I topped mine with a little extra basil and crushed red pepper flakes.
You get 1/6th of the recipe, about 1 1/4 cups for 10 points+.
Dig in and savor every “sun dried tomato” pesto almond rich bite.
Garlic Goodness ~ 2 slices of Alexia Garlic Bread (3 points+)
The way I make pasta dishes “stick” with me is to balance them out with side salads that are BIGGER than my pasta bowl. Topped with 1 Tbsp TJ’s Spicy Peanut Vinaigrette (1 points+)
NEW AT FRIENDS FOR WEIGHT LOSS
* Get ready for Cinco De Mayo with these 6 Points+ Easy Chicken Enchiladas