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Category Archives: recipes

Pesto Pasta & Zoodles with Salmon

Pesto Pasta & Zoodles with Salmon

Ingredients6


  • 2 zucchini (1¾ lbs. total)
  • 1 teaspoon salt, divided
  • ½ cup raw whole almonds, toasted
  • 1 pound grape tomatoes (3 cups)
  • 1 cup packed fresh basil leaves plus ¼ cup chopped, divided
  • 2-4 cloves garlic
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons olive oil, divided
  • 8 ounces whole-wheat spaghetti
  • 1 pound skinless salmon fillets (about 4 fillets), patted dry
  • ¼ teaspoon ground pepper, plus more for garnish
  • 2 tablespoons grated Parmesan cheese (optional)

Directions

  1. Bring a large pot of water to a boil. Cut zucchini into long thin strips with a spiralizer or vegetable peeler. Place in a colander set over a large bowl. Toss with ¼ tsp. salt and let drain for 15 to 20 minutes.
  2. Meanwhile, pulse almonds in a food processor until coarsely chopped. Add tomatoes, 1 cup basil leaves, garlic, and crushed red pepper; pulse until coarsely chopped. Add 2 Tbsp. oil and ½ tsp. salt and pulse until combined; set aside.
  3. Cook spaghetti in the boiling water according to package directions. Drain and transfer to a large bowl. Gently squeeze the zucchini to remove excess water; add to the bowl with the spaghetti.
  4. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining ¼ tsp. salt. Add the salmon to the pan; cook until the underside is golden and crispy, about 4 minutes. Flip the salmon and cook until it flakes when nudged with a fork, 2 to 4 minutes more. Transfer to a plate and use a fork to gently flake it apart.
  5. Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining ¼ cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired.
Vegan Sugar Cookies

Vegan Sugar Cookies

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Gluten Free Teff Brownies

Gluten Free Teff Brownies

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Slow Cooker Veggie Lasagna

Slow Cooker Veggie Lasagna

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Homemade Chicken Stock

Homemade Chicken Stock

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Spinach & Egg Sweet Potato Toast

Spinach & Egg Sweet Potato Toast

Spinach & Egg Sweet Potato Toast Ingredients 1 large slice sweet potato ( ¼ inch thick) ⅓ cup cooked spinach 1 large egg, fried or poached ½ teaspoon sliced fresh chives ½ teaspoon hot sauce Directions Toast sweet potato in a toaster or toaster oven until just cooked through and starting to brown, 12 to…Continue Reading

Tarragon Scallops

Tarragon Scallops

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Mushroom & Thyme Beef Tenderloin

Mushroom & Thyme Beef Tenderloin

Mushroom & Thyme Roasted Beef Tenderloin Ingredients 1 cup mushroom broth 1 ( ¾ ounce) package dried porcini mushrooms ¼ cup dry red wine 2 tablespoons chopped fresh thyme, divided 1½ teaspoons salt, divided 1 teaspoon Dijon mustard ¾ teaspoon ground pepper, divided 1 (2½ to 3 pound) beef tenderloin roast 1½ pounds carrots, halved…Continue Reading

Vegan French-Fried Onions

Vegan French-Fried Onions

Vegan French-Fried Onions Ingredients 1 medium onion, halved and sliced 1 cup plain unsweetened almond milk or other nondairy milk ⅓ cup all-purpose flour ¼ teaspoon ground pepper ¼ teaspoon salt Olive oil cooking spray Directions Preheat oven to 400°F. Combine onions and almond milk in a medium bowl. Let stand for 15 minutes. Drain…Continue Reading

Tomato Sauce Eggs with Chickpeas and Spinach

Tomato Sauce Eggs with Chickpeas and Spinach

Tomato Sauce Eggs with Chickpeas and Spinach Ingredients 2 tablespoons extra-virgin olive oil 4 cups baby spinach, chopped (about 5 ounces) 4 cloves garlic, sliced 2 cups canned crushed tomatoes 1 (15 ounce) can no-salt-added chickpeas, rinsed ¼ cup heavy cream ½ teaspoon salt 4 large eggs 1 tablespoon chopped fresh thyme ½ teaspoon ground…Continue Reading

From The Blog

Introducing……

Introducing……

As you know, we at Aim To Be Well have been wanting a name for our “Little Orange Dude”. We have had some really great names come through our page. There were a few that really caught my attention but the one that stuck out the most was…..Amos Wellbe. I was going to take a…

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