Quick & Easy: Cherry Tomatoes and Mushroom Pasta

Cherry Tomatoes & Mushrooms 

Pasta is among my favorite foods because you can add whatever you like and it will still be a great meal. I know people tend to stay away from pasta because it is high on carbs blah blah blah. I think that anything in moderation is good. If you avoid pasta at all cost but you still  love it, let me introduce you to this Quinoa Pasta . It is gluten free and high in protein.

Ingredients:

1 package of pasta ( I used Quinoa pasta, but regular pasta will do)
12 oz of mushrooms
1 onion
2 cloves of garlic
1 cup of cherry tomatoes
2 tbs of olive oil
Handful of baby spinach
Salt to taste



Directions:

• Cook the pasta in a large pot following the instructions on the package.
• Add the olive oil to a sauce pan, add chopped onion, garlic and cherry tomatoes. Cook on low/medium heat for about 5 minutes or until the onions are brown. Add the baby spinach last.
• Add the mix to your pasta and enjoy!

Notes:

You can add some Parmesan cheese or instead of mushrooms add some chicken. 

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

Mushrooms are probably one of my favorite super-foods because they are full of nutrients, minerals , and vitamins needed to regenerate the cells in our bodies. Mushrooms are low in carbohydrates, calories, sodium and they are cholesterol and fat free. They are also high in fiber, protein, and B vitamins which helps us maintain a healthy metabolism. 

I wanted to keep this soup super "clean", so I only used plant based ingredients to keep the nutrient density at its maximum.

Ingredients:

• 1/2 pound mushrooms, sliced
• 1 cup unsweetened original almond milk
• 3 cups vegetable broth
• 1/2 small onion
• 1 tbsp flour
• 2 cloves garlic or garlic powder
• 1 tbsp non dairy butter
• Scallions
• Salt and pepper to taste

Directions:

• In a medium pot add butter,scallions, garlic, onions and mushrooms. Sautee for 3-5 minutes. 
• Reduce heat and add the vegetable broth and unsweetened almond milk. Cover and simmer for 30 minutes.
• Add the flour, stirring constantly . Cover and let it cook for another 20 minutes on low heat, until the soup has reached a thick consistency.

Notes:

You can place the soup in a food processor for a less chunky texture. 

Serve with salad and Enjoy!