Whole Wheat Pesto Spaghetti with lots of vegetables

Whole Wheat Pesto Spaghetti with lots of vegetables:

Maintaining a nutritious meal and cooking wholesome dishes like Spaghetti pasta with lots of herbs are key to a healthy lifestyle. My recipe combines a tasty pesto sauce, hearty pasta and a variety of veggies, making it a great way to get in your nutritional needs. Whole Wheat spaghetti with a delicious home-made pesto, made with fresh basil, pine nuts, olive oil, garlic and salt. This healthy pasta dish serves up about three servings of your daily grains and vegetables.

Ingredients: 
1 tbsp. Pine nuts (toasted)
1 cup pesto sauce (for pesto recipe check early blog) 
1 cup fresh diced red, green and yellow bell papers 
1 cup diced baby corn 
1 cup diced zucchini 
1 cup diced onion
3-4 clove garlic grated 
1 tbsp. olive oil
1/4 cup grated Parmesan cheese (plus more for serving)
1 bunch whole wheat Spaghetti (about 10 ounces if you’re measuring)
Salt to taste

Method: 

1. For making the pesto: Very finely chop 1 cup basil, 8 to 10 garlic, ½ cup of pine nuts, 1 cup of olive oil. Combine in a medium bowl. Add pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Add salt and pepper to taste.

2. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes or until the onion has softened. Add the all the diced vegetables and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.

3. While the vegetables cook, add the whole wheat spaghetti to the boiling water, salt and 1 tbsp. of olive oil. Cook 10 to 12 minutes or until the pasta is all cooked (Don’t overcook). Remove from heat, drain thoroughly and set aside.

4. Add the cooked Spaghetti pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and season with salt and pepper to taste.

5. To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese and pine nuts. Enjoy your healthy whole wheat pesto Spaghetti Pasta!

Rainbow Healthy Salad

Rainbow Healthy Salad: 

Salad Dressing: 
Ingredients:
1 cup olive oil
1/4 tbsp. sesame seeds roasted
¾ cup vinegar
¼ cup of sugar or jaggery (I have used honey)
1 tsp. salt (or to taste)
1 tsp. pilled split mustard seeds 
¼ tsp. garlic paste
½ tsp. fresh black pepper powder

Method:
1.Take one tsp. of olive oil.
2. Add roasted Sesame seeds.
3. Then add all the above ingredients.
4. Let it get cool. Blend till smooth.
5. Keep it in the bottle and keep in the fridge.
6. Your salad dressing is ready. Enjoy whenever you want to eat nice and yummy low calorie salad.

Rainbow Salad ingredients: 
1 cup baby corns sliced into 1 inch
1 cup yellow bell papers sliced into 1 inch
1 cup red bell papers sliced into 1 inch
1 cup green bell papers sliced into 1 inch
1 cup European cucumber bell papers sliced into 1 inch
1 cup of peeled pomegranate
1 cup green  sprouts 
1 cup red sliced tomato
1 cup sliced red cabbage 
1 cup above dressing 
1 tbsp. lemon juice
salt to tasted 

Method: 
Mix all the above ingredients with dressing and keep refrigerate for two hours and serve chilled. 
  

Desert: Banana-Walnut-Coco powder cake

Banana-Walnut-Coco powder cake:-
A 171-calorie food, a banana walnut muffin gives you enough energy as a partial meal for breakfast or a snack. 
The standard calories in a daily diet equal approximately 2,000 and 171 is approximately 8.5 percent of the total.

Ingredients: 
3 Big ripe bananas 
125g butter or u can use 2-3 tbsp. Olive Oil (softened) 
½ cup golden caster sugar 
2 tbsp. coco powder
1 tsp. baking powder
½ tsp. baking soda
1 cup yogurt  or 2 medium eggs
1/2 tsp. vanilla extract 
50g chopped walnuts 
250g flour (sifted) 
Pinch of salt

Method:
1. Heat the oven to 180 C. Lightly butter a 25cm/10cm (10in x 4in) loaf tin. 
2. Mash bananas to a purée. 
3. Mix yogurt or egg, oil, vanilla extract, and sugar with an electric beater until smooth and pale. Now add banana puree in it. Add ½ amount of chopped walnut. 
4. Mix flour and salt, baking soda, baking powder, coco powder in separate bowl.
5. Now add dry mixture into wet mixture and fold very lightly. 
6. Bake for half an hour or until a skewer comes out clean. Allow to cool in the tin for 20 minutes before tuning out.
Tip:The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
The bad: A large portion of the calories in this food come from sugars.

BLENDER SALAD DRESSING:

Ingredients:

1cup olive oil

¾ cup vinegar

½ cup minced onion

½ cup tomato sauce

¼ cup of sugar ( I have used honey)

1 tsp salt (or to taste)

1 tsp pilled mustered

¼ tsp garlic paste

½ tsp fresh black pepper powder

Method:

Take one tsp of olive oil.

Add mince onion to it. Let it get brown.

Add tomato sauce. Let it cook for a while.

Then add all the above ingredients.

Let it get cool.

Blend till smooth.

Keep it in the bottle and keep in the fridge.

Your salad dressing is ready. Enjoy whenever you want to eat nice and yummy low calorie salad.