I found this super easy breakfast recipe on fastpaleo.com last week and couldn’t wait to try it! It was very easy, it only took me about 3 minutes total and it was also really good so of course I thought I would share.
It was just me eating it (my fiancée hates bananas, but he did remark that it smelled good) so I divided everything in half and just made one portion. The recipe doesn’t specify what kind of coconut milk to use but I used unsweetened to save on calories and sugar. So Delicious Dairy Free Unsweetened Coconut Milk Beverage was what I chose (only 45 calories per cup!). I don’t think it would have needed sweetened anyways because the bananas made the dish sweet enough. I also used crushed nuts the second time I made it because I didn’t like having the large pecan halves just hanging around. It felt more blended when they were crushed. I hope you enjoy it as much as I did! 🍌🍌🍌
I love making vegetable pasta during the week because it’s simple, fairly quick and I can make lots of different variations depending on what veggies I have in the fridge and how I flavor it. I often use different types of vinegar and oil to cook the veggies with dried herbs and garlic but this week I noticed I had some leftover white wine from the weekend..so of course I had to try that out! It turned out really tasty so I thought I would share 🙂
Whole Grain Vegetable Pasta
2 Cups Dry Whole Grain Pasta (I used Rotini)
2 Tablespoons Olive Oil
2 Garlic Cloves Chopped
1/4 Cup Chopped Purple Onion
1/4 Teaspoon of each: Black Pepper, Salt, Basil, Parsley, Oregano
1/2 Cup Chopped Red Bell Pepper
1/2 Cup Chopped Green Bell Pepper
1/2 Cup White Wine
4 oz Baby Portabella Mushrooms, sliced
Cook pasta according to package directions. Sauté garlic cloves and onion in olive oil over medium low heat in a medium saucepan. Add black pepper, salt, basil, parsley and oregano and continue cooking until onions appear translucent, about 3-4 minutes. Turn heat up to medium and add chopped red and green peppers and white wine. Stir and cook a few more minutes until peppers are almost cooked to desired doneness. Add sliced mushrooms and continue to stir and cook until mushrooms are warm and cooked through. Divide pasta into 4 servings and top with vegetable mixture. Top with reduced fat shredded cheese if desired.
Nutrition Info per Serving:
Protein: 9 grams
Fat: 8 grams
Saturated Fat: 1 gram
Carbohydrates: 46 grams
Fiber: 6 grams
Sodium: 155 mg
*1/4 cup part skim low moisture mozzarella cheese adds an additional 85 calories, 7 grams of protein, 5.5 grams of fat, 3 grams of saturated fat, 2 grams of carbohydrates, and 190 mg of sodium.
USDA National Nutrient Database used for nutrition analysis.
Hi, my name is Caryn and I am registered dietitian nutritionist in Florida, but an Ohio native. I currently work full time in Miami, am raising a beautiful baby girl with my husband, and am working tirelessly on growing my own business. I love eating healthy but hate overly complicated recipes and doing dishes. Come join me on my journey to a healthy and happy life!