Meatless Monday: Ratatouille!

By now I'm sure you've heard of "Meatless Mondays", based on the premise of improving health by picking one day a week (doesn't have to be Monday!) to go vegetarian.  Choosing to go meatless will cut back on calories, fat and cholesterol intake, while allowing you to think outside the box as far as meals go! I have been following a vegetarian diet for about six months now, so I go meatless at all meals, but I am definitely always looking for new recipes to keep my tastebuds happy!  I came across this recipe for Ratatouille on the Rachael Ray wesbite and decided to make it for my "Meatless Monday" meal! Enjoy! :)





Creamy Cauliflower Mac

I was happy to find this recipe in the latest issue of Runner's World magazine as I was looking for new dinner ideas.  This healthy version of Mac and Cheese was posted in the Athlete's Palate section of the magazine by Mark Bittman, a runner and foodie who writes for the New York Times and other publications.

Creamy Cauliflower Mac & Cheese, served with a side of asparagus

Ingredients:
2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (such as sharp cheddar, Gruyere, Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
salt and black pepper (to taste)
1/4 cup grated Parmesean cheese
1/2 cup whole-grain bread crumbs

Heat oven to 400 degrees F. Boil a pot of salted water.  In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; Turn off heat.  Cook cauliflower in boiling water for 25 minutes.  Put cauliflower in a food processor.  Cook pasta in boiling water for five minutes.  Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.  Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt and pepper, working in batches.  Pour sauce over pasta, toss and spread evenly in dish.  Top with Parmesean and bread crumbs.  Bake 20 minutes.  Serves four.

Calories per serving: 420
Carbohydrates: 57 grams
Protein: 20 grams
Fat: 15 grams

Check out more recipes from Mark Bittman at his blog On the Run. 

Whole Wheat Banana Chocolate Chip Muffins

After noticing a few over-ripened bananas in our fruit bowl, I decided it was time for a new baking project.  I came across a recipe for banana muffins and after slightly modifying it (I used all whole-wheat flour instead of half), I must say I was pleasantly surprised!  They turned out to be delicious and at just about 180 calories per muffin (mine yielded 18 when the recipe called for 12), these make a great healthy snack or dessert!  Find the original recipe here.  Enjoy! :)