LENTIL FUSILLI WITH SUN DRIED TOMATOES AND ARUGULA TOPPED WITH "GOAT CHEESE"
We are in the busy holiday season and playoff contending games! I haven't been this glued to the TV watching football since I was in high school! I kinda like it, but I kinda don't as my kitchen time is taking a hit. I've went from meal prepping/testing thru the whole game, to just the first half, to rushing to get done before kickoff!
Thus my lunches have become pretty lackluster, but I don't mind as I eat at my work desk and often work while eating. (Not very mindful eating, but that often happens when you have a desk job or is it just me?) However, I like to enjoy dinners still because when I become bored of what I'm eating I start to crave bad food and am more liable to give into temptation.
I know I must not be alone in the lack of desire or time to meal prep during the holidays, but I also know there is still a strong desire to stay healthy as well as looking good ringing in 2020! Personally I'm striving for both!
Eating right is critical for both these goals, so I will do my best to share dishes you can make in a Lamar 40 yard dash!
PLANT BASED PASTAS ARE A MUST HAVE FOR YOUR PANTRY
One of my favorite fast foods are plant based pastas. They are made of only a few clean ingredients and take minutes to cook with only the skill of boiling water required. They are a rich source of protein and carbs, so you only need to add healthy fats and vegetables to make a complete meal! There are so many options now with all kinds of colors, shapes and plant based ingredients. There are pastas made of chickpeas, lentils, quinoa, edamame and more giving you plenty of variety to switch things up!
THE FOOD DESIGN
This dish is designed with a lentil pasta. I love the orange spirals! I had leftover tofu from making the Walnut Fig Cheese Spread and thought to see if I could make a goat cheese out of it. I found a recipe that I thought might work! It tastes really close to goat cheese and it gave me the texture I was looking for too! The recipe creator added tahini which I didn't have and left out so it might be even better with 1/2 tsp tahini!
It does add a prep ahead element to this dish, but it is completely optional. I have yet for the cheese to last longer than a day in my fridge, but the recipe creator says it lasts 3 days, so you could make on Sunday and enjoy Monday-Wednesday to add some bling to your dishes!