Bloom Everyday

Inspiration for Healthy Living.

Broccoli & Cheddar Cheese Pasta Bake

Growing up, I loved cheddar and broccoli pasta. So here is my version. I got creative one night in the kitchen, and my husband and I loved this. A healthier version of one of my comfort foods. It’s essentially mac and cheese with veggies – but it is oh so good!

What You Will Need:

pasta, your favorite shape, 3/4 pound
cauliflower, frozen, 1 cup
garlic, 4 cloves, diced
onion, small, half, diced
margarine/oil, 3 tablespoons
flour, 3 tablespoons
skim milk, 2 1/2 cups
extra sharp cheddar, 2 cups
broccoli, frozen, 2 cups, diced finely
grated parm
bread crumbs
salt & pepper

1. Cook the onions in sauce pan until the become soft.

2. Add the garlic, and cook until you can just smell it.

3. Next add the flour, stir until incorporated. Cook off raw flour taste.

4. Next add the milk.

5. Cook until bubbly, stir in cheese! It will be thick and cheesy. Add salt & pepper to taste.

6. Cook the pasta as directed. Add the cauliflower the last minute of cooking in the boiling water to heat through. Drain and return to pot. Add the cheese sauce.

7. Stir in the finely chopper broccoli.

8. Place in a baking dish, top with breadcrumbs and parm cheese. Bake in 375 degree oven until bubbly and top is golden brown.

9. Delicious!

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Mexican Spice Peptias!

This is a crazy easy recipe perfect after pumpkin carving like we did with our friends the other night! Check out our designs (plus some of our deliciousness from the aftermath!):

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What you will need:

pumpkin seeds, cleaned
cumin
chili powder
garlic powder
salt & pepper
oil to coat

Clean the pumpkin seeds, and then put on desired amount of oil and seasonings. Spread evenly on a baking sheet in a 375 degree over until toasty and brown!

So unique! I owe this recipe to my friend Janina – with her help we got a good balance of flavors. 🙂

Light Night Veggie Sandwiches

The other night my husband and I were weighed down by some heavy food. We wanted something light and fresh! So we whipped these babies up. Make these on a night when you don’t want to cook, but want something wholesome.

What You Will Need:

2 rolls, whole wheat
fat free cream cheese, 1/4 cup
avocado, 1 small
tomato, medium, sliced
cucumber, 1/2 sliced
alpha sprouts
spinach leaves
salt & pepper
italian seasoning
cheddar cheese, optional

1. In a bowl, whip the cream cheese until light and spreadable.

2. Add the avocado and continue to whip until smooth with salt and pepper.

3. Spread on one half of bread.

4. Top with beautiful toppings!

5. Spring with seasoning.

6. Chomp!

Peanut Butter Chocolate Chip Pretzel Oatmeal Cookies (Oh yeah!)

I got a little creative in the kitchen this weekend, and man oh man – these came out excellent! My husband and I just adore these cookies. They are like a candy bar in cookie form. Simply heavenly and so easy.

What You Will Need:

flour, 3/4 cup
baking powder, 1/2 teaspoon
baking soda, 1/2 teaspoon
sea salt, dash
soften margarine, 1/2 cup
creamy peanut butter, 1/2 cup
sugar, 1/2 cup
brown sugar, 1/2 cup
egg, 1
vanilla extract, big splash
instant oats, 1 cup
rolled oats, 1/2 cup
mini pretzels, crushed, 1 cup
chocolate chips, 3/4 cup

1. Cream margarine, peanut butter, vanilla extract, and sugars in a bowl. Add egg and beat in well.

2. Add flour through salt and combine.

3. Add oats, flour, pretzels, and chocolate chips. Stir in well.

4. Bake in preheated 350 degree oven for around 10 minutes. So delish!

These are phenomenal! Make them right now!


 

Super Easy Baked Pasta

This is a great meal to make with the crockpot tomato sauce I made the other night. Super fast and super easy!


W
hat You Will Need:

pasta, 1 1/2 pounds cooked
tomato sauce
ricotta cheese, 1 container
italian seasoning, 1/2 tablesppon
grated parm, 1/4 cup
salt & pepper
garlic powder, 1 teaspoon
chili powder, 1 teaspoon
parm, shredded

1. Mix together ricotta cheese mixture of everything from ricotta cheese to garlic powder.


2. Put cooked pasta in a large baking dish. Put in red sauce.

3. Mix in a few scoops of the ricotta slightly.

4. Put a few ricotta dollops on top with shredded parm cheese.

5. Bake in 350 degree until cheese is melty.

A perfect weeknight meal!

Slowcooker Tomato Sauce (Take 2)

I didn’t have wine on me for my sisters excellent crock-pot fresh tomato sauce, so here is my version of an easy homemade sauce.

What You Will Need:

tomatoes, diced, 4 1/2 pounds
onion, medium, diced
tomato paste, one small can
dried basil, 1 tablespoon
dried italian seasoning, 1 1/2 tablespoons
fresh oregano, 1 tablespoond
fresh basil, 1 tablespoon
dried parsley, 1/2 tablespoon
sugar, 2 1/2 tablespoons
salt & pepper
olive oil, 1 tablespoon

1. Get your crockpot ready, put in the oil.

2. Put the rest of the ingredients in the crock pot.

3. Cook on low for 5 – 6 hours.

4. Immersion blend the mixture.

5. Cook for an additional hour.

6. Portion and freeze until you are ready to eat!

Perfect Spinach Walnut Pesto

My husband and I just love our pesto. We will buy it at CostCo. every now and then; but nothing beats our favorite homemade recipe. You can substitute any nut in the recipe, we love almonds as well – but you can also use original pine nuts or pistachios.

What You Will Need:

basil leaves, 2 cups
spinach leaves, 6 cups
garlic cloves, 8-10 whole
walnuts, toasted, 1 heaping cup
parm cheese, 2/3 cup
lemon zest, 1 teaspoon
lemon juice, 1 lemon
olive oil, until pesto is smooth
salt & pepper, to taste

1. This recipe is really easy. Toast the nuts in a pan, usually until you can smell them.

Toss the nuts a few times to toast evenly.

2. Put everything in food processor.

3. Pour in olive oil while blending until smooth. This will…

…turn into this!

4. Put it on everything! Pasta, grilled cheese, vegetables…it’s great on just about anything.

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