Posts tagged "Italian"

Recipe: Italian Meatballs with Cucumber Pesto Noodles2 min read


Italian Meatballs with Cucumber Pesto Noodles

This lightened up twist on an Italian classic has all the flavors of the original, without any gluten and with far fewer calories. Fresh and crunch cucumbers tossed with tomatoes and coated with bright and herbaceous pesto stand in for pasta. Cucumbers are comprised of 98% water, are naturally hydrating. They also supply magnesium, potassium, and vitamins A, B, and C. Lean ground poultry boasts ample amounts of protein, and also supplies your body with iron. Next time you’re craving traditional spaghetti and meatballs, try this lighter and healthier version instead, you won’t be disappointed!


Serves 2 generously

Total Time: 30 minutes


  • 1-pound lean ground chicken or turkey
  • 2 garlic cloves, minced
  • 1 teaspoon ground oregano
  • 1 egg
  • 4 tablespoons ground parmesan cheese
  • 4 tablespoons gluten free breadcrumbs or panko
  • 2 tablespoons extra virgin olive oil
  • 1 seedless cucumber
  • ½ cup halved cherry or grape tomatoes
  • ¼ cup pesto
  • Salt and pepper to taste


  1. In a large mixing bowl, combine the ground meat, garlic, oregano, egg, parmesan, panko, and a pinch of salt and pepper. Using your hands, mix everything just until combined, but be careful not to overmix (the meatballs will get heavy).
  2. Roll the meat mixture into roughly golf ball size meatballs.
  3. In a large skillet, heat the olive oil over medium heat. Add the meatballs, making sure not to crowd the pan (you may have to cook them in two batches). Cook undisturbed for 2-3 minutes, then flip them over (using a spatula or just rolling them around in the pan). Cook for a total of 8-10 minutes, turning them in the pan occasionally, until all the meatballs are cooked through.
  4. While the meatballs cook, use a spiralizer to turn the cucumber into large noodles. In a large bowl, toss the noodles with the tomatoes, and enough pesto to coat. Season to taste with salt and pepper.
  5. Serve the meatballs alongside the cucumber pesto noodles, with extra pesto on the side if desired. Enjoy!

Note: if you don’t have spiralizer, you can just slice the cucumber into thin strips or rounds instead.


Healthy Travel Blog

Posted by Lustige Bilder - October 11, 2017 at 22:07

Categories: Travel   Tags: , , , , , ,

Recipe: Italian Grilled Peach Salad2 min read

Italian Grilled Peach Salad

Italian Grilled Peach SaladIn the summer, meals that are simple, seasonal, and light are the most appealing. Italian cuisine caters perfectly to this penchant. It’s not all pasta and pizza! This grilled peach salad takes advantage of juicy summer peaches, and the additions of peppery arugula, creamy mozzarella, and salty prosciutto combine to make a meal you’ll want to eat all summer long. And if peaches aren’t quite in season where you live, grilling even under-ripe peaches brings out a ripe, sweet flavor. Aside from being delicious, peaches support your digestive health, protect your vision, and help reduce inflammation. They are rich in potassium, iron, fiber, and a wealth of antioxidants. Add some grilled shrimp or salmon, and you’ve got a well-rounded and delicious healthy summer meal.

Total time: 20 minutes

Serves: 4


  • 4 peaches, washed, halved, and pitted
  • 3 tablespoons olive oil, plus 3 more for dressing
  • 1 tablespoon balsamic vinegar
  • 1 large ball fresh mozzarella, torn into bite size pieces
  • Juice and zest of ½ a lemon
  • 1 teaspoon honey
  • 8 slices prosciutto, torn into bite size pieces
  • 3 handfuls arugula
  • 6 fresh basil leaves, chopped
  • kosher salt and black pepper, to taste


  • Heat your grill (or a grill pan on your stove top) to medium heat. Brush each peach half on both sides with olive oil, and place on the grill flesh side down. Grill on each side for 2-3 minutes, until you have nice grill marks and the peaches have softened.
  • Once you’ve grilled all your peaches, place them in a bowl and toss with the balsamic vinegar and remaining olive oil. Let them rest and cool for 10 minutes.
  • Remove the peaches to your cutting board, and make the dressing in the bowl with their juices. Whisk in the remaining olive oil, lemon juice and zest, honey, and salt and pepper.
  • On a platter, arrange the arugula, then top with the prosciutto and the mozzarella, and finally the grilled peaches. Drizzle over the dressing, and top with the chopped basil.


Healthy Travel Blog

Posted by Lustige Bilder - August 31, 2017 at 15:27

Categories: Travel   Tags: , , , , ,