homemade pasta | Healthful Mind Body and Soul

Leftover Monday-What I Ate Wednesday

November 6, 2013 by Celeste @The Whole Serving Leave a comment

Happy Wednesday!!

It’s been a while since I’ve shared on WIAW, so today I’m sharing tasty, fast and easy leftover meals.

Monday was leftover day for me, and leftover = easy, and easy is a good thing with the busy holiday season coming. This past weekend I made these awesome Vegan Pumpkin Spice pancakes and decided to make several batches so I could freeze and have pancakes on the quick during the work week. I do this with waffles and french toast as well, just like having Eggo’s, but better, so Monday’s breakfast was Vegan Pumpkin Spice pancakes. This pancake recipe is from Minimalist Baker, one of my favorite food blogs.

Lunch was leftover homemade, handmade pasta from Sunday, I made enough to have leftovers and I put some of the uncooked pasta in the freezer for times when I don’t have a lot of time. Recipe here.

Snack, not leftover, just great.

Leftover black bean vegetable soup was the base for dinner Monday night. I took a Korean Purple sweet potato, peeled chopped, boiled until just tender, then sautéed with a little olive oil to give them an oven roast flavor. Mixed them into the soup added a salad and dinner was served. The Korean Purple sweet potato has white flesh and when cooked has a slightly sweet chestnut flavor, with the texture similar to that of a yukon gold.

What a great day of eats, I hope yours were just as good.

Check out Jen at Peas and Crayons and all of the other WIAW’s and don’t forget to make good use of your leftovers.

Have a great Wednesday!

Second Group Cycle Class and Great Food Weekend

November 4, 2013 by Celeste @The Whole Serving 4 Comments

My weekend started with my second group cycle RPM class. Much better this time, my legs didn’t feel like jelly afterwards and I fueled properly this time. However, there were times during the class when all I could think, was when was it going to be over.

After my RPM cycle class I stopped by Whole Foods to pick-up some fresh fruits and veggies. Some of my friends think I’m crazy because I love shopping for fruits and veggies.

Later Saturday afternoon I used my juicer, something I don’t do as often as I used to, I generally do smoothies. Lets face it, it’s easier to clean a blender than it is to clean a juicer. I juiced carrots, apples, celery, cucumbers, kale and lemon to make this wonderful energizing drink.

Carrot juice is a good source of vitamin A, beta-carotene and various minerals due to the fact the carrots have been growing deep in the soil absorbing an array of minerals. A good reason to buy organic. I know there are some that strain their juice to get rid of the froth, but I love drinking all of the juice froth and all.

I saw this recipe for Vegan Pumpkin Spice Pancakes on one of my favorite food blogs, Minimalist Baker, and had to give them a try. What a great breakfast for Sunday morning, trust me, they were so good!

My daughter ask for homemade pasta, and it really is easy to make, so I made egg-less pasta for dinner Sunday.

Egg-less Pasta

1 1/2 cup semolina flour

1 cup all-purpose flour

1 tablespoon extra virgin olive oil

a dash of sea salt

1 cup warm water

Mix all ingredients when it comes together, transfer to floured surface and knead until smooth, about 5 minutes. Cover dough wit plastic wrap and allow to rest for about 10 minutes. Roll dough until very thin, use pizza cutter to cut into tiny strips. Bring Water to a boil, drop pasta in, stir. When pasta comes to top of boiling water it’s ready to be removed using a strainer or colander, tossed with desired sauce and served.

I used prepared Alfredo sauce, pesto sauce and chopped tomatoes.

This is a variation of Mario Batali’s recipe found HERE.