summer pasta gluten free

Last week I shared 5 simple food swaps you could make to boost your energy. If you are like me, you are an actionable student by nature and you already made some of these swaps on your last grocery trip. If you want to make some of these swaps on your next trip, make sure you check out the post.

Now that you have these foods in your cupboard you may use them in your regular, old, go-to recipes but often when we make changes we are motivated to make more. Today I am sharing 3 recipes I created to keep your energy on the up and up. And don’t worry, they are full of flavour and ingredients you can find at your regular store.

I bet when you see “energy boosting recipes” you tend to think of recipes fueled by caffeine or sugar but it is these exact foods that will steal your energy in the end so they are best avoided. Instead, the following recipes are fueled by last week’s food swaps as well as seasonal fruits and vegetables. With summer fast approaching (thank goddess!) it’s time to start enjoying the fresh flavours of the season.

Eating with the seasons is a simple way to build energy back into your life because it puts you in sync with the rhythms of Momma Nature. Whoa. Woo-woo alert. Yea, that may be true but since you are desperate to stop feeling so freakin’ tired, don’t you think it’s time you tried something new? Enjoying summer foods in the summer allows you to receive the greatest amount of nutrients with the most flavour so that both your cells and your taste buds are happy.

I know you’ve only really cared about your taste buds before but I promise that when you start to care about your cells too, you will stop feeling so tired and start to feel awake again. I can feel your mind opening up to this thought. Roll with it sister and enjoy these simple, summer recipes that are bound to boost your energy.

Garden-Fresh Tomato Basil Pasta
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 cups gluten free penne pasta (or pasta of your choice)
  2. extra virgin olive oil
  3. large handful of basil finely chopped
  4. large handful of parsley finely chopped
  5. 3-4 cloves of garlic finely chopped
  6. 1 bunch of green onions finely chopped
  7. 20-30 cherry tomatoes halved (or 2-3 tomatoes finely diced)
  8. ½ - 1 tsp Himalayan salt
  9. 3 tbsp hemp hearts
Instructions
  1. Add pasta to a pot of salted, boiling water. Cook according to package
  2. While the pasta is cooking, chop the garlic, basil, parsley and green onions
  3. Halve the tomatoes
  4. Once the pasta is cooked, drain it
  5. Return the pasta back into your pot
  6. Drizzle a little EVOO over your pasta and mix
  7. Add in all the remaining ingredients
Notes
  1. These fresh ingredients come together for a delectable lunch or supper in under 30 minutes. It is so light, fresh and summery. And tasty too. Make sure your pasta is organic if it contains corn so that you avoid genetically modified organisms (GMOs). Do your best to avoid soy in the ingredient list.
Jessica Stopard http://jessicastopard.com/
Kale Peach Salad
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 bunch of kale (stems removed)
  2. 1 peach diced
  3. 1 red pepper diced
  4. ½ red onion diced
  5. 1 grated radish
  6. 1 tbsp hemp hearts
  7. 1 tbsp pumpkin seeds
  8. 1 tbsp sunflower seeds
Vinaigrette
  1. 1 peach pitted and chopped
  2. 2 tbsp extra virgin olive oil or avocado oil
  3. 4 tbsp lime juice
  4. 3 tbsp balsamic vinegar
  5. 2 tbsp pure maple syrup
  6. 1 clove garlic
  7. 2 tbsp water
  8. 2 medjool dates
  9. pinch of Himalayan salt
Instructions
  1. Place all the vinaigrette ingredients into the blender and mix until smooth
  2. Wash and dry the kale
  3. Tear the leaves into bite size pieces
  4. Add all the remaining ingredients
  5. Stir in the vinaigrette and sprinkle with hemp hearts, pumpkin seeds and sunflower seeds
Notes
  1. Remember kale salad keeps for days; so don’t be afraid to make more for leftovers.
Jessica Stopard http://jessicastopard.com/
sunflower seed butter nut-free
No-Bake Sunflower Cookies
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. ¼ cup sunflower seeds
  2. ¼ cup pumpkin seeds
  3. 1 cup unsweetened coconut
  4. 4 medjool dates
  5. ½ cup raisins
  6. ½ cup dried cranberries (sweetened with apple juice)
  7. 1 tsp pure vanilla extract
  8. 2 tbsp sunflower seed butter (or nut butter of your choice)
  9. 1 tbsp pure maple syrup or coconut sugar or xylitol
  10. 1 tsp cinnamon
  11. 1 tsp nutmeg
  12. 1 tsp ginger
  13. pinch of Himalayan salt
  14. 1 cup brown rice crisps
Instructions
  1. Place the sunflower seeds, pumpkin seeds and coconut in your food processor.
  2. Pulse a few times until nicely ground up.
  3. Now add all the remaining ingredients except the brown rice crisps.
  4. Pulse until all the ingredients are nicely incorporated. If it appears to be too dry add some water one tablespoon at a time. You don’t want it wet.
  5. Place the mixture into a nice big bowl and stir in the brown rice crisps. The batter will be thick, so don’t be afraid to get in there with your hands and fold in the crisps.
  6. Now depending on the size of cookies you want, scoop out the desired amount. Form into a nice cookie. Use your palms to flatten out the cookie. Smooth the edges and then press into some coconut. First on one side, then the other.
  7. Place on a parchment-lined sheet pan. Then place in the fridge for a few hours or overnight.
  8. Place in a sealed container.
Notes
  1. You’ll be surprised at how nicely these cookies stick together without baking. Perfect as a snack or as a dessert with more sunflower seed butter spread on top. Add some hemp hearts if you want to amp up the nutrients.
Jessica Stopard http://jessicastopard.com/
summer detox