No Bake Pistachio Sea-Salt Fudge Bars

by Cindy Yanasha Angulo in , , ,

Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!

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Time: 15 mins 

Ingredients: 

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  • 1 ten oz container (or 1.5 cups) pitted dates 
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons ground cinnamon 
  • 2 teaspoons coarse sea salt 
  • 2 teaspoons flax seed flakes 
  • 2 teaspoon coconut oil 
  • 1 tablespoon pistachio crumbs (pounded pistachios)
  • 2 additional tablespoons of pistachio crumbs for rolling the bars in

Recipe:

  1. In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
  2. Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
  3. Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar. 
  4. That's it! You can refrigerate these if you want them cold, or just serve them as-is!
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Eggless Banana Bread

by Cindy Yanasha Angulo in , , ,

Don't throwout your brown bananas... make banana bread!!  I came up with this easy peesy banana bread recipe + it's eggless and it tastes like a milkshake.  YUM!

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Time: 1.5 hours

Ingredients:

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  • 2-3 ripe bananas (overripe - even brown is best!)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple sauce
  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder

Recipe:

  1. Peel the bananas and mush them in a medium bowl so there's some small chunks left. 
  2. Add all other ingredients and stir until combined - you don't want to over-stir or it will make the bread hard.
  3. Pour the mixture in a loaf-pan and sprinkle with more cinnamon if desired (I did!)
  4. Bake on 350 for 1 hour or until a toothpick comes out clean. 
  5. Serve slightly toasted or as-is! 
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Optional: You can add chocolate chips or walnuts inside the batter for a crunchy surprise! 

 

Falafels

by Cindy Yanasha Angulo in , , , , , ,

Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some! 

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Time: 20 mins - makes ~8 - 10 falafels

Ingredients: 

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  • 1 can garbanzo beans  
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder 
  • 2 cloves garlic
  • 1 tablespoon diced onion
  • 1 handful fresh parsley  
  • 2.5 tablespoons all purpose flour  
  • 2-3 hot wiri wiri peppers if desired  
  • 3 tablespoons olive oil  
  • 1-2 cups vegetable oil for frying  

Recipe:

  1. Strain & wash the garbanzo beans. 
  2. Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
  3. In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
  4. Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.  
  5. Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown). 
  6. Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!  
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Pita Bread:  

Ingredients:  

  • 1.5 cups all purpose flour  
  • 1 packet fast acting yeast
  • 1 teaspoon white sugar  
  • 1 cup warm water  
  • 1 teaspoon salt  

 Recipe: 

  1. Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
  2. Put the flour & salt in a basin. Add the yeast water, knead into a dough.  
  3. Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.  
  4. Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.  
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Tomato Sauce

by Cindy Yanasha Angulo in , , ,

This is a perfect way to use up tomatoes from your summer garden crop. Thanks to my dad and uncle, I had plenty of green and red tomatoes to use for this sauce!  This was my first time making tomato sauce completely from scratch - without the canned tomatoes.  It tasted so fresh and was worth the wait!  

Time: 8 hours

Ingredients:

  • 12 whole tomatoes (I used frozen tomatoes green and red tomatoes that I let defrost overnight in the fridge, makes them so easy to peel!)
  • 1/4 cup olive oil
  • 1 handful fresh basil leaves, torn into smaller pieces
  • I handful fresh thyme leaves (I used broad-leaf thyme)
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 1/2 cup white sugar
  • 1 onion, diced 
  • 1 garlic bulb
  • 2 tablespoons salt
  • 1 cup water
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chili powder

Recipe:

  1. Wash and peel the tomatoes. If they are frozen from earlier in the summer, it helps to boil them for 5 minutes so the skin peels off easier. After they're peeled, set them aside.
  2. Slice the edge of the garlic bulb (skin on) so that the tops of each glove are exposed.  Coat with olive oil and wrap in foil - roast on 425 for 40 mins.  
  3. Heat the 1/4 cup olive oil and diced onions in a large pot on medium heat.  Mix around until the onion is opaque.
  4. Add the tomatoes, basil, thyme, oregano, sugar, crushed red pepper, chili powder, salt and black pepper.  Mix until combined.
  5. Cover the pot and bring to a boil for about 10 mins on medium-high heat.
  6. Lower the heat, remove the cover, and stir. The mixture will start thickening - looking almost like salsa rather than a sauce. 
  7. Remove the garlic from the foil paper and squeeze the softened cloves into the pot.  Mix around, the garlic will melt.
  8. Add the cup of water, stir, and recover the pot.  Leave the heat on a low simmer. 
  9. Keep checking the sauce and stirring occasionally so it doesn't burn.  If it has a lot of chunks, use an immersion blender. Leave it on the stove for 3-6 hours (or longer if you have the time!)

Depending on how ripe the tomatoes were, you may need to add a little more sugar or a little more salt after tasting it. If you prefer a spicier sauce, you can add more crushed red peppers.

Serve over warm pasta or use as a dipping sauce for breads!

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Rainbow Trout With My Lemony-Garlic White Wine Sauce

by Cindy Yanasha Angulo in , ,

I had this with some rainbow fettuccine pasta- delicious and easy! 

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Time: 40 mins  

Ingredients:

  • 2 fillets of rainbow trout- skin on, cleaned. 
  • 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
  • 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout. 

For the sauce:

  • 1 cup white wine (I used a Bordeaux)
  • 3 cloves garlic 
  • 2 tablespoons butter or margarine
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh-squeezed lemon juice
  • 1 teaspoon black pepper & 1 teaspoon sea salt

Serving suggestion:

  • 1 cup fettuccine pasta, cooked al dente
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Recipe:

  1. Heat a frying pan with a tablespoon of butter to high heat. 
  2. Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
  3. Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
  4. Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
  5. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
  6. Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
  7. Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!
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*Watch out for the bones! Slice horizontally so you can remove easily, all at once.

Painless Pesto Pasta

by Cindy Yanasha Angulo in , , , ,

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins

Ingredients:

  • 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
  • 1 tablespoon salt for the pasta water
  • 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pine nuts (you can sub walnuts)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic
  • A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)

Recipe:

  1. Bring 2 cups water to a boil with 1 tablespoon salt.
  2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
  3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
  4. Strain the pasta and return it back to the pot while it's still hot.
  5. Mix the pesto into the pasta until well-coated, careful not to mush it.
  6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
  7. Enjoy!
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Steamed Mussels in a Lemony-Garlic White Wine Sauce

by Cindy Yanasha Angulo in , , ,

How much do you pay for a mussels appetizer at a restaurant?  $11? $14? Some places in NYC even charge over $20!  Today I bought a bag of PEI mussels from ShopRite for $4.99! 

Of course you have to do a little work, scrubbing them and cooking them yourself.  But hey, if you can save a few bucks, it's worth it!   Recipe below, enjoy!

Time: 20 mins

Ingredients:

  • 1 bag PEI mussels
  • 1/2 bottle white wine (I used a Bordeaux)
  • 4 cloves garlic (use 2 cloves if you prefer)
  • 2 tablespoons butter or margarine
  • 1 handful fresh parsley
  • 1 teaspoon fresh lemon juice
  • 1 French Baguette to compliment the mussels
  • 1 teaspoon black pepper & 1 teaspoon sea salt

Recipe:

  1. Scrub the mussels thoroughly, throwing out any that are not fully closed or have cracks in them. Set them aside. 
  2. Slice the garlic cloves and chop 1/2 of the parsley (leave a few behind leaves for garnish)
  3. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
  4. Add the white wine and lemon juice, salt and pepper - bring to a boil. 
  5. Add the mussels into the pot carefully, to avoid breaking them (I used a strainer-spoon so that I could place them lightly without getting burned).
  6. Cover the pot and let the mussels steam for about 4-5 mins or until they pop open.
  7. While the mussels are steaming, cut the French baguette into diagonal slices, or however you want them shaped.
  8. Toast the bread in a 350 degree oven for about 5 mins or as crispy as desired.
  9. Place the mussels in a bowl that will hold the sauce, but leave the sauce in the pan and let simmer for another 10 mins so it reduces to about half. 
  10. Devour the mussels, dip the bread in the sauce, & drink the rest of the wine with this meal!

Serving suggestion:  I wanted a light dinner so I had this by itself; you can serve it over a plate of linguini cooked al dente.  The sauce will go great with the pasta and it will make for a more filling meal!

Homemade Pizza!

by Cindy Yanasha Angulo in , , ,

Tried an eggless crust! (FYI, it's fantastic). 

Eggless homemade pizza!

Time:  1.5 hours

Ingredients:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 teaspoons garlic powder
  • 1 packet fast acting yeast
  • 1 cup warm water
  • 3 tablespoons olive oil
  • 3 tablespoons dried oregano 
  • Toppings of your choice

Recipe:

  1. Mix all dry ingredients together for dough (including garlic powder and 2 tablespoons of the oregano).
  2. Slowly add warm water & 2 tablespoons of the olive oil, mix with a wooden spoon to incorporate then knead lightly with your hands (don't over-knead or it'll get hard)
  3. Cover with plastic wrap and let sit in a dark area for 30 mins to rise
  4. Spread crust out onto a cookie sheet lined with parchment paper, you will need to stretch the dough for a little bit with your hands until it stays flat. 
  5. Poke holes in the crust with your finger tips. 
  6. Sprinkle the top of the crust with the last tablespoon of olive oil and some additional Italian seasonings of your choice (I used the last tablespoon of oregano and another teaspoon of garlic powder because I love garlic!). 
  7. If you have a pizza stone, put it in the oven & turn on the oven to 500 degrees. Then, carefully take it out, place the pizza (with toppings) on it & bake for ~8 mins or until done. 
  8. If you don't have a pizza stone & are using a cookie sheet lined with foil, sprinkle a little dry flour on top of the foil (or use breadcrumbs). Bake crust alone for 15 mins on 350.
  9. Take crust out of the oven, add desired toppings (I used 1/2 bottle of marinara sauce + slices of fresh mozzarella cheese + torn slices of fresh basil leaves.
  10. Bake on 350 for ~30 mins or until cheese is melted & crust is cooked through.
  11. Enjoy!

Chicken Tinola

by Cindy Yanasha Angulo in , , ,

A delicious Filipino dish that's perfect for the cold weather!  This is one of my favorite soups lately because I'm obsessed with garlic and ginger.  Enjoy!

 

Time: 1 hour

Ingredients:

  • 4 chicken thighs with bones-in (either skin-on or skinless will work.  Skinless is healthier!)
  • 1 tablespoon chopped onion
  • 4 cloves garlic, sliced
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh ginger (it's easier to grate it using a cheese grater!)
  • 2 tablespoons fish sauce (or more if you love that flavor!)
  • 1 cup vegetable or chicken stock (can substitute 1 boullion cube with 1 cup water)
  • 2 cups rice wash (rinse rice well in a basin and strain, then add water again to the rice and swish around until the water is cloudy - this is rice wash!)
  • 1/2 diced & pealed chayote squash (can substitute kale, yellow squash, or any other veggies you love!)
  • 1 head bok choy, chopped or pulled apart (you can sub spinach, broccoli or any other greens)
  • 2-3 whole chili peppers (optional, I use Guyanese wiri-wiri peppers, it gives it an amazing kick!)
  • Salt/pepper to taste

Recipe:

  1. Sautée onion & garlic in a large pot with the veggie oil
  2. Add the chopped ginger & let simmer for about 1-2 mins until the onion is clear
  3. Add the chicken thighs & brown on both sides
  4. Pour in the fish sauce, stock, and rice wash - bring to a boil 
  5. Cover and let simmer for ~40 mins (I added a few whole chili peppers before covering)
  6. Add bok choy & diced chayote squash once the chicken is fork-tender
  7. Sprinkle in black pepper & salt to taste - then let simmer for about 5 more mins
  8. Served in a bowl on top of cooked white rice or brown rice, enjoy!

Below is a picture of the tinola with the skin-on, just to show another variation. 

Green Curry Soup

by Cindy Yanasha Angulo in , , , ,

Just what you need on a cold night!  Some Thai Green Curry Soup!

 

Time: 30 - 40 mins

Ingredients:

  • 1 pack chicken tenders 
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 3 gloves of chopped garlic
  • 1/4 cup chopped red onion (or yellow, I had red on hand)
  • 1/4 cup chopped ginger
  • 1 head bok choy
  • 1 can coconut milk
  • 1 tablespoon Thai green curry paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 or 2 whole green chilies

Recipes:

  1. Cut chicken tenders into cubes & tossed them in soy sauce
  2. Sautée chicken pieces in olive oil with chopped garlic & chopped onion & chopped fresh ginger
  3. When the chicken is browned, added salt, green curry paste, fish sauce & a can of coconut milk
  4. Let it simmer 5 mins then add in the bok choy until it's wilted
  5. Add chili powder & some fresh chili's to make it more spicy
  6. Serve with some cooked basmati rice or add in some noodles and drink it as a soup!

Crispy-Skin Salmon with Tamarind Basmati Rice

by Cindy Yanasha Angulo in ,

Trying to stay fit this holiday season?  Me too.  Fish too bland for your liking?  I hear ya!  

This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection!  You'll forget you're on a diet!

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Time: 1 hour

Ingredients:

Salmon:

  • 1 salmon fillet - with the skin on
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • salt/pepper to taste

 

Rice:

  • 1 cup basmati rice boiled in 1 teaspoon salt
  • 1/2 pack Goya Sazon
  • 2 - 3 tamarind pods, de-shelled and broken into individual seeds
  • 1 tablespoon butter (you can sub with olive oil)
  • 1 teaspoon ground cumin

 

Recipe:

  1. Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
  2. Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
  3. Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
  4. Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
  5. While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
  6. Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
  7. Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
  8. Serve rice and salmon on a plate & enjoy! 

Kale Chips

by Cindy Yanasha Angulo in , ,

Simple, healthy snacking: KALE CHIPS! 

Time: 40 mins

Ingredients:

  • 1 head of kale  
  • 1 teaspoon olive oil
  • 1-2 teaspoons sea salt (or to taste)

Recipe:

  1. Before making, ensure the kale is washed & dried completely (preferably left out to dry overnight). 
  2. Preheat oven to 275 F.
  3. Cut the veins & stems off the kale so only the leaves are left.
  4. Toss kale leaves with olive oil & salt on a cookie sheet. 
  5. Bake on 275 for 30 mins, turning at least once midway. Leave in a little longer if the kale isn't crispy yet! 

 

Healthier Birthday Cake Bites

by Cindy Yanasha Angulo in , , ,

This is a variation of my raw cookie dough bites - but with some chocolate syrup and sprinkles!  Surprise your favorite birthday girl or boy with these delicious homemade Birthday Cake Bites!

Time: 15 mins

Ingredients:

  • 1 cup almond butter
  • 1/4 cup rice flour
  • 1/2 cup old fashioned oats
  • 3 tablespoons agave nectar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegan dark or semi-sweet chocolate chips
  • 1/4 cup coconut oil + additional 1/4 cup vegan chocolate chips (for the chocolate syrup)
  • Sprinkles

Recipe:

  1. In a food processor, combine almond butter, rice flour, oats, honey, agave nectar, cinnamon & nutmeg
  2. Remove from food processor and fold in semi-sweet chocolate chips
  3. Form cookie dough balls
  4. Mix coconut oil with additional chocolate chips and melt (using a double boiler or microwave on low heat for 20 seconds)
  5. Drizzle the balls with the chocolate syrup mixture, add sprinkles & enjoy!

Serving suggestions:

  1. Store in a refrigerator or freezer
  2. Add lollipop sticks to create cake pops

Baked Cassava Fries

by Cindy Yanasha Angulo in , , ,

This recipe originated from me craving fish n chips!  I ended up having no potatoes to make fries, and I was on a "healthy" kick - in comes Baked Cassava Fries with Baked Flounder!

It's amazingly satisfying and very easy to create. 

Time: ~45 mins + time for water to boil

Ingredients:

  • 1 cassava

  • 1 - 2 tablespoons olive oil

  • Salt & pepper to taste

Recipe:

  1. Peel & cut cassava 
  2. Boil until tender (~ 15 mins)
  3. Spread cassava on cookie sheet
  4. Drizzle with olive oil, salt & pepper 
  5. Bake on 425 for 20 mins
  6. Enjoy!

Serving suggestion: 

I made this with a Baked Flounder Fillet:

Time: 20 - 25 mins

Ingredients:

  • Flounder fillet
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • Salt/Pepper
  • Fresh dill (optional)

Recipe:

  1. Sprinkle flounder fillet pieces with lemon juice
  2. Drizzle the top with olive oil
  3. Sprinkle with salt and black pepper
  4. Bake on 350 for about 15 mins (or until golden brown)
  5. Optional: garnish with some fresh dill!
     
 

Lamb Burgers

by Cindy Yanasha Angulo in , ,

Add these burgers to a sandwich or use them without bread for a simple scrumptious lunch salad!   

Time:  30 mins

Ingredients:

  • 1 pack ground lamb (~2 lbs)
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder (or more if you like things garlicky)
  • 1/4 cup chopped red onion
  • 1.5 teaspoon ground cumin
  • 1 teaspoon dark chili powder  
  • Salt/pepper to taste

Recipe:

  1. Mix all the above ingredients together in a medium bowl.
  2. Form burger shapes with your hands - you will need to push a little dent in the middle of each patty with your thumb, so they cook evenly as a patty and don't have a mountain in the middle when they're on the grill.
  3. Grill or pan-sear the burgers for about 3 mins on each side or until rare to your liking.
  4. Enjoy!

Spiced Butternut Squash

by Cindy Yanasha Angulo in , , ,

Looking to squash some extra belly fat while still having a flavorful meal?  Try out my spiced butternut squash recipe!  I used spices that remind me of the holidays - and my apartment smelled amazing while this was cooking. 

This recipe is great as a snack, side dish, or even throw it into a salad for lunch!  I actually had it as a full meal for dinner last night! 

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Time: 30 - 35 mins

Ingredients:

  • Small/medium sized butternut squash
  • About 1-2 tablespoons of olive oil depending on the size of your squash
  • Salt/pepper to taste
  • Smoked paprika to taste
  • Ground cinnamon to taste

Recipe:

  1. Peel and cut the butternut squash into small bite-sized cubes
  2. Lay the cubes out on a cookie sheet that's covered with foil
  3. Drizzle olive oil over the top of the squash pieces
  4. Sprinkle desired spices - I used smoked paprika, ground cinnamon, and salt & pepper
  5. Bake on 400 degrees for about 20 - 25 mins or until the tops are golden brown and you can easily stick a fork into the pieces. 

Enjoy!

FYI - there are several health benefits of butternut squash.  These gourds are high in Vitamin A and B-complex.  They have no saturated fats or cholesterol and are a rich source of dietary fiber.  They are also great for controlling your cholesterol and weight. Read more about their benefits here: http://www.nutrition-and-you.com/butternut-squash.html

TIP: Save the seeds!  Butternut squash seeds are also really high in fiber!  Wash them thoroughly after scooping them out of the squash and roast them (try my roasted pumpkin seed recipe with these seeds, use whatever spice you like!)

 

Bowtie Pasta Salad

by Cindy Yanasha Angulo in ,

Simple lunch recipe bursting with flavor!

 

Time: 30 mins + time for water to boil

Ingredients:

  • 2 cups boiling water
  • 1 cup farfalle (bowtie) pasta (from a box, dried)
  • 1/4 cup sliced black olives
  • 1/4 cup diced cucumbers (peeled)
  • 1/4 cup asiago cheese cubes
  • 1/4 cup grape/cherry tomatoes (or as many as you like)
  • 3 tablespoons olive oil
  • Bunch of fresh or dried basil leaves (if fresh, break them apart to smaller, bite-sized pieces)
  • Bunch of fresh cilantro leaves 
  • Salt/Pepper to taste

Recipe:

  1. Boil water with about 2 teaspoons of salt
  2. Add pasta and cook until al dente (not mushy but cooked through)
  3. While the pasta is cooking, mix all other ingredients together in a bowl (except the salt, pepper, and cilantro) - the olive oil will help incorporate everything. 
  4. Strain pasta and it to the bowl of mixed ingredients
  5. Sprinkle salt/pepper and fresh cilantro if desired.
  6. Enjoy!