• Skip to main content
  • Skip to footer

Dawna Stone

You Can Have A Better Life

  • Home
  • About Dawna
  • Speaking
  • Blog
  • Contact

healthy you approved

Start to Finish: Pasta Primavera

February 18, 2014 by Dawna Stone

I LOVE pasta and I was not about to give it up when I eliminated wheat from my diet. Instead, I use brown rice pasta for all my pasta dishes. This pasta primavera is one of my favorites and it is super healthy! I used brown rice fettuccine this time but I often use angel hair—both are great.

PataPrimavera_Final

The ingredients are simple. All you’ll need is brown rice pasta (any shape you crave), broccoli, mushrooms, zucchini, yellow squash, garlic, tomato, fresh basil (optional), salt, black pepper and olive oil spray.

PastaPrimavera_PastaDry PastaPrimavera_Tomato

In a large pot, bring water to boil and cook pasta according to package directions. In a large saucepan with steamer basket bring one inch water to boil and add broccoli, mushrooms, zucchini and yellow squash and steam until tender. Set aside.

PastaPrimavera_Pasta PastaPrimavera_Veggies

Coat a large skillet with extra virgin olive oil spray and heat on medium. Add tomatoes and garlic and sauté for 1 minute. Add steamed vegetables, salt and pepper, and cook for an additional minute. Top angel hair with vegetable mixture.

PastaPrimavera_Final2

Super simple! I hope you enjoy and please let me know if you try this recipe.

Pasta Primavera (made with brown rice pasta)
Servings
4
Servings
4
Pasta Primavera (made with brown rice pasta)
Servings
4
Servings
4
Ingredients
  • 8ounces brown rice pasta(fettuccine or angel hair)
  • 1cup broccoli florets
  • 1/2cup sliced mushrooms
  • 1/2cup sliced zucchini
  • 1/2cup sliced yellow squash
  • 1/2teaspoon extra virgin olive oil
  • 1large tomatochopped
  • 1 clove garlicminced (optional)
  • sea salt
  • Ground black pepper
Servings:
Instructions
  1. Prepare the pasta according to package directions.
  2. In a large saucepan with steamer basket, bring 1" of water to a boil. Steam the broccoli, mushrooms, zucchini, and yellow squash in the basket for 5 minutes, or until tender. (The time depends on the individual vegetables. The mushrooms will be tender before the squash, for instance.) Transfer to a colander to drain. Set aside.
  3. In a large skillet over medium heat, heat the oil. Cook the tomato and garlic (if desired), stirring frequently, for 1 minute. Add the steamed vegetables, season with salt and pepper to taste and cook for 1 minute. Place the pasta in a serving bowl and top with the vegetable mixture.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Start to Finish: Chicken and Vegetable Stir Fry

February 12, 2014 by Dawna Stone

I find stir-fry to be an easy way to get a load of nutritious vegetables all in one meal. The great thing about making stir-fry at home is that you can make an often unhealthy dish (loaded with oil) a healthy one.

stir fry 1

What you’ll need: Chicken breast, brown rice, olive oil spray, garlic, onion, broccoli, snow peas, baby carrots, bean sprouts, baby spinach, soy sauce, chicken broth and salt.

stir fry 5

Pre-heat your wok on medium heat, coat with olive oil spray, and combine onion, garlic and soy sauce.

Cook 1 minute, then add chicken and chicken broth, and cook for an additional 2-3 minutes. Add carrots, broccoli, snap peas and half of the water and cook for an additional 3-4 minutes.

stir fry 4

Add bean sprouts, spinach and remaining water, and simmer for an additional 3-5 minutes, or until vegetables are tender and chicken is cooked through.

stir fry 3 stir fry 2

Cook rice according to package directions. Serve stir-fry over rice and enjoy!

stir fry 1

Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Ingredients
  • 1cup uncooked brown rice
  • pinch sea salt
  • 1/4cup low-sodium chicken broth
  • 2tablespoons gluten-free soy sauce or tamari
  • 1teaspoon vegetable oil
  • 4 boneless, skinless chicken breast halvessliced into 1/4
  • 1tablespoon minced garlic
  • 2teaspoons grated fresh ginger
  • 2cups broccoli florets
  • 1cup snap or snow peas
  • 1/2cup chopped carrots
  • 2cups baby spinach
  • 1cup bean sprouts
  • 3 scallionschopped
Servings:
Instructions
  1. Cook the rice according to package directions.
  2. Meanwhile, in a small bowl, whisk together the broth and soy sauce or tamari. Set aside.
  3. In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook the chicken, stirring, for 3 to 4 minutes, or until it browns and is partially cooked. Add the garlic and ginger and cook, stirring constantly, for 15 seconds. Add the broccoli, peas, and carrots and cook, stirring constantly, for 3 to 4 minutes, or until tender-crisp. Add the spinach, sprouts, scallions, and reserved broth mixture. Cook, stirring constantly, for 3 to 4 minutes, or until the spinach wilts and the chicken is no longer pink and the juices run clear.
  4. Fluff the rice with a fork and divide among 4 plates. Spoon the chicken mixture over the rice and serve.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Mango and Avocado Salad

January 3, 2014 by Dawna Stone

This salad recipe is amazing as a side to a meal or as a satisfying snack. You'll taste a perfect balance between sweet and savory…yum!

Mango and Avocado Salad
Servings
2
Servings
2
Mango and Avocado Salad
Servings
2
Servings
2
Ingredients
  • 1 mangodiced
  • 1 avocadodiced
  • 1large tomatodiced
  • 2tablespoons lime juice(freshly squeezed)
  • 1tablespoon balsamic vinegar
  • 1tablespoon olive oil
  • 1/4teaspoon salt
  • 1/4teaspoon Ground black pepper
  • 1tablespoon Italian parsleystems removed (optional)
Servings:
Instructions
  1. In a small bowl, whisk together lime juice, balsamic vinegar, olive oil, salt and pepper and set aside for dressing.
  2. In a medium bowl, combine remaining ingredients. Top with dressing, toss lightly and serve.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Chickpea Salad (with Lemon and Mint)

December 15, 2013 by Dawna Stone

The ingredients and flavors in this salad are perfect! On it's own or as a side, this Healthy You recipe will fill you up and leave you smiling!

Chickpea Salad (with lemon and mint)
Servings
2
Servings
2
Chickpea Salad (with lemon and mint)
Servings
2
Servings
2
Ingredients
  • 115-0z can of chickpeasrinsed and drained (use organic, low sodium if possible)
  • 1/2 red bell pepperfinely chopped or julienned
  • 1 cucumberfinely chopped
  • 3 scallionsfinely chopped
  • 1clove garlicminced
  • 2tablespoons olive oil
  • 3tablespoons white wine vinegar
  • 3tablespoons fresh squeezed lemon juice
  • 1/4cup mint leaves
  • 1/4teaspoon salt
  • fresh ground pepper to taste
Servings:
Instructions
  1. In medium bowl, whisk together garlic, olive oil, white wine vinegar, lemon juice, salt and pepper for dressing. Set aside.
  2. In a large bowl, combine chickpeas, bell pepper, cucumber, scallion and mint. Add dressing and toss to coat.
  3. For added flavor, refrigerate for 30 minutes prior to serving. Enjoy!
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Mixed Fruit Parfait

November 27, 2013 by Dawna Stone

Does your yogurt need a little something extra? Skip the high calorie granola and opt for mixed fruit. This combination of kiwi and berries will provide you with just the right amount of natural sugar to satisfy your sweet tooth.

Mixed Fruit Parfait
Servings
2
Servings
2
Mixed Fruit Parfait
Servings
2
Servings
2
Ingredients
  • 1cup yogurtplain, non-fat (i.e. Chobani or Fage Plain Greek Yogurt)
  • 1 kiwisliced
  • 1/2cup raspberries
  • 1/2cup strawberriesquatered
  • 1/4cup blueberries
  • 2sprigs mint(optional)
Servings:
Instructions
  1. In 2 glasses, add 1/4 of the fruit mixture to the bottom of the glass, spoon in 1/2 cup yogurt into each glass. Add the remaining fruit mixture over yogurt. Add mint spring and serve.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Raisin and Walnut Quinoa

November 25, 2013 by Dawna Stone

This warm raisin and walnut quinoa recipe is fresh, flavorful and versatile. Eat it as a side dish, with your favorite fish or over mixed greens.

If you find other great pairings with this recipe, please share with me below!

Raisin and Walnut Quinoa
Servings
4
Servings
4
Raisin and Walnut Quinoa
Servings
4
Servings
4
Ingredients
  • 1cup quinoauncooked
  • 1/4cup raisins
  • 1/4cup walnutschopped
  • 2tablespoons olive oil
  • 1/4cup cilantro(optional)
  • 1tablespoon lemon juicefreshly squeezed
  • 1/4teaspoon salt
  • 1/4teaspoon cracked black pepper
Servings:
Instructions
  1. Cook quinoa according to package directions.
  2. In a small bowl, whisk together olive oil, lemon, salt and pepper.
  3. Add raisins, walnuts and cilantro to hot quinoa.
  4. Pour in olive oil mixture and stir lightly.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Footer

Site

  • About Dawna
  • Speaking
  • Contact Dawna Stone

Write A Book

  • Blog Posts
  • Books
  • Course

Improve Your Life

  • Blog Post
  • Books

Improve Your Health

  • Blog Posts
  • Recipes
  • Books
  • Course

Get In Touch

Follow me on Social Media
FacebookTwitterPintrestInstagram

DAWNA STONE All Rights Reserved – Copyright © 2021

Copyright © 2023 · Dawna Stone on Genesis Framework · WordPress · Log in