Herb Baked Fish with Rainbow Bell Peppers

Herb Baked Fish with Rainbow Bell Peppers

This recipe is inspired by a cooking class I recently took in Cabo San Lucas, Mexico, where I learned to make a number of dishes including this gorgeous herbed baked fish with rainbow bell peppers.

The recipe preparation is simple and requires just 10 ingredients. Let me show you how easy it is to make this light, flavorful dish!

To start you’ll cook your onions, peppers, and tomatoes down until they’re soft and just tender.

Herb Baked Fish with Rainbow Bell Peppers from Minimalist Baker →

5-Ingredient Protein Balls (Low Sugar, Grain-Free)

5-Ingredient Protein Balls (Low Sugar, Grain-Free)

One of my favorite restaurants in Portland is Harlow. Sometimes I go for brunch and while waiting in line, I eye the raw and baked treats on the counter. One of my favorite treats is something called an “almond butter protein sphere.” Um, hello? Could there be a more perfect name for a pre-brunch snack? I think not.

Consider this my inspired take on a nutty protein ball.

My favorite part?

5-Ingredient Protein Balls (Low Sugar, Grain-Free) from Minimalist Baker →

Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!)

Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!)

Olives — you either love them or you hate them. And this recipe is definitely for the olive lovers in the house!

If you’re looking for a way to get more olives in your life, this tapenade is the perfect solution.

With just 6 ingredients and 5 minutes required, it’s about as easy a recipe as they come. Let’s do this!

It all starts with delicious, rich olives.

Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!) from Minimalist Baker →

Detoxifying Beet & Berry Smoothie (3 Ingredients!)

Detoxifying Beet & Berry Smoothie (3 Ingredients!)

Beets — you either love them or you hate them. But we’ve crafted just the recipe to turn almost anyone into a beet lover.

And it couldn’t be simpler! Made with just 1 blender, 3 ingredients, and 5 minutes, this smoothie is bright, fruity, and detoxifying. Let me show you how it’s done!

Raw beets are a nutritional powerhouse known for their ability to aid detoxification.

Detoxifying Beet & Berry Smoothie (3 Ingredients!) from Minimalist Baker →

Yeast-Free Cashew Parmesan (5 Minutes!)

Yeast-Free Cashew Parmesan (5 Minutes!)

While experimenting with taking yeast out of my diet recently, I found I was without my classic, beloved Vegan Parmesan Cheese.

I like putting cashew parmesan on my favorite meals, like Eggplant Parmesan, roasted vegetables, and pizza. So life just wasn’t the same without it. And I know many of you have been in a similar boat trying to avoid nutritional yeast. So I got to work developing a yeast-free version of the classic recipe.

Yeast-Free Cashew Parmesan (5 Minutes!) from Minimalist Baker →

Olive Pesto Pasta with Breadcrumbs

Close-up photo of a grey-speckled bowl with pasta, olive pesto, breadcrumbs, and topped with shredded basil.

As the site ages, I’m attempting to go through and update/retest some of the recipes I believe should have some staying power. These are the recipes I’ve love. This olive pesto pasta came about as a fluke, a dinner desperation. Ever since then, this pasta has become a staple, primarily for how easy and quick it comes together!

The Olives

When it comes to olives, I’m buying a small container from the olive bar on a weekly basis. We use olives on pizza, in salads, as a snack, and in pasta dishes, like this olive pesto pasta. It’s a lovely, salty recipe for this time of year.

As you can see in the recipe, I typically reach for kalamata but green/black ones would work just as well. Use what you might already have on hand (or is the easiest for you pick-up!)

The Pesto

I’m using the idea of ‘pesto’ here a bit loosely. It’s as if my base tapenade recipe mixed with a pesto and created this delightful spread. This recipe makes quite a bit so be prepared to use it in a few different ways. Use it as a spread on sandwiches, top a bit of hummus, or add it to a morning omelette.

Pasta for Days

I’m not usually particular about the shape of pasta but when it comes to this olive pesto pasta, I love it with long, thick noodles. Fettuccine or something similar works wonderfully. The olive pesto, with the help of just a splash of pasta water, clings to the noodles. Of course, you can use what you already have on hand- there’s no wrong pasta answer.

Two bowls of pasta on a dark green background.

Carbs on carbs

Finally, I realize the breadcrumbs on pasta might seem a bit much but I promise- it’s delightful. The crispy, golden breadcrumbs lend just enough texture to make the pasta really shine. You don’t need them but I highly recommend them. You could also use toasted/chopped nuts.

Variations

Really the star of this recipe is the pesto. It’s a rough variation from an olive tapenade but can function in a similar way. If you want to make a big batch of this pesto, it’s great not only on this pasta but also as a spread on sandwiches or pizza.

Pasta: If you’re looking to ditch the pasta, try cooked spaghetti squash or if you’re a fan of the spiralizer, sweet potato noodles.

Cheese: I like having cheese as an option to add rather than take away. However, this pasta dish is great with a bit of cheese sprinkle on top, like feta.

[tasty-recipe id=”33658″]

Close-up, side angle photograph of long pasta in an olive sauce and topped with basil.continue reading

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Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli

Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli

Friends, behold one of the tastiest veggie burgers we’ve ever had.

If you’ve never tried a balsamic-marinated portobello mushroom, you probably haven’t lived. Not only are these veggie burgers delicious, they’re also relatively easy to make and require just 10 ingredients! Let’s do this!

These burgers get their flavor from fresh garlic, sea salt and black pepper, olive oil, balsamic vinegar, and Italian herbs like oregano and basil.

Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli from Minimalist Baker →