BHG Delish Dish

Stirring Up Ideas In The Kitchen

carrot

Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.

Here are three reasons why you should include veggie noodles in your diet:

1. Low in Calorie

2. Higher in Fiber

3. Gluten Free

 

When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.

 

Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.

 

 

I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.

 

Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.

 

 

Granted, pumpkin is technically a fruit, but this recipe was just too good to pass up! Minimalist Baker‘s Homemade Pumpkin Pasta takes comfort food to a whole new level.

 

Inspiralized does it again! This Caprese Beet Noodle Pasta looks simply exquisite!

 

 

Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.

 

 

Eat Drink Paleo‘s Show Off Paleo Lasagna is how you WANT homemade lasagna to taste.

 

 

Beyond Ramen‘s Sweet Potato Gnocchi with Sage and Brown Butter gives your grandma’s age old recipe a run for its money.

 

 

With The First MessSpaghetti Squash Noodle Bowl + Lime Peanut Sauce recipe, you won’t need store-bought pasta.

 

I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!

 


With Easter right around the corner (as well as swimsuit season), I wanted to find a delicious dessert that was also somewhat waistline friendly. I stumbled upon this Honey-Carrot Cake with Mascarpone Cream and instantly fell in love.

Honey-Carrot Cake with Mascarpone Cream

The first thing that drew me to the recipes was the fact that I could be eating fresh carrot cake in less 50 minutes. The next thing was the Mascarpone cream. I haven’t had it in several months, and I was dying for that creamy goodness. If you haven’t had it before, you should definitely give it a try. It’s light and creamy and almost reminds me of an extremely light whipped butter.

Honey-Carrot Cake with Mascarpone Cream

The cake itself is not overly sweet. It’s only lightly sweetened with honey and natural sweetness from the carrots.

Is it weird that I love carrot juice? So it’s no wonder that carrot cake is one of my favorite desserts.

Honey-Carrot Cake with Mascarpone Cream

The original recipe is fantastic as-is. The only modifications that I made were to use only all purpose flour (only because I didn’t have any of the whole wheat pastry flour on hand), and I stirred in 1/2 cup of chopped walnuts before baking.

It was a complete success, and I can’t wait to make this again for Easter!

Grab the full recipe HERE


 

Hi there! My name is Lexi, and I’m the blogger over at Lexi’s Clean Kitchen. My website is a resource for healthy recipes that are made with real ingredients, while being free of gluten, grains, refined sugar, and dairy. I am so excited to be here on Delish Dish today adapting BHG’s Carrot and Zucchini Bars and making them paleo-friendly!

I stumbled across these Carrot and Zucchini Bars in the Better Homes and Garden Archive and knew I wanted to recreate them with a few clean eating adaptations! A delicious treat that has hidden veggies is perfect for everyone in your family, especially your kiddos!

I simply made a few changes to the original recipe making it gluten-free, grain-free, and free of refined sugar!

-I subbed regular flour for 1 1/2 cups almond flour plus 1 tbsp coconut flour

-I replaced brown sugar with organic coconut sugar and decreased the amount from 3/4 cup to 1/2 cup

-I omitted the cooking oil altogether

-I reduced the zucchini and carrots to 1/4-1/3 cup each

BONUS: I even made a batch with maple syrup instead of honey for a Maple Carrot and Zucchini Bar that everyone went absolutely crazy over!

Original recipe HERE.

The results were soft, moist, and flavorful bars that are absolutely the most perfect treat that you do not have to feel guilty about indulging in! I cannot wait to serve them up at my next family brunch. Find the original recipe here.

Come hangout with me on InstagramFacebook, or on Twitter!

Happy Baking! – Lexi


I’m going to come right out and say it. Packing a lunch is something that stumps me every week. Most mornings, I barely get out the door with my coffee – let alone a lunch for the day. And while I love, love restaurant lunches, there are times when I really just want a homemade sandwich. So, this week I’ve set my sights on make-at-home lunches that are anything but boring. These gorgeous recipes are too pretty not to make for lunch, dinner, or any time you feel like a homemade meal.

Think beyond PB and J with this delicious sandwich from Eat it Kansas City. Her Fontina Grilled Cheese with Cantaloupe and Crushed Pistachio looks like a sweet and salty masterpiece with layers of gooey cheese, crunchy nuts, and juicy melon. Did I mention the melty, cheesy goodness?

Instead of topping their salad with a vinegary dressing, Happyolks are pickling the veggies themselves! Their recipe for Quick Pickled Vegetables over Herb-y Black Lentils looks amazing. Talk about an explosion of flavors and textures. Better yet, the pickled veggies also make for a great Bloody Mary!

The Chef’s Wife is proving not all great lunches need to be served between two slices of bread. Her Smoky Carrot Hummus is a vibrant way to welcome spring. The enticing combo of sweet carrots and smoky coriander sounds amazing on everything from crackers to veggies.

I love a good Bahn Mi, a traditional Vietnamese sandwich layered on crusty baguette with meat, cilantro, and pickled carrots. The Smokey Sweet Potato Bahn Mi from Earthy Feast has it all – creamy sweet potatoes, spicy jalapeño, tangy carrots, and a saucy miso mayo. Perfection.

Let’s end with something sweet shall we. Something sweet and spicy. 10th Kitchen has whipped up the most decadent Meyer Lemon and Candied Jalapeno Ice Cream. Sweet, tart Meyer Lemon and fiery candied jalapenos should hang out together more often in my book. A stunning dessert.

I hope these simply gorgeous dishes inspire you to think outside the lunch box.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.

Happy Lunching!

Sarah Martens, Associate Digital Food Editor


 

Hi everyone, I’m Jennifer Chong a photographer and designer living in Long Beach, California. I also write a lifestyle blog, where I share my favorite eats, travel spots and design loves.  I am so excited to be guest blogging and pinning for BHG’s Delish Dish this month! Be sure to follow my boards to see the latest!

Carrot Lemonade / Jennifer Chong for BHG

 

Today I am sharing with you all a refreshing summertime drink, Carrot Lemonade. So I bet some of you are thinking carrot and lemonade – what a weird combo! I thought so too, but I’m a fan of carrots and figured if it was too carroty I probably wouldn’t mind much.

 

Carrot Lemonade / Jennifer Chong for BHGCarrot Lemonade / Jennifer Chong for BHGSo what did I think? Refreshing and the flavors of the carrot aren’t overpowering. It’s easy to make and you don’t need a juicer; just simmer the carrots for 10 mins and then blend. I think next time I will add a bit of ginger zest in there, too. One of the best parts of this juice is that unlike most lemonades, you don’t need to add any sugar. You can even make it ahead of time, though I would suggest that you don’t add all the water until you are ready to serve as the carrot tends to thicken once cooled.

Carrot Lemonade / Jennifer Chong for BHG
A perfect drink to cool you down during this week’s July 4th celebrations. Do you mix other fruits and veggies with your lemonade? What else should I try?

Jennifer

Follow me on on Twitter and Instagram, @jchongstudio


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