Spaghetti Squash with Basil Sun Dried Tomato Pesto

Ingredients
- 1 Spaghetti Squash
- 5 oz fresh basil leaves
- 2 sun-dried tomatoes (oil packed)
- 2 sun-dried tomatoes (dry)
- 2 cloves garlic
- 2 tbsp of pine nuts (roasted for added flavor)
- 4 tbsp of Tuscan Olive Oil
- Crushed black pepper to taste
- Salt (optional)

Instructions:
Spaghetti Squash:
- Pre-heat the oven to 375 degrees
- Cut spaghetti squash length wise and remove seeds and outer fibers
- Add 8 oz of water in a baking dish and place both pieces of squash cut side down in the dish
- Bake for 35-45 minutes (done when you can easily puncture the skin with a knife)
- Remove from oven and use a fork to scrap the strands off of the skin (this is the edible portion that you will eat)

Basil Sun Dried Tomato Pesto:
- Cut stems off basil, rinse, and dry
- Add basil, both types of sun dried tomatoes, garlic, and 2 tbsp of olive oil to a food processor
- Pulse for 15 seconds and then add remainder of olive oil, pine nuts, salt, and pepper
- Pulse until all ingredients are thoroughly combined in a sauce like texture (for more liquid pesto add more olive oil).
- Mix 2 tbsp of pesto with the spaghetti squash in a large bowl
- Serve with freshly grated parmigiano cheese
- Leftover pesto can be served and enjoyed immediately or stored in the refrigerator in an air tight jar with a thin layer of olive oil on for several months.
- Enjoy!

For more delicious recipes please visit www.RunningTheKitchen.com

Join us on FaceBook!

Ahi Tuna Burgers

Ingredients:
 - 1 1/2 lbs Ahi Tuna Steak
- 1 egg
- 1 tbsp of low sodium soy sauce
- 1 tbsp of agave nectar
- 4 scallions, cut into rings
- 3 cloves garlic, minced
- 1 tsp. freshly minced ginger
- 1 tbsp white and black sesame seeds
- Whole wheat buns
- Pickled ginger (to taste)
- Bib lettuce

Instructions:
- Cut Ahi Tuna Steaks into 1/4 inch cubes.
- Beat the egg and combine all ingredients, including the tuna into a large bowl.
- Mix all ingredients until well incorporated together.
- Add a small amount (1/4 tsp) of peanut or olive oil in a pan and turn the flame to a medium high heat.
- Once the pan is hot scoop a serving of the tuna mixture into the pan and cook for roughly 30-45 per side (depending on how raw or cooked you want your burger)
- Remove from heat and place tuna mixture on a toasted whole wheat bun or on a piece of bib lettuce (use lettuce as a wrap)
- Add a tsp of pickled ginger on top and enjoy!

For more great recipes check out www.RunningTheKitchen.com

Or join us on Facebook!

Asian Chicken Lettuce Wraps

Ingredients
-    1 ¼ lbs Organic Ground Chicken
-    1 tbsp Extra Virgin Olive Oil
-    5 Shitake Mushrooms
-    8 oz of water chestnuts, drained and diced
-    1 tbsp minced fresh ginger
-    2 tbsp rice vinegar
-    2 tbsp teriyaki sauce
-    1 tbsp low sodium soy sauce
-    ½ tsp garlic powder
-    ¼ tsp crushed red pepper flakes
-    1 ½ cups shredded carrots
-    ½ cup scallions
-    10 Bibb lettuce leaves

Instructions
-    Coat a nonstick sauce pot with olive oil and add chicken
-    Cook chicken for 3-4 minutes and add garlic powder, red pepper flakes, mushrooms, water chestnuts and ginger
-    Cook until chicken is no longer pink. Drain excess liquid and place into a serving bowl
-    Add the rice vinegar, teriyaki sauce, soy sauce, carrots, and scallions and mix so all ingredients are well incorporated
-    Spoon onto lettuce leaves and enjoy!

Spiced Ginger Muffins

Ingredients:
- 1 cup of whole wheat flour
- 1 cup of white flour
- 1 tbsp of baking powder
- 1/2 tsp of baking soda
- 1 1/4 tsp of cinnamon
- 1 tsp of nutmeg
- 1/4 tsp of ginger
- 1/2 cup brown sugar
- 1 cup of milk
- 1 cup of apple sauce
- 1 tbsp of vanilla extract
- 1 egg

Instructions:
- Preheat the oven to 400 degrees degrees.
- Spray the bottom of the muffin cups or muffin tray with cooking spray to prevent sticking.
- In a large bowl first stir the milk, apple sauce, sugar, egg, and vanilla all ingredients until well blended.
- Add all of the dry ingredients to the batter and mix until thoroughly combined.
- Fill muffin cups until half full.
- Combine 1tbsp of brown sugar and 1/2 tsp of cinnamon to create cinnamon sugar. Sprinkle cinnamon sugar on the top of each muffin before placing them in the oven.
- Bake for 15 minutes
- Enjoy!

Join Running The Kitchen on Facebook!

For more recipes/videos check out www.RunningTheKitchen.com

Warm Cinnamon Pecan Quinoa

Ingredients:
- 1 cup of red or white quinoa (rinsed)
- 1 cup of water
- 1/2 cup of almond milk, vanilla flavored
- 1 tablespoon of vanilla extract
- 4 tablespoons of agave nectar
- 1 cup of pecans
- 1 cup of blueberries
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg


Instructions:
- Pre-heat oven to 350 degrees
- Place pecans on a baking sheet sprayed with cooking spray and place in oven for 7 minutes
- Once pecans are toasted let them cool
- Add water, almond milk, and quinoa to a medium pot and cover on medium heat
- Once mixture comes to a boil add cinnamon, nutmeg, and vanilla
- Stir mixture and lower heat to low/simmer until quinoa is fully cooked and all the liquid is absorbed in the quinoa
- Once mixture is cooked remove from heat, add blueberries, agave, and pecans
- Stir until all ingredients are mixed thoroughly
- Serve warm or cold
- Enjoy!

Enjoy more delicious recipes and videos on www.RunningTheKitchen.com and don’t forget to join us on Facebook & Twitter!

Spaghetti Squash with Turkey Bolognese Sauce

Ingredients:
1 jar of tomato sauce
1 lb of 99% fat free ground turkey
1 small/medium yellow onion
1 can of tomato paste (optional)
1 medium spaghetti squash
2 tbsp of Tuscan Olive Oil
1/4 cup of Cream Sherry
1/2 tsp of crushed red pepper
1/2 tsp of dried oregano


Instructions:
Spaghetti Squash:
- Pre-heat the oven to 375 degrees
- Cut spaghetti squash length wise and remove seeds and outer fibers
- Add 8 oz of water in a baking dish and place both pieces of squash cut side down in the dish
- Bake for 35-45 minutes (done when you can easily puncture the skin with a knife)
- Remove from oven and use a fork to scrap the strands off of the skin (this is the edible portion that you will use and put the Bolognese sauce on)

Turkey Bolognese Sauce:
- Cut onion into small pieces and place into sauce pot coated with olive oil
- Let the onion caramelize (until it becomes almost transparent) on a medium/low heat
- Add ground turkey and let it cook for about a minute before adding Cream Sherry to the pot
- Once turkey is cooked in the onion and Sherry mixture add sauce and tomato paste
- Add spices such as crushed red pepper, oregano, and salt
- Lower the heat and let the mixture come to a boil and let simmer

Serve spaghetti squash with a hearty helping of Turkey Bolognese Sauce over it and Enjoy!

Zucchini wrapped with Ham & Herbed Goat Cheese Spread

Ingredients:
- 2 medium size zucchini
- Tuscan olive oil
- 1/2 pound of thinly sliced ham (low sodium)
- Boursin Light Cheese Spread
- Salt & Pepper to taste

Instructions:
- Pre-heat oven to 400 degrees
- Wash zucchini and cut length wise into 1/4 inch slices
- Spread zucchini on baking tray and brush lightly with Tuscan olive oil (both sides)
- Sprinkle salt and pepper to taste
- Bake in the oven for 15 minutes or until zucchini is soft enough to roll
- Take zucchini out of the oven and let them cool for several minutes
- Spread cheese spread on each piece of zucchini
- Fold slice of ham in half and place on top of the cheese spread zucchini
- Roll the zucchini into a wrap from end to end and place in separate baking dish
- Bake zucchini wraps on 450-500 degree heat for 4-5 minutes until edges of ham get crisp
- Remove & Enjoy!

For more delicious recipes and videos please visit www.RunningTheKitchen.com

Seasoned Sea Scallops wrapped in Prosciutto

Ingredients:
-    1 dozen Sea Scallops
-    1 clove of garlic minced
-    ¼ cup of extra virgin olive oil
-    ¼ tsp of paprika
-    ¼ tsp onion powder
-    ¼ tsp of ground pepper
-    1 tsp of honey
-    A pinch of salt
-    12 slices of thinly sliced Prosciutto di Parma

Instructions:
-    Pre-heat oven to 375 degrees
-    Wash scallops and pat dry
-    In a large bowl mix olive oil, honey, garlic, pepper, paprika, salt, and onion powder and mix until well incorporated.
-    Add scallops to the mixture and coat evenly
-    Let sit for 20 minutes to 1 hour in the refrigerator
-    Ground pepper on each piece of prosciutto
-    Fold each piece of prosciutto length wise
-    Spray baking dish with cooking spray
-    Remove scallop from marinade and wrap folded prosciutto over the scallop and place in baking dish fold side down
-    Bake in oven for 15 minutes
-    Increase heat to 500 degrees during the last 5 minutes to get the prosciutto crispy
-    Enjoy!

For more great recipe’s and video’s check out www.RunningTheKitchen.com

Don’t forget to become a fan of Running The Kitchen on Facebook!

Blueberry Oatmeal Pancakes

Ingredients:
- 1 cup of instant oatmeal
- 1 cup of fresh blueberries
- 1 tbsp of cinnamon
- 1 ½ tbsp of vanilla extract
- 1 tsp of fresh lemon zest
- 12 egg whites

Instructions:
- In a large bowl add egg whites and lemon zest
- Beat egg whites until bubbles appear on top
- Add oatmeal, vanilla, and cinnamon and mix until well incorporated
- Fold in blueberries
- Spray pan with cooking spray
- Turn heat on medium heat
- Add about 1/3 cup of batter to form medium size pancakes
- Turn over when bubbles start to appear on top of pancake (or when bottom side is slightly browned)
- Drizzle with agave or honey
- Enjoy!

Pepper Jack Cheese Omelette Muffins

Ingredients:
- 12 egg whites
- ½ tsp of oregano
- ¼ tsp of onion powder
- ½ cup of pepper jack cheese cut in cubes
- ½ cup of freshly cooked spinach
- ½ cup of diced tomatoes
- ¼ cup of freshly grated Parmigiano cheese
- Sea salt and pepper to taste


Instructions:
- Pre-heat oven to 350 degrees
- Grease muffin or popover tin with cooking spray
- In a large bowl add oregano and onion powder to egg whites and whisk thoroughly until froth starts appears on top of egg whites
- Add about a tablespoon of egg whites to each muffin cup
- Add spinach, tomato, and pepper jack cheese
- Fill with the remainder of egg white mixture until covered (fill each cup at about 85-90%)
- Top with a sprinkle of Parmigiano cheese
- Bake for about 25-30 minutes
- Enjoy!

Filet Mignon infused with Samuel Adams Boston Lager

Ingredients:
- 4 Filet Mignon Steaks
- 1 bottle Samuel Adams Boston Lager
- ½ cup of olive oil
- 3 cloves roasted garlic
- 3 tbsp of mustard
- 1 tbsp chili powder
- ½ tbsp paprika
- ¼ tbsp cayenne pepper
- Salt and black pepper to taste

Instructions:
- Pre-heat oven to 400 degrees
- Cut 1/4 inch off the top of the garlic and drizzle one tablespoon of olive oil on top, then wrap with foil and bake for 30 min.
- Mash garlic with fork or spoon in a large bowl
- Add beer, mustard, spices, and olive oil and whisk thoroughly so all ingredients are mixed well
- Add filet mignon to the marinade and marinate overnight (or a minimum of 3-4 hours)
- Pre-heat grill to med- high temperature
- Place meat on grill for 4-5 min on each side depending on thickness and how you would like it cooked (for medium rare cook for 4 min on each side)
- Once meat is cooked let it sit for 2-3 minutes to let juices distribute evenly

Enjoy!

Pineapple Avocado Salsa with Spicy Baked Tortilla Chips

Ingredients:
- 1 ½ cup of diced pineapple
- 1 jalapeno pepper
- 4 medium size tomatoes
- 2 avocados
- Juice of 1 lime
- 1 clove of garlic
- ¼ of a red onion
- Sea salt
- Chili Powder
- Tuscan Olive Oil
- ½ cup of parsley (or cilantro)
- Whole wheat tortillas (or wraps)


Instructions:
- Pre-heat oven to 350 degrees
- Dice pineapple, tomatoes, onion, garlic, parsley, and pepper, and add them into a large bowl.
- Add diced avocado and immediately add the juice of 1 lime to prevent browning.
- Mix all ingredients until thoroughly combined and refrigerate for at least 1 hour so all the flavors combine.
- Place tortillas on a baking sheet sprayed with cooking spray and lightly brush with olive oil
- Sprinkle chili powder on the tortilla
- Cut tortilla into small triangles or squares
- Sprinkle with sea salt
- Bake for 12 minutes or until golden brown and crunchy
- Serve tortillas and salsa & enjoy!

Chili-Lime Chicken & Mango Skewers

Ingredients:

- 1/3 cup of Tuscan olive oil
- 1/4 cup of white balsamic vinegar
- 2 lime, juiced
- 1 teaspoon chili powder
- 1/4 teaspoon of cayenne pepper
- 1/2 of a red onion, diced
- 1 clove of garlic, minced
- Salt and freshly ground black pepper to taste
- 5 skinless and boneless chicken breast halves
- 2 large ripe mangoes
- Wooden skewers

Instructions

- Combine olive oil, vinegar, lime juice, salt, pepper, chopped onion, garlic, chili powder, and cayenne pepper in a large bowl and whisk until all ingredients are thoroughly mixed together
- Cut chicken into 1 1/2 inch cubes and place into the same bowl as marinade
- Cover and marinate in the refrigerator for 1-2 hours
- Cut mangoes into 1 1/2 inch cubes
- Soak wooden skewers in water for at least 30 minutes
- Pre-heat grill to medium heat
- Thread chicken and mangoes onto skewers
- Spray cooking spray on a paper towel and rub onto the grill grates
- Grill skewers for 4-5 minutes on each side or until chicken is cooked
- Enjoy

Sun Dried Tomato Hummus Spread

Ingredients:
½ cup of chickpeas
1 clove of garlic
1 tablespoon of Tuscan Olive Oil
¼ teaspoon of basil pesto
10 pieces of sun-dried tomatoes
2 teaspoons of Tahini
Juice of 1 lemon
A pinch of Kosher Sea Salt

Instructions:
Place all of the ingredients in the food processor and blend until semi-smooth. The pieces of sun-dried tomatoes will create a chunkier texture to the hummus. Let the hummus sit in the refrigerator for 1 hour before serving.


Black Bean & Chickpea Veggie Burgers

Ingredients:
3 medium carrots
1 small white onion
Zest of 1 lemon
1 ¼ cups of black beans
2 cups of chickpeas
1 teaspoon of cumin powder
A pinch of Kosher Sea Salt
1 tablespoon of Tuscan Olive Oil
2 whole eggs
2 egg whites
2 cups of almond flour (almond meal)

Instructions:
-    Pre-heat flat iron griddle to medium/high heat
-    In a food processor chop onion and carrots until they are diced but not too mushy. Remove from food processor and place in separate bowl.
-    Place eggs (whole & white) and chickpeas in the food processor along with lemon zest, cumin powder and sea salt. Remove and place into a large bowl.
-    Add black beans and olive oil to the food processor and slightly chop so that some beans are still whole.  Add the black bean mixture to the same bowl as the chickpea mixture.
-    Add almond flour and chopped carrot and onion to the bean mixture and mix thoroughly so that all ingredients are well combined.
-    If mixture doesn’t appear thick enough to form patties you can either add more almond flour or beans. You can also let it sit in the refrigerator for 20 minutes. Since the recipe calls for the veggie burgers to cook on a flat iron griddle even a liquid consistency will make a great tasting burger.
-    Scoop mixture on to a flat iron griddle and cook for 3 or 4 minutes each side.
-    Toast whole grain gluten free buns on the bbq until golden brown.
-    Top veggie burger with a tablespoon of sun dried tomato hummus and place on a toasted bun.
-    Enjoy! 

Sesame Ginger Pan Seared Tuna with Freshly Sliced Avocado

Ingredients:
1 pound of fresh Ahi Tuna (or Yellowtail)
2 Tablespoons of sesame oil
1 Tablespoon of reduced sodium soy sauce
1 ½ Teaspoons of freshly ground ginger
1 clove of garlic (minced)
¼ of a scallion (chopped)
½ of an avocado
Sesame seeds to taste
Ground pepper to taste

Instructions:
- Rinse fish in cold water and pat dry
- In a large bowl mix oil, soy sauce, ginger, garlic, and scallion until all ingredients are well blended. Mixture should be thick
- Place tuna filet in the bowl and coat it so that both sides are coated in marinade
- Cover bowl and refrigerate for ½ hour to 1 hour
- Place pan on stove and turn the heat on high
- Sprinkle tuna with sesame seeds
- Once pan gets very hot place tuna (without the remaining marinade) on the pan
- Sear tuna for less than 1 minute per side and sprinkle fresh ground pepper to taste
- Cut avocado and place in dish to accompany tuna
- Enjoy!