Eat Like an Olympian// Easy Protein-Packed Recipes

Tuesday, February 13, 2018

With the Winter Olympics officially underway, now is the perfect time to take the lead from Olympic athletes and incorporate healthier options into your diet. 

While Olympic bodies aren't built in a day, incorporating more protein into your diet is an important first step toward eating like an Olympian, and pasta alternative brand Explore Cuisine makes it easier than ever to get your protein fix while enjoying your favorite pasta dishes.

Unlike traditional white pastas, Explore Cuisine Bean Pastas are made from 100% organic beans and are loaded with plant-based protein (25 grams per serving!), iron and fiber. Explore Cuisine pastas are all certified gluten-free, vegan, and kosher, making them the perfect option for everyone at the dinner table.

With three delicious varieties including Organic Black Bean Spaghetti, Organic Edamame Spaghetti and Organic Edamame & Mung Bean Fettucine, maintaining a protein-packed diet has never been easier.

Recipe and Image Credit: Svitlana Flom (Art de Fete) 
Pesto Spaghetti with Seared Tuna
Serves 4

  • 8 oz. Explore Cuisine Organic Edamame Spaghetti

Seared Tuna:
  • 1-pound center cut ahi tuna
  • 1-teaspoon ground coriander
  • 1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Dash of vegetable oil
  • Salt

Kale-Walnut Pesto:
  • 2 cups baby kale
  • ½ cup basil
  • ¼ cup walnuts
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • ½ cup olive oil
  • Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Salt

  • ½ large carrot, peeled
  • ½ hot red pepper, thinly sliced
  • ½ teaspoon lemon zest
  • 10 tiny basil leaves
  • Flaky sea salt
  • Mildly spicy red pepper (Aleppo or Marash)
  • Olive oil

  • Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.

  • Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.

  • Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices. Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.

  • To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.

Recipe and Image Credit: May I Have That Recipe
15 Minute High Protein Vegetable Lo Mein
Serves: 4

  • 8oz, Explore Cuisine Organic Black Bean Pasta
  • 1 tablespoon sesame oil
  • 2 cups sugar snap peas
  • 4 scallions, white and light green parts, sliced (reserve a few slices to garnish)
  • 1 red bell pepper, cut into strips
  • 1 tbsp grated fresh ginger
  • 1½ cups shredded carrots
  • 1 cup frozen corn kernels, thawed
  • ¼ cup Sesame Teriyaki sauce
  • 2 teaspoons soy sauce

  • Bring 8 cups of water to a boil. Add the black bean pasta and cook for 5 minutes
  • While the pasta cooks, heat the sesame oil in a large skillet. Add the sugar snap peas, scallions, red peppers, grated ginger and one tablespoon of teriyaki sauce. Cook on high for 5 minutes, tossing often
  • Drain the pasta and add it to the skillet. Add the carrots, corn and the remaining teriyaki sauce. Toss well for 2- 3 minutes over high heat.
  • Garnish with reserved scallions. 

Recipe and Image Credit: Vegetarian Mamma  
Vegetarian Lemon Pasta Primavera

  • 2 T oil
  • 1 c diced onion
  • 1 c yellow bell pepper, diced
  • 1 c diced carrots, (about 22 baby carrots)
  • 1 c zucchini, diced
  • 2 c mushrooms, diced
  • ½ c fresh lemon juice (about 3 lemons)
  • 1 t lemon zest
  • ⅓ c heavy whipping cream
  • ⅓ c half and half
  • ⅓ c vegetable broth
  • ½ c fresh parmesan cheese
  • Explore Cuisine's Edamame & Mung Bean Fettuccini, 8 oz

  • In a large skillet over medium heat, warm the oil
  • Add in onions, bell pepper and carrots. Saute until almost soft.
  • Add in zucchini and mushrooms, sauté until soft. Remove from heat and add in lemon zest.
  • Prepare Explore Cuisine's Edamame & Mung Bean Fettuccini per the directions on the box, drain and set aside.
  • In a pot bring to a boil the lemon juice, whipping cream, half and half and vegetable broth.
  • Once boiling, let boil for 1 minute. Then remove from heat and stir in cheese
  • Gently combine vegetables, pasta and sauce, toss to mix. Garnish with parsley if you wish.
  • Season with salt and pepper and ENJOY!
You can show some love by following Explore Cuisine on

Where to purchase: You can go to the Explore Cuisine website and find a store near you under the Where to Buy Tab.

Disclosure: I was not compensated in anyway for this post. Regardless, I only recommend products or services I use or would use personally and believe will be good for my readers. Your opinions may vary from my opinions. You can also go here and read my PR Polices.

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