As I write this post on Sunday night, it is 14 degrees outside and snow is forecasted for the next three days. So, what better meal to make than pasta bolognese? If you are vegetarian or want to be healthy, this is a great alternative. It is delicious and so fulfilling. You can serve it on pappardelle pasta or brown rice, depending on how healthy you want to be.
Today’s recipe is a simple one. This is one of my new favorite salads. With the pomegranate seeds and mandarins it reminds me of summer even though we are in the dead of winter. Plus, it doesn’t require much prep so it is an easy week night dinner option.
Sweet potatoes are quickly becoming a staple in our house. We’ve been making all sorts of vegetable hashes, breakfast hashes, or just plain sweet potato fries. They are easy to prepare and are super filling. Plus, they are supposed to be good for you (or so they say), so they can counteract some of those desserts we’re all eating this holiday season.
I eat Mexican food in every form. Literally, I live for anything with a bean, corn, salsa, guacamole combo. This is my latest iteration of a Mexican dish, and quite frankly, I think it is the healthiest version so far. The base is cauliflower rice, which is literally cauliflower and seasoning. I haven’t been keeping count, but I think we’ve made this dish once a week since I discovered the recipe in July.
This is an excellent side salad for two very important reasons. First, I mean it goes without saying that it is delicious, it has avocado in it so clearly I’m going to love it. Second, it takes all of 10 minutes to make.
Sriracha is definitely “in” these days. But up until this point, I hadn’t really partaken in the trend. Dave loves it and keeps it in the fridge to add to dishes all the time, but this was the first time I worked it into a meal. And oh boy, I’m sorry for being a doubter. It’s delicious, especially with the honey in this recipe! It is pictured below with a leek dish that will go up on the blog next week.
I just returned from ten days in Spain, where I did a LOT of eating, and am officially in detox mode. This salad is a great summer salad because it has a light and refreshing dressing, but the potatoes and chickpeas help make it filling!
If you’re not taking advantage of all of the fresh produce available right now, you’re missing out. Everything is so much better this time of year. This salad takes advantage of both fresh corn and zucchini, and the dressing keeps the salad light!
Yes, this is my third post in the history of this blog about quesadillas. But here’s the deal, quesadillas are amazing. And if you go light on the cheese, and heavy on the vegetables, they’re a relatively healthy easy weeknight dinner. So we tend to eat them a lot. Usually we have a pretty standard quesadilla combo (see here), but here’s a new take on them. It’s sort of the caprese salad of quesadillas. Our basil plant has been doing really well so I’ve been trying to add pesto to as many things as possible. For a pesto recipe, see here.
It’s actually surprising that I don’t post more recipes about kale because I really LOVE kale. I literally eat it everyday. But here is a new take on it. This bruschetta is easy to make, and I serve it on toasted bread on top of a layer of low-fat cream cheese or goat cheese (we tried both and both are great).