Bright and flavorful roasted veggie mediterranean pasta with goat cheese is the perfect vegetarian meal! It’s packed with fresh veggies, tossed in a delicious cashew pesto sauce and perfect served warm or cold.
I’m not going to lie, I deeply procrastinated on writing this post, not because I wasn’t excited to talk about this pasta (trust me it’s gooooood) but because I came down with the MOST OUTRAGEOUS cold on the planet. It went from worse to can’t breathe kind of cold and lasted for a straight week.
A spicy southwest inspired version of tuna mac and cheese with black beans and yellowfin tuna made in partnership with Genova Seafood! Great for weeknight dinners, game day or anytime you have a comfort food craving.
Raise your hand if you loveeeee mac and cheese.
As a kid, my Dad would always make me mac and cheese made with sharp or white cheddar, LOTS and lots of pepper. If I was lucky, he’d would add peas (because I loved them more than any other veggie in the world).
Now that I’m into full on #adulting into my late 20’s, I LOVE when my mac and cheese is packed with anything just a little bit unique: truffle mac and cheese, mac and cheese with a Ritz cracker topping, mac and cheese with brussels, butternut squash mac and cheese, or even a classic broccoli cheddar mac and cheese. Can mac and cheese be its own food group yet?
20 minute vegetarian avocado chickpea pasta salad with mediterranean flavors and a bold lemon basil dressing. Refreshing and perfect to bring to parties, potlucks or picnics!
Today’s #30MinuteThursday is all about ZE PASTA. Don’t be afraid of the noodle people; we’re way past those days.
This pasta salad is nutritious, full of plant based protein and one of my favorite recipes to bring to a party because it has SO much flavor. It’s also an amazing way to fuel up pre or post workout and makes the best lunch because the leftovers keep so well.
Guess I’m all about salads this week? P.S. Hope you got a chance to check out my mason jar salads!
7 ingredients is all you need to make this easy creamy Roasted Butternut Squash Pasta with sweet green peas. It can be made both vegan and gluten free — so everyone can enjoy!
Today I head to Israel for a little over a week. I land in Tel Aviv then head to Jerusalem later this week. How crazy is that? Blogging has been such a wonderful and unique career that’s taken me places I’ve never even dreamed I’d see in my lifetime. I’m beyond grateful for your readership throughout the years and how I’m able to connect with many of you beyond just the recipes here.
I think I have an underlying love hate relationship with pasta. I’ll go week, or sometimes even months (!!!) without having it, and then for some reason I’ll dream up some good recipe or Tony will request an Italian meal and then we’re off on a pasta eating binge for days.
I can hardly believe it’s already February. But it’s also exciting because then I’ll no longer have to deal with blizzards that do this to my car. I’m not kidding I literally had to shovel snow with my scraper because hey, who keeps a shovel in their car? Not me.
I figured before the snow melts, I’d bring you some warm comforting dishes that make your heart feel full (but not your bellies).
For some reason I’ve never been a huge mac and cheese lover. That’s weird, right? I know that some people consider it to be the best comfort food in the world but I err on the breakfast side of things. As a kid, I preferred cereal or my Dad’s pancakes more than any dinner type food.
But let me tell you something… things straight up changed after I created this recipe. I was actually quite shocked that macaroni and cheese could be this good. Incredible, actually. The best thing is that it’s better for you, lactose free and SO easy to make – all you need is a pot, a strainer and a few delicious ingredients.
This past weekend I slept. And slept. And slept some more. I’ve discovered that as much as I’m a night owl, I really do need my sleep to function because otherwise I start craving bowls of Cheerios and peanut butter straight from the jar. No bueno for my figure.
Besides sleeping, I’ve been over thinking things. Mostly like where my life is going and what I’m doing with it. To distract myself, I made pancakes with salted dark chocolate, chugged coffee, and watched a movie starring Zac Efron.
From there I went into major creative mode which translated into a brain dump of culinary madness in my kitchen. Mostly things that remind me of fall. I’m SO ready to get cozy in my sweats, eat soup, and cuddle up on the couch with a cup of hot cocoa and a ridiculous amount of whipped cream. I’ve been giving sneak peeks of upcoming posts via Instagram, so be sure to check it out!
Remember when I told you about that handsome guy I met on vacation? Well… he’s coming to visit me. I told you the weirdest things happen to me. Or maybe the most romantic things happen to me?
Since I’ve already baked him my famous cookies, I figure that I might as well fill him up with my other favorite carb: pasta! Cheesy, comforting pasta covered in a mind-blowing homemade tomato sauce. I think he’s going to love it. And I think you will, too!
I love Just Bare Chicken because there aren’t any added hormones or antibiotics used – ever! And, every package features a unique traceability code that tells you the location of the family farmers who raised your chicken. You can learn more by heading to their website or Facebook page.
Confession of the day: I’m an absolute lover of mini meals because I consider them real treats! For example, my go-to snacks are bananas rolled in toasted almonds, rice cakes with cottage cheese and honey, or cereal with ice cold almond milk. Oh and margaritas! Because those can be considered snacks, right?
Anyway I’m getting back to the point here… I eat a lot of carbs, and that’s a problem. But you guys, I just ADORE nooks-and-crannies english muffins and basically every flavor or Cheerios to ever hit the market (minus Dulce de Leche).
Raise your hand if I just described you, too.
Surprisingly I’ve managed to stop buying both bread and cereal so now the only carb-like food lurking in my cupboards is a pack of rice cakes, low-carb tortillas, and apparently marshmallow creme, which I ate from the jar last night while watching old episodes of Felicity.
I don’t know if you know this but teen drama from the 90s is extremely stressful.
So this whole low-carb thing means that I am forced to give up pasta and opt for something else to pair tomato sauce with. That’s where spaghetti squash comes in handy; it’s gluten-free, low-carb, and freaking delicious! Did you know that one cup of spaghetti squash only has 42 calories and 8 net carbs? I can literally eat platefuls of it!
The real star today isn’t the spaghetti squash though; it’s my homemade arrabbiata sauce — a spicy tomato marinara sauce with garlic and herbs. I was reading somewhere that arrabbiato means angry in Italian, which for me just translates into one mean, spicy marinara! It is sensational, especially when paired with garden veggies.
I enjoy making homemade tomato sauce because I love knowing what ingredients are being used plus the flavors are always bold and fresh. I thought it would be fun to show you how I make my favorite sauce without canned ingredients so that you can enjoy it too! Trust me, once you try this you won’t go back.Read more.
Before we get into life updates let me just inform you that I’m writing to you from a Starbucks in the middle of the desert (also known as the state of New Mexico). I’m here visiting my grandparents for a week.
Do you know what one of my favorite things about my grandmother is? She knows how much I appreciate good food. She even had green chile chicken stew waiting for me when I got off the plane. How sweet is that?
In fact she’s been going crazy in the kitchen: homemade whole wheat bread, corn muffins, raisin bran muffins, sopapillas, and much more. Going to the gym twice a day is necessary when she’s cooking. In fact we did Zumba together yesterday… then several Ludacris songs came on. Yeah I can’t even describe what a 77 year old doing Zumba to hip-hop looks like. She was literally bopping around to ‘how low can you go’. WHAT IS HAPPENING!
You don’t want that picture in your head. Let’s move on.