As a busy stay at home mom of two, I know it can be hard putting together a healthy meal for your family. I am all about spending more time with the family and less time in the kitchen. This recipe is the perfect example. Two words….ONE POT! What’s better than not having to clean up a big mess in the kitchen?!
I swear I’m still alive! I apologize for being M.I.A. recently. March was a crazy month of illnesses, Easter, and my little girl’s birthday. I had to give priority to my #1 job, being a mom. Now that things have kind of settled, I can get back to showing you guys some great food!
I am so excited to share this one with you all. It is pretty amazing! I love sweet potato anything. I also love risotto of all kinds…so why not combine the two? In this risotto I used Grana Padano cheese instead of my usual Parmesan. Grana Padano is very similar to Parmesan, but the flavor is a little more mild and so delicious!
I love experimenting with different greens for making pesto sauce. I came up with this dish around Christmas time when I had some fennel for other dishes I was making on Christmas day. After the fennel bulbs were chopped up and gone, I still had a bunch of the leafy green part (called fronds). It seemed like a sin to throw them away and thought that I must be able to come up with a way to use them. I discovered that fronds are not only edible, but just as nutritious and also have a ton of flavor! I thought they would make a great green for pesto sauce, and I decided to add almonds for a crunchy texture. The end result was ah-mazing!
Every year we host Christmas Day at our home, and my Bolognese Sauce is always on the menu for the first course of pasta. This is something I always make ahead of time because it can be stored in the refrigerator for a few days. This isn’t something you’d want to make the day of the holiday because it’s a bit time consuming. It’s nice to have this already set to go the day you’ll be serving it. And, in my opinion, it tastes better the next day after all of the flavors have time to infuse. Bolognese Sauce is a meat sauce that includes tomatoes, carrots, celery and….wine! I just love cooking with (and, well…drinking) wine! I love the flavor it adds to food and it’s the perfect touch for this sauce!
I brought these Nutella Wontons to a friends’ house last week for a Christmas party, and they were a big hit! I mean, what’s not to love about anything with Nutella? It’s so funny because Nutella has just gotten popular in the states within the last few years, but it’s something I grew up eating. Kids at school would actually make fun of me in the lunch room for having a “chocolate sandwich”. Ok, so it was spread between the biggest slices of homemade Italian bread that you could imagine, but it was still amazing. Nutella is everywhere now, and those kids that used to make fun of me are finally getting it!
So, back to the wontons. For a minute I actually thought about baking these and making them somewhat healthy. But then I thought about the fact that it’s a dessert and it’s stuffed with Nutella….so they’re getting fried! There was just no getting around it. Besides, it’s the holidays and the season to indulge!
Who says the holidays are all about gaining weight? It can be a tough time if you’re trying to stay on the clean eating path during the holidays, but there are ways to do it. Classic dishes that are traditionally not so healthy can be altered a bit without losing taste. My Chicken Sausage Stuffed Mushrooms are a great example. They’re a healthier version of my mother’s stuffed mushrooms, which are always a holiday must in my family! There are only two ingredients and are super easy to make! This is something the kids can even help out with if they insist on helping with Thanksgiving dinner. They’ll have so much fun stuffing the mushrooms!
These meatballs would make a great appetizer on Thanksgiving Day, a Thanksgiving dinner side dish, or dinner for any night of the year! They are both savory and sweet with tart fresh cranberries balanced with sweet agave nectar. And did I mention they are healthy?!
I have always been a fan of actually eating pumpkin, not just using it as a fall decoration or carving one for Halloween. It is food, after all! And a delicious one, in my opinion! In this recipe, the garlicky and spicy pumpkin pairs well with the crunchy walnuts – toss it with some pasta and you’ve got yourself a delicious fall meal!
I’ve recently read that cauliflower is the new kale of 2015. I love cauliflower and all, but I will always hail to kale! Cauliflower is, however, very versatile and can take on many different textures, depending on how you cook it. In my cauliflower risotto, I mash it so that it’s creamy and blends really well with the rice.