I have a golden rule when it comes to enjoying pasta: jack up the veggies that you include with your pasta to boost the volume and fiber without inhaling a 4-serving bowl of spaghetti. Basically, have equal parts veg and pasta. Easy, right?
This summery pasta dish from Real Simple only called for one pound of asparagus, but I decided to double it, as well as toss in another can of chickpeas. I loved that two of Zacky’s favorite foods (eggs and chickpeas) were in the recipe, and he gobbled it right up.
8 oz brown rice spaghetti
2 cans drained, rinsed chickpeas
2 pounds asparagus, cut into 2″ pieces
4 eggs, beaten
1/4 cup chopped flat leafed parsley
salt and pepper to taste
(I omitted the parmesan cheese the original recipe called for)
Click here for the cooking instructions in the original recipe.
I was all set to make a corn, black bean and quinoa salad for lunch this week for me and the little guy, but then came across this new recipe from Nutrition Stripped that sounded way more delicious than whatever cans of corn and beans I was about to open. And I had just purchased
In an effort to recreate a tempeh and sauerkraut dish I had on my last day at Kripalu, I googled around for a recipe that contained the right ingredients: sauerkraut, tempeh, vinegar and soy sauce. While I didn’t find the exact Kripalu recipe, I did come across one that I modified slightly. The tempeh dish
I recently returned from an A-MA-ZING solo weekend trip to Kripalu, a yoga and health retreat center, where the yoga, workshops, and scenery are wonderful, but the food is even better. A little bit from the Kripalu website: The Kripalu Kitchen uses high-quality, all-natural ingredients to offer an array of nutritionally sound choices at every
Perhaps you’ve heard the recommendation to eat fish twice a week, since fish and seafood are the major sources of healthy omega-3 fats and are also rich in other nutrients like vitamin D, selenium, protein and low in saturated fat. There are new guidelines that encourage pregnant women, women who may become pregnant, or breastfeeding
I buy a pack of Trader Joe’s 10-minute whole grains (barley, farro or wheat berries) pretty much every week. They’re goof-proof, and offer a nice alternative to rice or quinoa. I was able to whip up this salad in the 10 minutes it took to cook the barley, and enjoy it for lunch all week
I love a good excuse to use this magical BBQ sauce found at Trader Joe’s. It is both sweet and smokey, made with mustard and molasses, and tasted amazing drizzled over chickpeas and tempeh. The meal came together in minutes, but kept us satisfied for hours, thanks to the fiber-filled chickpeas and protein-packed tempeh. We
Just because spring is in full bloom doesn’t mean you need to retire your slow cooker until next winter. I always thought the slow cooker was reserved for hibernation-worthy winter soups and stews, but have found it to be one of my most useful kitchen tools year-round. This dish is reminiscent of ratatouille with a
Making breakfast in muffin tins means we have perfectly portioned food ready to go first thing in the morning for me, and something I can easily throw into my baby’s lunch bag to send him off to the nanny. I slightly modified this recipe from Eating Well so it wouldn’t contain any added sugars (I
Today’s recipe was inspired by this one for Bulgur and Chickpea Salad with Roasted Artichokes. I made some edits, used what I had on hand, and came up with a satisfying spring grain salad that had me looking forward to lunch every day. My 1-year old gobbled it up for lunch every day as well,