easy Archives - Page 8 of 8

Healthy Twice Baked Sweet Potatoes

April 15, 2016 by Emily 3 Comments

I was looking through pictures of all the recipes I’ve posted and realized there’s a lot of green…. I really do love my veggies. But time for some color. These twice baked sweet potatoes… DELICIOUS!!! I normally just taste recipes a little here and there while I’m cooking, but with this recipe….. sooooo many bites. I couldn’t help myself! I was literally eating while I was taking pictures. Such a great multitasker!

My brain was not working last night or this morning. Everything I looked at for inspiration, and every recipe idea that I came up with just seemed “bleh”. I looked through my pile of recipes ripped from magazines, my favorite cookbooks, family recipes, my secret Pinterest inspiration board, and even my Grandma’s old 1965 Better Homes and Gardens cookbook. Still, my mind was blank….

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Pesto Zoodles with Chicken

April 8, 2016 by Emily 52 Comments

Zoodles are life changing. They can make Italian food part of your daily life. Pesto zoodles takes it to the next level.

Italian food is one of my great food affairs. I say affair because I would consider myself to be food-obsessed. My mind is constantly drifting to food and eating… which sometimes makes it hard to stay healthy. I mean, seriously, how hard is it to be healthy when all you want to do is stuff your face everyday and try every food you see??? The daily struggle is real. I try my hardest to stay on track and theses “noodles” are my pasta savior. Now there’s nothing wrong with eating pasta; my problem is that I want to inhale it in large quantities every day for dinner. Zoodles to the rescue. Bonus is more vegetables. (Dietitian side note: Most people eat far too many refined carbohydrates and not enough vegetables; zucchini are a great replacement for pasta. You could even do half pasta, half zoodles.)

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Pesto with Spinach and Walnuts

April 6, 2016 by Emily 2 Comments

Pesto is so easy to make! Seriously, just throw all the ingredients into a food processor, and bam, PESTO! You don’t really have to follow a recipe, just basic guidelines – something green, parmesan, olive oil, nuts, garlic, salt, pepper, and that’s it, pesto! For this recipe, I did a little twist on traditional pesto and added spinach, walnuts, and lemon. And it’s perfect. The recipe makes about 2 cups worth, enough that if you don’t use it all up within a week, you can freeze the rest. I like to freeze any leftover pesto in an ice cube tray; makes it easy to use just a few tablespoons at a time.

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