And asparagus. And walnuts. The original title filled the title space to the max so I had to leave some out. I’ve been majorly craving stinky cheese lately so I apologize for all the blue; hopefully you’re team stank and are welcoming these recipes. This pasta is delightful AND quick – you should make it soon.
If you consider yourself a healthy eater while still having an inordinate obsession with pizza, you might play the same tricks I do. You know, blot grease with napkin (which ps can actually save up to 100 calories), pulling off some excess cheese, or skipping the crust (I don’t use that trick – crust is my favorite part). The best (and healthiest) trick is to serve your pizza up with a big plate of salad. Tons of munching for so few calories might fill the pizza void and prohibit me from eating 4-6 slices. I’d seen recipes for salad topped pizzas and I wondered, would it still seem like pizza?
If you’ve been paying attention even a little bit to the trends in nutrition, you know that it’s down with sugar, thumbs up to fat. Two books that are garnering a lot of attention are “Grain Brain” and “Wheat Belly”, both saying that fats (even saturated fats like butter) should be critical part of every meal. I’m down with olive oil on my bread and in my pasta, but in a cookie? I was dubious, at best.
Certain events call for a coffee cake. Like when you haven’t had coffee cake in forever and you want to eat some coffee cake. Cake that’s socially acceptable to be eaten with your breakfast coffee is A-okay with me. I asked my daughter if she wanted a bite of coffee cake and she said “no”. I then immediately followed up by asking if she wanted a bite of cake. She said “yes”. You see, it’s really the same thing.
So, I ate a fair amount of Splenda during my first pregnancy – mostly in the form of Crystal Light which I was obsessed with. My daughter can be a bit of a spaz, like most two year olds, and sometimes I think back to that Splenda. I know this is probably ridiculous. Anyway – in this pregnancy I’ve been paying better attention to my diet and, whenever possible, eating whole foods. Sounds simple – it’s not.
I have a problem with toffee – I can’t be around it. This time I tried to use the mouthwash trick before I started baking (Listerine mouth makes you not want to eat yummy things because you won’t taste them anyways). Guess what? Mint and toffee pair quite well.
Fava is a fun word to say, and when I saw fava beans already shelled, parboiled and frozen in a bag at Trader Joes, I got excited to try them out. Like any bean, the Fava is high in protein, fiber, and tons of nutrients (provides you with 100% of your folate for the day – great for women in general but especially women who are pregnant or thinking of getting pregnant). What better way to try something new then to cook it into delicious, cheesy, creamy risotto?
I’m part of a Bible study at my church, and each week a different group brings breakfast. There are lots of mini muffins and bagels, and usually some yogurt, fruit and granola. The granola is almost always from a bag or box. It’s mostly oats baked with sugar so they stick together in clumps. I’m not judging – just suggesting an alternative. This granola is full of recognizable ingredients, and the reason I can tout it as high protein is that I did research and only used the nuts and seeds with the highest protein content.
I love cornmeal pancakes because they taste like cornbread and anything that tastes like cornbread is okay in my book. Tessa called these “cookies” and ate two, drizzled with honey, in about seven seconds.
Every person falls into one of two categories – a cook or a baker. Cooks are more flexible, creative, and probably late more often. Bakers are type A, precise, timely, and maybe perfectionistic. I know I’m a baker because sometimes when the world spins and feels out of control, I like to bake and follow a great recipe – ensuring me beautiful (and beautifully consistent) results.
You’ll find there’s not a ton of meat on this site. It’s not my forte. I’ll attempt any baked good but I lack confidence with meat; cooking it well seems to involve a sixth sense for temperature, braising liquids, and “when it’s done”. What’s strange about this is that I taught a meat unit with my high schoolers!
We made a recipe very similar to this back in my high school kitchens – you could find it on this site but as I scanned the ingredients as written, I knew it needed some cleaning up. I swapped the white for brown rice, switched the method to be more “hands off”, and doubled the amount. This makes a great change-up dinner idea, and though it’s low on meat, I guarantee if you put a steaming bowl of anything topped generously with grated cheese and bacon in front of your meat-lovers, everything will be fine.