Spaghetti squash bolognese is one of my favorite comfort food recipes and it’s great as a make-ahead meal. It can last for several days in the refrigerator, along with cooked spaghetti squash. The sauce and cooked spaghetti squash noodles can also be stored in the freezer for a few months and thawed in the refrigerator …
Soupe au Pistou
Lately I’ve been topping off my soup with pesto to eat more greens and add some additional flavor to it. I recently discovered I was making what is essentially a Provençal version of minestrone soup. Unlike my classic Minestrone Soup and my Smokey Minestrone Soup this recipe uses fresh tomatoes and no tomato paste or …
Cauliflower Bolognese
I was amazed when I first tried a plant-based bolognese recipe. Then I played around with the ingredients I love the most and landed on this simple, flexible version. It’s easy to make ahead, freeze, and adjust to your taste buds. I have two versions of this recipe: one with soaked red lentils and the …
Roasted Pesto Pasta Primavera {grain free}
Here’s a quick and easy pasta primavera using roasted veggies and a simple dairy-free pesto made with walnuts, lemon, kale, and basil. It hits so many nutritional notes, and is packed with flavor. If you love (or even like) pasta and are eating grain free, you’ve got choices. There are a variety of grain-free pastas …
Tex-Mex Scramble {quick & easy}
Here’s a protein and flavor-packed, quick and easy recipe: Text-Mex Scramble. The base is scrambled eggs, and I use my favorite Tex-Mex fixings. My additions here are suggestions, so go to town with your favorites. You can do this in so many ways: Make it dairy free using my dairy-free ranch dressing on top, add …
Rustic Chicken Parmigiana {quick & easy}
I often turn leftovers and frozen vegetables into a meal using tomato sauce and Parmesan cheese. I usually use frozen peas, carrots, broccoli, and left-over protein such as rotissarie chicken or salmon. I add tomato sauce to the mixture, heat it up, sprinkle Parmesan cheese on top, and eat. This recipe resembles that technique. I’ve …