Month: May 2018

Two-Ingredient Candied Blood Orange Rounds

Two-Ingredient Candied Blood Orange Rounds

Candied blood orange rounds drying and hardening after candying

A few months ago, I saw these adorable Two-Ingredient Candied Citrus Pops and mentally filed them away as something I wanted to try. Fast forward a few months to when I saw a pack of blood oranges at the grocery store and I knew now was the time to try candying some blood oranges.

In a funny twist, I completely forgot the details of my original inspiration and proceeded to create candied blood oranges as sliced rounds! Woops. I still loved the result and I hope you do too.

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Protein-Packed Red Lentil Pasta with Marinara

Protein-Packed Red Lentil Pasta with Marinara

Finished Protein-Packed Red Lentil Pasta with Marinara, Brussel Sprouts, and Caramelized Onions in two bowls

When I was grocery shopping at Trader Joe’s this week, I discovered Trader Giotto’s Organic Red Lentil Sedanini and my mind was blown. Lentils in the form of pasta! I was even more excited because I’ve been trying to eat healthier. Specifically, I made a deal with myself to avoid pasta. This discovery gave me hope that I could satisfy my pasta craving in a healthy way.

I needed to try it for myself. I looked in my pantry and freezer and found marinara, caramelized onions, and brussel sprouts. The result was delectable and guilt-free.

This protein-packed red lentil pasta with marinara, brussel sprouts, and caramelized onions is a simple, vegan pasta dish with freezer vegetable staples, basic marinara sauce, and this I-can’t-believe-it’s-lentils pasta. I highly recommend it to anyone interested in packing some protein into their diet.

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Marjoram Pea Pesto Crostini with Fresh Ricotta

Marjoram Pea Pesto Crostini with Fresh Ricotta

Finished Marjoram Pea Pesto Crostini with Fresh Ricotta up close from front on slate cheese board

When I made these Marjoram Pea Pesto Crostini with Fresh Ricotta the other day, I thought I was being so creative. The Marjoram Pea Pesto is a healthy spin on traditional pesto with updated flavor combinations. The Homemade Instant Pot Ricotta Cheese is pretty standard, except it takes advantage of my Instant Pot, making preparation and cleanup speedy.

However, when I checked online to decide what to name these crostini, the first link that came up was Giada’s Pea Pesto Crostini! Whoops! So much for being unique. I’ll take it as a confirmation that my creative endeavors seem to resonate with others–some pretty famous others.

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Roasted Purple Cauliflower Florets

Roasted Purple Cauliflower Florets

Finished roasted purple cauliflower florets from side angle with fork in background

I roast vegetables all the time: cauliflower, broccoli, kale, and so on. With how often I roast vegetables, the oven may very well be my favorite kitchen appliance.

When I’m cooking, I’m all about efficiency. Roasting vegetables takes surprisingly little effort. I preheat the oven and prepare whatever vegetables I have on hand. After tossing them into the oven, I set a timer, wait 25 minutes, and viola! Dinner is served. Tasty, healthy, crispy roasted vegetables.

Lately, I’ve been really enjoying cauliflower (cauliflower rice and cauliflower crust cheese pizza). This week, when I was grocery shopping, I saw purple cauliflower and got excited. Purple was my favorite color as a child. I can only imagine if I had known about purple cauliflower back then!

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