I’ve had avocado toast before, but this is a new and better spin on what most people think of. In this recipe, the avocado is the main ingredient. Top it with an egg, lettuce, tomato, onion, and breakfast is served.
My garden did really well last summer. As a result, I have had an abundance of butternut squash that I’ve needed to use. Recently, I stumbled onto this recipe that proved to be a hit with a group of folks I had for an herbal workshop. It was so attractive in the dish, how could it not be tasty too? Eat the rainbow…this dish checks that off! Enjoy!
Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body. I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy
Mushrooms have moved up in the culinary space with their many uses! Mushrooms like shiitake, oyster, and lions mane are showing up at farmer’s markets, restaurants, and even perhaps your kitchen table!
At a recent stroll through a farmer’s market, I was captivated by the wonderful display of medicine that lay before my eyes! Since COVID, I’ve battled off and on with brain fog. I have found lions mane mushrooms to really be a supportive ally in this regard.
As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.
With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!
As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.
With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!
![IMG_9660[1]](http://static1.squarespace.com/static/580f7c6ee4fcb54017efc28f/5810c01a1dd45429ef605292/5810c01d1dd45429ef60533d/1477492765198/IMG_96601.jpg?format=original)
This recipe is adapted from Cooking Light. It's basically a one-pot meal. Using a dutch oven, I cook the pasta first, drain and set it aside. While the water is boiling and pasta is cooking, I prep the vegetables. Ready to serve in 30 minutes, this a family favorite that is low in fat and overall calories. The original recipe calls for mozzarella cheese, but I substituted fresh Parmesan cheese to keep things lighter.
1 pound pasta of your choice (I have used penne, rigatoni, spirals)
olive oil
5 1/2 cups diced, peeled eggplant
6 gloves garlic, minced
2 cups diced onions
2 medium or 1 large zucchini, halved and sliced
1/4 cup fresh basil
1 tsp dried Italian seasoning
1/2 tsp salt
1 can (28-ounce) can organic crushed tomatoes, undrained
1/2 cup Parmesan cheese
Cook pasta according to the directions in large dutch oven.
While pasta cooks, prep vegetables for use.
Drain pasta and set aside.
In same pot, add 2 TBSP olive oil.
Add eggplant to pan and sauté 3 minutes over medium/high heat.
Add garlic and onion, zucchini, cook additional 3 minutes, stirring occasionally.
Add basil and next three ingredients.
Cover and simmer for 10 minutes.
Add pasta and 1/4 cup of Parmesan cheese
Transfer to serving dish.
Add additional 1/4 cup Parmesan cheese.
Yields: 10 servings
