healthy... the tasty way
I’ve already expressed my current love for roasted Brussels sprouts. I’ve always loved vegetables, including Brussels sprouts, which is one a lot of people seem to hate. Roasting brings out the flavours and adds a bit of caramelization, which makes them even tastier! Adding roasted Brussels sprouts to pasta is one of my favorite ways to use them. With some leek and garlic added to
I received my new spiralizer last week and was so excited to use it and make myself some beautiful zucchini noodles! Of course, for that, I had to make some pasta sauce! The truth is I ended up eating it with regular pasta the first time because I couldn’t make my spiralizer work. I thought maybe my zucchini was too juicy and then the next
I was walking out of school and they were giving out free spreadable brie on the street. I guess they were tired and eager to go home, because instead of giving one package of brie, they were giving out the whole boxes of brie. So I ended up with 6 packages of spreadable brie, and was definitely wondering what I could do with all that
I love making big recipes that last for the whole week. I usually make easy things like chili, stews and soup during the winter. But pasta is a necessity in my life. The other day, I felt like making something for the week, but I also felt like making pasta! So I went on my Pinterest Italian Entree board and found a penne bake that looked
I love adding veggies to “unhealthy” recipes. Then, you can eat it and tell yourself you’re eating healthy. And there’s nothing better than healthy mac n’ cheese. Delicious, comforting, but still full of good vitamins. Inspired by my pumpkin mac n’ cheese (delicious), I decided to experiment more with healthier mac n’ cheese recipes. One was a total disaster. And then I made this one:
