healthy... the tasty way
I felt like eating risotto one night and had some zucchini to use. So why not make a zucchini risotto? Looking at what I had (I was clearly not going to add only zucchini to that risotto), I found some coconut milk, which made me think about curry, which led to a curry risotto. Unusual but delicious! Curried Zucchini and Roasted Grape Tomato Risotto
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:
Two weeks ago, Angela from Oh She Glows posted a recipe for Three-Bean Salad, a recreation of Fontaine Santé’s salad. Since I love this salad, I knew I had to try the recipe! I actually planned to follow the recipe, but as it happens most of the time I ended up changing it. The salad was sooo good, with a perfect dressing to go with
