Warm Summer Pasta

Sharing the recipe that was in the newsletter this past month. This will be a staple dish in our house this Summer! Inspired by a “succotash” salad, this pasta has a the flavors of Summertime – corn, tomatoes, lime etc.! INGREDIENTS 1/2 box (1/2 lb) of favorite pasta cooked 1/2 cup cherry tomatoes, halved 1 medium zucchini chopped 1 smashed garlic clove 1/4 of a yellow onion chopped 1/2 cup frozen corn 1/2 cup frozen edamame 3-4...

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Cruciferous Crunch Pizza

  This is going to be a staple for me when I make my Trader Joe’s grocery runs. Every time I’m there I grab at least a couple of bags of their Cruciferous Crunch which has shaved Brussels, kale, broccoli, green cabbage and purple cabbage. I started roasting this with olive oil, salt and pepper and it was a game changer! I had some pizza dough from TJs and decided to make a pizza with it. Here’s what I came up with, and it’s...

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Vanilla Bean Cashew Milk

This recipe has been one of my favorites for a while now – I’ve been meaning to post it forever! We are mostly dairy free (minus cheese, am I right?), and this cashew milk satisfies that craving for a creamy rich flavor in coffee, smoothies, cereal and even ice cream. Your smoothies will never be the same! Great if you or your family have dairy intolerances, your breastfeeding or need to up the protein in your or your kid’s...

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Spring Carrot Turmeric Soup

Ready to boost your immunity after cold season?  Whether your house has been hit hard this winter or you feel like you’re fighting it off because everyone around you is sick, consider taking to the kitchen to boost your family’s immunity, starting with this tasty recipe from The Foodie Physician, Dr. Sonali Ruder. Dr. Ruder is a Florida-based board-certified Emergency Medicine physician and mom, who, after seeing too many patients in...

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Chickpea (YEP) Blondies!

Don’t knock it till you try it, Mama! I saw a friend on Instagram make these (@sarahrobinsondaily) and they looked beyond gooey and delicious – just what we were in the mood for! I used to make a version of these but with egg and more peanut butter, but I’m not great with eggs anymore so these were very appealing to me. Instead of flour and eggs, you use chickpeas to get that “brownie” texture – and I’m telling you –...

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Easy Parmesan Kale & Brussel Sprout Salad

This salad is one of my favorites to make because it’s simple, delicious and holds up in the fridge for a long time. It’s perfect for weeknight meals with a side of protein, lunch or as a side to bring to a friend’s house for dinner. Two keys to making this your new favorite salad: Dressing it ahead of time and the type of kale you use. Dressing the salad a good 1-2 hours before serving so the kale can break down a bit and the flavors...

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