Want a super easy way to get your greens and whole grains in? This spinach-lemon pasta comes together so quickly, yet is an elegant way to enjoy healthy spinach, almonds, and whole wheat pasta. I really like the Barilla Plus pasta, which not only includes whole grains, but also 17g of protein per serving. And it’s delicious! I have made this vegetarian recipe for years and it even makes my carnivorous mother happy. Continue reading
Ah, the New Year. Don’t we all wish for something lighter to eat after all that holiday indulgence? How about lovely flaky white fish fillets topped with crunchy crumbs with a slight hint of garlic and lime? This dish is never heavy like a fried fish dish might be. It’s a favorite adapted from Cooking Light (here’s the original recipe), which I’ve lightened it up even further by leaving off the melted butter and simply spraying the breadcrumbs with cooking spray to get them to crisp up. I highly recommend Japanese panko crumbs for this – they’re sort of pre-crunchy already – but you can use any breadcrumbs you like. Also, this is seriously easy. Five minutes of prep, and 20 minutes later you are enjoying the crispy crunchiness!
If you need to feed some carnivores a vegetarian meal where they won’t miss anything, THIS IS THE ONE. It is one of the most savory soups I have ever made. Instead of the classic meatballs usually included in Italian wedding soup, it contains baked white bean balls which are absolutely delicious. There’s also kale, orzo, and a bunch of other veggies to round it out. Continue reading
Here’s a simple, delicious, and healthy pasta recipe for you. I like to add fresh spinach to a lot of my pasta sauces, because who couldn’t use some extra greens in their world? This is adapted from the wonderful School of Fish cookbook by Ben Pollinger, Executive Chef of Oceana. Continue reading
Fluffy, flavorful cauliflower “rice” makes the base for this carb-free, veggie-filled dish. Since we’re smack in the middle of holiday season, I know soon you’ll be craving some lighter, brighter dishes. Fear not, radish*rose to the rescue! You’ll feel lighter and brighter yourself after eating this, and not weighed down like you can feel after the usual fried rice feast. Continue reading
Shall we dine at Oceana tonight? Or maybe instead we could make a lovely shrimp scampi from School of Fish, the new cookbook by Oceana’s executive chef, Ben Pollinger. Garlic, white wine, oregano, and a touch of butter make it sooo delicious. And even though it sounds fancy, it’s easy to replicate at home. Serve it with some warm, crusty bread or fluffy couscous to take advantage of the scampi sauce, and a big green salad. And since you’ve got the white wine open already, why not enjoy the rest with dinner? That’s what I call the good life! Continue reading