Broccoli Rabe is a vegetable I remember my dad always eating when growing up, but for some reason, I never wanted to try it. It was just something that dad ate. Clearly I regret that now as it’s one of my favorite vegetables, with the perfect nuttiness and slight touch of bitterness. It’s amazing on pizza or in a pasta dish where there’s a bit of acid to cut that bitter flavor for those who would rather a mild green. So, naturally, I created a delicious pasta recipe of my own! This broccoli rabe pasta is filled with satisfying flavors, rich in nourishing carbohydrates, plant based protein and many essential nutrients to keep you energized for your busy life.
Thanks to The Incredible Egg for sponsoring this post! As always I only align myself with food boards and brands that align with my philosophies. All scientific information is evidence-based and all opinions are my own.
Just like you, we’re busy. Tim and I are both working, raising a toddler, and trying to keep up with our love of fitness and travel, too. Sometimes we do a great job prepping food on the weekend, but more often we’re scrambling to come up with a meal that all three of us will like that won’t take an eternity to cook… or an eternity to clean up after. So, what has been making it on the plate at least once a week at dinner time over here? Dinner eggs, of course! My favorite way as of late? This sheet pan egg bowl.Continue reading →
Stir fry dishes are some of the most versatile out there, so I can’t believe it wasn’t a staple in my house growing up. They’re also extremely easy to make plant-based, while still satisfying everyone’s taste and texture preferences!
I talk about Intuitive Eating a lot on here and Instagram, and for some people who have not yet explored it in more detail, it can be confusing. Intuitive eating (IE) is essentially unlearning diet behaviors and poor eating habits build throughout life, so that we can get back to listening to our body. We were born with the ability to self-regulate, knowing when to eat, and how much to eat, and to an extent even what. Nutrition of course matters, but some people unfortunately report IE to be the “eat whatever you want diet”.
I’ve always been a big snacker, but since the little man arrived into our lives, more of my snacks have been coming out of packages than I’d like. While I’m still choosing nourishing foods that keep me satiated and energized, I’ve been missing that connection to food that is built through preparation. One of the easiest snacks to make that’s also filling and nourishing is roasted and flavored nuts. I first made these candied ginger pistachios in the fall and I’m excited to have them back in our snack rotation.
It’s okay if you indulged this weekend – and it’s also OK if you didn’t do any food prep for the week! Many people feel guilty, on top of feeling overwhelmed, when it comes to making food decisions during the week, but feeling guilt for not thinking ahead will never help your current situation. While I recommend prepping in whatever ways you can over the weekend, there’s a variety of reasons that sometimes it just might not be feasible. So, today I’m sharing a quick white bean chili that you can make with items you likely already have at home.
With the extreme chill covering a lot of the country right now, I thought everyone could benefit from some new soup recipes to prep this weekend and enjoy all week long! Last night both myself and Tim were craving soup, but after a long day and with a high maintenance baby, making it just wasn’t happening. We spent an embarrassing amount of money on some delicious soup from a local restaurant, and while it was delicious, it made me vow to get my soup and stew stock back up!
There’s these amazing chickpea flour banana bread muffins I made a few years ago. They’re now one of the most consistent posts I get traffic from via search engines, and they’ve been turned into amazing cupcakes and gingerbread muffins, too. Despite their deliciousness and nutrient density, I was still a bit uneasy about the added sugar if they’d be a regular part of Cooper’s diet, so I set out to adapt them to be added sugar free. Now I present to you, Mommy & Me banana muffins!
Often times people shy away from food prep because they assume that it means you’ll need to cook every component for every meal for the week and that it’ll eat up an entire day of your life. I’m here to tell you that’s NOT the case, and if it has been for you, then I encourage you to erase it from your memory and try again. As I’ve seen with past clients and people who’ve joined seminars or classes I’ve run, if you felt stressed, there’s a good chance you threw in the towel and said “I’m not cut out for this” and went back to no prep at all.
While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers), I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… made a sauce for this sheet pan tempeh! So, since I wanted to share this miso ginger tempeh recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.