Half-Moon Shaped Spiralized Veggies & Zucchini & Kale Apple Slaw

Zucchini & Kale Apple Slaw

With spiralizing, it takes just a couple tries to get the hang of it. What should you do with the handles? How do you place the veggie on the actual machine? Which way? How fast should you turn the handle? 

The first couple times I spiralized, my results were plenty of cute, bouncy noodles, but there were also a bunch of half-moon-shaped zucchini slices. Womp, womp.

Still, to this day, there are always those stragglers… the half-moons. The little slices of vegetable that look like clipped fingernails. So, what do you do with them? Throw them away? No way! Today, I’m sharing with you my favorite dish to make with those wretched half-moons.

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Quinoa Sweet Potato Noodle Bolognese with Toasted Crushed Almonds

Quinoa Sweet Potato Noodle Bolognese with Toasted Crushed Almonds

Ragu. Bolognese. Tomato, Tomahto. This quinoa dish is a hearty helping of perfection with a crunchy nut topping. Interestingly enough, this recipe started off as “Lentil Ragu and Parsnip Noodles.” Let me tell you how it came to be what you see today.

By the way, I’m totally happy that it played out this way.

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Mushroom, Pancetta & Lentil Zucchini Pasta with Toasted Almonds

Mushroom, Lentil and Pancetta Zucchini Pasta with Toasted Almonds

Now that I’m back on the meat, I’ve been meaning to make a dish with pancetta, bacon’s Italian cousin. Since pancetta doesn’t have that smokiness that bacon does, it won’t overpower the other flavors in your dish yet adds the succulent and distinct essence of pork. Sign me up

Originally, this recipe was just going to be lentils and mushrooms, sauteed with olive oil and shallots. Once I made that rendition, I wasn’t wowed – and I want to be wowed every time. Rummaging through my fridge, I found pancetta tucked behind a tub of hummus – I bought it a couple days prior and forgot! 

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