Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

Butternut squash noodles, meet my blog. Blog, meet butternut squash noodles. While I’m not saying this is an abbreviation that needs to stick, but for the sake of my tired fingers and time, let’s refer to them as butternut sqoodles. I know, not that catchy. Trust me, I spent a solid 4-7 minutes on this.

Other contenders included:

– Buttsqoodles (sounds like a type of fart)
– Buttnut sqoodles (sounds perverted)
– Buttersqoodles (too heavy) 
– Buttah’ sqoodles (a bit slangy)
– Sqoodles (not exact enough)
-Buash noodles (confusing)

So you see… butternut sqoodles are our best bet. Now that we’ve set the standards, let’s talk spiralizing our favorite fall and winter veggie: butternut squash

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Sweet Ricotta Pear Ribbons with Roasted Honey Walnuts and Figs

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I can eat all the zucchini pasta and cucumber noodles in the world, but desserts will always be my downfall. As much as I love vegetables (and I really do love them) and eating healthy, I can’t resist chocolate. Chocolate mousse, chocolate molten lava cake, chocolate covered nuts, chocolate cupcakes, chocolate bars, chocolate ice cream…. you could dip a rock in chocolate and I’d probably try to eat it.

My second favorite dessert? Cheese plates. Holy moly – give me a slice of wheat bread topped with manchego, and I’ll be curled up in a ball under the table, sucking my thumb.

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