My obsession with veggie noodles is off the charts. You know what they say: Once you go veggie pasta…. ok, you’ll probably go back to regular pasta at some point, but for those bloated days when you want a lighter option – veggie pasta is totally the way to go! You get all the texture and flavor without the guilt.
A few weeks ago, I showed you how to turn zucchini into a Pesto Chicken “Pasta” dish. This week, I’m using sweet potatoes for a twist on Thai takeout! I’m cheating with some store-bought sauce and pre-cooked chicken strips because I’m trying to squeeze the most out of my “me” time these days. I’m sure we can all relate.
If you haven’t been following along, I made my noodles with a Spiralife Spiralizer… $15 on Amazon, but a warning: the sweet potatoes take a lot more muscle to spiralize than the zucchini I used in the previous recipe. If you can muster the strength and hang with it for all 6 potatoes, I promise it will be totally worth it. Heck, you might even treat yourself to seconds!
1. Cut the ends off the sweet potatoes and peel.
2. Spiralize potatoes using your favorite spiralizer and setting.
3. Heat olive oil in large covered pan (with cover off).
4. Add sweet potato noodles to the pan and stir to coat and cook for about 5 minutes.
5. Add Thai peanut sauce and pre-cooked chicken to pan. Stir to completely coat and combine. Cover pan and cook 10 minutes, stirring once every few minutes.
6. You could top with scallions and/or sesame seeds, if desired.
Hey curly-cues! Get ready to see a lot of recipes for spiralized veggies on my blog!
My favorite, favorite Christmas present this year was my $15 SpiraLife spiralizer. Finally, I can make zoodles properly. I’ve tried to use graters and peelers and other makeshift methods, but the noodles just don’t come out right. So, if you really want to start making veggie noodles, I highly recommend getting a spiralizer. And like I said, they’re only $15 on Amazon. So worth it!
For my first recipe, I wanted to make a big batch of veggie pasta that I could portion out and take to work for lunches. This Pesto Zucchini with Chicken is super easy to put together. I’ve used this pesto sauce before in a Pesto Linguini With Tomato dish and decided to put it together with my zucchini noodles. I also bought a package of pre-cooked chicken to make the assembly even easier.
Now that i have my first spiralized meal in the can, I’m so excited to make more veggie pasta with sweet potatoes and carrots. If you have links to some fresh recipes, I’d love to see them.
6-8 large zucchini (spiralized)
1/2 cup of pesto
1/4 cup condensed cream of celery soup
1 tablespoon milk
2 cups pre-cooked chicken strips
1 Tbsp olive oil
1. Spiralize zucchini and place on a baking sheet covered in paper towel. Sprinkle zucchini with light salt to draw out the liquid. Let sit for 20 minutes
2. While zucchini is sitting, prepare the sauce. In a small pan, combine pesto, cream of celery soup and milk. Stir and simmer until hot throughout.
3. Blot liquid off zucchini with more paper tower or a clean towel.
4. In a large pan, heat olive oil on medium-high heat, add zucchini and saute for 5-6 minutes. Add cooked chicken and pesto sauce to the pan and stir to combine. Cook for another 4-5 minutes until chicken is heated.
5. Serve hot or portion out for weekday lunches or dinners.
This is my first post of the year. I’ve been busy taking it easy and enjoying the season. I’m so sad to see the holidays go, but that’s what inspired this craft:
It may be a dying tradition in this digital age, but I still LOVE getting Christmas cards. I also can’t bear to part with them at the end of the year. The sparkles, the wintry scenes, the jolly characters. Each card is so warm and pretty… and someone took the time to write out a personal message, put a stamp on it, and send it in the mail. It’s a shame to just throw them away. As you might know, I’m all about reusing and recycling, so I decided a couple years back to start upcycling my Christmas cards. I save them in a special drawer and then turn them into gift tags the next year.
It’s so fun to pull out the old cards, reread them and give them new life on top of this year’s Christmas gifts. So, if you’re like me and you still have your Christmas cards laying around (or hung up)… here’s a fun and crafty way to be green.
1. SAVE OLD CHRISTMAS CARDS
2. CUT OUT SCENES FROM CHRISTMAS CARDS INTO CIRCLES, SQUARES AND RECTANGLES OF VARIOUS SIZES
3. WRITE OUT (TO: AND FROM:) LINES
4. USE TAPE TO ADHERE UPCYCLED GIFT TAGS ONTO CHRISTMAS PRESENTS
It’s one week until Christmas! I know, it snuck up fast on me too! If you’ve been procrastinating on the holiday baking, or you need a fast gift for a neighbor, co-worker or mailman (perhaps all three)… don’t freak out. I’m sharing my favorite homemade treat that takes almost zero effort and zero time to make. (Thank goodness for Rolo and their genius recipe on the back of the bag!)
These Pretzel Turtle Candies are so simple and so festive. This year, I put them in a Christmas tin to share with my next door neighbors (and kept a few for myself!) Turtles are my absolute favorite candies, and the pretzel bite adds just the right amount of crunch to satisfy your salty-sweet cravings.
Ok, lets not waste any more time. You’ve got wrapping to do, I’ve got wrapping to do… and Santa waits for no man. Merry Christmas!
1. Pre-heat oven to 350.
2. Layer pretzel squares flat on a baking sheet covered in tin foil.
3. Place one Rolo candy on each pretzel square
4. Place in oven for 4-5 minutes until the candy softens
5. Remove from oven. Place pecan piece on each piece of candy and press down gently.
6. Let candy cool for 2-3 hours and it will harden. (You can also place in the fridge and then remove when candy is hardened.
I am stuck on repeat. My lunch pattern is skipping like a record, but I’m totally jamming to this beat. I’ve been making spaghetti squash to take for work lunches the past two weeks and I can’t get enough. So here we go again, my Sunday night routine.
I’m obsessed with subbing spaghetti squash strings for noodles. They have so much flavor and they’re filling, plus squash is so good for you! It’s also super easy to make. This squash doesn’t require a whole lot of extras to pump up the flavor. I literally use three ingredients: olive oil, salt and pepper. That’s it, friends! I like to use a flavored olive oil (mushroom or garlic) to give it some extra Italian taste. Otherwise, I’ll just top it with my favorite jarred spaghetti squash and some grated cheese. On Sunday night, I portion everything out in containers so I can just grab and go before work. Have a great week!
1 spaghetti squash
2 tablespoons of olive oil (plain or flavored)
1. Pre-heat oven to 400
2. Puncture squash several times all over. Heat in microwave for 2 minutes to soften and make it easier to slice.
3. Cut the ends off the squash, then cut squash in half lengthwise.
4. Drizzle each half with olive oil then brush so the flesh is coated all over.
5. Sprinkle squash with salt and pepper
6. Put squash on a baking sheet – flesh side down, skin side up.
7. Bake for 45 minutes. Let squash cool. Using a fork, shred flesh. It could come out in strings, like spaghetti.
It might be a November cliche, but my current weekend goals include wrapping up in a warm lumberjack flannel, lighting up a Christmas candle, getting underneath an electric blanket and binging holiday TV with my husband and my bulldog.
The holiday TV doesn’t normally fly with my guy, but I might be able to sway him with this totally man-friendly Sunday Beef Stew. Tender beef, vegetables, a rich gravy – and it’s super easy! Winter weekends… nailed it!
1 pound of stew beef chunks
3 tablespoons flour
2 tablespoons olive oil
2 cups beef stock
1 cup water
1 packet of McCormick Beef Stew seasoning
1 onion, coarsely chopped
5 carrots, chopped
5 white potatoes, coarsely chopped
1. Dredge beef in flour to coat.
2. In a heavy pot or dutch oven, heat olive oil and brown beef on all sides.
3. Add beef stock, water and stew seasoning to pot. Heat to a boil then lower to a simmer for 45 minutes.
4. Add vegetables to the pot and let simmer for 1 hour. Stir a couple times while stew is simmering.
5. Remove from heat. Let sit for 10 minutes before serving.
Can you believe Thanksgiving is less than 2 weeks away? I’m in denial, but I’m also super excited for the holidays. We could all use a little love a cheer right now, right?!
I love squash in all of its many forms – butternut, spaghetti, pumpkin, and acorn -but what I appreciate most about acorn squash is that it’s basically a self-contained Thanksgiving side dish. It doesn’t need a whole lot of fussing, pre-cooking, mixing, sauteing, and chopping. It’s just a simple, classic autumn side dish all by itself. It even comes in a stylish serving skin. Gosh, it really is the perfect fall food!
Slice the squash in half, hit it with a bit of butter, brown sugar, syrup and walnuts and you’re done. This is one of my favorite ways to eat acorn squash.
Wishing all of you a happy and healthy holiday season!
1 acorn squash, halved
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
2 Tbsp crushed walnuts
1. Preheat oven to 400
2. Cut acorn squash in half lengthwise. (I puncture the squash a few times and microwave for 1 minute to make it easier to slice)
3. Remove seeds and guts. Score the inside of the squash.
4. Rub the flesh of the squash with the butter.
5. Crumble brown sugar into the center of each half.
6. Drizzle squash with maple syrup.
7. Add crumbled walnuts to each half of squash.
8. Place squash in glass baking pan. Pour 1/4 inch of water in the bottom of the pan so squash doesn’t dry out.
9. Bake squash for 1 hour to 1:10 until flesh is tender and caramelized.
A late flight home meant we could savor a few more hours touristing in Tokyo, but I wish we could’ve spent way more time exploring the Shinjuku Gyoen National Garden. This massive greenspace in the middle of Shinjuku features traditional Japanese, English and French style gardens. (I can only imagine how gorgeous this place is during cherry blossom season.) We only had enough time to view the Japanese gardens before it was time to end our incredible vacation. It was such a peaceful moment and a special place to stop and reflect on the week. I whispered a quiet “thank you” to the city for being such a gracious host.
This was our last full day in Tokyo. Tear! There are so many things we didn’t get a chance to see yet – the Tokyo Tower, the Tsukiji Fish Market, Ginza, and on and on – but instead of seeing brand new parts of town, we decided to return to the Akihabara area, one of our favorite places on the trip. We wanted to pick up extra gifts and see a few things we didn’t have time for the first time around including a visit to the Pokemon Center in the Sunshine City Mall!
The place was decked out for Halloween with loads of specialty items. This place is like Candyland for Pokemon fanatics, so of course I picked up a haul of plushies, socks, hats, cards and other gifts for my Pokemon-crazed family back home. Love this place!
Ueno is home to Tokyo’s cultural treasures. The Tokyo National Museum (pictured above), The National Museum of Nature and Science and Ueno Zoo are all located on the grounds of Ueno Park – a famous cherry blossom spot in the spring.
After four straight days of racing around the city, we decided to slow down the tempo in this massive and picturesque park, starting with a visit to the Tokyo National Museum. We admired the incredible collection of Samurai swords, Buddhist statues and Japanese antiquities. We’d heard that if there’s one museum you decide to visit in Tokyo, make it this one, and it did not disappoint.
We spent the rest of the day meandering along the tree-line paths, stopping here and there to view the temples, people-watch on the benches, and take-in a random and rowdy baseball game at the sports fields.
Before heading home, we had to make a stop for eel in the business district just outside the park. Mandatory!