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Im{pasta}bly easy meal prep
Pasta lovers, imma ’bout to flip your world UPSIDE DOWN with this completely whole food, plant-based and low carb spaghetti squash carbonara. Im(pasta)ble you say? Oh yes way. Golden bundles of spaghetti squash sub for traditional noodles and a cashew-based ricotta lends creaminess to this dish topped with portabella mushrooms and a generous crack of the pepper mill. I’ve been dreaming this dish up for months after visiting The Butcher’s Daughter in LA and finally recreated the magic. Plus, no oven meal prep is what Texas dreams are made of in the summer. Get the dEATs for this Whole30 and keto-friendly recipe below, along with my pro meal prepping tips!
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Living La Vida Lagom
Inhale tacos, exhale the negativity. That my friends, is how you Taco Tuesday. Especially before the holidays. These Thai Tofu Tacos are loaded with crispy tofu, crunchy kale, rainbow carrot medallions, strips of red cabbage and bathed in a creamy Thai peanut sauce. That sauce may look familiar, for a reason. I’m embracing the Swedish concept of “Lagom”, which is the idea of “just enough” or finding balancing. For me, balance is cooking once…and finding a way to reinvent those same ingredients. So yesterday’s Thai Rainbow Quinoa Bowl becomes…tacos! Get all the dEATs on this recipe and the concept of lagom below to find your taco zen.
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Life {and Food} in Technicolor
Sometimes all Monday needs is a splash of color. This Thai Rainbow Quinoa Bowl was just the spritz of color I needed to put an extra pep in my step for the last working Monday of the year! Let that sink in for a second. Last Monday in the office. Now go ahead and give into that mental “raise the roof”. You know you wanna. In this week’s meal prep, a bed of quinoa gets a burst of color from rainbow carrots, red cabbage, curly kale and spring peas, plus a snap of satay-inspired flavor with a creamy peanut sauce. Get the lowdown on why eating the rainbow matters and sashay to that recipe below.
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Mix ‘n Match Shakshuka
Shakshuk-it-to-me. Say what? Shakshuka, that is. This Mediterranean dish is a one-pot wonder of poached eggs basking in a smoky, spicy tomato and bell pepper sauce. My version gets an extra kick from harissa, tempered with a dollop of creamy ricotta. And with a sauce like this, you need something to scoop it all up, so I’ve paired this with triangles of Simple Mills gluten free flatbread, made with almond flour – a staple that got me through my first Whole30. This dish makes for an epic brunch or a mindlessly easy meatless meal. Save this one for that next meatless Monday because it does. not. disappoint. Get the dEATs below!
Food, Fitness, Fashion and my Furbaby
