Recipe: Weeknight Mushroom and Kale Pasta

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This is one of those dishes where my 6-year-old will yell from upstairs, “Mommy, what are you making?!? It smells sooooo good down there!” That girl loves to eat good food, and I love to make it, which makes us a perfect match. This recipe is also the only time I’ve ever seen my 8-year-old actually eat mushrooms and somewhat enjoy them. See, even though I know she “doesn’t like” mushrooms, I make them anyway and just try to serve them different ways in different dishes. And once in a blue moon, all that hard work pays off when they eat (and enjoy) something new – score!

Easy Weeknight Mushroom and Kale Pasta from 100 Days of #RealFood #pasta

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Recipe: Classic (Whole Wheat) Bread Stuffing

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This is the stuffing of my childhood – minus the store bought boxed croutons and canned condensed soup that is. Before I knew better I used to absolutely love this stuff and crave it every Thanksgiving (and would be outright upset if for some reason it was left off the menu)! So I just had to sit down and figure out how to “real foodinize” this recipe so I could bring it back to our Thanksgiving table and also share it with all of you of course! And just like with any “made over” recipe that no longer contains processed ingredients or unwanted additives – it’s even better than the original. :)

Classic (Whole Wheat) Bread Stuffing from 100 Days of #RealFood

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Recipe: Kale and Apple Salad

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I’ve got another holiday recipe for you today! This kale and apple salad may be just for the adult table though, if I am being honest. I don’t know about your kids, but my girls have never been big blue cheese fans (they’ve dubbed it “stinky cheese” for obvious reasons), and no matter how hard I try, I can’t really get them into raw kale lately either. But just because they feel that way doesn’t mean we have to miss out on this divine combination. So this is one of those rare occasions when our little ones might get something separate…albeit a different type of salad! :)

Kale and Apple Salad from 100 Days of #RealFood #kale

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Recipe: Unstuffed Pasta Florentine

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We used to love making many different varieties of stuffed pasta shells, but now that we’ve gone the whole-grain route, I just cannot (easily) find jumbo whole-wheat shells in order to make all of our old favorites. So instead of giving up those yummy one-dish meals, I have just decided “unstuffed” dinners may be the way to go.

I am excited to share this super easy and super tasty version of Pasta Florentine that I adapted from a recent issue of Rachael Ray magazine. If you need some inspiration to switch things up with new recipes, then order a couple of food magazines. I love to flip through for ideas!

Oh, and PS – This particular dish was a HUMONGOUS hit with the kids. They have both repeatedly asked me if I can make it again. So enjoy!

Unstuffed Pasta Florentine Recipe from 100 Days of Real Food #pasta #realfood Continue Reading »

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Recipe: How to Roast Vegetables (4 Ways)

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This is a post by our blog team member, Kiran.


One of the easiest, most versatile side dishes is roasted vegetables. You’d be amazed at what 20-40 minutes in the good ol’ oven can do to your veggies. We’re talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods. What could be better?! I almost always have a mixture of roasted veggies in our fridge, either prepared to roast or ready to reheat (a bonus for those who love leftovers).

The process of roasting coaxes out the sweetness of the vegetables, which caramelize when cooked. But the great thing about roasting vegetables is that it’s simple. You wash, chop, mix in a little olive oil, garlic and salt, a few optional spices, and pop it in the oven. Seriously, this is win-win for many reasons.

How to Roast Vegetables (Four Ways) from 100 Days of Real Food

Roasted Asparagus and Cherry Tomatoes

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Recipe: Asian Coleslaw (with Radish MiniSticks!)

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asian coleslaw

Like most people who often cook from scratch, I have gotten used to peeling and chopping all my own vegetables, making my own dough, and – not to be overlooked – doing lots of dishes! So when I recently decided I’d like to try making a “real food” coleslaw dish, I looked at the green and purple cabbages in the produce section of the supermarket and thought 2 heads of cabbage was an awful lot to buy (and chop up) for one small colorful dish of coleslaw. I asked the produce manager if he could cut the cabbages in half for me when he pointed me in the direction of pre-cut, bagged cabbages just for the purpose of making coleslaw – duh! I am so used to not being able to buy “convenience” food anymore that it didn’t even dawn on me to buy these ingredients pre-cut and ready to go. What a time saver (and a more appropriate amount of food)!

So I was equally excited to learn about these Radish MiniSticks (below) from our sponsor Dandy. Let’s face it – radishes can be somewhat cumbersome to clean and chop, and I admit that I would eat a lot more of them if someone were to do all that work for me. So when it comes to making a colorful, nutritious (and easy!) coleslaw dish…feast your eyes on these two right here :) Continue Reading »

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