Do you ever find yourself making excuses for why you can’t eat healthy? Maybe you feel like you don’t have enough time. Or that your family is too picky. Or that it’s too expensive. As a working mom with two kids, I’ve been there. I know how challenging it can be to consistently prepare meals that are fast, healthy, taste good, and fit into your budget.
Tacos are a big favorite at my house, so I love it when I can cut the meat with a can of beans and make it last longer. But what’s better (I’ve learned) is adding in some mushrooms in addition to the beans to stretch things even further.
Today I wanted to share one of Blake’s favorite “Clean Cuisine” recipes and show you how I go about giving a British food favorite, Cottage Pie, an anti-inflammatory real food makeover. The three things I did to my Cottage Pie recipe to boost flavor, improve nutrition, and reduce inflammation were really rather simple.
If you’re in the mood for some inexpensive, hearty comfort food this winter, then here is your answer! This red beans and rice recipe takes a little time to simmer on the stove, but it’s so worth it in the end. Just a few dollars worth of dried beans and brown rice can go a long way, and while you are taking the time to cook a batch, why not double the recipe and freeze the leftovers for a rainy day? You’ll thank yourself later. :)
This recipe is incredibly simple, quick and delicious – especially this time of year when locally grown and homegrown tomatoes are available. I used to think making tomato sauce from scratch was a difficult or time-consuming task until I actually tried it. Once you briefly boil the tomatoes the skin peels right off, and then the rest of this delicious meal is a cinch. Even my girls, who normally don’t go for tomatoes or prosciutto, scarf this dinner down as fast as they can. And in case you haven’t heard tomatoes are technically a fruit so we like to serve this dish with a side of veggies such as lightly sautéed summer squash. Simple Spaghetti Course: Main Course Cuisine: Italian Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings  (adjust to suit): 4 Adapted from Williams-Sonoma Italian Cookbook Print Ingredients 1/3 cup olive oil 1 yellow onion 1/4 lb prosciutto, or pancetta 1 pinch red pepper flakes 10 tomatoes, ripe 1/2 lb whole-wheat spaghetti, (or penne, rigatoni, macaroni, etc.) parmesan cheese, grated (for topping, optional) basil, (for topping, optional) Instructions Set a large pot of water over high heat. Dice the onion and proscuitto. Once the water starts boiling add the tomatoes, 2 or 3 at a time, for about 1 minute each. Remove tomatoes with a slotted spoon and let them cool on a large cutting board. Add your dry pasta to the same pot of boiling water to cook following directions on package for timing. Heat a large sauté pan over medium-high and add the olive oil. Once the oil heats up, add the diced proscuitto, onion, and red pepper flakes. Cook for 3 – 4 minutes. Meanwhile peel, seed and chop the tomatoes. With a dull knife score the skin on each tomato […]