Pistachio Pesto + Caprese Salad

I’m not sure if you’ve noticed, but we’ve had a pretty strong pasta theme going since we came back from the honeymoon. It’s become a Friday night tradition. And, I’ve had some requests for easier recipes…so allow me to introduce a delicious, easy to execute pesto pasta dish that you can throw together in less than 30 minutes. It also requires VERY little grocery shopping. You’re welcome!


Hello, lover!

Bonus: I’m throwing in a caprese salad as an appetizer. This blog post is all about major flavor and minimal effort. Ask and you shall receive!

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sweet potato green rice bowls

Spicy Sweet Potato and Green Rice Bowls

Bowls, so hot right now. This recipe is a healthier take on one of my favorite bowls: the burrito bowl (the poké bowl is not far behind). The green rice recipe alone is a keeper, but add in perfectly seasoned black beans, roasted sweet potatoes, avocado, and pepitas, and you’ve got one seriously delicious bowl on your hands.

Green rice bowls

Green rice will be your new favorite rice!


This recipe was adapted from Cookie and Kate’s Sweet potato green rice burrito bowls. You can find the full, original recipe here! Yes, the ingredient list is long, but the recipe is not difficult…I promise. I also love this bowl because it incorporates one of my all-time favorite fall veggies – sweet potatoes! You could also add bell peppers and onions to this, or sub the rice for farro.

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Turmeric Detox Soup

Wondering why this is not a pasta post? Don’t worry. That’s coming. But first, let’s talk detox. Because after all of the delicious pasta, wine, gelato, panini, and more…I was CRAVING this soup when we got home. Turmeric is one of my favorite antioxidant ingredients.  And, it’s October, so from here on out I’m all about cooking things in pots.


Let the detoxing begin!

This soup is pretty hearty with farro and red lentils. It’s completely vegetarian, and is topped with toasted breadcrumbs, because carbs. Bonus: the leftovers make perfect weekday lunches!

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Sweet Potato Nachos

It rained a few times, the temperature dropped for a while, and it’s September 1st, so it’s basically fall. And with fall comes football season and all of the snacks that come along with it…like nachos.


Crispy goodness!

So, in honor of fall and the new snacks it brings (not posting a pumpkin spice recipe yet, but that doesn’t mean I’m not thinking about it), I’m sharing a healthier version of nachos today inspired by a recipe in the Love & Lemons cookbook – sweet potato nachos!

I love all things sweet potato (including sweet potato noodle bowls and sweet potato and black bean enchiladas), so it shouldn’t come as a surprise that after making this recipe I now prefer sweet potato nachos over regular nachos. Plus, they’re healthy and fun to make! The BYON (build your own nachos) bar may be making frequent appearances this football season. Just saying.

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Loaded Zoodle Bowls

Zoodles (zucchini noodles) are back on the blog! This loaded zoodle bowl is one of my favorite lunches right now because it’s light and fresh, easy to prep, and with plenty of veggies and an herb pesto, it’s super healthy!


Also love topping these with avocado and sliced almonds.

About a month ago I tested out Love & Lemons’ spring broccolini and kale quinoa bowls and became obsessed with herb pesto. I loved the broccolini and kale quinoa bowls too and started to play around with different ingredients, but always kept the pesto the same (minus the peas, can’t do peas).

As you know from my roasted red peppers with pesto zucchini noodles and goat cheese and sweet potato noodle bowls posts, I love my spiralizer! So of course I felt the need to incorporate zoodles.  You could also make a delicious lunch bowl with cucumber noodles (I did this a few weeks ago with the same pesto and it was awesome!).

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