This is my take on linguine and clam sauce, but beefed up with some roasted sunchokes, mushrooms and leeks, plus sautéed spinach. When I took the first bite of this, I wanted it to never end. I’m proud of how this came together, especially since I subbed traditional pasta for Miracle Noodle spaghetti, made from water and Japanese […]
Linguine and Clams Read More »
Chickpea pasta with sautéed kale and cherry tomatoes, roasted cauliflower and grilled wild shrimp in a pesto sauce. Husband gets the credit for grilling the shrimp. I used frozen cauliflower so I dressed it with olive oil and sea salt, before roasting at 425 for about 45 minutes because I like it well done. Cook
Happy Cinco de Mayo! Wild cod + a garlicky black bean/spinach combo + cilantro lime cauliflower rice is perfect for today’s holiday (fun fact: Mexico is one of our favorite countries in the world, and we’ve been to a few). This meal took about 30 minutes start to plate, and that’s including the time it
Wild Cod With Rice + Beans Read More »
This recipe takes less than 20 minutes from start to table, although I do recommend taking the salmon out an hour before you eat it, and you could marinate it during that time as well. I used Coconut Secret teriyaki glaze for the salmon and their garlic sauce and coconut aminos combined for the veggies (plus sea
Roasted Teriyaki Salmon With Kale, Mushrooms + Cauliflower Rice Read More »
Serves 4 4 salmon filets 1 head cauliflower 4 garlic cloves 1 container cherry tomatoes 1 bunch bok choy, chopped a lot of spinach olive oil (2 tbsp for salmon, 1 tbsp for cauliflower, 1 tsp for garlicky greens) sea salt and pepper to taste lemon (optional) fresh parsley (optional) I roasted everything with olive
Roasted Salmon With Cauliflower + Sautéed Garlicky Greens Read More »
