Coming up with creative, seasonal, Nutritioulicious recipes most days of the week can be challenging. For inspiration, I often look at published recipes from cookbooks or some of my favorite online sources (like Everyday Food and Cooking Light). It’s a rare occasion that I follow a recipe to a T – there always seems to be something in the recipe that doesn’t quite tickle my taste buds! This often is the case with pasta salads. I love pasta, but unless it’s a filled ravioli, a… read more »
Lighten up classic potato salad with this light and delicious sweet potato salad – the perfect accompaniment to burgers and dogs hot off the grill.
Potato salad is a classic side dish for those summer BBQs we all love and enjoy, but it can be loaded with lots of extra calories and fat, not to mention how heavy and weighed down you tend to feel after eating it. I myself have never been a big fan of potato salad – something about the texture or maybe it’s just that potatoes aren’t rea… read more »
If you like artichokes, spring is the season to buy them fresh and enjoy them. I love artichokes vinaigrette, but if I want to cook with the heart, I find it more economical and much easier to use canned, frozen, or jarred artichoke hearts. As with most canned vegetables, beware of sodium levels – look for canned artichokes in water and rinse before using to wash away as much sodium as possible. Frozen artichokes have less sodium, so they are a good option as well. Jarred artichoke hearts are u… read more »
Isn’t that such a fun word to say?! If you’re not sure, here’s how it’s pronounced: shahk-SHOO-kah. You’re probably wondering what in the world this word is and what does it mean. Shakshuka is a very popular Israeli breakfast dish composed of eggs poached in a spicy tomato sauce. In hebrew, the word shakshuka means “all mixed up” and some say that the name of the dish comes from the Hebrew verb leshakshek,
“to shake.” I love… read more »
For someone who wasn’t the biggest egg lover, I’ve certainly been making a lot of egg recipes lately. For some reason, since the birth or my girls 16 months ago, I have a newfound liking of eggs – but only in certain forms. One of said forms is the frittata. I have been experimenting with various types of frittatas, including a spinach-pepper frittata, leek and tomato frittata, and Mexican frittata. The possibilities are endless! My latest version is a Greek Frittata
. I don… read more »