This Italian favourite is cheesy, in a good way, so good in fact that you might find yourself eating like a gluten-free glutton.
For most traditional pasta recipes, the default ingredient is 1 pound of pasta, which yields 4 cups of cooked pasta. In the following recipes, 4 cups of vegetable spaghetti will be the standard ingredient. To get 4 cups of vegetable pasta from your veggies use the following guide. Equivalents are […]
Best veggies to use with the Paderno spiralizer The Paderno is particularly good with soft and less dense vegetables and can easily handle larger vegetables that have a diameter of up to 5 inches. Apples—particularly nice when cut into the “udon” size Cabbages—great for shredding. Zucchini—terrific for large zucchini. Yellow Squash—also […]
One of the more colourful “greens,” Swiss chard is also one of the world’s healthiest foods. In addition to its anti-inflammatory and detoxifying properties, it’s known to stabilize blood sugar.
Best veggies to use with the Veggetti: The Veggetti works best with vegetables that have a tubular shape like zucchini, or cone-like shape like a carrot. The vegetable needs to be able to fit into the blades, and you need to be able to turn the vegetable easily in order to […]
This spicy salad is served cold but will warm you up. It can also be made with strips of rare beef or juicy pork.
This is a variation of one of the simplest and most decadent pasta dishes ever invented. The pumpkin pairs exceptionally well with the smoky bacon, but you can use any veggie pasta you like.
This delicious dessert is fast and easy to put together and can be served hot or at room temperature. If you’re feeling decadent, top with a little ice cream
The pesto here is made without Parmesan (a Paleo no-no) but with the addition of almonds for a second helping of nutty nutrition.
Our first post for the New Year! What’s better than a nice hot soup when the weather cools down? This spicy, tomato-based soup is another international variation of chicken noodle soup. Blast away your runny nose with this healthy dose of sunny Mexico 🙂
This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads, which makes it easy to prepare. Note: You can make this with red beets alone, but in the spring, when baby golden beets are available, they make a colorful addition. Try substituting orange juice for the vinegar.
This quick-fix dinner offers everyone’s favorite variation on Mac ‘n Cheese with an extra veggie boost.
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