Browsing Tag



Zucchini Noodle Pad Thai

December 2, 2014


After buying my spirlizer, I’ve embarked on a mission to find clever ways to use my new gadget.  One of my favorite recipes as of late? This vegetarian Pad Thai recipe that is virtually guilt free…  So spare yourself the take-out and make your own (in under 10 minutes!) – plus aren’t you full of Thanksgiving leftovers already!?


Zucchini Noodle Pad Thai


  • 2 whole eggs
  • 1/4 roasted peanutes
  • 1/2 tablespoon peanut oil
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon coconut flour (I have made this without and it’s fine)
  • 3 zucchinis


  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1/2 tablespoon chili sauce
  • 1 teaspoon honey

I make this as a weekday meal, so here are my “make ahead instructions”:

Day before instructions:

  1. Make sauce by combining ingredients in an airtight container. Shake to combine and store in the fridge.
  2. Mince garlic and shallot and combine together in another airtight container. Store in the fridge.
  3. Use your spiralizer to spiralize (?!) your zucchini (I use a smaller blade, but it’s all about preference – they recommend Blade C). Store in an airtight container in the fridge.
  4. Grind peanuts in a food processor or blender until no big peanuts remain, but is not yet powdery). Store in an airtight container.

Day of instructions:

  1. Scramble eggs in coconut oil and set aside.
  2. Heat a non-stick skillet over medium heat.
  3. Add peanut oil and saute garlic/shallot mixture for 1-2 minutes or until softened.
  4. Add sauce and flour and whisk until sauce thickens. Cook for 2-3 minutes until sauce has reduced.
  5. Once sauce has thickened, add in the zucchini noodles and cilantro and stir until coated.
  6. For only a minute or so more (over cooking will lead to soggy noddles) then add eggs and ground peanuts.
  7. Cook for 30 more seconds until fully combined and serve with cilantro leaves and lime wedges.





Presto Pesto!

September 8, 2014


In college one of the only tolerable foods in the cafeteria was pesto pasta.  Therefore I overdid it a bit and haven’t really touched it  since.  I figured 7 years was a good enough time to give it a try again and I’m happy to say I’m fully on the pesto bandwagon again (hopefully sans the Freshman 15 this time around).


My mom’s garden had an abundance of basil, so a collected as much as I could and got to work! Pesto is so amazing because it’s so easy to make, freezes really well and tastes SO GOOD.  My Sundays lately have been devoted to making seasonal food for this winter (tomato sauce, tomato soup, frozen fresh fruit) and figured why not add pesto to the list? It easily sells for $7+ for a small bottle, and ingredients are relatively cheap and easy to come across… so grab your blender, Tupperwares and get to work!


Basil Pesto 

  • 4 cups packed basil leaves
  • 4 cloves garlic
  • 1/2 cup pine nuts
  • 1 1/3 cup olive oil
  • salt/pepper
  • 1 cup freshly grated Pecorino cheese
  1. Combine basil, pine nuts and basil in a blender or food processor (depending on how good your blender is, you may want to mince garlic first and pulse with nuts, then add basil).
  2. Slowly drizzle in 1 cup olive oil until full combined.
  3. Season with salt and pepper.
  4. If using immediately mix in remaining 1/3 cup olive oil and cheese and enjoy!
  5. If freezing, transfer to a Tupperware and cover with remaining oil. When ready to enjoy thaw and stir in cheese.






*This recipe is great to use half now and freeze half for later.  I highly recommend using scotch tape and a Sharpie to mark what it is in the Tupperware plus any directions you’ll need when consuming (ex: Pesto: Add in 1/2 cup Pecorino Cheese – 9/7/14).  Also don’t forget the date!



Looking for some yummy ways to use pesto? Check out some ideas below:

  • Mix into hummus for a fun twist!
  • Add chopped veggies (zucchini, cherry tomatoes, etc.) to pesto pasta
  • Brush rustic bread with pesto and top with provolone or white cheddar for a gourmet grilled cheese!
  • Use lemon juice and pesto as a marinade for chicken
  • Top your morning eggs with a dollop of pesto and roasted tomatoes
  • Replace pizza sauce with pesto (top with pancetta and mozzarella)


Make sure to enter the Elsie Green Giveaway!!! All you have to do is check out the Elsie Green website and see what item(s) you like best and leave a comment on THIS post letting me know which thing(s)!  Make sure to follow up with the Rafflecopter widget below 🙂 Good luck!

a Rafflecopter giveaway





Did Someone Say Burrata?

June 2, 2014


Got your attention did I?

Sliced Tomatoes

Well I was craving some comfort food amongst this warm weather (why, I have no idea), and wanted to make a seasonally appropriate dish… here is what I put together:

Heirloom Tomtato and Burrata Pasta

  • 10-12 heirloom tomatoes
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 lb. pasta (I used quinoa spaghetti that worked well)
  • course sea salt
  • freshly ground pepper
  • Burrata cheese (how much depends on you decadent you want it – I used 1/2 a ball
  1. Preheat oven to 450 degrees.
  2. Slice tomatoes in half and transfer to a mixing bowl.
  3. Top with mixture of olive oil, vinegar, garlic and heavy seasoning of salt and pepper (about 1/2 teaspoon of pepper and 1 1/2 teaspoons of salt). Mix until combined.
  4. Spread tomato mixture on a foil lined baking sheet and roast for 30 minutes (you want the tomatoes to be caramelized).
  5. While tomatoes are roasting, cook pasta in salted water until al dente and drain.
  6. Return noodles back to pot and once tomatoes are ready, add complete contents of baking sheet (tomatoes and their juices – not the foil) to the pot.
  7. Depending on how would like to present it, either add the burrata in now and give it a good stir, or individually plate the pasta and give each person their own portion of burrata atop their pasta.
  8. Garnish with herbs (basil works best, but chives, parsley, or whatever you can get your hands on should do the trick!)
  9. Mangia!











Weekly Menu #14

July 15, 2013

Pasta Alla Carbonara – This was a super easy and yummy dish!  I love taking a very standard dish of basically bacon/eggs/cheese and using pancetta/eggs/pecorino romano makes it seem so much more chic.  Paired with a light salad this is the perfect meal. 178 180 192

Sunday Dinner: Rib Eye, Roasted Sweet Potatoes, Sauteed Zucchini and a Butter Lettuce Salad

301 291 299 306 302

Skillet Glazed Pork Chops with Caprese Couscous – Trader Joe’s boneless pork chops are a great option for a cheap and easy dinner.  It’s $5 for 5 cutlets and they cook in under 5 minutes.  Doesn’t get much better than that! Except for when you top them with a maple/dijon glaze 🙂

005 008 Caprese Couscous

Glazed Pork Chops