I have always been one who cares far more about the sides than the poultry centerpiece on Thanksgiving. Luckily, my family hosts an enormous gathering, which is bombarded with side dishes. Like most Thanksgivings, it turns into somewhat of a potluck, and everyone contributes something. Despite my passion for health, I have never been one who enjoys rich, cream and butter-laden dishes. I hate that feeling of overstuffed food guilt which can strike you post-engorgement. So, I am happy to contribute this vegetable and hearty grain side dish with just the right amount of decadence.
Read moreSo I Broke My Elbow....
So I broke my elbow…. put your microscopic violin away. Whenever I get sick or injured, which luckily does not happen often, I always look for nutritive solutions which can assist in my recovery. To make light of an annoying aliment, I utilized the opportunity to take an expansive view of my diet and see if I am lacking in certain nutrients that could aid in recovery. With broken bones and damaged ligaments, I immediately thought about calcium, phosphorus, Vitamin D and protein as well as anti-inflammatory agents to further assist with healing.
Read moreSkate Skate Baby
As the end of October begins to encroach upon us and each evening seems to begin a litter earlier, the abundance of fall produce shines in the farmers' markets and groceries. Squash is the quintessential fall vegetable, and there are numerous types that all have unique and delectable attributes. For my pasta recipe, which I actually got from the Today Show (don’t judge), I settled on the ever faithful, delicate, and delicious butternut squash. It was simply roasted with olive oil and then combined with vegetable stock, garlic, chilies, broccoli rabe, a little pasta water, and tossed with the fresh pasta and cheese. The fresh pasta made it relatively light and the sweet butternut squash balanced really well with the peppery bitterness of the rabe.
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