When I asked what recipes you wanted to see on here, so many people requested pasta. It’s a favorite meal from so many readers and can be made in just a few minutes, I completely get it! After seeing Lakita‘s recipe, and talking to her, she was so willing to let me share her mouth-watering Easy Tomato Basil Pasta with you.
Everyone should without-a-doubt make her Easy Tomato Basil Pasta this week. You and your family will not be disappointed! Add some wine and dessert and you also have the perfect Valentines date, right in your home. 😉
Asparagus is one of my favorite veggies and wrapping it in bacon is just heavenly. 🙂 Here’s a quick side for your Tuesday night thanks to Annie at Home of Malones. My mouth is already watering thinking about this recipe! You can find the original recipe here! Happy Tuesday!
I have been on a serious smoothie bowl kick lately. My body has been craving clean foods but I also don’t want to walk away from the table feeling hungry. You know I’m a big fan of smoothies but I wanted a little extra somethin’ somethin’ to help energize me for the day. A smoothie bowl is the faultless balance between light and filling. Here’s a little tip: Don’t skimp on the Homemade Granola! In all honesty, it completes the smoothie bowl, providing a crunchy topping and makes it all it’s cracked up to be!
Game Day is right around the corner! And since I feel like I am STILL detoxing from Christmas, New Years, the whole nine yards, a lean and clean version of fries and a sauce is just what I need. They are the tastiest treat for Game Day, a side to any meal, or as a hearty snack. They’re the ideal balance of sweet and spicy. The crowd will go wild! 😉
4 sweet potatoes, peeled and cut to your desired size
EVOO to coat fries
1 tsp Simply Organic Cumin
1 tsp Simply Organic Paprika
1/2 tsp Simply Organic Adobo Seasoning
1/2 tsp Simply Organic Chili Powder
S&P to sprinkle
1 cup Stonyfield Organic Plain Double Cream Yogurt
2 Tbsp Sriracha
What to do:
Preheat oven to 400 degrees F. In a large bowl place cut sweet potatoes. Drizzle with EVOO and mix until all are lightly coated. Set aside. In a small bowl, combine all spices and mix with a spoon. Sprinkle half of the spice mixture over the sweet potatoes. Pour sweet potatoes onto a baking pan. Use the remaining spice mixture to sprinkle on top of the sweet potatoes. Place in the oven for one and a half to two hours or until crispy. Let cool. For the sauce, mix the ingredients together and dip your fries!
*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*
A few simple ingredients can create the most delectable soup. The combination of flavors never cease to smell delicious and warm me that it was worth sharing for you to experience the same sensations. Going back for seconds was a sure sign that Eric liked it and the fact that soup has never really been my thing but I ended up following suit, made me know that the soup was a keeper. It’s a clean-eating soup for a blustery cold night but hearty one in the same. Not big meat-eaters? No worries! Leave out the sausage, add one less cup of chicken stock and you’re set! My favorite part either way? The parsley! Make sure it’s added to your grocery list to ensure the perfect topping for dinner this week!
5 russet potatoes (peeled and cubed)
1/2 pound sausage
6 cups chicken stock
1 cup whole milk
salt to taste
parsley for garnish
What to do:
Cook sausage by itself until browned. Cool and cut into quarter inch rounds. Cut the leeks into rings and place in a bowl of water to clean thoroughly. Drain and set aside. Pour EVOO into a large pot (I used this and LOVE it!) on medium to medium-high heat. Combine potatoes and leeks into the pot for 8 to 10 minutes or until softened. Stir occasionally. Add 6 cups of chicken stock and the sausage to the pot and bring to a boil. Once it comes to a boil, reduce heat to low and cover for 30-40 minutes. Stir occasionally. After 30-40 minutes, add 1 cup of whole milk and about a teaspoon of salt. Stir and cook for another five minutes. Take about four cups from the soup and puree in a blender until smooth. Add back to the soup and continue cooking on medium heat for about ten minutes. Ladle into bowls and top with parsley.