It’s been a minute since my last pasta dish, but here we are with the perfect one for spring! I just love all that bright green from the fresh peas and mint. And trust me, for a pasta dish, it’s every bit as refreshing as it looks.
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What if I told you I’d been keeping something from you? Something BIG! If you’re a regular around here, you may have noticed that I haven’t been posting as frequently the last couple months, and there’s a good reason for that…
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Being that they’re so rich in mono and polyunsaturated fats (the good kind of fat), avocados are a great substitute for foods rich in saturated fats, like cheese, butter and other dairy – and the perfect healthy solution for making rich and creamy shakes/smoothies!
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Okay, how cute are these little fellas? If it were possible to have a crush on a food item, empanadas would be mine. I find these pockets of goodness so captivating. Crisp and golden on the outside and filled with something delicious (the question is what!) on the inside. Is it just me, or are you crushing now too?
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Nothing in the world compares to a great piece of bread.
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This soup works so nicely because, unlike most tortilla soups, it’s not super heavy. Instead of a thick bean & cheese base, I did a refreshing tomato/veggie and lime based broth with lots of fresh cilantro. The fresh and tangy broth is the perfect complement to the nutty yucca and avocado flavor.
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They’re quick to bake and oh so lovely. You definitely have time to throw these together, especially if you’re in a Valentine’s Day pinch like me!
Plus, there’s nothing more romantic than the sweet scent of roses…
Tricking yourself into thinking its springtime is one way of looking at it, but sprouting lentils is also a great way to add a super fresh, nutrient packed component to a meal or salad.
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