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Read to me...: Homemade Macaroni & Cheese. Pasta With Black Olive Sauce. Healthy Chipotle Sweet Corn Fettuccine. I know it. I never ever post on Thursdays, hardly ever. And I’m one of those people who likes to have things on schedule, on specific days, at specific times, and this healthy chipotle sweet corn fettuccine is definitely NOT following the plan. Thanks a lot, you plate of creamy summer noodles you. I may or may not have a few good excuses as to why my routine this week is totally out of whack. Noodle distraction.With golden fresh sweet corn.Face planting in Chobani.Googling ways to offset chipotle spiciness on hands.More distraction.eBook. more specifically, eCookbook. And now we’re going to temporarily leave the topic of chipotle sweet corn fettuccine and focus on that #6. A few weeks ago I got in in my head that I really wanted to try something: rolling around in cauliflower sauce for three weeks.

I’m writing a (short) eCookbook! Like, a cookbook, but E. I love cauliflower sauce. I want to learn how to make an ecookbook. I want to see if I can do it… in 21 days. Um, hi. Author: Pinch of Yum. White Cheddar Mac N' Cheese with Squash and Toasted Walnuts. Farmer’s Market Pasta. Trust me. You don’t even want to know how many titles I came up with for these little pots of joy. Instead of sharing all of the potential recipe titles with you, I will give you the chance to do something more productive with your 3 seconds.

Like look at this picture and wonder what’s going on (that’s exactly what I was doing, too). That, and talking on the phone with a Spanish speaking acquaintance, trying to explain that I would be late because there was “mucho agua”. Embarrassing. Flash flood what? So I did what I needed to do in this situation, which involved a lot of watching, and then I made pasta. Pasta with everything fresh and wonderful that I got from the good ole Farmer’s Market. Farmer’s Market Pasta Author: Pinch of Yum Serves: 4 Ingredients Instructions Cook peas and drain. Most recent impulse buy from the Farmer’s Market: golden beets. Have you ever experienced a flash flood? More from Pinch of Yum. Rustic Garlic Butter Penne with Roasted Broccoli and Sauteed Mushrooms.

I love pasta. I eat mushrooms. And I buy clearance shirts that are actually swim cover-ups. How and why could I fall in love with a shirt that’s not a shirt? That makes me nervous. I didn’t actually discover that it was a swim cover up until after I had bought it and imagined myself wearing it about 50 different adorable ways. Then I spotted the word “swim” floating amidst the pile of clothes on my bathroom floor. And… it was Mossimo brand. I thought Bjork would encourage me to keep it and wear it anyways because that’s how cute it was.

He commented on the weird fabric instead. Why and how does my husband care about fabric? Oh, hey, this happened, too. I dunno, maybe it’s all the butter soaked mushrooms I’ve been eating. You guys, I would not lie about this. Rustic Garlic Penne with Roasted Broccoli and Sauteed Mushrooms Author: Pinch of Yum Prep time: Cook time: Total time: Serves: 4 1 head broccoli, washed and chopped 1 teaspoon oil 8 ounces whole wheat penne pasta 3 tablespoons butter sea salt. Chloe’s Kitchen Recipe: Avocado Pesto Pasta. Diet and Fitness, Diet and Healthy Eating Posted by admin Looking for an easy Meatless Monday recipe? This popular dairy-free, delicious avocado pesto pasta should please the entire family (and they’ll never know it’s vegan!). From Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli. Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta. 1 pound linguine 1 bunch fresh basil, reserve some leaves for garnish 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun-dried tomatoes, optional Bring a large pot of heavily salted water to a boil.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Toss pasta with pesto. Butternut Squash Lasagna. What do you get when you combine macaroni and cheese, lasagna, and healthy? You get this amazing lasagna that will rock your world. I was a little nervous about Bjork liking this (or, more accurately, not liking this). After all, it does seem a tad girly considering I took out the meat and replaced it with a delicate butternut squash puree. But not to worry – he told me he liked it and ate the whole piece! How lucky am I to have a butternut-squash-lasagna-liking husband! Or at least one who pretends to like it! It’s awesome. I was also worried about this being kind of time-consuming. Ummm… what is cheesecloth? Answer: Yes! I did add an extra 100 calories per slice by topping each piece with Gouda cheese and broiling it for a few minutes. Butternut Squash Lasagna Ingredients 4 cups butternut squash puree (i.e.

Instructions Preheat oven to 400°F. Notes Covering the lasagna might help the top not to get so crispy looking – especially if you don’t plan on melting cheese over each piece. Veggie Alfredo Lasagna. I… I can’t speak. This creamy comfort food veggie Alfredo lasagna is heaven to me. And I will elaborate on that, I promise, but I can’t move on without talking about what makes this whole thing work: the garlic-butter-Parmesan-flavored, 50-calories-per-serving sauce. Made with love from cauliflower. You’re like, yeahhhh, you told me about that already. Yes I did. And I’m back for more. This sauce controls me. Just for a little walk down memory lane, here’s where we’ve seen this veggie sauce make reappearances: Creamy Cauliflower Garlic Rice Healthy Chicken Alfredo Pizza (with a really yummy whole wheat crust) Healthy Fettuccine Alfredo and now this lasagna. Like I said, carbs and cheese. The truth about this lasagna is that even with the carbs and cheese in there, it’s completely jam packed with fresh vegetables (like, more than 5 cups worth of fresh tomatoes, carrots, and spinach) and it’s only got 240 calories per slice.

To a comfort food junkie like me, this lasagna is divine. Serves: 9 Notes. Baked Rigatoni with Spinach, Provolone, and Turkey.