Fresh Tomato Sauce (Whole 30 Compliant) When tomatoes start ripening and you have more than you can eat (or even give away) before they go bad, make a marinara sauce with them. Then you can either "can" the sauce or freeze it for later use. You can even utilize the basil that grows in abundance [...]
Butternut Squash, Onion, Kale, Olive and Almond "Ricotta" Frittata (Whole 30 Compliant) This is a great fall meal. It works for breakfast, brunch, lunch or even dinner as it is a complete meal with vegetables, protein and lots of healthy nutrients. I've made this one dairy free with almond "ricotta", but if dairy doesn't bother [...]
Red Pepper, Kale, Zucchini, and Onion Frittata (Whole 30 Compliant) This recipe is a great one to make ahead on the weekend and let it carry you through the week. Frittata is one of the few ways to make eggs that reheats well. After making the initial frittata and letting it cool, slice into 8 [...]
Tomato and Spaghetti Squash Revisited As you may know, this recipe is a staple in my house and one of my husband's favorites. For this reason, I make it quite often and am always tweaking it. The original comes from Giada DeLaurentiis, but this is my cleaned up, dairy free version. To replicate the "cheesy" [...]
Italian Shepherd's Pie Serves 6 This is my Italian take on shepherd's pie using polenta in place of mashed potatoes and turkey meatballs in place of lamb. This dish has quite a few steps, so it's good one to do with a partner. For example, my husband cooked the meatballs while I cooked the [...]