Stylish, Stealthy & Healthy.


Beet Pasta with Shaved Fennel, Apples & Goat Cheese

I’m a recent beet convert.

beat pasta 1

In fact I used to vehemently hate them. But like, I think I hated them before I even tried them? I think they are one of those veggies that get a bad rap with kids. Like lima beans and brussel sprouts. Except I still don’t like lima beans… they’re just so… lima beany? But you know what I mean.

beet pasta 2

But since I’ve grown wiser in my old age, I’ve come to realize the beautiful earthiness that beets bring to a meal, especially when thrown atop salads. This recipe came about when I noticed I had some beets that needed cooking and my new favorite kitchen tool (which I’ll tell you more about in my next post). Let’s just say it’s been a bit of a noodlepalooza in our house the last few weeks. Kind of like “put a bird on it” but “make a noodle out of it.”

beet pasta 3

The thing about beets, though, is that they always need a good partner. Something to balance them with a little sweetness, and if they’re roasted, a little crunch. So a few random items in my refrigerator later, this delightful low-carb, ready-in-under-20-minute meal was created.

beet pasta with goat cheese

(Insert the urge to fight making a “beet/beat” or random Dwight Schrute beet reference)

Red Beet Pasta with Shaved Fennel and Apple
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (more if used as side or salad topping)
You’ll need:
1 T coconut oil
3 medium red beets, made into noodles using veggie spiralizer (or julienned)
3 carrots, shredded
1 large fennel bulb, julienned
1 medium apple, julienned
1-2 handfuls toasted pumpkin seeds
1 oz goat cheese, for garnish

Directions: Heat coconut oil in a large skillet over med-high heat. Add beets, carrots and fennel, and cook for about 5-7 minutes, covered, stirring occasionally. Add apples and pumpkin seeds, and cook for another 3-5 minutes, or until veggies are softened to your liking. Garnish with goat cheese and serve as main dish or as a side.

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See? Also delicious on a salad. And yes, I like my packed lunches to be fancy.

PS totally random question – anyone remember the band from “Doug”, that show on Nickelodeon called “The Beets”? Killer Tofu? Anything?

God I am old.



Kale & Sweet Potato Hash

Can I just tell you how much I used to hate sweet potatoes?  In fact, I don’t know if hate is a strong enough word.  Remember the first boy/girl that made you cry in like, 5th grade?  The one bully that inevitably said something earth-shattering, like your blinky sneakers were totally lame, or your Sally Jesse Raphael glasses were stupid, or your tapered jeans weren’t tuck/rolled properly.  These, of course, are complete hypothetical examples, because I would never have worn blinky sneakers, and my tuck/roll was impeccable, and my mom assured me that my large red plastic glasses were the coolest.  But if I had, I can assure you I was nothing short of a vision.

Kids can be so mean.

Anyways, that’s how much I hated sweet potatoes.  Until like… 3 years ago.  I want to say it was because I saw the light and realized how insanely delicious/nutritious they are, but I’m pretty sure it’s because I tried a sweet potato fry once and my life hasn’t been the same ever since.

sweet potato hash

Now I can’t get enough of them.   I actually feared my skin would turn orange after eating them every day straight for a week one time, and I’d look like a snookified/oompa-loompa version of myself, but good news: I didn’t.


But that could just be because my skin refuses to turn any other shade but pale and I’m no less than 4 feet taller than both of them.  Regardless, this recipe was one I immediately bookmarked because I knew I’d love it, and if you share a love (new-found or not) for sweet potatoes, I’m sure you will too.

Vegetarian Sweet Potato and Kale Hash
Serves: About 4
Cook time: About 30 min
You’ll Need:
2 T coconut oil
3 large sweet potatoes, peeled & diced
1 bunch of leeks, cleaned & thinly chopped
1 large bunch kale, stems removed and cleaned
1 cup vegetable broth
1/4 tsp. nutmeg
1/2 tsp. chili powder
1/3 cup chopped walnuts (or more if desired)

Directions: In a large pot, heat coconut oil and cook potatoes and leeks, until leeks are tender (about 5 minutes).  Add 1/2 cup vegetable broth, chili powder, and a dash of salt and pepper, cover the pot and cook for another 7-10 minutes until the potatoes are tender, stirring occasionally.  Uncover, add another 1/2 cup broth and stir in kale, sprinkle with nutmeg, and cook another 5 or so minutes until kale is tender.  Serve with a handful of chopped walnuts and additional salt/pepper if needed.

(Slightly adapted from Pure Provender)

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This is a great, warm and filling fall/winter dish, and I am positive I’ll be making it many more times.  Although I will not be wearing blinky shoes or tapered jeans while I do so.  …Or will I?


My New Favorite Salad

Spoiler alert:  It’s summer, you guys.

Which means it’s H-O-T hot.  I don’t really remember summers always being this hot in the past, or this brutal on my allergies.  But here I am, wearing only clothing that won’t show sweat marks as to maintain some level of dignity, and sporting my glasses for the umpteenth time since apparently my contacts have sprouted little razor blades inside them and waged a full on attack on my eyeballs.

How’s that for imagery?

Anywho.  Since it’s been so muggy and sweat-tacular these days, my cooking has come to a little bit of a halt.  Besides grilling whenever possible, I mostly try to prepare meals that don’t involve me turning the oven dial past 4oo, and I don’t  partake in a whole lot of stove-top action.  So I end up making a lot of salads.  Which gets boring.

Enter my new favorite salad.

Peanut Curry Slaw Salad.  It’s a delightful blend of sweet and savory, and with a nice little how’s your father kick from the sriracha.  It’s a quick and easy vegetarian dish, but can also be just as tasty with some diced up chicken thrown in for added protein.  I make this about once a week now, and have been known to eat the entire bowl in record time.

Though, in all fairness, the bowls not that big.

Peanut Curry Slaw Salad
Prep time:  About 10 minutes
Yields: About 4 big servings
You’ll Need:
1 bag of shredded broccoli slaw
15 oz can of chickpeas, rinsed and drained
1 cup golden raisins
The sauce:
1/4 cup reduced-fat creamy peanut butter
1/4 cup low sodium soy sauce
2 tsp. curry powder
Splash rice wine vinegar
Splash of water if needed, to thin out the sauce
1-3 T sriracha (or more, depending on your preference of heat)

Directions:  Combine slaw, chickpeas and raisins in a large bowl.  In a separate bowl, combine all the sauce ingredients and whisk until very smooth.  Toss with the salad and serve.

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This works great as a main-course or as a dinner side.  I had it one night with some salmon and it was deeeelish.

It also pairs wonderfully with my other favorite summer activity…

Any favorite salads you’d like to share for when I inevitably grow tired of this one?


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