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Monday, January 13, 2014

Pasta with Peppers and Sundried Tomatoes

My mom created this dish when I was in college and it's been a family favorite since! It is so simple and so flavorful. Pair with a delicious bottle of red wine and you've got a beautiful dinner!

Serves 2


1/2 box bucatini pasta (can use angel hair but bucatini is my fav for this dish)
1/2 cup olive oil
1/2 red bell pepper, seeded, rinsed and cut into 1/2" thick squares
1/2 yellow bell pepper, " " "
1/2 orange bell pepper, " " "
1/2 cup Sundried tomatoes
3 garlic cloves, minced
1 tsp crushed red pepper
Salt & pepper
Fresh shaved Parmesan cheese, to serve on top


Cook pasta according to package instructions.  In a large pan, simmer peppers, sundried tomatoes, crushed red pepper and salt and pepper in olive oil over low heat. When  peppers are tender, add garlic and simmer an additional 5 minutes. Toss pasta in oil and peppers and garnish with Parmesan cheese.

Thursday, January 9, 2014

Gluten Free Chocolate Peanut Butter Protein Muffins

I like to consider myself a healthy cook, but this was a bit out of my reach.  Some of the ingredients listed I've never heard of.  Well, I completely trust my friend Lisa and her knowledge on health and taste, so I ventured out into a different world and purchased Peanut Butter Powder (???) and Coconut Flour from Whole Foods.  I do, however, have chocolate whey protein on hand since my hubs always makes protein shakes. 

What caught my eye for this recipe are both the convenience of grabbing a muffin to-go, and the idea of the perfect pre-workout staple.  I have to eat before I workout in the morning, but carbs won't hold me over, and making a whole egg and toast breakfast just isn't going to happen.  (Plus that just wouldn't sit right during a heavy cardio session). These are fantastic, totally healthy, and very useful! 

Note* I couldn't get my muffins to rise too well (I'm a horrible baker) and the recipe doesn't seem to make too many, so I doubled it and got 18 scrumptious snacks.

Here is the link to the recipe from my dear friend Lisa's blog,

Herb Crusted Pork Tenderloin & Coconut Curry Cauliflower

This was simple, quick and delish!  I say the side dish serves 2-4, but if you like it as much as I do, you'll eat half.  Oh, and, please excuse my lack of photography skills.  I was in a hurry to EAT IT UP!

Serves 2

Pork Tenderloin Recipe


1 1/2 lbs pork tenderloin, sliced into two tenderloins
1 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp garlic powder
1 tsp dried thyme
1 tsp kosher salt
1 tsp pepper
2 tbsp olive oil
2 garlic cloves, minced


Preheat oven to 450.  Set out pork to reach room temperature.  Mix all dry ingredients and rub all sides of pork with rub.  In a skillet, heat oil over medium heat and add garlic. Sauté for 1 min stirring constantly to avoid burning of garlic. Place tenderloin in pan and brown on each side, about 2-3 mins each side, turning once. Transfer to roasting pan and roast on center rack about 15 mins or until done to likeness.  Serve sliced.

Coconut Curry Cauliflower Recipe

Serves 2-4


1 head of cauliflower, rinsed, trimmed and cut into florets
2 Tbsp olive oil
2 Garlic cloves, minced
1 Cup coconut milk
2 Tsp curry powder
1 Tsp crushed red pepper
1 Tsp garlic powder
1 Tsp kosher salt
1 Tsp black pepper


Preheat oven to 375.

In a medium sized pan, heat olive oil over med heat.  Add garlic and stir constantly to avoid burning the garlic.  Add cauliflower and toss for 1 min.  Remove from heat.  Add all remaining ingredients and coat cauliflower thoroughly.  Transfer to a medium baking dish. 

Cover with foil and bake for 30 minutes, tossing every so often.  Remove foil and broil under high heat for 5 minutes, or until nicely browned on top.  Serve immediately.