Do we really need to say much here? No. I refuse to talk too much about this recipe. Why? Because it’s so delicious, it speaks for itself. Not lying one bit. In fact I bet these Simple Marinated Grilled Vegetables will soon become your favorite way to enjoy vegetables!
If you’re anything like me, you’re always looking for ways to re-invent the food you eat. Sometimes this is a good thing, other times, it’s not such a good thing. In the case of these Sriracha Sweet Potato Fries, it’s a VERY good thing.
Listen, things are busy around here, so I’m not going to write a long-winded post. For some reason I feel you’re not sad about that. And honestly, I’m cool with that. I simply want to bring you this awesome recipe so that you have it in time for the holidays. So here it is, my recipe Easy Roasted Root Vegetables!
Sometimes the side dish is the main event. Has that ever been your experience? You sit down to a meal, looking forward to the main dish, only to be completely stunned then completely infatuated with the side dish instead? I love when that happens! I set out recently to make a really fabulous meal, but when all was said and done, the Roasted Brussels Sprouts stole the show. And honestly, I wasn’t sad about it.
In case you haven’t been following along on my Instagram account (shame on you!), I’ve been doing this little thing called, “What Was That?” on my Instagram Stories. It’s a weekly series where I break down a cooking method, recipe, ingredient, etc, from the previous week’s episode of Top Chef. Fun, right? Yeah, tune in, you’ll love it! Essentially, I’m trying to make YOU a Top Chef in YOUR kitchen! Last week’s episode was all about German food. So this week, I dedicated my Stories to the beloved German dumpling, spatzle!
Tired of butternut squash soup? Have you made millions of butternut squash “noodles?” Need a new recipe for using up that beautiful winter vegetable? I’ve got the perfect recipe for you! These Butternut Squash Rosti are just what your belly is calling for, I promise!
Cauliflower is having a moment right now.
Some may argue it’s moment is over, but not me. Never one to shy away from a culinary or food trend, I wanted to give the roasted cauliflower “steak” a try. Well, so here’s the thing about me, I am NOT patient. Not one little bit. So all of that fuss of carefully and perfectly slicing that cauliflower and then to have millions (exaggeration) of pieces of cauliflower fall off – well, it just frustrated the crust out of me!
It’s probably not too shocking to hear that I love salads. But, let me clarify, I like salads that have lots of flavor and that satisfy. So if I’m building a salad, rest assured that it will taste good, be nutritious and leave you feeling content – like a happy little rabbit. Guaranteed then, that this Spinach Salad with Macerated Strawberry dressing will leave your little white tail twitching with joy.
Thank goodness this little fungi is a fertility-friendly food. Mushrooms boast some powerful nutrition – think Vitamin D, selenium and B vitamins such as riboflavin – all nutrients that are beneficial to fertility. In fact you can head on over to Shaw Simple Swaps to learn more about Vitamin D and selenium! But before you go, learn why I think you should include more mushrooms in your diet (even if you’re not struggling with infertility!). I’ve got a super simple recipe that starts with delicious sautéed mushrooms and ends with fresh thyme and toasted pine nuts! Yum!
Let’s focus for a moment on an underlying theme present in most of the foods and recipes we recommend for fertility. That theme is the power of a plant-based way of eating. The research shows that eating more plants is a great way to nourish and fuel your body for fertility. Plant foods contain a variety of vitamins, minerals, antioxidants and other nutrients, all of which play a role in making you the most healthy version of yourself, while also preventing chronic disease. And mushrooms, while fungi, make plant-focused eating easy.
Next time you’re at the grocery store, don’t forget to add mushrooms to your cart. Besides nourishing and fertility-friendly, they’re loaded with satisfying umami, adding interest and flavor to your nourishing fertility-friendly plant-focused way of eating.
Oh and before I forget! For my meat-lovers, have no fear! I’m not saying forgo meat, no way! It has a place on the fertility-friendly food list. But I figure we could all use a little more encouragement when it comes eating more plant-based foods.
Feeling lost? RESOLVE is a non-for-profit that helps people dealing with infertility. They’re a great resource and can even connect you with people in your area going through the same thing. You’re not alone! Feeling inspired? Why not be apart of National Infertility Week and share your blog posts, tweets and Facebook posts about your journey. Use the hashtag #startasking to make it easy for people to follow you on social media.
Sauteed Mushrooms with Thyme and Bulgur raw
Finely chopped mushrooms sautéed until golden then tossed with bulgur, fresh thyme and pine nuts.
It’s getting personal here. I love nuts. Yes, I do. So you can just imagine the absolute joy I experienced when I saw that the theme for this month’s Recipe Redux was nuts. “What!? Really?” I’m pretty sure I gasped that exact sentence when I read the good news. Then, just excitement…what was I going to make to celebrate my love for nuts? Immediately, I went to my new obsession (yes, I have a new one now, pumpkin has taken 2nd place), butternut squash. Just what could I do with that?
Oh yes, yes, I’ve got it, Butternut Squash with Brown Sugar Roasted Pecans!
Um, it’s pure heaven. Because who doesn’t love roasted, sweet butternut squash? And who doesn’t adore candied pecans or tangy feta cheese? Right? And so, how about I put all of those together? Um, ok, done! This one is really good people…it got two thumbs up around here in my house and I have to say that I’ve been going back to my fridge multiple time for big, heaping spoonfuls. Pair it with a roasted chicken or turkey or add it to a salad made with dark greens. And just a word of advice, you’ll want to make a double batch.
A side dish that will make everyone happy. Roasted butternut squash is paired with lightly candied pecans then tossed with fresh thyme and feta cheese.
