Fresh Pear with Cinnamon

Pasta Mish Mash

Serves: 2 people
Hands-on time: 10 min
Total time: 20 min

This pasta dish is a great way to use up leftover items from the week.  A thick pasta (penne or fusilli work great) plus a ton of veggies and some protein are all it takes.  The ingredients are very flexible, and I’ve never had a bad batch!


  • 1/2 lb thick pasta such as penne or fusilli (gluten free preferred)
  • 1 C of onions, peppers, shallots, fennel, cabbage or other fragrant vegetable with a lot of water content
  • 1 C any leftover non-starchy vegetable such as broccoli, green beans, brussels sprouts, asparagus, etc.
  • 1-2 cloves of garlic
  • 1-1/2 C leftover protein
    • meat-based: chicken sausages, meatballs, chicken, steak, pork chops, etc.
    • vegan/vegetarian: cooked chickpeas, tofurkey, etc.
  • 1/2 C white wine or chicken broth (veggie broth if vegetarian/vegan)
  • 1/2 tsp italian seasonings (or herbs de provence)
  • 1/2 Tbsp olive oil
  • parmesan cheese (optional, omit if vegan or dairy-free)


  • 1-cup dry measuring cup
  • cutting board
  • medium sharp knife
  • large pot for pasta
  • 10″ saute pan
  • large serving bowl
  • large serving spoon


  1. Fill pot with water, leaving 1″ at the top. Let water come to a boil over high heat while preparing other ingredients. When water comes to a boil cook pasta as directed on package.
  2. Add oil to saute pan and heat to a shimmer over medium heat.
  3. Coarsely chop the first set of veggies and add them to the saute pan. Saute, stirring occasionally,
    until translucent.
  4. Add wine or broth to pan, carefully scraping up any brown bits on the bottom. Turn heat up to medium high and let simmer until reduced by about half.
  5. In the meantime, chop the second set of veggies. Add to saute pan and cover, reduce heat to low, and let simmer for 5 minutes.
  6. When veggies are crisp-tender, add protein and 1/2 C of the pasta water and stir until simmering.
  7. Strain pasta and add to serving bowl. Pour contents from saute pan into serving bowl and give it a good stir.
  8. Serve immediately with parmesan cheese and a side of condiments such as olives, marinated artichoke hearts, or tapenade.


  • This is a very versatile and forgiving recipe. Use whatever you have on hand.
  • Using greens (spinach, swiss chard, etc) is not recommended because it will become mush if you cook it too long. If using greens for your second set of veggies, increase the amount to 4 cups and reduce the time in step 5 to about 1 minute.
  • Do-ahead tip: As part of a weekly meal plan, put this meal at the end of the week and generate the chopped vegetables on earlier days.  This eliminates most (if not all) of the chopping, and shaves off about 10 minutes of prep and cleanup time combined.


Photos coming soon. Got any? Send them to us and if we like them we will post them and you will get credit and points!

Fresh Pear with Cinnamon

Easy Crunchy Cucumber Salad

1 stalk celery
3-4 mini english cucumbers or pickling cucumbers
1/2 tsp garlic salt
fresh ground pepper to taste
1 Tbsp olive oil (or to taste)
1 tsp red wine vinegar (or to taste)
(Or 2 tsp white wine vinegar)

1. Peel the cucumbers leaving a few thin strips of green on them for color. Trim off the ends. Slice thinly.
2. Wash and thinly slice the celery.
3. Add all ingredients to a zip lock bag and shake. Let sit for 20-30 minutes while you make the rest of your dinner. Either in the frig or on the counter.

Right before serving, pour the salad into a nice bowl and top with a few sprigs of cilantro or parsley (optional).


(Sorry, forgot to take a picture, will add it next time I make this!)

Sweet Fruit and Veggie Smoothie

Sweet Fruit & Veggie Smoothie

I experiment a lot with different combinations of ingredients in my smoothies.  The vast majority come out “good”, some come out “meh” and once in a while a combination will come out fantastic.

Of course everyone’s taste is different, and much depends on the quality of your ingredients… but I personally thought this smoothie came out fantastic. The combination of fruits and sweet veggies along with the almond butter makes this yummy smoothie one that can serve as an entire meal.


2 C (or so) of red seedless grapes, washed
1 apple, cored and chopped into 4 pieces or so
2 dates, pits removed
1 carrot, scrubbed and cut into a few pieces
1 stalk celery with leaves, washed and cut into 3-4 pieces
1 large banana
1/2 inch piece of ginger, peeled and chopped
1 small piece of lime without rind (lemon works too)
1/2 C organic gluten-free rolled oats
1/3 C hemp seeds (optional)
2 big tablespoons of almond butter
1 tray of ice
1 sm carton of high protein yogurt (optional)
a little bit of water (if needed) to get it to your preferred consistency

Put everything in your Vita-Mix or Blend-Tec (or other high-powered) blender and use the instructions provided by your manufacturer to bring it up to high speed as quickly as possible. Blend on high for about 45 seconds.

Serves 2

Turkey and Potatoes in the Oven

Roasted Turkey Thighs & Potatoes (Meal)

This weeknight meal is so effortless, it practically makes itself!

1 package of (2) turkey thighs
steak or other rub-type seasoning
2 baking potatoes
1 bunch of broccoli (or replace with green beans or zucchini or salad or whatever greens you like)
olive oil (preferably in a Misto pump)
Salt & pepper or other desired seasoning

  1. Preheat your oven to 375 on convection, or 400 on regular.
  2. Pull out a small roasting pan and squirt some olive oil into it.
  3. Scrub the potatoes under running water, and wrap them in squares of tinfoil.  Puncture with a sharp knife in several places.  Set aside.
  4. Rinse the turkey thighs and cut away any excess fat or loose bone materials.  Pat dry with paper towels.
  5. Put the thighs skin-side up on the towels.  Sprinkle thighs with the seasoning blend or rub mix.  I like the barbecue rub mixes, and have used both Weber and McCormick brands.  Anything along these lines will do. Lightly rub the seasoning into the turkey.
  6. Place the thighs skin side down in your roasting pan.  Sprinkle the exposed side with the seasoning, and lightly rub in with your fingers.
  7. Place the pan in the oven, along with the potatoes and set your timer for 30 minutes.
  8. After 30 minutes, turn the thighs over (skin side up now) and rotate the potatoes.  Set the timer for another 30 minutes.
  9. Prep your broccoli (or other vegetable) by trimming hard ends and little leaves, and cutting into mouth-sized pieces.  Put into a sauce pan with a quarter inch or so of water in it.  You can also use a steamer if you prefer.  Cover.
  10. When the turkey and potatoes are almost done, turn on the heat under the veggies and cook them till crunchy tender or whatever done-ness you like.
  11. Serve all!  Put some butter or spread, sour cream, and salt and pepper on the table for dressing the potatoes.

Step 4:
Raw turkey thighs with rub

Step 6:
Turkey and Potatoes in the Oven

Prep time: 15 minutes
Total time: 1 hr 10 minutes

Fresh Pear with Cinnamon

Egg, Toast & Juice

Got a bunch of back-to-back meetings this morning? This 10-minute breakfast will keep you sated until at least late-morning. Don’t forget to grab a granola bar to munch on in between meeting number 2 & 3!

1 egg, fried or boiled. If frying use organic canola spray.
1 thick slice of Low Gluten Bread with 1 tsp Earth Balance spread
1 8 oz glass of Bolthouse Farms Green Goodness juice (I thin it out with about 2 T of water because it’s technically a smoothie and is very thick)

Total calories: 330
Egg 90
Bread + spread 100 (I’m guessing)
Juice 140 (less if you thin it down like I do)

If you’re a big person or very active you’ll need more calories. Have another egg and half again as much juice. Skip the extra bread. Your total calories will be closer to 500.