Spinach Pesto Pasta

Summer weather mean summer food. Less time spent inside in a hot kitchen and more time outside with grass between your toes. 

Pesto is one of my favorite foods. Its fast, full of flavor and versatile. Perfect for summer meals.

Spinach is perfect for pesto, tender and fresh! Serve the pesto with your favorite pasta and top with grilled chicken or shrimp for a complete meal. 

Spinach Pesto Pasta:

Serves 2 as an entree, 4 as a side; Makes about 1 cup of pesto

4 ounces whole wheat pasta

1/3 cup grated parmesan

2 cloves freshly minced garlic

juice of 1/2 a lemon

1/4 cup olive oil

1/2 teaspoon salt

3 cups fresh spinach (about 2 large handfuls)

Cook pasta according to directions. 

In a blender or food processor, add garlic, lemon juice, half of the olive oil, and salt. Give the mixture a few pulses. Add spinach and continue pulsing, using a spatula to work the spinach down into the blades. Slowly, drizzle in the remaining olive oil. 

When pasta is ready, drain and toss with pesto. 

Grab a bowl and enjoy this pesto on your porch or deck!

If you're lucky, a furry friend might decide you need some help.

Avocado Dream Pasta

A long, long time ago in a galaxy far, far away...

I didn't like avocados.

Wha--?!?

Crazy, I know.

Ludicrous.
Preposterous.
Ridiculous.
And every -ous adjective you might conjure up.


Aren't you glad my insanity has been cured? This form of my insanity, at least, let's not get too excited. 


Do you want a little avocado in your pasta? Well, let's get to it.

Avocado Dream Pasta:
Serves 2, 15-20 minutes

1/3-1/2 pound pasta
1 avocado
1/2 cup plain Greek yogurt
1 teaspoon cilantro
2 garlic cloves, minced
1 tablespoon grated Parmesan
salt and pepper, to taste
1 teaspoon olive oil
1/2 yellow onion, diced
1/2 pound large shrimp

Cook pasta according to directions.

Meanwhile, peel and pit the avocado. In a medium bowl, combine the avocado, yogurt, cilantro, garlic and parmesan with a potato masher. Season with salt and pepper to taste and set aside.

In a large sauté pan, heat the olive oil over medium heat. Add onions and a pinch of salt, cooking until the onions are translucent, about 3-4 minutes. Add the shrimp and cook until they are curled and pink, another 4-5 minutes.

Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot and add the avocado mixture and the shrimp, stirring to combine. Add just enough of the pasta water to coat the pasta and shrimp with the avocado sauce.

Serve immediately and enjoy!

A New Year

How was your first week of 2012?
Did you make any resolutions for weight loss, healthy eating or exercise? How is that going?

Do you need to take a lap around the block? Go ahead, I'll wait.



Are you back?

Now, let's get real. I cannot imagine there is any one of us that would not benefit from better food and more movement. Sometimes we get so excited at the prospect of a new year that we set unattainable goals. Let's not set ourselves up for failure.

Let's set real, sustainable goals for a healthier and happier 2012.
Let's get moving and eating well.

If you are in Wichita, check out Firefly Yoga. Nickki has a great deal for a 30-day challenge this month. She can help you get moving at a great price with instructors that will challenge you at every level. You will sweat more than you ever dreamed and love every minute. Don't forget a towel and a bottle of water!

However you choose, get moving. Walk around the block before dinner and get to know your neighbors. Park as far away from the front door at work as possible. Small changes can reap great benefits. Remember that something will always be better than nothing.

Now that we're moving, let's talk food. I challenge you to write down everything you eat for at least one week. Take an honest look at your journal and see what kind of changes you can make. There are so many resources for good eating. My two favorites are Myfitnesspal and Joy Bauer.

Myfitnesspal can help you track your food and exercise to keep focused on your goal. You can get with your friends to share your progress and even scan barcodes for nutritional information. Download the app to track everything from your phone. Joy always has great recipes and ideas for good, wholesome, real food. I love how practical she is.

Here are your take home prizes:

Spinach Pesto Pasta with Grilled Chicken

Whole wheat spaghetti goes a long way to keeping you full along with protein from the chicken. The packaging on the spinach doesn't say "super food" for nothing.

Serves 2

1/2 pound whole wheat spaghetti
2 chicken breasts or cutlets
3 cups fresh spinach
1/4 cup olive oil
1/4 cup parmesan cheese
1 heaping teaspoon minced garlic
1/2 teaspoon salt
freshly ground pepper
1 cup fresh or frozen peas

Cook spaghetti according to the directions on the package. Meanwhile, heat a cast iron skillet over medium-high. Season the chicken with salt and pepper on both sides. Grill the chicken until cooked thoroughly, 4-5 minutes per side.

In a food processor or blender, add the spinach, oil, cheese, garlic, salt and pepper. Blend until the spinach has all been chopped and a nice pesto has been formed.

Just before the pasta is done, add the peas to the pot and finish cooking. Reserve 1/2 cup of the pasta water and drain. Return the pasta and peas to the pot and stir in the pesto. Add enough of the reserved pasta water until all of the pasta is covered with sauce.

Slice the chicken and serve over pasta. Enjoy!

Oven Roasted Sweet Potato Fries
With dill!

I don't think I could tell you how much I love sweet potato fries. Not only are sweet potatoes delicious and good for you, but we can enjoy them without taking a dive in the fryer. Dill adds a great, fresh taste. This recipes multiplies easily, about 1 medium sweet potato per person

Serves 2

2 medium sweet potatoes, scrubbed and dried
2 tablespoons olive oil (or just enough to coat the potatoes)
1/2 teaspoon salt
freshly ground pepper
2-3 sprigs fresh dill, chopped (optional)

Heat oven to 450 degrees. Place your baking sheet in the oven while it heats.

Slice the potatoes into 1/4-1/2" pieces. Toss with olive oil, salt and pepper.

Spread the fries evenly on the baking pan and bake until crispy, about 20-25 minutes, turning once. Toss fries with dill while they cool in the pan for a few minutes before serving.

Now get going!

Spicy Shrimp and Broccoli Pasta

The theme in our house lately has been to eat spicy to stay warm. Our beloved Sriracha hasn't strayed far from the stove and we've chugged our weight in milk. So far, we've had success.

Are you ready for some heat? Here we go:

Get the pasta water started and cook to al dente. Heat the olive oil in a dutch oven or large saute pan. 

Give the baby broccoli a rough chop. Add garlic to dutch oven and cook until fragrant, just about a minute. Toss in the broccoli and saute until bright green. 

Add shrimp and saute until they just begin to turn pink.

Squirt in your Sriracha. A little goes a long way.

Getting steamy in there! Add reserved 1/2 cup pasta water, parmesan and feta. Give it a stir and watch it get melty and delicious. 

Fold in the pasta.

Pour a glass of milk. Top with another sprinkle of parmesan and enjoy!

Spicy Shrimp and Broccoli Pasta

Serves 4

3 cups wheel pasta, or pasta of your choice

1 tablespoon olive oil

1 tablespoon garlic

1 pound baby broccoli

1/2 pound (or more!) shrimp

1-2 teaspoons Sriracha, for more or less spice

1/2 cup reserved pasta water

1/4 cup parmesan, plus more for garnish

1/3 cup feta, crumbled

Cook pasta according to directions. 

Heat the olive oil in a dutch oven or large saute pan. Roughly chip the baby broccoli. 

Add garlic to dutch oven and cook until fragrant, just about a minute. Toss in the broccoli and saute until bright green. 

Add shrimp and saute until they just begin to turn pink. Stir in Sriracha.

Add reserved 1/2 cup pasta water, parmesan and feta. Stir and cook until melted. Fold in the pasta.

Top with another sprinkle of parmesan and enjoy!