new door

Charleston NC 2013



Hey loves!
I am back in action! Life was happening...life that I never thought I would experience.  As difficult as some moments were and will continue to be now and then, my heart beats have calmed...my mind sees blue skies, and my soul is free again.  If you have ever been through something that weighed you down and stole your spirit, you know exactly how ENLIGHTENING it is to finally feel like yourself again! So as one door closes another opens and as I enter the light, I will carry with me the life lessons and strength that I have gained.

As you all know my passion for cooking isn't just about kale salads (haha), it's about sharing... love, conversation, laughter, tears, fresh, wholesome, healthy flavors that satisfy the body and soul.  This is something that has remained constant in my life and has helped me through the days when I needed a pick me up.  Chopping, stirring, creating, experimenting, adding a dash of this and a dollop of that, all topped off with a drizzle of Italy and a sprinkle of earth, has always been my therapy.

To catch you all up to speed, I have some delish recipes that I want to share with you!

If you don't have a spiralizer you need to get your ass up and go get one NOW! Summer fresh zucchini and squash make the best (veggie) pasta. This dish in particular was a quickie! Who doesn't love them?! I spiralized then sautéed in some evoo, fresh garlic, salt and pep.  While that was bumpin and grindin, I was roasting my sweet pots at 400 in the oven.  I added some peas to the pan with the pasta then plated it all up with sliced avocado and a toss of chickpeas! I like to top it all off with shower of fresh parm and a dash of crushed red!

 

This next dish was AMAZEBALLS! Spiralized squash with all of the market fresh ingredients you spy! I actually threw the asparagus, corn, and shrimp on the grill pan first to get a nice char. Then I sliced the asparagus lengthwise so it would combine well with the zucchini and cut the corn off the cob.  The shallot, garlic, and crushed red were sautéed quickly in some EVOO then I added the squash for a light toss combining the flavs through the ribbons of color. I brought it all together topping with some peppery arugula, toasted pine nuts and a nice shaving of parm!

 

I'm going to leave you today with a dish that I have shared before and it will always be one of my comfort foods...tabbouleh! Instead of bulgur I switched things up by adding the ever so popular QUINOA! This ancient grain is full of health benefits and is extremely versatile.  After it was cooked and cooled I added my typical Mediterranean flavs.  Chopped toms, cuc, green onion, mint, flat leaf parsley, lots of fresh squeezed lemon, evoo, salt and pep. FRESH and brings back good food memories...my mom in the kitchen tasting, mixing, adding more and tasting until it has just the right balance of lemon evoo and salt...enough to make the dish express its true colors.

 

I enjoy this deliciousness with Greek olives, pita, feta and sometimes a dollop of Greek yogurt!  This also compliments grilled chicken or fish with a squeeze of fresh lemon!

 

I hope that some of these light summer fresh dishes have at least made you HUNGRY! haha...Healthy food doesn't have to be hard peeps! Summer is your time to shine! The ingredients are fresh and vibrant and don't need a lot of attention to make a great dish.  Create a food memory today, tomorrow, sometime this week...either for yourself, a friend, your family...I guarantee your belly will not be the only thing that is full:)

 

Q glam shot



 

xos