Delectable Dinner

Here is the dinner that my family had for Easter! Who needs to pay for brunch or a fancy dinner, when you can just make it!


I wanted to share with you guys, even though It's not an official recipe. If you want the actual recipe we used to make the dinner items, just comment below! Thanks!

Pictured clockwise:


- Butternut squash ravioli in a browned garlic butter olive oil drizzle topped with pine nuts, currants, fresh grated parmesan cheese and parsley
- Roasted asparagus 
- Spring mix salad with mandarin oranges, fresh oranges and grapefruit, walnuts and a homemade gorgonzola dressing


Veg On.

Mmm Mmm Oreo :)

So I love Oreos just as much as the next person, and when I saw this recipe, I HAD to favorite it. I really hope you guys try it...and love it! It's just perfect for these warm days coming up, and has less calories than every other soda shoppe Oreo milkshake.

Prep time: 5 minutes (...maybe less haha)

Serves: 2

1 cup reduced-fat (1%) milk OR ½ cup fat-free and ½ cup reduced-fat 2% 
(^^1 cup soymilk or almond milk work perfectly fine too, fyi)
3 reduced-fat Oreo cookies 
1 tablespoon instant vanilla pudding, dry mix 
1 teaspoon vanilla extract
1 teaspoon sugar 
1½ cups ice cubes 

1. Add all the ingredients in a blender. Blend on high until smooth and creamy. Add a few more ice cubes if the shake isn’t thick enough. 
2. Serve at once! Enjoy :)


Veg On. 

Simple Snacking

Spinach.


When I type this word, most little kids scream "Yuck!!" and run and hide as if they just saw a monster. Most adults may even do the same. However I have found an extremely simple recipe to make spinach delicious but still keeping it healthy. Time and time again, I reach for the carrot sticks and celery to snack on and fill my tummy. I will soon be trying this recipe to make the simple, snack-able spinach chips!!


For the top benefits of spinach, click here. It's awesome to know that one little green leaf can do all of this!

Spinach Chips


1 bag fresh spinach leaves
Extra virgin olive oil
Spices (I recommend salt and pepper, garlic salt and red pepper flakes)

1. Preheat oven to 250. 
2. Check to see if spinach is pre-rinsed. If so, you're good to go. If not, rise and shake off excess water.
3. Toss spinach leaves in olive oil OR grease or line the sheet with parchment paper to make it easier for you to pick off the spinach leaves later. Add the desired spices, then lay the leaves out on a cookie sheet.
4. Bake for approximately 10 minutes then ENJOY :)


Veg On.

Sunday Shenanigans

Good Morning Everyone :)

Today my friend and I decided to make a breakfast treat that costs about $2 at any local coffeeshop: scones! This recipe we followed takes no time at all to make and they're actually pretty delicious!! Here it is!

Sunday Morning Sugar Scones

2 cups whole wheat flour

2 1/2 tsp baking powder

1/2 tsp salt

1/4 cup packed light brown sugar

1/3 cup rolled oats (I used quaker oats)

Zest of a lemon

1 1/3 cups heavy cream

1. Preheat oven to 400 degrees.

Combine flour baking powder, salt, brown sugar and zest. Slowly stir in the heavy cream. the mixture should stick together, but also be a bit crumbly. 

2. Knead the dough for about a minute or so, until the dough comes together. 

3. Break with hands (as I did) or take a round cookie cutter and make your scones. After you ball up the dough, roll in flour and place on a non-stick cookie sheet. 

4. Place in preheated oven for 18-20 mins, depending on size you made the scones. Check occasionally.

5. Now, serve immediately! They're best when warm. I also had mine with some lovely raspberry jam, but any type will do :)

Veg On.

Squash Seduction

Yes, I have admitted to an obsession. I love butternut squash. Any time of the year, there are SO many different things you can do with it! From soups to soufflés, it is incredibly versatile. Click here for more info about butternut squash, not only including uses, but how to pick a good squash and history of the vegetable. 


Personally, my favorite combination is squash with sage. There has not been a better combination since.....peanut butter and chocolate or hot chocolate and cinnamon. YUM. 


My mom and I made a delicious, delectable pizza that has, yes, butternut squash on it! I had never thought this was possible, but the recipe proved me wrong.

Pesto Delight Pizza

1 pre-made pizza dough (We made our own but buying it pre-made saves money)

1 butternut squash

1 1/2 cups arugula
1 red onion
A generous amount of basil pesto
4 tbsp. olive oil
Salt and pepper
Goat cheese


1. Chop squash in 1 in. cubes and place in dish. Drizzle about 2 tbsp olive oil over the squash and sprinkle with salt and pepper.
2. Heat a large sauté pan over medium-low heat. Add about 2 tbsp. of oil. Once the butter has melted and is hot, add your sliced onion. Sprinkle some salt over the onion, then cook over medium low heat until the onions are translucent.
3. Once the squash is roasted and the onions are caramelized, stretch out the dough in a pan or pizza stone. Spread the pesto on the dough, then top with arugula, onions, squash and goat cheese.
4. Place in oven for about 10-15 mins, or until the crust looks like the picture above.
5. ENJOY. I know you will :)

Veg On.

Wrapping Up

Hello Followers :)

So I am on spring break this week, and being the family-lover that I am, naturally I headed home! Now, the beginning of the week here in Massachusetts was SO delightful that it seriously felt like summer. For real. Upon seeing the woman that taught me all I know and love about cooking (Mom), together, we thought up many different recipes to try this week. On Tuesday my mom and I re-made a delicious wrap we've had at a little café in Maine. Here it goes!!

Wonder Wrap

Flour/whole wheat tortilla

1 tomato

About 5 stalks of asparagus

About a 1/2 cup arugula

1 zucchini

Balsamic vinegar

Gruyere cheese

1. Set your oven to broil and prepare the asparagus by washing it and snapping the ends off. Sprinkle olive oil, salt and pepper and place on a cookie sheet. Slice up the zucchini in about 4 slivers lengthwise. Roast 'em up for about 10 mins.

2. Slice up the tomato and shred the cheese in the desired amounts.

3. In a skillet, warm the tortilla and sprinkle the cheese onto it so it can melt.

4. Place ingredients on top of the melting cheese, but start with the arugula. Drizzle balsamic vinegar.

5. Slide off skillet into plate, wrap up, slice.....and ENJOY :)

Veg On.

Princess and the Pea Pasta

Happy Hump Day :)

Here is a little recipe that takes no time to make and is deliciously devine. Thankfully the ingredients are easy to find and work incredibly well together. It's a little different for the normal palate, but I promise, it looks as good as it tastes.

Lemony Artichoke and Pea Pasta

Prep time: 20 mins

Serves: 2-4

• 1 pound (about 1 box) pasta
• 2 tablespoons butter
• 1/2 cup chopped yellow onion
• A couple pinches of red pepper flakes
• 1 cup jarred or canned artichokes, quartered
• 1 cup frozen peas, thawed
• 3 tablespoons water
• 1/4 cup cream (doesn't matter if it's light or heavy) 
• 4 ounces goat cheese
• 1 lemon, zested and juiced
• 1/2 cup arugula
• Salt and pepper for taste

1. 1. Bring a large pot of salted water to the boil then cook pasta according to the box directions. Drain pasta, but remember to reserve 1/4 cup of the pasta water.
2. 2. Melt butter in a large skillet over medium heat, add onions and red pepper flakes then cook until onions are translucent; which will be about 3 minutes. Then add artichokes, peas and 3 tablespoons water and then cook for about 2 minutes.
3. 3. Reduce heat, add goat cheese and cream then cook over low heat until cheese has melted. Add drained pasta to artichokes and peas then toss to coat. Use your desired amount of reserved pasta water to help thin out the sauce so that the pasta is well coated with sauce. 
4. 4. Remove from heat, add lemon zest, juice and arugula, toss and season to taste with salt and pepper and serve immediately. You don't want this dish getting cold. It's far too yummy.

Veg On.