Eggs in Tomato Sauce with Sausage and Basil

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As you probably know, by now, I’m a pasta-loving fool. My blog has 78 recipes for pasta and risotto in its archives, so you know I take my pasta-eating seriously.

Sadly, my pasta love is now at odds with my spring-time desire to get in shape. I’ve been sticking to my gym routine for two months now, and though I still eat pasta and pastries and all the other naughty P foods on weekends, I’m trying to focus on a healthier P-word during the week: protein. The challenge I made for myself was this: transform the kind of sauce you’d love to eat over pasta on a typical weeknight into a protein-rich dinner that’s every bit as satisfying but way better for your beach bod. The secret? Instead of pasta, use eggs.

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Fun with Farro

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I’m starting to enjoy blank canvas foods like quinoa and farro and cous cous. (Autocorrect just tried to change that to “cous cows.”) The fun comes from dressing them up, like a Christmas tree or an Oscar nominee on Oscar night. The more ingredients you know to add to the mix, the more fun you can have. In all three cases, similar ingredients will work so what follows is a list of stuff you can stir into the mix to make things interesting and exciting and part of a wholesome weeknight dinner.

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