Farro Escarole Soup

My mom used to always make “Garbage Soup” growing up. It was a soup of, basically, whatever we had left in the fridge that we needed to eat before it went bad. As you all may know, I used to be the pickiest eater. But this soup was always my favorite. Of course I would never admit to my mom at the time that I actually loved it…so mom, this one’s for you.

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Fresh Orecchiette with Spicy Broccoli

 Small portions will fill your bellies if they’re made with fresh, quality ingredients. When you use quality ingredients, and eat the recommended portion size of 100g of pasta, you don’t feel bloated or guilty afterwards. You feel satisfied! 

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10 Minute Curried Lentils

I love the idea of meal prep, but I don’t always love the way a lot of us go about it. It’s not good for your digestion to eat the same things every day!! When you’re meal prepping, prep ingredients that you can make various things with, not things like 5 pieces of grilled chicken. For example, pre-cut your fresh veggies, make a batch of tomato sauce, make some broth, roast some veggies. These are all things you can easily and quickly throw into a salad or dry ingredients like lentils to make EACH meal superb, and balanced!

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Butternut Squash 'Pizza'

If you notice, half of this ‘pizza’ is loadddeddd up with fresh mozzarella & salame picante, while the other half is piled high with greens. This is the most perfect example of how everything I cook accommodates the way Davide likes to eat, AND how I need to eat (because trust me…I would loooove some more cheese & spicy meats, but my endo disagrees!). I love experimenting with food, and he loves eating…so it makes me happy that we can find a balance :)

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Cappelletti

This dish was heavily inspired by my travels throughout the Emilia-Romagna region of Italy where the Lambrusco flows like water, and the Parmigiano is indispensable to the perfect dining experience.

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Vegan Stuffed Artichokes

An Italian classic we all know and love! Every region of Italy has their own version of this delicious dish, which usually involves parmigiano and some type of meat. I wanted to find a way for us plant-based eaters to indulge in the wonderful season of artichokes, but spare us the inflammation! Makes 2 chokes. 

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Oven-Roasted Eggplant

This may look very fancy-shmancy only because I’m a video producer and photographer, but it’s actually INCREDIBLY simple to make. If you’re looking for a quick and easy meal or just want to feel fancy, this dish is your next go-to. 

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Stuffed Sweet Potato

This plate has acquired a more necessary title of, "Veggie Heaven". Not only is it extremely simple, but this recipe will have even your carnivorous friends craving more.

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Forbidden Risotto

Every time my mom makes forbidden rice I'm tempted to lick the bowl. I make a pretty killer risotto so I reimagined it with forbidden rice for the incredible health benefits forbidden rice has to offer. This rice was said to once be exclusively eaten by Chinese emperors. So let's dine like royalty!

What You'll Need:

1 C forbidden rice

2 C organic veggie broth

1/4 C cremini mushrooms, chopped 

1 zucchini, chopped

1/4 C butternut squash, roasted

1/4 C broccolini, chopped, sauteed

1/4 C cherry tomatoes, halved

1 tbsp fresh rosemary

3 tbsp olive oil

1 tsp salt

1 tsp fresh black pepper

In a large pot, heat the oil on medium low with the salt, pepper, and rosemary. Add the broth. When the broth is at a soft boil, add the rice, stirring occasionally. Cover. While the rice is cooking, grill your veggies. After about 15 minutes, stir in your grilled veggies, squash and broccolini. Once the broth is absorbed, your new & old-age risotto is ready! 

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