Pasta Fresca Zucchina

I love me a messy bowl of pasta, especially when it's ~FRESH~ 👩🏻‍🍳🍝 this was a portion for 4 people. I get so disgusted when I'm scrolling through insta and see photos of "pasta pulls" of one dish with THIS amount of pasta for one person. Pasta making is an art form. Eating pasta in the many ways we do is so often exploited by how accessible it is. In my opinion, pasta should be enjoyed in the same way you would enjoy painting a picture, a walk/run, reading, or whatever you do to relax. It should be appreciated and not consumed in mass amounts, especially because that's doing damage to your digestion!! Next time you go for a bowl, enjoy a portion the size of your fist with a glass of wine, and breathe 😌 I guarantee you won't be left feeling bloated, stuffed, or like a meatball 😂 but rather light, pleasantly full, with maybe a little room for a biscotto ;)

  • 2 zucchine sliced

  • handful of grape tomatoes cut in half

  • 2 cloves of garlic

  • handful of fresh parsley

    Boil the water for the pasta, brown the garlic lightly in a large pan with olive oil. Add the zucchine with a little salt. Once the zucchine are cooked, add the tomatoes and cooked until the juice from the tomatoes starts to form a little sauce. I used fresh pasta which cooks in about 2-3 minutes (you can find it in the refrigerated section if you don't have time to make it!) make sure to salt the pasta water (I always use course salt to salt water), drain when it's cooked then toss with your sauce. Add fresh parsley/hot pepper at the end if you like!

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Alyssa D'AdamoComment
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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Alyssa D'Adamo
Sauteed Broccolini

Broccolini has become one of my favorite veggies! This Japanese vegetable has taken Italian-American families by storm for generations. This recipe is a version of what I remember my family making growing up.

What You'll Need:

2 bunches of broccolini

1 clove garlic, minced

1 tbsp olive oil

1/4 C pine nuts

1/4 C golden raisins

1/4 C roasted chickpeas

Heat the oil in a large skillet on medium. When the oil is hot, add the broccolini and garlic. Move the broccolini around in the pan often so the florets don't burn. After about 3-5 minutes, add the pine nuts. Once the broccolini are tender, remove from heat, stir in the golden raisins and chickpeas and enjoy!

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Alyssa D'Adamo
Collard Wraps

I love a good burrito, but my body loves carbs like peanut butter loves jelly. So I have devised a way to satisfy my burrito needs without feeling like I need a run and a nap. These collard wraps are jam-packed with nutrients and will help keep your body happy and healthy.

What You'll Need:

whole collard leaves

1 zucchini, sliced

1 eggplant, sliced

1 portabello mushroom, sliced

sun dried tomatoes

fresh basil leaves

Bring a medium pot of water to a soft boil. While the water is boiling, grill those veggies! Gently dip the collard leaves into the water until softened, take out of the water and set aside until the veggies are done grilling. Place your veggies, sun dried tomatoes and basil towards one end of the collard leaf. Roll 'em up!

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Alyssa D'Adamo
Raw Fennel Salad

This incredibly light, refreshing salad is the perfect compliment to a long day. It's extremely easy to make, and packed with unique flavors. Fennel is certainly an acquired taste for most, but your body will love it.

What You'll Need:

1 Fennel, chopped (save the fronds!)

1 C farro

1/4 C calamata olives, diced

juice of 1 lemon

1 tbsp olive oil

1 tsp salt

In a small pot, boil water with the salt. Once the water is at a hard boil, add the farro. While the farro is cooking, chop the fennel and olives, and place them in a large bowl with the oil. Drain the farro and add it to the bowl. Add lemon juice, toss together, and enjoy!

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Alyssa D'Adamo
Roasted Butternut Squash

Reasons I love fall: BUTTERNUT SQUASH. 

What You'll Need:

1 butternut squash

rosemary

1 tbsp olive oil

1/2 tsp salt

Preheat oven to 425°F. Line a baking sheet with aluminum foil (helps with cleanup). Cut the squash in thirds horizontally. Trim the skin, and slice the squash into cubes. In a large bowl, evenly cover the squash with the oil, rosemary and salt. Spread the squash cubes out on the baking sheet and roast for about 25 minutes.

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Alyssa D'Adamo
Rosemary Roasted Chickpeas

I love these on salad or just as a little snack.

What You'll Need:

1 can of chickpeas, rinsed

rosemary

1 tbsp olive oil

1/2 tsp salt

Preheat oven to 425°F. Line a baking sheet with aluminum foil (helps with cleanup). In a large bowl, evenly cover the chickpeas with the oil, rosemary and salt. Spread the chickpeas out on the baking sheet and roast for about 25 minutes.

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Alyssa D'Adamo
Zucchana Parmigiano

(zucchana = zucchini + melanzana ... coining this here & now)

You love lasagna, but don't want to feel bad about eating the entire pan. I get it. This recipe is inspired by my mama's zucchini parmigiano. I substituted the bread crumbs for fresh lentils to given our gluten free friends some love. 

What You'll Need:

1 large eggplant 

2 zucchini

1/2 C French lentils

1 C freshly grated Parmigiano Reggiano

2 C tomato sauce

Preheat your oven to 350°F. Slice the zucchini and eggplant lengthwise into thin strips. Lightly coat a baking dish with olive oil. I do not recommend using spray oils!! Line the baking dish with the zucchini, then sprinkle some of the lentils and parmigiano evenly. If you cannot get your hands on fresh parmigiano, it's ok to omit. It's very important to make sure your ingredients are fresh (keeps your body healthy and happy). Next add a thin layer of tomato sauce, followed by a layer of eggplant. Add some more lentils and parmigiano, another layer of zucchini, and repeat as necessary.

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Alyssa D'Adamo
Roasted Spaghetti Squash

You all know how much I LOOOOOVEEEEE making fresh pasta, but I'm always looking for ways to get my pasta fix without all of the carbs (for the record I also love carbs). 

What You'll Need

1 spaghetti squash

2 tbsp oil

1 tsp salt

1 tsp black pepper

Preheat the oven to 425°F. Kiss your biceps and cut the squash in half. Line a baking sheet with aluminum foil (helps with cleanup). Drizzle the oil, salt & pepper on the squash, and place the squash seed side down on the baking sheet. Roast for about 20 minutes. After it's roasted, remove from the oven and scoop out the seeds. (Scooping out the seeds is easier after the squash is tender). With a fork, scrape the inside of the squash and watch your "spaghetti" come to life.

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Alyssa D'Adamo
Light & Simple Beet Salad

The title speaks for itself! I eat some form of a beet salad at least once a week, but this is one of my favorites. 

What You'll Need:

Handful of leafy greens (kale is starring in this photo)

1/4 C walnuts, chopped

1/2 C beets, cubed

1/4 C pumpkin seeds

1/2 C apple, sliced

1 tbsp balsamic

1/2 tbsp olive oil

juice of 1/2 lemon

In a large bowl, combine all of your ingredients, mix together. Plate your beautiful creation.

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Alyssa D'Adamo
Pistachio Agave Roasted Carrots

These carrots are simple and beyond decadent. They are the perfect side to a salad, fish, or on their own. The agave and pistachios complement the sweetness of the carrots, and are vegan-friendly. The recipe below is for 3 carrots, any questions on 

What You'll Need:

Carrots

1/4 C Agave

2 tbsp crushed pistachios 

1 tsp fresh mint, minced

2 tbsp olive oil

1/4 tsp salt

Preheat your oven to 400°F. Line a baking sheet with aluminum foil (this just helps with cleanup). Place the carrots on the bakings sheet, drizzle the oil and salt. Roast for 20 minutes. While the carrots are roasting, mix the agave, mint, and pistachios. After 20 minutes, dress them with the agave mixture and roast for another 5 minutes.

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Alyssa D'Adamo