Basil Pasta


This is a great “pesto” substitute if you don’t eat dairy.

The lemon gives the pasta a little “zing” that you’d typically get from the Parmesan cheese in regular pesto.

We skip the pine nuts, too, because I had a really bad experience many years ago where I lost my sense of taste for an entire week after eating some “bad” pine nuts!

Sure, you could add a different nut to make it more like pesto, but we enjoy it just fine like this.

Basil Pasta Recipe

Serves 4 (as an entree) – – or serves 6 as a side dish


2 cups fresh basil leaves, packed VERY tightly
1/2 cup extra virgin olive oil
1/2 tsp unrefined salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic

16 ounces pasta of your choice (we prefer Trader Joe’s gluten-free rice pasta as shown below)


Toss everything (except the pasta) into a food processor or blender, and process until combined (stopping to scrape the sides a few times as needed).

Makes 3/4 cup – 1 cup of sauce. This sauce freezes well for later use, too, so feel free to make extra while you’ve got your blender dirty! 🙂

Meanwhile, cook the pasta according to package directions; and drain/rinse.

I like to cook the Basil Sauce a bit before tossing it with the pasta. So, while the pasta is in the strainer, add the sauce to the empty pasta pan. Cook for a few minutes over medium heat. Then, add the pasta and toss to combine.

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!



Cilantro-Lime Shrimp


I’m not a big shrimp fan – – mostly because of the texture

(Actually, I’m not really into seafood, in general, if I’m being totally honest. It’s just so “fishy,” ya know?!)

So the fact that I enjoy this dish, really says something about its appeal. LOL!  

Plus, “score” for Chad because he likes shrimp…but I never cook it because, as I mentioned…not a fan. 

Well, we made this dish last week …and we’re making it again this week, so I guess I’m officially on the “shrimp train” now. (Luckily for Chad! Ha!)

If you like lime and cilantro (and cumin), you’ve got to try this dish! If you like shrimp, that probably helps, too. But, apparently, that’s not necessary! Hee, hee! 

Cilantro-Lime Shrimp Recipe 

Serves 4 


3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
3/4 tsp dried oregano
3/8 tsp ground cumin
2 Roma tomatoes, chopped
juice of 1 1/2 limes
1 lb wild-caught, raw shrimp (peeled, deveined and tails removed)
½ tsp salt

Black pepper, to taste
3 TBSP freshly chopped cilantro


Prepare rice (if using).

Meanwhile, heat the oil in a skillet over medium-high heat.

Add the onion. Cook, stirring occasionally until the onion becomes translucent, about 6 minutes.

Add oregano, cumin and garlic, and saute 1 more minute.

Add the tomatoes. Cook, stirring occasionally until the tomatoes are softened.

Add the shrimp, lime juice, sea salt and black pepper. Cook until the shrimp are just opaque. 

Serve over rice (or riced cauliflower).

Garnish with freshly chopped cilantro. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!

Southwestern Quinoa Salad


This is probably my most favorite make-ahead lunch recipe of all time! 

It’s a bit of work to put together – and it takes about 45 minutes to make this large batch (if you multi-task) – but it’s soooooooooooo worth it when lunchtime rolls around!


Feel free to cut this recipe in half if you don’t need so much. I like to make the whole batch, though, so Chad and I will have lunches ready for the next several days. 

Southwestern Quinoa Salad Recipe 

Serves 8 


2 cups dry, uncooked quinoa
4 cups water
2 cans black beans, rinsed and drained
2 yellow bell peppers, seeded & diced
2 red bell peppers, seeded & diced

6 large green onions, thinly sliced 

2 jalapenos, seeded, minced (optional)
2 small bunches cilantro, chopped



3/4 cup freshly-squeezed lime juice (about 4 large limes)
1/2 cup extra virgin olive oil
2 tsp sea salt
2 tsp black pepper
4 tsp cumin
2 tsp chili powder
1/2 tsp garlic granules
4 dashes cayenne pepper


1. Cook quinoa according to package directions.

2. Meanwhile, whisk together dressing ingredients in a small bowl. 

3. In a very large mixing bowl, combine all of the veggie ingredients and black beans. 

4. Pour dressing over the veggie/bean mixture, and stir to combine. 

5. After quinoa is cooked and cooled, fold it into the veggie/bean mixture. 

6. Cover and refrigerate for at least an hour before serving to allow flavors to combine.

7. Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!


Dry Roasted Nuts

We LOVE dry roasted, unsalted nuts at our house!

Buuuuuuuuuuuuut...nuts are friggin’ expensive AND… we tend to have better luck finding them at cheaper bulk prices if they are NOT already roasted.

Sooooo...we tend to buy them at Costco and just roast them ourselves.

Added bonus – the house smells amazing! Boom!

Here’s how we roast ’em up…

Dry Roasted Nuts Recipe


Approximately 1 pound nuts (plain/unsalted, not roasted)

*We’ve tried cashews, pecans and almonds using these directions. Yum!


Preheat oven to 350 degrees.

Spread nuts onto large, ungreased cookie sheet. It’s okay if they are in a slightly double layer.

Bake for about 5 minutes. Give them a stir, then cook an additional 5-6 minutes until they just start to turn color.

Cooking times may vary, so watch them carefully the first time until you learn how long your oven takes!

Allow to cool for a few minutes before serving. Enjoy warm or store for later! The nuts may not be crispy right away. If you let them cool completely, they’ll crisp up. 🙂

And be sure to check out our RECIPES PAGE for more delicious recipes!!!!