Pesto always seemed a bit too rich for me and it wasn’t until I started to experiment with developing recipes without using the cheese that I realized just how much better it would taste.

The fragrant basil is perfectly balanced with the olive oil plus, without the cheese you loose a lot of the fat.

You can double the basil pesto sauce recipe and keep the extra, stored in an airtight container, in the refrigerator for up to a week. It is also great on baked potatoes, rice or cauliflower rice!

ENJOY!

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I love kale but I also know a lot of people that are not huge fans of this super-good-for-you food. When I created this salad, that is filling enough for an entire meal, it helped turn kale-no-bees into yes please!

I use quinoa and Trader Joe’s Rice Medley which makes it hardy and nutritious but you can substitute any other grain of choice including Israeli couscous.

ENJOY!

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I love broccoli and this crispy variety is so satisfying! It is great paired with the sauce and Israeli Couscous and is also perfect as an entire meal when you add simple sliced tomatoes or a side salad.

Because of the frying, this dish is more satisfying. A note, make sure your oil is hot before adding the broccoli so it doesn’t absorb too much grease and also completely dry so the grease does not splash.

 

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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