I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m a nutritionist and a food blogger, so of course I love food, and I love to cook and create drool-worthy, lick-the-plate clean recipes. I’m not gonna lie, some of them take lots of time, so they’re for special occasions only. Those are the kind of recipes you serve to company so they think every single thing you make takes hours and comes out tasting like you’re in charge of a five star restaurant and your family never has to raid the pantry or forage for their dinner. Most nights, it’s not really like that though. Continue Reading..
I’ve been making this recipe for risotto with porcini mushrooms and asparagus for quite a long time. It’s one of my favorite winter meals, but I’ve always had kind of a love-hate thing with Arborio rice, which is used to make risotto. I ADORE the creamy, rich, comfort-foodness of it, but I have a hard time with all of the high glycemic starch (which I know is spiking my blood sugar and stressing out my insulin), and the feeling that I could have just had a bowl of ice cream instead. I’ve always tried to make risotto at least a little bit healthy by adding vegetables, and going light on the cheese, but let’s just call it what it is. White. Starch. The thing that I tell everyone to steer clear from. Continue Reading..