Creamy Sweet Corn Carbonara

Being pregnant makes me want to eat all the carbs. Just keep 'em coming because I can't get enough. I don't indulge myself as often as I'd like but sometimes there is just no denying the need for something noodle-y, potato-y, bread-y...you get the idea. This sweet corn carbonara fulfilled my craving the other day and had me falling in love with sweet corn all over again. There is something so wonderful about twirling long, creamy noodles around the tongs of a fork and seeing bright yellow corn kernels and vibrant green arugula joining the fray. Each bite is a beautiful combination of flavors and textures: crisp, sweet corn...peppery, delicate arugula...crunchy, salty bacon...and smooth, creamy pasta. You really cannot go wrong.

We ate this comforting summer dish outside as the sun hid behind the trees and a cool breeze came in to rid us of the scorching heat that lingers in our backyard. It was my mom's last night in town and each comforting bite felt as though it was a little escape from the sadness of knowing the goodbyes were coming. As I write this, I'm sitting at my kitchen table looking around at a house that has little whispers of her presence; Riley's toys are more organized than they have been in months, the dirty dishes are all clean, and Riley's room is neatly and sweetly arranged. She left the house in better shape than when she arrived. I don't know how she does it.

This was the first meal I threw myself into after my trip to Oregon with Tillamook. I have lots of cute cow photos to share with you and lots to say about all the cheese and ice cream I got to enjoy with some pretty awesome people. Coming soon!

I hope you take the time to make this dish during corn season. It wouldn't be the same with frozen corn, but I'm sure you could do it. I just can't vouch for the finished dish the way I can if you use fresh corn. Don't like arugula? Add some baby spinach! Want to dress things up a bit? Use pancetta instead of bacon and top the pasta with a perfectly poached egg. Do it! If I could, I would.

Creamy Sweet Corn Carbonara

Serves 6-8

Total Time: 30 minutes

Ingredients

• 1 lb linguine
• 1 tablespoon unsalted butter
• 4 slices thick cut bacon, diced
• 1/2 yellow onion, diced
• 1 1/2 cups fresh corn kernels (from about 3 corn cobs)
• 1/2 cup grated parmesan cheese
• 2 eggs
• 1 cup pasta water
• 2 cups arugula

Instructions

1. Begin by bringing a large pot of water to a boil. Season with salt and add the linguine. Cook until al dente, about 8 minutes. Reserve 1 cup of the cooking liquid and drain the pasta.
2. Meanwhile, melt the butter in a pan over medium high heat. Add the bacon and cook until golden brown.
3. Use a slotted spoon to transfer the bacon to a paper towel lined plate.
4. Pour all but about 1-2 tablespoons of the leftover butter/bacon fat out of the pan and return to the burner.
5. Add the onion and cook until softened, about 3 minutes.
6. Whisk the egg and parmesan cheese together in a small bowl.
7. Add the corn and pasta to the pan, tossing to coat.
8. Turn off the heat and add the egg/cheese mixture along with about 1/4 cup of the pasta water. Toss constantly to create a nice, creamy sauce, adding more pasta water as needed.
9. Add the arugula and toss to barely wilt.
10. Serve immediately topped with the bacon and additional parmesan cheese on the side.

Whole Grain Salmon & Avocado Bowl

I'm starting to get that feeling that summer is winding down. There are no sad feelings because I have been able to enjoy some super sweet moments with my family. Watching Riley change from a baby into a boy has been fascinating and terrifying and more wonderful than I could have ever imagined. He loves bugs, roaring, making up stories with us, and talking non-stop. There is never a dull moment and even though it's exhausting there isn't a moment I would trade. Sometimes, in the midst of it all, I neglect to put together a healthy and complete meal for myself. On those days when I'm lost in the wonder of watching a little boy explore the world around him, this whole grain salmon & avocado bowl is a serious lifesaver.

There are no frills with this one-bowl meal but I did make one change to the typical rice bowl: instead of using white or brown rice, I used a whole grain medley. Most grocery stores sell whole grain medleys in the rice aisle or the bulk section. The particular one I chose to use was a combination of brown and wild rice, bulgur wheat, and quinoa. The combination of textures and nutty flavor is perfect with the flaky salmon and creamy avocado. For a little brightness, I added some simple pickled red onions but you could use any kind of pickled vegetable you like. This time of year would be the perfect time to try some pickled zucchini.

It can be so easy to fall into the black hole that is "convenience food" that are often filled with sugar, bad fats, and ingredients that have been so far removed from their natural state that they have no nutritional value left. This whole grain bowl is convenient (make a large batch of the whole grain medley at the beginning of the week to have on hand), versatile, fast and so healthy.

And the biggest reason to make a healthy lunch like this for yourself? It will help you enjoy every moment of your day, whether you spend with a toddler or not.

Whole Grain Salmon & Avocado Bowl

Serves 1

Total time: 25 minutes

Ingredients

• 4 oz salmon fillet
• 1 teaspoon olive oil
• salt & black pepper
• 1 cup cooked whole grain medley
• 1/2 avocado, sliced
• Scant 1/4 cup pickled red onions (recipe here)

Instructions

1. Begin by heating the olive oil over medium-high heat. Meanwhile, season the salmon with salt and pepper.
2. Place the salmon in the pan and cook until golden brown, about 2-3 minutes, then repeat on the second side. Cook until the salmon is just opaque in the center.
3. While the salmon cooks, put the whole grain medley in a bowl and top with the salmon, avocado and pickled onions.

Healthy Caprese Pasta Bake

Hey there, caprese band wagon. I am on you.

Caprese is in all the places right now but it's for a good reason: it's delicious! Fresh tomatoes, creamy mozzarella and bright basil are a combination we seem to never tire of. It's a classic. This Healthy Caprese Pasta Bake is just another excuse to enjoy this trio of flavors in a complete, one pot (yep, ONE pot) meal. It all gets stirred together, baked, and served from just one dish. It's a dish-washing-haters miracle! And it's pasta. I could eat pasta all the time and be perfectly fine with that. Are you a GF person? Good news! I made this with brown rice pasta (I recommend Jovial) so you are A-OK! Not eating added sugar? I've got you covered! Have hungry, picky toddlers to feed? Check and done.

I cannot say too many good things about this dish because it really is that good and oh so easy you could make it any night of the week for your entire family.

OK- now that I have that out of my system we can move on for a moment.

If you follow me on facebook, twitter, or instagram you probably know that we spent the past 2 weeks on vacation in Minnesota with my family. It was a wonderful visit. We spent several days as lake bums up near Nisswa, MN. It was a perfect way to enjoy some quality time with my parents without the daily grind getting in the way. We swam (well, I mostly floated on one of those inflatable rafts), ate good food, played Yahtzee and Scrabble, and laughed until we cried. Riley made some new friends at the beach and learned to fish with his daddy. It was perfection.

When we arrived back in Denver on Tuesday it all felt like a dream; almost like we had never left our little house. As the post-vacation feelings settle in and the memories we made begin to pop in and out of my mind, I grow more and more grateful for the time we spent together. There is no shortage of love and that's the truth.

OK- back to this pasta bake. The recipe is based on Jacqueline's Pasta Bake, which Jacqueline of Go Sugar Free shared here on the blog a few months ago. That dish has been a staple for our family for a few reasons but mostly because it's something super healthy that we all love. Can't ask for much more than that, right?

Registration is still going on for the next Go Sugar Free course and Jacqueline is also offering several slots for scholarships. That means, if you get one of the spots, you can take GSF for free! To enter, click here.

And normal registration is open for another week! Lindsay from Pinch of Yum did a great write-up on her experience (along with her husband Bjork) of living sugar free with Jaqueline's help. It is inspiring and, as she says, the experience was much easier than she thought it would be. And she's right.

So, if you're on the fence, or just need more information, here are some things you can do:

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you’ll be making a massive change in your life that can’t do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Healthy Caprese Pasta Bake

Serves 6

Total time: 40 minutes

Ingredients

• 1 12 oz. box Jovial Brown Rice Pasta or whole grain pasta
• 1 25 oz. jar of tomato basil pasta sauce
• 1⁄2 cup filtered water
• 1 large ball of fresh mozzarella, sliced
• 2 teaspoons cold-pressed, unfiltered, extra virgin olive oil
• 1 cup loosely packed fresh basil leaves, roughly chopped

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large, deep baking dish, combine the pasta, tomato sauce and water. The pasta should be nearly covered by the sauce. Stir to combine.
3. Bake for 10 minutes, remove the pasta from the oven and stir again. Return to the oven and cook for another 15 minutes. The pasta should be al dente at this point.
4. Remove the pasta from the oven and turn the broiler on low.
5. Top the pasta with the sliced mozzarella and place under the broiler, cooking until the cheese is brown and bubbly.
6. Serve sprinkled with the basil leaves and drizzled with the olive oil.

Wild Rice Salad with Strawberries & Citrusy Tahini Vinaigrette

We are in Minnesota for a much needed family vacation. I have to admit that it hasn't all been smooth sailing and that's mostly thanks to my body deciding that vacation = fall apart. I got a pretty epic summer cold and then my neck and left shoulder seized up, leaving me immobile for the past 3 days, thanks to a seven year old car accident injury. Did I mention that we drove from Denver to Minneapolis? Yep. It's been quite the trip so far. On the plus side, Riley is having a blast with his Minnesota grandparents, we all seem to be breathing a little easier now that we're getting settled in, the weather is perfection, annnnnnd there's this Wild Rice Salad. So it can't be all bad, right?

I love wild rice. It's so beautiful and satisfying in a variety of dishes. Casseroles? Um, yes. Soup? Duh. Salads? Absolutely. Plus, it is one of Minnesota's claims to fame (for good reason). Here, I've taken cooked, chilled wild rice and tossed it with some baby spinach leaves, beautiful red strawberries, and a creamy, citrusy tahini vinaigrette. It's an ideal summer lunch that packs tons of flavor, countless health benefits, and it is 100% added sugar free. WIN.

Citrus does some serious double duty in the dressing recipe: it acts as a sweetener and also adds a little acidity (along with some super healthy apple cider vinegar) to create a well-balanced vinaigrette. I only used orange juice but you could easily add fresh lemon or lime juice for a little extra zing. If you've never used tahini in salad dressing (it's most commonly used in hummus...surprise!) you should really get going on that. It's wonderfully creamy with a subtle nuttiness that adds oomph to salads, making them substantial but still light.

If you like this recipe, stay tuned because I’ll be posting no sugar added/refined grain free recipes from now until August 11th. During that time, I hope to open your mind to exploring new ways to be kind to your body. After all, it’s the only one you’ve got!

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you’ll be making a massive change in your life that can’t do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Wild Rice Salad with Citrusy Tahini Dressing

Serves 2

Total time: 15 minutes, plus additional cooking time for the rice

Ingredients

For the Dressing:

For the Salad:

• 3 tablespoons tahini
• 1/3 cup fresh squeezed orange juice
• 1/4 cup rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon salt
• 4 cups baby spinach
• 2 cups cooked wild rice, cooled (follow package directions)
• 1 cup hulled and quartered strawberries

Instructions

1. Combine the ingredients for the dressing in a small bowl and whisk until smooth. If the dressing seems thick, add another tablespoons or so of orange juice or water.
2. In a large bowl, add the baby spinach leaves and top with the wild rice. Toss 2 or 3 times to combine.
3. Top with the strawberries, drizzle with the dressing, and serve.