One of the perks to growing up in rural New Jersey, was the quality of local farm stands near our house. Every summer, my mom would take us on weekly trips to stock up on the essentials... everything from tomatoes, to watermelon, cantaloupe and the crème de la crème... fresh Jersey corn. A dozen bi-color, in a big brown paper bag, to be shucked and cleaned on the deck when we got home. Corn has since become one of the staple summer sides in our household. Whether it be grilled, boiled, thrown into a salad, or garnishing a taco, it always has a place at our table. Luckily for me, Tim also has a love for this sweet veggie, so the summer tradition rages on. A few years ago, when my parents were visiting us in Brooklyn, we decided ...
Healthy Tuna Pasta Salad
I haven't had many cravings throughout my pregnancy thus far, but there was one week in particular where all I wanted was tuna fish and egg salad. Kind of random, but honestly, kind of not. I've always loved tuna fish and oddly enough tuna macaroni salad is somewhat of a comfort food to me. My mom used to make this for us growing up and since it's so easy to whip up it's continued to be one of my go-to staples. After doing my first Whole30 I found that certain types of pasta tend to upset my stomach so I've been testing different alternatives ever since. Let me tell you not every pasta is the same and the brand definitely makes a huge difference. I've tested whole wheat and chickpea options, and while there are some I like, this Green ...
Whole30 Shakshuka-Style Baked Eggs
Shakshuka is a flavor-filled yet easy to make dish, often associated with Mediterranean cooking. While it's wildly popular in the Middle East, it's believed to have actually gotten its roots in Tunisia. Because it can be tied back to so many different regions (Israel, Morocco, Egypt, Syria), there are endless variations to this classic recipe. From including chickpeas or cheese to meat and leafy greens, there are lots of adaptations out there. This is also true when it comes to the spice level. The traditional version I've had of this dish generally uses harissa or cayenne peppers. Since I wanted to make a mild, Whole30 version, however, I decided to keep it simple. I used enough spice for a nice little 'kick', but you can 100% tailor ...
