Take yourself on a Tuscan holiday at home.
Read MoreThe easiest and most versatile recipe that will perfectly help you welcome these sweltering hot summer months
Read MoreI think this recipe is one of my new favorites. It’s packed with vitamins, minerals, and anti-inflammatory aids to help maintain endometriosis and pains from inflammation.
Read Morebut when I asked the fisherman for some orate (sea bream) to put on my pizza…he looked at me with the same judge-y eyes. Wait until he finds out I also made it whole wheat and without mozzarella…
Read More*FUN SIDE NOTE: every Italian will disagree with me, but all of my risottos are vegan until I add the cheese. This naturally light and creamy puree especially disguises the fact that I don’t use butter in my risotto. But I have served many italians without telling them, and they have given me nothing but compliments and are always licking the fork clean.
Read MoreNo fake cheeses. No packaged “healthy” vegan goods. Just you, me, and nature.
Read Moreif you have a gluten intolerance or not, I’m sure you’ll enjoy this flavor-packed recipe!
Read MoreI could happily have eat a tagine every day forever.
Read MoreThe recipe was inspired by interesting finds at this weekend’s farmer’s market. I have always seen fish grilled of baked in banana leaves in traditional Spanish or West-Indian recipes. So I decided to give it a try myself!
Read MoreDesk lunch doesn't have to mean only salads! These are cabbage leaves filled with lentils and sautéed veggies. Super easy to make, filling, and delicious.
Read MoreMy comfort foods are basically anything with warm, homemade tomato sauce. This cauliflower bake takes on a whole new meaning for comfort food. It’s warm, filling, nutritious, simple to make, and so so good.
Read MoreI always keep frozen peas and spinach in my freezer for meals like this—the fridge is practically empty and we have to eat! The results are still just as delicious.
Read MoreA spin on my Fennel Orange Salad, adding arugula took this to a whole other level!
Read MorePasta is one of the most fun and exciting things to make from scratch! It’s extremely versatile, and although difficult to master, VERY fun to learn.
Read MoreI made this two nights in a row. It’s that good.
Read MoreThis has got to be one of my new favorites to make! I made it more difficult for myself because I don’t have a food processor, but if you do have one, this recipe is easy peasy! I made three different rolls (only two of which I could eat, but Davide doesn’t have endometriosis lol so I can’t just cook only for me. I always make something extra for him, too!)
Read MoreRadicchio, the wonderful vitamin-packed chicory with 5 gorgeous varieties from Northern Italy. Bitter, yet used in so many ways that make us fall in love with it all over again. These Radicchio boats are made with the Treviso Precoce variety. They are blanched by the farmers, and tied without light for 2-3 weeks post-harvest. To me, they are the perfect compromise of bitter & sweet, and unlike many ‘leafy greens’, my endo is totally compliant with eating them raw! (hint: they’re actually not a green at all! They’re chicory!)
Read MoreThe combination of ingredients came to me through my visits to the weekly markets, based on what was available. They are a well-balanced, easy, anti-inflammatory addition to your weeknight meal!
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