"Hi, my name is Emily. I'm a chef, a wife and a mom of two boys. I create healthy and simple recipes using whole foods for the busy person. My Life My Menu helps you plan out your menus one meal at a time."
In our house we try to stay mostly gluten free. My favorite GF pasta is the Tinakyada brand because it is 100 percent rice pasta. I don’t like GF pastas that are made of too much corn. I don't love the texture of corn based pasta and I don't love feeding my family so much corn based food. Fettuccine with Cherry Tomato and White Wine Sauce This recipe calls for ¼ cup of pasta water. Pasta water is a great starchy sauce thickener. You can just scoop some water out of the p
FACT: This may be the pasta dish of the year. An easy less greasy way to make “mac-n-cheese”, plus veggies. I have nothing more to say. Spinach and Artichoke Baked Pasta CLICK HERE FOR PRINT FRIENDLY RECIPE Ingredients: 1 pound of ziti or penne pasta (gluten free or other) 1 tablespoon of kosher salt, for the pasta water 2 tablespoons of extra virgin olive oil ½ teaspoon salt 1 box frozen artichoke hearts 2 cloves garlic, chopped 1 box of baby spinach 2 tablespoons of fresh l
Classic Pesto Pasta This recipe is restaurant quality. The reviews are always awesome, and the best part is that I make a large batch of the pesto sauce and keep it in the freezer for whenever it’s needed. Our house is a Gluten Free household, so for this recipe I like to use the Tinkyada brand of pasta (organic brown rice pasta), but you can use anything you like. CLICK HERE FOR PRINT FRIENDLY VERSION Ingredients: 1 pound penne pasta (you can use brown rice gluten free pasta
With the summer in full throw (and August is upon us-ahhhhh!) I find myself doing everything easier and shorter. All my menus become half the size. All my recipes have fewer steps and use less utensils. I live at the beach so the faster I finish, the faster I am parked in my chair on the sand.
Sometimes my brain doesn't even want to process a recipe. So instead of just boiling pasta and tossing it in olive oil and salt (yes, we have all been there), this recipe takes it one