Cilantro-Garlic Pasta with Egg Sauce

SometimesCilantro-Garlic Pasta with Egg Sauce when I am coming up with recipes I let things get a little out of hand.  I blame The Flavor Bible and The Vegetarian Flavor Bible.  These are my go-to cookbooks when I am creating recipes and they are awesome.  You look up whatever ingredient you have and find flavors and other ingredients that go well with them.  I get a little ingredient happy as I’m looking through the lists and soon I end up with a recipe that has 500 ingredients, not all of which are easy to find.

I have to remind myself to keep it simple.  We often think simple recipes that have fewer ingredients can’t be as good as the fancy elaborate recipes.  Fancy recipes have their place, but it’s the simple recipes that are the backbone of the food world.

I took it simple with this pasta dish.  I was looking for a meal that was light and refreshing but also felt like comfort food.  I also didn’t have much food on hand so I had to work with what I had.  I remembered seeing a recipe for spaghetti carbonara and wanted to try and make a pasta using the same kind of a sauce.  This in no way is spaghetti carbonara, but the egg sauce is made in the same way.  With only four ingredients and less than 20 minutes to put together, this makes for a really easy weeknight meal that everyone will love.

Cilantro-Garlic Pasta with Egg Sauce 

Cilantro-Garlic Pasta with Egg Sauce

  • 1 package of pasta like penne or rotini (I used Trader Joes brown rice pasta)
  • 4 large cloves garlic, minced
  • 1/3 cup cilantro, chopped
  • 4 large eggs
  • salt and pepper to taste
  1. Cook pasta according to package drain and set aside.  While pasta is cooking, mince the garlic and chop the cilantro and whisk the eggs.
  2. Once the pasta is cooked and drained, in a medium saucepan, heat a little olive oil over medium high heat.  Add the minced garlic and saute for 1 minute.  Add the pasta into the pan and mix to coat with olive oil and garlic.
  3. Remove the pan from the heat.  Pour in the eggs while constantly stirring the pasta.  Make sure you keep stirring the pasta or else you will end up with scrambled eggs over pasta instead of a creamy sauce.
  4. Once all the eggs have been whisked in, stir in chopped cilantro and season with salt and pepper.

Cilantro-Garlic Pasta with Egg Sauce

That’s it!  The egg sauce makes this dish feel super comforting and indulgent, but the cilantro helps brighten it up and make it not feel too heavy of a meal.  This is also great poor college student food because there are no specialty ingredients and each serving is less than $3.00.

Cilantro-Garlic Pasta with Egg Sauce

What is your favorite simple meal?

Happy Friday and have a great weekend everyone!

Fusilli N’ Cheeze

Part of my palate is still a small child and one of my favorite comfort foods is mac and cheese.  I used to love eating that wonderful blue box delicacy, just like most kids in America.  I can’t remember the last time that I had “regular” mac and cheese and given the recent recall on top of the fact that there isn’t any real cheese in there, I don’t think I will be indulging any time soon.

There are plenty of dairy free versions of mac and cheese out there, I actually have two of my own versions on the blog.  I like those versions, but I was missing the smooth and creamy texture of the boxed variety.  Many versions use cashews in the sauce and because I don’t have a fancy schmancy high powered blender, I usually end up with a slightly grainy texture.  It tastes like mac and cheese but it doesn’t feel like mac and cheese.  So I set out to make a “cheese” sauce that didn’t use cashews for those of us who have to suffer without a Vitamix or Blendtec.

While this does have a cheesy taste to me, don’t expect it to be an exact replica of Kraft or any other regular boxed version.  It will have that nice and creamy texture though and that is enough for me!

Fusilli N’ Cheeze


  • 1 package of brown rice fusilli (I get mine from Trader Joes.  It’s awesome!)
  • 1 cup non-dairy milk (I have used coconut and almond milk with great results)
  • 1 1/4 cup water
  • 3/4 cup nutritional yeast (this is your cheese flavor so if you want a cheesier taste, use up to 1 cup)
  • 3 tbsp tapioca starch (you can also use corn starch)
  • 1 tbsp lemon juice
  • 2 tbsp tahini (you can also use sunflower seed butter)
  • 1 tsp miso (I used red but you can use white or whatever you have on hand. if you don’t have miso, use extra salt)
  • 1 tsp brown mustard
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp turmeric


1.  Cook the pasta according to the directions on the package. While that is cooking, prepare the sauce.

2.  Ready for this?  Put all of the ingredients into a blender and blend until everything is combined.  It will seem really watery but don’t worry, it’s going to thicken.

3.  Put the pasta back into the pot you used to cook it in and pour the sauce over the noodles.  Stir everything to coat the pasta and turn the heat on to medium high heat.  Keep stirring and as the sauce heats up it will begin to thicken.  Cook for about 5 to 10 minutes.


The other awesome thing about this?  It takes less than 30 minutes to make.  So when you have the urge for some good old comfort food you can whip it up just as fast as the box kind.  This version though won’t have fake chemicals or pieces of metal in it.

Happy first day of Spring (even if it doesn’t feel like it) and have a great Friday!

Balsamic Cauliflower Bites

There are a ton of different cauliflower “wings” recipes online.  From buffalo wings to spicy wings, there are plenty of choices.  I wanted to try my hand at these wings and decided to go with a little bit of a sweeter flavor.  I ended up with a new favorite meal, especially for Adam!

These are also a GREAT party food, especially for the Super Bowl this weekend.  They are a healthier choice than some of the traditional football party foods but no less delicious.  I would say these are more reminiscent of Chinese takeout than chicken wings, but that is not a bad thing!  Whatever they remind you of, they are really delicious and if you’re anything like my husband you’ll inhale these and ask for more!

Balsamic Cauliflower Bites



  • 1/4 cup balsamic vinegar
  • 2 tbsp liquid aminos, tamari, or soy sauce
  • scant 1/4 cup honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • 1/4 tsp salt and pepper


  • 1 large head of cauliflower
  • 1/2 cup brown rice flour (I tried chickpea flour but it didn’t turn out as crisp)
  • 1/2 cup almond milk or other non-dairy milk
  • 1 tsp chinese 5 spice powder

1.  Whisk together all the sauce ingredients and set aside.  Preheat oven to 450 and line a baking sheet with parchment paper or a Silpat.

2.  Cut the cauliflower into bite size florets, removing stems and leaves.  Whisk together the brwon rice flour, chinese 5 spice, and almond milk.

3.  Place cauliflower in a large bowl and pour batter over them.  Toss to make sure all florets are covered.

4.  Arrange the cauliflower on the baking sheet in a single layer.  Make sure they aren’t too crowded or they will not get crispy.  Bake for 15-20 minutes until they are starting to get brown.

5.  Remove the cauliflower and place back into the large bowl.  Pour balsamic sauce and toss to coat.  Pour back onto baking sheet and arrange in a single layer again.  It will seem really watery, but that’s fine it will thicken up as it cooks.

6.  Bake for another 10 minutes flipping halfway through.  Remove from oven and let cool for a few minutes before digging in!


I have served these over brown rice noodles as well as brown rice.  I have to say I liked it over the rice much better than the noodles.  You can serve it over whatever you would like and even sprinkle some sesame seeds over them for a crunchy garnish!  Serve these at your Super Bowl party and you will be the talk of the town.  Unless of course we have another deflate gate….

Hope you enjoy the game… and the commercials!

How To Eat Well, Quickly

There seems to be this notion that in order to eat well you have spend a lot of time in the kitchen.  People associate healthy food with an elaborately planned and executed meal, but I am here to tell you that doesn’t have to be the case.  Sure, you can spend a lot of time preparing a wonderfully delicious and healthy meal and on the weekends I myself like to spend some extra time in the kitchen.  But 90% of the time, I want to get a meal on the table in under an hour.  Most of you probably have busy lives with jobs, kids, spouses, and a million other activities going on.  You don’t really have time to be spending over an hour getting dinner ready every night.  Meal prepping can be a huge help in this area and I have talked about it many times before.  But sometimes you are left trying to get healthy food on the table in a hurry with no planned or prepped meals at hand.  Rather than reach for the take out menu or head to your nearest fast food joint, I have some items that you can keep on hand to whip up a healthy meal in no time.



Keep a box of your favorite pasta in your pantry and you will always have a quick meal at hand.  I like to keep brown rice pasta or corn pasta well stocked at all times (sidenote: I get my pasta from Aldi.  It is under $2, gluten free, and has an ingredient list of one.  It’s awesome).  You can keep it simple and make your traditional pasta and tomato sauce or you can get creative and try making your own sauce out of pesto or avocado or even salsa.  Pasta is a great canvas for adding things like roasted vegetables, beans, or eat and it’s a great thing to help tie together a meal of odds and ends you may have hanging out in the fridge.  Make sure to read the label of your pasta and know what’s in it.  There are a ton of different kinds out there, so whether you’re gluten free or looking for a heart healthy version you’re bound to find pasta that works for you.



Beans are just as versatile as pasta and can be even cheaper.  I have a variety of dried beans like chickpeas, black beans, and cannellini beans that I keep on hand at all times.  You do have to think a little bit ahead with dried beans because they need to be soaked and then cooked.  If you don’t have the time for that though, you can stock your shelves with canned beans.  Make sure that the only ingredients are beans and water and that you drain and rinse the beans before you use them.  Beans can pretty much be added to any dish.  Try them in soups or stews, in stir frys, on top of salads or pasta.  You can saute them with some leafy greens like collard or kale.  Or mash them up and puree them for a dip or spread for breads and crackers.  Beans add protein and fiber to any meal and are quick and cheap.  All wins in my book.


I always have eggs in my fridge because they are delicious and cheap.  There are so many different meals that you can make with eggs and they aren’t just for breakfast, although breakfast for dinner is awesome as well as quick.  Try a frittata or an omelette for dinner and add in your favorite vegetables and seasonings.  Poached eggs are simple and go pretty much on top of anything from pasta to vegetables to salad to soup.  Seriously, put eggs on anything and it is an awesome meal.

Frozen Fruit & Vegetables

At any given time I have at least 4 bags of frozen vegetables in my freezer along with a bag of frozen bananas.  The bananas get turned into tasty desserts, but the vegetables are great when I need a quick side dish or need to up the vegetable intake of any dish.  Some people think that frozen isn’t as healthy as fresh but that just isn’t true and frozen vegetables can save you a lot of time at dinner.  They work great in stir fry or added to grains and pasta.  I know at my grocery store you can buy big 5 pound bags of vegetables.  This saves money and you can just portion out what you need for that meal and put the rest back in the fridge.  It’s also a nice way to get a variety of vegetables no matter what season you’re in.



Ah the humble potato.  Most of the time people only think of potatoes in the form of french fries, but they are a really versatile food.  You can bake them, roast them, boil them, mash them, put them in a stew (Lord of the Rings reference anyone? Yup, I’m a nerd).  Try making a baked potato and then loading it up with things like beans or vegetables or salsa or leftover meat.  Now you have a quick and delicious dinner in less than 30 minutes.  And don’t just limit yourself to russet potatoes, try sweet potatoes, fingerling potatoes, or red potatoes.  There are so many different kinds and you can put them in anything.

Soup and Salad


Olive Garden has it right with making a meal out of soup and salad (and breadsticks, but we won’t go there).  Yes, there are a few good brands of canned soup out there, but most of the time they are loaded with sodium and unpronounceable ingredients.  It’s really easy to make your own soup and a lot healthier too.  Start with sauteing whatever vegetables you have on hand (onions, garlic, carrots, celery, parsnips, leeks are all good), then add in water or vegetable/chicken broth and seasonings, next try adding things like beans, cooked meat, brown rice/quinoa/millet, or potatoes.  Simmer everything for about 15 minutes and if you want stir in some leafy greens, like kale, at the very end.  Simple soup and all in one pot.  Salads are another great meal, all you need is some cut and washed greens and toppings.  Again, beans, meat, more vegetables, nuts/seeds, dried fruit, hard boiled eggs, are all great things to add to your salad.  And if you really don’t have time to cut up your own lettuce, just grab a bag of pre-cut lettuce at the store. Just don’t pour a huge amount of store bought dressing all over your delicious, healthy salad.  Try making your own with any of these recipes.

Good food doesn’t have to take a long time or a lot of brain power.  All the things I listed here are things that I usually have on hand and can be thrown together quickly.  So don’t panic if it’s dinner time and you realize you have no idea what to put on the table.  If you keep a few of these items in your kitchen, you’re never far away from a tasty and wholesome meal.



Coconut Cashew Sauce

I really love sauces.  They can take any meal from ho-hum to totally yum.  They are also a simple way to add healthy flavor to your dishes.  As much as I love sauce, my husband loves noodles.  Any dish that has some type of noodle or pasta is a winner with him.  So when I made this sauce and decided to use it in a stir fry AND add noodles, he was in heaven.  I’m pretty sure his exact words were, “The rest of this is just for me, right?”  While he was kind enough to share the rest of the food with me, I don’t know if he’ll let me have any more when I make it again!


Coconut Cashew Sauce


  • 1/3 cup cashew butter
  • 1/4 cup liquid aminos (soy sauce or coconut aminos would work also)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • about 1 to 2 tsp fresh ginger, minced
  • 1/2 tsp chinese five spice (can be found in most grocery stores in the ethnic food aisle)
  • 1/4 cup full fat canned coconut milk
  • chopped cashews, optional for garnish/texture


1.  In a small bowl, whisk together all ingredients except coconut milk and chopped cashews.  Once everything is well combined add in coconut milk and stir together.

2.  Let sauce sit in the fridge for at least 30 minutes to let the flavors come together.  Remove from fridge and let it come to room temperature before you use.  If using, stir in the chopped cashews right before using the sauce.


Now, you don’t HAVE to let the sauce sit, but it really does help the flavor to develop.  I love the creaminess that both the cashew butter and the coconut milk add, plus I love how easy it is to make!  My husband will tell you this is amazing with noodles, but it would also work well on top of grilled chicken or pork and it tastes really good over vegetable stir fry.  So go get saucy and try this yummy coconut cashew sauce!