What I Ate Wednesday: Husband Edition


Ok, now that I’m done shouting from the rooftops, hello!  Today is the day!! Wayyyyyy back in January, Adam gave me one of the best Christmas presents ever and bought tickets to see the musical, Hamilton.  The first available date was July 12th, so I waited.  And waited.  Then waited a little more…. and now the day is here!  Can you tell I’m excited?  I’m sure I’ll tell you all about our day on the blog because of course, you want to know everything.  🙂

But now for the actual reason for this post besides gushing about Hamilton, my husband.  Specifically, what my husband eats.  I thought for this What I Ate Wednesday I would share a day of my husbands eats because he actually eats A LOT differently than I do.  And that’s ok.  We’re two different people with two different needs and two different bodies. What I Ate Wednesday Husband Edition Life Healthfully Lived Continue reading

My Best Summer Recipes

Since summer is (almost) officially here, I thought I would share some of my best summer recipes to get you ready for the warm months ahead!

Tomato Cucumber SaladMy Best Summer Recipes | Life Healthfully Lived

I could eat this on repeat and never get tired of it.  I love the bite of vinegar, the crunch of the cucumber, and the sweet of the tomato/basil combo.  Make a huge batch of this and eat it throughout the week because it gets even better with time!

Curried Quinoa Salad

This is a great dish to bring to a BBQ or potluck because it makes a lot and doesn’t have to be served hot.  Plus it’s free of gluten, dairy, eggs, and meat so it can please a lot of diets.  Oh, and it’s delicious.

Even Better BBQ SauceMy Best Summer Recipes | Life Healthfully Lived

This is a re-do of my original BBQ sauce and it’s one of my favorite things in the summer.  I use it on vegetables, in marinades, and try to put it on every dish.  It comes together quick and doesn’t have any funky ingredients.

Avocado and Corn Gazpacho

Ok, hear me out on this one.  I know cold soup sounds really unappetizing and for a long time, I avoided gazpacho because gross.  But when it’s really hot out and nothing sounds good because it involves heat in some way, gazpacho is really refreshing.  And this one is super creamy and delicious and you can have a refreshing dinner quick.

Tahini BBQ Vegetable Bake My Best Summer Recipes | Life Healthfully Lived 

I like making this casserole ahead of time and then serving it up cold or room-temperature.  It’s best if you do all of the cooking in the morning so you don’t have the oven on during the hottest part of the day.  And the tahini BBQ sauce is finger-lickin’ good.  Yeah, I said it.

Simple Ratatouille

Have a vegetable garden and 20 lbs of vegetables that you don’t know what to do with?  Send 10 lbs to me and then use the other 10 lbs to make this ratatouille!

Key Lime Popsicles My Best Summer Recipes | Life Healthfully Lived

If you like key lime pie and popsicles then boy are you in luck!  These take a little bit of prep work but once they’re done you will be thankful you made them!  Cool, tangy, and refreshing, they’re perfect for hot summer days!


Zucchini and Pea Cauliflower Risotto

Zucchini and Pea Cauliflower Risotto | Life Healthfully LivedYup. Cauliflower is back.  I know you’re probably getting a little tired of seeing it featured in my dishes but you know what?  You’re wrong.  Cauliflower is the magical unicorn of the vegetable world and I love turning it into all sorts of things from taquitos to sauce to sweet and sour bites to mac n’ cheese.  It’s awesome and you’re going to have to deal with it.

Which should be easy if you’re stuffing your face with this tasty meal.  Most people tend to shy away from risotto because it takes a really long time to cook and even if you follow all the steps it somehow still tastes like you didn’t do something right.  Or is it just me chomping away and still uncooked rice?  Just me? Ok.  Zucchini and Pea Cauliflower Risotto | Life Healthfully Lived

Moving on.  If you think risotto is too fussy or you’ve never made it before then you need to try this cauliflower risotto because it is the exact opposite of fussy.  It doesn’t take long to make and you don’t have to stand over the stove stirring until your arm falls off like with regular risotto.  Again, just me?  This risotto is still creamy and rich like regular risotto but it’s also nice and light with all the fresh spring-y vegetables.

One other note about this meal, I really think that what gave this dish the depth of flavor I was going for was the Sherry I used to deglaze the pan.  I know some people don’t like to use alcohol in their cooking (to each their own) and you can use water or broth instead but I don’t think it will have the same taste.  Other than that, this risotto is straight forward and will have you licking your plate clean.  Still just me?

Zucchini and Pea Cauliflower RisottoZucchini and Pea Cauliflower Risotto | Life Healthfully Lived

  • 1 large head of cauliflower, riced (you can grate it for bigger pieces which I did or run it through your food processor for smaller pieces)
  • 2 medium zucchini’s, sliced into half moons
  • 1 cup peas, if frozen make sure they’re thawed
  • 3 cloves garlic, minced
  • 3/4 cup onions, diced
  • 2-3 tbsp nutritional yeast or parmesan cheese
  • 1/4 cup sherry (I used this one) or other dry white wine or water/broth
  • 1/2 cup water/broth
  • 1/2-2/3 cup full-fat coconut milk
  • 1/2 cup toasted slivered almonds (or pine nuts if you can shell out the small fortune a 1 oz bag costs)
  • zest from one lemon
  • 1/4 cup fresh parsley, chopped
  • salt and pepper
  1. Heat a little olive oil in a large skillet or saucepan over medium-high heat.  Saute the onions until they’re soft then add in the garlic.  Season this with a little salt and pepper and cook for about 2 minutes.
  2. Add in the riced cauliflower, adding a little more oil if needed, and season again with salt and pepper.  Cook for another five minutes until cauliflower is soft and just starting to get a little brown. Sprinkle the nutritional yeast or parmesan cheese over top.
  3. Pour in the 1/4 cup sherry and deglaze the pan.  Cook and stir everything until most of the liquid as evaporated.  Add the zucchini and peas and pour in the water/broth and coconut milk.  Stir everything together and cook until the liquid has reduced by about half.
  4. Remove from the heat and stir in the lemon zest and parsley.  Top with the toasted almonds and taste to adjust the salt and pepper.  Zucchini and Pea Cauliflower Risotto | Life Healthfully Lived