Garlic butter pasta sauce with tomatoes and mushrooms

I hope you all had a great 4th of July! Colby and I enjoyed fireworks from our balcony and snacked on mojito ice pops (recipe to come!)

As promised, here is another pasta sauce variation that’s a bit lighter than the cream sauce I posted earlier this week.


1 c cherry tomatoes, halved
1/2 container cremini mushrooms, sliced
1/4 c fresh basil leaves
1 tbs butter
2 cloves garlic, minced
1 chicken sausage link, sliced
White wine
Chicken broth
Salt & pepper to taste

1. Melt the butter in a skillet. Add the mushrooms, garlic, tomatoes, and sausage. Sauté until the mushrooms are beginning to soften and sausage is getting golden.

2. Add a splash of white wine and chicken broth when the skillet starts to look a little dry. Continue to cook to reduce the liquid. Season with salt and pepper.

3. Add fresh basil and serve your favorite cooked pasta tossed in this sauce. Sprinkle with parmesan cheese if you’d like.


This colorful pasta sauce has great, fresh flavor. It’s perfect for a summer meal alongside a leafy green salad.

Creamy mushroom pasta

Las Vegas farmer’s markets have a limited selection of fresh foods this time of year. You may have seen my purple cauliflower post recently, and I got some really good strawberries there too. Another great find at the farmer’s market was fresh porcini mushroom pasta. It was made the morning I bought it using ground up dried porcinis and semolina. So good!


Fresh pasta only takes about 2-3 minutes to cook. I tossed mine with two different mushroom sauce variations- a creamy one and a lighter garlicky one. Here’s how to make the cream sauce.

1/2 container cremini mushrooms, sliced
1 medium onion, chopped
1 chicken sausage link, sliced
3 garlic cloves, minced
1 tbs olive oil
Splash of white wine
1 tsp thyme
2 tbs half & half
2 tbs milk
Salt & pepper

1. Sauté the onion and diced chicken sausage in olive oil. Once the onion is translucent, add garlic, mushrooms, and a splash of white wine.

2. Once the mushrooms begin to soften, add the milk, half & half, and thyme.

3. Simmer the sauce until it thickens, then season with salt and pepper to taste.

4. Toss the pasta sauce with your favorite cooked pasta and top with shredded parmesan.


The fresh pasta was amazing with homemade sauce! Much better tasting than jarred Alfredo sauces and cream of mushroom soup based sauces. Stay tuned for the garlic butter sauce recipe!


Rainbow cauliflower crust pizza

I bought purple cauliflower at the farmer’s market!


Purple cauliflower is naturally purple from the unusually high concentration of an antioxidant pigment called anthocyanin in its flesh. This antioxidant is also found in red cabbage. Purple cauliflower has a milder, sweeter taste than regular white cauliflower.

I enjoyed it roasted in olive oil and garlic with broccoli (425 degrees, 30 minutes)


There were a lot of leftovers, so I made a rainbow pizza!


1/2 – 1 head of purple cauliflower
1 egg
1/3 c mozzarella cheese, shredded
Garlic, salt, pepper, Italian seasonings
Pizza toppings of choice

1. Steam the cauliflower florets until tender. Preheat oven to 450 degrees.

2. Purée the florets in a food processor or mash with a potato masher.

3. Allow the mash to cool, then squeeze out as much moisture as possible. Add egg, cheese, and seasonings.

4. Spread the mash on a parchment lined baking sheet. Bake until golden and firm, about 15-20 mins.

5. Top the crust with sauce, cheese, sliced tomatoes, basil, and any other things you like. Broil for 5 mins or until the cheese is bubbly and golden.

Enjoy!! It’s very important to squeeze out lots of the cauliflower moisture before forming the crust, otherwise the pizza will be mushy. You can make this recipe with white cauliflower too!


Coconut flour pancakes

I was really craving pancakes this morning and decided I would formulate a recipe that takes coconut flour pancakes to another level- fluffy, springy, and light.

I succeeded! Now I just need to figure out how to cook them to keep their surface from getting so dark. Try making them without banana and tell me if that does the trick!

1/3 banana
2 tbs coconut flour
1 egg
1 tsp vanilla extract
1 tsp coconut oil
Dash of salt
1/4 tsp baking powder
2-4 tbs almond milk to thin the batter

1. Combine all ingredients in a magic bullet or mash together in a bowl. Add milk as needed to adjust batter consistency.

2. cook about 2 mins per side on a lightly greased griddle or frying pan.

3. Serve with fruit, maple syrup, and cinnamon!


Tomato Basil Pesto Spaghetti Squash with BACON

I almost ate a whole spaghetti squash myself tonight! This dish is SO good.

The fastest way to cook spaghetti squash is to cut it in half lengthwise and place it cut side down in a shallow dish of water in the microwave. With the turntable off, it should take about 15 mins to cook the squash. You’ll know it’s done when the shell gives a little when poked with a fork.

While the squash is in the microwave, place bacon in a single layer on an aluminum lined baking sheet. Cook all the bacon in the package so you have extra for other purposes. Place the bacon in a cold oven, then set to 400 degrees. Your bacon will be done in about 15 mins as well.

While the squash is cooking and the bacon is baking, sauté one small chopped onion in 2 tsp olive oil. Once golden, add 1 tsp minced garlic and 2 cups of grape tomatoes, halved. Continue to simmer on low until the squash is done.

Scrape the squash out of its shell using a fork. Don’t burn yourself! Toss the strands in with the tomatoes, onions, and garlic. Stir in a few tablespoons of your favorite pesto sauce. I like Trader Joe’s basil pesto. Combine well.

When the bacon is done, drain on paper towels and cut into bite sized pieces. Serve the dish with bacon on top!


Colby didn’t get any spaghetti squash tonight because I’m saving some for tomorrow’s lunch (or tonight’s midnight snack). I don’t know what I’ll do when we have kids! I’m always reluctant to share my healthy food with anyone. Colby still got a variation of this dish. His variation consisted of buckwheat mixed with bacon and pesto sauce. Fortunately, he loved the buckwheat version and doesn’t know what he’s missing out on ;)