Hi there! I have now been attempting going gluten-free for a little over a week now and WOW my stomach feels so much better! For some reason it has really been affecting me during my pregnancy, so I decided to cut it out as much as possible. I picked up Gia Rusaa gluten-free potato gnocchi at a local grocery store and it was delicious! I topped it with Trader Joe’s, turkey bolognese sauce found in the freezer section, fresh mozzarella cheese, basil and red pepper flakes. This dinner really hit the spot and I enjoyed it outside in our backyard. This also took a total of about 8 minutes to make and it only has like 5 ingredients! I hope you like this easy meal! Feel free to sub in any type of gnocchi or pasta you like. ENJOY!
2 Cups of Gia Russa Gluten-Free Potato Gnocchi (or any type you like)
Turkey Bolognese Sauce from Trader Joe’s, or homemade!
1 Cup of Spinach
Red Pepper Flakes
Follow the instructions on the back of the Turkey Bolognese. I sauteed mine with 1 cup of spinach in a pan and it was delicious!
Rinse your gnocchi and then boil water. Add in the gnocchi for 3 minutes until they float to the top. Drain and serve in a bowl.
Add the sauce on top of the gnocchi, top with fresh mozzarella, fresh basil and red pepper flakes. You can also drizzle a little olive oil on top.
Hi!! Baby girl will be here in just three short months and I am officially in nesting mode! I am decorating her nursery with a “cutie” theme with oranges and pinks and I am so happy with it so far! Baby girl is going to love all the bright colors and I can’t wait until she is here with us. Today I was brainstorming some crafts and I thought of making a cutie basket with pom poms. It turned out better than I even imagined and I had to share with you all asap! I got the basket and pom poms at Target and then felt at Michael’s (I also added foam behind the felt to make it a little more sturdy). All you have to do is use a glue gun and place the pom poms and cut out leaves on the basket, yup easy as that!!! Lemon’s, strawberries and blueberries would be super cute too! I hope you love this project just as much as I did. It is affordable ($17) and EASY, it took only 15 minutes to make. I can’t wait to continue to share the rest of baby girls nursery with you. I posted the DIY video on my instagram here! Follow me on instagam for more updates, recipes, home decor and more! Have fun!!
Hi all! I hope you’re having a good week so far! I have been having PB&J’s as my lunches for weeks, maybe even months now soooooo I figured I should change things up a bit! I wanted something cold, fresh and didn’t involve cooking anything, so I made these Greek Chicken Bowls with tons of fresh ingredients and flavors from Trader Joe’s. These are filling, perfect for making ahead and really hit the spot! I am already so excited for lunch today to have it again. I actually have missed meal prepping…yup I said it. To be honest, when I tried meal prepping in the first trimester, by the time lunch came I was craving something totally different or was actually a little grossed out with what I made, so that is why I was sticking to the PB&J. Now, I am able to eat more foods again and I definitely wanted to make lunches with a little more nutrients in them! These are healthy, have carbs, protein and fat and kept me energized until my 3pm snack! Okay, now let’s get into this super easy recipe. Feel free to sub anything you want here to make it yours. Mine made 3 portions, honestly I did not measure, so just wing it! Follow me on instagram for more recipes!
Grilled chicken (I get mine pre-made from Trader Joe’s)
1 cup of dried couscous (this is the only thing I measured)
Tri-colored grape tomatoes
Feta cheese, I like the block and then I cut it up!
Italian bomba hot pepper sauce
Olive oil, salt, pepper and red pepper flakes.
Fresh lemon juice
Side whole wheat pita bread
Make the couscous as directed and fill each container with desired amount.
Cut up everything and place it in your containers.
Top with lemon juice, olive oil, salt, pepper and red pepper flakes.
Serve with whole wheat pita bread (or whatever kind you like!) on the side.
YAY! We found out some amazing news on January 4th that we were going to be expecting a little baby in September!!!! We are so thrilled and have been so excited for the past 15 weeks or so. There is SO much to learn, so much excitement and we can’t wait to grow our family. My first trimester was a little rough, wowwww I have never ever been so tired, growing a tiny human is A LOT of work. I took naps almost daily, grabbed a bagel with cream cheese and pork roll like everyday and that nausea…oh baby. BUT it is all worth it in the end and I am 15 weeks now and my energy is back-hence the amount of explanation points in this past paragraph. I can’t wait to continue to share this beautiful journey with you all!
Before we found out the babies sex we were convinced we were having a baby boy! I obviously just wanted a healthy baby, but you know secretly was hoping for a baby girl. My Nana who most of you know is SO close to my heart was one of the first people we told about our baby on the way. She was so happy and excited and told us, “I know the baby is a girl, she has to be!”. My sweet Nana passed away in February…I am so happy to have so many memories with her and have learned so much from this amazing woman who was in my life for 30 years. We plan to honor Nana by giving our BABY GIRL (yup, Nana was right, as always!) Nana’s name, Irene as our daughters middle name.
So now, I am staying active by walking as much as I can. Feeding baby girl yummy fruits and of course eating lots of delish foods. My relationship with food has never been better, I am finally intuitively eating and enjoying myself, I hope to continue this post baby! I am excited to see myself grow, WOW…never thought I would say that one. Of course I know it may be hard with some body image issues I have shared, but this is all so worth it. My body is growing a little baby and that is beyond amazing! I am planning on giving myself grace throughout this pregnancy and welcoming the changes. We have less than six months to go and I plan to also cherish this time. NOW, time to start planing the nursery….so much fun!
Thank you all for joining us on these next steps of our life! Baby girl is already so loved by you all!!! Follow along here for all the updates! PS: Amazing photos by Lauren Anzevino!
Hi! There are only two days left until St. Patrick’s Day, but these Corned Beef Empanadas are PERFECT to make with your leftovers! So don’t fret if you cant make them before Wednesday, because you most certainly can make them after! I love me some corned beef and cabbage with carrots, my mom used to always make it when I lived at home and it was so yummy! I wanted to do a twist on this because lets just say…Mark eating cabbage and carrots was not happening (unless I hid the cabbage..hehe.) So there became these yummy empanadas that we enjoyed! They were simple to make with just 5 ingredients! You fry them up (or you can totally try baking them to make them a tad healthier, I would try 20 minutes on 350.) They were cheesy, savory and delish dipped in dijon mustard. I served myself some roasted carrots and sweet potatoes on the side for some veggies! Soooo, let’s dig into this recipe it is a YUMMMMMY one.
Goya empanada shells (10), you can find these in the freezer section (take them out of the freezer the day you want to use and defrost them in the fridge)
Shredded or cut up seasoned corned beef, about 2 cups you’ll need (I made mine the day before in the oven and it made more than enough)
5 slices of swiss cheese or a handful of shredded cheese
1 cup of coleslaw mix
5 or so chopped dill pickles (if you like them, or you can omit)
Dijon mustard for dipping
Fill in the middle of each goya shell with corned beef, swiss cheese, cole slaw and pickles. You will have to eye this one, don’t put tooo much!
Fold in the edges with your fingers and then go around the edges with a fork to close together to make sure they are sealed.
Heat a pan with 1/2 inch of vegetable oil (or whichever you prefer) for about 3 minutes on medium high.
Add 5 empanadas in at a time and let them fry for about 2 minutes on each side, you will have to stay near and eye them. They are done when they are browned on each side and crispy!
Lay out flat on a paper towel and then wait about 5 minutes to serve with Dijon mustard. You can serve the next day by baking them on 350 for about 10 minutes to warm them up. ENJOY!