Better Beet Smoothie

1 plus a snack serving


  • 1 beet peeled and chopped raw or cooked or 2/3 cup frozen chunks

  • ½ banana

  • ½ cup frozen dragon fruit chunks (optional) or a handful of red grapes

  • 1 tablespoon ground flax seed

  • 1 small red endive or handful of chopped romaine lettuce

  • 1 handful cashew or brazil nuts

  • ½ English cucumber

  • 1 or 2 stalks celery, or 1/4 of a fennel bulb roughly chopped

  • ½ cup water or coconut milk or as needed for desired thickness

  • ½ inch chopped ginger, optional

  • 1 scoop grass fed collagen, optional

  • 1 scoop moringa powder, optional


Add all the ingredients to a high-speed blender and blend until very smooth.  Top with shredded coconut, cocao nibs, nuts, seeds, watermelon, cherries, pomegranate seeds

How beautiful is this color?  Eat up, this delicious smoothie will get you going all day!

Better Beet Smoothie

Reboot compatible

Cauliflower Korma

Reboot compatible

Roast cauliflower and maybe another veg, make a simple sauce with spices, a few aromatics, ground almonds and coconut milk, add your roasted veg and serve over rice. In 30 minutes, you will have the most decadent and delicious vegan meal.  Try it!

Cauliflower Korma

2 servings – easily doubled


  • 1 small head cauliflower, cored, trimmed and chopped small

  • 1 zucchini, quartered lengthwise and cut into ½” cubes

  • Coconut oil

  • Salt and pepper

  • 1 medium onion, chopped

  • 1 clove garlic, chopped

  • 1” knob of ginger peeled and chopped

  • ½ tsp ground cardamom

  • 1 tsp garam masala, or more to taste

  • 1/8 to ¼ tsp red pepper flakes

  • ½ cup ground almonds or almond meal

  • Small handful of golden raisins, optional

  • 1 can of coconut milk

  • 1  5 oz package baby kale, spinach or your favorite green

  • Chopped cilantro


Cooked basmati rice or a combo of quinoa and rice.


Preheat oven to 425˚


  1. Toss zucchini and cauliflower in coconut oil with salt and pepper.  Roast until soft and browned around the edges about 10 to 15 minutes.  Remove and set aside.  

  2. Meanwhile, sauté onion, garlic and ginger in coconut oil with a good pinch of salt until soft about 5 to 7 minutes.  Add the spices and brown for a minute.  Then add the ground almonds.  You may need to add more coconut oil.  Toss and toast slightly, then add the coconut milk and raisins.  Simmer for 10 minutes to meld the flavors and create a thick, golden sauce. 

  3.  Add the roasted veg.  Simmer for a few more minutes and then add the greens.  Cover the pot to steam the greens.  Uncover to toss in a minute or two, then recover to steam for another minute.  

  4. Taste and adjust seasoning, sprinkle with fresh cilantro and serve over basmati rice or a combo of rice and quinoa.

Eat the rainbow; so easy and so delicious!

Reboot compatible

This forgiving recipe works with any veg you have on hand: try it with butternut squash and broccoli or cauliflower and carrots.  The point is to get lots of color. Add a side salad of beautiful greens and you will truly be eating for your very best health! Make your dinner vegan, by subbing in chickpeas or cubes of tofu.

Colorful roasted veg with honey, lemon chicken


Serves 4

Set oven to 425°


  • 2 large sweet potatoes peeled and cut into ½ to ¾” cubes

  • 1 16 oz package brussels sprouts, trimmed and quartered

  • 1 large red onion, cut into wedges

  • 6 sprigs of thyme

  • Olive oil


  • 1 package skinless/ boneless chicken thighs ≈ 1 ½ lbs or sub in 2 cans of drained chick peas or cubes of firm tofu

  • 1 lemon, zested, plus juice of ½ lemon or 2 tablespoons

  • 3 cloves garlic, minced

  • ½ teaspoon ground coriander

  • ½ teaspoon allspice

  • 2 teaspoons honey

  • Salt and pepper

  • handful of torn basil leaves or cilantro or parsley

  1. Toss the vegetables with thyme sprigs on a large sheet pan with olive oil and salt and pepper to taste.  Roast for 10 minutes

  2. In the meantime or earlier in the day, prepare the marinade by combining lemon, zest, lemon juice, garlic, spices, honey and ½ teaspoon and several grinds of pepper.  Add chicken and let sit to marinate.  If longer than 15 minutes, be sure to refrigerate.  If using the vegetarian option, you will just need to marinate for the time the veg are in the oven.

  3. After 10 minutes, take the veggies  out of the oven and toss.  Nestle the chicken in the veg and pour the marinade over everything.  Roast for 30 to 40 minutes or until chicken is done and veg are roasted.  Turn the chicken over at least once to allow both sides to get golden and delicious.

Create a meal 101

Reboot compatible--leave out the cheese

Another night, another meal! Sometimes it’s easy to forget to be

grateful for the tools, supplies and ability to make a meal to sustain our bodies.  Figuring out what to make for dinner can feel a little

overwhelming and like just one more thing to add to the never-ending

to-do list.  Ok, so we didn’t “mealplan” as we so often preach here at Healthynow.  It is 7:15 and we don’t have a clue to what to cook. 

 Luckily, we joined a CSA, so we have some fresh veg.  The kale will certainly work!  And how about those sweet potatoes we usually keep around? They are great for many an impromptu meal (roasted, topped with melted cheese, topped with salsa and salad or guac or heated

canned beans)

Sweet potato and Kale “stir fry” by Healthynowny

Serves 4


  • Olive oil

  • 2 medium to large sweet potatoes, peeled and cut into ¼ in cubes ( or previously roasted sweet potatoes)

  • 1 large bunch of kale, destemmed and leaves chopped into fine ribbons (or use whatever sturdy greens you might have like swiss chard, collards or escarole)

  • 1 red onion OR any other onion, chopped

  • A couple cloves of garlic chopped (optional)

  • Fresh herbs such as rosemary, thyme, basil, or parsley, chopped

  • Broth or water as needed

  • 1 or 2 cans of cannellini beans

Optional toppings:

  • Ricotta cheese

  • Parmesan cheese

  • Feta cheese

  • Hot sauce

  • Chopped nuts




1. Heat oil in a large skillet on medium until shimmering. Add the cubed sweet potatoes and cook until slightly underdone, 5-7 minutes if small cubes. Add salt and pepper to taste. Add the red onion and sauté for a couple of minutes.

2. Add the kale, toss and add liquid ½ cup to ¾ cup. Simmer until kale is softened about 5 to 8 minutes. Then add the beans and more liquid if desired. Cook for 5-10 minutes to let flavors meld. Taste and adjust seasoning. Add fresh herbs as desired and toss with olive oil. Serve with optional toppings and a green salad.

Ok, halfway there, we have kale, we have sweet potatoes, what about a red onion, or any onion, some herbs if we have them and a can of white beans?  Yes, dinner done!  Add a dollop of ricotta or a crumble of goat or feta cheese if have some lurking on your frig and you are feeling fancy OR add a sprinkle of hot sauce.  Not to worry though, the dinner will taste just fine, or better than fine, without the extra dollops.  So maybe we didn’t meal plan, but with some pantry basics anyone can put a healthy meal on the table, yet again!

HN Cauliflower and Pea curry

Reboot compatible

Another great dinner recipe that is adaptable to whatever you have in your refrigerator and pantry. We made ours with a head of cauliflower, or use frozen chopped cauliflower, fresh baby greens or use frozen spinach and frozen peas. You could sub in a can of chickpeas for the peas if you prefer. All of this pulled togetether in a base of curry spices, coconut milk and fresh herbs. Serve over rice for a complete meal. We liked our topped with chopped cashews, an herby yogurt sauce and some chutney we had in the frig. 30 minutes start to finish!

Serves 4


30 minutes




  • 1 small onion, chopped

  • 3 cloves garlic, roughly chopped

  • 1” knob of fresh ginger, peeled and grated or ½ to 1 teaspoon dried

  • 1 head of cauliflower chopped into ½ “ pieces or use 1 lb frozen

  • salt and pepper to taste

  • coconut oil, olive oil or ghee

  • 2 teaspoons curry powder

  • 1 teaspoon paprika

  • 1 can of coconut milk

  • 1 5oz bag of baby greens to ½ pound

  • 8 oz frozen green peas

  • handful of cilantro chopped, optional


Optional toppings


  • Cooked basmati rice or rice of choice

  • Chopped cashews or other nuts

  • Prepared chutney

  • Unsweetened coconut flakes


Yogurt sauce--1 cup of plain yogurt, s&p, chopped mint or grated cucumber, grated clove of garlic



  1. Heat a tablespoon of the coconut oil in a large saucepan. Add the onion and sauté until soft, then add the garlic and the spices.

  2. Let brown for a minute and then add the chopped cauliflower. Toss gently, add ¼ cup of water and coconut milk, cover and let simmer until cauliflower is soft. Taste and adjust seasoning, add more curry if you like.

  3. Then add the baby greens and peas. Stir to combine, cover and heat the peas and wilt the greens.

  4. Add the cilantro. Serve over rice and with optional toppings.


  • 2 tablespoons extra virgin olive oil

  • 1 large red onion, chopped

  • 2 to 4 garlic cloves (to taste), minced

  • 6 to 8 chicken legs and/or thighs, bone-in

  • 2 tablespoons red wine vinegar or lemon juice

  • 1 28-ounce can or POMI box of pureed or chopped tomatoes, with juice


  • Salt and freshly ground pepper

  • ½ teaspoon dried thyme, or 3 sprigs of thyme

  • 1/2 teaspoon oregano

  • 1 large cauliflower, cored, roughly chopped, tossed with olive oil and salt and roasted in 450 degree oven for 10-15 minutes

  • 12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)

  • 1 cup chopped flat-leaf parsley

  • 1 to 2 ounces feta cheese, crumbled (optional)



  1. Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Add the vinegar or lemon to the pan and scrape up all the bits from the bottom of the pan.

  2. Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften and it is lightly browned and very soft in about 10 minutes.

  3. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, thyme sprigs, dried oregano and salt and pepper to taste. Bring to a simmer and simmer 15 to 20 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.

  4. Add the roasted cauliflower and kalamata olives and simmer for another 5 minutes, or until flavors meld and the chicken is cooked and just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains or potatoes with the feta sprinkled on top if desired.

Greek Chicken Stew with Cauliflower

Reboot compatible, leave out cheese

Watch Sharene make this dish on our HEALTHYNOWNY youtube channel. We've adapted the recipe to make it easy to pull together for a quick meal. It's so delicious on it's own or served with rice or roasted potatoes. We loved it with a simple green salad.

Adapted from NYTimes Cooking, see the recipe here.

Green Pancakes

adapted from Jamie Oliver/food52
  • 1 leek sliced or 1/2 onion chopped

  • 2 colorful peppers, sliced

  • 2 cups baby spinach, baby kale, watercress, mix of herbs such as basil and parsley or your favorite green, packed

  • 3 scallions

  • 1/2 bunch fresh cilantro (½ oz)

  • Extra-virgin olive oil

  • 1 large egg

  • 1 cup flour or gluten free flour

  • 1/2 tsp salt,

  • black pepper to taste

  • 1 cup dairy of choice

  • 1 cup cottage cheese, ricotta, or hummus

  • Hot sauce, sesame seeds, sliced avocado



  1. Sauté onions and peppers until soft and caramelized, set aside in a bowl. Wipe the skillet clean. Meanwhile, blend the egg, flour, salt, dairy, greens, green onions and cilantro until smooth and pourable.

  2. Heat oil in the skillet. Fry a small tester of the pancake and taste for seasoning. Adjust seasoning as needed and heat more oil and fry pancakes until lightly brown on one side, flip and and fry for just a few seconds more.

  3. Spoon on some cottage cheese/ricotta/hummus and top with peppers and onions. Layer some sliced avocado and drizzle with olive oil and sprinkle with seeds if desired. Enjoy!

Green Pancakes for dinner!

Reboot compatible

This recipe is a riff on one by Jamie Oliver that appeared recently on food52. How fun is making really green pancakes? His recipe calls for spinach; we used a combo of baby kale and watercress. He also uses cottage cheese as a filler: reemember cottage cheese? It's actually a great protein if you eat dairy. Certainly feel free to sub in ricotta or Greek yogurt or if you are vegetarian, try hummus! Make a double batch as these will freeze well and then you can one later as a wrap with your favorite fillings.

*Vegetable amounts are suggested; you can always add more vegetables, season accordingly.

The meat, chicken amount is small because the main star is are the vegetables, but you will still get plenty of great flavor from the meat even using less than the standard pound.  Think of the meat as a flavorful condiment.  You will still get plenty of protein in each serving.


If you want to make the recipe vegan simply substitute canned beans of choice for the meat and if you're not eating beans you can serve the stew over quinoa for protein.

Cabbage and Artichoke Stew

4 servings 



  • one or two leaks sliced and rinsed well 

  • one or two cloves of garlic sliced 

  • 1/3 to ½ lb grass fed ground beef or chicken, optional, or 1 or 2 cans white beans

  • 1/2 green cabbage cored and finely sliced 

  • three carrots peeled halved lengthwise and sliced thinly 

  • three stalks of celery sliced thinly 

  • 3 to 4 cups of broth or water

  • 1/2 of a white turnip cut into ½” cubes optional

  • 1 12 oz frozen bag of artichokes (Trader Joes) or 1 jar of artichokes

  • 1 tsp dried basil

  • Salt and pepper

  • Olive oil 

  • Grated parm or chopped parsley




  1. Sauté the leeks for five minutes in about 1 tablespoon of olive oil, add more if needed. Once they're softened add the garlic and sauté for another minute or so.  Then you can add the ground beef/chicken or beans.  Feel free to add as much as you would like but the soup works really well with a third to a half a pound of the ground beef.  

  2. Brown the beef/chicken with the with the leeks and the garlic and then add the carrots and celery along with the basil and at least a half a teaspoon of salt and several grinds of pepper.  

  3. You can also add the turnip if you are using. Toss the vegetables together for a couple minutes and then add your liquid.

  4. Cover your soup, bring to a boil, lower the temp and let simmer for five minutes. Add your frozen artichokes or your jar of artichokes partially cover and let simmer until all the flavors meld. I like to cut the artichokes in half in the pot with a pair of kitchen shears. Taste and season more to taste.  

  5. This soup is delicious on its own you but could add a little bit of grated parmesan cheese or or sprinkle with some chopped parsley .

Cabbage and Artichoke Soup

Reboot compatible

My favorite smoothie!  A tasty treat with lots of veg and some fruit.  Don't forget, we like to eat our smoothies in a bowl with lots of crunchy toppings. Chewing  your food is important for your digestive process AND it is good to give your jaw a workout.  It keeps those jawlines firm and your teeth strong!

Mean green smoothie

1 serving, but easily adaptable to as much as you want.  It's always nice to have later as a snack. 


  • 1 handful frozen or fresh mango chunks 

  • 1/2 banana 

  • 1/4 to 1/2 fennel bulb, roughly chopped

  • 2 celery stalks, roughly choppe

  • Large handful green lettuce or 1 green endive

  • 1/4 to 1/2  cucumber depending on size

  • 1/2 green pepper optional

  • 1/2 lime juice and

  • 1 handful of Brazil nuts (great source of selenium) or other favorite nuts or spoonful of nut butter

  • 1/2 cup water or your favorite non-dairy beverage

  • 1 scoop grass fed collagen powder (TJ's has a nice brand), optional

  • 1 scoop moringa powder, optional

Blend well in a high speed blender.  Serve in a bowl with lots of fun toppings!

Nuts, seeds, unsweetened coconut chips, unsweetened cocoa chips or nibs, pomegranate or berries, granola

Mean Green Smoothie

Reboot compatible

Recipe adaption 101

Deconstructing meatballs to become an energy bowl

Reboot compatible

Create a meal 101 using inspiration from this story, A January Menu That Comforts and Restores

in the New York times about cooking in 2021.  I looked at the recipes and thought they all sounded light and delicious. There was a soup recipe with leeks and parsnip. I didn't have parsnips but I did have celery root and a potato as well as leeks, so that became my soup.


As the soup was simmering, I moved on to the next recipe which was a chicken meatball recipe with lots of herbs and spices, a and no sauce. Looked delish but no ground raw chicken or turkey in my kitchen but I did have some leftover cooked chicken and so I got to thinking I could make meatballs out of a cooked chicken.  Since I can't eat wheat, I decided to cook some quinoa to use instead of the breadcrumbs. Feeling lazy, I thought “why make meatballs?” I can get all the flavor and none of the fuss just sautéing the cooked chicken with the herbs and spices and serve it over the quinoa with a sauce. So easy!


I made a quick yogurt sauce (though if you're using this for the reboot you could make a tahini sauce or any other kind of sauce you want to use without dairy), add some salad greens or roasted veg and voilá, you have a delicious ENERGY BOWL!  Plus, soup!  That’s a perfect HN meal.

Creamy Leek and Parsnip (or celeriac) Soup



  • 3 tablespoons extra-virgin olive oil

  • 2 large leeks, trimmed and cut into 1/2-inch pieces (about 2 cups)

  • 6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups) or 1 celeriac bulb, trimmed and diced and one medium potato, peeled and diced

  • 2 teaspoons kosher salt

  •  Black pepper

  • 1 bay leaf

  • ½ teaspoon ground turmeric, optional for color

  • 2 garlic cloves, chopped

  • 3 cups water, chicken broth or vegetable broth or more to cover vegetables

  •  Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)


1.  Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips or potato and celeriac), and stir to coat. Add the 1 teaspoon salt and pepper to taste.

2.  Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.

3.  Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.

4.  With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary — it should be like a thin milkshake, not thick and porridge-like.

5.  Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

Herbed Chicken and Spinach or watercress toss POWER bowl



  • 5 oz pound bag or container of spinach or watercress, washed

  • 2 cups cooked chicken roughly chopped

  • 1/2 teaspoon kosher salt or to taste

  • ½ teaspoon black pepper

  • ½ teaspoon lemon zest

  •  Pinch of ground cayenne

  •  Pinch of ground nutmeg

  • ½ teaspoon crushed fennel seeds

  • 1 cup roughly chopped cilantro leaves and tender stems

  •  Olive oil

  • 2 cups cooked quinoa or rice

  • Baby salad greens or arugula lightly dressed

  • Roasted vegetables

Your favorite sauce – tahini would be nice if you are doing the REBOOT or a herby, lemony yogurt sauce 



  1. Heat the oil in a large skillet.  Add the chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, spinach, and cilantro.  

  2.  Taste, then adjust the seasoning if necessary.

  3. Make a BOWL, layer the salad greens, then quinoa, chicken, roasted veg and sauce.


Chicken Coconut Curry

Reboot compatible

Coconut Chicken Curry

 Adapted by HN from NYTimes cooking

  • 4 servings

  • 1 hour



  • 2 ½ pounds boneless, skinless chicken thighs

  • 1 tablespoon ground paprika

  • ½ teaspoon ground turmeric

  • 2 teaspoons kosher salt, plus more as needed

  • ⅓ cup coconut or other neutral oil

  • 2 yellow onions, diced

  • 4 garlic cloves, minced

  • 2 (13-ounce) cans unsweetened coconut milk

  • 1 ½ tablespoons soy sauce, plus more as needed

  • 1 teaspoon curry powder, plus more to taste

  • 4 teaspoon ground cayenne

  • 4 carrots, peeled and sliced into ¼” coins

  • 1 bag frozen riced cauliflower or package of fresh, optional

  • 2 5oz bags of baby kale or spianch 

  •  Cooked black/forbidden rice or rice noodles, for serving

  • 1 cup cilantro sprigs, for serving

  • 1 lime or lemon, cut into wedges, for serving


1. Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.

2. In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.

3. Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 cup water and bring to a near boil. The broth will thin out as the chicken starts to release its juices. Add the sliced carrots.

4. Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 minutes. Add the riced cauliflower if using and spinach or kale. Continue to simmer for 5 minutes or until greens are softened and cauliflower is cooked. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.

5.  If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or soy sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

So easy and so delicious!  This recipe is based on a Burmese curry with adds the curry at the end of cooking instead of with the aromatics earlier int he cooking process.  This allows the dish to have a fresher, brighter flavor.  Don't forget the lime or lemon wedges!

Making an Energy Bowl

Reboot compatible

So simple!  Make or use precooked quinoa.  Layer in a bowl with pre-roasted veg, add your favorite condiments, fresh veg, nuts and seeds, add a protein like a 6 minute egg, chickpeas or leftover chicken and top with your favorite sauce or dressing.  


Breakfast, lunch or dinner DONE!

Pistachio Oat Squares

Reboot compatible

Here's a perfect portable snack; Pistachio Oat squares! Unlike “snack” or “protein” bars that are filled with ingredients only a food scientist would know, these are made with just 7! Ingredients and they are all ones you have heard of.  Simple to make and easy to enjoy, make sure these are part of your snack rotation.  Remember, if you don’t recognize the ingredients in your food, your body will not either!  If your body doesn’t know what to do with a food/chemical, it tends to put it into fat cells, which is not good for your long term health.  So eat these instead!  

Pistachio Oat Squares

 adapted from One Part Plant 

12 squares



  • 1 cup raw, shelled pistachios

  • 1 cup raw oats

  • ½ teaspoon sea salt

  • 1 tablespoon ground flax seeds, optional

  • 2 tablespoons olive oil

  • ¼ cup maple syrup

  • 1/2 cup unsweetened coconut flakes, divided




  1. Preheat the oven to 350° and line a 9” square pan with parchment. In a food processor with the blade attached, process the dry ingredients, plus ¼ cup of coconut flakes, until a meal starts to form.  While the processor running, add the oil and maple syrup until well mixed.

  2. Press the dough into the pan. Sprinkle the coconut flakes on top and lightly press into the dough.  Bake for 10 to 12 minutes until the coconut flakes are golden brown and the dough is cooked through.  It will be a little soft.

  3. Let cool in the pan for 10 minutes, then gently lift paper with cooked dough out of the pan and let cool.  Cut 12 even squares and store in a sealed container for a week or in the freezer for as long as they last!

When the CSA gives you lots of green peppers, stuff 'em!

When the CSA gives you WAY too many green peppers; make stuffed peppers!  Filled with quinoa, Manchego, and a sautéed mix of kale, tomatoes and onions tossed with smoked paprika and topped with crunchy Marcona almonds, these peppers did not disappoint.  I took the Spanish inspired theme one step further and served the peppers with a dollop of aioli.  That pushed them over the culinary edge! 

Stuffed green peppers



Serves 4 with a side salad


  • 2 very large green peppers or 4 small ones, halved and cored

  • Olive oil

  • 1 ½ cups cooked quinoa

  • 1 bunch of kale, stalks trimmed, and leaves sliced thin

  • 1 cup chopped tomatoes or ½ pint cherry tomatoes halved

  • 1 small onion chopped

  • 1 teasoon paprika

  • ½ to 1 teaspoon smoked paprika (to taste)

  • Salt and pepper to taste

  • 1 cup grated Manchego

  • Spanish Marcona almonds or regular almonds coarsely chopped

  • Fresh rosemary, coarsely chopped 


Quick aioli


  • ½ cup mayonnaise

  • 1 tsp lemon juice

  • 1 garlic clove minced


Combine and set aside


  1. Place pepper halves in a baking dish and slather with olive oil and sprinkle with salt and pepper and bake for 15 to 20 minutes until slightly soft.  Set aside.

  2. Meanwhile, heat 1 tablespoon of olive oil in a skillet and add onions.  Lower heat to medium and sauté until soft.  Add tomatoes and cook until slightly softened, add seasonings and s&p to taste.  Then add the kale with a little water, cover and let steam for 5 minutes.  

  3. Taste for seasoning, add cooked quinoa to skillet and 2/3 cups of the cheese.  Warm through and then spoon into pepper halves and top with more cheese, chopped nuts and rosemary.  

  4. Return to the oven to bake for 10 minutes or until cheese is melted and nuts a slightly browned. Serve with a crisp salad and aioli.

The BEST Mac and Cheese!

This Broccoli-Basil mac and cheese will become your go-to mac and cheese.  No hidden veg here; they are front and center and the mac and cheese is better for it!  Creamy and delicious, just like you want from your mac and cheese, but with your veg included!  Serve with a beautiful salad and you will have a meal you will want to eat again and again!

Broccoli- Basil Mac and Cheese

Serves 4-6

Set oven to 400°


Adapted from 101 Cookbooks


  • I package chopped butternut squash

  • Paprika or smoked paprika (optional)


  • Olive oil

  • 1 bunch basil

  • 2 slices whole grain bread: I use 100% German rye bread, dry or lightly toasted

  • 1 large or 2 small stalks broccoli. Roughly chopped

  • 2 clove garlic

  • Salt and pepper

  • ¼ cup sour cream or crème fraiche

  • 2 cups grated gruyere cheese, grated

  • 2 cups cheddar or fontina cheese, grated

  • 1 cup yellow cherry tomatoes

  • 3 cups dried gluten-free pasta or your favorite whole grain pasta

Pre-heat oven to 400˚


  1. Put a large pot of water on to boil.  Add salt.  Once boiling, add the pasta and cook until al dente.  Be sure to save 1 cup of pasta water before draining the cooked pasta.

  2. Chop the squash into ½” pieces.  Toss with olive oil, S& P and paprika, if using, on a baking sheet. Bake until browned and soft about 15-20 minutes.

  3. Place ½ of the basil, the dry bread, the broccoli and at least 3 tablespoons of olive oil, garlic and salt and pepper in a food processor.  Process until you have a fine crumb.  It should be a bit damp.  Transfer to a bowl and wipe out processor bowl.

  4. In another bowl, mix the crème fraiche and grated cheeses.

  5. Place the rest of basil and tomatoes in food processor with a pinch of salt.  Pulse a few times and then add to the cheese mixture.

  6. Once the pasta is drained, return it to the pot and add the cheese mixture.  Add the roasted squash, toss and some pasta water if needed to loosen and create a sauce.  It is ok to be a bit runny.

  7. Transfer the pasta mixture to a baking dish.  Sprinkle the green crumbs on top.  Bake for 20 or so minutes until the crumbs are toasted and browned.  You may need to run the casserole under the broiler. Let sit for 10 minutes before serving.  Enjoy!

Healthynow Green Summer soup

Reboot compatible

Perfect light summer soup using lettuce!  Yes, this is the perfect soup for when you have too much lettuce, (is that really a thing?) or just want a bright, light green soup that doesn't include the always popular hearty greens.  No kale here!

Serves 4

20 minutes




  • Olive oil

  • 1 leek, thinly sliced and rinsed well

  • 1 medium size zucchini, halved lengthwise and then sliced into ½ moons or ¼ moons as desired

  • 1 romaine heart, thinly sliced

  • 1 cup of sliced celery, about 3 to 4 stalks

  • ½ cup chopped parsley

  • 1 teaspoon dried oregano or marjoram

  • 1 bay leaf

  • 4 cups water or broth of choice

  • 1 can cannellini beans, drained and rinsed

  • Salt and pepper to taste




  • Large handful of basil

  • 2 strips of lemon peel

  • 1 clove of garlic

  • 2 tablespoons of pine nuts or other nut of choice, toasted

  • Olive oil and salt


Heat a glug of olive oil in a stockpot on medium.  Add your rinsed leeks and sauté for 5 minutes, then add the celery and cook until softened about 5 mins.  Then add the zucchini, lettuce, water/broth, herbs and bring to a simmer and cover. Lower heat and simmer gently for 10 minutes.  Add the beans and simmer for 5 more minutes to meld the flavors.  Turn off heat.


Meanwhile, make the gremolata:


Place all the ingredients on a cutting board and roughly chop together.  Taste for salt and add as desired.


Serve the soup with a generous topping gremolata and a drizzle of olive oil. Enjoy!

Watermelon Gazpacho


Serves 2 to 4


  • 4 cups cubes watermelon

  • 1 medium summer ripened tomato, optional

  • 1 medium cucumber roughly diced

  • 1/2 small red onion, roughly diced

  • 1 medium yellow or orange red pepper

  • ½ to 1 seeded and chopped jalapeno

  • Handful of red grapes, optional

  • ½ lime juiced, or more to taste

  • 1 tablespoon sherry, rice or white wine vinegar

  • 2 tablespoons olive oi



Torn basil leaves, feta cheese, chopped almonds, sliced grapes, roasted cherry tomatoes


Place all of the ingredients in a high-speed blender.  Blend to your desired consistency.  Enjoy with your favorite toppings or in a glass!

I love gazpacho, but unfortunately raw tomatoes don’t love me.  In this recipe, the tomatoes are optional!  I can enjoy cooked tomatoes, so one option could be to roast some adorable yellow cherry tomatoes and top the gazpacho with those along with chopped almonds, grapes and feta cheese.  This will be your favorite cool summertime soup or smoothie depending on how you want to enjoy it.

Watermelon Gazpacho

Reboot compatible

Spicy Cauliflower Cheese

Serves 4


  • 1 large cauliflower, cored and cut into small florets

  • 1 small onion, chopped

  • 1 teaspoon caraway or cumin seeds

  • 1 teaspoon mustard powder

  • 1 teaspoon curry powder

  • 2 green chiles, chopped or 2 tablespoons canned chopped green chiles

  • ½ teaspoon mustard seeds, optional

  • ¾ cup heavy cream

  • 4 to 5 oz grated cheddar or gruyere equal to 1 1/2 cups

  • 2 cups frozen green peas – no need to defrost 

  • 1/3 cup almond meal or chopped nuts

  • ½ cup chopped parsley

  • Salt and pepper to taste

Pre-heat oven to 400°


  1. Chop cauliflower into small pieces and toss with olive oil and salt and pepper.  Spread evenly in a sheet pan and place in the oven to roast until browned and caramelized about 20 minutes.  

  2. Meanwhile sauté the onion in an ovenproof skillet until translucent, about 6 minutes, and add the spices to brown slightly, about 1 minute. Then add the chiles and cook for 3 more minutes.

  3. Add the cream, 1 ¼ cups of the cheese and ¼ teaspoon salt.  Simmer until slightly thickened.

  4. Add the peas and cook for a few more minutes to defrost and then add the roasted cauliflower.  

  5. Mix the remaining cheese with almond meal or chopped nuts, parsley and a few grinds of salt and pepper.  Sprinkle over the cauliflower mix and place in the oven.  

  6. Bake until the sauce is bubbling, about 6-8 minutes.  If desired, turn on the broiler and broil until the top is crispy and browned.  Allow to cool slightly, then dig in!

Why would a cool weather dish entice in 90 heat and humidity?  Because cauliflower cheese is just so good and comforting and sometimes, we need comfort no matter what the weather!

This recipe is an adaptation of the Mustardy Cauliflower Cheese in Ottolenghi Simple.  Ours ups the veggie and protein quota by adding green peas.  With or without a lovely green salad, you have a complete and delicious meal! 

Spicy Cauliflower Cheese

Stir Fry - it's the best way to use up 

Reboot compatible

all the veggies you bought and meant to eat, but forgot about! You can add just about anything. In this photo, I used bok choy, Napa cabbage, carrots and edamame tosed with garlic, scallions, ginger and cilantro. Serve over noodles or rice if desired. I love black rice noodles. Top with your favorite sauce, like siraacha and you are good to go in 15 minutes!

Sharene's Stir Fry

Serves 2

Remember, use the veg in this recipe as suggestions. Feel free to use whatever you have in the frig.


  • 1 tsp olive or coconut oil

  • 3 green onions, trimmed and cut into 1-inch slices

  • 3 garlic cloves, minced

  • 6 oz shiitake mushrooms, tip of foot removed and sliced thinly

  • 2 carrots, scrubbed and cut thinly on the angle

  • 1 red bell pepper, seeded, cored, and cut into bite-sized strips, (optional)

  • 1/2 Napa cabbage, thinly sliced

  • 1 cup frozen edamame

  • 3 bunches baby bok choy, cut into thin strips

  • 3 TB wheat-free tamari sauce (gluten-free soy sauce)

  • 1 TB rice vinegar

  • 1 tsp toasted sesame oil (optional)

  • Freshly grated ginger (optional)

  • Siraacha Sauce, red chili sauce, (optional)

  • sesame seeds and/or chopped cashews (optional)


  1. In a large skillet, heat oil and add onion. Sauté for a few minutes, then add shiitake mushrooms, carrots and bell pepper. Stir-fry for 4-5 minutes, adding water to the pan by the tablespoon if the veggies start to stick.

  2. Next, add bok choy, cabbage, edamame, garlic, tamari sauce and rice wine vinegar. Grate ginger over top if using. Toss to combine and continue tossing until bok choy and cabbage has wilted and the edamame is warmed through. Turn off heat, and toss veggies with the sauce and serve over rice or noodles. Sprinkle with sesame seeds or chopped cashews.

Sharene's Granola

Reboot compatible

The perfect topping for yogurt or afternoon snack, this granola is packed with crunch, protein and lots of flavor!

Sharene's Granola


Set oven to 300

Use 2 large cookie or half sheet baking pans



  • 5 cups rolled oats

  • 2 to 3 cups mix of chopped nuts or sliced nuts and ground flax.  I use pecans, sliced almonds, sometimes pistachios, cashews and pumpkin seeds.  But don’t use more than ¼ to 1/3 cup of ground flax.  If not gluten intolerant, you can also add wheat germ.  You can also add 1/2 cup oat bran to the mix.

  • 1 to 2 cups coconut flakes

  • ½ heaping tsp salt

  • 1/3 cup olive oil

  • ¾ to 1 cup dark maple syrup



Mix and then spread in the baking sheets.  Stir every 15 minutes.  Bake to about 45 to 1 hour.

We love green food!

This simple pasta sauce contains just FIVE ingredients! Well, six if you add the optional parmesean cheese. It could not be simpler nor taste any better. Not to mention you get a full dose of immunity enhancing food power from your favorite green. In this case, KALE!

Kale Sauce pasta

adapted from the New York Times


Serves 2 to 3


  • ¼ olive oil

  • 2 cloves garlic, peeled and smashed

  • 1 lb Lacinato or dinosaur kale (1 lb is A LOT – depending on the size of your bunch, it might be 4 bunches. Try to weigh it at the grocery store.) or a combo of kale, spinach, broccoli = to 1 lb. Remove thick ribs of kale and chop leaves coarsely.

  • Salt and pepper

  • ½ lb pasta

  • Coarsely grated parm, optional


  1. Heat a large pot of water, salt generously and bring to a boil. Meanwhile, in a small skillet, heat the oil and garlic over medium heat. Lower heat and cook gently watching that the garlic does not brown. This should take about 5 minutes. Turn off heat and set aside to cool.

  2. When the water is boiling, add the kale leaves and cook for 5 minutes. If using some broccoli, add first and let cook for 3 minutes before adding kale.

  3. Once the greens are cooked, using tongs, add to a high-speed blender, dripping wet, along with the garlic and oil and a splash of the cooking water. Blend until very smooth. You may need to add more water. Taste and season with salt and pepper.

  4. Add pasta to the same boiling water. Cook according to the package directions. Save 1one cup of the pasta water and then drain. Add the pasta back to the pot, toss with ½ of the kale puree, pasta water if needed and cheese if desired.

  5. Serve with a drizzle of olive oil and more cheese. Freeze any leftover sauce or eat with a spoon!

Cinco de Mayo!

Reboot compatible

Here is your game plan for the perfect dinner. Make your cilantro and lime chicken and jammy salsa inspired roasted tomatoes, punch up your canned beans with herbs and spices and make a simple guacamole. Don't forget the margarita! It's a delicious dinner all summer long. See Sharene cooking this meal on our YouTube channel, healthynowny.

Cilantro and Lime roasted chicken thighs

Serves 4

45 minutes including marinating time

Oven 400°



  • Juice of 1 lime, lemon and orange

  • 1 tablespoon neutral oil

  • 2 to 3 cloves of garlic roughly chopped

  • Handful of cilantro, leaves and tender stems chopped

  • 1 package of boneless, skinless chicken thighs, about 5 or 6 thighs

  • Salt and pepper to taste

  • Paprika or chili powder, optional


  1. Mix the citrus juices, oil, garlic, cilantro, s&p, paprika, if using and chicken in a large bowl. Let the chicken sit in the marinade for 10 minutes on the counter or 30 minutes in the frig. Meanwhile, prep the jammy tomatoes.

  2. Spray a large sheet pan with non-stick spray and add the chicken to one side of the pan. You will add the tomatoes to the other side.


Jammy salsa-inspired roasted tomatoes


  • 1 pint cherry/grape tomatoes cut in half

  • 1 jalapeno, seeded and roughly chopped. Add as much or little to taste for heat sensitivity

  • 1 small onion roughly chopped

  • Fresh cilantro chopped, optional

  • Salt

  • Neutral oil

  1. Mix all ingredients in a small bowl and add to the sheet pan with the chicken.

  2. Place in the oven and bake for 15 minutes. Stir the tomatoes and flip the chicken. Cook for another 15 minutes. Check for doneness. If the chicken is not cooked through, cook until done. If the tomatoes and chicken are not browned enough, place under the broiled for 2 to 3 minutes.


Simple Mexican Beans


  • 2 cans black or pinto beans

  • 2 cloves of garlic roughly chopped

  • a couple rings of jalapeno

  • 1 teaspoon cumin

  • 1/2 teaspoon coriander

  • 1/2 teaspoon chili powder/optional

  • roughly chopped cilantro, optional

  • salt to taste


Add the beans and the rest of the ingredients to a saucepan and let simmer until flavors meld and the beans are tasty and soft. Mash if desired.

Simple Guacamole


  • 2 to 3 ripe avocados

  • 2 to 3 tablespoons finely chopped onion

  • ½ lime squeezed, more to taste

  • Salt to taste

  • Fresh cilantro, finely chopped, optional

  • Minced jalapeno, optional

  • Minced garlic, optional


Roughly mash the avocado, add the onion, lime juice and salt. Mix well, taste and adjust seasoning. Add optional ingredients if desired.

This recipe is a perfect example of using what I had around to create a dish that was really yummy. I found an old looking acorn squash lurking in the pantry and while it is way past winter, the squash held its own in a cool and rainy April. I love the smoky flavor of a Spanish chorizo, but alas, had none on hand, so smoked paprika to the rescue! It's perfect for giving you the flavor of smokiness, say from bacon or a smoked sausage without the meat. The rest of the ingredients are completely adaptable to anything you have in your pantry/frig. Don't have kale, use spinach. Don't have fresh greens, no problem, use frozen. Not a fan of goat cheese, use cheddar or whatever cheese you like. Keeping it vegan. leave out the cheese. You could add mashed white beans to the mix as well. If you don't have parsley, leave it out! Sautéed peppers would be a nice addition. Run with it!

Spanish-inspired stuffed Acorn Squash by Healthynowny

Serves 2, adaptable to serve more


Oven @ 375˚



  • 1 acorn squash, halved and seeded

  • 1 cup cooked quinoa

  • 1 bunch kale

  • 2 gloves of garlic roughly chopped

  • Olive oil

  • Salt and pepper to taste

  • ½ teaspoon dried thyme, optional

  • 1 teaspoon smoked paprika or to taste

  • ¼ to ½ chopped parsley

  • 3 oz goat cheese or ½ cup grated cheese of choice

  • ½ cup chopped roasted almonds or nuts of choice



  1. Rub acorn squash with olive oil and place cut side down on a baking sheet or baking dish. Bake until pierced easily with a fork about 20 to 30 minutes depending on the size.

  2. Turn right side up to cool, mash a bit of the flesh and set aside in a bowl. S&P the remaining squash.

  3. Meanwhile, destem the kale, chop the leaves finely and sauté until softened in olive oil. Add the garlic and cook for 2 minutes more, Add salt to taste.

  4. Once cooled, add the kale to the squash in the bowl, along with cooked quinoa, thyme, smoked paprika, parsley and cheese. Combine well. Add more olive oil if the mixture seems dry. Add more cheese if desired.

  5. Add the filling to the squash halves. It’s fine if it overflows, those bits will be deliciously crispy. Bake in the oven until warmed through about 10 to 15 minutes.

  6. Sprinkle with chopped nuts and enjoy!

Spanish-inspired stuffed Acorn Squash

Rigatoni with Roman Broccoli Sauce adapted by HN

Serves 4


1 1/2 pounds broccoli, stems, heavily peeled and roughly chopped and florets chopped

Kosher salt and ground black pepper

1 5 oz bag baby spinach or baby kale

2 medium garlic cloves, chopped

4 tablespoons (½ stick) salted butter, cut into 4 pieces (butter adverse can use extra virgin olive oil)

1 tablespoon drained capers

1/2 teaspoon red pepper flakes, optional

2 tablespoons finely grated lemon zest, divided

8 to 12 oz of ounces pasta - you can use TJ rice/quinoa or for more protein use your favorite legume pasta

1 ounce pecorino Romano or Parmesan cheese, finely grated (½ cup), plus more to serve, optional



  1. In a large pot, bring 4 quarts water and 2 tablespoons salt to a boil. Peel the broccoli stems, and chop coarsely with the florets. Add all the broccoli to the boiling water and cook until fully tender, about 10 minutes. Stir in the greens and cook until wilted, less time for spinach. Using a slotted spoon, transfer the 3/4 of the vegetables to a blender; reserve the rest in a bowl and reserve ½ cup of the cooking water. Keep the water at a boil.

  2. To the blender, add the garlic, butter or oil, capers, pepper flakes, ¾ teaspoon salt, 1 tablespoon of the lemon zest and the reserved broccoli cooking water. Puree until smooth and bright green, about 1 to 2 minutes. Taste and season with salt and pepper. Note, for best results use a high speed blender.

  3. Stir the rigatoni into the boiling water and cook until al dente. Reserve ½ cup of the cooking water, then drain. Return pasta to the pot and add the reserved vegetables, the broccoli puree, ¼ cup of the reserved cooking water, the remaining 1 tablespoon lemon zest and the cheese. Cook over medium, stirring constantly, until the sauce thickens slightly and the pasta is well coated, 1 to 2 minutes. Remove from the heat. Taste and season with salt and pepper.

This delicious recipe from MILKSTREET is a perfect quick meal, with added benefits of lots of health-giving green nutrients. Yes! And it tastes so good!

Get your greens on!

Not Quite Spanakopita by Healthynowny



  • 1 1/2 lbs yellow squash or zucchini, washed well *see note below for using baby spinach

  • 1 5 oz bag of baby kale

  • 1 large onion, chopped

  • 2 -3 tablespoons olive oil

  • salt and ground black pepper to taste

  • large handful of fresh dill, chopped or 1 tsp dried

  • pinch of ground nutmeg (optional)

  • 4 eggs, lightly whisked

  • 1 cup crumbled feta or favorite cheese

  • 1/2 cup bread crumbs ( I used a combo of rice crumbs and chopped, raw pinenuts)



  1. Turn oven to 375 degrees. Slice squash lengthwise, then again for 4 rows and slice each into thin semi-triangles.

  2. Heat oil in a large, oven-proof skillet. If you don't have an oven-proof skillet, you can grease a large cassorole dish and set aside. Add onions and squash, salt and pepper to taste and sauté until softened and browned on the edges.

  3. Meanwhile, toss the breadcrumbs with olive oil and S&P and set aside.

  4. Remove skillet from cooktop, stir to release some heat. Add baby kale. Stir, and then add fresh or dried dill, pinch of nutmeg, the eggs and feta. If using a casserole, pour filling into prepared dish.

  5. Put skillet/casserole in the oven and cook for 15 minutes. At this point the eggs should be done. Top the "pie" with your prepared breadcrumbs and place in the oven for 5 more minutes or run under the broiler for 2 minutes.


* To use spinach only; sauté the onions until soft and slightly caramelized, Then add the spinach and saute until the spinach is wilted. Remove from heat and add the other ingredients and follow the recipe from step 3 on.

Even though I can't eat the buttery layers of filo, I can eat the yummy filling that usually includes; onions, dill, feta, some eggs and of course, spinach. Luckily, I did grab some yellow summer squash at the grocery store which I subbed in for spinach and just for good measure, I threw in a bag of baby kale. If YOU can eat spinach, then use 2 lbs in this recipe. That will look like A LOT of spinach, but it will cook down.


See Sharene create this dish on our healthynowny YouTube channel.

Dreaming of Spanakopita (or spinach pie), when I can't eat wheat or spinach!

During this time of Coronavirus, I am guessing we all crave comfort foods. One of my favorite comfort foods is Greek Spinach pie, or Spanakopita. I used to buy delicious ones made by Trader Joes. They were a little bit of heaven and such an easy meal to pull together; just pop in the oven and make a green salad and dinner is done! Then a funny thing happened on the way of life; I became allergic to wheat and my husband can't eat spinach. NO MORE SPANAKOPITA! Right now, in addition to the aforementioned food issues, like you, I have to work with what I have.


  • 1 tablespoon extra virgin olive oil

  • 1 medium onion, chopped

  • Salt to taste

  • 2 to 3 garlic cloves (to taste), minced

  • 3 summer squash, diced

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon chopped fresh rosemary

  • 1/2 to 1 teaspoon smoked paprika, optional

  • Freshly ground pepper to taste

  • 3 large eggs

  • 1 cup COOKED quinoa*

  • ½ cup grated Gruyère, cheddar, manchego, goat cheese (2 ounces) or whatever you have on hand. Cheese is optional!

  • add 1/4 cup chopped herbs such as basil or parsley



  1. Preheat the oven to 375 degrees. Heat the olive oil over medium heat in a large, oven-proof, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender and a bit browned but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.

  2. Beat the eggs in a bowl, and then stir into the squash mixture, add the cooked quinoa and the cheese. Mix well and season. Place in the oven, and bake20 to 35 minutes or until it’s set and the top is lightly browned. Serve hot, warm or room temperature. Serve with a crunch romaine salad on the side.


*To cook quinoa: Rinse 1 cook quiona well, if not pre-rinsed. Combine in a pot with 2 cups water and 1/4 tsp salt. Bring to a boil, cover and lower heat to a simmer and cook for 10-15 minutes. Take the lid off and let cool. If using broth, omit the salt.

Zucchini and Quinoa gratin -- meal in one!

We love dinners that are easy to prepare and that use one pan. Sauté your vegetables in an overproof skillet, then you can add the rest of the ingredients to the same skillet and pop it into the oven for a quick bake. This is a NYTimes Cooking recipe. Here is the link. Below is our adapted version.


  • 1 bunch asparagus

  • 2 leeks, trimmed or 4 scallions, trimmed and white and green parts sliced thinly or small yellow onion chopped

  • 2 cups frozen peas

  • 1 lemon, zested

  • 8 to 12 oz of dried pasta

  • olive oil or butter

  • salt and pepper to taste

  • 1/ 2 cup creme fraiche/sour cream/ ricotta (optional)

  • handful of fresh herbs such as parsley, dill or tarragon (optional)



  1. Bring salted water to a boil. Add pasta and cook to desired doneness. Save 1 cup of pasta water before you drain the pasta.

  2. Trim your asparagus by finding the breaking point or peeling the tough ends. Chop in small coins. Slice the leeks lengthwise and then slice again crosswise into half circles. Toss in a colander under running cold water to get any sand/grit from between the layers. Heat olive oil or butter, add leeks, turn down flame to medium and soften for 5 minutes.

  3. Add the chopped asparagus and sauté for 5 minutes. Add salt and pepper to taste. Then add the frozen peas with 1/2 cup of the pasta water. No need to defrost.

  4. Warm through for about 2 minutes, then add the creme fraiche or sour cream or ricotta, OR add more olive oil. Toss in pasta and lemon zest. Heat through.

  5. If it is not saucy enough, add more pasta water. Taste for seasoning and finally squeeze lemon juice over your finished pasta and sprinkle with herbs as desired. Enjoy!

Quick Spring vegetable Pasta

Oh, the beauty of spring vegetables! After all the heavy, grounding, rich vegetables and foods of fall and winter, it's so exciting to see bright green, local asparagus, leeks, scallions, pea-shoots in our grocery stores and farmers markets. It's the perfect time to make one of our favorite dishes, SPRING VEGETABLE PASTA. It's so easy to whip up - maybe 10 - 15 minutes start to finish!

What to cook for dinner?!

Reboot compatible

Vegetarian Skillet Chili

by Melissa Clark, NYT Cooking (with HN tweaks)

Serves 4


  • Olive or grapeseed oil

  • 1 large onion, chopped

  • 3 garlic cloves, or to taste, minced

  • 1 teaspoon chile powder (HN 1 tablespoon)

  • HN 1 teaspoon cumin

  • 1 teaspoon dried oregano

  • 2 (15-ounce) cans beans, drained

  • 1 (15-ounce) can diced tomatoes Salt, to taste

  • HN Optional: 1 pepper chopped or a handful of frozen chopped peppers, 1 small sweet potato cubed, 1/2 to 1 lb grass fed ground beef or organic turkey

  • HN Garnishes: cilantro, chopped sweet or red onion or scallions, sour cream, cheddar cheese



  1. Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant.

  2. Add the beans and tomatoes (and other vegetables if using) and a few large pinches of salt and let simmer until the tomatoes break down (and sweet potatoes are soft) about 20 minutes.

  3. Taste and add more salt, chile and/or oregano to taste. Serve with any of the garnishes you like.

Are you in a dinner rut? Bored of your meal rotation? Not to mention too tired/too busy/kids picky/empty panty. At HN, Lisa and I keep a pantry of meal staples so that we can make a dinner in 30 mins or less. How, you might say, do we do this? 3 things; can of beans, can of tomatoes and broth. With a few spices and a few vegetables and maybe some extra protein, you can make a delcious meal. This recipe from NYTimes cooking is a perfect example. Melissa Clarks' skillet chili is great as it is, but you can add your own additions based on what you have around. Read on for our tweaks.