Lemon Rosemary Goat Cheese Fusilli and Asparagus

I really wish that this pasta photographed as well as it tastes. I have been using goat cheese as sauce for a while now, it is so simple yet so delicious.

Ingredients (serves 2):

  • 3/4 cup fusilli (or pasta of your choice)
  • 1/2 5oz. (2.5 oz) block of goat cheese
  • 2/3 bunch of asparagus, cut into 1.5″ pieces
  • 1 tsp lemon juice
  • 1/2 tsp dried rosemary
  • salt and pepper to taste
  • Parmesan cheese for topping


  1. Bring salted pot of water to boil, add pasta.
  2. While pasta is cooking, rinse and cut asparagus into 1.5″ pieces.
  3. Add asparagus to cooking pasta 3 minutes before pasta has completed cooking (refer to package for time).
  4. Add goat cheese, cut into pieces into a bowl. Mix with rosemary and lemon juice.
  5. Reserve some pasta water and drain pasta and asparagus once done.
  6. Add warm pasta and asparagus to goat cheese mixture and toss until well coated.
  7. If goat cheese sauce is too thick, add pasta water little by little until desired consistency is reached.
  8. Finish with salt and pepper and top with Parmesan cheese.


Roasted Sausage with Brussels Sprouts and Baby Potatoes

This is a delicious, healthy, and easy weeknight dinner. I was at Trader Joe’s last week and picked up “Teeny Tiny Potatoes” and frozen Brussels Sprouts. At the grocery store yesterday, I found turkey sausage on sale for only $1.00. They were due to expire in two days so they were super cheap. As long as the sausages are used or frozen quickly, they really are a great bargain. In total, this recipe only cost $4 (minus pantry items such as garlic and olive oil) and it feeds four people comfortably.


  • 8 Low Fat Turkey Sausages
  • 1 Bag Frozen Brussels Sprouts
  • 1 Red Onion, Chopped in Quarters
  • 1 Bag Teeny Tiny Potatoes
  • 2 Tablespoons Olive Oil
  • 1 Bulb of Garlic
  • Salt and Pepper to Taste


  1. Wash potatoes and place all ingredients on a baking sheet.
  2. Cut top off of the garlic bulb and place in the middle of the baking sheet.
  3. Drizzle with olive oil and salt and pepper. Mix oil over ingredients.
  4. Bake at 400 degrees for 45-50 minutes, stirring every 10 – 15 minutes.
  5. Let cool because it will be very hot. Once able to touch, squeeze garlic out of the bulb.
  6. Serve with extra salt and pepper to taste.

Balsamic Brie and Arugula Spaghetti Squash with Poached Eggs

I am so excited about this meal for the following reasons:

  1. The only ingredient I had to buy was spaghetti squash.
  2. I made up the recipe entirely on my own!
  3. It is colorful and made with fresh, healthy ingredients.
  4. It was so yummy, I want another plate right now…

This meal is super yummy and super easy. Spaghetti squash seasoned with salt and pepper and mixed with melted brie sits on top of a bed of balsamic arugula and is topped with delicious poached eggs. It only takes about 5 minutes active time and 20 minutes total.

Ingredients (serves one):

  • 1/2 cup arugula
  • 2 eggs
  • 1/2 spaghetti squash
  • 1 1 inch square of brie, cut into small pieces
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • Parmesan cheese


  1. Rinse outside of spaghetti squash and poke holes all over the squash. Place on microwave safe plate and microwave for 10-15 minutes or until tender.
  2. While squash is cooking, bring a sauce pan of water to a boil and poach eggs,
  3. Once squash is done cooking and is cool to touch, cut squash in half and scrape spaghetti strands out with a fork.
  4. While squash is still hot, add brie pieces and allow to melt. Once melted, mix the cheese throughout the squash and season with salt and pepper.
  5. Toss arugula with balsamic vinegar and place on plate. Add squash and then eggs. Season again with salt and pepper and top with Parmesan cheese.


Brie, Apple, and Arugula Quesadilla with Honey Cinnamon Sour Cream

It was a wonderfully warm Friday and Saturday here in North Carolina. Unfortunately today winter decided to return and it is actually snowing! I think it is the first snow (and hopefully the only) of the season. Yesterday was so warm out that Jonny and I decided to have a picnic. We bought lots of cheese, grapes, and other goodies and sat outside for a couple of hours. I am very glad we did because the warm weather was very short lived.

Now that our picnic is over I am left with a ton of brie! Of course you can’t buy just a little bit of brie, I had to buy a whole mini wheel of cheese! So now I’m stuck with 3/4 of a wheel of brie cheese that I need to turn into dinner. I have been putting off going grocery shopping all day. Today was my long run day and afterward I did not want to move, let alone go outside in this weather. Scanning the fridge I realized I had some corn tortillas left over, sour cream, and brie… hmmm. After some googling I found this wonderful recipe from Cooking Light. I made a few modifications such as using corn tortillas instead of flour tortillas and subbing the granny smith apples with pink lady. I also experimented with a dipping sauce that just about knocked by socks off.

The result was delicious. The creamy, butteriness of the brie combined with peppery arugula and crisp sweet apples is the perfect combination. Served alongside a sweet yet sassy dipping sauce, this quesadilla was a yummy treat. The best part about it is that it takes about 5 minutes to make. Now that’s my kind of meal.
Ingredients (makes 1 quesadilla):

  • 2 corn tortillas
  • 1/2 cup arugula
  • 1 1-inch cube of brie cheese
  • 1/2 apple, sliced thinly
  • 1 tsp honey dijon mustard
  • 1/2 tbsp light sour cream
  • 2 tsp honey dijon mustard
  • 1 tsp honey
  • 1 dash cinnamon
  • 1 dash salt


  1. Spread 1 tsp. honey dijon mustard over corn tortillas.
  2. Place apples, arugula, and brie over the tortilla, with mustard side inside. (I added a dash of salt here to bring out sweetness)
  3. Heat in a pan over medium-high heat until tortilla is browned and center is melted.
  4. Mix together sour cream, 2 tsp. dijon mustard, honey, and cinnamon.
  5. Enjoy!

Arugula, Spinach, and Ricotta Frittata

I wish so badly that I could have captured a better picture of this Frittata because it was amazing. Made with half eggs and half egg whites and filled with nutritious arugula and spinach this frittata is hard to beat.


  • 4 eggs
  • 5 egg whites
  • 2 cups arugula
  • 2 cups spinach
  • 1/2 red onion
  • 1/2 cup part skim ricotta cheese
  • salt and pepper to taste
  • 4 tsp. olive oil


  1. Wilt spinach and arugula in 1 Tbsp water. Drain greens well and chop finely.
  2. Chop onion and place in oven proof skillet with 2 tsp. oil. Cook until translucent.
  3. Add greens back to skillet and add another 2 tsp. oil.
  4. Mix eggs and egg whites and add them to the skillet. Place ricotta in spoonfuls into the egg mixture. Cook over medium heat for 5 minutes.
  5. Transfer to 350 degree oven and cook for 8-10 minutes or until eggs are cooked thoroughly.

Parmesan Zucchini Fries

Who does not love french fries? They may be on my top ten list of favorite sides and I am so lucky to have discovered several replacements for them. Sweet potato, butternut squash, and carrots are some of my favorite veggies to turn into fries. Today I tried a new one, zucchini fries. They are crunchy and delicious with ketchup.


  • 1 zucchini squash
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • 3 tbsp grated Parmesan cheese
  • dash of  salt and pepper
  • dash of garlic salt


  1. Slice zucchini into strips.
  2. In one bowl, crack an egg and beat together. In another bowl add panko, cheese, salt, pepper, and garlic salt and mix together.
  3. Dunk the zucchini into the egg and then into the bread crumb mixture.
  4. Place on baking sheet and bake at 425 degrees for 20 to 30 minutes.

They go so well with a yummy tuna bagel melt. mmmm

Lemon Ricotta Hotcakes with Blueberry Agave Syrup

Good morning everyone! Today I woke up nice and early with a hankering for pancakes… not the protein pancakes I usually make but tender, delicious buttermilk pancakes.

Two problems quickly arose:

  1.  No pancake mix, or buttermilk for that matter
  2. No syrup!

This was not looking good, but I was determined and explored my fridge to see what I had. Raiding the fridge I found ricotta cheese, blueberries, and lemon.

Like I have said before, getting creative is so important when saving money. I could have gone to the grocery store and easily spent $10 on pancake ingredients (and of course whatever else I decided I wanted). By looking to see what is already around you may discover something even more delicious than you would have imagined.

Just look at these hotcakes. Thick yet fluffy, drowned in blueberry sauce. Need I say more? The picture speaks for itself. Along with how great they look, they taste amazing too. The tartness of the lemon and blueberries adds a nice zing to the moist and tender pancakes.

Ingredients: (This makes 1 serving but can easily be increased to make more)

  • 1/4 c. part skim ricotta cheese
  • 1/2 cup white whole wheat flour (or all purpose)
  • 1/2 cup almond milk (or skim milk, soy milk, water, etc.)
  • 1 1/4 tsp. baking powder
  • 1 tbsp lemon juice
  • 1/8 tsp. salt
  • 1/2 c. frozen blueberries
  • 2 tbsp water
  • 1 tbsp. agave syrup (or sugar, honey, maple syrup)


  1. Pour blueberries, water, and agave in a small saucepan and simmer over medium heat.
  2. In a small bowl, mix together flour, milk, lemon, ricotta cheese, salt, and baking powder.
  3. Cook pancakes over medium heat until cooked through.
  4. Serve with blueberry syrup and powdered sugar