Pesto Pasta

I LOVE pesto so this time of year when basil is growing like weeds and my CSA supplied me with TON of fresh garlic, I make pesto. Any extra amount I freeze for a later date.
Fresh Basil Pesto Recipe
from Simply Recipes
Prep time: 10 minutes
Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor (Check Amazon.com's sales on Cuisinart food processors)
Instructions:
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with whole wheat pasta, or over baked potatoes, or spread over toasted baguette slices.
See some of my other favorite uses for pesto here.
Yield: Makes 1 cup.

I grilled up chicken, sliced uptomatoes, and cooked up whole wheat angel hair to combine with the pesto for a delish dinner.

Check out www.crossfitdesmoines.com for info on the 31 Heroes WOD this Saturday!

Until next time...
look good, feel good, do good
www.sarabconsulting.com

Sun-Dried Tomato & Red Pepper Chicken Penne

Sun-Dried Tomato & Red Pepper Chicken Penne

from Clean Eating Magazine

With a recipe title like that how can you not be drooling and licking your chops. The cold pasta salad which I decided to make hot was delish and worth a try.

Ingredients:

2-5 oz boneless skinless chicken breasts

1 tsp olive oil

2 tsp dried herbs of sort, come on...get creative

1 tsp fresh ground black pepper

1 1/2 C uncooked whole wheat penne pasta

1 yellow bell pepper, diced (good to purchase organic)

2 T finely chopped fresh basil

Red Pepper Sauce

1 red bell pepper, coarsely chopped

1/2 cup sun dried tomatoes, coarsely chopped

2 tomatoes. coarsely chopped

1/4 unsalted raw cashews

1/4 whole fresh basil leaves

1 clove garlic

1 shallot, halved

fresh ground pepper, to taste

Instructions:

Preheat grill to medium -high. Diagonally score (1/4inch deep) chicken breasts and rub with a thin coating of oil, dry rub and black pepper, dividing evenly. Grill chicken for about 7 minutes per side until juices run clear when pierced with a fork (or, roast in oven for about 20 minutes.) set aside until cool enough to handle, about 10 minutes, then chop. Meanwhile, prepare pasta according to package directions. Rinse in cold water to remove sticky starches; drain well and set aside. Prepare red pepper sauce: In a blender or a food processor, add all sauce ingredients; blend until very smooth. In a large bowl, toss pasta with 1 to 1 1/2 cups red pepper sauce, yellow pepper, chicken and basil.

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/

Great Harvest Bread Company

Looking for a great local bread company to purchase your ooey-gooey cinnamon rolls on Sunday morning or you fresh baked focaccia to pair with your Italian dinner?

Look no further:

Great Harvest Bread Company

recently ventured out to a new location in West Des Moines making OH SO convenient for people to get their fresh baked goods.

Not even kidding, one of the BEST cinnamon rolls I have ever had! (besides grandma Smiths, of course)

Wheat focaccia with sun dried tomatoes....delish!

Until next time...

look good, feel good, do good

www.sarabconsulting.com

Baked Manicotti Bundles

Enjoy this tasty way to get one of your two recommended servings of fish per week!

Baked Manicotti Bundles
from Clean Eating Magazine
Ingredients:
olive oil spray
3 to 4 green onions
10 whole wheat lasagna noodles
1 carrot, peeled
1 tsp EVOO
12 oz fresh tilapia fillets
4 oz light cream cheese
1/2 skim milk
1/2 tsp dried dill
1/2 tsp sea salt
2 oz 2% mozzarella cheese, divided
fresh dill for garnish
Instructions:
Preheat oven to 350F. Lightly coat glass pan with olive oil. Trim off whites of onions and score the upper ends of the green stems. Prepare noodles according to package directions. During final 90secs of cooking add green stems, then remove. Drain and rinse pasta and set aside. Grate carrot and set aside. Place a large nonstick pan on medium heat and add oil. Heat for 1 min then add fish. Cover and cook for 3 min. Carefully flip fillets and cook for 1 more min. Break fillets up with spatula. If pieces are not opaque cook for one more min. Remove from heat and set aside. Add cream cheese, milk, dried dill, and salt to medium saucepan. Use spatula to break up cream cheese. Place pan on low heat and cook, whisking constantly. Cook for 1 min or until cream cheese is smooth. Remove from heat and scoop half the mixture out to reserve for later. Stir in carrots and fish into pan with cheese. Lay noodles out on cutting board. Place 2 T of cheese mixture on each noodle and gently roll into tight bundle. Tie with green onion stem. Place onto glass pan and spoon reserved cheese mixture on top as well as remaining mozzarella. Bake for 25 minutes or until golden brown. Garnish with fresh dill.
Nutrition for 2 1/2 bundles: 447 calories, 12g fat, 35g protein, 49g carbs.

Until next time...

look good, feel good, do good

www.sarabconsulting.com

J's World Famous Goulash

After a crazy weekend of packing and moving from Iowa City...(sad and tired sigh)...J and I were definitely in the mood to put on our comfies and make some comfort food.

The beautiful spring weather allowed us to eat outside on my parents porch....did I mention J, Trey, and I moved in with the rents till our new house is complete....life is crazy but blessed! With 3 older siblings who at some point have all moved back home, my parents are starting to wonder if you ever truly do move out :)

so back to that comfy food....

J's World Famous (at least household) Goulash

Ingredients: Use two or three of the following protein options: 1lb ground grass fed beef, 1lb turkey breast, 16oz black beans (if using canned, be sure to rinse and drain)

16 oz corn (if using canned, be sure to rinse and drain to help lower sodium)

1 diced red bell pepper (choose organic)

1 diced green bell pepper (choose organic)

1 can diced tomato or a few fresh if you have on hand

1-2 cans of tomato soup

1 package of whole wheat noodles

2% shredded or sliced cheese

Italian seasonings

Instructions:

Boil noodles till al dente and drain, set aside. Brown meat and add Italian spices. Mix remaining ingredients together in large bowl. Add noodles and meat. Place in casserole dish or pan. Top with cheese and bake at 200F till cheese is melted. Enjoy!

I apologize for the weird formatting my blog is doing....I am in the midst of debuting a new blog and website!

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/

Butternut Squash Ravioli w/ Brown Butter Sauce

As much as I would have loved to make up my own ravioli, sometimes convenience rules...especially when it's on sale. A couple weeks ago I picked up a few varieties of Rising Moon Organics Ravioli (found in your freezer aisle at New Pioneer Coop or HyVee Health Market). These are perfect for nights when you're in a pinch but still craving something a bit more satisfying than a PB&J. Pull one out of your freezer, add sauce, and viola!

I choose to dish up the Butternut Squash variety and made a succulent brown butter sauce to go with. Literally, it was one of those nights where J and I had just gotten done working out, time was getting late, and he was probably expecting me to say something boring like...eggs when he asked what's for dinner....he definitely didn't expect my response of Butternut Squash Ravioli with Brown Butter Sauce and a side of Sea Salt Edamame :)
Brown Butter Sauce:
Ingredients:
3/4ish stick of butter (can choose to use an alternative such as Land O Lakes Natural Whipped)
I cut down the butter from a stick and half so added a Tablespoon or so of olive oil.
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped (I used pine nuts as I did not have walnuts on hand)
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese (fresh is best...adds so much more flavor for less amounts)
Instructions:
Melt the butter (and olive oil) in a large, heavy skillet over medium heat.
Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Top ravioli with the brown butter sauce, sprinkle with Parmesan cheese and serve.
I told you it was simple.

Happy Valentine's Day!

Until next time...
look good, feel good, do good
www.sarabconsulting.com

About as easy as it gets Tortellini Soup

A few weeks ago when I was still trying to fill my belly with whatever would settle it, I remembered this easy tortellini soup recipe my mom use to dish up.
Quick & EasyTortellini Soup
Ingredients:
1 package tortellini's
1 container V8 vegetable juice
1 container of frozen, chopped spinach OR 4-5 cups fresh, chopped
1 can diced tomatoes (Italian flavor)
1 lb lean ground beef or ground turkey breast
Italian seasoning
Instructions:
Brown meat in large sauce pan. Add various Italian seasonings such as oregano and basil.
Add cooked meat, V8, tomatoes, and spinach to large sauce pan over high heat. Add tortellinis. Bring to a boil and then reduce to medium heat. Heat until tortellini's are tender.

Serve with a slice of fresh mozzarella or grated Parmesan cheese.

Enjoy!

Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/

Stroll in the Woods & Our Favorite Italian Picnic

Yesterday was beautiful! You can feel fall in the air. J and I decided to take advantage of the perfect weather last night and headed out to Lake McBride for a hike and picnic dinner.

Here's a perfect spot!

I packed J and I's favorite Italian picnic....in fact, it was almost a year ago we were trekking through Italy for our honeymoon!

the menu:

Tuscan Open-Faced Sandwiched

(as my good pal Robin like to call them)
crackers

cheese

apple slices (Granny Smith have a nice sour/sweet bite)

pesto (last night's was homemade by Robin....recipe here)

sliced deli meat is optional.

experiment with different cheeses (J likes pepperjack, I like anything fresh and flavorful)

Serve these up on a romantic picnic or for a satisfying appetizer.

Here we are on the beach of Positano, Italy.

Until next time...

look good, feel good, do good...

www.sarabconsulting.com

Ironman Coeur D'Alene 2010

After 9 months of training....Ironman Coeur D'Alene finally arrived.
J and his friend Geoff both successfully finished with arms raised high.
I am so proud of both....it takes so much dedication, determination, and physical and mental strength to not only compete in an Ironman but to train for one. Well done!

Here's a bit about our time in Coeur D'Alene, Idaho...

the boys practiced in the fridged but beautiful waters of Lake Coeur D'Alene (water was in the 50s)

While the boys practiced....Geoff's family, Mom and Dad and I took a short hike on Tubb's Hill

Geoff's kids (Janie and Will)

The Food
Fisherman's Market

Will and Janie like their edamame, sushi, and seaweed salad...so impressed with their palates

Pilgrim's Market

http://www.pilgrimsmarket.com/

we stopped for lunch and some local foods

what is a Yak you ask....

that is a Yak....mmmm

granola made in neighboring Spokane

local preserves and jams...huckleberry and cherry

I LOVE bin sections!!!
J says I get more excited about grocery stores than clothes stores.....I must agree

Ciao Mambo's for some carbo-loading

Janie and the tour of Nachos all' Italiana

Tootsie Rolls...paper thin whole egg wrappers stuffed with fresh ricotta
cheese, mozzarella and homemade pesto

my dish: Sun Dried Tomato and Broccoli Penne

Pasta Raveena... bowtie pasta, grilled chicken, sun dried tomatoes, artichoke hearts and mushrooms in a roasted garlic cream sauce

Gnocchi con Carne & Lasagna with sauteed spinach

Hudsons Hamburgers

quit possibly one of the best "burger joint" burgers I have ever had

seriously Dad, a double patty

The Race

all ready to be an IronFan

2.4 mile swim

and they're off...

the swim looked like the spin cycle of a wash machine

112 mile bike
I got so excited to see J on the course...

J and Geoff were happy to see some familiar faces on the course

Mom and Dad cheering along the triathletes

it can be a tiresome day for spectators too :)

26.2 mile run aka a marathon

Geoff stopping to give some love to his family

the finish line in sight

The finish

as the announcer says as each person crossed the finish line...

Jeremy Schwertfeger, "You are an ironman!"

One happy man...Ironman that is.

Congratulating my 2x Ironman!

getting a pat on the back from his sister, Amy

to come... pictures form the rest of vacation...Glacier National Park, Yellowstone, & Grand Tetons

we ate good food, hiked wonderful trails, and saw lots of wild animals!

ps...we love our new camera!

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/